All posts by PAHS_ac

Old-Fashioned Apple Pie

The classic. Serves 8.


  • 1 pie crust (top and bottom)
  • 7-8 large tart apples, such as Granny Smith (or a mix with Empire or Macoun)
  • Juice of 1/2 lemon
  • 3/4 cup sugar
  • 1-1/4 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1 Tbsp cornstarch
  • 2 Tbsp unsalted butter, cut into 8 small pieces
  • Egg wash (1 egg beaten with 1 Tbsp water)

Preheat oven to 425°F.

Press one pie crust into a 9-inch glass pie pan.

Peel, core, and thinly slice the apples, and toss in a large

bowl with the lemon juice. In a separate bowl, combine

sugar, cinnamon, nutmeg, salt and cornstarch, and stir

into the apples.

Spoon the apple mixture into the bottom crust, and dot

generously with the butter. Paint the edge of the crust

with a bit of the egg wash, or with water, and place the top crust over the apples. Press down lightly, and crimp the edges (make sure there’s a good seal). Using a sharp knife, make a small hole in the top of the pie. Brush the top crust with egg wash, then make 4-6 slits in the crust. Place on the middle rack of the oven and bake 40-45 minutes. Apples should be tender and the crust a deep golden brown. If the crust is becoming too brown during baking, cover the edges with an aluminum foil “collar.” Let cool on a rack for 1-2 hours before slicing, to allow the juices to set.

Serve at room temperature.rost with a powdered sugar

frosting or a cream cheese frosting, if desired.

Or dust top with powdered sugar.


Fall Apple Bread


  • 1/4 cup butter
  • 2/3 cup sugar
  • 2 eggs, beaten
  • 1 1/2 teaspoons vanilla
  • 2 cups flour, sifted
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 tsp cinnamon
  • 2 cups peeled, grated apples
  • 1 Tablespoon grated lemon rind (zest)*
  • 2/3 cup walnuts, chopped

1. Cream together butter, sugar, vanilla and beaten eggs.

2. In a large bowl combine all the dry ingredients – flour,

baking powder, soda, salt and cinnamon. Sift.

3. Add a little at a time with a large spoon – egg mixture

and grated apples to flour mixture. Stir in lemon rind and

nuts. Mix well.

4. Pour apple bread mixture into 2 greased and floured loaf pans.

5. Bake the apple bread at 350 degrees for 55-60 minutes. To test if the loaves are done, a toothpick comes out clean.

Makes 2 Apple Bread loaves depending on size of loaf pans.

Let the loaves cool before slicing – then spread with butter and enjoy!

* how to zest a lemon – use the part of your grater that

has the tiny holes close together.

Take your lemon and grate, just grating off the very top,

yellow part of the lemon rind.

Egg Dumplings


  • 4 cups flour
  • 4 eggs
  • Room temperature water
  • Salt
  • Pepper
  • parsley optional

Large Pot of boiling salted water

Pour flour into large bowl,

make a well in center,

slightly beat 4 eggs then drop into well of flour

Pour 1/2 cup water into well, then slowly with large latel spoon,

fold into flour till moist,add salt and pepper to taste, usually around 1 tsp. each

mix well but don’t use blender or mixer, mix by hand,

Batter should be somewhat thicker than pancake mix.

In a  pan of boiling water drop large tablespoons of mixture into the

water, you will see them will float to top

Cook a couple more minutes, put into a strainer, but DON’T rinse

Serve with paprikash, port sauerbraten or other gravy dishes.

Country Fried Steak


  • 1 3/4 lb. round steak, sliced
  • 1/2 inch thick
  • 2 large eggs
  • 2 tbsp. water
  • 1/3 c. All purpose flour
  • 1/3 c. cornmeal
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 4-6 tbsp. EVOO

Pan Gravy:

2 tbsp. flour

  • About 1 1/2 c. milk
  • 1/2 tsp. kosher salt
  • 1/8 tsp. pepper


Pound steak to

1/4 inch thickness, cut into 6 pieces.

Beat eggs and water together in pie plate.

Mix flour, cornmeal, salt and pepper on waxed paper.

Dip steaks first in plain flour, then in egg mixture.

Dip in seasoned flour mixture to coat well.

