5-STAR APPLE PIE

adapted from Grandma Ople's Apple Pie - allrecipes.com

pie dough for double crust 9-inch pie

1/2 cup butter

3 tablespoons all-purpose flour

1/2 cup white sugar

1/2 cup firmly packed brown sugar

1 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1 teaspoon vanilla extract

2-4 tablespoons water

8-10 Granny Smith apples - peeled, cored, quartered, sliced crosswise

1. Preheat oven to 425 degrees.
2. Melt butter in a heavy saucepan. Stir in flour to form a paste. Add white sugar, brown sugar, cinnamon, nutmeg, vanilla and water. Bring sauce mixture to a boil; reduce heat and simmer for 5 minutes, stirring occasionally.
3. Reserve a small amount of sauce mixture and set aside.  
4. Place the bottom crust in glass pie plate.
5. In a large bowl, pour remaining sauce mixture in saucepan over apples and stir to coat evenly. Pour apples over crust in pie plate; distribute apples to mound slightly in the middle to fill evenly to sides.
6. Cover apples with top crust and crimp edges with fork. Make slits in top crust to vent pie. Brush top crust with reserved sauce mixture, being careful not to let it run over edges.
7. Place pie on large baking sheet, if desired. Bake 15 minutes at 425 degrees. Reduce temperature to 350 degrees, and continue baking for 40-45 minutes, or until top is nicely browned.
8. Cool slightly before serving, or serve at room temperature. Top with ice cream or whipped cream, if desired.

AUTUMN SANDWICH SPREAD

2 8-oz. pkgs. cream cheese
1/2 c. grated carrots
1/2 c. chopped pecans
1/2 c. chopped Granny Smith apple
1/2 c. chopped dates
1/4 tsp. cinnamon (optional)
1/8 tsp. freshly ground nutmeg (optional)

Soften cream cheese and stir in remaining ingredients. Spread on whole grain whole wheat bread and add your choice of other toppings – lettuce, sprouts, mayo, etc.

PAM'S SAVORY CRANBERRIES

1 12-oz. bag fresh cranberries

1 c. water

1 c. sugar

1/4 c. dark rum 

1 tbsp. Dijon mustard

1/4 tsp. cinnamon 

Boil cranberries and sugar until the berries pop; add the rum and mustard. Stir and serve warm or cold.

HOMEMADE APPLESAUCE

zest and juice of 2 large navel oranges

zest and juice of 1 lemon

3 pounds Granny Smith apples

3 pounds McIntosh, or other red apples

1/2 cup light brown sugar

1/4 pound unsalted butter

2 teaspoons ground cinnamon

1/2 teaspoon ground allspice

Preheat oven to 350 degrees.  Place the zest and juice of the oranges and lemon in a large bowl.  Peel, quarter, and core the apples and toss them in the juice.  Pour the apples and juice into an oven-proof enameled or glass dish with a cover.  Add the brown sugar, butter, cinnamon, and allspice and cover the pot.  Bake for 1 1/2 hours, or until all the apples are soft.  Mix with a whisk until smooth.  Serve warm or at room temperature.  Note:  Would also be good over French Toast.

GAYLE WICKER’S HOT FRUIT CASSEROLE

1 can pear halves

1 can sliced peaches

1 can white or Queen Anne cherries

1 can pineapple chunks

1 can apricot halves

1/2 cup golden raisins

1 whole orange, sliced thinly

3/4 cup sugar

1/2 teaspoon salt

3 tablespoons butter

3 tablespoons flour

3/4 cup fruit juice

1/2 cup sherry

1 teaspoon curry powder - optional

Drain fruits and reserve juices. Mix pears, peaches, cherries, pineapple, and apricots in a large bowl.  Soak raisins in boiling water for about 10 minutes and drain; add to fruit.  Place oranges in small pan of water and simmer briefly; drain and add to other fruits.  Add sugar, and salt to butter and flour and blend.  Add fruit juice to sugar mixture and stir to blend.  Cook over low heat to thicken.  Cool and add 1/2 cup sherry.  Pour over mixed fruit.  Stir in curry powder, if desired.  Refrigerate overnight.  Pour into casserole and bake at 350 degrees for 1 hour.  Can be divided into two casseroles and frozen before baking.  This is an excellent dish for brunches, holiday meals, or anytime when served with chicken or pork.  Feel free to use only fruits you like or have on hand – it is great with any of the above fruits.

