Overnight Whole Wheat Waffles

When our family comes for Sunday brunch I often make this batter first thing in the morning or the night before and keep it in the refrigerator or if they are calling when they are on their way, I let it sit on the counter.  The timing works wonderfully to make the batter and then start the vanilla custard and berry sauce.

 While you are working on the custard sauce and berry sauce you can easily put a bag of hashbrowns in the oven on a cookie sheet to bake.   Stir them once in awhile to crisp them and  and have bacon ready to put in the oven in a single layer on parchment paper for 20 or until crisp.

• 1/2 cup warm water
• 1 tablespoon active dry yeast
• 1 teaspoon sugar
• 2 cups of milk
• 1/3 cup melted butter
• 2 large eggs or 3 small ones
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 1/4 cup white flour
• 1 1/4 cup whole wheat flour

1. In a large mixing bowl, combine the yeast, warm water, and sugar. Allow to sit for about 10 minutes and until puffed.
2. Add the milk, melted butter that has cooled a wee bit, the eggs and tablespoon sugar and the salt.
3. Using a mixer, combine on medium speed until smooth.
4. Add the flour and mix slowly until combined.
5. Cover and refrigerate overnight, or let stand on the counter several hours.

Bake the waffles in a hot waffle iron until the steam stops.

Custard

• 1/3 cup sugar
• 2 tablespoons cornstarch
• dash salt
• 2 cups of milk
• 2 egg yolks
• 2 teaspoons vanilla

1. In a microwave safe 4 cup measuring cup, combine the sugar and the cornstarch and salt.
2. In a small bowl, beat the eggs, and add the milk.
3. Stir with a whisk the milk and eggs into the sugar mixture.
4. Cook in the microwave at one minute intervals , stirring with a whisk until it is boiling.
5. Add the vanilla, stir well, and cover with plastic wrap and allow to cool until serving time.

Berry Sauce

• 3 cups of mixed berries
• 1 tablespoon cornstarch
• 1/2 cup sugar

1. Mix the sugar and the cornstarch in a small bowl.
2. Add 1/4 cup water to the frozen berries
3. Heat in the microwave at one minute intervals until the berries thaw.
4. Add the sugar and cornstarch.
5. Continue to cook in the microwave until bubbly and slightly thickened.
6. Allow to cool until serving time.

Caramel Apple Cake

Autumn and apples. They go together perfectly.  We have our favorite apple dishes at this time of year and one of them is caramel apple cake.  The apple cake is an old family recipe; the caramel icing is adapted from a recipe found in the 'Taste of Home' collection. 

Apple Cake:

• 1 cup vegetable oil
• 1-1/2 cups white sugar
• 1/2 cup packed brown sugar
• 4 eggs
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1-1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups coarsely grated peeled apples
• 1 teaspoons vanilla extract
• 1 cup chopped walnuts – optional

1. In a mixing bowl, combine oil and sugars.
2. Add eggs, one at a time, beating well after each addition.
3. Combine dry ingredients; add to batter stir well.
4. Fold in apples, walnuts and vanilla.
5. Pour into a greased and floured bundt pan or 10 inch tube pan (or twelve mini-bundt pans).
6. Bake at 350 for about 1 hour or until cake tests done (30 minutes for mini-bundts).
7. Cool in pan 10 minutes; remove to a wire rack to cool completely. 

Caramel Icing

• 1/2 cup packed brown sugar
• 1/3 cup light cream
• 1/4 cup butter or margarine
• dash salt
• 1 cup confectioner's sugar
• chopped walnuts, optional

1. In microwave oven (or top of double-boiler), heat brown sugar, cream, butter and salt until sugar is dissolved.
2. Cool to room temperature.
3. Beat in confectioner's sugar until smooth; drizzle over cake.
4. Sprinkle with nuts if desired…or stir nuts into icing before spreading.
5. Yield: 12-16 servings.

Pumpkin Scones

When I asked the question, what should I bake, my daughter said anything with pumpkin so that is what has been happening. We don't seem to tire of pumpkin around here. There are so many ways to enjoy it, pumpkin pie, loaf, cookies, muffins, and scones of course.
What do you make with pumpkin?

