holidays

love this. a perfect apple pie, my # 1 Go-To!

October 15, 2024 by Becky Spoon

This is the perfect Apple Pie! Not only is this pie loaded with Honeycrisp apples, it is laced with Boiled Cider! I learned about Boiled Cider from King Arthur Flour where you can purchase it, or you can make it yourself, which I do!

The photo is the boiled cider that I make. That is all it is, boiled cider. I take a bottle of good apple cider, bring to a boil, reduce the heat and cook, stirring occasionally, until cooked down to a syrup. https://amzn.to/30rTMPw

this. perfect apple pie.

I also precook the filling before baking. Have you ever made an apple pie, piled it high with apples, then after baking, your apples sunk and you just have a crust on top and 3 inches below is your filling? I have and that’s why I cook a little first.

What are the best apples for apple pie? Here’s a list from Taste of Home:

Braeburn

If you’re looking for a good balance between sweet and tart, Braeburn is an excellent choice. It has a very concentrated apple flavor that becomes more pronounced when it’s baked. Add the fact that it naturally contains cinnamon and nutmeg-like flavors, and this New Zealand apple is a no-brainer to use in apple pie. It doesn’t hurt that it has a super crisp, firm texture that doesn’t lose its form as it bakes, either.

Cortland

Unlike most apples, Cortlands don’t turn brown after they’re sliced, so you don’t have to worry about storing them in water while you prepare the rest of the ingredients. That said, you’ll want to use these New York-grown apples soon after they’re harvested because their super sweet, slightly tart flavor fades quickly. This McIntosh variety is extra juicy and has a crisp texture, making it perfect for something like Mom’s Fried Apples.

Golden Delicious

These bright yellow apples certainly don’t stand out as an eating apple; they have a mealy texture and a not-too-sweet, not-too-tart flavor. The heat of the oven coaxes out their sweetness, though, and they take on honeyed notes. Golden Delicious will break down and lose their shape more than some of the apples on this list, so don’t reach for these if you’re hoping for firm chunks of apples. They’re absolutely perfect in softer recipes like custard apple pie.

Granny Smith

If you ask most chefs about their go-to baking apple, this one will be it. Granny Smiths are available year-round, and you’ll immediately recognize them by their bright green skin and extra tart flavor. The high acidity contributes to the apple’s flavor as well as its ability to hold together as it bakes. If you like the texture but want a sweeter filling, try blending them with some of the sweeter apples on this list.

Jonagold

This apple is a cross between a Jonathan and Golden Delicious, giving it an appealing greenish-yellow color with red splotches. It has the same honeyed flavor as Golden Delicious, but it’s sweeter with a bolder, more puckery finish. The firm-fleshed, crisp, acidic apple is a great choice for slow-cooked apple desserts, like this Apple Comfort recipe.

Honeycrisp

These are one of our favorite snacking apples because they’re so intensely sweet. They have become wildly popular in the last few years, driving up the price tag, but they’re worth it. When baked, they don’t break down too much but their sweet flavor intensifies, becoming fun and complex. That’s why we use them in this wow-worthy apple pie recipe.

McIntosh

McIntosh is a classic apple with bright red with green splotches. The early harvests tend to be more acidic, while late-season McIntosh are sweeter and juicier. They have an incredible warming spice flavor, but they do tend to break down as they cook. That makes them the ideal sweet apple to pair with something tart (like Granny Smith) for pies and baked goods.

Here’s another favorite pie in our home! The Cherry Pie. Here’s the link: Allen’s Favorite, Delicious Cherry Pie

Here’s the recipe for this delicious apple pie!

