Category Archives: CHRISTMAS RECIPES

MINCEMEAT BARS WITH BRANDY WHIPPED CREAM

CHOCOLATE AND PECAN TOFFEE BARS

Mr. C. recently celebrated his birthday. We were scheduled to perform on the actual day, so I asked him ahead of time if he would like to go out to dinner the day after his birthday or would he like me to prepare some of his favorite dishes in the comfort of our own home? He chose to stay home, which was just fine with me. (We tend to stay so busy that an evening at home is a treat!) I asked him what he would like me to prepare, and he provided me with the following list: Gruyere Soup, steak (because we hardly ever eat steak any more), White Cheddar Cheese Grits, buttered fresh green beans, and some kind of a caramel and chocolate bar cookie. He told me he didn’t really care how I prepared the steak or what I served for appetizers he just really wanted the 5 items listed above.

Sounded good to me, so I chose to make him Steak au Poivre (recipe to follow later this week) and try out a slightly modified version of a bar cookie recipe I found on the “taste and tell blog” web site. And then of course, why not invite our good buddies Jim and Margo over for the celebration – voilà – a dinner party.

So for appetizers I served crackers with a small piece of smoked salmon, soft cream cheese spread with ginger jam, and a small bowl of castelvetrano olives. First course was the Gruyere soup, followed by the steak, grits, and the fresh green beans. For dessert, coffee, liqueurs of choice, and some of these incredible toffee bars. They were just amazing and exactly what the birthday boy wanted. (Love it when a plan comes together.)

So next time you want to make an incredibly tasty and ever so easy (you don’t even need to dirty your mixer) bar cookie, bake up a pan of these little darlings. You will not believe how incredible just 6 ingredients can taste. And making your own caramel for this recipe – a snap! And perfect to serve at Christmas time – oh yah! There is just nothing about these cookies that isn’t OK. Well, maybe the number of calories. But let’s just not count those nasty little calories this time, alright. In fact, I’m going to park these babies in a “calorie free zone” and leave them there in perpetuity. Now doesn’t that make you feel better? I am nothing if not on your side!

2 c. all-purpose flour
1½ c. packed brown sugar, divided
pinch of salt
½ c. + 2/3 c. unsalted butter, room temperature
1½ c. chopped pecans, divided
1 c. semi-sweet chocolate chips

Mix together the flour, 1 cup brown sugar, and pinch of salt. Using your fingers or a table fork, massage in the ½ cup butter until the mixture resembles fine crumbs. Mix in 1 cup of the chopped pecans. Press into the bottom of a 9×13-inch baking dish, preferably glass. (Although I don’t really grease the pan, I do use the butter wrappers to kind of leave a mere trace of butter on the pan before I scoop in the flour mixture.)

In a medium saucepan, combine the remaining 2/3 cup butter and the remaining ½ cup brown sugar. Cook over medium heat until the mixture comes to a full boil, stirring constantly. Continue to boil for 1 minute. Remove from heat and carefully pour evenly over the crust. Smooth out the caramel with an offset spatula. (The tool pictured above.)

Bake the bars in a pre-heated 325 degree oven (350 if you are not using a glass pan) for 20-22 minutes, or until the caramel is bubbly. Remove from oven and sprinkle with the chocolate chips. Allow to set for about 4 minutes while the chocolate melts. Spread the chocolate into a thin layer over the top of the bar cookie (again using your offset spatula) and sprinkle with remaining ½ cup chopped pecans. Gently press the pecans into the soft chocolate with one of your fingers. (If you happen to get a little chocolate on your finger as you are securing the pecans to the chocolate, you can treat yourself to a little taste before the bars are cool. I call this – quality control!) Allow the bars to cool completely before cutting into fairly small pieces. These are very rich (really almost a candy), and oh so yum.

Note: This is one bar cookie that actually improves with age. Mr. C. said they were better the second day. (Haven’t reached the third day yet, so can’t advise you if they just keep getting better. And at the rate they are disappearing from the pan, I may never have that answer to share with you!)

2^nd Note: Offset spatulas are one tool that isn’t used every day, but when it comes time to spread something (like frosting or as in this case, hot caramel) on to something else there is not a better tool for the job. They are fairly inexpensive, so treat yourself next time you are in a store that sells cooking equipment.