• 2 cups flour
• 1/2 cup brown sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 6 tablespoons cold butter, cubed
• 1/2 cup pumpkin puree
• 3 tablespoons buttermilk
• 1 egg

1. Whisk together dry ingredients in a bowl.
2. Using a pastry blender or food processor if using, cut in butter cubes until crumbly.
3. In separate bowl whisk together pumpkin puree, buttermilk, and egg.
4. Add to flour mixture and stir just until combined and comes together in a ball.
5. Turn dough onto a floured surface, shape into a circle approximately 1" thick.
6. Cut dough in half, then in quarters and then into eighths so you end up with 8 triangle shapes.
7. Place on parchment lined baking pan, bake in a 425º oven for 15 minutes, until a light golden brown.
8. Cool on cooling rack.

Glaze:

• 1 1/4 cups icing sugar
• 2 tablespoons milk or cream
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• Pinch nutmeg
• Toasted pecan pieces

1. Whisk together first five ingredients and drizzle over still slightly warm scones.
2. Sprinkle toasted pecan pieces on top.

Pumpkin Molasses Cookies

Autumn is almost here and the pumpkins are ready for picking.
Pumpkin and molasses are a wonderful combo in these soft cookies. When my daughter brought me a taste of these cookies I knew I would be adding them to my list of favorite cookies.
Do you use canned pumpkin from the store or do you prefer to cook your own?

• 1/2 cup butter, room temperature
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 1/4 cup molasses
• 1/2 cup pumpkin, cooked and pureed
• 2 teaspoons vanilla
• 2 1/3 cups flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 2 teaspoons ground ginger
• Sugar for rolling cookies

1. Beat together butter and sugars until creamy.
2. Add egg, molasses, pumpkin, and vanilla, mix till well blended.
3. Whisk together dry ingredients and add to the creamed mixture just until combined.
4. Refrigerate dough for 1 hour.
5. Scoop tablespoons of dough, roll into balls, and roll in sugar. The dough is sticky so this part is a bit messy.
6. Place 2" apart on parchment lined baking pans.
7. Bake in a 350º oven for 10 to 12 minutes.
8. Let cookies cool on  baking pans for a few minutes, then transfer to a cooling rack to cool completely.

Butterscotch Brownies

These bars are a 'flash from the past'...a recipe that was baked often in my childhood home.  Since my dad was not all that fond of chocolate, our brownies were more often than not 'blonde'!  Moist and delicious...they make a great lunch-box treat.

• 1/2 cup butter, melted
• 2 cups brown sugar
• 2 eggs
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup chopped nuts (pecans or walnuts)
• 2 teaspoons vanilla

1. Combine brown sugar and melted butter in mixing bowl and stir smooth. Cool slightly.
2. Beat in eggs and vanilla.
3. Stir in flour, baking powder, salt and chopped nuts.  
4. Spread batter evenly in greased 9"x13" pan.
5. Bake in pre-heated 325° oven for 25-30 minutes or until set.
6. Cool before cutting into bars.
7. Sprinkle with icing sugar (powdered sugar) before serving.

Applesauce Muffins

This year we had a great apple yield on our one apple tree. We made a big pot of applesauce and now I have to come up recipes that use applesauce. This applesauce muffin recipe was a good addition.
Back in 2012, this September 13th happened to be my parents 69th wedding anniversary. I'm thanking God for his faithfulness to them all these years! My parents are both with the Lord today.

Applesauce Muffins

• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar, packed
• 1 egg, beaten
• 1 cup applesauce
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup all purpose flour
• 1-1/4 cup oatmeal
• 1/2 cup milk

Topping:

• 1/2 cup butter
• 3/4 cup all purpose flour
• 3/4 cup quick cooking oats, dry
• 1/2 cup brown sugar, packed
• 2 teaspoons ground cinnamon

Directions:

1. Heat oven to 350 degrees.
2. Combine all the topping ingredients in a medium bowl and use a pastry cutter to cut the butter into the ingredients until it's to a crumb consistency.
3. Combine all the muffin ingredients and stir until moistened.
4. Lightly grease muffin pan cups or use paper muffin cup liners in the muffin pan. 
5. Fill cups 3/4 full and sprinkle generously with crumb topping.
6. Bake for 25-30 minutes. 
7. Makes 12-16 small muffins. 
8. You can also make large muffins and your yield will probably be about 8 large muffins or more.

