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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

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Apple Flaunt Foodies! Holiday Desserts!

Category: Desserts  |  Permalink

Published: Friday, December 9, 2011

Cate,

Hello ! Hope you are well and in great holiday spirits!

So sorry it took me a bit to get these recipes off to you! I had so

many unexpected events

take place this past week I'm lucky I had time to breathe. I hope

school of flaunt devotees

will enjoy! I will send more as I pull out my holiday batch of

recipes - Have a flaunt fab day!

Best -

Alayna

Holiday Apple Pie

Preheat oven to 375 F

Pie Crust

Ingredients:

2 cups flour

1/4 tsp fine sea salt

1tsp vanilla

1TBSP light brown sugar

2TBSP sugar

1tsp cinnamon

1/4tsp ginger

1/4 tsp cloves

1/4 tsp nutmeg

10 TBSP ( 2 sticks ) cold butter cut in pieces

6 TBSP ice - water

honey

Combine all dry ingredients . Add butter and either mix with mixer

until a crumbly dough forms or use

forks to cut through the mixture until the same crumbly texture is

reached . Make a well in the center of

your bowl . Add the ice water in the well then gradually knead in the

dough mixture until you have a round

smoothe ball of dough . Seperate into two balls and pat into disc

shapes, then set aside .

Crust Brush :

1 egg

1 / 4 cup milk or cream

Filling :

8 - 10 apples ( I prefer red delicious because they are nice and sweet

but you can use your fab fav or even a mix )

4TBSP sugar

2TBSP light brown sugar

1/4 cup flour

1tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

2TBSP of apple butter

1/2 cup melted butter

1/2 of a lemon

Peel apples and cut into preferred shape either thin slices or dice in

cubes. Sprinkle with juice from the lemon to wake up and

keep apples from browning. Add all of the remaining ingredients and

mix until all apples are well coated. Set aside.

Pie Preparation:

Take one disc of dough at a time. Lightly flour a flat surface and

roll out your dough large enough to fit into a deep baking pie dish

and have dough hanging over the sides. Add the apple mixture. (It's

good if the apples are piled up high because they shrink

during the baking process). Repeat with the second disc of dough and

cover the apples with top pie crust. Cut the extra dough off

around the edges of your pie. Pinch the ends together then either

flute or shape crust edge as you wish. With a sharp knife, make

4 little slithers in the top crust in the shape of a diamond, or

whatever you prefer. Now drizzle the top with honey.

Place in the oven on a baking sheet on center rack. When crust begins to appear slightly

golden, brush with the egg and milk mixture, this helps

prevent the crust from burning and gives it a beautiful golden color ,

with a boost in flavor . When the crust is golden and you can

see the liquid has reached a thick consistency, the pie is done.

Remove from oven and let stand for 5 - 10 minutes. You can serve

this warm with vanilla ice cream or cool with whip cream, or any

topping you desire.

Buon appetito!

Apple Turn-Over's:

Ingredients:

Filling:

3granny Smith apples

orange zest

3TBPS freshly squeezed orange juice

3TBSP sugar

1TBSP flour

1/4 tsp cinnamon

1/8 tsp nutmeg

3TBSP dried cherries

pinch of fine sea salt

Pastry:

You can use a frozen puff pastry

roll out on a lightly floured surface to 12 x12 then cut into squares.

Use an egg and water mixture to egg wash

the edges. Place some of the apple mixture in the center of a square

then cover with another pastry square .

Crimp the edges together and egg wash. Sprinkle with a cinnamon -

sugar mixture. Repeat until all pastry

squares are used. Bake for 20 minutes, until light -golden brown .

Serve warm or cold with your favorite toppings.

Buon Appetito!

Apple - Cinnamon Hot Tottie

1/2 cup spiced rum

1/2 cup cinnamon schnapps

1 cup cider

heat in saucepan, pour into mugs and garnish with a cinnamon stick and

mint leave, serve warm.

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