Pasta with Asparagus and Bacon PRINTABLE RECIPE ▼ 4 to 6 SERVINGS Enjoy a delightful dish of asparagus with pasta, perfect for a light and satisfying meal. Your favorite pasta is cooked to al dente, then it's tossed with a sautéed mixture of fresh asparagus, garlic, and bacon. Finish with a sprinkle of parmesan cheese and a touch of lemon zest for a burst of flavor. This simple yet delicious recipe showcases the vibrant taste of asparagus in every way! This recipe offers bold flavor with few ingredients and is quick to prepare. You can use any type of pasta (the picture above features spaghetti), and there are optional add-ons to elevate the dish even more. Facts about Asparagus • Since asparagus is available year-round, you don't have to wait until spring to enjoy this and other recipes that contain fresh asparagus. I like the freshness that it brings to this dish. • A great source of nutrients like folate, vitamin C, and vitamin K. • Asparagus contains antioxidants and fiber. • There are green, purple, and white varieties. • It can be steamed, baked, broiled, or grilled. • You eat the stem of the plant, not the foliage or berries. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Pasta with Asparagus & Bacon Ingredients: • ½ pound pasta, cooked and drained • 5 garlic cloves, cut in half • 3 Tbsp of a good olive oil • 3 Tbsp butter • 1 lb. fresh asparagus, cut in 2-inch pieces • 6 strips of bacon, cooked and cut into 1-inch pieces ( How to cook bacon ) • ¼ cup shredded or shaved Parmesan cheese • Sea salt and cracked pepper to taste Instructions 1. In a large skillet, place the olive oil and butter; heat on medium until the butter melts. Sauté the garlic quickly for 1 minute; add the asparagus and cook for an additional 6 to 8 minutes or until tender crisp. 2. Pour over the hot pasta; sprinkle with bacon and cheese; season with salt and pepper. Serve immediately. Options: • Add 1 cup of halved cherry tomatoes 5 minutes into sautéing the asparagus and finish cooking. • Sprinkle the finished dish with ¼ cup sliced kalamata olives and chopped pimentos from a jar. • Replace the bacon with Prosciutto, so good!

Cream Puffs (profiteroles) PRINTABLE RECIPE ▼ 6 to 8 SERVINGS Cream puffs, also known as profiteroles, were among one of the first pastries that I learned to make. I've learned that it's best to gather all of the measured ingredients together before I start, as it helps streamline the process. The ingredients for these delightful puffs are simple, and they are fairly easy to whip up. They're a delicious treat that never fails to impress! What I like about this recipe: • There are endless variations of fillings, both sweet and savory, that can be used, depending on the occasion. • I bake the puffs one day and use them the next. Even the fillings can be prepared ahead of time; stored and assembled right before serving. • They make a beautiful presentation whether you use them on a buffet or individual place settings on your table. • Depending on the filling, they are perfect for any season! Some of my favorite fillings: • One of the best is our Ultimate Chicken Salad on a split pastry. I love this for luncheons or baby showers. • Waldorf salad in a puff is also perfect for a luncheon. • A mixture of half vanilla cream frosting and half whipped cream---so good! • Lemon custard topped with sweetened whipped cream. • Sweetened whipped cream mixed with melted, cooled chocolate. This is great with drizzled caramel on top. Ingredients • 1 cup water • ½ cup butter, unsalted (one stick) • ¼ tsp sea salt • 1 cup plain flour • 4 large eggs, set out 30 minutes before using Preheat oven to 400°F. You will need a large saucepan with a sturdy spoon and 2 full baking sheets covered with parchment paper. You will also need a pastry bag with a ½-inch tip. (You could also cut ½-inch off the tip of a disposable pastry bag. Instructions 1. Add the water, butter and salt to the saucepan; bring to a boil over high heat; lower heat to medium and dump the flour all at once and stir rapidly. Keep stirring over medium heat (removing from heat from time to time if necessary to keep from burning); mixture will start to come together and form a ball when ready. Remove from heat and transfer to a bowl; let sit for about 5 minutes. 