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In photo below is me at The Venetian two years ago. Photo taken by the VIP reception guy who wanted to remain anonymous.
Paulette L. Motzko
Otherwise known as Miss Polly.
The combination of the apples with a cream cheese goes really nicely together and a shortbread like pastry crust gives it that cookie like crunch.
This was created with 3 prepared products, which I don’t normally buy, but it was the day before Thanksgiving and I really didn’t feel like cooking all day and I really didn’t feel like cleaning a bunch of dishes up… So I used these three products to make it. Once you buy these items then it’s very easy.
Betty Crocker Pastry Crust Mix- All I did was add water to the mix, and mixed it justice though I would for shortbread with a pastry blender. and you can make either a one crust or two crust.
I made the two crust recipe and then pressed it out into a large greased stoneware tart pan.
I then pricked the pie crust with a fork so as to let the steam come out.
I baked the pie crust at 450 degrees, (as directed on the box), about 10 minutes without any filling in it whatsoever.
Once the pie crust was baked, but not overly brown, I took it out and put it on a trivet.
While the pie crust is still hot, I took 8 oz of light spreadable cream cheese and spread it all over the crust gently with a spatula made of silicone so it doesn’t stick.
Another thing that you could use is the vanilla low-fat cream cheese which would go very well with this or any of the other flavors that you like from Philadelphia or other brands that are light spreadable versions.
Once the cream cheese with smoothed all over the crust- which the heat is going to help with-, then I simply pour one can of apple-pie- filling on top of the softened cream cheese topping.
Drizzled some orange flower honey all over the top of the apple pie filling in sprinkle lightly with ground cinnamon.
The pie turned out awesome, in any professional baker, if they tried it we never believe it was done with such simple, off-the-shelf ingredients, and got such a fantastic in product with it.
I’m going to create my own unique apple pie topping for the next one and then I’m also going to be using my own shortbread pie crust the next time I make it.
First time around with a prototype to see if I liked the combination and I did and so now I’m printing it.
That’s the great thing about cooking and baking us the creating and melding of flavors that create a whole new one!
This is a great dish to have if you want to invite friends over for coffee or tea.
Another nice addition to the apple pie filling would be sliced walnuts or pecans.
Easy Microwave Egg Cheese Spuds
1. Simply wash your choice of potato ‘sweet or white- and scrub it really well with a brush and then poke it with a knife or Fork several times to let the steam out.
2. Put the potato on a paper towel and microwave, if you have a setting for spuds on your microwave use it, if not about 5 minutes on high.
3.Slice open the potato and crack an egg inside or add 1/4 cup egg substitute and then blend it then added back to the microwave and cook for about 30 seconds until the egg is cooked.
4. Top with cheddar cheese or monterey jack and you can also add salsa to this if you like. If using a sweet potato a mango pineapple salsa would be good with it or a Chipotle based salsa with Monterey Jack cheese.
Enjoy this anyway you like it for a healthy, high protein high-fiber delicious brunch or lunch.
More add in’s when you add the scrambled egg substitute are:
1. Chopped Black olives
2. Chopped Ortega green chiles
3. Sauteed minced onions
4. Baby spinach leaves
5. Chia seeds to add extra omega-3 fatty acids and fiber
Recipe and photos by Paulette “Polly” Motzko.
November 26th 2018.
Picture to come!
- A little over 3 cups each 00 Italian flour used for pasta and breads and Organic Rye flour
- 1-1/2 teas. sea salt
- 3 cups spring water, room temperature or heated to 100 degrees. ( I use room temperature water because I mixed the dough at night in my Dutch oven and stirred around with a really heavy duty stainless steel spoon and covered it with a glass lid so it wasn’t airtight. I was in able to leave it all night and it would be slightly risen the next day, ready for shaping and baking.
- The hotter the liquid that you add to the yeast the faster it’s going to rise. The slow cooler the water the slower it will rise.
- 3 tablespoons (2 packages) Active dry yeast
- 1 to 2 tablespoons 365 Organics caraway seed
- Cornmeal for dusting the baking pans with.
Mixed with KitchenAid mixer all the ingredients or with a very sturdy stainless steel spoon or wooden spoon. I also used a spatula so that I could scrape down the sides of the bowl while I was mixing it up, making sure all the yeast didn’t stick to the side of the bowl.
A good spatula will also help you get it out of the bowl or whatever receptacle you make it in, mixer or my hand.
The next morning add any more flour you might need to adjust the texture of the dough, so it is a nice moist and that allows you to still pick it up and portion three loads on baking sheets.
About 20 minutes before you’re to bake, set the oven to 450 degrees. Put a stainless steel pan in the bottom of the oven that has water in it so that it’s steams the bread while it’s baking.
Once you move over all of the bread dough balls over onto the three baking sheets coated with cornmeal, then take either a serrated knife or other baking utensil and mark a Tic Tac Toe pattern on top of each loaf. I used my serrated bread knife it’s very sharp. Coat the tops with slight amount of the 00 all purpose flour and let rise an additional 45 minutes and then bake for 30 minutes.
You can enjoy with butter or margarine or vegan spread or use a really good quality balsamic vinegar with either extra virgin olive oil or grapeseed oil mixed with some organic Italian seasoning. Boy was that good!
The two of those flavors went together like two people that really love each other in a really good marriage!
The one is made better by the presence of the other.
This recipe was adapted from the master recipe
BOULE Artisan free-form loaf in Jeff hertzberg and Zoe Francois’s Artisan Bread in Five Minutes a Day Cookbook. This book is a must-have for all serious bread bakers, and a great one for people who have never made one loaf of bread in their life.
This is the only one of the series that I have and I’m telling you they have a whole empire of these books that all look amazing.
I hope you enjoy this bread as much as I have. I made one to keep and two to give away.
Updated with new, never-before-seen images November 24th 2018 from the original July 14th 2018 post.
Show images photographed by Paulette Motzko
Recipe adapted by Paulette Motzko from Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois