Baked Apple Turn-overs

My guys love these for breakfast, lunch, snack or dinner. They can grab one on the run.

First, make your favorite pie crust. Here is my mom's stand-by updated with a healthier fat.

Stir together:
2 cups flour
1 tsp. baking powder
1/2 tsp. salt

Cut in scant 1/2 cup cold butter.

Add 1/3 to 1/2 cup cold water to form dough.



Second, roll a handful of dough in rectangular shape.

Cut in squares.

Fill squares with diced, sugared and spiced apples.

(I dice, color treat, sugar and spice the apples in the fall. Then freeze in 1 quart bags for use later.)

Now fold into triangle. Moisten the edges and seal together. Place on lined or sprayed baking sheets. Continue until you are finished with all the dough.




Third, Bake at 400°F for about 20-25 minutes. Till just starting to brown.


Cool on rack.



Fourth, Glaze with powdered sugar and hot water.



Hide them if you don't want them to disappear when someone walks through the kitchen!

Double Chocolate Bran Muffins

A tempting treat that has healthy bran and whole-wheat!

Oven 375°F 20 minutes for 10 jumbo size
Grease pans

Melt and stir together in 2-quart saucepan:
1/2-cup butter or 1/4-cup applesauce and 1/4 cup butter
12 oz. semi-sweet chocolate chips or 3/4-cup cocoa

Add to chocolate mixture in saucepan:
1/2-cup sour cream or plain yogurt

In mixer bowl:
Beat 1/2 cup packed brown sugar
4 large eggs (3 eggs if using applesauce)
1-teaspoon vanilla

Add sugar mixture to chocolate mixture, stirring just ‘til moist.

Lightly stir in 1-cup whole-wheat pastry flour, 1/2-cup wheat or oat bran, 1/2-teaspoon baking soda, and 1/8-teaspoon salt.

Fold in 1 cup chocolate chips and optional 1/2 cup chopped nuts.

Fill greased muffin cups 2/3 full. Sprinkle tops with more chocolate chips.

Bake until set. Over-baking will dry out muffins. Cool for 5 minutes in pan then remove.

**You can soak the bran and wheat flour in the sour cream or yogurt during the night before making the muffins.

Yogurt Cheese Dip for Veggies (Also How to make Yogurt Cheese)

Based off a recipe of Sue Gregg’s

In large mixer bowl, mix:

Yogurt Cheese**
Cheddar Cheese, shredded–approximately same amount as Yogurt Cheese
Parsley Flakes, about 1/2 tsp per 2 cups of Cheeses
Garlic powder, about 1/2 tsp per 2 cups of Cheeses

While mixing sprinkle in some Worcestershire sauce, until dip is pale orange in color. Keep refrigerated. Also good spread on crackers.


** How to Make Yogurt Cheese
Place plain yogurt (about twice the amount of cheese you need for recipe) in center of square of doubled cheesecloth. Pull corners of cheesecloth to center and up to form a bag. Tie heavy thread or string around bag and hang above a bowl from cabinet knob. Allow whey to drip for about 24 hours. Don’t throw the whey away! Whey is good for fertilizer, baking-use as part of your moisture for yeast breads, and pre-soaking grains.

Steak Marinade

Elk Steaks in Marinade

This marinade is based off one by Kim Cahill in "No Guesswork Cooking" an excellent cookbook, especially if you ever do large groups. For 10 pounds of boneless steaks (beef or game):

3/4 cup olive oiil
6 Tbsp. lemon juice
3 Tbsp. worcestershire sauce
6 Tbsp. Soy Sauce-low sodium
3/4 tsp. liquid smoke (probably not necessary if you use flavored chips on your grill)
6 cloves of minced garlic or equivalent of granulated garlic
1 1/2 Tbsp. chili powder
1 1/2 tsp. coarse ground pepper
3/4 tsp. onion powder

Mix and pour above over rinsed meat. Cover and marinate in refrigerator for 24 hours!

Grill to desired doness.

I recommend brining your steaks first. See post Meat Brine

Meat Brine

Elk Steaks in Brine

This brine works well on red meats. I use it often on beef and game steaks. It helps the meat take on your marinade and tenderizes.

For 10 pounds of boneless steak I mix 9 cups lukewarm water and 3/4 cup of canning salt. Pour over meat. Cover and let the steaks set in refrigerator for just under 3 hours..

Rinse off the brine. Then marinate.

Zwieback Toast

I've been having trouble finding Zwieback Toast for Ruby's Cheesecake. So I pulled this recipe out and tried it.

Scald 1/2 cup milk, cool to warm.

Dissolve 2 Tbsp yeast in milk. Add 1/4 cup sugar, 1/2 tsp. salt, 3 eggs and about 3 cups of flour. Stir well. Knead in enough additional dough to make a workable, light dough. It should still be sticky but not wet. Cover. Let rise until double.

Shape into oblong rolls about 2 inches in diameter and 4 inches long. Space at least 2 inches apart on buttered baking sheet. Cover. Let rise again.

Bake for 20 minutes at 400° F. Remove from oven when browned. Let cool. Then chill in refrigerator.

When cold, cut in 1/2" slices. Toast slices evenly in 400° F oven for about 10 minutes. Make sure slices are dry all the way through.

Ruby’s Cheesecake

My favorite Christmas dessert is this Cheese Cake recipe that a friend, Ruby, made for my birthday several years ago.

Crust: 6 oz. Crushed Zwieback Toast
3/4 cup granulated sugar
1/2 cup melted butter
1 tsp. Cinnamon

A good strong blender crushes the Zwieback quickly.

Mix, press into bottom and sides of spring form pan. Reserve 1/4 cup. Chill crust while fixing filling.

Filling: Beat 4 egg whites until stiff–set aside.
Mix 3 – 8 oz. Cream cheese packages with 1 cup granulated sugar and 1 tsp. Vanilla. Fold in egg whites. Pour into crust. Bake 25 minutes at 350°F.

Top with 1-pint sour cream, 4 Tbsp. Sugar, 1 tsp. Vanilla, and the reserved crumbs. Bake 5 minutes at 475°F.

Cool for several hours. Enjoy.