Just made 2 of Damsels infamous sour cream apple pies!!!!!
Delicious ++++++++++++++++++++++++

"Guppy21014" > wrote in message
...
> Just made 2 of Damsels infamous sour cream apple pies!!!!!
> Delicious ++++++++++++++++++++++++
>

<*ahem*>
Recipe, please.

Stace (drooling)

* Exported from MasterCook *

Sour Cream Apple Pie

Recipe By amsel's Heirloom Recipes
Serving Size : 0 Preparation Time :0:00
Categories : fruits pies/pastry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup sour cream
2 pounds peeled apple slices


1. Combine first five (dry) ingredients.
2. Cover bottom of unbaked pie shell with 1/4 of mixture.
3. Stir remaining mixture into sour cream.
4. Slice apples 1/8-inch thick, and stir into sour cream mixture..
5. Place mixture into pie shell and cover with top pastry. Let rest 10
minutes.
6. Sprinkle with sugar and cinnamon.
7. Bake at 450F for 15 minutes, reduce heat to 325F, and bake about 45
minutes, or until apples are done.
8. IMPORTANT: Cool 3 to 4 hours on rack before cutting.

Cuisine:
"American"
Source:
"Pat Zastera"

On Mon, 06 Oct 2003 00:55:06 GMT, Dog3 > wrote:

(Guppy21014) deliciously posted in
:
>
>> Just made 2 of Damsels infamous sour cream apple pies!!!!!
>> Delicious ++++++++++++++++++++++++
>>
>
>I like her lemon bars. I've not tried the apple pies yet. I have the
>recipes stashed in Mastercook. Might just try them for Thanksgiving along
>with the pumpkin pies and pumpkin cake.
>
>Michael


Here's another one of her gems. I've been tossing prosciutto in my
twice baked potatoes because of it. Yum

* Exported from MasterCook *

Parmesan-Prosciutto Mashed Potatoes

Recipe By amsel in dis Dress
Serving Size : 8 Preparation Time :0:45
Categories : potatoes side dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds russet potatoes -- peeled and cubed
3 cloves garlic -- peeled
2 tablespoons unsalted butter
2 ounces prosciutto -- thinly sliced, finely chopped
1/4 teaspoon dried thyme
1/2 cup skim milk -- or more if needed
1/2 cup parmesan cheese -- freshly grated
freshly ground black pepper -- to taste
2 tablespoons parmesan cheese

1. Cook potatoes and garlic in large pot of boiling water until
potatoes
are very tender, about 15 minutes. Drain; return potatoes and garlic
to
same pot.

2. Meanwhile, melt butter in heavy small saucepan over medium heat.
Add
chopped prosciutto and thyme and sauté until fragrant, about 2
minutes.

3. Add prosciutto mixture and 3/4 cup milk to potatoes and garlic.
Mash
well, adding more milk by tablespoonfuls if potatoes are dry. Mix in
1/2
cup cheese. Season with pepper. (Can be prepared 6 hours ahead. Cover
and
chill. Stir over low heat to rewarm, adding more milk by
tablespoonfuls, if
desired.) Transfer potatoes to bowl. Sprinkle lightly with 2
tablespoons
cheese; serve.

Cuisine:
"Italian"
Source:
"Adapted from Bon Appétit"
Yield:
"4 cups"

On Mon, 06 Oct 2003 10:52:25 -0500, Gar <> wrote:

> Here's another one of her gems. I've been tossing prosciutto in my
> twice baked potatoes because of it. Yum
>
> * Exported from MasterCook *
>
> Parmesan-Prosciutto Mashed Potatoes
[snip]

This is a great recipe, very indulgent, but soooo good. And
as long as we're discussing recipe gems from Damsel, I must put in a
good word for her gingersnaps. Very easy to make, and they were a big
hit last Christmas with all the family. They also keep for a long
time, if you happen to hide a batch from the husband... I mean, forget
some of them somewhere.

