The air became cooler, the days shorter, the apples sweeter— that was the time to pick!

I miss my apple tree, but fortunately several of my friends and neighbors have some growing in their yards. And there is U-pick at the local farms, too. No shortage of apples at our house. The boys love whatever I make with them, but their favorite is a family recipe, Apple Crisp. My mother grew up on it, as did I, and now my kids follow. I guess you could say it’s been time tested.

It’s really quite simple, both in the ingredients and the preparation. Serve it hot out of the oven, as is, or with some milk poured over. I guarantee it will be devoured in a short amount of time – at least it always is in our household.

As my son says, “It’s like apple pie without the crust!”

Apple Crisp

Ingredients:

• 4 cups apples, peeled, sliced
• 1 Tbsp. lemon juice
• 1/3 cup flour
• 1 cup rolled oats
• 1/2 cup packed brown sugar
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/3 cup butter, melted

Instructions:
Place sliced apples in a shallow baking dish, toss with lemon juice.
Combine dry ingredients and add melted butter. Blend until crumbly. Spread over apples.
Bake at 375º for 30 minutes.
Serves 4-6 people.

Recipe courtesy my grandmother.

Check out the related video: Frikeh, Freekeh, Fereek: Green Wheat Wonder

Also related recipe: Frikeh Summer Salad

Ingredients:

• 3 cups cooked frikeh
• 2 medium tomatoes, seeded and chopped
• 1 cucumber, peeled seeded and chopped
• 1 medium spring onion, chopped
• Lemon juice
• Olive oil
• Salt
• Aleppo pepper
• Albacore canned in tomato

Instructions:
Combine first 8 ingredients, mix well and adjust seasonings. Mound in serving bowl and cover with flaked tuna.

Recipe courtesy of Linda Cowell of An Urban Agrarian

Check out the related video: Frikeh, Freekeh, Fereek: Green Wheat Wonder

Also related recipe: Frikeh and Albacore Salad

Ingredients:

Instructions for Making the Frikeh:

1. Heat 2 Tablespoons of the olive oil in a large caste iron fry pan (or heavy saucepan) over medium high heat.
2. Add the frikeh and stir, coating the grains, and cook for about 4 minutes.
3. Add the water and salt, bring to a boil. Reduce the heat to medium and simmer until the water is level with the frikeh, about 10 minutes.
4. Cover and simmer over low heat until all the water is absorbed, about another 10 minutes.
5. Transfer cooked frikeh into a large bowl and let cool.

Roasting the zucchini:

1. Preheat oven to 400º.
2. Lightly oil the bottom of a large shallow cooking pan and sprinkle the rosemary over the oil.
3. Take the cut quarters of zucchini and gently roll each of the 3 sides in the olive oil/rosemary, leaving to rest on one side.
4. Roast each side for 8 minutes. Remove and cool.

Dressing:
In a bowl, whisk together remaining 2 Tablespoons of oil with vinegar and garlic.

Salad:

1. In a large bowl combine cooked Frikeh, roasted zucchini, chopped broccoli, and salad dressing.
2. Place into a serving bowl, place cherry tomatoes on top, sprinkle almonds over all.

Serves 6-8.

It was December 1965 when I married Harvey in Illinois. He was originally from a small town in Texas, called Crockett (yes, Davy Crockett once spent the night there – as the rumor goes – but that’s another story). For our first Christmas together, we received from Texas a fruitcake that his sister, Bernice, made. She had access to the fresh pecans growing on their ranch. This fruitcake did not consist of any flour; it was almost like eating candied fruit. Being very fond of baking, I asked her if she would share her recipe with me, and she sent it along in time for me to try it myself for Christmas 1968, and I’ve been doing it ever since. The new pecan and date crop is in by November 1st, so that is the time I start making my mini date loaf Christmas cakes for my dear ones for the Holidays. I hope you enjoy it too!

Christmas Date Loaf

Heat oven to 300º

Ingredients:

1. 2 cups pecan halves
2. 1 can coconut
3. 1 lb. Medjool dates (they are my favorite!)
4. ¼ cup red candied cherries cut in half
5. 1 can sweetened condensed milk
6. 1 teaspoon vanilla

Mom's Fruicake contains no flour; requires close scrutiny to insure maximum number of available servings!

Instructions:

1. Cut up dates, add coconut and fold in pecan halves.
2. Add vanilla to the milk and fold into the fruit.
3. Grease and flour 3 mini foil loaf pans (or 1 loaf pan).
4. Place several red cherry halves in bottom of greased/floured pans and divide fruit into the 3 pans and top with several red cherries.
5. After baking 1 hour, check with toothpick. When it comes out clean, remove. Let cool 10 minutes before removing from foil pans then place on a rack until it reaches room temperature (about 2 hours).
6. Wrap and freeze until needed. Will keep up to 6 months.

Ingredients

• 2 heads garlic, peeled and smashed
• 2 oranges, juiced
• 2 limes, juiced
• 1 Tbs. dried Mexican oregano
• 3 fresh bay leaves
• 2 tsp. freshly ground cumin seed
• 3 cups salt
• 1 large bottle (1 pt. 6 oz.) mocha or chocolate stout
• 5 qts. water

Instructions

1. Combine all ingredients and refrigerate at least 4 hours or overnight.
2. Strain the brine and  inject the pig with large BBQ syringe. (Available at Safeway and many other grocery stores.)
3. Marinate the pig overnight.
4. Prepare according to Caja China cooking directions.

Yield from a 60 lb. whole pig:

• Food for 18 adults the day of the party plus another two 2 person meals (about ½ of the pig)
• 6 lb. shredded pork
• 3 ½ lbs. sliced ham and pork loin
• 3 gal. pork stock
• 1 gal. demi glace (highly concentrated meat juices from the BBQ drip pan)
• 4 smoked ham hocks
• 2 qts. rendered pork fat
• 2 cups chicarrones or pork  cracklings from rendering the fat
• 6 cups prepped pork skin strips for pork rinds at a later date
• 3 qts. scraps for the dog (My dog will not eat eyeballs, fyi.)
• 2 cups meat from the head for a pork terrine

Ice Cream Ingredients

• 1 can (14 oz.) evaporated milk
• 1 3/4 cups very cold buttermilk
• 1/2 cup sugar
• Juice of 1 lemon
• 1 tsp. vanilla extract
• Pinch of salt
• 2 egg whites

Instructions:

1. Combine all ingredients except egg whites and chill 30 minutes.
2. Just before you get ready to make ice cream, beat the egg whites to soft peaks.
3. Fold whites into chilled peach puree. (If you are cautious about raw egg whites, you can reconstitute pasteurized dried egg white. JustWhites is a good brand, usually in the baking section of the supermarket. Very rarely, it is also possible to find pasteurized raw whites in a carton in the dairy section.)
4. Process according to ice cream maker directions.

