Ketchum Family's Beef Stew
Write the Recipe for Your
Own Family Soup
Some friends and I were talking about writing the other day.
Doris, a mom of four and a grandmother, too, mentioned that
her daughter had completed a remarkable little family book to give
them as a wedding anniversary present. It was
special, Doris said, because the book was born of a dream her
husband, Clyde, had 20 years ago. He dreamed
about two funny cartoon characters names Whisper Kitty and
Shillelagh Boom, a mouse. The family remembered
Clyde’s dream over the years, but nothing was ever done about it.
Then, their daughter, Gayle Cartland, an Ishpeming wife and mom,
wrote and illustrated the tiny book called, “Family Soup: From the
adventures of Whisper Kitty and Shillelagh Boom.”
Although I can’t capture the charm of the tiny book, its pages tied
together with ribbons, I’ll try to give you an idea of the content.
It goes something like this:
(Cover: The title and a good drawing of a fluffy, friendly cat.
The book continues page by illustrated page, each one
featuring a family member.)
Kitty Whisper narrates, “Tonight before dinner I took a little nap.
I smelled somethin’ cookin’ as I slept in sister’s lap.”
(Illustration: Kitty Whisper sleeps on a young girls’ lap as the
child reads in a large comfortable chair.
“I dreamt of my family and their different
ways of lovin’. . . As something boiled and gurgled on the stove
over the oven.” (The faces of family members
surround the copy.)
“Mother is a tasty broth that warms me through and through.”
(Mother, a pleasant good-looking woman stands, cradling Whisper
Kitty in her arms. A ball of yarn is on the floor.)
“Father is the hearty meat, sustaining, tender, and true.
(Father sits rather formally with his hands on his knees.
Whisper Kitty is sitting on his head.)
“Sister is my vegetable, adding color and appeal.”
(A pretty girl, curly hair piled up high on her beribboned
head poses formally with Kitty Whisper and a bouquet. The page is
bordered with vegetables and hearts.)
“Brother is the spice that puts a zing in
every meal! (The page’s art is quite modern; it is filled with a
half face of Kitty Whisper, delicate whiskers and part of a pink
nose showing. The kitten’s eye, however, is the surprise art since
the pupil of it is her brother, a sweet boy.)
Here comes Shillelagh Boom slinking into my Dream!
Why couldn’t he keep his grimy paws off my family tureen!
(A shillelagh-carrying mouse peeks around the corner of the
porch. Small as he is, he has tipped a pail of water over.)
“I suppose I must include him and this lovely scene
give up.” (The illustration explains the sarcasm as Shillelagh Boom
has, indeed, tipped the water pail over the porch rail on top of
Kitty Whisper.) This nearly ends the book, but at the bottom, Kitty
Whisper gives us her opinion of Shillelagh Boom: “He really is a
hairball at the bottom of my cup.” (A bomb with a long fuse edges up
the page and the last word—a surprise ending, perhaps, is “BOOM!”
Of course, no one appears hurt.
I was even more impressed when I tried to write a similar book about
our family. My thoughts took a turn of their own; they became a book
about a zoo with both domesticated and exotic animals.
I forced my focus back to food, but this resulted in a stew
rather than a soup, and one with some very odd ingredients. Without
naming family members, the ingredients they represented include
artichokes, beef jerky, smelt, sunflower seeds, many fruits and a
few pepper flakes. I had to give up.
Try, Dear Readers, to envision your families as a soup, stew, or
zoo—or place them in cabinet positions in the White House, if you
prefer. Let me know what you came up with.
Sally Ketchum writes, cooks, and gardens from northern Michigan.
Reach her at
firstname.lastname@example.org or through The Record Eagle.
Ketchum realized she might have a calling to write about food when,
years ago, a neighborhood toddler called her Salad Ketchup.
Ketchum Family’s Beef Stew
(Adjust ingredients to preference)
1 ½ lb. sirloin steak
Flour and Montreal Steak Seasoning to coat
1-tablespoon canola oil
2 14-ounce cans beef broth, divided
3 medium carrots, sliced on the diagonal into chunks
2 stalks celery
Celery leaves, chopped –as much as there are in one bunch of celery
2 large onions, chopped or 5 small ones, halved
1/8 teaspoon each of dried herbs: thyme, rosemary, and sage
1 good dash of red pepper flakes
3 beef cullion cubes
½ cup V-8 juice, tomato juice or cold water
Heat a slow cooker to medium. Sprinkle sirloin well with Montreal
Steak Seasoning. Pat the seasoning into the steaks. Cut steak in to
1-inch chunks. Put enough flour (about ¾ cup) into a plastic bag,
add the steak chunks and shake to coat the pieces.
