Flippopotamus Pan-Apple Tart

PHOTO 1: Tart before the FLIP

PHOTO 2: Tart after the FLIP

Ingredients:

1 ANGER CRUST

5 - 6 Organic Medium Gala Apples (peeled, cored, cut into 8 wedges)

2 Tablespoon Fresh Organic Lemon Juice

1/4 Teaspoon Sea Salt

2 Tablespoon Organic Unsalted Butter

1/2 Cup Organic Raw Sugar

1 Egg White (Lightly beaten)

Instructions:

1. Prepare crust per instructions for Anger Crust. 

2. Combine peeled, cored and cut apples with 1 Tablespoon of lemon juice and 1/4 Teaspoon of salt and toss to coat. 

3. Melt 2 Tablespoons of butter in a 9 1/2 inch cast iron or stainless steel skillet over a med-high heat.  Add the sugar and remaining lemon juice; stirring constantly, cook until golden brown (3-5 min).

4. Remove pan from heat.  Arrange half the apples, rounded side down, in a circular pattern over the sugar mixture in pan.  Top with remaining apples, rounded side down.  Cook over a medium heat for 10 minutues.  Remove from heat and let stand for 10-15 min.

5. Preheat Oven to 400 degrees

6. Roll out dough into an 11-inch circle on a heavily floured surface.  Place dough over skillet and remove hanging edges; fold edge under.  Cut 4 (1 inch) slits into top of pastry.  Bake at 400 degrees for 20 mins.

7.  Half way through baking brush top of crust with egg wash.  Return to oven and continue baking at 400 degrees for another 20 mins.  Remove from oven; let stand for 5 mins (really, just 5).  Place a plate upside down on the top of the pan.  Carefully invert tart onto plate.  NOTE: I would do this over a sink)

Akerlof Pie

Market Ingredients:

Angry Crust for One-Crust 9-Inch Pie Pan

3 Organic Lemons

2 Cups Organic Maple or Cane Sugar

3 Tablespoons Organic All-Pourpose Flour

1/4 Teaspoon Sea Salt

4 Organic Eggs Lightly Beaten

1/2 Cup Organic Heavy Whipping Cream

2 Tablespoons Organic Powedered Sugar

Instructions:

1. Grate 1/2 Cup rind from lemons (all three lemons).  Remove the remaining white spoungy layer of skin and discard.

2. Slice the lemons across the grain (width wise), a bit less than 1/4 inch thick.  Discard all the seeds from the sliced lemons.  Combine rind, slices lemons and sugar in a large bowl and fold together well.  Cover and let stand at room tempurature for 24 hours. (Refrigerate for up to 2-days if you need more time)

3. Pre-heat oven to 450 degrees.  Spray pie pan with cooking oil or coat with butter.

4. Remove anger dough from fridge and roll into an 11-inch circle.  Place into 9-inch pie pan and fold edges under, and flute.

5. Remove sliced lemons from the macerated lemon mixture. Add flour, salt, and lighly beaten eggs to lemon mixture and stir with whisk until combined.  Pour lemon mixture into crust and bake at 450 degrees for 15 minutes.

6. Reduce oven tempurature to 375 degrees.  Cover edges of piecrust with foil (this is a bit trick-sy) and bake at 375 degrees for 25 - 30 minutes; until the filling is set.  Remove from oven and cool completely on a wire rack.

7. Combine cream and powdered sugar. Beat with mixer at high speed until stiff peaks form.  Serve with pie.

Calories: 280 (32% from fat); Fat 9.9 grams; Protein 4 grams; Carbs 36 grams; Fiber 4 grams; Chol. 86 mg; Iron .4 mg; Sodium 129 mg.

Hundredgrounderpounder Loaf

This is a 10; Anger Scale 1-10; 10 being truly ANGREE.

Ingredients:

1 Cup Organic Stone Ground Whole Wheat Flour

1 Cup Organic Rye Flour

1 Cup Organic Corn Meal

1 Cup Organic Thompson Seedless Raisins

1 Cup Organic Walnut Halves

2 Teaspoons Baking Soda

1/2 Teaspoon Sea Salt

2 Cups Organic Lowfat Buttermilk

3/4 Cups Molasses

2 Tablespoons Butter, Melted

1 Tablespoon Organic Organge Rind (Optional)

Instructions:

1. Preheat oven to 350 degrees

2. Measure and sift together flours, baking soda, and salt into bowl.  Then add the raisins and walnuts and toss into flour.

3. In a seperate bowl; combine buttermilk, molasses, melted butter and orange rind and stir.

4. Add the wet to the dry mixture and stir just until moistended.  Pour into a 9x13 bread pan that has been sprayed with cooking oil or coated with butter.

5. Tightly cover with foil and place pan in a 13x9 inch baking dish.  Add boiling water to a depth of 1 inch.   Cover the larger pan with foil.

6. Bake at 350 degrees for 1 hour and 10 minutes.  Bring the tempurature to 400 degrees and bake for another 15 minutes or until a knife inserted into the center comes out pretty clean.  (Top of bread will feel slightly sticky).  Remove pans from water.  Cool10 minutes on a wire rack.  Remove from pans; cool completely.  

This bread is Angry Dense ;-)

12 Servings; 124 Calories per serving (14% from fat); 1.9g Fat; 2.5g Protein; 25g Carbs; 1.9g Fiber; 5mg Chol.; 1.1mg Iron; 190mg Sodium