American Holidays - Thanksgiving Potluck - Dedicated To My Sister Melanie Welch

Brother Craig carving the first smoked turkey we ever had.  ca. 2006

     Happy Thanksgiving!  It is the one week that I look forward to every year.  I love the cooking and warmth of this American of holidays.  We have always gone big with Thanksgiving since I was born.  Our Thanksgivings have always been a shared experience with family and friends, and we all participate on some level.  Either we are the hosting house, or we bring our own creations to the table.  We have had as many as 40 people at these family celebrations, and our table even today usually has at least 15 sitting down to share the wonders of this delicious holiday.  It is the one time of year when all the family and friends sit down in shared companionship to show our thankfulness for our many gifts and graces we are given every year by our Lord and by the ever giving life of the land. 
     Thanksgiving is the holiday to celebrate a successful harvest.  We have always canned many of our spoils from the summer, from pickles to relishes to vegetables.  We also love to bake and freeze many things to be brought out throughout the winter.

One of the last portraits of Melanie, ca.2012

   

 This year, we are missing one very important person to the event.  My sister, Melanie, has always
been the hostess every year for many years.  She lost her lengthy battle with cancer this past July.  We are still gathering at her house with her family this year, but her empty place at the table will be keenly felt.  Our brother, Craig, will do most of the cooking this year.  I have been asked to bring a few side dishes and sweet treats. So this particular blog entry is dedicated to my sister Melanie's memory, who's cooking prowess was always admired by many co-workers, girl scouts, church associates, family and friends.  We are thankful that we had 48 years of her presence.

        Thanksgiving at my house in 2009.  My dad is on the far right.  He passed away in 2013 from lung cancer and a blood infection, at 87 years.  On the far left is Melanie, shortly after her successful battle with breast cancer.  Her last bout began in 2012 as a soft tissue sarcoma.  Of course, our mom also died from cancer in 1998.  The remaining table from left to right is Melanie's youngest Sarah, our brother Craig, the love of my life Michael, me, and an old family friend Randy.  All will be there this year except Mel and my dad.
     Many of the recipes we love to make include pumpkin and maple syrup.  It is a New England tradition to always have some dish with maple products in it.  Connecticut has a few sugar houses, but the majority will be found in New Hampshire and Vermont.  I am choosing two recipes this year that use maple products, Maple Fudge and Pumpkin Tart with Maple Cream.  If I have time, I will add one more recipe, Maple Cinnamon Bread.  If I can't make it this week, keep looking.  I may add the recipe next week.  

     Most of the cooking will be done on Tuesday and Wednesday.  I am bringing the following dishes this year.  So, from New England, and the great state of Connecticut, here are my offerings for the Thanksgiving table this year. 

                                 

                  Appetizer - Savory Three-Cheese Ball   
                                     Heart Healthy Recipe - Lower Fat   

Ingredients:       

 1 cup (4 ozs. finely shredded reduced fat cheddar cheese - I use Cabot 50% cheddar

 1/4 cup soft style light cream cheese such as Neufatchel
 2 tablespoons fat-free ricotta cheese
 1 tablespoon finely snipped fresh chives
 1 tablespoon chopped roasted red peppers (such an Mancini)
 1 teaspoon Worcestershire sauce
 1 1/ 2 tablespoons poppy seeds

Directions:
     In a medium bowl, stir together the cheddar cheese, cream cheese and ricotta cheese until well mixed.  Stir in the chives, peppers Worcestershire sauce.  Cover and chill in the refrigerator for 4 to 24 hours.
     Just before serving, shape the cheese mixture into a ball.  Roll the ball in the poppy seeds.  Let stand at room temperature for 15 minutes.  Serve with your choice of crackers or vegetable sticks.
       This recipe makes about 1 1/2 cups or 12 servings.  Double recipe for large gatherings.

Variation:  Using the same recipe, rub a coating of smoked paprika on shaped cheese ball, then roll in chopped almond slices.  This makes a smoky flavored spread, almost like smoked gouda.  Excellent.  Like it even better than with the poppy seeds.