2. Start adding eggs, one at a time, stirring rapidly after each addition until the mixture is very smooth and shiny. 3. Scoop some of the dough into the bag; pipe 2-inch mounds on the prepared baking sheets about 3-inches apart. 4. Bake on a lower oven rack for 20 to 30 minutes until puffed and golden. They should feel firm to the touch. Immediately place on wire racks and stick a knife in the side of each one and twist to allow the steam to escape. Finish cooling on the wire racks. Vanilla Pastry Cream (to fill the puffs) Ingredients • ¼ cup cornstarch • ¾ cup sugar • 1 cup milk (whole milk is best) • 2 egg yolks beaten with additional ½ cup milk in a small bowl • 2-3 tsp of a good vanilla You will need a medium saucepan, a small bowl, whisk and spatula. Instructions 1. In a medium saucepan over medium heat, blend the first 3 ingredients using a whisk, stirring constantly until mixture thickens. 2. Remove from heat; while stirring, add a small amount (a tablespoon) at a time to the egg/milk mixture until you have added ¾ cup. Return mixture to pan little by little while stirring constantly. Stir in vanilla; set aside and cool to room temperature; stirring every now and then. 3. To store; cover top of vanilla cream with a layer of plastic wrap and refrigerate until ready to use. To fill the Cream Puffs: • The Cream Puffs can easily be split using a serrated knife, creating the perfect pocket for your filling like chicken salad. • For the best results when filling with a pastry creme, use a pastry bag fitted with a long ¼-inch tip. Simply pierce the cream puff and pipe in your desired filling, ensuring each puff is generously filled and deliciously satisfying. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Cream Puffs (profiteroles-the pastry) Favorite Things from the Kitchen o Parchment Papero

Gingerbread House If this is something that you have been wanting to try, now is the time. I used to be so intimidated by the beautiful creations that were "built" by creative pastry artists. Then I dove in and have never looked back. Mine are not fancy and are most always eaten. I have made some of the characters that I use but usually I find them in packs or attached to candy canes of gel figures. The trees and bushes I do make by using simple squiggles in different shapes out of royal icing. I also collect sprinkles and other decorations throughout the year. Things I always do with my gingerbread houses . . . • Have a gingerbread base. Even though I always have a cardboard base, I still like to have my house sit on gingerbread. • I make as much as I can ahead of time with royal icing such as flat backed and full trees, bushes, multiple colors dots for decoration, holly leaves and garlands with berries. • My royal icing is always made with meringue powder, this is my preferred source . I pipe my bushes and trees on parchment paper and set aside to dry before using. • I use ice cream cones for the tree bases. I trim the bottoms for shorter trees. • I use a #10 piping tube when piping most of the "snow". • I did invest (not much) in covers for my piping tubes to keep the icing from drying out. ► • I love to cut skylights in the roofs, they can be round or square. Just be careful not to make them too big. • I prefer gel colors; more intense and takes less. With a basic set you can produce many colors and shades. ► • I like to use disposable bags and always use couplers so I can change the tips easily. Click on the picture for edible gingerbread house decorations. ► I love these mini gingerbread houses that fit over the edge of a cup. ► Gingerbread Recipe for House and Cookies Ingredients • 1 cup Crisco • 1 cup sugar • 1 cup molasses (or use half honey for a lighter and tastier dough) • 5 cups plain flour (not self-rising) • 1 tsp baking soda • 2 tsp ginger • 1 tsp cinnamon • 1 tsp salt • ½ tsp nutmeg • ¼ tsp cloves You will need a large saucepan, a large bowl, baking sheets, parchment paper, rolling pin and cutters or patterns. Preheat the oven to 375°f if using dough right away. Instructions 1. In the sauce pan on medium-low heat, melt the Crisco; add the sugar and molasses; mix THOROUGHLY. 