Crunchy Caramel Apple Pie

Pie Filling:

½ cup sugar      1/8 tsp. salt

3 T. flour      6 cups peeled, sliced apples

1 tsp. cinnamon

Crumb Topping:

1 cup brown sugar      ½ cup flour

½ cup oatmeal      ½ cup butter, very soft

Directions:  For pie filling, mix all the filling ingredients and pour into a 9” deep-

dish pie crust.

Mix together crumb topping ingredients.  Carefully pack /sprinkle on top of pie.

Cover the edges of the pie with foil.  Bake at 350 degrees for 25 minutes.  Take off 

the foil.  Bake another 25-30 minutes.  Remove from oven and sprinkle with ½ cup 

chopped pecans and ¼ cup caramel topping.

Comment:  Yummy!  This is Aunt Elizabeth’s signature recipe.  Everyone loves it!

Rice and Tomatoes

There are two distinct ways to make Rice & Tomatoes. The Aunt Mary

version is the traditional recipe (Riz Shidua). It is a sweeter version with

cinnamon. The second version reflects Becky’s take on this traditional

dish. It is a more “Italian” version with garlic.

---

3 sticks margarine               2-3 lbs. stew meat

8 large onions                       6 beef bouillon cubes

6 cups water                        1 tsp. pepper

3 large cans tomato pieces  1 can tomato sauce

2-3 cups Uncle Ben’s rice    1½ cups (pkg.) Orzo #43

Salt to taste

Mary’s Version:

1 tsp. sugar                         3 tsp. cinnamon

Becky’s Version:

1/3 cup red wine                 

2 tsp. garlic powder, or chopped cloves to taste

Directions:  Trim and cut stew meat into small pieces.  Chop onions lengthwise.  In a large soup pot, melt one stick margarine, brown ¾ of the stew meat and three onions.  Add water, bouillon.  Simmer for at least one hour.

In large sauce pot, melt one stick margarine, brown remaining stew meat and onions.  Add tomato pieces, sauce.  Simmer for at least one hour.  Stir frequently.  (Mary:  Add sugar and 1 tsp. cinnamon to sauce.  Add 1-2 tsp. cinnamon to rice.)  (Becky:  Add wine and garlic to sauce.)  Add salt to taste. 

A half-hour prior to serving, melt one stick margarine in a large skillet.  Brown Orzo; stir frequently to avoid scorching.  Add browned Orzo to soup pot.  Be careful as melted margarine will splatter when it hits the hot water.  Add rice.  Stir.  Simmer.  Add rice as needed to use up broth.  To serve, plate rice.  Ladle tomatoes over rice.

Comment:  Do not ask me to take sides between Mary and Becky versions.  For both versions, I tend to use more onion.  For the Becky version, I use more garlic.  This dish reheats well.  Eric insists that the rice and the tomato sauce be stored in separate containers at all times.  You must make Syrian bread to accompany the dish.  A Sensky family tradition!

Parmesan Chicken

½ cup melted butter      2 tsp. Dijon mustard

1 tsp. Worcestershire sauce

½ tsp. salt      1 cup dry bread crumbs

½ cup grated parmesan cheese

6-8 boneless chicken breast halves

Directions: In a shallow bowl, combine butter, mustard, Worcestershire sauce and

salt. In a plastic bag, combine crumbs and parmesan cheese. Dip chicken in butter

mixture; then shake in crumb mixture. Place in greased baking dish, drizzle with any

remaining butter mixture. Bake at 350 degrees for 45 minutes.

Comment:

Fresh Corn Cake

½ cup unsalted butter      ½ cup sugar

¼ cup whole milk      ¼ cup heavy cream

7-8 cups corn kernels (9 ears)      5 large eggs

¾ cup flour      ¾ cup rice flour

1 T. baking powder      1 tsp. kosher salt

Directions: Preheat oven to 350 degrees. Butter round 9” cake pan, line the bottom

with wax paper/parchment paper – spray the paper with Pam.

Put the butter into the mixer bowl with paddle attachment and beat until creamy,

about 5 minutes. Add the sugar and beat for another 3 minutes. Remove the bowl

from the mixer and set aside.

Scald the milk and heavy cream together in a small saucepan. Add the corn kernels,

place the mixture into a blender / food processor, and puree. Set aside and cool.

Separate the egg yolks and whites, reserving the whites. In a bowl, beat the egg

yolks thoroughly with a whisk. Add the corn puree to the butter and sugar mixture,

and then the egg yolks.

In a medium bowl, sift together the flour, rice flour, baking powder, and salt. Mix

this by hand into the wet ingredients. Transfer the batter to a larger bowl.

Wash and dry the electric mixer bowl thoroughly. Fit the mixer with the wire whisk

attachment and beat the egg whites until they form soft peaks. Use a rubber spatula

to gently fold them into the batter. Be careful not to break down all the egg whites.

Spoon the batter into the prepared pan and bake for 45 minutes, or until golden

brown. The corn cake should be set in the middle, so that a knife inserted into the

center comes out clean. Let cool. To free the corn cake from the pan, run a knife

around the edge and invert it onto a plate held over the top, serving side down. Flip

the corn cake quickly and remove the wax paper. Heat to serve. Refrigerate any

leftovers.

Comment: From Pasqual’s in Santa Fe-- -Eric’s favorite restaurant in the world!

Spritz (Butter) Cookies

3 ½ cups flour      1 tsp. baking powder

1 ½ cups margarine      1 cup sugar

1 egg      1 tsp. vanilla

½ tsp. almond extract

Directions: Sift together flour and baking powder. Beat margarine for 30 seconds;

add sugar and beat until fluffy. Add egg, vanilla, and almond extract; beat well.

Gradually add dry ingredients to beaten mixture, beating until well combined. Do

not chill. Force dough through a cookie press onto an ungreased cookie sheet. If

desired, sprinkle with colored sugars or ground almonds. Bake at 400 degrees for 7-

8 minutes. Cool.

Comment: A Christmas tradition! You can color the dough as well.