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My husband and I picked apples this morning. I’m in Alaska and they’re a little on the small side. Then I came home and picked raspberries from the back yard. The recipe is based on one from Martha Stewart. So, I went a little rogue with the recipe, but that’s okay. Who knows how many raspberries I threw in there. It looks pretty ugly, but I just tasted some of the dripping and it’s heavenly.
I don’t usually peel these little apples, but this time I did. The ones I picked were nearly normal sized and I didn’t know if the peel would be tough, so I peeled.
Apple-Razzie Pie Ingredients
2-3/4 lb. pie apples, peeled, cored, sliced ½”
12-oz raspberries
1 cup sugar
¼ cup flour
2 Tbsp lemon juice
Pinch of salt
Pie crust (2) for 9” pie
2 Tbsp. butter
1 egg yolk
1 Tbsp. cream
More sugar to sprinkle
Here’s what you do, preheat oven to 375 degrees F. Mix together the apples, raspberries, sugar, flour, lemon juice, and salt.
Pour into pie crust. Dot with butter. Cut slits in top crust. Put on top crust.
Mix together egg yolk and cream. Brush over top crust. Sprinkle with more sugar.
Bake on bottom rack of oven (set the pie on a baking sheet to catch the overflow drips) for 1 hour ten minutes to 1 hour twenty minutes. I baked mine for 1 hour and 25 minutes. You’re looking for the juice bubbles to burst slowly. Mine seems perfect. Can hardly wait to try it.
I have made these brownies since the recipe first appeared in Taste of Home many years ago. Brownies are a fallen soufflé, so when you see a brownie recipe using a lot of eggs you know it’s correct. The reason I like this recipe is that it’s “speedy” and it’s easy!
Speedy Brownies Recipe
Into large bowl, combine:
2 cups sugar
1-3/4 cups flour
½ cup baking cocoa
1 tsp. salt
5 eggs
1 cup vegetable oil
1 tsp. vanilla
Beat until smooth. Pour into greased 9×13” baking dish. Sprinkle with 1 cup chocolate chips. Bake at 350 degrees F for 30 minutes. Let cool and serve. Tastes great served warm with vanilla ice cream.
I have also sprinkled the top with butterscotch chips, milk chocolate chips, and white chips. All are delicious!
Pour batter into greased 9×13″ baking dish.
Sprinkle with one cup chocolate chips (or any kind of chips).
Bake at 350 degrees F for 30 minutes. No need for frosting.
This smoked salmon method is really what most people know as kippered salmon. There is no liquid added, it is a dry brine, very sweet.
Work with salmon fillets. Cut the fillets across into strips about 1” wide.
In a large bowl, mix together 6 cups brown sugar and 1 cup salt. You can adjust the total amounts as long as you remember it’s 5 or 6 parts of brown sugar to 1 part salt. I use canning and pickling salt.
In a bucket or other container, layer sugar-salt mix with salmon.
One layer at a time until all your fish is used up. Make sure sugar-salt is the top layer. Loosely cover and place in a cool spot for 24 hours or so. I put the bucket on the floor of my basement.
The salt draws out the moisture in the fish so that when you remove the lid the next day, the fish is submerged in liquid. Take the bucket to your work area (my kitchen table).
Draw a bowl of cool water and dip each piece of salmon into it, then place onto baking sheets covered with absorbent towels. Once all the fish is laid out, pat the tops dry with absorbent cloths.
Let the fish sit, under a fan is best, for several hours while a skin develops. Beads of moisture should emerge from the fish, but don’t worry about it if it doesn’t.
Put the fish onto racks in your smoker and smoke as manufacturer suggests. We like mesquite chips. This part takes us about 3 hours or so.
Our smoker runs hot and it’s easy to burn it, so keep a close eye.
The finished product. Now we will vacuum seal some and can some. We did about 15 sockeye salmon in this batch. There were a lot of small ones.
