One-crust Apple Pie

 

Apples picked from our trees in the fall, combined with enough pastry in the freezer for a single-crust inspired me to look for a suitable pie recipe. I found one in the Mennonite Treasury of Recipes, first published in 1962, and a classic in my growing up years. I adapted the recipe slightly and am pleased with the result.

One-crust Apple Pie

1 pastry crust, rolled and placed in a 9 or 10 inch pie plate

Apples, peeled, cored, and sliced to generously fill the pastry shell - I used a combination of Liberty and Akane apples

1 cup brown sugar

1/2 cup sour cream

1 Tablespoon flour

1 teaspoon vanilla

Mix the above and pour it over the apples. Dot the apples with

2 Tablespoons of butter in small pieces

Sprinkle cinnamon sugar over - about 1 Tablespoon. 

Bake at 425 degrees for 10 minutes, then lower the temperature to 350 degrees and continue baking for 40-60 minutes, or more. The original recipe recommended just 30 minutes, but in order for the pastry to cook thoroughly, and for the flour taste to disappear from the brown sugar mixture, it needed much longer. 

Almond Crescents

 

Buttery, crumbly, and not too sweet, but sweet enough. My mother has made Almond Crescents for many years, and this is her recipe. They are delicious with a cup of Earl Grey tea, sipped in front of the fire on a blustery day. 

Almond Crescents

1 cup blanched almonds, toasted at 350 degrees for 8-10 minutes, and cooled

1/4 teaspoon salt

1/4 cup sugar

In food processor, blend the almonds, sugar, and salt until very finely ground. Set aside.

1 cup butter

1/4 cup sugar

2 cups flour

1 teaspoon almond extract

1/2 teaspoon vanilla extract

You will also need about 3/4 cup of icing sugar to use after the cookies are baked.

In mixing bowling, beat the butter and sugar on high until creamy and light. Reduce speed and add the almond and vanilla extracts, then the flour and the almond mixture. 

Cover and chill for about 1 hour. Preheat oven to 325 degrees F. 

Shape dough, using about 1 rounded teaspoon, into a small ball, then roll into a log and form into a crescent. You may need to flour your hands to prevent sticking. If the dough is cold enough, this won't be necessary.

Place on parchment paper lined baking sheets. They will spread a little, but not much. Bake for 20 minutes or until lightly golden.

Immediately transfer to cooling rack. Sift icing sugar over the cookies generously. I like to sift the sugar over once when the cookies are hot, and once when they have cooled. They should be well coated.

Makes 5-6 dozen cookies.

Crunchy Vanilla Clusters

 

These sweet little morsels have few ingredients, and one of them is rather surprising. There are nuts - pecans and almonds - a bit of butter, lots of white chocolate, and the surprise ingredient - ramen noodles. I know. Weird. And oddly addicting. They are crushed and sauteed with the butter and nuts and add a savoury note to the white chocolate. 

I got the recipe from a Christmas with Southern Living 2000 hardback book. 

Crunchy Vanilla Clusters

1 (3 ounce) (100 g) package ramen noodles

3/4 cup pecan pieces

1/2 cup sliced almonds

2 Tablespoons butter

12 oz (340 g) white chocolate (I used Baker's)

Gently crush the ramen noodles, and discard the flavour packet. Melt the butter over medium-low heat in a skillet. Add the noodles, pecans, and almonds. Saute, stirring occasionally, until toasted. 

Turn the heat down to low and add the white chocolate. I let the chocolate sit on top of the mixture to soften, then begin stirring it gently. Conversely, you can melt the chocolate in the microwave and add it to the mixture. Coat the mixture thoroughly. 

Drop by tablespoons onto parchment paper. Let stand until firm. Place in fridge for quicker cooling. Store clusters in airtight container in the fridge, freezer, or if not too warm, at room temperature. 

Makes about 3 dozen.

Scandinavian Almond Cookies

 

I've had this recipe, handwritten on a 3 x 5 card just the way we used to do, for a long time. I made it again recently and was so pleased with the texture and taste that I think I will make another batch soon. Crisp on the outside and chewy inside with a pronounced almond taste, they disappeared quickly. 

1 1/2 cups flour

2 teaspoons baking powder

1/2 cup butter

1 cup granulated sugar

1 egg

1/2 teaspoon pure almond extract

milk

1/2 cup sliced almonds, coarsely chopped

Stir together the flour and baking powder. Set aside. 

Beat butter until creamy, add sugar and beat well, then add egg and extract. 

Stir in the flour.

Divide the dough into 4 equal portions. Form each portion into a 12 inch long roll. Place two rolls 4 - 5 inches apart on an ungreased baking sheet (I line my baking sheet with parchment paper). Flatten each roll to about 1 1/2 inches - they will spread out quite a bit as they bake. 

