Cook's Illustrated Pumpkin Pie

Cook's Illustrated Pumpkin Pie

Ingredients:

Single Crust Pie Dough (make your own or buy one from the store)

1 cup heavy cream

1 cup whole milk

3 large eggs

2 large egg yolks

1 teaspoon vanilla extract

1 (15 ounce) can pumpkin puree

1 cup drained candied yams

3/4 cup sugar (see Mark's notes - I suggest reducing to 1/2 cup or 1/4 cup sugar)

1/4 cup maple syrup (see Mark's notes - I suggest reducing to 1/8 cup maple syrup)

2 teaspoons fresh ginger

1 teaspoon salt

1/2 cup teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Instructions:

Single Crust Pie Dough:

For the pie dough, I don't include a recipe for a pie dough - lots of good recipes out there.  I buy one from the store - Pillsbury Pie Dough.

1.  Line pie plate with dough and place in refrigerator for 30 minutes.

2.  Line chilled pie dough with double layer of aluminum.

3.  Place pie weights on aluminum

4.  Bake on rimmed baking sheet for 15 minutes at 400 degrees.

5.  Remove weights and foil.

6.  Continue to bake crust for another 4 to 7 minutes longer

7.  Transfer pie plate and baking sheet to wire rack.

Filling:

1.  Whisk cream, milk, eggs, yolk, and vanilla together in a bowl.

2.  Set this aside.

3.  In a large saucepan, mix together pumpkin puree, yams, sugar, maple syrup, ginger, salt, cinnamon, and nutmeg.

4.  Simmer in large saucepan and stir continuously for 15-20 minutes.  Mash yams on side if necessary.

5.  Mixture should be thick and shiny.

6.  Remove saucepan from heat.

7.  Whisk in cream mixture from step 1.  Whisk until fully incorporated.

8.  Strain mixture through a fine mesh strainer into a bowl.  

9.  Use back of ladle or spatula to press solids through the strainer.

10.  Whisk mixture.

11.  Pour mixture into warm prepared pie crust.

12.  Place pie plate on rimmed baking sheet.

13.  Bake for 10 minutes at 400 degrees.

14.  Reduce oven temperature to 300 degrees and bake for another 20 to 35 minutes.

15.  Edges of pie should be set and center should read 175 degrees with a baking thermometer.  (center of pie should look firm and possible jiggle a little).

16.  Let pie cool on wire rack for about 4 hours.
17.  Enjoy!

Mark's Notes:

First of all, I don't make my own pie crusts.  I use Pillsbury Refrigerated Pie Crusts.  It's a great time saver.  Second, Cook's Illustrated recipe for Foolproof Pie Crusts uses vodka.  I never have vodka in the house.  I don't cook with alcohol.  Also, any time alcohol is used in baking, it doesn't completely evaporate or bake away.  There is always about 5 percent of the alcohol left when baking with alcohol.  Just any FYI.  There are lots of great pie crust recipes out there.  I imagine any of them will do just fine for this recipe.  So, I did not share Cook's Illustrated Foolproof Single-Crust Pie Dough.  If you're interested, check it out yourself, and yes, you will need vodka.

After making this and trying it, I thought it turned out incredibly sweet.  The addition of yams was a nice touch; however, 3 cups of sugar and 1/4 cup maple syrup makes this quite sweet.  Not overwhelmingly sweet but too sweet for me.  That is why I suggest reducing the amount of sugar from 3/4 cup to 1/2 cup or even 1/4 cup sugar and cutting the maple syrup from 1/4 cup to 1/8 cup.  The 1/4 cup maple syrup was definitely noticeable.  My taste buds should be feasting on the pumpkin and perhaps the yams - not the sugar and maple syrup.

Mark's Mishaps:

Well, I tried to make this particular pumpkin pie while also cooking dinner for my family which was a simple meal of turkey burgers; however, multi-tasking cooking for me in the kitchen is difficult to impossible.  Nothing got burned but I came close to spilling lots of stuff.  I should make that a rule - only cook/bake one thing at a time.  Make dinner, then dessert.  The only other worthy note is that this pie took four hours to cool.  It was ready to try at 11pm. My wife and I split a piece and thought it was really good.  With that, this recipe would be better prepared on a late Saturday morning after breakfast or perhaps an early Sunday afternoon after lunch.

