This is my favorite time of year, and since I have purchased large baskets of pears and apples, there is nothing left to do but get baking. Today's recipe is Apple Pear Pocket Pies.


Preheat the oven to 400 degrees. Start by making the double pie crusts (I doubled this recipe to make 24 individual pies, so if you only want a dozen, just follow the recipe). For 1 double pie crust mix 2 cups flour with 1 tsp salt, 3/4 cup shortening until well blended. Then spoon in 4-8 tablespoons of cold water until you can form a ball with the dough.


Divide the dough into 2 balls, wrap in plastic wrap and strore in the refridgerator for at least 30 minutes.


You will need 2 apples and 2 pears.


Peel, core and chop the apples.


Peel, core and chop the pears.


In a bowl, combine the apples and pears with 1/4 cup brown sugar, 1/8 cup granulated sugar, 1/8 cup flour, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1/2 teaspoon vanilla, and a pinch of salt.


Take the chilled balls of pie crust dough and roll it out on a floured surface. Use a bowl to stamp out the circles for each pocket. You can use a butter knife to lightly score around the bowl.


Spoon 2 heaping tablespoons of the filling in the center of each pocket. Once you have folded the circle in half, brush milk around the edges to help seal it shut. Use a fork to pattern the outside edge.


Place the pocket pies on a greased pan and cook for 10 minutes at 400 degrees, and 30-35 minutes at 350 degrees or until golden.


They are so incredibly good when they are warm, served with icecream. Enjoy!

Ingredients:
Pie Crust
2 cups Flour
1 tsp Salt
3/4 cup Shortening
4-8 tbsp Cold Water

Filling
2 Apples, peeled, cored & chopped
2 Pears, peeled, cored & chopped
1/4 cup Brown sugar
1/8 cup Granulated Sugar
1/8 cup Flour
1/2 tsp Cinnamon
1/8 tsp Nutmeg
1/2 tsp Vanilla 
A pinch of Salt

Makes 12 Pocket Pies

We used to have taco night at least once a week when I was growing up- this could possibly stem from the fact that both of my parents were born and raised in Mexico. I have a deep appreciation for Mexican food- an appreciation that runs deeper than the supreme fries you can get at the food court. Any combo with squeeze cheese does not constitute as a true Mexican feast! Here is my mom's recipe for Enchilladas, make them tonight!

Start off with the enchillada sauce- this is the back bone of the recipe. All the fantastic spices give off an amazing aroma when this is baking! Brown the flour in a very large skillet over medium-high heat. Add chilli powder, cumin, and salt. Once those are combined add the oil and stir to avoid lumps.

Chilli powder and cumin are my favorite spices, they give the sauce a major kick. I think that they are buddies, they really couldn't do it without one another. BFF's if you will. Back to the sauce: Slowly add water and 1 can of tomato soup, and garlic. Stir continually over low heat and simmer until thick. Turn off heat and set aside.

Now we start the filling for inside the enchilladas. Brown ground beef in a skillet with alittle bit of oil. When that is done drain off extra fat. (There is enough cheese in this recipe to make up for it).

Add chopped onions, a can of cream of mushroom soup, a can of refried beans, a pinch of salt, cumin and cihlli powder (yay spice team!) to the beef. The filling is now complete!

Here is where things get messy. Place one tortillia face down on the enchillada sauce, and turn over so both sides are coated.

Place tortillia in casserole dish and put a good helping of filling in a line at the center of the tortillia. Top with a handful of cheese.

Roll up the tortillia and assemble more until the dish is full of enchilladas.

Once all of the enchilladas are in your casserole dish pour the remainder of the enchillada sauce on top of the enchilladas down the center. Top with more cheese and chopped green onions.

Bake at 350 for 30 minutes and top with a dallop of sour cream. Serve with refried beans, rice, nachos, or whatever floats your boat. Guacamole is great too!

Oh I can't handle the cheesiness! You won't exactly feel like doing a salsa dance after this number- it is REALLY filling! Enjoy!

Enchillada Sauce:

4 tbsp Flour

2 tbsp Chilli Powder

2 tsp Cumin

1 tsp Salt

2 Cloves Garlic

1/4 Cup Cooking oil

1 Can of Tomato Soup

2 Cups Hot Water

Enchilladas:

6-8 Large Tortillias

Extra Lean Ground Beef

1 Medium Chopped Onion

1 tsp Cumin

1 tsp Chilli Powder

1 Can Refried Beans

1 Can Cream of Mushroom Soup

Enchillada Sauce (see recipe above)

2-3 Cups of Shredded Cheese (Chedder and Mozzarella work very well)

Chopped Green Onions

Sour Cream

I originally found this recipe is from Canadian Living website and have been making it over and over; it truly is the best carrot cake! The crushed pineapple makes it extremely moist! –A must for any carrot cake. I thought I would share this recipe with you!

Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside. In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg.

Grate about 2 cups of carrots.

In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans.

Alright, so now is when I unveil my secret ingredient to you that rocks the socks off this cake:

Yes, it’s true; I can’t use regular vanilla extract. Quite frankly, it tastes bitter and I can’t justify sacrificing a baked good if I can’t use the good stuff- vanilla straight from Mexico. It makes all the difference in the world. I am not sure what all the rest of the writing on the bottle means since I only know enough to purchase a pair of shoes and order orange pop in Spanish, but I am sure it says something like: “throw out your vanilla extract- it is an imposter”!  Goodness- just the smell of it…now back to the recipe.

Spread in prepared pan. Bake in center of 350°F (180°C) oven for 40 minutes or until cake tester inserted in center comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.) *Note that in this picture the mixture looks more liquid than it should because I forgot to drain the crushed pineapple. It still turned out amazing, I just baked it a little longer.

Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.)

Ingredients:

2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) nutmeg
3/4 cup (175 mL) each granulated and packed brown sugar
3 eggs
3/4 cup (175 mL) vegetable oil
1 tsp (5 mL) vanilla
2 cups (500 mL) grated carrots
1 cup (250 mL) drained canned crushed pineapple
1/2 cup (125 mL) chopped pecans *get extra for topping if you wish
Icing:
1 pkg (8 oz/250 g) cream cheese, softened
1/4 cup (50 mL) butter, softened
1/2 tsp (2 mL) vanilla
1 cup (250 mL) icing sugar