Heat oil in sauté pan to medium hot. Brown steak pieces. Add
to slow cooker. Deglaze pan with the beef broth
and add to cooker. Add carrots, celery, celery
leaves, onions, and bullion cubes. If necessary, add water to cover.
Cook until the meat is tender, about 4 hours or more. (Raise or
lower the heat of the cooker to shorten or lengthen the cooking time
as desired.) In a small saucepan mix the
cornstarch with the V-8, tomato juice or water. Add 1 can beef
broth. Bring to a boil, and boil 1 minute to thicken. (Often slow
cookers will not thicken sauces.) Return thickened broth to slow
cooker and stir.
To serve: Remove the celery pieces, leaving the
chopped leaves in. Serve stew along side of
mashed potatoes or over cooked egg noodles.
(He-Who-Must-Be-Fed likes to add a jar of Bistro Beef Gravy to the
leftover stew and serve it over white bread the next day.)
Sally D. Ketchum
Isle Widmann, Polly
Balleau and The Pillsbury Dough Boy are pulling things out of my
mind’s oven in these days. Isle was German, and although I don’t
know if she sketched or painted, I do know that the crafts and
cookies that passed through her hands were magical. She knew how to
craft with paper, origami, serpentine, and such. And her Christmas
cookies, varied, beautiful and delicious, were also exquisite. Yet
one stood out: Her Moravian Christmas cookies. They are basically a
ginger snap, but that isn’t the telling factor.
Isle’s cookies were
paper-thin. Truly paper-thin, I’ve seen thicker potato chips.
Moravian Cookies are a Christmas classic and the recipe is in most
comprehensive cookbooks. The point is that no one, no one I know,
can roll those cookies as thin as Ilse's. All others are mere
gingersnaps. One cookbook says, “Roll dough 1/8th inch
thick, but 1/16th is better.” Ha! No, true Moravian
cookies are as thin as a common envelope. I can only say, try to
make them. Follow the recipe exactly. Do keep dough you’re are not
working with wrapped and in the fridge. I wish you “thin.”
Polly was a faculty wife
when He-Who-Must-Be-Fed and I taught at Albion College. Her cookies,
too, were perfect, but they differed from Isle’s. They were
artworks of form and color. Their surfaces were painted with
delicate blushes or varnished to a shine or covered with a sugar
coating so even, it looked like snow fall on a windless day. One
look at them, and you realized that hours and hours went into the
cookies. You were more tempted to take them home than to eat them.
Now we come to The Dough
Boy, and most of the year I have nothing against the pale kid. But
frankly, I’d like to leave him out of Christmas. How many of you
have used those convenient slice ‘n bake rolls? I have, but I
stopped several years ago because they just aren’t Christmas cookies
to me. Sociologists and anthropologists who have studied winter
celebrations in many countries and through the ages agree that
Christmas gifts must be expensive, in time or in value/money. (HWMBF
says, “also in sugar”) Slice 'n bake cookies are quick, and the
rolls are not only inexpensive, but also are usually on sale.
My first bad (and
embarrassing) experience with the cookies was a sub-division cookie
exchange. It was well attended and the ladies were good friends,
but every single woman brought slice ‘n bakes. Oh, some were
hopelessly disguised, several with green and red sugar, others with
a Hershey kiss on top, but the were the Dough Boy’s special, and
everyone knew it.
second lesson involved a box of cookies that I sent to my California
son. I had baked our traditional chocolate lebkuchen. HHMBF loves it
since you put whisky on the dough and let the bowl sit in the
kitchen three days before you bake it. It fills the house with a
fragrance that can only be described as “Christmas.” I had baked our
other favorites, mostly easy though delicious, the rum balls, Isle’s
(way too thick), almond crescents, holiday nut drops, Chinese chews
and date-filled cream cheese cookies. But, the box was not full. All
the pretty cookies were carefully stacked in order, but one corner
was empty and gaping at me. “Dough Boy to the rescue!” I thought.
So I held off until I got to the store to get a couple of slice ‘
bake cookie rolls. Back home, I sliced, baked and filled the box
and off it went.
My son appreciated my
labors, I think. I know he called when he opened the box. And he
said: “Hi mom, thanks for those cookies. You didn’t bake the white
ones with the green Christmas trees and the red reindeer, did you?”
