The Cook's corner
by Marcella Farrell
Dear Readers,
As you already know from previous contributions to Cooks Corner, I like to cook from “scratch.” However, that is not to say that I would not consider using certain convienance products. Not only does using these products help save time in the kitchen, but sometimes can create a dish that has a better taste than one made with fresh ingredients.
The following recipe is one such example of “semi-homemade” (as Sandra Lee would say) and is based on one from Ken Haedich’s Pie Book. It uses canned apple pie filling and readi-pie crusts, yet the chopped fresh apples and pears and the crumb topping give it a delicious fresh taste and texture.
I made and brought these pies down to the Mixed Pairs Horseshoes and they were quite popular. This recipe will also come handy when its your turn to bake pies for the holidays or a family reunion.
Note: If using frozen pie shells for this recipe, use Marie Callendar-they are the best. However, examine pie shells for breakage, do not use them if there are.
2) If using redi-crusts, use Pillsbury for the same reason.
3) There is no need to add more thickener because there is plenty in the canned filling to compensate the fresh fruit and raisins.
4) No, you are not seeing things-the tablespoon of pure vanilla is correct. It will be flavoring two pies.
As you already know from previous contributions to Cooks Corner, I like to cook from “scratch.” However, that is not to say that I would not consider using certain convienance products. Not only does using these products help save time in the kitchen, but sometimes can create a dish that has a better taste than one made with fresh ingredients.
The following recipe is one such example of “semi-homemade” (as Sandra Lee would say) and is based on one from Ken Haedich’s Pie Book. It uses canned apple pie filling and readi-pie crusts, yet the chopped fresh apples and pears and the crumb topping give it a delicious fresh taste and texture.
I made and brought these pies down to the Mixed Pairs Horseshoes and they were quite popular. This recipe will also come handy when its your turn to bake pies for the holidays or a family reunion.
Note: If using frozen pie shells for this recipe, use Marie Callendar-they are the best. However, examine pie shells for breakage, do not use them if there are.
2) If using redi-crusts, use Pillsbury for the same reason.
3) There is no need to add more thickener because there is plenty in the canned filling to compensate the fresh fruit and raisins.
4) No, you are not seeing things-the tablespoon of pure vanilla is correct. It will be flavoring two pies.
Click green bars for recipes.
Easy-PEasey Apple-Pear crumb pie
Ingredients for two pies
2 store-bought refrigerated pie pastry
(Pillsbury Redi-Crusts or Marie Callendar)
3 21-ounce cans apple pie filling
2 large Granny Smith apples, peeled, cored
and finely chopped
1-2 large Russet pears, peeled, cored and
finely chopped
1 cup dark raisins
1/2 teaspoon cinnamon
1/4 teaspoon each nutmeg and allspice
1 tablespoon pure vanilla
Crumb Topping Ingredients
1 cup all-purpose flour
1 cup sugar
1/2 teaspoon Cinnamon
1/2 teaspoon Pure Vanilla
1 stick salted butter, softened
Line a 93/4 inch deep-dish pans(1 3/4 inch deep) with the pastry. Fold pastry under and pinch the edge into an upstanding ridge. Place in freezer for 15 minutes(if using Marie Callendar pie shells, keep in freezer until ready to use). Preheat oven to 400 degrees F.
Combine the apple pie filling, apples, pears, vanilla, raisins and spices in a large bowl. Turn the filling into the chilled pie shells and smooth the tops with a spoon. Place pies on center oven rack and bake for 30 minutes.
Make the topping: Put the flour, sugar, spices, vanilla and butter together in a large bowl.
Using your hands, rub the ingredients together until the butter is completely in corporated and the mixture forms crumbs. Refrigerate until ready to use.
Remove pies from oven and reduce temprature to 375 degrees F. Carefully dump crumbs in the center of both pies and spread evenly with your hands over tops of pies. Press toppings down gently with your hands. Return pies to oven-place a foil-lined baking sheet pan onto the rack below to catch any drips. Bake for an additional 25 minutes until juices bubble thickly around the edges.
Transfer pies to a wire rack and cool for 1 hour before refrigerating.
2 store-bought refrigerated pie pastry
(Pillsbury Redi-Crusts or Marie Callendar)
3 21-ounce cans apple pie filling
2 large Granny Smith apples, peeled, cored
and finely chopped
1-2 large Russet pears, peeled, cored and
finely chopped
1 cup dark raisins
1/2 teaspoon cinnamon
1/4 teaspoon each nutmeg and allspice
1 tablespoon pure vanilla
Crumb Topping Ingredients
1 cup all-purpose flour
1 cup sugar
1/2 teaspoon Cinnamon
1/2 teaspoon Pure Vanilla
1 stick salted butter, softened
Line a 93/4 inch deep-dish pans(1 3/4 inch deep) with the pastry. Fold pastry under and pinch the edge into an upstanding ridge. Place in freezer for 15 minutes(if using Marie Callendar pie shells, keep in freezer until ready to use). Preheat oven to 400 degrees F.
