Apple Pie in a Brown Paper Bag

Apple Pie in a Brown Paper Bag

Apple Pie in a Brown Paper Bag
Here is an old recipe for a delicious apple pie with two different crusts that was once baked in a brown paper grocery bag. The top crust resembles an extremely crisp sugar cookie. Nowadays, though, using parchment paper when cooking is preferred.

To make the bottom crust stir the flour and white sugar together in a bowl until well-combined.

Rub the unsalted butter into the flour until the mixture resembles coarse crumbs; sprinkle with cold water a couple of tablespoons at a time mixing the dough together lightly with a fork until it barely holds together.

Form the dough into a ball and roll it out to a circle about 1/8-inch thick.

Gently ease the dough into an 8-inch pie dish.

Cut off any excess pastry with a knife.

Finish the edge of the crust by gently pressing the tines of a fork into the dough all the way around the edge of the pie dish.

Set the crust aside.

Big Bob’s Big Brunch Quesadillas

Big Bob's Big Brunch Quesadillas

Big Bob’s Big Brunch Quesadillas
Warm flour tortillas filled with eggs and sauteed vegetables.

On high heat, add the chopped onion, tomato, jalapeno, and cilantro to the skillet.

Cook until the meat is tender.

Crack eggs into a pan of softened vegetables.

Allow eggs to fully cook on one side before flipping and cooking the other.

Heat the tortillas in the same skillet with the eggs until they are thoroughly heated.

On a plate, place one tortilla, followed by the egg mixture and cheese.

Add 1 tablespoon of guacamole and sour cream to the top of each serving.

Pegu Club Cocktail

Pegu Club Cocktail

Pegu Club Cocktail
Shake Cointreau, lime juice, and bitters together for the perfectly balanced Pegu Club cocktail, a gin makeover of the classic margarita.

Gin, Cointreau, and lime juice should be added to an ice-filled cocktail shaker.

Shake bitters in.

Shake vigorously, then strain into a cold glass.

Add a lime slice as a garnish.

Pumpkin Cheesecake Cupcakes

Pumpkin Cheesecake Cupcakes

Pumpkin Cheesecake Cupcakes
Pumpkin cheesecake cupcakes are three layers of delicious! They’re also easy to make, kid-friendly, and sure to be a hit for Thanksgiving or any occasion.

Preheat the oven to 350 degrees F (175 degrees C).

Line 24 muffin cups with foil liners.

Make crust: Crush graham crackers and 2 tablespoons ground ginger together in a resealable plastic bag; pour into a bowl.

Add melted butter and mix with a fork or pastry blender until blended.

Scoop 1 tablespoon graham cracker mixture into the base of each prepared muffin cup.

Use a spoon or shot glass to flatten the bottom and press mixture slightly up the sides of the liners.

Best Blueberry Buckle

Best Blueberry Buckle

Best Blueberry Buckle
Moist and tender, this cake has a great blueberry flavor with a hint of cinnamon.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Springform pan with butter and flour.

Sift salt, baking powder, and two cups of flour into a bowl.

Stir 14 cup butter.

Using an electric mixer, combine the egg and 3/4 cup sugar in a big bowl until smooth.

Stir in the flour mixture to create a stiff batter by gradually adding the milk and beating until fluffy.

Spread batter into prepared springform pan, then gently fold in blueberries.

Add a cup of sugar.

Mix 1/3 cup flour, 1/3 cup cinnamon, and 1/4 cup butter in a bowl until the mixture resembles crumbles.

Sprinkle topping over batter, then use fingertips to gently press topping into batter.

Farm Share Quiche

Farm Share Quiche

Farm Share Quiche
Use the Swiss chard (or what have you) from your CSA box in this quiche recipe.

Set oven to 375 degrees Fahrenheit (190 degrees C).

In a big skillet over medium heat, melt the butter.

In melted butter, cook and stir onion for about 7 minutes or until soft; transfer to a large bowl.

Blend milk and eggs.

In a food processor or blender, combine Jarlsberg and Parmesan cheese; transfer to a bowl with the onion.

Stir in the chard, thyme, nutmeg, salt, and black pepper.

Fill the prepared pie crust with the egg mixture.

Bake in a preheated oven for 40 to 45 minutes, or until a knife inserted into the center of the quiche comes out clean.

Sweet and Sour Meatballs (Suan T’ien Niu Jou Po Lo La Tzu)

Sweet and Sour Meatballs (Suan T'ien Niu Jou Po Lo La Tzu)

Sweet and Sour Meatballs (Suan T’ien Niu Jou Po Lo La Tzu)
Beef meatballs, carrot, onion and pineapple pieces simmered in a pineapple sweet and sour sauce. Serve hot over steamed white rice.

Combine the ground beef, egg, cornstarch, salt, pepper, and onion dice in a mixing bowl.

Make 20 meatballs that are 1 inch in diameter.

The meatballs should be browned in a big skillet over medium heat; remove fat and set aside.

In a big saucepan, warm the oil slowly.

Add the pineapple juice, then simmer for a short while.

3 tablespoons of cornstarch, soy sauce, vinegar, and water should be combined in a small bowl.

Pouring smooth mixture into pineapple juice after stirring.

Stirring continuously, add the sugar, and simmer until thickened.

To the sauce mixture, add the meatballs, pineapple pieces, green pepper, carrot, and onion.

thoroughly warm

Fluffernutter Cupcakes

Fluffernutter Cupcakes

Fluffernutter Cupcakes
Peanut butter and banana cupcakes topped with marshmallow fluff frosting, also known as ‘fluffernutter cupcakes’, will make all your friends and family happy.

Preheat oven to 350 degrees F (175 degrees C).

Line 12 muffin cups with paper liners.

Sift flour baking powder baking soda and salt together in a bowl.

Beat brown sugar peanut butter and 2 tablespoons butter together in a bowl using an electric mixer on medium speed until creamy about 1 minute.

Beat banana eggs and 1 1/2 teaspoons vanilla extract into creamed peanut butter mixture until incorporated about 1 minute.

Beat flour mixture alternating with 1/2 cup milk into creamed peanut butter mixture until batter is well combined; pour into muffin cups.

Roasted Rosemary Chicken And Vegetables

Roasted Rosemary Chicken And Vegetables

Roasted Rosemary Chicken And Vegetables
Chicken, bell peppers, eggplant, carrots and onion cook in balsamic vinegar spiked with rosemary. This aromatic dish can be served hot or at room temperature.

Preheat oven to 400 degrees F (200 degrees C).

Line a cookie sheet with aluminum foil and coat with cooking spray.

In a large bowl combine olive oil balsamic vinegar rosemary red pepper flakes and garlic.

Place chicken in the bowl and marinate 5 minutes.

Transfer to a baking dish reserving marinade in the bowl.

Place green bell pepper red bell pepper red onion carrots and eggplant in the marinade and toss to coat.

Arrange in a single layer on the prepared cookie sheet.

Place the chicken and vegetables in the preheated oven.

Bake chicken for 20 minutes or until juices run clear.

Bake the vegetables for 35 minutes or until the edges of the vegetables brown.