  

===========================================             Sweet Treat - Maple Butternut Fudge     

 Ingredients
 
2 Cups Maple Sugar available from Mount Mansfield Maple Products in Vermont
1 Cup A or B grade maple syrup  
    Best Maple syrup at Rivers Edge Sugar House in Ashford, CT                                            
1 Cup Whole Raw Milk- Can get at Highland Park Market in Coventry, CT.
2 Tbsp Butter
1/2 Cup Butternuts available from Vermont
  or use Walnuts.  I actually used pecans.
 
Directions
Boil sugar, syrup and milk together until mixture reaches 235* F.
Pour into bowl, place cut butter to melt and cool to about 110 degrees F.
Stir until it shows a grain in the fudge, perhaps 6-10 minutes.
Add Butternuts, (or walnuts if you can't find Butternuts) and pour quickly into a buttered 8 x 8 pan. Makes 24 small pieces.

     The main step to getting a nice smooth fudge is to mix the cooled fudge to a dough like consistancy.  As you stir, the mixture will become heavier and harder to stir.  When it gets to the point where you can't put a spoon through it any more, then it is ready to put into the pan.  In order to add nuts, you will have to knead them into the dough.  

Properly mixed consistancy.

You have to  press the fudge into the buttered pan after kneading about 6 times.  This will make a very creamy fudge, which is what you want. 


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                      Side Dish - Whole Cranberry Sauce

Ingredients: 
   
1 12 oz bag organic cranberries
1 1/4 cup sugar
1 cup 100% orange juice
1 tblsp. grated orange peel

Directions:
Combine all ingredients into a medium saucepan.  Mix until sugar is no longer gritty.  Bring to a full boil, and boil on medium low heat until berries pop, around 5 minutes.  Place mixture into a serving dish, such as corning ware, and allow to cool.  Place in refrigerator until ready to serve.  This sauce gets better the longer it is made ahead of time.   I usually try to make it a week before Thanksgiving.
                     

==============================================================

    Dessert -  Pumpkin Tart With Maple Cream

 

Ingredients:

1 1/4 cup all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1/3 cup unsalted butter, cubed
3 to 4 tablespoons cold water
1 can (15 ozs.) solid pack pumpkin
2 eggs
1/2 cup maple syrup
1/3 cup packed brown sugar
1/4 cup whipping cream
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/8 teaspoon ground nutmeg
Maple Cream (recipe at end)

Directions:
1.)  Combine flour, granulated sugar and salt in medium bowl.  Cut in butter with pastry cutter or 
      two knives until mixture resembles coarse crumbs.  Stir in water with fork, 1 tablespoon at a 
      time, until dough holds together.  Shape dough into a ball and wrap in plastic wrap.  Refrigerate 
      30 minutes.

2.)  Preheat oven to 400 degrees F.  Roll out dough into a 12 inch circle on lightly floured surface  
      with lightly floured rolling pin.
      (I use parchment paper, but you can use a linen napkin or pastry cloth.)  
      Place dough in 10 inch tart pan with removable bottom.  Trim excess dough 
      from edge of pan.  

3.)  Combine pumpkin, eggs, maple syrup, brown sugar, cream, vanilla, cinnamon, ginger and 
       nutmeg in large bowl; mix well.  Pour into prepared tart pan.  

4.)  Bake 20 minutes.  Reduce oven temperature to 350 degrees F.  Bake 30-35 minutes or
      until filling is set.  Test with very thin sharp knife.  If it comes out clean, filling is set.  
      Cool completely on wire rack.  

                                      Maple Cream

     Beat 1/2 cup whipping cream in large, chilled bowl with electric mixer at high speed until soft peaks form.  Add 1 1/2 tablespoons maple syrup; beat at lowest speed until just blended.  Add 1/4 cup sour cream (I used light sour cream); beat until well blended.  Cover with plastic wrap; refrigerate until chilled.  Add dollops of cream on the pumpkin tart before serving.  

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     It should be a loving and happy celebration, and we will set a place at the table for Melanie.  She is away for now, waiting for the rest of us to join her.  She always loved to travel and see new places.  We know she is experiencing the best trip one can ever have in life, and she is now traveling with our mom and dad.  
     May your travels bring you delights and joys as you meet up with your own best peeps, whether they be friends, family, a soup kitchen, or a restaurant.  Take this day to celebrate with those you love the most.  Do us a favor.  Enjoy the day totally with your family.  Say no to shopping.  There is plenty of time for that after this most sacred of family holidays. Nothing is more important than sharing a complete day with family and friends.  You never know if they will be with you to share again next year.

