Dutch Apple Pie.

I've been making this pie for a long time. I don't know when I found the recipe in my mom's recipe box, but I know I offered to make it for Chris back when we weren't even dating and I was supposed to come over for dinner and meet his parents. I chickened out of making it because my mom and a friend convinced me that it was too...oh I don't even remember the phrasing, but that I wasn't to give the impression that we were in a serious relationship. Oh, the sweet, sweet irony. I've since made it for my husband, his parents, and many others over the years. It is my pie specialty, and it's deceptively easy.

Dutch Apple Pie

Ingredients:

6 large baking apples (granny smiths are best, the tartness is helpful.)

1/2 c. sugar

1/2 t. cinnamon

salt

2 T. butter

______________

2 c. flour

2 t. baking powder

1/2 t. cinnamon

salt

1 c. sugar

1 c. thin creme (half & half, evaporated milk, or even whipping cream works here.)

A deep dish pie pan (regular pans work, but 99% of the time they'll overflow a bit while cooking.)

Directions:

Slice apples into baking dish. (I usually peel them first, but you don't have to.) Add sugar, cinnamon, salt and butter.

Add sugar, cinnamon, salt and butter.

Sift sugar, flour, baking powder, cinnamon, and salt. Cover the apples with this. Stir in thin creme.

Cover top with cinnamon sugar.

Bake at 350°F for 45 minutes to 1 hour. (there's no bake time on my recipe, I just check the pie around this time and make sure the dough around the apples is cooked through.

Enjoy!

Enchiladas, Pioneer Woman Style.

I've been looking for a good enchilada recipe for awhile now. You see, I love ordering them at restaurants, but making them at home. Guaranteed to be a flop, every time. That is, until I was gifted the Pioneer Woman's cookbook and discovered that her recipes never flop. Seriously. Every single one I've tried has turned out famously, and most are simple to boot. When I came across her enchilada recipe, I admit, I hesitated. See, there's nothing obviously wrong with the recipe, nothing at all wrong with it. I was just afraid I'd ruin my streak with her recipes and have yet another flopped enchilada meal. I was so wrong. These are delicious, simple, properly messy (all enchilada recipes I've tried have that in common,) and quite filling. If you've had the same luck making enchiladas at home as I have, please, end your misery, make these. Tonight, if possible. You won't regret it. Enjoy!

Sugar Cookies.

I love these cookies. Normally I could care less about sugar cookies, as there are so many other delicious cookies out there, many of them with chocolate. (Mmm, chocolate...) When I do want sugar cookies I usually go for those horrible store bought ones with the neon frosting that's almost as thick as the cookie itself. There is value, however, in occasionally making the rolled sugar cookie. Making shapes, decorating in festive styles for whatever the holiday, and pulling out all those fun sprinkles in the back of your cupboard, all make it somewhat fun to make sugar cookies. Unfortunately, once it's all said and done, the cookies are usually rather disappointing in taste, what should be the MOST important factor of any cookie. Not the case with these cookies. They taste delicious, frosted or unfrosted, sprinkled or unsprinkled. I actually like them plain dipped in milk. They're not too sweet, with a good dose of vanilla flavor, (or whichever flavoring you choose). These definitely deserve a spot on the plate for Santa this year.

My only edit to the recipe is to increase the vanilla from 1 tsp. to 1 Tbsp. Enjoy!

Note: My son helped me make and decorate this batch for Thanksgiving. :)

Asparagus Cashew Stir-fry.

This was a new recipe for us, but we'll be repeating it often. It's vegetarian, but you don't really miss the meat because there's so much other good stuff in it already! This will be a regular on our menu.

Asparagus Cashew Stir-Fry, from Best Light Recipes 2006, Taste of Home Magazine

(Recipe from Christine Sherrill)

Ingredients:

1 lb. asparagus (We used 1/2 lb. and then added 1/2 lb. broccoli instead)

1/2 c. chopped green onions

1/2 c. chopped sweet red pepper

1 garlic clove, minced

1 t. canola oil (If using a wok, use peanut oil)

2 T. cornstarch

1 1/2 c. vegetable broth

3 T. soy sauce, reduced sodium if possible

1/4 t. ground ginger (what we used)

-or-

3/4 - 1 t. minced fresh gingerroot

1/2 c. cashews

1 t. sesame oil (alas, we had none, and so used sesame seeds instead)

4 c. hot cooked brown rice

Directions:

Begin cooking your rice.

In a large nonstick skillet or large wok, sauté the asparagus, onions, red pepper, garlic, and broccoli if using, in oil until tender. Combine the cornstarch, broth, soy sauce, and ginger until blended; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat; add cashews and sesame oil (or sesame seeds). cook two minutes longer or until heated through. Serve over rice. Serves 4. Enjoy!

