Grand Opening Dec. 8th
It's worth the drive to check out this amazing new community in the foothills of the San Tan Mountains. This gated community feautures acre lots with beutiful views of the valley. Open floor plans and options for RV garages and casitas.
I honestly never win anything! I entered this pie in a contest at a neighborhood rodeo about 15 years ago and won a blue ribbon!!! The prize was a blue ribbon, but I still won! Hense the name, Blue Ribbon Apple Pie.
• 1 Pastry for 10-inch pie
• 1/2 cup Sugar
• 1/3 cup Flour
• 1 tsp Ground Nutmeg
• 1 tsp Cinnamon
• 1 Dash Salt
• 10 cups Apples, thinly sliced and paired tart
• 3 Tbsp Butter
• Crumb Topping
• 1 cup Flour
• 1/2 cup Brown Sugar
• 1/2 cup Butter
1. Heat oven to 425 degrees
2. Prepare Pastry
3. Mix sugar, flour, nutmeg, cinnamon and salt in bowl.
4. Stir in apples
5. Turn into pastry-lined pie plate (uncooked)
6. Dot with butter.
7. Sprinkle apple mixture with crumb topping.
8. Bake 50 minutes. Cover topping with aluminum foil the last 15 minutes.
9. Drizzle with Sea Salt Caramel Sauce and serve warm with vanilla ice cream.
• 2 cups Flour
• 1 cup Shortening
• 1 tsp Salt
• 1/3 cup Milk
• 1 Egg yolk
• 1 Tbsp Lemon Juice
• 1 Tbsp Sugar
1. Cut flour into shortening.
2. Add remaining ingredients.
3. Roll out dough and place in pie pans
4. Bake for 12 minutes at 375 degrees (for filled pies)
Sea Salt Caramel Sauce
• 2 cups granulated sugar
• 12 tablespoons unsalted butter, at room temperature, cut into pieces
• 1 cup heavy cream, at room temperature
• 1 tablespoon fleur de sel (or any other flaky sea salt)
1. Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts. Heat the sugar over medium-high heat, whisking it as it begins to melt. You'll see that the sugar will begin to form clumps, but that's okay. Just keep whisking and as it continues to cook, they will melt back down.
2. Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.
3. Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, cook the sugar until it reaches 350 degrees F.
4. As soon as the caramel reaches 350 degrees, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.
5. Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up.
6. Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.
7. Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. You can refrigerate the
All of my favorite spices this time of year and chocolate chips wrapped up in a perfect little cookie. I love pumpkin spice cookies, but I think a chocolate chip cookie should be chewy not cakey. This recipe perfectly blends the two cookies perfectly and huge bonus . . . this is a no egg recipe so the spicy raw cookie dough is fair game. This may explain the significantly lower yeild of actual cookies when I make these.
Chewy Pumpkin Chocolate Chip Cookies
• ½ cup butter, softened
• 1 cup brown brown sugar
• ¼ cup white sugar
• 1 teaspoon vanilla
• 5 tablespoons pumpkin purée
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1½ cups flour
• 1 cup semi sweet chocolate chips
1. Preheat your oven to 350 degrees. Line your cookie sheet with a silpat mat or parchment paper.
2. Combine the butter and sugar in a large bowl and mix well (the mixture will be thick).
3. Add the vanilla and pumpkin and mix until smooth.
4. In another bowl, combine the flour, salt, soda & pumpkin pie spice, stir till combined.
5. Add the flour mixture & chocolate chips to the wet ingredients, stir just until combined.
6. Drop round balls on your prepared cookie sheet. Add a few extra chocolate chips on top of the dough ball if you want
7. Bake for 10-12 minutes or until just golden brown on the edges. (Cooking time will depend on the exact size of your cookie and preferred doneness. I used a 1½" cookie scoop and like mine a little under done, and baked mine for 10 min).
8. Cool slightly then move to a cooling rack.
recipe credit: bakedinaz.com
Check out one of the best new communites in the East Valley
Electron at Eastmark
* 53 homesites
* Flex Design®
* LEED Certified® 💚
* Energy Star Certified 💵
* 3 to 6 Bedrooms 🛏
* 2.5 to 4.5 Baths 🛁
* 2,321 to 3,994 square feet * 3 - 4 car garages🚗🚗 🚙.
Highlighted Included Features
* G.E. Stainless Steel Appliances
* Granite Slab Kitchen Countertops
* Gas Tankless Water Heater🚿
All Things Real Estate