EGGNOG BUNDT CAKE

And yes I know Christmas has come and gone, but I am still going to post some recipes that I prepared this year for Christmas and/or New Year’s Eve that I thought were worthy of your discerning taste buds. And this cake is one of them.

This recipe came to me via my daughter Paula. It was called Eggnog Bread. But I thought it would work better as a cake, so hence the name change. But whatever you choose to call this delicious baked good, you are sure to be pleased. It is moist and very delicious and just perfect for the holidays. As you can see in my yet another not-so-perfect picture, I dressed the cake up with a little bit of holly from our yard. (Twas for the holidays, after all!) And I know, food photography is never going to win me any awards. All my food pictures look like they were taken by a maladjusted monkey. Just think of viewing my efforts at photography as the price you have to pay to sign on to my site. (At least you don’t have to work your way through advertisements for acid reflux or hemorrhoid preparations to get to my recipes.)

On that happy note, Happy New Year everyone!

1 pkg. yellow cake mix
1/8 tsp. freshly grated nutmeg
2 eggs, room temperature
1 ½ c. eggnog
¼ c. melted butter, cooled to room temperature
2 T. spiced rum
¾ c. powdered sugar
milk

Place the cake mix, nutmeg, eggs, eggnog, butter, and spiced rum in a mixing bowl and beat for about 4 minutes. Pour into a Bundt pan that has been lightly buttered and floured. Bake in a pre-heated 350 degree oven for about 45 minutes or until a wooden skewer inserted into the top comes out clean. Allow to cool in the pan for about 10 minutes and gently remove to a cake plate or cooling rack. When completely cool, drizzle with frosting. To make the frosting, whisk together the powdered sugar and enough milk to bring the drizzle to desired consistency. (It should pour, but not be so runny that it completely oozes off the cake.) Let drizzle/frosting harden before serving the cake.

NANTUCKET CRANBERRY CAKE

I love cranberries and am always thinking of new ways to feature them especially during the holidays. I make Brandied Cranberries, Cosmopolitans, Waldorf Salad, Cheddar and Port Wine Cheese Ball (to name a few that are on this site). This year I decided I wanted to serve a dessert for Christmas Eve that contained these lovely ruby red gems.

Coincidentally, a couple of months ago, my dear friend Angela loaned me a book she thought I would enjoy by Laurie Colwin entitled “More Home Cooking”. Enjoy?!?! It’s like reading a book written by my sister by another mother! She thinks the way I do. (Scary in and of itself!) However, even though we think alike, she is a true gourmet. I am merely a cheeseburger loving pagan compared with her tastes and culinary abilities. Never-the-less, her book is like listening to me talk and most of her recipes look and sound like they would be fabulous. And there in black and white was a recipe for a Nantucket Cranberry Pie. (It calls itself a pie, but in truth it is a cake!) And the recipe looked super easy to make! So I went on-line and researched other recipes for this simple dessert. Low and behold almost all the recipes were very similar. I tweaked Laurie’s recipe a bit and came up with my own version.

I am here to tell you, this is one of the best desserts I have ever had the pleasure to serve my guests. And it is beautiful, so it is perfect to serve over the holidays. It looks festive and tastes like you have slaved in the kitchen for hours. (I like that combination.) But the reality is that you don’t even have to use an electric mixer, just a whisk. And in about 5 minutes the batter is ready to pour over the fresh cranberries and nuts. Yum! And of course, you know me. While I’m at it, let’s further guild the lily and add a dollop of freshly made whipped cream! After all, it’s the holidays and even those of us who don’t enjoy sweets that much go to bed dreaming about tomorrow morning’s cinnamon roll. So, what’s an extra dollop or two of whipped cream among friends during the holidays? Speaking of reasons to celebrate – Happy New Year everyone and thanks again for reading my blog.

2 c. halved fresh cranberries
1/2 c. chopped walnuts
1 1/2 c. sugar, divided
2 large eggs, room temperature
3/4 c. (12 tablespoons) butter, melted and cooled slightly
1/2 tsp. salt (or 1/4 tsp. if using salted butter)
1/4 tsp. vanilla extract
1 tsp. almond extract
1 c. unbleached all-purpose flour
coarse white sparkling sugar, opt.
freshly whipped heavy cream, opt.

