This ultimate fall and winter tart showcases the best fruits of the season: pears, apples, and cranberries. Unlike other tarts, the pan tart is made upside down in a skillet. You start by cooking the fruit, then top it with the dough, carefully tuck in the edges, and let it cook. When it’s ready, you invert the whole tart onto a plate. It comes out looking beautiful and is actually much easier than you might imagine.
4 tablespoon(s) cold unsalted butter, cut into small pieces
2 tablespoon(s) canola oil
3 tablespoon(s) ice water
2 ripe but firm pears, peeled and thinly sliced
1 tablespoon(s) lemon juice
1/2 cup(s) light brown sugar
2 tablespoon(s) unsalted butter
1 teaspoon(s) ground cinnamon
1 large apple, peeled and thinly sliced
1/2 teaspoon(s) ground ginger
1 cup(s) fresh cranberries
To prepare crust: Place flour, oats, granulated sugar, and salt in a food processor; process until the oats are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it holds together. Form the dough into a 5-inch disk, wrap in plastic or wax paper and refrigerate while you prepare the filling.
Preheat oven to 375 degrees.
To prepare filling: Toss pears and apple with lemon juice in a large bowl.
Place brown sugar, butter, cinnamon, and ginger in a 10-inch ovenproof skillet; cook over medium-low heat, stirring, until the butter and sugar are melted and the mixture starts to bubble. Remove from the heat. Starting at the center of the pan, arrange the pear and apple slices in concentric circles, overlapping the slices and adding another layer until all the slices are in the pan. Scatter cranberries on top.
Return the pan to medium-low heat and bring the liquid to a simmer. (It might be hard to see the simmering — take a peek under the fruit or listen for the bubbling.) Cover and cook for 5 minutes. Uncover and cook, gently swirling the pan occasionally, until the sauce becomes a thick, caramel-like glaze, 7 to 10 minutes. Remove from the heat.
Roll the dough out between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough over the fruit. Peel off the remaining paper. Quickly tuck the edges of the crust down into the sides of the pan. Prick the top with a fork.
Transfer the pan to the oven. Bake until the crust is just beginning to brown around the edges, 30 to 35 minutes. Let cool for 15 minutes. Run a knife around the edge of the pan to release the crust. Place a serving plate larger than the pan on top of it and invert the tart onto the plate (it may take a light shaking to release the tart from the pan). Serve warm.
Perp :...15 minutes + marinating...Bake:...15 minutes...Serves 4 1 ................cup sesmae ginger salad rdressing , divided 4 ................green onions , chopped 2 ................tablespoons minced fresh cilantro 4 ................salmon filets (4 ounces each) 1 ) In a large resealable plactic bag , combine 2/3 cup dressing , onions and cilantro . Add salmon ; sea; bag and turn to coat . refrigerate for 30 minutes . 2 ) Drain and discard marinade . Place salmon in a greased 8-inch square baking dish . 3 ) Bake , uncovered at 375* for 10 minutes . Baste with remaining dressing . Bake 5 to 10 minutes longer or until fish flakes easily with a folk . Drizzle with pan drippings before serving . I try to feed my family healthy and fish is one of our favorite proteins . I try to find different ways to make salmon to help give variety to our meals ... and this dish came about a way as to do just that . Heart healthy
Prep :...20 minutes ... Cook :... 7 hours ... Serves 8 2 ...................pounds beef stew meat 1 bottle (12 ounces) ginger beef or 1 can(12 ounces) ginger ale 1/4 ...............cup teriyaki sauce 2 ..................garlic cloves , minced 2 ..................tablespoons sesame seeds 2 ..................tablespoons cornstarch 2 ..................tablespoons water 2 ..................cups frozen peas , thawed Hot cooked rice ***optional 1 ) In a large nonstick skittet , brown beef in batches if necessary . Transfer to a 3-quart slow cooker 2 ) In a small bowl , combine the ginger beer , teriyaki sauce , garlic and sesame seeds ; pour over beef . Cover and cook on low for 6 to 8 hours or until meat is tender . 3 ) In a small bowl , combine cornstarch and cold water until smooth , gradually stir into stew . Stir in peas , cover and cook for 1 hour or until gravy is thickened . Serve with rice if deserved .
