Blueberry Muffins

Last week 21 people came to our home for breakfast.  It's a long story how that came about, but needless to say, I had to bake a lot of muffins.  Two of my favorite muffin recipes — raspberry chocolate chip and cranberry apple — I already had on hand, but I thought a third would be rather nice.  So I scoured the internet looking for the perfect blueberry muffin recipe and came across this one.  Well not exactly this one.  I made a few modifications, of course.  Don't I always? :) 

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup canola oil
1 egg
1/3 cup buttermilk
1 cup fresh blueberries

Crumb Topping:
1/2 c brown sugar
1/3 c flour
1/4 c butter
1 1/2 tsp cinnamon

Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.  In a bowl, combine flour, sugar, salt and baking powder. Place oil in a 1 cup measuring cup; add the egg and enough buttermilk to fill the cup. Mix this with flour mixture. (Do not over mix!) Fold in blueberries. Fill muffin cups about 3/4's full.  With a fork, mix together crumb topping ingredients and sprinkle over muffins.  Bake for 18 minutes, or until done.

German Pancake

 

I was first introduced to the German pancake almost 35 years ago.  When my husband and I were newly engaged, we used to go out for breakfast with his folks to a place called "Grandma Sally's."  I usually ordered the apple pancake, but my soon-to-be husband almost always ordered a German pancake.  I remember thinking that his pancake was rather odd-looking.  Not only was it huge, it wasn't flat, AND he put lemon juice and powered sugar on it, not maple syrup.  How strange. 

Sadly, "Grandma Sally's" closed down long ago, but I came across a recipe several years ago that makes German pancakes like the ones made there.  I still think German pancakes are a little odd-looking.  But really, they're quite good.  Give one a try!

Preheat oven to 450 degrees.

Beat together:
3 large eggs
3/4 c flour
3/4 c milk
1/2 tsp salt
1/2 tsp vanilla or lemon extract

Melt 1 1/2 tbsp butter in a 12-inch cast iron skillet or a German pancake pan.  When hot, pour in the ingredients above.  Bake at 450 degrees for 15 minutes, lower to 350 degrees and bake for another 10 minutes.  Serve with lemon juice and powered sugar.

Serves 2-4.

Andes Mint Cookies

 

I have added a new cookie to my Christmas cookie tray this year.  The frosting on these cookies is created with a melted Andes mint.  Soft and not too sweet, they're the perfect blend of chocolate and mint!

3/4 c butter
1 1/2 c brown sugar
2 tbsp water
12 oz chocolate chips
2 eggs
2 3/4 c flour
1/2 tsp salt
1 1/4 tsp baking soda
24 Andes mints

In medium saucepan, melt together butter, brown sugar, and water, stirring occasionally.  Add chocolate chips and stir until melted.  Add remaining ingredients and combine to form a dough.  Chill dough about an hour.  Then roll dough into balls and place on a lightly greased cookie sheet, leaving ample space between dough balls.  Bake at 350 degrees for 8-9 minutes.  Remove cookies from oven, and top each cookie with half an Andes mint.  Allow mint to melt and then swirl the mint over the cookie with a knife.  Makes about 48 cookies.

Rhubarb Pie

A few weeks ago I finally planted my vegetable garden.  I didn't put in as much as I have in years past — only tomatoes (though several different varieties) and green peppers.  I usually plant green beans too but they are such a pain to harvest. Tons of them hide amongst the green leaves of the plants, and finding and picking them during our typical hot and buggy summers is quite miserable.  Besides, there's always fresh green beans at our grocery store that taste every bit as good.

I also put in something completely new this year — rhubarb.  (Valentine rhubarb, to be exact.)  I love rhubarb!  There's so much you can make with it — jams, breads, muffins, and pies.  Of course my pie, pictured above, does not contain rhubarb from my garden; it takes several years for rhubarb plants to establish themselves.  But I was able to buy fresh rhubarb at our grocery story last week.

Pastry for 9-inch Two-Crust Pie.  If you don't already have a favorite pie crust recipe, try this one here.