2. In the large bowl, place all the dry ingredients and whisk together. This step is important to make sure all the spices are incorporated. 3. Add the melted shortening mixture to the dry ingredients and blend together. I like to use a dough hook for this step but you can use your hands. Mix dough until it's easy to work 4. If not using immediately, form into 3 discs, wrap in plastic wrap and refrigerate. It should keep up to week. Remove about 2-3 hours before using or until it's workable. 5. Roll out a disc of dough on a piece of parchment LIGHTLY dusted with flour to about ¼-inch thickness. I use large clean paint stirrers on either side of the dough to get the right thickness. Use cutters or trace around patterns to get your shapes. Remove scraps to use again. Place parchment sheet on a baking sheet, then in the middle of a preheated 375°F oven. Bake for 8 to 15 minutes, depending on the size of pieces. I check to see if the edges are starting to turn brown; if so, I remove immediately. See tips below. Royal Icing (meringue powder) Makes 3 cups Ingredients • 3 slightly rounded Tbsp meringue powder • 1 lb box confectioners' sugar, sifted • 5-6 Tbsp water Instructions 1. Place all ingredients in a large mixing bowl; mix on low speed until blended, then beat on high (portable mixer), low-medium on a large mixer (KitchenAid), until peaks form. 2. This icing can be kept by storing in an air-tight container. Beat again before using. Makes about 3 cups. Tips • It's so much easier to roll out the dough on parchment paper, remove the scraps, then place all on the baking pan. The dough doesn't get distorted this way. • Keep a damp cloth over the icing when using it or it will dry out. • I use icing to attach the house to the base and the base to the cardboard underneath. • Always make sure the oven is preheated. • When rolling out dough, check for thin spots. • I use large clean paint stirring sticks placed on the sides when rolling out the dough to get the right depth. Roofs▼ Ends▲ Sides▼ Base▲ Share Pin Share PRINT RATE Don’t love it Not great Good Great Love it Jump to Printable Recipe▼

An unusally easy dessert with only 5 ingredients plus the crust. Southern Banana Pudding PRINTABLE RECIPE ▼ 8 to 10 SERVINGS WARNING! This pie is so rich that you may want to use half the amount of chocolate (2 oz instead of 4 oz). I LOVE chocolate! And if you love it as much as I do, then this easy recipe is definitely for you. It is truly a chocolate lover's dream! The only baking involved is the crust. And you can use a store bought crust, your own pie crust recipe, or try our simple pie crust recipe. Either way, our Easy French Silk Chocolate Pie will be the hit of the party, reunion, or wherever you decide to serve it. I am a whipped cream addict, but this would be so good with a scoop of vanilla ice cream! I like to add chocolate curls to each serving (easily made with a vegetable peeler) or grated chocolate. You could even dust with cocoa or confectioner's sugar! Why I like this recipe: ♥ Easy to make, especially with a bought crust. ♥ 5 simple ingredients, plus the crust. ♥ Makes a beautiful presentation; looks like you spent hours making it! About the Ingredients: • You will need a baked crust for an unfilled pie. • Unsweetened Chocolate Squares -Easy to find in the grocery store. (This pie is worth splurging for the better quality of chocolate.) • Unsalted Butter -No margarine for this recipe. Let it soften at room temperature for an hour before using. • Sugar -White granulated sugar (cane sugar). • Vanilla -Goes so well with chocolate. Our recipe here. • Eggs -Large or extra-large. Raw eggs are used in this recipe. If you are uncomfortable doing that, there are instructions on the web on how to pasteurize eggs at home or you can buy pasteurized eggs in a carton, of which I measure out what I need and add to the recipe per instructions. For the best results, it's important that this recipe be chilled for several hours after completing. That makes it much easier to slice and serve. Instead of a crust, I have also served this recipe in decorative bowls or glasses as a mousse and placed baked piecrust cutouts on top, which have been sprinkled with sugar before baking. Ingredients • 1 prebaked, cooled pie crust* • 4 oz (4 squares) unsweetened chocolate** • 1 cup unsalted butter, softened • 1¼ cups sugar • 2 tsp of a good vanilla • 4 whole eggs Instructions (for pie filling) 1. In a small glass bowl, melt chocolate using 15 second increments in the microwave set on 50% power, stirring often; cool completely. 