A Recipe for Me

A Collection of Recipes from Lisa and Donna

Praline Caramel Apple Pie

  • 1 1/2 lbs golden delicious apples, peeled, cored, and sliced
  • 1 1/2 lb fuji apples, peeled, cored, and sliced
  • 2/3 c granulated sugar
  • 3 T flour
  • 2 t ground cinnamon
  • dash salt
  • 1/2 c butterscotch caramel ice cream topping
  • Praline Filling (recipe follows)

Fit one pastry crust into 10-inch deep-dish pie plate; set aside.

In large bowl, combine apples. In small bowl, combine sugar, flour cinnamon, and salt. Sprinkle over apples; toss until well mixed. Place half of the apples into unbaked pie crust. Top with half the butterscotch topping and half the Praline Filling. Repeat layers.

Roll out remaining patry dough; cut into 1/2-inch-wide strips. Weave strips over filling to make lattice top. Press ends of strips into crust rim; crimp edges. Cover outer edge of pie crust with foil; place on jellyroll pan. Bake in 375 oven for 40 minutes. REmove foil and bake until crust is golden brown and filling is bubbly, about 20 to 25 minutes. Cool on wire rack at least 30 minutes before serving.

Makes 10 servings

* calories 561 * fat 28 g * cholesterol 46 mg * sodium 492 mg * carbohydrate 77 g * fiber 3 g *

Praline Filling:

  • 1/2 c firmly packed brown sugar
  • 1/2 c chopped pecans
  • 1/3 c flour
  • 1/4 c butter, melted

In medium bowl, combine all ingredients; stir until well mixed. Sprinkle over pie as directed. Makes about 1 cup.

Sally’s Favorite Pastry (Crust)

  • 1 cup flour
  • 1 t sugar
  • 1/2 t salt
  • 5 T butter, chilled and cubed
  • 3 T stick margarine, chilled and cubed
  • 3 T ice water

In work bowl of food processor fitted with steel knife blade, combine flour, sugar, and salt; pulse to combine. Add butter and margarine; pusle until mixture is evenly combined and resembles coarse meal. Sprinkle water over dough; pulse just until dough begins to cling together. Shape dough into 5-inch disc; wrap in plast wap and chill at least 30 minutes.

On lightly floured surface, roll pastry dough into 12-inch circle; fit into 9- or 10-inch deep-dish pie plate and crimp edges. Fill unbaked pie crust and bake according to recipe directions.

Tip: to freeze, wrap disc of dough in plastic and place in 1-gallon freezer-weight recloable plastic bag. Freeze for up to 3 months.

Crunchy Roasted Potatoes

  • 4 medium russet potatoes, peeled and cut into 1/2-inch pieces (about two pounds)
  • 2 T olive oil
  • 2 cloves garlic, minced
  • 1/2 t coarse salt
  • freshly ground black pepper
  • 2/3 cup panko (Japanese bread crumbs)
  • 8 oz pepper jack cheese, shredded (about two cups) (optional)

In large bowl, combine potatoes, olive oil, garlic, salt, and pepper; toss to coat. Add panko; toss until combined. Spread potato mixture in single layer on foil-lined 11 x 17 inch jellyroll pan that has been lightly coated with no-stick cooking spray. Roast in 425 oven until potatoes are tender, about 30 minutes, stirring halfway through cooking time. If desired, sprinkle cheewe over potatoes. BAke until cheese melts, about 5 minutes. Serve immediately.

Makes 6-8 servings.

calories 122 * fat 4 g * cholestrol 0 mg * sodium 139 mg * carbohydrate 20 g * fiber 1 g

Pad Thai Shrimp Stir-Fry

  • 1 lb large raw peeled and deveined shrimp, cut into bite-size pieces
  • 1 T vegetable oil
  • 2 cloves garlic, minced
  • 1 T minced fresh ginger root
  • 1 large red bell pepper, quartered, seeded, and cut into 1/2-inch strips
  • 1/3 lb snow peas, trimmed
  • 1 package (9.5 ounces) soba noodles, cooked according to package directions
  • 1 container (8 oz) Thai peanut sauce
  • 2 T fresh cilantro leaves
  • 1/2 dry roasted peanuts

Heat wok or large nonstick skillet over medium-high heat. Add shrimp, oil. garlic, and ginger; stir-fry for 1 minute. Add bell pepper and snow peas; stir-fry for 2 minutes. Add cooked noodles and sauce; toss until well mixed. Place in large bowl; top with cilantro and peanuts.

Makes 4-6 servings

calories 390 * fat 13 g * cholestrol 37 mg * sodium 761 mg * carbohydrate 57 g * fiber 5 g

Pumpkin dollar ‘cakes

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 teaspoon pumpkin pie spice
  • 2 eggs, slightly beaten
  • 2 cups buttermilk
  • 1/2 cup canned pure pumpkin
  • 3 tablespoons vegetable oil
  • pancake syrup

In a large bowl, whisk together flours, baking powder, salt, sugar, and spice. In medium bowl, whisk together eggs and buttermilk; whisk in pumpkin and oil. Make well in center of flour mixture. Pour in pumpkin mixture; stir just until moistened (batter will be lumpy). Lightly coat large nonstick skillet or griddle pan with no-stick cooking spray; heat over medium-high heat. Spoon 2 tablespoons batter per pancake into skillet. Cook until bubbles appear in tops and bottoms are lightly bowned, about 2 minutes. Turn and cook until lightly browned on the other side, about 1 minute. Serve with pancake syrup.

Makes about 40 dollar-size pancakes