Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

drozdzowka (polish yeast plum cake)

Ingredients

• Servings: 1
• 1/2 cup whole milk
• 1 tablespoon all-purpose flour
• 1 tablespoon white sugar
• 2 (0.6 ounce) cakes cake yeast
• 1 1/3 cups margarine
• 1/2 cup dry bread crumbs
• 4 eggs
• 1 1/8 cups white sugar
• 8 cups all-purpose flour
• 4 teaspoons vanilla sugar
• 1 cup whole milk, or as needed
• 6 cups fresh plums, pitted and quartered
• 1 1/2 cups all-purpose flour
• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 teaspoon ground cinnamon (optional)

Recipe

Cook Time: 1 hr

Ready Time: 2 hrs 20 mins


• in a saucepan over very low heat, warm up 1/2 cup of milk to no more than 100 degrees f (38 degrees c); stir in 1 tablespoon of flour and 1 tablespoon of sugar. remove from heat and transfer to a bowl. crumble the cake yeast into the milk mixture, and gently stir until the mixture becomes creamy. cover the pan with a cloth, and set aside in a warm place until the yeast forms a spongy texture, 20 to 30 minutes.
• melt margarine in a saucepan over low heat; remove from heat and allow to cool to lukewarm.
• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish, and sprinkle with bread crumbs.
• place eggs and 1 1/8 cup sugar into a blender, and process until the mixture is yellow and fluffy. in a large mixing bowl, whisk together 8 cups of flour with vanilla sugar. stir in the egg mixture, activated yeast mixture, and lukewarm margarine; start kneading 1 cup milk, or as needed, into the dough, a little at a time, until the dough stops sticking to your fingers and becomes smooth and even. knead for at least 15 minutes, working to incorporate as much air as possible into the dough as you knead.
• press the dough evenly into the prepared baking sheet, and arrange the plums over the top of the dough. set aside.
• in a bowl, cut together 1 1/2 cup flour, the butter, and 1/2 cup of sugar with a pastry cutter until the mixture resembles fine crumbs; sprinkle the streusel mixture over the plums. dust streusel with cinnamon, if desired.
• bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 1 hour to 1 hour and 10 minutes.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Wednesday Waffles

Ingredients

• Servings: 24
• cooking spray
• 8 eggs, beaten
• 7 cups water
• 1 cup canola oil
• 1 cup unsweetened applesauce
• 4 teaspoons vanilla extract
• 4 cups whole wheat pastry flour
• 2 cups dry milk powder
• 2 cups flax seed meal
• 1 cup wheat germ
• 1 cup all-purpose flour
• 1/4 cup baking powder
• 4 teaspoons baking powder
• 1/4 cup white sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 55 mins Ready Time: 1 hr 5 mins


• spray a waffle iron with cooking spray and preheat according to manufacturer's instructions.
• beat eggs, water, canola oil, applesauce, and vanilla extract in a large bowl thoroughly combined. whisk whole wheat pastry flour, dry milk powder, flax seed meal, wheat germ, all-purpose flour, 1/4 cup plus 4 teaspoons baking powder, sugar, cinnamon, and salt in a separate large bowl until thoroughly combined. mix dry ingredients into wet ingredients 1 cup at a time to make a smooth batter.
• ladle 1/2 cup batter, or amount recommended by manufacturer, into preheated waffle iron; close lid and cook waffle until crisp and browned, 3 to 5 minutes. repeat with remaining batter.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

jambalaya pot pie

Ingredients

• Servings: 1
• 1/2 cup uncooked white rice
• 3/4 cup water
• 2 italian sausage links
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 3 tablespoons seasoning, or to taste
• 1 cup cooked chicken meat, shredded
• 3 drops liquid smoke flavoring, or to taste
• 1/2 cup finely chopped onion
• 1/2 cup chopped red bell pepper
• 2 cloves garlic, minced, or more to taste
• 1/2 cup uncooked shrimp - peeled, deveined, and tails removed
• 2 sheets frozen puff pastry, thawed
• 1 beaten egg

