Apple Pie


* 2 1/2 pounds apples, peeled, cored and sliced 1/4 inch thick
* 3/4 cup sugar
* 2-3 tablespoons flour
* 1 tablespoon fresh squeezed lemon juice
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon salt
* 2 tablespoons butter


Prepare pate brisee.

Preheat oven to 425 degrees.

Combine 6 cups sliced apples, sugar, flour, lemon juice, cinnamon and salt in a medium mixing bowl. Stir together, then let sit for 15 minutes. Pour the mixture into the bottom crust, then dot with butter pieces. Cover with top crust, then sprinkle top of pie with cinnamon and sugar.

Bake for 30 minutes, then reduce temperature to 350° and bake an additional 30-45 minutes.

Almond Peach Cobbler


* 2 cups flour
* 1 tablespoon sugar
* 1/4 teaspoon salt
* 6 tablespoons chilled butter, divided into 6 pieces
* 6 tablespoons ice water
* 6 cups peaches, peeled (about 3 3/4 punds)
* 3/4 cup brown sugar, divided
* 2 1/4 tablespoons flour
* 1 tablespoon vanilla extract
* 1 teaspoon ground cinnamon
* 1/4 cup sliced almonds
* 1 egg
* 1 teaspoon water
* 1 tablespoon sugar


Preheat oven to 375°.

Place flour, sugar and salt in a food processor and pulse 2-3 times. Add butter pieces and pulse 10 times, until the mixture resembles coarse meal. With processor on, slowly add ice water through chute, processing until just combined (do not form a ball).

Gently press dough into a 4″ circle. Slightly overlap 2 lengths of plastic wrap on a slightly damp surface. Place dough on the plastic wrap. Cover with an additional 2 lengths of plastic wrap, again overlapping. Roll dough into a 15×13″ rectangle. Place in freezer 5 minutes. Remove from freezer and remove top plastic sheets. Fit dough, uncovered side down, into a 2 quart baking dish coated with cooking spray, allowing dough to extend over the edges. Remove remaining plastic wrap.

Combine peaches, 1/2 cup brown sugar, 2 1/2 tablespoons flour, vanilla, and cinnamon in a large bowl. Toss gently. Spoon into prepared dish. Fold the edges of the dough over the peach mixture. Sprinkle 1/4 cup brown sugar over the mixture, then sprinkle with almonds. Combine the egg and water in a small bowl. Brush the egg mixure over the dough and sprinkle with sugar. Bake for 45 minutes. Let stand 30 minutes before serving.

Pogen’s Gingersnap Cookies


* 1/4 cup butter
* 1/2 cup vegetable shortening
* 1 cup packed brown sugar
* 1/4 cup molasses
* 1 egg
* 2 1/4 cup all-purpose flour?sifted
* 2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon powdered ginger
* 2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves


Preheat the oven to 350 degrees F.

Cream the butter, shortening, brown sugar, molasses, and egg until light and fluffy.

Sift together the dry ingredients; combine both mixtures.

Form the dough into walnut-size balls. With floured fingers, press the balls into flat circles on an ungreased cookie sheet.

Bake for 8 minutes, or until golden brown.

Remove the gingersnaps from the cookie sheet as soon as they are cool and seal in a covered container to preserve their crunch.

Makes 4 dozen.

Chile Relenos


* 1 cup half and half
* 2 eggs
* 1/3 cup flour
* 3 (4 oz.) cans of whole green chiles
* 1/2 pound grated cheddar
* 1/2 pound grated jack cheese
* 8 oz. tomato sauce
* 4 oz. salsa verde


Beat half and half, eggs and flour until smooth.

Cut the chiles in half lengthwise. Rinse and pat dry. Toss cheeses together, reserve half cup for topping.

Alternate layers of cheese, chiles and egg mixutre in a deep 1 1/2 quart casserole. Pour tomato sauce over the top then sprinkle with the reserved cheese. Bake 45-60 minutes at 350.

Chicken Enchiladas


* 3 tablespoons vegetable oil
* 1 1/2 pounds chicken breasts
* salt and pepper to taste
* 2 teaspoons ground cumin
* 2 teaspoons garlic powder
* 1 teaspoon Mexican Spice Blend
* 1 red onion, chopped
* 2 cloves garlic, minced
* 1 cup frozen corn, thawed (optional)
* 5 canned whole green chiles
* 4 canned chipotle chiles
* 1 (28 oz) can stewed tomatoes
* 2 cups cheddar and jack cheeses, shredded
* 16 corn or flour tortillas
* 1 1/2 cups enchilada sauce
* cilantro, chopped
* sour cream

Heat oil in a medium saute pan. Season chicken with salt and pepper and brown for 7 minutes a side (until cooked). Sprinkle with cumin, garlic powder and Mexican Spices before turning. Remove chicken.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stire will. Add canned tomatoes and saute for 1 minute.

Shred chicken breasts and add to saute pan. Dust the mixture with flour.

Microwave the tortillas on high for 30 seconds. Coat the bottom of 2 13×9 inch pans with a ladle of enchilada sauce. In a shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with the remaining enchilada sauce and cheese. Bake for 15 minutes at 350 until cheese melts. Garnish with cilantro and sour cream.

Shannon & Michael’s Tortilla Soup


* 4 tablespoons corn oil
* 4-7 corn tortillas, coarsely chopped
* 6 cloves garlic, minced
* 1 tablespoon cilantro, chopped
* 1 cup onion, pureed
* 2 cups tomatoes, pureed
* 1 tablespoon ground cumin
* 2 teaspoons chili powder
* 2 bay leaves
* 4 tablespoons canned tomato puree
* 2 quarts chicken stock
* 1 teaspoon salt
* 1 teaspoon cayenne pepper
* 1 chicken breast, boiled and cut into pieces
* 1 avacado, peeled, seeded and cubed
* 1 cup cheddar cheese, shredded
* 3 corn tortillas, cut into strips and fried with butter and salt until crisp

Heat oil in a large saucepan over medium heat. Saute tortillas with garlic and cilantro over medium heat until tortillas are soft.

Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste, and cook, stirring frequently, for 30 minutes.

Pour into warm soup bowls and garnish with chicken breast, avocado, shredded cheese and tortilla strips.