Generously butter a 10″ pie plate or spring-form pan. Spread the chopped cranberries and nuts in the bottom of the pan. Sprinkle with 1/2 cup sugar. In a mixing bowl, whisk together the eggs, remaining 1 cup sugar, melted butter, salt, vanilla, and almond extract. When thoroughly combined stir in the flour just until absorbed into the other ingredients. Do not over-mix. Spread the thick batter over the cranberries and nuts.

Bake in a pre-heated 350 degree oven for 30 minutes. Remove from oven and sprinkle the coarse white sparkling sugar atop the batter. Bake for an additional 10-15 minutes or until a cake tester inserted into the center comes out clean of batter or crumbs. Remove the cake from the oven. Serve warm, or at room temperature with a dollop of whipped cream.

FROSTED PUMPKIN PECAN MUFFINS

Something you should know about me. Unlike most people, I truly don’t like donuts and I don’t much care for muffins either. However, there are a few exceptions. (Aren’t there always?) I absolutely adore maple bars (really just a donut in rectangular form with maple icing) and have learned to really like a few kinds of muffins. Like this muffin for example. It has substance and flavor. It has a lovely dense yet moist consistency. In other words, it has something to offer besides airiness and idle calories. Any muffin I find myself drawn to usually contains bran or dried fruit or has some other redeeming ingredient that sets it apart from the average offering in any coffee shop display case. And truly I don’t understand why I love most cakes and dislike most muffins. They are very similar when it comes right down to the ingredients list. But I guess there is just no explaining an individual’s taste in food. And in that regard I am no different than anyone else. (Just proves what I have always said – “humans are nothing if not inconsistent!”)

So just in case there are any readers who share my eccentricity about muffins, I’m going to post a few really outstanding muffin recipes I have learned to make over the years. I’m not going to post them in any kind of sequence or series. Even though I have learned to really like them, they will simply never hit my every day or even every week “must have, absolutely crave” list. None-the-less, they are very good and in some cases, fairly nutritious too. And muffins are easy to make, keep very well, and most normal people think are just a delightful treat. And at this busy time of year, almost indispensible as a tasty sweet to serve friends and neighbors who drop by with holiday greetings.

Because I have been so frank about my general dislike of muffins, I feel compelled to say I’m sorry to any muffin lovers out there if I have in any way offended you. Also, if your meaning of life comes from jelly donuts, I offer my heartfelt apologies for casting aspersions on something so near and dear to your heart. In fact, I’m feeling so contrite I’d be willing to make it up to you. Let’s meet for a maple bar!

Muffin Ingredients:

2 c. whole wheat flour
1½ c. all purpose flour
¾ c. granulated sugar
2 tsp. baking soda
1 tsp. baking powder
1 teaspoon each cloves, cinnamon, and nutmeg
½ tsp. salt
½ c. chopped toasted pecans
1 (15-oz.) can pure pumpkin (or 2 cups puree)
½ c. olive oil
¼ c. real maple syrup
3 T. milk
3 eggs, room temperature

Frosting Ingredients:

2 T. butter
1¼ c. powdered sugar
1 tsp. vanilla
1 T. maple syrup
1-2 tsp. water

Muffins: Combine the flours, baking soda, baking powder, cloves, cinnamon, nutmeg, salt, sugar, and nuts in a large mixing bowl. In a separate bowl, whisk together the pumpkin, oil, maple syrup, milk, and eggs. Add the wet ingredients to the dry ingredients in the large mixing bowl and stir only until combined. Do not over-mix.

Lightly grease each muffin cup with cooking spray. Using an ice cream scoop, fill each muffin tin almost to the top with a scoop of batter. (If you don’t have a large ice-cream scoop, just fill using a large spoon.)

Bake in a pre-heated 350 degree oven for 25 minutes or until a toothpick inserted into the middle of one of the muffins comes out dry. Remove the muffins from pan and let cool before frosting. (If you have time, bake the muffins ahead and let them take a cold vacation for a few days in your freezer. Baked goods that contain fruit or vegetables are almost always more moist and flavorful after being frozen. However, if you do freeze them, don’t frost them until just before serving.

