Sour Cream Apple Pie

This is my all-time favorite pie. I don't even like regular apple pie so give it a try and you might be hooked too. This is what I am asked to bring every Thanksgiving...

9" pie crust, unbaked

2 c. Granny Smith apples: cored, peeled, and chopped

1/3 c. + 2 T. white flour

1 c. sugar, divided

1/4 t. salt

1 c. sour cream

1 egg, beaten

1 1/2 t. vanilla extract

1 T. cinnamon

2 T. butter

1. Place crust in pie pan, add apples

2. Combine 2 T. flour, 2/3 c. sugar, and salt in separate bowl

3. Add sour cream, egg, and vanilla and add to apples

4. Bake at 425 for 15 min.

5. Then 350 for 30 min.

6. While pie is baking, combine cinnamon, butter, remaining flour, remaining sugar and then sprinkle on top of pie when finished baking.

7. Then bake for at 400 for 10 min.

Pretzels

Pretzels:

1 1/2 c. warm water

1/2 c. sugar

1 T. yeast

4 1/2 c. flour

Mix on low for until mixture comes clean off sides of bowl (about 1 minute). Knead for 1 minute. Let rise until double. Form into pretzels and dip in 1 qt. of water and 1/3 c. baking soda mixture. Cook at 450 for 8-10 minutes.

Apple Cobbler

Apple Cobbler:

8-10 med. apples (peeled, sliced, cored)

3/4 c. sugar

3/4 tsp. cinnamon

topping:

2 c. flour

2 eggs

3/4 tsp. salt

2 c. sugar

2 tsp. baking powder

1/2 c. butter, melted

Put apples in 9x13"casserole dish. Combine sugar and cinnamon and sprinkle over apples. Combine topping ingredients EXCEPT for butter until mixture resembles course crumbs. Spread over apples. Pour melted butter on top. Bake at 350 for 40-50 minutes.

The Newey's call them "Cranberry Relish", I just call em "Cranberries"

This is a Day Family secret recipe...passed through the generations...only blood relatives know it...only the cool relatives know it...but Liz did say I should post it, so I guess I have to break some rules, deceive my family, and share some secrets so here it is!

(Oh and I don't have it written down and have only made them a few times and only at Thanksgiving so I hope I can remember right...)

- 1 bag fresh cranberries

- 1 orange - un-peeled but with the end's with the stemmy parts cut off (you can slice it if you want for easier blending, but keep the peel on!)

- 1 cup of sugar

-Throw it all in a blender with a little bit of water - a few teaspoons and blend into a nice pulp, add more water if needed. The consistency should be fairly thick, no one likes runny cranberries!

I'm kidding about the secrecy by the way, they're not that great (but they are good, better than canned cranberries) and I know no one cares if it is shared.

Pumpkin Roll

Okay sorry I just read that we've moved onto pie recipes. I've never baked a home made pie, my moms the talent there. But I did make my first pumpkin roll this year and their not as hard as I thought. So I'll share that recipe in place of my pie. Hope that's ok. :)

1st bowl

1/2 cup flour

1 tsp baking powder

1/4 tsp salt

Set aside

2nd bowl

1/2 tsp vanilla

4 egg yolks (beaten on high speed for 5 minutes)

Gradually add 1/3 cup sugar, mix until dissolved

Then add 1 & 1/2 cup pumpkin pie mix (has to say pie)

Rinse your bowl and mixers well, before making bowl 3.

3rd bowl

Beat egg whites until they form a stiff peak, then gradually add 1/2 cup sugar

Gently fold egg whites (bowl 3) into egg yolk mixutre (bowl 2)

Then gently add the flour mixture (bowl 1)

Spread dough across a lightly greased cookie sheet (putting it on wax paper works best)

Cook @ 375 for 12 minutes

While dough is still warm cut around pan edges.

Sprinkle powder sugar across a clean hand towel.

Flip pumpkin dough from pan onto hand towel.

Sprinkle powder sugar over pumpkin roll.

Beat 2 cubes of cream cheese. Add 1cup powder sugar (more if wanting sweeter) and a capful of vanilla.

Spread frosting across top of roll. Now roll your pumpkin roll and your done!

Walker style stuffing

I hope we're still doing Thanksgiving reciepes. Sorry I've been a little out of the internet loop lately. Anyways heres a stuffing recipe that Josh and I LOVE!

Fry 1 package of sausage and 2 chopped celerey stalks in pan

Drain grease

Add

1/2 cube of butter

3 cups water

Boil for 4 to 5 minutes

Turn heat off

Gently fold in 1 box Stove Top stuffing mix.

It's more dryer, fluffier and so much yummier then regular stuffing recipes

Recipe Sharing

If you didn't post your recipe in time, NO WORRIES! I can always fix the date, so post it anyways. I don't want to miss any of these wonderful recipes out there. Or if you have a recipe you are DYING to share, let me know, and we can showcase your recipe. If you can't figure out how to post, comment or whatever, just e-mail me your question/recipe and I can try and help you (I am by no means an expert...but I'll pretend). 

Also, if you'll notice on the tool bar I have created "Labels" so that if you want to search by category they will all be in  one place. (Thanks Tif for the suggestion!) If anyone has any advice or suggestions for the blog, pass them along. I am easy going. 

I hopefully will have a link bar on the side soon, that just lists all of the recipes we've shared... I'm still working on that one. 

Thanks for sharing everyone!

Green bean Supreme

1/3 C. Chopped sweet onion
2 TBS. Butter
2 TBS. Flour
1 tsp. Salt
1/4 tsp. Pepper
2 C. Sour cream
2 cans French style green beans (drained)
1 C. Sharp Cheddar Cheese
French Fried Onions (to sprinkle on top)

Serves 6.
Cook onion in butter. Blend in flour, salt & pepper. Add sour cream, stirring constantly. Cook until smooth & thickened. Add beans. Put in Shallow baking dish. Top with cheese & French fried onions (optional). Bake at 350 for 15-20 minutes.


Recipe by: Amber M.

Pumkin Cake

TOPPING:
1 C. Dry Yellow cake mix
1 tsp. Cinnamon (or less)
1/3 CUBE of butter
(Mix & set aside)


BOTTOM CRUST:
Rest of dry yellow cake mix
2/3 CUBE of butter (melted)
1 Egg
(Mix and press into pan)


FILLING:
1 can (approx. 3 Cups) of pumpkin prepared according to can instructions (for 2 pies). Pour onto bottom crust. Put on Topping. 


Bake cake at 350 approx. 1 hour (until knife comes out clean). Cool & refridgerat. Don’t cover with foil while baking.


Recipe by: Amber M.

Feed your Pie-Hole

Yes, bring it on! I want your favorite pie recipe... even if you've never made it. Call Parents, Grandparents, Aunts, Uncles, anyone that has feed you a scrum-diddly-umptious pie and share that recipe! I am counting on all of you. I have actually never made a pie before (other than a simple instant pudding pie... which doesn't count), so I am going to need some major help for my first Thanksgiving away from family. I am going to try and Steal my Aunt Jeannine's famous Pecan Pie recipe... its a good one!