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Nov 252013
 

Speedy Apple Pie

What a nice weekend I had to start off the holiday week! Husband took me to a Civil War Reenactment here at the Suwannee Music Park and out to dinner. We walked down to the river and around on some of the trails where I found some Indian Pipe mushrooms which I haven’t seen in years. After hitting over the sixty mark, I really don’t care to celebrate b’days like I used to but it was fun to see the park and and be outdoors on a beautiful day with my favorite man!

Indian Pipe Mushroom

Indian Pipe Mushroom

Also got a late b’day call from granddaughter yesterday and found out that she and her husband had no plans for Thanksgiving but they do now! For the first time in many moons, we will have both granddaughters here with their significant others and boy do I have a big to-do list during the next couple of days for husband, ha ha! Both girls will be here early to help in the kitchen, something I’m not used to, except for Kenny getting in my way of course! I’m not sure how much I’ll get done here this week on our site, so today being Monday, I thought I’d at least get something quick and easy in for you. This pie can be made in just minutes but of course, I have to make a real apple pie or face criminal neglect charges from husband!

applesauce

 

5.0 from 1 reviews
Speedy Apple Pie
 
Ingredients
  • 1 8-inch graham cracker crumb shell, store bought or homemade
  • ⅛ teas nutmeg
  • ⅛ teas cinnamon
  • 2 cups chunky applesauce (sweetened or all natural)
  • 1 egg, separated
Instructions
  1. Heat applesauce until it is very hot and add the nutmeg and cinnamon.
  2. Beat egg white until stiff and in a separate bowl, beat egg yolk until lemony in color.
  3. Fold yolk into the egg white.
  4. Slowly pour applesauce into the egg mixture, stirring while doing so.
  5. Pour mixture into graham crust.
  6. Cool completely before serving.

 

Hope everyone has a great Thanksgiving…………enjoy!

Aug 272013
 

Moms Pie Crust

 

This pie crust is to die for! I started using this recipe years ago when my mom gave it to me and my mom said I made it better than my sister, who is supposedly the kitchen guru! I posted this recipe many moons ago and a comment on my sight from Sharon up in Indiana prompted me to bring it back as it has a little story to go with it now!

Sharon was looking for a specific pie crust recipe from an old book named “How I Cook It” by a lady named Virginia McDonald and wanted to know if anyone out there knew of it. She had been looking for the recipe for quite a few years as she had lost her recipe book. Much to my excitement, I knew I could fulfill her wishes as I had the book. When looking up the pie crust recipe, I was even more excited to find it was very similar to the one my mom had passed down to me, so I knew how good this pie crust would be. I happily send the recipe from the book to Sharon and I got a reply back in a couple of days thanking me ever so much for finally ending her long search. She even said that she had tears in her eyes as she was responding to my e/mail! So glad I like old cookbooks and could help another lover of old recipes! Oh, I forgot to tell you, Sharon actually met the lady who wrote the cookbook when she was a young bride!

 

 

Moms Pie Crust
 
Ingredients
  • 2 cups flour
  • ½ tsp. salt
  • ⅔ cup LARD (lard is all I use for pie crusts)
  • 5 - 6 tbls. ice water
Instructions
  1. Cut flour into the lard until mixed well.
  2. Add salt and enough ice water to bring into a ball.
  3. Wrap in saran wrap and refrigerate for at least 1 hour.
  4. When you're making a pie crust try and keep the dough as cold as possible.
  5. Do not over work the dough too much, this will cause it to be tough.
  6. This will make a double crusted 9-inch pie.

 

Now, make an apple pie and let me know what you think. Enjoy………..

 

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