Brown meat,

3 pieces at a time, in hot oil on both sides in a large

heavy skillet. Return all meat to skillet; lower heat; cover.

Cook 20 minutes or until tender.

Remove steaks to heated platter.

To prepare pan gravy, pour off all but 3 tablespoons of

the pan drippings; blend in some flour.

Stir in milk, salt and pepper to taste.

Continue cooking and stirring until gravy thickens and

bubbles 1 minute (be sure all flour is gone).

If gravy is too thick, add a little more milk.

Crispy Country Fried Chicken


  • 4 cups flour
  • 1/2 cup Buttermilk
  • 1/2 cup Milk
  • 4 eggs mixed lightly
  • 1 tsp. paprika
  • 1 tsp garlic salt
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups oil/shortening

You will need 3 shallow baking dishes

Iron Skillet (preferred)

large cookie sheet

In one dish pour your eggs, salt and pepper mixture

In another pour your flour mixture : add the garlic salt,

paprika and mix

the other: add milk, buttermilk, 1/2 tsp salt

The night before soak your chicken pcs in the buttermilk mixture

get to room temp and now you can begin.

take a piece of chicken, dread in your egg, then your flour then

put onto your baking sheet.

repeat till all pieces are covered and set aside.

Prepare you Iron skillet with oil, you will want to get it about 325 degrees.

put chicken in pan and let cook till golden brown on one side,

do not turn until you see golden brown, usually about 1/2 hr.

turn your chicken and let cook the other side same way.

use meat thermometer to check to see if chicken is done.

put onto either rack or paper towels to let grease drip.


If you like your chicken a bit spicy, add some other spicy ingredients.

Christmas Trees


  • 1 cup shortening (oleo)
  • 3/4-cup sugar
  • 1 egg
  • 2 1/4 cups flour (sifted)
  • 1/8 tsp. Salt
  • 1/4 tsp. Baking powder
  • 1 Tbsp. almond or vanilla extract.
  • Can color with a few drops of color of your choice.

Cream  shortening, add sugar

Add unbeaten egg, sift dry ingredients add to mixture. Mix well, add flavoring and a few drops of color, and mix well.

Fill cookie press half-full, press on to ungreased cookie sheet.

Bake 10 to 12 min.  375 degrees

Buttermilk Cornbread


  • 1 1/2 cups yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 1/2 cups buttermilk
  • 2 tablespoons shortening
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup egg, beaten slightly

Mix all ingredients, mix with stern large spoon till thick and lumpy.

Heat lightly greased 10” cast iron skillet. (Iron is best) Poor batter into skillet.

Bake about 20  min. 450 degrees oven till golden brown.


Buttermilk Cornbread_ Copyright©2009_ Rocki Haire
Buttermilk Cornbread_ Copyright©2009_ Rocki Haire


  • 2 tsp. bacon drippings
  • 1 c. yellow corn meal
  • 1 c. flour
  • 1 tbsp. sugar
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 1 large egg
  • 1 c. Buttermilk
  • 1/4 c. vegetable shortening


Preheat oven to 425 degrees.

Grease an 8- or 9-inch iron skillet

or a heavy 8-inch square baking pan with the

bacon drippings.

Place in oven to heat while mixing batter.

Combine dry ingredients; sift together

into a large mixing bowl.

Add the egg, milk, and 1/4 cup shortening;

beat with a wooden spoon until smooth, about 1 minute.

Carefully pour batter into the hot pan;

bake for 25 to 30 minutes, until light golden brown on top.

Cut cornbread into wedges to serve.

Seven Day Sweet Pickles


  • 7 lbs. cucumbers
  • water to cover
  • 1 quart vinegar
  • 8 cups sugar
  • 2 tablespoons salt
  • 2 tablespoons mixed pickling spices

Wash cucumbers and cover with boiling water. Allow to stand for 24 hours, then repeat this process daily using fresh boiling water until the fifth day. On morning number 5, slice cucumbers into 1/4 inch thick rings.

Prepare a vinegar brine:

In a non-reactive saucepan, boil vinegar, sugar, salt and spices. Pour over cucmbers. Allow to stand for 24 hours.

The next morning, drain brine. Bring brine to a boil; add cucumbers.

Pack in sterilized jars and seal while hot.

Process 10 minutes in boiling water bath.