Dutch Apple Pie

Do you still have apples from apple-picking season? We know something you can use them for: Dutch Apple Pie!

The ingredients that you need:

For the dough
2 cups of flour
1/2 cup of granulated sugar
1,5 stick of butter,cold
2 tablespoons of ice cold water
1 egg
1/2 teaspoon of salt

Mix the flour and the sugar in a medium bowl. Cut in the butter until pea-size pellets form.

Add 2 TBSP of ice cold water, the egg and the salt and quickly knead the dough into a cohesive whole. IF the dough is too dry, add more ice water by the tablespoonful.

Cover the dough with plastic wrap and refrigerate for 30 minutes to an hour.

For the filling
8 small apples, peeled and cored
1 tablespoon lemon juice
1/2 cup of sugar

For the brushing
1 egg yolk beaten with 1 TBSP heavy cream
1 TBSP raw sugar

Quarter your apples and slice them thin. Toss them with lemon juice and sugar. Set this aside.

Butter a 9 inch spring form. Take the dough out of the refrigerator and remove 1/3 of the dough. Roll out the dough and cover the bottom of the pan. Pour in the apple mixture. roll out the rest of the dough and cut into 6 wide strips. Weave the strips one over the other and brush the dough with the egg and cream mixture. Sprinkle sugar on top.

Bake in a preheated 375 F oven for about an hour. Let the pie cool, cut into generous pieces, and enjoy with ice cream, whipped cream, or plain!

Acorn Squash and Sweet Potato Soup

Thanksgiving is right around the corner and a lot of people are looking for new recipes to share at the dinner table. They want something to put in between the turkey and cranberry sauce, something that will brighten up the variety of their Thanksgiving feast. This recipe for acorn squash and sweet potato soup is just the thing for that empty space on their table. It’s bright and vibrant flavors will satisfy anyone’s taste buds. Not to mention the fact that its color is truly the essence of autumn. This dish will have even the pickiest of family members begging for your recipe.

The Ingredients:

• 350 g sweet potatoes
• 1 acorn squash
• 4 shallots
• 1 tablespoon olive oil
• 6 garlic cloves, unpeeled
• 3 3/4 cups vegetable broth
• 1/2 cup light cream (heavy cream for a thicker consistency)
• salt & pepper (to taste)

First, you obviously want to preheat the oven to 375°F / 190°C. While that preheats cut the sweet potato, squash, and shallot (lengthwise); and then brush the cut sides with the olive oil.

Next, place the vegetables, the cut sides faced down in a shallow roasting pan along with the garlic cloves. Roast that in the oven (after it is done preheating) for 40 minutes, or until the veggies are tender and golden brown.

After that cools, you need to scoop out the flesh of the potato and squash halves and put them in a pan with the shallots. Then, remove the peel from the garlic and add the soft insides into the other vegetables.

Add the broth along with a pinch of salt and bring the mixture to a boil, reduce the heat and let it simmer partially covered, occasionally stirring, until vegetables begin getting very tender, this should take about 30 minutes.

After it is done simmering, cool slightly, then put it all in a blender and puree until it has a smooth consistency.
Return the soup to the pan and stir in the cream. Season to taste, and let it simmer until it is completely heated all the way through.

It is ready to serve! This dish is a healthy way to indulge your craving for something new during Thanksgiving. Bon Appetit!

Inspired by: veganfeline on food.com

Deep Fried Oreos

The weather gets colder, it's almost Thanksgiving and you don't know what sweet little treats you could make? Here's a sweet and simple recipe that everyone will love, I promise.
Deep Fried Oreos, doesn't that sound awesome? And it's even more tasty than it sounds!

All we need:

At first we make a Funnel Cake dough. At the end it will taste so much better when you use this dough, instead of a pancake mix from the store.

Funnel Cake Dough

1 egg, beaten

2 cups milk

1 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 tablespoon sugar 

1/2 stick (4 tablespoons) melted butter

First we're combining the milk, egg and vanilla in a large bowl. In a separate bowl, we'll combine flour, salt, baking soda, and sugar and gradually add to wet ingredients. Then beat with a mixer until a smooth batter forms. Fold in melted butter.

After you made your dough, heat 2 quarts vegetable oil in a deep fryer to 375 degrees F.

Dip the Oreos in the batter one at a time, and carefully place into the hot frying oil. Fry only a few at a time to avoid overcrowding the deep fryer. Cook until the cookies are golden-brown, this takes about 2 minutes. 

After frying, put the fresh fried Oreos on a plate with a paper towel. Let them cool a few minutes before eating, they will be really hot! But don't wait too long, because they're best when they're still warm. And super tasty with some milk!

Inspired by Allrecipes.com