Avocado Chocolate Pudding

Unconventional?  Yes!
Easy?  Yes!
Tasty?  Yes!
Good for you?  Yes

I will admit that I don't keep avocado as a staple in my kitchen.  Don't get me wrong, I love a good guacamole as much as the next gal, but it isn't something that I eat often.  As for slicing one up on a salad or adding a few slices to a sandwich, I've never done it.

I found this recipe pinned on Pinterest while looking for low carb treats.  It is all over the place with various variations so I'm not clear who deserves the credit for this decadent creation but my hat is off to them!
I have to admit that I was intrigued and skeptical on how you could successfully make a tasty chocolate pudding from avocados.  So my next trip to the grocery, I bought 3.  Yep, I was hopeful!

Did I like it you ask?  Absolutely!  It provides me with a sweet treat during the week that I don't feel guilty about eating since avocados are nutrient dense.  A single avocado will make 2 servings so do keep portions in mind when you make this.  I've found that a single serving is plenty as it is a rich and creamy indulgence at the end of the day.

...now avocados are a staple at my house!

Stone Fruit Cobbler/Cake

When I am asked what my favorite fruit is, I always say fresh peaches.  There just isn't anything better than eating a fresh peach, juice dripping off your chin and fingers all sweet and sticky.

I also like other fresh stone fruits like plums and nectarines.  This recipe is adaptable to whatever stone fruit is in season or available.  You can use a single fruit or or you can use a mixture.  Since I love peaches  I used fresh peaches for this recipe.  It's not a cobbler and not a cake, so let's just call it good!

Strawberry Icebox Cake

This Strawberry Icebox Cake recipe has been calling to me....
"make me...make me". 


Today I couldn't ignore the little voice any longer.  This recipe is a perfect summertime dessert that is exploding with fresh berries and sweetened whipped cream.  The best part is that it doesn't require you to heat up your kitchen!  What a bonus that is with the 100 degree temps in the forecast this week.


I found the recipe through Pinterest (yes, I'm an addict).  The pin was from The Kitchn.  I've used that recipe but adapted slightly to fit my taste.  Just make sure you have room in your fridge for a 9x13 pan before you start making this recipe.   I knew I was going to make it and still had to juggle to find sufficient shelf space.  

Baked Apple Snacks

Making Baked Apple Snacks is an ideal project for a chilly winter day!  I'm anxious to put these snacks into a pretty bowl for after dinner munchies that will satisfy my sweet tooth and be light on calories!

As part of my healthier eating efforts, I eat apples a lot to satisfy my cravings for sugar.  I love this time of year when the apples are beautiful and crisp.  My favorites are Pink Lady, which I used for this recipe, a new variety that I discovered this year which is Jazz, and a couple of other favorites are Honeycrisp and Fuji.  I'll be experimenting with this recipe with the different varieties to find the one that I like best.

Yesterday I bought a new "toy".  Close friends tell me I'm the queen of kitchen gadgets.  And, uhm...well, maybe this confirms it.  I purchased a Mandoline.  I believe that having the right tool for the job is very important and in this case it was indispensible in saving me time and achieving the very extremely thin apple slices called for in this recipe.   The apple slices need to be very thin so they crisp up easily.  
An apple corer is also a tool that you'll need to have handy to make these.

Baked Apple Snacks

Servings:  2

Ingredients:

2 Apples, sliced to an 1/8th inch thickness

Stevia

Cinnamon

Directions:

Preheat oven to 235 degrees F.

Wash and dry the apples.

Slice each apple into slices 1/8th inch thick.

Line 2 baking sheets with parchment paper.

Place the apple slices on the parchment.  Sprinkle the apple slices with Stevia and Cinnamon to your taste.

Place the cookie sheets into the oven for 60 minutes.
After 60 minutes, remove the sheets from the oven and flip the apple slices.

Sprinkle them with Stevia and Cinnamon.

Return the cookie sheets to the oven and bake an additional 60 minutes.

Remove from the oven, cool on the cookie sheets and store them in an airtight container.

...an apple a day...in a whole new way!

 ....and that's What's Cooking At Cathy's ~ Enjoy!

Apple Pie

Apple pie is one of my favorites...I often say that I haven't met a pie I didn't like.  

Let's talk about this pie for a minute before  we start making it.  First let me say that this recipe calls for precooking the apples for a short time along with the butter, sugar and spices.  Precooking the apples causes them to release liquid and consequently they shrink.  I do this for two reasons.  The first is to avoid the gummy paste that often results when you simply toss the apples with the flour, sugar and spices.  The second reason I do this is to avoid a pie with a mile high crust and a gaping air hole when cut and served as a result of the apples shrinking away from the crust a they cook.  The end result tastes just as good (maybe better without the flour goop) and you get an improved presentation.  It also helps the dreaded juice dripping out of the crust and onto your oven! So, now that you understand the reasons for the technique, are you interested?  How about a trial run before you have to make your Thanksgiving pies?  You can make this pie extra special and festive for the holidays by tossing in a handful of dried cranberries and a handful of chopped english walnuts.

