Apple Pie Squares

My Grandma Holzheimer always made these.  The recipe was originally from the first Utopia Beach Club cookbook in the late 1970s.

Filling

  • 10-12 medium apples – Grandma Holz always used Granny Smith
  • 1 1/4 cup sugar
  • 1/4 t. salt
  • 1 t. cinnamon
  • 1/2 t. cloves
  • 1/2 mace
  • 3 T. flour
  • 2 t. lemon juice
  • 3/4 cup raisins
  • 1/2 cup chopped walnuts (we usually don’t add these)
  • 1/4 cup butter

Pastry

  • 1 cup shortening
  • 3 cups flour
  • 1 t. salt
  • 1 egg yolk
  • 1/2 cup milk

Topping

  • 1 egg white, stiffly beaten
  • 1 T. sugar
  • 1/8 t. cinnamon

Glaze

  • 1/2 cup sifted confectioners sugar
  • 2 t. milk – approximately

For filling: prepare apples, toss with remaining ingredients, except butter.  Set aside.

For pastry: In bowl, cut shortening into flour and salt.  Beat egg yolk with milk and stir into flour mixture until ball forms.  Divide dough in half.  Roll one part out on a floured cloth to a slightly larger than 15 1/2 x 10 x 1/2 jelly roll pan.  Fit into bottom and up sides of pan.  Top with apple mixture.  Dot with the 1/4 cup of butter.  Roll out the remaining dough and fit over the top.  Seal edges.  Cut vent into top crust.

For topping: combine stiffly beaten egg white with sugar that has been mixed with cinnamon.  Brush over top of pie.

Bake in preheated 375 degree oven for 50 to 60 minutes.

For glaze: Combine confectioners sugar with enough milk to make a thin glaze. Drizzle over pie while still hot.

Notes: 1/2/2016: I made these for the first time yesterday and they worked out well – but I just realized I forgot to do the egg white topping before baking.  Ooops. They were still good.  I would also probably make 1 1/2 time the amount of dough and decrease the amount of spices just a bit.

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Christmas 2012

We had Christmas Eve at our house.

Our tree is beautiful this year – a big blue spruce

For starters:

For Dinner:

  • Ham and rolls
  • Macaroni and cheese
  • Winter Greens gratin
  • Purple cole slaw (MOM or somebody who has this recipe!!! I just realized this recipe is not on EoE. Will you email it to me? How can this not be on here?)
  • Sliced oranges and grapefruits with pomegranate seeds

For dessert:

dining room
  • apple gingerbread upside down cake (made by Kirsten… and delicious)
  • Emily Jane’s brownie Santas and cookies

Chrismas Breakfast.

Mom and Dad always join us for Christmas breakfast and we always have the same thing:

Christmas Dinner at Mom and Dad’s house:

  • sauerkraut balls
  • more hanky pankys
  • shrimp
  • Roast Beef
  • popovers
  • mashed potato casserole
  • green beans
  • salad
  • and ice box pudding for dessert… of course

everything was fantastic…wonderful day…Merry Christmas!

smoked salmon platter on Christmas Eve
Grace, Jack, Claire and Sophia on Christmas Eve
it was a mustached kind of evening
Owen and Sophia
Grace opening her Christmas Eve present from Grandma and Grandpa
Emily Jane’s Santa hat brownies.
Girls in their Christmas Eve jammies
Christmas Eve photo session
Christmas morning… waiting for the egg casserole to finish cooking.
Mom’s mantle
Christmas dinner table
I made the popovers and they turned out well.
Digging into the great roast beef

 

 

 

 

Butternut Squash Soup with Cider Cream

A tasty recipe for butternut soup

Butternut Squash Soup with Cider Cream

Bon Appetit, November 1998

Ingredients:

  • 5 tablespoons butter
  • 2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
  • 2 cups chopped leeks (white and pale green parts only)
  • 1/2 cup chopped peeled carrot
  • 1/2 cup chopped celery
  • 2 small Granny Smith apples, peeled, cored, chopped
  • 1 1/2 teaspoons dried thyme
  • 1/2 teaspoon crumbled dried sage leaves
  • 5 cups chicken stock or canned low-salt chicken broth
  • 1 1/2 cups apple cider
  • 2/3 cup sour cream

1/2 cup whipping cream
Chopped fresh chives

Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in apples, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
Working in batches, purée soup in blender. Return soup to pan. Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)
Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.

