Apple Sour Cream Slice

 

Apple Sour Cream Slice

Base or Crust:
1-1/2 cups gluten free flour
1 cup sugar
1 teaspoon baking powder
1/2 cup baking soda
1/2 teaspoon salt
1 egg beaten
1/2 cup butter, melted

Apple Filling:
5 large tart apples, peeled and sliced into thin pieces
1 tablespoon lemon juice to soak apples to prevent browning
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Topping:
4 tablespoons sugar
2 eggs beaten
1 cup sour cream
1 teaspoon pure vanilla extract

Not sure why they call it an apple slice, it's a mystery to me. But it's definitely worth making. Preheat oven to 360 F. Whisk dry ingredients for the base. Add melted butter and beaten egg. Mix to form a dough and press mixture into an 8x8 or 9x10 inch baking dish. Bake for 12 minutes, remove from oven, and let cool slightly

For apple filling, peel apples and slice very thin. Soak apples slices in water with lemon juice to prevent browning. Drain apples and add cinnamon and nutmeg and toss well. Microwave on 50% power for 10 minutes to soften. After base is cool, place apples over the base evenly.

For topping mix all ingredients and pour over apples. Bake for 30 to 35 minutes. Let cool completely in baking dish and refrigerate for one hour before slicing. Sprinkle top of baked apple with confectioners sugar and a bit of cinnamon. So delicious, my niece said it's the best dessert she's ever had. Of course, she'll get some of this one.

Our Life is a Cactus in Flower

Our life is a Cactus in Flower

Gary here, from 2010:

Before I met Linda I never would have
taken a photo of a flower or anything
except a jeep, a motorcycle, or my dog.
Over the years the beauty Linda sees
 in the natural world has seeped into my skin.
I find myself appreciating the flora and fauna
more and more every day.

Here's a vase Linda made years ago

inspired by the photo above.
The vase was destined for a pottery
show in North Carolina.
I am grateful for the beauty
 we've had in our life together
over so many years.

Southern Pink Eye Peas

Southern Pink Eye Peas

2 pints fresh pink eye peas
1/2 pound smoked bacon cut into 1 inch pieces
1 large yellow onion chopped fine
1-32 fluid ounce unsalted chicken stock
1 large tomato chopped medium
1 tablespoon tomato paste
1 tablespoon dried parsley
1 teaspoon tarragon
1 teaspoon sweet paprika
1/4 teaspoon red pepper flakes
1 teaspoon fine pink salt
1/2 teaspoon freshly ground black pepper

Pink eye or purple hull peas are widely grown in the South and a Southern delight. Saute bacon till soft but not crunchy. I cut mine up with a kitchen shears. Add onion and cook till onion is translucent. Add chicken broth and remaining ingredients. Cook for approximately one hour till peas are soft and creamy. I had six tomatillo, one banana pepper, and about six cherry tomatoes from the garden which I also added, but they are not necessary for this recipe; just didn't want them to go to waste. These peas freeze well too. Serve with a slice of corn bread. Nothing better than Southern peas.

Maraschino Cherry Bars

Maraschino Cherry Bars

2 cup flour
1/2 cup granulated sugar
3/4 cup butter, cut into cubes

2 eggs beaten slightly
1 cup brown sugar
1/3 cup flour
1 teaspoon vanilla extract
1/2 teaspoon rum extract
1/2 cup chopped walnuts or pecans, chopped fine
1 cup coconut flakes, unsweetened (optional)
2-4 tablespoons reserved cherry juice
1 jar maraschino cherries, drained but reserve juice

Preheat oven to 350 F. Grease a 9x13 inch baking dish. Sift flour and sugar, then cut in butter with a pastry cutter. Press crust into the greased baking dish and bake for 20-25 minutes till top is slightly brown. In a large mixing bowl beat eggs, add brown sugar, then vanilla and rum extract. Chop cherries in quarters and add to egg mixture. Also add coconut flakes and nuts. Coconut flakes may be omitted. Add enough reservee cherry juice to keep mixture slightly wet but not too wet. When crust is baked cool slightly and spread cherry mixture over the top, spreading evenly. Bake another 20-25 minutes. Cool completely before cutting into squares. A frosting of powdered sugar and some of the cherry juice may be added before cutting into squares. I love making fruit bars as they are rather quick to make, fool proof, and the store well at room temperature.