One more thing...Since apples are in season, head out to your local orchard and get a supply of apples rather than buying them at the grocery store.   Store bought apples this time of year might be last year's fruit from storage and be beautiful outside but rotting at the core on the inside.  You can't always tell by looking.  How do I know?  First hand experience.  Save yourself the disappointment, eliminate the "yuck" factor and head to the orchard!

I tend to like Granny Smith apples (the bright green ones) for baking.  They are tart and hold up well to the baking process.  Don't be afraid to branch out and try other types of apples.  Just make sure they are good for baking.  Jonathan, Jonagold and Pippin apples are great choices.  Gravenstein, Braeburn, Fuji and Pink Lady Apples are all crisp and sturdy, as well. Stay away from the Delicious and Gala varieties for baking.  They don't hold up well to the cooking process and are best eaten raw.  

Apple Pie

Pie Crust (for two crust pie):

Ingredients:

2 cups all purpose flour
1 teaspoon salt
3/4 cup Crisco (or 2/3 cup lard)
4 to 5 Tablespoons cold water

Directions:

Measure the flour and salt into a medium sized mixing bowl.  Stir to incorporate the flour and salt.
Add the Crisco.  Using a pastry blender, mix until the mixture has the consistency of coarse cornmeal with lumps.

Sprinkle 3 tablespoons of cold water into the flour mixture and stir with a spoon.
Continue to add water and stir until the mixture just holds together.  It should not be sticky and don't over mix the dough.  It isn't bread, and doesn't need kneading. 

Gather up the dough into a ball and wrap it in waxed paper and put it in the refrigerator while you get the filling ready.

Apple Pie Filling

Ingredients:

8 Granny Smith apples
2 Tablespoons butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon salt
2 Tablespoons flour

Directions:

Peel, quarter and core the apples.  If you have a device that does the peeling it will make your prep work go faster.  I bought an inexpensive one at a discount store and love it.  I hated peeling apples, but having this gadget makes it so much easier.

Slice each apple quarter into 4 or 5 slices and place them into a large heavy pan over medium heat.
Add the butter, sugar, brown sugar and spices to the pan and stir.

The apples will release their juice and the sugars will melt and a thin syrup will begin bubbling.  Watch it carefully and stir frequently to avoid burning the syrup.

Continue stirring for an additional 5 minutes.

Add the flour and stir to mix throughly. 

The syrup will thicken.


Remove the pan from the heat.

Now it is time to roll the crust.  Divide the chilled pie dough into two halves.
On a floured board, roll the dough, turning and rolling until you have a circle of dough large enough to cover your pie plate. 

I have a deep dish pan that I love so I use a little more than 1/2 the dough for my bottom crust just to make sure I have enough to cover my pan.

Arrange the dough in the pie pan and trim the edges, leaving about 1/4 inch hanging over the edge of the pan.  You'll see why in a minute.

Next, spoon the apple filling into the pie crust.  Be sure to scrape all the wonderful gooey sauce along with it!  Yes, I know you will be tempted to sample it...okay, go ahead, it will be our secret!

Roll the remaining dough and cover the pie filling.  Leave 1/4 inch beyond the edge of the pan.  Now, take the top and bottom crusts together, fold and tuck under the edge.  This will give you a nice edge for crimping. 

Next seal the two layers of crust by crimping the edges.  I'm not sure how to easily describe this so here goes.  Your thumb and middle finger goes under the edge, your index finger above and you squeeze them together.  For the second one, you shift along the edge and repeat until you've made it all the way around the pie.  If it doesn't look perfect, don't worry, the pie will still taste just fine!

Next, be sure to create a couple of vents in the top to let steam escape.  You can get creative and do designs or just make a couple of slits with a sharp knife.  

The pie goes into a preheated 450 degree (F) oven for 10 minutes.  After 10 minutes, reduce the oven temperature to 350 degrees (F)  and continue to bake for 45 minutes.  At the conclusion of the time, the cust should be golden brown.  If not return it to the oven for another 5 minutes, watching closely so you don't burn the crust.  When finished baking, remove to a rack to cool.

When cool, slice and serve. 

....and that is What's Cooking at Cathy's ~ Enjoy!

