It's not Thanksgiving if there is no Raisin Pie! Even though Man With A Drill and I are the only one's that love it in a group of 26 people, I refuse to stop making it. If you love raisins, you are sure to love this pie! It's taken from the Lion House Cookbook and it's the best recipe I've ever tasted. Make sure your ingredients are fresh for the best pie ever!
Raisin Pie
(Lion House Pies, Deseret Book)
1-1/2 Cup Raisins
1-1/2 Cups Raisin Water
1/4 Cup Pineapple juice
1/2 tsp Vanilla
1 Cup Sugar
1/4 Cup Cornstarch
1/2 tsp Salt
1/4 Cup Lemon Juice
In small saucepan, combine raisins, water, pineapple juice, and vanilla. Bring to a boil and cook 5 minutes. Pour mixture through strainer. Set raisins aside, reserving liquid.
Mix sugar, cornstarch, and salt; add to hot raisin liquid, beating with wire whip. Continue cooking and stirring until thick, about 5 minutes. Add raisins and lemon juice; pour into unbaked pie shell. Cover with crust, seal and crimp. Bake at 375 degrees F. for about 50 minutes or to the desired brownness. Be sure to put some tin foil around the edge of your pie so your edges will not burn.
Wednesday, November 26, 2014
Sunday, November 23, 2014
Pearl's Stuffing
My mother made the best stuffing ever. It wasn't anything fancy, very simple to make, and no matter how tempting it is to try a new recipe, I simply can't. I don't know anyone who doesn't love it. It has long been a favorite of everyone.
My mother never wrote down a recipe. Luckily a few years before she died I got her to show me how to make it. Hope I can explain it in such a way that it turns out equally as good for anyone else who wants to try it.
Ingredients:
1 Box Mrs. Cubbison's Corn Bread Stuffing seasoned
1 Cup Butter (two sticks)
1 Cup Onion Chopped
1 Cup Celery, chopped
1 and 1/2 - 2 Cups Water
This will stuff an 8-12 pound bird. Double for larger size.
Chop up the onion and then the celery. In a large bowl mix together, chopped celery, chopped onion and the box of corn bread stuffing. In a separate pan, melt the butter, then boil the water and add these two together. now drizzle this wet mixture over the dry mixture and stir and toss until you have drizzled the compete mixture. Now continue tossing and salt and pepper to taste. Now Cover with a towel over night and in the morning stuff your bird and your ready to bake things.
Happy Thanksgiving
My mother never wrote down a recipe. Luckily a few years before she died I got her to show me how to make it. Hope I can explain it in such a way that it turns out equally as good for anyone else who wants to try it.
Ingredients:
1 Box Mrs. Cubbison's Corn Bread Stuffing seasoned
1 Cup Butter (two sticks)
1 Cup Onion Chopped
1 Cup Celery, chopped
1 and 1/2 - 2 Cups Water
This will stuff an 8-12 pound bird. Double for larger size.
Chop up the onion and then the celery. In a large bowl mix together, chopped celery, chopped onion and the box of corn bread stuffing. In a separate pan, melt the butter, then boil the water and add these two together. now drizzle this wet mixture over the dry mixture and stir and toss until you have drizzled the compete mixture. Now continue tossing and salt and pepper to taste. Now Cover with a towel over night and in the morning stuff your bird and your ready to bake things.
Happy Thanksgiving
Tuesday, November 18, 2014
Mother Bird's Homemade Chicken Noodle Soup
There is nothing better than a big pot of soup! Especially if it's Homemade Chicken Noodle Soup. This one is a favorite at our house!
Ingredients:
1 whole Chicken boiled and deboned.
Chicken Stock
2 Pckgs Grandma's Frozen Egg Noodles
Celery chopped and diced a little on the thick side.
Paprika
Granular Chicken Bouillon by Wylers
Butter
Salt and Pepper
I make this soup for 26 people so I cannot tell you how to make a small pot. There is no such thing as a small pot at my house.
I get a nice Chicken and boil it until it falls off the bone. I keep the water I boiled the Chicken in, but I drain and filter any crud or residue that might accumulate in it, basically anything I don't want in my soup.
Then I add the Chicken Stock. I use three or four 20 oz cans. I sprinkle to taste the bouillon, the paprika, and the salt and pepper. I make a huge pot so just adjust as needed for size you are making.
I bring that all to a boil and add the Celery and Noodles, (follow the directions on the Noodle bag for thawing and preparing the noodles) when the noodles are soft I add the chicken, and season with paprika, salt and pepper. Top with a big ole chunk of butter and simmer for 30 min.
ENJOY!
Ingredients:
1 whole Chicken boiled and deboned.
Chicken Stock
2 Pckgs Grandma's Frozen Egg Noodles
Celery chopped and diced a little on the thick side.
Paprika
Granular Chicken Bouillon by Wylers
Butter
Salt and Pepper
I make this soup for 26 people so I cannot tell you how to make a small pot. There is no such thing as a small pot at my house.
I get a nice Chicken and boil it until it falls off the bone. I keep the water I boiled the Chicken in, but I drain and filter any crud or residue that might accumulate in it, basically anything I don't want in my soup.
Then I add the Chicken Stock. I use three or four 20 oz cans. I sprinkle to taste the bouillon, the paprika, and the salt and pepper. I make a huge pot so just adjust as needed for size you are making.
I bring that all to a boil and add the Celery and Noodles, (follow the directions on the Noodle bag for thawing and preparing the noodles) when the noodles are soft I add the chicken, and season with paprika, salt and pepper. Top with a big ole chunk of butter and simmer for 30 min.
ENJOY!
