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I am a knitter and crocheter and love to design when I get a chance. I am known as the crazy cat lady with 3 dogs. I am a mother to 3 of my own and step-mother to several. I am also a grandmother.

Anything Knitted and Crocheted

Welcome to my blog. I hope to blog about my knitting and crocheting as well as everyday life. The patterns that I post are original and as such there is copyright on them. When they are based on another pattern there is a link to the pattern.

My husband and I adopted a beautiful dog named Leo. He is a dachshund and absolutely adorable! we adopted him on June 23, 2010 and he has become the love of our lives.

I love to share patterns that I find along the way or to talk about some of the neatest designers that are out there today, so I love to post links to the designs or the designers.

So grab a cup a and sit and enjoy the blog.


Cora

Wednesday, April 4, 2012

Saw these recipes on Facebook...looks yummy!

Apple Pie Baked in the Apple
Apple Pie Baked in the Apple

You will need:
6 granny smith apples
1 pie crust
1/4 cup sugar
1 tablespoon brown sugar.

Cut off the top of 4 apples off and discard. 
Remove the inside of each apple with a spoon very carefully, as to not puncture the peel. 
Remove skin from 2 additional apples and slice very thinly. These apple pieces will give you filling needed to fill the four apples you are baking. 
Mix sliced apples with sugars and cinnamon in a bowl.
If you prefer more or less cinnamon and sugar, make adjustments as desired.
Scoop sliced apples into hollow apples. 
Roll out pie crust and slice into 1/4 inch strips. 
You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie. 
Cover the top of the apple in a lattice pattern with pie crust strips. 
Place apples in an 8×8 pan. 
Add just enough water to the cover the bottom of the pan. 
Cover with foil and bake for 20-25 minutes. 
Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.


Chocolate Dipped Peanut Butter Pretzel Bites
(makes about 45 sandwiches)

1 cup of peanut butter (creamy works best)

2 Tbsp softened butter or margarine
1/2 cup powdered sugar, 3/4 cup brown sugar
Waffle shaped Pretzels
1 bag good quality chocolate. 


Using a mixer, combine peanut butter and softened butter and beat until smooth. 
Add the sugars and stir to combine. 
At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go. 
If not, add more sugar until you reach a consistency that is easy to roll. 
Use a teaspoon measure to scoop the filling. 
Roll each portion into a small ball and set on a cookie sheet. 
Roll all the balls and then sandwich them between two whole pretzels. 
When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.
Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted. Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. 
When all are dipped, return the tray to the freezer to set up completely.
Store the sandwiches in the refrigerator until serving time. These are guaranteed to disappear fast!


Pizza Pops!
1 roll of refrigerated pizza dough (not thin crust)

lollipop sticks
2 1/2 inch circle cookie cutter
your fave toppings
parchment paper. 


We used tomato sauce, fresh mozzarella, basil, arugula, goat cheese, ricotta cheese, cherry tomatoes, and fresh spinach. 


Preheat oven to 425 degrees. 


Unroll pizza dough on a floured surface. 
Cut out 2 1/2 inch circles. 
Insert lollipop stick about half way into the circle and place on a baking tray lined with parchment paper. 
Add a teaspoon of sauce and small amounts of your toppings. 
Bake for 9 to 11 minutes or until crust and toppings begin to brown.


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This work by Cora Shaw is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 2.5 Canada License.
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If you have any questions or concerns please direct them to craftygal1965{at}gmail.com. Any other comments please leave here. Please no external links, thank you.

Thank you

Cora Shaw (formerly Levesque)