The weekend is almost here!. What another beautiful day here. I think it got down to about 38 or 39 degrees here last night. I love the cool ,crisp mornings and evenings. I think it is supposed to be about 85 today. Just perfect weather right now. I hope your day is going well. Think positive!
All for now-Kent
Thursday, October 1, 2009
One Man Band
I like to post fun stuff here also!
This guy is in Croatia. Pretty good. I'll bet he can walk and chew bubble gum also(haha)!
This guy is in Croatia. Pretty good. I'll bet he can walk and chew bubble gum also(haha)!
Amazing No-Butter Apple Cranberry Pie
The filling for this apple pie is on the tart side—experiment with less lemon juice or sweeter apples for a balance that's right for you. Most pie crusts use butter, shortening or lard to get a flaky texture—this one uses heart-healthy canola oil. We found that when we simply substitute oil for butter the texture suffers. The trick is to freeze the oil and a bit of flour together before incorporating it into the dough. The result is a flaky crust without all the saturated fat.
Ingredients
Amazing No-Butter Apple Cranberry Pie
Crust
1/4 cup canola oil
1 1/4 cups all-purpose flour, divided
2 teaspoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
4-5 tablespoons low-fat milk
Topping
1/3 cup “quick” or regular rolled oats
1/3 cup all-purpose flour
1/3 cup packed light brown sugar
1 1/2 tablespoons canola oil
1/2 tablespoon water
Filling
1/2 cup granulated sugar
3 tablespoons all-purpose flour
2 pounds tart apples, such as Cortland or Granny Smith, peeled, cored and cut into chunks (about 6 cups)
1 cup dried cranberries
Grated zest and juice of 1 lemon
Preparation
1.To prepare crust: Stir oil and 1/4 cup flour in a small bowl until smooth; cover and chill in the freezer until partially frozen, about 40 minutes.
2.Whisk the remaining 1 cup flour, sugar, baking powder and salt in a mixing bowl. Using a pastry blender or 2 knives, cut the chilled oil-flour paste into the dry ingredients until crumbly. Stir in milk a tablespoon at a time just until a soft dough forms. Knead on a lightly floured surface 7 or 8 times. Press into a disk, wrap in plastic wrap and refrigerate.
3.Position rack in lower third of oven; preheat to 350°F. Coat a 9-inch pie pan with cooking spray.
4.to prepare topping: Work together oats, flour and brown sugar in a small bowl with a fork or your fingertips until there are no large lumps. Drizzle oil and water over the top and work together until the mixture forms small crumbs.
5.To prepare filling & assemble pie: Combine sugar and flour in a small bowl. Toss apples and cranberries with lemon zest and juice in a mixing bowl. Sprinkle the sugar mixture over the apples and toss well.
6.Roll out the dough on a lightly floured surface into a 12-inch circle. Transfer to the prepared pie pan. Fold the edges under and crimp with a fork. Place the pan on a baking sheet. Mound the filling into the crust and cover with the topping.
7.Bake until the fruit is bubbling at the edges and is easily pierced with a skewer in the center, 55 to 70 minutes. Check toward the end of the baking time; if the crust or topping is becoming too dark, cover the pie loosely with foil
Ingredients
Amazing No-Butter Apple Cranberry Pie
Crust
1/4 cup canola oil
1 1/4 cups all-purpose flour, divided
2 teaspoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
4-5 tablespoons low-fat milk
Topping
1/3 cup “quick” or regular rolled oats
1/3 cup all-purpose flour
1/3 cup packed light brown sugar
1 1/2 tablespoons canola oil
1/2 tablespoon water
Filling
1/2 cup granulated sugar
3 tablespoons all-purpose flour
2 pounds tart apples, such as Cortland or Granny Smith, peeled, cored and cut into chunks (about 6 cups)
1 cup dried cranberries
Grated zest and juice of 1 lemon
Preparation
1.To prepare crust: Stir oil and 1/4 cup flour in a small bowl until smooth; cover and chill in the freezer until partially frozen, about 40 minutes.
2.Whisk the remaining 1 cup flour, sugar, baking powder and salt in a mixing bowl. Using a pastry blender or 2 knives, cut the chilled oil-flour paste into the dry ingredients until crumbly. Stir in milk a tablespoon at a time just until a soft dough forms. Knead on a lightly floured surface 7 or 8 times. Press into a disk, wrap in plastic wrap and refrigerate.
3.Position rack in lower third of oven; preheat to 350°F. Coat a 9-inch pie pan with cooking spray.
4.to prepare topping: Work together oats, flour and brown sugar in a small bowl with a fork or your fingertips until there are no large lumps. Drizzle oil and water over the top and work together until the mixture forms small crumbs.
5.To prepare filling & assemble pie: Combine sugar and flour in a small bowl. Toss apples and cranberries with lemon zest and juice in a mixing bowl. Sprinkle the sugar mixture over the apples and toss well.
6.Roll out the dough on a lightly floured surface into a 12-inch circle. Transfer to the prepared pie pan. Fold the edges under and crimp with a fork. Place the pan on a baking sheet. Mound the filling into the crust and cover with the topping.
7.Bake until the fruit is bubbling at the edges and is easily pierced with a skewer in the center, 55 to 70 minutes. Check toward the end of the baking time; if the crust or topping is becoming too dark, cover the pie loosely with foil
The Lemon Leaf Cafe
So we went to the Lemon Leaf Cafe today for lunch. Located in the old Dowtown Lancaster here in Antelope Valley, California. I have eaten here on previous occasions. The food is always fresh and really good. Their theme is basically Greek and Mediteranean, but with a So.Cal. flair. Very relaxing and casual place to eat. I mean I was in shorts and sandals. But ther was also some of the local "city fathers" in there in their suits. So it is good for any dress. I had the Antipasto Salad. I thought it was just right. Served with fresh greens,Mozzarella Cheese, Turkey, Salami, Pepperoni. And topped with Garbanzo beans and Red Beans. Also served with fresh baked bread on the side. I highly recommend a stop in here if you are traveling through Lancaster, Ca. Located at 653 W Lancaster Blvd ,Lancaster, CA 93534-3126
Phone (661) 942-6500
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Phone (661) 942-6500
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