Apple Cinnamon Scones

Even though it doesn't feel like Fall here in Texas, I'm pretending that it does!  These Apple Cinnamon Scones will help me to get in the mood.  I bought a huge bunch of mums on clearance at a grocery store for 99 cents and was able to get four vases filled. 

Yield: 12-14 scones

Author: Kitty, but adapted from King Arthur Flour

Apple Cinnamon Scones

These scones are perfect for Fall, and I made them into drop scones. They are a perfect treat with a cup of coffee or tea.

ingredients:

• 2 3/4 cups flour
• 1/3 cup  granulated sugar
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon apple pie spice or ground cinnamon
• 1/2 cup ( cold butter
• 3/4 cup apple, chopped into 1/2" pieces ( I peeled the apple, but you  don't need to)
• 3/4 cup  cinnamon chips
• 2 large eggs
• 1 teaspoon vanilla
• 3/4 cup  applesauce, unsweetened preferred
• Topping:
• 3 tablespoons coarse white sparkling sugar
• 1/2 teaspoon ground cinnamon

instructions:

How to cook Apple Cinnamon Scones

1. In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spice.
2. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
3. Stir in the chopped apple and cinnamon chips.
4. In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce.
5. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
6. Line a baking sheet with parchment.
7. Drop the dough onto the parchment paper, using an ice cream scoop.
8. To make the topping: Stir together the coarse sugar and cinnamon. Brush each scone with milk, and sprinkle with the topping.
9. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.  See NOTE
10. Bake the scones for 18 to 22 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.
11. Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.

NOTES:

I like to freeze the scones completely and put in a freezer proof container or bag, and take out a scone when needed and bake.

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 My grandson, Caiden (#19) finally had a home game and I was able to see him play!

 Cissy and her cheerleading team was asked to perform with some other middle school teams at the TCU game.  My two youngest sons went to TCU on art scholarships.

 Here we are after the game...left to right, Molly, my daughter, me. Riley in back, Cissy, and Caiden.

 I also was asked recently by my youngest son to go to the Kite Festival in Dallas.  We were so hot, and my son bought the little ones a rainbow snow cone.  

Sitting under the tent helped us to cool off!

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Bavarian Apple Torte

Come and join me for a wonderful slice of Bavarian Apple Torte that Lorrie from Fabric Paper Thread  had made, and she allowed me to share with you. Lorrie got this recipe from a cousin, and that's what we do....share the recipe love!  We can enjoy a slice together on my patio, and watch the bluejays that love to visit my waterfall.

I always love getting out my Harvest Time by Johnson Brothers teacup at the beginning of Fall.

Here's the beautiful torte, which I hope you try making real soon!

Yield: about 8

Author: Kitty, but shared from Lorrie at https://fabricpaperthread.blogspot.com/

Bavarian Apple Torte

Lorrie shared this recipe recently, and she thoughtfully allowed me to post it. I told Lorrie that the hardest part about this recipe was peeling the apples! It's quite impressive and would be perfect for brunch or for dessert at a dinner party!

ingredients:

• Layer One:
• 1/2 cup butter
• 1/3 cup sugar
• 1/4 teaspoon vanilla
• 1 cup all-purpose flour
• Layer Two:
• 8 oz cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1/2 teaspoon vanilla
• Layer Three:
• 1/3 cup sugar
• 1/2 teaspoon cinnamon (I added a few grates of nutmeg, also)
• 4 cups peeled, sliced apples (I used three Gala apples )
• 1/4 cup sliced almonds (optional)

instructions:

How to cook Bavarian Apple Torte

1. Preheat oven to 350 degrees. Cream butter, sugar and vanilla. Blend in flour to make a soft dough. Spread or press on bottom of 9 inch springform pan.
2. Cream together the cream cheese and sugar. Add the egg and vanilla and mix well. Pour onto pastry in pan.
3. Combine the sugar and cinnamon, add the apples and toss together. Arrange on cream cheese layer and sprinkle almonds on top.
4. Bake at 350 degrees for 15 minutes, then increase baking temperature to 400 degrees and bake until the apples are tender, about 25 minutes more. If the almonds begin to brown too quickly, cover loosely with aluminum foil.
5. Cool slightly. Remove from pan, loosening edges with a knife first. Cut into wedges and serve warm or at room temperature.

