Old Fashioned Apple Pie
Ingredients & Directions 3 c apple cider : Crust: 1/4 c cold water 2 ts cider vinegar 2 c all-purpose flour 3/4 c cold butter, — cut into : sm pieces : Filling: 3/4 c plus 1 1/3 tablespoon sugar, : divided 1/4 c all-purpose flour 1 ts ground cinnamon 1 ts ground nutmeg 8 lg granny smith apples (about 4 : pounds), : halved, cored and peeled and : cut — into 1/2 inch chun In saucepan, bring cider to boil and reduce to about 1/2 cup. Cool about 20 minutes. Crust: mix together cider and water. In processor, mix together flour and butter. Pulse off and on until coarse crumbs form. With motor running, add water-cider mixture. Process just until dough leaves side of bowl. Gather dough into a ball. Divide in half. Flatten each into a disk & wrap in plastic wrap. Chill about 30-45 minutes. Filling: in bowl, mix together sugar, flour, cinnamon and nutmeg. Add apples to sugar mixture and toss to coat well. Sprinkle reduced apple cider over all and toss to coat well. Preheat oven to 425 degrees F. On lightly floured surface, roll out half of dough to a 12 inch circle. Place in 9 inch pie plate. Spoon apple mixture into pie shell, mounding high in center. Roll remaining dough into 12 inch circle. Place over filling. Press edges together and roll up together to form an even rim. Flute decoratively. Brush top of pastry with water and sprinkle over all with 1 1/2 tablespoons sugar. Cut slits in top of pie for steam to escape. Place pie on baking sheet and bake 30 minutes. Reduce temperature to 350 degrees F and continue to bake 45 minutes or until crust is golden brown and apples are bubbly. (if top crust begins to brown too quickly, cover loosely with a piece of foil.) Cool on wire rack. Serve warm. Yields 4 Servings
Banana Cream Pie 3
Ingredients & Directions 1 Vanilla wafer crumb crust -(see 2/2) 1 1/2 ts Granulated gelatin 1/4 c Cold water 1 1/2 c Hot skim milk 1/4 c Of flour 1/2 c Cold skim milk 2 Eggs beaten Sugar substitute equivalent -to 3 tablespoons sugar 1 1/2 ts Pure vanilla extract 1 lb Firm-ripe bananas Prepare pie crust and chill 2 hours or longer before filling. Soak gelatin in cold water and set aside. Heat 1 1/2 cups of milk in the top of a double boiler over simmering water. In a small bowl combine flour, salt and 1/2 cup of cold milk; mix until smooth and without lumps. Slowly pour i/2 cup of the hot milk into the bowl with the flour mixture; stir to mix well. The slowly pour contents of the bowl back into the pot of hot milk. Cook and stir over simmering water until thick and smooth. Pour mixture slowly on top of beaten eggs, stirring constantly. Return to top of double boiler. Cook and stir over simmering water about 4 minutes; remove from heat. Add gelatin, sweetener and vanilla; mix well to dissolve gelatin. Cool and chill until mixture begins to gel. Peel bananas, slice thin and measure 1 1/2 cups. Arrange 1 cup of sliced bananas in bottom of pie shell, then carefully spoon and pour filling evenly on top. Arrange remaining 1/2 cup sliced bananas on top and garnish with the vanilla crumbs saved when making pie shell. Cover whole pie carefully with plastic wrap. Chill 2-3 hours, until set and firm. To serve, cut into eight equal pieces. 9″pie = 8 servings CHO PRO FAT CAL FIBER SODIUM CHOL (g) (g) (g) – (g) (mg) (mg) :24 5 7 174 0.8 174 79 Food Exchanges per serving 1 fruit exchange plus 1 low-fat milk exchange..you can use unsalted margarine to eliminate salt. Shared by Al Massery alvism@aol.com Shared by Al Yields 8 Sweet ones
Ployes (griddle Cakes)
Ingredients & Directions 1 cup refined buckwheat flour 1 tsp salt 1/2 cup flour, all purpose 1 cup cold water 1 1/2 cups boiling water 1 tsp baking powder Mix together buckwheat flour, salt, all purpose flour and cold water to form thick paste. Add boiling water and mix well. Add baking powder and continue to mix until smooth. Cook in preheated, medium-hot cast iron pan without butter. Cook in same way as pancakes, but do nut turn ployes over; they are cooked when the surface is covered with small bubbles. They are delicious buttered, and also with melasses. Traditional from the Madawaska region of New Brunswick. Yields 8 -10 servin