Robert, Francisco J. “Revisiting Pumpkin Pie”
Cook's Illustrated Revolutionary Recipes

P.S.
I added a song to my cooking playlist - Bang Bang by David Sanborn.  Very fun song.  Check it out.  Enjoy.

Cook's Illustrated The Perfect Chocolate Chip Cookie (made better by me, Mark)

Cook's Illustrated The Perfect Chocolate Chip Cookie (made more perfect by me, Mark)

Recipe makes 16 cookies

Ingredients:

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

10 tablespoons unsalted butter

4 tablespoons unsalted butter

3/4 cup packed dark brown sugar

1/2 cup granulated sugar

1 teaspoon salt

2 teaspoons vanilla extract

1 large egg

1 large egg yolk

1 1/4 cups semisweet chocolate chips (or 1/ 1/4 cup dark chocolate chips - see Mark's Notes at the end).

3/4 cup pecans or walnuts toasted and chopped (optional)

Instructions:

1.  Cover two baking sheets with parchment paper, then set aside.

2.  Pre-heat oven to 375 degrees.

3.  Whisk flour and baking soda in medium bowl, then set aside.

4.  Melt 10 tablespoons butter in 10 inch skillet over medium-high heat.

5.  Continue cooking and swirling butter constantly until butter is dark golden brown with nutty aroma (1 to 3 minutes).

6.  Transfer browned butter to large heatproof container.

7.  Add remaining 4 tablespoons butter and stir until completely melted.

8.  Add brown sugar, granulated sugar, salt, and vanilla extract to melted butter.

9.  Whisk until fully incorporated.

10.  Add egg and egg yolk.

11.  Whisk until mixture is smooth with no sugar lumps remaining - about 30 seconds.

12.  Let sit for 3 minutes.

13.  Repeat steps 11 and 12 two more times - (whisk for 30 seconds, sit for 3 minutes, whisk for 30 seconds, and sit for 3 minutes).

14.  Mixture should now be thick, smooth, and shiny.

15.  Using a rubber spatula, stir in flour mixture (from step 3) until just combined - about 1 minute.

16.  Stir in chocolate chips (and nuts)

17.  Give dough final stir to ensure there are no flour pockets remaining and ingredients are evenly distributed.

18.  Working with 3 tablespoons of dough at a time, roll into balls and space them about two inches apart on prepared sheets.

19.  Bake cookies, 1 sheet at a time, until golden brown, still puffy, and centers are soft - 10 to 14 minutes.  Rotate sheet halfway through.

20.  Let cookies sit on sheet for five minutes, then transfer to wire rack.

21.  Let cookies cool completely before serving.

22.  Enjoy!

Mark's Notes

1.  I did not use brown sugar.  I used all granulated sugar (Trish is allergic to molasses which is in brown sugar).

2.  I used dark chocolate chips rather than semi-sweet chocolate chips.

3.  I did not use the optional pecans or walnuts.

Mark's Story

This turned out to be an exercise in teamwork.  I asked Abby if she wanted to help me and she said yes.  Then Miriam said she wanted to help too and I told her yes as well.  Then Abby tried to back out of it so she wouldn't have to be around the "annoying younger sister".  I made both of them wash their hands and gave both different assignments for stirring and mixing.  So, both kids helped out and the cookies were really really good.

The only mishap that I have to report on this recipe is that I spilled vanilla extract on my Cook's Illustrated magazine recipe.  I go to clean it up and it took some of the ink with it - still readable though. So, now I have their wonderful recipe for Perfect Chocolate Chips posted here and I made it more perfect with the dark chocolate chips.

I highly recommend looking up the actual article "The Perfect Chocolate Chip Cookies" by Charles Kelsey to read about why this particular process he developed makes the Perfect Chocolate Chip Cookie.  

