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Easy as Apple Pie

September 22nd, 2008 by Lynn Hollenbeck

It’s such a traditional dessert that it’s a cliche – but nothing beats that homey inviting smell of an apple pie baking in the kitchen. Once you learn the pie crust, the rest is easy as . . . well, easy as apple pie.

First, make pie crust. Then,

Ingredients:

  • Apples, peeled and sliced (6-8)
  • 3 Tablespoons sugar
  • 1/2 teaspoons fine sea salt
  • 1 teaspoon organic ground cinnamon
  • 1/2 stick butter, cut in small pieces
  • 1 lemon

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Florence Ueberroth’s Famous Pie Crust

September 22nd, 2008 by Lynn Hollenbeck

Lemon meringue, apple, pumpkin, blueberry, shoe fly pie – my grandmother made them all and was rightly very proud of her masterpieces. She was so eager to get feedback that before a guest could finish swallowing the first bite, she would lean in and demand “How much would you pay for a pie like that?!” Her recipe is easy and never fails. You too can be a proud pie maker.

Ingredients:

  • 3 cups flour
  • 1 teaspoon fine sea salt
  • 3 teaspoons sugar
  • 1/2 cup sunflower or safflower oil
  • 1/2 cup butter, softened
  • 6 Tablespoons milk

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Speedy Spicy Eggs Florentine

September 20th, 2008 by Lynn Hollenbeck

My husband skips breakfast and goes right to an early lunch. He finds typical breakfast fare to be bland, boring, lacking in vegetables or other nutritious elements and simply not worth the effort. He makes an exception for this easy version of Eggs Florentine. The heat from the cayenne and the acidity from the lemon kick starts your day, and you walk off to work feeling like Popeye.

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Chicken Divan Lasagna

September 19th, 2008 by Jenny Ross

The beauty of this dish is that once you prepare it,  your entire dinner is done.  Vegetables (broccoli and mushrooms), protein (chicken),  calcium (cottage cheese, milk and swiss cheese) and carbs (noodles). Throw it in the oven, pour yourself a glass of chilled Chardonnay, and relax!

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Apres Ski Lasagna

September 19th, 2008 by Jenny Ross

Coming in from the slopes rosy-cheeked and hungry,  wouldn’t it be nice if you thought ahead and had this hearty dinner ready for warm-up in the oven?  Fennel seed adds a bright sassy note to this age-old favorite.

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