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వంటకాలను » సందేశాలు - పేజీ 55
arrow right hamersley's bistro souffled lemon custard

Hamersley's Bistro Souffled Lemon CustardPosted by FootsieBear at recipegoldmine.com 7/22/01 1:09:05 pmSource: chron.comThis super-lemony souffl? like dessert has been on the menu at Gordon Hamersley's eponymous Boston restaurant, Hamersley's Bistro, since it opened twelve years ago. All efforts to take it off the menu are greeted with outrage by Hamersley's customers, so he's finally given in and shared the recipe with the rest of us via the Star Chef's web site.1/2 cup unsalted butter, softened1 1/2 cups granulated sugar6 large eggs, separated1/4 teaspoon grated lemon zest1 cup fresh lemon juice2/3 cup all-purpose flour, sifted2 cups milk1 cup heavy cream1/2 teaspoon saltFresh mint leaves or berries, for garnishPreheat the oven to 350 degrees F. In a large bowl, with an electric mixer on medium speed, cream the butter and sugar until fluffy.Add the egg yolks, one at a time. Add the lemon zest, lemon juice, and flour, stirring until just barely combined. Stir in the milk and cream until smooth.In a separate large bowl, beat the egg whites, until they hold soft-to-medium peaks, adding the salt halfway through. Fold into the custard mixture.Pour the custard mixture into a 10-inch round cake pan and set into a larger pan filled with 1-inch water. Bake for about 50 minutes, or until the custard is just set. Let cool to room temperature.Serve on a plate or in a glass bowls, garnished with mint leaves or berries.Serves 8.

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arrow right junior's toasted coconut custard pie

Junior's Toasted Coconut Custard PiePosted by liz at recipegoldmine.com May 14, 2001Source: Welcome to Junior's Recipes and Memories from Its Favorite Restaurant by Marvin and Walter Rosen and Beth AllenIf you like a creamy custard pie and you love coconut, you're in for a real treat.Junior's has been baking coconut custard pies for over forty years - and each one always comes out perfectly set and creamy, with chunks of coconut in every bite. Look closely - the top of the pie has been generously showered with coconut, which toasts and gives the pie a delicious golden glow when it comes out of the oven.The Junior's Way - Be sure to save 1/4 cup of the coconut to sprinkle on the top. It bakes up golden and toasty, giving a little crunch in every bite.Makes one 9-inch deep-dish pie.Pastry for single-crust pie4 extra-large eggs2/3 cup granulated sugar1 teaspoon cornstarch1/4 teaspoon salt1 1/3 cups heavy cream1 cup milk1 tablespoon pure vanilla extract1 1/2 cups flaked coconut2 tablespoons unsalted butter, cut into small pieces1/4 teaspoon ground nutmegPreheat the oven to 425 degrees F and butter a 9-inch deep-dish pie plate.Mix and chill the pastry. Roll it out 1/8-inch thick on a lightly floured surface and trim to a 15-inch circle. Transfer the pastry to the pie plate, leaving a 1 1/2-inch overhang. Fold under the edge to stand up 1 inch high and flute. Prick it all over with the tines of a fork. Place the unbaked shell in the freezer for 15 minutes.To partially bake the shell before filling it, place a piece of foil in the center and weigh it down with pie weights, uncooked beans, or rice. Blind-bake the crust just until it begins to set, about 8 minutes; remove the foil and pie weights and return the shell to the oven until it starts to brown, about 4 minutes more. Transfer the crust from the oven to a cooling rack, then reduce the oven temperature to 325 degrees F.While the crust is baking, make the coconut custard filling. Using an electric mixer set on high, beat the eggs in a large bowl until thick and light yellow, about 5 minutes. Mix the sugar, cornstarch, and salt together in a small bowl and beat this mixture into the eggs until thoroughly mixed. Reduce the speed of the mixer to medium. Add the cream, milk, and vanilla and beat the filling until light and frothy, about 3 minutes more. Stir in 1 1/4 cups of the coconut. Pour the filling into the partially baked crust, dot with the butter, and sprinkle with the nutmeg.Bake the pie for 30 minutes, sprinkle with the remaining 1/4 cup of coconut, and continue baking the pie until the filling is golden, the coconut is toasty, and the filling jiggles only slightly in the center, about 20 to 30 minutes more. The pie is ready to come out of the oven when a knife inserted in the center comes out clean. Cool the pie on a wire rack for 1 hour. Serve the pie at room temperature or refrigerate until it's cold. Store any leftover pie in the refrigerator.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   7 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right joe's crab shack barbecued alaskan king crab