Apple Pie

Apple Pies, Apple Sauce, Caramel Apples, Apple Pancakes are all being enjoyed during the apple harvest this month.  I'll freeze apple sauce and apple perishky but mostly, I just enjoy picking apples off the trees and taking them in to prepare treats for the family. 

My Mom didn't put cinnamon in her apple pie and so that is how we learned to love it.

The apples you use will make a difference on the texture of your pie.  Our Jonagolds are ripe now and make delicious apple sauce.  We like them in pies too.  They won't keep their shape like a Granny Smith will but again, I grew up eating transparent apple pies.

Deep Dish 9 inch Apple Pie

• pastry for a 9 inch deep dish pie 
• 8 cups peeled and sliced apples
• 3/4 cup white sugar
• 1 1/2 tablespoons flour
• 1 1/2 tablespoons minute tapioca
• two tablespoons butter
• 1 egg and 1 tablespoon milk for pastry wash
• sugar for sprinkling

1. Preheat oven to 400 F.
2. Roll out pastry to fit pie plate, allowing an inch hanging over to be able to crimp edges.
3. In a large bowl, combine apples, flour, tapioca and sugar. 
4. Turn out the filling into the pastry and top with pastry.  Crimp edges either but using the tines of a fork or pinching them together.  Make a hole in the center of the pie to vent the steam and also to allow a window into the filling.  
5. Use foil to cover around the edge of the pie.  You can remove the foil in the last 15 minutes of baking.  This will ensure the whole pie is browned the same.
6. Brush the top of the pie with beaten egg combined with milk and then sprinkle with sugar
7. Bake for 15 minutes and then turn oven down to 375 and continue baking about 50 minutes or until the filling is bubbling and the top is nicely browned. 

Crock Pot Cabbage Rolls

With summer coming to a close my barbecue will take a back seat to comfort meals from the oven and crock pot. Crock pot meals are such a life saver for those busy back to school days that are just around the corner. If some of your family does not enjoy cabbage, leave some of the meat balls unwrapped and place those on the top of the cabbage wrapped ones.

Ingredients:

• 2 pounds lean ground beef
• 1 large onion, minced
• 1 cup cooked rice, white or brown
• 1 tbsp Worcestershire sauce
• 1 egg
• 2 tsp salt
• 1 tsp pepper
• 1 large cabbage, Asian or savoy work well

Sauce:

• 2 cans tomato soup
• 1 28oz can stewed tomatoes

Method:

Asian and savoy cabbage leaves are much softer than regular cabbage leaves, and so you can just peel them off the head piece by piece and use them. If using a regular cabbage place it in several inches of water and steam for several minutes, which will help the leaves to peel off easier. Cut away the thick part in the middle of each leaf so you have nice thin leaves to roll your meat in. Swiss chard and beet top leaves also work really well and add a little different flavor and colour.

1. Prepare your cabbage leaves.
2. Mix all the other ingredients together well with your hands.
3. Place a large spoon of meat filling on each cabbage leave and roll up. If you choose to leave some without the cabbage, just form meat balls .
4. Layer inside of crock pot.
5. Combine sauce ingredients and pour over cabbage rolls.
6. Set your pot on low and cook 7-9 hours.

Serve over mashed potatoes or rice. Left overs freeze well. You can also bake these in the oven on 350º for 1 1/2 hours.

Orange Rhubarb Muffins

• 2 c. flour
• 3/4 c. sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. soda
• 1 tsp. salt
• 3/4 c. chopped pecans
• 1 egg
• 1/4 c. vegetable oil
• 2 tsp. grated orange zest
• 3/4 c. orange juice
• 1 1/4 c. finely chopped rhubarb

1. Preheat the oven to 350.
2. Combine the flour, baking powder, baking soda, salt and chopped pecans and chopped rhubarb. 
3. In another bowl beat the egg with the oil, orange juice and zest. 
4. Pour into the flour mixture and gently combine. 
5. Divide evenly between 12 well greased muffin tins. 
6. Bake between 25 -30 minutes until golden brown. (my oven does it in 20 minutes). 