1 1/2 c sugar, plus 1 tbsp

1/3 c flour
4 c cut-up rhubarb (1/2-inch pieces)
2 tbsp butter

Heat oven to 425 degrees.  Prepare pastry.  Mix sugar and flour.  Turn half of the rhubarb into the pastry-lined pie plate; sprinkle with half of the sugar mixture.  Repeat with remaining rhubarb and sugar mixture; dot with butter.  Cover with top crust, seal, flute the edges, cut slits in it, and sprinkle with with 1 tbsp sugar.  Bake 40 to 50 minutes, covering with foil for the last 15 minutes to prevent excessive browning.

Mom's whipped cream frosting

I have fond memories of mom making this frosting when I was growing up.  It was so pretty — and good — especially on angel food cake.  The cake in this picture isn't angel food, though.  It's just a white cake made from a box mix.  But my sister gave me a great hint on how to make these regular cake mix cakes super moist and delicious.  After baking and cooling the cake, poke holes all over it with the handle end of a wooden spoon, and pour sweetened condensed milk over all the holes.  Excellent!


1 c crushed pineapple with juice (8 oz can)
1/2 c sugar
1 pkg cherry jello
1 container Cool Whip Topping or 1 pint cream, whipped

Cook pineapple, sugar and jello for 10 minutes.  Chill until mixture begins to jell, then fold into Cool Whip or whipped cream.  Spread on cooled cake.  Refrigerate for several hours before serving.

Macaroni salad

For years while our daughters were growing up, it was my habit to make macaroni salad for lunch upon returning home from church Sunday noons.  It was all that was needed because this salad includes something from each food group — pasta, meat, cheese and vegetables. It's a whole meal in a bowl.  Because it also has black olives in it, our daughters would invariably ask if they could have one to eat separately from the salad. So, I also got into the habit of setting aside two black olives every time I made it.  (Perhaps you remember that our daughters love black olives so much that they always get a can of them in their Christmas stockings?)  They're now ages 25 and 18 and I still set aside black olives for them...if they're home.  It's expected, don't you know. :)

This salad is one I basically made up myself.  People seem to like it well enough whenever I serve it so I keep on making it. Occasionally someone even asks me for the recipe, but since I never measure anything, it's difficult to pass on.  Well, here's my guess at what goes into it.  Keep in mind that all measurements are just approximate.


1 c mayo
2 tbsp vinegar
1 tsp salt
1/4 tsp pepper
1/2 tsp dried mustard
1 tsp dill weed
1 tbsp dried parsley
1/4 c finely chopped onion
1 c chopped tomato
1 c sliced black olives
1/2 c cheddar cheese, cut into small cubes
1/2 c ham, cut into small bite size (I often just use ham lunch meat.)
16 oz pasta (any kind), cooked, drained, and rinsed with cool water

Mix together first 8 ingredients, then add next 4 and stir in, all while cooking pasta.  Drain and rinse pasta and add to mixture.  I think it tastes best when you serve it immediately.  Of course you can refrigerate leftovers and serve it later as well.

Chocolate Filled Snowballs

Okay, one last Christmas cookie for you to try.  I got this recipe from a co-worker some 30-odd years ago.  When I was growing up, mom used to make the traditional snowball cookies, which I absolutely loved.  In fact, once while we were visiting my grandparents one Christmas back in the 60's, I ate so many of them, I got sick.  For several years afterwards, I couldn't stand to even look at them.  But, that was then and this is now — and now I love them again! 

Anyway, these cookies are just like the cookies mom used to make, except they also have a chocolate surprise in the middle, which makes them even better yet!

1 c butter, softened
1/2 c sugar
1 tsp vanilla
2 c flour
1/2 c finely chopped pecans
1 5-oz pkg chocolate Kisses candy
powered sugar

Beat butter, sugar and vanilla until light and fluffy.  Add flour and nuts.  Blend well.  Remove foil from Kisses.  Shape dough around kisses, usually 1 tbsp dough for each.  Roll to make a ball.  Be sure to cover Kiss completely.  Place on greased cookie sheet and bake in 375 degrees oven for 12 minutes until set — not brown!  Cool slightly and remove carefully to wire racks.  While still warm, sprinkle tops with powered sugar.  Store in tightly covered container.  Roll in sugar again before serving.  Makes about 40 cookies.

