Brystol's Apple Cider Pie
The crisp fall smell is in the air and apples being hauled in from the country side! Upon request I am posting my Apple Cider Pie recipe. This recipe can be served as a traditional pie with a crust or crumble top or as a crisp by omitting the pastry lining, using the crumble top and doubling the batch! Enjoy fresh tasting apple year around with out the effort of making it every by canning it in a hot bath for the normal time and stander head space for apple pie filling!
This time of year is also a great time of year for camps and reenactors alike, this recipe can also be done as a crisp over the fire! (See note at the bottom for details)
Brystol's Apple Cider Pie
Pastry for 9-inch pie
1 c. apple cider (apple juice or water works as well)
2/3 c. sugar (optional, I like to make it without and some say it is better)
6 1/2 c. peeled, sliced Stayman, Winesap, or other cooking apples
2 T. cornstarch
2 T. water
1/2 t. ground cinnamon
2 dashes of nutmeg and allspice (to taste if desired)
1 T. butter or margarine
Crumble top:
2/3 c. brown sugar
1/3 c. flour
2 c. rolled oats
1/2 t. cinnamon
Mix together
Add: 4-8 T. butter (8 if you like thinker)
Combine cider and sugar in a large saucepan; bring to a boil. Add apples (thin small slices); cook, uncovered, 8 minutes or until apples are tender. Drain, reserving syrup. Add enough water to syrup to measure 1 1/3 c. liquid; return syrup mixture and apples to saucepan. Combine cornstarch and water, stirring well; add to apple mixture. stir in cinnamon; cook, stirring constantly, until thickened. Stir in butter. Spoon mixture into pastry-lined pie plate. Cover with top crust. trim edges of pastry; seal and flute edges. Cut slits in top of crust to allow steam to escape.
Bake at 375 degrees for 45 to 50 minutes cover edge with foil to prevent over-browning, if necessary. serve warm or cool.
Yield: one 9-inch pie or 2 quart?
For crisp make a double batch and place in a 9x13 pan without crust on the bottom and crumble on top.
Note: If cooking over a open fire. Prepare as you would for a crisp, but prepare in a cast iron dutch over and place in fire pit. Cover and let cook for 20 minutes. (Only coals not flame and not many coals if any underneath. Mostly on top and some on the sides!
Original ALERT Granola
Dry Ingredients:
5 c. Rolled Oats
1 c. Sunflower Seeds
1 c. Coconut
1 c. Sliced Almonds(walnuts or pecans)
1 c. Whole-wheat Flour (You can use white flour)
3/4 t. Salt
3/4 c. Brown Sugar
Wet Ingredients:
1/2 c. Honey
1/2 c. Canola Oil (or veggie oil)
1/4 c. Water
3/4 t. Vanilla Extract
3/4 t. Almond Extract
Mix all dry ingredients together in a large bowl. In a separate container, mix all the wet ingredients thoroughly until the honey and oil are blended. Pour the honey mixture over the dry mixture and mix well by hand. Put into a well-greased 9x13 pan 2 inc high pan. Bake at 350 degrees, stirring every 15 minutes. Granola is done when it is toasted (LIGHTLY toasted very lightly just turning golden, still will seem soft and wet. But won't stick. This is the KEY to good granola, don't over do it whatever you do. You won't think it is done when it is and if you think it is done it is probably over done!) and doesn't stick to spoon anymore (app. 1 hour). Let cool completely on the counter then store in an airtight container.
We normal make about 4 batches at least, each batch makes about a gal. of granola.
Now the fun part verity!
