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Family favorites for the holidays

I cherish every wonderful recipe I have in my collection from family and

friends and am so excited to share a couple of recipes that were served at a

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 pies

disappeared in no time! A big thanks to Sue and Gail for sharing these

mouth-watering recipes.

Sue’s Brownies

Serving size: 24

2 sticks butter

2 squares unsweetened chocolate

4 eggs

1 cup flour

2 cups sugar

1/2 teaspoon salt


1 1/2 cups granulated sugar

6 tablespoons milk

6 tablespoons butter

1/2 cup chocolate chips

Melt together the butter and unsweetened chocolate. In a separate bowl, beat

the eggs; and blend in the melted chocolate mixture. Sift together the

flour, sugar and salt and add to the chocolate mixture. Mix well; add

vanilla. Pour into a 9x13 inch pan and bake at 350 degrees for 35 to 40

minutes or until done. Cool and frost with fudge frosting. To make the

frosting, combine the sugar, milk, and butter in a saucepan. Bring to a boil

and cook for 30 seconds. Remove from heat and add chocolate chips. Stir well

until chocolate chips are melted and mixture is well blended. Pour over

cooled brownies.

Sour Cream Apple Pie

Serving size: 8

2 cups sliced apples (Gail highly suggests using Jonathan Apples, if


1/8 teaspoon salt

2 tablespoons flour

3/4 cup sugar

1 unbeaten egg

1 cup sour cream

1 teaspoon vanilla

1 unbaked pie shell

To make topping:

1/3 cup sugar

1/3 cup flour

1/4 cup butter

1 teaspoon cinnamon

Beat the salt, flour, sugar, unbeaten egg, sour cream and vanilla until

smooth; add sliced apples. Pour into an unbaked pie shell. Bake at 400

degrees for 15 minutes; reduce heat to 350 degrees and continue to bake an

additional 30 minutes.


Combine the sugar, flour and cinnamon in a bowl. Cut in the butter. Sprinkle

on 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 Crust

For two crusts:

1 1/2 cups flour

1/2 cup Crisco

1/2 teaspoon salt

6 tablespoons milk or substitute orange juice

For single crust:

3/4 cup flour

1/4 cup Crisco

1/4 teaspoon salt

3 tablespoons milk or orange juice

Mix shortening, flour, and salt together with a fork or a pastry blender

until very crumbly. Add as much milk or orange juice as needed to hold

together, and mix lightly with a fork. Roll gently on a floured pastry cloth

to about an inch larger than pie plate. Fold carefully in half, lift to pie

plate, and unfold. Press into pan. For a single-crust pie, trim with a small

knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is

raised from rim.

GARY’S TIP: When frying potatoes, add a touch of sugar and flour to the

potatoes. 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 if

the ice cream freezer still had to be cranked by hand.