Patrick Hammer is surprised by a spider during weather
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"What's the Deal? With Kevin O'Neil"
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While backstage covering The Lion King, 2 On Your Side's Stephanie Barnes got into the character of Rafiki. Buyi Zama, the actress who plays Rafiki, even taught her how to speak like the character. Well, Zama tried.
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News coverage of road conditions following the Blizzard of 77 in Buffalo, NY (WGRZ File)
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Darien Lake ride passes inspection after people were hurt
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Should Marijuana Be Legalized In New York For Revenue?
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Getting Answers: North Tonawanda High School Beating
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Law enforcement officials discuss arrest in Mandy Steingasser murder
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Lancaster, NY- 2 On Your Side's chef-turned-reporter Joshua Robinson tackles Apple Pie for the final #TrickMyDish of 2017, with help from Mike Peron of Lancaster. Check out Mike’s recipe, along with Joshua’s “tricks” so you can try the recipe yourself: Classic Apple Pie: -6 cups Granny Smith apple, thinly sliced -3/4 cup sugar -2 tablespoons all-purpose flour -3/4 teaspoon ground cinnamon -1/4 teaspoon salt -1/8 teaspoon ground nutmeg -1 tablespoon lemon juice -1 box Pillsbury refrigerated pie crusts ----------------------------------------- “Tricked” Apple Pie: Filling -6 cups Granny Smith apple, cubed -3/4 cup sugar -2 tablespoons all-purpose flour -3/4 teaspoon ground cinnamon -1/4 teaspoon salt -1/8 teaspoon ground nutmeg -1 tablespoon lemon juice Pâte Sucrée Crust -1 lb unsalted butter -8 oz granulated sugar -3 large egg yolks -1 large egg -1 ½ lb cake flour (AP flour will do as well) 1. Crust: Mix softened butter for with sugar until smooth. 2. Blend eggs/yolks into butter mixture one at a time, thoroughly mixing each one at a time. 3. Blend in flour slowly until completely mixed; should feel similar to very soft clay. 4. Spread dough out thin over plastic wrapping, and put in refrigerator to cool; recommended cooling overnight, dough needs to harden. 5. Preheat oven to 350 degrees when ready to bake. 6. Filling: Dice apples into quarter-inch cubes. 7. Mix thoroughly with sugar, flour, cinnamon, salt, nutmeg, and lemon juice. 8. Remove dough from refrigerator and line the bottom of a pie tin, tart shell, or other similar cooking dish; don’t make dough too thin, should not be translucent. 9. Pour apples onto prepared dough; you may leave apples uncovered, or add a topping of your choice (crumbles, more pate sucree dough, etc). 10. Bake for 45-60 minutes. 11. Let sit or cool for at least 30-40 minutes, until filling has thickened. 12. Serve with vanilla ice cream, or for more adventurous food-fans, a slice of sharp cheddar cheese.
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