Fantastic Bake Along- Celebrating the Apple Results🍎

Good morning! This FANTASTIC BAKE ALONG has been so much fun:)! I appreciate Connie @Connie’s Creations for her inspiration Applesauce Cake:). Several of the bakers said they would be making this recipe for the Bake Along.  Yum!!  Apples are delicious and so very “Fall”.

This month is a “share your favorite apple recipe” month. We have a tradition around our house called “pre-Thanksgiving pie”. We like to make a few pies early and enjoy them because we are usually too full after the feast to really enjoy dessert. So why not start the week with a few pies to make our celebration last longer? It works for us:)!

This is my Award Winning Crusty Topped Apple Pie. I entered this recipe in our county fair a few years back, and won the Best of Show over all of the food entries! It is that good:)

Before I start, I want to share my feelings on Apple pie fillings. You may have different views on pie filling, but these are mine and really work for me — I do not believe that fresh cut, uncooked apples should be used in pies as filling. They shrink and add water to the filling making it runny and leaving the pie flat. Some pies even have a large gap between the crust and the filling due to shrinkage.

So… I only use canned apples for my pies. I am including my canning recipe here as well, but really any high quality canned apple filling will do for this pie. The crust and yummy topping really are what make it so delicious.

Here is the recipe:

Award Winning Crusty Topped Apple Pie Recipe by- Tracy @ It’s a T-Sweets Day!

Part 1- Crust

Ingredients:

  • 1 1/4c shortening
  • 3c flour
  • 1tsp salt
  • 1 egg
  • 1 1/2T vinegar
  • 1/3c cold water

Directions:

Cut first 3 ingredients together using a pastry cutter or two knives. The shortening should be about pea sized. In a small bowl combine the egg, vinegar, and water. Add to the flour mixture.

Mix with a fork and then your hands just until moist and the pastry sticks together. Be careful not to over mix. If your pastry is too dry, add a bit more vinegar, like 1 tsp. Form the pastry into two balls, place in a bag, and store in the refrigerator for about 30 min.

Lay a tea towel out on your counter and dust it with flour. Flatten one dough ball with your hand a bit and then roll the dough into a circle larger than your pie pan. Dust the pin and dough with flour as needed to keep the dough from sticking. Put your rolling pin at the end of the dough closest to you and lift the tea towel causing the crust to roll over the rolling pin.

Lift the pin with the rolled dough over the pie pan and unroll the crust over the pan. Easy easy!:)

Lift the edge of the crust a bit and pinch the crust with your thumb and first two fingers. You will get a beautiful scalloped edge.

Part 2- Filling and Topping

Ingredients:

  • 2 quarts Apple Pie Filling of your choice (my recipe is below)
  • 3/4c sugar
  • 3/4c flour
  • 3/4c melted butter
  • 2tsp cinnamon

Directions:

Spoon the pie filling evenly into the crust. It should reach to the bottom of the scalloped edges. In a medium bowl combine the melted butter with the sugar, flour, and cinnamon. Stir until well combined.

Gently press the topping evenly over the apples all around the pie. Place the pie on a baking sheet. This is an important step because it really drips! Bake at 350* for 1 hour. Your house is going to smell so good!

Take it out and admire your beautiful pie for a few minutes as it cools.

Just look at that flaky crust:). Be sure to cut a slice to eat while it is still hot out of the oven. It tastes best that way:)❤️

Done! I made that whole pie, minus the baking time, in about 30min. Ah, the joy of canning my apples beforehand:).

For those of you who would like my Apple pie filling recipe, here it is:

Canned Apple Pie Fillingrecipe by Tracy @It’s a T-Sweets Day!
Ingredients  :

  • 9 c water
  • 4 1/2c sugar
  • 1/2c light corn syrup
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp salt
  • 1c cornstarch
  • 3 Tbs lemon juice
  • 3/4c flour
  • 6 lb apples, peeled and cored

In a large sauce pan, combine the first seven ingredients. Stir until bubbly and thick. Turn off heat. Add lemon juice and flour. Stir to combine. Stir in apples. Pack apple filling into sterilized quart jars, leaving 1″ at top. Wipe rims and place lids on jars. Process in a hot water bath for 30min. Makes 7 quarts<<
ere you go! I hope you will give this award winning recipe a try sometime. You will not be sorry!

