If you've read it in my Blog, then you can find the recipe here. If you have any comments, questions and/or violent reactions, feel free! It's a free country after all.

for all the KOREAN food recipes: please visit Maangchi's Website at


It's very easy to memorize this recipe. If you look at the measurements, it's usually 1 cup or 1 tablespoon. Only the milk is measured in 1 1/2.


1 CUP Flour
1 CUP Cornmeal
1 TBSP Baking Powder
1 TBSP Sugar
1 1/2 CUPS Milk
16-20 mini/cocktail Hotdogs
wooden skewers

1. In a large bowl, put in all the dry ingredients and mix.
2. Stir in the milk slowly and make sure you mix it thoroughly. Batter should be thicker than pancake mix.
3. Prepare your hotdog. You can use mini/cocktail hotdogs or you can use the regular size and then cut it in half.
4. Heat your cooking oil in medium heat. Put in around 2-3 inches of oil. Enough for the corndogs to submerge and float and not touch the bottom of the pan. If it does, the corndogs will burn easily.
5. Cut wooden skewers in half and put in the hotdog. 
6. Dip in the batter. 
7. To see if oil is hot enough, drop a pea size batter in the oil. If it burns right away, it means the oil is too hot, you have to lower the heat. If the pea size batter you put in cooks for more than 10 seconds and floats up, the temperature of the oil is ok and you can start cooking your corndog.
8. To make the dipping sauce, MIX:
     1 TBSP Honey
     3 TBSP Dijon Mustard
...Serve and Enjoy!



Before mixing all the ingredients, you have to make sure that the butter and the vegetable shortening are cold (to make sure you have a flaky pie crust). Having said that, you have to work extra fast when handling the dough, if you think you can't work fast enough, refrigerate the dough for about 15-20 minutes before using. 


  • 2 1/2 Cups All Purpose Flour
  • 1 1/2 Tsp. Salt
  • 1/2 Cup Butter
  • 1/2 Cup Vegetable Shortening (Crisco)
  • 3/4 Cup Ice Cold Water

1. First, Add flour, salt, butter and vegetable shortening in a medium bowl. Using a pastry cutter, mix the ingredients until it reaches a consistency if cornmeal.
2. Slowly add water (by teaspoons). You have to keep an eye on the dough, make sure that you don't add too much water. Just add enough until the dough slowly comes together. If you've added too much water then add more flour.
3. Turn out the mixture to a lightly floured surface and knead ten times.
4. Divide the dough into two even balls. Put separately in zip lock bags or a cling/plastic wrap, refrigerate.
5. Prepare your pie pan. lightly coat with cooking spray or butter.
6. Flour your working surface and your rolling pin to ensure that the dough wont stick.
7. Slightly flatten the dough ball and then roll. Make sure you provide the same pressure when you roll so you will have an even crust. Roll the dough in a 12-inch circle.
8. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
9. Add the filling to the pie.
10. Roll out the second dough on top of the filling and trim the excess.
11. Decorate pie edge however you like.
12. Brush with milk and egg wash. (1 egg: 2 TBSP Milk)

BAKE:  475 F for 10-15 mins. then turn down the temperature to 350 F for 30-45 minutes or until done. 
To make sure that you get the pie thoroughly bakes without burning the crust, you can use a pie shield to put over the crust. 15 minutes before it finishes baking, take the pie shield off.


When I say no-brainer. It practically means no-brainer. I guess another name i can call it would be, Put-in-whatever-you want apple pie. 

4 Apples (Gravenstein/Granny Smith)
2/3 Cups White Sugar (you can adjust it to however you like)
2 TBSP. Butter (Room temperature)
3/4 TSP Cinnamon

Optional: you can add 2/3 Cups Walnuts and/or 2/3 Cups Raisins. Like I said, you can add whatever you like. You can even add a dash of nutmeg and maple syrup to crank it up a bit. Just make sure that the filling is not too liquidy.

1. Wash the apples thoroughly. Cut thinly. (its up to you if you want to peel it or not)
2. Add the remaining ingredients except butter, and mix thoroughly.
3. Put aside or go ahead and fill your pie.

For something special, you can make this instead.

3/4 Cup Maple Syrup
3/4 TSP Cinnamon
1/4 TSP Nutmeg
2 TBSP. Butter
Dash of Maple Extract
6 Apples

1. In a large mixing bowl, Mix all the dry ingredients together with the maple syrup.
2. Put in the apples and mix.
3. Put in a dash of Maple extract and mix.

Copyright © 2009 F.U.D.G.E. All rights reserved. Theme by Laptop Geek. | Bloggerized by FalconHive.