Brush with milk. Sprinkle with almonds. Bake at 325 F for 12-15 minutes or until lightly browned. 

Slide the rolls onto a cutting board (using parchment paper makes this very easy). While warm and soft, cut crosswise into 1 1/2 inch strips. Transfer to wire rack and cool. Makes about 36 cookies.

Drizzle with almond icing.

1 cup icing sugar

1/4 teaspoon almond extract

3-4 teaspoons milk

Stir together until creamy and soft. 

The cookies keep well at room temperature for a week or more, and can easily be frozen for longer storage. 

Creamy Eggs

 

When we have guests for breakfast, I try to make as much ahead as possible because getting up really early to prepare breakfast is not something I enjoy. This egg dish is one I've made for years. It's easy to put together and easy to adapt. One could add cubed ham, or fried mushrooms to the eggs. Or sausage, or cooked vegetables like broccoli or red peppers. It's also very good plain. Creamy eggs covered with buttered crumbs and some cheese are just so good. 

Creamy Eggs (to feed 4-5 people)

Step One: the eggs

8 eggs, cracked into a bowl and lightly whisked with 2 Tablespoons of water

1 Tablespoon butter

Melt the butter over medium low heat in a frying pan. Tip in the eggs and gently cook them, lifting and stirring occasionally. I once read that according to Julia Child, slowly scrambling eggs is the key to a soft and delicious result.

Season with salt and pepper. You could also add herbs of your choice - minced chives, oregano, parsley. 

Cook the eggs until barely done. You want them to be very soft and moist. Once cooked, place them into an appropriately-sized baking dish. For this amount I've used a 9 inch quiche pan.

Step Two: the sauce

2 Tablespoons butter

2 Tablespoons flour

1 cup milk

1/2 - 1 cup grated cheese of your choice (I used Cheddar)

Melt the butter and add the flour. Stir and cook for a minute or two. Whisk in the milk and continue whisking until the sauce thickens and boils. Add the cheese and stir until melted. Season with salt to taste.

Pour the sauce over the eggs in the baking dish.

Step Three: the topping

1/2 - 1 cup coarse dried bread crumbs

2-4 Tablespoons butter, melted

1/2 - 1 cup grated cheese of your choice

Combine all the ingredients and sprinkle over the eggs and sauce.

At this point, you can cover the dish and refrigerate it over night, or bake it now.

Bake at 350 degree for 20-30 minutes, until bubbly on the edges and hot throughout. 

Lemon Squares Deluxe

 

Sweet and tart with bright flavour served on a shortbread crust. This hits so many of my favourite flavours. It's a recipe from my mother, and always turns out. 

Lemon Squares Deluxe

Crust:

2 cups flour

1/2 cup icing sugar

1 cup butter (firm)

Place all ingredients in food processor and pulse until mixture clings together. Press into a 9 x 13 baking pan. Bake at 350 degrees until lightly browned, 20 minutes. 

Filling:

4 eggs

2 cups white sugar

1/4 cup flour

1/3 cup fresh lemon juice (about 2 lemons)

1/2 teaspoon baking powder

Place all ingredients in food processor (I don't bother cleaning the bowl from using it for the crust). Mix until thick and smooth.

Pour over hot crust and return pan to oven or a further 25 minutes. 

Sift icing sugar over top. Cool and cut into squares. 

Date Filled Oatmeal Cookies

 

These cookies are a family favourite. In fact, they are my dad's all time favourite. They are old fashioned, hearty cookies, and fairly economical to make. Not a fancy cookie, but one that satisfies that "4 o'clock sinking feeling". Good with a cup of tea. 

Date Filled Oatmeal Cookies

1 cup butter (the original recipe says part shortening, but I use all butter)

1 cup brown sugar, packed

1/2 cup milk

2 cups oatmeal (I use large flake old-fashioned oatmeal, but quick oats would work, too. Don't use instant oatmeal.)

1 1/2 cups flour

3 teaspoons baking powder

1/2 teaspoon salt (I omit as I use salted butter)

Cream butter and add brown sugar. Beat until creamy. Add milk and oats. Mix well. 

Combine the flour and baking powder, then stir into the mixture. 

Chill for 30-60 minutes. 

Roll dough on a floured counter top to 1/8 inch thick. Cut with round cookie cutter. Bake for 11-14 minutes at 350 degrees Fahrenheit. Cool on a rack.

Sandwich two cookies together with cooled Date Filling, recipe below. 

Date Filling

1/2 pound dried dates, chopped

2/3 cup water

1/2 cup sugar

1 teaspoon lemon juice

Cook the dates, water, and sugar together in a saucepan over medium heat until thick. Stir often. There will be some chunks left depending on how finely the dates are chopped. They smooth out fairly well when you spread the filling onto the cookies.

These cookies store well, and can be frozen.