I am so excited to hear how the other baker’s fared with their apple recipes. Here is the list of bakers who said they would be joining in this month’s Bake Along:

Thank you for stopping by today. I hope you all enjoy the delicious apple recipes. For those of you in the States, Happy Thanksgiving!

I’m off to check out the other SWEET recipes😊

Fantastic Bake Along- Celebrating the Apple!

A few weeks back, Connie @Connie’s Creations shared her Apple Sauce Cake on her blog.

Connie’s picture of her Applesauce Cake

It looked so yummy that she totally inspired me to think about Fall treats and the delicious taste and smell of apples cooking in the kitchen. I thought that with Thanksgiving right around the corner here in the States, it might be fun to share our favorite APPLE recipe this month. Who knows? There may be one or two new recipes we might want to add to our Thanksgiving feast!

Choose your favorite recipe or give Connie’s delicious Apple Sauce Cake a try, and post about it this coming Saturday. Doesn’t that sound fun?!

We would love to have YOU join in the fun too. Here is how:

My family has an award winning Crusty Topped Apple Pie that will be baking in my kitchen this week. They will be so happy! We call that Pre-Thanksgiving Pie❤️❤️

Here is a list of the bakers who have joined in the past or said they would like to Bake Along with us this month:

I really do hope you will join us in this month’s Fantastic Bake Along. It is going to be SWEET!

Fantastic Bake Along – Chili/Chocolate Bread!

Hello fellow bakers!  It is Fantastic Bake Along time:). Yea!  I am so excited for this month’s Bake.   We are going to be baking Chili/Chocolate Bread by this month’s star baker, Tina from Kristabella’s Hodgepodge .  

We hope YOU will join us!  Here is how:

Tina’s  recipe of Chili/Chocolate Bread is so much like Tina herself.  She is so fun!  She crochets beautiful shawls and scarves, and shares a Sunday chuckle each week.  Head over and check out her blog.  I’m sure you will love it!❤️

I’m ready to Bake, how about you?  So… drum roll please!

Chili/Chocolate Bread -Picture By Tina @Kristabella’s Hodgepodge

Chili/Chocolate Bread Recipe by Tina @ Kristabella’s Hodgepodge 

For a small loaf (1 lb.)

  • 3/4 c Milk, room temperature 
  • 1/4c Unsalted Butter, room temperature, 1/2″ pieces 
  • 1 egg
  • 1/2 tsp Salt
  • 2tbs Granulated Sugar 
  • 2 1/4c Bread Flour   
  • 1 1/2tsp Chili Powder 
  • 1 1/2tsp Yeast, active dry, instant, or bread machine  
  • 1c Chocolate Chips

Select the ‘Basic/White’ program, 1 lb., and your desired crust color, and start the machine. When the mix-in tone sounds, add 1 cup chocolate chips.   

Note: The Ghirardelli chips have a very intense chocolate taste. The Chili therefore is just an aftertaste…a mild ‘burn’. To intensify the Chili flavor you might wanna use Milk Chocolate Chips. 😊

Cool completely on a wire rack before slicing.

There you have it!  — Doesn’t it sound delicious?  This recipe is for a bread machine, but I will be doubling the recipe, using my Kitchenaid, and oven.   

Here are the links to bakers who have joined along in past Bake alongs and who have said they want to join in this week’s Bake Along:)

I am so excited to baking with you again, and try this SWEET Bread! Thank you Tina for the recipe:). See you Saturday as I eat a slice of this spicy bread!

I Love Weddings!

I was honored to make my nephew’s wedding cake this weekend.  

It was fun to make the gum paste roses.  I was surprised when so many people asked me if they were real!