Joe's Crab Shack Barbecued Alaskan King CrabSource: Lubbock Avalanche-Journal - June 28, 20001 onion, quartered1 1/2 cups white wine vinegar1 cup catsup1/4 cup apple juice1/4 cup packed brown sugar1/4 cup vegetable oil2 tablespoons Dijon mustard1 tablespoon celery seed2 tablespoons Worcestershire sauce2 teaspoons hot pepper sauce2 garlic cloves, chopped1/2 teaspoon cayenne, or to taste1/2 teaspoon turmeric3 1/2 pounds Alaskan king crabIn a blender or food processor, pur?e onion with vinegar until smooth. Add catsup, apple juice, brown sugar, oil, mustard, celery seed, Worcestershire sauce, hot sauce, garlic, cayenne and turmeric and blend well. Transfer mixture to a medium non-reactive saucepan and bring to a boil. Reduce heat to medium and simmer, stirring frequently for 20 minutes until sauce is slightly thickened. Let cool.The sauce can be prepared up to a week in advance and kept in a covered jar in the refrigerator.Remove crab from shells. Wash and pat dry. Over hot coals, cook on an oiled grill set four to six inches from the coals. Brush crabmeat often with sauce, and turn once. Cook for four to six minutes on each side, until tender.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   7 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right kincaid's oven roasted salmon with honey-peppercorn crust

Kincaid's Oven Roasted Salmon with Honey-Peppercorn CrustPosted by LladyRusty at recipegoldmine.com 6/12/01 2:19:31 pmSource: Chef Dennis Colbert - Kincaid's, Norfolk, Va - 13News Lunchbreak Tuesday, June 12, 20011 (7- to 7 1/2-ounce) salmon, skin-on-sides, steak, cut 1 to 1 1/2 inch thick1/4 cup corning brine (recipe included)1/4 ounce peppercorn crust (recipe included)2 teaspoons honey1/2 ounce pickled red onions (recipe included)1 ounce beurre blanc (recipe included)1/4 teaspoon fresh dill, coarsely chopped into 1/4-1/2 inch pieces1 lemon slicePickled Red Onions4 ounces red onions, peeled and cross sliced into 1/8 inch rings4 ounces sweet and sour base4 ounces waterSweet & Sour Base3/4 cup granulated sugar1 cup white distilled vinegar1 tablespoon kosher saltPeppercorn Crust1/2 ounce whole green peppercorns, crushed1/2 ounce whole pink peppercorns, crushed1/4 ounce whole black peppercorns, crushed1/2 cup corning brine (recipe included)Corning Brine1 1/2 cups water3 tablespoons kosher salt1 cup light brown sugar, lightly packed1 tablespoon fresh ginger, peeled and minced3 whole bay leaves, medium1 tablespoon liquid smoke1 teaspoon whole allspice, crushedMix together the sweet and sour base and water. Pour over the onions and marinate refrigerated for 1 hour. Mix occasionally to ensure uniform marinating. Remove red onions from the marinade and store refrigerated. Reserve and store marinade refrigerated for re-use (marinade can be used twice).Sweet & Sour Base: Bring ingredients to a boil in a sauce pot over a medium-high heat. Cool, transfer, label and store refrigerated in a stainless container until needed.Peppercorn Crust: Crush and crack the whole peppercorns with the bottom of a sauce pot until peppercorns are half to a quarter cracked. Place the peppercorns into a Robo Coupe and process until powdered with some small chunks of pepper visible.Meanwhile, place the corning brine and cracked peppercorns into a sauce pot. Bring to a simmer and remove from heat. Let steep for 15 minutes. Place peppercorns into a wire mesh strainer to strain off excess marinade.Transfer mixture into a Robo Coupe and process until the peppercorn mixture has a medium-line texture. Transfer, label and store refrigerated until needed.Corning Brine: Combine and bring the ingredients to a simmer in a sauce pot. Remove and let cool to room temperature. Store refrigerated until needed.Salmon Corning & Crusting: Place the salmon steaks into the brine and let marinade for 8-10 hours or overnight.Remove steaks from marinade and transfer onto wire racks with a drip-catch pan. Refrigerate salmon steaks, uncovered, overnight to dry out the exterior surfaces.Liberally brush the tops of the salmon steaks only with honey. Then spread the peppercorn crust evenly over the tops only.NOTE: Corned and pepper crusted salmon steaks will hold for 2-3 days.Place salmon steak onto a seasoned baking pan. Bake in a 350 degree F convection oven for 5 to 6 minutes or until an internal temperature of 120-125 degrees F is achieved. Do not overcook.Remove and transfer salmon steak onto a heated entr?e plate. Drizzle the beurre blanc sauce over the salmon steak. Mound the pickled onions on top-center of the steak, letting the excess fall down the sides of the steak. Sprinkle top with chopped dill. Serve with a lemon slice.

