Apple Crisp a la Mode

RECIPE INGREDIENTS:
6 apples (or 6 cups of apple slices)
1 1/2 cups rolled oats
3/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup butter (1 stick), softened
Whipped cream or ice cream

1. To peel an apple safely, your child should hold the fruit in one hand, grip a vegetable peeler in the other, and push the peeler away from himself.

2. Heat oven to 375 degrees and lightly butter an 8 or 9-inch-square baking pan. Peel, core, and slice the apples and arrange them evenly in the prepared pan.

3. Place the oats, brown sugar, flour, spices, and salt in a sealable plastic bag, close, and shake until combined. Cut the softened butter into 1-inch pieces and add to the oat mixture. Close the bag again and knead or squeeze until the mixture holds together.

4. Instead of using a bowl to mix the crumb topping, use a sealable plastic bag. This will cut back on dirty dishes and let young bakers--even preschoolers--lend a hand.

5. Open the bag and crumble the topping evenly over the apples. Bake the apple crisp for 40 to 45 minutes or until the topping is golden brown and the juices begin to bubble around the edges. Cool slightly, then serve with whipped cream or ice cream. Serves 6

Chicken and Biscuit Pie

RECIPE INGREDIENTS:

Filling: 4 tablespoons butter
1 cup finely chopped onion
1 rib celery, finely chopped
1/3 cup flour
1 1/2 cups chicken stock
1 1/2 cups whole milk
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
2 1/2 cups diced cooked chicken
2 cups vegetables of your choice (left-overs or frozen ones that have been thawed)
Salt and pepper
Biscuit Topping
2 cups flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup cold unsalted butter, cut into 1/4-inch pieces
3/4 cup milk

1. Melt the butter on the stovetop in a Dutch oven or other oven-safe sauté pan with high sides. Stir in the onion and celery, then cover the pan and cook them for 7 to 8 minutes over medium heat, stirring occasionally. Add the flour, stirring for 1 to 2 minutes to lightly brown it.

2. Whisk the chicken stock into the pan. When it starts to thicken, whisk in the milk. Add the sage, thyme, chicken, and vegetables, continuing to stir until the mixture is heated through, about 5 to 7 minutes. Add salt and pepper to taste.

3. Remove the pan from the stovetop and heat the oven to 375 F. Meanwhile, make the biscuit topping by combining the flour, baking powder, sugar, and salt in a mixing bowl. Add the butter and use your fingertips to rub it into the dry ingredients. Add the milk and stir briskly, just until the dough pulls together.

4. Flour your work surface and turn the dough onto it. Using floured hands, knead the dough two or three times, then flatten it to about 1/2 inch thick. Using a small round cutter, cut the dough into biscuits and place as many as will fit, barely touching, on top of the filling. (You can bake any extras separately, on a lightly greased pie plate, for about 15 minutes.)

5. Bake the potpie until the biscuits are golden brown and the filling is bubbly, about 20 to 30 minutes. Then let it cool for 5 to 10 minutes before serving it. Makes 6 to 8 servings.

Grandma Lulay's Chicken and Dumplings

RECIPE INGREDIENTS:
CHICKEN
2 tablespoons vegetable oil
3-4 pounds chicken pieces (legs, breasts, thighs)
1 small onion, chopped
2 ribs celery, thinly sliced
3 cups plus 1/2 cup water
1 bay leaf
3 chicken bouillon cubes
1 teaspoon salt
Black pepper, to taste
5 medium-size carrots, peeled and thinly sliced
1/3 cup all-purpose flour


DUMPLINGS
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon chopped fresh parsley
2/3 cup milk
1 large egg
1 tablespoon vegetable oil
1. For the chicken, heat the oil in a large Dutch oven or other large covered saucepan. Add the chicken pieces and brown them on each side for 2 minutes.

2. Stir in the onion and celery. Sauté briefly.

3. Add 3 cups of water, bay leaf, bouillon cubes, salt, and pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered, for 30 minutes.

4. Remove the chicken, add the carrots to the pot, cover, and simmer for 10 minutes or until the carrots are tender.

5. Meanwhile, remove the chicken meat from the bones.

6. Whisk together the flour and the remaining 1/2 cup of water in a medium bowl until smooth.

7. Add the mixture and the chicken meat to the simmering saucepan. Cover and continue to simmer.

8. To prepare the dumplings, combine the flour, baking powder, salt, and fresh parsley in a large bowl.

9. Make a well in the dry mixture and add the milk, egg, and oil. Stir briskly to make a batter.

10. For each dumpling, spoon a rounded tablespoon of batter into the simmering broth. Cover and simmer for another 13 to 15 minutes, without stirring.

11. Ladle into wide soup bowls and serve hot. Makes 5 to 6 servings.