Perfect Apple Pie

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Course Dessert

Cuisine American

Ingredients

1 Prepared pie crust (I used Pillsbury store bought, but use your favorite)
8 Cups peeled, sliced apple (from about 3 1/4 pounds whole apples) I used a combination of Grammy Smith and Honey Crisp
2 Tbsp Lemon juice
3/4 Cup Sugar
2 Tbsp All purpose flour
2 Tbsp Cornstarch
1/4 Tsp Salt
1 Tsp Cinnamon
1/4 Tsp nutmeg
1/4 Tsp Allspice
1/4 cup boiled cider or undiluted apple juice concentrate (see comments in post how to make your own)
2 Tsp Vanilla (optional)
2 Tbsp Butter

Instructions

Preheat the oven to 425 degrees. Place the bottom crust in the bottom of your pie pan.
Combine the spices, flour and cornstarch and set aside.
Melt the butter in a large pan and add the apples. Cook turning periodically until the apples begin to soften. Add the sugar and lemon juice and combine along with the vanilla.
Stir in the dry ingredients and mix well. Pour the apple mixture into the crust evening out.
Place the top crust and crimp the edges, and put vents in the top of the pie. You can also make the top a lattice top. Brush the top of the pie with a beaten egg or with heavy cream.
Place on a cookie sheet, place in the oven and cook until golden brown. Let the pie fool before slicing if you can wait! Serve with vanilla ice cream or whipped cream.

Keyword apple pie, dessert, holidays, perfect apple pie, pie

You’ll love this Delicious Sweet Potato Casserole!

November 18, 2021 by Becky Spoon

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Who doesn’t love a sweet potato casserole for the holiday meal, especially Thanksgiving?

This is my sisters recipe and my Mom loved it. We always had a sweet potato dish for Thanksgiving, sometimes with marshmallows, sometimes candied but this one topped with a brown sugar mixture and pecans make it extra special. Thank you for the recipe sister Jackie!

Simply Delicious Sweet Potato Casserole

This recipe has the following ingredients:

sweet potatoes
sugar
butter
eggs
vanilla
cup milk

For the topping:

butter
light brown sugar
flour
pecans

How can you go wrong with such delicious ingredients? I added some pomegranate to the top for color.

Serve this as a side dish to this beautiful Turkey!

Beautiful Dry Brined Spiced Roast Turkey

Simply Delicious Sweet Potato Casserole

Here’s the recipe for this delicious casserole! Follow “the 2 spoons” for so many more delicious recipes!

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Prep Time 45

Cook Time 25

Total Time 1 10

Course Side Dish

Cuisine American

Servings 10 servings

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Ingredients

6 cups sweet potatoes boiled and mashed up about 5 large sweet potatoes
1/2 cup sugar
1/2 cup butter, melted
2 eggs, beaten
1 tsp vanilla
1/3 cup milk

For the Topping

1/3 cup butter, melted
1 cup light brown sugar
1/2 cup flour
1 cup pecans, chopped

Instructions

Preheat oven to 350.
Mix cooked and mashed sweet potatoes with next five ingredients , the sugar, butter, eggs, vanilla and milk. Put mixture in a buttered 9×13 casserole dish.
Mix the melted butter, light brown sugar, flour and pecans and sprinkle on the top.
Bake for about 25 minutes. Casserole will be puffed and begin to brown on top! Delicious!

The Best – Coconut Shrimp

December 26, 2019 by Becky Spoon

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Add Coconut Shrimp to your Holiday menu! This is one of my favorite appetizers! There is nothing not to love about crispy and crunchy breadcrumb coated fried shrimp, with coconut flakes, and served with a sauce!

We have plenty of time for holiday cooking and parties. Even though Christmas has passed, we still have the New Year celebrations that call for more tasty treats.

So good and easy, this shrimp is first dredged in flour, then egg, then panko with unsweetened coconut. They fry up in minutes and you have a fabulous dish! Great for finger food platters, leave the tail on for easy dipping and eating!

The Best Shrimp!

I served these with some lemon wedges and a spicy sriracha mayo. Not familiar with siracha? Here’s a link to help: https://www.amazon.com/Huy-Fong-Sriracha-Chili-Bottle/dp/B00JV21X2W.

