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Recipes
Click on the one you would like to see.
 PIE MADE IN A BAG
- AUNT NEVA'S APPLE STACK CAKE
- WILMA JANE'S NOBBY APPLE CAKE
- DANA'S QUICK APPLE PIE
- TRUDIE'S EASY COBBLER
- APPLE BROWNIES
- AUNT JESSIE'S APPLE PIE
- AMANDA'S COOL LAYERED PUMPKIN PIE
- AUNT JESSIE PIE CRUST MIX
- PUMPKIN SOUP
- COUNTRY PEACH TART
- SMOOTHIES
- BERRY ICE CREAM
- APPLE PUDDING
- JONI'S KENTUCKY APPLE BREAD
- APPLE CRUMB TARTS
- WHEAT BERRY WALDORF SALAD
- APPLE BREAD
- EVENING STAR FARM BLACKBERRY DUMPLING COBBLER
- PEACH OR APPLE GOO
- JAM CAKE
- GRAM HAMILTON'S BLUEBERRY BUCKLE
- APPLE PUFF PANCAKE
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PIE MADE IN A BAG
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| Ingredients
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Filling:
6-8 good sized firm sliced apples(cortland and spys work good alone or
mixed)
3/4-1 cup sugar depending on the sweetness you prefer
1/4 cup flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
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| Instructions
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Use your favorite 2-crust pie recipe
Put all of the above in a plastic bag, shake real good and put in the
bottom of your pie plate or tin where you have placed the rolled out
bottom crust. Proceed to roll out the top crust, using an apple shaped
cookie cutter place in the center making an indentation then place the
top crust on covering the apples. Seal by sliding the top crust under
the bottom on the edge of the pie plate or tin and crimping the edge.
Mix an egg with a Tablespoon or two of water and brush on the top crust
of the pie. Sprinkle with sugar and bake in oven at 375 degrees for
about an hour or so until the apples feel done when tested with a
fork. Serve warm with cheddar cheese or a scoop of ice cream and sit
down and enjoy.
(FROM THE APPLE BARN AT HAMILTON ORCHARDS IN NEW SALEM MA., owner is
Dana's uncle)
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AUNT NEVA'S APPLE STACK CAKE
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| Ingredients
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1 cup lard
1 t. salt (sift with flour)
2 cups sugar
1 cup milk
4 eggs (well beaten)
1 t. vanilla
6 cups all purpose flour
1 t. soda
(sifted three times)
1 t. baking powder
Filling:
For center of large stack cookie cake:
2 cups dried apples
½ cup sugar (or to taste)
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| Instructions
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Measure lard and sugar and cream together. Add
well beaten eggs to creamed mixture. Add rest of
ingredients. Roll out cookie-stack dough onto well
floured board. Roll dough thin and large enough for
a dinner plate. Turn plate upside down, use knife to
cut dough the size of the plate. Bake at 350 degrees
about 15 minutes for each cookie. Makes 5 to 7 layers
of stack cookie-cakes.
Cover apples with water or cider, let swell and cook on low
simmer until tender. Mash with potato masher and spread
between each cookie. Applesauce may be substituted for
filling, but is not as good as dried apples.
Needs to be stored in refrigerator to keep fresh.
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WILMA JANE'S NOBBY APPLE CAKE
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| Ingredients
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3 T. butter
1 cup sugar
1 egg
1 t. vanilla
1 cup flour
1 t. baking powder
3 cups diced apples (Fuji or Gala)
½ t. salt
½ cup raisins
½ t. nutmeg
½ cup chopped pecans
½ t. cinnamon
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| Instructions
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Cream together butter, egg, sugar and vanilla. Add
flour, soda, nutmeg and cinnamon. Stir in apples, raisins
and chopped pecans. Bake in greased & floured 8 x 8 x 2 pan
at 350 degrees for 45 minutes.
