Blueberry Coffee Cake
3/4 cup sugar 1/4 cup shortening 1 egg 1 tsp. vanilla
Cream together thoroughly. Add 3/4 cup milk and blend well.
1-3/4 cup + 2Tbsp. flour 3 tsp. baking powder 1/2 tsp. salt
Add to creamed mixture only until flour is just moistened (mixture will be lumpy).
Spread half of mixture on bottom of 9" round pan. Spread 1-1/2 cups fresh blueberries over top, sprinkle with 2 Tbsp. sugar. Cover with remaining batter. Sprinkle with cinnamon and sugar. Bake at 375F for 35-40 minutes.
3 cups flour 1 tsp. salt 1 cup shortening
Mix until crumbly, then add in ½ cup water.
6 large apples, peeled, cut into slices ½ tsp. cinnamon 2 Tbsp. flour
Mix all filling ingredients together in a large bowl. Roll out half of dough for bottom pie shell to desired thickness, line pie pan. Fill with filling. Moisten edges with water and dot the filling with butter. Roll out the rest of the dough and use as top shell. Pinch edges together. Moisten top of pie with milk and sprinkle with sugar. Bake at 350F for 50-60 minutes or until shell is nicely browned. Makes one 9” pie.
Orange Mulled Cider
1 Gallon Dawson’s Orchards Apple Cider
1 pkg (to make 2qt. mix) Crystal Light Orange Flavor Drink Mix
4 cinnamon sticks
2 tsp. whole cloves
½ tsp. ground nutmeg
Cook ingredients in large saucepan on low heat for 20 min. or until heated through, stirring occasionally (do not boil). Discard cinnamon sticks and cloves before serving. Serve hot. Top with whipped cream if desired.
6-8 apples, peeled, cored and quartered
½ cup water
½ cup sugar (if desired)
Cinnamon, nutmeg, allspice or cardamom to taste
Add water to apples in large saucepan. Cover and cook over low hear until apples are soft, stirring occasionally. Do not let apples scorch! Put through a blender for a smooth applesauce or break up with a fork for a chunky applesauce. Stir in sugar and spices (if desired) and continue cooking until thickened.
(Great over homemade ice cream!)
1 pint fresh raspberries
1/4 cup sugar
2 Tbsp. orange juice
2 Tbsp. cornstarch
1 cup cold water
Combine raspberries, sugar and orange juice in saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil. Simmer for 5 minutes, stirring constantly, until desired consistency is reached. The sauce will thicken further as it cools.
Puree sauce in a blender and strain through a fine sieve. Serve warm or cold. Will keep up to two weeks in refrigerator.
1 egg, well beaten 1-2 cups hot apple sauce
1 cup sugar ½ cup raisins
½ cup shortening 2 cups flour
½ tsp. salt ½ tsp. cloves
1 tsp. baking soda 1 tsp. cinnamon
Preheat oven to 350F. Mix together all ingredients in a large bowl. Pour into a greased cookie sheet with sides. Bake 30 minutes. Ice with powdered sugar.