Rustic Apple Galette

Rustic Apple Galette

3-4 tart apples, peeled, cored, and sliced very thin
water with lemon juice to soak sliced apples

2 teaspoons cinnamon
3 tablespoons corn starch
1-1/2 tablespoons sugar

1-1/2 cups flour
(I used 100% whole wheat by King Arthur)
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 stick frozen butter 
1/3 cup very cold milk, (a little more or less)

2 tablespoons melted butter
1 tablespoons turbinado sugar

Peel, core and slice apples very thin and put into a medium mixing bowl. Add enough water to cover apples and 2 tablespoons lemon juice, mix, then set them aside. In a separate mixing bowl add flour, sugar, cinnamon, and salt. Whisk well. Cut butter into half inch cubes and cut into flour mixture. Form dough into a 5 inch round flat size and refrigerate for half an hour. Roll dough out on a floured cold surface till it measures a pie size. Dough has an overall light brown color due to the type of flour I used. An uneven shape to the dough is fine; this is supposed to be a rustic galette. Prepare a baking sheet with parchment paper. Place dough on sheet pan and pile apples in the center of the dough, leaving 2 inch surrounding bare. Fold up the 2 inch crust onto apples. Brush rolled up sides with melted butter and sprinkle with the turbinado sugar. Bake in preheated 375 F oven for 35 to 45 minutes or until edges and browned and middle is bubbling. Let cool at least 15 minutes before serving. Oh my I love the rustic look of this apple galette. Perfect for these cooler fall days.

Mandarin Sorbet

Mandarin Sorbet

1-1/2 cups water
1 cup granulated sugar
juice of 6-8 mandarin oranges
zest of two mandarin oranges
1 teaspoon lemon extract

In a non reactive sauce pan,
heat sugar and water till sugar is dissolved.
Meanwhile zest two mandarins
then juice all the mandarins.
Cool dissolved sugar and water till just warm,
then add zest, mandarin juice, and extract of lemon.
Place saucepan in freezer and when it starts
to solidify stir well and place into
small glass ramekins. Cover and let freeze completely.

Serve with a sprig of mint leaves.
So refreshing and delicious.

Enjoy !

If you want to fly you have to give up _____ what is holding you down

If you want to fly you have to give up
 what is holding you down.

Debbie Fields Edmonds

GF Banana Nut Bread

GF Banana Nut Bread

2-3 very ripe bananas, peeled and mashed
3 large eggs beaten slightly
1/3 cup butter melted, then cooled
1 teaspoon pure vanilla extract
1-1/2 cups gf flour
3/4 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup nuts finely chopped pecans, walnuts, or hazelnuts

In a medium bowl, beat eggs, then add mashed bananas,
cooled and melted butter and vanilla extract.
Preheat oven to 350 F and grease a 8x5 inch loaf pan.
In a separate medium sized bowl
add flour, sugar, soda, nuts, and salt.
I used half pecans and hazelnuts. Stir well.
Add wet ingredients to dry ingredients and
stir untill just combined.
Pour into greased loaf pan, spread evenly, then bake
for 50 minutes till toothpick comes out clean.
Watch closely so bread doesn't burn.
Cool completely in pan then remove loaf
from pan and slice into 1/2 inch slices.
Each individual slice can be reheated before
adding a pat of butter. to serve.
Light and flakey but holds together well.
Of course it tastes delicious.

For a natural sleep aid, saw this on the net.

Boil the banana skins in 2 cups spring water for 20 minutes.
Remove peels and drink like a tea as a sleep aid before bed.
Have yet to try this, might work but can't hurt to drink it.