Tuesday, September 30, 2014

Vegetarian: Gone and Back Again

I gave up vegetarianism--gave up giving up meat--for awhile.  It started with nibbles first, then grew, until I actually had chicken, beef, pork, at more than a meals a week.  I always liked meat; that wasn't the problem.  As you may recall, the Kentucky Derby was the problem.  I hadn't forgotten my moral reasoning; only I was tired of beans and tofu and eggs and lettuce and NOT having chicken, etc.   There's something about the tasty salts and fats in meat dishes--even just the sauces--that aren't replicated in vegetarian dishes often.  And it is SO much easier to cook only one meal for all of us (no, I don't require anyone else to be a vegetarian in the family; I adapt our meal plan to complement omnis and vegheads.)  It was a slippery slope and I fell right down.  (And yes, I was a bit sheepish, no, ashamed, to admit as much here directly, though I think there were hints; I'm reflecting on that.)

Without realizing it, I also started not to feel well, with an upset stomach.  Was it the stress of the end of summer and the new school year?  Was it the pain meds and muscle relaxers I sometimes take?  Celiac?  The Big C?

And then someone said, duh, you're eating meat again.  After 6 1/2 years.

So I stopped again over the weekend and I already feel better.  There's no less stress (house tours and Girl Scouts start this week), no fewer meds than usual.  Just no meat.

I'm sure I'll still have the nibbles and tastes; I was always more practical than perfect.  But I'm not sure I'll be tempted anytime soon to make meat even a side part of my diet.

Monday, September 29, 2014

Coyote Scary

We were sitting around the campfire on Friday night--Goo, Mama, Sis, Bud, and I--singing songs, telling stories ("I'm going to catch you, then I'm going to eat you!" the story of the booger-eating gnome) and eating (albeit microwaved because of miniature marshmallows) s'mores.

And I heard a "hooo" in the background, which at first I thought was an owl.

"OOooo, oooo, a-ooooooooooo!"

I knew that sound.

When I as a child visiting my grandparents home, Raucus, in the "wilds" outside Dallas, we all slept in a big room with two double beds.  Mom slept with Aunt Banana because she was as squirmer and I slept with Dad because I wasn't.  (Could also be that the best fit in those small beds was adult-child, not adult-adult)  I know Gommie got kicked, but I got the short end of that stick, because, just as I would be falling asleep, Pop would begin to howl like the coyotes we often heard outside.  And he'd even poke me for emphasis.

Very restful.

But still, I know from a coyote.  And that's what we heard outside Friday night.  I know there are coyotes in the area--they've been spotted for years--but I also know that coyotes are very rarely dangerous to humans (three fatal coyote attacks in US and Canada EVER.)  Still, the kids were a bit spooked, even with the assurances of three adults and a roaring campfire.

So we just sang louder and soon the howling stopped.

But Pop, please don't howl at the kiddos next time you're outside together.  Or I'm going to send them to sleep in your room!


My hospice patient died this weekend.  And I can only say that I am relieved, for her and for me.  I saw her on Friday and she was struggling, both physically and mentally, from both the disease and from regrets I had learned she had.  I won't go into the details, if only to give her some dignity after the fact, but it was hard to be with her.  Her body was clearly readying for death, but she was scared and not ready to leave.  "Please help me," she would beg, not wanting to be alone.  I checked with nurses and our main hospice team about her medication, but she was apparently getting what she needed and could tolerate.  Still, without a family to advocate for her (there were difficulties and she was mainly alone), I felt I had to try to help; this wasn't the kind of death that hospice aims for or that we would envision for our loved ones.  Still, I kept trying, even as I realized she had burned out so many previous professional caregivers at the facility.  I held her hands, read poetry and prayers, sung lots of songs, rubbed her with lotion, smoothed her hair.  When she talked of an appointment to which she needed to hurry, I told her to go, that she was ready, that she wasn't late, that we knew she had to go, that we were ready, and that we wished her a good journey.  I said goodbye when I left, not knowing it would be the last time.  I'm glad it was.  May she rest in peace, free from all of her suffering.  I learned from her, even though the lessons about loss and death, dignity and dying, fear and forgiveness, pain and peace, the limitations of hospice, the importance of loved ones, maintaining boundaries while keeping compassion, were harder than I expected.