In a small bowl, soak poppy seeds in 3/4 cup milk and 1-1/2 teaspoons vanilla for 1 hour. Meanwhile, separate eggs. Let butter and egg whites stand at room temperature for 30 minutes. Set egg yolks aside until needed. Grease the bottoms of two 8x1-1/2- or 9x1-1/2-inch round cake pans. Line pans with waxed paper; grease and lightly flour. Set pans aside. In medium bowl, combine flour, baking powder and salt; set aside.
For filling:In a heavy medium saucepan, combine 1/2 cup sugar and cornstarch. Gradually stir in 1-1/2 cups milk and egg yolks. Cook and stir over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in 1 teaspoon vanilla. Pour filling into a bowl. Cover the surface with clear plastic wrap. Chill until completely cooled. Do not stir.
For cake:In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Gradually add 1-1/2 cups sugar to butter, about 2 tablespoons at a time, beating on medium to high speed until sugar is nearly dissolved. Alternately add flour mixture and poppy seed mixture to butter mixture, beating on low to medium speed after each addition just until combined. Thoroughly wash beaters.
In another large mixing bowl, beat egg whites with an electric mixer until stiff peaks form (tips stand straight). Gently fold beaten egg whites into batter. Evenly divide batter between prepared cake pans. Bake in a 375 degree F oven for 30 to 35 minutes for 8-inch pans or 25 to 30 minutes for 9 -inch pans or until a wood toothpick inserted near the centers of the layers comes out clean.
Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks.
To assemble, carefully split each cake layer horizontally in half. Place one cake layer, cut side up, on a serving plate. Spread with one-third of the filling. Top with second cake layer, rounded (top) side up. Spread with one-third of the filling. Top with 1 more cake layer, cut side up; spread with remaining filling. Top with the remaining cake layer, placing it rounded side up.
For frosting:In a chilled large mixing bowl beat whipping cream and 1/2 cup sugar with chilled beaters of an electric mixer until soft peaks form. Spread top and sides of cake with frosting. Chill up to 2 hours, or until ready to serve. Makes 12 servings.
This is a gorgeous cake. The family will flip over it. Congratulations! You are a genius
Prep: 10 minutes ... Cook : 8 hours ... Makes 8 servings 1 ...............pound ground beef 1 ...............pound bulk pork sausage 2 ...............cans (16 ounces each) kidney beans , rinsed and drained 1 ...............jar (24 ounces) chunky salsa 1 ...............can (14-1/2 ounces) diced tomatoes , undrained 1 ...............large onion , chopped 1 ...............can (8 ounces) tomato sauce 1 ...............can (4 ounces) mushrooms stems and pieces , drained 1/2 ............cup each chopped sweet red , yellow and green pepper 1/2 ............teaspoon dried oregano 1/4 ............teaspoon garlic powder 1/8 .............teaspoon thyme 1/8 .............teaspoon dried marjoram In a large skillet , cook beef and sausage over medium heat until meat is no longer pink ; drain . Transfer meat to a 5-quart slow cooker . Stir in remaining ingredients . Cover and cook on low for 8 hours or until vegetables are tender . Sweet peppers ... green , red and yellow ... give this hearty chilki a splash of color . You can use hot or mild salsa ... depends on your family taste ... I use the hotter variety . Heart healthy
Prep : 20 minutes ... Cook: 2 hours ... Makes 10 servings 1 ...............pound dried green split peas 3 ..............medium carrots , cut into 1/2-inch pieces 3/4 ...........cup diced celery 8 ..............cups water 3 ..............medium potatoes , cut into 1/2-inch cubes 2 ..............teaspoons salt 1/4 ...........teaspoon pepper MEATBALLS : 3/4 ...........cup finely chopped celery 1 ..............medium onion , finely chopped 4 ..............tablespoons vegetable oil , divided 1 ..............pound ground pork 1-1/2 .......cups solf bread crumbs 2 .............tablespoon water 1 .............teaspoon salt 1/2 ..........teaspoon dried sage , crushed 1 .............egg 1 ) In a Dutch oven or soup kettle , combine the peas . carrots , celery , onion and water ; bring to a boil over medium heat . Reduce heheat ; cover and simmer for 1 hour . 