Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water
2/3 to 3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
Dash ground nutmeg
6 to 8 medium apples, peeled and sliced (7-1/2 cups)
1/4 cup dried cranberries or cherries, or snipped dried
apricots or figs, or raisins (optional)
2 tablespoons margarine or butter
Milk
Sugar
1. For pastry, stir together 2 cups all-purpose flour and
salt in a medium bowl. Using a pastry blender, cut in
shortening until pieces are the size of small peas.
Sprinkle 1 tablespoon cold water over part of mixture,
then gently toss with a fork. Push to side of the bowl.
Repeat, using more water, 1 tablespoon at a time, until
all is moistened. Divide dough in half. Form each half
into a ball.
2. On a lightly floured surface, flatten one ball of dough
with your hands. Using a rolling pin, roll dough from the
center to the edge, forming a circle about 12 inches in
diameter. Transfer pastry to a 9-inch pie plate. Carefully
ease pastry into pie plate, being careful not to stretch it.
Roll out remaining ball of dough to a 12-inch circle.
3. For filling, stir together sugar, 2 tablespoons all-purpose flour,
cinnamon, and nutmeg in a large bowl. Add apples and
dried fruit, if desired; toss to coat. If apples lack
tartness, add 1 tablespoon lemon juice. Transfer apple
mixture to pastry-lined pie plate. Trim bottom pastry to
the edge of pie plate. Cut margarine or butter into small
pieces; place on top of apples.
4. Make decorative cutouts in top crust to allow steam
to escape. Place top crust on filling. Trim to 1/2 inch
beyond edge of pie plate. Fold top crust under bottom
crust; seal and flute as desired. Brush top crust with
milk and sprinkle lightly with sugar. Cover edge of pie
with foil to prevent overbrowning.
5. Bake in a 375 degree F oven for 30 minutes. Remove
foil. Bake 20 to 25 minutes more or until top is golden
. Cool on wire rack. Cover and refrigerate any leftovers,
and use within 2 days. Makes 8 servings.
Make-ahead tip: Prepare and bake pie. Cool. Cover and
chill up to 2 days.
Nutritional Information
Nutritional facts per serving
calories: 407, total fat: 21g, saturated fat: 6g,
cholesterol: 8mg, sodium: 163mg, carbohydrate: 54g,
fiber: 2g, protein: 3g, iron: 10%
~*Mixed Fruit Pie*~
Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water
2/3 to 3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
Dash ground nutmeg
6 to 8 medium apples, peeled and sliced (7-1/2 cups)
1/4 cup dried cranberries or cherries, or snipped dried
apricots or figs, or raisins (optional)
2 tablespoons margarine or butter
Milk
Sugar
Directions
1. For pastry, stir together 2 cups all-purpose flour and salt in a medium bowl. Using a pastry blender, cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon cold water over part of mixture, then gently toss with a fork. Push to side of the bowl. Repeat, using more water, 1 tablespoon at a time, until all is moistened. Divide dough in half. Form each half into a ball.
2. On a lightly floured surface, flatten one ball of dough with your hands. Using a rolling pin, roll dough from the center to the edge, forming a circle about 12 inches in diameter. Transfer pastry to a 9-inch pie plate. Carefully ease pastry into pie plate, being careful not to stretch it. Roll out remaining ball of dough to a 12-inch circle.
3. For filling, stir together sugar, 2 tablespoons all-purpose flour, cinnamon, and nutmeg in a large bowl. Add apples and dried fruit, if desired; toss to coat. If apples lack tartness, add 1 tablespoon lemon juice. Transfer apple mixture to pastry-lined pie plate. Trim bottom pastry to the edge of pie plate. Cut margarine or butter into small pieces; place on top of apples.
4. Make decorative cutouts in top crust to allow steam to escape. Place top crust on filling. Trim to 1/2 inch beyond edge of pie plate. Fold top crust under bottom crust; seal and flute as desired. Brush top crust with milk and sprinkle lightly with sugar. Cover edge of pie with foil to prevent overbrowning.
5. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake 20 to 25 minutes more or until top is golden. Cool on wire rack. Cover and refrigerate any leftovers, and use within 2 days. Makes 8 servings.
Make-ahead tip: Prepare and bake pie. Cool. Cover and chill up to 2 days.
