Using Fruits, Vegetables, and Herbs in Your Christmas Feast

Welcome to Daddy Pete’s Plant Pleaser, where our mission is to help you grow… We have created this portion of our website to help provide you with more insight into our products, which can help you grow healthy fruits and vegetables that will go from your garden to your kitchen. Once you grow your own healthy fruits and vegetables and bring them into your kitchen, we have provided some recipe options for bringing these home-grown items to your dinner table.

The Daddy Pete process begins with composting the manure from the cows on our dairy. We then take that composted manure and use it to make the mixes that will help grow your plants and your lawn. For the purpose of helping you grow your own garden, we will provide a list of fruits and vegetables that should be planted each month; the Daddy Pete’s product that should be used in planting them; and recipe options for preparing them.

So come on…jump into our website and indulge in our knowledge. Come discover gardening through the eyes of Daddy Pete’s. Our goal is to become more and more creative so that our creativity equals your increase.


December is a busy holiday month for most people, and it becomes hard to make time to sit down and plan a great Christmas feast for your family and friends. With work and church events and holiday parties, time for planning becomes lost in all of the busyness of the season. So to help you with some ideas for your main Christmas meal, we have provided some recipe options below that will allow you to use some of the items you planted and harvested during the year.

 We start with Orange Cranberry Muffins for breakfast. Then for an appetizer to munch on before your main meal later in the day, we have a recipe for Proscuitto Wrapped Asparagus. As the main meal-time approaches, we suggest an Autumn Apple and Spinach Salad with a Maple Vinaigrette, and a bowl of Corn Chowder soup to begin the festive meal. For the main course, we have provided a recipe for Prime Rib using some of your garden herbs; and then side dishes to accent your Prime Rib, such as Honey Garlic Roasted Carrots, Balsamic Garlic Roasted Green Beans & Mushrooms, the Creamiest, Dreamiest Mashed Potatoes, and Slow Cooker Cranberry Sauce. For dessert we have a recipe for the best Apple Crumb Pie ever.  We have also included a recipe for Roasting Chestnuts as you relax with family and friends after dinner.

We don’t want to forget our gardening tips for December. If you weren’t able to spend time in your yard during the month of November, December is still a great month for pruning deciduous trees, planting spring bulbs, amending beds for spring planting, or refreshing raised beds. For these projects, we recommend using Daddy Pete’s Composted Cow Manure and Daddy Pete’s Planting Mix.

DECEMBER FEAST FRUITS/VEGETABLES/HERBS LIST

  • Thyme/Rosemary
  • Carrots
  • Green Beans
  • Potatoes
  • Chestnuts
  • Oranges/Cranberries
  • Asparagus
  • Apples
  • Spinach
  • Corn
ORANGE CRANBERRY MUFFINS   INGREDIENTS Topping 1/4 c. sugar grated zest of 1/2 an orange Muffins 2 1/2  c. all-purpose flour 2 1/2 tsp. baking powder 1 tsp. salt 1 1/8 c. sugar 2 large eggs 4 Tbl. unsalted butter, melted and cooled 1/4 c. vegetable oil 1 c. buttermilk 1 tsp. vanilla extract 1 tsp. almond extract grated zest of 1/2 an orange 1 1/2 c. fresh cranberries, divided   INSTRUCTIONS For the Topping: Stir the sugar and orange zest together in a small bowl until combined and fragrant; set aside. For the Muffins: Preheat oven to 425 degrees.  Line a standard 12-cup muffin tin with paper liners and spray with cooking spray.  Whisk the flour, baking powder and salt together in a large bowl; set aside.  In a separate medium bowl whisk together the sugar and eggs until thick and lemon colored.  Slowly whisk in the butter and oil until combined.  Whisk in the buttermilk, vanilla, almond extract and orange zest.  Pour wet ingredients into dry along with 1 1/4 cups of the cranberries.  Fold together until just combined; do not over mix.  Fill muffins cups full with batter, mounding slightly.  Press the remaining 1/4 cup of cranberries into the top of the muffins and sprinkle with orange sugar topping.  Bake for 16-17 minutes or until a toothpick inserted in the center comes out clean.  Makes 12 muffins.  Base recipe adapted from: America's Test Kitchen   VIEW RECIPE SOURCE