Yield: Makes 1 quart of ice cream.

Cherries Jubilee Sauce

Ingredients:

• 1 Tbs. unsalted butter
• 3 cups fresh dark, sweet cherries, pitted
• 2 Tbs. sugar
• 1/4 tsp. almond extract
• 1/8 tsp. ground allspice
• Grating of fresh nutmeg
• 1 Tbs. Kirsch or other cherry liqueur

Instructions:

1. Add cherries, sugar, spices and almond extract.
2. Cook until sugar dissolves and cherries release juice, 2-3 minutes.
3. Drizzle Kirsch over top of cherries.
4. Remove from heat and light with match to flambe. Serve sauce over ice cream.

Yield: Makes 2 cups sauce.

Recipes courtesy of TwoJunes, Lisa Bell and Nicole Rees

Ingredients

• 1 1/2 cups fresh peach puree (about 4 very ripe, peeled medium peaches)
• 1/2 cup sugar
• 2 tsp. Amaretto
• 3/4 cup very cold milk
• 3/4 cup very cold heavy cream
• Pinch of salt
• 2 egg whites

Instructions:

1. Combine all ingredients except egg whites and chill 30 minutes for flavors to mingle.
2. Just before you get ready to make ice cream, beat the egg whites to soft peaks. Fold whites into chilled peach mixture. (If you are cautious about raw egg whites, you can reconstitute pasteurized dried egg white. JustWhites is a good brand, usually in the baking section of the supermarket. Very rarely, it is also possible to find pasteurized raw whites in a carton in the dairy section.)
3. Process according to ice cream maker directions. Serve with additional sliced peaches macerated with a bit of sugar and some more Amaretto.

Yield: Makes 1 quart of ice cream.

Recipe courtesy of TwoJunes, Lisa Bell and Nicole Rees

Ingredients

• 1 cup chopped parsley
• 1/4 – 1/2 cup of oregano, thyme, chives or basil chopped
• lotsa chopped garlic
• olive oil
• tomatoes cut in half (see note below)

Instructions

1. Mix chopped herbs and garlic with enough olive oil to create a pesto like consistency.
2. Spread the herb-oil mixture on the bottom of a jelly roll pan or baking dish.
3. Set tomatoes cut side down on top of the herb mixture on pan.
4. Roast at 375 for around 30 min, or until tomato skins are crispy.
5. Let pan cool for a few minutes, then pick off the tomato skins.
6. Pour sauce over pasta, spread on bruchetta, puree as a base for tomato soup or freeze for later use.

Notes on tomato types: Romas are the best to use for this recipe since they are meaty and have thick skins that are easier to remove after baking, but it will work with other kinds of tomatoes too.

Yield: Serves 4-6 people as a side dish.

Recipe courtesy of Laura Masterson, 47th Avenue Farm

Ingredients

• 6 Japanese or 2 large eggplants
• 6 to 8 roma tomatoes (we use the red and yellow varieties)
• 2 young walla walla onions
• 1/2 cup chopped basil leaves
• 1/4 cup olives (kalamatas)
• 1/4 cup capers
• 1 tbsp chilis
• 2 tbsp garlic
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 Tablespoon butter
• 1 lb. cooked pasta (we use fresh bucatini but you can use any tube pasta)

Instructions to make the Caponata:

1. Chop eggplant into cubes. Place on sheet tray and drizzle with tbsp olive oil and salt.
2. Slice romas and onions in half lengthwise.
3. Place onions and romas (onions cut face down, romas cut face up) on sheet tray and drizzle with olive oil and salt also.
4. Put into oven at 375-400 degrees and roast til color develops (30 to 45 minutes).
5. Remove from oven and slide into bowl still warm. Add the rest of the ingredients along with salt and pepper to taste. Stir to mix but try to not break up tomatoes too much.
6. Let sit while pasta is cooking and when the pasta is done add to the caponata with a tbsp of butter.
7. Toss and serve with pecorino cheese.

Yield: Serves 2-4 people

Recipe courtesy of Wesley Berger, Gino’s Restaurant

Hominy Waffles

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 2 cups buttermilk, at room temperature*
• 1 ½ cups packed hominy, drained & rinsed (about half of a 29 ounce can)
• 2 large eggs, at room temperature*
• 4 Tbs. butter, melted
• ¼ cup granulated sugar
• optional: ½ teaspoon vanilla extract

*The milk and eggs need to be at room temperature to prevent the butter from instantly solidifying in the batter. If oil is used instead of butter, the ingredients may be cold.

Instructions:

1. In a small bowl, whisk together the flour, baking powder, salt and baking soda.
2. Place the remaining ingredients in medium bowl, or even better, a 2 qt. Pyrex measure.
3. Using an immersion blender, pulse until hominy is finely chopped but not pulverized, 1/8-inch to 3/16-inch pieces. If using a blender or food processor, blend with only 1 cup milk to make the mixture less messy, then stir in the remaining milk at the end.

Follow the manufacturer’s directions for your waffle iron to cook the batter. Standard waffle irons (not Belgian) will hold a scant 2/3 cup of batter and work best if thoroughly preheated. Even nonstick irons benefit from light coat of oil (I use a pastry brush) now and then. Most waffle irons have a ‘ready’ light, but the old rule of thumb is to wait until most of the steam subsides, about two minutes. I transfer each waffle to a hot oven to keep them crisp while I cook the remaining waffles.