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I was fortunate to be able to see my granddaughter, Ella, play volleyball, too.  She's tiny but mighty, and her team won all three games! 

                                                                                              I was featured! 

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Instant Pot Pepper Beef

I had a skirt steak in my freezer from Aldi, and needed a recipe to use it, and I found a delicious one that I adapted to my tastes. I've been busy going to games and watching my grandchildren,  and the Instant Pot comes to the rescue.

Yield: 3-4

Author: Kitty, but adapted from mooshujenne.com

Instant Pot Pepper Beef

I used skirt steak that I had in the freezer, and it turned out so tender in the instant pot.

ingredients:

• 1 lb stir fry beef (or skirt steak)
• 1/2 of a  red bell pepper, cut in strips
• 1/2 of a yellow bell pepper, cut in strips
• About 4 ounces button or baby bella mushrooms, sliced
• 5 tablespoons low sodium soy sauce, divided
• 4 green onions, sliced, and save the green tops
• 3 tablespoons brown sugar
• 1 tablespoon minced garlic
• 1/8 teaspoon ground ginger
• 2 tablespoons hoisin sauce
• 1 tablespoon cooking oil

instructions:

How to cook Instant Pot Pepper Beef

1. Chop bell peppers and green onions. Set aside.
2. Place beef into the instant pot with 3/4 cup water and one tablespoon of the soy sauce. Set to high pressure for 20 minutes. Once the instant pot stops counting release the pressure after 5 minutes by quick release.
3. Drain juice from beef.
4. Mix together brown sugar,  remainder of soy sauce, ginger, garlic, and hoisin sauce. Stir well.
5. Add the oil to the instant pot, and place the pot in saute' mode.  Add bell peppers, mushrooms,  and green onions to the instant pot.   Stir fry vegetables for about 3 minutes with the beef, scraping the bottom of the pot.
6. Pour in sauce and cook for another 3 to 5 minutes until it caramelizes around the beef.  See NOTE at the bottom.
7. Serve with rice with the green tops of the onions, as garnish.

NOTES:

If you'd like the sauce to be thicker, make a cornstarch and water slurry to stir in after the 3-5 minutes.

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 Avery is playing volleyball on her 7th grade team, in the libero position, which is a specialized player in defensive skills, and wear a contrasting jersey color from their teammates. 

 Here's 7th cheering for 7th grade football.   Cissy plays volleyball, too, and was also chosen for the libero position.

 

Riley is playing 10th grade football.  My poor daughter has three games on one night, and can't be at every one. 

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Instant Pot Cheesecake

I love to relax on my patio.  Please join me for the most delicious cheesecake from my Instant Pot!  I really couldn't believe how easy, and creamy it was.  Also, it's a much smaller size and perfect for smaller families. 

My Rose Chintz by Johnson Brothers is a favorite teacup of mine.

This cheesecake fits perfectly on a smaller size pedestal cake stand

 My sweet granddaughter, Ella, celebrated her 9th birthday, and I took her out to eat and shopping at Bath and Body, which is a favorite store of hers.  We had such a fun time, and she was as thoughtful and thankful as ever.  

 

 These two little cuties came and spent the night with me.  Their mom brought them these cheerleading outfits from her alma mater. 

