Episode 5: Apple Pie

Part 2 of 2. Get out your pie crust and let it warm up a bit. It's really tough to roll straight out of the fridge. (Especially if you can't use your rolling pin and need to use a vinegar bottle.)

When I made this pie I used organic Fuji apples that I picked out at the farmer's market the day before. I like the skins so I don't peel my apples for pie. Most recipes call for peeling apples though. It's up to you. Also, Fujis are pretty sweet so you don't need as much sugar as when you bake with Granny Smiths or some other cooking apples.

No eggs in apple pie either so taste after each step! Well, maybe don't taste the all-spice. But everything else is YUMMY!

What you need:
1/2 cup of brown sugar
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/8 teaspoon allspice
6 cups of thinly sliced apples
1 pie crust (See Episode 4.)

Put your apples in a bowl. Throw on all the other ingredients and stir well. Put your apples in a pie plate. Roll out your pie crust and put it on top of your pie. Use a fork to poke in as many holes as you want. Place it on a baking sheet. Put in a 375 degree oven for about 50 minutes. If your pie has neat edges, cover them with foil for the first 25 minutes of your baking. When your crust is golden and your pie is bubbling take it out of the oven. Serve it warm with ice cream or eat it cold. It's so yummy! I ate three pieces of this pie!

Episode 4: Pie crust

Last week we were invited to a potluck and the plan was to take an apple pie. So we made the pie and split it into two episodes. Consider this Part 1 of 2: The crust.

When I made this recipe I used a little whole wheat flour. You can use the same portions and make it totally with all-purpose flour or totally with whole wheat flour. I've also made this same recipe with pastry flour. Since it was a fruit pie I went easy on the whole wheat. But if you're making chicken pot-pie or something like that then you may want to make it meatier.

You will need:
1 cup of all-purpose flour
1/4 cup of whole wheat flour
1/4 teaspoon salt
1/3 cup of cold butter, cut into small pieces
3 or 4 tablespoons water

Mix together the flour and salt. If you're making your crust in the mixer just put the butter in and let it get mixed up with the flour. If you're doing it by hand just cut it in with a pastry cutter (Like I did with the biscuits in Episode 3.) or use two knives to cut it in. Then add up to 4 tablespoons of cold water. In the mixer you almost never need more than 3 tablespoons because it mixes really well. If you're doing it by hand you may need 4, but don't use more than that. It will get too gooey and hard to work with. Keep mixing until it's all moist and can form into a ball. Make a disk and wrap in plastic to use later or roll it out and top your favorite pie. The disk will keep in your fridge for a few days in and in your freezer for a couple weeks.

One of the best things about making pie crust is that it doesn't have any eggs. That means you can taste it. It's so buttery and YUMMY! Even before you cook it!

Episode 3: Biscuits from scratch

Making this episode of my show was a little tricky because we filmed it while my brother was awake. Every time I tried to say something he would shout out, "Mama!" But my biscuits turned out perfectly, even with all of his "help."

I picked biscuits for this episode because I love any excuse to get the honey jar out and my mom will usually let me have as much honey as I want on my biscuits. Also because so many of my mom's friends ask her for the recipe and they think making biscuits is tricky. How crazy. All you have to do is mix up some stuff and put it in the oven. Easy Cheesy!

You will need:
2 cups of flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt (Or just a few shakes.)
1/2 cup of butter, cut into small pieces
2/3 cup milk

Turn your oven on to 450 degrees

Stir together the first 5 ingredients. Cut in the butter with 2 knives or a pastry cutter until the mixture looks like coarse crumbs. Add the milk and stir until the dough clings together. Place the dough on a lightly floured surface, knead a few times and then flatten with your hands of a rolling pin to about a 1/2-inch thickness. Cut with a biscuit cutter, cookie cutter or a cup. Put the biscuit on a baking sheet and bake for 10-12 minutes or until golden. Eat them warm drenched in honey or jam. They're also yummy with an egg sandwiched in the middle.

Episode 2: Orange juice and posicles

In this show I visited my friend's orchard for fresh oranges. When you make your juice you can get a bag of juice oranges from the market. But if you live in Southern California or Florida then you should definitely make friends with people who own orchards. I also prefer organic oranges. They're the yummiest. After you bring home your oranges it is best to rinse them off first. (It is windy in Southern California so they collect a lot of dust.) After you rinse them, slice each one in half. Then squeeze them until you get every drop of juice out. Pour them into pretty cups and garnish with orange slices, mint leaves or anything else edible you have lying around.

If you have juice left over, make popsicles! I always put frozen fruit in the bottom of my popsicle molds before I pour in the juice. In this episode I used raspberries, but you can use just about anything. Except peas. One time my mom gave us popsicles with peas and it was so gross. Freeze them for at least three hours or over-night. It's really hard to wait for them to get solid, especially when you know how yummy they'll be. Enjoy!

Episode 1: Cream Puffs

1/2 cup butter
1 cup all-purpose flour
1/8 teaspoon salt
4 eggs

Filling: We used ice cream. But you can also used whipped cream, pudding or fruit.

Combine butter, 1 cup of water and 1/8 teaspoon salt. Bring to boiling. Add flour and stir. Cook until mixtures forms a ball that doesn't seperate. remove from heat and cool 10 minutes. Add eggs, one at a time, beating with a wooden spoon until smooth. Drop batter by heaping tablespoons onto parchment lined baking sheet. Bake in a 400 degree oven 30 to 35 minutes or until golden. Cool on a wire rack. Split. Fill. Devour. Makes 10-15.