Kitchen Helps. (Not a recipe.)

My mother has this list posted on the inside of one of her cabinets for emergency help, reminders, and simply good information to keep at hand. I highly recommend printing this and doing the same. Enjoy!

Emergency Substitutions

Flours

Pastry Flour (1 cup)

*7/8 cup all purpose or bread flour

Cake Flour (1 cup)

*7/8 cup all purpose flour (1 cup less 2 Tbsp)

White, all purpose, for thickening (1 Tbsp)

*1/2 Tbsp cornstarch

*1 Tbsp quick cooking tapioca

*1 whole egg, 2 egg whites, or 2 egg yolks

White, all-purpose, for baking (1 cup)

*1/2 c. barley flour

*1 1/2 c. bread crumbs

*1 1/8 c. cake flour (1 c. plus 2 Tbsp)

*7/8 c. to 1 c. cornmeal

*3/4 c. gluten flour

*1 1/4 c. rye flour

*1 1/3 c. rolled oats

*1/3 c. wheat germ plus 2/3 c. all purpose flour

*1 c. minus 1 Tbsp. whole wheat flour

White, all purpose, self rising (1 cup)

*1 c. all purpose flour plus 1 1/2 tsp. baking powder and 1/4 tsp. salt

Milk

Buttermilk or sour milk (1 cup)

*1 cup milk minus 1 Tbsp plus 1 Tbsp vinegar or lemon juice, let stand 5 min.

*1 cup milk plus 1 1/4 to 1 3/4 tsp. ream or tartar

*1 cup yogurt

Skim milk (1 cup)

*1/3 cup instant nonfat dry milk plus 7/8 c. water

Whole milk (1 cup)

*1/2 cup evaporated milk plus 1/2 c. water

*1 cup reconstituted dry milk plus 2 1/2 tsp. butter or margarine

*1 cup fruit juice or potato water in baking

*1 cup water plus 1 1/2 tsp butter (in baked products)

*1 cup buttermilk plus 1/2 tsp. baking soda (decrease baking powder by 2 tsp)

Sweetened Condensed Milk (1 cup)

*1 cup plus 2 Tbsp dry milk plus 1/2 cup warm water plus 3/4 cup sugar. Add dry milk to warm water; mix well; add sugar; may set bowl in pan of hot water to dissolve sugar

1 cup butter=1 cup margarine=7/8 cup vegetable oil

Cream

Half and half, 10-12% fat (1 cup)

*1 1/2 Tbsp butter plus 7/8 c. milk

*1/2 cup coffee cream plus 1/2 c. milk

Whipping Cream, 36-40% fat, (1 cup)

*1/3 c. butter plus 3/4 cup milk (for baking only, will not whip)

Sour cream (1 cup)

*7/8 c. buttermilk, yogurt, or sour milk

*1 1/8 c. powdered nonfat dry milk, 1/2 cup warm water, and 1 Tbsp vinegar (mixture will thicken in refrigerator in a few hours)

*1 cup 70ºF. evaporated milk plus 1 Tbsp vinegar (Allow to stand until it clabbers)

*1/3 c. buttermilk, 1 Tbsp lemon juice, 1 cup smooth cottage cheese blended together.

Leavening Agents

Baking Powder, double acting (1 tsp)

*1/4 t. baking soda, 1/2 t. cream of tartar, and 1/4 t. cornstarch

*1/4 t. baking soda plus 5/8 t. cream of tartar

*1/4 t. baking soda plus 1/2 c. butermilk, sour milk or yogurt (decrease liquid in recipe by 1/2 cup)

*1/4 t. baking soda, 1/2 T. vinegar or lemon juice plus milk to make 1/2 c. (decrease liquid in recipe by 1/2 cup)

*1/4 t. baking soda plus 1/4 to 1/2 c. molasses (decrease liquid in recipe by 1 to 2 Tbsp)

Sugars

Brown Sugar (1 cup)

*1 c. granulated sugar

*1 c. granulated sugar plus 1/4 c. molasses

Confectioners or powdered sugar (1 cup)

*3/4 c. granulated sugar

Granulated Sugar (1 cup)

*1 c. firmly packed brown sugar

*1 3/4 c. confectioner’s sugar (for uses other than baking)

*2 c. corn syrup, reduce other liquid by 1/4 c. (never replace ore than 1/2 of sugar called for in recipe with corn syrup)

*3/4 c. honey; reduce liquid in recipe by 3 Tbsp for every cup of honey added; add a pinch of baking soda to neutralize acidity

*3/4 to 1 cup maple syrup minus 3 Tbsp other liquid

*1 1/3 c. molasses or sorghum plus 2/3 t. baking soda; omit or decrease baking powder by 2 2/3 t.; reduce other liquid by 6 2/3 Tbsp.

