Kaela and Kelly
Hi, we're Kelly and Kaela, the mother-daughter team of Oodalollie.
Ooda-what?"Oodalollie" – It’s definition is simply an “expression of joy”. On this blog we will write about the things that bring us joy; sharing precious time with family, growing in our faith, cooking and eating, and having fun and creative projects scattered all over the house. We are not professional decorators and we can’t tell you how many calories are in our recipes, but we will share with you everyday life as we know it, and hope that this blog will inspire you to express a little joy of your own. Welcome to Oodalollie.
Tag Archives: Food
From time to time, I become a drug dealer.
Yes, it’s true. I was just as surprised as you, but my husband has informed me that my Glazed Apple Pie is as addictive as drugs and has lovingly termed it “Crack Apple Pie”. This pie is Paul’s absolute favorite!
It has a flakey double crust filled with wafer thin warm, cinnamon apple slices, surrounded by a creamy vanilla custard, all topped off with doughnut glaze. Oh yeah, it’s that good. So let’s take a look how this dish of awesomeness is achieved.
*Note, the amounts listed will fill a deep pie plate.
What You’ll Need:
1 15 oz. package of pre-made refrigerated pie crusts (or you can make your own if you are feeling ambitious)
- 1 cup sugar
- 1 cup milk
- 1 cup whipping cream
- 1/2 cup butter
- 4 tablespoons cornstarch
- 4 tablespoons milk
- 2 teaspoons vanilla
- 3 medium/large size, tart baking apples – peeled, cored and thinly sliced (I like gala or pink lady)
- 2 tablespoons all purpose flour
- 1/2 teaspoon cinnamon
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla
- 1 tablespoon softened butter
How to Make it:
- Heat oven to 400º F. Prepare your pie crust by placing one crust in the bottom of the pan. Keep the other crust refrigerated until you are ready for it.
- To make the custard filling, combine sugar, milk, whipping cream and butter in a medium saucepan. Cook over medium-low heat until the butter is melted, stirring occasionally.
- In a small bowl, stir together the cornstarch and milk until smooth. Pour this mixture into the custard filling and stir constantly until thickened, approximately 7 minutes. Remove from heat, stir in the vanilla then set aside.
- To prepare the apple layer, grab a medium sized bowl and combine apples, flour and cinnamon and toss to coat.
- Pour your custard filling into the crust lined pan, then layer the coated apples evenly over the filling.
- Take your second crust out of the fridge. You can either place it over the pie as is, or get creative and cut out shapes with pie crust cutters. I have cut circles, leaves, acorns and apples before. (It looks adorable but the glaze will cover up some of the detail.) Top with second crust of your choice and seal edges. Cut slits in several places in top crust, or leave small openings if you use crust shapes.
- Bake at 400º F for 30 – 40 minutes or until crust is golden brown. Cool for 30 minutes.
- While the pie is baking make the glaze. In a small bowl, combine all glaze ingredients; blend until smooth. Pour and spread glaze evenly to the edge over the pie while it is still quite warm. Refrigerate 1 1/2 hours before serving. Store remaining pie in refrigerator. Haha, that last part is a joke because there won’t be any leftover!
Warning – this pie is addictive! Don’t say I didn’t tell you so.
Thanksgiving is here again which means it’s time to once again prepare our turkey with our secret family recipe. Does juicy, tender turkey falling off the bone sound good? Of course it does! There’s nothing worse than choking down dry, bland turkey. My grandmother actually is the one who got this recipe from a chef from the Waldorf Historia in New York and the secret is not so much the recipe itself, but actually the way the turkey gets cooked. Our family has been making turkey’s like this every year for the last 80 years! Paul, can I get a drum roll please? The secret is…………..
a brown paper grocery bag!
Yes, really. I know, you think I’m crazy, but we’ve already established that long ago. This recipe is really quite simple and the paper bag actually roasts the turkey making it golden brown and extremely juicy. You pop that bad boy in the oven and don’t touch it until it’s ready to eat! Seems too good to be true but it’s not. Let’s get into it.
Inside Bird Ingredients:
- 1 large sweet onion
- 3 stalks of celery
- 2 parsnips or carrots
- 3 cloves of garlic, smashed
- 1 large red apple
- Fresh rosemary, sage and thyme
- Butter flavored Shortening
- Poultry Seasoning
- Brown Paper Bag
- Roasting Pan (I prefer disposable)
Preheat oven to 350° degrees.
Remove the giblets and neck from the turkey, rinse inside and out and pat dry. Cut the apple, celery, onion, garlic, herbs and carrot or parsnip into large pieces and stuff into the bird cavity. (This is just for flavoring and will be thrown away after cooking.)
I usually put on a pair of gloves for this part. Rub down the entire turkey with butter flavored shortening while whispering sweet nothings. I’m just kidding about that second part, sort of. Also rub down the entire inside of a brown paper grocery bag as well, then set the bag aside. Sprinkle the entire turkey with poultry seasoning, then slide the turkey into the bag breast up. (If your turkey is very big, you may need a bag at both ends.) Now place the bag in a large roasting pan, close and tuck the end of the bag under the turkey. I then place the roasting pan on a cookie sheet that has sides. This is just to provide extra support when moving the turkey to and from the oven.
Place turkey in the oven making sure the turkey sits in the middle of your oven so it cooks evenly and does not touch any cooking elements. (don’t worry the oven is not hot enough to burn the bag.) Cook the turkey at 350° degrees for 20 minutes per pound.
Do not open the bag at all during the cooking time, there is no basting needed with this method. I mean it, no peeking! This cooking method will produce A LOT of juices. Your roasting pan will overflow if you don’t check on it, so peek in on it every so often and suck out some of the juice into a large pot with a turkey baster and use all that wonderful juice for your gravy. Don’t remove too much liquid though, the turkey needs it for the cooking process.
When your timer goes off, pull out the turkey insert a meat thermometer, the temperature should read 165-170 degrees. Let the turkey sit for 20 minutes. When done, pierce the bag near the bottom to allow any extra juices to flow out then, the big reveal…. tear open the bag and listen to the oooh’s and aaah’s! The turkey is so tender it will practically fall off the bone. Once you make your turkey this way, you may never cook it your old way again.
Don’t forget those juices! Take some turkey meat chunks and shred them up into the drippings and add cornstarch and simmer until thickened. Keep adding a little cornstarch at a time until desired thickness.
Oh, Paul is ready to serve it up, gotta go – Happy Thanksgiving everyone!