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Post by grannyg on Nov 2, 2017 2:25:39 GMT
Tonight, Jana used pears in place of apples...oh my...so yummy....
Wednesday, November 3, 2010
Iron Skillet Apple Pie
Talk about a fantastic, delicious recipe...this one is a blue ribbon winner. Our new preacher's wife, Jana, brought this pie to third Sunday dinner. What caught my eye was the presentation, a big black iron skillet. So many of us love cast iron to cook in, and I have several pieces. She graciously shared the recipe with me. You will not be disappointed in this pie.......
Iron Skillet Apple Pie
7 apples (Granny Smith if possible)
1 cup Sugar (less if the apples are not tart)
1 teaspoon Cinnamon
2 Tablespoons Flour
1 Tablespoon Lemon Juice
Line skillet with pie crust (or use a Pillsbury Refrigerated Crust)
Add filling and top with second crust. Seal the edges together.
Bake until almost brown, and then add the topping for the last
ten minutes.
Topping
Mix together and sprinkle on top....
1/2 cup Brown Sugar
2 Tablespoons Butter
1/2 cup of pecan pieces
1 Tablespoon Heavy Cream
I always bake my pies at 350 degrees. This recipe did not have
a temperature, but I am sure this will bake perfect at this one.
I smile when I think of how all us ladies looked when we saw
this beautiful pie in the cast iron skillet....reminded me of
my Grandma, that was all she cooked with.....
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Post by feather on Nov 2, 2017 2:34:18 GMT
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm Thank you.
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Post by MeandTK on Nov 2, 2017 14:21:31 GMT
Pass a glass of cold milk, please...mmmmmm!!!!
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Post by solargeek on Nov 2, 2017 16:16:23 GMT
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Post by grannyg on Nov 5, 2017 16:11:38 GMT
![]()  TOTAL TIME: Prep: 15 min. + rising Bake: 20 min. YIELD:16 servings Ingredients 4-1/2 to 5 cups all-purpose flour 3 tablespoons sugar 2 packages (1/4 ounce each) quick-rise yeast 1-1/2 teaspoons salt 1-1/4 cups water 3 tablespoons butter 1/2 cup mashed potatoes (without added milk and butter) Additional all-purpose flour Directions 1. In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in mashed potatoes and enough remaining flour to form a soft dough. 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Divide into 16 pieces. Shape each into a ball. Place in two greased 8- or 9-in. round baking pans or ovenproof skillets. Cover and let rise in a warm place until doubled, about 30 minutes. 3. Preheat oven to 400°. Sprinkle tops of rolls with additional flour. Bake 18-22 minutes or until golden brown. Remove from pans to wire racks. Yield: 16 rolls. |
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Post by grannyg on Nov 5, 2017 16:14:17 GMT
Ingredients 1/2 cup butter, softened 3/4 cup sugar 2 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 2-1/2 teaspoons baking powder 1-3/4 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon salt 1-1/2 cups buttermilk TOPPING: 2/3 cup packed brown sugar 1/2 cup all-purpose flour 1/4 cup cold butter 3/4 cup finely chopped pecans 1/2 cup old-fashioned oats 6 cups thinly sliced peeled Gala or other sweet apples (about 6 medium) 18 caramels, unwrapped 1 tablespoon buttermilk Vanilla ice cream, optional Directions 1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, cinnamon, ginger and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour into a greased 12-in. ovenproof skillet. 2. For topping, in a small bowl, mix brown sugar and flour; cut in butter until crumbly. Stir in pecans and oats; sprinkle over batter. Top with apples. Bake 60-70 minutes or until apples are golden brown. Cool in pan on a wire rack. 3. In a microwave, melt caramels with buttermilk; stir until smooth. Drizzle over cake. Let stand until set. If desired, serve with ice cream. Yield: 12 servings.  |
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Post by feather on Nov 5, 2017 17:37:38 GMT
![]() TOTAL TIME: Prep: 15 min. + rising Bake: 20 min. YIELD:16 servings Ingredients 4-1/2 to 5 cups all-purpose flour 3 tablespoons sugar 2 packages (1/4 ounce each) quick-rise yeast 1-1/2 teaspoons salt 1-1/4 cups water 3 tablespoons butter 1/2 cup mashed potatoes (without added milk and butter) Additional all-purpose flour Directions 1. In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in mashed potatoes and enough remaining flour to form a soft dough. 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Divide into 16 pieces. Shape each into a ball. Place in two greased 8- or 9-in. round baking pans or ovenproof skillets. Cover and let rise in a warm place until doubled, about 30 minutes. 3. Preheat oven to 400°. Sprinkle tops of rolls with additional flour. Bake 18-22 minutes or until golden brown. Remove from pans to wire racks. Yield: 16 rolls. My maternal grandmother made these potato rolls every Tuesday. They were like crack, I think, if crack is that good. |
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Post by grannyg on Nov 12, 2017 19:40:53 GMT
Black Walnut Pie 1946
1 cup brown sugar
2 eggs separated
1/2 cup walnuts chopped
1/8 tsp salt
1 1/2 cup scalded milk
3 tbsp. cornstarch
1 tsp.vanilla
1 tbsp. butter melted
In a double broiler combine butter, salt, sugar, cornstarch, milk and egg yolks mix well. Cook until thick and smooth. Remove from heat and add vanilla and walnuts. Fold in egg whites that have been beaten stiff. Pour into a unbaked pie crust. Bake at 350 for 45 to 55 minutes.
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