Kathryn's Apple Sugar Pie

Hello everyone and welcome to Tempt My Tummy Tuesday. My sister, Lisa, and I co-host this blog carnival. We share recipes, kitchen and cooking tips, restaurant reviews, and anything food related that you want to share. You know the rule of a blog carnival, please mention the blog or TMTT in your post and link back to us. Don't forget to use Mr. Linky,at Lisa's Blog. PLEASE DO NOT HOST YOUR OWN Tempt My Tummy Tuesday with Mr. Linky. Thank You.

OK... I know you are expecting Ice Cream again, but alas... something different. I was flipping through a church cookbook and saw a hand written note. So I stopped on that page. It said, "Kathryn's Apple Sugar Pie" and I had a date next to that. I remembered that night we made it and she was all excited. She gave it the new name because "Apple crisp" made no sense to her.

I began putting notes in cookbooks by recipes I had tried and the date with a comment. My mom has done this for years and I can not even begin to tell you how much I treasure coming across one of her hand written notes in an old cookbook she has passed along to me. So, today I'm posting a recipe that my daughter likes and made up her own name for.

Apple Crisp (aka Kathryn's Apple Sugar Pie)

4 cups sliced apples (or 2 large cans of apple pie filling)
1/4 cups water
1tsp cinnamon
1/2 tsp salt
1 cup sugar
3/4 cup flour
1/3 cup butter softened

Preheat oven to 350 degrees. Spread apples in bottom of an 8 inch square pan. Combine water, cinnamon and salt. Sprinkle over apples. Combine sugar, flour and butter until crumbly (using fingers.) Spread crumbs over apples. Bake, uncovered about 40 minutes.

Necessities and Temptations

A little annoucement: We will be celebrating ONE YEAR OF Tempt My Tummy Tuesday on July 7th. Woo hoo! One year of wonderful recipes and foodie tips. To Celebrate TMTT's Anniversary, Lisa and I are hosting a giveaway. It will be for our FAVORITE cookbook!! I KNOW you all LOVE cookbooks. So, join us on July 7th to enter for a chance to win! Below is a post I made regarding my love for this cookbook!

***This was originally posted Jan. 5, 2009, but thought it was appropriate to re-post due to our Give Away listed above!***

Hello everyone and welcome to Tempt My Tummy Tuesday. My sister, Lisa, and I co-host this blog carnival. We share recipes, kitchen and cooking tips, restaurant reviews, and anything food related that you want to share. You know the rule of a blog carnival, please mention the blog or TMTT in your post and link back to us. Don't forget to use Mr. Linky, he lives at Lisa's blog.

Lisa has a great post today featuring our Mother's very old cookbook. It brings back so many memories for me to see those pictures. I hope you enjoy reading about it. It inspired me to tell me about one of my favorite cookbooks. It was given to me by a dear family friend 15 years ago. Actually, it was a wedding gift... that marriage did not last, but the cookbook is still one of my favorites! It is called "Necessities and Temptations" it is celebrating it's 20th anniversary this year. It is from The Junior League of Austin.

It not only has great recipes, but it offers variation on many of the best recipes. It also has a fantastic kitchen reference guide. I can not tell you how many times I have gone to it to convert measurements or for things like... "what do you do if you need buttermilk, but do not have buttermilk?" It has all sorts of things like that.

I used it Christmas Eve to make our family favorite Brunch Egg Casserole (on pg 166). I have had a recent request for this recipe (sorry Chrissy for taking so long to post this) so I'm posting a family favorite, I always make this for Christmas morning or whenever I need a great brunch dish.

Brunch Egg Casserole

6 slices white bread, crust removed
1 pound ground sausage
4 cups shredded cheddar cheese
6 eggs
1 tsp salt
1 tsp dry mustard
2 cups half & half

• Lightly butter each side of bread and place in a 9x13 glass baking dish
• Brown sausage, and drain. Sprinkle sausage over the bread
• sprinkle cheese over sausage
• Beat eggs. Add salt, dry mustard and half & half, beat again
• Pour egg mixture over the bread, sausage and cheese
• Cover with foil and refrigerate overnight. At this point you may freeze it until ready to use.
  If you freeze, thaw overnight in refrigerator.
• Remove foil. Bake 45 minutes at 350 degrees or until casserole is bubbly and lightly browned on top.
  

Now as I said before, this cookbook offers different variation... and they have two more that go along with this. But, you'll have to get the cookbook to see them :-) BUT the above variation is my all time favorite... I don't like to mess with perfection.