Happy Holidays Ya'll

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The holidays are here. It is time to reflect on the past year, and be thankful for all that God has blessed in our lives: our family, our friends, and ourselves. My past newsletters have always been about eating healthy, staying fit, and taking care of our legs by wearing our compression stockings and support socks. It is important this time of year when we tend to indulge that we continue to eat healthy and exercise as much as possible. When it is time to indulge; do not buy store made pies and desserts. They are loaded with preservatives, artificial ingredients, and do not taste as good as homemade. My recipes that follow are some of the easiest and most delicious home-style desserts I have created. I strongly feel that with commitment to good nutrition and exercise, as long as your health permits, it is good for the soul to indulge in some delicious holiday desserts. However, it should be noted these are not the healthy recipes you are used to getting from me. These have all the fat and calories of the traditional holiday desserts. I wish you all the happiest of holidays and the best of eating.

Chef Brent

Pie Dough

40 oz All-purpose flour

1 tsp Salt

11 oz Margarine (cold and diced)

10 oz Crisco (cold)

1½ cup Ice Water

A kitchen-aid or other type of stand mixer will work best, but you may also mix by hand. First, mix dry ingredients, Second, add the margarine and Crisco. Mix until crumbly looking. Next add the water all at once. Mix until dough comes together. Do not over mix! Portion the dough out at 10.5 ounces, wrap in plastic wrap, and chill in the refrigerator. These will keep for a week in the refrigerator, or frozen for use at a later date.

Yield is 7

Bourbon-Walnut Apple Pie

12 Granny Smith Apples

1 ½ Cup Brown Sugar

2 tsp. Cinnamon

3 Tbsp. Cornstarch

¼ Cup Bourbon

2 Tbsp Butter

1 Cup Walnuts (optional)

2 Pre-made Pie Doughs

¼ Cup Cinnamon Sugar

Core, peel and slice apples.

Mix apples, brown sugar, cinnamon, cornstarch. Cook in butter on stove top until just softening.

Remove from heat and add bourbon.

Cool apples put one rolled pie dough into a 10 inch pie pan. Put in filling. Cover with second pie dough. Crimp edges and egg wash crust, make slits in top for vents, top with cinnamon sugar.

Bake at 350°F for one hour and test apples for doneness (may take up to one hour and 30 minutes). Yield one pie.

Kentucky Bourbon Pecan Pie from Chef Brent

 

Kentucky Bourbon Pecan Pie

2 Pie Shells
9 Eggs
2 cups Brown Sugar
2 Tbsp Vanilla Extract
2/3 Cup Butter, melted
2 oz Bourbon
1 ½ Corn Syrup
1 Cup Pancake Syrup
1 tsp Salt
6 cups Pecans

Mix all ingredients together except for pecans.

Roll out pie shells and place into two 10 inch pie pans.

Divide the pecans between the 2 shells, and pour liquid over pecans.

Bake for 55 minutes at 350°F.

Remove the pies from oven when they are firm with just a little wobble to the filling.

Yield 2 pies

If you have any questions concerning these recipes or any other recipes please email ChefBrent@SupportHoseStore.com

If you would like to leave a comment or have any requests please click here and scroll to the bottom of Brent’s blog entry to log in. Remember, being compliant with wearing your Jobst, Mediven, Sigvaris, or Juzo compression stockings and support hose is the key to keeping your legs and body healthy. Thank you for shopping with Support Hose Store.

A note from Vanda’s Desk,

Rod and I have both sampled these pies which Brent has shared his recipes with you and they are, to say the least, fantastic! Rod and I have never been Pecan Pie fans, but these are really great! To some of you the weight measurements on the pie crust recipe may seem strange, but this is really the only way to measure flour accurately.   —  Vanda

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Remember Stockings make great gifts or stocking stuffers

SensiFoot Special – Buy 3 get 1 Free

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Please Note Prices will increase up to 5% beginning Jan 2010

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Vanda and Rod
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