Mom’s Apple Pie

 

My mom makes the best apple pie. I always try to produce a pie worthy of her but it has been a difficult road. I am not giving up because my mom’s apple pie is my all-time favorite food. It is not the same without mom’s pastry recipe that has been passed down throughout the generations in her family. You have to make this pastry the day before.

Mom’s Pastry

Ingredients;

  • 5 cups flour
  • 1 pound lard
  • 1 tsp salt
  • ¼ tsp baking powder

Directions;

Mix the above 4 ingredients together in a large bowl, use fork to start than by hand (I use my Cuisinart mixer for the entire recipe and it does a fabulous job).

  • Beat 1 egg in a measuring cup
  • Add 2 tsp white vinegar
  • Then add water to make ¾ cup

Add to flour mixture and mix. Mix until lard is almost absorbed. Mixture will be very sticky. Roll into log and cut into 6 even pieces. Wrap in tin foil and freeze for at least 1 day. Thaw and roll out with lots of flour.

Mom’s Apple Pie

Ingredients;

  • 1 cup sugar
  • 1/4 cup flour
  • 1/2 tsp ground nutmeg
  • 1/2 tsp cinnamon
  • Dash of salt
  • 8 cups thinly sliced apples, I use granny smith for their tartness but you can use whatever you like. (About 8 medium)
  • 2 TBS butter

Directions;

Preheat oven to 425 degrees. Prepare pastry. Mix sugar, flour, cinnamon, nutmeg and salt in a large bowl. Stir in the apples. Turn into pastry lined plate. Dot with butter. Cover with top crust and cut slits in top. Seal and flute edges. Cover edges with 3 inch flute of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake 40-50 minutes or until crust is brown and juice begins to bubble through the slits.

 

Chocolate Chip Pumpkin Bread

Thanksgiving is almost here, that means feasting on holiday food, one of my favorite things. This is a recipe I found in a Halloween themed magazine years ago. I don’t remember the name. I made this for a family gathering and it was very popular. It is a super easy recipe.

Ingredients:

  • 3 cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 4 eggs
  • 2 cups sugar
  • 2 cups canned pumpkin
  • 1 1/4 cups vegetable oil
  • 1 1/2 cups semisweet chocolate chips

Directions:

In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir in the dry ingredients just until moistened. Fold in the chocolate chips. Pour into two greased 8 inch x 4 inch x 2 inch loaf pans.
Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wires racks.

Sugar Cookie

Sugar Cookie's

 

Looking for a sugar cookie for the holidays and inundated by how many recipes there are online? Well look no further. Here is a recipe from the bf that is easy to make and delicious.

Ingredients:

  • 1 1/2 cup butter
  • 2 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • Mix these 4 ingredients together
  • Then add:
  • 5 cups flour
  • 2 tsp baking powder
  • 1 tsp salt

 

Directions:

Chill for 1 hour at least, roll out and make those cookies in any shape desired.

Bake at 400 degrees for 8 minutes.

Let cool and decorate any way you like.

 

Sweet Potato Puree with Streusel

 

This recipe, found on epicurious.com, is the sweet potato dish I have been making with my Thanksgiving and Christmas meals for the past couple years. It is delicious and very sweet if you add marshmallows on top of the streusal, look out sugar rush.

Ingredients:

  • 5 pounds orange-fleshed sweet potatoes, such as Louisiana, jewel, or garnet yams
  • 3/4 cup all-purpose flour
  • 3/4 cup plus 1/3 cup (packed) light brown sugar
  • 14 tablespoons (1 3/4 sticks) unsalted butter, softened

Directions:

Position rack in center of oven and preheat to 400°F. Butter 9- by 13-inch baking dish or 2-quart casserole. Line rimmed baking sheet with aluminum foil.

Pierce each potato with fork and transfer to baking sheet. Bake until tender, about 50 minutes. Cool until easy to handle.