Swept Away by Gone with the Wind

A month or so ago, Mama suggested a very unusual and special date night.  "Let's go see Gone with the Wind" in the movie theater."  While I have seen the movie dozens of times, starting in early childhood--I was even Scarlett O'Hara for Halloween (in Gommie's billowy white prom dress) and read the whole 1045-page book one summer (it's very different from the movie--Scarlett has a child with each husband, for instance, and you learn all about her parents' courtship)--and Mama will tell you that my conversations are regularly sprinkled with GWTW references and quotes, I had never seen it on the big screen.

So, this weekend, we went for date night . . . to the 4-hour movie.  And it was magical.  First, they showed the film in its original aspect ratio, which is square!  Also, the film wasn't played nearly as loudly as modern pictures.  But the big screen and the immediate attention it demanded allowed us to notice several things--like the cat lounging under the sundial at Twelve Oaks, all the various musical themes of the film's score, the use of silhouettes throughout the film, panoramic vistas, the parallel narrative arcs of the first and second parts (mainly the death of Mrs. O'Hara in the first part and Melanie in the second and the crisis each spurs on), the rapid-fire dialogue, and more.

Of course, seen through the lens of early 21st-century liberal thought, we couldn't help but be disturbed by the elevation of a murderous, immoral, cheating, wife-beating man to heartthrob (or his murderous, immoral, lying, drunk wife to heroine) and the characterization and caricature of the film's African Americans.  It didn't help that the audience laughed every time Mammy talked and cheered when Rhett hauled Scarlett up the stairs to be raped--about which she was smiling and singing the next morning!  That is to say nothing of the glorification or mythologizing of the Old South.

Still, it's a gorgeous, well-paced, expansive film, the stuff of my childhood (and gauging from the sold-out theater, many others').  And I think I'll be quoting from it even more now.

We Like 'Dem Apples

We had a wonderful Applepalooza on Saturday, even if it did feel warmer than your average fall day. Several friends came, though most of them didn't know each other.  So it was a great get-to-know-each-other gathering.  Even the kids made some new friends, while playing yard games like tic tac toe and lawn darts, plus chalk in the driveway, soccer and basketball.  And we all enjoyed some wonderful apple treats, including four apple crisps, two cakes, and a casserole.  But not a single pie!

We were especially lucky because Goo came up for the party.  He spent Friday night with us, staying up late as we sat around a campfire outside talking and even singing.  Then Saturday morning, he did our rounds to kung fu and ice skating.  And he made a wonderful apple cake from Alton Brown.  We were so glad he could share the day with us (and he was a big help with setting up and cleaning up.)


Apple Cake a la Alton Brown
The creamed:
227 g/8 oz/1 cup/2 sticks unsalted butter, softened but not melting (70°F)
397 g/14 oz/2 cups sugar
The eggs:
100 g/3 ½ oz/2 large eggs, beaten
14 g/½ oz/1 tablespoon vanilla extract
The dry goods:
270 g/9 ½ oz/2 cups all purpose flour
12 g/½ oz/2 teaspoons baking soda
6 g/<¼ oz/1 teaspoon salt
3 g/<1 cinnamon="" ground="" oz="" p="" teaspoon="">3 g/<1 freshly="" grated="" nutmeg="" oz="" p="" teaspoon="">The extras:
454 g/1 lb/4 cups apples, cored and roughly chopped into 1-inch pieces or smaller; don’t peel (I like Galas)
2 cups pecans, chopped
Baker’s Joy or AB’s Kustom Kitchen Lube for the pan (see Notes)
Digital scale
Dry measuring cups
Wet measuring cups
Measuring spoons
Nutmeg grater or microplane
Chef’s knife
Cutting board
12-cup Bundt pan (This is the classic Bundt. The fancier flower and castle shapes usually have a 10-cup capacity.)
Food processor
Large mixing bowl
Stand mixer with paddle attachment
Rubber or silicone spatula
Cooling rack
Place an oven rack in position C (second position from the top) and preheat the oven to 275°F.

Prepare the Bundt pan (see Notes) and set aside.

Assemble the ingredients via the Creaming Method, folding in the apples and pecans last.

The Creaming Method:

1. Scale or measure all ingredients. Fats should be pliable but solid (no sign of melting). If kitchen temp is over 70°F, chill the mixing bowl.

