Apple Pie

Pie Crust for 9" pie
see Peach Pie Recipe

6 Large Apples Mcintosh or Granny Smith work well)
2 Tbs Lemon Juice
3/4 cup sugar
1 1/2 Tbs flour
1/2 tsp salt
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1-2 Tbs butter

Preheat oven to 450
Peel and slice apples thinly and coat in lemon juice
Mix sugar flour and spices and add apples mixing to coat well
Line Pie plate with crust. Pile apples onto crust. Dot with butter.
Top pie with crust, crimping edge and venting center
Bake pie 10 minutes, reduce heat to 350 and bake an additional 40 minutes until crust browned

Peach Pie

Aunt Elaines Pie Crust

5 cup flour

1 tsp salt

1 tsp baking powder

1 lb shortening

1 egg beaten + water to make one cup

1 tbs white vingar

Blend first four ingreiants with pastry blender. Add egg water and vinegar mix lightly. Form into ball, wrap with plastic wrap and refrigerate at least one hour in fridge

Makes 5 crusts

Roll enough dough for a double crust pie

Peal 6 large peaches then slice and pit

add 1 cup sugar

5 tbs flour

1 tbs lemon juice

mix well

pour fruit into crust
add top crust with vents

Bake at 425 x 10 minutes, turn down temp to 350 bake an additional 35-40 minutes

Betty's Spaghetti (and Meat Balls)

On top of Spaghetti

All covered with Cheese

I lost my poor Meatball

When somebody sneezed

My brother taught me this song, and we joyfully sang it with every plate of meatballs whether it was at home or out at my Dad's favourate the Baltimore Restaurant in Bangor.

The Meatballs and the Baltimore eventually disappeared without much notice, replaced by an easier and quicker to assemble meat sauce.

My nextdoor neighbor Regina has treated me to her Spaghetti and Meatballs several times recently. The song was back in my head, my meat ball rolled off the table, and onto the floor and then I came across Aunt Betty's Spaghetti and Meatballs in Moms hand written recipe book.

I have update and adapted this recipe and made it a little easier!

Marinara Sauce

2 28oz cans San Marzano Plum Tomatoes

1 lg onion finely chopped

4 cloves garlic minced

1/2 cup red wine like chianti

1/2 tsp red pepper flakes

2 tsp kosher salt or to taste

1 tsp pepper

2 Bay Leaf

1/4 cup chopped fresh flat leaf parsley

1/4 cup chopped fresh basil

In bottom large pot saute onions in olive oil 5 minutes over medium heat. Add Garlic and stir fry an additional 1 minute. Add winr and bring to boil. Crush the tomatoes with hands or masher and add to pot. Add pepper flakes, salt, pepper and Bay leaf. Return to boil then simmer for 1 1/2- 2 hours. Last twntey minutes add the meat balls, basil and parsley.

Meat Balls

1 med yellow onion minced

4 cloves garlic minced

1 cup bread crumbs (fresh if possible)

1/2 cup milk

1 egg beaten

1/4 cup chopped flat leaf parsley

2 tsp oregano

2 tsp kosher salt
1 lb ground beef

1 lb ground pork

preheat oven to 400

saute onion in saute pan medium heat x 5 minutes, add garlic and continue to cook one minute.

take off heat to cool

add bread crumbs to milk and set aside

combine egg spices and onion mixture in large bowl

squeeze milk from breadcrumbs and add crumbs to egg mixture

combine meats to mixture until just mixed

I used a small meat baller which yielded 50 meat balls but you can roll them by hand and increase cooking time

placed 50 meat balls on foil lined baking sheet. Cook for 25-30 minutes unless you made larger meatballs.

Add to Marinara, simmer 20 minutes and serve

Also great baked in oven with cooked penne or ziti covered with Mozerella and provolone.