My new niece wanted lemon cake with soft lemon curd filling for the top and bottom tiers.  My nephew wanted German chocolate with the yummy coconut filling for the middle tier.  I frosted the cake with a Swiss Meringue buttercream .  Yum!  


Aren’t they just beautiful?!  I love the happy smiles of a newly married couple cutting their wedding cake. They are so SWEET:)!


Congratulations Sean and Alexa!  I love you❤️

Fantastic Bake Along – Grandma’s Cookies!

Get out the mixer and warm up the oven because it’s going to be a yummy, yum, yummy Bake Along this month!   We would love to have YOU join in the fun with us.  Here is how:


This month’s star baker is Kate @ Life, Tea,and Everything.  Kate is a Crocheter and has also just learned to Quilt!  She is AMAZING:). But her weight loss journey this year has been truly inspiring.  Way to go Kate!  Luckily she still finds a few calories to share with us each month though.  I’m so glad.  It is always fun to Bake Along with her:)

For this month’s recipe, she has chosen to share her grandma’s oatmeal cookies.  Now we’re talking!  A tried and true family recipe.  Yum!  I can’t wait to make up a batch or two!  

Kate’s Picture of her delicious cookies!

Here is the recipe, but be sure to head over to Kate’s fantastic blog to hear about the sweet story behind these cookies.

Grandma Thompson’s Oatmeal Chocolate Chip Cookies

Recipe by Kate @Life, Tea, and Everything

  • 1 cup shortening
  • 3/4 cup firmly packed brown sugar
  • 1/4 cup white sugar
  • 1 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup boiling water
  • 2 cups rolled oats
  • 1/2 cup chopped nuts
  • 6 oz chocolate chips

Important: Follow recipe closely as results depend greatly on order of addition of ingredients!

Preheat oven to 350 F. 

Beat shortening, sugars, and vanilla until light and fluffy. Add flour and salt. Mix well. Dissolve baking soda in boiling water. Add to flour mixture. Stir in rolled oats, nuts, and chocolate chips.

Drop from teaspoon onto ungreased cookie sheet, 2 inches apart. Flatten with fork dipped in cold water.

Bake 10-12 minutes. Makes approximately 7 dozen.

Don’t those sound yummy?!  I hope you will make a batch and join in the fun!

Here are the links to bakers who have joined along in past Bake alongs and who have said they want to join in this week’s Bake Along:)

I am so excited to try one of these SWEET cookies!   Once again, thank you Kate for the recipe:). See you Saturday as I eat one of Grandma’s Cookies!

Fantastic Bake Along- Whole Grain Bread!

Don’t you just love the smell of homemade bread baking in the oven?  It makes a house smell so homey and full of love.   This is how my house felt this week, full of homemade bread and love❤️


I just love Baking Along each month with all of you, my online friends.  This month Kathy over at Sewing Etc. gave us the recipe for this delicious bread.  If you would like to make some yourself, it can be found here.

The dough was easy to make.  I doubled the recipe so I could have an extra loaf to give to my son and his pretty wife.

But I think the recipe really needs to be doubled for  the size of loaves that my family likes.  So… darn it, I had to make more! Lol:). 


This time I  doubled the recipe twice to make four loaves!  (I am having a lot of company this weekend and will be needing the bread)  These loaves came out just the way we like our bread with the top peaking over the edge about an inch or so:)


My daughter in law was over and grabbed her loaf right away, but I still had plenty left to snap a few photos of.  

I sliced into a nice hot loaf and slathered it with SWEET butter.  I was patient and took this yummy photo, but then that slice disappeared into my belly as quick as I could put my camera down! 

It has been a wonderful Bake Along.  I am excited to see and hear about how the other bakers did with their bread this week.  

I hope you feel inspired to make your own delicious bread at home this week. We would love to have you join along next month for our next baking adventure;)

Fantastic Bake Along -Quiche!

This has been an Egg-straordinary bake along!  Emma from Emma Crafts Design was this month’s star baker and asked us to make her husbands favorite Quiche.  

I must admit that I have never made Quiche before.  I have eaten it at restaurants, but for some reason I have never given it a try.  I can’t believe I have waited so long.  It was DELICIOUS!!

