8 medium sized apples, Granny Smith or other tart variety
Peel the apples; cut into quarters and cut crosswise into thin slices. You should yield about 8 cups of apple slices.
1/4 cup flour 3/4 cup sugar 1 tsp cinnamon 1 tsp nutmeg Dash salt
Mix in with the apples. Set aside.
2 cups flour 1 tsp salt 2/3 cup plus 2 Tbsp shortening
Prepare the crust: Place flour and salt in a small mixing bowl. Add shortening. Cut the shortening into the flour with a pastry blender or the side of a fork. Blend until the dough is crumbly.
6 Tbsp ice-cold water
Add the cold water. Blend quickly with a fork to form a ball. Flour your hands and squeeze through the dough a few times. Divide into two balls. Take care not to handle the dough too much, it will be tough.
1/4 cup flour
Sprinkle the flour generously on the countertop and rolling pin. Place the first dough ball on the flour, pat down and roll a few times to 1” thick. Push in the edges to build up the outside a bit and form a circle. Generously sprinkle flour on top and on the rolling pin. Roll the dough from the center to the edges to about 1/8” thick. Sprinkle more flour if it gets sticky. Gently lift one side and fold the dough in half. Pick up the half circle and lay it on the pie plate, adjusting to the center line. Unfold the dough and push it down the sides into the pie plate, taking care not to stretch the dough. Cut any excess areas to one inch larger than the pie plate. If one edge is too short, don’t worry. Just take the excess from another area, wet it with a few drops of cold water and press into the short spot. Roll out the second ball of dough for the top crust and leave it for later.
Turn the apple mixture into the bottom crust.
3 Tbsp butter
Slice the butter into thin patties and place on top of the apples. Fold the top crust in half and gently move to the top of the pie. Unfold and center the crust. Cut off any edges which are protruding more than one inch. Fold the top crust under the bottom and roll to form the edge all around the pie plate. Crimp the edges of the crust between your index finger and the other finger and thumb to form a fluted edge. Cut a few vents into the upper crust. For fun, make a signature cut, such as my “H”. Cut 3” strips of foil and make a protective cover around the crust. This keeps the crust from burning. Bake at 425 F for 25 minutes. Remove the foil. Turn down to 350 F and bake 25-30 minutes until the crust is golden.
Apple pie was my dad Roger’s very favorite! He would say, I’ll have just a sliver, and then… another sliver!
Trim the beans and cut into 1-2 inch lengths. Cover with water, bring to a boil and cook for 15 minutes. Wash and slice the mushrooms. Drain the beans, add the mushrooms on top, cover and set aside.
4T butter
1 large yellow onion
1 clove garlic
½ tsp rosemary
1 tsp salt
¼ tsp pepper
In a medium size skillet, melt the butter over med-low heat and gently sauté the onions until half cooked. Add the rest.
3 T flour
Turn the heat to medium or med-high to get the onions bubbling hot. Sprinkle the flour over the onions and quickly stir into a thick roux.
Substitute butter for the shortening, and prepare as usual. Roll out.
Select a shallow casserole dish or pie plate, generously grease with butter. Place the green beans & mushrooms, pour the gravy over and mix. Top with the pie crust, crimp the edges down to seal. Cut a vent.
1 egg
Beat the egg and brush on top of the crust. This will give a golden shine.
Bake at 425 F for 40-50 minutes until the crust is golden.
This is my re-invention of the classic green bean casserole from my childhood. You know the one- made with cream of mushroom soup.
Thaw the corn to room temperature. Add corn and chilies to the cream mix.
1/2 cup (1 stick) butter
Melt the butter in a shallow casserole dish or 9×13 glass pan in the microwave. Pour most of the butter into the corn mixture and stir well. Pour into the buttered dish. Cover and bake at 325 F for about an hour until the pudding is set in the center. Do not bake at a higher temperature, it may cause the pudding to curdle.
Chop the onion fine into 1/4” bits. Cut the apple into quarters and core the seeds, leave the skin. Chop the apple and celery into 1/2” bits.
1 (12 oz) bag Pepperidge Farms Herb Seasoned Stuffing Crumbs
1 T dried fluffy sage
Place the stuffing crumbs in a large bowl. Add the sage and chopped ingredients.
5 T butter
1 1/3 cups Swanson’s chicken broth
2 eggs
Melt the butter in the microwave in a medium size bowl. Add broth and eggs. Beat well.
Blend the broth mixture into the stuffing until all of the stuffing is moist.
