My Long Day...

I hadn't baked in weeks, and we were overdue for fresh farmhouse bread. I also was in the mood to bake a couple apple pies for us - and to send up to Andy and Shelly. 

I began the day with egg bake muffins for us for breakfast. They're easy, just sauteing mushrooms, green peppers, bacon and onions. Once cooled, I mixed in beaten eggs, salt and pepper. I sprayed muffin pans with Pam™, and then filled each cup half full of the mixture. Into a 425º oven for about 20 minutes. Gluten-free and tasty.

I spent most of five hours on my feet baking the bread and making the pies, but it was so worth it. Two loaves and a pie went up the hill, and we again have fresh bread for toast or sandwiches. I admit, I was pretty tired by the time I finished up. I actually didn't realize it while I was busy, but I was ready to sit down and relax by the time I was finished.

I'm scheduled to work for a few hours today, and again tomorrow night. I'm taking this morning easy and should be fine for those few hours. I'll be back home by 4 pm today, so I'll have a nice quiet evening with Handsome and the critters. I won't work tomorrow until 4 pm, just working through the dinner hour, so I'll be back home by 7. 

Don't worry. I'm being extra careful to take care of myself and not overdo it. I'll be back to my needlework by the weekend. How can it nearly be the weekend again already? sheesh!

Problem Solved & Pie...

Brynwood Needleworks - Tiny Pennies For "Cottage Garden"

When last I spoke about these tiny wool pennies for my "Cottage Garden" project, I received some helpful suggestions for cutting them out in the comments section. My dear friend, Sherry of Createology blog reminded me that I have a (sharp) Japanese punch from my foray into book binding. I attached the appropriate cutter and easily punched my first (and last) wooly circle. 

I mean, look at the size of that piece of wool! There are over 300 of those bloody circles drawn on the wool pieces. Once I saw how truly tiny they would be, my needleworker mentality took over. I'm not going to use them.

Nope. Nope. Nope. This needleworker will happily make 900 French or colonial knots instead of cutting these out, and then attaching them with 1 French knot - and I'll be needle dancing while I do it! I can use these large (already fused) pieces of wool for something else. I'll just draw the shape I need in red ink over the top of the circles. Problem solved!

 

Brynwood Needleworks - Celebrating "National Pi Day"

 

You know yesterday was March 14th, right? 3/14 (3.14) is National Pi Day, so I set about making a fresh apple pie to celebrate. This time, I added a streusel topping instead of a top pie crust. The scent of cinnamon, vanilla and baked applies filled the farmhouse, and I had a very happy husband. 

 

If you haven't celebrated Pi Day yet, there's always time. You can do what I do for Birthdays. Just celebrate an Extended Pi Day! You're welcome. lol

You need to come back to catch up with Tag tomorrow. He's got a cute post planned. (Really! He told me all about it!) I'll be back on Wednesday.

Pie Day At The Farmhouse...

Brynwood Needleworks - Apple Pie!

 

I couldn't let a bowl of beautiful Granny Smith apples just sit there! I made pies yesterday. I made one for us, and one for Andy and Shelly. This is the one for us. Andy and Shelly's was all-over lattice with an apple shape right in the middle, then also topped with streusel. (I forgot to take a picture of that one!)

I made homemade pastry on Monday night and refrigerated it until I was ready to bake yesterday. I sliced apples, put them into a big bowl with all my other ingredients (lemon juice, brown sugar, a/p flour, salt, cinnamon, freshly ground nutmeg, and my homemade vanilla), and proceeded to roll out the dough. 

Once I'd formed the bottom crust, filled the pie with apples and a little of the juice ingredients, I decided to play with the top crust on ours. When it was done, I covered it with homemade streusel, covered the edges and popped it into the oven. As soon as it came out of the oven, I drizzled some of the juice mixture from the apple bowl over the top of the streusel. The kitchen smelled like caramel apples!

One pie went up the hill, and the other pie had (3!) pieces cut out of it after dinner. (Handsome had seconds.) I guess I can say this effort was a big hit. When I asked, Handsome replied that I should definitely make my apple pies like this again.

I Have A Confession To Make...

It's that time of year again. 

Time to peel some of the beautiful apples that are in season right now. 

Time to make a delicious apple pie to get in the mood for Autumn. 

I have a favorite apple pie recipe that I have developed that's quite

the hit with my family, but I have a huge confession to make.

I use Pillsbury (rolled up) pastry.

I've managed to add a few ingredients to my pie that help camouflage

the fact that it's a purchased crust, but even so, it's a purchased crust.

How can I camouflage a store-bought crust, you ask?

Well, I put crushed corn flakes in the bottom crust before I add my filling

and I brush the top crust with the leftover juice from the apple filling

prior to placing it in the oven. Just before the pie is done, I brush beaten

egg whites on top and then drizzle a mixture of brown sugar, thickener and

lemon juice on top for a caramelesque flavor on top of that now-flakey crust.

I know it's cheating, but Mum is the pastry whiz in our family and it's a 

talent I've never developed. I have friends who have shared their "easy"

recipes with me, but I just don't seem to get the hang of it.

Perhaps this year I'll try again.

I'd love to create that elusive, melt-in-your mouth, flaky crust from scratch.

Anyone have a great, fool-proof recipe you'd like to share?