I started with the crust.  Emma rolls hers out on parchment paper, but I am very accustomed to rolling my dough out on a tea towel that I use only for this purpose.


I roll out my dough and then use the tea towel to help me roll the dough up and over the rolling pin.  Then I can easily transfer the dough to my pie plate.


I cooked my bacon and chopped it fine.  I layered the entire shell with the bacon and then poured in my egg, cheese and milk mixture.  I had a large pan so I doubled the recipe.


I used pepper jack cheese.  Yum yum!  It had just the right amount of spice for my Arizona family:)


I mean really, look at how beautiful it turned out!  It was ALMOST too prettyto eat!  But we did eat it:)


I added some chopped spinach to the top and asked myself why I didn’t add it to the eggs?  Next time I will!  I even think some sautéed mushrooms and fresh tomatoes would taste divine as well.

Thank you, thank you for such a delicious recipe and Bake Along Emma!!   

If any of you are interested in making your own delicious Quiche, you can get the recipe  here.  Why don’t you link up and join us?

I am so excited to see how the other bakers fared with their Quiche adventures. Here are the links:

I am off to check them out!  SWEET!

 Fantastic Bake Along – Quiche!

It’s that yum, yum, yummy time of the month again.  It’s  Fantastic Bake Along Time:)   Yea!!  This month’s star baker is Emma over @ Emma Crafts Design.  

This month’s recipe is Emma’s delicious quiche.  She says it is her husband’s favorite.  Doesn’t it look so delicious?  I can’t wait to give it a try!

Emma’s picture of the quiche looks so yummy!

Here is the recipe:

Preheat your oven to 180°C (356°F).

You will need for the pastry:

  • 75 g butter (you can also use margarine)
  • 150 g plain flour
  • 50 g water (50 mL)
  • salt for seasoning

For those of us using cup measurements, you can convert measurements on Google or a close approximate conversion is– 50ml = 1/4c

Mix all your ingredients together until well combined. Roll your pastry out and place in a quiche tin (I roll my pastry on a sheet of baking paper and use it to line the tin, it makes it easier to clean!). Trim your pastry and pick the bottom of the pastry with a fork to prevent it from raising once in the oven.

You will need for the filling:
150-200 g of bacon bits

  • 4 eggs
  • 100 g of thickened cream
  • 50 g of milk (50 mL)
  • block cheese (you can use gruyere or Swiss cheese too)
  • salt and pepper for seasoning

Cook your bacon bits in a pan for 3-5 minutes, then lay them evenly on your pastry. In a bowl, whisk the eggs, cream and milk together, adding salt and pepper to taste. Pour the mixture over the bacon bits, straight on top of your pastry. Grate about 50 g of your block cheese on top of your quiche.

Bake for 30-35 minutes or until the cheese is golden brown.

Be sure to head over to Emma’s blog for more great pictures and helpful hints:


Here are the links to bakers who have joined along in past Bake alongs:

I am so excited to taste this SWEET quiche!  I hope you will join along:)

Fantastic Bake Along – Pizza Party Results!

I don’t know about you, but my family LOVED our Fantastic Pizza Party:)!   Brenna@crochet539 and her family chose the theme and the recipe this month.  Yum!  Thank you Brenna:)! 

You can find the details and the recipe here.

For my pizza, I decided on an Arizona themed version.  Mine is a type of Navajo Taco or Navajo Pizza!   It was really quick and easy, not to mention DELICIOUS!!


The dough was easy to make, but I did have to add a few tablespoons of olive oil to it to get it to this lovely ball stage.   

I covered it and left it on the counter while I ran to the store.  It definitely over proofed, but thankfully, it didn’t affect the end result:)


I rolled it back into a ball and cut the ball into 10 or so smaller balls.  My daughter in law took the job of rolling out the dough into small mini pizzas about 1/4″ thick.


My son took the job of frying the dough into these beautiful discs of fry bread.  Mmmmm!  I can’t wait!  Here is another shot just to make your mouth water:) 

I was in charge of the Navajo Toppings.  