Kelsey, Charles. “The Perfect Chocolate Chip Cookie”
Cook's Illustrated Revolutionary Recipes

Blueberry-Peach Cobbler

Blueberry-Peach Cobbler from Cooking Light Day-to-Day Calendar 2013

Ingredients:
5 pounds peaches, peeled, pitted, and sliced
2 tablespoons fresh lemon juice
3/4 cup granulated sugar and 1/4 cup sugar
1/8 teaspoon salt and 1/4 teaspoon salt
2 tablespoons flour and 1 1/2 cups flour
Cooking spray
1 teaspoon baking powder
1/2 cup butter softened
2 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups fresh blueberries
2 tablespoons turbinado sugar

Instructions:
1.  Preheat oven to 375 degrees.
2.  Place peaches in large bowl.
3.  Drizzle with fresh lemon juice and toss.
4.  Add 3/4 cup granulated sugar, 1/8 teaspoon salt, 2 tablespoons flour and toss to combine.
5.  Spray 13 x 9 inch glass or ceramic baking dish with cooking spray.
6.  Arrange peach mixture in baking dish evenly.
7.  In a medium bowl, combine 1 1/2 cups flour, 1/4 teaspoon salt, and baking powder.  Stir well with whisk.
8.  Place 1/4 cup granulated sugar and butter in a medium bowl and beat with a mixer at medium speed until light and fluffy (about two minutes).
9.  Add eggs, one at a time, to flour mixture, beating well after each addition.
10.   Stir in vanilla extract.
11.  Add flour mixture and buttermilk alternately to the butter/egg mixture.  Begin and end with flour mixture, beating until just combined.
12.  Stir in blueberries.
13.  Spread batter evenly over mixture.
14.  Sprinkle with turbinado sugar.
15.  Place baking dish on foil lined baking sheet in case fruit bubbles over.
16.  Bake at 375 degrees for 1 hour or until topping is golden and filling is bubbly.
17.  Enjoy.

Mark's Notes
At the beginning of the year, I bought a Cooking Light Day Calendar with lots of recipes for lots of different stuff.  It's July and this is the first recipe I've had an opportunity to try.  I other recipes piled up in my collection of recipes I still would like to try.  Reading over this recipe, my first question was what in the world is turbinado sugar.  This is my first time using turbinado sugar.  I did some research on the Internet and it is just a sugar that is less processed than white or brown sugar (some sites claimed it was healthier - I'll need to do more research on that one).

Here is a link to the Cooking Light Day-to-Day 2014 Calendar via Barnes and Nobles.  It's going on my Christmas list.

http://www.barnesandnoble.com/listing/2689907419221?r=1&cm_mmca2=pla&cm_mmc=GooglePLA-_-Book_5To14-_-Q000000633-_-2689907419221

Purple Monstrosity

Purple Monstrosity

Ingredients:
2 Bananas
1/2 cup Blueberries
1 cup Orange Juice
1 Tablespoon Honey
1 Teaspoon Vanilla Extract

Instructions:
1.  Peel and chop bananas
2.  Combine all ingredients in blender
3.  Puree in blender
4.  Enjoy

Mark's Notes:
Last summer, Abby took a "Kids in the Kitchen" class at MSU's Kellogg Center.  This is a recipe from that class.  It's basically a fruit smoothie.  It's called Purple Monstrosity because it turns out quite purple.

Cook's Country Texas-Style Blueberry Cobbler

Texas Style Blueberry Cobbler

Ingredients:

4 tablespoons unsalted butter cut into 4 pieces AND

8 tablespoons unsalted butter melted and cooled

1 1/2 cups sugar (1/4 sugar for lemon zest mix and 1 1/4 sugar for dry ingredient mix).

1 1/2 teaspoons grated lemon zest

3 cups (15 oz) blueberries

1 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

3/4 teaspoon salt

1 1/2 cups milk

1.  Preheat oven to 350 degrees

2.  Place the 4 tablespoons of cut-up butter in 13x9 baking dish.

3.  Transfer to oven and heat until butter is melted (8-10 minutes)

4.  Pulse 1/4 cup sugar and the lemon zest in food processor until combined - about 5 pulses.  Set aside.

5.  In a large bowl, mix blueberries and just 1 tablespoon of the lemon-sugar together.  Mash with a potato masher until blueberries are coarsely mashed.  Set aside until step 10.

