Sunday, October 12, 2008

AUTUMN IS AMAZING!


It's my favorite time of year!  
The leaves are turning and the air is crisp.

On Saturday, Oct. 4, David and I went to the Soulard Oktoberfest.  It was INCREDIBLE! 



We indulged in German beer and food.  
We started off by both ordering a stein of Warsteiner Oktoberfest beer.  The stein held an entire liter!  It was delicious.  
After getting our beer we headed toward the giant food tent.  We both ordered the bratwurst platter.  It had 2 brats, a roll, and your choice of 2 other sides.  Of course, I know how I like my German food, so I ordered the potatoes and sauerkraut.  Eating it brought back so many memories.  Poor David had to sit and listen to me go on and on about how much I miss having German food for the Holidays.  In case you didn't know, my dad's mom was German.  She cooked the best pork, sauerkraut, and mashed potatoes on the face of the planet.  We had it for the major Holidays and I sure do miss it.  I haven't met anyone else who could cook German food like that woman.  I make that dish every now and then, but it's just not the same.  I guess I'll have to keep trying.  




David and I went apple picking on Friday, Oct. 10.   We picked over 10 lbs. of apples!
We used some of them to make an apple pie from scratch!  This was a first time for both of us.  Yes, we have made pie before, but it was always with pre-made crust.  So, I even had to go out and buy a pie pan.
It was a blast to do it the old fashioned way.  Now I have to decide what we're going to do with the rest of the apples.  = )




HERE ARE THE RECIPES WE USED:

Pie Crust IV

Submitted by: Jan Bittner
Rated: 5 out of 5 by 114 members
Yields: 16 servings



"The proportions are nice in this pastry dough, with just the right ratio of flour to shortening to water. Everything incorporates perfectly and the dough is easy to roll out. This recipe for flaky, tender crust doubles well and freezes nicely."
INGREDIENTS:
1/2 cup shortening
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold water
DIRECTIONS:
1.Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork. To double this recipe, use 1 cup shortening, 2 1/2 cups flour, 1 teaspoon salt, and 1 cup cold water.
2.Roll gently, one crust at a time, on a floured pastry cloth, to about an inch larger than pie plate. Fold carefully in half. Lift to pie plate, and unfold. Fit into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim. For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim. Seal with floured fork.
ALL RIGHTS RESERVED © 2008 Allrecipes.comPrinted from Allrecipes.com 10/12/2008




Apple Pie by Grandma Ople
Submitted by: MOSHASMAMA
Rated: 5 out of 5 by 1972 members
Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes
Yields: 8 servings



"Grandmas from all around can be proud of this unique recipe that brings fabulous results. Sliced apples are mounded in a prepared pie shell, covered with a latticed crust, and just before slipping into the oven, doused with a sugary butter syrup."
INGREDIENTS:
1 recipe pastry for a 9 inch
double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples -
peeled, cored and sliced
(We used SunCrisp)
DIRECTIONS:
1.Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2.Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3.Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
ALL RIGHTS RESERVED © 2008 Allrecipes.comPrinted from Allrecipes.com 10/12/2008

1 comment:

Chris and Linzi said...

Look Delisious! Chris and I took his parents to the Oktoberfest last year after we visited the farmers market. Me ate some really yummy rosted cashews! Look how cute you look!

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