Monthly Archives: October 2010

Chocolate Almond Bark

Fiona, our neighbour’s daughter, brought us this delightful treat and she kindly shared the recipe. Kids will love it! I love it too, but in the name of longevity I decided to alter my ways slightly and will keep this recipe for making gift treats for special celebrations that call for chocolatty. decadence. So here goes:

Ingredients:
1 sleeve Premium Plus crackers (cream crackers may work too)
1 cup butter
1 cup brown sugar
2/3 cup almonds – chopped
1 cup chocolate chips (semi-sweet)

Method:

  1. Butter cookie sheet (with lip)
  2. Place crackers in single layer on sheet
  3. Bring sugar and butter to a raid boil. Boil for 3 minutes, stirring constantly
  4. Pour caramel mixture over crackers over crackers & spread to cover all crackers
  5. Sprinkle almonds over caramel mixture
  6. Bake at 350 degrees F for 10 minutes
  7. Remove from oven and sprinkle chocolate chips on
  8. Leave until chocolate has melted from the heat
  9. Spread chocolate evenly with a spatula
  10. Refrigerate until chocolate has hardened
  11. Break into pieces and enjoy!

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Kait’s Apple Pie

This delicious recipe was given to me at the annual Textiles students’ retreat in Upper Amherst Cove NL during a pie making workshop.  It was baked in furniture maker Mike Patterson’s “church” kitchen – amazing light streaming in on freshly baked pies – truly a visual and gastronomic feast.

Ingredients:

Pastry

2 1/4 cup flour
3/4 tsp salt
3/4 cup + 3 tsp butter
1/2 cup ice water

Glaze

1 egg yolk
2 tsp sugar

Filling

8 cups apples
2 tsp lemon juice
1/2 cup sugar
3 tbsp flour
1/2 tsp cinnamon

Method:

Pastry

  1. Cut cold butter into cubes: place in large bowl.
  2. Stir in flour and salt until coarse -looking.
  3. Pour water in all at once: stir until loose dough forms.
  4. With floured hands, gather into 2 balls.
  5. On floured surface, GENTLY knead into 3/4 inch thick disc.
  6. Wrap in plastic wrap and refrigerate until chilled.

Filling

Peel and core apples and place in large bowl.  Cut into wedges or slices. Toss apples with lemon juice.  In small bowl, stir together sugar, flour and cinnamon:  sprinkle over apples and toss until coated.  Wipe out small bowl.

Pastry

  1. On floured surface with well floured rolling pin, roll our 1 piece of refrigerated dough from centre, lifting pin at edge to keep even thickness.
  2. Turn pin clockwise 90 degrees.
  3. Repeat rolling out and turning dough until you have a 13 inch circle.
  4. Loosely roll pastry around rolling pin:  unroll into pie plate.
  5. Trim edge with a sharp knife.

Filling

Scrape prepared apples into pie shell.  Brush pastry rim with water.

Pastry

  1. As with first ball of dough, roll out remaining dough to 13 inch circle.
  2. Using rolling pin, roll up pastry and roll out onto pie.
  3. Trim with knife leaving 3/4 inch overhang.
  4. Gently lift bottom pastry rim and fold overhand under rim:  press together to seal.
  5. Decorate rim.
  6. With tip of sharp knife, cut steam vents in middle of top pastry.

Glaze

  1. Separate egg yolk from egg white into small bowl.
  2. Add 1 tbsp of water and whisk yolk: using pastry brush, brush over pastry.
  3. Sprinkle with sugar.

Bake

  1. In oven at 425 degrees F for 15 minutes.
  2. Reduce heat to 350 degrees F, bake for 40 minutes or until golden, filling is bubbly and apples are soft when poked with a fork.
  3. Remove from oven and cool on rack.

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