Combine the apple pie filling, apples, pears, vanilla, raisins and spices in a large bowl. Turn the filling into the chilled pie shells and smooth the tops with a spoon. Place pies on center oven rack and bake for 30 minutes.
Make the topping: Put the flour, sugar, spices, vanilla and butter together in a large bowl.
Using your hands, rub the ingredients together until the butter is completely in corporated and the mixture forms crumbs. Refrigerate until ready to use.
Remove pies from oven and reduce temprature to 375 degrees F. Carefully dump crumbs in the center of both pies and spread evenly with your hands over tops of pies. Press toppings down gently with your hands. Return pies to oven-place a foil-lined baking sheet pan onto the rack below to catch any drips. Bake for an additional 25 minutes until juices bubble thickly around the edges.
Transfer pies to a wire rack and cool for 1 hour before refrigerating.
More recipes from Marcella:
MAKE-AHEAD MASHED POTATO CASSEROLE
5 lbs russett or eastern potatoes
Salt
One 8 oz. cream cheese, cut into chunks, at room temperature
1 cup sour cream
1/2 cup mild, heated
1/2 Tsp. black pepper
Chopped chives or parsley optional
1) Fill a large pot (at least 5 quarts) halfway with cold water. Peel the peel the potatoes, cut into chunks about 1/2 inch square, and drop them into the pot. Add more water to cover the potatoes by 1-2 inches.
2) Stir in enough salt until the water tastes mildly salted (Cooks Tip: put the salt in the water before you add the peeled potatoes and stir the water until the salt dissolves). Cover tightly and bring to a full boil over high heat, about 20 minutes. Reduce the heat to medium-low and set the lid askew. Cook at a moderate b oil until the potatoes are tender when pierced with the tip of small sharp knife, about 20 minutes. Do not overcook the potatoes.
3) Drain the potatoes will and return to the warm pot or a large mixing bowl. Add the cream cheese. Using a hand-held mixer on low speed (to prevent splatter). Mash the potatoes until the cream cheese melts. Beat in the sour cream and milk. Season with 1 teaspoon salt and pepper. Transfer to a buttered 9 x 13 inch baking dish. Cool completely. The potatoes can be covered loosely w/plastic wrap and refrigerated up up to 1 day before.
4) Preheat oven to 350°
5) Bake the casserole until the potatoes are heated through, 35 to 45 minutes. Serve hot, sprinkled w/chive, if using.
Salt
One 8 oz. cream cheese, cut into chunks, at room temperature
1 cup sour cream
1/2 cup mild, heated
1/2 Tsp. black pepper
Chopped chives or parsley optional
1) Fill a large pot (at least 5 quarts) halfway with cold water. Peel the peel the potatoes, cut into chunks about 1/2 inch square, and drop them into the pot. Add more water to cover the potatoes by 1-2 inches.
2) Stir in enough salt until the water tastes mildly salted (Cooks Tip: put the salt in the water before you add the peeled potatoes and stir the water until the salt dissolves). Cover tightly and bring to a full boil over high heat, about 20 minutes. Reduce the heat to medium-low and set the lid askew. Cook at a moderate b oil until the potatoes are tender when pierced with the tip of small sharp knife, about 20 minutes. Do not overcook the potatoes.
3) Drain the potatoes will and return to the warm pot or a large mixing bowl. Add the cream cheese. Using a hand-held mixer on low speed (to prevent splatter). Mash the potatoes until the cream cheese melts. Beat in the sour cream and milk. Season with 1 teaspoon salt and pepper. Transfer to a buttered 9 x 13 inch baking dish. Cool completely. The potatoes can be covered loosely w/plastic wrap and refrigerated up up to 1 day before.
4) Preheat oven to 350°
5) Bake the casserole until the potatoes are heated through, 35 to 45 minutes. Serve hot, sprinkled w/chive, if using.
CHEDDAR CREAMED ONIONS
1 cup milk
1 cup turkey stock or reduced sodium chicken broth
1 bay leaf
4 Tbsp. (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1/4 Tsp. salt
1/4 Tsp. black pepper
Two 1 pound bags thawed frozen baby on ions (I use BirdsEye)
1 1/2 cups (6 oz) grated extra sharp cheddar cheese
Topping:
2/3 cup fresh bread crumbs
1/3 cup grated parmesan cheese
2 Tbsp. butter cut into small cubes
1) In a small sauce pan over medium-low heat, heat the milk, broth and bay leaf until tiny bubbles appear around the edges, about 5 minutes. Remove from heat, set aside for 5 minutes. Discard bay leaf.