2. In a large bowl, cream the butter while gradually adding the sugar. You must beat this mixture until it is pale colored, light, and fluffy. This is necessary for the success of this recipe. 3. Slowly blend in the chocolate and vanilla. 4. Add the eggs, one at a time. beating for 5 minutes at medium speed after each addition (20 minutes total). 5. Immediately spoon into the baked crust; cool for several hours. Garnish as desired. * A chocolate crust works great for this recipe as it adds another layer of flavor. **This pie is very rich. You may want to reduce the amount of chocolate from 4 oz to 3 oz. The butter should be light and fluffy! LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it French Silk Chocolate Pie Favorite Things from the Kitchen

Classic German Chocolate Cake PRINTABLE RECIPE ▼ 4 to 6 SERVINGS Why I like this recipe . . . • It's tried and true. I have made this traditional recipe dozens of times. • The pecan and coconut frosting is good on a carrot cake too! • Simple ingredients that you may already have in your pantry. • The recipe also makes a 9 x 13 cake or 24 cupcakes. The latter is great to use on a buffet. • Since it contains 1 cup of butter and 4 eggs, you know it's going to be a moist chocolate cake.. • It has the perfect amount of chocolate to satisfy that craving. Ingredients • 4 oz sweet baking chocolate • ½ cup boiling water • 2 cups sugar • 1 cup butter, softened (2 sticks) • 4 eggs separated, room temperature • 1 tsp of a good vanilla • 2¼ cups flour, sifted 3 times • 1 tsp baking soda • ½ tsp salt • 1 cup buttermilk Instructions 1. Put the chocolate in a small heatproof bowl, pour in boiling water and stir until melted; let cool. 2. In a medium bowl, using a whisk attachment, beat the sugar and butter until fluffy; add egg yolks, one at a time, beating well after each addition. 3. Slowly beat in the chocolate mixture and vanilla. 4. On low speed, add the dry ingredients, alternating with the buttermilk until batter is smooth but not overbeaten. 5. In a medium bowl, beat the egg whites until stiff and gently fold into the cake batter. 6. Pour into 3 prepared pans. Bake for 30 to 40 minutes until cake tests done. Cool in pans for 5-10 minutes; place on racks to finish cooling. Wrap layers if not using right away. Pecan and Coconut Frosting Ingredients • 1 cup sugar • 1 cup evaporated milk • 3 egg yolks • ½ cup butter • 1½ tsp vanilla • 1 cup chopped pecans • 1¼ cups coconut (shreds or flakes) Instructions 1. In a medium saucepan, combine the first 5 ingredients. Cook over medium heat, while constantly stirring, for 10 to 12 minutes until thickened. 2. Remove from heat until thick enough to spread; stir in the pecans and coconut. Frost only the tops of the cake layers. Our German chocolate cake is all about rich, moist layers of chocolate cake topped off with an awesome coconut and pecan frosting. Each bite is a tasty mix of nutty sweetness from the pecans and the creamy goodness of coconut. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Classic German Chocolate Cake

Beef & Broccoli PRINTABLE RECIPE ▼ 4 SERVINGS Our Beef and Broccoli Stir Fry is a delicious dish prepared swiftly with tender beef strips and vibrant broccoli florets, all coated in a subtly sweet and savory sauce. We use high heat to ensure the broccoli retains its bright green color while keeping the beef tender. Three Things Beef and Broccoli Stir-Fry Should Have: • Tender sliced beef: It's often marinated to ensure tenderness, is quickly seared on high heat. • Crisp broccoli: The florets are cooked until just tender-crisp to maintain the bright green color. • Flavorful sauce: A typical sauce usually has oyster sauce, soy sauce, garlic, ginger, and something sweet, like brown sugar. I like to add a touch of garlic- chili sauce for that extra flavor. Serves 4 generously Definitely not a Southern dish, but