Recipes From Carey Asmundson

I got this from my grandma years ago. I have made this sugar free apple pie recipe in a pie or strudel.

Sugarfree APPLE PIE

Pastry for 9 inch double crust pie or pastry sheets
6 medium apples, peeled and sliced
1 can 6oz. frozen apple juice (without sugar), Thawed
1 1/2 tablespoons cornstarch (or until a little thickened)
1/3 cup water
1 teaspoon cinnamon
1 sprinkling of nutmeg to taste
3 tablespoons margarine

1. Place apples and undiluted apple juice into a large pan. Bring to a
boil, reduce heat and simmer, covered, for about 5 minutes.

2. Dissolve cornstarch in water. Gently stir cornstarch into apple
mixture. Bring to a boil, reduce heat and simmer, covered, for 10 to 15
minutes or until apples begin to soften. Stir in cinnamon & Nutmeg.

3. Fill pastry shell with apples and cover with top crust. For a browned
top use an egg wash. Bake at 350 for 45 minutes.
Baste with melted margarine after baking.



Cheese Bread

Here is something my mom just gave me that came out much like the Northwood's Inn bread.

1 lb. butter or margarine softened
3/4 lb. finely grated cheddar cheese
3 oz. grated Romano Cheese
3 tbsp plus 2 tsp fresh lemon juice
1/2 tsp dry mustard
1/2 tsp celery salt
2 tsp garlic salt
2 tsp Tabasco sauce
1 tsp paprika
1 tsp Worcester sauce

Mix all ingredients together with electric mixer until well blended. Refrigerate.

I think a small (3oz.) package of Parmesan cheese would be good or you can sprinkle it on before you broil. Broil until golden brown on top.

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Here is a good one for you I tried last weekend and it was so good and the kids just loved it. Every time I go to Disneyland I MUST go have a Mint Julep in the New Orleans Square. I found the recipe and played off it a little bit . . . very easy.

Mint Julep (Virgin)
2 cups sugar
6 cups water
1 1/2 cups lemon juice
1 1/2 cups lime juice
3/4 cup Crème de Mint

Put sugar and water in a sauce pan and cook it stir so that it will not burn and bring the temperature up to between 170 and 210. Do not bring this to a boil. Then take it off the fire and add the lemon and lime juice. That has cooled add the Crème de Mint and serve over ice or in a blender like a slurp.



Bio: Carey grew up in a family where cooking was treated not just as an ends to fill a quick need, but as an art. Family recipes, more then 100 years old from the old country, were passed on from one generation to the next. All the men in her family were and are great cooks. Carey also loves to find new recipes, take cooking classes, and just trying out something different.