Here's an Apple-Cranberry pie that is really good.
Apple Cranberry Walnut Pie ----------------------------------------------------
Ingredients
1 recipe Flaky Pastry 1 egg beaten lightly with 1 tablespoon water 1/2 cup plain cracker or corn flake crumbs 4 large Granny Smith or Greening apples, peeled and sliced 1/2 cup dark brown sugar, packed Juice of 1/2 lemon 2 1/2 tablespoons flour 1/2 tablespoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup chopped walnuts 1-cup cranberries, fresh or frozen (not defrosted) 2 tablespoons butter cut up Granulated sugar
Procedure
1 Prepare pastry. Roll out 1 portion to 12-inch circle and ease into 10-inch Pyrex pie plate. (Refrigerate remaining pastry until ready to use.) Brush egg glaze over pastry in pie plate, then sprinkle with crumbs. Set aside.
2. Toss apples along with brown sugar, lemon juice, flour, cinnamon nutmeg, walnuts and cranberries in large bowl. Spoon mixture into crust and dot with butter.
3 Roll out remaining pastry. Cut into 12 (3/4- inch wide) strips. Arrange strips, 6 in each direction, lattice-fashion, over top. Brush egg glaze between ends of lattice strips and bottom crust edge. Fold over edges and crimp. Brush pastry top with glaze, then sprinkle with a little granulated sugar.
4. Set pie on rack in lower third of oven. Bake at 425 degrees 15 minutes. Lower heat to 350 degrees, raise pie to center rack and bake 40 to 45 minutes longer or until golden brown. Check pies crust about halfway through baking time and add foil edging to prevent over-browning. Cool on wire rack.
This is the one I use and everyone says it is really good.
Shirley
Chocolate Pie
1 9-inch pie crust -- baked 4 1-ounce squares unsweetened baking chocolate -- divided 1 14-ounce can sweetened condensed milk 1/4 teaspoon salt 1/4 cup hot water 1 teaspoon vanilla extract 2 cups whipping cream -- divided
In heavy saucepan, over medium heat, melt 3 squares of chocolate, salt and condensed milk. Cook, stirring constantly, until mixture is very thick and fudgy (5-8 minutes). Add hot water, cook and stir until mixture thickens and bubbles. Remove from heat, add vanilla. Cool 15 minutes, refrigerate 20-30 minutes. Beat 1 cup of whipping cream until stiff peaks form. Fold in chocolate mixture , pour into pie shell. Chill for 3 hours or until set. When ready to serve, whip remaining cup of cream and spread on pie. Top with chocolate shavings from remaining chocolate square.
May substitute graham cracker crust or sugar cookie crust for baked pie crust. ... View related article.
This is a really good Chocolate Pie use condensed milk.
Chocolate Pie
1 9-inch pie crust -- baked 4 1-ounce squares unsweetened baking chocolate -- divided 1 14-ounce can sweetened condensed milk 1/4 teaspoon salt 1/4 cup hot water 1 teaspoon vanilla extract 2 cups whipping cream -- divided
In heavy saucepan, over medium heat, melt 3 squares of chocolate, salt and condensed milk. Cook, stirring constantly, until mixture is very thick and fudgy (5-8 minutes). Add hot water, cook and stir until mixture thickens and bubbles. Remove from heat, add vanilla. Cool 15 minutes, refrigerate 20-30 minutes. Beat 1 cup of whipping cream until stiff peaks form. Fold in chocolate mixture , pour into pie shell. Chill for 3 hours or until set. When ready to serve, whip remaining cup of cream and spread on pie. Top with chocolate shavings from remaining chocolate square.
May substitute graham cracker crust or sugar cookie crust for baked pie crust. ... View related article.
This is the recipe I use and everyone who has it says it is the best they ever had. I got this from an old friend who passed away many years ago.
