*APPLE SAUCE SIMPLE BUT GREAT! ASHTON STYLE #(81)

  I never thought about how one makes good apple sauce until several people who were helping me with a dinner asked how I made it. I have to say I was surprised I thought everyone knew how to make apple sauce,  but not so:  this is why I am giving this simple but great recipe out. Remember, most canned apple sauce is rather bland but if you have to buy any, make sure its at least chunky.  Try this recipe and let me know what you think ENJOY

INGREDIENTS:

4 lbs of delicious apples, peeled, cut in half and then cut into wedges as if you were using them for an apple pie. 

1 cup of brown sugar

3 to 4 tab of cinnimon

2 cups of water or apple juice

1 potato masher

DIRECTIONS:

1. pour the water or apple juice into a large soup pot

2. add the apples and cook them on moderate heat

    using a defuser  ( a defuser is a pie shaped double

    metal full of holes on both side that you can only buy in a well

    stocked hardware store for only about $4 or so and which will

    prevent the apples or any sauce from burning)

4. put  a cover on the pot and check it every few minutes until it

    gets hot and the apples begin to soften; (each time you look at

    the apples stir them

5  once the apples begin to cook in ernest, add the dard brown

    sugar and cinnimon and stir them in until incorporated

6. as they get even more soft and begin to melt together you can

    now mash them with a potato masher until they look like apple

    sauce (if not sweet enough add a little more brown sugar; if too

    sweet (whoops)

7. this recipe will serve 10 or more generously

*ZUCCHINI BREAD ASHTON STYLE #(80)

If you want to look like your a master gardner grow aucchini's and tomatos. They both can be very prolific  and the plants look good. The only problem with zucchini is that it is not only very prolific but hard to get rid of.  People actually go out their back door when they see me coming bearing 2 to 6 zucchini.  Tomatos they usually like to take but not zucchinis. The one good thing that zucchinis are good for is zucchini bread which is much like bannana bread.  The following recipe is a version from one my mother uses and I hope you will try it and let me know what you think ENJOY  

INGREDIENTS:

      3 cups grated raw zucchini with skin on

      4 large eggs

      3 cups flour

      1 cup regular oil

      2 tab vanila

      1 tsp cinnamon

       1tsp salt

       1 tsp baking powder

       1 tsp baking soda

       1 cup dark raisens

       1 cup chopped walnuts

DIRECTIONS

       1. pre heat oven to 325 degrees

       2. butter the insides of 2, 9" by 5", by 2 3/4" loaf pans

       3. pour 1/2 cup of flour in the pan and move it around

           until the insides are all covered

       4. do the same to the other loaf pan

       5. mix all the dry ingredients in a Kitchen Aide bowl

          as well as the vanila on low speed until all incorporated

      6. on low speed add the oil a little at a time until incorporated

      7. on low to medium speed add the zucchini into the bowl and mix

          until incorporated

      8. pour into the 2 loaf pans evenly

      9. bake for 1 hour at 325 degrees

    10. put a tooth pick in the center, it is

          done if it comes out clean

*TILAPIA OR COD FILLETS ITALIAN, ASHTON STYLE #(79)

  Sometimes I think you can make a dish with cardboard as long as you use homemade tomato sauce, onions, garlic, Greek olives, and basil.  The following recipe is with either Tilapia or cod fillets  Yes, also preferably homemade tomato sauce. This is a very simple recipe and is much better than maranara sauce. Try it and let me know what you think ENJOY

INGREDIENTS:

      1/3 cup of virgin olive oil

      1lb (4 fillets)  of  tilapia or cod fillets 1 for each

      person. (there will be enough sauce for 6)

      2 cups of homemade tomato sauce (if not

      homemade you can also use diced or

      crushed tomatos

      2 onions, peeled, cut in half and sliced

      4 cloves of smashed garlic

      6 to 8 Greek or Kalamata olives with

      the pit removed

      a slight handful of large capers (rinced in cold water)

      1/2 cup of  Ruinite red or white wine (Pinot Grigio

     is good too)

      2 tab of dried basil

      (optional, a slight handful of fresh basil)

DIRECTIONS:

     1. pour the virgin olive oil in a large fry pan

     2. when the oil is hot add the fish and fry

         until its brown, turn over and brown the

        other side. carefully remove and set aside

     3. add the sliced onions to the same fry pan

         and fry until slightly brown

     4. add the smashed garlic and capers and cook

         an additional 5 to 8 minutes (don't burn the garlic)