Christmas Cornflake Cookies

I was already in the car with my coat on before I noticed anything was wrong.  Preparing to back out of the garage to head off to church for our Saturday afternoon Christmas concert, I turned on the radio, adjusted the rear view mirror, and then attempted to straighten my skirt so that it wouldn't wrinkle on the way in.  But I couldn't find it.  I only found my slip.  That's when I realized I had forgotten to put on my skirt!  Good grief, I can just imagine driving to church, taking off my coat, and walking up to the choir loft before one of my friends whispered to me, "Ummm Sally, did you forget something?"

That's the sort of thing this time of year does to me.  It's so hectic, I'm always positive I'll forget to do something important or royally mess something up.  But so far this year I'm managing to keep it all together pretty well.  There was the "skirt incident" last Saturday, of course, but that's hardly worth mentioning.  Besides, all our Christmas gifts are now wrapped.  I've even managed to write out some of our Christmas cards.  So see?  I'm keeping it together just fine. :)

Pressing on to make all the traditional Christmas cookies, here's another of our favorites.  These cookies are a great addition to any platterful of sweets this time of year.  Not only are they tasty (I especially like the cinnamon candy bits:), they're also festive-looking!


1/3 c butter
10 oz marshmallows (about 40 regular size)
1 tsp green food coloring
6 c cornflakes
red cinnamon candies

Melt butter in a large saucepan over low heat.  Add marshmallow and stir until melted.  Remove from heat and stir in food coloring.  Add cornflakes, stirring until well coated.  Drop 3-inch spoonfuls of mixture onto wax paper.  Dot each cookie with 3 red cinnamon candies.

Peanut Butter Bon Bons

Now that our Christmas concerts are over, I need to catch up on my other Christmas preparations.  I've bought most of my presents already (thankfully!), but I still need to wrap them.  I also need to start writing out our Christmas cards ... and making our favorite Christmas cookies.  At the top of our favorite's list is Raspberry Shortbread cookies.  You can find that recipe here.  Another is Peanut Butter Bon Bons.  I've had this recipe for so long I can't quite remember where I got it.  I think it may have been from a co-worker shortly after I was married.


1 1/2 c creamy peanut butter
1/2 c butter, room temperature
1 tsp vanilla
16 oz powered sugar
12 oz semi-sweet chocolate chips, melted

Mix first 4 ingredients together well.  Roll into 1 inch balls and put in refrigerator for a couple of hours.  Then melt chocolate chips over low heat.  Using a toothpick, dip balls into melted chocolate.  Place on waxpaper and refrigerate 30 minutes or until set.

French Silk Pie

The day after tomorrow is Thanksgiving Day.  This year we will be celebrating it at the home of my niece's husband's sister (hereafter referred to as NHS).  There will be 18 of us in all: my MIL, SIL, niece and her husband and 3 kids, my NHS and her husband and 3 kids, the parents of my niece's husband and NHS, and my husband, our 2 daughters and me.  It may seem a little strange that we're gathering at my NHS's house.  After all, Thanksgiving is when one usually gathers with one's immediate family, and we're not even technically related to my niece's husband, let alone his sister. But then I freely admit our family is a little strange.  We actually celebrate many holidays with my niece's husband's family.  There's an explanation for this, though.  My SIL has known my niece's husband's father for years.  They met when they both worked at Moody radio (WMBI) back in the 60's. 

Anyway, all that to say this:  One of the things I'm contributing to the Thanksgiving meal this year is a pie (well, actually pies).  And since my niece's husband's favorite pie is French silk pie, I must be sure to make that kind, right? 

I got this recipe from a friend from church some 20+ years ago.  It produces a very rich, but oh so delicious, pie!  For those who are aware of the Baker's Square chain of restaurants, this recipe duplicates their French silk pie almost to a tee.

