Ingredients

Makes (2) 9" Crusts
1 1/2 cups all purpose flour
3/4 teaspoon salt
3/4 cup butter
4-5 tablespoons cold water
Filling
3-4 apples (We used Golden Delicious)
1/2 lemon for the juice
1/2 cup brown sugar
1 teaspoon ground cinnamon + a sprinkling for garnish
2 teaspoons all purpose flour
1 Tablespoon butter
Tools:
(1) regular 12 hole muffin tray
(1) 4 inch round cookie cutter

Directions

Apple Filling

Cut the apples in quarters, peel, remove the core and chop into very small pieces for this filling. Put the chopped apples into a small mixing bowl.

Squeeze the juice from the lemon and pour it into the chopped apples.

In a small container, stir together the brown sugar, cinnamon and flour; then stir this into the chopped apples. Take the butter and break it into small bits and stir into the apple mixture. The butter will melt while the pie is baking and add more flavor.

Spoon the filling into the mini pie crusts.

Lattice Tart Crusts:

Preheat the oven to 350F.

Grease each of the muffin tray hole bottoms and sides and set aside.

Prepare your tart crusts.

Sift the flour into bowl and mix together with the salt.

Cut in butter with a pastry cutter.

You can also use two butter knives if you dont have a pastry cutter.

Continue to cut work the mixture until it resembles the texture of coarse cornmeal.

Now, use a fork to mix in the cold water until it is just incorporated. Its okay if you see little specks of butter, and flour and the dough is not smooth.

Use clean hands to form the dough together to form a ball.

Cut the ball into two pieces and store one in a bowl with a cloth over top so it does not dry out.

Sprinkle your working surface with a bit of flour, and keep the flour nearby in case your dough gets sticky you can add more on top of the dough and also on your rolling pin.

Flatten your ball down into a disc.

Use your rolling pin to roll out dough. Push from the center and roll evenly to the edges. Keep rolling and try to make a circle. If it is not perfect, it wont matter.

Dont overwork the crust.

Use the cookie cutter to cut out 12 circles. Note, on your first cut, you will probably get about 6-7 circles, and then you will need to re-roll the dough and repeat.

Fill each tart with apple pie filling.

Roll out your second disc of dough and repeat the same procedure cutting out 12 circles. Put a top on each of the mini pies, pinch the edges closed and poke the tops with a fork.

Bake for 30 minutes or until golden brown.

If the crusts are cooking too quickly, just tent with aluminum foil.

Place the muffin tin onto a cooling rack. Use a small knife to cut around the outsides of the mini pies then just leave them to sit until cooled. Remove mini pies from the muffin tin.

Original Mini Apple Pie Tarts Recipe Recipe found at Grandmothers Kitchen Recipes.

Lean Chicken Italiano Casserole Recipe

Ingredients
2 cups uncooked macaroni
2 chicken breasts, cubed or thinly sliced
2 teaspoons butter
1/4 cup chopped white onion
1 cup sliced mushrooms
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon oregano
1/8 teaspoon cayenne pepper
1 Tablespoon Worcestershire sauce
1 can (398mL) tomato sauce
2 ounces grated asiago cheese

Directions

Preheat oven to 375˚F.

Cook the pasta al dente and set aside.

In a large skillet put the butter and sauté onion overmedium heat until tender.

Add mushrooms and sauté for 5 minutes.Add the meat and cook until nicely browned.

Add salt, pepper, oregano, cayenne and Worcestershire sauce.

In a casserole dish, combine cooked macaroni,cooked meatmixture,and tomato soup or sauce.

Top with asiago cheese.

Cover with foil and bake for 20 minutes.

Remove foil and bake for 5-10 minutes until cheese is browned.


Original Lean Chicken Italiano Casserole Recipe Recipe found at Grandmothers Kitchen Recipes.

Chicken Salad Sandwich Recipe

Ingredients

Cooking the Chicken
3 cups pineapple juice
1/3 cup soy sauce
3 pounds boneless skinless chicken breasts
2 cups water

1/2 cup each chopped green pepper, orange pepper,red onion and celery
1-1/2 cups mayonnaise
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/4 teaspoon seasoned salt
20 slices toasted wholewheat bread

This is a large recipe and makes 10 sandwiches. Good for a large group.

Directions

Chicken

This recipe is from scratch, so you need to cook the chicken first. Plan a day ahead as you need to let the chicken marinate overnight.

Marinating Sauce

In a small bowl, mix together the pineapple juice and soy sauce.

Pour 1-1/2 cups of the liquid into a large resealable plastic bag and place the chicken breasts into the bag.

Seal bag and turn the bag over a few times to coat the chicken. Place into the refrigerate overnight.

Cover the bowl of remaining marinade with plastic wrap and refrigerate.

Next Day

Drain and discard the marinade from chicken.

In a large saucepan combine the water and reserved marinade and add in the chicken breasts.

Bring to a boil then reduce the heat.

Cover the pot with a lid and simmer for 10-15 minutes or until the chicken is cooked right through and no pink remains.

Drain the liquid from the chicken and let the chicken  cool slightly so you can handle it then shred the chicken. Place the chicken into the refrigerator to cool.

