Molten Chocolate Cakes

Prep Time: 10 minutes | Cook Time: 10-15 minutes | Total Time: 20-25 minutes | Yield: 1 pie.

Ingredients:

  • 1 cup plus 2 TBSP margarine
  • 15 oz dark chocolate
  • 6 eggs
  • 4 egg yolks
  • 1/4 cup sugar

Directions:

  1. Preheat oven to 350F.
  2. Melt margarine and chocolate in heatproof bowl set over simmering water, stirring until melted and hot to the touch. Turn off heat.
  3. Whip eggs, egg yolks and sugar until light and stiff.
  4. Pour chocolate mixture into egg mixture in a steady stream.
  5. Spray insides of four 4-ounce ramekins with nonstick spray.
  6. Spoon mixture into ramekins, dividing evenly. Bake until set on the oust side but still liquid in the center, about 10-15 minutes.
  7. Dust with powdered sugar. Serve immediately.

Notes:

Recipe Origin: Torn from a magazine years ago.

Bakery Brownies

Notes: We made this without the nuts, just because we didn’t have any. Everyone loved these brownies. Next time I’ll try them with nuts.

Servings: 24 | Total Time: About 1 hour

Ingredients:

  • 2 sticks butter, plus extra for greasing the 9×13 dish.
  • 8 oz bittersweet chocolate (I used the Ghirardelli chocolate bars you find in the baking section)
  • 5 eggs
  • 3 cups sugar
  • 1 TBSP vanilla
  • 1 tsp salt
  • 6.38 oz flour, or 1- 1/2 cups if you don’t have scales
  • 2 – 1/2 cups toasted chopped pecans or walnuts

Directions:

  1. Heat oven to 350 degrees.
  2. Grease a 9×13 inch glass baking dish.
  3. 1n a medium saucepan, melt butter and chocolate over low heat, stirring occasionally. Remove from heat and set aside.
  4. In a stand mixer using paddle attachment, beat together the eggs, sugar and vanilla until light and fluffy, 5 to 7 minutes.
  5. Turn mixer to low. Beat in melted chocolate. Add salt and flour and beat just until combined. Gently fold in nuts.
  6. Pour batter into pan. Bake in center of oven until puffed and almost set, about 45 minutes. A toothpick inserted will be slightly moist. Remove and cool slightly before serving.

Recipe Origin:  Printed originally in the LA Times. Recipe here.

Cream Cheese Frosting

Notes: I think this is the recipe I made for our oldest daughter’s 1st birthday cake and frosting.

Servings: | Prep Time: 5 minutes

Ingredients:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 12 oz cream cheese, softened
  • 3 cups powdered sugar
  • 3 to 4 TBSP cream
  • 1 1/2 tsp vanilla extract

Directions:

  1. Cream together butter, cream cheese and powdered sugar on medium speed of your mixer. Add milk and vanilla and mix well.

Recipe Origin:  Adapted from a Martha Stewart recipe

Carrot cake with Cream Cheese Frosting

Notes: I think this is the recipe I made for our oldest daughter’s 1st birthday cake.

Servings: 8-10 | Prep Time: 40 minutes

Ingredients:

  • 2 cups chopped pecans
  • 2 1/2 cups all purpose flour (White Lily)
  • 2 tsp baking soda
  • 2 tsp nutmeg
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 2 1/2 cups sugar
  • 4 large eggs
  • 1/4 cup milk
  • zest of 1 orange (1 TBSP)
  • 1/4 cup orange juice
  • 1 1/2 tsp vanilla extract
  • 2 cups finely grated carrots (approx. 6 carrots)

Directions:

  1. Preheat oven to 375 degrees.
  2. Spread chopped pecans on a baking sheet, and toast for 5 minutes. Set aside to cool.
  3. Line 2 greased 9 inch cake pans with wax paper and set aside.
  4. Sift together flour, baking soda, nutmeg, cinnamon and salt.
  5. Cream together butter and sugar in your stand mixer on medium speed.
  6. Add eggs 1 at a time. Add milk and half of flour mixture. Blend well. Add remaining flour mixture gradually.
  7. Stir in orange zest and juice, vanilla, grated carrot and toasted nuts. Divide batter evenly into cake pans.
  8. Bake at 375 for 40 minutes or until a knife comes out clean.
  9. Let layers cool in pans for 10 minutes. Take out of pans and put on cooling rack. Let cool completely.
  10. Frost with Cream Cheese Frosting.

