Sara and Peggy's Apple Pie

Our grandmother Peggy was the queen of apple pies (rumor has it she used to bake them fresh some mornings for my mom and uncles to have for breakfast before school).  My sister Sara has actually perfected this recipe (and I'm hoping she'll make corrections to this version if needed!) and taken over apple pie duties around the holidays.

Make the full Homemade Pie Crust Recipe - one will be used for the pie shell, and the other will be used to top the pie.  Do not pre-cook pie shell for this recipe.

Ingredients
12 apples of mixed varieties - granny smith, macintosh, and pink ladies are all favorites
2 tbsp tapioca
3/4 cup white sugar
1/2 tsp nutmeg
1 1/2 tsp cinnamon
1 stick of butter - cut up in small chunks

Pre-heat oven to 425

Peel and thinly slice apples and set aside in large bowl.  Mix all dry ingredients in a smaller bowl and set aside.  Start layering apples in uncooked pie shell and cover each layer with dry ingredients mix.  Apples will be piled high - but they shrink when they cook so don't get nervous you are using too much!  Once apples are completely layered and used, dot with butter chunks.  Top with second pie crust - use whole or cut into strips to decorate as you see fit.  Place pie pan on baking pan to catch any juices that over flow.  Bake for 60 minutes until pie is bubbling and crust is golden brown.

Pumpkin-Walnut Muffins with Cinnamon Streusel Topping

Ingredients:
1/2 cup butter
2 eggs
1/2 cup packed brown sugar
1/2 cup white sugar
1 tsp vanilla extract
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 can of pumpkin puree
1/2 cup half-and-half
2 tbsp vegetable oil
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
2 cups sifted flour
3/4 cup chopped walnuts

Pre-heat oven to 375 degrees
Combine in large mixing bowl and cream together: butter, sugar, eggs, vanilla, cinnamon, ginger, and nutmeg. Fold in Pumpkin puree, and slowly add in half-and-half.
Sift together flour, baking powder, baking soda, and salt. Fold into wet mixture. Stir in vegetable oil. Add in chopped walnuts. In a lined muffin pan, fill cups full. Should make 12 very full muffins.

Streusel Top:
Combine 1/3 cup sifted flour, 1/2 cup sugar, 2 tsp cinnamon and 1/4 cup cubed chilled butter. Mix together with a fork and knife, until large pearl sized clumps are formed. Sprinkle topping over muffin batter.

Bake muffins for 20-25 minutes.

Roasted Vegetables with Hollandaise and Smashed Red Potatoes

Roasted Vegetables:

Pre-heat oven to 450 degrees
Combine 3/4 cup olive oil, juice of one lemon, and 1/4-1/2 cup fresh chopped herbs. I used fresh parsley, cilantro, thyme and sage from my new fall herb garden. Add 1- 2 tsp kosher salt, ground pepper, red pepper flakes, and 2 cloves of garlic crushed. Whisk these ingredients together and set aside.
In an oven safe roasting dish, Pyrex dish, or oven safe pot, chop and combine a variety of fresh vegetables. I used 1 lb Brussels sprouts, 1 head of cauliflower, 1 red pepper, 5 carrots, 3 stalks of celery, 1 medium yellow onion, and 3 shallots. Pour olive oil- herb mix over vegetables and toss. Take 1/4 cup butter, cut into to cubes, and distribute over vegetables. Bake for 35 minutes, stirring every 10 minutes.

Hollandaise Sauce:

Separate 4 egg yolks from the whites. Combine the 4 yolks with juice of one lemon in a metal bowl or a heat safe Pyrex bowl. Whisk in 1/8 tsp cayenne pepper, 1 tsp kosher salt, fresh ground pepper, and if desired 1 tsp tarragon. Melt 1/4 cup butter and set aside, re-heat if it starts to cool.
Over low heat bring one cup of water just to a simmer in a small saute pan and then remove from hot burner. Place yolk-lemon mix in its heat safe bowl over saute pan with hot water. Whisk in melted butter, and continue whisking until mixture has just started to turn a light yellow color about 1 minute. If kept over heat for too long the eggs will thicken and scramble.

