Tag Archive | pie

Apple Pie Recipe

Photo Nov 02, 2 24 39 PMWith Autumn brings the cooler weather, and the changing of the leaves. Yesterday I visited Oak Glen apple orchard in Yucaipa, CA. It’s the “New England” of California. What a great time we had shopping and tasting apple “goodies”. One of the best things about apples is that they come in so many different varieties. There’s a type out there for every tastebud! On top of that, there are endless recipes.

Apples always remind me of my Grandma. She made the best apple pie. Here is her delicious recipe:

406081608_0f949bd0c9

Ingredients:

Pie Crust:

2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
6 to 8 Tbsp ice water
Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again. Note that too much water will make the crust tough.

Remove dough from machine and place in a mound on a clean surface. Work the dough just enough to form two disks, do not over-knead. You should be able to see little bits of butter in the dough.Wrap each disk in plastic wrap and refrigerate for 1 hour. When ready to make pie, roll out each disk. use one for bottom of pie and one for the top.

Pie:

7-9 Pink Lady/Granny Smith/ Macintosh apples (a mixture)
3/4 cup white sugar
1/4 cup brown sugar
1/4 tsp nutmeg
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
2 tsp lemon juice

Preheat oven to 400 degrees F.

Peel, core, and slice apples thinly. Mix apple slices with sugar, flour, nutmeg, lemon juice and cinnamon. Place apple mixture in pie dough. Place second pie crust on top and form to the edges of the pie plate. Cut slits in the top crust to allow for steam to release in oven. Bake for approximately 30 to 40 minutes, until pie is golden brown, fully baked and apples are tender.

Babyback Ribs – Memorial Day Menu

Living in Southern California gives me the opportunity to grill all year round. Although I didn’t grill this year through the winter months very much, I am looking forward to using my grill again. So in honor of our fallen troops this Memorial Day weekend, and the first barbecue of the summer season, here is my Memorial Day menu!

ribs

Outlaw Ribs

Rib Recipe from Uncle Darius. These are my brother-in-law’s ribs. They’re so good they oughta to be outlawed!!
Ingredients

1 Slab of Baby Back Ribs (from Costco)
1/2 Cup Apple Cider Vinegar
1/2 Worcester Sauce
Sweet Baby Ray’s Honey BBQ Sauce

Rub
1 Cup McKormick Pork Rub
1/4 Cup Brown Sugar
Instructions

Add Apple Cider and Worcester Sauce to large pot of water. Boil Ribs in a large pot for 1/2 hour, or until ribs are done, but not falling apart. Remove from pot, let cool slightly.

Preheat the oven to 400F. Mix together Pork Rub, and brown sugar. Shake over ribs until ribs are covered with rub. Put in a pan and cover with foil. TURN OVEN OFF!! Let Ribs sit in oven for 3 hours.

Put ribs on a hot grill for a few minutes while you add BBQ sauce.  Cut  ribs, and serve. Makes 6 Servings.

potato-salad-large
Potato Salad

This is my Mom’s recipe. I only eat her Potato Salad.

Ingredients

5 Large Russet Potatoes, peeled and cut into small cubes
1/2 Cup chopped Onion
1/2 Cup chopped Celery
2 Hard boiled eggs
1 Cup Hellman’s Mayonnaise
1/2 Cup Sweet Relish
2 Tbsp. Gulden’s Mustard
1/2 tsp. salt
1/8 tsp. pepper

Instructions

Boil potato cubes al détente. Drain potatoes, and cool for about 20 minutes.
In a large bowl add onion, celery, chopped boiled eggs, mayonnaise, relish, mustard, salt and pepper. Fold over ingredients in potatoes until all ingredients are mixed well together and coat potatoes. Garnish with paprika and chill in the refrigerator until served. Serves 6.

peach cobbler

Peach Cobbler

Ingredients

2 30 oz. Cans of sliced peaches
1 Pillsbury crust
1 cup brown sugar
1/2 tbsp. Cinnamon
1/2 stick butter
1/4 cup flour

Instructions

Filling
Put all ingredients into sauce pan except the crust. Simmer on med heat for 20 minutes.
Pour filling into 9 x 13″” pie pan (no dough on the bottom)
Dough
Cover filling with dough in a criss cross design
Bake
Bake cobbler at 350 degrees until crust is lightly brown. Let cool, and serve warm with vanilla ice cream.

Sweet Potato Pie

Sweet potatoes originated in Africa, and were brought to the United States during the African slave trade. They also go back to Europe, the Antebellum South, and the New England colonists. Those colonists were fond of using pumpkin in dishes until they tried the even tastier and silkier smooth texture of recipes prepared using sweet potatoes. Sweet potato pie is especially popular in African-American homes.

Yam or Sweet Potato?
What has been grown, improved and propagated in the United States is the sweet potato. You may see this root labeled “yam” in a grocery store, but that doesn’t make it a true yam. In fact, the U.S. Department of Agriculture now requires labels with the term “yam” to include “sweet potato”.

There is a true yam native to Africa and Asia, and it is in the Dioscoreaceae or yam family related to lilies and grasses. The sweet potato is in the Convolvulacea or morning-glory family and varieties of ipomoea batatasare have been eaten by Americans for centuries. They were already an important food source for Native Americans when European settlers moved into the Southeast. (Courtesy of Kat Bergeron, a veteran feature writer specializing in Gulf Coast history).

The moral of this story is that an American sweet potato by any name is not a yam. Or, is it that a yam by any name is a sweet potato? In any case, it’s a by-product of a great dessert!

Sweet potato pie is also very healthy because it contains vitamins A, C, and B6 as well as fiber and potassium. Sweet potatoes are hardy because they can be stored in a cool, dry place for up to four weeks.

My mother’s recipe calls for Yams. Apparently, yams are sweeter and creamier than sweet potatoes, and in my mother’s opinion are better for baking.

My mother’s recipe


INGREDIENTS
1 1/2 Cups cooked mashed Yams
1 Tbls. Flour
1 Stick Butter
1 1/2 Cups Sugar
1 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. Vanilla
2 Eggs beaten
1/4 Cup Evaporated Milk
9″ Pie Shell

INSTRUCTIONS
1.Put all the ingredients in a blender, and blend until a thick consistency. Pour mixture into pie shell. Bake in 350 degree oven for 20 minutes. When pie is stiff and no longer soupy, it will be done. Let cool and put in the refrigerator. Serve with a scoop of vanilla ice cream.