Recipe Origin:  Adapted from a Martha Stewart recipe

Cream Cheese Pound Cake

Notes: Heavy, dense, creamy. My favorite pound cake recipe. The original recipe makes 2 pound cakes, which is too much for us. This recipe has been redone so it makes only 1 cake.

Servings: ? | Prep Time: 15 minutes

Ingredients:

  • 1 1/2 cups all-purpose flour (White Lily)
  • 1/2 tsp kosher salt
  • 1 1/2 sticks unsalted butter
  • 1/2 package (4 ounces) cream cheese
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 teaspoons pure vanilla extract

Directions:

  1. Preheat oven to 325 degrees. Spray standard loaf pan with cooking spray.
  2. In a medium bowl, whisk together flour and salt. Set aside.
  3. Combine butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, about 5 minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add vanilla. Gradually add flour mixture. Beat just until incorporated.
  4. Pour the batter into the prepared pan; using spatula, slightly mound batter in center of each pan to encourage doming. Bake until the cake is golden brown and a cake tester inserted in the cakes comes out clean, but with a few moist crumbs still attached, about 50 minutes.
  5. Place the pan on a cooling rack and cool for 20 minutes, then remove the cake from the pan and let cool completely.

Recipe Origin:  Adapted from a Martha Stewart recipe

Apple Pie 2013

Time: Needs to be no object when making this | Yield: 1 amazing pie

Ingredients:

  • 2 tablespoons all-purpose flour, plus more for dusting
  • Pate Brisee (Pie Dough)
  • 5 Granny Smith and 5 Jonathan apples, peeled, cored, and sliced thinly
  • 1 cup sugar, plus additional for pie top
  • Zest and juice of 1/2 lemon
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • Pinch ground cloves
  • 8 tablespoons unsalted butter
  • 1 large egg, beaten

Directions:

  1. Heat oven to 375 degrees. On a lightly floured surface, roll out pie dough into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pie crust into the pie plate. Place the other crust on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.
  2. In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with 6 TBSP butter and cover with remaining pie crust. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.
  3. Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.

Notes: This was a huge hit at Thanksgiving this year. It made a beautiful, tall pie. The crust was outstanding. The original recipe called for all the apples to be Granny Smith. This was too tart,and next time I will do 1/2 Jonathan and 1/2 Granny Smith. I will also slice the apples thinly, like my Great Granny used to. I made this a day ahead of time and we ate it cold the next day. It was delicious. I might cut the nutmeg down to 1/4 tsp next time.

Recipe Origin: Originally from Martha Stewart. I changed the amount of sugar to offset the tartness of the apples, and increased the butter on the inside of the pie. I also changed the mixture of apples.

Sweet Potato Pie with Quenelles

Prep Time: Needs to be no object when making this. | Yield: 1 outstanding pie

Ingredients:

For the crust:

  • 2¼ cups flour, plus more for dusting
  • ¾ teaspoon kosher salt
  • 1½ sticks unsalted butter, diced and chilled
  • 2¼ teaspoons vodka
  • 2 tablespoons ice water

For the filling:

  • 2 large sweet potatoes
  • 2 teaspoons water
  • ½ cup granulated sugar
  • 6 tablespoons butter, melted and cooled
  • 2 large eggs
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground cinnamon
  • ¼ teaspoon peeled, grated fresh ginger
  • ⅔ cup whole milk

For the whipped cream:

  • 1 pint whipping cream
  • ¼ cup confectioners’ sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla extract

Directions:

  1. Make crust: In the bowl of a food processor, mix flour, salt and butter together on low. Pour vodka and ice water in as dough is mixing and incorporate so dough barely holds together. Turn out and press together, forming a small disc. Wrap in plastic wrap and put in the refrigerator for 1 hour.
  2. Preheat oven to 325 degrees. On a lightly floured surface, roll out dough, rotating periodically, into a circle 13 inches across and about ¼-inch thick. Place dough in a 9-inch pie pan and trim excess. Use a fork to poke holes in dough. Chill in refrigerator 15 minutes.
  3. Remove dough from refrigerator. Place a large sheet of parchment paper on top and fill with pie weights or dry beans. Bake 30 minutes. (Go to step 5 while you are waiting for pie shell to bake.)
  4. Remove weights and parchment, and continue baking until fully cooked, 10 minutes more. Remove from oven and let shell cool completely. Decrease temperature to 300 degrees.
  5. Make filling: Prick potatoes with a fork and sprinkle each with 1 teaspoon water. Wrap potatoes in aluminum foil. Place in oven and bake until tender, 1 hour. Remove and let cool. Peel and purée in a food processor until smooth. Set aside 1½ cups purée for filling.
  6. In a bowl, whisk potato purée, sugar, butter, eggs, vanilla, salt, cinnamon and ginger until smooth. Add milk and stir to combine. Place mixture in baked pie shell. Bake, rotating after 25 minutes, until filling sets, 45-60 minutes. Let cool completely.
  7. Once pie is cool, make whipped cream: Use an electric mixer to whip all ingredients to stiff peaks.
  8. Make quenelles: Google this if you don’t know how. I only understood how to do this once I watched a few videos. It’s not hard. Arrange quenelles around outer edge of pie, or around the center, like the petals of a flower.

Notes: This was a huge hit at Thanksgiving this year. The crust was outstanding. I would make this crust for any pie in the future. The quenelles are a nice touch. Make them on the same day the pie will be eaten, and put the leftover whipped cream in a pretty serving dish with a spoon.

Recipe Origin: Originally from the Wall Street Journal. I changed it to use food processor to make the crust. I would also cut the nutmeg in the quenelles by half next time.

Great Granny’s Chocolate Pie

Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes | Yield: 1 pie.

Ingredients:

  • 1 pie crust
  • 1 1/2 cups sugar
  • 3 TBSP cocoa powder
  • 4 TBSP melted butter, can use margarine
  • 2 large eggs, beaten
  • 3/4 cups PET milk
  • 1 tsp vanilla
  • 1/4 tsp salt

Directions:

  1. Preheat oven to 350F. Prick pie cruist and cook until crust is dry, but not brown.
  2. Whisk sugar, cocoa and butter together.
  3. In a separate bowl, add eggs to milk with vanilla. Pour this into sugar mixture and whisk until smooth.
  4. Pour into crust and bake about 45 minutes or until a little jiggly in the middle.

Notes:

Recipe Origin: From my great-grandmother via my aunt.

The Best Caramel Cake in the World

Prep Time: 20 minutes | Total Time: 1 hour| Yield: 1 tall cake or 3 single layer cakes

Ingredients:

  • 1 box Duncan Hines Butter Recipe Golden cake mix (MUST be this one)
  • 4 eggs
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/2 cup oil
  • 2 tsp vanilla
  • 8 oz cream cheese

Directions:

  1. Preheat oven to 350F. Get out your mixer.
  2. Combine all ingredients. Mix slowly for 1 minute. Scrape the bowl, and mix on medium for 2 minutes.
  3. Pour into 3 (three)  8″ pans and bake at 350F for 20 minutes or until toothpick comes out clean. I’ve also made this in 2 (two) 9″ pans, and it turned out fine. Bake for 30 minutes if you do this.

CARAMEL ICING

Ingredients:

  • 2 sticks butter
  • 1 cup dark brown sugar
  • 1 cup light brown sugar
  • 1/2 cup cream
  • 4 cups 10x confectioner’s sugar
  • 2 tsp vanilla

Directions:

  1. Have all your ingredients pre-measured and your tools at hand. This goes very quickly.
  2. Melt butter, dark and light brown sugar. Bring to boil.
  3. Add cream and bring to full boil again.
  4. Stir in confectioner’s sugar and vanilla.
  5. Pour through strainer/sieve. Pour over cakes immediately.

