Swedish Apple Pie

Another recipe from Mom. Grew up eating this one. It's fantastic with ice cream and it's very easy to make.

Ingredients

2T Sugar
1 T Cinnamon
(Mixed together in a small bowl)

3-4 peeled and sliced apples

3/4 c. melted butter or margarine
1 egg
3/4 cup sugar
1 cup flour
dash of salt

Directions

Peel and slice apples and pour into empty pie plate.
Sprinkle with cinnamon and sugar.

Mix other ingredients together and pour over apples and cinn/sugar mixture.

Bake at 350 for 45 minutes

Grandma Willis's Peach Cobbler August 1994

Don's grandmother made this for us while we were visiting her in Alabama in 1994 and I've made it every summer since. One summer, she was here and I made it for her, and she said "Mmm...Jen, this is so good, I'd love the recipe!" I said "Grandma, this is YOUR recipe!" She said, "Oh, can you give it to me again? I forgot it."

She died two summers ago and I think of her every time I make it.

Ingredients:

6 to 8 large ripe peaches peeled and sliced

2 1/2 tablespoons cornstarch
3/4 c to 1 c. sugar

Crust:

1 cup all purpose flour
2 egg yolks
1/4 cup butter or margarine, melted
1 tsp baking powder
1 cup sugar
2 egg whites stiffly beaten


Directions:
Combine peaches, cornstarch and sugar.
Pour into a greased 13x9x2 pan.
For crust, combine all ingredients except egg whites in mixing bowl.
Gently fold whites into batter.
Spread batter over peaches.


Bake at 375 degrees for 45 minutes or until fruit is bubbly around edges and top is golden.

Makes 12 servings

Delicious with vanilla ice cream on top!

"Aunt Molly's" No Bake Blueberry Pie

I don't actually have an Aunt Molly. This recipe came via Mom, from the Providence Journal. Fantastic summer dessert and very, very easy.

Ingredients


1 quart blueberries, divided use
3/4 cup water
2 tablespoons flour
1/2 cup sugar
1/8 teaspoon salt
9-inch baked pie shell or prepared graham cracker crust

Whipped cream  or ice cream for topping, optional


Directions
Put 1 cup of the blueberries in a saucepan. Mix water and flour together and add to the pan. Add sugar and salt. Start cooking on high until first bubbles appear, then lower to medium heat, stirring frequently until thickened and the berries are a deep color, 7-10 minutes. Some berries will pop. Remove from heat and let sit a few minutes.

Add remainder of uncooked berries to the pan using a spatula to scrape juices into mixture. Mix well and again let it sit a few minutes, then pour into pie shell. Gently level off. Allow to set and cool completely before slicing. It may take several hours for it to reach room temperature, or even overnight. Refrigerate after cutting.

Note: If using your own pie crust, bake it for 10-15 minutes until cooked and cool before filling.

Whipped cream makes a nice topping but so too, does ice cream.

Grandma Grello's Pineapple Zucchini Bread

Every summer we wait for our garden to produce zucchini so that we can make Grandma's bread. It's great as is, or grilled. You can add fill-ins of your choice: nuts, raisins, currants or chocolate chips. This makes two 9x5 loaves; one to eat, one to freeze. You'll need more than one zucchini usually, depending on the size.

Ingredients

3 eggs
1 cup oil
2 cups sugar
2 tsp vanilla
2 cups shredded zucchini
1 small can well-drained crushed pineapple
3 cups flour
2 tsp. baking soda
1 tsp salt
1/2 tsp baking powder
1 1/2 tsp cinnamon
3/4 tsp nutmeg

other fill-ins of your choice

Directions

Mix all ingredients together in large bowl with wooden spoon.
Pour into two greased 9x5 loaf pans.
Bake at 350 degrees for one hour or until done.

Marinated Green Beans

This is another recipe that originated from Grandma Grello, and we have been making it at our house for years. It's a summer favorite and our kids love it. Sunday night at Grandma Grello's house, Alexandra called the green bean salad "the long broccoli" when asking for seconds.

Ingredients

1 pound fresh green beans

1/3 cup blend of olive oil and canola oil

1/4 cup white vinegar or cider vinegar

salt

pepper

parsley

garlic

Directions

Bring salted water to a boil in 2 quart sauce pan.

Drop in green beans (snapped.)

Bring to boil and cook for 10-15 minutes uncovered.

Remove with slotted spoon.

Don't drain or rinse.

Place in bowl that has marinade in it.

Marinate for several hours.

Remove garlic and serve. (We just leave the garlic in.)