Apple Turnovers

My Mom didn't call them Apple Turnovers. She didn't call them fruit pies or apple pockets. She called them hand pies it's the first dessert I can remember her teaching me how to make. She used to fill them with any fruit she found at the local produce stand...peaches, apples, cherries, strawberries and blueberries. So good and so easy to make now that we can buy puffed pastry already made and ready to use.

 
Apple Turnovers (Apple Hand Pies)

1 package frozen puff pastry sheets, thawed
2 medium Fuji or Gala apples – peeled and diced
1 tablespoon lemon juice
2 tablespoons butter
1/3 cup brown sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon pure vanilla
1 egg white
1 tablespoon water
course sugar for topping (optional)

Line baking sheet with parchment paper and preheat oven to 400 degrees.

Melt butter in a large skillet and add diced apples. Cook for about 3 minutes. Next add brown sugar, lemon juice, cinnamon, cornstarch, and nutmeg. Continue cooking until apples are tender and sauce has begun to thicken. Stir apples occasionally while cooking. Remove apple mixture from heat and add the vanilla. Set aside to cool.

Unfold pastry sheet on a lightly floured work surface. Smooth or roll out seems to make sure they do not separate. With a sharp knife or pizza cutter, cut each sheet into four squares.

Mix the egg white and water together to make an egg wash. Brush egg wash all along the edges of the pastry squares. Next spoon about 1/4 to 1/3 cup of the mixture into the center of the 1 pastry square leave about an inch on all sides. Fold pastry in half diagonally and pinch the edges with a fork to seal. Prick with fork for steam vents. Sprinkle a little course sugar on top if desired. Repeat with remaining squares.

Transfer to an baking sheet. Leave at least an inch between pies. Bake at 400 degrees for 14-16 minutes until the top is puffed and nicely browned. Remove turnovers from pan to a wire rack and cool 10 minutes.

Vanilla Glaze

1 cup powdered sugar
2 Tablespoons milk
1 teaspoon pure vanilla

Combine powdered sugar, milk, and vanilla. Mix to a smooth, thick consistency. Add more milk to thin, if necessary. Drizzle glaze over warm turnovers and serve.

 

 Photograph is copyrighted and the property of ©Welcome Home.

Glazed Blueberry Muffins

Another great recipe from The English Kitchen. I made this recipe on Sunday and they are wonderful. Then again, all Marie's recipes are delicious!

Glazed Blueberry Muffins

finely grated zest of 2 lemons
1/2 cup super fine sugar...
1/3 cup of light brown sugar
1/4 cup unsalted butter, room temperature
1/4 cup of sunflower or vegetable oil
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 2/3 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup whole milk
1 1/2 cups fresh blueberries

For the glaze:

3 Tablespoons butter, melted
1 cup powdered sugar, sifted
1/2 teaspoon vanilla extract
the juice of half a lemon
hot water as needed

Preheat the oven to 350. Lightly grease a medium size muffin tin, or line with paper liners. This recipe makes 12 muffins. Set aside.

Combine both sugars in a large bowl. Rub in the lemon zest with your fingertips until it is quite fragrant. Drop in the butter and cream the sugar and butter together until light and fluffy. Add the oil, eggs and vanilla and beat well together.

Sift together the flour, baking soda, baking powder and salt. Add to the creamed mixture, alternately with the milk, beginning and ending with flour. Combine all well together. Fold in the blueberries. Divide the mixture evenly between the muffin cups, filling them almost to the top.

Bake for 15 to 17 minutes until golden brown and a toothpick inserted in the center comes out clean. Allow to cool in the pan while you make the glaze.

Whisk together all of the glaze ingredients until smooth, adding only enough hot water as needed to get the right consistency. Dip the warm muffins into the glaze one at a time, glazing the tops and letting any excess drip off. Place onto a wire rack and allow the topping to set. Serve warm or cool. Store any leftovers in an airtight container and use within two days.

http://theenglishkitchen.blogspot.co.uk/2012/09/glazed-blueberry-muffins.html

Lemony White Chocolate Cheesecake

Lemony White Chocolate Cheesecake

1-1/4 cups all-purpose flour
2 tablespoons confectioners' sugar
1 teaspoon grated lemon peel
1/2 cup cold butter, cubed...

FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
10 ounces white baking chocolate, melted and cooled
2 tablespoons all-purpose flour
2 tablespoons heavy whipping cream
2 tablespoons lemon juice
2 teaspoons grated lemon peel
2 teaspoons vanilla extract
4 eggs, lightly beaten

Preheat oven to 325°. Place a 9-in. spring form pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.

In a small bowl, combine the flour, confectioners' sugar and peel; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon peel and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.

Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 65-85 minutes or until center is just set and top appears dull.

Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour . Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon peel if desired.

http://www.tasteofhome.com/recipes/lemony-white-chocolate-cheesecake?keycode=ZFB0314

Creamy Clam Chowder in Bread Bowl

I love hot soups and stews and chowders when the weather starts to turn cold and I usually make them up and freeze them so I can have them as often as I like. I especially love cream soups and chowders like this one that I made for you last... weekend.

Thick and Creamy Clam Chowder

6 -7 pieces bacon, cut into small pieces
1 medium onion, chopped
2 (5 ounce) cans baby clams
reserved juice from the 2 (5 ounce cans) of baby clams
6 -7 potatoes, cubed or diced into small pieces
2 (10 1/2 ounce) cans cream of celery soup
1 1/2 cups heavy cream
1/2 cup milk
1 tablespoon butter
salt and pepper to taste

Add bacon to a heavy soup pot or dutch oven and cook on medium high until crispy. Add onion and cook until tender. Next add all the clam juice from both cans of baby clams and stir until blended. Add potatoes and cover.

Cook until potatoes are fork tender, about 10 minutes. Keep stirring every few minutes to make sure nothing sticks to the bottom. Finally, add the clams, soup cream and milk and stir. Then add the butter and simmer soup for about 45 minutes on low heat until thick and creamy.

I served my soup in a bread bowl. You can find them in the bakery section of the grocery store. I hollow out the middle and bake them for about 10 minutes in the oven at 350. Then I ladle in my soup. Save the lid and cube it for croutons!

NOTE: If you want a thicker base, mix 1 tablespoon of cornstarch in 1/4 cup of cold water and stir into chowder. Add salt and pepper to taste. Allow to cook for another 20 minutes until you get the consistency you want. Stir occasionally while simmering. Serve in soup bowls or bread bowls and sprinkle with a few oyster crackers.

Photograph is copyrighted and the property of ©Welcome Home.

Brownie Cheesecake

Here's one of my quick and semi-homemade recipes that tastes like you made it all from scratch. You might even have to have that second slice just to make sure!

Brownie Cheesecake

1 pkg. (19 to 21 oz) Brownie mix (13 X 9 inch pan size)
4... pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1/2 cup sour cream
3 eggs
2 squares Baker’s Semi-Sweet Chocolate, melted in microwave for drizzle

Heat oven to 325 degrees. Prepare brownie batter as directed on package; pour into 13 x 9 inch pan sprayed with cooking spray. Bake 25 minutes or until top is shiny and center is almost set.

Meanwhile, beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over brownie layer in pan. It will almost fill your pan.

Bake 40 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen sides; cool. Refrigerate 4 hours. Drizzle top with chocolate topping.

Photograph is copyrighted and the property of ©Welcome Home.

Best Italian Wedding Soup On The Internet? YOU decide!

Best Italian Wedding Soup On The Internet?  YOU decide!

 

Look what I found! Someone sent this to me this morning telling me that my Italian Wedding Soup has been nominated as one of the best Italian Wedding Soups on the Internet. I get so excited over these things.

If you want to vote for my so...up to win, go to the link below and then scroll down to the picture of my soup...it is number 65. Click on the little heart in the top right corner and that will cast your vote! I love this soup but had no idea that it would be nominated as one of the best! I am so flattered! Click on this link to find it....

http://easyitalianrecipes.org/soup-recipes/best-italian-wedding-soup-recipes-on-the-net-vote-for-your-favorite/

Italian Wedding Soup

Meatballs:

1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper

For instructions on how to make it, go to the Welcome Home webpage at: http://www.welcome-home-blog.net/2014/01/italian-wedding-soup_6654.html

Warm Apple Fritters

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My choice for tomorrow morning! There is nothing quite like warm apple fritters on a cold morning with a fresh cup of piping hot coffee and a warm fire going with fur babies at your feet and home made bread baking in the oven. Will you join me?