Notes:

Recipe Origin:  I’ll never tell.

Cinnamon Bread

Servings: Makes 2 loaves | Total Time: 1 hour

Ingredients

Batter:

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 2 cups butter milk
  • 4 cups flour (White Lily is my favorite)
  • 2 TSP baking soda

Cinnamon sugar mixture:

  • 2/3 cups sugar
  • 2 TSP cinnamon

Directions:

  1. Preheat oven to 350 F.
  2. Grease two 9×5 loaf pans.
  3. With a mixer, cream together butter, 2 cups sugar, and eggs.  Add milk, flour, and baking soda. Mix well.
  4. Put 1/4 of batter in each greased loaf pan.
  5. With a whisk or a fork, in a separate bowl, mix the 2/3 cup sugar and cinnamon together.
  6. Sprinkle 3/4 of the cinnamon mixture on top of the batter in each pan.
  7. Add remaining batter to pans; sprinkle the remaining cinnamon topping. Swirl with a knife.
  8. Bake for 45-50 minutes or until toothpick tester comes clean.
  9. Cool for 20 minutes before removing from pans.

Notes: Great warm, also good toasted. I would freeze this in individual slices and send to school as well. Could also make muffins.

Recipe Origin: Facebook post!

The Best Apple Crisp Recipe

Prep Time: 10 minutes | Cook Time: 30-40 minutes | Total Time: 40-50 minutes | Yield: 1 apple crisp

Ingredients:

  • 6 Cups peeled, cored, and sliced apples or other fruit (can use pears or whatever)
  • 1 tsp ground cinnamon
  • Juice of 1/2 lemon
  • 2/3 cup brown sugar
  • 5 TBSP cold unsalted butter, cut into bits, plus more for greasing the dish
  • 1/2 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/4 cup chopped pecans or other nuts (optional) – I don’d add this most of the time
  • Good quality vanilla ice cream

Directions:

  1. Preheat oven to 400F.
  2. Go get your food processor off the shelf and plug it in. (This is the hardest part of this recipe.)
  3. Toss the fruit with 1/2 tsp cinnamon, the lemon juice and 1 TBSP brown sugar.
  4. Lightly butter an 8 or 9 inch square baking dish.
  5. Pour in fruit mixture and level out with a spatula. Don’t mash it.
  6. Combine all the other ingredients- including the remaining 1/2 tsp cinnamon and almost 2/3 cup of brown sugar (and the nuts if you are using)- in the container of a food processor and pulse a few times, then process a few seconds more until everything is uniform.
  7. Spread the topping over the apples and bake 30 to 40 minutes, until the topping is browned and the apples are tender. Serve hot, warm, or at room temp.

Notes: INSANELY GOOD WITH VANILLA ICE CREAM. Original recipe called for 1/4 cup shredded coconut, which I can’t stand. This is also good cold.

Recipe Origin: From Mark Bittman book The Minimalist Entertains.

Wondertime Powerball Cookies

Prep Time: ? minutes | Cook Time: 0 minutes | Total Time: ? minutes | Yields: 40 cookies

Ingredients:

  • 1 cup peanut butter
  • 1/2 cup honey
  • 3 cups old fashioned oats
  • 1/2 cup ground flaxseed
  • 1/2 cup mini chocolate chips
  • 1 cup any combination of nuts and soft dried fruit (try 1/2 cup coarsely chopped peanuts or almond slivers and 1/4 cup each of unsweetened dried cherries and chopped unsweetened dried apples)

Directions:

  1. In a stand mixer or by hand, combine peanut butter and honey until smooth. Gradually add oats and ground flaxseed.
  2. Add chocolate chips and desired nut and fruit combination, mix in gently.
  3. Roll dough into golf ball-size cookies.
  4. For maximum presentation value, put in paper mini muffin cups.
  5. You can eat them right away, but they’ll be less sticky after a night in the fridge.
  6. They freeze well too, layered on wax paper in an airtight container.

Notes: Never give honey or foods with honey to a child younger than 12 months.

