Mom's American Apple Pie
1 Pie Crust - Your Favorite Recipe
6 lg Macintosh apples, peeled, -- : thinly sliced
1 c white sugar
1 ts ground cinnamon
1/2 ts nutmeg
1/4 c cornstarch
1/4 c salted butter, chilled, -- : cut into small pieces
Egg wash: 1 lg egg, beaten
1 TB white sugar
Preheat oven to 400. Mix together sugar, cinnamon, nutmeg, and cornstarch in
a large bowl. Add apples to sugar mixture and toss until apples are coated.
On a floured surface, roll out 1 dough disk into a circle about 12 inches in
diameter. Fold dough in half, and then into quarters. Place point of folded
crust in center of 9 inch pie plate and carefully unfold. Trim excess dough and
leave about 1 inch overhang.
Pour in apple filling and sprinkle with butter pieces. Roll out second dough
disk into circle about 10 inches in diameter. Again fold in half, then in
quarters and place on top of apple filling. Fold extra crust of top layer over
bottom layer and crimp edges together. Cut slits in pie top to let steam escape
and brush with egg wash. Sprinkle with 1 tablespoon sugar. Bake 20 minutes at
400. Reduce heat to 350 and bake another 30 minutes or until crust is golden
brown. Cool on rack to room temperature.
Best
Pecan Pie
1/4 c Butter
1 c Sugar
3 Large eggs
1 c Light corn syrup
1/4 c Brandy
1 c Whole pecans
1 Unbaked 9-inch pie shell
Preheat the oven to 350F. Beat the butter with an electric mixer to soften.
Gradually add the sugar, then the eggs, one at a time, until well blended. Beat
in the corn syrup and brandy until well blended. Pour into the pie shell and
sprinkle with the pecans. Bake 45-50 minutes, or until set around the edges.
The filling will be puffy. Cool on a wire rack.
Chef's
Easy Banana Cream Pie
1 ea Banana
1 ea Baked 9" pie shell,cooked
2 pk Jello Vanilla or Banana Cream Instant Pudding and Pie Filling
2 1/2 - cups cold milk
2 - cups thawed Cool Whip topping
Slice banana into pie shell.Prepare pie filling as directed on package for
pie,using 2 1/2 cups milk.Fold in 1/2 cup of the Whipped topping and pour over
banana in shell.Chill at least 3 hours.Top with remaining whipped
topping;garnish with banana slices.
Chef's
Pumpkin Pie Recipe
1 Unbaked 9" deep dish pie -shell (4-cup volume)
2 Eggs
1 cn Solid Pack Pumpkin
3/4 c Granulated sugar
1/2 ts Salt
1 ts Ground cinnamon
1/2 ts Ground ginger
1/4 ts Ground cloves
1 cn Undiluted Evaporated Milk (12 fl oz)
PREPARE pie shell. Preheat oven to 425'F. BEAT eggs lightly in large bowl.
Stir in remaining ingredients in order given. Pour into pie shell. (If using
metal or foil pan, bake on preheated HEAVY-DUTY baking sheet.) BAKE for 15
minutes at 425'F. Reduce temperature to 350'F.; bake for 40-50 minutes or until
knife inserted in center comes out clean. Cool on wire rack. Top with Whipped
Topping.
Quick
& Easy Cheesecake
1 c Sugar
1 tb Vanilla
8 oz Cream cheese
1 c Sour cream
8 oz Cool Whip
2 Graham Pie Crusts
2 cn Cherry pie filling
Pie crusts Mix sugar, vanilla and cream cheese together. Stir in sour
cream, then mix it slowly in blender. Add the Cool Whip. Spread the cheese
mixture evenly in graham pie crusts, thenspread pie filling on top. Chill
approximately 2 hours before serving.
New York
Cheesecake Recipe
ZWEIBACK CRUST
1 1/4 c Crushed Zweiback crumbs
3 tb Melted butter
1 tb Sugar
CAKE
2 lb Cream cheese
1 1/3 c Sugar
4 Eggs
2 tb All-purpose flour
2 ts Grated lemon zest
1/3 c Heavy cream
Crust:In a bowl, mix together the crumbs,
butter, and sugar and press into the bottom and partly up the sides of a 9 or
10 inch springform pan. Bake in a preheated 325F for 8 minutes or until lightly
browned. Let cool.
