This recipe is the famous Apple Pie by Grandma Ople and it is outstanding! Pouring the butter and sugar mixture over the crust results in a decadent, sticky-sweet top crust.
Serve hot or cold. Top with whipped cream, ice cream, caramel sauce, or a slice of cheddar cheese.
Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
Preheat oven to 425°F.
Melt the butter in a saucepan. Stir in flour to form a paste, and cook together for about 1-2 minutes. Add water, white sugar and brown sugar, and bring to a boil; stirring constantly. Reduce temperature and let simmer for 5 minutes, then remove from heat.
Remove one half of dough from refrigerator. Roll out dough on lightly floured surface into 12-inch circle. Fold dough into quarters. Place dough in bottom of pie pan; unfold. The dough should extend beyond the rim of the pie dish by about 1/2 inch. Put it in the refrigerator to chill while you work on the lattice.
Roll out remaining ball of dough on lightly floured surface into 12-inch circle or large enough to extend a few inches beyond the edge of the pie pan. With a pastry wheel or knife, cut the dough into even strips, 1/2 inch to 3/4 inch wide, depending on how thick you want your lattice strips.
Fill the bottom pie shell with apples, mounded slightly.
Lay out strips of dough vertically over pie and then lift and weave horizontal dough strips through the vertical strips of dough. Trim, seal and crimp together the bottom and lattice top crust.
Gently pour the sugar and butter liquid over, and in, the lattice openings in the crust. Pour slowly, letting it seep through the openings and making sure it doesn’t run off. NOTE: Alternatively, you can pour the mixture over the apples and then top with lattice crust. Brush crust with an egg wash or milk before baking.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350°F. Continue baking for 35 to 45 minutes, until apples are soft.
NOTE: To prevent the pie crust edges from over-browning or burning, use a pie edge protector or aluminum foil shield. You can use the protector at the beginning of baking and remove it for the last 20 minutes of baking, or use it once your crust is nearing that perfectly golden point. The foil/edge protector will keep the edges from burning for the rest of the baking time.
This pie blends the tartness of cranberries with sweet apples – a perfect combination for a Thanksgiving Day dessert. Plus, the streusel topping gives this pie an extra punch of flavour and crunch.
For the crust, combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape dough into ball. Flatten slightly. Wrap in plastic food wrap and chill in the refrigerator at least 1 hour.
Meanwhile, prepare the filling. In large bowl, gently mix apples and cranberries. In small bowl, mix remaining filling ingredients. Add dry ingredients to fruit; toss to coat.
Roll out the refrigerated dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill with fruit mixture.
In small bowl, mix all topping ingredients except butter and pecans. With pastry blender or fork, cut in butter until crumbly. Stir in pecans. Sprinkle evenly over filling.
Bake 45 to 55 minutes or until apples are tender, and crust and topping are golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. If desired, serve warm with whipped cream or ice cream.
9 oz. pappardelle pasta (or you can substitute with fettuccine or egg noodles)
Cooking spray
1 pound top sirloin steak, cut into 3/4-inch pieces
2 tablespoons butter, divided
2 tablespoons finely chopped shallots
1 (8-ounce) package baby bella mushrooms
1 teaspoon minced garlic
1 tablespoon Worcestershire sauce
3 tablespoons all-purpose flour
1 ½ cups low-sodium beef broth
½ teaspoon black pepper
¼ teaspoon salt
3 fresh thyme sprigs
1½ oz freshly grated Parmesan cheese
DIRECTIONS
Cook pappardelle pasta according to package directions; drain and keep warm.
Wipe mushrooms with a damp cloth and cut into slices.
Heat a large skillet over medium-high heat and coat the pan with cooking spray. Add the beef and brown all over, stirring regularly. Remove beef from the skillet and cover to keep warm.
In the same skillet, melt the butter over medium-high heat. Add the chopped shallots and mushroom slices, and sauté for 4 minutes. Add garlic and sauté for 30 seconds. Stir in the Worcestershire sauce. Add the flour and cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Add pepper, salt, and thyme sprigs. Bring to a boil; cook 2 minutes. Return beef to pan; cook 30-45 minutes or until the sauce has thickened and the meat is tender. Discard thyme sprigs.
Add the cooked, drained pasta, 1 Tbsp softened butter and half of the grated parmesan to the beef and mushroom mixture, stirring well until the pasta is coated in the sauce and the butter has melted.
Divide the pappardelle with slow-cooked beef and mushrooms equally among four serving bowls. Sprinkle each serving with the remaining Parmesan cheese.
Tender slices of sauteed chicken breasts in a lemon and pesto sauce served over linguine is a light, but satisfying meal.
