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ANOTHER FRIED APPLE PIES
Crust:
2 cups flour
2/3 cup shortening
1/4 tsp salt
6-7 tbsp water
Filling:
2 cups dried apples
2 tsp cinnamon
1-1/2 cups brown sugar, packed
1/2 tsp ground allspice
3/4 cup sugar
sugar
For filling: Place apples in saucepan. Cover with water; cook until tender (about 20 minutes). Drain. Add brown sugar, sugar, cinnamon and allspice. Stir until sugar dissolves. Let cool.
For crust: Combine flour and salt. Cut in shortening. Gradually sprinkle in ice water, stirring after each addition, using more or less as needed. Roll out small piece to 6"-8" circle for each pie.
Place 1-2 tablespoons of fruit in center of circle. Fold over. Press edges of crust together using fork. Repeat for each pie. Place pies into heated skillet containing melted shortening. Fry on medium heat on each side until golden brown. Remove from heat. Sprinkle with sugar. Serve warm.
ANOTHER BBQ SAUCE
Ingredients:
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
1 dash hot pepper sauce
1 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon salt
Directions:
1. In a small saucepan over medium heat, combine the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder and salt. Mix together well and allow to cool slightly before brushing on to your favorite meat.
APPLE STREUSEL PIE
1 unbaked 9" pie crust
1/2 C sugar
6 C pared and sliced Jonathon apples
1/2 to 1 tsp cinnamon
Fit the crust into a 9" pie pan and crimp the edges. Combine the sugar, cinnamon, and a pinch of salt with the apples. Fill the pie crust; cover with the topping. Bake at 425° for 30 minutes or until the apples are tender and the topping is browned.
Streusel Topping
1/2 C brown sugar
1/3 C butter or margarine
3/4 C flour
Mix sugar and flour together. Cut butter into the sugar/flour mixture. Sprinkle over the apples in the pie pan.
BROWN GRAVY
3 tablespoons fat
3 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups warm meat broth
Place fat in pan and add flour and seasonings until smooth. Heat until bubbly and slightly brown. Stir in the broth until sauce thickens. Continue cooking, stirring constantly for 2-3 minutes. Can be made in roasting pan if it is heavy enough to place directly over flame.
ANOTHER BROWN GRAVY
- 2 tbs butter
- 1 small onion chopped (optional)
- 2 1/2 tbs flour
- 1 cup brown stock or water
- 1/2 tsp salt
- 1/4 tsp pepper
Melt the butter in a saucepan. Add the onion & cook until onion is light brown.Blend in the flour & cook, stirring until flour is brown. Add the stock gradually & stir in the salt & pepper. Boil for 3 minutes, stirring constantly.
SOUTHERN-STYLE CATFISH
1-1/2 lbs. catfish fillets, cut in 4 pieces
1/2 cup yellow cornmeal
1 teaspoon seasoned salt
1/4 to 1/2 teaspoon cayenne pepper
3/4 cup buttermilk
1/2 cup flour
1/3 cup veg. oil
In shallow dish, combine cornmeal, seasoned salt and cayenne pepper. Dip fish in buttermilk, shake off excess buttermilk and coat with flour. Dip again in buttermilk, then coat with seasoned cornmeal. In large heavy skillet (cast iron is best), heat oil over medium-high heat until hot.
Fry fish about 5 min. on each side, depending on thickness, or until fish just begins to flake
PEACH PRESERVES
Ingredients:
12 fresh peaches, pitted and chopped
4 cups water
4-1/2 cups white sugar
1 (2 ounce) package dry pectin
Directions:
1. In a large saucepan, bring peaches and water to a boil. Increase or decrease the amount of water so as to just cover the peaches prior to boiling. Boil 20 minutes, or until liquefied.
2. Mix the sugar into the peach solution, boiling until dissolved. Stir in the dry pectin. Remove from heat after 1 minute and transfer to sterile containers.
PEACH AND APPLE COBBLER
Ingredients:
1/4 cup butter
1-1/4 cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1/2 teaspoon vanilla extract
2 cups fresh peaches, pitted and sliced
2 cups MacIntosh apples, peeled, cored and sliced
Sprinkle of cinnamon (or apple pie spice)
Dash of nutmeg (optional)
Directions:
1. Melt butter or margarine in a 9 x 13 inch pan. Set aside to cool.
2. Stir together flour, sugar, salt, and baking powder. Mix in milk and vanilla. Pour batter over melted butter. DO NOT MIX OR STIR. Spoon fruit over the batter. Sprinkle with cinnamon and nutmeg. DO NOT MIX OR STIR.
3. Bake at 350 degrees F (175 degrees C) for 55 minutes.
OLD-FASHIONED PEACH COBBLER
Ingredients:
2 1/2 cups all-purpose flour
3 tablespoons white sugar
1 teaspoon salt
1 cup shortening
1 egg
1/4 cup cold water
3 pounds fresh peaches - peeled, pitted and sliced
1/4 cup lemon juice
3/4 cup orange juice
1/2 cup butter
2 cups white sugar
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon butter, melted
Directions:
1. Sift flour, 3 tablespoons sugar and salt into a medium bowl. Work in shortening with pastry blender until mixture is crumbly. In a small bowl, whisk together egg and cold water. Sprinkle over flour mixture and work with hands to form dough into a ball. Chill in refrigerator 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness and place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.
