arlenedarnold
From: Phoenix, Arizonaabout me
I am here in the USA, just here. I am looking forward to working abroad and and gaining the respect as you have Jamie. That is one of the things I love about the UK as they know when and where to give respect. I am a caregiver here in the US taking care of the elderly as well as others. I do make very healthy meals for my clients as well as other and love the way you make healthy cooking look so easy as I do for my clients. So about me is; I love to make life as easy as I can for others as well as myself and love to show people new idea that I have learned or have come up on my own.
Chewy Chocolate Chip Cookies with Nuts
Chocolate Chip with Nuts Cookies
Recipe courtesy Arlene Arnold
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter softened
1 3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 Cup of chopped Walnuts or Pecans
1 (12-ounce) block chocolate into small chunks larger than a chocolate chip
Mix together dry ingredients the flour, baking soda, and salt and aside.
Preheat the oven to 350 degrees F.
Place the butter, sugar, and brown sugar in the bowl and mix by hand or
use an electric mixer, mix together until light and fluffy.
Now mix in the vanilla and eggs. Now add the dry ingredients to the
mixture and continue to mix until batter is smooth. Fold in the chocolate
chunks and nuts using a wooden spatula.
To form the cookies, use a tablespoon and scoop it up placing the dough
into the palm of your hands and roll it around into a ball. Place cookie
balls about 1-inches apart onto the cookie sheet and should be able to
fit 16 dough balls easily. Press down the tops of the dough slightly
and bake until the cookies are light brown, 12-15 minutes.
Allow the cookies to cool a few minutes before transferring to a rack to cool.
Stawberry Apple Pie
I have made this recipe many times and
not once have I had any complaints, hope you like! smile
Makes 1 pie
The Crust
3 cups all-purpose flour
1/2 teaspoon salt
3 - tablespoons sugar
1-1/2 sticks chilled unsalted butter (cut in thick slices)
1/4 cup chilled all-vegetable shortening
1/2 cup ice water plus more as needed
Pie Filling
12 oz fresh strawberries cut into quarters or frozen and
thawed and drained cut into quarters.
8 Granny Smith apples
1-1/4 cups plus 3 tablespoons sugar
1 tablespoon freshly grated cinnamon
1 teaspoon allspice
Juice of 1 lemon
3 tablespoon s of brown sugar
2 tablespoons cornstarch
Pinch salt
Egg Wash
1 egg
1/4 cup water
Sugar
For the crusts, pulse together flour, salt, sugar and butter five or six times in a food processor, until the butter begins to break apart. Add all-vegetable shortening. Add ice water all at once while machine is running. Pulse three to four more times, until dough is firm and moist.. Add an additional tablespoon of water if dough is too dry.
Place dough on a cool, lightly floured counter top. Work dough together with the palms of your hands. Shape dough into a ball. Wrap tightly with plastic wrap. Place dough in refrigerator for 2 hours.
For the filling, peel, core and slice the apples into thin wedges. In a bowl, toss the apples and strawberries with 1-1/2 cups of the sugar, cinnamon, allspice, lemon juice, brown sugar, cornstarch and salt. Refrigerate until ready to use.
Preheat oven to 350ºF. Unwrap pie dough and place on a cool, lightly floured counter top. Split the dough in half. Roll out two 9-inch circles 1/8-inch thick for the top and bottom crusts. Press one crust carefully into the bottom and up the sides of a 9-inch pie plate. Remove the apples and strawberry mixture from the refrigerator. Drain any liquid from the bowl.
Fill the bottom pie crust with an even layer of apples and strawberries. Sprinkle with the remaining 3 tablespoons of sugar. Place the second crust on top. Crimp the top and bottom crusts together with your thumb and forefinger.
Whisk together the egg and water to make the egg wash. Brush the top of the pie with a thin coat of the egg wash. Sprinkle with sugar. Make four slits in the pie's upper crust to vent steam.
Bake for 25 minutes. Cover with a sheet of aluminum foil for the first 15 minutes to prevent the top from over browning. Remove foil for the last 10 minutes. Allow the pie to cool for at least 45 minutes. 