Smashed Red Potatoes:

Boil 8 red potatoes till soft, about 20-25 minutes. Drain water. Roughly slice through potatoes with butter knife to break them up, leaving skin on. Add in 4 tbsp butter, 1/4 cup half-and-half, and beat together. Add in salt, pepper, and garlic to taste.

Corn-Cauliflower Chowder

This soup, an unrehearsed original, was inspired by one I had at Table 1280 in Atlanta. I have gotten it as close as I know how. Let me know if you have suggestions or other modifications!

4 cobs of corn, shucked and kernels removed
1 large bag frozen cauliflower, thawed- if you use fresh you want about 2-4 cups.
1 bunch of parsley
1 1/2 cup baby carrots
1/2 of large sweet onion
2 large stalks of celery
1/2 cup white wine
1/4 pint heavy cream
2-3 cups water
1 tbsp butter
2 cubes vegetable bouillon
1/4 tsp nutmeg
1/4 tsp cayenne pepper
Salt, pepper, and nature seasoning to taste.

Using a food processor, finely chop and grind carrots, celery, onion, corn kernels, cauliflower, and 1 cup fresh parsley, until they are a coarse puree. Combine with one tbsp butter in large soup pan over medium heat. Simmer vegetables for 10-20 minutes until they are soft. Add in vegetable bouillon, water and wine, as well as nutmeg, cayenne pepper, more salt and black pepper. Turn heat up to medium high and bring to a simmering boil for15-20 minutes. Reduce heat to low, allow to stop boiling, then stir in cream and continue over low heat for 5-10 minutes. Enjoy!

BISCUITS!!!

I found this recipe online and with only a few modifications was able to make some amazing big biscuits. Sorry no photo for this one- alex and i devoured all 8 of them straight out of the oven!

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 and 1/2 tablespoon white sugar
• 1/3 cup shortening
• 1 cup milk

Directions

1. Preheat oven to 425 degrees F.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. You may not need to use the full 1 cup- i used all but 1/8th cup!
   
3. Turn out onto a floured surface, and knead 15 to 20 times. Coarsely roll dough out to 1 inch or 1 and 1/2 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet. Should make about 6-8 huge fluffy biscuits.
   
4. Bake for 14 to 16 minutes in the preheated oven, or until edges begin to brown.

Arugula-Pecan Pesto

Serve over your favorite fresh pasta- i put mine over fettuccini and it was incredible!

1/2 cup pecans
2-4 cups fresh arugula (about a 1/2 lb)
3/4 cup EVOO
4-6 garlic cloves
1/2 cup Pecorino cheese
juice of 1/2 lemon
kosher salt and fresh ground pepper to taste

Toast pecans in oven at 350 degrees for 8 minutes, once cooled coarsely chop. Peel and crush garlic cloves. Combine pecans, garlic and arugula in blender/ food processor and pulse until thoroughly chopped. Once chopped, gradually add in olive oil, lemon juice, pecorino, and salt/pepper- blend together until smooth. Prepare pasta as directed, return pasta to warm preparation pot, add pesto sauce and toss together!

Orzo Salad

Excellent as a side dish or an entree. Goes great with fish or chicken.

1 package dry orzo pasta- prepared as directed to al dente.
1 pint size container of cherry/plum tomatoes sliced in halves and quarters
1 medium purple onion finely chopped
1 bushel fresh basil, rinsed and finely chopped
1 package pre-crumbled reduced fat feta cheese
Juice of 1/2 lemon
5-6 tbsp Extra Virgin Olive Oil
2 tbsp Balsamic vinegar
1 tbsp salad vinegar
1 tbsp red-wine vinegar
1/2 tsp kosher salt
1 can sliced black olives
fresh pepper and additional kosher salt to taste

In small mixing bowl, whisk together 4 tbsp EVOO, 2 tbsp Balsamic vinegar, 1 tbsp salad vinegar, 1 tbsp red-wine vinegar, lemon juice, 1/2 tsp salt, and pepper (as desired).

