Rose's Never Fail Pie Crust

3 cups flour

1/4 cup sugar

1/4 cup shortening

1 tsp salt

1 egg, well beaten

5 tbs water, cold

1 tbs vinager

Cut shortening into flour, salt and sugar.

Combine water, egg and vinegar, pouring mix into the flour all at once.

Blend in with spoon until all is moistened.

Roll out between 2 pieces of wax paper with a little flour on bottom paper. Turn pie curst over to coat both sides. Roll our to pie pan sizes.

Classic Apple Pie

3 pounds of apples: peeled, cored and sliced 1/4 inch thick

3/4 cup plus 1 tbs of sugar

2 tbs AP flour

1 tb fresh lemon juice

1 tsp fresh lemon zest

1/4 tsp salt

1/4 tsp nutmeg

1/4 tsp cinnamon

1 recipe Best Pie Crust (to follow)

1 egg white, lightly beaten.

A
djust an oven rack to the lowest position, place a rimmed baking sheet on the rack, and heat the oven to 500. Toss the apples with 3/4 cup of the sugar, the flour, lemon juice, lemon zest, salt and spices. Set aside.

Roll out the top crust to a 12-in circle. spread the apples in the unbaked pie crust bottom, mounding them slightly in the middle. Lay the top crust over the apples, seal and crimpt the edges and cut four vent holes in the top crust. Brush the top with the egg white and sprinkle with the remaining tablespoon of sugar.

Place pie in heated baking sheet and lower the temperature to 425. Bake until the top is golden, about 25 min. Rotate the baking sheet, reduce the oven temp again to 375 adn continue to bake until juices are bubbling and the crust is deep golden brown, 30-35 min longer. Transfer to a wire rack and cool to room temp before serving, the hardest part in my book.

Aunt Alice's Buttermilk Biscuits (Submitted by Sandy Elliott)

2 cups flour

2 teaspoons Baking Powder

1 cube of cheap margarine

1 teaspoon salt

Mix thoroughly. Add Buttermilk and mix till slightly tacky

Roll out to 1 inch thick on flour covered board. Cut biscuits onto cookie sheet

Cook at 350 degrees 10-15 minutes - I like to turn them over for the last 2-3 minutes.

Butter and serve with gravy, honey, molasses, mac n cheese, fried squash, mashed potatoes, fried potatoes, and rhubarb cobbler. Make one dozen

Elliott Family Cookbook: Cowboy Quiche

Elliott Family Cookbook: Cowboy Quiche

Cowboy Quiche

COWBOY QUICHE

This  is a great way to serve a crowd of folks in the morning.  I used filo dough instead of a regular pie crust, because it was what I had on hand.  I layered the sheets of dough with melted butter, alternating sheets so that it covered my baking dish.

I also used frozen spinach, drained, instead of fresh as well as substituting panchetta and bacon, because it was what I had on hand.  A great way to get your protein and veggies all in one.



Cowboy Quiche

1 pie crust
1/2 cup diced red bell pepper
1 lb. sausage
1 shallot, minced
1 cup loosely packed spinach leaves, torn
6 eggs, lightly beaten
1/3 cup evaporated milk
1/3 cup mayo
2 Tbs.  all-puropose flour
1 cup shredded cheese


Preheat oven to 325F.  Shape pie crust to fit into a quiche dish; set aside.  Cook sausage, bell pepper and shallots.  Add spinach to cooked vegetables and sausage, cook until wilted.  Mix remaining ingredients in well then transfer to the pie crust.  Beat eggs well and then pour over sausage mix.  Bake for 35 min.

Serve warm and enjoy!

Granny Rector's Sour Cream Sugar Cookies

These cookies are very versatile and taste wonderful with different flavorings as well.   My favorite memories of these cookies were enjoying them while visiting my Great-grannie Rector.  She used a bottom of a glass mug that had a sea shell pattern to press the cookies, so the had a bit of decoration.  As a rolled cookie, they hold their form and stay soft and moist when stored in a zip-top bag.


1/2 cup shortening
1 cup sugar
1 egg
1 tsp vanilla
1/2 cup sour cream
-cream shortening and sugar, add egg and vanilla. Beat for 2 min to combine. Then add sour cream.

Sift together:
3 3/4 cups flour (add 1 cup more for roll out)
1 tsp soda
1/2 tsp salt

Add dry ingredients slowly to the wet, mix to combine.  If wanting a stiffer dough to roll out, add a cup more of flour.  (It may take a bit more, but safe some to for when you roll them out.)

For drop cookies, I use a #20 disher.  I drop the dough into a bowl of sugar, roll the dough ball in sugar prior to placing on the cookie sheet.  Since I am coating the cookies in sugar, I like to use parchment paper or a Sil-pat mat to prevent the cookies from sticking and burning.

Bake at 350 for 10 -12 min.   Remove promptly from pan to cooling rack.  

Mother's Good Biscuits

This is Grandma Goldie's biscuit recipe, handed down to me by my grandmother (Rose) and great-aunt Lois.

1/2 cup warm water
1 pkg. yeast
1/2 cup shortening (melted)
4 1/2 cups four
4 tsp. baking powder
1/3 tsp. soda
2 cups buttermilk
2 tsp salt

Mix the night before, cover and put in the refrigerator.  Dough will keep good for 24-hrs.

Roll out on floured surface and cut.  Bake at 350F for 12-15 min.