Ken's Favorite Dutch Apple Pie #aisforapples #kristiesapluscooking

Dutch Apple Pie

Preheat oven to 375°

1 favorite pie crust for a nine 9 inch pie- crimp edges of pie

(I used Pillsbury ready crusts)

Apple filling:  Combine all ingredients and pour into prepared piecrust.

5 ½ c. Cortland apples peeled, cored and sliced

1 TBS. lemon juice

½ c. sugar

¼ c. brown sugar

3 TBS. flour

½ teaspoon cinnamon

¼  nutmeg

Topping: Combine with a pastry blender.

1 1/8 c. flour

¾ c. granulated sugar

1/2 c. unsalted butter, room temperature

When combined using a pastry blender  the  topping with crumbly. Spread out topping on top of the apples. Bake for  50 min. or until the piecrust is light  golden brown.

Gail Hall used to bring us a Dutch Apple pie from a farm  market in Cortland NY after Thanksgiving every year. Since her parents passed away she has Thanksgiving here so Ken wanted me to find a recipe similar to it. After several trials here is the recipe I created and it tastes almost as good as that farm market  pie!

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Sharon Pine's Chicken Salad

Sharon's Chicken Salad-one of my favorites

2 1/2 c. cooked chicken cubed (can use 2 cans canned Kirkland chicken)
3/4 c. celery diced
1/4 c. sliced almonds (optional)
2 TBS. each:
onion, green pepper and pimento
2 TBS. lemon juice
2/3 c. mayo

This is one of new Favorite cookies!

ROLO COOKIES

INGREDIENTS:yield: 3 DOZEN COOKIES

cook time: 7-10 MINUTES

• 
  2 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup cocoa
• 1 cup butter, at room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• Bag of Rolo candies, unwrapped
• Sugar (for rolling the cookie dough balls in)

(optional) 1 c. White Chips for melting and drizzling on cookies

Directions:

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone mat. Set aside.
2. In a medium bowl, sift flour, baking soda, salt, and cocoa. Set aside.
3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.
4. Slowly add flour mixture to sugar mixture and blend well. Take a spoonful of chocolate cookie dough and wrap around one Rolo candy. Make sure Rolo is completely covered with cookie dough. Roll dough ball in sugar and place on prepared baking sheet. Continue until you run out of cookie dough.
5. Bake cookies for 7-10 minutes. Remove from oven and let sit on cookie sheet for 3-5 minutes. Move to a cooling rack and cool completely.
6. Melt 1 c. white vanilla chips in microwave and drizzle on cooled cookies.

Double Chocolate Zucchini Bread

I have been trying a few recipes for double chocolate zucchini bread. This is by far our favorite!

Double Chocolate Zucchini Bread

Preheat oven to 350°

Combine until smooth:

½ c. sugar

½ c. brown sugar

½ c. Crisco oil

2 eggs

1 teas. vanilla

Stir in:  1 ½ c. finely grated zucchini (squeeze out the moisture before adding)

In a separate bowl combine:

1 c. flour

½ c. cocoa powder

1 teas. Baking soda

¼ teas. Baking powder

½ teas. Salt

Add dry mixture to wet ingredients and stir until just combined. Pour into loaf pan sprayed with cooking spray.

Bake for 1 hour, 5 min. 

Julie's Egg Casserole

This is our new go to breakfast casserole. Easy and tasty too! Make great breakfast burritos!

 

Blend together

12 eggs

1/4 cup soft butter

1 cup milk

1/2 tsp salt

dash of pepper

squirt of mustard

 

Add:

2 cups grated cheese

2 cups diced ham (or whatever amount you want)

1 green onion diced

Green chili (Optional)

 

Pour into greased pan. I like to use a glass one because it looks so pretty.

 

Bake 350  40 minutes

Here is the link to my YouTube channel with E is for Eggs

https://youtu.be/CWgB905MByY

Vermont Apple Salad with Maple Dressing

                          

SALAD:

Romaine lettuce

Shredded Cheese

Cubed Granny Smith apples or your favorite VT. Apples

Craisins

Maple Glazed Walnuts * recipe below

DRESSING:

1 teas. Dijon mustard

½ tsp. basil

¼ cup balsamic vinegar

½ cup maple syrup

1 TBS. lemon juice

1 garlic clove minced

1 cup olive oil

1 tsp. salt

¼ tsp. pepper

*Maple Glazed Walnuts (also works for Pecans)

Preheat oven to 350.

 3 TBS. brown sugar

 2 TBS. maple syrup

 1 TB. butter

Microwave for about 30 second, then add 1/4 teas. vanilla, 1/8 teas. salt and stir in

2 cups walnuts coating.

Spread out on parchment paper on a cookie sheet. Bake for 6 min.; stirring after 3 min.

Cool until ready to use.

Cilantro-Lime Marinated Chicken Kebabs

INGREDIENTS

• 1/2 cup packed coarsely chopped cilantro leaves and tender stems
• 1/3 cup lime juice from about 6 limes
• 1/3 cup extra-virgin olive oil
• 4 medium cloves garlic, peeled
• 1 tablespoon dark brown sugar
• 2 teaspoons kosher salt
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon crushed red pepper flakes
• 2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch cubes (see note above)
• 1 large red bell pepper, stemmed, seeded, and cut into 1 1/2-inch pieces
• 1 large green bell pepper, stemmed, seeded, and cut into 1 1/2-inch pieces
• 1 large white onion, cut into 1 1/2-inch cubes and separated into 3-layer segments
• Wooden skewers, soaked in water for at least 30 minutes prior to use

DIRECTIONS



1.


Place cilantro, lime juice, olive oil, garlic, brown sugar, salt, cumin, and crushed red pepper in the jar of blender. Pureé until smooth. Place chicken cubes in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for at least 1 and up to 5 hours.


2.


Thread chicken onto skewers, alternating with pepper and onion squares.


3.


Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers until well browned on all sides and center of chicken registers between 160-165°F on an instant read thermometer, 3-4 minutes per side. Transfer skewers to platter and let rest for 5 minutes. Serve immediately.