2) In a medium sa uce pan, melt butter over low heat. Whisk in the flour and let bubble, without browning, for 1 minute. Whisk in the hot milk mixture. Bring to a simmer. Cook, stirring often, until the sauce thickens and no taste of raw flour remains (2 to 3 minutes). Season with salt and pepper. Turn off heat.
3) Add grated cheddar cheese and stir until cheese is melted in sauce. Add thawed baby onions to sauce; stir until onions are coated with sauce. Transfer to a lightly buttered 13 x 19-inch baking pan. Mix 2/3 cup fresh bread crumbs and 1/3 cup grated parmesan cheese and sprinkle over onions. Dot with 2 tablespoons unsalted butter. (The onions can be prepared to this point, up to 1 day ahead, cooled, covered and refrigerated). When ready, place uncovered in a 350° oven, until the sauce is bubbling and top is golden brown, about 34-40 minutes. Serves 10-12 people.
1 cup turkey stock or reduced sodium chicken broth
1 bay leaf
4 Tbsp. (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1/4 Tsp. salt
1/4 Tsp. black pepper
Two 1 pound bags thawed frozen baby on ions (I use BirdsEye)
1 1/2 cups (6 oz) grated extra sharp cheddar cheese
Topping:
2/3 cup fresh bread crumbs
1/3 cup grated parmesan cheese
2 Tbsp. butter cut into small cubes
1) In a small sauce pan over medium-low heat, heat the milk, broth and bay leaf until tiny bubbles appear around the edges, about 5 minutes. Remove from heat, set aside for 5 minutes. Discard bay leaf.
2) In a medium sa uce pan, melt butter over low heat. Whisk in the flour and let bubble, without browning, for 1 minute. Whisk in the hot milk mixture. Bring to a simmer. Cook, stirring often, until the sauce thickens and no taste of raw flour remains (2 to 3 minutes). Season with salt and pepper. Turn off heat.
3) Add grated cheddar cheese and stir until cheese is melted in sauce. Add thawed baby onions to sauce; stir until onions are coated with sauce. Transfer to a lightly buttered 13 x 19-inch baking pan. Mix 2/3 cup fresh bread crumbs and 1/3 cup grated parmesan cheese and sprinkle over onions. Dot with 2 tablespoons unsalted butter. (The onions can be prepared to this point, up to 1 day ahead, cooled, covered and refrigerated). When ready, place uncovered in a 350° oven, until the sauce is bubbling and top is golden brown, about 34-40 minutes. Serves 10-12 people.
recipes from neighbors & Friends
A SHADY LAKE BAILEY'S CHOCOLATE MOUSSE
SUBMITTED BY ALICE MILLER
2 tsp. unflavored gelatin
2 Tbsp. cold water
¼ c. boiling water
½ c. sugar (a little less for Shady Lakers! try 1/3 c)
2 Tbsp. cocoa powder (for a more intense chocolate flavor, add 1 additional Tbsp.)
1½ c. heavy cream, very cold
½ c. Bailey's, very cold (make it almost a full cup!)
1 tsp. vanilla
• Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute to soften.
• Add boiling water; stir until gelatin is completely dissolved. Let stand to cool.
*Before preparing mousse, prep bowl and beaters by placing in the freezer for 15 minutes to chill.*
• Stir together sugar and cocoa in small mixing bowl; add heavy cream.
• Beat at medium speed until stiff peaks form; gradually pour in Bailey's, vanilla, and gelatin mixture, beating continuously at high speed until well-blended and soft peaks form.
• At this point, spoon into an Oreo pie crust or spoon into serving dishes and place in refrigerator to chill. (*For a faster setting mousse, chill bowls before filling.)
• Chill 1 hour or until ready to serve. Even non-desert lovers will enjoy!
2 tsp. unflavored gelatin
2 Tbsp. cold water
¼ c. boiling water
½ c. sugar (a little less for Shady Lakers! try 1/3 c)
2 Tbsp. cocoa powder (for a more intense chocolate flavor, add 1 additional Tbsp.)
1½ c. heavy cream, very cold
½ c. Bailey's, very cold (make it almost a full cup!)
1 tsp. vanilla
• Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute to soften.
• Add boiling water; stir until gelatin is completely dissolved. Let stand to cool.
*Before preparing mousse, prep bowl and beaters by placing in the freezer for 15 minutes to chill.*
• Stir together sugar and cocoa in small mixing bowl; add heavy cream.
• Beat at medium speed until stiff peaks form; gradually pour in Bailey's, vanilla, and gelatin mixture, beating continuously at high speed until well-blended and soft peaks form.