Citrus Dijon Vinaigrette

zest from lemon

juice from lemon

3 Tbs cider vinegar

1/4 cup Dijon mustard

2 Tbs Brown sugar

1/2 cup EV Olive oil

whisk together first five ingrediants

add oil slowly whisking unti smooth which each addition

Serve over salad of choice

Chicken Tikka Masala

A quick Hot version of an Indian classic supposedly originating in Britain. Serves 4

1 1/2 lb chicken breast cubed

2 Tbs Peanut oil

1 medium onion chopped

Juice lemon

2 garlic cloves chopped

2 tsp paprika

1 tsp Cumin

1/2 tsp crushed red pepper

1 tsp garam masala (an Indian mixture of spices in the spice section)

14 oz can diced tomato

1/2 cup heavy cream

Fry chicken in oil and when partially cooked add garlic, onions and lemon juice, continu cooking until no longer pink. Add paprika, cumin, red pepper and garam masala. Stir fry one minute coating chicken with spices.

Add tomatoes and cook until boiling. Slowly add cream stiring constantly. Reduce heat to low and simmer 10 minutes

Garnish with chopped cilantro, serve with Jasmine rice, Naan bread.

Focaccia

1 1/2 cup warm water

1 package yeast

1 cup unbleached flour

2 cups unbleached flour

2 tsp salt

1/2 tsp sugar

2 Tbs fresh rosemary

4 Tbs EV Olive Oil

1/2 tsp sea salt

Mix first three ingredients whisking until smooth. Cover bowl with plastic wrap. Allow to sit at room temperature 3-4 hours or overnight in fridge. Dont allow to sit more than 16 hours.

Bring mixture to room temp for one hour. Combine with next three ingredients with a stand mixer equipped with a dough hook. Mix on low speed until well combined. Continue to mix for about 5 minutes. Dough should be wet and sticky. If not add a couple tsp water and mix.

coat another bowl with olive oil. Place dough in bowl turning to coat. Cover with plastic wrap and allow to rise in a warm spot until doubled in size, 1 1/2 - 2 hours.

Coat a 9x13 metal pan with 3 Tbs olive oil. Press dough into pan with oiled hands. Cover with plastic wrap and allow to raise until 1" thick 30-60 minutes.

Press oiled fingers into top of focaccia to dimple. Drizzle dough with 4 Tbs Olive oil. Sprinkle Rosemary and Salt over top evenly.

Bake at 400 25-30 minutes until top is golden and sides pull away from pan.

Also good topped with carmelized onions or olives

Pesto

Have a bumper crop of fresh basil? Make Pesto!

Great on Pasta or Rice, stir into mayonaise for sandwiches, spread on French Bread and toast in oven or even great on a premade pizza crust. Also good on baked chicken and probably fish

2 cups fresh basil leaves washed and dried

4 cloves garlic peeled and chopped

1/2 cup pine nuts (you can sub chopped walnuts)

1 cup extra virgin olive oil

3/4 cup fresh grated Parmesan

1/2 cup fresh grated Romano

Kosher salt and freshly ground pepper to taste


In a food processor combine the basil garlic and pine nuts

pulse to chop. With the motor running slowly drizzle the oil.

Add cheese salt and pepper and puls several times to combine

Makes 2 cups (1 cup is good for 1 lb pasta)

If using with pasta stir in 2 TBs hot pasta water with 1/4 cup cream into the pesto before tossing with the hot cooked pasta

Ziti

A leaner and somewhat easier version using a covered fry pan with an oven safe handle

You can easily use a covered caserole, I just have an aversion to dish duty. Its almost hamburger helper!

