Month: November 2011

by

Dorothy’s Shaker Lemon Pie

For more tasty bakes, see my collection of family specialties:

You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries

https://www.amazon.com/gp/product/B084WLZ1R7/ref=dbs_a_def_rwt_bibl_vppi_i0

Sliced lemons, sugar and eggs—that’s all that’s in the filling.

I have some people in my family who love tart food. Just mention “lemon” or “rhubarb” and they start squealing. My mother-in-law loves tart, so when she visited on her birthday I made her a birthday pie, using this recipe from her cookbook. If you love tart, this is for you.

Shaker Lemon Pie

  • 2 large lemons, washed, dried and sliced paper thin; remove seeds
  • 2 c. sugar
  • 4 eggs, well beaten
  • pastry for a 2-crust, 9″ pie

Place lemon slices in a bowl and sprinkle with the sugar. Gently stir to coat all slices. Let stand at room temperature for at least 3 hours or up to 12 hours. Stir occasionally.

Roll out pastry and line a 9″ pie pan. Combine the eggs with the lemons and pour into the pie shell. Roll out remaining pastry and place over filling. Seal edge, and cut slits in the top. Bake 15 mins. at 450 degrees. Reduce heat to 350 degrees and bake 30-35 mins. longer or until golden brown. Serve warm.

This pie makes even a lemon-lover pucker!

by

Maralee’s Moroccan Stew-Soup

Morrocon stew. To make it a soup just add more water or stock.

My sister’s kitchen always smells good. She is a master at soups. When we were at her house last week she made this dish, using many things that were picked fresh from her garden. It was delicious. This is my attempt at it. I’ve included some meat, but it is equally good as a vegetarian dish.

Moroccan Stew

  • 2 Tbs. olive oil
  • 1 large onion diced
  • 1 pound beef, cubed (I used some stew meat)
  • 4 c. kale, chopped (reserving 2 cups)
  • 3 c. chopped sweet potato
  • 2 large carrots, sliced
  • 3 cloves garlic, minced
  • 2 c. raw red lentils
  • 28 oz. can tomatoes, chopped + 2 cans water
  • 15 oz. can garbanzo beans (or 1/2 c. raw)
  • 1 Tbs. cinnamon
  • 1 tsp dry ginger
  • 1 tsp. turmeric
  • 1/2 tsp. ground cloves
  • 1 Tbs. curry powder
  • 4 tsp. salt
  • 1/2 tsp. black pepper
  • dash cayenne
  • 1 tsp. cumin
  • 1 tsp. allspice

In a large soup pot, brown the meat (if you’re using it) in the oil, and then add the onion. Cook until the onion is soft. Add everything else except for 2 cups of the kale. Bring to a boil then reduce to a simmer, cover and let cook for several hours. Taste and adjust for any of the seasonings you’d like to have stronger. About 5 minutes before serving, stir in the reserved kale. This will add a bit of brighter green to the dish, as well as a little bit of crunch.

Serve with rice, and some hot sauce on the side.

To  make as a soup, add some additional water or some stock.