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American Apple Pie
Pie with baked and browned crustWe always chuckle when we hear, “As American as apple pie.” The first recipe for apple pie was written in 1381 England, and used figs, raisins, and pears as sweeteners. Early apple pie recipes rarely called for sugar, an expensive and hard-to-get item at the time. (Never fear . . . our recipe calls for sugar). This is an excellent, and easy to make apple pie. Get the recipe here.

Old Fashioned Cherry Pie
Old Fashioned Cherry PieThis is the classic cherry pie of old, made from fresh sour cherries (we list some alternatives in case you don’t have a cherry tree in your back yard). This recipe even includes directions for making your own delicious pie crust from a very old recipe Lea found in an old church cookbook many years ago. The recipe also is listed below. It is, by far, the best pie crust we have ever had. It is very easy to make, and it never fails to please. Find the pie recipe here.


Classic Peach Pie

Peach Pie with Butter Dots

Peach Pie with Butter Dots

The delicate flavor of the peach is very unique and produces a very delicate aroma and taste sensation that is highly valued throughout the world. The sweetness of the ripe peach is due primarily to the natural sugars giving the fruit a very sweet taste. Served with an outstanding flavorful crust, the peach pie becomes a work of art that is well received at the dining table. This peach pie is classically prepared, and quick and easy to assemble. Mix peaches, cinnamon, nutmeg and tapioca for a special treat that will bring them back for more. Get the recipe here.

Raisin Pie
Raisin PieBefore there was refrigeration, fresh fruits were not readily available, but most homes had dried raisins on hand. This pie became a favorite because the ingredients were always available and the pie kept well. Some recipes include milk, making it more like a custard pie, and others include water, but they all seem to agree on the necessity of a double-crusted pie, usually with a lattice top. Get the recipe here.

Nestle’s Toll House Pie
Nestle's Toll House PieLarry wasn’t kidding when he summed up what this pie is; a chocolate chip cookie on a pie shell! Why is the toll house cookie one of the best loved cookies, and why is this pie version of it so special? Let me count the ways; Butter, sugar, brown sugar, vanilla, chopped nuts, and a whole lot of semi-sweet chocolate chips on a pie crust! Get the recipe here.

Lea’s Pumpkin Pie
:ea's Pumpkin PieLea received this recipe on a postcard from Dottie Vaughn in 1970 when we lived at 924 Sunset Ridge Drive, Danville, Illinois. This recipe has always been our favorite pumpkin pie! The original recipe name was “Prue’s Pumpkin Pie”, but Lea figures that she has made it enough, she’ll will make it her own! Creamy pumpkin mixed with brown and white sugar, cloves, cinnamon, nutmeg and ginger delivers the silkiness and flavors that have well passed the test of time. Get the recipe here.

Old Fashioned Homemade Pie Crust
Lea's Pie CrustNothing shouts “home-made!” like a buttery pie crust. Yes, you can easily make your own homemade pie crust, and the result is so much better than store-bought frozen pie crusts. The most classic pie or pastry crust is made with butter, but can take some practice to master (f you handle it too much it will end up tough). A more forgiving pie crust is one that is made with a mixture of butter and shortening. That way you get the flavor of the butter, with the easy flakiness that comes from using shortening. Our recipe goes one better: butter flavored shortening! Get the recipe here.

You can be this year’s pitch-in dinner rock star, with tried and true recipes for some of the best flavors that have withstood the tests of time! With easy-to-follow instructions on how to prepare each recipe, you’ll easily master old favorites with new successes.

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All those wonderfully eye-pleasing entrees we prepare, whether roasted, braised, or sauteed, are made better by the sauces that bring that extra measure of flavor and moistness to the plate. From savory to sweet, the sauce often is the jewel in the crown of your starring dish.

French “Mother” Sauces
Lea ladles sauce There are five basic sauces from which hundreds of other derivative sauces can be developed. Sauces are liquids that are usually thickened in some way, and are used to 1) add moistness, 2) provide a finishing flavor, 3) add richness, or, 4) enhance the attractiveness of the dish. At the foundation of every sauce is usually a flavored or seasoned liquid with a thickening agent added in. You can find the recipes for these essential basic sauces here.

Red Wine Reduction (Pan Sauce)
Pan Sauce on Pork Loin Medallions When you turn the steak or chop you’re searing, or roast you’re browning, you’ll see some cooked seasoning and brown bits left in the bottom of the pan and floating in the liquid. This is called fond, and it delivers great goodness in a pan sauce to go over your steak or chop, or to finish your roast. You can find the technique for creating a delicious pan sauce from the fond right here.

Shrimp Cocktail Sauce
Classic Shrimp CocktailHardly anything excites the pallet upon first sight more than the classic shrimp cocktail, which is elegant by its very nature. Our simple recipe will help you serve an outstanding, flavorful, sauce that is robust without being overly hot. Buy your prepared horseradish the way you want to serve it: Very hot, hot, medium, or mild. By letting the manufacturer prepare it, you eliminate the guess work. Get the recipe https://morecooking.net/misc/shrimp-cocktail-sauce/

Raisin Sauces
Apple Pie with Rum Raisin SauceClassic raisin sauces have been around for as long as anyone can remember. Leaving grapes out to dry in the sun and air is one of the oldest methods of preserving them by turning them into raisins. Raisins and dried fruits are simple, wholesome foods, grown by nature and used basically the same way for thousands of years. We have some raisin sauces to spice up that fruit pie, baked ham, or to turn ice cream into something extraordinary. Here is the Rum Raisin Sauce, Raisin Sauce (No Rum), and the classic Raisin Sauce for Ham.

Sauces really elevate many dishes to a whole new level of eye appeal and flavor. Stir some up, and enjoy the comments of your diners.

Harvesting apples in the fall is such a rewarding undertaking! We, and our friends and extended families, always looked forward to the apple harvesting season. We would drive out to one or more of the local orchards where we could gather all we wanted of the various varieties of apples. Apple Cider PressWe like to press a blend of apples to make apple cider, applesauce, and apple butter, each of which requires a crafty blending of a variety of types of apples. We also would make up a couple dozen pie shells using Lea’s pie dough recipe. We then peeled and sliced apples, arranged some in pie shells, others in freezer bags, seasoned them up, and wrapped them tightly for storage in the freezer for later use.

Sliced Johnathan and Granny Smith ApplesApples are such a versatile fruit they can be used as stand alone snacks, of course, and also used to make sauces, glazes, side dishes and desserts. They are canned, pressed to produce apple juice, baked, fried, sauteed, braised, and all the other techniques. Raw or cooked, apples are glorious. We have a few favorite apple items that come to mind when the cooler weather arrives.

Cinnamon Apple Tortilla Roll Ups, Apple Stuffed Pork Chops, Apple-Ginger Thick Cut Pork Chops, Apple Dump Cake,Apple Pie with Rum Raisin Sauce and one last mention of the slice of hot apple pie with Rum Raisin Sauce. If you don’t care for the rum, here’s a version of Raisin Sauce you might like better.

For all of these reasons, we are real fans of the glorious apple. Oh, and if you’ve never tried it, one of the great variations on apple pie is melting a slice of cheddar cheese on top and then drizzling with a cinnamon sauce. I first ran across this delectable treat decades ago when I was an announcer at a local radio station, and the pharmacy across the street still had a lunch counter where they served their apple pie with this topping. Here’s a snapshot4 Year old lattices a pie from the scrapbook: our 4-year old grandson putting the lattice on a treat just before going into the oven. It’s as easy as apple pie!

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