I found these on a long-ago (2001) version of my website. Thanks, Wayback Machine! Maybe I’ll add a few other favorites soon.

BLUE RIBBON APPLE PIE
This is adapted from the cookbook THE PERFECT RECIPE by Pamela Anderson of Cook’s Illustrated Magazine.

The recipe differs from the usual apple pie recipe because it requires you to cook the apples first. I was skeptical but now I’m a believer. You need to use two kinds of apples at the least, primarily the type that holds its shape when cooked, but with some that soften into mush. Apples that hold their shape include Braeburn, Golden Delicious, Granny Smith, Jonagold, Rome Beauty, Winesap, Stayman. Apples that soften are Cortland, Empire, Macoun, and McIntosh. Do not use Fuji or Red Delicious.

PIE DOUGH INGREDIENTS
2 1/4 cups all-purpose flour (chilled if possible)
1 teaspoon salt
11 tablespoons (1 stick plus 3 tablespoons) unsalted butter (chilled and cut into 1/4-inch pieces)
7 tablespoons vegetable shortening, chilled
5 or 6 tablespoons ice water

Mix flour, salt and sugar in a food processor fitted with a steel blade. Scatter butter pieces over four mixture, tossing to coat butter with a little flour. Cut butter into flour with five 1-second pulses. Add shortening and continue pulsing until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about 4 more 1-second pulses. Turn mixture into a medium bowl. Sprinkle 5 tablespoons ice water over mixture. With a rubber spatula, use a folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if necessary. Divide dough into 2 balls, one slightly larger than the other. Flatten each into 4-inch disk. Dust lightly with flour, wrap in plastic, and refrigerate for at least 30 minutes or overnight.

APPLE FILLING INGREDIENTS
4 tablespoons unsalted butter
3 1/2 pounds apples that hold their shape, peeled, quartered, cored and sliced 1/4 inch thick
1/2 pound McIntosh or other apples that soften and thicken pie, prepared as above
3/4 cup sugar
3/4 teaspoon cinnamon
2 tablespoons cognac, brandy or applejack (optional; I use my own Cinnamon Spice Liqueur)
1 teaspoon vanilla extract

While piecrust is in the refrigerator, heat butter in a large skillet over medium-high heat. Add apple slices, sugar and cinnamon, and when they start to sizzle and steam, reduce heat to low. Cover pan and simmer until apples soften and release their juices, about 8 minutes. Uncover, increase heat to medium-high and cook, stirring frequently, until softer apples start to fall apart and juices thicken to thin syrup consistency, about 5 minutes longer. Transfer apples to a jelly roll pan; refrigerate or set in a cool place until apples cool to room temperature. Stir in optional liquor and vanilla extract.

Adjust oven rack to a low position and preheat oven to 400. Remove larger dough disk from refrigerator. Let stand to soften slightly if refrigerated for longer than 30 minutes. Roll disk out on a lightly floured surface into a 12-inch circle, about 1/8 inch thick. Transfer into a 9-inch ovenproof glass pie pan, leaving any overhanging dough in place. Turn cooled apples into pie shell.

Roll smaller dough disk out into a 10-inch circle. Lay it over fruit. Trim top and bottom edges to 1/2 inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough or press with fork tines to seal. Cut 4 vents at right angles on top of dough to allow steam to escape. If desired, brush pie top with egg white and sprinkle with sugar. FREEZE ENTIRE PIE FOR 15 MINUTES.

Place pie on a baking sheet and bake until top crust is golden, about 15 minutes. Reduce oven temperature to 350 and continue baking until crust is golden brown and juices bubble, 30 to 35 minutes. Transfer to a wire rack; cool slightly. Serve warm.

PECAN PIE (CORN-FREE)
PECAN PIE – CORN-FREE
from HOW TO COOK EVERYTHING

This is the only recipe for pecan pie I have ever found that
does NOT use corn syrup. In this recipe, you need to heat up
the filling while you are pre-baking the crust, then pour the
filling into the hot crust.

1 pie crust
2 cups shelled pecans (I used chopped ones)
5 eggs
1 cup white sugar
1/2 cup brown sugar
pinch salt
6 tablespoons (3/4 stick) butter, melted
1 tablespoon vanilla extract

1. While you are preheating the oven to 425, place the pecans on a baking
sheet and bake, shaking and stirring, for about 5 minutes, or until
the pecans are hot. Cool the pecans; coarsely chop half of them and
leave the other half intact (if desired; I like to chop them all, since
the pie is easier to cut that way).

2. Start mixing the filling while the crust is in the oven prebaking.
(Use your favorite method. I recommend freezing the piecrust for 20
minutes, then filling it with a doubled thickness of aluminum foil and
weighting with uncooked rice before placing in the hot oven. After about
15 minutes, I carefully remove the foil and rice and return the crust to
the oven for 2-3 more minutes.) When the crust is done, turn the oven
to 375.

3. Beat the eggs well, until they are foamy. Beat in the sugars, salt and
butter. While the crust is baking, warm this mixture in a medium saucepan
over medium-low heat, stirring occasionally, until it is hot to the touch;
do not boil. Stir in the vanilla extract and the pecans.