CRANBERRIES N' AMARETTO

1/4 c. butter

1 12-oz. package fresh cranberries

2 c. granulated sugar

2 tbsp. lemon juice

1/2 c. amaretto

2 tbsp. orange marmalade

2 tsp. grated lemon zest

Melt butter in a large saucepan over medium heat. Add cranberries, sugar, and lemon juice; stir well to combine. Bring to a boil; reduce heat, and simmer, uncovered, 10-15 minutes or until cranberries begin to pop. Remove from heat; stir in amaretto, marmalade and lemon zest. Serve with pork or turkey.

BRANDIED CRANBERRY SAUCE

1 pound (4 cups) fresh cranberries

3/4 cup real maple syrup or maple-flavor syrup

1/2 cup brandy

1/2 cup sugar

finely grated zest and juice of 1 orange

dash of cinnamon

dash of ginger

dash of cardamom

Rinse cranberries and remove damaged berries.  In a medium saucepan, combine cranberries, maple syrup, brandy, sugar, orange zest and juice, cinnamon, ginger, and cardamom.  Bring to boil, stirring to dissolve sugar.  Reduce heat to medium. Continue simmering, stirring constantly, until all berries have popped and the sauce is a velvety juice, about 6-7 minutes. Serve cold with roasted turkey, meats, or on sandwich.

BAKED PINEAPPLE CASSEROLE

1 20-ounce can pineapple chunks

1/2 cup sugar

3 tablespoons all-purpose flour

1 cup shredded Cheddar cheese

1/4 cup melted butter or margarine

1/2 cup Ritz cracker crumbs

Drain pineapple, reserving 3 tablespoons juice.  Combine sugar and flour, and stir in reserved pineapple juice; add cheese and pineapple chunks, mixing well.  Spoon mixture into a greased 1-quart casserole.

Combine melted butter and cracker crumbs, stirring well; sprinkle over pineapple mixture.  Bake at 350 degrees for 20-30 minutes, or until crumbs are lightly browned.  Makes 4-6 servings.

PUMPKIN SOUP WITH CHILI CRAN-APPLE RELISH

1 tbsp. extra-virgin olive oil

2 tbsp. butter

1 fresh bay leaf

2 ribs celery with greens, finely chopped

1 medium yellow onion, finely chopped

Salt and pepper

3 tbsp. all-purpose flour

2 tsp. poultry seasoning or 2 tsp. ground thyme

2 tsp. hot sauce, or to taste

6 c. chicken stock

1 28-oz. can cooked pumpkin puree

2 c. heavy cream

1/2 tsp. freshly grated nutmeg

Relish:

1 crisp McIntosh or Granny Smith apple, finely chopped

1/4 red onion, finely chopped

2 tbsp. lemon juice

1/2 c. dried sweetened cranberries, chopped

1 tsp. chili powder

2 tsp. honey

1/2 tsp. ground cinnamon

Heat a soup pot over medium to medium-high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the vegetables with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste; cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit, then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve. While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.  Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

CORA’S CHILLED PEAR SOUP

 4 fresh pears, cored and quartered

1 lemon, zest and juice

1/4 tsp. freshly ground nutmeg

1/4 tsp. cinnamon

2 c. plain yogurt

Peel pears, if desired.  Place all the ingredients in a blender or food processor and process until well blended.  (This worked quite well in my Vita-Mix blender, but you may need to add a little water if it is too thick for yours to handle.)  Adjust seasoning to taste.  Chill completely before serving.  Thin with a little water, if necessary, but soup should be thick. Serve in chilled bowls and garnish with a dollop of yogurt and a sprinkle of nutmeg and cinnamon.  Makes 6 servings.