Damson Plums ~ jam, plum sauce, and vinaigrette

Damson plums are a beautiful fruit from a bygone era...and often hard to find in this modern age. They are a European variety of plum that originated in England and around the Black Sea.  Damson plums are small, round and dark purple with intense colour and flavour...which makes them perfect for jams, jellies and preserves.
 

Here in the Fraser Valley, they are ripe for the picking in September...just as summer is about over. We happen to have friends with Damson plum trees on their yard and have enjoyed many delicious gourmet treats from these wee plums in recent years.  

 

 

The downside to preserving Damsons is that most varieties are not freestone, so removing the pits can be a bit of a challenge.  The simplest way to do that is to simmer the plums and then pick out the pits by hand.  Here's how:

• Wash and pick over the plums.
• For every 8 cups of  plums add 3 cups water. 
• Combine the plums and water in a large heavy-bottomed pot. 
• Bring to a boil; reduce heat and simmer for about 30 minutes, stirring occasionally.
• Allow to cool enough to handle and then fish out the pits.

*I put them through an old-fashioned food mill (the kind with the wooden pestle), and then removed the pits from the pulp left left behind with gloved hands. The pulp goes back into the plum mixture.

Damson Plum Jam:

• 6 cups prepared plums
• 4 cups sugar

Measure the plum puree into a large heavy-bottomed pot.  (For every cup of prepared plums, add 2/3 cup of sugar. You can cook up slightly larger or smaller batches than the one posted here.)
Bring to a boil over medium-high heat.
While stirring, continue to boil rapidly for 20 minutes...or until mixture coats the stirring spoon.
As the jam cooks, remove any pits you may have missed.
Remove from the heat; stir and skim for several minutes.
Pour into hot sterilized jars and seal.

This makes a soft-set jam...perfect for spreading on biscuits or breads.  Damson plum jam is also a great addition to sauces and dressings.

 Plum Sauce:

• 1 cup plum jam
• 2 tablespoons vinegar
• 1 tablespoon brown sugar
• 1 tablespoon minced onion
• 1 teaspoon red pepper flakes
• 1 clove garlic, minced
• 1/2 teaspoon ginger

1. Combine all ingredients.
2. Bring to a boil over medium heat while stirring.
3. Remove from heat.
4. Allow to cool; store covered in the refrigerator.

*Serve with chicken or with pork.

Plum Vinaigrette Dressing: 

• 5 tablespoons Damson plum jam
• 1/4 cup white-wine vinegar
• 1 tablespoon Dijon mustard
• 1 cup canola or olive oil
• 1 tablespoon minced onion
•   salt and freshly ground pepper  to taste

1. In a blender, pulse the preserves, vinegar, and mustard until smooth.
2. Slowly add the oil until smooth. 
3. Add the onions, salt, and pepper; pulse briefly. 
4. Refrigerate in a bottle.

This dressing goes well with a salad of mixed greens, chopped red onion, fruit (peaches or nectarines), feta cheese and toasted almonds or pecans.

* * * * * 

Those are a few of the Damson plum dishes we have enjoyed here recently.  These are not my grandma's Damson plum recipes however.  She baked Platz (coffee cake) using this delectable fruit.  It tasted great but should have come with a warning attached...beware of pits!

Have you got a Damson plum memory, recipe or story you would like to share with us?

High Bush Cranberry Pie

This is high bush cranberry season here on the prairies. These cranberries when ripe are tart and juicy and excellent for pies or jellies. This is my favorite pie at this time of the year. It brings back memories of growing up on the farm, picking berries and Mom baking pies and freezing the rest of the berries to enjoy in winter. This pie is amazing served warm with ice cream.

After your berries are picked and cleaned, head to the kitchen to make your favorite pastry. Once your pastry is made it's time to make your filling.
Filling for one 9" pie you will need:

• 3 cups high bush cranberries
• 1 1/2 cups sugar
• 6 tablespoons flour

1. Mix together until well combined.
2. Spoon into your unbaked pie crust, cover with a top crust, trim off excess and crimp the edges.
3. Brush top with milk, sprinkle with sugar. (optional).
4. Cut vents for steam to escape while baking.
5. Bake in a 425º oven for 15 minutes, reduce heat to 375º and bake for 30 to 35 minutes longer.
6. Serve warm with ice cream, if you are feeling generous share the pie with friends. 

