Recipes from the Edge

The Fall season is here and nothing says it better than apples, here is may favorite apple pie.
There are three steps to this easy yummy fall delight.

For step 1 you will need - 1/2 cups of butter(only butter will do)
1/3 cup of sugar
1 cup of flour

Mix the butter with the flour and sugar until you get a crumble mixture,
thenpress lously in to bottom of a buttered pie plate.

For step 2 you will need - 1 pkg of plain cream cheese
1/4 cup of sugar
1 egg and 1/2 tsp vanilla

Beat cream cheese and sugar until well blended then add the egg and vanilla.
When everything is well mixed pour into crust.

For step 3 you will need - 1/3 cup of sugar
1/2 tsp cinn
4 cups sliced apples

Slice apples and add sugar and cinn until well blended.Place apples on top of
cheese mixture. Bake at 425 for 10 min then reduce to 350 and bake for
20 -30 min, apples will be slightly brown.

This a different twist to apple pie give it a whirl......Enjoy

Just like caramel popcorn,
pre-heat oven to 225

Pop popcorn,
About 1 C

combine:

• 1 - 2 C Brown sugar
• 1/2 C Maple syrup
• 1 C Butter
  

Heat on the stove until boiling. Boil 2-3 min.
Mixture should thicken.

Bake in the oven 45min
Stirring every 15min.

Makes enough for the whole family!

Hello Martha:
I had a wonderful, fun time at the Basic course. The energy was invigorating. The food was excellent. Please find attached a recipe that might work with the style of food that is served at your retreats. One neat thing about this dish is that it can be served hot out of the oven, or as a cold salad.
~ Will Polak

Creamy Carrot Casserole.

1 ½ pounds of carrots, peeled and sliced

OR

1 bag (20 ounces) frozen sliced carrots, thawed

1 cup of mayonnaise

1 tablespoon grated onion

1 tablespoon prepared horseradish

¼ cup shredded cheddar cheese

2 tablespoons of buttered bread crumbs

In a saucepan, cook carrots just until crisp-tender; drain, reserving ¼ cup of the cooking liquid. Place carrots in a 1 ½ quart baking dish. Combine mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over the carrots. Sprinkle with cheese; top with bread crumbs. Bake, uncovered, at 350 degrees F for 30 minutes.

Yield: 8-10 servings.


Thanks for the recipe Will, we hope others enjoy it as well.
~ Todd.