Tag: lucys granola

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Apple Pie Season is here!

My son went on an apple picking trip a few weeks ago with his kindergarten class. He had a great time and brought home lots of apples.  You can only eat so many apples so I’ve also been busy cooking with the rest of them.  Apple sauce has been made and I’ve started researching the best candy apple recipes so the caramel doesn’t get stuck in your teeth.  This recipe for Caramel Apples with Lucy’s Granola Toffee Crumbles and Chocolate Shavings is a winner.  I have also been testing some apple pie recipes.  There are only so many hours in the day so I resorted to pre-made crust that I just had to roll out into the pan.  My favorite recipe from the exercise is below.

Happy Friday,

Julie

Old Fashioned Apple Pie

Makes 1 8-9 inch pie

Ingredients

1 package pre-made pie crust

5 gala apples, peeled, cored and sliced

3 teaspoons lemon juice

2 tablespoons lemon zest

1/3 cup sugar

1/3 cup brown sugar

1/3 cup flour

1 teaspoon cinnamon

2 tablespoons butter

1 egg + 2 tablespoons(egg wash)

Method:

-Preheat oven to 425°F. 

-Roll out one pie crust and gently press into greased pie pan.  Allow excess dough to hang over the edge.  Cover with plastic wrap and stick in the refrigerator to chill.

-In a large bowl, toss apples with lemon juice and lemon zest.  Add the sugars, flour and spices and mix to combine.  Allow mixture to sit for 5-10 minutes to let the apples release more juices.

-Pour into prepared pie shell.  Cut butter into small pieces and sprinkle over the apples.

-Roll out remaining pie crust.  Cut into ½ inch strips.  Place one layer of strips across the pie over the apples, about 1 inch apart… do not press edges down.  Place another layer of strips perpendicular to the first layer.  Weave the strips over and under the first layer of strips to create a lattice affect. Press down the edges of the pie crust to seal the layers together.

-Whisk together the egg and water to make the egg wash. Brush across the top of the pie crust.

-Bake pie for 30-35 minutes or unti top is golden brown and juices are bubbly.

-Cool on wire rack for at least 30 minutes before serving.  Serve with a healthy scoop of vanilla ice cream.

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Best Breakfast EVER!!!

The experts always say breakfast is the most important meal of the day. I couldn’t agree more.  After a busy night of not eating I am always ready for something delicious to start the day off right.  I know after a good breakfast I’ll have more energy to greet the day and manage the many activities I’ll be taking myself or my children to.  Some days my breakfast is eaten on the go and may consist of a granola bar or  a couple of hard boiled eggs.  My go-to weekday breakfast is yogurt topped with fresh fruit and something crunchy like Lucy’s Granola.  On the rare occasion that we all sit down to breakfast together it is nice to have something warm and filling for everyone to enjoy.  Breakfast Casseroles were a weekend staple of my childhood(I grew up in the Midwest!) and are the perfect breakfast when I have time for something more substantial with my family.  In honor of National Better Breakfast Day yesterday, I am going to share one of my favorite breakfast recipes with you.  You can substitute your favorite veggies to make it more your own and you can never have too much cheese!

Happy Friday,

Julie   

Spinach, Mushroom & Cheese Breakfast Casserole

Makes 8-10 servings

Ingredients:

8 cups rustic bread, cubed

4 cups sliced mushrooms

5 ounces fresh spinach

1 ½ cups shredded Gruyere Cheese, using the large holes on your grater

1/3 cup Grated Parmesan Cheese

8 eggs

2 ½ cup Whole Milk

Method:

-Preheat oven to 350°F.

-Grease a 9  x 13 inch casserole dish and set aside

-Toss bread with 2 tablespoons olive oil and season with salt and pepper.  Pour onto a baking sheet, making one layer.  Place in the preheated oven for 10-15 minutes, until golden brown.

-While the bread is toasting, in a sauté pan heat 2 tablespoons olive oil over medium-high heat and add the mushrooms.  Cook until browned on one side and then stir and cook for 2-3 more minutes. Add the spinach to the pan and continue to stir until the spinach is wilted.  Season with salt and pepper.  Remove from heat.

–Place the bread into the prepared casserole dish, add the spinach & mushrooms and stir to combine.  Mix in the cheese.    

-In a large bowl, whisk together the eggs and the milk. Season with salt and pepper.  Pour into the prepared casserole dish over the other mixture. 

-Cover casserole with plastic wrap and place in the refrigerator for 6 hours or overnight. 

-When ready to bake, preheat oven to 350°F. Place casserole on the counter for 30 minutes prior to baking.  Bake for 50-55 minutes until the custard is set and the top of the casserole is golden brown.

-Cool for at least 15 minutes before serving or bake the day ahead and serve at room temperature.