2. Combine all Dry Goods (except sugar) by pulsing in food processor.

3. In a small bowl, beat eggs together along with any extracts.

4. Using a stand mixer, with the paddle attachment, on medium speed, mix the fat(s) alone for a minute to spread them around the bowl. Add sugar(s) slowly and beat until mixture lightens noticeably in texture and increases slightly in volume.

5. Reduce the speed to “stir” and add the eggs very slowly, stopping to scrape down the sides of the bowl as necessary.

6. Work in the Dry Goods in three installments alternating with any additional liquids, such as milk. Always start with the dry ingredients and finish with the wet for a smoother batter.

7. Stir in any bits and/or pieces (chocolate chips, nuts, etc.).

Pour the batter into the Bundt pan and bake until the internal temperature reaches 212°F, about 1 hour and 45 minutes.

Cool in pan for 15 minutes, then remove to rack to cool completely.

Wrapped tightly, this will keep for 5 days.

Apple Cake a la Smitten Kitchen
6 apples, Mom uses McIntosh apples
1 tablespoon cinnamon
5 tablespoons sugar

2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional)

Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean. Cool completely before running knife between cake and pan, and unmolding onto a platter.

Apple Cranberry Casserole
1/2 cup butter, melted
1/2 cup brown sugar
1/2 cup flour
1 cup raw cranberries (or blueberries)
1/4 teaspoon cinnamon
3/4 cup white sugar
1 cup oatmeal
3 cups unpeeled, diced apples
1/2 cup nuts
dash of salt

Pour melted butter over sugars.  Mix oatmeal and flour.  Stir together apples, cranberries, nuts, cinnamon, and salt.  Toss all mixtures together, pour into 1 1/2 quart baking dish and bake uncovered for 1 hour.  Serve like a vegetable, especially good with ham) or as dessert over pound cake or ice cream.

Miss C.A.

Wednesday, September 24, 2014

A+ for Apples

Applepalooza 2014 is soon heading our way and we are SO excited.  And so, as I mull over what to make, I gathered all of the apple recipes posted here on my blog.

And I'm hoping we add more this weekend!!



Patricia’s Apple Pie
Now this is my signature apple pie, made for all holidays. And as Grandma always used to say, “Apple pie without cheese is like a hug without a squeeze!” DP didn’t believe until she tried it (now there's always a hunk of cheddar in the house during apple season).

3/4 cup brown sugar
1/2 teaspoon nutmeg
6 sliced, peeled apples
1/4 cup flour
1/2 teaspoon cinnamon
pie crust (I use store bought) and crumb topping

Peel and slice apples, soaking in water and lemon juice to prevent browning. Heat oven to 425°F. Mix sugar, flour, nutmeg, and cinnamon. Stir in apples. Cover with crumb topping. Cover edge of pie with aluminum foil, shiny side out. Bake 40-50 minutes, removing foil for last 10 minutes.

Crumb Topping

1 cup flour
1/2 cup firm margarine
1/2 cup packed, crumbly brown sugar

Mix with fork and sprinkle on top of pie.

college roommate


Miss B's Swedish Apple Pie

3-5 apples, peeled and sliced (any kind or a mix)
1 cup plus 1 teaspoon sugar, divided
1 teaspoon cinnamon
3/4 cup butter, melted (1/2 cup works, too)
1 cup flour (AP or whole wheat; haven't tried with GF but think it could work)
1 egg
1/2 cup chopped nuts (optional; we've also added Craisins or raisins)

Fill a greased 9' pie plate 2/3 full of apple slices. Sprinkle with 1 tsp sugar and 1 tsp. cinnamon.

Combine remaining ingredients into batter and pour over apples.

Bake at 350F for 45 minutes.

N.B.  We have also added 1/2 cup or more of oats to the batter, to make it more like a crisp; use the full amount of butter in that case.

Miss B from playgroup


Apple Crisp
lemon juice
½ cup flour
½ cup brown sugar
1 cup oatmeal
¼ teaspoon cinnamon and nutmeg to taste
¼ cup butter
cranberries (optional)
chopped pecans (optional)

            Mix and bake in greased pan at 375°F for approximately 30 minutes.
            Alternates:  We don’t even measure anymore, just make enough mixture to cover apples.  Also, this can be made with other fruits, including pitted cherries, raspberries, and blackberries.