6.  In a separate large bowl, combine flour, 1 1/4 cup sugar, baking powder, and salt.

7.  Add milk and 8 tablespoons cooled butter to the flour/sugar mix. Whisk until smooth.  

8.  Remove baking dish from oven and transfer to a wire rack.

9.  Pour sugar/flour/mil/butter batter into baking dish.

10.  Dollop mashed blueberries over the batter.

11.  Sprinkle the remaining lemon sugar over the blueberries/batter.

12.  Bake until edges are golden brown - 45 to 50 minutes - rotate pan half way through.

13.  Let cool for 30 minutes.

14.  Best if served warm.

15.  Enjoy!!

Mark's Notes:

This is a recipe I got from the Cook's Country Facebook feed.  I saw it, it looked really good, and so I made it.  I did make one mistake - in step 6 when I was to add the 1 1/4 cup sugar, I added the remainder of the 1/4 cup lemon sugar mix.  Once I realized this, I added the 1 1/4 cup sugar.  The batter didn't get sprinkled with the lemon sugar in step 11, but it still turned out incredibly well.  I'm sure I'll make this again.  Then I'll get it right.

Here is the link to the Cook's Country recipe:

http://www.cookscountry.com/recipes/Texas-Style-Blueberry-Cobbler-Recipe-Cook-s-Country/30914/?social=true&network=fb&extcode=N00KSF100&fb_action_ids=10200543657105206&fb_action_types=og.likes&fb_source=aggregation&fb_aggregation_id=288381481237582

Mother's Day Cheese Omelet

Mother's Day Cheese Omelet:
(serves two)

Ingredients:
4 eggs
1/4 teaspoon salt
1 tablespoon butter
1/3 cup cheddar cheese

Instructions:
1.  Whisk the eggs and salt together.
2.  Melt the butter in a nonstick skillet over medium heat.
3.  Swirl the butter to coat the skillet.
4.  Add the eggs.
5.  Stir gently in a circular motion until slightly thickened 
(about 45 seconds)
6.  Use a rubber spatula to pull the cooked edges of the egg toward the center of the pan.
7.  Tilt the pan so the uncooked egg runs to the cleared edge of the pan.
8.  Repeat until the bottom of the omelet is just set but the top is still runny.
9.  Cover the skillet, reduce to low heat, and cook for 3-4 minutes.
10.  Remove the pan from the heat.
11.  Sprinkle the cheese evenly over the eggs.
12.  Cover and let sit until the cheese partially melts (about 45 seconds).
13.  Slide half the omelet onto a dish, then tilt the skillet so the remainder of the omelet flips over onto itself.
14.  Cut in half and serve. 

(the cook times have been adjusted so the eggs cook a bit longer - we like our eggs a little more well done rather than runny).

Mark's Notes:
I have never made an omelet before!  For Mother's Day, I decided I would make an omelet.  I did a practice omelet Saturday morning.  On Mother's Day, Trisha's mom came over for a Mother's Day breakfast.  It turned out very well.  

Next time I make this, Abby would like a cheese and tomato omelet - an omelet with cheese and little bits of tomatoes.  She likes tomatoes.

This recipe is based on Cook's Illustrated recipe for a Family Sized Cheese Omelet.  I modified the ingredients and cook times to serve two.  

Banana Bread Brownies

Banana Bread Brownies

Ingredients:

Banana Bread Bars:
1 1/2 cup sugar
1 cup sour cream
1/2 cup butter, softened
2 eggs
3 or 4 ripe bananas
2 teaspoons vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chopped walnuts (optional)

Brown Butter Frosting:
1/2 cup butter 
(Mark recommends cutting this in half to 1/4 cup butter)
4 cups powdered sugar 
(Mark recommends cutting this in half to 2 cups powdered sugar)
1 1/2 teaspoon vanilla extract 
(Mark recommends using 1 teaspoon vanilla extract)
3 tablespoons milk 
(Mark recommends still using 3 tablespoons milk)
1 banana cut into slices (optional)
(Mark highly recommends adding the optional banana slices).