Maple Walnut Granola
Replace:
Almond Extract with Maple Extract
Almonds with Walnuts
Add:
1 1/2 t. Cinnamon (or more if desired)
Remove:
Sunflower Seeds
Banana Nut
Replace:
Almond extract with 2 t. Banana Extract or 1 oz. Banana Flavoring (More maybe added for a stronger flavor)
Add:
1 1/2 t. Cinnamon (or more if desired)
More Nuts if desired
1-2 c. Dried Banana Chips
Remove:
Sunflower Seeds
Cran-Apple
Replace:
Almond Extract with Maple Extract
Almonds with Pecans
Add:
2 t. Cinnamon (or more if desired)
1 c. Dried Cranberries
1 c. Diced Dried Apples
Remove:
Sunflower Seeds
Apple Cinnamon
Replace:
Almond Extract with Maple Extract
Almonds with Pecans
Add:
1 T. Cinnamon (or more if desired)
1 c. Diced Dried Apples
Remove:
Sunflower Seeds( and or Coconut)
Ranch Blend
Replace:
2/3 Almonds with 1/3 Pecans, 1/3 Walnuts
Add:
2 t. Cinnamon (or more if desired)
3/4 c. Dried Cranberries
3/4 c. Diced Dried Apples
3/4 c. Dried Banana Chips
1/2 c. Raisin
Creativity at this point is your only limit!
Dry Ingredients:
5 c. Rolled Oats
1 c. Sunflower Seeds
1 c. Coconut
1 c. Sliced Almonds(walnuts or pecans)
1 c. Whole-wheat Flour (You can use white flour)
3/4 t. Salt
3/4 c. Brown Sugar
Wet Ingredients:
1/2 c. Honey
1/2 c. Canola Oil (or veggie oil)
1/4 c. Water
3/4 t. Vanilla Extract
3/4 t. Almond Extract
Mix all dry ingredients together in a large bowl. In a separate container, mix all the wet ingredients thoroughly until the honey and oil are blended. Pour the honey mixture over the dry mixture and mix well by hand. Put into a well-greased 9x13 pan 2 inc high pan. Bake at 350 degrees, stirring every 15 minutes. Granola is done when it is toasted (LIGHTLY toasted very lightly just turning golden, still will seem soft and wet. But won't stick. This is the KEY to good granola, don't over do it whatever you do. You won't think it is done when it is and if you think it is done it is probably over done!) and doesn't stick to spoon anymore (app. 1 hour). Let cool completely on the counter then store in an airtight container.
We normal make about 4 batches at least, each batch makes about a gal. of granola.
Now the fun part verity!
Maple Walnut Granola
Replace:
Almond Extract with Maple Extract
Almonds with Walnuts
Add:
1 1/2 t. Cinnamon (or more if desired)
Remove:
Sunflower Seeds
Banana Nut
Replace:
Almond extract with 2 t. Banana Extract or 1 oz. Banana Flavoring (More maybe added for a stronger flavor)
Add:
1 1/2 t. Cinnamon (or more if desired)
More Nuts if desired
1-2 c. Dried Banana Chips
Remove:
Sunflower Seeds
Cran-Apple
Replace:
Almond Extract with Maple Extract
Almonds with Pecans
Add:
2 t. Cinnamon (or more if desired)
1 c. Dried Cranberries
1 c. Diced Dried Apples
Remove:
Sunflower Seeds
Apple Cinnamon
Replace:
Almond Extract with Maple Extract
Almonds with Pecans
Add:
1 T. Cinnamon (or more if desired)
1 c. Diced Dried Apples
Remove:
Sunflower Seeds( and or Coconut)
Ranch Blend
Replace:
2/3 Almonds with 1/3 Pecans, 1/3 Walnuts
Add:
2 t. Cinnamon (or more if desired)
3/4 c. Dried Cranberries
3/4 c. Diced Dried Apples
3/4 c. Dried Banana Chips
1/2 c. Raisin
Creativity at this point is your only limit!
Caramel Popcorn
Ingredients:20 cups popped popcorn
2 cups brown sugar
1 cup margarine
1/2 cup corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
2-3 cups Peanuts (optional)
Directions:
Heat oven to 200F.
Place popcorn in a large roasting pan and set aside. In 2-quart saucepan, combine brown sugar, margarine, corn syrup, and salt. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Continue boiling without stirring until candy thermometer reaches 238F or small amount of syrup dropped into very cold water forms a soft ball and flattens on removal from water (4- 6 minutes).
Remove from heat; stir in baking soda. Pour over popcorn; stir until all popcorn is coated. Bake for 20 minutes; stir. Continue baking for 25 minutes. Remove from oven; immediately place caramel corn on waxed paper; cool completely. Break into pieces. Store in tightly covered container.