Need more appetizers for New Years? Try my simple Pigs in a Blanket, an all time favorite! https://the2spoons.com/still-a-favorite-retro-pigs-in-a-blanket/.

Add my Spicy Hot wings to the mix:https://the2spoons.com/sticky-baked-chicken-wings/

And, don’t forget the Muffuletta’s I posted the other day! https://the2spoons.com/love-a-new-orleans-muffuletta/

The Best Shrimp!

Here’s the simple recipe! Make them soon! You will love them. I like to use a large shrimp. When cleaning, I use scissors, cut along the back shell, remove the shells and be sure and devein the shrimp. Be careful to leave the tail on because this will assist in serving, especially if you are having finger foods. I always wrap the shells and place them in the freezer to use in making stock at a later time, especially if I’m making gumbo that calls for a seafood stock from the shells. I also buy head on. Not only are they less expensive, but they make an amazing stock.

Coconut Shrimp

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Course Appetizer, dinner, Lunch, Main Course

Cuisine American, Seafood

Servings 4 servings

Ingredients

3/4 cup all purpose flour
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
Pinch of kosher salt, plus more for sprinklilng
3 large eggs
1 cup panko breadcrumbs
1 cup shredded unsweetened coconut
1 lb large peeled and deveined shrimp, with tails on
1 1/2 cup coconut or vegetable oil
Spicy Mayo
Lemon Wedges

Spicy Mayo

1/2 cup mayonnaise
1 to 2 tbsp sriracha
juice of one lemon

Instructions

Whisk the flour, paprika, garlic powder, onion powder and 1 teaspoon salt in a wide, shallow bowl. Beat the eggs with a splash of water in a second bowl. Combine the panko and coconut in a third bowl. Line a pan in foil and set aside.
Toss the shrimp in the flour mixture to coat; then, working one at a time, shake off the excess flour and dip the shrimp in the egg. Let the excess egg drip off, then toss the shrimp in the coconut-panko mixture until thoroughly coated. Put the shrimp on the lined pan and repeat with the remaining shrimp.
Heat the coconut oil in a large skillet over medium-high heat until very hot and a panko crumb dropped into it sizzles immediately. Line a plate with a paper towel. Add about half of the shrimp, making sure the skillet is not too crowded, and pan-fry, turning once, until the shrimp are cooked through and golden brown all over, 3 to 4 minutes; transfer to the lined plate and sprinkle with salt. Repeat with the remaining shrimp. Serve with the Spicy Mayo and lemon wedges.
Combine the mayonnaise, sriracha and lemon juice in a small bowl.

Keyword appetizer, coconut, coconut shrimp, party foods, perfect for the holidays, shrimp, spicy mayo

Love A New Orleans Muffuletta

December 23, 2019 by Becky Spoon

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These New Orleans Muffuletta packages are the perfect addition to your Holiday party or for that matter, any day of the week and make ahead is a must! How easy is that to have a sandwich you make in advance?

I’m always looking for something to throw together for a party, or to take to a party. Christmas is so much fun because many families have themes for their meal. Why not have a New Orleans themed meal? Serve this beautiful sandwich with some delicious gumbo, some charbroiled oysters like you get from Dragos in New Orleans? I love a New Orleans themed party! Add some southern fried catfish battered in Zatarains! Add some spicy remoulade! Oh, and don’t forget my New Orleans BBQ shrimp which I need to make! It is the perfect dish to add to your New Orleans themed party. Here’s the link: https://the2spoons.com/love-this-easy-barbecue-shrimp/ which will become a favorite in your home!

I love the foods of New Orleans. I had never had one until the 1980’s. Ever since then, I have tried to duplicate it! Loaded with flavor from the essential Olive Salad, Italian meats and cheese, these little packages are perfect. Of course, you don’t have to cut them like I did as you can cut them into triangles, squares, what ever suits you. The bread is round, so cutting it like a pie is the easiest and the least wasteful.