Prepare orzo pasta as instructed above, then rinse in cold water. Place prepared orzo in a large mixing bowl, drizzle with 1-2 tbsp EVOO. Add in prepared vegetables; tomatoes, onion, and basil and black olives. Add in salad dressing mixture and toss ingredients together thoroughly. Add in feta cheese and toss thoroughly once more. Sprinkle with salt and pepper to taste. Cover and chill for at least 1 hour before serving. (If salad seems dry after chilling add in 1 more tbsp EVOO and 1 tbsp Balsamic vinegar. )

Shrimp Linguini

Super yummy. Very easy.

3/4- 1lb peeled and deveined large shrimp (about 16-20 pieces)
1 package fresh linguine pasta (not the dried kind, the kind that has to be refrigerated)
Juice of 1 lemon, plus 2 lemon wedges (about 1 and 1/2 lemon)
1 cup white wine (the cheaper the better)
2 garlic cloves, crushed/ pressed
1 tbsp butter
1 tbsp favorite fish seasoning (Magic or Old Bay)
Sprig of fresh parsley, chopped
1/4 cup Parmesan cheese

In a Medium/ Large saute pan melt 1 tbsp butter and add garlic cloves over medium heat.  About the same time set the water to boil for pasta- fresh pasta cooks fast!!! Cook as desired then add generous amount of olive oil or butter once drained.

Add wine, juice of one lemon, and fish seasoning to saute pan. Bring to a rapid simmer over medium heat.  Once simmering, add shrimp. Cook until done (will be pink and curled) about 4-6 minutes over medium heat. Remove the shrimp from the liquid in the saute pan, and place in a heat safe dish.

Turn heat up to medium-high on your sauce as to reduce it. Will simmer, darken slightly and pull away from pan rim slightly (about 3-5 minutes.)

Place linguine on plate and distribute shrimp, each plate gets 8-10 pieces, if cooking for two. Generously, but equally, distribute your reduced white wine sauce over the shrimp and linguine. Garnish with a dusting pf parsley, Parmesan, and your lemon wedges.

Serve with remainder of white wine!

Vegetable Noodle Casserole

This my own personal spin on a noodle casserole

1 medium- large zucchini cut into 1/4 inch thick slices
1 medium- large yellow squash cut into 1/4 inch thick slices
1 medium sweet onion coarsely chopped
1 small red pepper sliced
1/2 cup shredded carrots
2 cups broccoli florets
1-2 cups portabella mushrooms sliced
1 crushed/ pressed garlic clove
1 bag whole-wheat egg noodles, prepared for firm texture
2 cups mixed Italian (or your favorite) shredded cheese
1/4 cup Parmesan
1 can Fat Free Cream of mushroom soup
1 cup vegetable broth
1/2 cup milk
1 1/2 cup bread crumbs
Salt & pepper
1 tbsp red pepper flakes
1 tsp garlic powder
1 tsp rubbed sage
Nature seasoning to taste.

Preheat oven to 400 degrees.

Spray a 9x13" casserole pan with oil (or use your favorite casserole pan/ oven safe pot).

Prepare egg noodles as directed for firm texture, drain, and place back in pot used to boil noodles.

Saute squash, broccoli, onion, and garlic clove over medium-low heat in vegetable oil for 10 minutes. Season as desired with suggested seasoning above. Add red peppers, carrots, and the mushrooms. Gently stir, and cover with lid for additional 2-3 minutes. Remove from heat. Leave covered. Do not over/completely cook vegetables.

In the pot containing noodles, add cream of mushroom soup, veggie broth, and milk. (the heat from the noodles should make the liquids mix together). Add in all of the vegetables and toss with noodle mixture. Stir in 1 cup of Italian cheese mix.

Transfer mixture into casserole pan (or leave in oven safe cooking pot). Will be fairly liquidy. Sprinkle remainder of the cheeses over top of casserole. Distribute bread crumbs over the top. Cover with Aluminum foil and bake for 30 minutes. Remove foil and bake for additional 10-15 minutes, or until cheese and crust have browned and the casserole is bubbling.

Enjoy!

My Favortie Brownies

If your in need of a chocolate fix this recipe never fails me!

Preheat oven to 350 degrees, prepare a greased brownie pan.