Prep Time: 15 mins ■ Cook Time: 20 mins ■ Makes: 6 servings
INGREDIENTS
1 pkg. (16-ounce) linguine
2 tbsp butter
2 tbsp olive oil
3 cloves garlic minced
5 chicken breasts, sliced
1 cup heavy cream
8 oz. basil pesto
1/4 cup squeezed lemon juice
1/2 cup Parmesan cheese, grated
DIRECTIONS
Add pasta to boiling water; cook according to package directions. When pasta is done, drain and keep warm.
Meanwhile, in a large saucepan, combine butter, oil, and garlic and cook over medium-high heat; about 1-2 minutes. Add chicken and season with salt and pepper.
Stir over medium heat until chicken is almost cooked through, about 4 to 6 minutes. Add the cream, combining well, and bring to a simmer; reduce heat to low.
Add pesto, lemon juice, and Parmesan cheese. Toss over medium heat until chicken is thoroughly cooked and the mixture is hot.
Place the warm linguine in a dish and top with chicken mixture, and serve.
Light therapy is widely believed to help lessen SAD symptoms.
By Stephanie Simons, Head Pharmacist, Lindo’s Pharmacy in Devonshire
There’s much to enjoy this time of year; the kids are back at school, evenings are cool and crisp, and the holidays are on their way. However, the change in season can also cause feelings of sadness and, for some, serious symptoms of depression. But why does this happen? And what can we do to tackle it?
Seasonal Affective Disorder (SAD) is when depression and related symptoms occur in a seasonal pattern – in most cases during fall and winter. While research is ongoing, it’s believed that the reduction in sunlight at this time of year can stop the hypothalamus in the brain from working effectively. This can increase the body’s production of melatonin, a hormone that makes you sleepy; reduce levels of serotonin, which regulates your mood, and disrupt the body’s internal clock (circadian rhythm), upsetting your appetite and sleeping patterns.
Symptoms are similar to those of non-seasonal depression. Sadness, low mood, and feelings of guilt or hopelessness are common, and some people lose the desire to spend time with others or engage in physical contact. Many experience a lack of energy and sleep far more or less than usual, while others report an increase in appetite, particularly with regard to snacks and carbohydrates. Those with severe SAD may have suicidal thoughts.
As with other mental health difficulties, the first port of call is your GP, who will assess your mental health and suggest possible treatment. For milder SAD symptoms, they may suggest simple lifestyle changes, such as spending more time outside to increase your exposure to sunlight. Exercise is also a very effective way of improving your mood, energy levels and sleep while, if outdoors, boosting your time in the daylight.
Though more research is needed, light therapy is widely believed to help lessen SAD symptoms. A special lamp called a lightbox or SAD lamp is used to simulate exposure to sunlight, supporting your brain to produce more normal levels of serotonin, and reducing the production of melatonin. Some people use their lamp in the morning to simulate an early rising sun, while others turn them on in the evening to elongate their experience of ‘daylight’.
Light therapy can be used alongside other therapies to ease SAD. Talking therapies like counselling and cognitive behavioural therapy (CBT) are sometimes recommended to alleviate negative thought patterns. Your GP may also recommend antidepressants such as SSRIs to regulate your mood during the darker months.
The pharmacy can also help with milder cases of SAD. In times of less sunlight, a Vitamin D supplement like those made by Nature’s Bounty, Solgar or Now is often recommended to support your mood and maintain healthy brain and nerve health. St John’s Wort products like Nature’s Bounty St. John’s Wort and Omega-3 fatty acids found in cold-water fish, flaxseed, flax oil, walnuts, and supplements like Solgar Omega-3 (from Salmon Oil), Nature’s Truth Fish Oil and Flaxseed Oil are also considered effective remedies for low mood.
The fall is also a good time to boost your eight B vitamins which work together to manage key bodily functions – including regulating stress levels. Try a combined supplement like Z-Bec, Berocca or B-Complex +C or a Vitamin B12 supplement like Sundown B-12 which is available as a liquid and sublingual tablet, or Nature’s Bounty Vitamin B Energy Gummies for depression or anxiety symptoms – especially if you follow a vegetarian or vegan diet. Many also find Magnesium supplements like Calm powder or capsules, Bioglan magnesium powder, and Sundown Magnesium tablets reduce feelings of anxiety.
If you think you may be affected by SAD, do speak to your GP or pharmacist. There are many ways to help improve your mood and see you through to next summer. If you or someone you know are having suicidal thoughts please contact your GP, emergency services or dial 911 immediately.
Stephanie Simons is the head pharmacist at Lindo’s Pharmacy in Devonshire. She earned her Bachelor of Science in Pharmacy at Massachusetts College of Pharmacy and has been practicing for over 20 years. She is a registered pharmacist with the Bermuda Pharmacy Council and is a member of the Bermuda Pharmaceutical Association.
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