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is chewy and the liquid has been absorbed, about 15 minutes. let the rice stand, covered, for about 5 minutes. uncover, and allow to cool.
• preheat oven to 400 degrees f (200 degrees c). grease a 9-inch pie dish.
• place the sausage links into a large skillet over medium-high heat, and cook until browned on both sides, 3 to 4 minutes per side. remove from heat, and cut into 1/4 inch slices; set aside. melt butter in a large saucepan over medium heat, and whisk in flour. allow the flour to cook until frothy-looking, about 1 minute; whisk in the milk. turn the heat down to medium-low, and simmer the sauce while you finish the remaining steps; whisk often. stir in seasoning to taste. when sauce has thickened enough to coat the back of a spoon, remove from heat.
• in a bowl, toss the chicken meat with liquid smoke flavoring. mix in the cooked rice, cooked sausage, onion, red bell pepper, garlic, and shrimp until thoroughly combined. pour in about 3/4 of the white sauce to moisten the filling.
• to assemble the pie, trim the sheets of puff pastry to 10x10 inches; lay a sheet in the prepared pie dish. (square corners will stick out). fill the bottom crust with the rice mixture, and pour in the remaining 1/4 of the white sauce. top with the remaining sheet of puff pastry; pinch the edges to seal. brush the top of the pie with beaten egg.
• bake in the preheated oven until the crust is flaky in the center and golden brown, 20 to 30 minutes.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

chef john's irish soda bread

Ingredients

• Servings: 2
• 3 1/4 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup rolled oats
• 1 1/4 teaspoons baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons salt
• 1/4 cup cold unsalted butter, cut into small cubes
• 1 3/4 cups buttermilk
• 1 large egg
• 2 tablespoons honey, or more to taste
• 2 teaspoons grated orange zest
• 1 cup dried currants
• 1/3 cup golden raisins

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 45 mins


• preheat oven to 375 degrees f (190 degrees c). line a baking sheet with parchment paper or silicone baking mat.
• whisk all-purpose flour, whole wheat flour, oats, baking soda, baking powder, and salt together in a bowl. cut butter into flour mixture using a pastry blender until mixture resembles coarse meal.
• beat buttermilk, egg, honey, and orange zest together in a bowl. pour buttermilk mixture, currants, and raisins into flour mixture; stir with a wooden spoon until a wet, sticky dough comes together.
• turn dough out a well-floured work surface; press dough together into a soft ball of dough and cut into 2 pieces. form each half into a smooth, round loaf. transfer to prepared baking sheet and let rest for 15 minutes. cut a 1/2-inch deep "x" into the top of each loaf with a serrated knife.
• bake in the preheated oven until golden brown and fragrant, about 45 minutes. transfer loaves to a wire rack to cool completely before slicing.

Apple Pie By Grandma Ople

Ingredients

• Servings: 1
• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 granny smith apples - peeled, cored and sliced

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 425 degrees f (220 degrees c). melt the butter in a saucepan. stir in flour to form a paste. add water, white sugar and brown sugar, and bring to a boil. reduce temperature and let simmer.
• place the bottom crust in your pan. fill with apples, mounded slightly. cover with a lattice work crust. gently pour the sugar and butter liquid over the crust. pour slowly so that it does not run off.
• bake 15 minutes in the preheated oven. reduce the temperature to 350 degrees f (175 degrees c). continue baking for 35 to 45 minutes, until apples are soft.

Apple Pie By Grandma Ople

Ingredients

• Servings: 1
• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 granny smith apples - peeled, cored and sliced

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 425 degrees f (220 degrees c). melt the butter in a saucepan. stir in flour to form a paste. add water, white sugar and brown sugar, and bring to a boil. reduce temperature and let simmer.
• place the bottom crust in your pan. fill with apples, mounded slightly. cover with a lattice work crust. gently pour the sugar and butter liquid over the crust. pour slowly so that it does not run off.
• bake 15 minutes in the preheated oven. reduce the temperature to 350 degrees f (175 degrees c). continue baking for 35 to 45 minutes, until apples are soft.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