Apple Cake

  • 2 cups sugar
  • 2 eggs, beaten
  • 2 t. baking soda
  • ¼ t. salt
  • 2 t. cinnamon
  • 1 t. vanilla
  • 2 cups flour
  • ½ cup oil
  • 4 cups diced apples
  • 1 cup chopped nuts

Cream sugar and eggs together.  Add dry ingredients and mix.  Add vanilla, oil, apples and nuts.  Pour batter in greased 9 x 13 pan.  Bake for 45 -55 minutes in a 350 oven.

Topping

  • ½ cups powdered sugar
  • 3 T. butter
  • 8 oz. Cream cheese
  • salt and vanilla

Shenanoah Spaghetti with Chicken

Betty Davis

4 servings

  • 8 pieces of chicken
  • ¼ cup flour
  • 1 ½ t. salt
  • ¼ t. pepper
  • ½ cup oil
  • 1 small green pepper, thinly sliced
  • 1 tart apple, chopped
  • 1 bay leaf
  • 1 8 oz. Tomato sauce
  • 1 cup water
  • 1 lb. Spaghetti

Coat chicken with flour mixed with salt and pepper.  Brown chicken in oil.  Remove from pan and drain off all but browned bits and 2 T. of drippings.  Combine remaining ingredients except spaghetti in skillet with chicken.  Cover and simmer over low heat for 45 minutes.  Season.  Serve chicken and sauce over spaghetti.

Pork Medallions with Cranberries and Apples

Cooking Light

  • ½ cup apple juice
  • ½ cup chicken broth
  • 1 T brown sugar
  • 1 ½ t cornstarch
  • ½ t salt
  • ¼ t sage
  • 1/8 t ground black pepper
  • 1 (1 lb) pork tenderloin
  • 1 T all-purpose flour
  • 4 t olive oil
  • ½ c finely chopped onion
  • 1 cup thinly sliced peeled Rome apple
  • ¾ cup fresh cranberries

Combine first seven ingredients in a small bowl, stirring well.

Cut pork crosswise into 8 pieces.  Place each piece between 2 sheets of plastic wrap;  flatten each peace to ¾ inch thickness using a meat mallet or rolling pin.. Dredge each pork piece in flour.

Heat 3 t olive oil in a large non-stick skillet coated with cooking spray over medium-high heat.  Add pork;  cook 2 ½ minutes on each side or until browned.  Remove from pan.

Add 1 t oil to pan.  Add onion; cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently.  Return pork to pan;  add juice mixture, apple, and cranberries.  Bring to a simmer;  cover and cook 3 minutes or until cranberries pop and pork is done, stirring occasionally.

4 servings

Mulligatawny Soup

8  servings

  • 2 T. butter (1/4 stick)
  • ½ cup chopped onion
  • 4 t. curry powder
  • 2 small green apples, peeled, cored and chopped
  • ½ cup diced carrot
  • ½ cup diced celery
  • ½ cup diced green pepper
  • 1/3 cup all purpose flour
  • 3 ½ cups chicken stock or canned low-salt broth
  • 1 16 oz. can diced tomatoes
  • 1/3 cup long-grain white rice
  • 2 t. fresh lemon juice1
  • 1 ½ t. sugar
  • 4 whole cloves
  • ½ cup whipping cream
  • 2 boneless, skinless chicken breast halves, diced
  • 3 T. chopped fresh parsley

Melt butter in heavy large saucepan over medium heat.  Add onion and curry and sauté until onion is tender, about 5 minutes.  Mix in apples, carrot, celery and bell pepper and sauté 5 minutes.  Mix in flour.  Stir 1 minute.  Gradually mix in stock, then tomatoes with their juices, rice, lemon juice, sugar and cloves.  Bring to boil, stirring frequently.  Reduce heat and simmer 15 minutes.  Add cream and chicken and simmer 10 minutes.  Ladle soup into bowls.  Sprinkle with parsley and serve.