ORANGE CRANBERRY MUFFINS

 

INGREDIENTS

Topping
1/4 c. sugar
grated zest of 1/2 an orange

Muffins
2 1/2  c. all-purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
1 1/8 c. sugar
2 large eggs
4 Tbl. unsalted butter, melted and cooled
1/4 c. vegetable oil
1 c. buttermilk
1 tsp. vanilla extract
1 tsp. almond extract
grated zest of 1/2 an orange
1 1/2 c. fresh cranberries, divided

 

INSTRUCTIONS

For the Topping: Stir the sugar and orange zest together in a small bowl until combined and fragrant; set aside.

For the Muffins: Preheat oven to 425 degrees.  Line a standard 12-cup muffin tin with paper liners and spray with cooking spray.  Whisk the flour, baking powder and salt together in a large bowl; set aside.  In a separate medium bowl whisk together the sugar and eggs until thick and lemon colored.  Slowly whisk in the butter and oil until combined.  Whisk in the buttermilk, vanilla, almond extract and orange zest.  Pour wet ingredients into dry along with 1 1/4 cups of the cranberries.  Fold together until just combined; do not over mix. 

Fill muffins cups full with batter, mounding slightly.  Press the remaining 1/4 cup of cranberries into the top of the muffins and sprinkle with orange sugar topping.  Bake for 16-17 minutes or until a toothpick inserted in the center comes out clean.  Makes 12 muffins. 

Base recipe adapted from: America's Test Kitchen

 

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CORN CHOWDER INGREDIENTS 1 Tbsp butter 1 strip bacon, or 1 teaspoon bacon fat 1/2 large yellow onion, chopped (about 3/4 cup) 1/3 cup diced red bell pepper 1/2 cup small diced carrot 1/2 cup small diced celery 4-5 ears of sweet corn, kernels removed from the cobs (about 3 cups), cobs reserved (see steps for taking corn off the cob) 1 bay leaf 4 1/2 cups milk, whole or low fat 2 medium Yukon Gold potatoes, peeled and large (1-inch) diced (about 3 cups) 3 teaspoons of Kosher salt 1/2 teaspoon freshly ground black pepper 1 teaspoon fresh thyme leaves INSTRUCTIONS Cook the bacon: Place butter and chopped bacon into a large, heavy-bottomed soup pot. Heat on medium heat until the bacon renders its fat, 3-4 minutes.  Add the onions, bell pepper, carrot, celery: Add the chopped onions, red bell pepper, and celery, lower the heat to medium low and cook until vegetables soften, about 5 minutes. Add corn cobs (stripped of corn), milk, bay leaf to pot, simmer: Break the corn cobs in half (after you've stripped off the corn) and add the cobs to the pot. Add the milk and the bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 20 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer (on our stove we had to use the "warm" setting) to prevent scalding the milk on the bottom of the pan. Add potatoes, salt, thyme: After 20 minutes, add the potatoes, salt, and thyme to the pot. Increase the heat to return the soup to a simmer, then lower the heat to maintain the simmer and cook for another 10 minutes. 5 Discard cobs, bacon, bay leaf, then add corn, black pepper: Discard the cobs, the bacon strip, and the bay leaf. Add the corn kernels and black pepper. Again raise the heat to bring the soup to a simmer, then lower the heat and cook for another 5 minutes, until the potatoes are fork tender. Add more salt and pepper to taste. VIEW RECIPE SOURCE

CORN CHOWDER

INGREDIENTS

1 Tbsp butter

1 strip bacon, or 1 teaspoon bacon fat

1/2 large yellow onion, chopped (about 3/4 cup)

1/3 cup diced red bell pepper

1/2 cup small diced carrot

1/2 cup small diced celery

4-5 ears of sweet corn, kernels removed from the cobs (about 3 cups), cobs reserved (see steps for taking corn off the cob)

1 bay leaf

4 1/2 cups milk, whole or low fat

2 medium Yukon Gold potatoes, peeled and large (1-inch) diced (about 3 cups)

3 teaspoons of Kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon fresh thyme leaves

INSTRUCTIONS

Cook the bacon: Place butter and chopped bacon into a large, heavy-bottomed soup pot. Heat on medium heat until the bacon renders its fat, 3-4 minutes.