I was shattered, shattered just as much as one of Else’s Moravian
cookies when you take your first bite and hold your hand under your
mouth to catch the gingery crumbs.
I recently read that you
can (“easily,” “conveniently,” “craftily”) buy a roll of slice ‘n
bake cookies and add flour until you get a really stiff dough. Then
cut out ornaments (not cookies), using a straw to make a hole for
the string to hang them before baking. Sounds interesting. I’d try
it, but I would be humiliated if a friend saw me at the freezer
counter, holding a slice ‘n bake roll with a green wreath or red
Santa hidden in the middle.
2 cups semi-sweet
¾ cup honey
2 tablespoons water
1 ¼ cup sugar
¼ cup orange juice
2 eggs, beaten
2 3/4 cup sifted flour
2 teaspoons cinnamon
1-teaspoon ground cloves
2 teaspoons ground
1-teaspoon baking soda
1-teaspoon baking powder
1 cup unbalanced almonds
or chopped pecans
½ cup dried cherries
½ cup candied orange peel
2 tablespoons whisky
Use a double boiler. Add
chocolate pieces, honey, water, and sugar, cook, stirring, until
chocolate is melted and all is blended. Remove from stove. Add
orange juice, stir. Reserve.
In a large bowl, combine
flour, spices, baking soda, and baking powder. Stir to mix. Add eggs
to chocolate mixture. Add chocolate mixture to dry mixture and stir.
Add nuts, cherries, and orange peel. Stir (Dough will be very heavy
and sticky.) Put dough into greased 9” x 13” pan. You might want to
wet your hands to handle the dough. With spatula or fingers, spread
the dough fairly evenly in the pan. Cover tightly with plastic wrap
(double wrap). Let dough stand at room temperature for two or three
days to meld flavors. Bake in 325 degree oven for 30-35 minutes. Do
not over bake. Remove from oven when a toothpick inserted is
slightly dough covered. Cool, cut as like small brownies.
Recipes in this column:
Split Seconds (cookies)
Don’t make his Valentine pink
Sally D. Ketchum
This column goes from the garden to the kitchen, and then to
Valentine’s Day… and men. (While I usually try to address both sexes
in a column, I guess with this one, you fellows will just have to
read it and shake your heads and say, “She’s right on!” or “What
does she know?” Let the Valentine conversation hearts fall where
they may. Gentlemen, let me hear from you.)
About the garden: Two years ago, frustrated with my hit and miss
plantings, I decided to get my act together. I found a gorgeous,
double and frilly, pink petunia and bought flats of it. We have
several outdoor areas, spots to sit in, nap or sip ice tea, etc., and
I put planters of these gorgeous flowers all over the place. At
last—restraint and horticulture unity! That summer He-Who-Must-Be-Fed
was strangely quiet. Was he depressed? Was he concerned about health,
credit cards or kids? Were the fish not biting? Finally, about August,
I asked him what was the source of the pain that he seemed to be
feeling. He said, “I hate pink.”
Now, to me, this means that HWMBF also dislikes other pink things:
cream cheese, cookies, creamy Jell-O desserts, and pink things mixed
in salads, casseroles, and pasta. He has long said that he does not
like pink bricks, socks, cars, beer, pink lingerie on women (me),
sheets, smocks on medical personnel, and pink (and frilly) Valentines.
So, now mid-February, what are we women to do?
In the case of HWMBF, good ideas are smelt and Gorgonzola cheese.
(Aside: I just have to tell you this. We know of a store with a
deli with a manager that thinks blue cheese is moldy; I mean
“moldy—off, bad, deadly.” She marks it half off, “reduced for quick
sale” all the time. Being a man of integrity, HWMBF (college nickname
was Honest Abe), he has explained blue cheese to this woman several
times to no avail. So, we have been feasting lavishly on several types
of blue cheese. But then again, he wouldn’t touch cheese with pink
veins—or pink smelt. This I know.)
I suppose those who watch “The Apprentice” and tabloid headlines while
in supermarket lines will bring up the subject of The Donald and the
color pink. Although he recently fired a fellow who designed pink
Pucci-print bathing trunks, Trump is infamous for wearing pink ties
(also a no-no for your beloved’s Valentine). But what do we say when
we see attractive Traverse area men, young or old, (probably
attorneys, stock brokers or physicians) who wear pink ties and even
shirts? Do these men like pink? I think not. It is, perhaps, a
statement, an “I am au currant, ladies.” And, I bet that most
guys don’t care to wear pink more than once in a blue moon.