Variations:

1/3 cup finely ground raw almonds
1/3 cup peanut butter
1/4 cup real maple syrup
2 TBSP ground flax
1/2 cup sunflower seeds
1/2 cup Hershey’s dark choc chips (chopped to make finer)
1/2 cup dried sour cherries

Recipe Origin: Wondertime. Great magazine that is no longer.

Wondertime Applesauce

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 8 Servings

Ingredients:

  • 2 pounds apples
  • 1 vanilla bean, halved lengthwise, or 1/2 teaspoon vanilla extract
  • Juice from 1 lemon (about 3 tablespoons)
  • 2/3 cup sugar
  • 1/2 cup water

Directions:

  1. Cooking InstructionsWash, peel, and core the apples. Cut each apple into quarters; cut each quarter in half. Let your child put the apples in a pot.
  2. Into the same pot, scrape the seeds from the vanilla bean with the tip of a knife, then toss the pod in too (or add the vanilla extract). Stir in the other ingredients and cover. Cook over low heat, stirring occasionally, until the apples are softened, about 15 minutes.
  3. Remove the vanilla bean pod. If you prefer a smoother sauce, mash the apples lightly with a potato masher.

Notes:

Recipe Origin: Wondertime. Great magazine that is no longer.

Carrot Cake with Cream Cheese Icing

Prep Time: ? minutes | Total Time: ? | Yield: 1 cake

Ingredients:

  • 3/4 pound carrots
  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup coarsely chopped pecans or walnuts

Directions:

  1. Trim ends of carrots; discard. Peel carrots. Shred with shredding disk of food processor or hand shredder. Measure 2 1/2 cups; set aside.
  2. Preheat oven to 350 degrees F. Grease and lightly flour sides of 13/9-inch baking pan.
  3. Beat eggs and oil in small bowl. Combine flour, sugar, baking powder, baking soda, cinnamon and salt in large bowl. Add egg mixture; mix well. Stir in carrots and pecan. Pour into prepared pan.
  4. Bake 40 to 45 minutes or until cake tester or wooden pick inserted in center comes out clean. Cool completely on wire rack.

CREAM CHEESE ICING

Ingredients:

  • 4 cups (16-ounce box) powdered sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup margarine, softened
  • 1 teaspoon vanilla

Directions:

  1. Sift powdered sugar into large bowl with fine-meshed sieve or sifter.
  2. Beat cream cheese, margarine and vanilla in another large bowl with electric mixer at medium speed until smooth, scraping down side of bowl occasionally.
  3. Gradually add powdered sugar. Beat with electric mixer at low speed until well blended, scraping down side of bowl occasionally.
  4. Spread over cooled cake.

 

Notes:

Recipe Origin:  Momocracy blog

Cheesecake

Prep Time: ? minutes | Total Time: ? | Yield: Serves 6

Ingredients:

CRUST

  • 3/4 cup flour
  • 2 Tablespoons sugar
  • Dash salt
  • 1/4 cup butter or margarine
  • 1 cup crushed graham crackers

FILLING

  • 3 boxes of Philly cream cheese (8-oz)
  • 1 cup sugar
  • 1/4 cup flour
  • 2 teaspoons vanilla
  • 6 eggs
  • 1 cup of sour cream

Directions:

  1. Heat oven to 400 degrees.
  2. Place graham crackers into a large seal-able bag, crush with a rolling pin.
  3. In a medium sized mixing bowl, combine 3/4 cup of flour, 2 Tablespoons sugar, and dash salt. Using a pastry blender or fork, cut in butter or margarine until mixture resembles course crumbs.
  4. Mix in one cup graham crackers. Press onto bottom of 9-in. Springform pan lined with parchment paper. Bake at 400 degrees for 10 minutes.
  5. Reduce oven temperature to 325 degrees.
  6. In a large mixing bowl, beat cream cheese and sugar.
  7. Add flour and vanilla, blend.
  8. At a low speed, add eggs one at a time until mixed.
  9. Add sour cream and mix until blended and creamy. Pour onto crust.
  10. Bake at 325 degrees for 60-75 minutes until the cake is just set (slightly jiggly.)