Freezing Tomatoes

It's tomato season...I've had a wonderful harvest and am thrilled with the results, the only thing is that I cannot keep up with them.  Now that we have had our first rain, I heard that we should quickly pick all our tomatoes as to save them from getting blight.
I was chatting to Lovella about my abundance in fruit and she asked me what I did with them all?
I said, "You just wash them, throw them in a bag and freeze them."  What?  She did not believe me.  I said, "I've been doing that for years, and then in the middle of winter when I have time I use the frozen tomatoes to make my fresh chilli, salsa, soup, or spaghetti sauce."
"You need to post that." says Lovella.  That's a great idea.
It's funny how sometimes the simple techniques that we use, need to still be shared with our wonderful readers.

Instructions

• Pick your extra tomatoes or go purchase a batch of fresh ones
• Wash them
• Package them in a plastic bag
• Throw them into the freezer

Now let the busy months of the year pass by and by January you will begin to remember those frozen tomatoes in your freezer.

• Take them out
• Do not thaw them as they are difficult to cut.
• Throw them into a sterile sink with hot water.
• The peels will peel off very easily.
• Cut them into the desired size.
• Make your favorite salsa, spaghetti, soup or chilli sauce.

 ~~~~~~~~~~

Another kitchen gadget....

I entered Elsie's kitchen, (SIL)  and saw these fresh peaches sitting on her counter. Then my eyes turned towards this peculiar kitchen gadget.
"What's this I asked?"
She said, "You don't have this in your kitchen?"

"Take one home right now...I have two of these."

While making my salsa today...my daughter not only enjoyed this gadget, but noticed how it poured so simply into the jars. No more dripping syrup on my jars and towels.
Are you still looking for a good Salsa recipe?

 
 This kitchen gadget is inserted inside your jar.  I promise you..."No More Mess!  And No More Burns!"

Sometimes it's the simple things in life that keeps life running smoothly. I have not ventured out to see where these could be purchased...But I know you will all want one...Let's see who knows what they are, or what they are called or better yet, who has one of these?

Pulled Pork with Root Beer BBQ Sauce

I had pulled pork cooked this way at my daughter's not long ago.  It is simple and tasty...hard to go wrong!  This is not so much a recipe...as a method.  Use any size pork loin roast...and the barbecue sauce of your choice.

• 2-3 pound pork loin roast
• 1 can root beer
• 1 bottle barbecue sauce

1. Place pork roast in slow cooker.
2. Pour can of root beer over the meat.
3. Cook on low for 8 hours.
4. Drain juices.
5. Shred pork and return to slow cooker.
6. Stir in heated barbecue sauce and keep warm in slow cooker until ready to serve.

It doesn't get any easier than that!  One can add sliced onions when cooking the pork, or make the barbecue sauce from scratch or serve on homemade buns to make it even better. But it's good as is...plain and simple.

Red Pepper Jelly

With red peppers plentiful and inexpensive, now is the time to make that Red Pepper Jelly for those holiday appetizers and gifts. Served on crackers with Cream Cheese or as a garnish on those tiny quiche it is always a hit.

• 2 cups finely chopped red bell peppers
• 5 1/2 cups sugar
• 2/3 cup red wine vinegar
• 1/2 cup water
• 1/2 cup lemon juice
• 1 or 2 finely chopped jalapeno peppers *
• 1 pouch liquid Certo

*If you're not a fan of heat, you can use 1/2- 1 teaspoon Tabasco Sauce may be substituted for the Jalapeno pepper.

1. Cut open and take seeds out of 2-3 red bell peppers and the Jalepenos.
2. Chop fine in food processor or blender
3. Place peppers, sugar, red wine vinegar and water in large dutch oven over high heat
4. Heat and stir until it boils
5. Remove from heat and let stand for 15 minutes
6. Place pot back on heat and reheat to boiling
7. Add lemon juice and liquid Certo and Tabasco Sauce stirring well
8. Bring to a full rolling boil and boil 1 minute
