Apple Slab Pie

Happy Black Friday. If you’re reading this, then you’re not battling the frenzied, bargain-seeking-consumed crowds who are weighted down with an assortment of packages and bags that can cause serious injury if wielded in just the right way.

Since I presume you’re in a much better place and you survived Thanksgiving, this is the perfect time to talk food, my friend.

Before T-giving Day, I experimented with apple pie. Now, I realize that apple pie is already great, but in my lifelong quest to find the tastiest of the tasty, I tried this apple slab pie recipe from King Arthur Flour. I was intrigued because making it in this form yields more pieces, which in my house is always a plus.

I loved this recipe because:

  • It was delicious.
  • I’m not adept at making pie crusts. (Yes, that’s my food confession.) So, if you have trouble rolling this out, which I did, you can cobble it together and it’ll still be OK. You can’t do that with a round pie.
  • The crust, while a bit troublesome for me, was de-licious.
  • It made so much I was able to share with my friends James and Cathy and their girls, so there was much apple pie happiness in our neighborhood.


For the crust:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 tablespoons confectioners’ sugar
  • 2 tablespoons buttermilk powder CulturedButtermilk
  • (I didn’t know what this was, but I found it in the grocery store in the bakery aisle. It’s kind of like powdered milk.)
  • ¼ cup vegetable shortening
  • 10 tablespoons very cold unsalted butter
  • 1 teaspoon vinegar, cider or white
  • 6 to 10 tablespoons ice water

 For the filling:

  • 1 cup Panko bread crumbs, or other coarse dry bread crumbs; or 1 cup coarsely crushed cornflakes
  • Apples8 cups peeled, cored, and sliced Cortland apples, about 3 1/4 pounds (8 to 10 medium) whole apples
  • 2/3 cup cinnamon sugar

For the optional glaze:

I did not make the glaze. After all, it’s optional. But I did brush some milk on the crust and sprinkled sparking sugar on it. Yum.

  • 1 1/2 cups confectioners’ sugar
  • 1/3 cupboiled cider*
  • small pinch of salt
  • 1/2 teaspoon groundcinnamon
  • 1 teaspoon milk or cream, optional, if necessary to thin the glaze
  • *Substitute 1/3 cup honey, if desired; or 1/4 cup thawed frozen apple juice concentrate, or maple syrup.


If you make this let me know how it turned out. Better yet, just bring me a piece. After all, you’ll have lots left over.




Cinnamon Roll Rice Krispie Treats

Is there anyone who doesn’t love Rice Krispie treats? Seriously, anyone?

I’ve always found them addicting, perhaps because they’re not too sweet and are lighter than most treats. I haven’t made them in years, but was intrigued when I saw this recipe for cinnamon roll Rice Krispie treats, which I think I found on BuzzFeed. 

While I expected them to be delicious I thought I’d use the students in my class as guinea pigs. At the end of class, there was only one left — treats, not students — so I took it home to a grateful He Who Must Be Fed. Again, treats, not students.



They’re quick and easy to make. And, they’re delicious.


RiceKrisipeIngredientsFor the treats:

  • 1 10 oz. bag marshmallows,
  • 1/4 cup butter
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 6 1/2 cups Rice Krispies


For the cream cheese glaze:

  • 2 oz. softened cream cheese
  • ½ cup powdered sugar
  • ¼ teaspoon vanilla extract
  • 2 to 3 tablespoons milk
  • 1 teaspoon cinnamon

MeltingMarshmallowsIn a large saucepan or Dutch oven, melt marshmallows, butter, brown sugar and cinnamon together over medium-low heat and stir continuously. Once everything is completely melted, remove from heat and whisk in vanilla. Gently fold in Rice Krispies.RiceKrispies

Press into a lightly greased 9 X13 inch pan. To make the pressing easier, rub your hands with softened butter. That way, the treats won’t stick to your hands as you’re pressing them into the pan.

To make the glaze, whisk the cream cheese until creamy. Gently whisk in powdered sugar and vanilla. Then whisk in milk. Add more or less milk to get a glaze consistency that you can drizzle. If glaze seems too thick, heat in the microwave for 5-10 seconds.

I sprinkled about a teaspoon of cinnamon on top to add a bit more flavor and make them look pretty.

Drizzle with cream cheese and serve.


Molasses Cookies

Sometimes simple is just better, right? Sure, it’s fun to create a multi-ingredients recipe, filled with all kinds of fun, funky flavors that perform a culinary choreography on your taste buds.

But sometimes, you just get a-hankerin’ for something simpler. No funk.  Just plain good.

Case in point: these delicious molasses cookies. I got the recipe from All Recipes. They’re simple and delicious. They’re also easy to mail in case you have a loved one far away who happens to have a gigantic sweet tooth, is working hard on his master’s degree, and really misses his mother … Oh, sorry. I digress.


  • 2¼ cups flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • ¾ teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¾ cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 tablespoon water
  • ¼ cup molasses
  • 2 tablespoon sugar

Preheat your oven to 350°.  Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the butter and cup of sugar until light and fluffy. Beat in the egg, then stir in the water and molasses.CreamingSugarButter

Gradually stir the sifted ingredients into the molasses mixture.


Shape dough into walnut sized balls and roll them in the remaining two tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet.


Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for five minutes before removing to a wire rack to cool completely. Store in an airtight container.CookiesPostOven

I hope you enjoy these as much as someone else I know. If you try them, drop me a line and let me know how they turned out.