• At this point, spoon into an Oreo pie crust or spoon into serving dishes and place in refrigerator to chill. (*For a faster setting mousse, chill bowls before filling.)
• Chill 1 hour or until ready to serve. Even non-desert lovers will enjoy!
Mushroom Asiago Chicken
SUBMITTED BY JEANNINE MEEGAN
• 1 lb boneless skinless chicken breasts
• salt and pepper
• ½ cup all-purpose flour
• 4 Tbsp unsalted butter
• 1 lb sliced mushrooms
• ½ tsp salt
• 3 cloves garlic, minced
• ½ cup dry white wine or chicken broth
• ¾ cup low-sodium chicken broth
• 3 sprigs fresh thyme or ¾ tsp dried thyme leaves
• ½ cup heavy cream
• ½ cup shredded Asiago cheese
• Parmesan cheese for sprinkling
• 1 lb boneless skinless chicken breasts
• salt and pepper
• ½ cup all-purpose flour
• 4 Tbsp unsalted butter
• 1 lb sliced mushrooms
• ½ tsp salt
• 3 cloves garlic, minced
• ½ cup dry white wine or chicken broth
• ¾ cup low-sodium chicken broth
• 3 sprigs fresh thyme or ¾ tsp dried thyme leaves
• ½ cup heavy cream
• ½ cup shredded Asiago cheese
• Parmesan cheese for sprinkling
- Cut each chicken breast into thirds by first cutting each breast in half crosswise, then set the thinner half aside. Slice the thicker part of the breast in half horizontally (parallel to the cutting board) to produce 2 more thin cutlets. Cover the chicken breast pieces with a sheet of plastic wrap and pound with a meat mallet or the bottom of a small skillet until all of the pieces are about ¼" thick. Lightly season each cutlet on both sides with salt and pepper and dredge in flour, shaking off any excess.
- Place a large skillet over medium-high heat and melt about 2 Tbsp unsalted butter. Add as many cutlets as will fit comfortably into the skillet, but be sure not to overcrowd the pan. Sauté for about 5 minutes until golden brown on the first side, then flip and cook for 1 additional minute. Remove the chicken from the skillet to a plate and cover lightly with foil. Repeat with remaining chicken cutlets.
- When all of the chicken is cooked and set aside, add remaining butter to the skillet along with the mushrooms and ½ tsp salt. Cook for about 10 minutes, stirring occasionally, until the mushrooms are golden brown and become softened. Add garlic and cook for an additional 2 minutes.
- Pour white wine (or ½ cup chicken broth) into the skillet and stir to scrape up anything that is sticking to the bottom of the pan. Once the wine has nearly all evaporated, add ¾ cup chicken broth and thyme. Bring the mixture to a boil, reduce heat to medium and cook for 10–15 minutes at a rapid simmer until the liquid is reduced by half.
- Reduce heat to medium-low and stir in heavy cream. Sprinkle the Asiago cheese over the top of the sauce and stir constantly until the cheese melts. Nestle the chicken back into the skillet and allow it to simmer in the sauce just until the chicken is heated through and the sauce has slightly thickened. Sprinkle with a bit of Parmesan cheese and serve right away, over rice. Enjoy!
Blueberry Buckle (Kathy Colombo's recipe)
SUBMITTED BY ELISA COLUMBO
Batter
3/4 C. Sugar
1/4 C. Butter (room temp)
1 egg
1/2 C. Milk
2 C. flour
2 tsp. baking powder
1/4 tsp. salt
2 C. thawed, rinsed, drained blueberries
Combine sugar, butter & egg, beat well by hand. Add dry ingredients alternating with milk addition. Gently fold in blueberries & spoon mixture into a greased/sprayed 9" (or 8") square pan.
Topping
2/3 C. sugar
1/3 C. flour
1/2 tsp. cinnamon
1/3 C. melted butter
Mix all the above together with a fork till crumbly. Sprinkle over top batter in pan. Bake in 375 degree pre-heated oven for 35-40 min. Serve warm from pan. Top with whipped cream or ice cream if desired.
Batter
3/4 C. Sugar
1/4 C. Butter (room temp)
1 egg
1/2 C. Milk
2 C. flour
2 tsp. baking powder
1/4 tsp. salt
2 C. thawed, rinsed, drained blueberries
Combine sugar, butter & egg, beat well by hand. Add dry ingredients alternating with milk addition. Gently fold in blueberries & spoon mixture into a greased/sprayed 9" (or 8") square pan.
Topping
2/3 C. sugar
1/3 C. flour
1/2 tsp. cinnamon
1/3 C. melted butter
Mix all the above together with a fork till crumbly. Sprinkle over top batter in pan. Bake in 375 degree pre-heated oven for 35-40 min. Serve warm from pan. Top with whipped cream or ice cream if desired.