KFC Chicken Pot Pie

Ingredients:

3 potatoes ~ diced

1/2 cups ~ diced

14oz cream of chicken soup

1 cups milk

1/2 tsp sugar

2 cups rotisserie chicken ~ shredded

Salt and pepper to taste

Pie Crust

2 cups AP flour

1 tsp salt

2/3 cup + 2 tbsp shortening

4-6 tbsp ice-cold water

Directions/Instructions:

1. Boil the potatoes and carrots until tender.  Drain the liquid and set aside.
2. Combine the chicken soup, milk, and sugar in a pot and bring it to a simmer. Add the chicken, cooked potatoes, and carrots. Mix well and simmer until warm, stirring frequently.
3. Preheat oven to 425 degrees F.  Spray 12 medium non-stick muffin cups with cooking spray.
4. While the oven is heating, prepare the pie crust. Combine flour, salt, and shortening in a food processor. Mix until the mixture resembles coarse crumbs, adding one tablespoon at a time until it forms a smooth dough.
5. Divide the dough and use a cookie cutter 4-1/2" in diameter. Place the cookies in the mini muffin pan, pressing in on the sides as needed.
6. Once the filling cools, scoop about 1 tablespoon into each pie cup. Roll out the remaining dough and cut out small circles using a 2 1/2" cookie cutter for the tops of the pies.
7. Whisk together 1 egg to form an egg wash. Brush it on the pies or use milk for a similar effect.
8. Bake the pies for 15-18 minutes or until the crust is golden. Let the pies cool completely before serving.

Apple Pie Cookies

Filling:

3 apples ~ peeled and sliced into 8 slices each

1-2 tbsp lemon juice

3 tbsp white sugar

3 tbsp brown sugar

3 tbsp corn starch

1/2 tsp cinnamon

A dash of nutmeg

3/4 cup water

Crust

1 cup unsalted butter ~ cut into cubes-chilled

2-1/2 cup AP flour

1 tsp salt

1 tsp sugar

1/4 cup ice water

Filling & Topping:

1-3/4 cup apple pie filling~ chopped into small pieces

1 cup caramel sauce

1 egg ~ light beaten

1 tsp cinnamon

1/4 cup sugar

Directions/Instructions:

1. Apple Pie Filling:  Toss sliced apples with lemon juice and set aside.  In a saucepan or a pot combine all the filling ingredients except sliced apples.  Stir well and bring to a boil over medium-high heat whisking constantly.  Let it boil for 2 mins until thick, then stir in apple slices.  Reduce the heat to low, cover the pot and let it simmer for about 10 mins.  Apples should be soft but not mushy (cooking time depends on the type of apples).  Remove apples from heat and leave them covered to soften and cooled.  When it's cooled take out the apples from the sauce and chop them into small pieces, set aside.
2. Pie Crust:  In a large mixing bowl place flour, salt, and sugar.  Mix to combine.  Using a food processor incorporates chilled butter cubes into the flour mixture. (The mixture should resemble a coarse meal).  Drizzle 2 tbsp ice water over the mixture and blend, repeat with another 2 tbsp ice water.  When squeezing the dough it should hold together.  If the dough crumbles, add 1 tbsp at a time.
3. Divide the dough into two equal portions, flatten and form two discs, pack each disc with plastic wrap and refrigerate for 1 hour.  Lightly dust counter surface with flour, place chilled dough, dust the dough, and the rolling too.  Turn the dough as rolling to prevent it from sticking.  Roll it out 1/8-inch thick.  Repeat the process with the other disc.
4. Assembling:  Preheat the oven to 180 deg C, line cookie sheet with parchment paper, spray with non-stick spray, and set aside.
5. Spread the caramel sauce onto one pie crust.  Then top with chopped apple pie filling over the caramel and gently tap the filling with palms.
6. Cut the second pie crust into 1/2-inch strips and create a lattice top over the filling.  Using a round cookie cutter (about 2.5-inch) cut out the cookies and place them onto a baking sheet.  Beat the egg and brush the top of the cookies.  Combine cinnamon and sugar and sprinkle the cookies generously.  Bake 20-30 mins or until golden brown.