Yield: Makes about 10 waffles

Recipe courtesy of TwoJunes, Lisa Bell and Nicole Rees

Related Post: Two June’s Corn-Fed Girl

Cheese Grits and Collard Greens

For the Cheese Grits:

• 2 Tbs. unsalted butter or olive oil
• 2 medium shallots, thinly sliced
• 6 cups Homemade Chicken Stock
  or Many Mushroom Stock
• 3 cloves garlic, minced
• 2 cups stone-ground yellow corn grits
• 2 Tbs. minced fresh thyme
• Salt and freshly ground black pepper to taste
• 2 oz. finely grated Parmesan cheese

Instructions:

1. In a large pot, cook the shallots in the butter over medium heat until very soft, about 10 minute.
2. Add the stock and the garlic; cover and bring to a boil.
3. Add the grits and the thyme and reduce heat to medium-low.
4. Cook, stirring constantly, until the grits have absorbed all the liquid and are tender and creamy, but with a bit of tooth left.
5. Stir in the Parmesan cheese and season with salt and pepper to taste.

Instructions for the Collard Greens:

1. 2-3 big bunches of collard greens, center ribs removed, sliced across into ribbon, about 24 cups
2. 5 pieces of bacon, cut in 1” pieces
3. 1 large sweet onion, halved and thinly sliced
4. 10 oz. mushrooms, sliced
5. 2 cloves garlic, minced
6. ¾ cup stock or water
7. 2 tsp. sugar
8. Salt and freshly ground black pepper to taste

Instructions:

1. Bring a large pot with at least 6” of water to a boil.
2. Add the collard green in batches, stirring to submerge and make room for them all.
3. Once they are all in, set timer for 5 minutes. Drain well in large colander.
4. Meanwhile, in a very large skillet or wok, fry bacon until just crisp. Remove pieces and drain.
5. Remove all but 3 tablespoons bacon fat from the pan.
6. Add the onion and cook on medium heat until softened and just beginning to brown, about 6 minutes.
7. Add mushrooms and garlic and cook until mushrooms are browned, about 5 minutes.
8. Add stock and scrape up any browned bits.
9. Add the collard greens, half the reserved bacon pieces, the sugar and season with salt and pepper.
10. Cover and cook for 20 minutes or until the collards have absorbed most of the liquid. Sprinkle with remaining bacons after plating.

Yield: Serves 8 to 10

Recipe courtesy of TwoJunes, Lisa Bell and Nicole Rees

See the related video demonstrating how to make small batch strawberry jam;
Also, watch the companion video story: Preserving Food and Friendship.

Ingredients:

• 3 cups fresh strawberries, sliced (about 1½ pint baskets or 4 cups whole berries or 1 pound)
• 1 cup sugar
• 2 tablespoons fresh lemon juice
• Option: Add a tablespoon or two of diced candied ginger

Directions:

1. Chill a small plate or bowl in the freezer or over ice water.
2. In a 10 or 12-inch wide skillet, bring fruit, sugar, and lemon juice to boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook, stirring constantly and skimming foam as necessary. Cook about 8-10 minutes, until mixture begins to look syrupy and thickens slightly.
3. Spoon ½ teaspoon of the hot fruit onto the cold plate and let it rest for 30 seconds. Tip plate to one side; jam should be a soft gel that moves slightly. If mixture is thin and runs down side of plate, the gel is too soft. Return skillet to heat and cook jam 1 to 2 minutes longer, stirring constantly. Remove from heat and repeat test.
4. Cool jam to room temperature before serving. Because a minimum amount of sugar is used, the jam needs to be refrigerated to prevent mold from forming. Refrigerate 2-3 weeks.
5. For longer storage, freeze or process hot jam in a boiling water canner for 10 minutes.**
6. **Option: If jars are sterilized (heated in boiling water for 10 minutes) it’s possible to use the inverted method to preserve jam: Pour hot jam into hot sterile jar leaving 1/8 inch head space. Wipe rim and apply prepared lid and ring. Screw ring on firmly. Invert jar and leave for 5 minutes. Turn jar right side up and let cool 12-24 hours. The heat from the jam will destroy mold spores. This method is not foolproof, so if you are preparing a lot of jam, process the jam in a boiling water canner.

Yield: Makes 1-1/2 cups

Recipe by Marjorie Braker, PRESERVE

Ingredients

• 12 eggs hard boiled, then grated
• grated cheddar cheese (equal volume as the grated eggs)
• 1 onion, grated (more if desired)
• minced olives
• 1 20 oz can Enchilada Sauce
• 10 large tortilla shells
• vegetable oil

Instructions

1. Grate boiled eggs, equal amount of cheddar cheese, and onion in a large mixing bowl. Add in minced olives. Mix together with wooden spoon until all ingredients are blended.
2. Prepare one tortilla at a time.
3. Put a few drops of oil in one large skillet with the stove on medium.
4. Warm both sides of the tortilla shell and then place in another skillet that has a few ounces of the enchilada sauce also on medium.
5. Cover both sides of the tortilla and then move to a baking pan.
6. Take several tablespoons of the egg, cheese, onion, and olive mixture and place in the middle of the tortilla. Roll up the shell and place in the baking pan. Repeat process until all mixture is used up, add in more sauce into the skillet as needed to coat shells.
7. Place each filled shell tightly against each other. Pour any remaining sauce over the enchiladas and place into a 350 degree oven. Bake for 20 to 30 minutes until the cheese is nicely melted. Eat!!!!!

Yield: Serves 4-6 people.

Recipe courtesy of Jon Bansen, Double J Jerseys

There are four components to this soup, the broth, meatballs, dumplings, and rice and raisins.

Ingredients: Broth

• 3 beef soup bones
• 12-16 cups water
• 2 onions, coarsely chopped
• 1 lb. bag of carrots, coarsely chopped
• 1 celery bunch, coarsely chopped
• 1 Tablespoon fresh parsley, chopped
• salt to taste

Ingredients: Meatballs

• 1 lb. ground beef
• ½ teaspoon salt
• ½ teaspoon allspice
• ½ cup soda cracker crumbs
• 1 egg, slightly beaten
• 1 cup cream or half and half

Ingredients: Dumplings

• 1 lb. ground beef
• ½ cup butter (1 stick), melted
• 1 cup flour
• 1 cup boiling water
• ½ teaspoon salt
• 3 eggs

Ingredients: Rice and Raisins

• Enough cooked rice for the number of people you are serving
• ½ – 1 cup of raisins

Instructions: Broth

Instructions:
1. Start by making the beef broth in the morning.
2. In a large pot, brown the beef soup bones and then add 12-16 cups water.
3. Add in the onions, ½ of the chopped carrots, all of the celery (or you may prefer celery root), parsley, and any other vegetable if desired. Salt to taste.
4. Bring to a boil and then simmer for several more hours.
5. Put the broth through a strainer and to this broth add in a few more shakes of parsley flakes or fresh chopped parsley. A half hour before serving the soup add the remainder of the chopped carrots to the hot broth.