2 ) Add poratoes , salt and pepper ; cover and simmer for 30 minutes . Meanwhile , in a large skillet saute celery and onion in 2 tablespoons oil until tender ; transfer to a large bowl . Add pork , bread crumbs , water salt , sage ,and egg ; mix well . Form into 3/4-inch balls . 3 ) In the same skillet , brown meatballs in remaining oil until no longer pink inside . Add to soup ; cover and simmer for 15 minutes . I prepare this soup on cold or rainy days , my family likes the idea thay can get a bowl full throughout the day and the kettle is empty by dinner time . Meatballs put a flavorable spin on ordinary split pea soup . Heart healthy
Parents need to know this is a pretty scary movie, and the last 20 minutes, in particular, take a turn for the dark. With windows like eyes and a flying carpet that unfurls tongue-like out the front door to scoop up trespassers, the house is a wonderfully alive structure. But it's creepy. You don't want your kids waking up in the middle of the night freaked out that their house is going to eat them. Most of the PG content comes from the scariness.
2 1/2 sticks (10 ounces) unsalted butter, at room temperature
1 1/4 cups sugar
1 large egg, lightly beaten
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
Peppermint candies, colored sugar or sprinkles, for decorating
4 tablespoons cream cheese, softened
2 cups confectioners' sugar
1/2 teaspoon pure mint extract or fresh lemon juice
Preheat the oven to 375°. Line 6 baking sheets with parchment paper. In a medium bowl, sift the flour with the cocoa, baking powder and salt. In a large bowl, using a handheld electric mixer, beat 2 sticks of the butter until creamy. Add the sugar and beat until light and fluffy. Add the egg, egg yolk and 1 teaspoon of the vanilla extract and beat until blended. Add the dry ingredients and beat at low speed until moistened and a stiff, crumbly dough forms. Scrape the dough onto a sheet of plastic wrap, pat into a disk, wrap and refrigerate until chilled.
Divide the dough into quarters. On a lightly floured surface, working with 1 piece at a time and keeping the rest refrigerated, roll out the dough 1/8 inch thick. Using a 2 3/4-inch round cookie cutter, stamp out as many cookies as possible and transfer to the baking sheets. Decorate half of the cookies with peppermint candies or decorate all of the cookies with colored sugar or sprinkles. Repeat with the remaining dough and decorations.
Bake 1 sheet of the cookies in the upper and 1 sheet in the lower third of the oven for 14 minutes, or until firm; shift the pans from top to bottom and front to back halfway through. Slide the parchment onto wire racks and let the cookies cool completely. Repeat with the remaining cookies.
In a medium bowl, beat the remaining 4 tablespoons of butter with the cream cheese until smooth. Beat in the confectioners' sugar, mint extract and the remaining 1/2 teaspoon of vanilla extract. If you used the peppermint candies, spread 1 1/2 teaspoons of the filling on the undecorated cookies and top with the peppermint candy-decorated cookies. If you used the colored sugar or sprinkles, spread 1 1/2 teaspoons of the filling on the undecorated side of the cookies; top the filling with the remaining cookies.
Make Ahead : The chocolate wafers can be stored between sheets of wax paper in an airtight container for up to 2 weeks or frozen for up to 1 month. The filled cookies can be stored at room temperature for up to 2 days.
These are so scrumptious, you won't be able to keep them long enough to store for Christmas. You little, magic cookie elf, you
Use a fork to score the duck breasts through the skin and fat but not all the way through to the meat.
Heat a large heavy skillet on medium high. Fry the duck breasts skin side down, until the skin browns and fat runs out, about 10 minutes. Remove the breasts from the pan, and pour off most of the fat. Return breasts to pan, and fry skin side up for another 10 minutes. Remove breasts from pan, and allow resting on a baking sheet.
