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Grandmother’s Mock Apple Pie (Ritz) – Your family will love this

Nov 10, 2019

Nancy Lee and Me - Mock Apple Pie

Mock Apple Pie – Nancy’s grandmother (Winifred Mulrane) in the early 1930’s submitted this recipe to Ritz Crackers and won a whopping $25. Soon after that it appeared on the box of Ritz crackers until 1993.

Origin

Ritz Crackers debuted in 1934, and not long after, the recipe for this recipe began appearing on the box. It was there through much of the 1960s, and last appeared in 1993.

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Nancy Lee and Me - Grandmothers Mock Apple Pie

Grandmother’s Mock Apple Pie

This is a very special recipe. Nancy's grandmother (Winifred Mulrane) in the early 1930's submitted this recipe to Ritz Crackers and won a whopping $25.  It has been on the Ritz Cracker box ever since.
3 from 4 votes
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Course: Dessert
Cuisine: American
Keyword: dessert, pie
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 440kcal

Ingredients

  • 2 cups water
  • 3/4 cups sugar
  • 2 tsp cream of tartar
  • 30 Ritz Crackers
  • 1 ready-to-use refrigerated pie crust
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon

Topping

  • 25 Ritz Crackers
  • 1/2 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 cup butter (melted)
  • 2 cups Cool Whip

Instructions

  • Preheat oven 400 degrees

Filling

  • Mix water, sugar and cream of tartar in a large saucepan. Bring to boil on medium-high heat.
  • Add crackers; simmer on medium low heat 5 min, stirring occasionally
  • Line 9-inch pie plate with crust as directed.
  • Fill pie crust with cracker mixture. Sprinkle with lemon juice and cinnamon.

Topping

  • Combine all remaining ingredients except cool whip and sprinkle over filling

Baking

  • Bake 15 minutes. Reduce oven temperature to 350 degrees; bake 20 minutes or until golden brown.
  • Cool and serve with cool whip topping

Nutrition

Calories: 440kcal | Carbohydrates: 61.8g | Protein: 2.7g | Fat: 20.9g | Cholesterol: 20mg | Sodium: 366mg

Deviled Eggs – Love them all the time

Oct 30, 2019

Nancy Lee and Me - Deviled Eggs

Nancy’s recipe for Deviled Eggs is always in high demand during the Holidays. Wednesday is a holiday! Right? 🙂

Origin

According to The History Channel, they go all the way back to ancient Rome, where eggs were boiled, seasoned with spicy sauces, and then served at the beginning of meals. In the 13th century, stuffed eggs began to appear in the southern, Andalusian regions of Spain.

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Deviled Eggs

Deviled Eggs

Nancy's recipe for Deviled Eggs is always in high demand during the Holidays. Wednesday is a holiday! Right? 🙂


5 from 1 vote
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Course: Side Dish
Cuisine: American
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 12 servings
Calories: 64kcal

Ingredients

  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 tsp vinegar
  • 1 tsp prepared mustard
  • 1/4 tsp salt

Instructions

Making Hard Boiled Eggs (see note below)

  • Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes.
  • Drain water and add iced water and let cool and peel

Making Filling

  • Slice eggs lengthwise and place egg whites on plate and yolk in a mixing bow
  • Mash the egg yolks in the bowl
  • Mix in mayonnaise, vinegar, mustard and salt
  • Teaspoon refill the egg whites with the mixture.

Notes

We don’t boil eggs anymore. We now use an egg cooker. 

Nutrition

Serving: 2g | Calories: 64kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 84mg | Sodium: 114mg | Potassium: 30mg | Sugar: 1g | Vitamin A: 119IU | Calcium: 12mg | Iron: 1mg

Nancy’s Carrot Cake – Your family will love this

Oct 29, 2019

Nancy Lee and Me - Carrot Cake

This is truly the best carrot cake. By-the-way, if you have young ones that do not like carrots, tell them it’s spice cake.

Origin

This is thought to have originated in England where housewives used sweet products (e.g carrots) to naturally sweeten their confections during World War II. In 1943, the Ministry of Food published a short recipe for this cake.