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DANA'S QUICK APPLE PIE
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| Ingredients
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Apple Mixture
7 tart apples (prefer McIntosh)
½ cup sugar
½ t. cinnamon
½ t. nutmeg
¼ t. salt
10" pie shell (uncooked)
Topping:
1/3 c. flour
½ c. sugar
1/3 c. butter
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| Instructions
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Apple Mixture:
Peel apples and cut in slices. In an unbaked pie shell
sprinkle 1 teaspoon of flour in bottom of shell. Placed
sliced apples in unbaked shell. Sprinkle sugar and spices
over apples.
Topping:
Mix dry ingredients. Then cut butter in with pasty
blender until crumbly & crumble over apples)
Bake at 400 degrees for 40 minutes.
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TRUDIE'S EASY COBBLER
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| Ingredients
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3 cups sliced peaches or apples
(fresh is best, but canned works too)
1 T. lemon juice
1 cup sugar
1 cup self-rising flour
1 egg, beaten
6 T. margarine, melted
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| Instructions
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Placed fruit in bottom of 10 x 6 inch dish. Sprinkle
with lemon juice. Sift together the dry ingredients. Add,
egg, tossing with a fork until crumbly. Sprinkle over
peaches. Drizzle with margarine. Bake at 375 degrees for
35 to 40 minutes.
Serves 6.
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APPLE BROWNIES
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| Ingredients
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(this recipe is from a patron of Lexington Farmers' Market)
1 stick margarine
1 egg, beaten
1 cup sugar
3 medium apples, diced small
1 cup sifted plain flour
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
½ tsp. cinnamon
½ cup chopped nuts
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| Instructions
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Cream butter. Add egg and sugar. Stir in chopped
apples and nuts. Add other ingredients. Pour into buttered
pan. Bake at 350 degrees for 40 minutes.
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AUNT JESSIE'S APPLE PIE
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| Ingredients
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(this recipe from a dear sweet aunt from St. Thomaston, Maine)
1 (10 inch) pie shell (uncooked)
plus top (uncooked crust)
½ tsp. nutmeg
½ tsp. salt
1 cup sugar (plus 2 Tbsp.)
½ tsp. cinnamon
2 Tbsp. Flour
2 cups tart sliced apples
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| Instructions
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Place 2 tablespoons of flour and sugar in bottom pie
shell. Mix together all dry ingredients in bowl and fold
in sliced apples to coat. Pour into unbaked pie shell. Roll
out upper crust. Wet edges of upper pie shell and place on
top of pie. Crimp edges. Bake at 400 degrees for 40 minutes.
**We suggest McIntosh, Winesap, Granny Smith, York or Liberty apples. If you prefer to use less sugar use Golden Delicious, but add some lemon juice. If you wish your pie to cook up, use McIntosh, all other mentioned above will stay in pieces more. We have discovered mixing a variety of apples makes for the best pie, so if you visit the orchard or farmers' market ask us to fix you up a pie bag. *-*-*
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AMANDA'S COOL LAYERED PUMPKIN PIE
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| Ingredients
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Makes 8 servings
4 oz. cream cheese (softened)
1 cup & 1 tablespoon cold milk
1 tablespoon sugar
8 oz. whipped topping (ie. Cool Whip)
1 prepared graham cracker crust
16 oz. pumpkin (cooked, mushed & cooled)
2 packages (4 serving size) instant vanilla pudding
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
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| Instructions
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In a large bowl - mix cream cheese, 1 tablespoon
milk and sugar together with a whisk until smooth. Gently
stir in 1 1/2 whipped topping. Spread this on the bottom
of the crust.
In a second bowl - stir the pumpkin, pudding mix and spices
in to remaining milk. Beat these together with a wire
whisk until well blended. The mixture will be very
thick... spread this over the cream cheese layer.
Refrigerate 4 hours. Serve with whipped topping .
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AUNT JESSIE PIE CRUST MIX
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| Ingredients
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1 pound lard
7 cups flour (plain)
1 Tablespoon salt
Sift flour and salt into a large bowl, cut in
lard with pastry blender -be sure it is "well cut"
into flour. Store in cool place and use as needed.
