Apple Crumb Custard Pie

           Filling 
               3 cups apples, diced and peeled: Fuji and Gala
               1 cup sour cream
               1 egg
               3/4 cup sugar
               2 tablespoon flour
               1/4 teaspoon salt
               1 teaspoon vanilla

           Crust 
               1 1/4 cup flour
               1/2 teaspoon salt
               1/2 tablespoon sugar
               1/2 cup butter, cubed and cold
               3-6 tablespoons ice water

          Topping
               3/4 cup brown sugar
               6 tablespoon butter
               1/2 cup flour
               1/2 cup quick oatmeal

               Mix all the filling ingredients and store in the
               refrigerator overnight.

               To make crust, combine flour, salt and sugar.
               Cut in cold butter until butter is the size of small
               peas.  Add just enough water to make the dough
               stick together. Mix lightly and place in a zip lock
               bag and refrigerate for 1 hour.  Roll out crust and
               place in a pie pan. With a fork poke holes all over
               crust, including the sides.

               Fill crust with filling, bake at 400 degrees for 25 
               minutes.

               While pie is baking, cut the topping ingredients
               together.

               When pie is done, sprinkle topping over pie and
               bake for 15-20 minutes longer.

Andes Mint Cookies

           15.25 oz. Devil Food Cake Mix
           1/2 cup vegetable oil
           2 eggs
           Andes Mints

           Preheat oven to 350 degrees
           In a bowl combine cake mix, oil and eggs. Roll
           dough into 1 inch ball and place on cookie sheet.
           Bake for 6-9 minutes. Remove cookies from oven 
           and place a mint on top.  After 5 minutes spread 
           the mint out over the top of the cookie.

Blueberry White Chip Cookie

           1/3 cup frozen blueberries
           1/3 cup butter
           1/3 cup + 1 tablespoon sugar
           1 cup flour
           1/2 teaspoon baking powder
           1/8 teaspoon salt
           1/2 cup white chocolate chips

           Preheat oven to 400 degrees.

           Put the blueberries in a small bowl, microwave
           for 30 seconds to 1 minute until soft and jammy.
           In a mixer cream together butter and sugar until
           light and fluffy.  Add blueberries and mix until 
           combined and blueberries are mashed into mixture.
           In a small bowl combine flour, powder and salt; add
           to the mixer and mix until fully combined. Stir in 
           white chips.  Put in refrigerate for 30 minutes.  Shape
           into balls and place on a parchment lined baking 
           sheet.  Bake for 11-13 minutes.  Cool on a wire rack.

Artisan Dutch Oven Bread

               2 1/4 teaspoons yeast
               1 teaspoon sugar
               1 1/4 cups of warm water
               1 1/2 teaspoon kosher salt
               2 1/2 - 3 1/2 cups flour

              Combine yeast, sugar and water in a stand mixer.
              Let yeast proof for 5 minutes until mixture foams.
              Add flour and mix with dough hook until it starts to 
              comes together.  Add salt and mix until combined.
              Cover bowl with a towel and let rise for 1 hour until
              doubled in size.  Lightly cover cutting board with 
              flour, tip dough onto cutting board, DO NOT punch
              down.  Shape dough into a round loaf (pull each
              corner into the center).  Flour a bowl and place
              dough seam side down.  Cover and let rise for 1 hour.
              Place a Dutch oven in a cold oven and preheat to
              460 degrees.  Lay a piece of parchment paper down.
              Gently tip the dough unto the parchment paper, make
              sure seam side is up.  Lift the parchment paper and
              place in preheated Dutch oven.  Bake, covered for 30 
              minutes; remove lid and bake for 10-15 minutes until
              browned.  Cool for 30 minutes.

          

Candied Kielbasa

           14 ounces Kielbasa, sliced into 1/2 inch pieces
           1 cup brown sugar
           1/2 cup ketchup  
           2 tablespoons Worcestershire sauce
           1/2 teaspoon garlic powder
           1/2 teaspoon onion powder
           1/4 teaspoon black pepper

           In a bowl put all ingredients except Kielbasa.
           Mix well, add Kielbasa stir to combine.
           Put everything into a slow cooker and cook
           for 4-6 hours on low or 2-3 hours on high.
           When done gentle stir to coat.

Ingebretsen's Swedish Meatballs ala Mark

                       1 pound Ingebretsen's Meatball Mix
                       2 cups chicken broth
                       2 tablespoons butter
                       2 tablespoons flour
                       2 tablespoons sour cream

                       Form meatball mix into 15 meatballs
                       In a lightly oiled pan, over medium heat,
                       brown the meatballs. Remove meatballs
                       and wipe out pan. Return meatballs to pan;
                       add chicken broth. Cover and simmer for
                       1 hour. While simmering in a small pan
                       melt butter and add flour; cook for 2 minutes

                       to make a roux. When meatballs are done
                       remove from pan, add roux to broth raise
                       heat to medium and stir until thickened.
                       Remove from heat and add sour cream, stir
                       to combine. Return meatballs to sauce and stir.

 

Amy's Hmong Egg Rolls

          1 teaspoon tapioca flour
          1/2 cup water 
          1 pound ground pork
          2 tablespoons oil
          1/2 onion, finely chopped
          1 teaspoon garlic powder
          1 teaspoon ginger
          3 ounces bean thread noodles (2 bunch)
          3 cups cabbage, chopped fine
          2 cup grated carrots
          2 teaspoon oyster sauce
          1 egg
          4 teaspoon granulated chicken soup base
         40 egg roll pastry wrappers

          In a small pan combine flour and water, boil
          and stir until mixture is clear; cool.

          In a frying pan heat oil, add onion sauté
          3-5 minutes, and garlic and ginger, sauté 1
          minute, add pork, brown until cook through,
          cool.

          Put noodles in a large bowl, pour hot water
          over noodles until covered; let sit for 10 minutes.
          Drain noodles and cut to 3 inch length. In a large
          bowl combine the noodles, pork and the next 5
          ingredients, set aside.

          In a wrapper put 2 tablespoons filling; roll
          tight, seal using flour mixtures.

          In a pan heat oil to 325°, fry egg rolls in oil
          for 5-8 minutes until barely browned. Drain on
          a paper towel. Raise oil to 375° fry until golden
          brown.