3. Combine peaches, lemon and orange juice in large saucepan. Add 1/2 cup butter and cook over medium low heat until butter is melted. In a separate bowl, combine 2 cups sugar, nutmeg, cinnamon and cornstarch. Stir into heated peach mixture, then remove from heat.
4. Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips.
5. Pour peach mixture into baked crust. Top with dough strips interwoven in a lattice pattern. Sprinkle with 1 tablespoon sugar and drizzle with 1 tablespoon melted butter. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until top crust is golden brown.
CHEWY OATMEAL COOKIES
Ingredients:
3/4 cup butter or shortening
1-1/4 cup brown sugar, firmly packed
1 large egg
1/3 cup milk
1 1/2 teaspoon vanilla
3 cup rolled, raw oats
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup raisins (optional)
1 cup walnuts -- chopped
Directions:
Heat oven to 375°F. Lightly grease cookie sheet with shortening. Combine shortening, brown sugar, egg, milk, and vanilla; beat with mixer on high speed to blend well. Combine oats, flour, baking soda, salt and cinnamon; add to shortening mixture and combine until just blended. Stir in raisins and nuts. Drop by rounded tablespoonfuls onto greased cookie sheet, 2 inches apart. Bake for 10-13 minutes, or until lightly browned. So Good!
SCHOOL DAYS BUTTER COOKIES
Ingredients:
1 c. softened butter
2/3 c. sugar
2 1/2 c. flour
1 tsp. vanilla
Directions:
Beat butter and sugar until creamy. Add flour and vanilla. Dough should be soft, but not stiff. (Should be able to hold in your hand without it sticking.) If too stiff, add a tablespoon of milk. Make balls about the size of a walnut. Place on cookie sheet and flatten with fingers or bottom of a glass dipped in sugar. Bake at 350 degrees until slightly brown. Makes about 2 dozen cookies.
LUNCHROOM BUTTER COOKIES
Ingredients:
2 sticks butter (not margarine)
1 cup sugar
2 teaspoons vanilla
3 cups flour
Directions:
Preheat over to 325°F. Bring butter to room temperature. Mix butter and sugar together. Add vanilla. Add flour a cup at a time, mixing well after each addition. Measure a spoonful of dough and roll into balls and place on cookie sheet. Flatten cookies with a fork dipped in flour. Bake for 10-15 minutes or just until golden brown.
POT ROAST SUGGESTIONS
1.I season the roast with salt and pepper and roll it completely in flour, top, bottom, sides, shake off excess flour and then brown the roast in a small amount of oil in a skillet or heavy pan. Be sure and brown on all sides, if possible, otherwise, top and bottom. Remove from pan and pour off the grease, leaving only a small portion in the bottom of the pan, very small.
2.Add roast, onions, couple of celery stalks, garlic (if desired - remember, it keeps the vampires away!), carrots - I don't add the potatoes at this time since they will overcook. You can also hold the carrots and add at same time as potatoes. Pour in a small amount of water, do not cover the meat with liquid, remember, you don't want a boiled roast. And here is the secret. Put in a couple of tea bags - not tea leaves, please. The tannic acid in the tea will tenderize the meat very rapidly. I guarantee you will not taste it at all but it sure speeds up the cooking time. Be sure tea bags are down in the liquid, not on top of the meat. Cover the pan tightly, either with a tight fitting lid or alum. foil, place in a slow oven, 325 degrees and cook. Fast hot heating will cause the meat to shrink and become tough.
3.Later add your potatoes and continue cooking, covered until meat is fork tender. Remove roast, vegs. discard the celery stalks and thicken juice with flour or cornstarch dissolved in water. When my kids were small and didn't like vegs, I used to puree the cooked celery, onions, carrots and strain it to remove the fibers before returning puree to meat juices and thickening it to make gravy. They loved it and never knew they were eating the dreaded vegs, ha. Oh, yes, taste and add salt, pepper, if needed. Enjoy. This is also good if you just make mashed potatoes to go with it instead of the baked ones. Remember, add the tea bags but ALSO REMOVE THEM WHEN MEAT IS TENDER BEFORE SERVING.
ANOTHER EASY MONKEY BREAD
3 cans buttermilk biscuits
1/2 cup sugar
1/2 teaspoon cinnamon
1 stick margarine
3/4 cup sugar
3/4 teaspoon cinnamon
Cut biscuits into quarters and roll in sugar cinnimon mixture.(1/2 cup sugar and 1/2 teaspoon cinnamon). Pile in a greased and floured bundt pan. Melt margarine; add 3/4 cup sugar and 3/4 teaspoon cinnamon. Heat in saucepan until sugar melts and pour over biscuits. Bake at 350
degrees for 30 to 35 minutes. Let stand 10 minutes, than invert on cake plate.
BUTT STOMPIN' BBQ SAUCE
Ingredients:
2 tablespoons butter
1 small onion, minced
1 clove garlic, minced
3 tablespoons red wine vinegar
1 cup chili sauce
1 cup pineapple juice
1/2 cup crushed pineapple
1/4 cup brown sugar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1 pinch pepper
2 tablespoons hot pepper sauce
1 habanero pepper, seeded and chopped
1/2 cup bourbon whiskey
Directions:
1. Melt butter in a large saucepan over medium heat. Add onions, and saute until they are transparent. Stir in the garlic, wine vinegar, chili sauce, pineapple juice, pineapple, brown sugar, and lemon juice. Season with Worcestershire sauce, dry mustard, pepper, hot pepper sauce, and habanero pepper. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
2. Stir in the bourbon, and simmer for an additional 10 minutes. Store in the refrigerator.