But to return to Valentine’s Day, our concern is what to cook for the
special meal. Red food is ok; red is even good as in lobster, cherry
pie (heavy on the red food color), and red sauce. Marinara sauce, for
instance, is good with the pasta of your choice, a manly type--chewy
Penne or Ziti. And, for this coming day of love, I’ll give you my
favorite suggestion. Puttanesca Sauce.
Also, I’d end the meal a pie with a lattice crust, those bright red
cherries showing through. You can put a pastry heart in the middle,
but he probably won’t care much. You might as well shape a pastry
Sally Ketchum writes from northern Michigan. She has one pink item in
her closet, a shirt. “But,” she says, “it’s a stone-washed corduroy
cowboy shirt, kind of a fuchsia—and HWMBF says that fuchsia isn’t
Sally D. Ketchum
lived in Grosse Pointe, the pink and green land of monograms, I laughed when
I saw a recent commercial of a grandfather making a sandwich for his
granddaughter, and swirling a monogrammed “J” into the peanut butter. As my
mind made a sticky connection, I thought of the peanut butter and jelly
sandwiches of my early school days, and I came to an amazing conclusion: I
really didn’t like them, and I still don’t. But, I do like peanut butter
without jelly, and I love many types of jelly, especially blackberry and
orange marmalade, on bagels and toast or in pastries like a good Danish or
Bismarck but not in sandwiches.
That subject is
apt because a friend and I are going to make a whole lot of sandwiches for a
large coffee hour after church. We discussed plans loosely and decided that
she’d make some sandwiches. She expressed the number expressed in “loaves,”
as in “I’ll make four loaves.” She meant four loaves into sandwiches. (Some
day I must write about regional food language and consider critical issues
as is a Pepsi a pop or a soda? Or, as in why “heat” in a Traverse barbeque
sauce becomes “hotness” over the bridge in St. Ignace.)
To return to our coffee hour plans, another sandwich decision was to make
plates of cheeses and sliced hard sausages for men who want “food,” not
sandwiches. He-Who-Must-Be-Fed approves this, and if the plates are heaped
with good hard sausages and cheeses in, he says it might be easier to get
him to church.
I learned about tea sandwiches when I was nine or ten, and a schoolmate,
Anne Hardy, invited me to her house after school to make tea sandwiches. I
wondered what a tea sandwiches was. Anne was a handsome girl, healthy and
clear-eyed. Her hair was straight and bobbed—easy care for swimming since
the Hardys were swimmers. They belonged to an athletic club with a pool
that, in my land-locked Detroit neighborhood, meant elegance. I was thrilled
to be in the Hardy kitchen, and to this day I recall the white room with
ceiling high glass-fronted cabinets holding sparkling and neatly stacked
glassware and pottery.
Though just my
age, Anne was a wonderful mentor. Clearly, she knew how to make tea
sandwiches and what to put in them. Unlike the peanut butter and jelly on my
mother’s shelves, strange ingredients, exotic foods in cans, bottled sauces,
and tubes of pastes stocked the Hardy’s pantry. So, that afternoon I was
introduced to the art of tea sandwiches with significant detail. This is
what Anne taught me that day in that magnificent kitchen.
… Cut off
crusts. You can make them into croutons later.
cream cheese, even though it can be transformed into hundreds of things.
Keep a list of other ingredients specialize meat salads, nutmeats, jellies
of unusual fruits, and—of course, there will always be an England—cucumber
experimenting and creating form and content. Decide what fillings are
suitable for the breads that will roll, for those that are crisp or for
those that are dense. Chopped liver goes with dense pumpernickel, a light
spread of ham salad with a soft white bread, and so on.
cooked fillings. Excellent ones are mincemeat, nut and dried fruit
combinations and ethnic sausages crumbled in cooking. Use the ubiquitous
cream cheese as a paste to keep the filling on the bread.
prettiness of tea sandwiches is important, but don’t depend on it alone.
Work on artful
presentations as if the Queen or David Beckham is coming to afternoon tea.
Think in terms of paper doilies, linen napkins. Use two clear glass plates
stacked together with herbs or flowers scattered between them. Try
alternating patterns, e. g. chicken salad spirals with ham salad spirals or
small three layer triangles with simple white bread sandwiches cut with
large cookie cutters.
