(Currently they are in alphabetical order, along with a picture for easy referral.)
1. 
April’s Apple Pie Recipe
2 9inch pie crusts (unbaked)
5-7 apples (depending on size)
1 cup sugar
4-5 teaspoons cinnamon
1-2 tablespoons flour
Preheat oven to 375 degrees.
Peel and slice apples into nice size pieces. (For new bakers – do not use the cores. J) Place in large bowl. Add cinnamon and sugar. Mix well until all apples are coated. Taste the apples; if the mixture is sweet enough, it’s done. If you prefer it sweeter add more sugar and/or cinnamon, depending on your preference. Add the flour to keep filling from becoming too runny. Let apple mixture sit for 5-10 minutes. If it looks too syrupy, add more flour. Mix well.
Place apples in bottom pie crust. Try to arrange apples as flat as possible so the filling is full. Place other pie crust on top of the apples carefully. Press edges together between your fingers to seal them. Make indentations along the edges to make it look pretty – you can use your fingers or fork tines. Make a few small cuts into top crust with a knife to release the steam.
Cook at 375 degrees for approximately 40 minutes. Watch to ensure your pie crust doesn't burn. Let cool and enjoy. (For easier clean-up, I place my pie on a cookie sheet lined with aluminum foil. This is just in case the juices build up and over flow.)
Simple Pie Crust Recipe
3 cups all-purpose flour
1/2 teaspoon fine salt
2 teaspoons granulated sugar
2 sticks of cold unsalted butter - cut
into small pieces
8 to 10 tablespoons ice water
1. Combine the flour, salt, and sugar in a large
bowl and stir briefly until mixed properly. Using a pastry blender or your
fingers, cut the butter into the dry ingredients until it’s in pea-size pieces
that are slightly yellow in color, about 4 to 5 minutes. (For new bakers, this
means to crumble the butter into the dry ingredients until its combined and in
small pieces.)
2. Drizzle in 8 tablespoons of the ice water and
mix just until the dough comes together. (Add the last tablespoon of ice water
if necessary, but don’t overwork the dough or it’ll become tough.)
3. Divide the dough into two mounds. Shape or
roll each mound of dough into a flat disk approximately 12 inches across, cover
it in plastic wrap, and refrigerate for at least 30 minutes, then place it in a
pie pan for the bottom crust. Save the other one for the top crust. (If you
leave it on the plastic wrap, it’s easier to place on your filling.)
4. This recipe makes enough dough for the top and bottom of 9- to 9-1/2-inch apple pie.
2.
Mom’s Potato Sandwich
Ingredients - (Makes 2 sandwiches)
3 good sized russet potatoes (I’m
from Maine and I’m partial to russet)
½ cup oil (You want enough to
cover the bottom of your pan plus some extra)*
4 pieces of white bread (Wheat is
okay if that’s what is on hand.)
Butter or margarine (To spread on
the bread.)
Salt
Paper Towels or napkins
Directions
Wash potatoes thoroughly, or if
you choose peel them. (My mom always peeled them for us.) Slice potatoes into
medium thin slices. They don’t have to be uniform, but the thicker the potato,
the longer it takes to cook. Don’t make them too thin though, because then you
will be making potato chips. (They taste good too!)
Pour oil in pan and heat
carefully. You will be frying the potatoes so be careful. Let oil heat slightly
before placing potatoes in pan. Be watchful of spattering. Place potatoes in
pan in a single layer if possible. They will fry better and not stick together
as much. Brown one side of the potato lightly and then turn over with spatula
or slotted spoon. Allow other side to brown. When finished, let fried potatoes
dry on a layer of paper towels to absorb extra grease. Salt them according to
your taste. Finish cooking the rest of the potatoes the same way.
Once potatoes are ready, spread
butter or margarine on one side of each piece of bread. Cover your cooked
potatoes on top of two of the slices. Cover with the other slice. Cut in half
diagonally because that is how you truly cut a sandwich for someone you love even
when it’s just you. Sit back, turn on your favorite childhood cartoon or show
and enjoy!
3.
April’s Pumpkin Chocolate Chip Muffins (Bread)
1 box of Spice Cake mix (whichever brand you like the most.)
1 (15 oz) can of pumpkin – not pumpkin pie mix, just plain pumpkin
2 teaspoons of pumpkin pie spice
(can also use mixture of 1 tsp, cinnamon, ½ tsp. nutmeg, and ½ tsp. allspice as a substitute.)
¼ cup of water.
12 oz bag of chocolate chips (or 1 cup crushed walnuts, if you prefer)
Preheat oven to 350 degrees. Line your muffin tins with paper liners or grease. If making loaves, grease two 9x5 inch loaf pans.
In a large bowl, mix spice cake mix along with the whole can of pumpkin.** Add water gradually to loosen up the batter. Add pumpkin pie spice and mix thoroughly. Gently fold in the chocolate chips (or nuts.) Spoon the mixture into your muffin pans or loaf pans. Bake muffins for 23 – 25 minutes, loaves for 35-40 minutes. (Follow the baking directions on your boxed mix for the appropriate sizes, just test with toothpick until it comes out clean.)
Let cool and enjoy!! Makes approximately 24 muffins or 2 loaves. This recipe is great for those Moms or Dads who don’t have a lot of time to make from scratch goodies or can’t find fresh pumpkin in the middle of winter or spring.
**Do not add anything else to this recipe. The pumpkin along with the cake mix bakes up perfect as is.)
No comments:
Post a Comment