 

Yield: 6-8

Author: Kitty

Instant Pot Cheesecake

I adapted this recipe from Delish.com, and wow, is it ever creamy and fabulous! If you haven't tried cheesecake in your instant pot, you might want to give it a try. Using a 7" springform pan makes for a much smaller version, and perfect for a smaller crowd. I don't think I'll ever bake a cheesecake in the oven again,

ingredients:

• For the crust:
• Cooking spray, for pan
• 1 cup graham crackers crumbs (I used vanilla wafer crumbs)
• 3 tbsp. butter, melted
• pinch of salt
• For the cheesecake:
• 16 oz. (2 blocks) cream cheese, softened (I used Neufchatel)
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1/4 cup sour cream
• 1 tablespoon all-purpose flour
• 1 teaspoon pure vanilla extract (I used vanilla bean paste)
• 1/4 teaspoon kosher salt
• 2 eggs, at room temperature

instructions:

How to cook Instant Pot Cheesecake

1. Make crust: Grease a 7" springform pan with cooking spray. In a medium bowl, combine vanilla wafer crumbs (or graham cracker crumbs), melted butter, and salt and mix until mixture is the texture of wet sand. Spread evenly in the bottom and up the side of the pan. Freeze for 20 minutes.
2. Make cheesecake: In a large bowl using a hand mixer, beat cream cheese, sugars, sour cream and flour until light and fluffy. Add vanilla bean paste (or vanilla) and salt and beat until combined. Add eggs, one at time, and beat until just blended. Don’t over mix. Pour batter into springform pan on top of crust.
3. Pour 1½ cups water into Instant Pot and place trivet in the bottom. Fold a large piece of foil (about 18”) into thirds to make a long “sling,” and lower it into the pot. Put the springform pan on top and fold the sling.
4. Lock the lid in place and select High Pressure. Set timer for 35 minutes. Allow the pressure to release naturally. Remove the cheesecake from the pot using the sling and place on a wire rack to cool for at least an hour.
5. Cover springform pan with foil and refrigerate for 4 hours or up to overnight. Garnish with fresh berries, if desired.

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Raspberry Pie

It's still summertime in Texas and our weather is still hot and muggy.  Raspberry pie is in order.  I received a free sample of Downton Abbey, The Bates' Tea in my Republic of Tea catalogue. The tea as described in the catalogue is that of plum pudding...baked fruit and spices with vanilla in a black tea.  It's very tasty!  The plant in my lady head vase is called a Zamioculcas Zamiifolia...whew, that's a mouthful!!!  When I bought this at the nursery, the man told me that it doesn't need a lot of light and to only water it about every two weeks.  I keep it on my coffee table in a basket with some other plants, and it has done very well.  I do think I'll have to move it to a larger pot soon. 

I don't have a teacup with raspberries, but I thought my Strawberry Fair teacup from Johnson Brothers would fit the bill. 

My son, Tim, came over this past week to celebrate his birthday.  He wanted a strawberry pie, and we ate the whole pie.  Here he is with his wife and daughters.  

Happy Labor Day.  However,  Let's remember to keep those in the path of Hurricane Dorian in our prayers, and those families who lost loved ones in the Odessa, Texas shooting.  

Yield: 6-8

Author: Kitty

Fresh Raspberry Pie

Since raspberries are my very favorite, I used my favorite strawberry pie recipe, but used raspberries instead. It's sweet and tart!  This time instead of a regular pie crust, I used a chocolate cookie one. 

ingredients:

• 4 cups fresh raspberries
• 3/4 cup sugar
• 3 tablespoons cornstarch
• pinch of slat
• 2 tablespoons light corn syrup
• 1 cup water
• 3 tablespoons raspberry gelatin
• 1 baked pie crust

instructions:

How to cook Fresh Raspberry Pie

1. Combine sugar and cornstarch in a  saucepan, and stir to combine.  Add the salt, corn syrup, and water, and mix together.  Cook until the mixture is thick and turns  clear .  Remove from heat and add the raspberry gelatin, and stir until it's dissolved.  Cool.   
2. Add the raspberries to the baked pie crust.  Pour the cooled  syrup over the berries, coating all the berries.  Chill.
3. At whipped cream if desired. 

NOTES:

Instead of adding the berries to the syrup, I decided that the best way to avoid breaking them apart was to add them directly to the baked pie crust, and then adding the syrup. It works out much better this way.

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