Notes:

  • Start with ingredients at room temperature. It mixes better and helps the cake to become creamy.
  • Wrap bottom of Springform with foil and place pan into large roasting dish filled with 1/2-in. of water while baking. it helps the cake to bake more evenly and keep shte cake moist.
  • After baking, have the cake cool down in the oven with the oven turned off and the door open. It helps to prevent cracking.
  • When you are able to hold the Springform pan, place in refrigerator overnight.
  • To get the cake out of the Springform; heat a cup of water. Place a butter knife in the water then dry with a towel. Using an up and down motion, loosen the cake from the sides of a pan, then open the ring and remove from the cake.
  • To place onto plate, remove Springform bottom and slowly remove the parchment paper while placing onto plate.
  • It’s a lot easier than it looks, it just takes practice.

Recipe Origin:  Momocracy blog

Pie Dough

Prep Time: ? minutes | Cook Time: 60 minutes | Total Time: ? minutes | Yield: 2 discs pie dough.

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 6 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
  • 2 tablespoons vegetable shortening, cold
  • 3/4 teaspoon of kosher salt
  • Yolk of 1 egg, beaten
  • 1 teaspoon cider vinegar
  • 1/4 cup water, from 3/4 cup ice water.

Directions:

  1. Using your fingertips or the pulse function of a food processor, blend together the flour, fats and salt until the mixture resembles a coarse meal. There should be pebbles of butter throughout the mixture.
  2. Add egg yolk and vinegar to ¾ cup ice water and stir to combine. Drizzle 4 tablespoons of this mixture over the dough and gently stir or pulse to combine. Gather a golfball-size bit of dough and squeeze to combine. If it does not hold together, add a little more of the liquid and stir or pulse, then check again. Repeat as necessary.
  3. Turn the dough out onto a lightly floured surface and gather together into a rough ball. You want to be careful not to overwork the flour, but not too careful; the dough should hold together. Divide the ball in half with a knife or a pastry scraper, then divide each portion in half again, and again, to create eight portions. Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter, then gather the dough together again in one ball. Divide this ball in half.
  4. Flatten each ball into a 5- or 6-inch disc and dust lightly with flour. Wrap the discs in plastic wrap and place in the refrigerator for at least 60 minutes.

Notes:

Recipe Origin: From a recipe in the NYT.

Apple Pie

Prep Time: ? minutes | Cook Time: 60 minutes | Total Time: ? minutes | Yield: 1 pie.

Ingredients:

  • 2 tablespoons unsalted butter
  • 2 1/2 pounds apples, peeled and cored, then cut into wedges (5 large honeycrisps will do it)
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 2/3 cup plus 1 tablespoon sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons cornstarch
  • 1 tablespoon apple cider vinegar
  • 1 recipe all-purpose pie dough
  • 1 egg, lightly beaten.

Directions:

  1. 1. Melt butter in a large sauté pan set over medium-high heat and add apples to the pan.
  2. Stir to coat fruit with butter and cook, stirring occasionally.
  3. Meanwhile, whisk together the spices, salt and 2/3 cup sugar, and sprinkle this over the pan, stirring to combine.
  4. Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes.
  5. Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 to 5 minutes.
  6. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely. (The fruit mixture will cool faster if spread out on a rimmed baking sheet.)
  7. Place a large baking sheet on the middle rack of oven and preheat to 425.
  8. Remove one disc of dough from the refrigerator and, using a pin, roll it out on a lightly floured surface until it is roughly 12 inches in diameter.
  9. Fit this crust into a 9-inch pie plate, trimming it to leave a 1/2-inch overhang.
  10. Place this plate, with the dough, in the freezer.
  11. Roll out the remaining dough on a lightly floured surface until it is roughly 10 or 11 inches in diameter.
  12. Remove pie crust from freezer and put the cooled pie filling into it.
  13. Cover with remaining dough.
  14. Press the edges together, trim the excess, then crimp the edges with the tines of a fork.
  15. Using a sharp knife, cut three or four steam vents in the top of the crust.
  16. Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.
  17. Place pie in oven and bake on hot baking sheet for 20 minutes, then reduce temperature to 375.
  18. Continue to cook until the interior is bubbling and the crust is golden brown, about 30 to 40 minutes more.
  19. Remove and allow to cool on a windowsill or kitchen rack, about two hours.