1 cup butter
1 1/2 cup sugar
2 ounces unsweetened chocolate, melted and cooled
2 tsp vanilla
4 eggs
Whipped cream or Cool Whip

First make and bake your favorite pastry pie crust.  If you don't currently have a favorite, here's one you can try. 

Next, beat sugar and butter until sugar is not grainy. Add chocolate and vanilla. Add eggs, two at a time, beating 5 minutes after each addition. Pour into cooled pie crust. Chill 2 hours or until firm. Before serving, top with whipped cream and a little grated chocolate.

Apple Cake

We went camping with 10 friends from work this weekend.  You never would have heard me say that several years ago.  Camping was not our thing.  To us, roughing it was staying in a hotel without a pool.  But between friends at work and my brother and his family, we've come over to the dark side. 

My very kind brother broke us in gently by providing us with heated and air-conditioned RV's, complete with stoves, refrigerators, and microwave ovens.  Not so with the people from work.  They really rough it — only tent camping for them!  So now we're campers, of a sort, and owners of our very own tent.  Who would've ever thought?!

One thing we always do on these trips is split up the meal preparation duties.  So we signed up to make dinner for everybody the first evening.  We brought brats that I precooked in apple cider, and everyone roasted them on skewers over the campfire that evening.  Italian potato salad, cucumber and tomato salad, chips, and apple cake completed the meal.

Here is the recipe to the apple cake I brought.  It creates a dense and moist cake that is really quite wonderful.  My friend Holly, who makes it every fall for our small group Bible study, gave it to me — twice.  I lost the first copy.  Thanks for being so patient with me, Holly. :)


4 c peeled and finely diced apples
2 c sugar
3 c flour
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 1/2 tsp vanilla extract
2 large eggs
1 1/4 c vegetable oil or melted butter (I use butter.)
1 c chopped walnuts, toasted (optional )

Combine apples, sugar, flour and cinnamon; toss to mix well.  Add soda and salt.  Beat eggs and add with vanilla extract and vegetable oil (or melted butter).  Mix well.  Grease a 9 x 13 pan and pour in batter.  Flatten down with a spatula.  Bake in 350 degree oven for 45 minutes to 1 hour, or until toothpick inserted comes out clean.  Cool completely.  Spread with cream cheese frosting and sprinkle with walnuts, if desired. Store in refrigerator.

Frosting:

8 oz cream cheese, softened
1/2 c butter, softened
2 tsp vanilla extract
3 3/4 to 4 c powdered sugar

With a mixer, beat together the cream cheese and butter.  Add the other ingredients and blend well.

Frosted Banana Bars

Even if you don't like "banana stuff" you'll like these bars.  This recipe is that good!  I don't generally like things made with bananas, but I do these.  And many in the same boat as I have told me the same.

I got this recipe from a good friend who got it from her daughter.  Thanks so much, Margaret!

1/2 c butter, softened

1 1/2 c sugar

2 eggs

8 oz sour cream

1 tsp vanilla extract

2 c flour

1 tsp baking soda

1/4 tsp salt

2 ripe bananas, mashed (about 1 cup)

In a mixing bowl, cream together butter and sugar.  Add eggs, sour cream and vanilla.  Combine flour, baking soda and salt and gradually add to the creamed mixture.  Stir in bananas.  Spread into a greased 9 x 13 baking pan.  Bake at 350 degrees for about 25 minutes or until toothpick inserted near the center comes out clean.  Cool.

FROSTING:

8 oz cream cheese, softened

1/2 c butter, softened

2 tsp vanilla extract

3 3/4 to 4 c powered sugar

Beat cream cheese, butter and vanilla until smooth.  Gradually beat in enough powered sugar to achieve desired consistency.  Frost bars and store in the refrigerator. 

Raspberry Chocolate Chip Muffins

Last summer our youngest daughter spent two weeks in Arkansas hanging with her cousins and brought this recipe home.  Her grandmother made these muffins one of the first mornings of her visit, and she loved them so much that she asked for the recipe and proceeded to make them over and over again while she was there —  for her grandparents, aunts, uncles, cousins, anybody — just so she could eat more of them.  I must say, they are very good.  They're moist, and the dark chocolate chips and sweet raspberries make a great flavor combination.