 Add the onions, bell pepper, carrot, celery: Add the chopped onions, red bell pepper, and celery, lower the heat to medium low and cook until vegetables soften, about 5 minutes.

Add corn cobs (stripped of corn), milk, bay leaf to pot, simmer: Break the corn cobs in half (after you've stripped off the corn) and add the cobs to the pot. Add the milk and the bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 20 minutes.

Make sure the heat is as low as can be and still maintain a gentle simmer (on our stove we had to use the "warm" setting) to prevent scalding the milk on the bottom of the pan.

Add potatoes, salt, thyme: After 20 minutes, add the potatoes, salt, and thyme to the pot. Increase the heat to return the soup to a simmer, then lower the heat to maintain the simmer and cook for another 10 minutes.

5 Discard cobs, bacon, bay leaf, then add corn, black pepper: Discard the cobs, the bacon strip, and the bay leaf. Add the corn kernels and black pepper. Again raise the heat to bring the soup to a simmer, then lower the heat and cook for another 5 minutes, until the potatoes are fork tender.

Add more salt and pepper to taste.

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SECRET INGREDIENT HONEY GARLIC ROASTED CARROTS   INGREDIENTS 2 pounds baby/thin carrots peeled, tops chopped off or to 2 inches* 1/4 cup apricot preserves 2 tablespoons honey 2 tablespoons olive oil 1 tablespoon butter, melted 1 teaspoon balsamic vinegar 1 teaspoon McCormick Garlic Powder 1/4 teaspoon McCormick Ground Mustard 1/4 teaspoon McCormick Thyme Leaves 1/8 teaspoon McCormick Ground Cumin 3/4 teaspoon McCormick® salt 1/8 teaspoon McCormick® pepper   INSTRUCTIONS Preheat oven to 375 degrees F. Either line a baking sheet with foil and lightly spray with nonstick cooking spray OR spray your baking sheet with cooking spray. See Note**. Add carrots to the center.. Set aside. In a medium bowl, whisk together all remaining ingredients and pour over carrots. Toss until evenly coated. Line carrots in a single layer. Bake for 30-45 minutes depending on carrot thickness, until fork tender, stirring after 20 minutes.*** Roast longer for more caramelization. Garnish with fresh parsley if desired.   VIEW RECIPE SOURCE

SECRET INGREDIENT HONEY GARLIC ROASTED CARROTS

 

INGREDIENTS

2 pounds baby/thin carrots peeled, tops chopped off or to 2 inches*

1/4 cup apricot preserves

2 tablespoons honey

2 tablespoons olive oil

1 tablespoon butter, melted

1 teaspoon balsamic vinegar

1 teaspoon McCormick Garlic Powder

1/4 teaspoon McCormick Ground Mustard

1/4 teaspoon McCormick Thyme Leaves

1/8 teaspoon McCormick Ground Cumin

3/4 teaspoon McCormick® salt

1/8 teaspoon McCormick® pepper

 

INSTRUCTIONS

Preheat oven to 375 degrees F. Either line a baking sheet with foil and lightly spray with nonstick cooking spray OR spray your baking sheet with cooking spray. See Note**. Add carrots to the center.. Set aside.

In a medium bowl, whisk together all remaining ingredients and pour over carrots. Toss until evenly coated. Line carrots in a single layer. Bake for 30-45 minutes depending on carrot thickness, until fork tender, stirring after 20 minutes.*** Roast longer for more caramelization. Garnish with fresh parsley if desired.

