There are fewer desserts that conjure up patriotism like the all American apple pie. But before you start singing the National Anthem, apple pie is not as American as you might think. The first apple pies were made in 14th century England. While the basic ingredients were almost the same as the modern day dessert, there were some pretty significant differences. The pastries for the original pies were inedible and used as a container to hold the filling inside. Also, sugar was omitted from the ingredient list as it was very expensive and not readily available so many spices like cinnamon and saffron were used to create a sweet flavor. Apple pie was first documented on U.S. soil after the pilgrims brought apples to the continent and it continues to be a favorite dessert for holidays and patriotic celebrations.

For a dessert that has had so many transformations, apple pie is a classic dish perfected by grandmothers and culinary experts alike. Today’s apple pie is sweet and flaky and rich. The ingredient list can be short or extensive with a lattice crust or closed top. This recipe is very simple and resembles the original pie with very basic ingredients combined to meld simple flavors into a big taste. Serve warm from the oven with vanilla ice cream.

Ingredients

6 – 7 small apples
1 cup sugar
1 1/2 tsp cinnamon
2 tbsp butter
prepared double pie crust

Directions

1. Peel, cored and thinly slice apples.

2. In pie dish, lay bottom layer of prepared pie crust down.

3. Mix sugar and cinnamon in bowl, set aside.

4. Layer apples in pie dish. Sprinkle each layer with cinnamon sugar mixture.

5. Top final layer with small pieces of butter. Cover pie with the second crust.

6. Bake at 450°F for 10 minutes. Then reduce heat to 350°F and bake for 35 more minutes or until the pie is golden and bubbly.

Enjoy!

If there is a dessert that screams Southern cuisine it has to be pralines. The buttery, melt-in-your-mouth candies have been perfected in Southern states like Louisiana and Georgia, but the treat hasn’t always been a Southern delicacy. Pralines first originated in France during the 17th century. The first pralines were made with almonds instead of pecans and were made for French dignitaries. Throughout the years, they were often given as Christmas gifts and were enjoyed on special occasions. These days, you can enjoy them year round in cities like Savannah and New Orleans where many bakeries and candy shops specialize in making the sweets.

Anytime you make your own candy, you need to allow room for error. There is a feel to candy making that only comes with practice. With that said, do not be discouraged! Pralines are simple to make and one of the foolproof candies. Make sure to watch your candy thermometer and do not cook past the soft ball stage and your pralines will be good enough for those New Orleans candy shops. Or even a French dignitary!

Ingredients
1 cup whole pecans
1 1/2 cup sugar
6 tbsp butter
3/4 brown sugar
1/2 cup milk
1/2 tsp salt
1 tsp vanilla

Directions

1. Line a baking sheet with buttered foil. Prepare an ice bath in the sink.

2. Combine the first six ingredients in a large saucepan over medium heat.

3. Heat to a boil. With a candy thermometer, heat to 234° F (approximately 3 minutes from boiling point).

4. Remove from heat and stir in vanilla.

5. Place saucepan in ice bath and stir mixture until the color lightens and the texture thickens.

6. Drop by spoonfuls onto foiled baking sheet. Cool.

Cupcakes are one of the trendiest desserts around. From simple vanilla to more extravagant flavors like lemon and red velvet, cupcakes are always a fun and delicious treat. The pint sized dessert has only been around for about 200 years but they have always been popular. Once called 1-2-3-4 cakes for the simplicity of ingredients, this dessert was revolutionary for its portability and easiness to prepare. The original cupcake recipe was very similar to a butter cake, only baked in small tin cups, hence the name cupcake.

This recipe is much like the original cupcake recipe of the 19th century. It’s simple, it’s easy, and it is yummy. Homemade cupcakes have a certain something special about them. Maybe it’s the real butter and the vanilla bean flecks from the vanilla bean extract peppered throughout the light, airy cake that make them special or maybe it’s the simple, pure ingredients from a timeless recipe. Whatever it is, this is one dessert that you will be proud to serve. And eat. Top with homemade chocolate frosting or eat them warm from the oven with a glass of milk. Enjoy!

