Tag: apple

Family Favorites · Holidays

Dutch Apple Pie

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Autumn inspires me to bake, especially the traditional Apple Pie. Don’t get me wrong, I love traditional, 2 crust apple pie but I LOVE a Dutch Apple pie with its delectable crunchy topping. This recipe, from McCall’s Cook Book 1963 has been in my recipe box for a L-O-N-G time and always a winner. It’s a crowd-pleaser and the aroma of the baking pie fills the house with baked love!

DUTCH APPLE PIE

9 inch unbaked pie shell

TOPPING:
2/3 cup sifted all-purpose flour
1/3 cup light brown sugar, firmly packed
1/3 cup butter

FILLING:
1 pound tart cooking apples
1 tablespoon lemon juice
2 tablespoons flour
3/4 cup sugar
dash salt
1 teaspoon cinnamon

  • Prepare pie shell; refrigerate until used.
  • Preheat oven to 400F.
  • Make Topping: Combine flour and sugar in medium-sized bowl. Cut in butter, with pastry blender or 2 knives, until mixture is consistency of coarse cornmeal. Refrigerate.
  • Make Filling: Core apples, and pare; thinly slice into large bowl. Sprinkle with lemon juice. Combine flour, sugar, salt and cinnamon,mixing well. Toss lightly with apples.
  • Turn filling into unbaked pie shell, spreading evenly. Cover with topping.
  • Bake 40-45 minutes or until apples are tender.
  • Serve warm.  Options:  top with whipped cream or ice cream

My Roots · Vegan · Vegetarian

Fresh Cranberry Relish for your Thanksgiving Feast!

cathysmaha5 Comments

Cranberry relish is Thanksgiving tradition.  My Mother always served fresh cranberry relish and I have continue the tradition.  The relish is tart and crisp, a nice contrast to the savory turkey, gravy, and dressing.  If you prefer a sweeter relish, add more sugar to taste.

As I prepare the relish, I wondered how my Mother chopped the ingredients without our Food Processors and the I remembered…she used the cast iron food grinder…which I still have.  It worked beautifully AND helped build those arm muscles.  If only I had a place to attach the grinder so I could use it!

This Thanksgiving, as always, be thankful for our families, our health, our friends and that we have the joy of sharing Thanksgiving with loved ones!

FRESH CRANBERRY RELISH

1 bag fresh cranberries
1 red apple
1 orange
1/2 to 1 cup sugar (to taste)

  • A day or two before serving, rinse the cranberries. Remove any soft or blemished cranberries.
  • Wash and core red apple and chop into large chunks.
  • Wash and halve and orange. Remove white membranes and slice off top and bottom peel of orange. Chop into large chunks.
  • Place cranberries, apple, orange and sugar in food processor and chop until coarsely ground. Chill for a day or more and serve.

Great with the Thanksgiving turkey.

Appetizers · Family Favorites

Food Themed Bridal Shower … Cheesy Apple Spread is recipe number 1!

cathysmaha2 Comments

It seems my world truly revolves around food, as it does for my daughters!  Our oldest daughter, Megan, was married last year; we asked bridal shower guests to share a favorite recipe to insert in a cookbook.  This year daughter, Sarah, is also engaged and we did the same for her shower.  I  photocopied hand-written recipes of Grandmothers, Great-Grandmothers, and other family members no longer with us.  We also asked each guest to write a note the bride inside the cookbook.

As favors, we gave each guest a copy of three of Megan’s favorite dip/spread recipes which we also served at her shower.

Megan’s recipe favors at bridal shower

The dips shared were Cheesy Apple Spread (today’s post), Hot Wing Dip, and Peach Salsa.   They are all family favorites.  The Cheesy Apple Spread recipe has been in my recipe box for at least 30 years.  Younger daughter, Sarah, loves this dip as well and prepared the dip for the shower.  Cheesy Apple Spread is truly an oldie but still a goodie!

Apple Dip

CHEESY APPLE SPREAD

8 ounces low-fat cream cheese, softened
1/2 cup low-fat mayonnaise
1/2 cup shredded cheddar cheese
1/2 cup chopped apple

Ingredients for Apple Dip
  • Blend together the cream cheese and mayonnaise.  Add shredded cheese and chopped apple.  Chill until ready to serve with Ritz or other favorite crackers.
Family Favorites · My Roots

Apple Crisp

cathysmahaLeave a comment

Apples were plentiful in the Iowa countryside growing up.  My Mother would also can or freeze apples for use during the year.  This is a simple, country Apple Crisp that is easy to make any time of year.  Dollop with a little whipped cream and enjoy.

APPLE CRISP

4 to 6 medium cooking apples
1/3 cup sifted all purpose flour
1 cup oats, uncooked (quick or old fashioned)
1/2 cup firmly packed brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/3 cup melted margarine
1/2-3/4 cup water

  • Peel, core and slice apples. Place in greased baking dish with a bit of water. Combine dry ingredients, add melted margarine, mixing until crumbly; sprinkle on top of apples.
  • Bake in preheated moderate oven (375 degrees) for 30 minutes or until apples are tender.
  • Serve warm or cold with your favorite ice cream or topping.
New Traditions

Butter Squash and Apple Soup…my new tradition

cathysmaha1 Comment
Butternut Squash and Apple Soup

I am NOT a curry fan but my pantry held a lonely butternut squash and I was in the mood for soup.  Every ingredient was on hand, except for the curry powder.  Pal, Maribeth, to the rescue.

This recipe came from the cookbook, Colorado Classique, by the Junior League of Denver.  WOWZA, is it good!  I was so excited to share the news of this great recipe that I called older daughter, Megan, to extol the virtues of this wonderful fall soup.   This recipe will officially become one of my new traditions.

BUTTERNUT SQUASH AND APPLE SOUP

Serves:  6

2 onions, chopped
3 tablespoons of butter
2 ½ cups diced butternut squash
1 Granny Smith apple, peeled and chopped
3 tablespoons all-purpose flour
1 ½ teaspoons curry powder
Pinch of grated (or ground) nutmeg
3 cups chicken broth
1 cup milk
½ cup half-and-half or heavy cream
Zest and juice of 1 orange
Salt and pepper to taste
Whipped cream or sour cream and chopped parsley for garnish

  • In a 3 quart saucepan, sauté onions in butter for about 5 minutes or until soft.
Saute Onions
  • Add squash and apples and sauté for 3 minutes, stirring occasionally.
Saute Squash and Apples with Onions
  • Add flour, curry powder and nutmeg.  Cook for 2 minutes.
  • Add chicken broth, milk, half-and-half (or cream), and orange zest and juice.  Simmer slowly, uncovered for 15-20 minutes or until the vegetables are tender.
  • Puree the soup in a blender or food processor.  Season with salt and pepper and sugar.  Serve hot topped with a dollop of cream and a sprinkling of parsley.

This soup improves with time.  Prepare a day or two in advance and refrigerate until ready to heat and serve.