1 1/2 C flour
1/2 tsp. salt
1/2 C shortening
4 to 5 Tbsp. ice water
4 to 6 apples, peeled, cored, and shredded
3/4 C sugar
1/4 C firmly packed brown sugar
1/2 C butter or margarine, melted
2 C water
cream or ice cream (optional)
1. Combine flour and salt in mixing bowl, cut in shortening until mixture resembles coarse meal. Sprinkle ice water evenly over surface; stir with fork until dry ingredients are moistened. Shape into ball, chill one hour.
2. Roll dough out onto a lightly floured surface to a 12-by-8-inch rectangle. Spread apples on top of dough, leaving a 1/2″ margin all the way around. Roll up like a jelly roll, starting on long side. Slice into 1 1/2″ rings. Set aside.
3. Combine sugar, butter, and 2 C water in a 12x8x2 inch pan or a 10×10 inch pan; bake at degrees until mixture is hot and bubbly. Place apple rings in mixture and sprinkle with cinnamon. Bake for 45 minutes. Serve with whipped cream or ice cream, if desired.
1 1/2 C flour
2 tsp. baking powder
1 tsp. salt
3 Tbs. shortening, melted
4 C peeled grated apples
1/4 C sugar
1/2 tsp. cinnamon
1/4 C chopped nuts (optional)
1. Preheat oven to 450 degrees.
2. Sift together flour, baking powder, and salt; cut in shortening until crumbly. Add milk to make soft dough (start with lesser amount and add more if necessary).
3. Turn out onto lightly floured table; knead gently for 30 seconds. Roll out into 13″ circle. Fit into a pizza pan or place on an ungreased baking sheet. Flute edge; brush dough with melted butter.
4. Evenly spread apples onto dough. Combine sugar, cinnamon, and nuts. Sprinkle evenly over apples.
5. Bake for 20 – 25 minutes, until edge of pizza is golden brown and apples are tender.
note; may use thinly sliced apples instead of grated.
2 C all-purpose flour
1 Tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ginger
1/4 tsp. salt
1 C packed light brown sugar
8 Tbsp. unsalted butter, softened
2 large eggs, at room temperature
1/2 C applesauce
1 tsp. grated lemon zest
2 tart cooking apples, peeled, cored, and diced medium sized (2 C)
1/2 C raisins (optional – may substitute dried cranberries)
1. Preheat oven to 325 degrees. Lightly grease an 8″ pan.
2. Whisk flour, baking powder, spices, and salt together in a large bowl and set aside.
3. In a large bowl, beat together brown sugar and butter together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in eggs, one at a time, until incorporated. Scraping down the the sides and beaters as needed. Beat in applesauce and lemon zest.
4. Whisk the flour mixture into the egg mixture until no streaks of flour remain. Stir in apples and raisins.
5. Pour batter into prepared pan and smooth top. Sprinkle with cinnamon/sugar mixture. Bake for 50 minutes (rotate pan half way through baking time) or until toothpick entered in the center comes out clean.
6. Let cake cool in pan on wire rack, about 2 hours, before serving.
12 Graham crackers. broken
2 Tbsp. sugar
6 Tbsp. unsalted butter, melted
2/3 C sugar
1/4 tsp. salt
1/4 C cornstarch
2 1/2 C cold milk
4 large egg yolks
1 tsp. vanilla
1/4 tsp. nutmeg
1 Tbsp. unsalted butter
1. Preheat oven to 350 degrees.
2. In a food processor blend graham crackers and sugar until finely ground. Add butter and pulse until combined. Reserve 1/4 C of mixture for topping. Press remaining mixture into bottom and sides of a 9″ pie pan. Bake until lightly browned, about 7 minutes. Cool while preparing filling.
3. In a 3-qt. saucepan, whisk together sugar, salt, and cornstarch. Add milk and egg yolks and whisk to combine. Heat mixture over medium heat, whisking constantly until mixture begins to bubble and cook 1 minute more. Remove from heat and stir in vanilla, nutmeg and butter; place over an ice bath to cool slightly before pouring into baked crust.
4. Cover with plastic wrap and refrigerate until firm, 5 hours or overnight. Sprinkle with reserved graham cracker crumbs. Serve with cold berries.
3 pounds red potatoes, cleaned and cut into chunks
water for cooking
3/4 tsp. salt (add to water)
1 C low-fat sour cream
1/2 C mayonnaise or salad dressing
2 tsp. Dijon mustard
1 tsp. white vinegar
4 hard-cooked eggs, finely chopped
1/2 C chopped dill pickle
3 celery ribs, chopped
2 green onion, chopped
1 dash hot sauce
1 Tbsp. dried dill weed or 1/4 C fresh snipped dill weed
1/4 tsp. garlic powder
1/2 tsp. onion powder
salt and pepper to taste
1. Place the potatoes in a pot with enough water to cover, add salt. Bring to boil, and cook for about 10 minutes or until easily pierced with a fork. Drain and transfer to a large bowl to cool.
2. In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion powder, salt, and pepper. Pour over the potatoes and gently toss to coat. Chill at least 3 hours in refrigerator before serving.
1 single crust pie pastry
1 Tbsp. raw sugar or coarse sugar
1/2 tsp. plus 1/4 tsp. cinnamon, divided
2 tsp. butter, melted
1/2 C brown sugar
1/4 C butter
3 Tbsp. water
2 Tbsp. light corn syrup
1/2 tsp. plus 1 tsp. vanilla, divided
1/4 C butter
1/2 C sugar
1/4 C powdered sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cream of tartar
1/2 C milk
1 1/4 C flour
1. Preheat oven to 350 degrees. Prepare pastry and line a 9″ pie plate. In a bowl combine raw sugar and 1/2 tsp. cinnamon. Brush melted butter over crust. Sprinkle with 1 tsp. of cinnamon mixture. Set aside.