lemon and lavender scones

Ingredients

• Servings: 12
• 1 teaspoon baking soda
• 1/2 cup lemon yogurt
• 2 cups all-purpose flour, plus more for kneading
• 1/3 cup white sugar
• 1 tablespoon baking powder
• 1/2 cup cold butter, cut into cubes
• 2 tablespoons butter, melted
• 1 egg, beaten
• 1 1/2 teaspoons lavender flowers
• 1 teaspoon lemon zest
• 1 tablespoon butter, melted, or as needed
• 1 teaspoon white sugar, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat oven to 425 degrees f (220 degrees c).
• stir baking soda and yogurt together in a bowl.
• sift flour, 1/3 cup sugar, and baking powder together in a bowl. cut cold butter into flour mixture using a pastry cutter or two forks until mixture is crumbly.
• mix yogurt mixture, 2 tablespoons melted butter, egg, lavender, and lemon zest in a separate bowl. stir yogurt-lavender mixture into flour mixture until just moistened.
• turn dough a lightly floured surface and gently knead 8 to 10 times, adding more flour if dough is too sticky.
• divide dough into 2 pieces and place on an ungreased baking sheet. pat and shape each piece into a 6-inch circle. score each circle into 6 wedges using a sharp floured knife. brush tops with 1 tablespoon melted butter; sprinkle with 1 teaspoon white sugar.
• bake in the preheated oven until scones are just golden, 10 to 12 minutes. remove from oven, break into wedges, and cool on a wire rack.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

tender cheddar garlic biscuits

Ingredients

• Servings: 9
• 1 cup all-purpose flour
• 2 teaspoons baking powder (such as magic®)
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon white sugar
• 1/4 teaspoon salt
• 1/4 cup cold butter, cut into cubes
• 1 cup shredded cheddar cheese (such as kraft® double cheddar)
• 1/3 cup milk
• 2 tablespoons milk
• 2 tablespoons mayonnaise
• 1 tablespoon parsley
• 1/2 teaspoon garlic powder

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat oven to 450 degrees f (230 degrees c).
• mix flour, baking powder, cream of tartar, sugar, and salt together in a bowl; cut in butter using a pastry blender or 2 knives until mixture resembles coarse crumbs. stir cheddar cheese into flour mixture; add 1/3 plus 2 tablespoons milk, mayonnaise, parsley, and garlic powder and mix until a soft dough forms.
• transfer dough to a lightly floured surface and knead until smooth, 8 to 10 times. pat dough into a 6-inch square and cut into 9 smaller squares. arrange squares 2-inches apart on a baking sheet.
• bake in the preheated oven until golden brown, 10 to 12 minutes.

pumpkin scones with brown butter glaze

Ingredients

• Servings: 16
• 3 1/4 cups all-purpose flour
• 1/3 cup brown sugar
• 2 1/2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/8 pinch ground cloves
• 3/4 cup cold unsalted butter, cut into chunks
• 1 (15 ounce) can pumpkin puree
• 2/3 cup plain yogurt
• 1 teaspoon vanilla extract
• 3/4 cup chopped pecans
• 1/2 cup butter
• 3/4 cup confectioners' sugar
• 1 1/2 tablespoons milk, or more as needed
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 425 degrees f (220 degrees c).
• mix flour, brown sugar, baking powder, cinnamon, baking soda, salt, ground ginger, and ground cloves together in a bowl. cut unsalted butter chunks into flour mixture with a pastry blender until mixture resembles coarse crumbs; make a well in the center.
• pour pumpkin puree, yogurt, and 1 teaspoon vanilla extract into the well in flour mixture; stir with a wooden spoon until a soft dough forms. mix pecans into dough.
• turn dough out a lightly floured surface and pat into two equal-size circles. cut each circle into 8 wedges; transfer to a baking stone or baking sheet lined with parchment paper.
• bake scones in the preheated oven until firm to the touch and lightly browned, 12 to 15 minutes.
• heat butter in a skillet over medium heat until butter is foaming and nut-brown in color, 3 to 5 minutes.
• beat brown butter, confectioners' sugar, milk, and 1/2 teaspoon vanilla with an electric mixer on medium-high speed until sugar is dissolved and glaze is shiny, 3 to 4 minutes, adding more milk as necessary. drizzle glaze over cooled scones.