 

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HOW TO MAKE THE CREAMIEST DREAMIEST MASHED POTATOES   INGREDIENTS 2½ pounds russet or yukon gold potatoes, peeled and cut into large cubes 1 stick unsalted butter, + 2 tablespoons, divided 1 head of garlic, cloves individually smashed with the back of a knife. ¾ cup warm heavy cream ½ cup sour cream ½ teaspoon salt   INSTRUCTIONS Add potatoes to a medium pan and fill with water making sure all potatoes are covered, Season liberally with salt. Bring to a boil and reduce to a simmer until potatoes are fork-tender, about 15 minutes. While potatoes are cooking melt 1 stick of butter on a low heat. Once milk solids rise to the top, remove. Add smashed garlic and cook on low to infuse the garlic, 15 minutes. Remove garlic. Drain potatoes, making sure to get rid of ALL excess moisture. VERY IMPORTANT! While potatoes are still hot, pass through a ricer and add back to pot. Pour in melted butter, salt, heavy cream and sour cream. Using a hand held mixer, beat the potatoes on high until all ingredients are incorporated and potatoes are smooth and fluffy, DO NOT OVER BEAT. Season with salt and pepper. Transfer to serving dish. Melt remaining butter and pour over potatoes. Sprinkle with paprika and chopped parsley.   VIEW RECIPE SOURCE

HOW TO MAKE THE CREAMIEST DREAMIEST MASHED POTATOES

 

INGREDIENTS

2½ pounds russet or yukon gold potatoes, peeled and cut into large cubes

1 stick unsalted butter, + 2 tablespoons, divided

1 head of garlic, cloves individually smashed with the back of a knife.

¾ cup warm heavy cream

½ cup sour cream

½ teaspoon salt

 

INSTRUCTIONS

Add potatoes to a medium pan and fill with water making sure all potatoes are covered, Season liberally with salt. Bring to a boil and reduce to a simmer until potatoes are fork-tender, about 15 minutes.

While potatoes are cooking melt 1 stick of butter on a low heat. Once milk solids rise to the top, remove. Add smashed garlic and cook on low to infuse the garlic, 15 minutes. Remove garlic.

Drain potatoes, making sure to get rid of ALL excess moisture. VERY IMPORTANT!

While potatoes are still hot, pass through a ricer and add back to pot.

Pour in melted butter, salt, heavy cream and sour cream. Using a hand held mixer, beat the potatoes on high until all ingredients are incorporated and potatoes are smooth and fluffy, DO NOT OVER BEAT. Season with salt and pepper.

Transfer to serving dish. Melt remaining butter and pour over potatoes. Sprinkle with paprika and chopped parsley.

 

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PROSCIUTTO WRAPPED ASPARAGUS   INGREDIENTS 6 ounces sliced prosciutto, halved horizontally 1 pound asparagus, trimmed 1 tablespoon olive oil   INSTRUCTIONS Working one at a time, wrap halved prosciutto slice on each asparagus spear at an angle, covering the entire length of the spear. Repeat with remaining prosciutto and asparagus. Heat olive oil in a large skillet over medium high heat. Add asparagus and cook until prosciutto is crisp and asparagus is tender, about 2-3 minutes. Serve immediately.   VIEW RECIPE SOURCE

PROSCIUTTO WRAPPED ASPARAGUS

 

INGREDIENTS

6 ounces sliced prosciutto, halved horizontally

1 pound asparagus, trimmed

1 tablespoon olive oil

 

INSTRUCTIONS

Working one at a time, wrap halved prosciutto slice on each asparagus spear at an angle, covering the entire length of the spear. Repeat with remaining prosciutto and asparagus.

Heat olive oil in a large skillet over medium high heat. Add asparagus and cook until prosciutto is crisp and asparagus is tender, about 2-3 minutes.

Serve immediately.

