Apple Pie
Use with your favorite double pie crust
(* I can honestly say this is my all-time favorite apple pie recipe.)
6 to 8 apples, peeled, cored and sliced
1 cup granulated sugar
1 teaspoon ground cinnamon
2 teaspoons all-purpose flour
2 9-inch pie crusts
About 4 teaspoons butter to dot apple mixture and top crust
Slice apples into a bowl, then toss with the sugar, cinnamon and flour until apples are covered. Heap the apples in a pie shell. Dot randomly with about 2 teaspoons butter pats over apples.
Preheat oven to 425 degrees. Roll out second half of dough. Moisten edge of bottom crust. Cover apples with top layer of dough and cut slits in top to let out steam. Slice off edges of excess pastry with knife. Press top and bottom together with a fork. Dot randomly with about 2 teaspoons butter pats on outer crust. (Optional: sprinkle cinnamon on outer crust.)
Place pie pan on a cookie sheet and bake for 15 minutes. Turn oven down to 350 degrees and continue baking for 45 to 50 minutes until apples are tender. Remove and let cool.
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Marionberry Pie
* In Oregon and Washington, marionberries are a favorite - from pies to ice cream to shakes. Similar to blackberries, marionberries are purplish black, plump and oh-so-yummy!
4 cups marionberries
Pinch of salt
2 tablespoons flour
1 1/2 cups sugar
2 tablespoon butter
Your favorite pie crust recipe; 2 9-inch shells, unbaked
Combine marionberries, salt, flour and sugar. Spoon in the mixture into bottom of pie shell, mounding high in the center, letting the edges hang over. Dot marionberries with butter. Moisten edge of pie crust with water, fit top crust over marionberries and pinch edges. ( * can also lattice pastry across the top of marionberries.)
Bake at 450 degrees for 10 minutes; then 30 minutes at 350 degrees until crust is golden brown.
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Mock Mince Pie Receipt:
1/2 Cup of Molasses
2/3 Cup of Water
2/3 of Vinegar
1 Cup of Sugar
1 Cup of Bread crumbs
1 Cup of Currents
1 Tablespoon of Cloves
1 Tablespoon of Cinnamon
1 Nutmeg, grated
1 Butter size of hen egg
For four pies. Eat while hot with a spoon
* This recipe must have been a favorite of Bud Campbell's, as he carried it in his diary for many years during the late 1800's. Bud ran the Frying Pan C Brand, located a few miles east of Payson, AZ (now known as Star Valley) his wife was Rosa Dee Ellison and their daughters were Gertude and Rose. Rosa died in December 1894 at age 23. Bud was shot and killed on July 5, 1896.
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Rhubarb Pie
1 cup all-purpose flour
1/4 teaspoon salt
1 cup rolled oats
1/2 cup white sugar
1/3 cup shortening, melted
3 cups diced rhubarb
1/2 cup white sugar
1/4 teaspoon ground cinnamon
1 tablespoon water
1 tablespoon butter
Preheat oven to 350 degrees. In a medium bowl, sift together the flour and salt; stir in oats and 1/2 cup sugar. Cut in shortening until mixture is crumbly. Pat half of the mixture into a 9 inch pie pan; set aside remaining half for the topping. Arrange rhubarb in pie shell. Sprinkle 1/2 cup sugar, cinnamon and water over rhubarb, then dot with butter. Spread remaining oat mixture over filling. Bake for 40 minutes in the preheated oven, until rhubarb is tender.
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Custard Pie
3 large eggs
1/2 Cup Sugar
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 2/3 cups milk
Unbaked pie shell
Beat eggs slightly, then add sugar, salt, nutmeg and milk. Beat well together and pour into unbaked pie shell. Bake for 40 minutes in moderate oven (350 degrees.) Remove pie from oven and sprinkle with ground nutmeg.
