Saturday, October 29, 2011

Southwest Splendor - Fall Foliage

When you think of autumn colors, you probably don't think of the high desert Southwest. However, we get some gorgeous fall foliage here! I love photographing the leaves as the sun shines through them. I also love that it gives me a chance to do more abstract photography, which is a definite change for me. Most of all, I just love fall, and the changing of the seasons:-) Hope you enjoy this little leaf journey.

P.S. The last photo is a visitor that we've had around the property recently - a truly awe-inspiring sight! The photo was taken through a window angled down through slats into the shade, but I think you'll get an idea of the beauty...

yellow fall leaves

north rim, grand canyon
Taken at the North Rim of the Grand Canyon. It was our first time visiting, absolutely gorgeous and amazing even though it wasn't the best photo time.

desert gray fox

Wednesday, October 19, 2011

The Best Apple Pie Ever!

Way past time to update my blog, so thought I'd share a favorite recipe. This is the best apple pie! It's not a claim I make lightly, and it's not my recipe, so I can't take credit. I found this recipe years ago in Country magazine (looked it up to see, and it's from 1994). It is sooooooo delicious! Very bad, but yummy:-) I'm no Martha Stewart, as you can see from my crust, and it's not necessarily the prettiest pie, but looks are deceiving. The heavy whipping cream takes this apple pie to the next level. If you're not a sugar junkie, you could reduce some of the sugar in the filling; as you can see it's a lot. Otherwise, follow the recipe, and you're in for a treat!

apple pie
German Apple Pie

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1 teaspoon vanilla extract
2 to 3 tablespoons ice water

1 cup sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
6 cups sliced peeled tart apples
1 cup heavy whipping cream
Whipped cream, optional

In a small bowl, combine flour and salt; cut in the shortening until crumbly. Add vanilla. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges.
For filling, combine the sugar, flour and cinnamon; sprinkle 3 tablespoons into crust. Layer with half of the apples; sprinkle with half of the remaining sugar mixture. Repeat layers. Pour cream over all.
Bake at 450° for 10 minutes. Reduce heat to 350° bake for 55-60 minutes or until apples are tender. Cool on a wire rack. Store in the refrigerator. Serve with whipped cream if desired.
Yield: 8 servings.