Frosting: Melt butter in a small saucepan. Add powdered sugar and vanilla. Stir in the maple syrup. Add water until desired consistency is reached. Drizzle over cooled muffins. Allow the frosting to harden and store in an airtight container.

CHRISTMAS REFRIGERATOR SHORTBREAD COOKIES

When it comes to Christmas cookies, I simply go whacko. I love Christmas cookies and candy and just don’t feel I have done my proper duty as Mrs. Santa unless the pantry is brimming with several varieties. (It’s my mother’s fault, she too loved to bake at Christmas and guess who loved to help her?) Anyway, how could I possibly send out a Christmas package to my kids who live all over the planet if it didn’t include some goodies to remind them how wonderful I am! Really – nothing says lovin’ like somethin’ from the oven. Actually, over the years I have derived a great deal of pleasure from packaging up those little reminders of home to share with my darlings who no longer live in the vicinity. Just lets them know how much I love them, that I am thinking of them and how honored I feel to have been a part of their early life.

And then of course there’s Mr. C. It’s just so much fun watching him open all the Christmas tins each day looking for just the perfect cookie or piece of candy to go with his mid morning latte, afternoon pick-me-up, etc. etc.

While you are baking away, consider giving a tin of cookies to an elderly neighbor or someone who might be struggling with ill health or the loss of a loved one. It might just possibly be the kindest thing anyone does for them during this sometimes stressful season.

So however you celebrate the season, don’t forget to prepare a cookie or two. You don’t have to go nuts like I do, but should you choose to do so the recipe below should help you achieve that goal.

1 c. (2 sticks) butter, room temperature
1 c. powdered sugar
1 tsp. vanilla
1/4 tsp. salt (if using unsalted butter, add ½ tsp. salt)
2 c. all-purpose flour
3/4 c. white, milk, or semi-sweet chocolate chips or equivalent in bulk chocolate
1 scant tsp. Crisco

Combination 1: zest of 2 oranges and ½ cup chopped dried cranberries

Combination 2: ¼ cup finely chopped candied ginger (best not to dip this one in chocolate)

Combination 3: ¼ cup mini chocolate chips and ½ cup diced maraschino cherries. (After you have diced the cherries, place them on a paper towel to dry out a little.)

Combination 4: ¼ cup mini chocolate chips and ½ cup chopped good peppermint candy (like King Leo or Sees peppermint sticks)

Combination 5: ¾ cup finely chopped walnuts or pecans (will taste just like Russian Teacakes if you sprinkle with powdered sugar and forget the chocolate dipping part)

Combination 6: 1 cup chopped mint flavored baking chips

Combination 7: 1 tablespoon ground coffee beans (use the grind setting for a French Press)

With an electric mixer, beat butter, sugar, vanilla, and salt until smooth. In a separate bowl combine the flour and chosen combination of ingredients. With mixer on low speed, add flour mixture, mixing just until a dough forms. Place dough on a long piece of plastic wrap. Using your hands, wrap the dough into the plastic wrap gently shaping it into a square or round log about 1 1/2-inch wide. Refrigerate for 1 hour. Preheat oven to 350 degrees. Un-wrap log and using a serrated knife slice dough 3/8 inch thick (if dough feels really hard, leave at room temperature for 5 to 10 minutes). Arrange slices, about 1 inch apart, on parchment paper lined baking sheets. Bake until lightly golden around the edges, 15 to 20 minutes. (Do not under-bake.) Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely. (Do not discard the parchment paper at this point.)

When the cookies are completely cool, combine your chocolate of choice and Crisco and slowly melt together in microwave. When fully melted, whisk together until creamy and smooth. Dip one third of each cookie in the chocolate and place back on the parchment paper covered baking sheet to harden. Store in a tightly covered container hidden away from your family.

Note: If you want to add variety to your Christmas assortment of cookies, add the flour sans any additives to the butter mixture. Then divide the dough in half and add a half recipe of any of the above combinations. Wrap each flavor separately and viola, 2 kinds of cookies. Or go completely over the top and make a double batch of cookie dough and divide in 4. Roll 2 types square, 2 round. Then you have a quartet of wonderful cookies with which to delight your family and friends. Isn’t Christmas baking fun???

Also, if you don’t want to do the whole dipping in chocolate bit, you can simply place some powdered sugar in a fine mesh strainer and shake it over the cookies. Either way you choose to “garnish” the cookies, they will look lovely and festive.

