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AOL Links <a href="http://www.nancys-kitchen.com/september-11-2005.htm";> Sept 11 Newsletter</a> <a href="http://www.aliciasrecipes.com/chicken_salad.htm";> Chicken Salad Recipes</a> <a href="http://www.farmer-john-and-wife.com";> Down home and Southwest Recipes</a> If you have AOL and can't access the links please search for www.nancys-kitchen.com and go to the index. September 11, 2005 newsletter has been posted online. http://www.nancys-kitchen.com/september-11-2005.htm Thought for the Day It is better to sleep on what you intend to do than stay awake all night over what you did. The newsletter will not be sent out on a daily basis. I am in Arizona until the 21st of September. My brother has had cancer surgery and I am helping where I can. All the online newsletters for 2004 and online newsletters for 2005 (except September) will be deleted when I return from Arizona (Sept 21). Please get all the recipes and info you want on these newsletters. They will not be available after Sept 21sit to make room for additional recipes on the site and to cut hosting costs on the site. Nancy ================= My Favorite Apple Pie Recipe We prefer a buttery crust for this pie but use your favorite pastry crust. If you use butter, be sure and keep the dough cold so that you have solid butter bits in the dough. If the dough gets too warm, the butter will melt and your crust will be soggy. Since you are baking a high-mounded, deep dish pie, you will need about 1 1/2 to two times a normal double crust recipe. You will also need a nine- inch, deep-dish pie pan for this recipe. For the crust: 9-inch double crust For the filling: 3/4 cup brown sugar 1/4 cup all-purpose flour 2/3 cup sour cream 1 tablespoon lemon juice 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ginger 9 to 10 cups apples, peeled, cored, and sliced 1 cup dried, frozen, or fresh cranberries (optional) 4 tablespoons butter For the topping: 1 large egg white 1 tablespoon water 1/4 teaspoon ground cinnamon 2 to 3 tablespoons turbinado sugar Use quality apples and other ingredients for this pie. Preheat the oven to 375 degrees. 1. Prepare and press the pie crust into a deep-dish pie pan setting aside the dough for the top crust. Trim the crust. Do not bake the crust. 2. In a large bowl, mix the sugar, flour, sour cream, lemon juice, and spices together into a smooth paste. Add the apples and cranberries and mix until coated with the sour cream mixture. Scrape the apple mixture into the unbaked pie shell. 3. Roll out the top crust. Brush the top edge of the bottom crust around the rim with water to help the two crusts seal. Place the top crust over the pie. Trim the crust and seal the two crusts with the tines of a fork. 4. Mix the egg white, water and 1/4 teaspoon cinnamon together. Brush the mixture over the top of the pie. Sprinkle the top with turbinado sugar. 5. Cover the edges of the pie with aluminum foil to keep it from burning. Bake for 25 minutes and then remove the foil. Bake for another 35 to 45 minutes or until the pie is bubbly and the crust is golden. Cool before serving. Dennis, Prepared Pantry http://www.preparedpantry.com === Birthday Page, birthstones, Who was born on this day, birthday party ideas, and birthday ecards http://www.free-greetingcards.co.uk/birthdaycards.htm === Hi Nancy and All, This recipe is for Marilyn in Minnesota, Sept. 6th newsletter. She asked for some holiday recipes. These are so festive looking, they do look like church windows and are so easy to make. I made them last year for Xmas. I gave 4 large platters of cookies to my neighbors here in Green Creek, NC. and this was one of their favorites. I believe it's more of a candy than a cookie, but delicious. Church Windows 1/2 cup (1 stick) butter, softened 1 (12 ounce) package semisweet chocolate chips 1 teaspoon vanilla 1 cups chopped walnuts 1 package (10-1/2 ounce) pastel miniature marshmallows 1 cup sweetened flaked coconut In a large saucepan, melt butter and choc. chips over low heat, stirring constantly. Remove from heat and stir in vanilla and walnuts. Let cool about 15 min., until cooled but not to the point of hardening. Fold in the marshmallows. Spoon half of the mixture lengthwise down the center of an 18" piece of waxed paper. Shape into a 12" x 2" log and place at one edge of the waxed paper. ( I placed it on the edge right away, not down the center, as it isn't that easy to move and that step doesn't seem to make much sense to me anyway. ) Sprinkle 1/2 cup of the coconut over the remainder of the waxed paper. Roll the log over the coconut, coating evenly. ( I sprinkled xtra coconut over it, also ) Wrap the log tightly in the waxed paper. Repeat with the other half of the mixture and remaining 1/2 cup of coconut. Refrigerate the logs until firm, at least 2 hours, or overnight. Unwrap the logs an cut into 1/2 inch slices. Bev NC ================= Unsubscribing If you wish to unsubscribe please use the link listed at the bottom of this email newsletter. Use the unsubscribe link and put only the word unsubscribe in the topic/subject area and only the word unsubscribe in the message area of the email. Just clicking on reply on this newsletter will not get you unsubscribed. Nancy Yahoo! 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