Most Delicious Apple (Pie) Sauce by quornflour

Ok, so I only going to share this because my dear friend Missy asked me to post some Thanksgiving, holiday, fall foods. So you can all thank her for this. Else it would have remained a secret for ever and ever.

Now, apple sauce is one of those things that is really quite easy to make. Take some fresh delicious apples, stick them in a pot, turn the heat on medium and let them slowly turn to mush. Easy and delicious.

This is not that apple sauce, this is some most delicious apple sauce that you might lose track of time and forget to make your gingersnaps…

You are going to need a giant bag of apples, like 12 quart bag worth of sauce or pie apples (the farmers market or grocer can tell you which ones are best a present) and a 10 quart pot. Basically, because the apples reduce so much having them start overflowing is not going to be an issue.

Cut the apples in quarters, you are going to use a ricer later on, so you can leave the seeds and skins on and put them in your pot with a ½ Cup of water to start the heating process.


  • 1 C candied ginger
  • 1 C brown sugar (packed)
  • 6 cinnamon sticks
  • ½ cup spiced rum (the alcohol will burn off if you are concerned about giving this to children, or you can just tell the kids it isn’t for them and they can just deal with that)
  • 1 C Amish Rolled salted butter… yes you read that right, butter.

Now, you do not necessarily want to just use any old butter, if you cannot find Amish butter, then Kerry Gold will suffice, though the Amish butter is the best, it is a wonder they do not all die off of heart disease on account of just how delicious it is.

On medium heat, let them cook down, keep an eye and must them down now and again until you can fit the lid on. Stirring occasionally, let them cook down.

Once they are mush, use a ricer to get out the giant chunks of things, really, you could also just throw it in the blender too.

I sent this to a friend of mine who opened it, “just to try a taste”, next thing she knew it was gone. I can tell you I was overjoyed at the end of a crap day to find the last jar in a pile of other goodness I Had canned, so can this and hide some, or use it as a gift, because seriously, it is some good stuff.


Guest Blog: Pumpkin Cake with Cream Cheese Icing by cleverchickadee

Here is another blog post from the ever lovely faux kid sister Sara, this time she made cake, sadly I was traveling and haven’t tried it, but I have heard from others that it is a real shame I missed out.

Now I don’t have too and neither do you.


I like baking interesting things and fell in love with the idea of a giant cupcake. The pan I used is found here: You can also use a Bundt pan for this recipe. Or probably any kind of cake pan you wants (even a regular cupcake pan).



  • 2 ½ cups all purpose flour
  • 1 ½ cups sugar
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 1 15 oz. can pumpkin
  • 3 eggs beaten
  • 1 ½ tsp. vanilla extract
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tbsp. cinnamon
  • ½ tsp. ground cloves
  • ¼ tsp. nutmeg
  • 1 tsp. pumpkin spice

Mix all dry ingredients together in large bowl.

Beat eggs and stir in remaining ingredients to dry mixture. Mix well.

Preheat oven to 325°F. Pour mixture into greased and floured pan.

Bake for ~1 hour 10 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and allow to cool completely in pan.



  • 2 (8 ounce) packages cream cheese, softened
  • ½ cup butter, softened
  • 2 cups sifted confectioner’s sugar
  • 1 tsp. vanilla extract

In a medium bowl, cream together the cream cheese and butter. Mix in the vanilla and gradually stir in the confectioners’ sugar.

Store extra in the refrigerator. Frosting the cake is easiest when it’s not cold.


Cut off excess cake so it is flat with the top of the pan.

You can eat this bit with some extra icing. Remove the cake from the pans. Frost the top of the bottom piece.

Carefully place the top over the bottom, trying to keep as centered as possible.

This is a very top-heavy cake, so you might want to use toothpicks between the layers to keep it together. If you are traveling with the cake, I suggest assembly on-site. Frost the top and you’re good to go! I prefer to frost it as thick as possible, covering up all the ridges. A tip for frosting this design: frost with the ridges and UP the ridges, not down.

