Mama Huang's Cookbook

Ingredients:

Filling:
7 C peeled and sliced Granny Smith apples (about 5 C)
1/2 C sugar
2 t lemon juice
1/4 C flour
1/4 t salt

Topping:
1/4 C butter
1/4 C flour
1/2 C brown sugar
1/2 C uncooked oats
1/4 t salt

Other ingredients:
1  9-inch pie crust
1/2 C chopped pecans
Vanilla ice cream (optional)

Instructions:

Preheat oven to 375 deg.
For filling: Stir together all ingredients for filling, till well blended.
For topping: In separate bowl, cut butter into flour until mixture resembles small peas. Stir in brown sugar, oats and salt.
Fit pie crust into a 9-inch pie plate and allow edges to hang over the sides.
Pour filling mixture into crust and sprinkle topping mixture over it.
Lay edges of pie crust over the edges of the filling.
Loosely shield crust with aluminium foil.
Place pie on a baking sheet.
Bake at 375 deg for 25 min.
Remove foil and bake another 25 min or until crust is golden brown.
Sprinkle pecans over pie and bake another 5 min until pecans are toasted.
Let pie stand at least 30 min before serving.
May serve as traditional pie slices, or spoon over a scoop of ice cream in a bowl.

(Adapted from Ann Savino’s recipe of the same name)

Ingredients:

1/4 C flaxseeds, roasted
1/4 C sesame seeds
1/2 C pumpkin seeds, roasted
1/2 C sunflower seeds, roasted
1 C cornmeal
1/2 t salt
2 T olive oil
1 C hot water
Coarse salt to sprinkle on top before baking (optional)

Instructions:

Line a 12″x16″ cookie sheet with parchment.
Mix all the seeds, cornmeal and salt in a bowl. Stir to mix well.
Bring water to a boil in a medium saucepan.
Pour in the dry ingredients, and the olive oil, and stir to mix well.
May add 1-2 T hot water if mixture seems dry.
Pour mixture onto lined cookie sheet, and using an offset spatula or your hands, press mixture to fit the cookie sheet from corner to corner. Should be even thickness and no holes.
Sprinkle salt , if desired.
Bake at 300 deg for 70 mins.
Let cool, then break up into irregular pieces.
Store in airtight container.

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Ingredients:

For cookie:

1 C butter
2/3 C sugar
1 egg
1 t vanilla
1/2 t salt
2 1/2 C sifted flour

For frosting:

3/4 C powdered sugar
1 T butter
1 T milk
1/2 t lemon extract
1/4 t lemon juice

Preparation:

For cookie:

Cream together butter and sugar.
Beat in egg.
In a separate bowl, mix flour and salt.
Add to mixture along with vanilla.
Mix till all ingredients are well blended.
Chill dough at least 3 hours before rolling.
Preheat oven to 350 deg.
Roll out 1/4″ thick and cut with cow or any cutter.
Place on cookie sheet lined with parchment.
Bake 8-10 min or until barely colored.
Remove from cookie sheet and cool on wire rack.

For frosting:

Melt butter.
Combine all ingredients and beat until smooth.
Add food coloring to part or whole , if desired.
Apply thin layer to completely cooled cookies, with a brush or even just the back of a teaspoon.
Leave overnight to dry, before stacking. I recommend parchment in between layers.