 

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AUTUMN APPLE & SPINACH SALAD WITH MAPLE VINAIGRETTE   INGREDIENTS 2 cups baby spinach 1/4 cup dried cranberries 1/4 cup halved pecans 2 tablespoons feta cheese 1/2 granny smith apple sliced 1/2 fuji apple sliced 2 slices bacon cooked and chopped Maple Dijon Vinaigrette 2 tablespoons extra virgin olive oil 1 tablespoon apple cider vinegar 1 tablespoon maple syrup 1 and 1/2 teaspoon dijon mustard salt & pepper to taste   INSTRUCTIONS Add the spinach to a medium size bowl or plate. Top with dried cranberries, halved pecans, feta cheese, sliced apples, and cooked bacon. Add all the ingredients for the maple dijon vinaigrette to a small mason jar. Shake to mix. Pour over the salad. The dressing recipe makes enough for two salads.   VIEW RECIPE SOURCE

AUTUMN APPLE & SPINACH SALAD WITH MAPLE VINAIGRETTE

 

INGREDIENTS

2 cups baby spinach

1/4 cup dried cranberries

1/4 cup halved pecans

2 tablespoons feta cheese

1/2 granny smith apple sliced

1/2 fuji apple sliced

2 slices bacon cooked and chopped

Maple Dijon Vinaigrette

2 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

1 tablespoon maple syrup

1 and 1/2 teaspoon dijon mustard

salt & pepper to taste

 

INSTRUCTIONS

Add the spinach to a medium size bowl or plate.

Top with dried cranberries, halved pecans, feta cheese, sliced apples, and cooked bacon.

Add all the ingredients for the maple dijon vinaigrette to a small mason jar. Shake to mix. Pour over the salad. The dressing recipe makes enough for two salads.

 

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MELT IN YOUR MOUTH PRIME RIB   INGREDIENTS 2-6 Bone Prime Rib (Boned and Tied) 3 Tbsp Olive Oil 3-4 Cloves of Garlic (Sliced or Minced) PRIME RIB RUB 1 Tbsp Dried Thyme 1 Tbsp Dried Rosemary 1 Tbsp Black Pepper 1 Tbsp Onion Powder 1 Tbsp Garlic Powder 3 Tbsp Kosher Salt   INSTRUCTIONS Remove the prime rib from the refrigerator 4 hours before cooking. minutes before cooking, bone and tie the meat (Optional) Cut ½" slits on the top of the roast and insert minced or sliced garlic. Rub the outside of the roast with high quality olive oil. Combine the rosemary, thyme, kosher salt, black pepper, onion powder and garlic powder and spread evenly over the roast.   Let rest while the oven pre-heats to 500 degree F (260 degree C). Transfer the roast to a roasting pan, bone side down. Insert the thermometer into the center of the roast and place in the oven (2nd rack from the bottom).   Calculate your initial cooking time by allowing 5 minutes per pound of meat (a 9 lb roast would cook for 45 minutes while a 6 lb roast would cook for 30). This will provide a nice crunch on the exterior. The seasoning rub will get charred but that's what creates the deeply savory crust.   After your calculated cooking time is up, turn the oven off but DON'T OPEN THE OVEN DOOR.   After 2 hours the center of your roast will be 135 degrees F, which is medium-rare.   If you prefer medium just keep it in the oven until it reaches 150 degrees F. Remove from the oven and let rest for 10 minutes.   VIEW RECIPE SOURCE

MELT IN YOUR MOUTH PRIME RIB

 

INGREDIENTS

2-6 Bone Prime Rib (Boned and Tied)

3 Tbsp Olive Oil

3-4 Cloves of Garlic (Sliced or Minced)

PRIME RIB RUB

1 Tbsp Dried Thyme

1 Tbsp Dried Rosemary

1 Tbsp Black Pepper

1 Tbsp Onion Powder

1 Tbsp Garlic Powder

3 Tbsp Kosher Salt

 

INSTRUCTIONS

Remove the prime rib from the refrigerator 4 hours before cooking.

minutes before cooking, bone and tie the meat (Optional)

Cut ½" slits on the top of the roast and insert minced or sliced garlic.

Rub the outside of the roast with high quality olive oil.