                  Happy Thanksgiving!!!!!!!!!   
 
 
   Melanie's favorites

Roasted Butternut Squash with Sage and Cranberries

Serves 4 to 6

Ingredients:

1 medium butternut squash

4 tablespoons extra-virgin olive oil, divided

Fine sea salt and ground black pepper

2 medium onions

2 tablespoons chopped fresh sage

4 tablespoons dried cranberries or cherries

Method:

Preheat oven to 375°F. Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut

squash into large chunks. Coat with 2 tablespoons of the olive oil. Season with salt and pepper to taste and arrange on a parchment-lined baking sheet. Bake for about 30 minutes, or until well caramelized.

Peel onions and cut into large chunks. Coat with remaining 2 tablespoons olive oil. Season to taste with salt and pepper and spread on a second lined baking sheet. Bake for about 20 minutes, or until well caramelized. When squash and onions are done, toss with sage and cranberries. Serve immediately.

Our Mom's Best Carrot Cake

1 ¾  cups cooking oil

¾ cups whole wheat flour

1 ¾ cups white flour

4 eggs

2 cups sugar

2 teaspoon baking soda

2 teaspoon baking powder

3 cups carrots, grated

1 cup pecans

Beat oil and sugar. Add eggs. Sift flours, baking soda and powder. Blend in with egg mixture. Fold in carrots and pecans. Place in 2 greased & floured loaf pans. Preheat oven to 350°

and bake for 1 hour. Makes 2 loaves. Great with cream cheese frosting (recipe below). Time to Prepare: 1 ½  hours.

Cream Cheese Frosting

1 8 oz package cream cheese

1 stick butter

1 16 oz box confectionery sugar

2 teaspoons vanilla

Blend all ingredients with an electric mixer to spreading consistency. Time to Prepare: 20 minutes.

Scalloped Carrots Casserole

Ingredients

• 12 medium carrots, sliced 1/4 inch thick (about 4 cups)
• 1 Medium onion, finely chopped
• 1/2 Cup butter, divided
• 1/4 Cup all - purpose flour
• 1 teaspoon salt
• Dash pepper
• 2 Cups milk
• 2 Cups shredded cheddar cheese (8 ounces)
• 3 whole slices wheat bread, cut into small cubes

Directions

1. Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer 7-9 minutes or until crisp-tender. Drain.
2. In another saucepan, saute onion in 1/4 cup butter. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened.
3. In a greased 11x7-in. baking dish, layer half of the carrots, cheese and white sauce. Repeat layers. Melt remaining butter; toss with bread cubes. Sprinkle over top. Bake, uncovered, 35-40 minutes or until hot and bubbly. Yield: 4-6 servings.

 
     

Cold Weather Comfort Cooking - Pumpkin Recipes and Crockpot Pot Roast

 

     It is that time of year in New England when cold temperatures move us inside to warm fires and delectable scents from the kitchen.  Halloween is done, and you might ask what is to be done with those pumpkins you used for decorating.  We never got around to carving our pumpkins, so they were still intact when I decided to use the seeds.  Of course, you can cook the meat of the pumpkin, but that is not what I did today.  Instead, I took off the top, and scooped out the seeds to roast and use in cooking and baking.  

                                     

   I have done some interesting combinations while roasting the seeds.  If I am using them in things like breads or muffins, I just roast the seeds in a little butter and shake a little cinnamon or honey on them.  It will make them sweet, with a nice crunch.
     Other combinations I have done is olive oil, smoked paprika and garlic powder.  I have also just used olive oil and salt.  You can create any combination of herbs you like.  I am still trying to perfect a nice honey mustard pumpkin seed but haven't succeeded in getting the nice hot flavor of mustard yet.  Here is one recipe I found from Food.com, just to get you familiar with roasting your seeds. 