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Fried Peaches:
(Serve with pork or beef)
6 fresh peaches, peeled
2 tbs. butter
12 tsps. brown sugar
Halve peaches. Melt butter in an iron skillet. Arrange peaches in skillet, hollowed side up. Put a teaspoon of brown sugar into each hollow. Cover skillet and let cook until tender.
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Fried Apples: Circa 1866
Take any nice sour cooking apples, and after wiping them, cut into slices about one forth of an inch; have a frying-pan ready, in which there is a small amount of lard, say 1/2 or 3/4 of an inch in depth. The lard must be hot before the slices of apples are put in. Let one side of them fry until brown; then turn, and put a small quantity of sugar on the browned side of each slice. By the time the other side is browned, the sugar will be melted and spread over the whole surface.
Serve them up hot, and you will have a dish good enough for kings and queens, or any poor man's breakfast; and I think that even the President would not refuse a few slices, if properly cooked.
(submitted by Jeannie Wagner)
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Ginger Snaps:
One pint of New Orleans molasses, one coffee cup of melted butter, boil together ten minutes. When cold add one teaspoon of ginger, one of cinnamon, and two of soda. Use as much flour as will work in conveniently; roll, very thin and bake lightly.
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Molasses Crinkles:
3/4 cup butter
1 cup brown sugar
1 egg, beaten
4 Tbs. molasses
2 1/2 cups flour, sifted
2 tsp. soda
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
Cream butter and sugar. Beat in eggs and molasses. Sift dry ingredients together and stir into egg mixture. Chill dough several hours. Shape into one-inch balls, flatten slightly and sprinkle tops with sugar. Sprinkle each cookie with 2-3 drops water just before baking. Bake in 375 degree oven for 12-15 minutes.
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Pralines
2 cups brown sugar
1 cup white sugar
1 cup water
1 Tbs. butter
1 cups pecans
Combine sugars and water and boil. Let boil until a drop of the hot liquid forms a hard ball in cold water. Remove from heat. Add butter and nuts. Beat until creamy. Drop by the size of an egg onto marble slab. Let stand until firm.
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Scotch Butter Candy
One pound of sugar, one half pint of water. Boil as hard as possible without graining. When done add half a cup of butter, and lemon juice for flavor, if desired. Turn on a buttered dish, or better, a marble slab, and when partly cool, cut with a knife into small squares and when cool a slight tap will break them off.
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Sugar cookies:
1 cup butter
3/4 cup sugar
1 egg, beaten
1 tsp. lemon juice (or vanilla)
2 1/2 cups flour, sifted
1/2 tsp. baking soda
1/2 tsp. cream of tarter
Pinch of salt
Cream butter and sugar. Beat in egg, then lemon juice (or vanilla) Sift dry ingredients together and blend into egg mixture. Chill dough several hours. Roll dough into balls and roll in sugar, flatten. Bake 350 degrees for 8 - 10 minutes.
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Cinnamon Ornaments
( * Note I am not quite certain how far this recipe dates back, but is fun for kids and adults, and they smell heavenly! )
DO NOT EAT! For decoration ONLY.
1 Cup ground cinnamon
3/4 Cup applesauce
Form stiff dough; adding more applesauce if needed. Roll out dough to 1/4 inch thickness. Cut out shapes with various shape cookie cutters. Make hole for ribbon or twine. Let air dry for 2 to 3 days, carefully turning each day. Yield: 12 heavenly scented ornaments. When completely dried, can decorate with paint and/or glitter glue.
(Note: To make ornaments that will last year after year, mix in 1/4 cup Elmers glue in dough mixture. Place dough on wax paper, fold over and roll out. Let air dry appx. 5 days.
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Snow Ice Cream:
4 qts. clean snow
4 eggs, beaten
2 cups milk
1 cup sugar
2 tsps. vanilla
1 tsp. nutmeg
In a bowl beat eggs and milk, then sugar. Beat until sugar is completely dissolved. Stir in vanilla and nutmeg. Pour mixture over snow that has been piled into a large bowl or kettle. Fold mixture into snow until blended. Children love it.