Mix the sea salt, cinnamon and Demerara sugar together and sprinkle over the skin of the duck breasts. Pour most of the fat out of the frying pan.
Mix together the red wine, cassis, and cornstarch in a small bowl. Pour into the pan, and simmer for 3 minutes, stirring constantly, until the sauce is thickened.
Add raspberries, and simmer for another minute until heated through.
Broil the duck breasts skin side up, until the sugar begins to caramelize, about 1 minute. Slice the duck breasts thinly, pour a little sauce over the top, and serve warm.
This is so good. I serve it on festive occaisions with a lot of vegetable sides. It goes well with rice or sweet potatoes.
Putting together a classic Thanksgiving feast with all the trimming is not so difficult if you plan ahead ... Cranberry drinks .... Parmesan twists ...Sweet potato & carrot vichyssoiise ... Roast turkey with gravy ... All American stuffing ... Gratin of green beans ...Glazed onions ... Corn Pudding ....Parker house rolls ... Cranberry-orange relish ... Pumpkin chiffon pie ... blue ribbon apple pie ... this is an idea to help you adapt your own tastes ... Cran-Raspberry Spritizers 3 cups chilled white wine or cran-raspberry juice 1-1/2 cups chilled carbonated raspberry beverage Opitional garnishes : fresh mint leaves ... fresh or frozen raspberries 1 ) Combine wine , cran-raspberry juice and raspberry beverage in a 2-quart glass pitcher 2) Serve it over ice , garnish with mint leaves and raspberries if desired ...Makes 8 servings Parmesan Twists 1/2 cup grated Parmesan cheese 1/4 teaspoon cayenne 1 sheet (9-1/4 inch x 1/8-inch) frozen puff pastry , thawed 1 egg yolk bleanded with 1 tablespoon water (egg wash) 1) Preheat oven to 400*F . In a small bowl , combine grated Parmesan cheese and cayeene ; set aside . 2 ) Place pastry on a work surface . Brush lightly with egg wash , then sprinkle with Parmesan cheese mixture and press gently into pastry . 3 ) With a sharp knife , cut pastry lengthwise into 15 strips , slide onto an ungreased baking sheet and refrigerate 5 mintues more . 4) Using both hands , twist strips ; refrigerate 5 minutes more . 5) Transfer to the oven and bake until nicely browned ... about 12 to 15 minutes ........makes 8 twists Sweet Potato & Carrot Vicyssoise 3 tablespoons butter or margarine 2 small leeks , halved lengthwiae , thoroughly washed and sliced 1/2 teaspoon ground nutmeg 2 medium-sized sweet potatoes , peeled and cut into 2-inch chunks 2 medium-sized carrots , peeled and cut into 2-inch chunks 4 cup chicken stock or canned low-sodium chicken broth (about) 1-1/2 cups buttermilk (about) Salt and freshly ground black pepper to taste (optional) 1 cup heavy cream 2 tablespoons snipped chives 1 ) In a medium-size saucepan over moderate heat , melt butter . Add leeks and nutmmeg and saute , stirring occasionally until tender ... about 5 minutes . 2 ) Add sweet potatoes , carrots and stock and bring to a boil over high heat . Reduce the heat to low and simmer uncovered until sweet potatoes and carrots are tender ... 15 to 20 minutes . 3 ) Working in batches , puree the mixture in a blender at high speed or in a food processor . Stir in buttermil , salt and pepper . If soup seems to thick , thin with a little additional stock or buttermilk . 4 ) Transfer to a large bowl , cover and refrigerate 2 to 3 hours . When ready to serve , spoon into serving bowls . For a fancy presentation , paint the surface with cream , just a few dabs . Sprinkle with chives if desired ... makes 6 servings Roast Turkey with Giblet Gravy: .........Turkey .... 