Oak Glen, California Open Year 'Round - Mile High Fun For Everyone!
Oak Glen Recipe's
Links to Favorite Recipe Sites
Oak Glen Apple Pie with Cinnamon Sauce (Published in SUNSET September 1997)
Notes: In the Southern California community of Oak Glen, Theresa Law of Law's Oak Glen Coffee Shop and Steve Gillespie of Los Rios Rancho make similar apple pies. This recipe incorporates the best of both. Adjust sugar and lemon juice according to the sweetness of the apples you use.
YIELD: Makes 6 to 8 servings COURSE: Desserts, Pies/Pastries Ingredients:
9 cups peeled, cored, and thinly sliced apples such as Idared, Jonagold, Newtown Pippin, or Stayman Winesap (about 2 1/2 lb. total) 1/2 to 3/4 cup granulated sugar 4 1/2 tablespoons cornstarch 1 to 2 tablespoons lemon juice 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Pastry for a double-crust 9-inch pie 1 1/3 cups apple juice 1 cinnamon stick (3 in.) 1 strip orange peel (1/2 by 4 in., orange part only) 3/4 cup firmly packed brown sugar Vanilla ice cream (optional)
Preparation 1. Mix apple slices with 1/2 cup granulated sugar, 3 tablespoons cornstarch, 1 tablespoon lemon juice, and ground cinnamon and nutmeg. Taste and, if desired, add more granulated sugar and lemon juice
2. On a lightly floured board, roll half the pastry into a round 1/8 inch thick. Line a 9-inch pie pan with pastry. Fill with apple mixture.
3. On a lightly floured board, roll remaining pastry into a 1/8-inch-thick round and lay over apple mixture. Fold edges of top pastry over edges of the bottom one and crimp to seal together. Cut decorative slits in top pastry and sprinkle with about 1 tablespoon granulated sugar.
4. Bake on the lowest rack in a 375° oven until juices bubble in center of pie, 1 to 1 1/4 hours. If pastry edges brown before pie is done, drape affected areas with foil. Cool pie on a rack at least 2 hours.
5. Meanwhile, in a 1 1/2- to 2-quart pan, combine apple juice, cinnamon stick, and orange peel. Cover and simmer over low heat for 15 minutes. Stir in brown sugar until it dissolves. Mix remaining 1 1/2 tablespoons cornstarch smoothly with 3 tablespoons water; stir into juice mixture over high heat until sauce boils. Discard cinnamon stick and orange peel.
6. Cut warm or cool pie into wedges; top each portion with vanilla ice cream and warm or cool cinnamon sauce.
Nutritional Information Amount per serving Calories: 476 Calories from fat: 28% Protein: 3.2g Fat: 15g Saturated fat: 3.8g Carbohydrate: 84g Fiber: 3.2g Sodium: 244mg Recipe of the Week:
Fall Harvest Apple Pumpkin Bread Recipe
1 cupAll-Purpose Flour
½ cup Rolled Oats
1 tsp Baking Soda
½ cup Brown Sugar
1 cup Pumpkin Prepared
½ cup apples, peeled and chopped
½ cup Apple Sauce (unsweetened)
1 large Egg
1 Egg White
1 tsp Cinnamon
¼ tsp Allspice
¾ tsp Salt
1. To prepare pumpkin: use a smaller variety. The lighter the skin, the sweeter the taste. Cut the pumpkin in half and scoop out the seeds and pulp. Save the seeds for drying or roasting. Put both halves cut side down on a foil lined baking sheet, loosely cover them with foil, and pop them in the oven for about an hour at 375. When they're done, scoop the flesh from the skin with a spoon and mush up the yummy pumpkin goodness. 2. Preheat your oven to 350 degrees and ready a 9x5 inch loaf pan (cooking spray or oil work just fine.) 3. In one bowl, combine the flour, oats, baking soda, salt, allspice, and cinnamon. 4. In another bowl, combine the brown sugar, pumpkin, egg, egg white, and apple sauce until the mixture looks like bright orange mush. 5. Stir the dry ingredients into the wet ingredients just until you don't see dry anymore. 6. Fold in the chopped apples; also add any solid ingredients (nuts or berries) that you think would taste good inside of a loaf of pumpkin bread. Pour the batter into your loaf pan and sprinkle a few pumpkin seeds on top. 7. Bake in the middle oven position at 350 degrees for about an hour, turning once or twice throughout the process. It will look and smell done - just check it with a toothpick.