I made the bread for this recipe because I have a hard time finding a round loaf of bread. The bread recipe is really easy and forgiving if you can’t find a round loaf. You can buy on line, which I have before, but I decided to try my hand at making it and it turned out perfect.

On the final rise of the bread, I brushed the top with an egg wash and added sesame seeds.

You have to have the Olive Salad! it just makes the sandwich. I have made the olive salad before, but this time I was able to find it jarred at my favorite HEB in Waco. I bought the Central Grocery brand. If you can’t find this at your local store you can get it online. Here’s a link for you: https://www.amazon.com/Boscoli-Olive-Salad-32-oz/dp/B001HBRDVU/ref=pd_sbs_325_t_0/133-4875131-2190557?_encoding=UTF8&pd_rd_i=B001HBRDVU&pd_rd_r=8f4ff348-6069-4d6c-839e-a56bd0abd8d7&pd_rd_w=3dDon&pd_rd_wg=Mny0E&pf_rd_p=5cfcfe89-300f-47d2-b1ad-a4e27203a02a&pf_rd_r=SVVQ772J8T892Y1DQZSH&psc=1&refRID=SVVQ772J8T892Y1DQZSH.

It is good stuff and makes the sandwich. If you can’t purchase, it’s easy to make. I’ll share the recipe for the Olive Salad in the recipe.

If you can’t find olive salad, here’s the ingredients:

1 cup pimento-stuffed olives (1 cup) sliced plus 2 tablespoons of the liquid from the jar.

1 cup chopped giardiniera (pickled Italian vegetables) plus 1 tablespoon of liquid from the jar.

2 tablespoons drained capers, plus 2 teaspoons of liquid from the jar.

3 ounces pitted Kalamata olives (1/2 cup), sliced

2 1/2 teaspoons minced garlic

1 tablespoon minced shallot

1 teaspoon dried oregano

1 teaspoon dried parsley

Pinch of dried thyme

Pinch of crushed Red Pepper

1/2 dup extra-virgin olive oil

**In a medium bowl combine all the ingredients and let stand for 1 hour.

Did you know that Central Grocery created the sandwich in 1906? Here’s a little history:

“The muffuletta sandwich is said to be created in 1906 at Central Grocery Co. on Decatur Street, New Orleans, Louisiana, U.S., by its delicatessen owner Salvatore Lupo, a Sicilian immigrant.^[4][5] Another Italian-style New Orleans delicatessen, Progress Grocery Co., originally opened in 1924 by the Perrone family, claims the origin of the muffuletta is uncertain.^[6]

The traditional-style muffuletta sandwich consists of a muffuletta loaf^[7] split horizontally and covered with layers of marinated muffuletta-style olive salad,^[8] salami, ham, Swiss cheese, provolone, and mortadella.^[9] Quarter, half, and full-sized muffulettas are sold.^[10]^[11]

The signature olive salad consists of olives diced with the celery, cauliflower and carrot found in a jar of giardiniera, seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours.^[12]”

Love A New Orleans Muffuletta

Want to add a little more New Orleans to your meal? This sandwich would be perfect served with a cup of Louisiana Gumbo! Here’s the link on my blog for a delicious gumbo, which I love so much! https://the2spoons.com/shrimp-okra-andouille-smoked-sausage-gumbo/.

Shrimp, Okra and Andouille Smoked Sausage Gumbo

Love A New Orleans Muffuletta

Can’t wait for you to try this recipe!! Enjoy!