9. Cool 5 minutes, stirring occasionally
10. Pour into clean, hot 1/2 pint canning jars
11. Top with hot lids and screw bands

This is a nice condiment to pork, chicken or turkey and adds great flavour to a sandwich.

NOTE:

* I added one small Jalepeno which is enough heat for me but you can make it as hot as you like.
You do not need to put this in a hot water bath. As long as you use hot jars and hot sterilized lids they will stay sealed. Store in a cool, dark place for up to 2 years.

Hot Dog Relish

We love homemade  hot dog relish.
My Mom in law has often made it for us and now she makes it with me. 

It is also great on roast beef and hamburgers.

We used the large grater on the food processor for the onions and the cucumbers and the cauliflower. We finely diced the peppers.

Hot Dog Relish

• 6 pints fine cut cucumbers
• 2 pints finely chopped cauliflower
• 2 pints chopped onion
• 2 finely chopped red peppers
• 2 finely chopped green peppers

1. In a large bowl  put the vegetables and cover with 1/4 cup salt. 
2. Stir together and let sit for 3 hours.
3. In the meantime, prepare your jars and lids by sterilizing them.
4. After 3 hours drain the veggies in a colander in the sink. 
5. Put the veggies back in the bowl and add the following ingredients.

• 1/2 cup flour
• 2 teaspoons curry powder
• 2 teaspoons turmeric
• 4 cups white sugar
• 2 teaspoons mustard seeds
• 2 pints of white vinegar

1. Put it all in a large heavy bottomed pot.
2. Bring to a boil and then simmer for 1/2 hour. You need to stay fairly close to stir quite often. After all this slicing and dicing you don't want to burn your relish.
3. Put it into hot jars and put on lids to seal.
4. Process for 15 minutes in a boiling water bath.  I have found that this site has clear  instructions on safe canning methods.

Makes about 15 cups

Coconut Flour Brownies - Gluten-free

Have you ever wished that dessert was healthy ?

Well, I have a recipe that is so healthy it is guilt free !! AND it is Gluten-free as well.

My granddaughter already asked me .... "Nanna, for my birthday cake I want your brownies."

My husband who doesn't even like brownies... will ask for another piece of these brownies.

They are made with lots of eggs... healthy protein !! I'm glad the 'dietary powers' have declared that their earlier warnings against eating eggs have been reconsidered !

And the secret ingredient is coconut flour which has virtually no carbs and is loaded with health benefits. It is a fairly recent addition to healthy alternatives available, so if it is new to you just google 'coconut flour' and read all about it !

Brownies Made with Coconut Flour

1/3 cup coconut oil (or butter)

1/2 cup cocoa powder

6 eggs

1 cup sugar

1/2 tsp salt

1/2 tsp vanilla

1/2 cup sifted coconut flour

1 cup nuts chopped

In a saucepan at low heat, melt butter and blend in cocoa powder.

Remove from heat and let cool .

In a bowl, beat together eggs, sugar, salt and vanilla .

Stir in cocoa mixture.

Add well sifted coconut flour and whisk the batter well until there are no lumps.

Fold in the nuts.

Pour batter into a greased 8" or 9" square baking pan.

Bake at 350' for 30-35 minutes.

Since this brownie is soo healthy , make sure you don't leave off icing it with chocolate icing !

****NOTE... Coconut flour very quickly absorbs so the batter may look thin at first ! 1/4 cup of coconut flour is equal to 1 cup of regular flour.

(credits... recipe taken from Cooking with Coconut Flour by Bruce Fife, N.D.)

Chocolate Cream Pie

Chocolate Cream Pie is so simple.

You can use a frozen purchased crust or make your own.

Dorothy's Pie Crust

• 5 cups flour
• 4 teaspoons brown sugar
• 2 teaspoons salt
• 1 teaspoon baking powder
• 1 pound cold lard
• 1 egg
• 1 tablespoon vinegar
•  cold water

1. In a large bowl or your kitchen machine, measure flour, brown sugar, salt and the baking powder. 
2. Cut in the lard which you've already cut into cubes with a sharp knife. If you have a large food processor you can do it in there. Pulse until it looks like oatmeal.
