Copyright Everett Family Orchard 2008
All rights reserved
These are some of our favourite dishes and deserts. We hope you enjoy them as much as we do!
Mix flour and shotrening till pieces of shortening are aboutpea size (use 2 knifes or pastry blender) Crack egg into a measuring cup and fill to the 1 cup mark with ice water. Mix and add to to flour and shortening muxtre. Use your hands and form into a round ball. THis makes enough for 4 to 5 crusts.
Cool in regrigerator approximately 1/2 hour. Cut off enough to make a crust and roll thinly. Divide rest into separate pieces and freeze till needed.
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Mix rolled oats flour brown sugar and margarine for topping.
peel enough apples to fill baking dish. sprinkle with 1/2 to 1 cup white sugar. spread toping over apples and bake for 40 to 60 minutes at 325. Crisp is done when apples feel soft when knife is inserted into mixture.
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Combine and simmer lightly for 5 minutes on the stove to cook the apples. Mixture must cool completely. After everything has cooled add 2 cups of flour + 1t soda. Put into a 9x13 pan and into the oven at 350 degrees for 30 minutes.
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Mix all in a bowl. Keep cold until ready to serve. Add mayonnaoise to taste. Cortland apples will stay white while others will turn brown.
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Mix and blend dry ingredients. Add vinegar and apples last. 350 degrees for 40-45 minutes.
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Cream the margarine and brown sugar, add the egg and remaining ingredients. Stir until just moistened. Drop into 12 greased and floured muffin tin sections. Sprinkle on top with (1 teaspoonn cinnamon and 1 1/2 tablespoon brown sugar mixture). Bake at 375 F for 20 minutes. Yields 12 muffins. Hint: for improved texture put the apples through a food processor
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