Combine the rosemary, thyme, kosher salt, black pepper, onion powder and garlic powder and spread evenly over the roast.

 

Let rest while the oven pre-heats to 500 degree F (260 degree C).

Transfer the roast to a roasting pan, bone side down.

Insert the thermometer into the center of the roast and place in the oven (2nd rack from the bottom).

 

Calculate your initial cooking time by allowing 5 minutes per pound of meat (a 9 lb roast would cook for 45 minutes while a 6 lb roast would cook for 30).

This will provide a nice crunch on the exterior. The seasoning rub will get charred but that's what creates the deeply savory crust.

 

After your calculated cooking time is up, turn the oven off but DON'T OPEN THE OVEN DOOR.

 

After 2 hours the center of your roast will be 135 degrees F, which is medium-rare.

 

If you prefer medium just keep it in the oven until it reaches 150 degrees F.

Remove from the oven and let rest for 10 minutes.

 

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BALSAMIC GARLIC ROASTED GREEN BEANS & MUSHROOMS   INGREDIENTS 1 pound fresh green beans, trimmed and halved 8 ounces mushrooms, cleaned and halved 8-10 whole garlic cloves, halved 2 tablespoons olive oil 1 tablespoon balsamic vinegar Salt and pepper, to taste   INSTRUCTIONS Preheat oven to 450 degrees. Line a large rimmed baking sheet with foil and spray with non-stick cooking spray. Spread green beans, mushrooms and garlic in an even layer on the prepared baking sheet. In a small bowl, whisk together olive oil and balsamic vinegar. Drizzle over vegetables in pan and toss to coat evenly. Season with salt and pepper, to taste. Bake for 20-25 minutes, or until beans are tender-crisp.   VIEW RECIPE SOURCE

BALSAMIC GARLIC ROASTED GREEN BEANS & MUSHROOMS

 

INGREDIENTS

1 pound fresh green beans, trimmed and halved

8 ounces mushrooms, cleaned and halved

8-10 whole garlic cloves, halved

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Salt and pepper, to taste

 

INSTRUCTIONS

Preheat oven to 450 degrees. Line a large rimmed baking sheet with foil and spray with non-stick cooking spray.

Spread green beans, mushrooms and garlic in an even layer on the prepared baking sheet.

In a small bowl, whisk together olive oil and balsamic vinegar. Drizzle over vegetables in pan and toss to coat evenly. Season with salt and pepper, to taste.

Bake for 20-25 minutes, or until beans are tender-crisp.

 

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SLOW COOKER CRANBERRY SAUCE   INGREDIENTS 1 package (12 ounces) fresh or frozen cranberries 2/3 cup sugar 1 seedless orange, peeled and sectioned 2 McCormick® Bay Leaves 1 McCormick® Cinnamon Sticks   INSTRUCTIONS Place all ingredients in 4-quart slow cooker. Cover. Cook 3 hours on HIGH, stirring every hour. Uncover. Stir well. Cook, uncovered, 30 to 45 minutes longer on HIGH or until slightly thickened.   VIEW RECIPE SOURCE

SLOW COOKER CRANBERRY SAUCE

 

INGREDIENTS

1 package (12 ounces) fresh or frozen cranberries

2/3 cup sugar

1 seedless orange, peeled and sectioned

2 McCormick® Bay Leaves

1 McCormick® Cinnamon Sticks

 

INSTRUCTIONS

Place all ingredients in 4-quart slow cooker. Cover.

Cook 3 hours on HIGH, stirring every hour. Uncover. Stir well.

Cook, uncovered, 30 to 45 minutes longer on HIGH or until slightly thickened.