it's very much enjoyed at our house. This is a simple recipe, but it may have ingredients that you don't usually keep in your pantry. I prefer to serve it with jasmine rice, but any white rice should work. This recipe calls for flank steak, and I know it's usually not overly tender, but it is tenderized briefly in the sauce. It's cut across the grain, so if using a different cut of meat, keep that in mind. Ingredients • ¼ cup light brown sugar, packed • 2 T bsp cornstarch • ¼ tsp garlic powder • ¼ tsp ground ginger • ½ tsp chile-garlic sauce • 2 Tbsp oyster sauce • 3 Tbsp soy sauce • ¾ lb flank steak, cut along grain into 3-inch strips; then ¼ -inch slices across the grain* • 2 Tbsp vegetable oil • 1 broccoli crown ( ½ lb) cut into bite-sized pieces (I've used frozen too, rinse with cold water; drain; pat dry and cut into pieces) • You will also need cooked rice (2 to 3 cups) and garnishes like thinly sliced carrots or scallions. Instructions 1. Whisk the brown sugar and next 7 ingredients in a large bowl; put ¼ cup in a small bowl; set aside. 2. Add the steak to the remaining sauce in the bowl; toss; set aside for 5 minutes. 3. Heat oil to medium-high in large skillet; add steak in single layer; sear; toss; then sear other side. 4. Add broccoli and reserved sauce; stir to combine and cover; cook until broccoli is crisp and tender, and beef is cooked through but not overdone, 3 to 5 minutes. Remove from heat. Serve over cooked rice and top with garnishes. Options • Just about any kind of thin noodles would be great to serve with this dish instead of rice. • Stir Fry noodles are another option to use. Most grocery stores have them, but you can a lso find them here . In a pinch I've used spaghetti and it worked out fine. *Flank steak has a definite grain; that's why it works so well in this dish. LAURA LEE ALICE COOKS 3.0 150 Product ratings average rating is 3 out of 5, based on 150 votes, Product ratings Beef & Broccoli PIN PRINT

Our savory Cocktail Sauce has a bit of zing! Cocktail Sauce I use cocktail sauce for a lot of things other than a companion for shrimp. It m akes a great accompaniment for so many kinds of seafood. And since it contains horseradish, it can brighten up a steak or even a roast! There is only four ingredients so it can't get much simpler to make. Ingredients • ¾ cup chili sauce • 3 Tbsp lemon juice • 1 tsp. prepared horseradish • ¾ tsp Worcestershire sauce Instructions Combine all ingredients in a small bowl; cover tightly and chill. Makes about 1 cup. Options • Add a ½ teaspoon hot sauce for more zip! • If you like horseradish, add more! Keywords easy cocktail sauce recipe, simple cocktail sauce recipe, best cocktail sauce recipe

a unique take on Our Easy Lemon Roasted Potatoes Recipe. Easy Lemon Roasted Potatoes Recipe This is such an interesting and fresh tasting side dish, that once you make it, you'll question why you didn't try it sooner. Why I Like This Recipe . . . • This recipe contains simple, easy-to-find ingredients. • It's very versatile; can be roasted in the oven or in a skillet on top of the stove. (see Options). • Other varieties of potatoes can be used. • Fresh herbs do make a difference. • This is similar to the Greek lemon potatoes recipe but easier. The fingerling potatoes make a colorful dish! • The potatoes can be cooked in chicken stock for more flavor! Easy Lemon Roasted Potatoes Recipe Serves 4 Ingredients • 1½ pounds fingerling potatoes* • 2 Tbsp clarified butter • 2 Tbsp of a good olive oil • 2 Tbsp fresh lemon juice • 1 tsp grated lemon rind (the colorful part) • 3 cloves garlic, minced • 1 tsp sea salt • ½ tsp black pepper • ½ tsp finely chopped rosemary • ¼ tsp finely chopped thyme (optional) Preheat oven to 400°F. You will need a sheet pan lined with foil and/or parchment, lightly oiled. Instructions 1. Scrub the potatoes, cook in boiling water (or chicken stock) about 10 minutes until they are SLIGHTLY tender and can be pierced with a fork but not overdone. Drain well. You can slice the potatoes in half lengthwise at this point. 2. In a large bowl, combine the rest of the ingredients; add potatoes and gently combine until coated with the mixture. 