Tuesday, November 15, 2011


Chrissy Wilde

Here are the steps I did for making the Applesauce, but having the link was super helpful since I could follow and actual recipe.

1. Fill a big pot or dutch oven with 1 in. water and cut the apples in 4th's, core and seeds. Fill the pot up to the brim with the apples & cook on medium heat until soft. I use a wooden spoon and stir once it starts to boil and cook down.

2. Once the apples are soft, I put them thru the Kitchen aid sieve, not sure what the attachment is called. The sieve will separate the core and seeds from the applesauce.

3. Then add sugar to the applesauce, about 1/2 C. at a time and about a tsp of cinnamon. Keep tasting it until you get the sweetness you want.

4. In the meantime, keep your oven warm, and put the 12oz jars on a cookie sheet to keep them warm before filling them with applesauce. Take the lids of the jars and put them in a small sauce pan and boil them.

5. Now, to can the applesauce. Take a big pot of water to a slow boil, once warm put the lids on the jars and carefully place them in the water. You may have to dump some of the water out with a measuring cup. You only need enough water to cover the tops of the lids. Turn the heat up to high and once it's at a rapid boil, set the timer for 20 minutes.

6. let the jars sit overnight & voila Applesauce!

Pork Roast with Apples and Onions

Pork Roast with Apples and Onions
Pioneer Woman

Prep Time: 15 Minutes | Cook Time: 2 Hours | Difficulty: Easy | Servings: 8


3 Tablespoons Olive Oil
1 whole Pork Shoulder Roast (also Called Pork Butt)
Salt And Pepper, to taste
4 cups Apple Juice
1 cup Beef Stock
3 whole Apples, Cored And Cut Into Wedges
3 whole Medium Onions, Sliced
1 whole Bay Leaf
Wild Rice
2-1/2 cups Wild Rice
4 cups Water
3 cups Chicken Stock
1/2 stick 4 Tablespoons Butter
1/2 cup Chopped Pecans

Preparation Instructions

OPTIONAL: Saute onions until brown. (Or you may just add them raw to the roast.)

To make the pork roast, heat olive oil in a large pot over high heat. Salt and pepper pork roast, then sear on all sides to give it some color. Reduce heat to low. Add apple juice, apple slices, onions, and bay leaf. Cover and simmer for 3 hours. (Or you may place in a 300 degree oven if you prefer.)

Toward the end of the cooking time, make the rice: melt butter in a medium saucepan. Add pecans and saute for a couple of minutes. Add wild rice and liquid, then bring to a boil. Reduce heat to low, cover, and cook until all liquid is cooked out.

When the roast is done, remove the roast, apples, and onions to a platter. Raise heat to medium-high (to high) and boil liquid, reducing it until thick and rich.

Spoon thick sauce over the roast, then cut the roast into slices. Serve with apples, onions, and wild rice.

(Note: add fresh thyme or rosemary to the roast before cooking if you have it on hand!)

Pizza Dough & Toppings

Pizza Dough

by Vinae Tilson Winn

Pizza Dough from The King Arthur Flour Baker's Companion (a book James and I highly recommend, and I'm not a person who bakes!)

3 c unbleached all purpose flour*

1 tsp instant yeast

1 1/2 tsp salt

2 Tbsp olive oil

1 1/4 to 1 1/2 c water [we've found it helpful if the water is hot]

*The recipe calls for 1 3/4 cup all purpose flour and 1 1/4 cup semolina, but says it is optional. We've done both, and find that the semolina doesn't make much of a difference, especially given the price. Also optional, 2 Tbsp dough relaxer, which we've never used.

Mix and knead together all the dough ingredients - by hand or mixer - until you've created a smooth, soft dough. Don't overknead the dough; it should hold together but look fairly rough on the surface.

Cover and let the dough rise for 45 minutes [I just use a dishcloth to cover it], the refrigerate it for 4 hours, or up to 36 hours; this step will develop the crust's flavor. [We usually try to make it the night before, and it's best that way, but we have made it three hours before, and it is still fine, but better if it can sit]

Divide the dough in half. Shape each half into 9- to 12-inch round (thicker or thinner crust), and place each on a piece of parchment paper cut to fit. [tip: cut the paper after you've put the dough on it!] Cover the dough and let it rest while you heat the oven (and baking stone) to 500 degrees. [We never cover the dough during this step. I highly recommend using a pizza stone, just make sure you place it in the oven BEFORE you turn the heat on. Place the stone on the bottom rack of the oven.]

After about 30 minutes, use a giant spatula or pizza peel to transfer the pizzas and parchment to your hot oven stone; or place the pizzas and parchment on a pan and place on the middle rack of the oven. [We cook one pizza at a time, and use a cookie sheet to place it on the stone. While the next one is cooking, we prepare the toppings of the first one]

Bake for 4 minutes and remove from the oven. [After both pizzas have been pre-baked, remove the stone from the oven.]

Top the pizza with your favorite toppings and place directly on the lowest rack of the oven (not the stone or pan) for 8 minutes, until crust is golden brown and the filling is bubbly.

My favorite toppings - all amounts vary as to the size of the pizza, and the amounts we have on hand, so use what you are comfortable with.

BBQ Pizza

barbecue sauce

grilled chicken, shredded


smoked gouda cheese slices

a little parmesan cheese

onion and pepper mix saute'd until browned (I buy a frozen mix and always have at least one bag on hand)

mozzerella cheese

Chicken Alfredo (my absolute fave!!)

alfredo sauce, topped with fresh ground pepper medley and crumbled dried tarragon

grilled chicken, shredded

parmesan cheese

onion and pepper mix saute'd until browned

2 slices of cooked bacon, crumbled

mozzerella cheese