I’ve been craving my Mom’s deep dish apple
pie. They were baked in large bowls with
no bottom crust, biscuit dough dumplings, and a lattice crust on top. They were very moist with a thick syrupy filling through
out the pie. Years ago, Wendy’s used to
sell an apple dumpling that very closely
approximated the flavor. My mom’s recipe
was lost when she died and Wendy dropped
the dumplings many years back. I’ve tried
unsuccesfully to duplicate both. Any of
you wonderful cooks have an old recipe that might be similar that you could share? I
would be ever so greatful.G Warm regards, Jim
Jim, Having been a baker for 26 years I think I can come up with something for ya. I remember my dad making something of that nature and boy was it good. Give me a few days to find dad’s old recepies and go through them. It will take a few days though so don’t expect anything right away
Much appreciated my friend.G I’m very
patient, especially when the payoff is so
sweet.G I can’t believe that for so many
years of my life I took this favorite dish
for granted and then one day it was just
gone. I’ve googled recipes until I was blue
in the face without finding anything that
seemed close.G Your efforts are much
appreciated sir. Warm regards, Jim
Food for thought. We all have recipes
that are favorites of ours or the kids or
something that Aunt Susie cooks better than
anyone. Christmas is still six months away.
How hard would it be to create a family cook
book or booklet of family favorites? In
this age of the computer, probably not very.
You could even use your digital and add
pictures of the recipe and family members
or pictures of Grannie at work in the
kitchen. Would make great stocking stuffers
for Christmas that could only grow in value
over the decades.G And while you have a
favorite recipe page on your computer ready
to print, it would only take a second to
right click on it and email it to Deanna to
share with your FAOL neighbors.G Give it
some thought. Warm regards, Jim
Jim: Sounds like very good idea, the family cookbook. You could of course put it on a CD. There are some great programs out there, you could add music, overwrite with your own voice and of course you could print it and make it into a book. Places like Kinko’s can do the whole thing, including spiral binding. My son took a trip to Yellowtone with the family, sent an entire CD of photos with captions off to a company that put them all in a glossy page, hard bound, gilted title book. Complete with Index and date of publication. Not cheap, but an impressive piece of work. KISS would be my way, start now and by Christmas you’ll be ready. Good luck, Jonezee
I agree the K.I.S.S. system is the way
to go. Keep it simple shipmate.G I think
a hand written forward would add much in the
decades to come. Warm regards, Jim
I tell you, that Carrot Caserole Souffle my mother cooks is the kind of dish that I never get tired of. It does not taste like carrots, more like brown sugared yam only better .
Carrots Supreme
2 c. cooked carrots
1 c. sugar
1 tsp. baking powder
3 T. flour
1 stick melted butter
3 eggs
1 t. vanilla (her addition)
Mix all ingredients together in blender or food processor. Pour into Pyrex dish and sprinkle with cinnamon. Bake 15 minutes at 400 degrees (she bakes for 45 minutes at 350 degrees). People who don’t even like carrots like these!
Those carrots sound devine. Thats the
kind of input Deanna could use for her
weekly “Whats Cooking” column. Anyone with
recipes to share can email them to Deanna at publisher@flyanglersonline.com. Put recipe
in the subject line. In addition to this
great obsession of flyfishing, we share
another with food.G What trips your
trigger? From the simple to the sublime,
from the kitchen or the outdoor grill, share
your favorites with us. Warm regards, Jim
[This message has been edited by Jim Hatch (edited 23 June 2006).]
Harlybob87
Soonz this years apples are on the market I plan to make some pies too. Sounds as if Betty might like to make some as well. And of course reading the recipe may bring some more apple pie people on line.
Waitin’ for your recipe! I love apple pie and also my mothers apple dumplings. I don’t know how she made either of them the way she did. (mine are good but standard from the Joy Of Cooking).
First let me apologize I have not gone through all of dad’s books yet. I found a bunch of recipies in one of them but none for apple dumbling cobbler which I believe Jim is what you were talking about. I am working 66 hours this week so it may take a while to get this done but I will complete it as soon as possible. Dads one book has a 1936 copyright it is preaty cool
It’s been years since I’ve had this
favorite dish. A few more days, weeks or
months is not going to be a problem. If
your search is unsuccessful, your efforts
are never the less appreciated kind sir.G
Warm regards, Jim
That recipe looks like it might bring
back some fond memories. Bet it’s very
similar to what Mom used to make.G I’m
gonna try it with a light caramel sauce.
Real soon!G Warm regards, Jim
Here’s two recipes from my mother-in-law’s 1946 cooking book, one of several inheirited by my wife. Happy munching. Favorite dessert and eat apples in any way, shape or form. Mom said she craved them when preggers with me; so, reckon I was “marked” for life. Said she ate them by the half bushel.
“English Deep-Dish Apple Pie”
1 recipe Plain Pastry
6 to 8 tart apples
2/3 cup sugar
1 teaspoon nutmeg or cinnamon
1/4 cup water
1 teaspoon butter
Invert a heavy china cup or custard cup in the center of a baking dish, 2 or 3 inches deep. Line sides of dish with pastry, letting it extend a little above the dish. Do not line the bottom with pastry. Pare and core apples and cut into slices. Add sugar, spice and water and dot with butter. Cover apples with pastry, slash the top to let steam escape and pinch edges of pastry together. Bake in a very hot oven, 450 degrees, for 10 minutes; then reduce temperature to 350 degrees and bake 45 minutes longer. When serving, slip the knife under the cup to let the confined juice mix with apples. Serving wedges with hard sauce. Serves six.
“Apples Baked With Bread”
Remove the cores from good sized apples; fill with jam and butter. Place round slices of stale bread in a baking dish and put an apple on each. Pour scalded milk and water over the bread. Bake until the apples are soft. serve in the baking dish.
[This message has been edited by Grn Mt Man (edited 05 July 2006).]
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