Mommy Hungry

Piggy's Polka-Dot Cake

nonstick coking spray or margarine
3 cups flour plus 3 tablespoons flour
1 cup milk
1 tsp. vanilla
3 tsp. baking powder
1 tsp. salt
1 apple
4 eggs
1 Tbsp. grated orange rind
2 cups sugar
1 ½ cups margarine (3 sticks)
1 cup chocolate chips

[Note:  Directions are paraphrased from the book.]
Heat the oven to 350F.  Grease a 9x13 cake pan with cooking spray.  Sprinkle flour inside the pan.
Sift and mix together flour, baking powder and salt.
Combine milk and vanilla in separate bowl.
Peel and core one apple and chop into tiny pieces.  Set aside, along with chocolate chips and grated orange peel.
Beat margarine and sugar together in a large bowl until creamy.
Add eggs beat well.
Add flour mixture and milk alternately, starting and ending with flour.  Beat well.
Stir in chocolate chips, chopped apple and grated orange peel.
 Pour into prepared pan.
Bake 40-45 minutes or until toothpick comes out clean.  
Put on wire rack to cool. 
When completely cool, frost with chocolate icing.

 from A Cake All for Me by Karen Magnuson Beil (sans recipe for chocolate frosting, which my kids didn't want)


Miss R's Apple Crumb Cake

1 1/2 cups sugar
2 teaspoons vanilla
2 eggs
1 1/2 sticks butter, softened
2 teaspoons baking powder
3 cups flour
1 can apple pie filling--she uses Comstock (frozen fruit doesn't work)

Preheat oven to 350F.

Mix all ingredients except apple pie filling and form into a dough ball. Divide ball in two.

Grease a 9x13 pan. Press one dough ball into pan. Spread apple filling over dough. Crumble other ball in teaspoon-size crumbs over the top. Sprinkle with cinnamon.

Bake for 40-45 minutes.

Miss R

Apple Enchilada Dessert

1-21 oz can apple pie filling
6-8" flour tortillas
1 teaspoon ground cinnamon
1/3 cup margarine or butter
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup water (some suggest reducing to 1/3 cup)

Preheat oven to 350. Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Rollup tortillas and place seam-side down on lightly greased 8x8 pan. Bring margarine, sugars, and water to a boil in a medium saucepan. Reduce heat and simmer, stirring constantly for 3 minutes. Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top, if desired. Bake in preheated oven for 20 minutes (some suggest adding an extra 10 minutes baking time or broiling for 5 minutes at the end).

Makes 6 large enchiladas. May be cut in half to serve 12.


Apple Butter Monkey Bread

2 (12 ounce) cans refrigerated biscuits
2/3 cup sugar
2 tablespoons cinnamon
1/2 cup butter
1/2 cup brown sugar
1/2 cup sugar
1/2 cup Apple Butter
3 apples, peeled, cored, and chopped
1. Separate biscuits and cut in quarters. In a bowl, combine sugar and cinnamon. Roll biscuit pieces and chopped apples in cinnamon sugar to coat, and drop them in a greased Bundt pan. Make sure they are distributed evenly.
2. On the stove top, heat the butter, brown sugar and sugar to a boil until sugar is dissolved. Remove from heat and stir in Apple Butter. Pour mixture over the dough, and bake in a pre-heated 350 degree oven for 30 minutes. Let stand 10 minutes, turn upside down onto serving plate, and remove pan.
allrecipes.com adapted by Mommy Hungry


Layered Caramel Apple Dip

whipped cream cheese
caramel (topping or dip)
granola (like Aurora brand)
Granny Smith apples, sliced

Spread cream cheese at the bottom of a pie plate, then spread on caramel topping.  Sprinkle on thick layer of granola.  Used sliced apples for dipping.



8 oz. carton (1 c.) dairy sour cream2 tbsp. brown sugar1 tsp. cinnamon
Combine in a small bowl. Cover. Refrigerate 1 to 2 hours to blend flavors. Serve with fresh fruit (1 cup).



Mama Teacher's Famous Fruit Dip
I love, love, love this dip.  And finally got the recipe for it on the last day of the year 2008!

2-6 oz containers Yoplait Light Yogurt, Very Vanilla
2 tablespoons fat free cream cheese
1 teaspoon cinnamon

In a microwave-safe bowl, combine all ingredients.  Heat for 45 seconds in microwave.  Stir an dmicrowave an additional 40 seconds.  Serve with fruit for dipping.

Mama Teacher


Patricia’s Fruit Dip
I tried my first nectarine with this dip—and now I like nectarines a lot!  From that trip to San Antonio with my friend Sharon.