Bread Apple Pie Pocket

Ingredients:

10-12 pcs white bread

1 egg wash

2 tbsp butter

Filling

2 red apple

2 tbsp brown sugar

1 tbsp honey

1 tsp cinnamon powder 

Directions/Instructions:

1. Preheat oven to 180 deg C.
2. In a medium pan over medium heat, melt butter.  Add cut apple, brown sugar, and honey.  Mix the mixture until evenly coated.  Continue to cook, stirring occasionally until apples are slightly softened.  Add in the cinnamon powder and mix well.  Cook until apples and liquid has thickened.  Remove from heat and let apples cool completely.
3. Cut the crust off bread and roll each slice flat with a rolling pin.  Brush all the side with egg wash, cut a small 5-slits one side to vent steam, and spoon a small amount of cooled filling onto the other side.  Fold bread to form a rectangular and pinch edges together with a fork.
4. Line a baking sheet with parchment paper.  Arrange pockets.  Brush the tops of the pockets with egg wash.  Sprinkle sugar on top.
5. Bake until bread is a nice golden brown (approximately 10-15 mins).  Serve warm

Apple Bread

Dough:

500g AP Flour

8g sugar

5g yeast

10g butter ~ melted

220ml water

Filling

2 apples ~ diced

50ml water

50g brown sugar

Directions/Instructions:

1. Add the dough ingredients to the bread machine & set it to the dough cycle/mode.  Let it do the work from there.
2. Once complete, spray a bowl with cooking spray & drop the dough inside.  Cover the bowl & let it rise for an hour in a warm place.
3. In a large skillet over medium heat, melt butter.  Stir in apple diced, sugar & water.  Cook & stir often until apples have softened & mixture is jammy about 10 mins.  Let it cool completely.
4. Divide the dough into 8 portions.  Roll into a disc shape.  Add 1 tbsp cooked apple diced in the middle of the dough.  Pinch the edges into a ball shape & press lightly into a flat disc, let it rise 20 mins.
5. Oil the pan & pan-fried the dough & cover for 2 mins on both sides till golden brown.  Pan-fried the side of the dough too.

Creepy Eye Pies

Ingredients:

Shortcrust Recipe here

Filling

6-8 Smith Apples ~ cut small cubes

1/2 cup brown sugar

1/2 cup white sugar

4 tbsp AP flour

1 tsp cinnamon powder

2 tbsp melted butter

Other

Cherry/Blueberries (Frozen/Fresh)

Disposable Foil Pie Tin

White Food Gel

Directions/Instructions:

1. In a large bowl, add all the filling ingredients & mix well.  Set aside.
2. Cut out round (4cm) of shortcrust pastry for the bases of pie tins.  Use a fork to dock holes at the bottom.
3. Fill the pastry bases with the apple mixtures.  Then cut out fluted rounds in the shortcrust pastry for the top.  Secure to the base brushing with the egg wash mixture.
4. Making the eyelids, cut out small rounds that are big enough to wrap around the cherry/blueberry & cut these in half to form a half-moon or  "eyelids" and gently with a knife, cut a little line for a double eyelid.
5. Brush the tops of the pies with egg wash and then place the cherry/blueberry, gently press the "eyelid" into place.  Brush egg wash on the eyelid and sprinkle some fine sugar and bake for 25-30 mins.
6. Once completely cool, draw a white line under the cherry/blueberry eye and a tiny dot.

Pocket Pie aka Apple Pie

Pastry
100g AP flour
40g shortening
1/8 tsp salt
3-4 tbsp ice cold water

Filling
2 apple ~ granny smith
3 tbsp sugar
3 tbsp brown sugar
1 tsp cinnamon
1 tsp lemon juice (Optional)

1 egg ~ beaten

Directions:

1. In a pastry blender, mix in the flour, salt & shortening until particles are size of small peas.  Sprinkle with cold water, 1 tbsp at a time till become a soft dough.
2. Once dough is formed, transfer the dough to a floured work surface, roll out the dough with a rolling pin & fold in 3 equal parts.
3. Turn the folded dough 90 deg & roll out again & fold in three.  Let it rest in the fridge for 30-60 mins.
4. Roll out the dough again & fold in three.  Repeat another 3 times so the total will be six.
5. In a large bowl, mix sugar, flour, cinnamon & lemon juice.  Stir in cut apple until well mixed.
6. Roll out the dough in a rectangle, cut the dough in six pieces.  Make slits in 3 of the 6 pieces.
7. Divide the apple filling over the 3 pieces with slits.  Brush the dough around the apple filling with egg & place the other part with slits on top.  With a fork, press the sides of the apple pie together.
8. Brush the pies with egg wash & bake on preheated oven 200 deg C for 20-25 mins.

Apple Pie (Version 2)

Pastry:
2 cups AP Flour
1 tsp salt
2/3 cup + 2 tbsp shortening
4 - 6 tbsp cool water

Filling:
1/3 cup sugar
1/3 cup brown sugar
1/4 cup AP flour
1 tsp cinnamon powder
1/2 tsp nutmeg powder (Optional)
8 medium Smith apple ~ thinly sliced
2 tbsp butter or margarine

Directions:

1. In a pastry blender, mix in the flour, salt & shortening until particles are the size of small peas.  Sprinkle with cold water, 1 tbsp at a time till it's becoming a soft dough.
2. Gather pastry dough into a ball.  Divide in half & shape into 2 flattened rounds on a lightly floured surface.  Wrap in plastic & refrigerate abt 45 mins or until dough is firm & cold, yet pliable (Allows shortening to become slightly firm, which helps make the baked pastry flakier).
3. Preheat the oven to 240 dec C.  Roll one pastry into 2" larger than upside-down 9" glass pie pan.  Fold pastry into fourths. place in the pie pan.  Unfold & ease into the pan. pressing firmly against bottom & side.
4. In a large bowl, mix sugar, flour, cinnamon, nutmeg & salt.  Stir in sliced apples until well mixed.  Spoon the mixed apples into pastry-lined pie pan.  Cut butter into small pcs; sprinkle overfilling.  Trim overhanging edge of pastry 1/2" from the rim of the pan.
5. Roll 2nd pastry into 10" round.  Fold into fourths & cut slits so steam can escape.  Unfold top pastry over filling; trim overhanging edge 1" from the rim of pan.  Fold & roll top edge under lower edge; pressing on rim to seal & flute as desired.  Cover edge with 2"-3" strip of foil to prevent excessive browning.
6. Bake 40-50 mins or until crust is brown & juice begins to bubble through slits in crust; removing foil for last 15 mins. of baking.  Serve warm if desired or with ice-cream.

Chocolate Whoopie Pies

Source: Salwah Omar (Wedding by Salwah)

Attended a baking class with Katsncakes last Saturday & can't wait to try this Whoopie Pies. Woke early today & begin to bake these pies, chocolate & orange Marshmallow cream....I ate 8 mini whoopie pies & had to stop as this is out of my diet.

Ingredients:
40g dark couverture ~ melted

120g brown sugar

1 large egg

20g Canola oil

40g butter (SCS)

120g All-purpose flour

20g cocoa powder

½ tsp baking powder

½ tsp bicarbonate soda

½ tsp vanilla essence

100g buttermilk

Mashmallow Cream

(A) 2 egg whites

      30g fine sugar

      1/8 tsp cream of tartar

(B) 80g corn syrup

      30g water

      70g fine sugar

(C) 200g cold butter

      50g icing sugar

      ½ tsp vanilla essence

70g dark couverture ~ melted or any 1 tbsp favor

Directions:

1. Preheat the oven to 200 deg.  Line a baking tray with parchment sheet.
2. In a small bowl, sift all dry ingredients together and in a large measuring cup, combine all the wet ingredients.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar & canola oil on medium speed for 3 mins until light & fluffy.  Then add melted chocolate & mix till combined.
4. With the mixer on low speed, add the dry & wet ingredients alternately in 3 parts, beginning & ending with the dry ingredients & mix until combined.  Stir with a rubber spatula to be sure the batter is mixed. 
5. Pipe onto a baking tray with the attached nozzle (Wilton 2A) on the baking paper & bake for about 7-10 mins.

To make the Marshmallow cream ~ Boil ingredients (B) to 240 deg.  In a large bowl, use a balloon whisk thoroughly combines egg whites & cream of tartar until frothy.  Then add the sugar into the egg whites & continue to whisk at medium/high speed to medium peaks.  Pour the syrup (B) in (A) slowly at slow speed.  Beat till the batter cool then add cold butter & icing sugar till smooth frost.  Add any favor, color & mix well.   Sandwich them with marshmallow cream.

Orange Whoopie Pie

This is my Orange Whoopie Pies......Ashley & I have been eating them since breakfast!

American Apple Pie

Crust:

2½ cup of all purpose flour

¼ cup cake flour

¾ cup fine sugar

½ stick butter

1 tsp baking powder

2 eggs ~ lightly beaten

Apple Filling

6-8 apples ~ Peel, core & cut into ¼” thick slices.

½ cup all-purpose flour

1 cup white sugar

1 cup brown sugar

1 tsp cinnamon powder

2 tbsp butter

Directions:

1. Blend the 1st five dry ingredients in the food processor.   Pour in a medium bowl, make a well in the middle & add the eggs.  Mix well into a dough.
2. Press half of the dough in a 9” pie-pan & cover with a plastic & refrigerate for about 30 mins.  The other half wrap in the plastic & refrigerate for about 30 mins.
3. In a medium bowl combine the apples, with the brown & white sugar.  Add flour, cinnamon & continue mixing until they are well coated
4. Remove dough-lined pie pan from refrigerator.  Fill with apple mixture, gently packing apples & mounding slightly in center; dot with butter.
5. Remove remaining circle of dough from refrigerator.  Lie over apples; press along the rim to seal.  Brush the egg wash (1 egg yolk + 2 tbsp water) all over the top of the dough.
6. With a floured paring knife, cut 5-6 slits on top of pie, radiating from center; place pie plate on a rimmed baking sheet. 
7. Pre-heat the oven 180 deg C & bake for 40-50 minutes or until crust is golden & juices are bubbling.