Instructions: Meatballs

1. Combine ingredients for the meatballs, and mix together.
2. Make into balls and drop into pot of boiling water for about five to ten minutes. The meatballs can then be added to the broth or served in a separate bowl.

Instructions: Dumplings

1. Melt the butter in saucepan, stir in the flour; add boiling water and salt.
2. Stir vigorously till it clumps in the middle of the pan.
3. Let cool and then add three eggs, one at a time, and mix thoroughly.
4. Bring a pot of water to a low boil. The water must be on a low boil or the dumplings will fall apart.
5. Drop dumpling batter into water about two tablespoons at a time. Cooking will take about 5 minutes depending on water temperature. Take one out and cut it in half to check for doneness. Feed to any kid or spouse lingering in the kitchen.

Instructions: Rice and Raisins

Make enough rice for the number of people you are serving. True Danes put raisins in the rice but some may only want plain rice. Raisins should be added to the rice with about five minutes of cook time left.

In our house everyone dishes their own broth that already contains the meatballs and then adds rice and dumpling to their own tastes. If you have leftovers, it will keep in the fridge for 2 days. Otherwise, you can freeze it.

Yield: Makes 10-12 portions.

Recipe courtesy of Jon Bansen, of Double J Jerseys

Ingredients:

• 2-cups elbow macaroni, cooked al denté in boiling, salted water
• 2 tablespoons olive oil
• 1-cup sliced wild mushrooms, such as Shiitake, Porcini or Chanterelle
• ½ cup chopped sun-dried tomatoes
• 1-cup thin sliced prosciutto ham
• 2-cups Four Cheese Sauce (see below)
• ½ cup bread crumbs
• 1 pound cooked crab (optional)
• Garnish: fresh chives

Ingredients: Four Cheese Sauce

• scant 2 cups cream
• 2 ounces Parmesan cheese
• 2 ounces Edam cheese
• 2 ounces Gruyère cheese
• 2 ounces Fontina cheese
• Salt and ground black pepper

Instructions:

1. In a small skillet over medium-high heat, lightly sauté mushrooms, sun-dried tomatoes and prosciutto in a small amount of olive oil.
2. Place pasta in an ovenproof casserole dish or individual ramekins, add sautéed items and ingredients for cheese sauce. Blend together. Sprinkle breadcrumbs over top and bake 10-12 minutes in a 350° F oven or until cheese bubbles.

Remove from oven and sprinkle crab over the top. Garnish with fresh chives and serve hot.

Yield: Serves 4-6 people.

Recipe courtesy Jack Campbell.

Related Post: Two June’s Homemade Stock: Kitchen Alchemy Here in the kitchen of the TwoJunes, we practice a kind of rough magic on the days we make stock. Our precious “stockpile” of poultry carcasses, limp carrots, slightly wilted celery stalks, withered mushrooms and forlorn parsley stems bubble contentedly in the big pot along with garlic, onion and fresh herbs from the garden.

Ingredients:

• 1 leftover roast chicken carcass or an equivalent amount of stockpiled chicken bones and scraps
• ½ of 1 large onion cut in quarters,
  1 head of garlic, unpeeled, halved across (thru the cloves)
• 1 carrot
• 2-3 ribs celery
• 2 big leaves collard greens, optional
• ½ of 1 bunch parsley stems, tied
• 2 sprigs thyme
• 1 sprig oregano
• 1 gallon water

Instructions:

1. Combine all ingredients a large pot over high heat; bring a boil. Reduce heat to low and simmer, uncovered, 4 to 5 hours. Midway through, add water to replenish to original liquid level.
2. Strain out solids with colander set over another large pot or bowl. (We pick through the solids for the chicken meat and skin, carrots, celery and garlic, discarding the bones, herbs and onion. This intensely chicken-y mélange we ration out to our very enthused dog. One batch this size makes about 3 cups food, more if you add some cooked rice.)
3. Pour stock through fine mesh sieve back into first pot. Cool to tepid. Refrigerate overnight in the pot or transfer to freezer-safe containers if space is an issue.
4. Using slotted spoon, skim the fat the fat that has risen to the surface. Freeze stock for up to 6 months.

Yield: 4 quarts stock

Note: Reserved chicken fat or schmaltz can be stockpiled in the refrigerator just like bacon fat and packs a tremendous flavor wallop. TwoJunes use schmaltz in Dog Treats and occasionally treat ourselves to the not particularly healthy, but, oh, so very delicious Matzo Brei. (This recipe is from Burt Handelsman at the Jewish Food Mailing List Archive.) And… many thanks to that fabulous cook, David Bonom, for first introducing us to the wonders of matzo brei for breakfast in the test kitchen in New Jersey.

Recipe courtesy of TwoJunes, Lisa Bell and Nicole Rees

Related Post: Homemade Stock: Kitchen Alchemy Here in the kitchen of the TwoJunes, we practice a kind of rough magic on the days we make stock. Our precious “stockpile” of poultry carcasses, limp carrots, slightly wilted celery stalks, withered mushrooms and forlorn parsley stems bubble contentedly in the big pot along with garlic, onion and fresh herbs from the garden.

Ingredients:

• 1 cup loosely packed dried mushrooms (if buying for this recipe, porcinis will likely be the cheapest and easiest to find)
• 1 cup whole fresh mushrooms (past peak and any variety is just fine)
• ½ of 1 large onion, quartered
• 1 whole head garlic, unpeeled, halved crosswise
• 2 large collard green leaves, optional
• 1 carrot
• ½ of 1 bunch parsley stems, tied
• 2 sprigs thyme
• 1 sprig oregano
• 1 dried or fresh bay leaf
• 1 gallon water

Instructions:

1. Combine all ingredients a large pot over high heat; bring a boil. Reduce heat to low and simmer, uncovered, 4 to 5 hours. (The dried mushroom will take up roughly one half of the liquid and you will lose a bit more to evaporation. I like the super-intense mushroomy-ness of the concentrated version, but if you want a lighter flavored stock and more of it, midway through, add water to replenish to original liquid level.
2. Strain out solids with colander set over another large pot or bowl. Pick out the mushrooms and garlic and reserve for another purpose (Mushroom Pasta Cooked Like Risotto Recipe)
   Pour stock through fine mesh sieve back into first pot. Cool to tepid. Ladle into freezer-safe

