Apple Pie

Mom's Apple Pie recipe.

My Grandmother's favorite dessert was Apple pie.

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Mom's Tart Shell Recipe

Tart shells recipe from Mo.s recipe box.

Anymore, people either but pre-made tart shells ot buy pre made pie crusts and cut tart shells out of those.

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Christmas ideas

I want to use the wrapped bowls with candy for our oldest Grandson. His favorite candy is Peanut Butter Cups.

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Butter mints

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Recipe Image

Nutrition Label

–+ cups

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4.90 from 158 votes

Best Butter Mints (Homemade)

Homemade Butter Mints are simply the BEST! An easy to make sweet, buttery, and delicious old fashioned candy. Silky smooth, serve after dinner, Wedding or Baby Shower MUST!

Prep Time20minutes mins

Drying Time1day d

Total Time1day d 20minutes mins

Course: Dessert Recipes

Cuisine: American

 

Servings: 3 cups

 

Calories: 112kcal

 

Author: Trisha Haas - Salty Side Dish

Ingredients

• 1/2 cup butter (equivalent to 1 stick butter, softened)
• 4 cups powdered sugar
• 1 tablespoon half and half
• 1 tsp vanilla
• 1/4 teaspoon peppermint oil
• dash salt
• yellow food coloring

Instructions

• Add butter to a stand mixer and beat well until smooth.
• Add sugar, half and half, vanilla, peppermint, and salt. Beat on low until dry and crumbly.
• Half and Half NOTE: Powdered sugar doesn't always measure the same person to person, depending on how its packed. You may need to add a tiny bit more of half and half to get to this point if it absorbs too quickly. Just only use a very small amount so you do not over wet your dough. 
• Add 2 drops yellow food coloring and increase speed to high and beat until smooth and a dough forms.
• Sprinkle powdered sugar onto a flat surface.
• Remove dough from bowl.
• Take a small, palm size amount of mint dough.
• Cover remaining dough with a damp paper towel so it does not dry while prepping mints.
• On a powder sugar dusted surface, roll the mint dough into a long snake shape about 1/2" thick. Use a sharp knife to cut the mints into mini shapes that are bite sized. Transfer butter mints to a baking sheet using a rubber spatula.
• Let mints set and dry overnight.
• Store butter mints in an airtight container.

Nutrition

Serving: 2tablespoons | Calories: 112kcal | Carbohydrates: 18g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 38mg | Sugar: 18g

Best Butter Mints (Homemade) https://www.saltysidedish.com/homemade-butter-mints/ All text & images © Copyright The Salty Side Dish

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Condensed "canned" milk

I am not sure if my Mom ever tried this recipe or not, but it was in her collection of recupes.

Poor man's cake

Poor man cake 

1/2 C Lard or shortening

2 C Sugar 

2 1/2 C Flour 

1/2 c Cocoa powder

1 tsp Baking Soda 

1 tsp Vanilla 

1 C Hot Water 

1 Tbls Vinegar 

Cream Sugar and lard. Sift together flour, Cocoa and Baking Soda combine vinegar, water and vanilla. 

Add each in parts to the creamed sugar mixture. Bake at 350 degrees for 30 to 45 minutes. 

From my childhood. Love this cake, it is a heavy cake. We never gav mom a chance to ice it, but any icing will work on it...

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Chocolate Pudding

Chocolate pudding.

Aka Chocolate gravy.

2/3 cup Sugar  

1/4 cup Cocoa Powder. 

3 Tablespoons Corn Starch (Corn Flour)

1/4 teaspoon Salt. 

2 cups milk. 

2 Tablespoons Butter. 

1 teaspoon Vanilla. 

In a heavy, medium size pan, suit together sugar, cocoa, Coen starch and salt.  Slowly pour in the milk, stirring to combine. Cook over medium heat, stirring constantly to a boil. Boil for one minute or until it starts to thicken. Remove from heat and add stir in the butter and vanilla.

Pour into Individual dessert dishes. To avoid a skin from forming, cover with plastic wrap directly on top.

Serve warm, or chill at least 2 hours, topped with whipped topping or whipped cream. Makes 4 servings.

We like the thicken skin so we don't cover it with plastic wrap.

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Boiled eggs

Okay. Who struggles to get boiled eggs out of the shell without tearing them to pieces?

I did this, three times, just to be sure it works 

I freeze ice in plastic cups. One big cube melts slower than several smaller ones.

 Get out a large, preferable a plastic, bowl and put in it, water and ice. The colder the ,lwater the better, so if you have room in your freezer, put in there. If not put in the fridge so the water is really cold.

Place eggs in  a deep enough pan to cover the eggs with tap water. I did this from eggs at room temperature and straight from the fridge.

Place on burner and using medium to medium-hgh heat, bring to a boil and boil about 5 minutes, then turn off the heat and put a lid on the pot. L

et the eggs stay in this pan of hot water for at least 10 minutes. But it's okay if it's a little longer, but they need to still be Hot when you remove the eggs  from the pan and put them in the Cold water.  I use a slotted spoon to do this.

 Put the water with the eggs in it, back in the fridge ( or freezer) for at least 15 minutes.

Now, tap the large end on the counter to Crack it. But be a bit gentle at first. This helps loosen the egg from the shell. Continue cracking the shell. If you want, you can now roll the eggs in your hands to really Crack the shell into much smaller pieces. It is now ready to peel. Start at the fat end and it will peel easy.  

I even did this up to the point of cracking the eggs, but waited two days to peel them and they still peeled clean and not torn up.

I save the water the eggs were boiled in, to pour over my plants. Once the eggs are cooled, I can use what 8ce is left to cool the got water. And I can use the water from cooling the eggs as well, to help boost my plants.

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Mom's Gingerbread recipe

Molasses is a very strong flavored sweetener. A little goes a longcway. 

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