SWEET POTATO SALAD

1/3 cup sugar

1 teaspoon dry mustard

1/2 teaspoon kosher salt

2 tablespoons finely grated onion

1/3 cup cider vinegar

1 cup light olive oil

1 tablespoon celery seed

2/3 cup chopped toasted, chopped pecans

4 large sweet potatoes

1/3 cup (3 oz.) dried tart cherries

In a small bowl, mix sugar, dry mustard, and kosher salt.  In another bowl, add grated onion to vinegar and mix well and then add to sugar mixture. Slowly add in oil, whisking until completely blended.  Stir in celery seed.  Dressing should be made and allowed to sit at room temperature, while other ingredients are assembled, to allow time for the sugar to dissolve.

Preheat oven to 350 degrees.  Place chopped pecans on a baking sheet and bake for 4 minutes; remove from oven and stir.  Return the pecans to the oven and toast for about 4 more minutes, until they begin to brown slightly.  Remove from oven and cool.  (Do not allow them to overcook or they will be dry and bitter.)

Clean and dry sweet potatoes.  Pierce each sweet potato with the point of a sharp knife a few times.  Microwave on high for 8 minutes and check for doneness – they should still be firm with just a little give when squeezed gently.  Return to microwave, if more cooking is required, but be careful not to overcook or they will be too mushy to cut!  Cool, peel, and cut into small bite-size cubes.  Add dried cherries, pecans, and dressing to sweet potatoes and toss gently to mix.

STRAWBERRY TOSSED SALAD

1/2 cup vegetable oil

1/3 cup sugar

1/4 cup cider or red wine vinegar

1 clove garlic, minced

1/4 teaspoon each salt and paprika

1/8 teaspoon pepper

6 cups torn mixed greens

2 1/2 cups sliced strawberries

1 cup croutons

1/2 cup chopped toasted walnuts

Mix first seven ingredients in jar with lid; shake well to make dressing. Toss remaining ingredients with dressing.  Serves 6-8. This is my most favorite summer salad.  I have substituted other fruit for the strawberries - blueberries, peaches, and mandarin oranges.

Nancy Martin Gonzenbach

SARAH ROBINSON’S CRANBERRY SALAD

1/2 lb. fresh cranberries

1/2 lb. fresh apples

1 c. sugar

1 large box strawberry Jell-o

1/2 c. celery, finely diced

1/2 c. pecans, chopped

Grind cranberries and apples, mix together and add sugar; mix well and let set over night or several hours.  Mix in Jell-o; when it begins to thicken, add other ingredients; chill until firm.  Serve and enjoy.  Delicious with turkey or ham.

POMEGRANATE, BEET, AND BLOOD ORANGE SALAD

4 medium beets

3 tbsp. vegetable oil

1 tsp. salt

1/2 tsp. ground black pepper

1/4 c. water

1/4 c. blood orange juice  (about 1 blood orange)

1 tbsp. pomegranate molasses*

1 tbsp. white wine vinegar

1 medium red onion, thinly sliced

3 blood oranges, peeled, cut into 1/4-inch thick slices

1 cup pomegranate seeds (from one 11-ounce pomegranate)

Preheat oven to 400 degrees. Place beets in roasting pan and toss with 1 tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper. Add 1/4 c. water. Cover pan with foil; roast beets until knife easily pierces center, about 50 minutes. Cool. Peel beets and cut into 1/3-inch thick wedges.  Whisk orange juice, pomegranate molasses, vinegar, and remaining 2 tbsp. oil in large bowl to blend. Season vinaigrette with salt and pepper.  Place onion in small bowl; cover with cold water. Soak onion 1 min., drain, and squeeze dry in kitchen towel. Add beets, onion, orange slices, and pomegranate seeds to vinaigrette in bowl; toss. Season salad with salt and pepper. Note:  Blood oranges are usually available around February, but just substitute the sweetest orange you can find when they are unavailable.