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arrow right kroger's cheese ball

Kroger's Cheese BallPosted by LladyRusty at recipegoldmine.com 4/4/02 8:13:32 amSource: Ann Cox/Kroger Food Stores Source: News Channel 5 Tennessee Thursday, January 31, 200216 ounces cream cheese, softened 1 bunch green onions, chopped 1 (12 ounce) jar dried beef, choppedChopped nutsCombine the cream cheese, green onions, dried beef and nuts in a bowl and mix well by hand. Shape the cream cheese mixture into a ball. Chill, wrapped in foil, for 3 to 4 hours.Serve with assorted crackers.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   7 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right lohmann's steak house champagne salad

Lohmann's Steak House Champagne SaladPosted by JBic01 at recipegoldmine.com 5/13/02 11:54:08 amChampagne Salad served at Lohmann's Steak House in Menomonee Falls, Wisconsin, contains no champagne but has lots of fruit. The molded salad is made with cream cheese and gelatin.8 ounces cream cheese, room temperature 3/4 cup granulated sugar 1 (20 ounce) can crushed pineapple, drained 1 (10 ounce) package frozen strawberries with juice 1 (1/4 ounce) package unflavored gelatine 2 medium-size bananas, sliced 1/2 cup coarsely chopped pecans or walnuts 1 (16 ounce) container whipped toppingIn large bowl, combine cream cheese and sugar; blend well.In another bowl, mix pineapple, strawberries with juice and gelatine, making sure gelatine coats fruit well. Mix in bananas, nuts and whipped topping. Add fruit mixture to cream cheese mixture, stirring just until combined. Spoon into loaf pan or 13 x 9-inch pan. Freeze salad.To serve, thaw slightly and cut into slices or squares.Makes 12 to 16 servings.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   7 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right mancuso's restaurant baked stuffed mushrooms

Mancuso's Restaurant Baked Stuffed MushroomsSource: Mancuso's Restaurant - Scottsdale, Arizona4 large mushrooms3 parsley sprigs (no stems)4 thin slices prosciutto1/4 cup Parmesan cheese, grated1 tablespoon butter1/4 cup dry white wine1 slice coarse white breadPaprikaChop mushroom stems, parsley and prosciutto, and mix well with cheese. Stuff mushroom crowns with mixture and spread butter on top. Bake in preheated 375 degree F oven for 5 minutes.Baste with wine and sprinkle with paprika. Bake for 10 more minutes.Toast bread; quarter.Serve mushrooms on toasted bread.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   7 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right max & erma's portabella chicken penne