italian cassata cake

Ingredients

• Servings: 1
• 1/3 cup dried currants
• 5 tablespoons
• 1 (16.5 ounce) can pitted dark sweet cherries, drained with syrup reserved
• 1 pint ricotta cheese
• 1/4 cup white sugar
• 2 tablespoons heavy cream
• 1 (12 ounce) package prepared pound cake
• 12 (1 ounce) squares semisweet chocolate, chopped
• 1/4 cup
• 1 cup unsalted butter

Recipe

Ready Time: 2 hrs


• combine dried currants and 2 tablespoons in small bowl. let soak for 15 minutes. drain cherries and cut into eighths; drain on paper towels. drain currants.
• in a food processor, puree ricotta cheese, sugar, 3 tablespoons and whipping cream until smooth. transfer to medium bowl. gently mix in currants and cherries.
• peel any loose crust from pound cake and discard. cut pound cake lengthwise into 3 horizontal layers. place bottom layer on serving platter. spread half of filling over. place second pound cake layer on top of filling. spread remaining filling over. arrange third pound cake layer on top of filling. smooth sides with rubber spatula. refrigerate cassata until filling is firm, about 2 hours.
• to make the chocolate frosting: combine 1/2 cup reserved cherry syrup, semisweet chocolate and 1/4 cup in heavy medium saucepan. stir over low heat until chocolate melts and mixture is smooth. remove from heat. add unsalted butter a few pieces at a time and whisk until melted. refrigerate frosting until thickened to spreading consistency, stirring occasionally, about 20 minutes.
• slide sheets of waxed paper under edges of cassata to protect the serving dish. put 1 cup chocolate frosting to pastry bag fitted with medium star tip. spread remaining chocolate frosting over sides and top of cassata. pipe frosting in pastry bag in swirls on long sides and in rosettes along upper edges of cassata. refrigerate for several hours until set. let cassata stand at room temperature 20 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

canadian maple scones

Ingredients

• Servings: 8
• 1 cup coarsely chopped walnuts, divided
• topping:
• 3 tablespoons all-purpose flour
• 3 tablespoons packed light brown sugar
• 2 tablespoons cold butter
• scones:
• 2 cups all-purpose flour
• 2 tablespoons packed light brown sugar
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup cold butter
• 1/3 cup maple syrup, or as needed
• 1 egg
• 2 tablespoons milk, or as needed
• 1 cup whipped cream (optional)

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spread walnuts a baking sheet.
• toast walnuts in the preheated oven until nuts turn golden brown and become fragrant, about 5 minutes. watch carefully; nuts can burn quickly. set aside to cool to room temperature.
• increase oven temperature to 375 degrees f (190 degrees c).
• place 3 tablespoons flour, 3 tablespoons brown sugar, and 1/2 cup cooled walnuts in a small bowl. cut in 2 tablespoons butter using two knives or a pastry blender until mixture resembles coarse crumbs.
• whisk together 2 cups flour, 2 tablespoons brown sugar, baking powder, and salt. cut in 1/2 cup butter using two knives or a pastry blender until mixture resembles fine crumbs. stir in remaining 1/2 cup walnuts.
• whisk together 1/3 cup maple syrup and egg in a small bowl; stir into flour mixture. gradually stir in just enough milk for the dough to leave the sides of the bowl and form a ball.
• place dough on a lightly floured surface. roll gently in flour to coat; knead lightly about 10 times. pat into an 8-inch circle on an ungreased baking sheet. brush with milk; sprinkle evenly with topping. score dough circle into 8 wedges with a knife, but do not separate wedges.
• bake in the preheated oven until golden brown, about 15 minutes. remove immediately from the baking sheet, and separate the scones. serve warm with whipped cream and maple syrup.

Apple Pie By Grandma Ople

Ingredients

• Servings: 1
• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 granny smith apples - peeled, cored and sliced

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 425 degrees f (220 degrees c). melt the butter in a saucepan. stir in flour to form a paste. add water, white sugar and brown sugar, and bring to a boil. reduce temperature and let simmer.
• place the bottom crust in your pan. fill with apples, mounded slightly. cover with a lattice work crust. gently pour the sugar and butter liquid over the crust. pour slowly so that it does not run off.
• bake 15 minutes in the preheated oven. reduce the temperature to 350 degrees f (175 degrees c). continue baking for 35 to 45 minutes, until apples are soft.