Yield: Makes approximately 2 quarts reduced, very flavorful stock or 1 gallon lighter stock

Recipe courtesy of TwoJunes, Lisa Bell and Nicole Rees

The rehydrated dried mushrooms and the cooked fresh mushrooms and head of cooked garlic from the Many Mushroom Stock recipe

Ingredients:

• 1 Tbs. butter, oil, bacon fat or schmaltz
• 1 medium shallot, thinly sliced
• 2 cups Many Mushroom Stock
• 1 ½ cups Chicken Stock
• 8 ounces penne pasta
• Salt and pepper to taste
• ½ cup freshly grated Parmesan cheese plus more for serving

Instructions:

1. Chop the plumped dried mushrooms and halve the whole, cooked mushrooms (roughly 3 cups.) Squeeze the cooked garlic cloves from the papery husk onto the mushrooms; set aside.
2. Heat the fat in large pot over medium-high heat. Add the shallot and cook, stirring, until lightly golden, 5 minutes.
3. Add the mushroom-garlic mixture. Cook, stirring, 5 minutes..
4. Season to taste with salt and pepper.
5. Add the mushroom and chicken stocks. Bring to a boil.
6. Add the pasta. Cook, stirring constantly until almost all of the liquid is absorbed, 16-18 minutes.
7. Add the Parmesan and cook 1 more minute or until absorbed/melted into sauce.
8. Sprinkle with additional Parmesan before serving.

Yield: Makes 2-3 main dish servings

Recipe courtesy of TwoJunes, Lisa Bell and Nicole Rees

In this case, “green” means unripe. The original recipe was for mustang grapes, Vitis candicans, a wild grape species native to Texas, but there is no reason this wouldn’t work with other grapes. The resulting pie is something on the order of a gooseberry pie. The grapes don’t have to be seedless, because they are picked before the seeds have had a chance to harden and are still soft and relatively small. The grapes can be picked when they are nearly full size, but still green. Once they begin to show any kind of ripening, the seeds have started to harden and will be noticeable in the pie.

Ingredients:

• 1 cup (250 g) of grapes
• 1 cup (202 g) of sugar
• enough water to dissolve sugar
• Cook these ingredients together until thickened, then add
• 1 Tablespoon (15 g) of butter.

Instructions:

1. Simmer all ingredients until the grape skins are tender. Pour the mixture into a pie shell and bake at 350℉ (175℃), until crust is light brown.

Yield: Serves 6-8 people

Recipe courtesy of Lon Rombough, The Grape Grower: A Guide to Organic Viticulture

Ingredients:

• 4 cups (approximately 1 kg) of tart seedless* grapes
• 1 1/4 cups (253 g) of sugar
• 1/3 cup (79 ml) tapioca
• Cook these ingredients together until thickened, then add
• 1 Tablespoon (15 g) of butter.

Instructions:

1. Use this mixture as filling for a two crust (top and bottom crust) pie.
   Sprinkle the top crust with sugar and bake at 400℉ (205℃) for 45 minutes, or until golden brown.
2. *For this pie, D.C. would accept only a blue seedless grape from Vineland,
   Ontario, “VeePie”, though “Glenora” and “Seedless Concord” will work.
3. -This was the favorite of the late D.C. Paschke of North East, Pennsylvania who worked with grapes for nearly 80 years before his passing at 101 1/2. This recipe is from D.C’s daughter-in-law Shirley Paschke.

Yield: Serves 6-8 people

Recipe courtesy of Lon Rombough, The Grape Grower: A Guide to Organic Viticulture

Related Post: Two June’s Homemade Dog Food We started making our dog’s food seven years ago, when we first moved to Portland. Stella, a chow-border collie mix, suffered from recurring ear infections. New in town, we discovered that alternative medicine applied even to pets in Portland, so we brought Stella to naturopathic veterinarian. After all, traditional antibiotics and ointments didn’t seem to be a cure.

Ingredients:

• 1 lb. brown rice
• 1 lb. medium grain white rice
• 10 carrots, shredded or chopped food processor
• 12 cups shredded broccoli stems and/or equivalent amount of shredded cabbage, cauliflower, or greens (collards or kale)
• 5 cloves garlic
• 4 cups frozen peas
• 18 cups (six 26-oz cans) kidney beans, drained and rinsed
• 2 cups safflower oil (I frequently substitute 1 cup of rendered animal fat, usually bacon, but occasionally chicken or beef for 1 cup of the oil)
• ¾ cup dry milk powder
• ½ cup soy sauce
• 4 lbs. ground beef

Instructions:

1. Fill a very lot pot approximately 2/3 full of water; bring to a boil. (I use a 33 quart extra large canner, but a very large stock pot would work just fine.)
2. Add brown rice and reduce to a simmer. Cook 10 minutes, stirring occasionally. Add white rice and cook 20 minutes.
3. Add carrots, broccoli (and other vegetables if using) and garlic and continue cooking until the rice is very soft and vegetables are cooked through, about 15 minutes. Add peas; cook 1minute. Drain well. (I use a medium sauce pan as a ladle to transfer the hot mixture into 3 large colanders set in the sink.)
4. Return drained mixture to the pot. Stir in the kidney beans, canola oil and/or rendered fat, the dry milk powder and the soy sauce.
5. Place in the coldest spot you have and cool to lukewarm, stirring occasionally to speed the process along. (In the winter, we set the canner outside on the deck. In the summer, we cool it off in our garage which remains cool year round.)
6. Thoroughly mix in the raw ground beef. Portion into 1-quart freezer-safe containers. (Mixing and portioning by hand is by far the most efficient technique. Lowering the canner height by setting it on a stool or chair also makes the job easier and less stressful on your back.)
7. Freeze everything you are not going to use within the next 2 days. Remember to take out a container at least 48 hours ahead of time to thaw in the refrigerator.