3. Without a food processor, use a pastry cutter and cut until it looks like oatmeal or use the paddle of the free stand mixer to slowly mix until all the bits of lard are mostly the size of oatmeal.
4. Put the egg into the measuring cup add the vinegar and then add enough water to make 1 cup.
5. Slowly pour in the egg/water/vinegar mixture and stir with a fork just until all the bits are combined and moistened.
6. Dump out onto a counter. . and pull together to form a ball.
7. Divide into 5 pieces. Shape them into discs and wrap them separately in plastic wrap.
8. Refrigerate them or freeze them until you need them. Let them thaw in the refrigerator.

To Bake a pie shell

1. Heat your oven to 400. Roll your dough out to fit a 9-inch pie plate.
2. Ease it in without stretching and to bake it empty, line with aluminum foil pressing it against the edges and bake it for 10 minutes.
3.  Remove the foil and bake until brown. Cool

Chocolate Cream Filling

• 1 cup sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 3 cups of whole milk (you can use 2% but it won't be quite as rich)
• 3 beaten egg yolks
• 2 tablespoons butter
• 2 teaspoons vanilla extract
• 2 ounces unsweetened chocolate, chopped fine

1. In a large glass bowl, combine the sugar, cornstarch, salt.
2. Slowly add the milk and the egg yolks.
3. Add the chopped chocolate.
4. Microwave on high for 2 minutes, stir and repeat until it is hot and bubbling. About 10 minutes total.
5. Add the vanilla and butter and stir until smooth. Pour into the cooled pie shell and Chill.

Top with whipped cream and chocolate shavings.

Apple Pie

My favorite local produce store had a huge bin of apples on sale yesterday. The sign SOFT, Perfect for pies and applesauce. I had not planned on making 6 pies for the freezer, but sometimes plans change! I bought 24 apples and then I ran over to the super market and bought 8" aluminum pie plates and headed for home. I usually stick to my favorite pie crust recipe. I use the recipe on the Tender flake shortening box. It was enough for 6 8" double crust pies and I formed a ball out of the remaining pastry dough and froze it for another day when I need a quick crust for a pie. Pie dough freezes very well. Just wrap it in Saran and put into a freezer zip lock bag.
Apple pie filling for 6 dough crust pies:

• 24 medium sized apples, peeled and chopped 
• 1 cup flour
• 1 1/3 cups white sugar
• 1/2 cup butter, melted
• 3/4 cup melted honey
• 1 1/2 tablespoons cinnamon

1. Peel and chop apples into a large bowl.
2. Stir flour and sugar into apples to coat.
3. Melt butter and honey together. Stir in cinnamon.
4. Pour butter mixture over apples and stir to coat.
5. Make your favourite pie dough recipe. Line 5-6 pie plates with bottom crust.
6. Divide apple mixture between pies.
7. Top each pie with top crust. 
8. Flute edges and make several slits on top of crust. 
9. Brush crust tops with cream and sprinkle with raw sugar. (optional)
10. Bake pies in 425ºF oven for 15 minutes and then reduce heat to 350 and bake another 40 minutes.

To Freeze: You can freeze the baked pies once cooled or, freeze unbaked. When ready to bake put frozen pie in 450 oven for 15 minutes and reduce to 350 and continue to bake for 1 hour. Insert a knife into pie slits to make sure apples are soft. It is better to bake the frozen pie a little longer to make sure it is baked through.
I have donated pies from this recipe to many MCC sales. It's fun to be able to contribute to such a good cause.

Blueberry Oat Muffins

Simply a delicious breakfast muffin.


Ingredients:

• 1 1/2 c rolled oats
• 1 1/4 c buttermilk
• 1 egg, beaten with fork
• 1/4 cup oil or melted butter
• 1 1/2 cups flour
• 3/4 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups blueberries

Method:

1. Combine oats and buttermilk in small bowl. Add beaten egg and oil. Set aside.
2. Combine dry ingredients, stirring to blend well.
3. Add wet ingredients to dry, stirring until just moistened, then fold in blueberries.
4. Fill greased or paper lined muffin tins.
5. Bake at 400° F 25 - 30 min. Yield: 12 large or 18 medium.