Max & Erma's Portabella Chicken PennePosted by LladyRusty at recipegoldmine.comSource: Contributed by: Kim Allison/General Manager, Max & Erma's, MacArthur Mall - 13News Lunchbreak - Wednesday, March 14, 20012 (5 ounce) chicken breasts2 tablespoons olive oil2 teaspoons black pepper, coarse ground1 ounce clarified butter3 ounces portabella mushroom caps, sliced 1/2 inch thick1 ounce sun-dried tomato, reconstituted1 ounce spinach, thawed and well drained2 teaspoons chopped garlic in water1 cup Alfredo sauce16 ounces penne pasta, cooked (1/2 pound dry)1 ounce Romano cheese, shreddedCoat chicken breasts with olive oil and black pepper. Grill chicken breast 8 to 10 minutes, turning once until done. Cool slightly and slice on the bias, 8 to 10 pieces.In saut? skillet, heat clarified butter over medium heat until hot. Add Portabella mushrooms, tomatoes, spinach, garlic and chicken. Saut? until mushrooms begin to soften. Add Alfredo sauce and Penne pasta. Cook until all ingredients are hot. Divide into 2 pasta bowls and garnish with Romano cheese. Serve with a warm garlic breadstick.NOTES: To clarify butter, melt in sauce pot over low heat until completely melted. Skim foam off top of butter and chill. When butter has solidified, poke a hole in the butter down to the milky liquid below. Pour off milky liquid leaving only the solidified butter. This butter can then be melted down and used in recipes calling for clarified butter.To reconstitute sun-dried tomatoes, place a small saucepot on stove and fill with just enough water to cover the tomatoes. Bring water to a boil and remove from stove. Immediately add sun-dried tomatoes and allow to steep for 5 minutes. Drain off any excess water. Allow to cook to room temperature. Tomatoes will keep refrigerated for 3 days.Servings: 4

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   7 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right maxim's of new york cheesecake

Maxim's of New York CheesecakeCrust for 8-inch Cake1/4 cup graham cracker crumbs1 teaspoon granulated sugar1 tablespoon butter, meltedCrust for 9-inch Cake3/4 cup graham cracker crumbs2 tablespoons granulated sugar2 tablespoons butter, meltedFilling for 8-inch Cake8 ounces cream cheese, softened1/4 cup granulated sugar1 egg yolk2 teaspoons vanilla extract1 egg white (at room temperature)1/3 cup sour cream2 tablespoons granulated sugarFilling for 9-inch Cake1 1/2 pounds cream cheese, softened3/4 cup granulated sugar4 egg yolks4 teaspoons vanilla extract4 egg whites (at room temperature)2 cups sour cream1/3 cup granulated sugarPreheat oven to 325 degrees F for an 8-inch cake or to 350 degrees F for a 9-inch cake.In small bowl, combine crumbs, sugar and butter; blend well.Butter sides of spring-form pan. Press crumb mixture into bottom of pan.In a large bowl, beat cream cheese with an electric beater until light. Gradually add the sugar. Add egg yolks one at a time, beating well after each addition. Stir in 1/2 of the vanilla extract.Beat egg whites until stiff peaks form in a medium-size bowl. Very gently fold egg whites into cream cheese mixture. Pour mixture over crumbs. Bake until set and lightly browned on top. Bake an 8-inch cake for 30 to 35 minutes. Bake a 9-inch cake for 1 hour. Let cake cool on wire rack for 15 minutes.Turn oven up to 400 degrees F.Blend sour cream, and remaining sugar and the remaining vanilla extract in a medium-size bowl. Gently spread over top of cheesecake and bake until set, 5 to 7 minutes for an 8-inch cake or 10 minutes for a 9-inch cake. Cool to room temperature on wire rack. Chill at least 4 hours in the refrigerator.

