Mock Mince Meat Pie

I have no idea how this came to be mock minced meat, because it has no meat and should be called apple-raisin or something.  Yummy warm or perhaps even for breakfast?  A la mode definately.  I think the ingredients can be tweaked it almost any direction and a top crust would be a fine addition.

4 apples, peeled, cored,diced
1-1/2 c raisins
1 orange rind
Juice from one orange
Juice
3/4 c sugar
1/4 t clove
1/2 t cinnamon
Crushed crackers

Put the apples, raisins, orange zest and orange juice in a pan.  Bring to a boil and simmer until the apples are soft.  Add juice as needed to create a sauce.  Add the sugar and spices.  Add enough cracker crumbs to slightly thicken the juice.  Pile into a pie shell and bake at 350 degrees for about 40 minutes or until the crust is golden brown.  Serve warm or room temperature.

Shoofly Pie

There are wet versions and dry versions of this pie.  The wet is rather like pecan pie without the pecans.  The dry is almost like a coffeecake in a crust.  This version is somewhere between.

1 c flour
3/4 c brown sugar
2 T butter, softened
1 egg
1 c molasses
1 t baking soda
3/4 c boiling water

Mix the flour and sugar.  Mix in the butter well.  Reserve 2/3 c for the top.  To the rest, add the rest of the ingredients.  Pour into a pie shell and sprinkle the reserved crumbs on top.  Bake at 350 degrees for about 45-50 minutes or until firm and gold.

Eggnog Hard Sauce

I was happily surprised by how good this sauce is.  I am somewhat familiar with the "hard sauce" recipes out there that are really just soft butter and powdered sugar.  This sauce is WAY better.  This is a doubled version of one I found on Taste of Home.  It makes about 3 cups.  I served it warm, in a pitcher, for folks to drizzle over a fruitcake and a pear gingerbread (recipes to follow).  Since it is essentially a thin pudding, you'll want to prevent a skin from forming if you don't use it right away.  Mine stayed warm, so I just put a smidgen of butter on top and let it melt over.  If you were to refrigerate it, that would leave an unsightly film, unless you plan to re-heat the sauce.  I would also consider different spices, perhaps an apple pie spice mix, or lots of ginger?

2 c sugar
1/4 c flour
1/2 t nutmeg
1/4 t allspice
2 c water
1/4 c butter (salted)
2 t vanilla
1/2 t rum extract

Mix the sugar, flour and spices in a medium saucepan.  Slowly add the water, whisking until smooth.  Heat while stirring, to boiling, then simmer 2 minutes.  Remove from heat and add the butter and extracts and stir until incorporated.

Pie Crust

I totally stole this from the Thanksgiving issue of Better Homes and Gardens.  I have been on the prowl for a exceptional pie crust recipe for a while now.  I could make a decent non-flaky one, but I wanted a truly flaky version and so far, this takes the cake pie.

2 C regular flour
1 T sugar (certainly could leave this out for a savory version)
1 C salted butter (I know, I know)
1/4 C water
1/4 C vodka

The key to all of this is CHILLED.  Everything.  I put the flour and sugar in the processor bowl and put that in the fridge for at least 1/2 hour.  {I'd store the vodka in the freezer full time, but I'm afraid my son would sneak some out and cut it with water!}  Chilled water from the fridge.  Cut the butter into little bits and put them back in the fridge.  Mix the water and vodka and put back in the fridge.  Once they're all chilled, pulse the butter into the flour just until you have pea-sized lumps.  Drizzle in the liquids pretty quickly with the motor on.  You don't want the dough to get over-worked.  When it just starts to come together, stop.  Pull the dough into 2 baggies, shape into disks and get then back in the fridge for another 1/2 hour or so.  (Clean up, watch TV, prepare cooked filling, etc.)  Take one out and roll it out using as little flour as possible.  Fit it , without stretching, into the pie pan.  Trim the edges a little and put it back in the fridge for another 1/2 hour or so.  Prepare the other round similarly.  Fill and bake, or dock, bake and fill - ENJOY!

Cinnamon Scones

I think I finally have this recipe nailed down.  I really like the scones from Panera, but they are too expensive and taste of too much baking powder.  I tried using Hershey's cinnamon chips, but they taste too... Hershey's-ish.  The basis for this comes from America's Test Kitchen via Smitten Kitchen.

1 T cinnamon
1/2 T cream
          add just enough cream to make a very thick, dry paste, then set aside
2 c flour
1/4 t salt
3 T sugar
2-1/2 t baking powder
          mix together in medium bowl
5 T salted butter
          cut in flour mixture to the size of small peas (or freeze and use a grater to add)
1 c heavy or whipping cream
          stir in until just combined, then knead in the bowl with your hands just until the mixture starts to form together.  Sprinkle the cinnamon mixture over the dough and knead three more times to distribute the spice.  Form a disk one inch thick.  If you like, spread with an egg wash and sprinkle with sanding sugar and additional cinnamon.  Cut into about 8 wedges, set at least one inch apart on an ungreased sheet.  Bake at 425-degrees for 12-15 minutes.

Apple Sharlotka

From Smitten Kitchen

This was an interesting dessert.  Sort of a cross between a cake and a pie.  I suggest a mix of tart apples with some that cook softer.  3-Grannies and 3-Macs?  Make sure you beat the eggs long enough to create the foaminess that will bake into an interesting sugary shell over the top, with the insides steaming together.  My Russian coworker made this in the old country, sometimes with different fruit or raisins.  Walnuts would be nice (if they didn't give me hives, that is!)

6 Granny Smiths, 1/4 "dice
3 eggs
1c sugar
1t vanilla
1c flour

Preheat 350 degrees. Line 9" springform with parchment and butter well.  Put diced apple evenly in pan.  Mix eggs and sugar and beat til thick, yellow and foamy.  Mix in vanilla and then stir in the flour.  Pour over the apples and spread to cover all pieces.  Bake about one hour.  Cool in pan for ten minutes.  Remove ring, flip onto plate, remove bottom and peel off parchment.  Place serving plate onto the cake and flip back right side up.  Serve warm with cinnamon and powdered sugar dusted over it.

Winter salad

This works best with a mild, sweet vinegar like Raspberry Wine (or balsamic, if you can afford it!)  If you don't have that then add a tiny sprinkle of sugar to the vinegar.  I would also plop two poached eggs on top, so start those first if you're adding them.
In a ridiculously large bowl, put about one tablespoon of vinegar and about one-half tablespoon of Penzey's dried shallots.  Dice several dried tomatoes into 1/4 inch pieces and drop on top (don't stir yet.) Add 1/4 teaspoon each of salt and pepper and a teaspoon of dijon.  Add about 3 tablespoons of oil and stir.  Add salad greens and toss.  Plate.  On top, sprinkle raisins, craisins, roast pepitas and chow mein noodles.  Shave a mild American parmesan on top and enjoy.