1 fresh or thawed frozen turkey ( about 12 pounds) 2 teaspoons salt 1/2 teaspoon black pepper 2 tablespoons butter or margarine , melted Stuffing : 1 recipe of your favorite stuffing or instead of stuffing : 2 medium-size yellow onions , 1 peeled whole , 1 peeled and quartered 2 medium-size carrots , peeled and quartered 2 medium-size stalks celery , cut into chunks 4 sprigs parsley 2 whole bay leaves 1 ) Preheat the oven to 325*F . Remove giblets and neck from turkey and reserve for gravy . Rinse turkey inside and out under cold running water ; drain well and pat dry with paper towels . 2 ) Rub neck and body cacavities with salt and pepper . If using stuffing , spoon loosely into cavities and truss . If not using stuffing , place whole onion in neck cavity . Place carrots , celery , quartered onion , parsley and bay leaves inside body cavity and then truss. 3 ) Place turkey , brest side up on a rack in a large roasting pan , brush with butter and tent loosely with foil . Roast until an instant read thermometer inserted in the meatiest part of the thigh but not touching the bone registers 180*F to 185*F ... about 4 hours . Meanwhile , begin the giblet gravy . 4 ) About 30 minutes before turkey is done , remove the foil and brush skin generously with pan drippings . When turkey tests done , transfer to a heated platter and let stand while you finish the gravy . Remove vegetables and bay leaves if used . ... makes 12 servings . Giblet Gravy : 1 whole bay leaf 4 cups water (about) 1 cup chicken stock or canned reduced-sodium chicken broth (about) 1/3 cup unsifted all-purpose flour salt and black pepper to taste 1 ) While turkey is roasting , place neck , all giblets , except liver and bay leaf in a mediun-size saucepan , add water to cover , set over high heat and bring to a boil . Reduce the heat to low and simmer covered until giblets are nearly tender ... about 45 minutes , Add liver and simmer covered about 15 minutes more , drain , reserving broth . Chop nech meat and giblets . Refregerate until ready to proceed . 2 ) Skim 1/2 cup fat from pan ; set aside , pour remaining drippings into a 4-cup measure ; add it to reserved giblet to make enough stock to total 4 cups . 3 ) Set roasting pan over moderate heat and add 1 cup of giblet broth-stock mixture . Simmer and stir to loosen browned bits ... 2 minutes . Pour back int 4-cup measure . 4 ) In a medium-size saucepan heat reserve fat , stir in flour and cook , stirring until thick , smooth and slightly browned ... 2 to 3 minutes . 5 ) Gradually stir in srock mixture . Cook stirring until smooth . Add reserved giblets and neck , heat through , season with salt and pepper . Gratin of Green Beans : 4 tablespoons butter or margarine 1 medium-size white onion , diced 3 cloves garlic , minced 2 large shallots , chopped 1 pound trimmed french green beans that have been blanched for 1 minute in boiling salted water 1 teaspoon salt 1/4 teaspoon black pepper 1/2 cup fine dry bread crumbs 1/4 cup grated Parmesan cheese 1/4 cup chopped parsley 1 ) Preheat the oven to 400*F . In a 10-inch skillet over low heat , melt i tablespoon of the butter . Add onion , 2 teaspoons of the garlic and shallots and saute until lightly browned ... about 5 minutes . Remove to a small bowl and set aside . 2 ) Saute beans in 2 tablespoons of butter , in batches if necessary until juices cook out and evaporate ... about 5 minutes . Add salt , pepper and reserved onion mixture and spoon into an ungreased 10-inch oval gratin dish or a 10-inch x 6-inch baking dish . 3 ) Melt the remaining 1 tablespoon butter in a small skillet . Add to bread crumbs along with Parmesan , the remaining 1 teaspoon garlic and parsley and toss well to mix . 4 ) Scatter bread crumb mixture evenly over beans and bake uncovered for 30 minutes .....makes 4 servings . Heart healthy
