Dutch Apple Pie

All the apples this year! We have a bumper crop, on every tree! Chelsea came by yesterday made a dutch apple pie. Since it tasted so good it was gone in no time. So I am making another one today. Here's her recipe:

Crust: 3 C. flour, 2 C. shortening; cold water
Syrup: 1/2 C. butter, 3 T. flour, 1/2 C. sugar, 1/2 C. brown sugar, 1/4 C. water
Filling: 6-8 apples, peeled and cored, sliced, cinnamon, nutmeg. Egg white for brushing.
Prepare pastry dough-halve. Line pie dish. Roll out remaining dough to 1/4" thickness. Fill pie dish with apples. Mound slightly in the middle. Sprinkle with cinnamon and nutmeg. Melt butter in saucepan, stir in flour to form a paste. Add sugar, water. Reduce temperature. Simmer for 5 minutes. Pour over apples. Top pie with lattice crust. Brush with egg white. Bake at 425 F for 15 minutes. Reduce temperature to 350 and continue baking for 45 minutes. Cool and serve with vanilla ice cream. YUM!

Zucchini Pineapple Bread(from the Taste of Oregon cookbook): Cooked in Jars

3 eggs
1 C. oil
2 C. sugar
2 C shredded zucchini
1 can (8.5 oz.) crushed pineapple
3 C. flour
2 t. baking soda
1 t. salt
1/2 t. baking powder
1-1/2 t. cinnamon
3/4 t. nutmeg
1 C chopped nuts or currants
Mix all wet ingredients together, mix all dry ingredients together, be sure to sift the flour, it makes a big difference. Fill quart canning jars half full. Use a canning funnel so you don't leave batter on edges. Bake at 350F for 50-60 minutes. Leave ample space between jars so they cook evenly. Remove jars one at a time, cover with canning lid, screw band on tight. Leave jars in a cool non-draft place until sealed. Can keep up to 6 month. Great for the cold winters!


To make jar-bread

08-02-08 Little Apples Big Taste

One of the unspoken pleasure of having apple trees is the apple dessert made with the small, not quite mature apples. These small apples are drop offs, or thinned out ones that are often thrown away, but they make a delicious apple dessert. They are tart like granny smith, but with flavors of their own. I always enjoyed these in the early summer days. Add some ice cream and you'll get a perfect a la mode!
Here's the recipe:
3 C. cutup peeled, cored small apples,
1/2 C. sugar,
1 T. butter,
lime juice from half lime,
2 T. flour
1/2 t. cinnamon,
dash of slat,
A few blackberries (Optional)
For the dessert topping:
1/2 C. instant oat meal,
1/2 C. brown sugar,
2 T. flour
3 T. butter
Heat the butter in a frying pan until melt, add the apple pieces, add lime juice, sugar, salt and cinnamon. Please in a baking dish. Place blackberries on top of the apples. Blend the topping ingredients together, place it on top of the fruit. Bake at 350 F preheated oven for 45-50 minutes. Cool, serve with vanilla ice cream and whip cream. Yum!

07-05-08 Grandma's One Egg Cake

Here's grandma's One Egg Cake, it goes great with fresh berries from the garden and ice cream....
2/3 C. Sugar
1 egg
1/4 C. Shortening
1-1/2 C. flour
1/4 t. salt
1/2 C. milk
1 t. vanilla
2 t. baking powder
Cream shortening and sugar. In a bow beat together egg, milk, flavoring and baking powder. Add to creamed shortening and sugar. Mix flour and baking powder. Add to liquid, mix well. Pour into well oiled loaf pan. Bake in preheated 375 F oven for 30-35 minutes.

07-05-08 Lemon Balm Tea, delicious!

I discovered lemon balm tea this year. I got a start by accident from my friend as he was giving me some flowers last year, one little lemon balm was amongst them. I planted it in my back yard and didn't think much about it. It grew and grew, becoming a big bush. A friend of mine told me lemon balm make really good tea. So I plucked some fresh leaves, and steep them in pitcher. Wow, the flavor was incredible. I made a pitcher for the kids by adding a packet of lemondade flavored Coolaid and some sugar, it was an instant hit. Now I brew a pitcher for myself everyday...