Apple Pie Submitted by: LisaW
Crust (makes one double crust) 2 1/2 cups white flour 2 tablespoons sugar 1/4 teaspoon salt 1/2 cup cold butter, broken into small pieces 5 tablespoons cold vegetable shortening 8 tablespoons ice water	Filling: 1/3 to 2/3 cup sugar 1/4 cup all-purpose flour 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon pinch of salt 8 medium sized apples (a medium apple = about 1 cup) 2 tablespoons margarine
Making Crust: Measure the flour, sugar and salt togetherl. Stir to combine. Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them. Add the ice water. Mix until the dough holds together (add a bit more water, if necessary). Turn the dough onto a lightly floured surface, knead it together, then divide in half. Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour. Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter. Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie. Add filling (see below). Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. Cut a couple slits in the top. Heat oven to 425°F. Peel, core and slice the apples. Try to keep the size of the slices even. Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl. Stir in apples. Pour into pastry-lined pie plate. Dot with margarine. Cover with top crust and seal the edges. Cut slits in the top. Optional: Cover edge with 3-inch strip of aluminum foil to prevent too much browning. Remove foil during last 15 minutes of baking. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

French Toast (Deep-Dish Brioche) Submitted by: Barbiel Recipe courtesy and foto. David Leite
butter for greasing pan one 24-ounce brioche loaf, cut into 1-inch cubes one 8-ounce package Cream cheese, cut into 18 cubes 3/4 cup chopped pecans or walnuts 1/2 cup raisins 8 large eggs 1 1/2 cups milk	1/2 cup firmly packed brown sugar 2 teaspoons Vanilla 1 teaspoon cinnamon pinch of nutmeg pinch of cloves 4 tablespoons melted butter powdered sugar and pure (warmed) Maple syrup to serve
Generously butter a 9- x 13-inch baking dish. Place half the bread cubes in a single layer, filling in all the gaps. Evenly scatter the Cream cheese cubes, nuts, and raisins on top. Cover completely with the remaining bread cubes. In a large bowl whisk together the eggs, milk, brown sugar, Vanilla, cinnamon, nutmeg, and cloves. Evenly pour the egg mixture over the bread cubes. Gently press down on the cubes with your palms to allow the top layer of bread to absorb the liquid. Cover with plastic wrap and refrigerate four hours or overnight. Heat the oven to 350°F (175°C). Meanwhile, remove the dish from the refrigerator and let sit 20 minutes at room temperature. Bake the French toast uncovered for 30 minutes. Remove from the oven, drizzle the melted butter on top, return to the oven, and bake until the cubes are nicely toasted and there's no liquid pudding on the bottom of the dish. Remove to a rack and run a knife around the rim of the pan to release the French toast. Cut into squares, arrange on individual plates, sprinkle with powder sugar, and serve along with the warmed Maple syrup. Serves 6 to 8. Note from Barbiel: This is a wonderful recipe. I have tried it and it tasted so good with a Capuccino or a hot, strong coffee ;o))

Grilled Pineapple with Butter-Rum Glaze and Vanilla Mascarpone Submitted by: Barbiel from Bobby Flay's Boy Gets Grill (Scribner, 2004)
1 cup dark Rum 1 1/2 sticks unsalted butter 1/4 cup light brown sugar 1 Vanilla bean	8 ounces Mascarpone 1 ripe pineapple, peeled and sliced into 1/4-inch-thick rounds 1/2 cup fresh blueberries
Combine the Rum, butter, and sugar in a small saucepan and simmer, whisking often, until the sugar has melted and the mixture is slightly thickened, about 10 minutes (The glaze can be made a few days in advance, cooled, covered, and kept refrigerated. Bring to room temperature before using). Cut the Vanilla bean lengthwise in half and scrape out the seeds with the tip of a sharp knife. Whisk the Mascarpone and Vanilla seeds together (The mascarpone can be made a day in advance, covered, and kept refrigerated). Heat your grill to high. Grill the pineapple slices, brushing frequently with the glaze, until browned, 2 to 3 minutes per side. Remove the pineapple to a platter or serving plates and top each slice with a dollop of vanilla mascarpone. Garnish with a few fresh blueberries. Serve immediately. Serves 6; can be doubled for 10 to 12 (no need to double the glaze).

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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