RACK OF LAMB WITH KALAMATA-ROSEMARY CRUST

There are few words that light up Mr. Cs eyes like the word “lamb”. He loves lamb just about any old way. But this recipe for rack of lamb that I adapted from an R.S.V.P. request in Bon Appétit a few years ago is one of his favorites. Mine too! In fact, I have never served it to anyone who hasn’t been absolutely charmed. Truly, what’s not to like? Rosemary, I’m convinced, was considered just a weed until someone paired it with lamb. And hearty red wine, you have a better use for it? And Dijon mustard, who ever invented it must have had lamb in mind. So you combine these three wonderful items with a few others simpatico ingredients and you are about to experience the real reason God gave us all those sheep to count!

So, if you are looking for something different and wonderful to serve on Christmas or for any other special occasion, this is the recipe for you. Just keep your side dishes fairly plain. Although a lovely rich cheesy potato gratin is very festive, it would not be as good with the rack of lamb as plain roasted potatoes. And a simply prepared dish of green beans or peas would be my choice for a veggie. Believe me the lamb is rich enough to carry the whole meal. Plan on 2-3 rib chops (we call them lamb lollypops) per person. Two racks of lamb are perfect for 4 people with maybe a couple left over if you’re lucky. (I personally have never been that lucky, but I’m sure the day will come. Probably the same day donkeys fly to the North Pole to visit Santa!)

1 c. Demi-Glace (under This & That) or 4 c. low sodium beef broth reduced to 1 cup
¼ c. dry red wine (like a hearty merlot)
3 garlic cloves, minced
1 bay leaf
1 ½ tsp. chopped fresh rosemary, divided
kosher salt
freshly ground black pepper
2 T. extra virgin olive oil, divided
1 lg. shallot, minced
3/4 c. dried breadcrumbs
½ c. finely chopped kalamata olives (about 4-oz.)
2 racks of lamb, room temperature (remove from refrigerator about 2 hours before needed)
2-3 tsp. Dijon mustard (depending on size or the racks)

Sauce: Combine the demi-glace (or reduced beef broth), red wine, garlic, bay leaf, and ½ teaspoon chopped rosemary together in a small heavy saucepan. Bring to a boil, partially cover, and simmer on low for about an hour or until reduced and thickened. (Watch carefully during this time.) Season the sauce lightly with salt and pepper. Set aside until the lamb is ready to serve. Can be made ahead of time.

Breadcrumb Mixture: Meanwhile heat 1 tablespoons olive oil in a large heavy fry pan. Add shallot and remaining teaspoon of rosemary; sauté until soft, about 3 minutes. Add breadcrumbs and sauté until well blended. Stir in kalamata olives and lightly salt and pepper to taste. (Don’t over salt because other ingredients, like the olives themselves and the Dijon mustard also contain salt.) Remove mixture from pan and set aside.

Lamb preparation: Add remaining 1 tablespoon olive oil to pan. Fry racks of lamb rounded side down until evenly brown, about 5-6 minutes. Transfer to a large rimmed baking dish or pan, seared side up. Spread with Dijon mustard. Press reserved bread crumb mixture onto lamb. Roast lamb in a pre-heated 400 degree oven for 12-15 minutes or until a meat thermometer inserted into the thickest part of the meat registers 125 degrees for rare or 135 for medium rare. Remove from oven and loosely tent with aluminum foil for 6-8 minutes. Cut lamb between bones and serve with reserved sauce.

Great served with simple oven roasted potatoes, a green vegetable, fresh fruit salad, chewy bread, and the rest of the bottle of merlot. (If it’s still around that is!)

CRISPY SKINNED ROAST CHICKEN AND GRAVY

For those of you who are addicted to chicken the way I am, there is just nothing that compares with a lovely roasted chicken with creamy rich gravy served over mashed potatoes and/or my Cornbread Dressing. Add a green veggie, Waldorf Salad with Dried Cranberries and Orange Zest, and dinner rolls, and you have a meal that will help you celebrate any special occasion in style. And coincidentally, will not break the bank or your budget.