Yield: Makes approximately 14 quarts of food

Variations and tips

l occasionally add left-over Parmesan cheese rinds to the cooking water and take them out when I drain the rice-veggie mixture. They add great flavor, and the softened rinds can be chopped into bite-sized pieces, refrigerated and given as special treats. The addition of bacon fat also adds a ton of flavor. I’ve used other whole grains including barley or millet in place of some of the rice. As Stella got older, we decided to include some white rice as it’s a bit easier to digest. Different types of beans or lentils make a nice change now and again. Stella loves any sort of cruceriferous vegetable, so we tend use what’s in season, cheap, and on-hand. Woody asparagus stems, small amounts of red bell pepper, and parsley stems have all made appearance. I use the food processor to shred the veggies since it is fast and uniform, but chopping by hand would work just as well. General consensus is that onions are hard for dogs to digest and onion-y dog gas is not fun, but Stella seems like a bit of well-cooked garlic for flavor and it also acts as an antimicrobial. Eggplant, hot peppers and tomatoes don’t seem to agree with Stella so we minimize the nightshade family in her diet.

Supplements

The original recipe from the naturopathic vet included a number of natural supplements: bone meal, vitamins including an A&D combo, a vitamin E supplement (or cod liver oil), flax seed oil or ground flax seeds, nutritional yeast, lecithin and kelp or alfalfa powder. As we have upped the amount and variety of veggies over the years, I have eliminated these and Stella has thrived without them. I added the vegetable oil to improve the thawed texture of the frozen food. I do give Stella a fish oil capsule (human grade) every now and again to up her omega fatty 3 intake. I also give her an occasional vitamin E tablet, but her coat is excellent even without it. The carrots fulfill the vitamin A requirement. I think the cruciferous veggies and dry milk powder pretty much take care of any calcium needs, but I do occasionally grind up eggshells very fine and add to her food in place of bone meal. If your dog is young with good teeth, uncooked large bones as a treat also provide great calcium and dental benefits. A bit of cheese now and again is also good for teeth and enormously popular. (If anyone wants the original recipe vet recipe with the rationale for the supplements and amounts to use, I would be happy to email it to you.)

Amount to feed your dog

We give our 14 year old, 45 pound chow-border collie mix with has a moderate activity level, about 1 cup of food per serving, twice a day. You will need to adjust up or down depending on your dog’s age, breed and exercise level. You might want to consult your vet on amounts and start off with a small batch as a test. Dogs do have allergies, just like people, and you’ll want to observe them carefully any time if you change their diet significantly.

Recipe yield and freezing

One quart container of food lasts Stella for two days. This recipe makes enough food about 1 month. I tend to up the recipe by half to get enough food for 6 weeks, but you will need considerable storage space for that much food—a chest freezer has made it possible for us. I find that 1 quart yogurt containers work really going from freezer to refrigerator and have the bonus of many, many reuses. If you don’t have enough containers or find the shape doesn’t work well with your configuration of freezer space, quart freezer bags work pretty well too—it’s just a bit harder to portion and serve out of a bag.

Cost and time

This size batch costs roughly $35 in ingredients. That works out to about $0.65 per cup which is certainly far less than any premium/holistic/natural canned dog food on the market. The amount of time you’ll spend is as follows:

• 20 minutes to prep veggies and assemble all ingredients
• 45 minutes to cook rice and veggies
• 15 minutes to drain and mix in all other ingredients except meat
• 2-4 hours cooling time depending on temperature of cooling area
• 30 minutes to mix in meat and portion into containers

So, about an hour of your time is spent in real recipe “action” and probably another ½ hour on cleanup all told. Plan on being home for about a ½ day to complete all the stages, but you will have plenty of time to do other things while the mixture cooks and cools.

Recipe courtesy of TwoJunes, Lisa Bell and Nicole Rees

Ingredients

• 1 pound dry-packed sea scallops
• ¼ cup of fresh citrus juice (the original recipe calls for lime juice, but I usually use 1 part, lime, 1 part lemon, and 1 part fresh orange juice)*
• Fleur de sel or coarse sea salt
• ½ teaspoon dried red pepper flakes
• Extra-virgin olive oil for drizzling

Instructions

1. Remove tough end of each scallop and cut scallops crosswise into 1/8 inch thick slices (like a carpaccio).
2. Toss scallop slices with citrus juice and salt to taste and let sit in a bowl for about 3 minutes.
3. Arrange scallops slices on a plate, sprinkle with red pepper flakes, drizzle with olive oil, and spoon some of the leftover citrus juice from the bowl lightly over the top.

Makes 4 servings.

Recipe compliments of Heather Jones, Project Foodie It’s adapted from one of my favorite new cookbooks Olives & Oranges by Sara Jenkins and Mindy Fox.

Related Post: Artisan Cheese on the Farm

Farmstead cheese is made only from milk that comes from the animals raised on that particular farm. Distinctive in taste, and quality, one such cheesemaker gives us a glimpse of what it is like to be a cheesemaker on a small farm.

Ingredients:

• Fresh whole grain bread
• 6 thin slices jamon serrano
• 4 thin slices comte or appenzeller cheese
• Parmesan butter*

Instructions:

1. Liberally coat the outward facing slices of bread with the Parmesan butter. Put down 1 layer of cheese followed by the jamon serrano followed by another layer of cheese.
2. Place the sandwich in a medium hot pannini press or skillet. When the bread is a deep, golden brown with a lattice-like finish the sandwich is done.
3. *Parmesan butter is butter made from the cream not used in Parmesan cheese making. The distinct flavour comes from what the cows are feeding on, thus the unique flavour of parmesan cheese. If one were to try and duplicate by adding Parmesan cheese to the butter you would end up with quite a grainy mess.

Yield: 6 to 8 servings.

Recipe courtesy of David Schiffelbein, Curds & Whey

Ingredients

• 4 boneless chicken breasts
• salt and pepper
• flour for dusting
• olive oil
• smoked or plain chèvre
• 1 lb. mushrooms
• 6-8 cloves of garlic chopped or whole
• 1 large onion sliced
• 2 large sweet red peppers sliced
• olive oil for tossing
• salt and pepper

Instructions

1. Preheat oven to 350F
2. Coat oven proof skillet/pan with olive oil
3. Rinse and pat dry chicken breast. Lay breast flat on cutting board and slice horizontally the length of breast but not completely through, making a pouch for the cheese.
4. Divide chèvre into 4 portions. Place chèvre into pouch made in the chicken breast. Press evenly into all areas of the pouch.
5. Sprinkle chicken breast with salt and pepper.
   Dust with flour.
6. Slice or quarter mushrooms, place in oven proof skillet.
7. Place stuffed chicken breasts on the mushrooms.
8. Toss peppers, onion and garlic with olive oil, salt and pepper to taste. Spoon over chicken breast.
   Bake until juices run clear when a knife is inserted into the thickest part of the breast, about 30 minutes. Serve with rice or couscous.