4. Place the pie plate on a baking sheet. Pour this mixture into the still-hot
crust and bake 30 to 40 minutes, until the mixture shakes like Jell-O but is still
quite moist. Cool on a rack and serve warm or at room temperature.

For chocolate pecan pie: Before beginning step 3, melt 2 ounces semisweet chocolate
with 3 tablespoons of butter until smooth. Let cool while you beat the eggs, sugars
and salt (omit the remaining butter). Combine the chocolate and egg mixtures and warm
gently as in step 3 above, then proceed.

FRITTATA (Italian-style omelette)

Some versions of a frittata require using both the stove and the
oven. Who can be bothered? For this simple stovetop recipe, all
you need is a 12-inch non-stick skillet with a cover.

1 tablespoon olive oil (or other oil)
1 medium onion, chopped
1/3 cup grated Parmesan cheese
Vegetables (see note)
1/4 teaspoon salt
Pepper according to taste
8 eggs, beaten

In 12-inch nonstick skillet, heat oil and cook onion over medium
heat 2 minutes or until tender. Stir in cooked vegetables, cheese,
salt and pepper. Reduce heat to low and pour egg mixture into
skillet. Cook covered over low heat until egg mixture sets, about
15 to 20 minutes. Do not stir. Makes about 6 servings. Serve hot
from the skillet or at room temperature. The leftovers are delicious cold.

Note: This recipe lets you use up whatever vegetables you have cluttering
up the refrigerator. If they are uncooked, saute them in oil with the onion.
If they are already cooked, add with the cheese. Bits of meat would probably
be great too. As to quantity — a cup or so.

I especially like to saute thin slices of okra, and add some chopped tomatoes.

FRUIT CRISP
A wonderful recipe adapted from Cooks Illustrated magazine.
I like to make twice the topping mixture and freeze half of
it to use another time.

Topping mixture:
6 tablespoons all-purpose flour
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
5 tablespoons butter, cut into 1/2 inch chunks and chilled
3/4 cup chopped pecans

6 cups chopped apples, peaches, pears, nectarines or plums
1/4 cup granulated sugar
1 1/2 tablespoons lemon juice and 1/2 tsp grated lemon zest

For the topping, place the dry ingredients in the food processor
workbowl fitted with steel blade. Add chilled butter and pulse
to a coarse cornmeal texture, about 3 4-second bursts. Add nuts
and pulse until mixture resembles crumbly sand, about 5 1-second
bursts. Don’t overprocess. Refrigerate mixture while preparing
fruit, at least 15 minutes.

Toss cut fruit, sugar, lemon juice and zest (along with 1 tablespoon
instant tapioca if desired, esp. if using plums) in a medium bowl.
Adjust oven rack to lower-middle position and preheat to 375. Scrape
fruit mixture with rubber spatula into 8-inch square baking pan or
9-inch pie plate. Distribute chilled topping evenly over fruit; bake
for 40 minutes. Increase oven temperature to 400 degrees and bake
until fruit is bubbling and topping is deep golden brown, about 5
minutes longer. Serve warm or at room temperature.

LCB note: I like to mix about 1/4 cup of the topping in with the fruit
to sweeten and spice it. I also do add a bit of tapioca even if it’s
only apples.

LENTIL SOUP
This low-fat, high-fiber and delicious recipe is adapted from the cookbook FAT FREE, FLAVOR FULL by local physician and radio-show host Dr. Gabe Mirkin. The lentils are a wonderful and inexpensive protein source. Our family uses this recipe three ways: Family dinner, frozen-lunches-in-Tupperware to take to the office, and pureed as baby food (freeze some in an ice cube tray).

You can do the chopping and cooking at naptime, then reheat in the microwave one bowl at a time at dinnertime.

2 onions, chopped
4 garlic cloves, minced
3 stalks celery, chopped
8 cups bouillon or homemade broth
1 28-oz can chopped tomatoes
2 cups lentils (the cheap kind)
1 cup brown rice
4 carrots, grated
1 teaspoon marjoram (see note)
1 teaspoon thyme (see note)
1 bay leaf
1 or two dried red peppers, crumbled, or a few shakes of dried pepper flakes
1/2 cup fresh parsley, chopped, or a few shakes of dried parsley
1 cup dry white wine (optional — I’ve never used it)
Freshly ground pepper to taste
Low-fat sour cream for garnish (optional but delicious)

Combine all ingredients except the parsley, wine and black pepper in a LARGE pot. Bring to a boil, reduce the heat and simmer, covered, 45 minutes or until the lentils are tender. Stir in the parsley and wine and season with the black pepper.

Note: The pre-seasoned chopped canned tomatoes are great with this, and if you use them you can leave out the other spices. Sometimes I like to add an extra cup of bouillon and a cup of small pasta such as orzo. This recipe lends itself to many variations.

THE GAME OF LIFE CAKE
This cake is traditionally consumed while playing the Game of Life. There is no cosmic significance such as “life is a game”….