New Orleans Muffuletta

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Course Appetizer, dinner, Lunch

Cuisine American, cajun, creole

Ingredients

For the Bread

1 cup water 110 degrees
1 tbsp sugar
2 1/4 oz pkg active dry yeast
3 cups bread flour
1 1/2 tsp salt
2 tbsp vegetable shortening like Crisco
1 tsp sesame seeds

To assemble the Muffuletta

1 large Round Muffuletta Bread from the recipe above or store bought
1 Jar Olive Salad ( I used Central Grocery Salad – see the link in the post)
1/4 lb sliced fresh Mozzarella
6 oz sliced capocollo or prosciutto
1/4 lb sliced Genoa Salami
1/4 lb sliced mortadella
1/4 lb sliced mild provolone cheese

Instructions

For the Bread

Add warm water to a measuring cup and stir in the sugar. Stir in the yeast and set aside for 5-10 minutes or until foamy.
While the yeast is developing, add the bread flour, salt, and shortening to the bowl of a stand mixer, fitted with a hook attachment.When the yeast is foamy, add it to the flour mixture and knead the dough on low to medium speed until the dough is fully incorporated and the dough is soft and smooth.
Lightly oil a medium bowl and transfer the dough to the bowl, flipping it over once or twice to lightly coat with oil. Cover with a clean kitchen towel and put in a draft free space until doubled in size, about 1 1/2 hours.When the dough has risen, punch it down and transfer to a lightly floured surface. Form the dough into a 10" diameter round loaf and place on a baking sheet lined with parchment paper.
Whisk the egg and water in a small bowl and lightly brush the top of the loaf with the egg wash. Sprinkle with sesame seeds and set aside in a draft free space to rise a second time until almost doubled in size, about one hour.
Place rack in the center of oven and preheat to 425°. Bake loaf in the center of the oven for 10 minutes, thenreduce the heat to 375° and continue baking for 20-25 minutes or until golden.Let loaf cool before slicing.

To assembly the Muffuletta

Open the bread on a work surface. Spoon the olive salad on both sides of the bread and spread evenly. Arrange the mozzarella slices on the bottom half of the bread, then top with the capocollo, Genoa salami and mortadella. Arrange the provolone cheese on the top half of the bread, covering the olive salad completely. Carefully close the sandwich. Wrap the sandwich tightly in plastic and let stand for 30 minutes or up to 2 hours. Cut the sandwich into 8 pieces and serve.

Keyword appetizer, cajun, holidays, Muffuletta, New Orleans, New Orleans Muffuletta

the best tamale pie.

November 30, 2019 by Becky Spoon

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I love tamale pie. There’s just something about a spicy meat mixture with cheese that’s topped with a cornmeal cooked topping that just says comfort food. The cornmeal topping is my favorite part of this dish. I like it to be a little loose that just melts into the meat mixture.

Not only is this dish perfect right out of the oven but it is even better the next day leftover. And, it freezes well! I don’t always add cheese to the top because it’s included in the meat mixture like in the photo below, but the last time I made it I added a little Monterrey Jack cheese after I took the casserole out of the oven.

The Best Tamale Pie

I like to serve it with Pinto beans or Black Beans and tortilla chips! Here’s the link for my pinto beans that are delicious! https://the2spoons.com/pinto-beans-for-refried-beans/.

I also use this pinto bean recipe for re-fried beans because they are very simple, no added spices, but absolutely delicious!

I used Julios All Purpose Seasoning in this Tamale Pie. i just discovered this seasoning recently and It makes a huge difference. Here’s the link: https://www.amazon.com/groceries/seasonings.

You’ll love this recipe! Enjoy!

The Best Tamale Pie

Print Recipe

Course dinner, Lunch, Main Course

Cuisine American, Mexican, Texmex

Ingredients

1 1/2 lbs Ground beef
1 onion diced
2 Cloves Garlic, minced or grated
4 Green onions, thinly sliced
1 Jalapeno, seeded and sliced or chopped
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 tsp Salt
1/2 tsp black pepper
1/2 Tsp Ground cumin
1/2 Tsp smoked paprika
1/2 -1 Tsp Julios all purpose seasoning
1 Tbsp Chili powder, I use New Mexico red chile powder
15 oz Can tomato sauce
1 Cup Frozen or canned (drained) whole kernel corn
1 Small can Sliced black olives, optional
1 Cup Sharp cheddar cheese, grated
Cheddar cheese or Monterrey jack for topping
fresh cilantro chopped