8 oz. block of cream cheese, softened
1 jar (16 oz.) marshmallow cream

            Blend and chill.

my college roommate


Applesauce Cake

2 ounces dried apple -- cut in 1/2-inch pieces
1 cup apple cider
1 1/2 cups unbleached flour
1 teaspoon baking soda
2/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup unsweetened applesauce -- at room temperature
1 large egg -- at room temperature, lightly beaten
1/2 teaspoon salt
8 tablespoons unsalted butter -- melted and cooled
1 teaspoon vanilla extract

***For Streusel Topping:
Following recipe for cake through step 2. In step 3, measure 2 tablespoons sugar-spice mixture into medium bowl. Add 2 tablespoons brown sugar, 1/3 cup chopped pecans or walnuts, and 1/3 cup old-fashioned or quick oats. Work in 2 tablespoons softened unsalted butter by rubbing mixture between fingers until fully incorporated. Pinch mixture into hazelnut-sized clumps and sprinkle evenly over batter before baking.

1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.

2. Bring dried apples and cider to simmer in small saucepan over medium heat; cook until liquid evaporates and mixture appears dry, about 15 minutes. Cool to room temperature.

3. Whisk flour and baking soda in medium bowl to combine; set aside. In second medium bowl, whisk sugar, ginger, and cardamom. Measure 2 tablespoons sugar-spice mixture into small bowl, add crystallized ginger, and set aside for topping.

4. In food processor, process cooled dried-apple mixture and applesauce until smooth, 20 to 30 seconds, scraping sides of bowl as needed; set aside. Whisk egg and salt in large bowl to combine. Add sugar-spice mixture and whisk continuously until well combined and light colored, about 20 seconds. Add butter in three additions, whisking after each. Add applesauce mixture and vanilla and whisk to combine. Add flour mixture to wet ingredients; using rubber spatula, fold gently until just combined and evenly moistened.

5. Turn batter into prepared pan, smoothing top with rubber spatula. Sprinkle reserved 2 tablespoons topping evenly over batter. Bake until wooden skewer inserted in center of cake comes out clean, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours. Run knife along cake edges without parchment to release. Remove cake from pan by lifting parchment overhang and transfer to cutting board. Cut cake and serve.

from Cooks Illustrated


Apple Cider Doughnuts
SPECIAL EQUIPMENT: You will need a mini bundt baking pan with 6 or 12 cavities or a 6 or 12 cavity doughnut baking pan.

approximately 3 tbsp sugar for baking pans
hazelnut oil* for baking pans (or vegetable oil)
2 cups all-purpose flour
1½ tsp baking powder
1½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ tsp grated nutmeg
1 large egg, lightly beaten
2/3 cup packed brown sugar
½ cup apple puree (that's applesauce)
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup plain yogurt
3 tbsp hazelnut oil* or vegetable oil

ICING (optional)--I just used superfine sugar.
1 cup icing (confectioner’s) sugar, sifted
1 tsp vanilla extract
1-2 tbsp milk

*Hazelnut oil is basically oil that is pressed from hazelnuts that possesses a delicate nutty and buttery flavour. If hazelnut oil is not available, you can substitute with macadamia oil or vegetable oil.

Preheat oven to 190ºC or 375F.
Brush cavities of a mini bundt pan or doughnut pan with hazelnut oil.
Sprinkle with sugar, shaking out excess. (MY NOTE: This didn't oil-sugar step didn't work well for me--the first batch of doughnuts didn't release so I just started spraying the pan with cooking spray and skipped the sugar; worked perfectly).
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
In another bowl, whisk together egg, brown sugar, apple puree, maple syrup, cider, yoghurt and hazelnut oil.
Add dry ingredients and stir just until moistened.
Divide the batter among the prepared mini bundt pan or doughnut pans, filling only about halfway up the pans.
Bake for 10 to 15 minutes, or until the tops spring back when touched lightly.
Loosen edges and turn the doughnuts out onto a rack to cool.
MY NOTE: When still warm, roll in superfine sugar instead of icing them.
If required, clean the pans then re-coat it with oil and sugar.
Repeat with remaining batter.