    

   Ingredients:

• 1 1/2 cups pumpkin seeds
• 2 teaspoons melted butter (olive oil or vegetable oil work well) or 2 teaspoons melted oil (olive oil or vegetable oil work well)
• salt
• garlic powder (optional)
• cayenne pepper (optional)
• seasoning salt (optional)
• cajun seasoning (optional)

Directions:

1. 1
   Preheat oven to 300 degrees F.
2. 2
   While it's OK to leave some strings and pulp on your seeds (it adds flavor) clean off any major chunks.
3. 3
   Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice.
4. 4
   Spread pumpkin seeds in a single layer on baking sheet.
5. 5
   Bake for about 45 minutes, stirring occasionally, until golden brown.
    
   
         My next recipe uses the roasted sweet pumpkin seeds.  This time around I did not roast the seeds first.  They were used as a topping for a breakfast scone I made this morning.  The seeds came out a little tough because I did not pre-roast them, but they added a nice crunch and flavor to this scone recipe.  It is a labor intensive scone recipe, so give yourself a good 1 1/2 hours to make it.  Of course, I had to scoop the seeds out of the pumpkin this morning, which made the time spent on the scones even more lengthy.  
                                    
                 Pumpkin Ginger Scones 
   
   
   
   Ingredients:
   1/2 cup sugar, divided
   2 cups all purpose flour
   2 tsp. baking powder
   1 tsp. cinnamon
   1/2 tsp. baking soda
   1/2 tsp. salt
   1/4 cup (1/2 stick) cold butter,
        cut into pieces
   1 egg
   1/2 cup solid-pack pumpkin
   1/4 cup sour cream
   1/2 tsp grated fresh ginger
             or
   2 tblsp. finely chopped 
       crystallized ginger
   1 tblsp. butter melted. 
   1 tblsp. maple sugar
   Pumpkin seeds for topping
   
   
   1.  Preheat oven to 425* F.  
   2.  Reserve 1 tblsp. sugar.   Here is where I made an adjustment.  I did take away 1 tblsp white  sugar, but put it back in the sugar bowl.  Instead, I used 1 tblsp. maple sugar, and set it aside for later.  
   
    3.)  Combine remaining sugar, flour, 
   baking powder, cinnamon, baking soda and salt 
   in large bowl.  
   Cut in cold butter with pastry 
   blender or two knives 
   until mixture
                                resembles coarse crumbs.
                                                      
   
   3.)  Beat egg in medium bowl.  Add pumpkin, sour cream and ginger; beat until well blended.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   4.)  Add to flour mixture; stir until mixture forms soft dough that leaves side of bowl.  Do not loose heart.  It takes time to get it about the consistency of cookie dough.  I had to press the spoon into the mixture to get it to finally mix. 
   
   
   
   
   
   
   
   5.)  Turn out dough onto well floured surface.  Knead ten times.  Roll out dough into a 9" x 6" rectangle with floured rolling pin. 
   I used Smart Balance instead of butter, so my dough was sticky.  I dusted quite a bit on top of the dough before rolling out.  I also used parchment paper as my surface.  It is cleaner and easier to move your dough around as you roll it. 
   
   
   
   
   6.)  Cut into six 3-inch squares.  Cut each square diagonally in half, making 12 triangles. 
            Place 2 inches apart on parchment lined  
                                                                   baking sheet.  
   
   

   
   7.)  Press about 6-8 pumpkin seeds into each triangle.  Brush tops with melted butter.  I dripped Smart Balance on the tops so I wouldn't remove the pumpkin seeds.  After you have buttered the scones, sprinkle reserved 1 tblsp. maple sugar on top.  
   
   
   8.)  Bake 10-12 minutes or until golden brown.  Cool on wire rack 10 minutes.  Serve warm.
   
   
   
   
   
   
   
   
   
   
        To finish out my busy day of cooking, I decided to make a pot roast using the crock pot.  Crock pots are an ideal way to give your family a hearty meal after their day of school, work or play on a cold day.  It is also relatively simple to place your vegetables and meats into the pot before you go to work.  
         The many recipes you can find for slow cooking is mind-boggling.  There are many savory dishes that use ingredients like beer, wine, broths, and ready made soups.  The recipe I decided on today is similar to Yankee Pot Roast, with a few changes.
   