Molasses (1 cup)

3/4 c. sugar; increase liquid by 5 Tbsp; decrease baking soda by 1/2 t.; add 2 t. baking powder

*3/4 c. sugar plus 1 1/4 t. cream of tartar; increase liquid in recipe by 5 Tbsp.

Maple sugar, grated

*1 T. white sugar (to replace 1 Tbsp.)

*1 c. maple syrup (to replace 1/2 c. sugar)

Corn Syrup (1 cup)

*1 cup granulated sugar plus 1/4 c. water or other liquid called for in recipe

*1 c. maple syrup/Dark corn syrup = 3/4 c. light corn syrup+ 1/4 c. light molasses

Honey (1 cup)

*1 1/4 c. sugar plus 1/4 c. water or liquid called for in recipe

Chocolate

Unsweetened chocolate (1 oz)

*3 T. cocoa plus 1 T. butter or fat

*3 T. carob powder plus 2 T. water

Semi-sweet chocolate (1 2/3 oz.)

*1 oz unsweetened chocolate plus 4 t. sugar

Tomato Products

Tomatoes, packed (1 cup)

*1/2 c. tomato sauce plus 4 tsp sugar

Canned tomatoes (1 cup)

*1 1/3 c. diced tomatoes simmered 10 minutes

Tomato Juice (1 cup)

*1/2 c. tomato sauce plus 1/2 c. water

Tomato sauce (2 cups)

*3/4 c. tomato paste plus 1 c. water

Tomato soup (one 10 3/4 oz can)

*1 C. tomato sauce plus 1/4 c. water

Catsup/Ketchup (1 cup)

*1 cup tomato sauce plus 1/2 c. sugar and 2 Tbsp. vinegar (for use in cooking)

Chili Sauce (1 cup)

*1 cup tomato sauce, 1/4 c. brown sugar, 2 T. vinegar, 1/4 t. cinnamon, dash of ground cloves and allspice

Kitchen Conversions

1 pinch = less than 1/8 teaspoon (dry)

1 dash = 3 drops to 1/2 teaspoon (liquid)

3 teaspoons = 1 tablespoon = 1/2 ounce (liquid and dry)

2 tablespoons = 1 ounce (liquid and dry)

16 tablespoons = 8 ounces = 1 cup

2 cups = 16 ounces (liquid) = 1 pint

4 cups = 32 ounces (liquid) = 2 pints = 1 quart

16 cups = 128 ounces (liquid) = 4 quarts = 1 gallon

Quick notes on Spices and Seasonings

•  Buy small amounts and replace often
•  Store dried herbs and spices in a cool and dark cabinet or drawer
•  Refrigerate red spices like paprika and chili powder
•  Whole spices keep for up to one year, but ground spices only last 6 months before they lose aroma and intensity.
•  Store fresh culinary herbs in the refrigerator and use quickly.
•  Add dried seasonings early and fresh herbs late in the cooking process for optimum flavor.

Basic seasonings uses

Basil - meats, salads, Italian dishes

Bay leaves - soups, stocks, sauces

Chili Powder - Mexican, Spanish, and Thai dishes

Cinnamon - Middle Eastern Dishes, Cake, Bread

Cloves - Ham, Pork, Cakes, Apples

Cumin - Indian and Mexican dishes

Curry - Poultry, Vegetables, Indian Dishes

Dill - Fish, Carrots, Poultry, Cheese

Ginger - Asian and Indian Dishes

Mint - Melon, Cucumber, Indian Dishes

Oregano - Meats, Italian Dishes

Paprika, sweet and hot - Meat, Poultry, Cheese

Poppy seeds - Cakes, Breads

Rosemary - Lamb, Poultry, Fish

Sage - Pork, Poultry, Cheese

Tarragon - Poultry, Cheese, Vegetables

Thyme - Soups, Stuffings

How Much and How Many

20 salted crackers = 1 cup fine crumbs

12 graham crackers = 1 cup fine crumbs

22 vanilla wafers = 1 cup fine crumbs

8 to 9 zwieback = 1 cup fine crumbs

1 slice bread = 1/2 c. soft crumbs

You can easily determine whether you need a fresh supply of baking powder by pouring 1/4 c. hot tap water over 1/2 t. of baking powder. If the mixture doesn’t bubble actively, it’s too old.