Combine the icing sugar, vanilla and 1 tbsp of milk in a small bowl.
Mix until the icing is of a drizzling consistency. If not, add more milk.
Turn over the doughnuts into the bowl of icing and dip for about 5 seconds until the tops are completely covered.
Return to wire rack to allow icing to set.
from ilovemilkandcookies


Caramel Apples

2 bags or 100 pieces wrapped square caramels
1/4 cup water

Melt caramels in water in medium saucepan over medium heat. Transfer to crockpot. Serve with apples on a stick or apple slices. Can also top with rice krispies, nuts, coconut, jimmies, or whatever you like. Careful, it hardens quickly. You can also add half and half (1 1/3 cups) to make a creamier caramel dip.

paraphrased from the Kraft caramel bag


Mystery Apple Cake

2 cups chopped apples
1 cup sugar
1 1/2 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup chopped nuts (optional)

Sift dry ingredients over nuts and apples in a bowl. Mix 1 egg, 2/3 cup mazola oil, and 1 teaspoon vanilla together. Pour over and mix well with dry ingredients. Mixture will be stiff. Spread in a greased 8 or 9" pan. Bake for 45 minutes at 325F.

Frosting: combine 1 cup powdered sugar, a half stick of butter (softened) and a 3 oz. package of cream cheese (at room temperature). Mix until smooth and spread on cake.

NOTE: The mysterious thing about the cake is the fact that it is delicious despite unorthodox method of preparation.

Mama Teacher


Apple Bars by Miss J
  • 2 c all-purpose flour
  • 1/2 c sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 c butter or margarine
  • 2 egg yolks -- beaten
  • 4 med apples, pared, cored and sliced -- (4 c)
  • 3/4 c sugar
  • 1/4 c all-purpose flour
  • 1 tsp ground cinnamon
  • 1 egg white-- slightly beaten

  1. Combine the 2 c flour, the 1/2 c sugar, the baking powder, and salt; Cut in butter till crumbs are the size of small peas.
  2. Stir in egg yolks.
  3. Divide mixture in 1/2.
  4. Press 1 1/2 over bottom of 15x10x1" Baking pan.
  5. Combine apples, remaining sugar and flour and cinnamon.
  6. Arrange over bottom crust.
  7. Crumble remaining dough over apples.
  8. Brush egg white over all.
  9. Bake @ 350°F for 40 min.
  10. Cool.
  11. Drizzle with thin powdered sugar icing if desired.
  12. Cut in bars.

Miss L's Quick Stovetop Apple Crisp

15 medium apples
1 stick butter
2 tablespoons molasses or brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 cups quick oats

Core and slice apples. Melt butter in pan. Add sugar and spices. Cook with apples until soft. Add oats and cook until soft. Serve warm.

Variations: Pear; apple-Chinese pear; add cranberries; substitute granola for oats; add sunflower seeds, pumpkin seeds, or nuts; sprinkle with crystallized ginger to serve.

Miss L


Apple Muffins

1 large egg
1/4 cup vegetable shortening, melted
1/2 cup sugar
2 1/2 cups apples, chopped
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup milk
1 tablespoon sugar
1/2 teaspoon cinnamon

In a bowl, combine egg, melted shortening, and 1/2 cup sugar, stirring well. Add apples and mix well. In smaller bowl, combine flour, baking powder, salt, and 1/2 teaspoon cinnamon. Add to the egg mixture alternately with milk, beginning and ending with flour mixture. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon and sprinkle over muffins. Bake at 375F for 20-25 minutes. Makes 1 dozen muffins.

Mama Teacher


Apple-Cranberry Pie

premade crust

For the filling, combine the following:
6-8 medium apples
1/2 cup cranberries
1/4 cup sugar
2 teaspoons flour
2 teaspoons cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
pinch ground ginger
Dot with 2 tablespoons butter

For the topping, combine:
2 teaspoons sugar
1 teaspoon cinnamon
Spread egg, butter, or water wash on top crust. Sprinkle with topping.

Bake 350F for 1 hour or until you see filling bubbling through the vents.

Cool and sprinkle with confectioner's sugar (optional).

Church Miss L


Here's the Apple Gingerbread recipe:

1/4 cup butter, melted
2 large apples, sliced
1/4 cup brown sugar
1/3 cup butter, melted
1/2 cup molasses
1/2 cup sugar
1/3 cup brown sugar
1 egg
2 cups white flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt
1/4 teaspoon nutmeg
3/4 cup hot tea

Melt 1/4 cup butter in 9" square pan (in oven as it heats up). Slice apples over the butter and sprinkle with 1/4 cup brown sugar. Combine butter, sugars, molasses and egg in large bowl. Sift dry ingredients and add alternately with tea. Bake at 350 degrees for 45-50 minutes. Let stand for 10 minutes and turn out onto platter. Excellent served warm.

