Sour Cream
butter
Parmesan cheese
French bread

Ok basically cut a french bread in half make to have 2 long slabs of french bread as a result. Then cut them to whatever serving size pieces you would like. pre-heat your oven to 375F bout now, by the time you finish the next steps it should be ready. Butter all the pieces of the bread at once. After buttering, put a layer of sour cream on each piece now. Cover the sour cream areas fully with parmesan cheese, and if the oven is ready, bake for 20 minutes or until sour cream with the cheese on it bubbles. This recipe is great for speghetti and it really enchances french bread and creates a good use for yesterdays french bread.

6 large apples, 8 if medium sized
3/4 cups of brown sugar
1 teaspoon cinnamon
1 tablespoon flour
1 teaspoon lemon juice
pinch of nutmeg
1 tablespoon of butter
dough (doh)
Egg white

peel and slice the apples then put them in a bowl, and add the brown sugar, cinnamon, flour, nutmeg,and the lemon juice. Mix well. line the apples along the edge and bottom of the pan. When finished, Cube the butter and spread it around the entire pie. Place dough over the top. fold and crimp the the upper crust with the lower one lapping over the top (that way if it leaks, it leaks upward). do 4 slits along the center of the pie so it can breath. Take a cookie sheet and line it with foil. pies will always ooze out so the foil protects it because pie ooze is crazy to clean. Cook at 375F, check it around 40minutes. Take a brush and wipe the egg white on the pie to make it flakeyz. Let the pie sit for 3 hours at least so it solidifies before serving.

Note: Cut three apples and use 2 pears for an apple-pear pie. Blueberry’s can also be added. Or raspberry’s but only blueberry’s.

For a glaze:
2 tablespoons brown sugar
orange peel
1 tablespoon of butter

Put flour in mixing bowl; pour the butter in while its still hot. add other ingrediants and stir really fast into a ball. take it and roll it in your hands and knead it. sprinkle a little flour on it so it wont stick as well and put it on a floured surface and roll it out into the pie dish shape.

Glaze Instructions: mix all ingredients together and use a brush to wipe on the crust

Note: this is only good for 1 crust sheet. some people use shortening or lard which isnt good, avoid at all costs.

Pre-heat oven to 450F. prepare unbaked pastry shell as directed on the box or another recipe. in large mixing bowl, beat the eggs, add remaining ingredients; mixing well. pour into unbaked pastry shell. bake for 10 minutes then reduce temperature to 350F and bake for 40-50 minutes or until knife inserted comes out clean. let it sit in the refrigerator a full 24 hours or else it wont taste as great.

Note: When cooking the REAL pumpkin on the stove in preparation – make sure its pretty soft and right when you are able to stick a fork in without issues, take it out.

1 package of lemon filling

1 pint of HEAVY whipping cream

1 PILLSBURY PRE-MADE DOUGH

1 pint of milk minimum to just have on hand

2 tablespoons (the larger looking spoons) of sugar

Make sure you get the stuff i mention because it makes life easier:

Step 1. Follow the instructions on the pie crust and cover your container (i suggest a glass 8-9oz pie pan/dish) bottom.

Step 2. Follow the instructions for the lemon “Filling” . make sure you follow those instructions because its different than the lemon pudding ones. When it asks you to put in some whipping cream, use exactly 1/2 of the pint of whipping cream u bought.

Step 3. Pour the lemon filling into the pie dish and let refridgerate.

Step 4. Ok for the last one make sure your fridge is good our else the whipped cream ur gonna make is going melt.

A) put your metal mixing bowl in the freezer for 1-2 hours.
B) Pour the rest of the whipping cream into the metal mixing bowl
C) put the sugar in the bowl
D) Use electric mixer or electric hand mixer and whip it until desired texture. if your doing this by hand i would suggest putting small ice cubes in every 5min to keep it cold and trying to freeze it ya know?
E) Put into the freezer for 30min to solidify then move into the COLDEST place in your refridgerator

Serve whenever

hope you enjoy that

Serves 5+
Brown the meat. (Add optional ingredients if wanted)

Then add 2 packets of chilli mix, 2 cans of diced or stewed tomatoes, and 2 cans of drained and rinsed kidney beans, and 1 can of tomato or vegetable juice.

Let simmer for at least 30 minutes to an hour.

Top and serve with optional ingredients.

Reheated chili always tastes better the next day.  It can also be frozen.

Note: For thicker chili  add more tomatoes, beef, and beans.

(Litsafalda Inspired)