Warm Apple Fritters

1 cup All Purpose Flour ...
¼ cup Sugar
¾ tsp Salt
1½ teaspoon Baking Powder
1 teaspoon Cinnamon
⅓ cup Milk
1 Egg
1 cup Chopped Fuji or Gala Apple
Oil for frying

Glaze:

2 cups Powdered Sugar
1½ Tablespoons of milk or more as needed
1 teaspoon vanilla Extract, optional

Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in chopped apple.

Pour oil into large deep skillet so that it is approximately 2 inches deep. You can also use a large soup pot or dutch oven or even an electric fryer. Heat oil to about 375 degrees. Your oil is ready when a small piece of fritter dough floats to top. Carefully add dough to oil in heaping tablespoons.

Cook until brown, about 2 minutes, then carefully flip. Cook another 1-2 minutes, until both sides are golden brown. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Fry fritters a few at a time.

Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.

Photograph is copyrighted and the property of ©Welcome Home.

Not Just An Ordinary Day

Today is not going to be just another day for me. I want it to be, but that won't happen. I will try to make it through as if nothing is out of the ordinary and carry on my tasks at hand, but my heart is making sure that I know it's bruise...d and not ready to ever forget this day.

I often wonder if I can ever put this date completely out of my mind and just move on as if it never happened, but already I know I can't and I won't. I already know how difficult it will be for me to contain my emotions and not completely fall apart. For you see, today's date marks the anniversary of the darkest day of my life...the day my Mother took her last breath and the day I feel she took mine with her.

Today marks the twelve years that have passed since my Mom moved to Heaven and my heart feels like it's somewhere between a light rain shower and a full blown hurricane. I think I have it under control and I can shut those memories out from that day, but they continue to creep in. It's like a battle between my heart and my mind and it's my very soul that feels the aftermath of all this tugging and fighting.

My mind keeps bringing up memories of hospitals, doctors and life support and my sweet, beautiful Mother being in the middle of that awful mess. It is my mind that makes this day so difficult as it keeps reminding me how empty I am without her. The mind is powerful and no matter how hard you try, it contains a lot of hurtful data that can just come out of nowhere. There are times that it can play tricks on you and almost take your breath away and break your heart. A simple recipe that I remember we made together. A favorite song that she loved or her favorite lilacs in bloom. Even her favorite color can even trigger it when you least expect it.

It's my heart that sings out the memory of her warmth and her laughter and our one-of-a-kind relationship that we shared. It sings out the story of her life and brings me comfort in knowing that she is still right beside me. It's my heart that makes sense of it all and let's me miss her with a smile and the joy in knowing she's here and has been all along. It is my heart that tells me she is so happy that I went on with my life and chose to honor her memory by creating this place called Welcome Home. And my heart reassures me that she is calling all of you to cross my path and find comfort here too.

It just feels right to share my feelings with you today...because you have been there all along for me. I always fear that my grief shared openly might make others feel that I am asking for pity. That could be further from the truth...I do a great job of that all on my own so I really am not looking for anyone's sympathy. If anyone knows how to throw a great Pity Party, it's me...so I am not asking you for your sympathy or pity. I am just sharing my feelings and asking you to feel free to share yours too.

Today, just like the past 11 years, my inner child comes out and I long to lay my head in her Mother's lap and feel her hands stroking my hair ...telling me it will be alright. I am that little girl who is lost and scared without her mother and not sure of how I can make it without her. But I do. And next year I will go through these same feelings all over again. Her absence will still be felt every single day, but on this day it will somehow intensify.