BLUE CHEESE, PEAR AND WALNUT SALAD

1 Bartlett pear, cored and sliced lengthwise into thin strips

3/4 c. crumbled blue cheese

3/4 c. walnut halves, toasted

8 large romaine lettuce leaves, torn

1/4 c. olive oil

1/4 c. cider vinegar

1 clove garlic, minced

5 large basil leaves, minced

1 tsp. salt

1 tbsp. honey

Mix the pear, cheese, walnuts and romaine in a salad bowl.  Stir the oil, vinegar, garlic, basil, salt and honey in a small bowl with a wire whisk.  Toss the dressing with the salad just before serving.

BEET, BLOOD ORANGE, AND WALNUT SALAD

4 medium fresh beets

3 blood oranges OR red navel oranges

1 large shallot

kosher salt

1/4 cup sherry vinegar

1/2 cup walnut or olive oil

6 - 8 cups mixed baby greens

1/2 cup toasted, chopped walnuts

Preheat oven to 400 degrees.  Cut away tops of beets, leaving about 1 inch of the stems and enclose them completely in foil.   Place directly on the oven rack and roast for about 1 hour, or until tender when pierced with a fork.  Cool, slip the skins off, and slice the beets into 1/2 inch slices.  Set aside.

Grate the zest of 1 orange into a small bowl.  Cut the orange in half and squeeze the juice from one half into the grated zest (reserve the other half for use later.)  Set aside.

Cut a slice from each end of the other 2 oranges, until you can see the flesh.  Stand the oranges on end and cut down the sides to peel away the skin and the white pith, leaving only the flesh of the orange.  Cut the oranges into thin round slices and set aside.

Peel the shallot, mince finely, and add it immediately to the orange juice and zest.  Add the salt; whisk in first the vinegar and then the oil.  Taste to determine whether it needs more oil, vinegar, or juice from the remaining half orange and adjust so that the dressing is tart enough to balance the sweetness of the oranges and beets.

To serve:  Arrange the greens on a platter.  Toss the beets with a few tablespoons of the vinaigrette to coat evenly and then arrange the slices over the greens.  Lay the orange slices around the platter and sprinkle the walnuts over the entire platter.  Spoon enough vinaigrette over the entire salad to coat lightly and then serve immediately.

BECKY’S MANDARIN SALAD

1 bunch red leaf lettuce

1 11-ounce can mandarin oranges, chilled and drained

1 cup sliced, fresh mushrooms

1 small Bermuda onion, sliced and separated into rings

1 green pepper, sliced into rings

1/2 avocado, sliced

Dressing:

1/2 cup mayonnaise

1/2 cup sour cream

1/4 cup dill pickle juice

1/2 avocado, mashed

1 tablespoon chopped parsley

2 teaspoons chopped chives

1 teaspoon dill weed

Mix salad ingredients and refrigerate.  Mix dressing and chill; toss with salad ingredients just before serving.

Becky Reed

WATERMELON SALSA

1 c. watermelon, diced and seeded

3/4 c. strawberries, diced

1/4 c. red onion, diced

2 tbsp. jalapeno, diced

2 tbsp. fresh mint leaves, finely chopped

2 tbsp. olive oil

1 tbsp. lime juice

1 tsp. honey

Gently stir together all ingredients and let stand for about 1 hour to blend flavors.  Serve with grilled chicken breasts or shrimp.

FRUIT SALSA

1 pint fresh strawberries (if available) diced

1 Anjou pear, cored and diced

1 red apple, cored and diced

1 tablespoon honey

1 tablespoon fresh lime juice

Combine all ingredients.  Serve at room temperature.  Serves 8 to 10.

FRUIT SALSA #2

3/4 c. small diced pineapple

3/4 c. small diced mango

1/2 c. small diced strawberries

1/4 c. small diced red onion

1 jalapeno, stemmed, seeded and finely chopped

2 tbsp. chopped fresh mint leaves

2 tbsp. freshly squeezed orange juice

1 tbsp. freshly squeezed lime juice

1/4 tsp. salt

In a medium glass, ceramic, or plastic bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the salsa to macerate for 20-30 minutes before serving. Excellent with grilled chicken or pork, or with tortilla chips.  Makes about 2 cups.