Sour Cream Apple Pie

Recently we had family over for Saturday dinner. We enjoyed some family classics, including this blog's namesake, Spaghetti and Gravy. For dessert, I looked for a recipe that might be one that does not travel easily. I found this pie recipe, and it was perfect. The apple with nutmeg and cinnamon was perfect for Fall. And the sour cream lent the pie a tangy and creamy flavor. 

This pie is a great make-ahead pie because it is best served cold. When I made this pie, the pie pan was filled and some pie filling spilled out causing smoke and setting off the smoke detectors. Next time, I will bake the pie with a pan underneath to catch any drippings.

Sour Cream Apple Pie 

• 9-inch pie crust
• 2 Tbsp. flour
• 1/8 tsp. salt
• 3/4 cup sugar
• 1 egg
• 1 cup sour cream
• 1 tsp. vanilla
• 1/4 tsp. nutmeg
• 2 cups diced apples
• 1/3 cup sugar 
• 1/3 cup flour
• 1 tsp. cinnamon
• 1/4 cup butter, softened

Have pie crust prepared and placed in pie pan. Sift together 2 tablespoons flour, salt, and 3/4 cup sugar into a bowl. Add egg, sour cream, vanilla, and nutmeg. Beat to a smooth and thin batter. Blend in apples and pour into crust. Bake at 400 for 15 minutes, then at 350 for 30 minutes. Prepare topping by blending 1/3 cup sugar, 1/3 cup flour, cinnamon, and butter. Remove pie from oven. Sprinkle pie with topping. Brown for 10 minutes in 400 degree oven. Allow to thoroughly cool, then refrigerate. Enjoy!

Strawberry Squares

These Strawberry Squares are a delicious treat. I found that I inadvertently bought an extra box of strawberry jello. When I saw this recipe in Mom's recipe box, I knew that I had give it a try. The squares are a nice treat, but they smelled more of strawberry than they tasted. 

These squares are sort of a strawberry version of toffee bars. When just out of the oven, the squares are soft. But you need to cut them quickly because that harden into a nice crunchy cookie. Although the recipe calls for almond extract, I realized too late that I was out of almond extract, so I just used vanilla. 

Strawberry Squares 

• 1 cup butter
• 1/2 cup sugar
• 1 package (3 oz.) strawberry gelatin
• 1 egg yolk
• 1 tsp. almond extract
• 1/2 tsp. baking powder
• 1 1/2 to 2 cups flour
• 1 egg white
• Red sugar crystals

Beat butter in a large bowl until fluffy. Add sugar and gelatin gradually. Add egg yolk, extract; beat well. Stir in baking powder and enough flour to make a soft dough. Spread and pat down on a buttered 15x10 pan. Beat egg white with fork until foamy. Brush over dough. Sprinkle top with sugar crystals. Bake at 300 for one hour or until firm on top. Remove from over. Cut into squares while still warm and in the pan. Cool. Enjoy!

Sweet and Sour Pork Tenderloin

This sweet and sour pork tastes just like the dish you might order from your local Chinese restaurant. Mom loves Chinese food, so it is not surprising to see recipe cards for various favorites from Chinese restaurants. Growing up, sweet and sour pork or chicken was a regular part of our family's order. 

This recipe is easy to make and delicious to eat. While this dish might be more sweet than sour, it is delicious. The recipe calls for using pork tenderloin, but I used boneless pork chops. You could also use another meat or a non-meat substitute. I served this dish with rice, but it would also be good with noodles or bread.

Sweet and Sour Pork Tenderloin 

• 1 can (8 ounce) tomato sauce
• 1/2 cup water
• 1/4 cup brown sugar
• 1/4 cup corn syrup
• 1/4 cup vinegar
• 2 Tbsp. cornstarch
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 pork tenderloin (about 1.5 pounds)
• 2 Tbsp. butter or oil
• 2 green peppers, sliced
• 2 onions, sliced
• 1 cup pineapple chunks, drained

In a heavy saucepan, combine tomato sauce, water, brown sugar, and corn syrup. Blend vinegar and corn starch; stir into tomato mixture with salt and pepper. Cook, stirring constantly until thickened. Brown pork in butter or oil in heavy skillet. Add green pepper, onion, and pineapple; brown lightly. Pour sauce over all. Cover and simmer about 35 minutes, or until meat is done. Enjoy!