Instructions:
For the Banana Bread Bars:
1.  Heat oven to 375 degrees
2.  Grease and flour 15x10 jelly roll pan
3.  In a large bowl, beat together sugar, sour cream, butter, and eggs until creamy
4.  Blend in bananas and vanilla extract
5.  Add flour, baking soda, and salt
6.  Blend for 1 minute
7.  If using walnuts, stir in walnuts (optional)
8.  Spread batter evenly into pan
9.  Bake 20 to 25 minutes or until golden brown

For the Brown Butter Frosting:
1.  Heat butter in a large saucepan over medium heat until boiling.
2.  Let the butter turn a delicate brown and remove from heat.
3.  Add powdered sugar, vanilla extract, and milk.s 
4.  Whisk together until smooth - it should be thicker than a glaze but thinner than frosting.
5.  Using a spatula, spread the brown butter frosting over the banana bread bars while the bars are still warm - it is easier to spread the frosting on while the bars are still warm.
6.  Spread the thin banana slices evenly on top of the frosting. (optional)
7.  Enjoy!!

Marks' Notes - 
This is a recipe Trish sent me that she wanted me to try.  I made two mistakes in the making of this batch.  Instead of using 1/2 cup butter for the banana bread bars, I only used 1/4 cup thinking that for some reason the recipe required only a 1/4 cup.  The other mistake I made is that I used 2 tablespoons vanilla extract rather than 2 teaspoons.  Both mistakes are somewhat inconsequential.

This recipe turned out extremely extremely rich.  In my opinion, slightly too rich. After the first time I made it, it was way too rich. The second time I made this, I cut the butter and the powdered sugar in half.  It turned out well.  There was enough of the frosting to spread around.  Then I cut up another banana into slices and placed those on top of the frosting.

Herb Crusted Salmon

Herb-Crusted Salmon by Cook's Illustrated

Ingredients:

Salt and Pepper

4 (6-8 ounce) skin-on salmon fillets

2 tablespoons unsalted butter

1/2 cup panko bread crumbs (or 3/4 cup - see Mark's Updates)

2 tablespoons beaten egg

2 teaspoons minced fresh thyme (or 1/2 to 3/4 teaspoons dry)

1/4 cup chopped fresh tarragon (or 4 teaspoons dry)

1 tablespoon whole-grain mustard

1 1/2 teaspoons mayonnaise (or 2-3 teaspoons - see Mark's Updates)

Lemon Wedges

Basil or Dill can be substituted for the Tarragon.

The recipe calls for fresh tarragon and fresh thyme.

To convert from fresh herbs to dry, the general rule that I've found online in 1 tablespoon fresh  = 1 teaspoon dry.

1.  Pre-heat oven to 325 degrees.

2.  Dissolve 5 tablespoons salt in 2 quarts of water.

3.  Submerge salmon in brine for 15 minutes.

4.  After 15 minutes, remove salmon from brine, pat dry, and set aside.

5.  Melt butter in 10-inch skillet over medium heat.

6.  Add panko bread crumbs, 1/8 teaspoon salt, and season with pepper.

7.  Stir frequently until panko mix is golden brown - 4 to 5 minutes.

8.  Transfer panko mix to bowl and cool completely.
9.  While panko mix is cooling, in a second bowl, stir together the tarragon, mustard, and mayo.

10.  Once panko mix is cooled, stir in egg and thyme into panko mix until thoroughly combined.

11.  Set a wire rack in a rimmed baking sheet and cover with foil.

12.  Spray foil with vegetable oil spray.

13.  Using a spoon (or butter knife), spread the tarragon mix over the salmon.

14.  Sprinkle the panko mix over the tarragon mix.

15.  Press panko mix down with fingers to adhere.

16.  Place salmon in pre-heated oven.

17.  Cook for 18-25 minutes or until salmon fillets reach a temperature of 125 degrees.

18.  Transfer salmon fillets to serving platter and let sit for 5 minutes.

19.  Serve salmon fillets with lemon wedges.

20.  Enjoy.

Mark's Notes:

This is a recipe from Cook's Illustrated.  Please note that the conversions to dry herbs - I added those myself from some online research and did not come from the original recipe.

The first time I made this, I went to the store and bought fresh thyme and fresh tarragon.  I had to look up online how to prepare fresh herbs as I have never cooked with fresh herbs before.  I learned you peel the leaves off and chop those up.  You don't use the stems.  So, that was new for me.  Also quite tedious.  The first time Trish and I ate it, I didn't quite cut the herbs up fine enough and several bites were quite potent.  