I browned some meat and onions.  I added a large can of beans, green chiles, and salt and pepper.  It is kind of a quick type of chile beans.

I put the crust on a round pan, and spooned about 1.5 c of the chile beans onto the crust and sprinkled cheese over the top.  I then placed the pizza under the broiler to get the cheese all melted and gooey.  Broiling also added a delicious char to the crust as well:)


Here are a few of my family’s Navajo Pizzas.  Oh my oh my were they yummy!!  We topped them with sliced cabbage and tomatoes.


It really was a party at my house.  Just look at the smile on my son’s friend’s face!!

And a Navajo Pizza Party wouldn’t be complete without SWEET fried bread.  

This is the classic way to serve Navajo fried bread, with honey.  I added a sprinkle of powdered sugar as well.


I am so excited to hear how all of your pizza parties turned out.  I am off to go read about them.  Here are the links:

If you didn’t join in the fun this month, I hope you will hop in next month. We bake the second week of the month and would LOVE to Bake along with you!

Fantastic Bake Along – Pizza Party!!


It’s time to heat up the oven and get out the aprons.  It’s Fantastic Bake Along Time!!  Come and join in the fun:).   You have to eat something anyway, right?   This month Brenna@crochet539 is our baking host.  Yea, Brenna!!

Brenna talked to her family about choosing this month’s recipe.  They all decided that a pizza party would be fun. I agree!   She would like us all to use the same crust recipe, but put whatever toppings on it that you think are fun and maybe a little bit different from the norm.

The crust recipe is from The Chef in Training.  You can head on over to her blog for pictures and a nice description of the dough.

The Perfect Pizza Dough

Recipe from Nikki @ Thechefintrainng.com

TOTAL TIME 43 MINS
Ingredients

  • 2 cups warm water
  • 1 Tablespoon yeast
  • 1 Tablespoon salt
  • 5 cups flour, divided
  • 4 Tablespoons olive oil (2 Tablespoons per pan)

Instructions

Mix warm water and yeast and let sit 5 minutes until yeast proofs.

Add 2 ½ cups flour with proofed yeast and mix well in Kitchen Aid or with a dough hook.

Add additional 2 ½ cups flour and salt, knead until smooth. Cover bowl with saran wrap. Let dough rest in a ball for 10 to 20 minutes.

Pour 2 tablespoons of olive oil onto baking sheet or pizza pan and evenly coat bottom of baking sheet or pizza pan.

Remove dough from bowl and add more flour as needed (a little at a time) to alleviate the stickiness of the dough if needed. I add a few Tablespoons usually.

Split dough in half and roll each ball of dough very thin and place on greased pan.

Preheat oven to 400 F

Top your pizza dough however you would like. If you have a favorite pizza recipe or breadstick recipe, have at it! Be sure and leave a ¾-inch space on the edge for crust.

Bake each pizza separately at 400 degrees F for 18-20 minutes for pizza and 15 minutes for bread sticks or cinnamon sticks.

Ok now for how this Fantastic Bake Along works:

  • Just comment below if you want to join in. I will add your blog link to the BAL on Saturday’s post
  • Make the recipe sometime this week.
  • On Saturday, post your pictures and results of the recipe. Success or accidents in the kitchen, it doesn’t matter. It’s all fun and real:)
  • Link your post here with the Fantastic Bake-Along 
  • Be sure to visit the other bloggers posts
  • It is also super a-ok if you don’t want to blog post but just want to join us as we bake/cook. You can just comment with your results or post a picture on Instagram #fantasticbakealong

Only one rule–Be polite and nice!!  

Here are the links to bakers who have joined along in past past Bake alongs:

I’m excited to Bake Along with you this week. It’s going to be SWEET!!  I can’t wait for Saturday to see all of the delicious pizzas!



Nikki, The Chef in Training, has asked that if you make this recipe, snap a photo and hashtag it #chefintraining She would love to see how these recipes take shape in your kitchens. Don’t forget #fantasticbakealong as well:)!