Posted by amy on February 15th, 2009 — Posted in The Kitchen
These are the baked beans I made for Patrick Neagle’s recent bon voyage party.
BONUS: These are even better if you can make them in advance and let the flavor draw in overnight. Just refrigerate and reheat once you’re ready to serve.
- 1 can pork and beans, undrained
- 2 cans kidney beans, undrained
- 1 can Great Northern beans, undrained
- 1/4 C. brown sugar
- 1/4 C. ketchup
- 1/3 C. BBQ sauce
- 1 T. mustard
- 1 T. minced, dried onions
- 1/2 t. pepper
- 1/2 t. chili powder
- 1 t. garlic powder
Combine all ingredients in a casserole dish, mix well. Bake uncovered at 350 degrees for about one hour.
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Posted by amy on December 18th, 2008 — Posted in The Kitchen
This is the pie I made once for my Classic Movie Night group – you know, back when I used to have friends around to that kind of stuff. Anyway, it was a big hit and I’m finally getting around to sharing the recipe as requested.
BONUS: You can make ahead, freeze and bake later. Mrs. Smith has nothing on Mrs. Schiska-Lombard.
- Pastry for one, 9-inch crust pie
- 3/4 C. sugar
- 1/4 C. flour
- 1/2 t. nutmeg
- 1/2 t. cinnamon
- Dash of salt (not even sure I used this)
- 6 C. chopped apples, something tart
Crumb Topping:
- 1 C. flour
- 1/2 C. magarine or butter
- 1/2 C. brown sugar
Mix all crumb topping ingredients until crumbly.
Heat oven to 425. Prepare crust. Mix sugar, flour, nutmeg, cinnamon and salt. Stir in apples. Turn into pastry-lined pie plate. Sprinkle apple filling with crumb topping. Bake until crust is brown and juices begin to bubble, about 50 minutes. If baking from the freezer it will probably take 1.5 hours. Just keep an eye on it so it does not get too brown on top.
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