Ariane

Ginger Snaps

http://home.att.net/~edible-complex/...ger_snaps.html


1 1/2 cups shortening (Do NOT use butter)
2 cups sugar
1/2 cup molasses
2 large eggs
4 tsp. baking soda
4 cups flour
1 tsp. cloves, ground
1 tsp. ginger, ground
2 tsp. cinnamon, ground
1 tsp. salt

Combine ingredients in order given. Roll into walnut-sized balls and
dip one side in sugar. Place dough balls, sugar side up, on ungreased
cookie sheet. Bake 10-12 minutes at 375 F.

Yields 9 dozen.

<Gar> wrote in message ...
> On Mon, 06 Oct 2003 00:55:06 GMT, Dog3 > wrote:
>
> (Guppy21014) deliciously posted in
> :
> >
> >> Just made 2 of Damsels infamous sour cream apple pies!!!!!
> >> Delicious ++++++++++++++++++++++++
> >>
> >
> >I like her lemon bars. I've not tried the apple pies yet. I have the
> >recipes stashed in Mastercook. Might just try them for Thanksgiving
along
> >with the pumpkin pies and pumpkin cake.
> >
> >Michael
>
>
> Here's another one of her gems. I've been tossing prosciutto in my
> twice baked potatoes because of it. Yum
>
(snipped recipe)

And how I miss Damsel on here. She is a good friend to me.

Dora

On Mon, 6 Oct 2003 16:50:15 -0400, "limey" > wrote:


>And how I miss Damsel on here. She is a good friend to me.

I miss her here too. I do speak to her often though. She's doing
well.

Gar

In article >,
(Guppy21014) wrote:

> * Exported from MasterCook *
>
> Sour Cream Apple Pie
>
> Recipe By amsel's Heirloom Recipes
> Serving Size : 0 Preparation Time :0:00
> Categories : fruits pies/pastry
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3/4 cup sugar
> 2 tablespoons flour
> 1/2 teaspoon cinnamon
> 1/4 teaspoon nutmeg
> 1/4 teaspoon salt
> 1/2 cup sour cream
> 2 pounds peeled apple slices
>
>
> 1. Combine first five (dry) ingredients.
> 2. Cover bottom of unbaked pie shell with 1/4 of mixture.
> 3. Stir remaining mixture into sour cream.
> 4. Slice apples 1/8-inch thick, and stir into sour cream mixture..
> 5. Place mixture into pie shell and cover with top pastry.

What pastry? Was something omitted?
-Barb



Let rest 10
> minutes.
> 6. Sprinkle with sugar and cinnamon.
> 7. Bake at 450F for 15 minutes, reduce heat to 325F, and bake about 45
> minutes, or until apples are done.
> 8. IMPORTANT: Cool 3 to 4 hours on rack before cutting.
>
> Cuisine:
> "American"
> Source:
> "Pat Zastera"
>
--
-Barb

<Gar> wrote in message ...
> On Mon, 6 Oct 2003 16:50:15 -0400, "limey" > wrote:
>
>
> >And how I miss Damsel on here. She is a good friend to me.
>
> I miss her here too. I do speak to her often though. She's doing
> well.
>
> Gar

I just heard from her - I think a call from you would be a good idea right
now.

Dora

On Tue, 07 Oct 2003 03:48:17 GMT, Dog3 > wrote:


>I must have missed this one. Sounds terrific. It's a keeper. I've got a
>lot of Dam's recipes. I have not been disappointed in any that I have
>tried.

I don't have my RFC cookbook handy, but I'm pretty sure it's in there.
If not it should be. <g>

Gar

Guppy21014 saw Sally selling seashells by the seashore and told us all
about it on 06 Oct 2003 01:54:01 GMT:

>5. Place mixture into pie shell and cover with top pastry. Let rest 10
>minutes.

What pastry? Is part of this recipe missing? There's no mention of
pastry elsewhere!
(huggles)

~Karen AKA Kajikit

Nobody outstubborns a cat...

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
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