2 cups sugar (lately I’ve been using 1 1/2 cups)
1/2 cup regular cocoa
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 eggs
1/2 cup vegetable oil
1/2 cup strong cold coffee (instant decaf is fine)
1 teaspoon vanilla or coffee liqueur
1 cup boiling water

Mix dry ingredients together well to eliminate lumps. Add eggs, oil, coffee and vanilla and blend until it has the texture of brownie batter. Slowly add the water; stir until blended and homogenous. Pour into greased 9 x 13 baking pan and bake in preheated 350 oven for approx. 35-40 minutes, or until done. Note: This recipe halves well for an 8 x 8 baking pan. For the traditional Game of Life, sift powdered sugar on top after removing from the oven. Half a batch makes 10 nice cupcakes.

FROSTING
Dependable cream cheese frosting

1/4 cup softened butter (half a stick)
3 ounces softened cream cheese (light)
3 cups sifted powdered sugar
1 tablespoon milk or orange juice
1/2 teaspoon vanilla, if orange juice was not used
1/4 teaspoon orange zest, if desired

With an electric mixer, whip butter and cream cheese together. Slowly beat in half the sugar. Add milk and vanilla, or orange juice and zest, and add the rest of the sugar. This will be fairly soft, and it will become firmer but still soft when it has been refrigerated.

LYNN’S APPLE CAKE
I don’t know who Lynn is but this is a favorite cake in the fall.

1/2 cup shortening
2 cups sugar
2 eggs
2 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg
4 cups chopped apple (best if on the tart side)

Cream shortening and sugar together; add eggs one at a time, blending well. Combine dry ingredients together, then add gradually to shortening mixture, as for any cake. Stir in apples. The moisture comes from the apples, so batter will be stiff. Bake in a 9 x 13 pan for 50 minutes at 350.

Hint: My mom suggests using more than one variety of apple for best results.

BUTTER PIE CRUST
From The Pie and Pastry Bible by Rose Levy Beranbaum
This methodology seems a bit improbable, but it makes delicious crust that rolls like a dream.

Note: To make pastry flour, mix 2/3 all-purpose flour with 1/3 cake flour or whole wheat flour.

9 tablespoons unsalted butter
1 1/2 cups pastry flour plus 1 1/2 tablespoons
1/4 teaspoon salt
1/8 teaspoon baking powder
3 1/2 to 4 1/2 tablespoons ice water
1 1/2 teaspoons cider vinegar

Cut the butter into 3/4 inch cubes. Refrigerate 6 tablespoons of it and freeze 3 tablespoons of it for at least 30 minutes, wrapped in plastic. Place the dry ingredients in a reclosable gallon-sized freezer bag and freeze for at least 30 minutes.

Food processor method: Place the flour mixture in the food processor with the metal blade and process for a few seconds to combine. Set the bag aside. Add the larger amount of butter cubes to the flour and process for about 20 seconds or until the mixture resembles coarse meal. Add the remaining frozen butter cubes and pulse until all of the frozen butter is the size of peas. Toss with a fork to see it better. Add the lowest amount of the ice water and the vinegar and pulse 6 times. Pinch a small amount of the mixture together between your fingers. If it does not hold together, add half the remaining water and pulse 3 times. Try pinching the mixture again. If necessary, add the remaining water, pulsing 3 times to incorporate it. The mixture will be in particles and will not hold together without being pinched.

Spoon the mixture into the plastic bag. Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled. Wrap the dough with plastic wrap, flatten it into a disc, and refrigerate for at least 45 minutes, preferably overnight.

SHORTBREAD COOKIES
from “Rose’s Christmas Cookies” by Rose Levy Beranbaum

I love this recipe and so does everyone else who has tried it. However, I halve the recipe (whole recipe won’t fit in my small food processor) and use salted butter. Good as Walker’s Shortbread or even better!

1 1/4 cups unsalted butter (I use salted)
1/4 cup confectioner’s sugar
1/4 cup granulated sugar
2 1/2 cups bleached all-purpose flour

Food Processor method: Cut butter into one-inch cubes, wrap it, and refrigerate. Put sugars into bowl of food processor (with metal blade) and process for about 1 minute, until the sugar is very fine. Add butter and pulse until sugar disappears. Add flour and pulse until there are lots of moist crumbly little pieces and no dry flour particles remain.

Dump the mixture into a plastic bag and press together (essentially kneading it through the bag). Remove the dough from the plastic bag and knead lightly until it holds together.

Place two oven racks in the upper and lower thirds of the oven. Preheat the oven to 275. Measure 1 scant tablespoon of dough and knead each piece by flattening it between your palms and then rolling it into a 1-inch ball. (This keeps it from cracking around the edges when pressed flat.) (LB note: mine does anyway, but that’s probably because I refrigerate the dough first, and besides, who cares?) Place each ball on the cookie sheet, flattening it with a cookie press or fork. Leave about 1 inch between flattened cookies.

Bake for 45 minutes to 1 hour or until pale golden (do not brown). For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.

Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely. Allow the cookie sheet(s) to cool completely before using for the next batch.

In case you were wondering, yes, we ARE aware of the absurdity of listing a fat-free lentil soup recipe on the same page as the butter piecrust and shortbread recipes.