365 recipes

All this time before the apple pie recipe made it on here.   We don't make it much anymore but I did back in the 90s. To keep the apples from browning while I was working on a crust one Thanksgiving, I squeezed a lemon over them. Everyone liked the added zing of lemon in the pie so I have done it ever since. Beat until pale and fluffy-  1/2 c butter 1/2 c brown sugar , then add 1 c flour 1 t ground cinnamon 3 T water Mix until smooth and thick and set aside. Core and slice 6 c of granny smith apples and squeeze a half of a lemon over the mount Stir apples into the set aside sugar mixture and mound into your pie crust Sprinkle the apple mixture with  1/2 c sugar 1 t ground cinnamon Bake 45 minutes on bottom rack of oven at 350º 

 My brief childhood move to New Mexico is full of great recipes and great food as my parents really embraced it as an adventure away from our Los Angeles home. My mom took a cooking class and carried the flavors into her home for the rest of her life. You can add meat to this dish if you want a casserole out of it. Preheat oven to 350º. Lightly oil/butter a 9x12 baking dish.  Scrub and slice thinly 1 1/2 lbs new red or golden potatoes. Dice 1/2 c red, yellow or white onion Chop 3/4 -  1 c of roasted green chiles - Hatch Chiles are recommended if you can get them, as hot as you prefer Cube 4 T butter You will also need about 1 c heavy cream 1 c grated Queso Oaxaca or Jack or white cheddar cheese , a mild flavored "good melter" 2 t salt 1 t freshly ground canela (mexican cinnamon)  Layer the ingredients in 4 layers, starting with a thin layer of 1/4 of the potatoes followed by 1/4 c cream and topped with 1/4 of the chiles, cheese, onion, butter, salt and canela. Rep...

 Zucchini Cakes A quickly prepared side dish or smörgåsbord platter as you can make them as small as you wish.  Think veggie crab cake. Coarsely grate  3 C zucchini Place in colander, sprinkle with salt and let drain for 30 minutes. Press with towel to remove liquid, which reduces the quantity to about 2 cups. Place grated, dried zucchini in a bowl with 1 c fresh bread crumbs (baguette in food processor) 1 egg 2 green onions, thinly chopped  1/4 c colored bell pepper, diced 1 1/2 t Old Bay seasoning 1 t Dijon mustard  1 T plain yogurt Mix well and form into 8 equally sized patties. Chill. A good hour is best if possible.  Near seving time, fry cakes in a thin layer of butter and vegetable oil until they are browned on both sides. Drain on towel before serving. 

Apparently my family says this blog is not coming up on google searches and is difficult to find. They have asked me to transfer to substack for easy accessibility and so I did. I still find this the better way to search for an individual recipe and easier to upload here first.  Find these recipes and any new arrivals also at: https://substack.com/@swedeheartrecipes

 Papa's favorite! And also really easy to make and take and share, etc.  Combine: 2 3/4 c UNSWEETENED coconut flakes 1/2 c sweetened condensed milk (a can usually has 1 cup) 1 t vanilla Form into balls and place on silpat baking sheet or into mini muffin sheets.  Bake at 325 º for about 10-15 minutes, less for smaller, mini muffins need the longest. Allow to cool before moving, as they are delicate when hot. 

Mix together: 1/3 c olive oil 3 T red wine vinegar Freshly & finely chopped chives or 1/4 t onion powder  Salt and pepper to taste Set aside. Combine:  6 oz tuna packed without liquid (if packed in oil, add less oil; if packed in water, drain) 1 can/15 oz cannellini beans, drained & rinsed 1 T capers 3/4 c cherry tomatoes, halved 1/2 T freshly chopped basil Pour dressing over and gently combine. Serve alone,  as a salad on a bead of spinach or open face sandwich on a crusty bread -both need an extra drizzle of olive oil.