09-29-2008, 07:35 PM
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arOusal art!st!
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Join Date: Dec 2002
Location: Down the road
Posts: 9,268
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Quote:
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Originally Posted by Neige
Tomorrow (and on the weekend) I am not only cooking for Wilderness and his parents, but his maternal grandparents as well. I was warned that the grandfolks don't eat spicy and are very meat and potatoes people. I'll be making a roast Saturday, I think, but I'm still figuring out what to make tomorrow. All I know is I'm making these zucchini pickles to eat with it! 
Today I'm also making these tomatoes. Wilderness and I will be having some tonight in a sandwich with arugula, bacon and brie. |
Neige, those pickles sound similar in taste to bread and butter pickles, would you compare them that way? They sound divine.
I've had apples on my mind and made my Sour Cream Apple Pie this weekend.
Sal's Sour Cream Apple Pie
This pie requires only one crust, use your favorite pie crust recipe. This recipe makes one pie.
Preheat oven to 400 F.
Mix together:
2 Tablespoons flour
3/4 cup sugar
1/8 teaspoon salt
Add and mix in:
1 egg, unbeaten
1 teaspoon vanilla
1 cup sour cream
1/4 teaspoon nutmeg
Add and fold in:
2 cups diced apples
Topping:
Mix together the following until it resembles a crumbly mixture
1/3 cup brown sugar
1 teaspoon cinnamon
1/3 cup flour
1/4 cup butter
Pour the pie filling mixture into your crust. Bake this at 400 F for 15 minutes.
Reduce heat to 350 F and continue to bake pie for another 30 minutes.
Remove pie from the oven and sprinkle the topping over the top of the pie. Return the "topped" pie to the oven and bake another 10 minutes at 400 F to get a nice golden brown "top crust."
Enjoy! I know we did.
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Variety is the soul of pleasure. ~ Aphra Behn
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