   
                           Easy Pot Roast and Veggies
   
   
   
   
   
   
   
   Ingredients:      
   
   
   3 to 4 lb. chuck roast
   4 medium potatoes
   4 medium carrots, sliced, or 1 lb. baby carrots. 
   2 celery ribs, thinly sliced (optional)
                   or
   1/2 cup celery leaves with thin stems from celery top.
   1 - oz. envelope dry onion soup mix
   2 cups water
   1/4 cup Merlot cooking wine
   
   
       
   
   When choosing celery, I find I prefer using the leafy tops and sweet thin stems over the actual celery.  For me the celery flavor is unpleasant when using the celery ribs.  The leaves and stems give a more savory flavor, not so overpowering.  I must look strange as I peek into the bagged celery, looking for the leafiest, but it is a trick I stumbled upon when I was short on celery, so I added the leaves.  I have been using them for roasts and stews ever since.                
   
   
   1.)  Place roast in crock pot.  Sprinkle the dry onion soup mix all over the roast and press in to the meat. 
   
   
   
   
   
   
   
   
   
   
   
   
   
   2.)  Place potatoes, carrots and celery in slow cooker.
   
   
   
   
   
   3.)  Add water and wine.  
   
   
   4.)  Cover and cook on low for 6 to 8 hours.
   
   
   5.)  To add more flavor to the gravy after meat is cooked, add a packet of G.Washington Beef Gravy and Seasoning. 
   
   
   
   
        We topped off todays meal with a pumpkin pie made from One Pie Pumpkin.  I used a Pillsbury ready made pie crust.  Here is the recipe from the back of the can.
   
   
   
   
   
   
   
   

   One-Pie New England Pumpkin Pie Recipe

   Ingredients 1 can ONE-PIE Pumpkin 1 tbsp. Cornstarch 1/2 tsp. Cinnamon 1/2 tsp. Ginger 1/2 tsp. Nutmeg 1/2 tsp. Salt (Scant) 1/2 tbsp. Butter (Melted) 1 1/2 cups Milk or 1-12 oz. can Evaporated Milk 1 cup Sugar 1/8 cup Moasses 2 Eggs (beaten) Directions Sift Sugar, Cornstarch, Salt, Cinnamon, Ginger, & Nutmeg together. Mix this with contents of one can ONE-PIE Pumpkin. Add Eggs, beaten, Melted Butter, Molasses, & Milk. Add a dash of Lemon Juice (if desired). Line a 9-inch pie plate, pour in contents. Preheat oven & bake at 450 for 15 minutes. Then reduce temp. to 350 & continue to bake for 50 minutes.

   *For best results use fresh ingredients.       Whew, that was a busy day of cooking.  Well I am ready to settle down into a nice warm bath, relax, and get ready for my work day tomorrow.  Enjoy this cold weather that is settling in by making your inner home warm and inviting.

   
   

Apple Harvest Time

 It is the height of apple season in New England.  The orchards are showing a great variety right now.  Nearly any apple you could want you can get for the next week or so.  Columbus Day is usually the peak of apple picking time simply because of the many kinds you can get.
   
In Tolland, CT., I have already visited our local orchard four times.  I have been making everything from applesauce to fruit leather.  This year I purchased a dehydrator from Nesco,
and it has been used quite a bit already.  It is so new that it takes about half the time to dehydrate as what is recommended.

So far I have dehydrated oregano, cranberries, and of course apples. The apple slices have become one of my favorite snacks to grab.  This morning I had a wonderful fruity oatmeal for breakfast.  It was a great way to start my busy day, which included baking two apple pies, then going apple picking at Wrights Orchard on South River Road.

This year I am going to try baking pies and freezing them.  My sister used to do this every year with my brother, but I figured why bother.  Apples are plentiful any time of year and it is easy enough to bake a pie fresh.  That is so, but it does make it very easy to grab a pie when a party is going on, and warming it rather than having to make it fresh.

My favorite apples for pies always seem to end up being Cortlands.  I do not limit my creations to just one kind of apple, however.  Today's pies were made with Cortland, Empire, and Mutsu apples.  These varieties are more tart than say Macintosh or the favorite eating apple called Delicious.  The apples are also more firm and hold up to baking better.

