Family favorites for the holidays
I cherish every wonderful recipe I have in my collection from family and
girl’s weekend over hunting season. Sue Jewell’s “Best Brownie Recipe” is a
rich, fudgy brownie that is the bomb and has the perfect combination of
ingredients to make the fudgiest brownies yet. Plus, they are easy to whip
Thanksgiving is not even two weeks away, which means it’s time to make pies.
There is apple pie, or there is Gail Oseland’s family favorite, Sour Cream
Apple Pie. Wow! After tasting Gail’s pie, I’m hooked and am so excited to
add her recipe to my Thanksgiving menu. Everyone raved and her two piesdisappeared in no time! A big thanks to Sue and Gail for sharing thesemouth-watering recipes.
Sue’s BrowniesServing size: 242 sticks butter2 squares unsweetened chocolate4 eggs1 cup flour2 cups sugar1/2 teaspoon salt
Frosting:1 1/2 cups granulated sugar6 tablespoons milk6 tablespoons butter1/2 cup chocolate chipsMelt together the butter and unsweetened chocolate. In a separate bowl, beatthe eggs; and blend in the melted chocolate mixture. Sift together theflour, sugar and salt and add to the chocolate mixture. Mix well; addvanilla. Pour into a 9x13 inch pan and bake at 350 degrees for 35 to 40minutes or until done. Cool and frost with fudge frosting. To make thefrosting, combine the sugar, milk, and butter in a saucepan. Bring to a boiland cook for 30 seconds. Remove from heat and add chocolate chips. Stir welluntil chocolate chips are melted and mixture is well blended. Pour overcooled brownies.
Sour Cream Apple PieServing size: 82 cups sliced apples (Gail highly suggests using Jonathan Apples, ifpossible)1/8 teaspoon salt2 tablespoons flour3/4 cup sugar1 unbeaten egg1 cup sour cream1 teaspoon vanilla1 unbaked pie shell
To make topping:1/3 cup sugar1/3 cup flour1/4 cup butter1 teaspoon cinnamonBeat the salt, flour, sugar, unbeaten egg, sour cream and vanilla untilsmooth; add sliced apples. Pour into an unbaked pie shell. Bake at 400degrees for 15 minutes; reduce heat to 350 degrees and continue to bake anadditional 30 minutes.Topping:Combine the sugar, flour and cinnamon in a bowl. Cut in the butter. Sprinkleon top of pie and bake for an additional 10 minutes at 400 degrees.*You can increase the cinnamon if you like more of a cinnamon flavor.
Verlette’s Pie CrustFor two crusts:1 1/2 cups flour1/2 cup Crisco1/2 teaspoon salt6 tablespoons milk or substitute orange juice
For single crust:3/4 cup flour1/4 cup Crisco1/4 teaspoon salt3 tablespoons milk or orange juiceMix shortening, flour, and salt together with a fork or a pastry blenderuntil very crumbly. Add as much milk or orange juice as needed to holdtogether, and mix lightly with a fork. Roll gently on a floured pastry clothto about an inch larger than pie plate. Fold carefully in half, lift to pieplate, and unfold. Press into pan. For a single-crust pie, trim with a smallknife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie israised from rim.
GARY’S TIP: When frying potatoes, add a touch of sugar and flour to thepotatoes. The sugar adds flavor and the flour helps crisp the potatoes.FOOD FOR THOUGHT: You can be sure all those flavors wouldn’t be offered ifthe ice cream freezer still had to be cranked by hand.