For the Cornmeal Topping

1 Cup Yellow cornmeal
2 1/2 Cups Water, salted (about 1 tsp)
2 Tbsp Butter

Instructions

Preheat the oven to to 375 degrees F. Butter a medium large casserole dish.
Heat a large skillet and add the ground beef. I used 80/20 so I didn’t add extra oil, but if you’re using a lean ground beef you probably need to add a little oil to your skillet.
When your meat has started to brown, add your onions, bell peppers, green onions, garlic and jalapeños. Cook until your onions are translucent and your meat is completely cooked.
Add your seasonings and the tomato sauce. Cook until heated through and your spices are well mixed. Add the corn and olives if using. Now add the 1 cup cheddar cheese and combine.
Add the beef mixture to the buttered casserole dish.
Bring salted water to a boil and whisk in the cornmeal whisking constantly. If the mixture is too thick, add hot water a little at a time and continue to whisk until a smooth, spreadable, kind of pourable, mixture results. Remove from the heat and add 2 tablespoons butter and whisk until melted. I like my topping a little soft, not dry.
Spread the cornmeal mixture over the meat mixture, completely covering. Place in the oven and cook until bubbly on the sides and the topping has set. Remove from the oven and add additional cheddar or Monterrey Jack cheese. Sprinkle with a little chile powder if you like and chopped cilantro. Enjoy!

Keyword baked chicken meatballs, best tamale pie, casserole, cheesey, cornmeal topping, tamale pie

Green Bean Casserole

November 18, 2018 by Becky Spoon

In my family, as long as I can remember, there was always Green Bean Casserole on the Thanksgiving table!! I think it is on most southern Thanksgiving tables and elsewhere.

This recipe uses fresh mushrooms and makes the sauce rather than the customary canned soup from the original recipe from years ago. And the topping is shallots that you flour and fry instead of the canned onion rings!! This is a great recipe.

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Ingredients

For the Green Bean Casserole

3 tbsp unsalted butter
1 shallot chopped
1 8 oz package button mushrooms
2 cloves garlic, minced
2 tsps chopped fresh thyme
3 tbsp all purpose flour
2 1/2 cups chicken stock
1 1/2 lbs fresh green beans, trimmed and halved
2 cups white cheddar cheese, saving some for the top
1/2 cup heavy cream
salt and pepper to taste
Panko bread crumps for the top

The Crispy shallots for the top

2 cups vegetable oil
4 shallots thinly sliced
1/2 to 1 cup flour

Instructions

For the fried shallots that you will top your finished casserole

Heat vegetable oil in a large skillet over medium high heat to about 325. Dredge the shallots ion flour, separating them as you go coating them thoroughly. Add the shallots to the skillet and cook stirring until golden brown and crispy. Drain and set aside.

For the casserole

Preheat oven to 350
Heat a pan of salted water to a boil. Add the trimmed and halved green beans and blanck for 4 or 5 minutes. Remove to ice water so they will retain their color. Set Aside.
Melt butter in a skillet and add the shallots and mushrooms. Cook until tender and slightly browned. Stir in garlic. Cook for about a minute and add the flour and cook about one minute more. Add the chicken stock, scraping bottom and sides, bring to boil, then lower heat and cook for about 4 minutes.
Add the green beans and cook until crisp-tender....one or two minutes should all since they were blanched...longer if needed. You want them tender, but still a bite to them as they will cook more in the oven.
Turn off the heat and add the white cheese and the heavy cream. Stir to just combine and season with salt and pepper to taste. Add this mixture to a buttered casserole and top with the panko and remaining cheese.
Place into the oven and bake for about 30 minutes. Remove from the oven when bubbling and slightly browned. Sprinkle the shallots on top and serve. Delicious!!