Miss M from Church


Gram Lowry's Applesauce Cake

2 cups sifted flour
1 tsp baking soda
3/4 tsp salt
3/4 tsp cinnamon
1/4 tsp cloves
1/2 cup shortening
1 cup firmly packed brown sugar*
1 egg
1 cup apple sauce
1 1/2 tsp grated lemon rind
3 Tbsp vinegar
1 cup seedless raisins

*recipe calls for light brown sugar, i used what i had on hand...dark brown sugar, tasted fine.

Sift flour, baking soda, salt and spices.
Cream shortening until soft and smooth.
Add sugar gradually, creaming until light and fluffy.
Add egg and beat until very light
Combine applesauce, lemon rind, and vinegar and add alternately with dry ingredients, beating well after each addition. 
Stir in raisins.
Turn into greased 8x8x2 inch pan.
Bake at 350 degrees (moderate oven) for 45 minutes.
Frost with your choice OR dust with confectioner's sugar.

Sew and Sow


3 lbs Granny Smith apples, peeled, cored, and sliced (we used Ginger Golds)
1/2 cup brown sugar
1 1/2 tablespoons lemon juice
1 1/2 teaspoons ground cinnamon

Spray inside of slow cooker with cooking spray. Combine apples, sugar, and lemon in slow cooker and toss to mix. Cover and cook on high heat for 3-4 hours. Mash apple mixture until smooth (we skipped this part). Sprinkled with cinnamon and mix well. Serve warm or refrigerate and serve cold.

Note: we cooked the cinnamon in with the apples, having misread the recipe, but I don't think it hurt it any. And it smelled so good.

Jyl Steinback, The Busy Mom's Slow Cooker Cookbook


Mulled Cider

1 gallon sweet cider or hard cider*
9 whole cloves
9 whole allspice
6 cinnamon chips

Simmer the above for 3 hours over low heat, skimming the top as necessary. The cider should then be cooled and set for 24 hours. Before serving, simmer for 1 hour. Heat a poker cherry red and quench it in the cider as it is simmering. Do this once more immediately before serving.

(*If hard cider is difficult to obtain, use sweet cider and add 2/3 quart applejack and 1/3 quart brandy immediately before serving as the spirit will dissipate if heated in the cider.)

Note: To serve as a Yard of Flannel, add heavy cream and rum!


Maple-Apple Cider Sorbet
3 cups fresh apple cider (or apple juice)
1 cup sugar
1/2 cup maple syrup
juice of 1 lemon

Bring cider to a simmer.  Add sugar and syrup and dissolve.  Refrigerate overnight.

Add lemon juice and freeze in ice cream machine according to directions.  It will be soft but ready to eat or it can be frozen for 2 hours for a firmer treat.

(Option:  Instead of maple syrup, use 1 1/2 cups sugar and add 1 teaspoon orange zest and 1/2 teaspoon cinnamon with the sugar for Spiced Cider Sorbet.)

Bruce Weinstein, The Ultimate Ice Cream Book

"Zapple" Bars
5 1/2 cups peeled and diced zucchini
1/2 cup fresh lemon juice
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 1/2 cups unbleached all-purpose flour
1 1/4 cups granulated sugar
1/2 teaspoon salt
1 cup unsalted butter, cut into pieces
1 teaspoon pure vanilla
In a nonreactive saucepan, combine the zucchini and lemon juice. Bring to a boil over medium-high heat. Reduce the heat and simmer until tender, about 10 minutes. Add brown sugar, cinnamon, and nutmeg. Simmer, stirring, for 1 to 2 minutes, until slightly thickened.
Preheat oven to 350F. Butter 9 x 13" baking pan.
To make crust, in a food processor, combine the flour, sugar, and salt. Add the butter and vanilla. Process until the mixture resembles coarse crumbs. Press half of the crust mixture into the prepared pan and bake for 10 minutes.
Spread the zucchini mixture evenly over the crust. Crumble the remaining crust mixture evenly on top of the zucchini. Bake for 35-40 minutes, until golden brown.
Cool completely on a wire rack before cutting into bars.
The Classic Zucchini Cookbook
Note: A similiar recipe called Sweet Zucchini Crumble appears in the Farmer John's Cookbook, using 4 1/2 cups flour, 3 cups sugar, 1/2 teaspoon salt, 1 1/2 cups butter, 6-8 cups zucchini (4 large), 2/3 cup lemon juice (about 3), 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Directions are almost exactly the same.
Skillet Apples at the Ivy House (adapted)