… Freezing tea
sandwiches is not only a cinch, but nearly necessary for rolls (Start with
uncut loaves, cut horizontally, parallel to the floor, into slices, then
cover with a spread and roll, jellyroll fashion). If frozen, the roll will
cut into slices perfectly when slightly defrosted. The slices defrost very
wherever you are, I raise my cup of Earl Grey to you, and when I have my
dream kitchen, you can bet it will have glass-fronted cabinets.
lives in northern Michigan where she writes, cooks and eats sandwiches
filled with whitefish dip. Recipe: Mix a little Ranch Dressing mix and
mayonnaise to taste with flaked smoked whitefish.
Hearty Tea Sandwich Spreads
Peeled English cucumbers and butter, best of white bread
Red onion, minced parsley, and butter or mayonnaise
Cheddar, minced cilantro, minced mango chutney and butter
Watercress, minced scallions and butter
Tomatoes, basil and mayonnaise or garlic mayonnaise
Ham, orange marmalade and butter, best on wheat bread
Roast beef, horseradish, and butter or mayonnaise
Chicken or turkey breast, minced mango chutney and butter
Finely chopped egg salad and mayonnaise or butter
--The Joy of Cooking,
75th Anniversary Edition
Linguine with Puttanesca Sauce
1 lb. beefsteak tomatoes (or equivalent in canned, draining off half
½ cup Kalamata olives, pitted and chopped
2 tablespoons drained bottled capers, chopped
1/3 cup chopped fresh basil
½ cup fresh flat-leaf parsley
4 anchovy fillets, patted dry and finely chopped
3 cloves garlic, finely chopped
½ teaspoon pepper flakes
2 tablespoons red-wine vinegar
¼ cup plus 2 tablespoons extra-virgin olive oil
1 lb. dried linguine
Stir all ingredients, except linguine, in a large bowl.
Cook linguine in a 6-8 quart pot of boiling, salted water until
Reserve 1-cup cooking water and drain linguine in a colander.
Add hot linguine and 1/3 cup pasta cooking water to sauce and toss to
coat, adding more water if necessary. Season with salt and pepper.
Note: Puttanesca sauce is usually cooked. It isn’t in this quick and
easy recipe; however you can cook it if you like, adding a little
water, if necessary.
¾ cup margarine or
2/3 cup sugar
2 teaspoons vanilla
2 cups all-purpose flour
½ teaspoon baking powder
½ cup red jelly or
Heat oven to 350 degrees.
In large bowl, beat margarine and sugar until light and fluffy. Add
vanilla and egg; blend well. Stir in flour and baking powder. Mix
well. Divide dough into 4 equal parts. On light floured surface
shape each part into a 12 x ¾ inch roll; place on ungreased cookie
sheets. Using the handle of a wooden spoon or a finger, make a
depression about 1 inch wide and ¼ inch deep lengthwise down the
center of each roll. Fill each roll with 2 tablespoons of jelly.
Bake at 350 degrees for
15-29 minutes or until light golden brown. Cool slightly; cut
diagonally into strips. Cook completely on wire racks. Yield: 4
--“Pillsbury: The Complete Book of Baking”
Sally Ketchum is a
northern Michigan writer who bakes the family’s favorite cookies at
Christmas, not always all of them, not always dozens of dozens of
them, but the cookies that seem like Christmas to the family.
in this column:
All American Apple Pie
Chocolate Chip Cookies
Use shapes for any holiday or special occasion.
Kas' Family Recipe
Yield: approximately 8-10 dozen cookies
depending on the size of the cookie cutters
Bake @ 375°
2 cups sugar
1 cup shortening
1 cup milk
1/2 tsp. baking soda
1 tsp. baking powder
1 Tbls. vanilla
6-7 cups flour
This is one of those family recipes, like
others I have that say, "fill grandpap's big coffee cup with flour",
so there never were any specific directions. From a baker's
standpoint, you probably want to cream the sugar and shortening, beat
the eggs separately and add them and perhaps mix the dry ingredients
in a separate bowl and stir them into the wet mixture. Of course,
there are other things like determining exactly how much flour is
needed. Try 6 cups. If the dough is sticky and doesn't work with the
rolling pin, add more flour. We always just dump all of the
ingredients in a large bowl, mix them together and make the dough up
into several balls so that it can be rolled out with a rolling pin,
one batch at a time..
Roll the dough out on a floured surface
and put some flour on the rolling pin as well. Use cookie cutters to
cut out shapes from the dough. We usually roll it very thin, about
1/8", for crisp cookies. If you are using cookie cutters that imprint
a design on the cookie, make it a little thicker, about 1/4" or so.