I am opening my heart today and sharing my feelings because I know so many of you out there feel the same way. From the beginning I have always followed my heart when I write on this page...because Welcome Home belongs to my Mom. And I feel certain that she is the force behind it all. She is leading me and guiding me in bringing all your broken hearts together so that they might find some comfort here. My Mom lives in Heaven now ....but I am certain she is there with your Mom and other loved ones and there is this big rally in getting a message to you all by bringing you here. They want you to know that they are right next to you and have never left your side. They just love you from a different place.

I have a box tucked away in my closet and it is full of things from my Mom's funeral service. I do not look in that box because it is a reminder of the pain and sorrow from that dreadful day. But I did look in it yesterday and I found some bows and ribbons and hundreds of cards from friends and family that attended the service. There are a few pressed flowers in the Guest Book they gave me and so much outpouring of love for a great woman who left this world to find happiness with God. But there was one unsigned card....a blank card in an envelope that just says my Mom's name on the outside. And the card reads....

Do not stand at my grave and weep; I am not there, I do not sleep.
I am a thousand winds that blow.
I am the diamond glint on snow.
I am the sunlight on ripened grain.
I am the gentle autumn rain.
I am the swift uplifting rush of quiet birds in circled flight.
I am the soft stars at night
Do not stand at my grave and weep;
I am not there, I do not sleep.

Thank you Mom. This is just one of the many signs you send me to let me know you are still here with me. It is the very sign I needed to get me through this day.

Peanut Butter & Chocolate Chip Cheesecake Cookie Cups

Peanut Butter & Chocolate Chip Cheesecake Cookie Cups

1 package (16 ounces) NESTLÉ® TOLL HOUSE® Ultimates™ Refrigerated Chocolate Peanut Butter Deluxe Cookie Dough

2 packages (8 ounces each) cream cheese, at room temperature
1 can (14 oun...ces) Sweetened Condensed Milk
2 large eggs
2 teaspoons vanilla extract
1 cup NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels

PREHEAT oven to 325° F. Paper-line 24 muffin cups. Cut each square in half. Place one piece of dough in each muffin cup.

BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.

BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.

BAKE for additional 15 to 18 minutes or until set. Remove from oven to wire rack. While still warm, top cheesecakes with morsels. Morsels will soften but will retain shape. Cool completely. Refrigerate for 1 hour.

http://www.verybestbaking.com/recipes/145381/Peanut-Butter--Chocolate-Chip-Cheesecake-Cookie-Cups/detail.aspx

Remembering

My Mother's Lap

I have so many wonderful memories of the loving relationship I had with my Mom when I was growing up. I am always reluctant to allow myself to get too deep in remembering them all as it hurts far too much.

But of all the memories I cherish, it is the memory of always laying my head in her lap whenever I needed her. It was the safest place to be when my heart was broken. It was a place to go to when I needed to feel comfort and cherished and loved. There was no other place like it when I was scared or hurt or feeling lonely. I can still feel her soft hands stroking my hair and the sweet sound of her voice telling me how much she loved me and her promise that everything would be okay. And it just was. Everything was okay and all was well in the world when I heard those words and felt her warm touch.

And later...when I was a grown woman and life had dealt me a broken heart or presented me with an ultimatum I couldn't handle, I would run to her for those comforting moments, time and time again. It was where I needed to be, and no matter how grown up I really was, for those moments I was her baby again and she was my angel and my refuge and my safe haven. No matter how much pain or what it was that was hurting me, I knew I could get through it with her reassurance that I would be okay.

Of all the memories in my lifetime, those will forever be the most precious to me. Those times are what I long for and yearn for so often. Those times are gone now and the void is so overwhelming at times, it takes my breath away. Life still throws some curve balls and gives me some tough challenges and I still need so much to hear her tell me it will be okay. Sometimes, if I close my eyes tight and drown out the world, I can get lost in my memories of her and I can almost feel her hands stroking my hair.

Oh how ironic this journey of life can be... for little did I know that one day I would be comforting her and stroking her hair as she lay dying. And I would whisper those same words for the last time. "I love you Mom... more than life itself and I cannot bear the thought of going on without you. But I will be okay and I'll see you again. You can go now to a better place. I promise you everything will be okay."

~Marty

Photo by Andrzej Laskowski
http://fotouczniak.deviantart.com/art/Red-hair-110817137