Cream together in mixing bowl:

1/2 cup butter

1 cup sugar

1 tsp vanilla

2 eggs

In seperate bowl sift together:

1/2 cup flour

1/3 cup Hershey's Special Dark Chocolate Cocoa powder

1/4 tsp baking powder

1/4 tsp salt

Have a bag of Hershey's Special Dark Chocolate Chips near by.

Add dry mix to wet mix, and thoroughly combine. Spread evenly into greased baking dish, will be about 1/2 inch in height. Now, sprinkle 1-2 handfuls (about 1/2 cup give or take) of Hersheys Special Dark Chocolate Chips over the top of the batter in the baking dish. Place in oven for 25-30 minutes, check center to see if done, if not done cook further at 3 minute intervals.

Best served hot out of the oven with vanilla icecream and a tall glass of milk!

Sizzlin Salmon

This is a dish inspired by a recipe in momma's cookbook. Alex declares its the best salmon he's ever tasted!

For one salmon filet with skin on:

Preheat oven to 350 degrees

Mix together: 1 tbsp mayo, juice of 1 lemon, dash of paprika, dash (or three) of dill, and a very generous sprinkly of MAGIC SALMON SEASONING or Old Bay or your favorite fish season.

In an oven safe pan sprayed lightly with oil and set to medium heat, place the salmon skin down onto hot pan (will crackly and simmer). Leave skin side down for at least 1-2 minutes. Meanwhile sprinkle up side of the salmon with more of your favorite fish seasoning, in my and Amanda's case MAGIC SALMON.

Now, flip salmon over to the other side, still over medium heat to brown. Here the skin of the salmon should peel easily off with the help of a spatula- if its still on tight flip over again and cook for another minute or two. If skin falls off easily, sprinkle the naked side of the salmon with more MAGIC SALMON. Cook the face down side until it has gained a nice golden brown color (usually 3-5 minutes). Once salmon top is brown, flip back over for the final time, coat generously with your special mix (totally fine if it runs onto your pan) then pop in the oven for 13-17 minutes depending on how done you like your salmon.

Remove from oven, let sit 2-5 minutes. Best served with asparagus, rice pilaf, 2 glasses of wine and a good friend! enjoy!

Breakfast Blueberry Crumb Cake

Sift and combine in mixing bowl:

1 cup and 1 tbsp Flour

1 cup dry instant oatmeal (or additional cup flour if you do not want to use oatmeal)

1/4 tsp baking soda

1 and 1/2 tsp baking powder

1/2 tsp kosher salt

Mix in to dry ingredients:

1 egg slightly beaten

3/4 cup sugar

1 tsp vanilla

1 tsp cinnamon

1/2 cup milk

2 cups blueberries (frozen or ripe)

Spread into cake pan. Pre-heat oven to 350 degrees. Crumble Streusel topping over the cake batter.

Streusel topping directions:

combine in bowl:

1/4 cup white sugar

1/3 cup gently packed brown sugar

1 tsp cinnamon

1/8 tsp nutmeg

(mix)

stir in 1 stick melted butter

(mix- will be very liquidy)

sift and mix in 1 and 1/3 cup flour. (will become very paste like)

crumble streusel paste over top of cake batter with your hands- use all of it!

Place cake in oven- cook for 45-50 minutes, check with fork, if not done cook further and check at five minute intervals. Best served hot with french pressed coffee!

Best Banana Bread

Cream together in mixing bowl:
1/2 cup softened butter
1/2 cup gently packed brown sugar
1/2 cup white sugar
2 eggs beaten
1 tsp vanilla extract

Add in:
2-3 ripe mashed up bananas
1 cup dry instant oatmeal
1 tsp cinnamon
1/8 tsp nutmeg

Separately sift together then mix in:
1 and 1/2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Mix into wet ingredients then add in 1/2-3/4 cup chopped nuts (pecans or walnuts- i prefer pecans)
NOTE: if batter too thick add 1-3 tbsp milk or vegetable oil.

Pre-heat oven to 350 degrees. Spread batter into greased bread pan. Sprinkle top of bread dough generously with dry oatmeal flakes. Bake for 55-60 minutes. Prick with fork to check when done, fork should come away clean, if not done cook longer at 5 minute intervals.