It's Sunday, and a little rainy outside. I still have a million apples on my tree. So I decided I should try a new recipe. I was watching Pioneer woman the other day and she made these apple fritters. They looked so great that I had to try them. My mom used to make fritters very similar to these. And I must say, these are really good, but my mom's are better. I think I better try to find her recipe.
Apple Fritters (Pioneer Woman recipe)
Ingredients
Vegetable oil, for deep-frying
2 cups all-purpose flour
1/2 cup plus 3 tablespoons granulated sugar
2 1/4 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
2 large eggs
3/4 cup whole milk
2 tablespoons melted butter
2 teaspoons vanilla extract
2 Granny Smith apples, cored and cut into small dice
Powdered sugar, for dusting, optional
Serving suggestions: breakfast sausage and bacon
Directions
Heat a couple of inches of vegetable oil in a heavy pot or Dutch oven over medium to medium-low heat until a deep-fry thermometer inserted in the oil registers 340 degrees F.
In a mixing bowl, combine the flour, granulated sugar, baking powder, cinnamon and salt. In a separate bowl, beat the eggs with a fork, then add the milk, melted butter and vanilla. Gently fold the dry and wet ingredients together until just combined (do not over-mix). Fold in the apples, adding enough to make a very chunky batter.
Drop heaping tablespoons of batter into the hot oil, 6 to 8 at a time. Fry until golden brown, 4 to 6 minutes. Remove and drain on paper towels. Dust generously with powdered sugar.
Ingredients
Vegetable oil, for deep-frying
2 cups all-purpose flour
1/2 cup plus 3 tablespoons granulated sugar
2 1/4 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
2 large eggs
3/4 cup whole milk
2 tablespoons melted butter
2 teaspoons vanilla extract
2 Granny Smith apples, cored and cut into small dice
Powdered sugar, for dusting, optional
Serving suggestions: breakfast sausage and bacon
Directions
Heat a couple of inches of vegetable oil in a heavy pot or Dutch oven over medium to medium-low heat until a deep-fry thermometer inserted in the oil registers 340 degrees F.
In a mixing bowl, combine the flour, granulated sugar, baking powder, cinnamon and salt. In a separate bowl, beat the eggs with a fork, then add the milk, melted butter and vanilla. Gently fold the dry and wet ingredients together until just combined (do not over-mix). Fold in the apples, adding enough to make a very chunky batter.
Drop heaping tablespoons of batter into the hot oil, 6 to 8 at a time. Fry until golden brown, 4 to 6 minutes. Remove and drain on paper towels. Dust generously with powdered sugar.
For dinner I decided to make my original meat pie.
MEAT PIE
You will need:
beef (left over roast, sirloin steak, round steak, etc.. about 1- 2 pounds)
4 med potatoes
2 to 3 carrots (optional)
1/4 to 1/2 bag frozen peas and carrots (1 lb size)
Brown Gravy mix (follow package instructions for 4 cups water)
4-5 cups cold water
2 Tbs Flour
2 Tbs butter
You can use just about any beef you want. If I have left over roast it is really good in this.
Today I used round steak, two medium sized ones, still partially frozen for easy cutting.
Brown the steak in a pan and season with salt and pepper. (of course if you are using left overs, they are already cooked and you can skip this step).
Next I put about 4 to 5 Cups of cold water in a large pot and sprinkle in brown gravy mix. (you can make home made gravy if you want to. I like to cheat)
Whisk this together and cook on med heat so the gravy starts to thicken.
While the gravy is thickening, cut up about 4 med sized potatoes into bite sized pieces. Today I also had some fresh carrots out of the garden, so I cut those up as well. Then I use about 1/4 of a bag or so of frozen peas and carrots. Add all of this to the gravy while is cooking, stir occasionally.
MEAT PIE
You will need:
beef (left over roast, sirloin steak, round steak, etc.. about 1- 2 pounds)
4 med potatoes
2 to 3 carrots (optional)
1/4 to 1/2 bag frozen peas and carrots (1 lb size)
Brown Gravy mix (follow package instructions for 4 cups water)
4-5 cups cold water
2 Tbs Flour
2 Tbs butter
You can use just about any beef you want. If I have left over roast it is really good in this.
Today I used round steak, two medium sized ones, still partially frozen for easy cutting.
Brown the steak in a pan and season with salt and pepper. (of course if you are using left overs, they are already cooked and you can skip this step).
Next I put about 4 to 5 Cups of cold water in a large pot and sprinkle in brown gravy mix. (you can make home made gravy if you want to. I like to cheat)
Whisk this together and cook on med heat so the gravy starts to thicken.
While the gravy is thickening, cut up about 4 med sized potatoes into bite sized pieces. Today I also had some fresh carrots out of the garden, so I cut those up as well. Then I use about 1/4 of a bag or so of frozen peas and carrots. Add all of this to the gravy while is cooking, stir occasionally.
Continue browning the meat. When it is browned, add a couple tablespoons of flour and a couple tablespoons of butter to the meat. Stir it around and add it to the gravy mixture.
The floured meat will help thicken the gravy.
Make a pie crust that will fit a 9 x 13 cake pan. All I do is double my standard pie crust recipe:
2 Cups flour
2/3 cups veg oil
6 Tbs cold milk
dash of salt
stir together and roll out between two pieces of waxed paper until it is a little bigger than your cake pan.
ladle or poor your gravy mixture into the pie shell. Make a second crust and carefully lay it over the filling then crimp the edges.
Make slits in the top crust and then, the secret to this top crust is to brush it with an egg wash. Simply crack an egg into a bowl, whisk it with a fork and brush it on top of the crust.
Bake in a 350 degree oven for about 50 minutes, until the crust is brown and the gravy is bubbling out of the slits in the crust. It is really great with home made bread to sop up the oozing gravy. YUM
The floured meat will help thicken the gravy.
Make a pie crust that will fit a 9 x 13 cake pan. All I do is double my standard pie crust recipe:
2 Cups flour
2/3 cups veg oil
6 Tbs cold milk
dash of salt
stir together and roll out between two pieces of waxed paper until it is a little bigger than your cake pan.
ladle or poor your gravy mixture into the pie shell. Make a second crust and carefully lay it over the filling then crimp the edges.
Make slits in the top crust and then, the secret to this top crust is to brush it with an egg wash. Simply crack an egg into a bowl, whisk it with a fork and brush it on top of the crust.
Bake in a 350 degree oven for about 50 minutes, until the crust is brown and the gravy is bubbling out of the slits in the crust. It is really great with home made bread to sop up the oozing gravy. YUM
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