Guest Blog: Apple Pie by cleverchickadee

My faux kid sister Sara has been staying with me while she waits for her apartment to be ready to move into. At one point she said something about making pie, so of course I let her stay.

One day she called me to see how to relight my pilot light. I was headed back home after a trip and was sad when I got home to find that she was not relighting the pilot light for which to make me pie. I got over it though, because then she made me apple pie and pumpkin pie. Both were super delicious, so I understand that you are totally jealous. I am here to tell you though that things could be worse, because now you can go make pie for yourself.


Here is what you need and how to do it:


¾ cup sugar

2 tbsp flour

¼ tsp salt

1/8 tsp nutmeg

¾ tsp cinnamon

6 Cortland apples

Some butter

1 egg

Pre-heat the oven to 425 degrees F. Mix dry ingredients in a medium bowl. Peel, core, and chop the apples in any way you prefer. Sometimes I like big chunks, sometimes I like tiny chunks. Make your crust the way you prefer. I leave out the crust recipe because I was lame and used the Pillsbury pre-made roll-out dough. So put your first crust in a 9″ pie pan. Mix apple chunks a handful at a time in the dry mixture, coating the chunks. Fill the bottom layer of the pie crust and then mound the rest of the apples in the middle. I don’t like to put the excess dry mixture in the pie, but you might want to if you want an extra gooey/sweet pie. Dot the top of the apples with a few pats of butter. I like to do four around the edges and one in the middle. With your finger, apply a little bit of water to the edge of the bottom crust. Carefully place the top crust over the apples and seal the edges with the bottom crust. Flute, fold, roll, or use a fork (whichever you choose). Beat an egg and brush it over the top crust lightly. Sprinkle some sugar on top and poke airs holes with a fork. Pop the thing in the oven. After 15 minutes, cover the edges of the crust with a crust guard or tin foil. Let the pie finish for 25-30 more minutes. And voila! Apple pie.

Curry Chicken Pot Pie by quornflour

Years ago I lived in a house with 5 roommates. At one point I taught my roommate Kenny how to make this pie, he made it all the time. One day another roommate Jen was talking about curry and how normally she does not like it, but that she likes Kenny’s Chicken Pot Pie. I laughed, and told her that I taught him how to make the pie, we both had a laugh (yes, we were drinking).

Kenny’s Chicken Pot Pie was a slightly different version of this, using frozen veggies and cream of chicken soup, but it is where this recipe evolved from.

What you need is:

  • 4 chicken cutlets – cut into bitable chunks
  • 1 tablespoon olive oil
  • 16oz chicken broth
  • 2 Tablespoons curry powder
  • 1 tablespoon “Italian” Seasoning
  • 1 teaspoon crushed red pepper
  • 2 tablespoons corn starch
  • 2 pie crusts (you can make them thought this time I used the store bought version)
  • 1 parsnip – chopped
  • 1 carrot – chopped (or shredded)
  • 1 potato – chopped
  • 4 stalks of celery – chopped
  • Salt to taste

In a large frying pan on medium high, add oil when it is heated add chicken, a dash of salt, curry, crushed red pepper and Italian seasoning and mix.

Cook the chicken until it lightens in color on two sides, add the broth mix and then remove the chicken (the chicken may be under cooked, this is fine).

Add cornstarch to the broth mixture and bring to a boil stirring occasionally, until the broth thickens and is reduced to a little more than half.

Chop all of your veggies and put half in a pie dish with the bottom crust in place, add chicken, then the rest of the veggies.

Pour the reduced broth over top.

Place the top crust on, cut vent holes. Place thin strips of aluminum foil around the edge to prevent burning, put in an oven at 425⁰ and bake for 40 minutes.

If you want to make Kenny’s Chicken Pot Pie: replace carrots, parsnips and celery with a bag of mixed frozen veggies, replace the broth with condensed chicken soup.



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