Week 2

This week Mrs. Patton demonstrated how to use a apple peeler/corer.

Holly Turner explained how to make Key Lime Pie...YUMMY! 

Mrs. Doris made Apple Crisps, Apple Turnovers and Apple pie. 

We finished making our  cover for our cookbooks.

Mrs. Mount explained more about our quilt bags and she cut our material into strips!

HOMEWORK:
Try a new recipe this week and let us know how it turned out! :)

Begin working on your ornaments! (Remember to make 9)

Find 3 strips of material and snip/tape on paper.

Bring Binders/Material Bag to every class!!!!! (If you have a pie recipe to share, bring a  copy) 

Bring 3 eggs, 1 can evaporated milk, 1 frozen pie crust, container to carry your pie home.

RSVP to Mrs. Melanie if you can/can't come to Thanksgiving-Eve.

Email 2-3 dates to Mrs. Melanie for your cooking demonstration. 

NEXT WEEK:

Everyone will get to make a Chocolate Pie next week to take home! Just bring the above the ingredients and Mrs. Melanie will will supply the rest. We'll learn how to separate egg whites from egg yolks and make meringue to go on top of our chocolate pies. 

We'll also begin our quilt bags!!! Yippee!!!

THIS WEEKS RECIPES

Key Lime Pie

~Holly Turner

Ingredients:

1 can of Sweetened Condensed Milk (14 oz)

1/2 Cup of Lime Juice (freshly squeezed)

1 Small container of whipped cream

1 (8") ready-made graham cracker crust

Can Whip Topping (optional)

Mix the condensed milk with the lime juice. Next add the whipped cream in the bowl and stir. Finally, slide the mixture into the pie crust and refrigerate. Decorate with can whipped topping if desired.

Crock-Pot Apple Crisp
~Melanie Doris

Mixture
6 cups apples (chopped)
2 Tbls. lemon juice
1/3 cup white sugar
1 Tbls. Cornstarch
½ tsp. ginger
½ tsp. cinnamon

Topping
1 cup all purpose flour
½ cup sugar
½ cup light brown sugar
½ tsp. cinnamon
¼ tsp. nutmeg
Pinch salt
1 stick butter (cut into pieces)
½ Walnuts (optional)

Place chopped apples and lemon juice inside the crock-pot and STIR.
Combine the remaining mixture ingredients and pour over apples. Stir and mix with apples thoroughly.
Combine the topping ingredients, adding the butter pieces last. Use fingers when you add the butter and make it somewhat crumbly.
Spread topping mixture over the apple mixture inside crock-pot.
Cover and cook on high for 2 hours or low for 4 hours.
Uncover;  let sit for 1 hour with heat off!

Note: Mixture will be dry when you get it all in crock-pot…don’t worry!

*This is great with vanilla ice-cream!

Apple Turnovers
~Ms. Melanie Doris

1 Can Apple Pie Filling
1 Pillsbury Pie dough
Sugar (3 Tbls.)
Cinnamon (3 Tbls.)
Melted butter (½ stick)

Roll out pie dough and cut into 3 inch circles.
Gently place 1 apple slice in the middle and fold dough over.
Pinch sides of dough together.
Use a fork to press edge together.
Roll turnover in melted butter.
Sprinkle sugar and cinnamon on top.
Place on lightly greased cookie sheet.

Bake at 425 degrees for 13 minutes then carefully flip them over and bake another 7 minutes.

Apple Pie
~Melanie Doris

Ingredients:
6 cups apples (cored and cut into slices)
¾ cup sugar
¼ cup plain flour
Dash salt
½ tsp. nutmeg
½ tsp. cinnamon
2 pie crust dough

Peel and core apples. Place them inside a large bowl of salt water. (This will prevent the apples from browning).
Mix all dry ingredients and put aside.
Roll out one dough into pie plate.
Scoop apples out of salt water and mix with sugar mixture.
Pour into pie plate.
Cut the remaining dough into 1 inch strips and make your lattice on top of pie. (Watch video if needed)
Cover sides with foil for the first 30 minutes of baking and also add a sheet of foil on a rack above the pie to prevent burning.
Bake at 400 degrees for 45 minutes. (Remember to remove the foil after 30 minutes)

*You might want to place a large baking pan on the bottom rack of oven to catch any drippings from the pie.