One of the biggest complaints regarding apples is how they disappear in baking.  The apples do shrink substantially as they bake down, and as the pie cools, alas, the filling seems to shrink even more.  With a harder apple such as Cortland or Empire, the shrinking of your filling isn't as dramatic. The best tip I can give regarding apple pie, is fill that pie up so that the apples are mounded as much as 1-2 inches above the rim of  the pie
                                                                   plate.

I will admit it, I use store bought crusts more often than homemade.  However, they do seem too small for even a regular Pyrex pie plate.  So here is another trick.  Roll out the premade crust a little larger with a rolling pin.  Don't be afraid to do this.  The crust usually does not rip.  Just fold it in half after you roll it, then slip it over your pie plate and unfold.  Gently push the crust into the pie plate so that it is touching the sides, and then you can fill with the apples. 

When my mammoth pie making happens on Sunday for the freezer, I will be using a new recipe for crust that uses lard and vinegar.  I have not used the recipe yet, but I will include it today.  It was my co-worker Lynn that clued me in to using vinegar in pie crust.  It makes the crust not only have a nice
bite to it, but it also makes it flakier.  Lard tends to create a weighty crust, but with the vinegar it seems to lighten it up a little. 

Let's get going with the recipes, now.  I will start with the delicious oatmeal I had, then you can see all the other creations I have been making in this bumper year for apples.

                                                    Fruity Breakfast Oatmeal  
Ingredients:

1/2 cup Bob's Red Mill Extra Thick Cut Rolled Oats
1 cup water
1/8 cup dried cranberries
1/8 cup dried apple slices

1 Tblsp pomegranate seeds

handful of sliced almonds
2 tsp.maple syrup 

To dehydrate the cranberries, I first placed them in boiling water for about a minute, then I dipped them into ice water.  After drying them on paper towels, I lay a piece of wax paper onto one of my dehydrater trays, then lay the cranberries in a single layer on the wax paper and ran the dehydrater for about 7 hours at 135 degrees fahrenheit. You can also make it easy on yourself and just buy craisins, though they are made with sugar.  Most dried cranberries are made with sugar, so in order to just get unsweetened cranberries I have to dehydrate them myself.  

To dehydrate the apples, I wash and scrub the apples, then cut in half.  I then slice them about 1/4 inch thick, and remove the seeds from the slices that have them.  I don't peel or core the apple first.  Instead I simply cut that part out to create my apple "smile" slice. I then place the slices onto the dehydrating trays in a single layer and then dehydrate at 140 degrees fahrenheit for about 5-6 hours.  
Once cool I place them into mason jars.  This way, if I see condensation forming inside the jar, I will dehydrate the slices a little longer.  

I leave the peels on the apples because they offer trace minerals and elements that the apple meat doesn't have.  You can buy dried apples, but rarely will you find them with the peel still intact.  So that is why I dehydrate my own. 

To make the oatmeal, using a saucepan put in your oats, then add water.  Take your dry slices of apples and break them into small pieces, then put into the oat mixture.  Simmer until the water is gone, or until it is the consistancy you like, such as more liquidy or more dry.  I find that cooking the oatmeal for about 7 minutes is fine.  The apples will absorb some of the water, so you may want to add a little more to make sure the oatmeal can absorb enough.  

Add your cranberries, your pomegranate seeds  your almonds, and your maple syrup.  If you like it sweeter, than add another tsp of syrup.  I like it less sweet so I might only add 1 tsp.  

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                                 Simple Applesauce For Fruit Leather   
 Ingredients:
 6-8 pounds of mixed apples (Sweet ones are best such as Gala, Macintosh, Delicious, 
                                               Honey crisp, and Mutsu)
1 cup of water

Yep, that's it.  Core your apples but do not peel.  Place them in your largest stockpot, and add just enough water to cover the bottom of the pot.  Do not overfill your stockpot.  I usually fill the pot perhaps 2/3's full.  Heat to boiling, and stir frequently making sure you get down to the bottom and scrape well.  If you don't the sauce will burn but you can still use the top part of the sauce if it does burn.  Usually about 30 minutes is all you need.  When the apples are soft, remove from heat and place them in small batches into a blender or food processor. 