Brownie Cookie (the Chewy)
Ingredients & Directions 2/3 c Crisco shortening 1 1/2 c Firmly packed light brown -sugar 1 tb Water 1 ts Vanilla 2 Eggs 1 1/2 c All-purpose flour 1/3 c Unsweetened baking cocoa 1/2 ts Salt 2 c Semi-sweet chocolate chips -(12 oz pkg) 1. Heat oven to 375’F. 2. Combine Crisco, light brown sugar, water and vanilla in a large mixing bowl. 3. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture. 4. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed until just blended. 5. Stir in chocolate chips. 6. Drop rounded measuring tablespoonfuls 2″ apart onto ungreased baking sheet. 7. Bake one baking sheet at a time at 375’F. for 7-9 minutes, or until cookies are set. Cookies will appear soft and moist – DO NOT OVERBAKE. 8. Cool on baking sheet 2 minutes. Place sheets of foil on countertop. Remove cookies to foil to cool completely. Yields 3 Dozen
Jelly Top Cookies
Ingredients & Directions 1 c Sugar 1 c Molasses 1 c Lard 2 Egg yolks 1 tb Vinegar 1/2 ts Ginger 1/2 ts Cinnamon 1/4 ts Cloves 1 ts Baking soda 2 tb Water; hot 2 Egg whites Firm jelly; for centers Use 1 level t. soda dissolved in 2 T. hot water. Flour to make a very stiff dough. Roll, cut and dip in egg white, then in granulated sugar. Put firm jelly in center or each cookie. Watch closely as they will burn easily. Note: Combine all ingredients except egg whites. Use additional granulated sugar for dipping. No temperature given, but probably 375 F. Yields 1 Servings
Ida Hyde's Texas Sheet Cake
Ingredients & Directions –CAKE– 2 c Sugar 2 c Flour 1 ts Baking soda 1 c Margarine (2 sticks) 4 ts Cocoa; generous 1 c ;Water 1/2 c Buttermilk 2 Egg; beaten 1 pn Salt FROSTING 1/2 c Margarine 4 ts Cocoa; generous 6 ts Buttermilk 1 lb Sugar, confectioners 1 ts Vanilla 1 c Nuts; chopped, or to taste Cake: In a mixing bowl, mix sugar, flour and soda together. In a saucepan, melt margarine; stir in cocoa and water and bring to a boil. Pour hot mixture over dry ingredients; stir well. Mix in buttermilk, eggs and salt. Pour into a greased jelly roll pan. Bake at 400 degrees F. for about 15 minutes, until top springs back when touched. Frosting: In same saucepan used for cake, melt margarine. Stir in cocoa and buttermilk and bring to a rapid boil. Remove from heat and stir in the sugar and vanilla; blend thoroughly. Stir in nuts. Spread over cake as soon as it comes out of the oven. Be prepared to clean up some drips. If there are kids around, let them clean up the drips ~ this frosting is like fudge! The frosting is so good ~ it’s almost like the cake exists just to give a base to the frosting. Mom cuts the frosting recipe down (about in half) but I like it just the way it is – lots. from Sleepy1@aol.com posted on rec.food.recipes From Yields 24 Servings
Semolina Sesame Bread Abm
Ingredients & Directions ———————-BEST BREAD MACHINE CB EVER———————- 2 ts Yeast 3 c Semolina flour 3 tb Wheat germ 1 1/2 tb Sugar 1/2 tb Salt 3 tb Olive oil 1/3 c Sesame seeds; toasted 1 1/4 c Water; warm Bring all ingredients to room temperature and pour into bakery, in order. Set “baking control” at 10 o’clock. Select “white bread” and push Start. In hot & humid weather, use 1/8 c less water. Semolina flour is the strong, silent type. It has great tear (texture) and character, but a mild flavor that does not announce itself. Its understated nature lets this bread go anywhere with almost anything, alongside an assertive French or Italian sauce, around juicy roast meat, or under ripe cheese. Tested in DAK R2D2. Sylvia’s comments: MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Yields 24 Ounces
