October 1, 2013

Apple Turnovers ~ Recipe


This recipe yields 4 turnovers, which is a lot of work for just four. I doubled the recipe and got 13 out of it and could have easily reached 16 turnovers. You just have to add more cinnamon and cut up a couple of extra apples if you double the recipe (2 apples, double is 4; but cut up 6 or 7 and add a bit more sugar and cinnamon).

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, divided
  • 1/4 cup ice water
  • FILLING:
  • 1/3 cup sugar
  • 2 teaspoons cornstarch
  • 1/8 teaspoon ground cinnamon 
  • 2 medium tart apples, peeled and thinly sliced
  • 1 teaspoon lemon juice
  • 2 tablespoons beaten egg
  • 1-1/2 teaspoons water
  • GLAZE:
  • 1/4 cup confectioners' sugar
  • 1 teaspoon water

Directions

  1. In a small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. Gradually add water, tossing with a fork until a ball forms. On a lightly floured surface, roll dough into a 12-in. x 6-in. rectangle.
  2. Cut remaining butter into thin slices. Starting at a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 in. of edges. Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 6-in. x 4-in. rectangle. Roll dough into a 12-in. x 6-in. rectangle.
  3. Repeat steps of butter layering and dough folding, ending with a 6-in. x 4-in. rectangle. Wrap in plastic wrap; refrigerate for 15 minutes. Roll dough into a 12-in. x 6-in. rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic wrap; refrigerate for 1 hour.
  4. Meanwhile, in a small saucepan, combine the sugar, cornstarch and cinnamon. Add apples and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 5-10 minutes or until apples are tender, stirring often. Remove from the heat.
  5. In a small bowl, combine egg and water. Roll dough into a 12-in. square; cut into four squares. Brush with half of the egg mixture. Spoon about 1/4 cup filling on half of each square; fold dough over filling. Press edges with a fork to seal. Place on an ungreased baking sheet. Brush with remaining egg mixture. With a sharp knife, cut three small slits in the top of each turnover.
  6. Bake at 450° for 17-22 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; drizzle over turnovers. Serve warm. Yield: 4 servings.
Nutritional Facts
1 turnover equals 456 calories, 24 g fat (14 g saturated fat), 94 mg cholesterol, 537 mg sodium, 58 g carbohydrate, 2 g fiber, 5 g protein.

Recipe is adapted from Taste of Home.

August 27, 2013

Summer Season-ending Shows at the Provincetown Art House

Megan Mullally, Patti LuPone, and Chita Rivera End Provincetown Season with a Bang (via SBWire)

Three of entertainment’s leading ladies give superstar lineup an exclamation point! Provincetown, MA -- (SBWIRE) -- 08/26/2013 -- Megan Mullally is a two-time Emmy-winning star of TV’s Will & Grace, and recent star of Broadway’s Young Frankenstein…

July 30, 2013

Quick & Easy Iced Mocha

Here's my latest summertime go-to for delicious make-at-home, Iced Mocha using your Keurig Machine.

Silk has a Dark Chocolate Almond Milk that is perfect for things like this and it's low in calories. You can use that or your favorite mocha mix, soy milk, etc. I find this particular product to be perfect as it's really chocolatey, not too sweet and a good consistency.

First pick your favorite K-cup pack and set your Keurig to iced-setting or espresso setting (you want lower water/oz. as you will brew over ice) and fill a tall plastic tumbler or tall travel mug with ice and brew.

Once it's done brewing within seconds/min. add the Silk Dark Chocolate Almond Milk almost filling it, but topping off with more ice. You can seal/shake it up if you have a tight lid/cover; add a straw and you're good-to-go! Quick & easy. Enjoy!