Assembly

Chop all the vegetables into small pieces.

Use a large bowl mixing bowl and  combine the chicken, green and orange pepper, onion and celery.

Combine the  mayonnaise and seasonings in a small bowl then spoon the dressing over the chicken mixture.

Gently stir to coat.

Refrigerate the chicken sandwich makings until you are ready to assemble the sandwiches.

Use the same day that you add the mayonnaise mixture to the chicken.

Toast and lightly butter 20 slices of bread.

Evenly distribute the chicken salad onto 10 slices and cap with the remaining 10 slices.

Cut into halves and serve.

Yield: 10 servings.

Original Best  Chicken Salad Sandwich Recipe Recipe found at Grandmothers Kitchen Recipes.

Diya Nordin : #throwback

Diya Nordin : #throwback:


Throw back :) Godek-godek photobucket, Jumpa header Natalia Natasha atau tajuk barunya ...dan Dafodil pun Berbunga Lagi Phew......



kredit to blog owner...
tahniah to Diya Nordin atas terbitan novel terbaru beliau ...dan Dafodil pun Berbunga Lagi

Nak tambah duit untuk raya... :)

Rethink http://my.digestrr.com/p/77rot

Double Reese Peanut Butter Cups

Ingredients

Makes 12 large muffin cups
20 ounces dark chocolate, shaved
Filling:
12 mini Reeses peanut butter cups
12 ultra mini Reeses peanut butter cups
Tools:
12 hole muffin tray, 12 muffin liners, 1 silicon pastry brush (or a natural dye free paint brush)

Directions

Line muffin tray with liners.

Chop the dark chocolate into small shavings, and place half of the shavings into the top of a double boiler.

Over very low heat, begin to melt your dark chocolate, stirring slowly and frequently. Tip: Never melt chocolate over high heat, as you run the risk of ruining the consistency. Low heat is always best for chocolate melting. Also, be very careful not to get any water into your melting chocolate, as this will ruin it.

As the chocolate melts, add the remaining chocolate bit by bit, continuing to stir until all the chocolate is melted. This may take about 20 minutes.

Once the chocolate has melted, you can keep the double boiler on the stovetop where it is warm, but turn off the heat. Stir every once in awhile, and if the chocolate begins to harden, simply turn on the heat to very low again.

Spoon 1 Tablespoon of chocolate into the bottom of the muffin liners. (It is easiest to work about 3 liners at a time, so that the chocolate does not harden).

Use your pastry brush or paintbrush to gently paint the chocolate half way up the muffin liners.

If the chocolate is too thin (meaning you can see through it and into the liner), just add a bit more chocolate.

Repeat for all 12 liners, and then place in the freezer for 5-10 minutes.

Remove the dark chocolate cups from freezer.

Place 1 mini Reese peanut butter cup into the shell.

Top with 1 Tablespoon of melted chocolate, tapping on counter to smooth out and using the back of a spoon to smooth the rest of the chocolate so there are as few spaces as possible.

Top with an ultra mini Reese peanut butter cup and place back in freezer.

Remove and enjoy. Store in airtight container in fridge or freezer.


Original Double Reese Peanut Butter Cups Recipe Recipe found at Grandmothers Kitchen Recipes.

Double Reese Peanut Butter Cups

Ingredients

Makes 12 large muffin cups
 20 ounces dark chocolate, shaved
 Filling:
 12 mini Reeses peanut butter cups
 12 ultra mini Reeses peanut butter cups
Tools: 12 hole muffin tray, 12 muffin liners, 1 silicon pastry brush (or a natural dye free paint brush)

Directions

Line muffin tray with liners.

Chop the dark chocolate into small shavings, and place half of the shavings into the top of a double boiler.

Over very low heat, begin to melt your dark chocolate, stirring slowly and frequently. Tip: Never melt chocolate over high heat, as you run the risk of ruining the consistency. Low heat is always best for chocolate melting. Also, be very careful not to get any water into your melting chocolate, as this will ruin it.

As the chocolate melts, add the remaining chocolate bit by bit, continuing to stir until all the chocolate is melted. This may take about 20 minutes.

Once the chocolate has melted, you can keep the double boiler on the stovetop where it is warm, but turn off the heat. Stir every once in awhile, and if the chocolate begins to harden, simply turn on the heat to very low again.

Spoon 1 Tablespoon of chocolate into the bottom of the muffin liners. (It is easiest to work about 3 liners at a time, so that the chocolate does not harden).

Use your pastry brush or paintbrush to gently paint the chocolate half way up the muffin liners.

If the chocolate is too thin (meaning you can see through it and into the liner), just add a bit more chocolate.

Repeat for all 12 liners, and then place in the freezer for 5-10 minutes.

Remove the dark chocolate cups from freezer.

Place 1 mini Reese peanut butter cup into the shell.

Top with 1 Tablespoon of melted chocolate, tapping on counter to smooth out and using the back of a spoon to smooth the rest of the chocolate so there are as few spaces as possible.

Top with an ultra mini Reese peanut butter cup and place back in freezer.

Remove and enjoy. Store in airtight container in fridge or freezer.

Original Double Reese Peanut Butter Cups Recipe Recipe found at Grandmothers Kitchen Recipes.