1/2 c butter (not margarine)
3/4 c white sugar
1 tsp vanilla extract
1 c mini chocolate chips
2 c flour
2 tsp baking powder
1/2 c milk
2 c fresh raspberries

Cream butter and sugar together, and then add the vanilla.  Mix together chocolate chips, flour, and baking powder in a separate bowl.  Now add these dry ingredients, a little at a time, to the creamed mixture.  Slowly add in the milk.  Then fold in the raspberries.  Spoon into muffin tins, sprinkle tops with sugar, and bake at 375 degrees for 20-30 minutes.  Yields 8-10 muffins.

Lemon meringue pie

Generally, I'm not a big fan of lemon pies, but ever since my mother-in-law gave me this recipe, I've come to realize that not all lemon pies are created equal.  For example, unlike most lemon pies today, this one is made totally from scratch, which, of course, makes a world of difference.  The filling has a wonderful fresh lemony taste and sets up beautifully, while the sweet and creamy real meringue topping whips up high.  There's no doubt about it — this lemon pie is just plain good!


1 1/3 c sugar
1/2 c cornstarch
1/4 tsp salt
1 3/4 c water
4 eggs, separated
2 tbsp butter (not margarine)
1 tbsp grated lemon rind
1/2 c lemon juice (about 3 lemons)
1/4 tsp cream of tartar
1/2 c sugar (for meringue)

Combine sugar, cornstarch and salt in saucepan; gradually add water.  Cook over medium heat, stirring constantly, until mixture comes to boiling and is thickened.  Boil 1 minute.  Remove from heat.  Beat egg yolks slightly and slowly blend into cornstarch mixture.  Cook, stirring constantly, over low heat for 2 minutes.  Remove from heat.  (Do not overcook!)  Stir in butter, lemon rind and lemon juice; pour into cooled pastry shell.  (My pie crust recipe is here.)  Cover with plastic wrap and refrigerate 3 hours.

Meringue:
Beat egg whites with cream of tartar until foamy-white and double in volume.  Sprinkle in remaining 1/2 c sugar, 1 tbsp at a time, beating all the time until sugar dissolves completely and stands in firm peaks.  Spoon meringue on top of pie.  Bake at 425 degrees for 3 to 5 minutes until peaks turn golden.  Cool completely and serve, or store in refrigerator until ready to serve.

Sweet Dinner Rolls

Here's a great (and very easy!) recipe for homemade yeast rolls.  They're great because they're soft and slightly sweet, and easy because they start out in a bread machine, so it does all the hard work.  I got this recipe from my niece-in-law (is that what you call your nephew's wife?), who is truly a wonderful cook. 

1/2 c warm water (110 degrees F/45 degrees C)
1/2 c warm milk
1 egg
1/3 c butter, softened
1/3 c sugar
1 tsp salt
3 3/4 c unbleached flour
1 (25 oz) pkg dry yeast
3 tbsp butter, melted

Place water, milk, egg, 1/3 c butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer.  Select dough/knead and first rise cycle; press start.

When cycle finishes, shape into 3-inch round dinner rolls and place on greased cookie sheet.  Cover with kitchen towel and put in a warm place to rise 1 hour.  Preheat oven to 400 degrees F (200 degrees C) and bake for 10-15 minutes, until golden brown.  Immediately upon taking them out of the oven, brush tops with the 3 tbsp melted butter.

Penguin Colony

Aren't these the cutest little guys you've ever seen?  So what exactly does one call a group of penguins?  A flock?  A herd?  A rookery?  Well, according to a list I found on line, it's called a colony.  I don't know if that's right or not, but I'm going with it.  Thanks so much to my friends Karen and Bonnie for introducing me to these adorable h'orderves!


Drain one can of extra large and one can of small pitted black olives.

Make a vertical slice in the extra large olives from the criss-cross at the top to the hole at the bottom.

Fill each extra large olive with cream cheese. I cut a block of cream cheese into rectangular chunks that looked to be about the right size. Then I opened the slice and stuffed in the cream cheese piece smoothing a 1/4 -1/2 inch wide line of cream cheese between the two sides of the slice. When the olives are stuffed refrigerate them until you are ready to assemble the penguins.