2 Tbs. olive oil
1 lb. Hot Italian sausage, casings removed
1 yellow onion, chopped

4 oz mushrooms any variety washed and sliced
4 garlic cloves, minced
1/2 cup dry red wine
1 can (28 oz.) crushed plum tomatoes with juices
8 oz. ziti, cooked until al dente
1/4 cup chopped fresh basil
1/3 cup rinsed chopped Kalamata olives
2 1/2 cups shredded mozzarella cheese
Kosher salt and freshly ground pepper, to taste
1/2 cup grated Parmesan cheese
Directions:
Preheat Oven to 400°F. In a 12 inch oven safe fry pan over medium-high heat add 1 Tbs of the olive oil. Add the sausage and cook, stirring and crumbling until browned. Drain cooked sauusage on papertowel. Discard all but 1 Tbs. of the fat in the pan. Set the pan over medium and add the remaining 1 Tbs. olive oil. Add the onion and cook until softened, 5 minutes. Add the garlic and mushrooms and cook for 1 minute. Add the wine slowly stirring to scape up the browned bits, bring to boil and cook until liquid almost evaporated. Add the tomatoes and juices and simmer until thickened, about 10 minutes. Add the sausage, pasta, basil, olives, 2 cups of the mozzarella and the tomato sauce to the pan and stir. Season with salt and pepper. Sprinkle the remaining 1/2 cup mozzarella and the Parmesan on top. Cover the pan and bake for 25 minutes. remove cover and broil for 5 minutes. Sprinle top with crushed chilies and additional basil .Let stand for 10 minutes before serving. Serves 4.

Green Beans Tomatoes and Bacon

4 strips bacon

1 lb thin green beans (thinnest are best haricot vert as you stir fry em) washed

1 medium yellow onion sliced

2 cloves garlic chopped

4 plum tomatoes seeded and chopped

handful Parsley chopped

4 tbs red wine vinegar

1 tsp oregano

1 tsp salt

fresh ground black pepper

Fry Bacon in large frying pan until crisp, remove

Stir fry beans over medium heat in bacon fat until bright green, add onions and garlic, continue to fry until beans are crisp tender.

Add chopped tomatoes, parlesy, vinegar, oregano salt and pepper. Cotinue to cook about 5 minutes stirring until liquid thickens slightly.

toss crumbled bacon and serve

Olive's Strawberry Shortcake

2 cup flour

1/2 cup sugar

4 tsp baking powder

1/2 tsp salt

1 egg

1 1/4 tsp shortening

1/3 cup butter

3/4 cup milk

2 qts strawberries, washed hulled and lightly dusted with sugar

2 cups whip cream

mix dry ingredients add egg, milk, melted butter and shortening mix well

spread into 2 x 8" greased round cake pans ( i used a 4 cup oven safe glass measure and cut cake into three layers)

bake at 350 x 30 minutes until lightly browned. Turn onto wire rack to cool completely

Layer berries between cakes and on top, cover with whip cream and garnish with additional berries. you will have enough berries to serve extras with the cake

Fresh Ginger and Citrus Sorbet

Had a version of this after a major Flemmings feast

After way too much of Flemmings potatoes this is nice

Also budget and fat friendly

5 cups water

2 cups sugar

3 Tbs finely chopped ginger root

2 tsp finely grated lemon zest

2 tsp finely grated lime zest

3 Tbs fresh lemon juice

3 Tbs frsh lime juice

mint leaves for garnish

Combine water, sugar and ginger in saucepan. Bring to boil stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Strain liquid into large bowl and discard ginger.

Return liquid to saucepan, add lemon and lime zest. Boil 2 minutes. Whisk in lemon and lime juices. Allow to cool completely. Pour mixture into 13x9 glass dish. Cover and freeze over night.

Transfer mixture to a processer and puree until smooth. I found a dough hook worked well for this. Return to glass dish and freeze until solid, at least 3 hours. Scoop Sorbet into bowls and garnish with mint.

Brenda's Fab Fudge

Smooth, creamy and easy!

1-12oz pkg semi sweet chocolate chips

1 cup butterscotch chips

1 can sweetened condensed milk

1 tsp vanilla

1 cup chopped walnuts

in saucepan melt chocolate and butterscotch chips in condensed milk over medium heat stirring constantly. Add vanilla stirring well. Add walnuts and pour into buttered dish and chill for 3-4 hours. Cut into squares.