Cake: In a mixer, combine the cheese and sugar
until blended. Add eggs and blend untik smooth. Mix in flour, lemon zest, and
cream. Pour into crust lined pan. Bake in a preheated 400F oven for 10 minutes;
reduce temperature to 250F and continue baking 35 to 40 minutes longer or until
just barely set. Turn off the oven, leave the door ajar, and let cool in the
oven for 1 hour longer. Chill. To serve, remove pan sides and cut into wedges.
Prize
Pumpkin Cheesecake
CRUST
3/4 c Graham wafer crumbs
3 tb Melted butter or margarine
1/4 ts Cinnamon
1/4 ts Nutmeg
FILLING
1 c Cream cheese (1/2 lb or 250g)
1/4 c Sugar
1 lg Egg
2/3 c Pumpkin, cooked or canned
3/4 ts Cinnamon
1/4 ts Cloves
GARNISH
Whipped cream or topping
In a small bowl, combine graham wafers, spices and melted butter. Mix
together and press into 8x8" pan lined with tinfoil. Place cream cheese in
large mixing bowl and beat with an electric mixer until fluffy. Beat in sugar
then egg.
Blend dry ingredients together and beat into cream cheese mixture. Beat in
pumpkin. Pour mixture into prepared pan and bake at 325 F about 40 min or until
filling is just set. Cool on a wire rack for one hour, then refrigerate until
serving time. Garnish with whipped cream or topping just before serving. Serve
like a pie or in smaller squares.
Old
Fashioned Bread Pudding
1 1/2 c Bread cubes
3/4 cup seedless raisins
2 c Milk
1/2 c Brown sugar
2 ea Eggs
2 tb Butter
Heat the milk and pour over the bread cubes. Add the eggs beaten with the
sugar and butter cut in small pieces. Mix in raisins. Add 1 tsp. vanilla. Bake
at 350 until pudding is firm. Serve with light cream or milk.
Hot
Fudge Pudding Recipe
1 c Flour
2 ts Baking powder
1/4 ts Salt
3/4 c Sugar
2 ts Cocoa
1/2 c Milk
2 tb Melted butter
1 3/4 c hot water
3 tb Cocoa
1 c Brown Sugar
Sift first 5 ingredients in bowl, stir in milk and butter. Spread mixture in
9" pan. Over this sprinkle 1 cup brown sugar mixed with 3 tblsp. cocoa.
Spread on batter and over this pour 1 3/4 cups hot water. Bake in 350 oven for
45 min. Serve warm or cold with or without ice cream.
Grandma's Rice Pudding
Recipe
1/2 c Long grain rice
1 lg Egg
1/2 c Sugar
dash Salt
1 ts Vanilla extract
1/2 ts Nutmeg
1 sm Can evaporated milk
Regular milk
Cinnamon
Place rice in saucepan, add salt. Cover with water; cook covered on low for
20 minutes; stirring occasionally. Test rice to be sure it is done, then set
aside. DO NOT DRAIN RICE. In a casserole, place
egg, sugar, vanilla and nutmeg. Beat all together. Place small can of the
evaporated milk in a cup, add the regular milk to make one cup total. Then add
1-3/4 cups additional milk to the casserole. Add rice last. Stir all slightly.
Sprinkle top with cinnamon. Bake in 325 degree F. oven 40 minutes. Mixture will
look somewhat loose, but will harden as it cools.
German
Chocolate Dump Cake
2 c Chopped pecans
1 cn Coconut
1 pk German chocolate cake mix
ICING:
1 Stick margarine
8 oz Cream cheese
1 Box powdered sugar
Pack pecans in bottom of pan. Press coconut on top of pecans. Mix cake by
directions on the box and pour into greased oblong 9 x 13 inch pan on top of
coconut and nuts. Melt 1 stick margerine, add cream cheese and powdered sugar.
Pour over unbaked cake. Bake at 300F degrees for 1 hour. This cake is sometimes
called earthquake because it falls in center when baked.
