"Tell me, what is it you plan to do with your one wild and precious life?" ~ Mary Oliver

Easiest homemade apple tart ever! . . .

Here’s a shortcut method to make what looks like a French Patisserie glazed apple tart when it comes out of the oven. It requires only one Pepperidge Farm refrigerated pie crust and one large Cortland apple. Orange marmalade & butter, cinnamon and sugar.

  1.  On a cookie sheet covered with aluminum foil, spray with Pam and roll out one pie crust. With your fingers, smooth it in place on the cookie sheet so it fits.
  2. Peel and core the Cortland apple. Slice in very thin slices.
  3. Heat up 2 healthy spoonfuls of orange marmalade and 2 Tablespoons of unsalted butter. Nuke until melted – stir together so combined. With a pastry brush, spread the marmalade/butter glaze all over the pie crust.
  4. Place apple slices in reverse order, row by row to make it interesting.
  5. Baste the apple slices with more marmalade/butter – sprinkle with sugar and cinnamon.
  6. Bake in a 400 degree oven until golden grown. Sprinkle a little fresh lemon juice on the cooked tart after it comes out of the oven.



homemade buttermilk biscuits! . . .

IMG_0323It snowed last night and George went out to remove the snow from the driveway this morning – about 4-5 inches. While he was outdoors, I heated up some vegetable beef soup from the freezer, adding more beef broth and fresh cabbage.

Because I had some buttermilk in the fridge, I decided to make some homemade biscuits. We ate them for lunch with bowls of hot soup – these were the best biscuits I’ve ever tasted. Why? They were crunchy crisp on the bottom and tops, and chewy in the middle. Here’s the recipe and process I followed.

I made a half batch with the following ingredients:

  1. in a food processor, measure all of the dry ingredients and pulse gently to mix together. 1.5 cups plus .25 cup flour; 1 teaspoon baking powder, 1/8 teaspoon baking soda, 1 tsp. salt
  2. Cut up a cold stick of unsalted butter – lengthwise twice and then cut into small bits horizontally. Add the butter bits and pulse gently just until mixed and slightly grainy. Pour mixture into a bowl.
  3. Add 1 cup fresh buttermilk and mix gently together. Do not handle very much and just add a little flour if needed to not stick to the parchment paper surface you will shape the biscuits on.
  4. Press the dough out gently with your hands until it is about an inch thick. (Like pie dough, the less you handle biscuit dough, the more tender the result will be.
  5. Cut the dough into 4 pieces and place each layer onto the others. Press the dough down again to a single layer of dough – slice into 12 pieces and place on a baking sheet with parchment paper on it. Brush the tops with melted butter and sprinkle with Maldon salt on them.
  6. Place the biscuits on the sheet in the freezer for 10 minutes while the oven is warming up to 425 degrees.
  7. Place the biscuits in the oven and turn it down to 400 degrees right away. Bake for about 20-25 minutes until golden brown on the bottoms and tops.

Honestly, we all agreed these were the best biscuits EVER!! Will definitely make these again!