3. Add the mixture to the prepared baking sheet; spread evenly; and roast 15 to 20 minutes. Turn the potatoes halfway through the cooking time. I like to put the cut-side down. For crispier potatoes, place under the broiler for 3 to 6 minutes, checking often to make sure they don't burn. *Other potatoes can be used and cut into shapes such as wedges or chunks. Options • The potatoes can also be prepared in a skillet; follow step 1 above. Heat the olive oil and butter in a large skillet on medium heat. Briefly sauté the garlic in the skillet; add the potatoes and gently toss until browned. Add the lemon juice, zest, salt, pepper and herb(s). Cook about 5 more minutes, until brown and crispy. Share Pin Share Jump to Printable Recipe▼ PRINT

This is a truly simple and easy cheesecake. It has the best flavor! Best Rustic Cheesecake PRINTABLE RECIPE ▼ 6 to 8 SERVINGS If you're a fan of cheesecake and want a simple recipe, this one is for you! It contains only six ingredients (plus the topping) and comes together in your your blender. And it is so creamy and delicious! This recipe has a delicious sour cream topping, but you can skip that in lieu of fresh fruit like strawberries or blueberries. This is one of my favorite toppings to use on plain desserts. Simply spread sliced almonds on a parchment covered baking sheet (or on top of the cheesecake); sprinkle with a dusting of powdered sugar, then broil just until the sugar starts to melt and is slightly browned. Broiling takes only seconds. Tips & Options: • You can use a 9 × 13-inch dish for this recipe; then cut into squares. • You can use prepared mini muffin pans and get at least 2 dozen tiny cheesecakes. Fill about two-thirds full. Watch carefully in oven so they don't get too done. • You could also use a prepared regular-size muffin pan; should get about 12 little cheesecakes. • You could use a cake, pie, or tart pan with a removable bottom. It makes such a beautiful presentation, especially when topped with the toasted, sugared almonds or sour cream topping. I like to put it on a cake stand. I used a regular pie pan for some of the pictures. • BUT, my favorite way is to line a cake pan with parchment paper, using another cake pan to press it onto place. Pour in the filling; bake; cool; then gently lift out and pull down the edges of the paper and serve. Why I like this recipe: • No crust is necessary. • Everything goes into a blender. • This recipe is so easy to make with simple ingredients. About the Ingredients: • Milk: Whole milk is the only option. • Eggs: Use large or extra-large. • Sugar: Simple white granulated sugar is all you need. • Baking mix: You can use one like Bisquick or try our recipe here . • Cream cheese: The low-fat doesn't work well in this recipe. • Vanilla: Use a really good vanilla or almond extract. Favorite Things from the Kitchen Ingredients • 1 scant cup of milk • 2 eggs • 1 cup sugar • ½ cup baking mix (see our recipe ) or something like Bisquick • 2 pkgs (8 oz ea.) cream cheese, cut into small cubes, softened • 2 tsp good vanilla Heat oven to 350°F. Grease a large pie plate or brush with our pan release . Instructions 1. Place milk, eggs, sugar and baking mix into blender; cover and blend on high for about 15 seconds. Add remaining ingredients; cover and blend on high for about 2 minutes, scraping the inside of the container twice. 2. Pour into prepared pie plate; bake for 40 to 45 minutes until almost set; do not overbake. Let cool; spread with topping. Refrigerate until needed. Sour Cream Topping (optional) Mix 1 cup sour cream, 2 Tbsp sugar and 2 tsp vanilla until smooth. Gently spread on cooled cheesecake. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Basic Rustic Cheesecake

Beef Best Crockpot Roast Stir Fry Beef and Broccoli Basic Meatballs Crockpot Mongolian Beef Best Meatloaf Ever! Garlic Beef Bites Beef Fajitas BBQ Meatballs Loaded Sloppy Joes Very Southern Roast Beef Southern Pot Roast Country Style Steak