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Carrot Cake

Nancy’s Carrot Cake

This is truly the best carrot cake. By-the-way, if you have young ones that do not like carrots, tell them it's spice cake.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: cake, dessert
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Servings: 24 servings
Calories: 575kcal

Ingredients

  • 2 cups sugar
  • 1 1/4 cups oil
  • 4 large eggs
  • 2 cups flour
  • 2 tsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp salt
  • 3 cups grated carrots grate fine so the kids don't see them
  • 1 cup chopped nuts

Frosting

  • 1 1/2 cups powdered sugar
  • 6 oz cream cheese (2 3 oz packages)
  • 1 tsp vanilla extract
  • 2 tbsp butter
  • 2 tbsp milk

Instructions

  • Preheat oven to 350 degrees
  • In a large mixing bowl, beat sugar and oil. Add eggs and beat well.
  • Sift in flour, baking soda, cinnamon and salt. Mix well.
  • Fold in grated carrots and nuts if desired.
  • Place mixture in greased 9×13 inch pan and bake for 1 hour 10 minutes.
  • Check once because ovens may vary.

Frosting

  • Beat together powdered sugar, cream cheese, vanilla, butter and milk.
  • Spread frosting over completely cooled cake.

Nutrition

Calories: 575kcal | Carbohydrates: 63.7g | Protein: 5.1g | Fat: 34.8g | Cholesterol: 69mg | Sodium: 347mg

Nancy’s Snickerdoodles – Who doesn’t love these

Oct 25, 2019

Nancy Lee and Me - Snickerdoodles

Snickerdoodles – These cookies are “comfort” cookies and while baking them the house smells wonderful.

Origin

“A New England favorite, these large, crinkly-topped sugar cookies are probably German in origin. Their name may be a corruption of the German word ‘Schneckennudeln,’ which translates roughly as ‘crinkly noodles. ‘”

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Snickerdoodles

Snickerdoodles

These cookies are "comfort" cookies. Nancy has been baking these for as long as I can remember. They are easy and while baking them the house smells wonderful.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: cookies
Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 38 minutes
Servings: 48
Calories: 92kcal

Ingredients

  • 1 cup shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 1/2 cups flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt

Coating

  • 2 tbsp sugar
  • 2 tbsp cinnamon

Instructions

  • Preheat oven to 400 degrees
  • Mix together shortening, sugar, eggs
  • Add flour, cream of tartar, baking soda, and salt
  • Mix together and roll into balls the size of a smal walnut.
  • Roll each ball in the coating mixture (sugar and cinnamon)
  • Bake for 8 to 10 minutes

Nutrition

Calories: 92kcal | Carbohydrates: 12.4g | Protein: 1g | Fat: 4.3g | Cholesterol: 13mg | Sodium: 55mg

Nancy’s Lemon Jell-O Cake – Your family will love this

Oct 20, 2019

Nancy Lee and Me - Lemon Jell-O Cake

Lemon Jell-O Cake – This is another of our family favorites.

Origin of Jell-O

The original gelatin dessert began in Le Roy, New York, in 1897, when Pearle Bixby Wait trademarked the name Jell-O. He and his wife May had made the product by adding strawberry, raspberry, orange, and lemon flavoring to sugar and granulated gelatin (which had been patented in 1845).

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Lemon Jello Cake

This is a family favorite. They keep coming back for more.
5 from 2 votes
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Course: Dessert
Cuisine: American
Keyword: cake
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 12
Calories: 201kcal

Ingredients

  • 1 box yellow cake mix
  • 2 ea eggs
  • 2/3 cups oil
  • 2/3 cups apricot nectar
  • 1 box lemon jello

Glaze

  • 1 cup powdered sugar
  • 2 tbsp lemon juice

Instructions

  • Preheat oven to 350
  • Line bottom of bread pan with wax paper
  • Mix together ingredients together by hand (DO NOT use an electric mixer)
  • Pour into bread pan and bake. Toothpick check after 45 minutes
  • When done remove from oven and let cool. Do not remove the wax paper until completely cool.

Glaze

  • Mix powdered sugar and lemon juice
  • Pour mixture over cake after it is cooled

Nutrition

Calories: 201kcal | Carbohydrates: 32g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 37mg | Sugar: 13g

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