RECIPE OF THE DAY! GRANDMA'S HOMEMADE APPLE PIE

Grandma's all American Homemade Apple Pie!!

What a yummy pie, and so very easy! I remember going to grandma's house and smelling the aroma of a apple pie baking, I could not wait until it was done. I would eat myself sick by wanting more and more. I've made this many times and it all ways come out perfect. What a yummy pie, and so very easy! If I could give this pie 10 stars I would.. It's by far the best apple pie you will have ever make! Usually the first piece is a mess and then the juices run all over the pie pan. Not with this pie! And everyone will loved it!!

Thanksgiving apple pie is a tradition in my house. The smell of baking apples with cinnamon and nutmeg fills the house, making every one's mouth water. Try this for your holiday table, your friends and family will love you even more. I have been using grandma's recipe for the past 25 years.

Grandma's Homemade Apple Pie strikes again. So Yummy!! ENJOY!!!!!


Prep Time: 20 Min

Cook Time:50 Min

Ready In:1 Hr 10 Min

Recipe Yield 8 servings


Ingredients:

1/2 cup sugar

1/2 cup packed brown sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

8 cups thinly sliced pared apples

1 tablespoon lemon juice

1 Pastry for double-crust pie (9 inches)

1 tablespoon butter or margarine

1 egg white

Additional sugar


Directions:

1.In a small bowl, combine sugar, flour and spices; set aside.

2. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss well to coat.

3. Line a 9-in. pie pan with half the pastry.

4. Place apple filling into crust; dot with butter.

5. Roll out remaining pastry to fit top of pie. Cut a few slits in top to vent.

6. Beat egg white until foamy; brush over pastry.

7. Sprinkle sugar on top.

8. Bake at 375 degrees F for 35 minutes.

9. Increase temperature to 400 degrees F and bake 10-15 minutes more or until golden.


Tips:

Just a note to those who have had problems with pie's being to runny...make sure you start your pie with room temperature apples. Also, you must let the pie cool before cutting to allow the juices to thicken.

Be sure to use Granny Smith apples since they work the best for baking."


385 calories per serving-slice

RECIPES OF THE DAY! CRUSTLESS APPLE PIE

Dessert,Desserts,Dessert Anyone It's Guilt Free!

I love apple pie, deep dish apple pie, Dutch Apple pie and apple sauce, but none of the store bought items that fit in my diet. So, I made a combination of all of them only without the sugar, starch or fat. I love my apples this way and have already shared the receipt with many friends. I can add the apple mixture on top of Eggo Waffles or Mini Delights and fat free cream cheese if desired, My favorite Sunday Brunch. Servings Per Recipe 2. To make more then 2 double the recipe Ingredients, you can eat 2- servings for only 187 calories Guilt Free how Incredible is that? Awesome dessert and so easy to make!!! ENJOY!!!


35 Minutes to Prepare and Cook

Makes Per Recipe: 2


Ingredients:

2 cups sliced apples, chopped or quartered

1 tsp cinnamon

1 small box or raisins (1.5 oz)

1 Tbl (Smart Balance) Smart Buttery Spread

1 tsp Splenda

1 package of mini delights made by Quaker (if desired)or Eggo Waffles



Directions:

1. Core and peel the apples. Cut into pieces and put in a sauce pan with just enough water to cover.

2. Add butter, Cinnamon and raisins. Bring to a boil.

3. Turn to low and let it cook until the liquid has boiled down to thicken. Add Splenda if the mixture is too tart.

4. When served, crumble some of the 100 calorie cookies on top. (if desired) You can also add a spot of Ready Whip for a fancy dessert or just eat it like applesauce as a snack or a side dish.


Tips:

If you add more apples, just put in enough water to barely cover them. It really depends how how many apples you have in the pan. If it looks like too much water while you are simmering, just pour some off. You want the water to be so low as it will thicken a little as it cooks. It also gets thicker after it cools, and you even eat it cold.


Mini Delights are small bite size crispy multi grain cakes made by Quaker. They are only 90 calories for the whole pack. I just use 1 or 2. They are drizzled with chocolate or carmel and great as a snack by themselves.


Suggestion:

You can add the fat free cream cheese on top of eighter of the Mini Delights or Eggo Waffles
then add the apple mixture on top of that. If you do not use the fat free cream cheese you can also top it off with lite whip cream.


Makes Per Recipe: 2

187 Calories Per Serving 2

RECIPE OF THE DAY! OH SO GOOD MEATLESS SHEPHERD'S PIE

Who would believe you can make a hearty shepherd’s pie without meat and gravy?

I have made this dish a few times. I added in a meat substitute and they had no idea! They all LOVED this dish! It was delicious and easy to make! It is now a family favorite!

This recipe reheats beautifully in the microwave.

Try the substitution of veggie burgers and 1 cup of veggies, it "Beefs" it up. ENJOY!!


Prep Time 15 Minutes

Total Time 45 Minutes

Makes 4 servings

1 Serving 470 Calories


Ingredients:

1 1/2 cups hot water

1/2 cup milk

2 tablespoons butter or margarine

1/2 package Betty Crocker four cheese mashed potatoes

3 cups frozen vegetables, any variety, thawed and drained

1 can (11 ounces) condensed Cheddar cheese or cream of mushroom soup

1 can (4 ounces) sliced mushrooms, drained

1 can (2.8 ounces) French-fried onions


Directions:


1. Heat oven to 350ºF. Heat hot water, milk and butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and 1 pouch Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside.

2. Stir remaining ingredients except onions in large bowl. Pour vegetable mixture into ungreased 1 1/2-quart casserole; sprinkle with half of the onions. Spread potatoes over onions.

3. Bake uncovered 25 minutes; sprinkle with remaining onions. Bake 3 to 5 minutes longer or until mixture is hot and onions are brown.


Tip:
Cover and refrigerate potato-topped casserole up to 24 hours. Bake uncovered 30 minutes. Continue as directed.


Substitution:
Try reducing the frozen vegetables to 1 cup and adding 3 vegetable burgers, chopped, or 2 cups cooked dried beans.


1 Serving 470 Calories