Sunday, January 27, 2013

Lemon Meringue Pie


Original recipe makes 1 - 9 inch pie 
  • 1 cup white sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 2 lemons, juiced and zested
  • 2 tablespoons butter
  • 4 egg yolks, beaten
  • 1 (9 inch) pie crust, baked
  • 4 egg whites
  • 6 tablespoons white sugar


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
  3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
  4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Thursday, January 17, 2013

apple bread

i love this bread/cake.  it is wonderful.  they call it  "the teddy bear of cakes".  i don't have the fancy pan with the hole in it, but it worked just fine in a loaf pan.  and mini loaves too, if you cut the cooking time in half.
here is the official version, with cool pictures:

OK.  here you go..

mix 1 1/2 c oil
2 c sugar

add and mix till creamy
3 eggs

then add
3 c flour
1tsp salt
1 tsp cinnimon
1 tsp baking soda
1 tsp vanilla

then mix in 3 c of BIG chunks of apples
1c raisens
1c walnuts

pour into a greased loaf pan or 4 mini loaves.
cook at 350* for 1 hour (minis for 40 min or so..) then check with a toothpick.
it says 1hour 15 min, but mine got too brown on top so i added a sheet of tin foil and cooked it for a little longer.

so good.

Wednesday, January 9, 2013

Apple Pie

I think the secret is the apple juice.  And the caramel sauce.

1/4 c apple juice
1/2 c brown sugar (or 1/4 c brn sugar, 1/4 c caramel topping like for sundaes)

apples- 5-6, peeled, sliced
2 T cornstarch
1 tsp cinnamon

Put in crust, dot w/ butter (3-4 T, cut up) (optional), bake 350 deg for 50-55 min

General Pie Crust:
Great Grandma Stott's Never Fail Pastry (makes enough for one double-crust pie or two single-crust pies)

Mix together: 2.5 c flour
1 tsp salt

Cut in:
1 c shortening, until the mixture is part meal, part pea-sized.

To the side, combine:
1 T vinegar
0.5 c cold milk (maybe a touch more than 0.5)

After a few minutes pour the milk mixture into the flour mixture and stir. Divide, roll out, etc.