Lenore's Key Lime Cheescake

Cookie Crust

3/4 cup flour

2 1/2 tsp sugar

1 egg lightly beaten

1/4 cup softened butter

1/2 tsp vanilla

Stir together flour and sugar, add egg butter and vanilla. Mix well.

Press dough evenly onto bottom of a well buttered 9" spring form pan

Place spring form pan on top of cookie sheet to avoid butter dripping

Bake at 350 for 12-15 minutes until lightly browned. Set aside to cool.

Key Lime Filling

24 0z cream cheese softened

3/4 cup sugar

5 Tbs sour cream

5 tsp flour

4 eggs

1 egg yolk

1/2 cup frozen limeade concentrate thawed

1/4 cup lime juice

1 tsp vanilla

Combine Cram cheese, sugar, sour cream and flour in large bowl. Beat with electric mixer until smooth. Add eggs and egg yolk one at a time beating well after each addition. Beat in Lime juice, limeade concentrate and vanilla. Pour cream cheese mixture over crust.

Bake at 350 for 15 minutes. lower temp to 200 and bake an additional 1 hour 10-15 minutes until center top no longer looks wet. Remove from oven and run knife around edge of pan.

Honey Lime Glaze

1/2 cup frozen limeade concentrate thawed

4 tsp lime juice

1 Tbs corn starch

1 Tbs honey

1 tsp lime zest

2 drops green food colouring

fresh lime slices

In small saucepan stir together all ingredients except lime slices. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more.

Pour over cheese cake. Garnish with lime slices. Chill until serve

Is very tart so whip cream is not a bad addition as well

Chicken Piccata

serves 2

4 chicken cutlets (directions to follow)

1/4 cup flour

salt pepper to taste

2 Tbs olive oil

1/4 cup dry white wine

2 cloves garlic minced

1 shallot minced

1/2 cup chicken broth

zest of lemon

1/4 cup fresh lemon (about one juiced)

t Tbs capers drained

2 Tbs butter

lemon slices

chopped fresh parley garnish

slice chicken breast halves in half lengthwise. Place one on heavy plastic bag, pound gently with flat side of mallet until 1/4" thickness. Repeat to create 4 cutlets.

season flour with salt and pepper, mix well. put on dinner plate. press each cutlet into flour one at a time on both sides. shake of excess and place on wax paper

Coat a saute pan with not stick spray then add olive oil. Heat on medium, whhen hot add chicken cutlets probably two at time. 2-3 minutes on one side then flip over for 1-2 minutes until browned nicely, remove to warm plate and repeat with remaining cutlets.

when complete deglaze pan with wine, scaping up browned bits, add garlic and scallions, stir for about two minutes until wine is almost gone. Add chicken stock, lemon juice and capers. Place cutlets back in pan about one minute per side. Again place cutlets on warm plate

Add butter to pan and lemon slices and lemon zest. When butter melts pour sauce over cutlets and serve with plenty of fresh ground balck pepper and the chopped parsley. Serve

Zesty Lemon Pie

ZESTEEEE

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If you don't have a 9-inch deep dish, you can use a regular 10-inch pie plate instead. Prepare recipe, without whipped cream, up to 2 days ahead.
Total: 6 hours, 20 minutesYield: Makes 8 servings
Ingredients
1 cup graham cracker crumbs
3 tablespoons powdered sugar
3 tablespoons butter, melted
6 egg yolks
2 (14-oz.) cans sweetened condensed milk
1 cup fresh lemon juice
1 cup whipping cream
2 tablespoons powdered sugar
Garnishes: lemon slices, fresh mint leaves
Preparation
1. Preheat oven to 350°. Stir together first 2 ingredients; add butter, stirring until blended. Press mixture on bottom and up sides of a 9-inch deep-dish pie plate. Bake 10 minutes. Let cool completely on a wire rack (about 30 minutes).
2. Whisk together egg yolks, sweetened condensed milk, and lemon juice. Pour into prepared crust.
3. Bake at 350° for 15 minutes. Let cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.
4. Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form; dollop over chilled pie. Garnish, if desired.
Southern Living, AUGUST 2010