Chef's
Greek Baklava Recipe
1 lb butter
1 lb filo, thawed
1/4 cup sugar
1 Tb cinnamon
3 cups finely chopped pecans
Syrup: 2 cup sugar 1 cup water
1/4 cup honey
slice of lemon
strip of orange rind
stick of cinnamon
Combine nuts, sugar, and cinnamon and set aside. Melt butter and brush
bottom of pan. Add 7-8 sheets of filo brushing each with butter. Sprinkle with
nut mixture and repeat process until all the nut mixture is used. Add remaining
filo and brush top sheet with butter. Cut into diamond shapes. Bake at 32 F.
for 45min. Lower heat to 300F and bake 15min until golden. Boil all syrup
ingredients, except honey to from a light syrup--about 20min. Remove from heat
and add honey. Remove lemon, orange, and cinnamon. Let cool some and spoon over
pastry.
Galactoboureko - Greek Dessert
1 Box filo
2 Sticks butter melted
Custard
1 qt Milk
5 Eggs
1/2 c Farina cereal
1/2 c Sugar Syrup (1/2 c Sugar 1/2 c Water)
1/2 c Honey
Grated zest form a lemon
First make the custard: scald milk and cool to warm. add sugar and farina.
beat 10 minutes until fluffy. Beat eggs separately until fluffy. Slowly beat
some milk mixture into egg mixture on medium speed and return all egg mixture
into milk mixture and blend well. Slowly cook mixture on low heat, stirring
constantly until thick, about20 minutes. cool completely and chill. Mixture
will be thick and creamy.
Assemble: butter 6 whole filo sheets and overlap each in a buttered 9 x 13 pan
so part of filo laps over edges of pan. Spread on all of filling. Flip edges of
filo over to cover filling. Cover with 6 more buttered filo sheets and overlap
and cover as before.Work quickly so filo doesnt dry out. Score 2/3rds through
filo prior to baking. Bake in a 350 oven for 20 to 30 minutes or golden.
Prepare the syrup by boiling all for 10 minutes. Pour hot syrup over cooled
pastry. This is a very special Greek pastry.
Chef's
Italian Cream Cake Recipe
1/2 c Butter
1/2 c Shortening
2 c Sugar
5 Eggs (separated)
2 c Flour
1 ts Soda
1 c Buttermilk
1 ts Vanilla
1 cn Flaked coconut (3-1/2 oz.)
1 c Pecans (finely chopped)
ICING
8 oz Cream cheese (softened)
1/4 c Butter
1 lb Powdered sugar (sifted)
3 tb Water
1 ts Vanilla
1/3 c Pecans (finely chopped)
Preheat oven to 325F. Cream butter and shortening; add sugar and beat until
mixture is smooth. Add egg yolks one at a time, beating thoroughly after each
addition. Combine flour and soda; add to creamed mixture alternately with
buttermilk. Stir in vanilla. Add coconut and chopped pecans. Fold in stiffly
beaten egg whites. Pour batter into 3 greased and floured 8 inch cake pans.
Bake for 25 minutes or until cake tests done. Cool.
ICING: Blend cream cheese and butter until smooth. Add powdered sugar and
water, beating until smooth. Add vanilla and blend. Spread between layers and
top and sides. Sprinkle top with pecans. NOTE: For more flavor and taste,
coconut and pecans may be added between the layers.
Tiramisu
- Italian Dessert
Ladyfingers ; 4-ounce pkg
1/2 c Coffee ; brewed espresso
2 tb Brandy
6 ea Egg ; separated
6 tb Sugar
1 1/2 lb Cream cheese
1/2 c Heavy cream
1/4 c Sour cream
4 tb Cocoa ; unsweetened powder
Mix cream cheese, heavy cream and sour cream together in a bowl.
Spread ladyfingers on a large baking sheet. In small bowl combine the coffee
and brandy. Sprinkle the ladyfingers with this mixture, set aside.
In medium bowl, beat egg yolks and sugar with electric mixer until thick and
lemon colored, 4 to 5 minutes. Add cream cheese mixture and blend on low speed
until combined. In a large bowl, beat egg whites, until soft peaks form, 2 to 3
minutes. Using a spatula, fold whites into cream cheese mixture.
Line the bottom of an 8-cup souffle dish with half of the ladyfingers. Spread
half the cream cheese mixture on the ladyfingers and sift 2 tablespoons of
cocoa over the surface. Repeat layers, ending with the cocoa. Cover with
plastic wrap and refrigerate at least 2 hours. To serve, spoon onto serving
plate.
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