I made the Blue Ribbon Apple pie from the America’s Test Kitchen Family Baking Book [ATK FBB] once again, this time for Aunt Mary’s Thanksgiving in February dinner. Yum Yum!
This time I tinkered with the recipe since Chris thought it needed to be sweeter and also needed more cinnamon. He was right.
I still use the ATK FBB All-Butter Double Pie Crust recipe. It’s just perfect.
My changes to the filling were:
add 2 tbsp granulated sugar
add 2 tsp brown sugar
use 1/2 tsp cinnamon (instead of 1/8)
I also used nearly all of the liquid after draining the filling, nearly 1/2 cup instead of 1/4 cup.
I added the lemon juice to the filling when cooking, not after the fact.
I also changed the apples I used. I used almost 5 lbs of apples, 6 granny smith, 3 red delicious, 3 macintosh. This allowed for more sweet apples, and a nice blend of textures in the pie, firm to soft.
I wanted to make oatmeal raisin cookies with just what was in the pantry and checked my cookbooks. Three books had three totally different recipes (plus the recipe on the oatmeal container), and I didn’t like any of them as they were, so here is my hybrid recipe. This is my first experiment at creating a cookie recipe.
They were delicious! I froze 1/3 of the dough into ready-to-bake balls, so when I bake those I’ll take a picture (as usual, I forgot).
2 sticks unsalted butter, softened
3/4 cup light brown sugar (changed from 1 cup on 2/26 after another test)
3/4 cup granulated sugar (changed from 1 cup on 2/26 after another test)
1 tsp vanilla
1 ½ cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
3 cups old fashioned oats
1 ½ cups raisins
Preheat oven to 350 F.
Mix flour, baking soda, cinnamon, and salt in bowl. Stir in oats and raisins until covered.
In separate bowl, cream butter and sugars until fluffy. Add 1 egg at a time and vanilla until well blended. Slowly add flour mixture and until just incorporated (don’t mix too much).
Scoop out dough in rounded tablespoons (makes about 3 dozen cookies).
Bake 14-16 minutes.
To prepare ahead: After scooping out dough into balls, freeze them on cookie sheet until solid, then store in ziplock bag. Bake frozen dough for 25-30 minutes at 350 F (don’t defrost).