2. For syrup, in saucepan combine brown sugar, 1/4 C butter, the water, corn syrup, and 1/4 tsp. cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat. Sir in 1/2 tsp. vanilla. Set aside.
3. In a mixing bowl, beat 1/4 C softened butter with electric mixer on medium speed for 30 seconds. Beat in sugar, powdered sugar, baking powder, salt, and cream of tartar until well combined. Beat in egg and 1 tsp. vanilla. Gradually beat in milk until combined. Beat in flour. spread evenly in crust-lined pie plate.
4. Slowly pour the syrup over the filling in pie plate. Sprinkle with remaining cinnamon sugar mixture. Cover edges if pie with foil.
5. Bake pie 25 minutes; carefully remove foil. Bake about 20 minutes more or until top is puffed and golden brown and a toothpick inserted near the center comes out clean.
6. Cool 30 minutes on a wire rack. Serve warm. Makes 10 servings
5 large egg yolks
6 Tbsp. sugar
3 Tbsp. cornstarch
1/4 tsp. salt
2 C whole milk
1 tsp. pure vanilla
7 oz. bittersweet chocolate, melted
2 1/2 Tbsp. unsalted butter, room temperature, cut into cubes
1 graham cracker crust, prebaked
For the marshmallow topping
6 large egg whites
1/2 tsp. cream of tartar
1 1/2 C sugar
1 tsp. pure vanilla
To make the filling;
1. Whisk egg yolks, sugar, cornstarch, and salt together in a heatproof bowl until thick and pale in color. Set aside
2. In a medium saucepan, bring the milk to a gentle boil. Whisk about half of the hot milk into the egg yolks to temper them, so they won’t curdle, then continuing to whisk, add the rest of the milk in a steady stream.
3. Set the bowl over a medium saucepan of simmering water (do not let the bottom the bowl touch the water) and cook the egg-milk mixture, whisking constantly, until thick and glossy, 5 to 7 minutes.
4. Remov0e the bowl from the heat and whisk in the vanilla and melted chocolate until well blended. Let the filling mixture sit for 2 minutes to cool slightly, then whisk in the butter until the custard is smooth and silky. Place a piece of plastic wrap directly on top of the chocolate filling so that a skin does not form and let cool for 30 minutes, or until it reaches room temperature.
5. When the filling has cooled, pour it into the prepared crust. Cover the pie with plastic wrap and place in the refrigerator to chill for at least 3 hours, or overnight.
To make the marshmallow topping;
6. Put the egg whites, cream of tartar, and sugar in a large heatproof bowl, set the bowl over a medium saucepan of simmering water (do not let the bottom of bowl touch the water), and whisk constantly until the sugar is completely dissolved and the egg whites are warm to the touch, 3-4 minutes. The mixture will appear pale and opaque. Rub a little of the mixture between your fingers to make sure the sugar is completely dissolved.
7. With a mixer, starting on low speed, add vanilla and whip the egg whites, gradually increasing the speed to high, until the marshmallow topping is glossy and forms stiff peaks. 5 – 7 minutes.
8. Fill a pastry bag with a large plain tip with the marshmallow topping and pipe it over the entire surface of the pie make sure it touches the crust all around, then loosely pile the rest of the marshmallow topping on top and use a spatula to spread in big swirls. Toast the topping lightly with a kitchen blowtorch, if desired.
1 Tbsp. olive oil
6 oz. peeled fresh horseradish, chopped
2 medium white onions, chopped
3 Tbsp. minced jalapeno pepper
3 Tbsp. minced garlic
1 tsp. coarse ground pepper
2 C water
4 C distilled white vinegar
1 C molasses
2 C dark corn syrup
1 oz. chopped anchovy fillets, drained
12 whole cloves
1 Tbsp. salt
1 lemon, peeled
1. In a medium saucepan, heat oil over medium heat and add horseradish, onions, pepper, and garlic. Sauté until translucent, 5 to 8 minutes.
2. Add all other ingredients. bring to a boil.
3. Turn down heat and simmer for 1 hour.
4. Strain through a double thickness of cheesecloth and store. If you have a wooden cask to store in, that would be great.
5. This is best if allowed to mature for about a month before using.
1 C Miracle Whip
1 C sugar
pinch of salt
2 tsp. soda
2 C flour
2 C mash bananas
3/4 C hot water
1. Preheat oven to 350 degrees. Grease a loaf pan.
2. Mix Miracle Whip and sugar. Set aside.
3. In a separate bowl, whisk together salt, soda and flour.
4. Beat flour mixture into Miracle Whip mixture. Add mashed bananas, vanilla and hot water.
5. Pour into prepared pan and bake for 1 hour.
App & Osborne Family Cookbook 2004
1 pkg. Duncan Hines Devils Food Cake mix
1 stick butter, melted
3/4 C creamy peanut butter
1 (7.75 oz,) jar marshmallow crea1m
1. Preheat oven to 350 degrees
2. Combine butter and cake mix (let butter cool first, this is very important). Reserve 1 1/2 C of this for topping.
3. Pat remaining mixture into an ungreased 9×13 pan
4. Combine peanut butter and marshmallow cream and spread evenly of crumb mixture. Crumble the reserved mixture over the top of peanut butter/marshmallow cream.
5. Bake for 20 for minutes, Cool and serve.