Fresh Peach Pie

I am so not a summer person.  I despise the triple-digit temperatures we've had this year. 
The only saving grace for me for summer is the fresh fruit and vegetables.  I frequent several farmers markets for my stash of fruits and veggies.  Best of all it is peach season!  Fresh peaches are my all time favorite fruit and not always is the crop good.  However, both last year and this year have yielded some wonderful fruit.
I like them sliced up and sugared served with home made ice cream, in pie, used as an ingredient in home made ice cream or simply eating them out of hand on the deck to keep the sweet sticky juice out of my kitchen! 

Head down to your local farmer's market and get some fresh peaches to try out this peach of a recipe!

Fresh Peach Pie

Ingredients:

5 cups of peeled, sliced peaches
1/2 cup granulated sugar
1/4 cup packed brown sugar 
Pastry for Double Crust Pie (9 inches)  - Use my Sweet Buttery Pie Crust Recipe or your Favorite
3 Tablespoons cornstarch
1/4 teaspoon nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons lemon juice
1 Tablespoon butter

Directions:


In a large bowl, combine the sugars,  Add the sliced peaches and gently toss together.  Cover and let the peaches stand at room temperature for one hour.
While you wait, preheat the oven to 400 degrees F. and mix up the pie crust.  Line a 9 inch pie plate with the bottom pastry.  Set aside.

Drain the peaches, reserving the juice.
In a medium sized, heavy saucepan, combine the cornstarch, nutmeg, cinnamon and salt.  While stirring with a whisk, gradually add the reserved peach liquid.  Continue to stir, bringing the mixture to a boil.  Cook until thickened, about 2 minutes.  It will look like a thick caramel or like gravy gone wrong, but that's okay.

Remove from the heat and stir in the lemon juice and butter.
Gently fold in the peaches, mixing to combine well.
Turn the peaches and filling into the pie crust.

Roll out the remaining pastry and cut into 1/2 inch strips for a lattice crust.  You can use a fluted pastry cutter for pretty edges or use a knife. 

If you haven't made a lattice crust, check out You Tube for demonstration videos.  It's really easy once you know how it is done and it makes such a lovely pie.

Fold the strips under and crimp the edges of the crust.

Using strips of foil, cover the edges of the crust.
Bake in a 400 degree F. oven for 50-60 minutes or until crust is golden brown and filling is bubbly.
Remove foil.
Cool on a wire rack.

...and that is What's Cooking at Cathy's ~ Enjoy!

Cherry Hand Pies

Today is Father's Day and I'm nearly 500 miles away from my dad.  Like my dad, I am a pie lover.  When faced with a choice of desserts, I'll choose pie anytime over other options.  My Dad's favorite pie is Cherry.  So today, remembering my dad on Father's Day, I thought I'd post this recipe for Cherry Hand Pie, which I have adapted from Bon Appetit Magazine.  I'll have to make more for my next visit home!



Here are a couple of tips.

First be sure and use parchment.  Otherwise, you will have cherry pie filling all over your cookie sheet and it will be a bear to get off.  Think about how a regular pie sometimes runs over and if you have ever cleaned up one of those drip catcher thingymajigs, you know how difficult clean up can be.  Use parchment and avoid it!

Secondly, don't forget to brush the edges of your pies with the egg wash.  It will help the crimps to hold and help contain the filling.  I missed this step and while they still turned out great, they were a bit messy.

Hot from the Oven

Cherry Hand Pies
Makes 9

Ingredients:

1 1/2 Tablespoons cornstarch
1 1/2 Tablespoons cold water
2 cups fresh cherries, stemmed and pitted (or about 12 oz. frozen pitted cherries, unthawed)
2/3 cups dried cherries
1/2 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
1/2 teaspoon almond extract
1/4 teaspoon cinnamon
1 14 oz. package of puff pastry dough, thawed in the refrigerator
Flour (for dusting)
1 large egg white
1 Tablespoon cold water
1 1/2 teaspoons raw sugar



Chilling

Directions:

1. Line a large rimmed backing sheet with parchment paper.
2. Stir cornstarch and 1 1/2 tablespoons cold water in a small bowl and blend and set aside.
3. Combine fresh cherries and next 6 ingredients in a large heavy saucepan.
4. Cook over medium heat, stirring occasionally, until cherry juices are released, about 5 minutes.
5. Add cornstarch mixture, bring to a boil, stirring often.
6. Remove from the heat and cool to room temperature.
7. Roll out both sheets of pastry on a lightly floured board to a rectangle of 18"x 15".
8. Using a pizza cutter or sharp knife, cut the dough into nine 6x5 rectangles.
9. Whisk egg white and 1 Tablespoon of water together for egg wash.
10. Evenly divide filling among the nine rectangles.
11. One rectangle at a time, brush edges with egg wash and fold dough over filling so that the short ends meet, forming a 5"x3" packet.
12. Crimp edges with a fork to seal.  Using a sharp knife, cut a few slits in the top of the pie to vent.
13. Place on the prepared baking sheet.  Repeat with remaining rectangles.
14. Brush tops with egg wash, then sprinkle with raw sugar. 
15. Refrigerate for 30 minutes.
16. Preheat oven to 375 degrees F while the pies are chilling.
17. Bake pastries until tops and bottoms are golden brown, 30-40 minutes.
18. Let cool for 10 minutes on baking sheet.  Transfer to wire racks; let cool completely.