Nutritional Information
Nutritional facts per serving
calories: 407, total fat: 21g, saturated fat: 6g, cholesterol: 8mg, sodium: 163mg, carbohydrate: 54g, fiber: 2g, protein: 3g, iron: 10%
~*Sweet Potato Pie*~
Ingredients
1 pound sweet potatoes
1/4 cup margarine or butter
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar
1/4 teaspoon salt
1/3 cup shortening
1/2 cup packed brown sugar
1 tablespoon finely shredded orange peel
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3 slightly beaten eggs
1 cup half-and-half or light cream
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons margarine or butter
1/4 cup chopped toasted hazelnuts or almonds
Directions
3. Roll out on a lightly floured surface into a 12-inch circle; ease into a 9-inch pie plate; trim to 1/2 inch beyond edge of plate. Fold under the overhanging pastry; crimp edge high. Do not prick.
4. For filling, add brown sugar, orange peel, cinnamon, nutmeg, and ginger to potatoes. Stir in eggs and half-and-half or light cream. Place pastry shell on oven rack; pour in filling. Cover edges with foil. Bake in a 375 degree F oven for 30 minutes.
5. For Hazelnut Streusel Topping: Mix 1/4 cup flour, 1/4 cup of the brown sugar, 1/8 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Cut in 2 tablespoons margarine or butter until mixture resembles coarse crumbs. Stir in hazelnuts or almonds.
6. Remove foil. Sprinkle with Hazelnut Streusel Topping. Bake 20 to 25 minutes more or until a knife inserted near center comes out clean. Cool. Makes 8 servings.
Make-Ahead Tip: Refrigerate prepared Cornmeal Pastry and Hazelnut Streusel Topping, covered, up to 3 days.
Nutritional Information
Nutritional facts per serving
calories: 456, total fat: 25g, saturated fat: 6g, cholesterol: 91mg, sodium: 214mg, carbohydrate: 52g, protein: 7g
~*Glazed Carrots*~
Ingredients
3 pounds small carrots with tops
3 cups water
1/4 teaspoon salt
1/2 cup shelled unsalted pistachios
1/2 cup butter (no substitutes)
1/3 cup packed brown sugar
1-1/2 teaspoons snipped fresh thyme
Directions
1. Preheat oven to 350 degrees F.
2. Trim carrots, leaving about 1/2-inch tops. Combine water and salt in a 12-inch skillet; bring to boiling. Add carrots; return to boiling. Reduce heat; cover and simmer for 10 to 12 minutes or until carrots are just tender. Drain carrots in a large colander; set aside.
3. Meanwhile, place pistachios in a single layer in a shallow baking pan. Bake in the preheated oven for 8 to 10 minutes or until lightly toasted, stirring once. Set aside.
4. Melt butter in the heavy skillet. Add brown sugar and thyme, stirring over medium heat until sugar is melted. Add drained carrots. Bring just to boiling. Reduce heat and cook, uncovered, over medium-low heat, stirring occasionally just until well-glazed, about 10 minutes.
5. Transfer carrots to a serving bowl or platter. Sprinkle with toasted pistachios. Makes 10 to 12 servings.
Make-Ahead Tip: Cook the carrots and toast the pistachios the day before. Glaze and reheat carrots before serving.
Nutritional Information
Nutritional facts per serving
calories: 194, total fat: 13g, saturated fat: 6g, cholesterol: 26mg, sodium: 196mg, carbohydrate: 19g, fiber: 4g, protein: 3g, vitamin C: 12%
~*Parsley Potatoes*~
Ingredients
9 medium baking potatoes (3 pounds), such as russet
1-1/2 pounds parsnips
1 bulg garlic, unpeeled
2 teaspoons olive oil
3/4 cup milk
1/2 cup butter (no substitutes)
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Directions
1. Peel potatoes and parsnips; cut into 1/2-inch chunks. Cook in a Dutch oven or large saucepan in boiling salted water until tender, about 25 to 30 minutes. Drain.
2. Meanwhile, preheat oven to 350 degrees F. Cut about 1/2 inch off tip of garlic head, and discard. Place garlic in a custard cup. Drizzle with olive oil. Cover with foil and bake in the preheated oven for 20 minutes or until tender when pierced with the tip of a sharp knife. Let cool. Squeeze garlic pulp out of peels. Mash with a fork, and set aside.
3. Press the potatoes and parsnips through a potato ricer or food mill (or mash with a potato masher), and return them to the Dutch oven.
4. Heat milk and butter in a small saucepan just until boiling. Stir into the potato mixture. Stir in mashed garlic, the 3/4 teaspoon salt, and the 1/8 teaspoon pepper. Heat through. Season to taste with additional salt and pepper. Serve immediately. Makes 14 servings.
Nutritional Information
Nutritional facts per serving
calories: 182, total fat: 8g, saturated fat: 5g, cholesterol: 20mg, sodium: 252mg, carbohydrate: 26g, fiber: 4g, protein: 3g, vitamin C: 21%
~*Cranberry Sauce*~
Ingredients
1/2 cup water
1/2 cup sugar
1/2 cup maple syrup
1-1/2 teaspoons finely shredded lime peel
2 tablespoons lime juice
1 12-ounce package cranberries (3 cups)
1 teaspoon minced fresh ginger
Directions
1. Stir together water, sugar, maple syrup, lime peel, and lime juice in a heavy, medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes or until sugar has dissolved.