Triple Berry Pie
Triple Berry Pie is a must at the Crow's Nest every Thanksgiving. It is the pie everyone requests! I buy my Berries from Costco. "Kirkland: Natures Three Berries" If you do not have access to this use three different frozen berry mixes that do not have strawberries in them. A good raspberry, black berry and blueberry mix is what you are looking for.
Prepare your pie crust as usual. If you want a good pie crust recipe see "The Best Pie Crust Ever," under Pie on the left of the blog.
1 Cup Sugar
2 and 1/2 TBSP Ultra Set by Ingredion or 3 TBSP all purpose flour
5 to 6 cups Triple Berry Frozen Berries
1TBSP Lemon Juice
In a large separate bowl, add the dry ingredients first and mix well. Then add your Berries and Lemon Juice. Now Mix well again.
Dot the bottom of your crust with real butter. Add the berry mixture and dot the top with butter too. Be careful not to fill your pie dishes too full or they will bubble over and burn in your oven. Berry pies are the worst for boiling over, so beware! Then apply your top crust prepared with vent holes. Seal and Bake 375 degrees F. 45 min. for fresh fruit and about 60 min for frozen.
Important: To prevent overbrowning on the edges, cover the edge of the pie with foil and remove the foil the last few minutes for edge to brown.
Remember! The fresher your ingredients are the better your pie tastes!
Prepare your pie crust as usual. If you want a good pie crust recipe see "The Best Pie Crust Ever," under Pie on the left of the blog.
1 Cup Sugar
2 and 1/2 TBSP Ultra Set by Ingredion or 3 TBSP all purpose flour
5 to 6 cups Triple Berry Frozen Berries
1TBSP Lemon Juice
In a large separate bowl, add the dry ingredients first and mix well. Then add your Berries and Lemon Juice. Now Mix well again.
Dot the bottom of your crust with real butter. Add the berry mixture and dot the top with butter too. Be careful not to fill your pie dishes too full or they will bubble over and burn in your oven. Berry pies are the worst for boiling over, so beware! Then apply your top crust prepared with vent holes. Seal and Bake 375 degrees F. 45 min. for fresh fruit and about 60 min for frozen.
Important: To prevent overbrowning on the edges, cover the edge of the pie with foil and remove the foil the last few minutes for edge to brown.
Remember! The fresher your ingredients are the better your pie tastes!
Crow Apple Pie
I don't know how many years ago my girls and I started making pie. I'm too tired today to look it up, but I think it's been at least a good twenty years or so. I tell you this because making pie is an art and every year we learn new tricks or develop new secrets that just improve every pie we make. Our apple pie has become "Crow Apple Pie," tried and tested year after year. 26 people now are here to do the taste testing! Today my daughter in law called and wanted the recipe. Her family recently moved away to law school and when it comes to making pie this year she's helping a friend.
Begin by making your pie crust. If you want an awesome pie crust recipe, see "The Best Pie Crust Ever!" It's located on the right under the label, "Pie". Love this pie crust recipe!
Prepare your bottom crust in your pie dish.
Apple Pie Filling
5 to 6 nice large Jonathon Apples peeled, cored, and sliced. soak in cold water with 3TBSP Lemon Juice until you are ready to use.
In a large bowl combine the following:
1 Cup Sugar... Half Brown, Half White (Don't Be Stingy!)
1 and 1/2 TBS Ultra Set by Ingredion or 2 TBS all purpose flour. We use the Ultra Set
1 tsp ground Cinnamon
1/8 tsp Nutmeg
a Pinch of Salt
Mix Well all dry ingredients.
Melt 2 TBSP Butter
1 TBS Lemon Juice
Drain your sliced apples,. In a separate bowl, drizzle the butter and lemon over them, then toss them into the dry ingredients and mix well. Then add the mixture to your bottom crust. Dot with more butter and then apply your top crust. Your top crust should have some holes in it to let the steam out.
When your top crust is all sealed brush with Milk and sprinkle with Sugar and Cinnamon Bake at 375 degrees F. for 45-50 minutes or until apples test tender when a sharp knife is inserted into vent hole.
Makes 1 Nine inch pie.
Important: To prevent overbrowning on the edges, cover the edge of the pie with foil and remove the foil the last few minutes for edge to brown.
Remember! The fresher your ingredients are the better your pie tastes!
Begin by making your pie crust. If you want an awesome pie crust recipe, see "The Best Pie Crust Ever!" It's located on the right under the label, "Pie". Love this pie crust recipe!
Prepare your bottom crust in your pie dish.
Apple Pie Filling
5 to 6 nice large Jonathon Apples peeled, cored, and sliced. soak in cold water with 3TBSP Lemon Juice until you are ready to use.
In a large bowl combine the following:
1 Cup Sugar... Half Brown, Half White (Don't Be Stingy!)
1 and 1/2 TBS Ultra Set by Ingredion or 2 TBS all purpose flour. We use the Ultra Set
1 tsp ground Cinnamon
1/8 tsp Nutmeg
a Pinch of Salt
Mix Well all dry ingredients.
Melt 2 TBSP Butter
1 TBS Lemon Juice
Drain your sliced apples,. In a separate bowl, drizzle the butter and lemon over them, then toss them into the dry ingredients and mix well. Then add the mixture to your bottom crust. Dot with more butter and then apply your top crust. Your top crust should have some holes in it to let the steam out.
When your top crust is all sealed brush with Milk and sprinkle with Sugar and Cinnamon Bake at 375 degrees F. for 45-50 minutes or until apples test tender when a sharp knife is inserted into vent hole.
Makes 1 Nine inch pie.
Important: To prevent overbrowning on the edges, cover the edge of the pie with foil and remove the foil the last few minutes for edge to brown.
Remember! The fresher your ingredients are the better your pie tastes!
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