Grandma Ann's Old Fashioned Recipes

Wash 10 apples well. Quarter the apples and place in about 1 inch of water in a large pan. Add a little sugar if needed. We don't use sugar because the apples we use are so sweet. Cook, covered until they are soft. Place food mill in a large bowl. Pour in batches into food mill and stir until pulp separates into bowl, discarding seeds and skin. Add a little cinnamon for a great taste. Serve warm and they'll know its homemade or refrigerate until ready to serve.

2 cups granulated sugar
1 cups corn oil
1 large whole egg 2 large egg whites
2 cups pre-sifted all-purpose flour
1 cup soy flour
1 1/2 tsp. apple pie spice
2 tsp. baking soda
1 tsp. salt
2 cans (16 1/2 ounces each) purple plums, drained, seeded, wiped dry, coarsely chopped
2 cups Cortland, Delicious, Braeburn or other cooking apples, peeled, coarsely shredded
1/2 cup pecans, coarsely chopped, toasted (see note)

1/4 cup butter
3 tablespoons granulated sugar
1/4 cup apple cider
2 tablespoons water

toasted pecan halves
mint leaves

1. Preheat oven to 325 degrees. Butter and flour a 10-inch bundt pan. Set aside.
2. In a large bowl, combine sugar, oil, egg and egg whites. Beat with electric mixer at medium speed for two minutes. In another bowl, combine dry ingredients. Gradually add to egg mixture, beating well after each addition. Add plums, apples and chopped pecans. Mix at low speed until well blended.
3. Spoon batter into prepared pan and smooth the top. Bake for about 1 and 1/2 hours (up to 2 1/2 hours), until springy to the touch and toothpick inserted into center comes out clean.
4. Cool cake in pan for 15 minutes, then invert onto rack.
5. Meanwhile, make cider glaze. Combine all ingredients in a medium saucepan. Place over medium-high heat. Bring to a boil, stirring constantly until sugar melts. Boil, uncovered, \for three minutes. Cool glaze for 10 minutes before using. Brush glaze over warm cake. Garnish with pecan halves. Let cake cool completely on wire rack.
6. Transfer cake to a serving plate. Garnish with mint leaves, slice and serve.
Note: To toast pecans, place them on a baking sheet. Bake in a preheated 350 degree oven, until slightly brown (about 10 minutes). They continue to brown after removing from the oven. Serves 20. 322 calories 15 grams of fat

3/4 cup sugar
8 apples pared and sliced
1 tsp. cinnamon and nutmeg
1 1/2 tbsp. butter

Heat oven to 425 degrees. Mix sugar and spices with the apples. Heap into pastry lined pie pan. Dot with butter. Cover with top crust. Cut slits in top crust. Seal and flute edges. Bake 50 - 60 minutes until crust is nicely browned and apples are cooked through. Top with ice cream or whipped cream and serve warm or cold.

Line pie pan with pie crust. Mound apples with spices on pastry as in the previous recipe. Top with

Crumb Topping

1/2 c butter
1/2 c brown sugar
1 cup flour
Mix all ingredients until crumbly. Bake at 400 degrees for 45-55 minutes. Serve warm with cream or whipped cream.

Make Apple Pie except make extra large slits in the top crust. Then, 5 minutes before baking time is up, remove pie from oven. Pour 1/2 cup whipping cream into slits in top crust. Return to oven and finish baking.

Apple Tart

1/2 cup unsalted butter
12 large Golden Delicious apples, cored, quartered, and peeled
1 cup butter
8 ounces puff pastry
Sugar for glaze

Preheat oven to 450 degrees. Using half the butter, heavily coat the bottom and sides of a 10-by-3-inch round cake pan. Arrange apples in a pan in a continuous circle (starting at the edge of the pan) piling one one top of the other - the first row of apples with rounded side down, the remaining rows with rounded side up. Sprinkle top with 1 cup sugar and dot with remaining butter. Bake for 30 minutes. Reduce oven temperature to 350 degrees and continue to bake 1 hour longer, or until apples are soft and brown on top. Remove from the oven and cool completely. While apples are baking, prepare the crust. Roll out enough puff pastry to form a 12-inch square 1/8-inch thick and place it on a buttered cookie sheet. Cut out a circle a bit larger than the 10-inch apple baking pan (a large plate can be used to form the circle). With tines of two forks, prick pastry over the entire surface to prevent curling during baking. Bake in a 350 degree oven until lightly browned, 25 to 35 minutes. Cool. To assemble: Set pastry shell on a serving dish and place it upside down over the apples. Invert pan. Apples are now on top of shell. Heat the bottom of an old frying pan until very hot (about 15 minutes). Sprinkle sugar liberally over the surface of the apples and sear with the hot pan to glaze apples. Repeat this procedure three or four times, keeping the pan hot when not in use. Presentation Cut into wedges and serve warm with whipped cream. Yields: 8 servings

Select blueberries, blackberries, raspberries, strawberries, loganberries or boysenberries. Our berries are picked at the height of the season, are more flavorful and require less sugar and make the most delicious pies.

Wash berries, drain well. Then pick them over. Remove stems and hulls. Halve large berries.
1 cup sugar or less
1/3 cup flour
1/2 tsp. cinnamon
4 cups fresh berries
1 1/2 tbsp. butter

Heat oven to 424 degrees. Mix sugar, blour and cinnamon. Mix lightly through berries. Pour into pastry lined pan. Dot with butter. cover with top crust and cut slits in it. Seal and flute edges. Bake 35 to 45 minutes or until crust is nicely browned and juice begins to bubble through slits in the crust. Serve slightly warm with whipped cream or ice cream if desired.

10 quartered peeled peaches
1/2 cup sugar
1/2 tsp. nutmeg
1 egg
2 tbsp. cream
1/4 cup brown sugar (packed)
1/2 cup flour
1/4 cup soft butter

Heat oven to 425 degrees. Arrange peaches over a pastry lined pie pan. Sprinkle sugar and nutmeg over peaches. Beat egg and cream together, then pour over peaches. Mix brown sugar, flour and butter until crumbly. Sprinkle crumb mixture over fruit. Bake 35 - 45 min., or until browned. Serve slightly warm with whipped cream or ice cream if desired.

Bake a pie shell for bottom crust.
1 envelope unflavored gelatin (1 Tbsp..)
2/3 Cup brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1 1/4 Cups pumpkin
3 egg yolks
1/2 Cup milk
3 egg whites
1/4 tsp. cream of tartar
1/2 Cup sugar

Blend Gelatin, brown sugar, salt, spices, pumpkin, egg yolks and milk in a saucepan. cool over medium heat, stirring constantly, until it boils. Place pan in cold water; cool until mixture mounds slightly when dropped from a spoon. Beat egg whites and cream of tartar with electric mixer until soft peaks form. Add sugar slowly beating until stiff peaks form. Fold egg white mixture into the pumpkin mixture. Pour into cooled crust. Chill until set (2 hours). Garnish with whipped cream. Serves 8.