Rustic Apple Pie PRINTABLE RECIPE ▼ 6 to 8 SERVINGS no I love easy recipes, especially pies, and this is one of our favorites. This is a great recipe when you don't want to go through the hassle of making a fluted pie crust. And I've found that more people tend to eat this crust, so it's a win for me. At a large gathering, having two or three flavors of rustic pies will certainly be a hit. Ingredients Crust: • 1¼ cups plain flour (chilled if possible) • 1 tablespoon sugar • 1 teaspoon sea salt • 8 tablespoons (1 stick) cold, unsalted butter, cut into small cubes* • 3 tablespoons ice water (sometimes I need more, depending on the weather) Filling: • 4 to 4½ cups prepared apples, peeled, cored, and sliced into 8 to 10 wedges each • ½ cup sugar • 4 tablespoons cornstarch • ¾ teaspoon cinnamon (could also use apple pie spice) • 1 tablespoon water • 1 large egg Instructions Crust: 1. Crust: In a large bowl, mix the flour, sugar and salt. Toss the butter cubes with the flour and cut it with a pastry cutter until the butter is the size of small peas. 2, Sprinkle the ice water over the pastry and, using a spatula, keep folding the mixture (sparingly add more water if needed). Soon the mixture, when pressed together will form a rough ball. Form the dough into a 6- inch disc; wrap in plastic and chill at least 20 minutes. 3. Remove from chilling; place on parchment sheet and roll into a 13-inch circle. The edges of the crust will be uneven, not perfect. If not using right away, put back into the fridge. Preheat the oven to 425°F. Filling: 1. In a large bowl, place the sugar, cornstarch and cinnamon; mix. Add the prepared apple slices and fold to coat all the pieces. 2. Place the prepared crust, still on the parchment, onto a baking sheet. Place the apples into the middle of the crust mixture and spoon or arrange to within 3 inches of the edges. At this point you can arrange the apples into a pattern. Fold up the edges of the crust, making a pleat every 3 to 4 inches. 3. Mix the egg and water; brush oner the crust; sprinkle with sugar, optional. 4. Place the pie on a middle rack of the preheated oven. Bake for 10 minutes; l ower heat and continue to bake for 20 to 25 minutes until the filling is bubbly. If the crust starts getting too brown, place a piece of foil loosely over the top. Using the parchment, slide the pie onto a wire rack for cooling. • Tart apples, such as Granny Smith, Pink Lady or Macintosh apples work best for this recipe. • Don't substitute shortening for the butter in the crust. • If you like our Rustic Apple Pie, try our Blackberry version too. • For a savory twist, sprinkle a little cheddar cheese on the warm pie. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Rustic Apple Pie

Roasted Asparagus Roasted Asparagus Serves 4 to 6 We love asparagus at our house and I have prepared it in numerous ways but our all-time favorite is roasted. It has lots of vitamins, minerals and fiber. Plus it doesn't take long to cook and involves just a small amount of preparation. I learned a long time ago that keeping my baking pans clean and shiny was impossible so now I just wash and dry. I still use parchment because it makes cleanup easier. And I like having that barrier between the food and the pan. When choosing asparagus to cook, don't think that the smaller stalks are better. I always choose the stalks that are finger-sized. The small stalks (¼ to ½-inch) are from new plants that haven't had time to fully develop. The picture below is from one of my new plants from this year. I usually don't start to harvest until the third year and then I only cut the larger stalks. Roasted Aspar agus Ingre dients 1 pound asparagus 1 Tbsp lemon juice ¼ tsp pepper Salt Preheat oven to 350°F. Line a large baking sheet with parchment paper. Instructions 1. Rinse and trim off about 1½ inches on the tough end of the asparagus stalks. Place on the baking sheet. 2. Drizzle the lemon juice over the stalks, toss lightly, arrange on the baking sheet then season with salt and pepper. 3. Roast 8 to 10 minutes, shaking pan often until just tender. Be careful not to overcook. 4. Transfer to serving plate; garnish with small pieces of lemon zest and/or parsley. Tips • Refrigerate your asparagus as soon as you get it home. You can wrap it in damp (not wet) paper towels and store in a sealed ziptop bag OR place in a jar filled with 1-inch of water and loosely place a plastic bag over the top. Should last for 4 to 5 days. KEYWORDS roasted asparagus, best roasted asparagus