     5. add the tomato sauce and basil and 1/2 cup red

         or white wine with the onions and stir until all is incorporated

        (remember you can make your own sauce; recipe  #(39)

     6. add the olives and continue to stir about 5 minutes

     7. add the fresh basil if you have some otherwise it will

         still be ok

     8. carefully return the fish to the sauce and ladly it over

         the fish and continue to cook about 5 or 6  minutes

     9. plate the fish and ladle the sauce with the olives over

         the fish

   10. this recipe will serve 4 people generously

    

    

        

*CARROT CAKE TO DIE FOR ASHTON STYLE #(78)

      I am not a great fan of cakes; ok there are exceptions such as cheese cake, cassata cake, Italian strawberry cake, English plum pudding, English Christmas pudding, and one of my favorite Fruit Cake,  and a few others. But one cake remains my favorite and that is carrot cake.  Not just any carrot cake.  I can't stand store bought carrot cake which has no flavor and just a half a carrot ,if that, in the recipe. A few 

exceptions is one made at a bakery and also the one I am giving you the recipe for! ENJOY

INGREDIENTS:

       1 1/4 cups of Crisco or equiv

       4 eggs

       2 cups sugar

       2 cups flour

       2 cups grated carrots

       1 cup crushed pineapple

       1 cup dark raisins
       2 tsp pure vanila

       2 tsp cinnamon

       2 tsp baking soda

       1 tsp salt

DIRECTIONS:

     1. preheat the oven to 350 degrees

     2. mix all the dry ingredients

     3. beat eggs until incorporated

     4. add the sugar and Crisco and mix

         until incorporated

     5. add the dry ingredients a little at a time

     6. add the carrots and pineaple and raisins

         and mix until incorporated with the other

         ingredients

     7. you can use two 9 1/2 inch cake pans 

        which  you first butter the entire insides then put

         a 1/2 cup of flour and keep moving it around

        the insides until it is all covered

    8. pour batter evenly into the pans

    9. bake for 35 to 40 minutes until a toothpick comes

        out clean when you stick it in the center of the cakes

ICING RECIPE:

     INGREDIENTS:

         1 1/2 sticks of butter which is at room

         temperature

         1 1/2  bags of powdered sugar

         4 tsp vanilla

         6 oz of  Philadelphia Cream Cheese

DIRECTIONS:

          1. mix the butter, which should be at room

             temperature, powdered sugar, vanila, and
             one pkgof Philadelphia Cream cheese also
             at room temp. with 2 tab of milk in a mixer
             and mix on medium spead with a beater
             until the icing is nice and creamy

         2. take the cakes out of the cake pans and

             if neccesary using a thin double thread cut

            the dome top of one cake even and put it

           on the bottom of a plate and put icing on

           until it is covered and then put the next cake

           on top of it so it is even and then ice the sides

           and top of the cake

          

.         

*DOTTIES RHUBARB AND PEACH SAUCE ASHTON STYLE #(77)

      Rhubarb is one of those fruit type dishes that does not appeal to everyone as it is both sweet and very tart.  It also can be mush and stringy if cooked too long.  Many people cut it up, add sugar and cook it in a

sauce pan.  Dottie sometimes will cook it with strawberries.  This recipe is a simple one and ingredients include Rhubarb and peaches. ENJOY 

INGREDIENTS:

     4 cups of rhubarb (chopped)

     2 cups of peaches with the skin (chopped0

     1 tsp salt

     

DIRECTIONS:

    1. cook in a sauce pan at low boil for 10 minutes

    2. serve with vanila ice cream

    3. double the recipe for 4 and triple it for 6

    2. double the recipe for     

*FIG SAUCE FOR PORK, CHICKEN, ETC. ASHTON STYLE #(76)

          My wife Dottie and I enjoy visiting the Westside Market on W. 25th St. in Cleveland as we have always enjoyed exploring the various stalls selling such things as sheeps heads, veal kidneys, chicken feet, pigs feet, neck bones, and many other cuts of meat, fish, breads, pastries etc.  In the long corridor outside are many vendors selling all kinds of vegtables and fruits.  It was there I saw a box of one of my favorite fruits "FIGS". The box I bought had about 20 figs for $10 so I bought the box, ate about 5 of them and decided to make "fig sauce' with the rest. The recipe that follows is such an excellent sauce for dishes using chicken, pork, beef and even fish.  Try it and let me know what you think.  I used it with much success with a chicken dish. ENJOY

INGREDIENTS:

     2 cups of fresh figs, peeled and minced

     1/2 cup of virgin olive oil

     1/2 stick of butter

     1/2 cup of minced onions (Vidalia would be good)

     4 cloves of garlic, peeled, smashed and minced

     1/2 cup sweet sparkling white wine such as a Risling,

     Lambrusco Bianco, even Pinot Grigio

     1 sprig of fresh thyme

     3 tab of terryake sauce

    

DIRECTIONS:

     1. pour the virgin olive oil in a lg fry pan

         over moderate heat

     2. add the butter and stir until its incorporated

         with the oil

     3. when the oil is hot add the onions and fry

         about 7 to 10 minutes until slightly brown

     4. add the garlic and continue stirring and fry

         an addtitional 5 minutes or so  

     5. add the figs and stir until they are incorporated

         into the mixture

     6. add the white sparkling wine  (its imporant

         to use sparkling white wine) 

     7. cooking over medium heat, add a tab of  Millers

         or equiv chicken base stiring it until it is incorporated 

         about 10 minutes

     8. This sauce is enough for 4 to 6 persons on several

         different types of meat or fish 

*DOROTHY ASHTON'S FAMOUS APPLE PIE (I AM WILLING TO BET) ASHTON STYLE #(75)

         My wife Dottie has made apple pie for many many years.  Every time its great, not just good but great.  I hear so many people I know who say they can't make a good pie. I believe the reason is that they don't follow the recipe or try to make shortcuts. Both will destroy the pie. I play a part in that she is not crazy about having to cut the apples so this important part has become my job.  Another important part is picking the right apples to use for the pie.  In the beginning of her apple pie experience she used MadIntosh but now Dottie prefers 2 lbs of Gala and 2 lbs of Granny Smith. MacIntosh is still a great apple to use and all Gala is also great to use. For me all Granny Smith is usually too crunchy. Delicious apples are good for apple sauce but are too soft for apple pie (though mixing a few in with the others will make the pie a little softer to the taste). ENJOY

INDGREDIENTS:

     4lbs of apples, again Dottie uses

     Gala and Granny Smith most of the time

     the apples are peeled, cut in half and then

    cut into wedges ( I always leave a couple of

    seeds and a little peel to make sure everyone

    truly knows its homemade

    2 cups of all purpose flour, never self rising

    1 1/2 tsp salt

    2/3 cup of crisco

    1 egg for a wash

    1/4 cup ice cold water ( add a little water at

    a time to get a soft but not sticky dough)

    use a 9 inch pie dish and a good rolling pin

APPLE PREPARATION TO GO INTO PIE

     INGREDIENTS;

         4 lbs  of  apple wedges

         1/4 cup of flour

         1 cup of sugar

         1 tsp of ground cinnamon

         1/2 tsp salt

         4 tab of butter

DIRECTIONS FOR APPLES TO GO INTO PIE

      1. mix all the dry ingredients with the apple wedges

      2. when pie crust is made, pour all the apples into the

          pie crust and put the butter in small amounts around

          the top of the apples and then put the top crust on and

          flute the edges.

      3. mix the egg with 1 tab of water and brush the top

          completely or instead of an egg wash you could

          sprinkle sugar on top (your choice)

         

      3. bake in a preheated 425 degree oven with a piece of

          aluminum foil around the edges;  bake for 45 minutes

          and uncover for 15 additional minutes to brown the

          top

        

   

DIRECTIONS FOR PIE CRUST DOUGH:

   1.  mix the flour and salt together in a lg bowl

   2. mix in the Crisco a little at a time with a fork

      (never a spoon)  until the dough is crumbly

   3. add the ice cold water a little at a time

       but don't daudle (the less you work the dough

       the flakier the crust will be

  4. using a floured rolling pin, roll on a large floured cutting

      board (if you don't have one buy one-great cooks

     use the old fashion one without handles)

 5. roll the dough thin but try not to tear it; when it is

    thin enough carefully lift about half over the rolling pin

 6 the rolling pin to help you put it on the 9 inch pie plate

 7. carefully push down the dough to fit the pie plate

     (if you tear the dough, repair it)

 8. mix the apples as shown below and put into the

      bottom crust then add three dollops of  butter on

      three areas of the apples

 9. roll out the top crust, lift on to the rolling pin and then put

    on to the top of the pie and remove extra dough and then

    flute the edges and either wash the top with an egg wash

    which I prefer or sprinkle sugar on top which Dottie prefers

10 bake in a pre heated 425 degree oven for 45 minutes with

    aluminum foil around the edges and bake an additional 15

    minutes to brown the top