Pull away the dough not used for the cookies and mix it with more
dough from the ball. Roll out another piece and continue to cut-out
Place cookies on a greased cookie sheet
and bake for about 8 minutes. They require watching, especially if
children have been helping and the dough is rolled in a variety of
thicknesses. When the edges of the cookies just begin to turn brown,
they are done. Remove them from the oven and cool on racks or a sheet
of waxed paper.
Cookies can be iced with frosting and
decorated for holiday seasons. (Our recipe for icing is even more
obscure than the cookie one. It's about 1 tablespoon of shortening, a
1# box of confectioner's sugar, a teaspoon of vanilla and enough milk
to make it thin enough to spread easily! Add food coloring to make
different colors of icing.)
Cookies made with a pitzell waffle iron
(also spelled Pizzelle)
from Katie Plesher
1/2 cup shortening
3/4 cup sugar
2 1/2 cups flour
1 tsp. baking powder
1 tsp. anise flavoring
(Vanilla or almond flavoring can be
substituted for the anise.)
Like the recipe above, there are no
directions with these ingredients. We always mix them together in a
bowl and roll the dough into balls about 1" in diameter.
We have an old-fashioned pitzell iron, the
kind that you heat on the stove, but there are electric ones
available. Some even make more than one cookie at a time! (Ours is a
long process--one cookie at a time--one side at a time--and a work of
Place a ball of dough on the iron and shut
it to squish the dough flat and fill the waffle shape. (You will have
to experiment with placement. Ours goes toward the end that closes,
rather than in the middle, because it squeezes toward the open end.
Your waffle iron might work differently.) If your iron works on a
stove, cook it on one side and turn it over to brown the other side.
They are done when they just begin to brown. With an electric iron,
you don't have to turn them, just check to make sure they don't get
too brown. With our iron, we occasionally wipe the iron with a
little bit of oil to keep the pitzells from sticking. (A safety note
here: sometimes oil will drop onto the stove burner and flame a bit.
Keep a spray bottle of water handy, just in case.)
Let the pitzells cool before stacking them
or they will stick together or bend in shape. Some people sprinkle a
little powdered sugar on them, we just enjoy them plain.
in this column:
All-American Apple Pie
Ramona's Chocolate Chip Cookies
RECIPES ON PAGE 2
+Citrus Spinach Salad
+Fantastic Fudge Pie
+Gazpacho, chilled Mexican Soup
+Good 'n Easy Scallop Bake
+Lemon Butter Cookies
+Thanksgiving Dutch Apple Pie
+Zesty Baked Trout
RECIPES ON PAGE 3
+Black and Tan Frosting for Cookies
+Game Day Slow
Cooker Chicken Salad
Recipes for Hunters
FOOD FUN FOR KIDS
& TEENS DIRECTORY
Author, Cook and Gardener
Sally D. Ketchum
A Practical Student Success Guide for
by Sally D. Ketchum
All-American Apple Pie
(This recipe, which is included in Portia
Little's book, is from Ramona Plesher, Kas Winters' mother)
(Use pre-made pastry for two crust pie or the
pastry recipe below)
6 cups (about) Granny Smith apples, peeled and
cut into pieces
3/4 cup sugar
2 tablespoons flour
2 teaspoons butter, divided
1 teaspoon cinnamon
Extra sugar and cinnamon for topping.
Place apple pieces in pie shell. Combine sugar
and flour; spread over apples. Dot with 1 1.2 teaspoons butter pieces and
sprinkle with cinnamon. Place top crust over apples and crimp edges to seal
Cut slits for steam to escape (can for an apple, or the letter A). Dab 1/2
teaspoon butter over pastry top. Sprinkle with a little sugar and cinnamon.
Bake at 400 degrees, 50-60 minutes.
(Pastry: Combine 2 cups flour with 1 teaspoon
salt in bowl. Add 1/2 cup oil and 6 tablespoons ice water. Stir together
just until blended; do not overmix. Divide in half and roll out.)
This book is no longer in print, sorry.
(It also happens to be Kas Winters' mother's
Apple Pie Recipe.)
Chocolate Chip Cookies
chocolate chip cookie recipe uses a little more flour than standard
recipes and that tends to make the cookies more like the soft ones
rather than the crunchy variety.
dozen cookies. Oven: 375°
1/2 cup butter
1/2 cup sugar
1/4 cup brown sugar
1 egg well beaten
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chopped walnuts (optional)
6 oz. chocolate chips
Cream butter and sugars. Add egg and vanilla
and mix. Add sifted dry ingredients. Beat. Fold in chocolate chips and
nuts. Drop onto greased cookie sheets. Bake at 375° for 8-10 minutes.