2. Add cranberries and continue to simmer, uncovered, for 5 minutes, stirring occasionally. Stir in ginger. Simmer, uncovered, 6 minutes more or until berries have popped and mixture starts to thicken, stirring occasionally.
3. Remove from heat and let cool. Makes about 2-1/3 cups (fourteen 2-tablespoon servings).
Make-Ahead Tip: Cover and chill for up to 3 days. Bring to room temperature for 30 minutes before serving.
Nutritional Information
Nutritional facts per serving
calories: 69, total fat: 0g, cholesterol: 0mg, sodium: 2mg, carbohydrate: 18g, fiber: 1g, protein: 0g
~*Rolls*~
Ingredients
4 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/4 cup sugar
1/4 cup margarine or butter
1/2 teaspoon salt
3 egg yolks
1 slightly beaten egg yolk
1 tablespoon water
Directions
1. In a large mixing bowl combine 1-1/2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir the milk, sugar, margarine or butter, and salt just until warm (120 degree F to 130 degree F) and margarine almost melts. Add to the flour mixture. Then add the 3 egg yolks. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.
2. On a lightly floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour).
3. Punch dough down. Turn out onto a lightly floured surface. Divide in half. Then divide each half into 12 pieces. Cover and let rest for 10 minutes. Meanwhile, grease baking sheets. To shape rolls, roll each piece into a 12- inch rope. Tie in a loose knot. Tuck top end under the roll. Then bring bottom end up and tuck it into center of roll. Place 3 inches apart on prepared baking sheets. Cover and let rise in a warm place until nearly double (about 30 minutes).
4. Brush rolls with a mixture of one egg yolk and water. Bake in a 375 degree F oven for 10 to 12 minutes or until golden. Remove rolls from baking sheets and cool on a wire rack. Makes 24 rolls.
Make-Ahead Tip: Prepare rolls as directed; cool completely. Place rolls in a single layer in a freezer container or bag and freeze for up to 3 months. Before serving, thaw at room temperature about 2 hours.
Nutritional Information
Nutritional facts per serving
calories: 102, total fat: 3g, saturated fat: 1g, cholesterol: 36mg, sodium: 73mg, carbohydrate: 16g, fiber: 1g, protein: 3g, vitamin A: 8%, vitamin C: 0%, calcium: 1%, iron: 6%
~*Pumkin Pie*~
Ingredients
Pastry for Single-Crust Pie (see below)
2 eggs, slightly beaten
1 15-ounce can pumpkin
1 12-ounce can evaporated milk (1-1/2 cups)
2/3 cup packed brown sugar
2 tablespoons cognac or other brandy
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Sweetened whipped cream (see below)
Chopped crystallized ginger
Directions
1. Preheat oven to 375 degrees F. Prepare pastry; set aside.
2. Whisk together eggs, pumpkin, evaporated milk, brown sugar, brandy, salt, cinnamon, ginger, cloves,and nutmeg in a large bowl until combined. Pour into pie shell. Cover edge of pie with foil.
3. Bake in the preheated oven for 25 minutes. Remove foil. Bake 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage. Serve wedges of pie with Sweetened Whipped Cream; sprinkle with crystallized ginger. Makes 8 servings.
Pastry for Single-Crust Pie: Stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt in a mixing bowl. Cut in 1/3 cup shortening until pieces are the size of small peas. Sprinkle 4 to 5 tablespoons water, 1 tablespoon at a time, over mixture, gently tossing with a fork between additions and pushing mixture to side of bowl. (Add only enough water to moisten all of the mixture.) Form dough into a ball. Roll dough on a lightly floured surface to form a 12-inch-diameter circle. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. To build up the edge of the pastry, trim it to 1/2-inch beyond edge of pie plate; fold under. Flute edge as desired. Do not prick pastry.
Sweetened Whipped Cream: Place a medium mixing bowl and beaters in the freezer for at least 30 minutes. Combine 1 cup well-chilled whipping cream and 1 1 tablespoon granulated sugar in the bowl, and beat with an electric mixer or rotary beater on high speed until cream holds soft peaks.
Make-Ahead Tip: Cover cooled pie and refrigerate for up to 2 days.
