Life On A B-I7

I love this recipe not just for the classic taste, but also for the slight savoriness that the rosemary brings to the recipe.

Filling

• ¼ cup granulated sugar
• ¼ cup water
• 2 large sprigs fresh rosemary plus 1 tsp. finely snipped fresh rosemary
• ½ cup packed brown sugar
• ¼ cup all-purpose flour
• ¼ teaspoon salt
• 6 cups cored, peeled and sliced Granny Smith apples
• 1 tablespoon lemon juice
• 3 tablespoons whipping cream
• 1 teaspoon vanilla
• ¼ cup butter
• 1 recipe Rosemary Pastry, see recipe
• 1 egg white, beaten
• 2 teaspoons granulated sugar

Directions

• Step 1 For rosemary syrup, in small microwave-safe bowl combine 1/4 cup granulated sugar, the water, and 2 sprigs rosemary. Microwave, uncovered, on 100% power (high) for 2 minutes. Let stand 30 minutes; remove rosemary sprigs and discard.
• Step 2 In small bowl combine brown sugar, flour, salt and 1 teaspoon finely snipped rosemary; set aside. In very large bowl toss apples with lemon juice. Add brown sugar mixture; toss to coat. Add whipping cream, vanilla, and rosemary syrup.
• Step 3 In large skillet melt butter over medium heat; add apple mixture. Cook over medium heat for 8 minutes, stirring occasionally. Remove from heat and set aside.
• Step 4 Preheat oven to 375 degrees F. On lightly floured surface, slightly flatten one Rosemary Pastry ball. Roll it from center to edges into a circle 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll pastry into a 9-inch pie pan or plate. Trim pastry even with rim of pie pan; spoon in apple mixture.
• Step 5 Roll remaining ball of pastry into a circle 12 inches in diameter. Cut large slits in pastry. Place pastry circle on apple filling; trim to 1/2 inch beyond edge of pan. Fold top pastry under bottom pastry. Crimp edge as desired. Brush with egg white and sprinkle with 2 teaspoons sugar. To prevent over-browning, cover edge of pie with foil. Place on a foil-lined baking sheet. Bake 35 minutes. Remove foil. Bake 20 to 25 minutes more or until fruit is tender and filling is bubbly. Cool on wire rack; serve slightly warm. Makes 10 servings.

Pastry

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• ½ teaspoon finely snipped fresh rosemary leaves
• 1 cup shortening, chilled
• ⅓ cup ice water
• 1 egg yolk, beaten
• 1 tablespoon vinegar

Directions

• Step 1 In a food processor combine all-purpose flour, salt, sugar and fresh rosemary leaves. Add shortening. Pulse until mixture resembles cornmeal. In a small bowl combine ice water, egg yolk, and vinegar. Add liquid mixture, 1 tablespoon at a time, to flour mixture and pulse until a soft dough forms. Divide in half; form into balls. Wrap in plastic wrap and chill 30 minutes.

This is a yummy recipe that you can make in a campground and it tastes terrific. It satisfies the urge for a salad when camping.

Ingredients

Slaw

• 3 C grated cabbage
• 2 C grated apple (Granny Smith or Rainier or 1 of each)
• 1 C grated carrot
• 1 or 2 chopped green onions

Dressing

• 1/3 C mayo
• 1/4 C brown sugar (or slightly less)
• 1 Tbsp apple cider vinegar
• 1 tsp dijon mustard
• dash of salt and pepper

Directions

1. Grate and combine slaw ingredients
2. Squeeze out excess moisture with paper towel
3. Mix dressing
4. Add dressing (not all of it)

Don’t mis all the dressing into the slaw to start with. Reserve the remainder for those that want a bit wetter salad.

Using a Kitchen Aid stand mixer is the quickest, easiest, and most foolproof way to make pie crust.

Ingredients

• 6 Tablespoons (3 ounces or 85 grams) very cold water
• 1 Tablespoon apple cider vinegar
• 1 cup ice
• 1 cup (2 sticks or 8 ounces or 227 grams) very cold unsalted butter
• 2 ½ cups (11.25 ounces or 319 grams) all-purpose flour, plus more for work surface
• 1 Tablespoon granulated sugar
• 1 teaspoon kosher salt

Instructions

It’s best to use ingredients straight from the refrigerator. Slice the cold butter and freeze it for 5 minutes is recommended. Mix the water, vinegar, and ice mixture and keep it refrigerated while you measure out the dry ingredients.

Combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the butter all at once and beat on low until the mixture has the texture of a coarse meal for about 3 minutes. Add 6 tablespoons of water from the water-vinegar-ice mixture and beat until the dough clumps around the paddle.

If the dough seems too dry, add more liquid from the ice water mixture 1 teaspoon at a time.

Quickly knead the dough into a rough ball then divide the dough into two even halves, forming them into a flat disc. Wrap each portion tightly in plastic wrap and flatten into a small disc. Chill in the refrigerator for 1 hour.

Helen Adkins’ Orange Rolls. This is a very special treat that Mom would make. As a kid, this was one of my favorite things that she made.

Dough

• 2 packages dry yeast
• 1/2 C warm water
• 1/2 C sugar
• 1-1/4 C milk
• 1/2 C butter
• 2 eggs beater
• 5 C flour (or a little more)
• 1 tsp salt

Filling

• 1/2 C butter softened (or a little more)
• 3/4 C sugar (or a little more)
• grated peel of two oranges (orange part only)

Directions

• Dissolve yeast in warm water (105 to 115 degrees). Add 1/2 cup sugar. Set aside.
• Scald milk (180 degrees) add butter and stir to melt. Pour into a large mixing bowl and cool to lukewarm (105 to 115 degrees).
• Stir eggs and yeast mixture into the large mixing bowl. Combine flour and salt and slowly add to egg, milk, yeast mixture, add flour until it becomes too stiff to stir.
• Turn out onto a floured surface and kneed any remaining flour in by hand. (It may take slightly more then 5 cups of flour to being the dough to the correct consistency.)
• Form the dough into a ball and place into a lightly greased bowl. Cover and let rise at room temperature for about one hour.
• Punch dough down and refrigerate covered for another hour.
• Place dough onto a floured surface and roll out into a thin rectangle. Spread filling mixture evenly over dough. Roll up and cut crosswise into 3/4” slices. Place in muffin pans.
• Let rise until double. Bake in 375-425 oven for 10-15 minutes.

I handed out this recipe card to all the guests at Mom’s Memorial.

This is not your mother’s rice pudding. I find it especially delicious. Don’t be tempted to prepare the rice first in a rice cooker, that is best done over the stove like mom used to do.

Ingredients

• 3/4 C white rice
• 1-1/2 C water
• 2 C coconut milk (Unsweetened)
• 1/3 C (or less) Muscovado brown sugar
• 1/4 tsp salt
• 1 egg beaten
• 2/3 C golden raisins
• 1 tbsp butter
• 1/2 tsp vanilla extract

Directions

Cook rice until tender. Add 1-1/2 C coconut milk, brown sugar, and salt. Continue cooking over medium heat until thick and creamy. Remove from stove. Stir in remaining coconut milk. Temper egg and add to pudding mixture stirring constantly. Stir in butter and vanilla until combined.

The secret to this recipe is the coconut milk and the Muscovado brown sugar. Muscovado brown sugar is less refined than normal brown sugar and has more molasses in it. Along with the coconut milk, It adds a unique flavor to the pudding. These two ingredients arguably make this recipe healthier than your mother’s rice pudding.

Try not to eat it all in one sitting…