Rougemont Applesauce Cake

Ingredients

• Servings: 1
• 1 3/4 cups pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup shortening
• 1 cup packed brown sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 cup applesauce

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease a 9 inch square cake pan. line the bottom of the pan with wax paper, or dust lightly with flour.
• sir together flour, baking powder, salt, and spices.
• in a large bowl, cream shortening. blend in brown sugar, beating until light and fluffy. beat in eggs and vanilla. stir flour mixture into creamed mixture alternately with applesauce; make 3 dry and 2 liquid additions, combining lightly after each. turn batter into prepared pan.
• bake for 40 to 45 minutes, or until cake springs back when lightly touched.

sugar-crusted sweet potato biscuits

Ingredients

• Servings: 12
• crisco® original no-stick cooking spray
• 2 cups martha white® self-rising flour
• 4 tablespoons brown sugar, divided
• 3 tablespoons crisco® all-vegetable shortening
• 2/3 cup milk
• 1/2 cup mashed canned sweet potato or mashed cooked sweet potato
• 1/3 cup sour cream

Recipe

Preparation Time: 15 mins Cook Time: 17 mins Ready Time: 35 mins


• heat oven to 400 degrees f. spray cookie sheet with no-stick cooking spray. combine flour and 2 tablespoons of the brown sugar in medium bowl; mix well. cut in shortening with pastry blender or fork until mixture resembles coarse crumbs.
• combine milk, sweet potato and sour cream in small bowl; blend well. add to flour mixture all at once, stirring just until moistened (if dough is too dry, add additional milk 1 teaspoon at a time, until dry ingredients are moistened). drop dough by 1/4 cupfuls prepared cookie sheet. sprinkle with remaining 2 tablespoons brown sugar.
• bake 15 to 20 minutes or until biscuits are golden brown. immediately remove from cookie sheet. serve warm.

Apple Pie By Grandma Ople

Ingredients

• Servings: 1
• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 granny smith apples - peeled, cored and sliced

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 425 degrees f (220 degrees c). melt the butter in a saucepan. stir in flour to form a paste. add water, white sugar and brown sugar, and bring to a boil. reduce temperature and let simmer.
• place the bottom crust in your pan. fill with apples, mounded slightly. cover with a lattice work crust. gently pour the sugar and butter liquid over the crust. pour slowly so that it does not run off.
• bake 15 minutes in the preheated oven. reduce the temperature to 350 degrees f (175 degrees c). continue baking for 35 to 45 minutes, until apples are soft.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

apricot almond scones

Ingredients

• Servings: 12
• crisco® original no-stick cooking spray
• 2 1/2 cups martha ® self-rising flour
• 1/3 cup sugar
• 1/2 cup butter, cut into pieces
• 1 (7 ounce) package dried apricots, chopped
• 1 large egg, beaten
• 3/4 cup buttermilk, or as needed
• 1/4 teaspoon almond extract
• 2 tablespoons butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 50 mins


• heat oven to 400 degrees f. spray a large cookie sheet with no-stick cooking spray. combine flour and sugar in large bowl; mix well. cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. stir in apricots.
• beat egg in 1-cup measuring cup. add enough buttermilk to egg to make 1 cup. stir in almond extract. add buttermilk mixture to flour mixture; stir gently until soft dough forms. drop dough by 1/4 cupfuls about 2 inches apart prepared cookie sheet.
• bake 20 to 25 minutes or until light golden brown. brush scones with 2 tablespoons melted butter. serve warm or cool.

cheesy philly biscuits

Ingredients

• Servings: 14
• 2 cups all purpose flour
• 1 tablespoon magic baking powder
• 1 (250 g) package philadelphia brick cream cheese, cubed
• 1 cup kraft double cheddar shredded cheese
• 1/2 cup milk

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat oven to 425 degrees f.
• mix flour and baking powder in large bowl. cut in cream cheese with pastry blender or 2 knives until mixture resembles coarse crumbs. stir in shredded cheese. add milk; stir until mixture forms soft dough.
• pat dough to 3/4-inch thickness on floured surface. cut into 14 rounds with 2-inch fluted biscuit cutter, rerolling scraps as necessary. place, 2 inches apart, on baking sheet.
• bake 12 to 15 minutes or until golden brown.