Given the tedious time consuming nature of cooking with fresh herbs, I made this a second time and went through the trouble of looking up online conversions for fresh herbs to dry herbs.  It is generally 1 tablespoon fresh = 1 teaspoon dry.  It turned out just as well.  Also, in the second recipe with dry herbs, I used dill instead of tarragon.  Trish liked both versions very much.

If I have the time and if I'm in the mood, I'll cook with the fresh herbs; otherwise, I'm okay using the dry herbs.

Here is a link to the Cook's Illustrated video of how to prepare this.  It is free for 4 months:

http://www.cooksillustrated.com/june13

Mark's Updates 9-17-13
After making this quite a few times, it didn't seem the panko crumb mix was quite enough to cover the four 7 ounce salmon fillets I had. So, I increased the amount of panko bread crumb to 3/4 cup.  I also increased the amount of butter to 3 tablespoons  - 1 tablespoon of butter for every 1/4 cup panko bread crumb.  I also increased the amount of mayo used to 2 to 3 tablespoons.  Then use a butter knife to spread the tarragon-mustard-mayo mix.

Mexican Chocolate Fudge

Mexican Chocolate Fudge

Ingredients:
2 cups miniature marshmallows
1 1/2 cups semi-sweet chocolate chips
2 tablespoons butter
2/3 cup evaporated milk
1 2/3 cups granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1 teaspoon vanilla extract
1 disc (3.1 ounces) Mexican chocolate, finely chopped
(this can be found under the names Ibarra and Abuelita)

Instructions:
1.  Prepare an 8x8 baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2.  Combine the marshmallows and chocolate chips in a small bowl and set aside.
3.  Place the butter, milk, sugar, cinnamon, cayenne and salt in a medium saucepan over medium-high heat.
4.  Stir until sugar dissolves.
5.  Bring the mixture to a boil.  Continue to let candy boil, stir constantly for five minutes.
6.  Remove from heat.
7.  Stir in the marshmallows/chocolate chips and vanilla.
8.  Mix until well-combined.
9.  Pour into the prepared pan and smooth the top.
10.  While fudge is still wet, sprinkle the Mexican chocolate on top.
11.  Place in refrigerator to set the fudge.
12.  Once set, cut into 1-inch squares to serve.
13.  Enjoy!  Here is a picture of how it turned out.

Mark's Story:
Abby's school was having an international food day.  Trish found this recipe for Mexican Chocolate Fudge online and wanted me to try it.  I made two batches.  The first batch, I forgot the vanilla, and I didn't have the pan ready and sprayed with cooking oil when the fudge was all mixed together.  I also didn't have the Mexican candy chopped up beforehand.  It turned out well enough but a little on the dry side as it sat in the saucepan a little longer than it should have.  So, the second batch, the pan was ready, and the Mexican chocolate was prepared and finely chopped.  Trish helped me out a lot with that part. 

Mark's Notes:
1.  For the marshmallows, we measured out two cups.  We didn't do it by weight.  That would have been a lot of marshmallows.
2.  The Mexican Chocolate - Trish found the brand name 'Abuelita' by Nestle.  It is technically labeled as a hot chocolate drink tablets, but it can also be used for this type of fudge recipe.
3.  According to the recipe instructions, "The Mexican Chocolate differs from regular chocolate in that it is grainy, with a noticeable crunch from undissolved granulated sugar crystals and it often includes spices like cinnamon."
4.  If you are unable to find the Mexican Chocolate, it can be omitted, but do not substitute other types of chocolate for the topping.

The original recipe can be found at the following website:
http://candy.about.com/od/fudgecandyrecipes/r/mexchoc_fudge.htm

Cinnamon Raisin French Toast by Panera Bread

Cinnamon Raisin French Toast by Panera Bread

Ingredients:
8 slices 1/2" thick Panera Cinnamon Raisin Bread
4 tablespoons butter
3/4 cup milk
1/2 cup heavy cream
1 tablespoon honey
1/2 teaspoon vanilla extract
1/2 teaspoon salt

Instruction:
For the French Toast Custard
1.  Combine milk, heavy cream, eggs, honey, vanilla extract, and salt using a hand whisk.  This custard can be made well  in advance.  Give a brisk stir before making the toast.
2.  Transfer the custard to a casserole or open shallow dish for dipping.
3.  Dip one slice into the custard and turn over after about 15 seconds.  Transfer the slice while dipping another slice into the custard.
4.  Place a large skillet on medium fire.  Allow the pan to heat thoroughly before pouring 1 tablespoon of the melted butter into the pan.
5.  Place two slices carefully into the skillet and cook on each side until golden brown or about 2 minutes.
6.  Repeat steps 3-5 until all the French toast is cooked.
7.  An optional step is to place each finished French Toast onto a baking sheet in a preheated oven until all are ready to serve.
8.  Enjoy!!

