Cathy Burnham Martin's Blog, page 24

“My hopes are not always realized, but I always hope.”

— Ovid (Plubius Ovidius Naso) (43 BC – 17 AD)
Roman poet

I salute this classic All-American favorite dessert. For the Christmas holidays, I like to toss in some cranberries or dried cranberries for color and zest… and a few raisins for sweetness. A lattice crust lets the fruity colors shine through. However, today I share my Grandmother Marjorie Rowe Gulumian’s recipe, which she simply dubbed Papa’s Apple Pie, as it was my Grampa Hrant’s favorite from the 1950s… and they always called him Papa. (It’s on page 177 of my 3-volume cookbook “Fifty Years of Fabulous Family Favorites: Starters, Sippers, & Sweets.”)

I merely suggest that during the busy holiday season, you can Super Simplify it by using rolled, refrigerated pastry, rather than making your own from scratch. However, if you love baking pies, whipping up pie crust is likely second nature to you. Try serving it warm with French vanilla ice cream on the side, along with some slices of sharp Cheddar cheese. Any way you make it, have a Happy Apple Pie Day!

Papa’s Apple Pie
½ c sugar
1/3 c light brown sugar
2 T flour
½ tsp each: ground nutmeg & ground cinnamon
¼ tsp salt
3 T butter
6-8 apples, peeled, cored & sliced (McIntosh, Granny Smith, or combination)
Pastry prepared for 2-crust pie
1 T light cream (or milk) & sugar for finishing

Combine sugars, flour, spices, & salt in small bowl. Cut in butter till pieces are the size of large peas. Place apple slices in large bowl; add sugar mixture, tossing to coat apples. Place apple mixture in prepared pastry in pie plate; top with second crust. Flute edges. Cut slits in top for steam to escape. Glaze top of pie with cream; sprinkle lightly with sugar. Cover edges of crust with foil to prevent over browning. Bake at 425°F for 20 minutes in lower third of oven. Reduce oven heat to 350°F and let bake 25 more minutes. Remove foil and bake 10 more minutes or until lightly browned.

Photo by Kalea Morgan

“Those who stand for nothing fall for anything.”

— Alexander Hamilton (1757 – 1804)
American military officer, Founding Father of the US, & 1st US Secretary of the Treasury (1789-1795)

“The second day of a diet is always easier than the first. By the second day, you’re off it.”

— Jackie Gleason(1916 – 1987)
American actor & comedian

Happy Holidays!

“Men fight for freedom, then they begin to accumulate laws to take it away from themselves.”

— Unknown

“A friend is someone who knows all about you and still loves you.”

— Elbert Hubbard (1856-1915)
American writer, publisher, & philosopher

Thank you to my friends… from near and dear to far away and fabulous! I feel totally blessed to have you all in my life. You fill my heart with encouragement, gratitude, and love. Thank you.

Photo by Jill Wellington

“I believe that the greatest gift you can give your family and the world is a healthy you.”

— Joyce Meyer (1943 – )
American author

Temps will reach 71° today, but we had our first frost last night. Thus, this will likely be this season’s final rose blossom.

“From the withered tree, a flower blooms.”
— Zen saying

Image by Shazib Nadeem

“I love the man that can smile in trouble, gather strength from distress, and grow brave by reflection. ‘Tis the business of little minds to shrink. He whose heart is firm, and whose conscience approves his conduct, will pursue his principles unto death.”

— Thomas Paine (1737-1809)
US philosopher, pamphleteer

I love cranberries. fresh, crispy, and crazy sassy! ‘Tis the season to make your favorite cranberry sauce and/or cranberry relish. Another fun twist is Cranberry Applesauce. The color is luscious, and you can tweak the sassiness to suit your personal taste. If you love cooking with cranberries, you will find more than 100 Super Simple recipes, ranging from brunch and appetizers to beverages and desserts, in my “Cranberry Cooking” book in both paperback and digital formats.

This is the pinkness from just 2 handfuls of cranberries

Cathy’s Cranberry Applesauce
Adding cranberries to applesauce imparts an awesomely rosy color, but if you love cranberries, go ahead and use a whole bag for that classic zesty flavor!

2 c cranberry juice
2 handfuls to 1 bag fresh or frozen cranberries, washed & stems removed
12 large MacIntosh apples (or Cortland or combo), cored and sliced
Spices: 1 -2 T ground cinnamon, ½ tsp ground nutmeg, ¼ tsp ground cloves (or ginger)

Put cranberry juice, cranberries, and apple slices in large, covered pot. Simmer for about 20 minutes until berries have popped and apples are soft, stirring once or twice. Process through food mill to remove cranberry skins and apple peels. Stir in seasonings. Serve warm or chilled.

KISS Tip: I like the sweetness from the apples, without adding any sugar. However, if you use more than just a handful or two of cranberries, you may wish to add a little sweetener…. Sugar, brown sugar, monk fruit make good options.