blackberry pastry bread

Ingredients

• Servings: 3
• 1/2 cup warm milk (110 to 115 degrees f)
• 1 tablespoon sugar
• 1 (.25 ounce) package active dry yeast
• 3 egg yolks
• 1 cup whipping cream
• 3 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1/2 cup butter, chilled
• 1 cup blackberries
• 2 tablespoons sugar, or to taste
• 1 tablespoon confectioner's sugar, for dusting

Recipe

Cook Time: 25 mins Ready Time: 6 hrs 25 mins


• combine the milk, 1 tablespoon sugar, and the yeast in a large bowl; stir the egg yolks and whipping cream into the milk mixture. allow to rest for 10 minutes.
• whisk together the flour, 1/4 cup of sugar, and salt in a mixing bowl. cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (this can also be done in a food processor: pulse the cold butter or shortening until it's the size of small peas. turn mixture into a bowl and proceed.) stir in yeast mixture until combined. cover bowl with plastic wrap and refrigerate for 4 hours.
• turn dough a lightly floured board. divide the dough into three portions and shape them into balls. toss blackberries with sugar.
• preheat an oven to 375 degrees f (190 degrees c). grease a baking sheet.
• roll each ball out to a 9x12-inch rectangle. spoon blackberries evenly the center third of each rectangle, width-wise. using a knife, cut about 9 slanting lines along each side approximately 1 inch apart. create a braid by folding alternating strips from each side, overlapping the berries. place the pastry braid the prepared baking sheet. repeat with the remaining two portions. cover with a light cloth and let rise in a warm place (80 to 95 degrees f (27 to 35 degrees c)) until doubled in volume, about 1 hour.
• bake in the preheated oven until golden brown, 25 to 30 minutes. sprinkle with confectioners' sugar before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Apple Pie By Grandma Ople

Ingredients

• Servings: 1
• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 8 granny smith apples - peeled, cored and sliced

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 425 degrees f (220 degrees c). melt the butter in a saucepan. stir in flour to form a paste. add water, sugar and brown sugar, and bring to a boil. reduce temperature and let simmer.
• place the bottom crust in your pan. fill with apples, mounded slightly. cover with a lattice work crust. gently pour the sugar and butter liquid over the crust. pour slowly so that it does not run off.
• bake 15 minutes in the preheated oven. reduce the temperature to 350 degrees f (175 degrees c). continue baking for 35 to 45 minutes, until apples are soft.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

pumpkin donuts

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 1/2 cup brown sugar
• 2 teaspoons spice
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup pumpkin puree
• 2 eggs
• 1/4 cup milk
• 1/4 cup butter, softened
• icing:
• 1 cup confectioners' sugar, sifted
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon spice
• 4 teaspoons milk, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 375 degrees f (190 degrees c). lightly grease 2 baking sheets.
• stir flour, brown sugar, 2 teaspoons spice, baking powder, salt, and baking soda together in a large bowl.
• mix pumpkin, eggs, milk, and butter into flour mixture; beat until completely incorporated.
• spoon pumpkin mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening. pipe 3-inch circles prepared baking sheets.
• bake in the preheated oven until golden brown, about 13 minutes. remove doughnuts to a wire rack to cool.
• stir confectioner's sugar, 1/2 teaspoon spice, and vanilla together in a bowl. gradually stir in enough milk to reach a glaze consistency. brush glaze over doughnuts with a pastry brush or spoon over the tops.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Apple Pie By Grandma Ople

Ingredients

• Servings: 1
• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 8 granny smith apples - peeled, cored and sliced

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 425 degrees f (220 degrees c). melt the butter in a saucepan. stir in flour to form a paste. add water, sugar and brown sugar, and bring to a boil. reduce temperature and let simmer.
• place the bottom crust in your pan. fill with apples, mounded slightly. cover with a lattice work crust. gently pour the sugar and butter liquid over the crust. pour slowly so that it does not run off.
• bake 15 minutes in the preheated oven. reduce the temperature to 350 degrees f (175 degrees c). continue baking for 35 to 45 minutes, until apples are soft.

