There's nothing as loving as preparing delicious food for loved ones.
Always new recipes here.
Cider Pulled Pork
Copper is Best!
Ingredients1 Cup shortening, softened *I used Crisco butter flavored shortening)1 ½ Cup plus 2 Tablespoons sugar2 large eggs2 ¾ Cups all-purpose flour1 Tablespoon cream of tartar1 teaspoon salt1 teaspoon baking soda2 Tablespoons ground cinnamon * Use the pumpkin spices if making the Pumpkin Spice Snickerdoodles
DirectionsPreheat oven to 350°F.Mix together the shortening, 1 ½ cups of the sugar and the eggsStir in the flour, cream of tartar, salt, and baking sodaChill the dough for at least 2 hoursIn a small bowl, combine the cinnamon and the remaining 2 Tablespoons of sugarRoll the dough into 1 1/2 – inch balls and roll into the cinnamon and sugar mixture.Place them 2 inches apart on ungreased baking sheets *don’t crowd baking sheet with cookies Bake until the edges are golden brown, about 10 minutes The cookies will spread out and flatten while l they are bakingCool the cookies on a wire rack or a plate and then put them in sealed containersThese cookies will stay fresh for up to 5 days
**Pumpkin Spice Snickerdoodles**
ingredients¼ Cup sugar 2 Tablespoons cinnamon3 teaspoons ginger2 teaspoons nutmeg½ teaspoon cloves1/8 teaspoon cardamonDash of pepper
Directions Mix the spices wellRoll the round cookie dough into the spice mixture.Bake the same amount of time as stated, whoever don’t be alarmed if you see a dark ring around the bottom of the cookies when checking for doneness. It is the spice mixture you see but it isn’t burnt, rather toasted.
Apple Cardamom Custard Pie
Preheat oven to 450°F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the edge of pie plate. Crimp edge high. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Remove from oven. Reduce oven temperature to 350°F.
Meanwhile, in a large skillet melt butter over medium heat. Sprinkle with 1/3 cup sugar. Cook and stir until sugar starts to melt and turn golden. Stir in apples. Cook for 10 to 12 minutes or until apples are tender and liquid is mostly evaporated, stirring occasionally. Cool slightly. In a small heavy saucepan heat whipping cream and milk over medium-low heat just until bubbly. Remove from heat.
In a medium bowl combine eggs, 1/2 cup sugar, vanilla, cardamom, and salt. Gradually stir in hot cream mixture until combined.
Place pastry shell on oven rack. Spoon apple mixture into pastry shell. Carefully pour egg mixture over apple mixture. Sprinkle with nutmeg. Cover edge of pie loosely with foil. Bake for 25 minutes. Remove foil. Bake about 20 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack about 1 hour to serve warm, or cool completely. Cover and chill within 2 hours.