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Mini Apple Pies

DSCN2629When you want something tasty but quick-to-fix for dessert, try these delicious little pies with the perfect combination of apples and ginger. So good!

1 refrigerated pie pastry
2 medium Granny Smith apples, peeled, cored and diced
2 teaspoons lemon juice
1/4 cup firmly packed light brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
2 tablespoons butter, cut into 8 pieces
1 egg, lightly beaten
1-2 tablespoons granulated sugar

1. Preheat oven to 425 degrees F. Set the pie pastry out at room temperature to soften slightly, about 10 minutes.

2. In a small bowl, combine the diced apples and lemon juice; stir in the brown sugar, cinnamon, ginger and nutmeg.

3. On a lightly floured surface, roll the pastry dough into a 16×8-inch rectangle; cut into eight 4-inch squares.

4. Spoon 2 scant tablespoons of the apple mixture onto the center of each square of dough*; top each with a piece of the butter. Brush the edges of dough with beaten egg. Fold the corners of the dough toward the center, covering the filling; pinch the edges to seal. Place on ungreased baking sheet.

5. Brush the tops with the remaining beaten egg; sprinkle with the granulated sugar. Bake 10 to 12 minutes or until lightly browned. Cool on baking sheet 2 minutes; serve warm. Makes 8 servings.

*Do not overfill these pies if you have too much apple filling. Use the extra filling to top oatmeal, ice cream or yogurt.

Emily

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Beef & Broccoli Stir-Fry

Beef & Broccoli Stir-Fry DSCN2628The holidays are behind us and now it’s time to get back to work and school. This recipe is not only delicious and nutritious but quick-to-fix. The tender strips of beef tossed with crunchy broccoli are a great combination of tastes and textures.

1/2 cup soy sauce
2 tablespoons lemon juice
1 tablespoon cornstarch
1 tablespoon firmly packed brown sugar (light or dark)
1 clove garlic, crushed
1 teaspoon black pepper
2 tablespoons vegetable oil, divided
2 pounds top sirloin, sliced 1/4-inch thick
1 medium onion, thinly sliced
2 medium heads broccoli, cut into florets (about 4 cups)
1/2 cup water
2 teaspoons grated fresh gingerroot

1. In a small bowl, combine the soy sauce, lemon juice, cornstarch, brown sugar, garlic and pepper; set aside.

2. In a large skillet or wok, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the beef and stir-fry about 2 minutes or until the meat is almost cooked through. Transfer to a plate, cover and keep warm.

3. Heat the remaining oil in the same skillet; add the onion and stir-fry for 5 minutes. Add the broccoli and 1/2 cup water; bring to a boil, cover, reduce the heat and simmer for 3 minutes.

4. Return beef to the skillet; stir in the reserved soy sauce mixture and gingerroot. Bring to a boil; cook, stirring constantly, until the sauce thickens, about 2 minutes. Serve over a bed of hot fluffy rice. Makes 6 servings.

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