Shirleys Bread Pudding-Whiskey Sauce
1 1/2 quarts milk or half-n-half 1 1/2 cups sugar 2 teaspoons vanilla 15 eggs, slightly beaten 1 stick butter 1 cup golden raisins 1 cup chopped toasted pecans Cinnamon to taste 10-12 slices sour dough bread, cut into small squares
Butter a 9X13 pan Mix bread, raisins, nuts and cinnamon and put in pan. Blend sugar, vanilla, butter, milk and eggs in large pan and cook on low until sugar is dissolved and butter is melted. Pour over bread. Let sit for about 1 hour for milk to soak in or cover and put in refrigerator over night. Bake at 325 for about 11/2-2 hours or until knife inserted comes out clean. Serve warm with hot whiskey sauce.
Whiskey Sauce
2 cup sugar 3/4 cup water 1 stick butter 2 teaspoons vanilla 1/4 cup cold water 2 Tbs. cornstarch 3/4 cup whiskey
Cook first sugar, butter and 3/4 cup water until butter is melted and sugar dissolved. Thicken with cornstarch mixed with 1/4 cup cold water. Remove from heat, add vanilla and whiskey. This will not be thick-just a little more than if you didnt use the cornstarch and gives it a little body.
This one is real easy as it is no-bake. It is like rice crispy bars except you use corn flakes and tint mixture green. They look real festive and kids love them.
Holly Cookies
35 large marshmallows 1/2 cup butter 1 tsp vanilla 4 cups corn flakes green food coloring red hots candy
Melt marshmallows and butter until smooth; stir in color, vanilla and cornflakes. Drop one tablespoonful at a time on wax paper lined cookie sheet; sprinkle with red hots and let set. ... View related article.
Could this be the one you want? Cheesy Baked Barley
2 cups water 1/2 cup medium pearled barley 1/2 teaspoon salt, divided Nonstick cooking spray 1/2 cup diced onion 1/2 cup diced zucchini 1/2 cup diced red bell pepper 1-1/2 teaspoons all-purpose flour Seasoned pepper 3/4 cup milk 1 cup (4 ounces) shredded Italian blend cheese, divided 1 tablespoon Dijon mustard
Bring water to a boil in 1-quart saucepan. Add barley and 1/4 teaspoon salt. Cover; reduce heat and simmer 45 minutes or until barley is tender and most of the water has evaporated. Let stand covered, 5 minutes.
Preheat oven to 375°F. Spray medium skillet with cooking spray. Cook onion, zucchini and bell pepper over medium-low heat about 10 minutes or until soft. Stir in flour, remaining 1/4 teaspoon salt and seasoned pepper to taste; cook 1 to 2 minutes. Add milk, stirring constantly; cook and stir until slightly thickened. Remove from heat and add barley, 3/4 cup cheese and mustard; stir until cheese is melted.
Spread in even layer in casserole. Sprinkle with remaining 1/4 cup cheese. Bake 20 minutes or until hot. Preheat broiler. Broil casserole 1 to 2 minutes or until cheese is lightly browned.
If you are going on a cruise-fly package make sure you fly there and cruise back. You can store a lot of stuff you buy in your room but would have trouble bringing back on a plane. I got all my christmas presents in Mexico when we went on a cruise. ... View related article.
My sister's dachshund had this same problem. The vet told her it was a circulation problem where not enough was getting to the ears. Are her ears real cold? they gave her something for it and the hair grew back some. I will get in touch with my sister and see if I can find out more about this. E-mail me at turp@cableusa and I will let you know what I find out. Shirley in So California ... View related article.
In mixing bowl, cream butter and sugars. Add oil, eggs and extract, mix well. Combine flour, soda, cream of tartar and salt. Gradually add to creamed mixture. Stir in almonds and butter brickle bits. Shape into balls, roll in granulated sugar. Flatten with fork or bottom of glass Bake on ungreased cookie sheet at 350 for 12 to 14 minutes or until lightly browned.