4 medium cooking apples, Peel, core and slice
1/3-cup real butter (we used less)
½ cup sugar (we used less, and brown)
2 tablespoons cornstarch (didn't have this)
1 ½ cups water (skipped this too)
[Mama added some nutmeg]

Make a sauce be melting the butter in a 10 inch skillet over medium heat; stir in sugar. And cornstarch. Mix well and add the remaining ingredients.

Add apples to the sauce cover and cook over medium heat. Occasionally spoon the sauce over the apples as they cook.

Serve warm with and top with fresh ground nutmeg.

This is a highly requested recipe at the Ivy House.

[Basically, since our recipe was adapted, the instructions are:  melt butter and sugar together in skillet.  Add peeled, cored, and sliced apples.  Sautee until reach desired consistency.  I like them soft.  Best served warm).


Apple Crisp for the Crockette

2-3 small apples, peeled and sliced
6 tablespoons butter, melted plus 1 tablespoon butter, unmelted
3/4 cup oatmeal (I am using up my awful quick-cooking oats)
2-3 tablespoons brown sugar
nutmeg and cinnamon to taste
nuts, dried fruit such as craisins or raisins, optional (I'd only add about 1/4 cup or so)

Rub inside of small slow cooker (Crockette) with 1 tablespoon unmelted butter.

Mix melted butter, oatmeal, brown sugar, and spices. Layer alternately with sliced apples and any nuts or dried fruit.

Cook on HIGH for 2 hours or LOW for 3 hours.

Serve warm with cream, ice cream, whatever you like.

Mommy Hungry


Toasty Oats with Cider Syrup

4 cups real apple cider, refrigerated
2 cups old-fashioned rolled oats
1/2 cup heavy cream

Put 2 cups of apple cider in a small saucepan.  Bring to a boil, lower the heat to medium, and cook until the cider is reduced to 1/2 cup, about 25 minutes.  Set aside  This can be made one day ahead and reheated gently.

To make the oatmeal:  in a medium saucepan, put the remaining 2 cups of cider, 1 1/2 cups of water, and 1/4 teaspoon salt.  Bring to a boil.  Lower the heat to medium and add the oatmeal.  Cook over medium heat for 5 minutes, stirring frequently.  Add 2 tablespoons of the heavy cream.  Cook for 1 or 2 minutes longer, until the oatmeal is the desired thickness.

Meanwhile, whip the remaining cream.  Serve oatmeal with whipped cream and maple syrup.

Rozanne Gold, Kids Cook 1-2-3


Pork and Apples—sauté pork and cook in butter with sliced apples


Curried Apple Lentil Soup
Update: I added 2 cups of water and probably 1+ teaspoon more salt. I thought it was delicious.

5 cups water
1 cup brown lentils
1 cup red lentils
1 apple, peeled and chopped
1 small onion, chopped
1 tablespoon sweet curry powder
1/2 teaspoon garlic powder
1 teaspoon salt

Combine in 3-4 quart slow cooker and cook on LOW for 6-8 hours.


Spiced Lentils with Spinach and Apples

2 cups dried lentils
5 cups water
1 cup chopped onion
2 stalks celery, minced
1 teaspoon ground cumin
2 teaspoon dry mustard
1 tablespoon minced fresh ginger
1 teaspoon ground coriander
1/2 teaspoon turmeric
3 tablespoons fresh lemon juice
3 large cloves garlic, minced
1 teaspoon salt
freshly ground black pepper
1/2 lb spinach , chopped
2 medium-sized green apples (Granny Smith or Pippin), peeled and chopped

Boil lentils in water and then reduce heat to low, partially covered, and simmer 15 minutes.

Add onion, celery, cumin, mustard, ginger, coriander, and turmeric. Cover and cook for 10 minutes more, then add lemon juice and garlic. Cover and cook again for 10 minutes, or until lentils are tender.

Stir in salt and add peppers to taste. Add spinach and apples at the end so they only cook slightly.

Mollie Katzen, Enchanted Broccoli Forest