Meanwhile, make streusel: In medium bowl, combine flour, 3/4 cup brown sugar, and 1 stick butter. Rub mixture between fingertips until blended and crumbly. Set aside.

Halve potatoes lengthwise and scoop out flesh into large bowl. Add remaining 1/3 cup brown sugar and 3/4 stick butter and mash with potato masher or, for a smoother purée, handheld electric mixer. Spread mixture in prepared dish and cool completely. (Streusel and purée can be made up to 2 days ahead and refrigerated, separately, covered.)

Sprinkle streusel over potatoes. Bake until golden brown, about 40 minutes. Let stand 5 minutes before serving. (Completed dish can be prepared up to 1 day ahead and refrigerated, covered. Remove from refrigerator 1 hour before reheating and let come to room temperature. Bake, loosely covered with foil, until heated through, about 25 minutes.)

Variation:
Sweet potato purée with marshmallows: Omit streusel. Spread purée in baking dish, cover with foil, and bake until heated through, about 30 minutes. Sprinkle top with 3 cups miniature marshmallows and broil until marshmallows are lightly browned, about 1 minute. Serve immediately.

 

Ardenwood Oatmeal Crispie’s

Ardenwood Oatmeal Crispie's

This is the best oatmeal chocolate chip cookie recipe I have ever tasted. I went to Ardenwood Farms in Union City, California, years ago, to watch a Civil War re-enactment. Everyone was dressed up from the civil War era, it was quite amusing. They had many recipes sitting out and this is the one that peaked my interest. I have since made them many times for my family and while stationed at the fire station. Everyone loves them. They are my children’s favorite.

 

Ingredients:

  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 cup butter
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups white flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 cups oatmeal

1 package chocolate chips

Directions:

Cream together the butter and the sugars. Mix in the eggs and then vanilla. Stir in the flour, baking soda, salt, oatmeal and chocolate chips. Bake at 350F for 10 minutes. Remove from oven and cool.

My Mom’s Butter Tarts and Pastry

My mom is from Canada, and a popular dessert in Canada is Butter Tarts. They are so delicious and you cannot find them in the USA. One of the key ingredients is starting out with my moms pastry, passed down through the generations; it calls for lard. If you don’t want to use lard, that is fine, but it will change the taste. I have tried many butter tarts while visiting Canada and I have never found one comparable in taste to my mom’s.

Ingredients:

  • Mom’s pastry (recipe follows)
  • ½ cup brown sugar
  • ¼ cup syrup (Use golden syrup, Cost-Plus has great stuff imported from England or Scotland).
  • 3 tbsp. butter
  • 1 egg beaten well
  • ½ tsp vanilla
  • Pinch of salt
  • 1 ½ tsp white vinegar
  • 1/3 or ½ cup raisins

Directions:

Roll out pastry and cut pastry to fit muffin pan. Paper baking cups will help avoid sticking but if not using spray pan with non-stick spray. Cream first 3 ingredients together. Add a little of the beaten egg at a time to creamed mixture while beating then add vanilla, salt and vinegar. Add raisins then spoon mixture into pastry cups.

Bake at 425 degrees for 5 minutes, lower temp to 350 degrees and bake 12 minutes more.

Yields 15-18 tarts

Mom’s Pastry:

Ingredients:

  • 5 cups flour
  • 1 pound lard
  • 1 tsp salt
  • ¼ tsp baking powder
  • 1 egg
  • 2 tsp white vinegar
  • water

Directions:

Mix the above 4 ingredients together in a large bowl, use fork to start then by hand (I use my Cuisinart mixer for the entire recipe and it does a fabulous job).

Beat  egg in a measuring cup, add white vinegar, then add water to make ¾ cup.

Add to flour mixture and mix. Mix until lard is almost absorbed. Mixture will be very sticky. Roll into log and cut into 6 even pieces. Wrap in tin foil and freeze for at least 1 day.

Thaw and roll out with lots of flour.