Nutritional Information
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Nutritional facts per serving
calories: 437, total fat: 24g, saturated fat: 12g, cholesterol: 108mg, sodium: 233mg, carbohydrate: 46g, fiber: 2g, protein: 8g, vitamin A: 247%, calcium: 20%, iron: 15%
~*Green Beans*~
Ingredients
1-1/2 pounds fresh green beans cut into 1-inch pieces
(6 cups)
3 teaspoons lemon juice
2 teaspoons margarine, melted
1/4 cup sliced almonds
Directions
1. Cook fresh green beans in a saucepan, covered, in a small amount of boiling water for 12 to 15 minutes or until crisp-tender. Drain well.
2. Meanwhile, stir together lemon juice and melted margarine in a small bowl. Toast almonds in a small skillet over medium heat until golden, 5 to 7 minutes, stirring constantly. Pour lemon mixture over green beans; toss to coat. Gently stir in toasted almonds. Serve immediately. Makes 8 servings.
Make-Ahead Tip: Up to three days ahead, toast nuts.
Nutritional Information
Nutritional facts per serving
calories: 56, total fat: 3g, saturated fat: 0g, cholesterol: 0mg, sodium: 14mg, carbohydrate: 7g, fiber: 2g, protein: 2g
~*Strawberry Dessert*~
Ingredients
2-1/2 cups strawberries
1/4 cup sugar
1 envelope unflavored gelatin
2 tablespoons frozen limeade concentrate or frozen
lemonade concentrate, thawed
3 slightly beaten egg whites
1 tablespoon tequila or orange juice
1 3-ounce package ladyfingers, split
2 tablespoons orange juice
1/2 of an 8-ounce container frozen light whipped
dessert topping, thawed
Sliced strawberries (optional)
Fresh mint (optional)
Directions
1. Place the 2-1/2 cups strawberries in a blender container or food processor bowl. Cover and blend or process until nearly smooth. Measure strawberries (you should have about 1-1/2 cups.)
2. In a medium saucepan stir together the sugar and gelatin. Stir in the blended strawberries and limeade and lemonade concentrate. Cook and stir over medium heat until the mixture bubbles and the gelatin is dissolved. Gradually stir about half of the gelatin mixture into the egg whites. Return mixture to the saucepan. Cook, stirring constantly, over low heat about 3 minutes or until mixture is slightly thickened. Do not boil. Pour into a medium bowl; stir in tequila or orange juice. Chill until mixture mounds when spooned, stirring occasionally (about 2 hours).
3. Meanwhile, cut half of the split ladyfingers in half crosswise; stand on end around the outside edge of a 9-inch tart pan with a removable bottom or a 9-inch springform pan. Arrange remaining split ladyfingers in the bottom of the pan. Drizzle the 2 tablespoons orange juice over the ladyfingers.
4. Fold whipped topping into strawberry mixture. Spoon into prepared pan. Cover and chill about 2 hours or until set. If desired, garnish with the sliced strawberries and mint. Makes 8 servings.
Nutritional Information
Nutritional facts per serving
calories: 130, total fat: 3g, saturated fat: 2g, cholesterol: 39mg, sodium: 48mg, carbohydrate: 22g, fiber: 1g, protein: 4g, vitamin C: 49%, calcium: 1%, iron: 4%
~*Cranberry Pie*~
Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons water
1-1/4 to 1-1/3 cups granulated sugar
2 tablespoons all-purpose flour
3 cups cranberries
2 lemons, peeled (with white membrane removed),
thinly sliced, and halved
1 beaten egg white
1 tablespoon water
1 tablespoon coarse sugar
Directions
1. In a medium mixing bowl stir together 2 cups flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all dough is moistened. Divide in half. Form each half into a ball.
2. Preheat oven to 375 degree F. In a large mixing bowl combine granulated sugar and flour. Add cranberries and lemon slices. Gently toss to coat.
3. Transfer fruit mixture to pastry-lined pie plate. For lattice top, roll remaining pastry into a 12-inch circle. Cut pastry into 1/2-inch-wide strips. Fill pastry-lined pie plate with filling. Weave strips over filling. Press the ends of pastry strips into crust rim. Fold the top pastry over the bottom pastry strips. Use the tines of a fork to seal the edge.
4. Trim pastry to edge of pie plate. Press the tines of a fork lightly into pastry around entire edge of pie.
5. Combine egg white and water; brush onto pastry. Sprinkle with coarse sugar.
6. To prevent overbrowning, cover the edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake for 30 to 35 minutes more or until top is golden brown and filing is bubbly. Cool on a wire rack. Makes 8 servings.
Nutritional Information
Nutritional facts per serving
calories: 411, total fat: 18g, saturated fat: 4g, cholesterol: 0mg, sodium: 142mg, carbohydrate: 61g, fiber: 3g, protein: 4g, vitamin A: 0%, vitamin C: 22%, calcium: 1%, iron: 9%