Notes:

Recipe Origin: From a recipe in the NYT.

My Pecan Pie

Prep Time: 5 minutes | Cook Time: 40 minutes | Total Time: 45 minutes | Yield: 2 pies.

Ingredients:

  •  1 egg, beaten
  • ¾ cup dark Karo syrup
  • 1 TBSP flour
  • 3 cups pecans, barely chopped
  • 1 cup sugar
  • 1 tsp vanilla
  • 1 stick Blue Bonnet margarine, melted
  • 2 good quality pie shells, like Marie Callenders. Or make your own, with the pie crust in this recipe.

Directions:

  1. Preheat oven to 350F.
  2. Melt Blue Bonnet in microwave and let cool.
  3. Pierce bottom of pie shells, bake pie shells at 350 for 5-6 minutes. Take out of oven.
  4. In a mixer, beat Karo, sugar, vanilla and melted margarine until smooth. Gently fold in pecans last.
  5. Bake on middle rack for 45 minutes. Cool on wire rack.

Notes: If you want to make it hard, like I did for Thanksgiving 2013, leave it in oven for 50 minutes instead of 40 minutes.

Recipe Origin: This is a version of my mom’s and great-granny’s pecan pie. I think my version has one less egg, but no one knows.

Grape Salad

Disclaimer: I think this is weird. My husband loves it. So, since it’s not all about what Mama likes, here it is:

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: ?

Ingredients:

Grape Mixture

  • 1 (8oz) sour cream
  • 1 tsp.vanilla extract
  • 1( 8oz) cream cheese (softened)
  • 2 lbs red seedless grapes
  • ½  cup sugar
  • 2 lbs white seedless grapes

Topping for salad

  • 1 cup brown sugar
  • 1 cup  chopped toasted pecans

Directions:

  1. Toast pecans and let cool.

  2. Mix brown sugar and pecans and sprinkle on top of grape mixture.

  3. Spoon grape mixture into a large bowl.

  4. Keep in refrigerator until ready to serve and top with the brown sugar topping at serving.

  5. The grape mixture can be made the night before and kept in an air tight container in the frig.

Notes:

Can substitute fat-free or low fat sour cream and cream cheese. When mixing the cream cheese and sour cream, I use the food processor even though the person who gave me the recipe said to use a mixer. I have never cut the grapes in half, but it might work!  Can use a trifle bowl to make it pretty.

Recipe Origin: Church luncheon

Real Banana Pudding

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Might make 2. Can’t remember.

Ingredients:

  • 1/3 Cup Sugar
  • 1 Tbsp. Cornstarch
  • 1/4 tsp. Nutmeg
  • 1/8 tsp. Salt
  • 1 1/2 Cups Half and Half
  • 2 Egg Yolks
  • 1 Tbsp. Unsalted Butter
  • 2 tsp. Vanilla
  • 3-4 Bananas, sliced
  • 24 Nilla wafers, coarsely crushed
  • Whipped Cream, for serving

Directions:

  1. Whisk together sugar, cornstarch, nutmeg and salt in a medium saucepan, then whisk in half and half and egg yolks.
  2. Place over medium heat and cook, whisking constantly, until pudding thickens and begins to boil, 5-8 minutes.
  3. Remove from heat and add butter and vanilla.  Whisk until butter has melted.
  4. Transfer pudding to a bowl and refrigerate until cold, about 3 hours.
  5. In your preferred serving dish create two sets of layers using the bananas, 1/3 of the pudding and Nilla wafers.
  6. Top with the remaining 1/3 of the pudding.
  7. Before serving, top with whipped cream and additional banana slices and Nilla wafers, if desired.

Notes: My very favorite Banana Pudding is the one served at the St James Episcopal Rotary meetings. If anyone ever finds that recipe out for me, please let me know!

Recipe Origin:

No idea