My favorite dessert recipes involve fruit, well besides cheesecake. I absolutely love apple desserts, I think it’s required in New England. This is the last of the recipes that my friend Jeff’s mom, Barbara Gerber, sent to me. Barbara did the artwork for this recipe, you can check out her artwork at her web site www.barbaragerber.com.
If you would like to share one of your favorite recipes with the rest of us, please send it to me in an email and I will put it up with your name.
Here’s a typed version of the recipe if you have trouble viewing it above.
Apple Pie
Filling
- 9 cups (2 1/2 lbs) apples
- 1/2 - 3/4 cup sugar
- 3 Tbs cornstarch
- 1-2 Tbs lemon juice
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Crust
- 2 cups flour
- 1 tsp salt
- 2/3 cup shortening
- 4 - 7 Tbs cold water
Sift flour and salt together. Cut in shortening with pastry blender till pieces are size of small peas. Sprinkle 1 Tbs water over mixture. Mix with fork - work mixture toward sides of bowl. Repeat till all is moistened. Divide dough into 2 equal parts. Cover one ball till later. Flatten other ball on floured surface. Roll from center to edge till 1/8 inch thick. Fit pastry in pie tin.
Mix apples which have been peeled, cored, and thinly sliced with 1/2 cup sugar, cornstarch, 1 Tbs lemon juice, cinnamon and nutmeg. Taste. Adjust sweetness by adding more sugar or lemon juice.
Fill pastry-lined pie tin with apple mixture. Roll out second crust and lay over apples. Trim bottom crust even with pie tin. Fold top crust edges over edges of bottom crust. Crimp together to seal.
Bake in pre-heated oven at 375° till juice in center bubbles - 1 - 1 1/4 hours. Cool 2 hours before serving.
Here’s another recipe by our friend, Barbara Gerber. The artwork is by Barbara, if you would like to see more of her work please visit her site www.barbaragerber.com. If you would like to share your recipes with the rest of us, please feel free to send them to me.
Tummy Warming Chili Ingredients
- 2 tsp. salt
- 1 Tbls. cumin
- 2 Tbls. chili powder
- 3/4 tsp. basil
- 3/4 tsp. oregano
- 1/4 tsp. crushed pepper flakes
- 3/4 cup bulgur wheat
- 2 1/2 cup tomato-vegetable juice
- 2 cup chopped onion
- 3/4 cup chopped celery
- 1 Tbls. minced garlic
- 2 cup chopped mushrooms
- 1 cup chopped carrots
- 1/3 cup olive oil
- 2 Tbls. lemon juice
- 2 cups tomatoes with juice
- 1 Tbls. Worcestershire sauce
- 3 Tbls. tomato paste
- 1/4 cup dry red wine
- 1 can garbanzo beans
- 1 can kidney
- 1 can white beans
Combine bulgur and tomato-vegetable juice. Set aside. Chop and measure out vegetables. Measure out dry spices and combine them in a bowl. In a large, heavy-bottomed pot, heat olive oil. Over high heat, add onion, celery, garlic, mushrooms, carrots and dry spices. Cook, stirring for 1-2 minutes. Add bulgur-juice mixture and all remaining ingredients. Bring to a boil, stirring. Reduce to simmer and cook for 30 minutes, uncovered. Serves up to 10 people.
Last week I posted a recipe from my friend Jeff’s Mom, she was kind enough to share some more of her recipes with me. So I decided to start a new category on the blog and call it Reader Recipes. If you have a recipe you would like to share with the rest of us then please email me and I will post it. Without further ado, here is Barbara’s Baba Gannouj. The drawing is one of Barbara’s. Please check out Barbara Gerber’s web site for more information on her artwork - www.barbaragerber.com.
Barbara’s Baba Gannouj
- 2 medium eggplants
- 1/2 cup tahini
- Juice of 2 lemons
- 1 clove garlic
- 1/2 cup red onion
- 1/4 tsp. basil
- 1/4 cup fresh parsley
- salt to taste
- pinch of cayenne
- pita bread (for serving)
Slice eggplants 1″ thick. Bake at 400° for about 1 hour or until soft. Blend first five ingredients until creamy. Just before serving stir in the basil and minced parsley. Salt to taste. Add a pinch of cayenne pepper for added zing. Serve with pita.
Thanks Barbara, for another great recipe!
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