FRANKLIN LIVING MAY-JUNE 2024

Recipes by Amy Dolan McCollum

Is there anything better than a familiar favorite from Mama’s kitchen? In honor of Mother’s Day in May, I chose some recipe favorites of my grandmothers and my mom to share. These recipes have also become favorites of my daughters.  As long as I can remember, we have had our Pierce family reunion on Mother’s Day in the East Franklin community, and these dishes will definitely be on the menu again this year!

SCALLOPED APPLES

INGREDIENTS

• 10 cups sliced peeled tart apples (about 8 medium)
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1/2 to 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons real butter, cubed

INSTRUCTIONS

1. Place apples in a 2 1/2-quart microwave-safe bowl.
2. Combine the sugar, cornstarch, cinnamon and nutmeg; sprinkle over apples and toss to coat.
3. Dot with butter.
4. Cover and microwave on high for 11-12 minutes or until apples are tender, stirring every five minutes.

FRUIT FLUFF

You can substitute fruit cocktail for the mango if you choose.

INGREDIENTS

• 30-ounce can diced mango; drain juice in a bowl
• 20-ounce can pineapple chunks, drain juice in the same bowl
• 15-ounce can mandarin oranges, drain juice in the same bowl
• 3.9-ounce instant vanilla pudding
• 1 cup chopped pecan pieces (more if you like)
• 8 ounces Cool Whip, thawed in fridge (do not microwave)
• Half bag of mini marshmallows (more if you like)
• Maraschino cherries for color and garnish (optional)

INSTRUCTIONS

1. Drain canned fruit (make sure to drain it well!) into a bowl, reserving 3/4 cup of juice. Discard the rest of the juice.
2. In a large bowl, whisk together the 3/4 cup of juice and instant vanilla pudding for two minutes. It will be thick.
3. Fold in Cool Whip.
4. Add drained fruit and marshmallows and mix.
5. Cover tightly and chill for at least two hours before serving. It will thicken as it chills.

CHOCOLATE CHIP COOKIE PIE

When I prepare these, I double the recipe and top one with chopped pecans and chocolate chips.   Not all of my daughters like pecans, but that is my favorite! Don’t have time to make the dough from scratch?  You can get a large roll of prepared dough and two prepared pie shells. Divide the cookie dough in half and bake two pies. Busy moms can bake a delicious chocolate chip too!

INGREDIENTS

• 1 9-inch pie crust
• 1/2 cup salted real butter, melted
• 1/3 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups self-rising flour
• 1 1/2 cups chocolate chips, plus a few more for sprinkling on top the pie

INSTRUCTIONS

1. Preheat oven to 425 degrees.
2. Place pie crust in pie plate and crimp edges as desired. Chill until ready to fill.
3. Add melted butter to a large bowl, followed by both sugars. Stir with a wooden spoon or use a hand mixer until smooth.
4. Mix in egg and vanilla. Then add flour and stir until thick.
5. Add chocolate chips and stir until well mixed.
6. Spread cookie batter into prepared pie crust.
7. Sprinkle with about 1/4 cup additional chocolate chips on top.
8. Cover pie with a pie shield and place on cookie sheet. Bake for 10 minutes at 425 degrees, then lower the oven temperature to 350 degrees and continue to bake until the cookie is puffed, no longer glossy on top, and light golden brown, about 25 minutes.
9. Cool at least to room temperature before slicing. This pie slices messy before it’s cooled, but it tastes so good warm or room temperature.

Serving suggestions: Ice cream, chocolate sauce, whipped cream or plain. Store covered at room temperature for up to three days or freeze for up to three months.

CLASSIC CHICKEN POT PIE

Shared with me by AnnaBeth Gunderman Pressnell

INGREDIENTS

• 1 box (14.1 oz) refrigerated Pillsbury pie crusts (two count), softened as directed on box

Filling:

• 1/3 cup butter or margarine
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 3/4 cups chicken broth
• 1/2 cup milk
• 2 1/2cups shredded cooked chicken
• 2 cups frozen mixed vegetables, thawed

INSTRUCTIONS

1. Heat oven to 425 degrees.
2. Prepare pie crusts as directed on box for two-crust pie using 9-inch glass pie pan.
3. In a 2-quart saucepan, melt butter over medium heat.
4. Add onion; cook two minutes, stirring frequently, until tender.
5. Stir in flour, salt and pepper until well blended.
6. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
7. Stir in chicken and mixed vegetables. Remove from heat.
8. Spoon chicken mixture into crust-lined pan.
9. Top with second crust; seal edge and flute.
10. Cut slits in several places in top crust.
11. Bake 30-40 minutes or until crust is golden brown. During last 15-20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
12. Let stand five minutes before serving.

NANA CHARLOTTE’S SPAGHETTI BAKE

Borrowed from Paula Deen

INGREDIENTS

• 2 cups canned diced tomatoes
• 2 cups tomato sauce
• 1 cup water
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 2 garlic cloves, chopped
• 1/4 cup chopped fresh parsley leaves
• 1 1/2 teaspoons Italian seasoning
• 1 1/2 teaspoons seasoning salt
• 1 1/2 teaspoons sugar
• 2 small bay leaves
• 1 1/2 pounds ground beef
• 8 ounces uncooked angel hair pasta
• 1 cup grated cheddar cheese
• 1 cup grated Monterey jack cheese
• 1 1/2 teaspoons House Seasoning: 1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder (store in an airtight container for up to six months)

INSTRUCTIONS

1. Preheat the oven to 350 degrees.
2. In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves.
3. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for one hour.
4. Crumble the ground beef in a large skillet.
5. Cook over medium-high heat until fully cooked, with no pink color remaining.
6. Drain the fat from the meat, and then add the ground beef to the stockpot.
7. Simmer for 20 more minutes.
8. Cook the pasta according to the package directions.
9. Cover the bottom of a 13x9x2-inch pan with sauce.
10. Add a layer of pasta and then a little less than half of each cheese; repeat the layers, ending with the sauce.
11. Bake in the oven for 30 minutes.
12. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about five more minutes.
13. Cut into squares before serving.

BROWN BUTTER CHOCOLATE CHIP COOKIES

Recipe shared by AnnaBeth Gunderman Pressnell

INGREDIENTS

• 1 1/4 cup salted butter
• 3/4 cup granulated sugar
• 1 cup firmly packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 3/4 cups of all purpose flour
• 1/2 teaspoon of salt
• 2 teaspoons baking soda
• 2-2 1/2 cups semisweet chocolate chips

INSTRUCTIONS

1. Brown the butter in a medium-large saucepan, stirring constantly over medium-high heat, until you reach a deep honey color. Remove from heat and pour into your mixing bowl.
2. Cool butter in fridge or freezer until room temperature consistency; you want your butter to be solid. If you use it when it’s still liquid, your cookies will be flat.
3. Preheat oven to 375 degrees.
4. Grease baking sheets with cooking spray or line with silicone mats or parchment paper.
5. Once butter has set up, cream together butter and both sugars for one minute.
6. Add in eggs and vanilla for and additional 2-3 minutes until the mixture is pale and fluffy. Make sure you get all those toasty brown bits at the bottom of your brown butter!
7. Add in flour, baking soda and salt. Only mix the dry ingredients in until just barely combined; over mixing will make the cookies tough.
8. Stir in chocolate chips.
9. Take 1/4 cup of dough and shape into round balls. Bake for 8-10 minutes until the top and edges are just golden.
10. Cool cookies on baking sheet for 2-3 minutes before moving to a cooling rack.