Place in a greased casserole dish or 9×13 pan. Cover with a lid or foil. Bake 30 minutes at 350 F. Uncover and bake another 20 minutes until crispy golden on top.
This is Fred’s favorite holiday dish; he calls it “Filling”. Is that a Philadelphia thing? You may substitute your own freshly made bread crumbs. To 6 cups of breadcrumbs, add 2 Tbsp Provence Herb mix and 1 tsp salt.
Blend well, scrape the bottom, beat on medium for 2 minutes.
Single pie crust
Pour into an unbaked single crust pie shell. Cover the edge of the crust with a long strip of foil. Bake at 425 F for 15 minutes. Turn down to 350 F and continue to bake for about 1 hour. (Remove the foil after 30 minutes.) To test doneness, Insert a knife in the center; the pumpkin is done when the knife comes out clean. Cool to room temperature. Cover the pie tightly with wax paper and plastic wrap. Store leftovers in the refrigerator up to one week.
Whipped Cream
Serve with whipped cream.
My favorite breakfast is pumpkin pie on the day after Thanksgiving!
Roast the turkey breast in a Dutch oven (or a heavy pan with a tight fitting lid.) Use the smallest pan fitting the turkey breast. You may roast the turkey a day ahead, remove from the bones and refrigerate. I use vinyl gloves and pull the meat off the bones as soon as it is cool enough to handle. It is much easier to slice when cold.
When ready to serve, slice across the grain. To reheat, place the slices in a sauté pan, cover and warm over low heat just until it is hot.
1 whole or half turkey breast with bone
2 Tbsp olive oil
1 Tbsp Provence or Italian herb mix
2 tsp ground sage
Drizzle oil in the bottom of the pan. Place the turkey breast in, drizzle with additional olive oil and sprinkle with herbs and sage. Cover.
Bake in a hot oven 425 F for 15 minutes, then turn down to 275 F and continue baking.
Roasting time:
Whole turkey breast – 2 ½ hours. Half breast – 2 hours.
Test for doneness with a meat thermometer – I prefer 180 F.
Remove from the oven and let stand covered for 15 minutes. Remove the turkey to a cutting board to cool while making the gravy from the pan drippings.
For the gravy:
Pan drippings from above
Swanson’s chicken broth
¼ cup flour
½ cup hot water
1 tsp salt
Pinch of pepper
If you have less than 2 cups of broth, add chicken broth.
Place the hot water in a tall drinking glass or glass measuring cup. Add the flour and stir vigorously with a fork until smooth. Add more water if needed to the consistency of a milkshake.
Bring the broth to a full boil. Add the salt & pepper. Use a wire whisk to mix while slowly adding the flour paste. Keep mixing until the gravy comes to a boil, then turn off the heat.
Add the rest and mix on slow speed until blended. Scrape the bowl and mix again until blended.Line a cupcake pan with baking papers. Fill the cups half full. Bake 15 minutes until the center is dry and springs back to the touch.
If preferred, bake in a 9×13 baking pan and cut into bars.
Mix ingredients in a large bowl with a mixer. Make sure the warm water is less than 115 F or it will kill the yeast.
2 pkgs yeast
½ cup warm water
In a separate small bowl or cup, mix the water and yeast with a fork until dissolved. Add to the batter.
1 egg
Add to batter and mix well.
5 cups flour
Add half the flour and mix well with the mixer. Add the rest of the flour and mix well. Place the dough in a greased bowl, cover with a towel and set in a warm place to rise for about one hour.
¼ cup flour
Sprinkle the flour on the countertop in a 12” circle. Turn out the dough onto the flour. Knead the dough 12 times. Form the dough into 2” balls. Place on a lightly greased baking sheet. Cover with a towel and set in a warm place to rise for 30 minutes. Bake at 350 F for 10-12 minutes until golden brown. Cool.
Buttercream icing:
¼ cup (1/2 stick) butter
2 cups Domino’s powdered sugar
½ tsp vanilla
1 Tbsp milk
A little warm water
Soften the butter in the microwave on the defrost setting, but don’t let it melt. Mix all ingredients with the mixer. Add a few drops of warm water at a time and mix well to thin the icing to the spreading consistency.
Frost the buns and serve. Make sure you have enough for seconds for everyone!
Add the ice cream. Beat vigorously with a wire whip to blend well. Pour into a Jello mold or medium bowl. Chill overnight. Dip the mold in hot water for 10 seconds to release and turn over on to a plate.
Granny Hehn’s pink Jello was always a favorite of the kids.