Nutritional Information

One serving contains:
Calories (kcal) 289.9
%Calories from Fat 37.0
Fat (g) 11.9
Saturated Fat (g) 3.2
Cholesterol (mg) 11.0
Carbohydrates (g) 41.1
Dietary Fiber (g) 4.0
Total Sugars (g) 21.4
Net Carbs (g) 37.1
Protein (g) 4.2
Sodium (mg) 247.3

Apple Crisp

What started out as a lovely day has turned into one that is dreary, cloudy, cold and damp. 

Since I'm stuck inside, I decided I should use the time to clean out the fridge.  I found an abundance of apples taking up a lot of space in the veggie drawer.  What to do with all these apples? Pie, applesauce, apple cake, or wait, I know, Apple Crisp! 

If you are like me, you detest peeling apples.  In my younger years, I remember peeling apples and trying to peel the entire apple in one long strip of peel.  I came so close so many times, but usually managed to cut the peel too narrow and it would break.  Even today when I use a paring knife for peeling, I still find myself trying to win at this game!

About a year or so ago, I found this Apple Peeling Machine at the local Tuesday Morning's for a discounted $4.99.  I'm here to tell you, it was the best $5 I have spent on a kitchen gadget in a long time and I have a lot of kitchen gadgets!  It makes peeling apples easy fun!  I will never peel apples with a paring knife again.

My recipe card for Apple Crisp has yellowed over the years, the printing has faded and it is smudged from frequent use.  It is a basic recipe, nothing fancy.  I decided to jazz mine up a bit using some dried cranberries and walnuts that I had in my pantry.  I have included the quantities I used and noted the ingredients as optional.   

Heat up the kitchen  and create some comforting warmth and make your whole house smell amazing!

Apple Crisp

Ingredients:

8 cups of sliced baking apples
1 tablespoon lemon juice
2/3 cup of granulated sugar
2 teaspoons cinnamon
1/2 cup dried cranberries (optional)
1 cup chopped walnuts (optional)

Topping:

3/4 cup oats
3/4 cup brown sugar
3/4 cup flour
1/2 cup butter
1/2 teaspoon salt


Instructions:

1. Preheat oven to 350 degrees F.
2. Spray 7 1/2 x 9 1/2 (or similar size) baking dish with non-stick coating.
3. Mix all items listed in the ingredients list until well coated and fill the baking pan.
4. Combine the topping ingredients and mix until crumbly.
5. Spread evenly over the top of the apple mixture.
6. Bake in the preheated oven for 45 minutes or until apples are tender when pierced with a fork.

Golden from the Oven

Strawberry Rhubarb Pie

Spring has arrived and with it a bumper crop of rhubarb.  I have two hills and that looks like it will be enough to keep me in rhubarb this spring as well as the fall and winter if I tuck some away in the freezer.

To get started I harvested a few stalks in hopes of gathering just the right amount, no more, no less, than I needed for the pie.  This time I was lucky and had just the right amount to make about 4 cups, just enough for my recipe.  I then washed and hulled the strawberries and made the pie crust.


My recipe is adapted for a deep dish 10" pie plate.  


Strawberry Rhubarb Pie

Ingredients:

4 cups sliced strawberries
4 cups sliced rhubarb
1 3/4 cups white sugar
1/3 cup instant tapioca
1 squeeze fresh lemon juice
2 tablespoons butter, cut into small pieces
1 recipe pastry for a 10" double crust pie

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).  Place your pie plate onto a foil lined baking sheet.
2. Mix the strawberries, rhubarb, sugar, tapioca and lemon juice in a bowl and let stand for 15 minutes, stirring occasionally.
3. Line your 10" pie plate with crust; pour the filling into the bottom crust.  Dot with the small pieces of butter.  Cover the filling with the top crust.  Crimp edges together and cut slits into the top.
4. Bake in the preheated oven 40-45 minutes or until the crust is golden brown and the filling is bubbling.

Top with fresh whipped cream or vanilla ice cream and serve.