Sunday, June 5, 2011

Apple Raisin Pie

1 pastry for 9" pie, 2 apples (peeled and thinly sliced), 1 T. plus 1/2 cup sugar divided, 1 1/2 t. cinnamon, 1/2 cup flour, 1/4 cup chopped walnuts, 1/4 cup raisins, 1/4 cup butter melted, 2 T. beaten egg.

Place pastry in pie dish. In a large bowl combine sliced apples, 1 T. sugar and cinnamon; place in crust. In a small bowl combine flour, walnuts, raisins, butter, egg and remaining sugar. Spoon over top of apples. Bake 350 degrees 50 - 55 minutes until golden brown. May need to cover edge with foil to avoid over baking.

Optional - lattice topping with pasty before baking.

Delicious Butter Chicken

2 eggs beaten, 1 cup buttery round cracker crumbs, 1/2 t. garlic salt, ground black pepper to taste, 4 skinless boneless chicken breast halves, 1/2 cup butter cut up into pieces.

Preheat oven 375 degrees. Place eggs and cracker crumbs into 2 separate shallow bowls. Mix cracker crumbs with garlic salt & pepper. Dip chicken into the eggs, then dredge in the crumbs mixture to coat. Arrange coated chicken in a 9" x 13" baking dish. Place pieces of butter around the chicken. Bake in preheated oven for 40 minutes or until chicken is no longer pink and juices run clear.

Cottage Cheese Pancakes

4 eggs (separated), 1 1/3 cups small curd cottage cheese, 1/2 cup less 1 T. flour, 1 T. sugar or Splenda, 2/3 t. salt, dash cinnamon, 1/8 t. cream of tarter, Pam spray for cooking or oil.

Beat together the egg yolks, cottage cheese, flour, sugar, salt, and dash of cinnamon. In another bowl, beat the egg whites with cram of tarter until they are stiff but not dry. Fold the beaten egg whites gently into the cheese mixture. Drop the batter by large spoonfuls onto a hot, sprayed skillet or griddle. Cook pancakes until golden brown on both sides and should be puffy. Serve at once with your favorite topping. Makes 4 generous sized pancakes.