Recipes

Darlene’s Peach Pie

Pastry for a 10″ pie plate
6 cups sliced peaches
1-1/4 cups sugar
4-1/2 tablespoons tapioca

Mix sugar and tapioca.  Mix lightly through the peaches.  Pour into pastry-lined pie plate.  Cover with the following crumb crust:

1/2 cup sugar
3/4 cup flour
1/3 cup butter

Cut butter in until crumbly.  Sprinkle over the peaches.  Sprinkle lightly with nutmeg.  Bake at 425 degrees for 10 minutes.  Reduce temperature to 350 degrees and continue baking for 40-45 minutes.

Pie Crust (makes 2 double-crust pies)

4 cups flour
1 tablespoon sugar
2 teaspoons salt
1-3/4 cup shortening
1 tablespoon vinegar
1 egg
1/2 cup cold water

Mix flour, salt, and sugar in a bowl.  Cut in shortening until crumbly.  In another bowl, beat together vinegar, egg, and water.  Add a little at a time to flour mixture; stir into a ball.  Divide in 4 parts.  Roll out on floured board and place in 9″ or 10″ glass pie plate.  Makes enough for 2 double-crust pies.

Stella Mae’s Peach Cobbler

1 stick butter or margarine
1 cup sugar
1 cup self-rising flour
1 cup milk
1 quart ripe peaches or nectarines (peeled, cored, sliced)
cinnamon or allspice

Preheat oven to 400 degrees.  Melt butter in microwave and pour into 9 x 13 glass baking dish.  Top with fruit.  Whisk together all other ingredients except spice and pour over fruit.  Dust lightly with spice and bake 20 minutes or until golden brown and knife in center comes out clean.  Serve warm with ice cream.

Mom Mom Hurff’s Peach Pudding

1 tablespoon butter
3/4 cup sugar
1 egg
1 heaping teaspoon baking powder
1 cup flour
1/2 cup milk
peaches
nutmeg
1/2 cup sugar (for fruit)

Preheat oven to 375 degrees.  In a greased 8″ baking dish, cut peaches into thin slices and fill dish to about 2/3 full.  Pour 1/2 cup sugar over the fruit and sprinkle with nutmeg.  In a mixing bowl, combine butter, sugar, egg, baking powder, flour, and milk.  Mix well.  Pour batter over fruit.  Bake 45 minutes.

Darlene’s Apple Dumplings

Core and slice apples.  Make a dough of:
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening
3/4 cup water (slight)
Divide dough into 8 portions and roll each in thing circle.

Place therein:
1/2 cup apples
2 tablespoons sugar
1/2 teaspoon butter
sprinkle cinnamon
Bring dough up like a bag, pinching tops together.  Place in buttered pan.

Make syrup of:
1-1/2 cups sugar
2 cups water
1 tablespoon butter
sprinkle cinnamon
Let boil 2 minutes.  Pour over dumplings.  Bake at 350 degrees for 45 minutes, until brown.


Sweet Potato Pancakes 

2 large sweet potatoes
4 eggs
1 large banana, mashed with fork
1/2 teaspoon baking soda
spices: 1/8 teaspoon each of salt and cinnamon or nutmeg

Cook and cool potatoes.  You may bake in oven (pierce then bake on cookie sheet for 1 hour at 375 degrees) or in microwave (pierce and microwave 7 or 8 minutes until soft).  Scoop flesh from potatoes and mash well with a fork in a large mixing bowl.  With a hand mixer, mix in eggs and banana until smooth.  Add in baking soda and spices, combine well.  Heat a frying pan to medium and add your favorite cooking oil.  Pour batter onto hot skillet and cook 2 to 3 minutes on each side, flipping carefully.  Makes about 15 small pancakes (pouring 1/4 cup portions onto pan).  Serve hot with butter and syrup or powdered sugar.


Aunt Claire’s Apple Squares

(served at Schober’s during specials!)

Combine:
3 eggs
1-3/4 cups sugar (be sure it’s exact!)
1 cup oil
2 tsp. vanilla

Add:
2 cups flour
1 tsp. salt
1 tsp. baking soda
1-1/2 tsp. cinnamon

Fold in:
2 cups chopped Schober’s apples (any variety)

Bake in 9×13 greased pan at 325 degrees for one hour.  Can add 1/2 cup nuts or 1/2 cup coconut with chopped apples if desired.  Freezes well!


Hot Spicy Cider

1 half gallon of Schober’s Sweet Apple Cider
1/2 cup water
1/4 cup brown sugar
6 whole cloves
1 cinnamon stick
1/8 teaspoon salt

In a large saucepan, mix all ingredients together and heat.  Do not allow to boil.
Enjoy hot in a mug.


Darlene’s Apple Pie

Pastry for a 10″ pie plate
7 cups peeled and sliced apples
3/4 cups sugar
2 tablespoons flour
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/8 teaspoon salt

Mix together and let stand while preparing the following crumb crust:
1/2 cup sugar
3/4 cup flour
1/3 cup butter or margarine

Mix sugar and flour together, then cut in butter until crumbly.  Sprinkle over the apples in pie plate.  Bake at 400 degrees for 30 minutes.  Reduce temperature to 350 degrees and continue baking for 10-20 minutes.


Darlene’s Apple Cake

Slice 4 or 5 apples.  Make a batter as follows:
1 cup oil
2 cups sugar
3 cups flour
3 teaspoons baking powder
4 eggs
1/2 cup orange juice

Make a topping as follows:
7 tablespoons sugar
1-1/2 tablespoons cinnamon

Mix ingredients together all at once, keeping the topping separate (will be a thick batter).  Put 1/3 batter in a greased and floured tube pan, followed by a layer of apples, then 1/3 of topping.  Do this in three stages.  Bake at 325 degrees for 1-1/2 hours.  Cool completely before removing from pan.


Darlene’s Apple Crunch

Peel and slice apples and place into a baking dish.  Add 1/4 cup water.  Sprinkle with sugar according to the tartness of the apples.  Sprinkle with cinnamon.  Make a crunch of:
3/4 cup flour
1/2 cup butter or margarine (melted)
1/2 cup sugar
nuts if desired

Makes a lumpy mixture.  Spread over apples.  Sprinkle nutmeg on top.  Bake until apples are tender (about 45 minutes) at 350 degrees, using a 1-1/2 quart baking dish.


Peach Spiced Chicken 

1 cup orange juice
1-1/2 cups sliced fresh peaches
2 T brown sugar
2 T vinegar
1 t nutmeg
1 t  sweet basil
1 clove garlic, finely minced
2 lbs. chicken (breasts or fryer parts)
1/2 c flour mixed with 1 t salt and 1 t pepper

Pour your favorite cooking oil in a large fry pan to a depth of 1/2 inch.  While it is heating, dredge chicken in seasoned flour.  Brown chicken.  While browning, combine juice and peaches with sugar, vinegar and spices.  Set mixture aside.  Remove chicken when brown and nearly cooked through (about 8 minutes each side, longer for bone-in pieces).  Pour oil from pan, retaining the flavor browned bits in the pan.  Replace chicken and pour fruit sauce over top.  Cover and simmer on low about 20 minutes.  Makes 6 servings.  (Good served over hot cooked rice.)