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