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Reposted from my personal Facebook page because Autumn is upon us and I love to bake during this time of year!

French Apple Coffee Cake

Pre-heat oven to 350

It is also helpful at this time to melt the 7 TBSP of butter for a later step so that it has time to cool before incorporation.

In a small mixing bowl combine the following for the crumble top

  • 1/3 cup each Packed Brown Sugar, Granulated Sugar, All Purpose Flour
  • 1/2 Stick (4 TBSP) unsalted butter, softened but not melted
  • 1 TBSP cinnamon

I’ve found that the best way to combine the ingredients is the get your hands right in and squish between your fingers until the mixture looks like large crumbs. Set aside.

Peel and dice tart baking apples until you have about a 1 1/2 cups.

In a small bowl toss apple dices with some cinnamon until the apple are lightly covered. Set aside. (I have also, tossed in a TBSP of lemon zest before with good results).

In a large mixing bowl whisk together:

  • 3 cups all-purpose flour
  • 1 TBSP Baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt

then add

  • 1 3/4 cup sour cream
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 3 large eggs
  • 7 TBSP of previously melted and cooled butter

Mix together with a rubber spatula gently, so that there are no dry lumps, but do not over mix, gently fold in the apples (The mixture will be fairly thick)

Divide into 2 greased 9 inch round pans. Spread mixture so it is even in pans. Sprinkle with Crumb mixture.

Place pans in center of pre-heated oven.

Check at 25 minutes using a toothpick test cake in the center. Toothpick should come out with crumbs attached but no batter. If toothpick is completely dry you have over baked it.

Baking time will depend on your oven and elevation.

Cool in pan at least 15 minutes before cutting (this will be the hardest part)

Reposted from my personal Facebook page because Autumn is upon us and I love to bake during this time of year!

My husband seems to think that I make the best Pumpkin Pie in the world. I wouldn’t know, I hate the stuff but I can tell you that I do make one hell of a Pie Crust and I believe that the crust is the key.

Use whatever pie filling you want (but it’s better if you use fresh spices rather than the premixed “pumpkin pie spice”.

The Vodka in this recipe is key…DO NOT eliminate or substitute it

Terri’s Double Pie Crust

(Makes 2 single or 1 double-crusted Pie)

  • 2 1/2 cups All purpose flour (do not use bread flour, there is a difference)
  • 2 TBSP Sugar
  • 1 tsp Salt
  • 12 TBSP Unsalted Butter, Chilled and Cut into several pieces
  • 1/2 Cup Shortening, Chilled and Cut into several pieces (I use the butter flavored Crisco that comes in sticks, easier to measure)
  • 1/4 cup vodka, Chilled (don’t worry about using the good stuff just make sure it’s not flavored!)
  • 1/4 cup ice water

-In Food Processor mix, 1 1/2 cup flour, 2 TBSP sugar and 1 tsp salt until combined, disperse butter and shortening pieces into food processor and pulse until mixture is unevenly clumpy and the flour is completely incorporated. (10-20 seconds)

-Scrape the mixer and sprinkle the remaining flour in, use your machine’s pulse function until completely incorporated (this will take just a few pulses) Your dough will be somewhat smooth at this point but should have visible chunks of butter and shortening…this is normal and essential, do not over-mix.

-Transfer into a medium sized bowl. sprinkle the chilled water and chilled vodka (it is very important that both be very cold) over the dough and mix with a spatula (although I just get in there with my hands) until the dough sticks together. if it is too sticky/wet, pat some flour on your hands and gently knead into the dough.

-Divide into 2 even pieces and wrap in plastic wrap. Refrigerate for at least an hour but you can make it up to 2 days ahead.

-When ready to use let sit on counter for about 10 minutes before rolling out.

Depending on what kind of pie you’re making determines whether you pre-bake the crust or not (you don’t for pumpkin pie) but if you do need to pre-bake I suggest you get ceramic pie weights (they look like little ceramic marbles) and make sure you put tinfoil over the pie crust before you pour the weights on, I know from experience that picking 50 hot marbles off of the crust with your fingers is painful and makes you feel a little stupid.

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