Monday, November 20, 2006

The knob on my old oven, when turned to choose the baking temperature, is correct if you turn it left to right. If you turn it right to left, it is about 100 degrees too hot.

This, my friends, is what happens when you try to bake Lucky 32 Sour Cream Apple Pie at 450 instead of 350 degrees.
yes, the picture is blurry. but I think you get the idea.

Since the pie was unfit to bring to the birthday celebration I made it for, it has been sitting on my counter all day. I find all pies irresistable, so despite it's tarry edges, this pie is almost half gone.

The recipe is usually a good one. I like it. If you use apples other than granny smith, then cut down on the sugar. I used a jonagold/granny smith mixture in the tar pie, and I cut the sugar in half.

Also, note that this pie is baked in a 10-inch springform pan. I would put a jellyroll pan underneath, as the pie might overflow and then the juices will be forever burned in the bottom of your oven.

Lucky 32 Sour Cream Apple Pie

1 ¼ cups sour cream
2 eggs
1 ½ cups sugar
2 ¼ tsp vanilla
1/3 tsp salt
2 Tbls flour
2 ¼ lbs Granny Smith Apples
1 recipe pie dough
1 ½ cups apple pie topping
¼ lb butter

½ cup flour
2 oz. walnut pieces
1/3 cup brown sugar
1 Tbls cinnamon

Preheat oven to 350. Combine sour cream and eggs in large mixing bowl and whip until creamy. Add sugar, vanilla, salt and flour and blend thoroughly. Core and slice the apples directly into sour cream mixture. Toss apples to coat well. Place dough in a 9” springform cake pan. Using fingers, press dough gently until pan is evenly covered and smooth. Add sour cream apple mixture into pan. Spread topping (described below) evenly over the top of the pie. Cut butter into pats and place over the top of pie. Bake in preheated 350 oven for 2 hours and 20 minutes. (Pie may be frozen and served later.)

Topping: combine flour, brown sugar, walnuts, cinnamon in the bowl of a food processor. Blend until ingredients are crumbled.
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Saturday, November 18, 2006

I haven't posted any recipes recently. That's because I haven't been making as many new recipes, and also because I noticed a correlation between the number of new recipes I make/post and the number I see on the scale. It's unfortunate.

Anyway, I have been trying to create just the right coconut truffle for this month's sugar high friday. Since these truffles were good, but not just right, I am posting them before the actual event. Like I said, they were good. But the texture was not quite as smooth as I was hoping. I am actually only posting them because I am embarrassed about the quality of food photography thus far on The Glutton. I am hoping to bring up the average grade here. I spent some time last week with the camera. Hurray for manual focus and natural lighting!

I made the truffles with chocolate ganache made with coconut milk instead of cream. Then I whipped the ganache after it cooled, made little truffles and dipped them in dark chocolate. oh yeah, don't forget to roll them in almonds. That was the best part!  Posted by Picasa

Friday, November 10, 2006

Monday, November 06, 2006

I sense that some of you still haven't baked Supernatural Brownies. There is only one good excuse for that- no good semi-sweet or bittersweet chocolate with which to make them. well, get some.

Heed the call of the supernatural.

Sunday, November 05, 2006

You Won't Be Sorry

I stand corrected. Molten Chocolate cakes are not the best chocolate dessert on earth. Nick Malgiere's Supernatural Brownies are. His cookbook won the Julia Child award for the best baking book, you can read a blurb about that and get the recipe at the above link. I found them at David Lebovitz's site, and he's a man who really knows chocolate, so I decided to try this recipe. I used Cadbury Dark Chocolate bars for the chocolate, and they worked well. Make sure you butter the parchment paper. I didn't and it was not good. I had to bake mine for an extra few minutes. They are deliciously fudgy. The edges aren't chewy like mix brownies (I wish they were- that is the only improvement the brownies could stand.) Make these brownies. Now.

Friday, November 03, 2006

I just began writing a post about the pumpkin sage pasta from Rachael Ray that I made last night, but who can concentrate on pasta when there are brownies in the oven?

So I will make the pumpkin post a quick one. I was intrigued with the idea of a pumpkin pasta sauce, and I was not satisfied until I made this one. It was yummy, and a very festive orange color. The sauce was a bit thick, but that might be due to the fact that I took the white wine down from 1/2 C to just a splash, and then I cooked it to death so there was no alcohol left (ryan had to drive to the church after dinner - didn't want him to be tipsy). I don't think this will be a pasta that I make regularly, but it is a good one. Plus- pumpkin and onions are good for you, and this recipe is full of 'em!

I would have taken a picture, but after the pasta sat for a little while, it absorbed a lot of the sauce and it didn't look so good. Next time I will serve the sauce on top instead of tossing the pasta with it.