Flapper Pie

This is a recipe I have been making for years. The filling is actually enough for 2 pies, but I always have made the whole recipe using a deep dish pie plate which makes a 'high pie'. You can easily make afew more crumbs and divide between 2 pie plates and then divide the filling.

CRUST

1/3 cup melted butter

1/12 cups graham cracker crumbs

1/8 cup sugar

Melt butter and stir in crumbs and sugar. Press mixture into pie plate and bake in 350F oven for 10 minutes.

FILLING

4 cups milk

4 egg yolks

1/2 cup sugar

4 heaping TBSP corn starch

1/2 tsp salt

2 tsp vanilla

Put all ingredients except vanilla in a large microwavable bowl and beat well. Microwave on high for 3 minutes. Give a good stir and microwave afew more minutes until mixture is bubbly and begins to thicken. Add vanilla, stir well and pour into pie crumb crust.

MERINGUE

4 egg whites

1/2 tsp cream of tarter

4 tbsp sugar

Beat egg whites and cream of tarter until soft peaks form. Add sugar and beat until stiff. Pile onto filling, making sure to spread meringue right to the edges. Bake in 400F oven for 6-8 minutes until golden. Chill and serve. It is also very good if you time it just right that you serve it just slightly warm.

Fresh Peach Pie

Fresh Peach Pie

1 cup water
1 cup sugar
3 tablespoons cornstarch
3 tablespoons peach jello

5-6 cups fresh peaches, sliced

1 baked piecrust (9 or 10 inch)

Mix water, sugar & cornstarch in saucepan and boil until thickened...I boil the glaze in the microwave rather than on the stovetop.

Remove from heat and add the peach jello powder.

Cool until lukewarm; stir in peach slices and pour into prepared crust.

Refrigerate for at least 2 hours.

Serve with a dollop of whipped cream.

Good food & good friends to share it with…life is good!

Best Oatmeal Peanut Butter Cookies

When I discovered "Only Oats" had certified gluten-free oats , I was THRILLED!! The thought of being able to eat oats again was exciting... especially my old-time favorite - oatmeal cookies.
(see how to order Only Oats below)

Then to top it all off.. I found this 'normal' recipe for 'normal' people !! All ordinary ingredients found in anyone's kitchen !!

But the cookie is GLUTEN-FREE !!

I have to share it with you !!

(oh.... for those of you who haven't had to learn all this stuff about gluten.... oats is a grain that is gluten-free but the problem is that farmers always rotate crops between wheat and oats which causes cross contamination because some wheat will always come up with the oats and be harvested together - so until Only Oats came to our rescue... oats was on the Celiac forbidden list!)

Oatmeal Peanut Butter Cookies

Ingredients

• one egg
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1/2 cup butter
• 3/4 cup peanut butter
• 1 tsp baking soda
• 1 tsp vanilla
• 2 cups oat flakes (Only Oats - gluten-free)

Put all ingredients into the bowl of a heavy-duty mixer and beat until well mixed.

(You may hand mix in 1/2 cup of your own preference of chocolate chips, M&M's, or nuts)

Drop by teaspoon onto cookie sheet and bake at 375' for 15 minutes. Let set for a couple of minutes before removing from pan.

**NOTE-- Only Oats , distrubuted by FarmPure Foods, can be ordered online Canadian or US store here http://www.onlyoats.ca/

Puff Pastry Pear Tart

I used nearly the same filling as I did for Dorothy's Pear Pie. . just changed it a wee bit. . . but what is very different in today's tart is the easy peasy rolled out puff pastry that I purchased from the freezer section of my grocery store. If you want to use regular pastry and want instructions for that. .check out the link for Dorothy's Pear Pie.

Anyone can do this. . . .really. . .

Pear Tart

• 1 package rolled out frozen puff pastry thawed for 2 hours on the counter
• 4 ripe Bartlett pears peeled, cored and sliced as shown above
• 3/4 cup sugar
• 1/3 cup flour
• 1/3 cup melted butter
• 4 eggs
• 1 1/2 teaspoon vanilla

I rolled out the puff pastry to fit the tart pan .. . even if the puff pastry would have been big enough, I would have still rolled it a bit thinner . . . .

Lay the puff pastry in the tart pan and roughly cut the edges and sort of twist them a bit. . .to hold some almonds. .

Then. . .lay your pears in the crust. . .nice and symmetrical. .

In the blender put the rest of the ingredients. . .and pour on top of the pears.

I brushed the edge of the pastry with some beaten egg white and sprinkled sliced almonds around the edge.

Bake at 375 for about 35 minutes. . .or until golden brown.

The result is a light tender pastry that holds the pear custard.

Serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Lopsha - Russian Noodle Soup

This soup (Lopsha) is made in huge quantities for Molokan Church Dinners. I have recipes to serve 200-250 people. They make their own noodles using 20 dozen eggs, 60 lbs. flour and 1 lb. salt, then make a stock from 35 lbs. of soup bones and 350 lbs of choice (kosher) beef. Usually Lopsha is served at funerals and Borscht (recipe coming soon) is made for Weddings. This is basic Russian Peasant Village Fare. I’m giving you a very simple quick recipe that you should enjoy. My family is not Molokan anymore (we left the church in the ’60’s) We still have relatives and friends that are a part of this group.