Peel a carrot and cut it in 1/4 inch thick slices. Cut a small pie shaped wedge from each slice and set them to the side.

Gather the small olives, the stuffed olives, the carrot pieces and some round toothpicks. Pierce a small olive sideways with a toothpick. Push the toothpick through and thread one of the cream cheese stuffed olives lengthwise beneath it. then push the bottom of the toothpick into the center of a carrot slice, lining up the opening where the wedge was cut away with the stripe of cream cheese above.

Set the stack upright balancing on the carrot slice. Position the small olive so that the hole faces forward in line with the cream cheese slice and place a small carrot wedge in the hole to form a beak.

If desired, take a fresh chive and slit it in two lengthwise. Wrap one piece around the penguin's "neck" and arrange it like a scarf. Trim away any excess. Arrange penguins on a plate to serve as appetizers or use as a garnish for other dishes.

http://www.myownsweetthyme.com/2008/12/penguins-in-snow.html

Pumpkin Roll

My mom makes the most amazing pumpkin roll.  Because it's always so moist and tasty, everyone loves it.  Last week I finally decided to try my hand at making it and I think it turned out pretty well.  It wasn't quite as good as mom makes it, though; it was just a tad dry.  The directions call for baking it 13 to 15 minutes.  I took it out of the oven at 15 minutes.  Next time I think I'll take it out at 14.

3 large eggs
1 c sugar
2/3 c pumpkin
1 tsp lemon juice
3/4 c unbleached white flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt

Cake Filling:
1 pkg (8 oz) cream cheese, softened
4 tbsp butter, softened
1 c sifted powdered sugar
1/2 tsp vanilla extract

Preheat oven to 350 degrees.  Grease 15" x 10" jellyroll pan or cookie sheet; line with wax paper.  Grease and flour paper.  Sprinkle a thin, cotton kitchen towel with powdered sugar.  Combine flour, baking powder, spices and salt in a small bowl.  Beat eggs and sugar in a large mixer bowl until thick.  Beat in pumpkin and add lemon juice.  Stir in flour mixture.  Spread evenly into prepared pan.  Bake for 13-15 minutes or until top of cake springs back when touched.  Immediately loosen and turn cake onto prepared towel.  Carefully peel off paper.  Roll up cake and towel together, starting with narrow end.  Cool on wire rack.

Beat cream cheese, powdered sugar, butter and vanilla extract in small bowl until smooth.   Carefully unroll cake, remove towel.  Spread cream cheese mixture over cake.  Re-roll cake.  Wrap in plastic wrap and refrigerate at least one hour.  Sprinkle with powdered sugar before serving.

An Even Better Recipe...

1. Take a 10-30 minute walk every day. And while you walk, smile. It is the ultimate anti-depressant.

2. Sit in silence for at least 10 minutes each day. Talk to God about what is going on in your life. Buy a lock if you have to.

3. When you wake up in the morning, complete the following statement, 'I am thankful for______________'

4. Eat more foods grown on trees and plants and eat less foods manufactured in plants.

5. Drink green tea and plenty of water. Eat blueberries, wild Alaskan salmon, broccoli , almonds & walnuts.

6. Try to make at least three people smile each day.

7. Don't waste your precious energy on gossip, issues of the past, negative thoughts or things you cannot control. Instead invest your energy in the positive present moment.

8. Eat breakfast like a king, lunch like a prince, and dinner like a college kid with a maxed out charge card.

9. Life isn't fair, but it's still good.

10. Life is too short to waste time hating anyone.

11. Don't take yourself so seriously. No one else does.  (I love this one.  Ha! :))

12. You are not so important that you have to win every argument. Agree to disagree.

13. Make peace with your past so it won't spoil the present.

14. Don't compare your life to others. You have no idea what their journey is all about.

15. No one is in charge of your happiness except you.

16. Frame every so-called disaster with these words: 'In five years, will this matter?'

17. Forgive everyone for everything.

18. What other people think of you is none of your business.

19. GOD heals everything - but you have to ask Him.

20. However good or bad a situation is, it will change.

21. Your job won't take care of you when you are sick. Your friends will. Stay in touch!

22. Envy is a waste of time. You already have all you need.

23. Each night before you go to bed complete the following statement: 'I am thankful for__________.'

24. Remember that you are too blessed to be stressed.

25. When you are feeling down, start listing your many blessings. You'll be smiling before you know it.

(Borrowed from an email forwarded to me by my MIL.)