Glazed Onions & Glazed Beets Glazed Onions : 1 quart water 1-1/2 pounds small white onions in their skins 2 tablespoons butter or margarine 1/4 cup firmly packed light brown sugar 2 tablespoons water 1/2 teaspoon salt 1/4 teaspoon balck pepper 1 ) In a large 2-quart stockpot over moderate heat , bring 1 quart water to a boil . Add onions and cook until crisp-tender ... 9 to 10 minutes . Drain in colander and plunge in cold water . Trim off root ends and gently slip off skins . 2 ) In a large heavy skillet over moderate heat ... heat butter , sugar , water , salt and pepper . Cool stirring until sryupy ... 3 to 4 minutes . Add onions and cook until glazed ... 4 to 5 minutes ...makes 4 servings . Glazed Beets : 1/4 cup orange marmalade 2 tablespoons lemon juice 1/2 teaspoon grated orange zest 18 small beets (about 1-1/2 inch diameter),boiled and peeled 1 ) In a large skillet over moderate heat , cook and stir marmalade , lemon juice and orange zest until marmalade melts and mixture is syrupy ... about 3 minutes . 2 ) Add beets and turn into syrup mixture until glazed and heated through ... 5 to 6 minutes ... makes 4 servings . Corn Pudding : 1-1/2 pounds all-purpose potatoes , peeled and thinly shiced 2 large yellow onions , thinly sliced 2-1/2 teaspoons salt 1/3 cup melted butter ormargarine 2 tablespoons flour 1/4 teaspoon black pepper 1 cup half-and-half blended with 1 tablespoon flour 1 cup milk 1 jar (4 ounces) pimientos , drained , chopped and patted dry on paper towels 1/4 cup chopped parsley 1/2 cup dry bread or cracker crumbs 1 ) Preheat the oven to 400*F . Lightly butter a 1-1/2 quart shallow baking dish . 2 ) In a medium-size saucepan ,blend 3 tablespoons ot the butter with th flour , the remaining 1/2 teaspoon salt and pepper . Set over moderate heat until bubbly , gradually whisk in half-and-half mixture , then milk and cook , whisking constantly until thickened and smooth ... 5 to 6 minutes . 3 ) Layer 1/3 of the potato mixture into the prepared baking dish , sprinkle with 1/2 the pimientos and parsley and top with 1/3 of the sauce . Repeat layers , then top with remaining potato mixture and sauce . 4 ) In a small bowl toss crumbs well with remaining butter and scatter evenly on top of the casserole . 5 ) Bake uncovered until browned and bubbling ... 30 to 35 minutes .... makes 6 servings . Cranberry-Orange Relish : 1 tablespoon olive 1 medium-size red onion , finely chopped 1 sweet red pepper , cored , seeded and finely chopped 1 cup sugar 1 cup cider vinegar 3/4 teaspoon yellow mustard seeds 1/4 teaspoon salt 2 cups fresh or solidly frozen cranberries 1 finely chopped unpeeled large navel orange . 1 ) In a large heavy nonreactive saucepan over moderate heat ... heat oil 1 minute . Add onion and pepper and cook , stirring frequently until solf ... about 5 minutes . Stir in sugar , vinegar , mustard seeds and salt and bring to a boil . Add cranberries and orange cook until tender ... about 5 minutes . Strain in a colander and return to kettle . 2 ) Over high heat , bring liquids to a boil and cook uncovered until thick and syrupy ... abour 8 to 10 minutes ...let cool ...pour into sterilized half-pint canning jars , leaving 1/4-inch head space . Wipe rims and seal jars ... store in cool place until ready to serve .... makes 3 half pints . Pumpkin Chiffon Pie : Crumb Crust : 1-1/4 cups graham cracker or vanilla or chocolate wafer crumbs 5 tablespoons butter or margarine , melted 1/4 cup sugar 1 teaspoon ground cinnamon , nutmeg , ginger or other desired spice (optional) Filling : 1 cup firmly packed light brown sugar 1 enevolpe (1/4 ounce) unflavored gelatin 1-1/2 cup milk 3 egg yolks , lightly beaten 1 can (15 ounces) solid packed pumpkin 3 tablespoons pasteurized dried egg whites 1 ) PIE CRUST ; In a medium-size bowl , toss crumbs , butter , sugar and if desired , cinnamon , with a folk until well mixed . Press mixture firmly into a 9-inch pie pan and refrigerate while preparing filling .( for a crisper crust , bake in a preheated 375*F oven for 6 to 8 minutes ). 