For many people, the thought of massive amounts of leftovers after a large holiday dinner is overwhelming. With this fowl recipe (and yes, I got the spelling correct and the usage right if you consider that “fowl” is now used in colloquial speech to be nearly synonymous with “poultry”) you are almost guaranteed to have very few if any leftovers.

So treat yourself to this lovely roasted chicken anytime you want comfort food or to help celebrate a special occasion. In our house, any night we are actually home for dinner is a special occasion! Perhaps it’s time to slow down a wee bit. Yah think!?

1 whole small chicken (4 1/2 – 5 lbs.)
2 T. butter, room temperature
1 ½ tsp. seasoned salt
freshly ground black pepper (just a couple of grinds)
1/2 tsp. cornstarch (yep, cornstarch – it helps crisp the skin)
2-3 (6-inch) sprigs fresh rosemary
½ onion, rough chopped
2 garlic cloves, rough chopped
1 small lemon, rough chopped
2-3 c. chicken broth, divided

Pat chicken dry with paper towels. Combine the butter, seasoned salt, pepper, and cornstarch together in a small bowl. Set aside. Stuff the cavity with rosemary, onion, garlic, and lemon. Tie legs together with kitchen twine.

Place chicken, breast side up, on rack in a low sided roasting pan or large oven proof frying pan. (You don’t want to use a Dutch oven or any other tall sided pan because you want the air to circulate freely around the bird as it bakes.) Tuck wings under. Rub the seasoned butter all over the skin of the chicken.

Pour 1 1/2 cups of the chicken broth in the bottom of the pan. (Not only will the liquid absorb any fat drippings off the bird thus preventing a smoky, messy oven, it will form the base for your gravy.) Roast for 30 minutes in a pre-heated 450 degree oven. Remove from oven, and add another 3/4 cup of chicken broth (or more if the pan was completely or almost dry). Return to oven, rotating pan. Roast until chicken juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 175 degrees, about 45 minutes more. Remove from oven and move chicken to a platter. Tent with aluminum foil and let rest for at least 15 minutes before carving. If you want gravy to serve with your roast chicken, see recipe below.

CREAMY CHICKEN GRAVY

pan drippings from roasted chicken
flour
chicken stock
heavy cream or milk
½-1 tsp. Kitchen Bouquet
freshly ground black pepper
1-2 chicken gravy mixes (just in case)
1-2 tsp. cognac, opt.

Place the roasting pan on the stove after the chicken has been removed. Turn the heat to very low and begin making your gravy immediately. (Good gravy flavor and consistency require time to develop.) Do not remove any fat from the pan, do not strain the liquid, do not do any of the things most cook book writers tell you to do to make good gravy (except me, that is!)

Whisk in enough flour to absorb the fat. Let burble for a couple of minutes. (This process takes time, so be patient.) Slowly whisk in equal parts chicken stock and cream (or any combination you prefer) until you reach the desired thickness you like. Add the Kitchen Bouquet (gives the gravy great color) and some freshly ground black pepper. No salt yet! Taste the gravy. If you think it needs more depth of flavor, begin by adding one of the gravy mixes and a small amount of stock. Let it simmer for a couple of minutes and taste again. Add salt at this time if needed.

Turn heat as low as possible and let the gravy simmer away for the next 10 minutes or so, whisking periodically. (You will probably need to add more stock during this time.) Also, after the chicken is sliced and plated, don’t forget to add the juices that have accumulated to the gravy.

Just before serving (and gravy should be the last item plated), taste the gravy and make any final adjustments to the seasoning. Stir in the cognac and serve piping hot.

CORNBREAD DRESSING

Now, as far as I’m concerned, there are few dishes better than dressing. And because I love dressing so much I always make too much. I simply can’t stop myself. But for the sake of keeping to my mission of providing you with economical and smaller scale recipes to serve during the holidays, I was actually able to curb my natural tendency to be a dressing over-achiever, and kept the proportions to the perfect size to accompany my Crispy Skinned Roast Chicken or any other main dish for a smaller gathering.

Now of course, if you wanted to use this recipe to feed more people you could always just double or triple the ingredients. (See, already I’m thinking of a larger quantity. There truly is no help for me!) But I sincerely hope this recipe helps you when you are planning a small dinner party or to keep your holiday meal budget in line.