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arrow right miss mary bobo's cream cheese and wild blueberry pound cake

Miss Mary Bobo's Cream Cheese and Wild Blueberry Pound CakeSource: Lynne Tolley - Miss Mary Bobo's6 3/4 ounces (1 1/2 cups) all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 3 ounces cream cheese, at room temperature 4 ounces (1/2 cup) unsalted butter, slightly soft 1 1/2 cups granulated sugar 4 large eggs, at room temperature 1 teaspoon pure vanilla extract 1 teaspoon grated lemon zest 1 cup wild blueberries (most stores carry frozen blueberries; don't let them thaw or the juices will streak the batter)Heat the oven to 325 degrees F. Spray an 8 x 5 x 3-inch loaf pan with a nonstick coating.Whisk together the flour, baking powder and salt until well blended.With an electric mixer, beat the cream cheese and butter until very pale and little tails have formed. Sprinkle in the sugar and beat well until slightly fluffy. Scrape the sides of the bowl well. Add the eggs, one at time, beating until blended before adding the next egg. With the mixer on low, add the flour, vanilla extract and lemon zest, and mix until almost incorporated. Switch from the mixer to a stiff rubber spatula and mix until the batter is well blended and smooth, taking care to scrape the bowl's bottom and sides. Gently fold in the berries. Scrape the batter into the loaf pan and bake in middle of the oven until the cake is golden brown and a wooden pick comes out with just a few crumbs clinging to it when inserted in the center (60 to 65 minutes if using fresh berries; 75 to 90 minutes if using frozen berries).Let the cake cool for 15 minutes and then invert the pan and lightly tap the bottom to release the cake. Cool completely on rack before serving.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   7 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right olive garden peaches 'n' cream cheesecake

Olive Garden Peaches 'n' Cream CheesecakePosted by dizzybreez at recipegoldmine.com May 4, 2001Source: Olive Garden RestaurantsSponge Cake Base1 egg1/3 cup granulated sugar1/4 teaspoon vanilla extract1/4 cup all-purpose flour1/4 teaspoon baking powder1 pinch salt2 tablespoons waterFilling2 pounds cream cheese, softened1 cup granulated sugar4 eggs1 teaspoon all-purpose flour1 teaspoon vanilla extract1 cup sour cream1/4 cup peach liqueur or peach schnapps or reserved peach juice from the canned or fresh peaches2 cups canned or firm ripe fresh peach slices, drained wellTopping1 pint whipping cream or equivalentFor the Base: Preheat oven to 375 degrees F. Lightly grease base of 10-inch springform pan.Beat whole egg in 1 1/2-quart bowl with mixer on high speed, 4 minutes, to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla extract, baking powder and salt. Mix on low speed until fully blended. Pour into springform pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temperature.For the Filling: Preheat oven to 325 degrees F.Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla extract, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully - distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes.Cool to refrigerated temperature.Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the refrigerator.

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arrow right printer's row scalloped potatoes with jalapeno chiles

Printer's Row Scalloped Potatoes with Jalapeno ChilesSource: Chef-Owner Michael Foley, Printer?s Row, ChicagoYields 12 portions1/4 cup butter, divided3/4 cup onion, finely chopped, divided 12 potatoes, peeled, thinly slicedSalt and pepper to taste Ground nutmeg to taste 3 cups skim milk, divided 4 cups Parmesan cheese, freshly grated1 1/2 cups heavy cream1/4 cup jalape?o chile, finely choppedPer portion: Heat 1 teaspoon butter in 6-inch skillet. Add 1 tablespoon onion; saute. Add 1 sliced potato with salt, pepper and nutmeg; stir gently.Smooth layer of potatoes; add 1/4 cup milk. Simmer 1 minute. Sprinkle with 1 ounce Parmesan cheese. Pour 2 tablespoons cream over top and sprinkle with 1 teaspoon jalape?o.Bake at 350 degrees F until golden brown, about 15 minutes.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   7 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right p.f. chang's china bistro lettuce chicken wraps