Ingredients:
1 c sugar
1/2 c butter, softened
2 eggs
2 tsps vanilla bean extract
1 1/2 c all purpose flour
1 3/4 tsp baking powder
1/2 c milk

Directions:

1. Beat butter and sugar until well combined.

2. Add eggs one at a time.

3. Stir in the vanilla bean extract.

4. Add flour and baking powder into the mix, then slowly incorporate the milk.

5. Spoon batter into paper cups or in a greased muffin pan and bake at 350°F for 25 minutes.

Honey is making a splash in the culinary world this year thanks to its versatility and recipe-boosting benefits. The world’s top chefs use it; now the National Honey Board wants to hear from cooks of all abilities about their favorite ways of incorporating honey into dishes and treats.

photo courtesy of the National Honey Board

The contest kicked off August 2 and runs through September 15. To enter, just visit Honey.com and submit your original or favorite recipe that includes 100% pure honey by 11:59 pm on September 15, 2010.

Prizes

Winners will be chosen randomly to take home one of three Le Creuset® cookware prizes!

• The sweet grand prize is a nine-piece Le Creuset® cookware set with a retail value of $1,600.
• Second prize is a five-piece Le Creuset® cookware set valued at $500. 
• Third prize is a Le Creuset® Dijon Honey Pot and honey gift basket, approximate retail value $200.

To learn more, including entry directions and contest rules, visit Honey.com.

I hope you’ll take this opportunity to enter and share a recipe and perhaps invite your friends and family to do the same.

photo courtesy of the National Honey Board

The Endangered Honey Bear

Overlooked in the pantry in recent years, the iconic honey bear is reestablishing itself as the #1 secret ingredient for foodies everywhere. The Food Channel even named honey as a top food trend (check out the declaration here!). To help bolster the honey bear’s comeback and ensure it stays off the “endangered” list for good, the National Honey Board is encouraging everyone to use more honey. If you’re looking for 100% pure honey, make sure the label only has one ingredient: honey. Your local grocery store and farmers markets are perfect places to find 100% pure honey.

About the National Honey Board

The National Honey Board is a federal research and promotion board under USDA oversight that conducts research, marketing and promotion programs to help maintain and expand markets for honey and honey products. These programs are funded by an assessment of one cent per pound on domestic and imported honey.

I love having a few pantry-staple recipes on hand for an impromptu dessert. Nothing is as easy and delicious than these peanut butter cookies that require only three ingredients. The next time you want to bake something yummy, just go to your pantry and whip up the easiest cookies ever with ingredients you already have to create a dessert that tastes like perfection.

Ingredients

1 cup smooth peanut butter
1 cup sugar
1 egg

Directions

1. Preheat oven to 350F.

2. Combine all ingredients and mix well. Drop spoonfuls of dough onto cookie sheet.

3. Using the back of a fork, make a crisscross pattern on dough. Bake for 13 minutes.

Elvis Birthday Cake

This week I had the opportunity to do a small birthday cake for a close friend’s niece. The theme of the party was Elvis Presley (hence the design on the cake). While doing this cake I decided to do some experimenting with different types of frostings. I’ve made them all mixed, boiled, and I have such a hard time finding that perfect frosting that “crusts” over nicely, but doesn’t taste like you’re eating shortening out of the can! I came to this recipe by combining about 3 recipes. The combination of the butter and cream cheese create a perfect crust but the taste is still there. I hope you all find this frosting as yummy as the party goers did. Happy Baking! 

Perfect Cream Cheese Frosting

Ingredients
- 1 cup unsalted butter softened
- 1 8oz bar cream cheese softened
- 1 tbsp vanilla extract
- 2 lbs shifted powder sugar
- ¼ tsp salt

Instructions

To make the frosting:

Cream butter, and cream cheese together. Cream until smooth. Mix in vanilla, and salt. Lastly add powdered sugar slowly to the creamed mixture. Mix until everything is all incorporated. YUM!

Frosting recipe yields approximately 4 cups of frosting. 

To make the cake: 

1.  Select a good quality cake mix (a nice quick cake).  I’m partial to Duncan Hines when I’m in a pinch because it is dense, and moist.  Very easy to decorate on. 

2. Mix the cake mix per the box instructions, and divide into 2 8″ round cake pans. 

3.  Bake cakes at 350 degrees for 28-30 minutes. 

4.  Allow cakes to cool slightly, take the cakes out of the pans, and cool on a cooling rack. 

5.  Add your favorite filling to your cake, and frosting completely.  Allow the cake to “crust” over slightly.  To speed up the process, put the cake in your refridgerator for about an hour.  

6.  You can use any design you’d like on your cake, but to make the Elvis design, you can do the following.  Find your favorite Elvis photo online, and print a 6″x4″ copy.  Cut the outline of the picture.  Carefully place your template onto your cake, trace the outline with a toothpick, and take the template off.  Using colored icing or icing gel, fill in the design completely.