1/2 lb. Italian sausage (pork or chicken)
4 T. (1/2 stick) butter
3/4 c. diced celery
3/4 c. chopped onion
½ tsp. dried sage
2 tsp. poultry seasoning (or to taste)
¼ tsp. granulated garlic
1 tsp. dried parsley
3 c. cubed rustic bread (I like part sour dough)
1 (8.5-oz.) box Jiffy Corn Muffin mix, baked per package instructions, cubed
1 egg, beaten
2 c. chicken broth (not low sodium)

Fry sausage (crumbling it as it browns) in a large frying pan or Dutch oven. When browned add the butter, celery, and onion; cook until the onion is transparent. Stir in the sage, poultry seasoning, garlic, and parsley. Remove from heat and gently stir in the bread cubes and cubed cornbread. (Don’t worry if the cornbread breaks down.) Whisk together the egg and chicken broth. Pour over the bread mixture and gently stir until combined. Now, if you are like me, you will want to taste the dressing at this point. Don’t worry that the dressing seems too sweet. After it is baked it will be perfect.

Spoon the dressing into a buttered casserole pan, cover with lid or aluminum foil, and either refrigerate until ready to bake or place in a pre-heated 375 degree oven for 35-40 minutes. Remove lid and bake an additional 5 minutes or until starting to brown on top. Serve hot.

FRENCH APPLE PIE

This recipe came to me from my mother-in-law Betty. It was her mother’s recipe and now it is the only apple pie recipe served at our extended family holiday get-togethers. Doesn’t matter whether it’s Auntie Evelyn, my daughter Paula or me making the pies, grandma Freund’s apple pie has got to be one of the offerings. And there is a very good reason for that. French apple pie is fabulous. And it’s easy. Working with just one crust is always easier than trying to fit a top crust over the filling, crimping the edges so they look beautiful, and actually getting the whole thing in and out of the oven without incident.

So next time you want to bake an apple pie, give this recipe a try. The crunchy topping reminiscent of crumbled shortbread makes just a lovely contrast to the tender apple slices. I know you and your family and friends will become devoted fans at first bite. I know that’s all it took for me!

½ to 2/3 c. sugar (depends on the tartness of your apples)
1 tsp. cinnamon
2 T. + 1 c. flour
6-8 apples, peeled and thinly sliced
pie crust for 9-inch one crust pie
½ c. butter, room temperature
½ c. packed brown sugar

In a medium mixing bowl, whisk together the sugar, cinnamon, and 2 tablespoons flour. Add apple slices and combine thoroughly. Pour into a pastry lined pie pan. It should look like there are way too many apples. That’s exactly what you want. See picture below.

Cream butter and sugar together; add the remaining 1 cup flour. Crumble over apples. Cover edges of pie crust with 1 ½-inch strips of aluminum foil to prevent excessive browning. Remove foil last 5 minutes of baking.

Bake in a pre-heated 375 degree oven for 60 minutes or until top is nicely browned and the apples are tender. Serve slightly warm with a side of vanilla ice cream or for an extra special treat, topped with Bourbon Caramel Whipped Cream. (Recipe under This & That)

BONUS RECIPE – PIE CRUST (my secret recipe)

¼ c. very cold water
2 c. flour
1 tsp. salt
heaping 2/3 c. Crisco

Step 1 – Pour cold water into a small bowl. Step 2 – Measure flour and salt into a mixing bowl. Step 3 – Take 1/3 cup of the flour back out of the mixing bowl and stir it into the water. Make a paste. Set aside. Step 4 – Add the Crisco (heaping 2/3 cup) to the flour and salt mixture. Mix together. (I use my KitchenAid mixer.) Step 5 – Add the water/flour paste to the flour/shortening bowl and mix just until blended. Do not over-mix. Roll out dough and place in pie plate. This recipe makes enough dough for a double crust pie if using a regular sized pie plate, or one large bottom or top crust with a little left over for pastry cookies* or a small tart like the one shown below.

*To make pie crust cookies, roll out the left over dough, cut into whatever size or shape you like, place on a cookie sheet, and sprinkle with sugar and cinnamon. Bake along with your pie, but not for as long. Check after 20 minutes. The “cookies” should be nicely browned on the bottom when they are done. Note: pastry cookies need not be shared with anyone else. They are meant to be eaten only by the baker!

CHEZ CARR CUISINE

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