P.F. Chang's China Bistro Lettuce Chicken Wraps8 dried shiitake mushrooms1 teaspoon cornstarch2 teaspoons dry sherry2 teaspoons soy sauce2 teaspoons waterSalt and pepper1 1/2 pounds boneless, skinless chicken5 tablespoons vegetable oil1 teaspoon fresh minced ginger2 cloves garlic, minced2 green onions, minced2 small dried chiles (optional)1 (8 ounce) can bamboo shoots, minced1 (8 ounce) can water chestnuts, minced1 package cellophane Chinese rice noodles, prepared according to packageCooking Sauce1 tablespoon Hoisin sauce1 tablespoon soy sauce1 tablespoon dry sherry2 tablespoons oyster sauce2 tablespoons water1 teaspoon sesame oil1 teaspoon sugar2 teaspoons cornstarchIceberg lettuce leaves ( I tried the Iceberg lettuce and did not like it so I changed it to a bibb or other leaf lettuce)Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside.Mix all ingredients for cooking sauce in bowl, and set aside.In medium bowl, combine cornstarch, sherry, soy sauce, water, salt, pepper and chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoon oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 tablespoons oil, then add chicken and stir fry for about 3-4 minutes. Set aside.Add 2 tablespoons oil to pan. Add ginger, garlic, chiles (if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot.Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.Servings: 1

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   7 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right printer's row scalloped potatoes with jalapeno chiles

Printer's Row Scalloped Potatoes with Jalapeno ChilesSource: Chef-Owner Michael Foley, Printer?s Row, ChicagoYields 12 portions1/4 cup butter, divided3/4 cup onion, finely chopped, divided 12 potatoes, peeled, thinly slicedSalt and pepper to taste Ground nutmeg to taste 3 cups skim milk, divided 4 cups Parmesan cheese, freshly grated1 1/2 cups heavy cream1/4 cup jalape?o chile, finely choppedPer portion: Heat 1 teaspoon butter in 6-inch skillet. Add 1 tablespoon onion; saute. Add 1 sliced potato with salt, pepper and nutmeg; stir gently.Smooth layer of potatoes; add 1/4 cup milk. Simmer 1 minute. Sprinkle with 1 ounce Parmesan cheese. Pour 2 tablespoons cream over top and sprinkle with 1 teaspoon jalape?o.Bake at 350 degrees F until golden brown, about 15 minutes.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   7 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right ruby tuesday's deep-dish apple pie

Ruby Tuesday's Deep-Dish Apple PiePosted by Cookin'Mom at recipegoldmine.comSource: news-observer.com1 (9-inch) frozen (Mrs. Smith's or Sara Lee) deep-dish apple pie (double crust or old-fashioned)1/2 cup (1 stick) butter1 cup light brown sugar, divided3 1/2 teaspoons cinnamon, divided1/4 teaspoon allspice1/4 teaspoon cloves1 1/2 teaspoons lemon juice3/4 cup flour1/2 cup granulated sugar10 tablespoons frozen butter (see Note)1 1/3 cups chopped walnutsIce cream (optional)Let pie thaw at room temperature for 30 to 45 minutes. Preheat oven to 350 degrees F.In a small saucepan, melt the stick of butter over medium heat. Add 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon, allspice, cloves and lemon juice. Stir until well blended and sugar is melted, about 3 minutes.Make an X in the center of the top crust of the pie and fold back the crust. Pour the butter mixture evenly into the pie and then replace the crust. Leave 4 vent holes, sealing the rest of the pastry. (You may need to dampen your fingers to seal the pastry.) Bake for 30 minutes. Remove from the oven and set aside.Reduce heat to 325 degrees F.Prepare topping. Grate frozen butter into a medium-size bowl. Toss the grated butter with flour, remaining sugars, remaining cinnamon and walnuts.Carefully wrap an aluminum foil band around the edge of the pie, creating a lip to hold topping. Sprinkle topping evenly over pie.Bake for 30 to 40 minutes. Let rest for 10 minutes then serve with ice cream, if desired.NOTE: Butter must be frozen to grate properly. If the butter softens, you will end up with a gooey mess.

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