Apple Crisp Recipe by Katy Dellos/The Greco Family “Cook”Book

November 22, 2012 Leave a Comment

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed to the cookbook.

 

Apple Crisp

Serve warm with ice cream or whipped cream.

Apple Crisp Recipe by Katy Dellos/The Greco Family “Cook”Book

Apple Crisp

 

6 cups (3 apples), pared and sliced

1 Tbsp. lemon juice

¼ cup water

¾ cup firmly packed brown sugar

¾ cup flour

1 tsp. cinnamon

1/3 cup margarine

 

Peel apples. Cut in half, then quarters.  Cut out the core.  Slice into bite-size pieces.

Place apples in a buttered baking dish.  Mix water and lemon juice.  Sprinkle over apples in baking dish.

In mixing bowl, combine brown sugar, flour and cinnamon.  Using a pastry blender, cut in margarine until mixture is crumbly.

Sprinkle crumb mixture over apples in baking dish.  Refrigerate overnight.

Bake 375 F. about 30 minutes or until apples are soft and “pudding” bubbly.  Topping will be crisp.

 

(Recipe for the Apple Crisp recipe was in the Greco Family “Cook”Book, Katy Dellos, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Apple Crisp, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Apple Nut Lattice Tart Recipe

October 15, 2012 1 Comment

Apple Nut Lattice Tart

A distinctive lattice top, golden raisins and walnuts make this apple pastry special.  Why don’t you try this Apple Nut Lattice Tart?  It’s October, and time to start baking with apples!!

Apple Nut Lattice Tart Recipe

Apple Nut Lattice Tart

15 oz. package Pillsbury All Ready Pie Crusts

1 tsp. flour

Filling:   3 to 3 ½ cups thinly sliced, peeled apples

½ cup sugar

3 Tbsp. golden raisins

3 Tbsp. walnut or pecans, chopped

½ tsp. cinnamon

¼ to ½ tsp. grated lemon peel

2 tsp. lemon juice

1 egg yolk, beaten

1 tsp. water

Glaze:   ¼ cup powdered sugar

1 to 2 Tbsp. lemon juice

Prepare pie crust according to package directions  for two-crust pie using 10 inch tart pan with removable bottom or 9 inch pie pan.  Preheat oven to 400 F.  Place 1 prepared crust in pan; press in bottom and up sides of pan.  Trim edges if necessary.

In large bowl, combine apples, sugar, raisins, walnuts, cinnamon, lemon peel and 2 tsp. lemon juice.  Spoon into pie crust-lined pan.

To make lattice top, cut remaining crust into ½ inch wide strips.  Arrange strips in lattice design over apple mixture.  Trim and seal edges.  In small bowl, combine egg yolk and water; gently brush over lattice.  Bake at 400 F. for 40 to 60 minutes or until golden brown and apples are tender.  Cool 1 hour.

In small bowl, combine glaze ingredients; drizzle over slightly warm tart.  Cool; remove sides of pan.

8 servings

(Recipe for the Apple Nut Lattice Tart recipe was in Pillsbury; Simply From Scratch, Scrumptious, Easy Recipes, 1986.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Apple Nut Lattice Tart, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Raspberry Dreams Recipe

October 1, 2012 Leave a Comment

Raspberry Dreams

Recipes provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

I made a few alterations to a friend’s recipe and came up with these sensational jam-filled sandwich cookies.  Family and friends always look forward to them.

Lori Brown                                                                          Sioux Falls, South Dakota

Raspberry Dreams Recipe

Raspberry Dreams

2 cups butter, softened

1 cup sugar

4 egg yolks

2 tsp. vanilla

1 drop lemon juice

5 1/3 cups flour

¼ tsp. salt

Filling:   1 jar (12 oz.) seedless raspberry preserves

Icing:   1 cup confectioners’ sugar

1 drop lemon juice

1 drop red food coloring

1 to 2 Tbsp. 2% milk

In a large bowl, cream butter and sugar until light and fluffy.  Add egg yolks, one at a time, beating well after each addition.  Beat in vanilla and lemon juice.  Combine flour and salt and salt; gradually add to the creamed mixture and mix well.  Refrigerate for 1 hour or until easy to handle.

Divide dough into three portions.  On a lightly floured surface, roll out each portion to ¼ inch thickness.  Cut with a 2 inch round cookie cutter.  Place 1 inch apart on ungreased baking sheets.

Bake at 350 F. for 8 to 10 minutes or until edges are very lightly browned.  Remove to wire racks to cool.

Spread the bottom half of the cookies with raspberry preserves; top with remaining cookies.

For icing, combine the confectioners’ sugar, lemon juice, food coloring and enough milk to achieve a drizzling consistency.  Drizzle over cookies.

(Recipe for the Raspberry Dreams recipe was in the Taste of Home Cookies and Bars!, Display Until June 11, 2012)

 

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Thanksgiving Turkey Cupcakes, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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