All of these recipes are our family favorites for any holiday and are sure to become yours.
Easy Peasy Creamed Corn
This one really is fail proof and a crowd pleaser. It’s creamy, a little crunchy, savory and sweet. It’s my families favorite side dish.
Easy Peasy Creamed Corn - Serves 8
Ingredients:
2 pkgs (16 oz) frozen kernel corn, or 8 ears fresh corn, cut from cob
1/2 C whipping cream
1 C milk
1 tsp salt
6 tsp sugar
pinch of white or cayenne pepper
2 tbsp butter, softened
2 tbsp flour
Instructions:
Combine all ingredients except last two in a pot and bring to a boil.
Simmer 5 minutes.
Blend butter with flour with a wire whisk or small spoon to make a roux.
Add the roux to the corn.
Turn heat up to Medium. Mix well and and continue heating until cream thickens, about 5 minutes. Serve warm.
* Variation: Put finished corn in a heat-proof casserole dish, sprinkle with parmesan cheese any place under broiler until evenly browned.
Yvonne’s Best Apple Pie
If you’ve ever made a pie, you know it’s a labor of love. Her secret? Using ice water with the flour to make the crust. She uses Pippin apples but says that any tart apple will work. Serve it warm with a scoop of vanilla ice cream, and you have the perfect end to any holiday dinner.
Yvonne’s Best Apple Pie
Ingredients:
6-8 large Pippin apples, peeled, cored and sliced thin
1 1/2 C sugar
1 heaping tbsp flour
1 tsp cinnamon
1 tsp nutmeg
1 pinch salt
6 tbsp butter sliced
Crust:
1 1/2 C flour (keep out 1/4 C flour to use separately)
1 tsp. salt
1 tsp sugar
3/4 C shortening
Instructions:
Preheat oven to 450 degrees.
Prepare apples before making crust by mixing apples, with all ingredients except for butter in a large bowl.
Sift together dry ingredients for crust.
Cut in a little less than 3/4 cup shortening with a pastry cutter (see below description).
In a separate bowl, mix 3 tbsp ice-water with 1/4 C flour.
Combine with the flour, salt and shortening mixture using the pastry cutter. After just mixed, form a ball. Handle as little as possible.
Divide into 2 portions for upper and lower crusts.
On a well floured board, roll the crust out into a long oval and fold over into thirds to make the crust flaky.
Roll out for the bottom crust and place in a large pie pan.
Sprinkle bottom crust with flour, don’t prick the bottom crust.
Heap in apples and pies down lightly to compact them.
Add butter slices on top evenly.
Roll out top crust, cut in small slits for vents.
Place on top and seal and flute the edges. Add a tinfoil collar around the edge to avoid over browning.
Bake for 10 minutes, then reduce heat to 350 degrees and cook for 50 minutes.
Let rest for 20 minutes, slice and serve warm with vanilla ice cream.
Pastry Cutter
Can be purchased online or at any cooking store
Amy’s Crispy Brussels Sprouts
These never last so make multiple batches. The trick is steaming them and then pan frying them to insure extra crispiness. Don’t be afraid to add more grated parmesan to the top if that’s what you fancy!
Amy’s Crispy Brussels Sprouts
Ingredients:
3/4 pounds brussels sprouts, sliced in half length-wise - some of the leaves will naturally fall off. Use these as those will crisp up the most!
1 1/2 tbsp. extra virgin olive oil or melted ghee
1 tbsp butter
1/4 cup freshly grated parmesan cheese
1/4 tsp sea salt (or more to taste)/ 1/4 tsp. ground black pepper (or more to taste)
Instructions:
Add olive oil and butter to a large skillet and heat on high.
Once the butter is melted and sizzling, add the brussels sprouts face down until they cover the bottom of the pan. If they don’t cover the bottom, cook them in multiple batches.
Cover the pan and let the brussels sprouts steam on medium low for about 10 minutes.
Check on the sprouts to see if the bottoms are golden brown. If they are, take off the cover. If not, continue to cook. Do not stir.
Once they are golden brown, sprinkle S/P and freshly grated parmesan on top.
Mix them until cheese is incorporated and some of the moisture starts cooking out.
Turn off heat and let sit until ready to serve.
Right before serving, turn up heat to high and lightly mix until little bits of the cheese are browned and the leaves get crispy.
Add additional shaved parmesan to top of dish if desired.