We are having a BUMPER crop of raspberries. Here is a raspberry pie favorite. It’s based upon a recipe found in Sunset Magazine’s June 1990 issue called French Raspberry Pie.
Go pick some raspberries.
You’ll need 4-1/2 cups to start. Rinse and then dry on absorbent towel.
Mix together 1 cup sugar, 1/4 cup tapioca, 1/2 tsp cinnamon, 1/4 tsp. salt.
Stir in 1 cup sour cream and let sit for 15 minutes.
Distribute raspberries into an unbaked 9″ pie crust.
Pour sour cream mixture evenly over the raspberries. Set pie on sheet to catch drips. Bake at 400 degrees F for 45-50 minutes.
Pie is finished when filling is bubbly and surface is browned. Once cooled, garnish with 1-1/2 cups fresh raspberries.
Raspberry Pie Recipe
4-1/2 cups raspberries (+ 1.5 cups for garnish)
1 cup sugar
¼ cup quick-cooking tapioca
½ tsp. ground cinnamon
¼ tsp. salt
1 cup sour cream
Unbaked 9” pie crust
Rinse berries and drain on absorbent towels. In a small bowl, mix sugar, tapioca, cinnamon, and salt. Stir in sour cream; let stand 15 minutes to soften tapioca.
Put 4-1/2 cups raspberries into pastry shell. Pour sour cream mixture evenly over raspberries. Bake at 400 degrees until filling bubbles and surface is browned, 45-55 minutes. Let cool, then pile more berries on top.
This is a must-have for Rhubarb Bread Pudding.
Grand Marnier Hard Sauce
½ cup softened butter
1-1/2 cups powdered sugar
2 Tbsp. Grand Marnier, more or less to taste
Beat butter until fluffy. Add powdered sugar gradually until incorporated, scraping sides of mixing bowl. Add Grand Marnier and beat again, making sure all is incorporated. Spoon into serving dish. Serve by placing dollaps onto servings of warm bread pudding.
This recipe is based upon one found at Food.com by Kaarin. It is so rich and delicious.
Toast 8 slices Italian bread
Cut into 1/2″ cubes
Melt butter into milk and pour over bread. Let sit 15 minutes.
Mix together eggs, sugar, salt, and cinnamon.
Run outside, pull rhubarb, clean, and trim.
Chop rhubarb.
Mix rhubarb with eggs mixture.
Mix rhubarb and eggs mixture with soaked bread mixture.
Pour into buttered baking dish.
Sprinkle with brown sugar and pecans
Bake at 350 degrees for 55-60 minutes.
Serve warm with Grand Marnier Hard Sauce
Rhubarb Bread Pudding Recipe
8 slices Italian or French bread, lightly toasted, cut into 1/2” cubes
1-1/2 cups milk
4 Tbsp. butter
5 eggs
1-1/2 cups sugar
¼ tsp. salt
1 tsp. cinnamon
4 cups rhubarb, chopped
½ cup brown sugar
¼ cup pecans, chopped
Put bread cubes into a large bowl. Heat butter and milk together until butter is melted. Pour over bread cubes and let sit for 15 minutes.
Meanwhile, mix together eggs, sugar, salt, and cinnamon. Stir in rhubarb.
Stir eggs mixture into bread mixture and pour into buttered baking dish. Sprinkle with brown sugar and pecans. Bake at 350 degrees F for 55 to 60 minutes until set.
Serve warm with Grand Marnier Hard Sauce. Serves 8-10
Grand Marnier Hard Sauce
Grand Marnier Hard Sauce Recipe
½ cup softened butter
1-1/2 cups powdered sugar
2 Tbsp. Grand Marnier, more or less to taste
Beat butter until fluffy. Add powdered sugar gradually until incorporated, scraping sides of mixing bowl. Add Grand Marnier and beat again, making sure all is incorporated. Spoon into serving dish. Dollap onto servings of warm bread pudding.
