Copithorne Kimberley - The health and happiness cookback: fun and flirty recipes inspired by the Health and Happiness Society series

The Health and Happiness Cookbook
Nonfiction Recipe and text copyright 2017 THHS Publishing
Recipe development by Kimberley Copithorne
Photography credit and copyright 2017 Kimberley Copithorne Cover designed by Jenny Zemanek with Seedlings Online
Typesetting of print editions by Chris Bell with Atthis Arts LLC
E-book production by Kella Campbell with E-books Done Right All rights reserved. Except as permitted under the US Copyright Act of 1976, no part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission of the author or recipe creator. For information regarding permission, send a query to Published by THHS Publishing. E-BOOK EDITION ISBN 978-1-946508-00-3 VERSION 1.2
Also available in a paperback edition (ISBN 978-1-946508-08-9) Visit www.kcrosswriting.com to learn more about The Health and Happiness Society .
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For grandma. For teaching me the art of feeding the soul. Katie For my husband, family, friends, and taste testers.

Thanks for your loyal support and for encouraging me in my passion for food. Kimberley Table of Contents Rachelle FROSTING COTTAGE BAKERY RECIPES Lexie LUCKYS IRISH PUB RECIPES Lexie LEXIES DROOLWORTHY DESSERTS Megan HEALTHY GIRL-POWER RECIPES Bitsy HEARTY MOM RECIPES Rachelle FROSTING COTTAGE BAKERY RECIPES Rachelle's section is focused on the bakery where she works. I love walking into a bakery and finding the clear case full of butter-filled treats, amazing hand-crafted breads, and mouth-watering pastries. Bakery-style, quality foods can be made at home! In the Frosting Cottage section, I will show you just how to do that. It really isn't as hard as it may seem. Kim Apple Galette FOR THE PIE CRUST 1 pound of pure lard (chilled for at least two hours) 5 / cups of flour 2 teaspoons of salt 1 large egg 1 tablespoon of vinegar FOR THE PIE 4 large Macintosh apples 4 large green (or Granny Smith) apples / cup of flour / cup of sugar 2 teaspoons of cinnamon / cup of toffee bits 1 can of salted caramel sauce 1 large egg DIRECTIONS: FOR THE PIE CRUST In a large bowl, combine the flour and salt.

Cut the lard into 1-inch pieces. With a pastry blender or two forks, cut the lard into the flour until it has a few larger pea-sized pieces and resembles coarse meal. In a measuring cup, crack the egg and add the vinegar, mixing it with a fork. Add enough ice-cold water to make 1 cup. Mix it well. Drizzle the liquid onto the dry ingredients a little at a time and mix it with a fork until the dough looks evenly moistened and holds together when gently pressed between your fingers.

Divide the dough into 5 equal-sized balls, and pat them down to a disk shape. Put the dough into freezer bags and freeze the extras for a later date. Place two in the fridge, and chill them for at least an hour before using them. FOR THE PIE Prepare the pie crusts according to the recipe, and preheat the oven to 375F. Peel, core, and cut the apples into thin slices. In a large bowl, toss the apples with the flour, sugar, and cinnamon.

Take two disks of pie dough and roll them out to create a large circle about 10-12 inches wide on a floured surface. Cut the edges so they are not rough looking, and then transfer the pie dough to a parchment-lined baking sheet. Place half of the pie filling in the center of the pie dough, and then fold up the edges around the pie filling. Leave 2-3 inches of the dough over the pie filling so that its exposed. Sprinkle the filling with half of the toffee bits. Create the egg wash by whisking 2 tablespoons of water with the egg and brushing the edges of the dough.

Sprinkle the edges with a bit of sugar. Repeat with the remaining pie dough. Bake for 45 minutes or until the crust is golden brown and the apples are tender. Remove the crust from the oven and allow it to cool completely. Drizzle the salted caramel sauce over the cooled galette, and serve it with a scoop of ice cream. Banana Toffee Cream Pie 1 pie crust (see ) 2 300-milliliter cans of sweetened condensed milk 500 milliliters of whipping cream 1 / tablespoons of powdered sugar 4 teaspoons of pure vanilla extract / cup of toffee bits 6 bananas 1 / cups of milk / cup of white sugar / cup of corn starch 2 egg yolks 1 tablespoon of butter DIRECTIONS: The day before making the pie, remove the labels from the 2 cans of sweetened condensed milk.

Lay the cans on their sides in a large Crock-Pot and fill it with water until they are completely covered. Set the Crock-Pot onto low and cook for 8 hours. Once 8 hours have passed, remove the cans with tongs and set them on the counter to cool for an hour before moving them to the fridge to cool overnight. FOR THE CRUST Preheat the oven to 400F. On a lightly floured surface, roll out the pie dough between /- and /-inch thick. Move the dough to a pie plate and trim the edges.

Prick the bottom with a fork to prevent bubbling at the base of the crust. Place tin foil on top of the pie crust, and then place pie weights or dried beans on the base of the pie. Bake for 20 minutes, and then remove it from the oven, remove the weights, and allow it to cool completely before adding the layers. TO MAKE THE CUSTARD LAYER In a medium bowl, lightly whisk the egg yolks. Add the sugar and corn starch in a medium saucepan and whisk, slowly adding the milk. Turn the burner onto medium-high heat and continue to whisk.