{Don't have either?  Then you will have to do it the hard way.  Mash them and push through a sieve.  That takes a long time and lots of elbow grease.  Invest in the blender or food processor, or even a sauce maker.  It will save you hours of work and save your back from extreme pain and your elbow and wrist from carpel tunnel.)

I use a food processor and put it on puree.  I blend the apples until they are smooth and form a nice applesauce.  The peels will just blend in and add to the nutrition of your applesauce.

Place in sterilized mason jars, seal with metal caps and process in a hot water bath for about 30 minutes for pints and quarts, 25 minutes for 1/2 pints.  

To make the fruit leather, my dehydrator came with a fruit leather insert.  It is shiny and has sides to it.  I have been told to spray the insert with cooking spray, but so far haven't done so.  The thought of eating fruit leather with Pam spray on it seems very unappetizing.

Use one pint of applesauce per each fruit insert.  Level the applesauce to about 1/4 inch, trying to make it as even as possible.  Place in deydrator and run for about 8 hours.  The fruit leather will look like bacon when it is done.  Cut into strips and peel off the insert. If you have some applesauce that hasn't dried thoroughly, just scrape it off the finished leather.  It probably means you didn't level the applesauce well when placing in the dehydrator.  It is okay, better luck next time, and there will be a next time. Place your pieces into a mason jar for storage.  You will find that you can never have enough mason jars.  They come in handy for everything, including leftovers. 

You can add any spices you want before dehydrating the applesauce, such as cinnamon, nutmeg, allspice, or cloves.  You can even combine your applesauce with pear sauce or other fruits to create your own unique fruit leather.  

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                                       Lard Crust With Vinegar

This recipe came from the Food Network.  I have not tried the recipe yet, but will know by Sunday if it works.  I have had very little success with making my own crust.  Blame it on humidity, or too much sun, or not enough sun, or just ineptitude, but when it comes to rolling out the crust, it always tears or doesn't stay together. 

Some tips that I have been told in the past are make sure you chill the crust before working it.  Don't use a lot of flour to roll out.  Use parchment paper or wax paper to keep your crust from sticking to your counter.  This blog entry will be updated with photos of the technique my brother Craig uses.  He makes great crust, so I will learn along with my readers how to successfully roll out pie crust.

• 2 cups flour
• 1 cup lard, cold
• 1 teaspoon vinegar
• 1/3 cup milk
• 1 pinch salt

Directions:

1

Cut lard into the flour.

2

Add the last three ingredients, mix and form into ball.

3

Divide into thirds.

4

Chill.

5

This will be sticky until you chill it.

6

Keep unused portion in refrigerator until needed.

7

Roll each out into a 9" piecrust.

8

If you are baking single crust bake at 400 degrees for 11-13 minutes or until lightly browned.

9

If you are making a double crust pie follow directions from the can of fruit.

10

As you bake your pie, you may want to add foil around the edges so they don't brown to quickly

                             
                                               Grandma Ople's Apple Pie

 This recipe came from All Recipes.  I made this pie today using a Big Y store bought pie crust.  It came out amazingly.  Surprisingly, the pie was not that sweet.  I expected my teeth to fall out when I read the recipe.  I used a mixture of cortland, empire and mutsu apples.  I will share the recipe as it appears, then I will add what I think I will do next time to add my own touches.  Here is the recipe.  

 

Ingredients 

Original recipe makes 1 - 9 inch pie 

• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/2 cup white sugar

• 1/2 cup packed brown sugar
• 1/4 cup water
• 8 Granny Smith apples - peeled, cored and sliced

• PREP
  30 mins
• COOK
  1 hr
• READY IN
  1 hr 30 mins

Directions

1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes

          
 Now for my changes                

Substitute Smart Balance buttery spread for  butter.
2 tsp. Ceylon True cinnamon
1/2 tsp. nutmeg
substitute 1/8 cup apple cider and 1/8 cup water for the water (I may use only apple cider just to see how it comes out.)
6-8 mixed apples such as Cortland and Empire, peeled, cored and sliced.

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Well, happy picking and baking.