Mark's story - 
Last Sunday, after church, our family went to Panera Bread for lunch.  This has become something of a family tradition.  While I was waiting for Trisha's mocha and my vanilla latte, I just happened to see this recipe on the counter.  I read it over.  It looked good.  I showed the recipe to Trish.  Trish thought it sounded good as well.  So, I bought a loaf of their Cinnamon Raisin Bread.  FYI - their Cinnamon Raisin Bread is delicious just by itself.

Mark's Notes - 
I combine steps 1 and 2 and just mix the custard together in a casserole dish.
The skillet I use can cook 4 pieces of French Toast at a time and so I use 2 tablespoons of butter at a time.
In step 5, depending on how thick the pieces are cut, it may take 2-4 minutes to cook through.
I added Step 8.

Apple - Cranberry Pie by Cook's Illustrated

Ingredients:
2 cups fresh or frozen cranberries
1/4 cup orange juice
1 cup sugar
1/2 teaspoon cinammon
1/2 teaspoon salt
1/4 cup water
1 tablespoon cornstarch
3 1/2 pounds sweet apples (6 to 7, peeled, cored, and cut into 1/4 inch slices
(I use Fuji apples.  Golden Delicious, Jonagold, or Braeburn should work)
2 pie doughs
1 egg white

Instructions:
For the cranberry mix -
1.  Bring cranberries, orange juice, 1/2 cup sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt to boil in medium saucepan over medium-high heat.
2.  Cook, stirring occasionally and pressing berries against side of pot until berries break down and juices have thickened to jamlike consistency.  This will take 10-12 minutes.
3.  Remove from heat, stir in water, and cool to room temperature - about 30 minutes.

For the apple mix -
1.  Mix 1/2 cup sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon salt, and cornstarch in large microwave safe bowl.
2.  Add apple slices.
3.  Toss to combine
4.  Microwave on high for 10-14 minutes and stir every 3 minutes.
5.  Cool to room temperature.

Oven and Pie dough -
1.  Adjust oven rack to lowest position
2.  Place rimmed baking sheet on oven rack
3.  Heat oven to 425 degrees
4.  Roll one pie dough onto a pie plate
5.  Cover pie plate and dough and refrigerate for 30 minutes

Mixing everything together -
1.  Remove pie plate from refrigerator
2.  Pour cranberry mix into pie plate and spread into even layer
3.  Place apple mixture on top of cranberrries, mounding slightly in center.
4.  Cover pie with second pie shell
5.  Remove any overhanging pie dough and flute edges
6.  Brush top of pie shell with egg white
7.  Using sharp knife, cut 4 1 1/2 inch slits in top of dough in cross shape
8.  Place pie on preheated baking sheet
9.  Bake at 425 degrees for 20-25 minutes until top is light golden brown
10.  Reduce oven temperature to 375 degrees and continue to bake for another 25 to 30 minutes or until crust is a deep golden brown
11.  Transfer pie to wire rack to cool at least 2 hours.
12.  Enjoy!!

Mark's Notes -
The first time I made this, I lost a pot.  I was taking care of Miriam and the cranberry sauce burned to the bottom of the pot.  I had to throw that one away and acquire a new one.

For the pie shells, I do not make my own pie shells.  I use Pillsbury Pie Crusts.  Those work wonderfully and save a lot of time. 

This is Trisha's new favorite pie.  Everyone likes it.  It does take awhile to make.  If you can get two people to work on it at the same time so that the cranberry mix and the apple mix are ready to cool at the same time for a half hour, that would be incredibly efficient.  As it is, my cranberry mix cools for a lot longer than a half hour while I prepare the apple mix. 

Next time I make this, I will try a combination of Fuji and Golden Delicious apples.  That should be good.

This is truly a delicious pie and well worth the time and effort.  Enjoy!!