2 ) Fulling : In a small saucepan over low heat , combine the sugar and gelatin . Gradually pour in 1 cup milk and cook until sugar and gelatin are completely dissolved , ocassionally scraping down sides of the pan with a rubber spatula . 3 ) Stirring constantly , pour gelatin mixture into egg yolks . Return to the pan and cook , stirring constantly until an instant thermometer registers 160*F and mixtures thickens ... 5 to 8 minutes . 4 ) In a large bowl , combine the pumpkin , cinnamon , ground ginger and cloves . Gradually stir gelatin mixture into pumpkin mixture until well mixed . Refrigerate , covered just until cooled . In a large bowl of an electric mixer , sprinkle egg whited over the remaining 1/2 cup milk and beat until dissolved . Continued beating until foamy , gradually adding the remaining 1/2 cup sugar . Beat until solf peaks form . 5 ) Gradually folr in egg whites into thickened gelatin mixture until no streaks of white remain . Pour into prepared crust and refrigerate until set ... 3 to 4 hours ... makes 8 servings . Blue Ribbon Apple Pie : 1 double-crust pie pastry ... recipe below FILLING : 1/3 cup shredded Cheddar cheese (optional) 1 large egg , separated 4 tart apples 4 sweet apples 2 tablespoons lemon juice 1/2 cup formly packed light brown sugar 1/2 cup granulated sugar 1/3 cup sifted all-purpose flour 1/4 teaspoon ground cinnamon 1/8 teaspoon ground allspice 1/8 teaspoon grated nutmeg 2 tablespoons butter 1 tablespoon cold water (optional) PIE CRUST : 8 or 9-inch pie 2 cups all-purpose flour 1 teaspoon salt 2/3 cup chilled vegetable shortening or lard 4 to 6 tablespoons ice water 1 ) In a mixing bowl , Stir together flour and salt . Using a pastry blender , cut shoetening until mixture resembles coarse meal . 2 ) Sprinkle water over flour mixture 1 tablespoon at a time , , mixing lightly with a folk , just until pastry holds together . 3 ) Divide pastry in half and shape into 2 balls . Flatten 1 ball slibhtly on a lightly floured work surface . 4 ) Using a floured rolling pin , roll pastry from center out to form a 12-inch circle about 1/8-inch thick . 5 ) Wrap pastry arounf rollinf pin . Unroll into a pie pan . Repeat for top . Filling : 1 ) Preheat the oven to 425*F . Make pastry , adding cheese to dry mixture if desired . Fit 1/2 the pastry into a 9-inch pie pan , letting the edges hang over about 1-inch . In a cup , whisk egg white until frothy and brush on crust . Reserve yolk for top pie glaze . Roll top pastry and cut several slits for steam vents , Cover with plastic wrap until ready to use . 2 ) Peel , core and sliced apples 1/4-inch thick , placing them in a bowl . Sprinkle with lemon juice as you go . Add sugars , flour , cinnoman , allspice and nutmeg and toss lightly . Mound mixture in the pie crust ; dot with butter . 3 ) Moisten rim of bottom pastry with a little water and place top pastry on pir . Seal the pie by folding top pastry under bottom pastry at the pan rim , then crimp . In a small bowl , make glaze for top (optional) by whisking together reserved egg youl and cold water . Brush over top , carefully avoiding slits . 4 ) Bake at 425*F for 15 minutes , lower temperature to 375*F and bake for 35 minutes more or until filling is bubbly and pastry is nicely browned . If crimped edges brown to fast , cover edges loosely with foil . Let pie cool on rack for 20 minutes . Serve with ice cream .... makes 8 serving . What to drink with dinner : Sparkling mineral water are a good choice for a festive meal . Sparkling apple juice or apple cider or cransberry juice lightened with sparkling water as well as cranberry Ice Tea also pair nicely with Thanksgiving fare . Serving wine with Thanksgiving dinner ia a tradition in many homes .... good choices for white wines include Sauvignon Blanc and Chardonnay and for reds , Pinot Noir and Merlot . Heart healthy...........