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Saunook Cooks

Our Favorite Recipes

Hot Mulled Apple Cider

Recipe by Doug Sparks

Apple Slab Pie

INGREDIENTS

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

1 cup granulated sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

1 ½ tablespoons lemon juice

9 cups thinly sliced, peeled apples (9 medium)

1 cup powdered sugar

2 tablespoons milk

Directions

Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry crust under, even with edges of pan. Crimp edges.

Mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Stir in apples to coat. Spoon apple mixture into crust-lined pan.

Bake 33 to 38 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes.

Mix powdered sugar and milk until well blended. Drizzle over pie. Allow glaze to set before serving, about 30 minutes.

Apple Pie Bread

INGREDIENTS:

Apple Pie Filling

2 Apples diced small (I like granny and golden delicious)

2 Tbsp Melted Butter

1/4 C Brown sugar

1/4 C White Sugar

1 tsp Cinnamon

1 tsp Fresh Nutmeg

1 Tbsp Cornstarch

Bread

1C Room Temp. Unsalted Butter

1/4 C Sugar

1/4 C Brown Sugar

2 Eggs

1 Tbsp Vanilla

2C Flour (AP or ½ AP & ½ whole wheat)

1 tsp Baking Soda

1 tsp Cinnamon

1/2 tsp Salt

INSTRUCTIONS:

Filling: Combine all ingredients except cornstarch in a sauce pan. Boil then add

cornstarch and stir until thick. Let cool.

Bread: Using a Bosch mixer with the cookie paddles or batter whisks, cream butter and

sugar together till fluffy. Scrape the bowl at least twice.

Add eggs one at a time, mixing after each one. Add vanilla.

Next add pie filling.

In a separate bowl sift together all your dry ingredients.

Add to dry ingredients to wet mixture in mixer bowl and only mix till incorporated.

Do not over mix or bread will be tough.

Bake at 325 for 45-55 min. Try not to open the oven while baking.

OPTIONAL: add a streusel topping in the last 15 minutes of baking.

Nanny’s Fresh Apple Cake

(Ruth Sparks)

3 cups chopped apples

3 cups plain flour

2 cups sugar

1 ¼ cups oil

1 teaspoon salt

1 teaspoon cloves

1 teaspoon baking soda

2 teaspoon cinnamon—I use more

1 cup nuts (walnuts or pecans)

3 eggs

1 teaspoon vanilla

Mix eggs, sugar, oil and apples. Add dry ingredients and nuts. Bake at 350 degrees in a greased and floured tube pan for 1 hour.

Glaze—Mix powdered sugar and water. Brush on with pastry brush.

Doug’s Apple Muffins

2 cups all purpose flour

1 cup sugar

2 eggs

¼ to ½ cup oil

1 teaspoon vanilla

1 teaspoon salt

1 teaspoon soda

1 teaspoon cinnamon

1 teaspoon cloves

½ cup raisins

½ cup chopped nuts

2 cups chopped apples

Makes 1 dozen muffins

Mix all ingredients and bake at 350 degrees until done…approximately 25 minutes

Glaze with powered sugar and water glaze…use a pastry brush to apply glaze.

QUICK POTATO SALAD IN THE Instapot

PREP TIME

10 minutes

COOK TIME

4 minutes

ADDITIONAL TIME

6 minutes

TOTAL TIME

20 minutes

INGREDIENTS

6 medium russet potatoes, peeled and cubed

1 1/2 cups water

4 large eggs

1/4 cup finely chopped onion

1 cup mayonnaise

2 tablespoons finely chopped fresh parsley

Chopped green olives (I use a medium jar, drained)

Gulden's mustard to taste

Salt and pepper to taste

INSTRUCTIONS

Put the steamer basket in the pressure cooker pot. Add the water, potatoes, and the eggs. Lock lid in place, select High Pressure, 4 minutes cook time and press start.

When timer beeps, turn off pressure cooker and do a quick pressure release. When the pressure is released, carefully remove the lid. Remove the steamer basket from the pressure cooking pot. Put eggs into ice cold water to cool.

In a large bowl, combine the onion, mayo, parsley, pickle juice, and mustard. Add cooled potatoes and gently mix the mayonnaise mixture into the potatoes. Peel and dice cooled eggs and stir into potato salad. Add salt and pepper to taste. If needed, add more mayonnaise to achieve desired consistency.

Chill at least one hour before serving.

Banana Pudding with Chessman Cookies

2 cups cold milk

2 (3.4 ounce) packages instant French vanilla pudding mix

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) package cream cheese, softened

1 (8 ounce) container whipped topping (such as Cool Whip)

2 (7.25 ounce) packages butter cookies (such as Pepperidge Farm Chessmen)

6 medium bananas, sliced

Directions

Combine milk and pudding mix in a bowl. Whisk for 2 minutes.

Combine condensed milk and cream cheese in a separate bowl; beat with an electric mixer until smooth. Fold in whipped topping. Slowly fold in pudding mixture.

Layer 1/2 of the cookies in the bottom of a 9x13-inch pan. Top with 1/2 of the bananas, 1/2 of the pudding mixture, remaining bananas, remaining pudding mixture, and remaining cookies.

Chill for 2 hours before serving.

APPLE DAPPLE CAKE

1 1/2 c. cooking oil

2 c. sugar

3 eggs

2 tsp. vanilla

3 c. plain flour

1 tsp. salt

1 tsp. soda

1 tsp. cinnamon

1 c. chopped pecans (or raisins)

3 c. chopped apples

Mix first 4 ingredients. Sift the next 4 and add to the above. Fold in pecans and apples last. Mix by hand as batter is very stiff. Bake in greased and floured tube pan at 350° for 1 hour or 13x9 inch pan for 40-45 minutes.

Topping:

1c. packed brown sugar

1/4 c. fresh milk

1 stick margarine

Mix and bring to boil for 3 minutes. Pour over hot cake. Punch holes in cake to allow sauce to soak in better:

Cowboy Beans

Ingredients

1 pound lean ground beef (90% lean)

1 large sweet onion, chopped

1/2 cup packed brown sugar

1/4 cup ketchup

3 tablespoons cider vinegar

2 tablespoons yellow mustard

1 can (16 ounces) butter beans, drained

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15 ounces) pork and beans

1 can (15-1/4 ounces) lima beans, rinsed and drained

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

Transfer to a 3-qt. slow cooker. Combine the brown sugar, ketchup, vinegar and mustard; add to meat mixture. Stir in the beans. Cover and cook on low for 4-5 hours or until heated through. Yield: 8 servings.

Blueberry Stuffed French Toast

Ingredients:

12 slices of French bread or sourdough bread thin sliced (6 slices cut up into cubes)

2 8 oz pkg of cream cheese

1 cup of blueberries

12 eggs

1/3 cup maple syrup

2 cups milk

1 Tbsp of cinnamon

dash of nutmeg

For the sauce 1 cup of sugar 2 Tbsps of cornstarch 1 cup of water 1 cup of blueberries 1 Tbsp butter

Arrange the bread in a buttered 13" x 9" pan cut the cream cheese into squares and place over bread sprinkle the blueberries over the cheese arrange the bread cubes over the top of the blueberries

In a large bowl mix the eggs, syrup, milk, cinnamon, and nutmeg whisk well pour the mixture over the bread mixture chill the mixture overnight

Bake the mixture at 350 degrees for about an hour or till it is puffed and golden brown

Sauce In a small sauce pan mix the water, sugar, cornstarch over moderately high heat until it is thickened, then add the blueberries. Simmer for about ten minutes or till blueberries burst then pour over French toast.

Serves 6 - 8

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