Taken in Pelgrims Rest - South Africa on a hike many years ago

 

Heavenly Apple Pie

 250ml sugar

50ml butter

3 eggs

250 ml flour

5ml backing powder

2ml salt

125ml milk

1 large tin pie apple

Fresh cream

Optional – raisins, pecan nuts

Syrup:

250ml sugar

250ml cream

Cream butter and sugar until fluffy, then add eggs beating well after each addition. Sift dry ingredients and add to butter mixture alternately with milk.

Grease pie dish and turn batter, spoon pie apples over batter without braking pieces.

Bake at 180º  25-30 min.

Meanwhile, boil sugar and cream until thick and syrupy. Remove pie from oven and pour the syrup over, return to oven and bake for further 10 min.

Serve hot or cold

WISDOM OF TODAY

  

The wisdom of today "We often wish for more, without realizing that life's most precious treasures, are often within the palms of our hands. It is not success, but rather the journey there, that often makes our lives complete. We are most at peace with the world, when we accept the wonderful and amazing creature - that is - ourselves. When we give our all TODAY; and look forward to giving tomorrow the same, then there is no reason for regretting our yesterdays. Despise not the past, for in it lies the wisdom of today, and the hope of tomorrow. - Eric Jordan -

Get Crafty with Fruit

 

Famous Failures

 

Vintage Wool Couture

 

Oven Baked Parmesan Seasoned Fries

Ingredients:

1 pound of medium russet potatoes (approx 3 medium potatoes)

1 1/2 TBSP of Extra Virgin Olive Oil

1/4 tsp Dried Thyme

1/4 tsp Dried Oregano

1/8 tsp Dried Rosemary

1/4 tsp of Garlic Powder

1/4 tsp of Old Bay Seasoning

2 TBSP of Kraft Parmesan Style Grated Cheese (I used reduced fat)

Instructions:
Preheat oven to 425.

Wash and cut potatoes into 1/8ths. 

Place on a cookie sheet that has been lined with foil (I used Reynolds Release foil so that they will not stick, but you could also either use non-stick cooking spray or lightly grease the top of the foil with extra virgin olive oil). 

Mix all of the spices and the parmesan cheese in a small bowl. 

Place all of the potatoes (remember we are talking about one pound at a time) into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag. 

Seal the bag and shake until the potatoes are evenly coated.

Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer. 

Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). For the ones shown in the picture they were baked at 425 for 45 minutes.                                                                                                            http://www.piarecipes.co