Yield: Makes 4 generous servings.

Recipe compliments of Pat Morford, Rivers Edge Chèvre

Ingredients

• 3 Tbsp butter
• 1 brown onion, peeled and chopped
• 2 leeks, thinly sliced
• Salt and pepper to taste
• 6-8 potatoes, sliced
• 1 quart chicken broth
• 1 pint heavy cream
• 1 15-oz can sweet corn, drained
• 6 slices bacon, cut into 1/2 inch pieces and fried crisp

Instructions:

1. In a large pot, melt butter over medium-high heat.
2. Add chopped onion, sliced leeks, salt and pepper and saute until onion begins to brown.
3. Add sliced potatoes and cover with chicken broth (potatoes should be all or mostly covered with liquid).
4. Bring to a boil, reduce heat and simmer until potatoes are soft (about 30 minutes).
5. Mash potatoes with a potato masher to desired consistency and mix thoroughly with liquid.  Add cream, corn, and bacon and mix thoroughly. 
6. Bring mixture back to a simmer and simmer another 10 minutes.  Serve with croutons. 

Slow Cooker Method:

Yield:

Recipe courtesy of Kathleen McDade

From the TwoJunes, Lisa Bell and Nicole Rees. There are many different variations of pozole in different regions in Mexico, vegetarian and chicken included. The most famous are pozole verde with tomatillos, pozole rojo with dried chiles and pozole blanco, what we’ve made here, an intensely flavorful clear pork broth. Related Post: Sunday Supper Sunday Suppers are a great way to balance the weekday hustle by consciously taking back Sunday as a day of rest.

Ingredients For the Pork Stew:

• 2 Tbs. oil or bacon fat
• 3 lb. boneless pork shoulder, cut into 2” pieces
• 1 large white onion, chopped, about 3 cups
• 1 jalapeño or Serrano pepper, seeded and thinly sliced
• 4 cloves garlic, chopped
• 1 fresh bay leaf
• 1 ½ tsp. dried Mexican oregano
• 2 cans (15 oz. each) white hominy, drained and rinsed
• 2 tsp. kosher salt

Ingredients for the Accompaniments:

• ½ of a medium Savoy cabbage, cored and thinly sliced into ribbons, about 4 cups
• 1 large white onion, very thinly sliced, about 1 ½ cups
• 8 radishes, thinly sliced, about 1 ½ cups
• ¾ cup coarsely chopped cilantro
• 2 Tbs. dried Mexican oregano
• 2 Tbs. minced jalapeño or Serrano pepper
• 3 oz. crumbled cotija cheese, about ¾ cup
• Sour cream and/or sliced avocado
• Lime wedges
• Fried corn tortilla strips
• Dried smoked chili powder

Instructions:

1. Heat the oil or bacon fat over medium-high heat in a deep, heavy 6-quart pot, preferably a Dutch oven. Brown the pork pieces, in 2 batches. Add the onion, jalapeno, garlic, bay leaf, oregano and salt to the pork.
2. Add 12 cups of warm water; cover and bring to a boil. Reduce the heat to low. After 1 hour, add the hominy to the pot. Simmer until the meat is very, very tender and shreds easily, about 3 hours total.
3. Serve the posole in large, deep bowls with the accompaniments to the side. Guests can add as much or as little of everything as perfectly pleases them.

Yield: Makes 8 to 10 servings.

Recipe courtesy of TwoJunes, Lisa Bell and Nicole Rees

From the TwoJunes, Lisa Bell and Nicole Rees, comes this mouth-watering twist on the traditional chicken pot pie recipe.

Four of the pie dough disks from our All-American Pie Dough Recipe are used to make 2 double-crust 9″ pot pies. Roll each of these 4 disks into an 11″ circle. Use 2 circles as bottoms and 2 circles as tops.

The amount of filling in this recipe will make either another 9″ double crust pie or you can choose to make 5 mini pot pies which are great for lunches.

If you choose to make the mini pot pies, divide one of the pie dough disks into 3 equal pieces. Roll each piece into 6″ circle. Repeat with another pie dough disk to get 3 more circles, 6 total. Use 5 of the pastry circles to top 5 mini (5″) pot pies. Mini pot pies are top-only since 2 crusts would overwhelm the amount of filling.

Use the remaining rolled out 6″ piece of pie dough to make cinnamon-sugar crunchies.

Ingredients: Chicken Pot Pie

• 1 large (7 lb.) leftover roasted chicken, picked over to yield approximately
• 3 to 4 cups of shredded chicken, bones and scraps reserved separately
• 4 ribs celery, diced, 2 cups
• 4 carrots, peeled and diced, 2 cups
• 2 large baking potatoes, peeled and diced, 2 cups
• 3 cups of frozen peas
• 2 Tbs. bacon fat or olive oil
• ¾ lb. mushrooms, sliced
• 1 ½ cups chopped parsley
• ½ cup unsalted butter
• 2 large onions, diced, 4 cups
• ¾ cup all-purpose flour
• 1 Tbs. salt
• 2 tsp. ground black pepper
• 1 cup white wine
• 3 Tbs. minced fresh thyme
• 5 cups of chicken stock (see directions in recipe)
• 3 cups of milk (I use 2%)

Instructions:

1. In a large (at least 6 quart) stock pot, cover the chicken bones and scraps with water up to within 2” of the top of the pot. Bring to a boil over high heat. Reduce heat to low and simmer for at least 3 and up to 5 hours. Lift out bones and then strain stock through fine mesh sieve into another pot or large bowl. (I pick over the scraps when cooled and usually get 2 or 3 cups of perfectly nice scraps for the dog.) Let the stock stand in a cold place until fat rises to surface; skim fat and reserve for another purpose.
2. Return the stock to the large pot and bring to a boil. Add the carrots and potatoes. Cook 6 minutes and then add the peas. Cook 3 minutes. Lift all vegetables out with mesh strainer and set aside. Set aside 5 cups of the stock for pot pies and freeze the remainder. (I got just a little over 3 quarts of stock total, so I froze about 2 quarts.)
3. In a large skillet, heat the bacon fat or olive oil over medium-high heat. Add the mushroom and cook, stirring occasionally, until nicely browned, seasoning to taste with salt and pepper, about 8 minutes. Set aside.
4. In a very large bowl, combine the shredded chicken, the mushrooms, the carrot-potato-pea mix and the parsley. Set aside.
5. In a large skillet, over medium heat, melt the butter. Add the onion and celery and cook, stirring occasionally, until softened, about 8 minutes. Sprinkle the flour, salt and pepper over the vegetables. Cook, stirring until the flour is absorbed, about 2 minutes. Add the wine and thyme. Stir, scraping up the browned bits for about 1 minute. Add the reserved 5 cups of stock and the milk. Cook, stirring constantly, until the mixture comes to a boil and continue cooking for another minutes or until the mixture coats the back of a wooden spoon. Add the white sauce to the chicken-vegetable mixture in the bowl and mix well.
6. Cool the filling in a cold place (deck or porch or window sill all work great in the winter, better than heating and overfilling your refrigerator…) until no longer hot, stirring occasionally.
7. Fill the large pies with 6 cups of the filling and top with vented top crust. Trim edges and crimp as desired. Fill small pie tins or soufflé dishes with 1 ½ cups filling and top with a top crust only, sealing edge of dough to rim of tin or dish with water, forking down to secure and then crimping if desired. Brush tops with melted butter.
8. Preheat oven with baking sheet(s) to 400 F. Bake pies on the baking sheets until the pastry is browned and the filling is bubbling from the vents and thickened. Large pies will take about 1 hour and 10 minutes, small pies will take 45-50 minutes. If the edges or top become too brown, cover with foil during baking. Cool 20 minutes before serving.
9. Cut the last mini pie dough top into strips and place on a baking sheet lined with parchment paper. Brush with butter and sprinkle with cinnamon-sugar. Bake at 400 F. until golden, 4-5 minutes. Eat!

Yield: This recipe makes 3 dozen squares (6X6 rows, roughly 1 1/4″ each.), and each one is quite rich!

Note: Assembled pies can be frozen; wrapped in plastic and then foil and keep well in the freezer for up to 2 months. Bake on preheated baking sheet in 375 F. oven for 20 minutes; increase heat to 425 F. and bake until filling is bubbly and thickened, about 1 hour and 15 minutes more.

Recipe courtesy of TwoJunes, Lisa Bell and Nicole Rees

Ingredients: Pie Dough

• 8 C. all-purpose flour
• 2 ½ Tbs. sugar
• 1 Tbs. salt
• 1 lb. very cold butter, cut in ½” chunks
• 2/3 cup vegetable shortening, very cold
• 1 ¼-1 ½ C. ice water

Instructions:

1. Combine flour, sugar and salt in large bowl. With pastry blender, cut in the butter and shortening until about half the mixture has pea-sized clumps and the remaining butter in larger chunks dispersed throughout.
2. Stir in the ice water, pressing the dough against the sides of bowl with a large fork to incorporate until the dough just starts to come together, but is still shaggy with some dry bits at the bottom of the bowl.
3. Divide into 8 equal portions (8.75 ounces each) and form into disks, tucking the ragged edges under to give a nice side edge.
4. Wrap disks in plastic and refrigerate at least 1 hour before rolling. Pie dough disks can be frozen for up to 2 months and thawed the night before use.

Yield: Makes eight disks of pie dough for 9” pies

Recipe courtesy of TwoJunes, Lisa Bell and Nicole Rees

Ingredients: Prune Filling

• 1 cup pitted prunes, finely chopped
• 1 to 2 Tbs. cognac or bourbon

Ingredients: Almond-Oat Streusel Mixture

• 1 C. all-purpose flour
• 1 C. rolled oats
• 1 C. packed light brown sugar
• 1 C. sliced almonds, lightly toasted and chopped
• ½ tsp. salt
• ½ tsp. ground cinnamon
• ½ C. unsalted butter, very soft, plus more for the pan

Ingredients: Chocolate Ganache

• ½ C. heavy cream
• ¼ C. Lyle’s Golden Syrup
• 3.5 oz. bar bittersweet chocolate, chopped
• 1 tsp. vanilla extract

Instructions:

1. Preheat oven to 350 F. Line a 9-inch square pan with foil, leaving an overhang on the ends for easy removal. Butter the bottom and sides of foil.
2. In a small bowl, toss the chopped prunes with the cognac or bourbon. In a medium bowl, combine the flour, oats, brown sugar, almonds, salt, and cinnamon with your fingers until no lumps of brown sugar remain. Add the butter to the bowl. Using your fingertips, rub the butter into the flour mixture until clumps form when the mixture is pressed together.
3. Press 2 cups of the streusel mixture into the bottom of the prepared pan. Bake for 15 minutes. Meanwhile, bring the cream to a boil in a small saucepan. Turn off the heat. Add the Lyle’s Golden Syrup and the chocolate. Let stand one minute; stir until smooth. Stir in the vanilla extract.
4. Sprinkle the prune pieces evenly over the hot crust, adding any remaining cognac to the ganache. Drizzle the chocolate ganache over the prunes, as evenly as possible. Sprinkle the remaining streusel on top. Bake for 20-22 minutes, until the edges and top are golden. Cool bars in pan set over a wire rack. Lift the edges of the foil to remove bars from pan. Slide bars from foil to a cutting board. Cut into very small squares (they’re rich!) Eat for breakfast with a glass of milk, or for dessert with a nip of bourbon or cognac.

Yield: This recipe makes 3 dozen squares (6X6 rows, roughly 1 1/4″ each.), and each one is quite rich!

Recipe courtesy of TwoJunes, Lisa Bell and Nicole Rees

Ingredients

• 9 “ Pie Plate
• Enough Apple (slices) To Fill 9 “ Plate
• ¼ cup of Lemon Juice
• ½ – ¾ cup of honey
• 1 tbsp minute tapioca
• Ice Cream (Optional)
• vegetable oil

Ingredients: Crust

• 1 ½ lbs of shortening
• 1 tsp salt
• 2 tbsp sugar
• 6 cups flour

Instructions

1. Fill 9” plate with sliced apples. Add lemon juice and pour over honey. Sprinkle with tapioca. If it is too sour, add ice cream when serving, next time you can add more honey.
2. Instructions For Making Crust: Mix the above crust ingredients well, then add 1 cup of cold water. May need to refrigerate before rolling.

Yield: Makes 4-5 doable crusts, and can be frozen

Recipe courtesy of Lynn Royce