Apple Crisp

Here's a wonderful, and very easy, recipe for the fall season.  This apple crisp is a little different than most I've tried because it calls for natural turbinado sugar (often called "raw sugar") in the crumble topping instead of the usual brown sugar.  To me, turbinado sugar is like a cross between regular white sugar and brown sugar.  It has crystals like regular granulated sugar, but they are much larger. Turbinado sugar also retains some of the flavor of molasses, like brown sugar, because it is made at an earlier period in the sugar cane processing method.  You could substitute brown sugar, or even regular granulated sugar, for the turbinado sugar, but you would lose the distinct flavor and texture that turbinado sugar gives. 

I got this recipe from a long-time friend, whom I haven't seen or talked to for quite some time — which reminds me — I really need to call her and catch up!

Fill a 8x8 square pan 2/3 full with peeled, cored and sliced apples.  (IMHO, Empire apples are absolutely delicious in all apple pie and crisp recipes.) 

1/2 c regular white sugar
1 tsp cinnamon
1 c butter (do not substitute margarine for butter)
3/4 - 1 c natural turbinado sugar
2 c flour

Pour 1/2 cup regular white sugar and 1 tsp cinnamon over the apples and toss together, evenly coating the apples.  In a bowl, cut together butter, natural turbinado sugar, and flour until crumbly.  Pour over apples and bake at 350 degrees for 45-50 minutes, until top is golden brown.  See?  Easy!

Streusel-topped pear pie

Our pear tree is just past peak now and I think I've gotten all I will get from this year's crop.  It wasn't a particularly great year for pears.  They seemed smaller and more insect-infested than last year's. Still, I was able to make my annual pear pie. 

For most of my life I had never had, or even heard of, pear pie.  But then one year we had a bumper crop and I was desperate to find new ways to use all those pears.  That's when I came across this recipe.  This is also the recipe from which I got my pie crust recipe.  You can see how difficult it was to extract the crust recipe from the pie instructions - they're so closely intertwined.  Anyway, here it is.  I hope you enjoy it as much as we do.

2 1/4 c unbleached flour
1 1/4 tsp salt
1 c butter (don't use margarine)
2 1/2 to 3 tbsp cold water
5-6 medium pears
1/2 c sugar
2 tbsp lemon juice
1/2 c brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 c shredded Cheddar cheese

In medium bowl, stir together 2 c flour and 1 tsp salt.  With pastry blender, cut in 3/4 c butter until mixture resembles coarse crumbs.  Measure 1 c mixture  into medium bowl; reserve.  To remaining flour mixture, add cold water, 1 tbsp at a time, mixing lightly with a folk after each addition until moist enough to hold together.  With hands, shape pastry into a ball.  On lightly floured surface with lightly floured rolling pin, roll pastry into an 11-inch circle; use to line 9-inch pie plate.   Trim edges, leaving 1 inch overhang.  Fold overhang under; bring up over pie-plate rim; pinch to form a high edge; make a fluted edge.  Peel, core and cut pears into thick slices to measure about 4 1/2 to 5 cups.  In large bowl, toss pears with sugar, lemon juice, 1/4 c flour and 1/4 tsp salt; put into crust.  Preheat oven to 425 degrees.  In medium bowl, combine reserved flour mixture, brown sugar and next 3 ingredients.  With pastry blender, cut in cheese and 1/4 c butter until mixture resembles coarse crumbs and ingredients are well blended.  Sprinkle over pears.  Bake 30 mins; cover with foil and bake 30 mins more.  Serve warm or refrigerate to serve cold.


***Special thanks to our good friend Nate for taking the pie picture. :)