Trapper's   of   Starved   Rock
St. Charles, Missouri
Apple Pie
5-6 cups of sliced apples
2 tbsp. all-purpose flour
1 cup sugar
1/4 tsp. cinnamon
2 tbsp. butter
Pastry for a 9-inch double crust

Pastry ingredients:
3 c. flour
1 tsp. salt
1 c. shortening
1 egg, lightly beaten
1/2 c very cold water

Combine the flour and salt.  Cut in
the shortening with knives or a
pastry blender until the mixture is
mealy.  Add the beaten egg and 1/4
cup of cold water.  Gradually add
the remaining water if necessary to
make a soft pastry.  Chill well.  
Divide dough in half.  Roll out each
half 1/8 inch thick on floured surface.

Pie recipe:
Place one-half of unbaked pastry in
pie pan.  Arrange apples in pie
shell.  Combine flour, sugar, salt
and cinnamon.  Sprinkle this
mixture over apples.  Dot with
butter.  Cover with top crust, seal
and flute edges.  Slash crust to
permit steam to escape and bake
at 375 for 1 hour and 15 minutes or
until the crust is brown and apples
are tender.
Apple Bread
Pudding
3 cups dry bread cubes (4 slices)
1 1/2 cups applesauce
1/8 tsp ground cinnamon
dash of ground nutmeg
2 tbsp butter
2 beaten eggs
2 cups milk
1/2 cup sugar
1/2 tsp vanilla
dash of salt
ground cinnamon

In a buttered 8x8x2 inch baking
pan, layer half the dry bread cubes.  
Combine applesauce, 1/8
teaspoon cinnamon, and nutmeg.  
Spread applesauce mixture over
bread cubes.  Layer reamining
bread cubes on top.  Dot with
butter.  Combine eggs, milk, sugar,
vanilla and salt.  Pour over bread
mixture.  Lightly sprinkle cinnamon
over top.  Bake at 350 for 55-60
minutes or until a knife insterted
blade comes out clean.  Makes 6
servings.
Check back daily.   More recipes coming
Main Dish
Treats/Drinks
Side Dish
Bonnie Butter Cake
Pumkin Maple Nut
Bread
9 prunes
3 Tbs water
2½ C All-purpose flour
1 C sugar
1/2 C quick cooking oats
2 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
2 C cans solid pack pumpkin
1 C chopped pecans
1/2 C maple syrup
1/4 C vegetable oil
2 egg whites, beaten to blend
Soak prunes in a dish of water for
30 minutes.

Pre-heat conventional oven to 350F.

Butter a 9x5x2 1/2 inch loaf pan.

Puree prunes and water in
processor until smooth.

Combine flour, sugar, oats, baking
soda, allspice and cinnamon in a
medium bowl. Mix pumpkin,
pecans, maple syrup, oil, egg
whites and pureed prunes in a large
bowl. Stir dry ingredients into wet
mixture (batter will be thick). Spoon
batter into loaf pan ¾ full. Smooth
top and bake for 65 minutes.

Turn out on rack and let stand for 10
minutes.
3/4 cup water
1/8 teaspoon salt
1/4 cup quick-cooking grits
1/2 cup (1 stick) butter
3/4 cups sugar
2 tablespoons all-purpose flour
3 large eggs, slightly beaten
1/4 cup buttermilk
1 teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup coconut (optional)
1 (9-inch) frozen pie shell, thawed

Sweetened whipped cream and
strawberries, optional

Preheat oven to 325 degrees F.

In a small saucepan, bring the water
and salt to a boil. Add the grits and
cook for 4 minutes, stirring
constantly. Add the butter and cook
for 1 additional minute. Set aside
and cool slightly.

In a small bowl, stir together the
sugar, flour, eggs, buttermilk, and
vanilla and coconut (optional).
Slowly stir into the cooled grits.
Pour 1/4 cup of pecans into pie
shell.  Pour the rest of the
ingriedients into the pie shell and
sprinkle remaining pecans over the
top of the pie. Bake for 35 to 40
minutes, or until set. Serve warm or
cold with whipped cream and
strawberries as a garnish, if
desired.
Grits Pie