Place popcorn in a large roasting pan and set aside. In 2-quart saucepan, combine brown sugar, margarine, corn syrup, and salt. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Continue boiling without stirring until candy thermometer reaches 238F or small amount of syrup dropped into very cold water forms a soft ball and flattens on removal from water (4- 6 minutes).
Remove from heat; stir in baking soda. Pour over popcorn; stir until all popcorn is coated. Bake for 20 minutes; stir. Continue baking for 25 minutes. Remove from oven; immediately place caramel corn on waxed paper; cool completely. Break into pieces. Store in tightly covered container.
This recipe for Caramel Popcorn serves/makes 20 cups
Chocolate Popcorn Recipe
Ingredients:12 cups popped popcorn
1 cup sugar
2/3 cup light corn syrup
1/2 cup butter
6 ounces semisweet chocolate chips
1 teaspoon vanilla
Directions:
Remove all unpopped kernels from popped popcorn. Put popcorn into a 17- x 11- x 2-inch baking or roasting pan.
In a medium saucepan, combine sugar, corn syrup, and butter. Cook and stir over medium heat until mixture boils. Remove pan from heat. Stir in chocolate chips and vanilla until chocolate is melted.
Pour the hot chocolate mixture over popcorn; stir gently to coat. Bake in a 300 degree F. oven for 45 minutes, stirring mixture gently every 15 minutes. Spread on a large piece of foil. Cool completely. Store coated popcorn tightly covered for up to one week.
In a medium saucepan, combine sugar, corn syrup, and butter. Cook and stir over medium heat until mixture boils. Remove pan from heat. Stir in chocolate chips and vanilla until chocolate is melted.
Pour the hot chocolate mixture over popcorn; stir gently to coat. Bake in a 300 degree F. oven for 45 minutes, stirring mixture gently every 15 minutes. Spread on a large piece of foil. Cool completely. Store coated popcorn tightly covered for up to one week.
This recipe for Chocolate Popcorn serves/makes 12
Taco Popcorn
Ingredients:8 cups air-popped popcorn
Butter flavored nonstick cooking spray
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper (optional)
Directions:
Preheat oven to 350 degrees. Line 15 x 10 inch jelly roll pan with aluminum foil.
Place popcorn in single layer in prepared pan. Coat lightly with cooking spray.
Combine spices in small bowl, sprinkle over popcorn. Mix lightly to coat evenly.
Bake 5 minutes or until hot, stirring gently after 3 minutes.
Spread mixture in single layer on large sheet of aluminum foil to cool.
Place popcorn in single layer in prepared pan. Coat lightly with cooking spray.
Combine spices in small bowl, sprinkle over popcorn. Mix lightly to coat evenly.
Bake 5 minutes or until hot, stirring gently after 3 minutes.
Spread mixture in single layer on large sheet of aluminum foil to cool.
This recipe for Taco Popcorn Ole serves/makes 8
Cajun Popcorn
Ingredients:8 cups Popcorn, popped
4 tablespoons Butter
1 teaspoon Paprika
1 teaspoon Lemon pepper
1/2 teaspoon Onion powder
1/2 teaspoon Garlic powder
1/2 teaspoon Ground cayenne pepper
Directions:
Melt butter and add the spices. Drizzle over the unseasoned popped popcorn and toss until well blended.
This recipe for Cajun Popcorn serves/makes 4
Gelatin-flavored Popcorn
Ingredients
- 10 cups popped popcorn
- 1 cup butter
- 3/4 cup sugar
- 1 (3 ounce) package fruit flavored gelatin mix
- 1 tablespoon corn syrup
- 3 tablespoons water
Directions
- Preheat oven to 300 degrees F (150 degrees C). Grease a 1/4 sheet pan or two 8x12 inch baking dishes. Generously butter a heavy 2 quart saucepan.
- Distribute popcorn evenly in prepared baking pans. Place in oven to keep warm.
- In prepared saucepan over medium heat, combine butter, sugar, gelatin, corn syrup and water. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
- Pour mixture evenly over popcorn and stir until coated. Return popcorn to oven and bake 5 minutes; stir, then bake 5 minutes more.
- Turn popcorn out onto a large piece of foil. Let rest until cool enough to handle, then form into balls. Or let cool completely and break into clusters. Store in an airtight container, in a cool, dry place.