All you’ll need is store bought (or home made) Chicken Broth and Jewish very fine egg noodles. ( Manischewitz or similar)

Bring the Broth to a boil.

Add as many noodles as you like, but remember they expand while cooking. When the noodles are cooked the Lopsha is ready. Adjust your noodles as to how thick you like your Lopsha. If your soup gets too thick for your liking just add some more broth.

If you want a little more interest in the soup you can add cubed potatoes and carrots to the broth to cook them before you add the noodles. If you want those carrots and potatoes to be a lot tastier saute them in a little olive oil, salt and pepper before you add them to the broth. Happy memories!

Molokans also love these noodles cooked with milk and they are called Maloshni Lopsha.

Maloshni Lopsha (Milk noodles)
1-1/2 gallons milk
1 quart half and half
1 tsp. salt
2 tsp. sugar
1-1/2 “chashki” noodles (about 5 LARGE handfuls)
Using a 2-1/2 gal. double boiler (another good reason to cut the recipe…who has a 2-1/2 gallon double boiler??), heat the milk and half and half till it forms bubbles. DO NOT LET IT BOIL. Now add the salt and sugar and stir well. Start adding the noodles, a handful at a time, stirring often. Simmer gently for 1/2 hour. Turn flame off and cover. Let stand in double boiler till it thickens (about 30-45 min.) and serve.

ellen b. hopes you enjoy these recipes! Blessings..

HT: Recipes of San Francisco Russian Molokans (for Maloshni Lopsha) , Bagdanov Family Recipes for Easy Lopsha

Chicken Enchiladas

There are several meals I like to make with leftover roasted chicken and one of them is enchiladas. This recipe does not call for a large amount of sauce and we like it that way, but if you like, you can double up on the sauce recipe. If your family doesn’t leave you with leftover chicken, pick up a rotisserie chicken, allow to cool , debone and use for several recipes. You can freeze cooked chicken  in small ziplock bags.

 

Filling:

1/2 chopped onion
1/4 chopped green pepper
1- 2 Tbsp butter
2 c cooked chicken, cubed
7 oz can green chili peppers, chopped
(OR canned jalapeno peppers - I use about 10 slices,
chopped fine)

 

Sauce:

2 Tbsp butter
3 Tbsp flour
1 tsp cumin
1 tsp Mexican spices
½ tsp coriander of chili powder
½ tsp salt
1 1/2 cups chicken broth
(OR dissolve 1 bouillon cube in hot water)
1 cup tomato sauce
½ cup sour cream
2 cups jack cheese, (OR cheddar), divided

 

10 small soft tortillas

 

Method:

1. In saucepan, cook onion and pepper in butter until tender.
2. Combine onion mixture with chicken and chili peppers in a bowl.
3. In saucepan, melt 2 Tbsp butter blend in flour, spices and salt with whisk; adding broth and tomato sauce, stirring until bubbly. Remove from heat; stir in sour cream and 1/2 the cheese.
4. Stir half the sauce into chicken mixture in bowl.
5. Spread a thin layer of sauce over bottom of baking dish.
6. Soften tortillas by warming and fill each with some chicken mixture. Roll up.
7. Arrange filled tortillas in baking dish.
8. Pour remaining sauce over tortillas. Sprinkle with remaining cheese.
9. Bake, covered, at 350F for 25 min or until bubbly.
10. Serve with Spanish rice, baked beans and veggies with a sour cream dip.

Apple Pancakes

It's apple season and I love apple baked goods. We are so fortunate to have a brother-in-law who has an apple orchard in the Okanagan and is so generous with his apples. I'm not always sure what variety they are...but use your favorite cooking apple.

Here's an apple-iscious recipe for a cool & crisp fall day. It's one of my old favorites...something I clipped out of the 'Country Life' paper once upon a time, I think.

Apple Pancakes

2 cups flour

1 teaspoon salt

3 teaspoons baking powder

1/4 teaspoon cinnamon

1 cup coarsely grated apple

2 eggs, beaten

2 cups milk

1 Tablespoon butter, melted

Mix dry ingredients.

Stir in apple.

Combine eggs, milk and butter;

add dry ingredients and stir until combined.

Pour small amounts onto lightly greased hot griddle

and cook until bubbles form on the surface;

turn and brown on the other side.

Serve with hot apple cinnamon sauce and whipped cream.

Hot Apple Cinnamon Sauce

1 cup brown sugar

3/4 cup apple juice

1/4 teaspoon cinnamon

1 cup grated apple

1/4 cup butter

Combine sugar, juice, and cinnamon and boil to a heavy syrup over medium heat (about 5 minutes).

Stir in butter and apple...cook another minute or so.

Serve with whipped cream..and some sauteed Mennonite farmer sausage, and call it a meal!