 

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THE BEST APPLE CRUMB PIE EVER   INGREDIENTS 1 frozen (or homemade) pie crust Topping 1 cup flour ½ cup packed brown sugar ½ cup white sugar 1 teaspoon ground cinnamon ½ cup butter Filling 8 Granny Smith apples ½ tablespoon lemon juice ½ teaspoon lemon rind (optional) ⅓ cup white sugar 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon ⅛ teaspoon ground nutmeg   INSTRUCTIONS Preheat oven to 450 degrees F. Topping: Combine all topping ingredients using a fork until completely mixed and crumbly.   Filling: Peel, core, and slice apples into thin slices (approximately ⅛ inch). Toss apple slices with sugar, lemon juice, cinnamon, nutmeg and flour.   Layer apple slices in pie shell (it will be really full) and pour any leftover juice over the apples. Top apple slices with topping and pat it down over the apples. Place pie pan on a cookie sheet (they tend to drip over if really full, this will save your oven).   Bake at 450 for 15 minutes, reduce heat to 350 degrees and bake an additional 45-55 minutes. (Poke the center of the pie to make sure the apples are soft all of the way through).   Serve warm or room temperature.   VIEW RECIPE SOURCE

THE BEST APPLE CRUMB PIE EVER

 

INGREDIENTS

1 frozen (or homemade) pie crust

Topping

1 cup flour

½ cup packed brown sugar

½ cup white sugar

1 teaspoon ground cinnamon

½ cup butter

Filling

8 Granny Smith apples

½ tablespoon lemon juice

½ teaspoon lemon rind (optional)

⅓ cup white sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

 

INSTRUCTIONS

Preheat oven to 450 degrees F.

Topping:

Combine all topping ingredients using a fork until completely mixed and crumbly.

 

Filling:

Peel, core, and slice apples into thin slices (approximately ⅛ inch). Toss apple slices with sugar, lemon juice, cinnamon, nutmeg and flour.

 

Layer apple slices in pie shell (it will be really full) and pour any leftover juice over the apples. Top apple slices with topping and pat it down over the apples. Place pie pan on a cookie sheet (they tend to drip over if really full, this will save your oven).

 

Bake at 450 for 15 minutes, reduce heat to 350 degrees and bake an additional 45-55 minutes. (Poke the center of the pie to make sure the apples are soft all of the way through).

 

Serve warm or room temperature.

 

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HOW TO ROAST CHESTNUTS AT HOME - THE BEST RECIPE EVER   INGREDIENTS 1 kg chestnuts   INSTRUCTIONS The first step is always to purchase at least 1 kg of chestnuts, and make cross-shaped cuts on each and every piece, so the vapors won’t make them burst during the baking. This action requires a very sharp knife, as the chestnuts have rather hard shells; take care of your fingers!   Soak the chestnuts, in water for a few hours. If there is a worm in any of them, they will crawl out.    Line a tray lined with baking paper and spread the chestnuts neatly onto the baking paper, in a single layer. Bake them at 200°C until the shells begin to blacken – usually for about 30-40 minutes. Occasionally, shake the pan gently sot the chestnuts roast evenly, but always protect your eyes and your face! If you are not sure whether the chestnuts are fully roasted, break a few of them open and test them, but be careful, as the chestnuts may still burst and they could cause burns!   Place the roasted chestnuts into a paper bag or into a dish towel, and serve them hot.   VIEW RECIPE SOURCE

HOW TO ROAST CHESTNUTS AT HOME - THE BEST RECIPE EVER

 

INGREDIENTS

1 kg chestnuts

 

INSTRUCTIONS

The first step is always to purchase at least 1 kg of chestnuts, and make cross-shaped cuts on each and every piece, so the vapors won’t make them burst during the baking. This action requires a very sharp knife, as the chestnuts have rather hard shells; take care of your fingers!

 

Soak the chestnuts, in water for a few hours. If there is a worm in any of them, they will crawl out. 

 

Line a tray lined with baking paper and spread the chestnuts neatly onto the baking paper, in a single layer. Bake them at 200°C until the shells begin to blacken – usually for about 30-40 minutes. Occasionally, shake the pan gently sot the chestnuts roast evenly, but always protect your eyes and your face! If you are not sure whether the chestnuts are fully roasted, break a few of them open and test them, but be careful, as the chestnuts may still burst and they could cause burns!

 

Place the roasted chestnuts into a paper bag or into a dish towel, and serve them hot.

 

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