Grandma’s Apple Tart.
. Preheat oven to 220 degrees C).
. Melt the butter in a saucepan.
. Stir in flour to form a paste.
. Add water, white sugar and brown sugar, and bring to a boil.
. Reduce temperature and let simmer.
. Place the bottom crust in your pan.
. Fill with apples, mounded slightly.
. Cover with a lattice work crust.
. Gently pour the sugar and butter liquid over the crust.
. Pour slowly so that it does not run off.
. Bake 15 minutes in the preheated oven.
. Reduce the temperature to 175 degrees C.
. Continue baking for 35 to 45 minutes, until apples are soft.
. 3/4 cup milk
. 2 tablespoons white vinegar
. 1 cup all-purpose flour
. 2 tablespoons white sugar
. 1 teaspoon baking powder
. 1/2 teaspoon baking soda
. 1/2 teaspoon salt
. 1 egg
. 2 tablespoons butter, melted
. cooking spray
. Combine milk with vinegar in a medium bowl and set aside for 5 mins.
. Combine flour, sugar, baking powder, baking soda, and salt in mixing bowl.
. Whisk egg and butter into “soured” milk.
. Pour the flour mixture into the wet ingredients.
. Whisk until lumps are gone.
. Heat a large skillet over medium heat, coat with cooking spray.
. Pour 1/4 cupfulls of batter onto the skillet.
. Cook until bubbles appear on the surface.
. Flip with a spatula, and cook until browned on the other side.
Sour Cream Cookies.
. 12⁄3 cups all-purpose flour
. 1⁄3 cup cornmeal
. 1 tablespoon sugar
. 1 tablespoon baking powder
. 1 teaspoon dried minced onion or minced onion
. 1⁄2 teaspoon cream of tartar
. 1⁄8 teaspoon salt
. Dash ground red pepper (cayenne)
. 1⁄3 cup shortening, butter, or margarine
. 1⁄2 cup reduced-fat sour cream
. 1⁄2 cup low-fat milk
. Preheat the oven to 220°C.
. In a large bowl, stir together the flour, cornmeal, sugar, baking powder, onion, cream of tartar, salt, and red pepper.
. Using a pastry blender or 2 knives, cut in the shortening until the mixture resembles coarse crumbs.
. Add sour cream and milk all at once and stir just until a soft dough forms.
. Knead on a lightly floured surface for 30 seconds.
. Pat or roll until 3⁄4 inch thick.
. Using a biscuit cutter, cut into 12 to 14 biscuits.
. Reroll and cut the scraps. Place on an ungreased baking sheet.
. Brush the tops with a little additional milk if you like.
. Bake for 10 to 12 minutes or until golden. Serve warm.