Apple Pie By Grandma Ople

Ingredients

• Servings: 1
• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 8 granny smith apples - peeled, cored and sliced

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 425 degrees f (220 degrees c). melt the butter in a saucepan. stir in flour to form a paste. add water, sugar and brown sugar, and bring to a boil. reduce temperature and let simmer.
• place the bottom crust in your pan. fill with apples, mounded slightly. cover with a lattice work crust. gently pour the sugar and butter liquid over the crust. pour slowly so that it does not run off.
• bake 15 minutes in the preheated oven. reduce the temperature to 350 degrees f (175 degrees c). continue baking for 35 to 45 minutes, until apples are soft.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

unleavened bread for communion

Ingredients

• Servings: 6
• 1 cup all-purpose flour
• 1/3 cup vegetable oil
• 1/8 teaspoon salt
• 1/3 cup water

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat oven to 425 degrees f (220 degrees c). line a baking sheet with parchment paper.
• mix flour, oil, and salt together in a bowl; add water and mix using a pastry cutter until dough is soft. form dough into 6 balls and press into disks the prepared baking sheet using your hands.
• bake in the preheated oven until bread is cooked, 8 to 10 minutes.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Easy Kolacky

Ingredients

• Servings: 3
• 1 (8 ounce) package cream cheese, softened
• 1 cup butter
• 1/2 cup confectioners' sugar
• 2 cups all-purpose flour
• 1 (12.5 ounce) can apricot fruit filling (such as solo®)
• 1/4 cup confectioners' sugar for dusting

Recipe

Preparation Time: 30 mins Cook Time: 12 mins Ready Time: 3 hrs 42 mins


• place the cream cheese and butter in a large bowl; beat with electric mixer until smooth and creamy. beat 1/2 cup of confectioners' sugar into the butter mixture. slowly beat in the flour; mix well. cover bowl and refrigerate at least 3 hours, or overnight.
• preheat an oven to 375 degrees f (190 degrees c).
• on a well floured board, roll out chilled dough to 1/8 inch. use a pizza wheel to cut dough into 2 1/2 inch squares. spoon approximately 2 teaspoons of filling in the center of each square; do not overfill. fold opposite corners of each square into the middle to encase dough, pinching dough together in center. filling should peek out a little at each end. transfer cookies to an ungreased baking sheet.
• bake the kolacky in the preheated oven until set but not brown, about 12 minutes. remove to racks to cool. dust cooled kolacky with remaining powdered sugar.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Italian Cassata

Ingredients

• Servings: 1
• 1 (18.25 ounce) package pound cake mix
• 6 tablespoons orange liqueur
• 1 pint part-skim ricotta cheese
• 2 tablespoons heavy whipping cream
• 1/4 cup sugar
• 3 tablespoons chopped semisweet chocolate
• 3 tablespoons candied mixed fruit
• 4 (1 ounce) squares unsweetened chocolate
• 1/4 cup butter
• 3 cups confectioners' sugar
• 1/2 cup hot, strong brewed coffee
• 1 1/2 teaspoons vanilla extract

Recipe

• prepare the cake mix according to package instructions. bake in a 9x5 inch loaf pan. cool completely.
• with a sharp, serrated knife, cut a thin slice from both ends of cooled cake. cut cake horizontally into 4 even layers. brush each layer with 1 tablespoon orange liqueur.
• in medium bowl, beat ricotta cheese with electric mixer until smooth. beat in cream, sugar, remaining liqueur. with rubber scraper, fold in chocolate pieces and candied fruits.
• place bottom layer of cake on flat plate and spread with one-third of ricotta mix. place second layer of cake evenly on top of first layer and spread with one-third filling. repeat with third layer of cake and filling. top with remaining cake layer.
• gently press loaf into shape. refrigerate at least 2 hours or until ricotta is firm.
• to make the frosting: melt chocolate and butter in top of double boiler, over hot, not boiling, water. remove from water. add confectioners sugar, hot coffee, and vanilla. beat until smooth. if too soft to spread, refrigerate until of spreading consistency - about 30 minutes. spread frosting over side and top of cake. refrigerate until serving time.
• to serve, decorate top with candied fruits, if desired. or use a pastry tube to decorate the cake with flowers and vines. makes 10 servings.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.