I cherish every wonderful recipe I have in my collection from family and
friends and am so excited to share a couple of recipes that were served at a
girl’s weekend over hunting season. Sue Jewell’s “Best Brownie Recipe” is a
rich, fudgy brownie that is the bomb and has the perfect combination of
ingredients to make the fudgiest brownies yet. Plus, they are easy to whip
up.
Thanksgiving is not even two weeks away, which means it’s time to make pies.
There is apple pie, or there is Gail Oseland’s family favorite, Sour Cream
Apple Pie. Wow! After tasting Gail’s pie, I’m hooked and am so excited to
add her recipe to my Thanksgiving menu. Everyone raved and her two pies
disappeared in no time! A big thanks to Sue and Gail for sharing these
mouth-watering recipes.
Sue’s Brownies
Serving size: 24
2 sticks butter
2 squares unsweetened chocolate
4 eggs
1 cup flour
2 cups sugar
1/2 teaspoon salt
Frosting:
1 1/2 cups granulated sugar
6 tablespoons milk
6 tablespoons butter
1/2 cup chocolate chips
Melt together the butter and unsweetened chocolate. In a separate bowl, beat
the eggs; and blend in the melted chocolate mixture. Sift together the
flour, sugar and salt and add to the chocolate mixture. Mix well; add
vanilla. Pour into a 9x13 inch pan and bake at 350 degrees for 35 to 40
minutes or until done. Cool and frost with fudge frosting. To make the
frosting, combine the sugar, milk, and butter in a saucepan. Bring to a boil
and cook for 30 seconds. Remove from heat and add chocolate chips. Stir well
until chocolate chips are melted and mixture is well blended. Pour over
cooled brownies.
Sour Cream Apple Pie
Serving size: 8
2 cups sliced apples (Gail highly suggests using Jonathan Apples, if
possible)
1/8 teaspoon salt
2 tablespoons flour
3/4 cup sugar
1 unbeaten egg
1 cup sour cream
1 teaspoon vanilla
1 unbaked pie shell
To make topping:
1/3 cup sugar
1/3 cup flour
1/4 cup butter
1 teaspoon cinnamon
Beat the salt, flour, sugar, unbeaten egg, sour cream and vanilla until
smooth; add sliced apples. Pour into an unbaked pie shell. Bake at 400
degrees for 15 minutes; reduce heat to 350 degrees and continue to bake an
additional 30 minutes.
Topping:
Combine the sugar, flour and cinnamon in a bowl. Cut in the butter. Sprinkle
on top of pie and bake for an additional 10 minutes at 400 degrees.
*You can increase the cinnamon if you like more of a cinnamon flavor.
Verlette’s Pie Crust
For two crusts:
1 1/2 cups flour
1/2 cup Crisco
1/2 teaspoon salt
6 tablespoons milk or substitute orange juice
For single crust:
3/4 cup flour
1/4 cup Crisco
1/4 teaspoon salt
3 tablespoons milk or orange juice
Mix shortening, flour, and salt together with a fork or a pastry blender
until very crumbly. Add as much milk or orange juice as needed to hold
together, and mix lightly with a fork. Roll gently on a floured pastry cloth
to about an inch larger than pie plate. Fold carefully in half, lift to pie
plate, and unfold. Press into pan. For a single-crust pie, trim with a small
knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is
raised from rim.
GARY’S TIP: When frying potatoes, add a touch of sugar and flour to the
potatoes. The sugar adds flavor and the flour helps crisp the potatoes.
FOOD FOR THOUGHT: You can be sure all those flavors wouldn’t be offered if
the ice cream freezer still had to be cranked by hand.