Autumn Apple-Squash Crisp
Ingredients: 4 1/2 cups butternut squash - peeled, seeded, and cut into 3/4-inch chunks 2/3 cup packed brown sugar 1/2 cup all-purpose flour 2 eggs 2 teaspoons milk 2 teaspoons vanilla extract 2 teaspoons ground cinnamon 2 teaspoons ground nutmeg 1/2 teaspoon ground cloves| 4 large apples - peeled, cored and chopped 2 large carrots, peeled and shredded 1 cup raisins
Topping: 2 cups rolled oats 1 cup wheat bran 1 cup packed brown sugar 1/2 cup whole wheat flour 1 tablespoon ground cinnamon 1/2 cup melted butter
Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Pour about 1 inch of water into the bottom of a pan. Place the squash into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.
Place the squash, 2/3 cup brown sugar, 1/2 cup all-purpose flour, eggs, milk, vanilla, 2 teaspoons cinnamon, nutmeg, and cloves in the bowl of a food processor. Pulse until the mixture is smooth. Pour into a large mixing bowl. Stir in the apples, carrots, and raisins until evenly blended. Spread the mixture over the bottom of the prepared baking dish.
Mix together the rolled oats, wheat bran, 1 cup brown sugar, 1/2 cup whole wheat flour, and 1 tablespoon cinnamon with the melted butter in a bowl until crumbly. Spoon the topping over the apple-squash mixture.
Bake in preheated oven until top is golden brown and the apples are tender, 30 to 45 minutes.
Dilly Snap Peas
2 pounds of raw sugar snap peas Remove strings, if necessary, and pack snap peas as tightly as you can in hot, sterilized pint jars, leaving 1/2-inch of headroom.
To each jar add: A pinch of cayenne pepper or dried chili peppers 1 clove garlic, diced 1 head fresh dill
Bring to a boil: 2-1/2 cups water 2-1/2 cups white vinegar 1/4 cup salt
Pour the mixture over the beans, leaving 1/4-inch headroom. Seal the jars and process for 15 minutes in a boiling water bath. For a sweet and sour pickle, preserve snap peas in a "bread and butter" pickle recipe, tossing a few onion slices in each jar. Add pickled peas to salads, soups and stews (add a few minutes before serving), diced in quiches and rice dishes, potato salads (marinate the warm, diced potatoes in the pickling brine for a few hours).
Almond-Berry Coffee Cake Provided By: This recipe calls for raspberries, but you can use any other berry (or mix of berries) that you like to create your own, one-of-a-kind version of this almond streusel-topped cake.
Recipe: Almond-Berry Coffee Cake
Yields: 10 to 12 servings
Oven Temp: 350 Topping: 1 cup(s) all-purpose flour 2/3 cup(s) packed light-brown sugar 1/4 teaspoon(s) ground cinnamon 1/2 teaspoon(s) salt 3/4 cup(s) sliced almonds, toasted 1/2 cup(s) (1 stick) unsalted butter, softened 1/4 teaspoon(s) pure almond extract Cake:
Vegetable oil cooking spray 2 1/2 cup(s) all-purpose flour 1 teaspoon(s) baking powder 1/2 teaspoon(s) baking soda 1/2 teaspoon(s) salt 6 ounce(s) (1 1/2 cups) raspberries 2/3 cup(s) blackberry jam 3/4 cup(s) (1 1/2 sticks) unsalted butter, softened 1 1/4 cup(s) granulated sugar 1 1/4 teaspoon(s) finely grated lemon zest 3 large eggs 2 teaspoon(s) pure vanilla extract 1 1/4 cup(s) sour cream