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| Instructions
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FOR 1 CRUST:
1 cup pie crust mix
2 Tablespoons of very cold water
Mix together and knead. Roll into ball. On a floured
board; roll out and place in 8 or 9" pie pan. For apple
pie leave uncooked until apple mixture is in the shell and
follow baking time for specific recipe. Prick sides for custard
pies & bake in preheated 475 degree oven for 8 to 10 minutes.
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PUMPKIN SOUP
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| Ingredients
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Makes 8 (1 cup) servings
2 large carrots, peeled and sliced
1 cup chopped onion
1 clove minced garlic
2 tablespoons minced fresh ginger
2 teaspoons curry powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 pounds of peeled, seeded and chunked pumpkin
3 cups apple juice
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| Instructions
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In a large saucepan, over medium-high heat, cook
carrots, onion and garlic in margarine until tender, about
5 minutes. Add all the spices, and cook for 1
minute. Now add the pumpkin and apple juice, and
heat to a boil. Cover and reduce heat. Simmer
for 15 minutes or until the pumpkin is tender.
In a blender or food processor container, puree the
soup in batches until smooth. Return to the saucepan
and heat through.
Add salt and pepper if so desired. For thinner
soup, add water until desired consistency is
reached.
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COUNTRY PEACH TART
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| Ingredients
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Serves 8
1 single crust pie
1/4 cup granulated sugar
4 teaspoons all-purpose flour
1/4 teaspoon nutmeg
3 cups sliced and peeled peaches (1 1/2 pounds)
1 tablespoon lemon juice
1 beaten egg
powdered sugar
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| Instructions
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Mix granulated sugar, the 4 teaspoons flour, and
nutmeg; stir in the peaches and lemon juice. Mound
the peach mixture in the center of crust and brush over the
peaches and crust with the egg and 1 tablespoon of water.
Bake in a 375 degree oven for 40 - 45 minutes or until
the crust is golden brown. To prevent overbrowning, cover
the edge with foil the last 10 - 15 minutes of baking. Cool
30 minutes on the baking sheet. Dust the edges with
powdered sugar. If desired, serve with whipped cream.
BAKE 40 minutes at 375 degrees...
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| SMOOTHIES
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| Ingredients
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Try one or a combination of these fruits
1 cup peaches (5-6 peaches)
or 1 cup pears (5-6 pears)
or 1 cup strawberries
or 1 cup blackberries
1 cup plain lite soy, rice or skim milk
or, 1 cup of your favorite yogurt
1/2 cup ice
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| Instructions
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Blend all the ingredients together until smooth.
* If you use berries, you may want to use some sugar or
a flavored yogurt to sweeten the smoothie!
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BERRY ICE CREAM
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| Ingredients
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Makes about 1 pint... recipe can be doubled to make 1 quart of
Blueberry, Black Raspberry, Strawberry or Blackberry. If making blackberry
ice cream use 2/3 cup sugar.
1/2 pint fresh berries
3/4 cup milk
3/4 cup heavy cream
1/3 cup superfine sugar
1 teaspoon vanilla extract
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| Instructions
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Rinse berries and stem if needed. Puree them and strain if desired.
Combine the milk and cream with the sugar. Whisk together for about
2 minutes or until the sugar is dissolved, then stir in the vanilla
extract and berries. Put into the freezer and stir with one full stroke
every hour for 2 hours.
When it has the consistency of whipped
cream... stir every 20 minutes until it gives you a little resistance. Once
it is too hard to stir, cover with plastic wrap and wait until it is fully
firm.
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| APPLE PUDDING
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| Ingredients
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Serves 2
1 large baking apple (peeled,cored, & sliced)
Grated rind 1 lemon
2 tablespoons sugar
2 tablespoons butter
2 eggs
1/2 cup cake flour
1 cup heavy cream
1 tablespoon sugar
1 teaspoon vanilla extract
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| Instructions
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Put the apple and the grated lemon rind into a buttered
baking dish. Whisk together the sugar and butter, adding
the eggs and flour slowly until everything is just
combined. Spoon the mixture over the apples and bake
for 35 minutes in a preheated oven at 350 degrees.
