Mock Apple Pie
Ingredients & Directions 2 ea Unbaked pie crusts 4 c Water 1 1/2 c Sugar 4 ts Cream of tartar 40 ea Ritz Crackers 2 tb Butter 1 ts Cinnamon 1/4 ts Nutmeg 1 x Juice and grated rind of 1 l Make your favorite pie crust (top and bottom).Boil water,sugar and cream of tartar.Add whole crackers,1 at a time.Boil 2 minutes.Add remaining ingredients.Cool.Pour into prepared pie shell.Cover with top crust.Slit top for steam vents.Bake @ 425 degrees for 10 minutes.Reduce heat to 350 degrees.Continue to bake 20 to 25 minutes or until golden brown.Remove from oven. Cool.Makes 1 pie. Yields 8 Servings
Melt-in-your-mouth-blueberry-cake
Ingredients & Directions 2 Eggs — separated 1 c Sugar 1/2 c Margarine — softened 1/4 ts Salt 1 ts Vanilla 1 1/2 c Flour — sifted 1 tb Flour — to coat berries 1 ts Baking powder 1/3 c Milk 1 1/2 c Fresh blueberries Cinnamon sugar — for Topping Preheat oven to 350^. Beat egg whites until stiff. Beat in 1/4 cup of sugar. In another bowl, cream margarine; add salt, vanilla, and remaining sugar gradually. Add egg yolks and beat until creamy. Sift flour with baking powder. Add alternately to creamed mixture with milk. Fold in beaten egg whites. Coat the blueberries with 1 tablespoon of flour and then fold into mixture. Turn into 8×8 inch pan. Sprinkle cinnamon sugar on top. Bake in 350^ oven for 50 minutes. Cool on rack. Wrap any leftovers and store in refrigerator. May be frozen. Yields 8 Servings
Caramel Apple Pecan Pie
Ingredients & Directions Pastry for 2-crust 9″ pie 4 McIntosh apples; peeled/ -cored/thin sliced (1 lb) 1/2 c Pecans; chopped 1/4 c Sugar 1/4 lb Caramels; coarse chopped 2 tb Flour 1/4 c Milk Milk; for top Sugar; for top 1. Preheat oven to 375 degrees. Ease 1 round of pastry into a 9-inch pan. 2. In a large bowl, toss together apples, pecans, sugar, caramels, flour and milk. Spoon mixture into pie shell. 3. Top with the remaining pastry. Fold the edge of the top pastry under the bottom pastry. Pinch together and flute the edge with a fork. Cut several slits in the top so the steam can escape during baking. Brush top with milk and sprinkle with sugar. 4. Bake until crust is golden brown, about 45 minutes. Pie is best served slightly warm. Yields 8 Servings
Soft Sugar Cookies
Ingredients & Directions 2 c Unbleached Flour; Sifted 1 c Granulated Sugar 1/2 ts Baking Soda 1 lg Egg Yolk 1/2 ts Salt 1/2 c Buttermilk Or Sour Milk 1/4 c Shortening 1/2 ts Vanilla Extract 1/4 c Butter Or Margarine 1 lg Egg White Preheat the oven to 375 Degrees F. Sift the flour, soda, and salt together, and set aside. Work the shortening and butter together, with a spoon, until fluffy and creamy. Add the sugar slowly, continuing to work until light. Then add the egg yolk and beat until light and fluffy. Add the flour mixture alternately with the buttermilk, beating well after each addition. Stir in the vanilla and then gently fold in the stiffly beaten egg white. Drop by rounded Tablespoonfuls 3 inches apart on a greased cookie sheet. Flatten with a spatula to 1/2-inch thickness. Bake in the preheated over for 20 minutes or until done. Makes 18 3-inch cookies. Yields 6 servings
Salt Rising Bread (tk)
Ingredients & Directions ———————–MATERIALS FOR THE YEAST———————– 1 c Hot water 1/2 ts Salt 1/2 tb White cornmeal (heaping) 5 tb Sifted flour (heaping) ———————–MATERIALS FOR THE BREAD———————– 5 c Flour 1/2 tb Lard (heaping) 1/4 ts Salt 1 c Milk, warm For the Yeast: Cool water sufficiently to bear your finger in it, then add salt, corn meal and lastly flour. Beat until smooth,, then sprinkle flour over the top of the mixture. Cover and let stand for 5 hours in a warm place. By that time the clear water should have risen to top of the mixture. Drain off the water and beat the mixture thoroughly. Set aside for another hour, at the end of such time the mixture should be light and frothy. It is now ready to use. For the Bread: Sift flour in mixing bowl, add salt, and with your fingers mix in the lard. Make a well in the center of the flour, pour in the yeast preparation and then the milk. Stir with spoon until stiff. Turn out on board and knead until smooth. Place in buttered baking pans and let rise until full. Bake 45 minutes. Yields 2 Loaves
Punch Bowl Cake/easy
Ingredients & Directions 1 Yellow or angel food cake -mix; prepare, chunk Strawberries, bananas, etc Instant pudding, prepare 1 Cool whip Place cake in a punch bowl, layer fruit, pudding and cool whip. Repeat layers. Yields 1 Servings
Stuffed Mushrooms (bread Crumbs)***
Ingredients & Directions – G. Granaroli XBRG76A 1 c Bread crumbs- for every cup -use these measurements 2 tb Fresh chopped parsley 1/2 ts Dried oregano 1 tb Chopped garlic or more -to taste 1/4 c Grated Italian cheese 1/4 ts Salt 1/8 ts Pepper 1/4 c Olive oil Mushrooms- get the largest ones available. Take the stems off gently. Soak in warm water with the juice of 1/2 lemon for 10 min. (the warm water releases any dirt more easily) Reserve the stems for another use. **Filling- Mix all ingredients except mushrooms in a bowl until it makes a sandy consistancy. Place mushrooms on a baking pan (with a lip) Fill each one with a slight mound. Bake at 400 for 15 min. You can prepare a couple of hours in advance. Bake just before serving. This can be made as an appetizer or part of the main dish veggie. Yields 1 Servings