To make the whipped cream, whisk it quickly adding the
sugar until they thicken. Next add the vanilla
extract. Serve with the warm apple pudding.
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JONI'S KENTUCKY APPLE BREAD
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| Ingredients
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1/2 cup butter
2 cups sugar
3 eggs
2 1/2 cups wheat flour
3 cups fresh apples, peeled and chopped into small pieces (about 4 medium
apples)
1 cup chopped walnuts
1 cup raisins
1 cup light sour cream
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking powder
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| Instructions
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Combine butter, sugar and eggs. Beat well. Add 1 cup flour to apples,
nuts and raisins to coat. Set aside. Fold remaining ingredients into
egg mixture. Fold in apple mixture. Pour into loaf-size baking pan and
bake at 350 degrees for 1 hour, or until nice and brown. Let cool and
enjoy.
submitted by Joni Campbell, Carlisle, KY
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| APPLE CRUMB TARTS
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| Ingredients
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| For shortbread crusts
1 3/4 sticks unsalted butter, cut into 1-tablespoon pieces
2 1/2 cups all-purpose flour
2/3 cup packed light brown sugar
1/2 teaspoon salt
For filling
4 lb Gala or Golden Delicious apples
3 tablespoons all-purpose flour
3 tablespoons fresh lemon juice
1 1/4 cups granulated sugar
1 cups homemade fine dry bread crumbs
1 stick unsalted butter, melted
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| Instructions
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| For filling
Preheat oven to 350°F and grease 2 (9-inch) tart pans with
removable bottoms.
Make shortbread crusts:
Make shortbread crusts:
Pulse butter, flour, brown sugar, and salt in a food
processor until mixture begins to form small lumps. Divide
between tart pans and press onto bottoms and up sides. Bake
in middle of oven until pale golden, about 20 minutes. Leave
oven on.
Prepare filling while crusts are baking:
Peel, quarter, and core apples. Cut quarters crosswise
into 1/8-inch-thick slices and toss with flour, lemon juice,
and 1 cup sugar. Toss bread crumbs with melted butter.
Assemble and bake tarts:
Remove tart pans from oven and divide apple mixture between
crusts, gently shaking pans to settle apples. Sprinkle crumbs
evenly over tarts and sprinkle remaining 1/4 cup sugar over crumbs.
Bake tarts in middle of oven, placing a sheet of foil on rack
below to catch any drips, until apples are tender and crumbs are
golden brown, about 1 hour.
Cooks' note:
Tarts may be made 1 day ahead and chilled, covered. Bring to
room temperature before serving.
Serves 20
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| WHEAT BERRY WALDORF SALAD
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| Ingredients
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Wheat berries, minimally processed grains of whole wheat, are
sometimes marketed as hard wheat.
4 cups water
3/4 teaspoon salt
1 cup wheat berries (whole-grain wheat)*
2 tablespoons walnuts, toasted and chopped
1 Gala or McIntosh apple
1 Granny Smith apple
1 celery rib, sliced thin
2/3 cup packed fresh mint leaves, washed well, spun dry, and chopped
1/2 cup dried sour cherries**
1/4 cup golden raisins
2 scallions, chopped
3 tablespoons seasoned rice vinegar
3 tablespoons fresh orange juice
3/4 teaspoon freshly grated orange zest
8 Boston lettuce leaves
*available at natural and specialty foods shops
**available at specialty foods shops and supermarkets
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| Instructions
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In a saucepan bring water and salt to a boil and add wheat
berries. Simmer wheat berries, covered, 1 1/2 hours, or until
tender. Drain wheat berries in a colander and cool to room
temperature.
Cut apples into 1/2-inch chunks and in a large bowl toss with
wheat berries and all remaining ingredients except lettuce. Season
salad with salt and pepper and serve over lettuce.
Serves 4.
Each Serving: About 369 calories, 3.8 grams fat (9% of calories
from fat)
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