Yvonne’s Apple Pie


Yvonne’s Apple Pie Recipe

Make one 9″ double-crusted apple pie (Quick and Easy Pie Crust[1])


2 cups (500 ml) All Purpose Flour

1tsp (5 ml) Salt

3\4 cup (175 ml) Crisco All-Vegetable Shortening, well chilled

4 – 8 tbsp (60 – 120 ml) iced cold water

Sift, then measure:

2 cups all-purpose flour

Resift it into a bowl with:

1 teaspoon salt

Blend flour and salt in medium mixing bowl. Cut 1/2 inch cubes of chilled shortening into the flour mixture with a pastry blender or two knives until the grain in it is the size of small peas.

Stir in, 1 tablespoon at a time:

4 tablespoon (60 ml) iced cold water

until the mixture holds together when you gather it into a ball

Divide dough into two, one ball slightly larger than the other. Flatten balls into 1/2 inch thick disks, wrap in plastic wrap and chill for 30 minutes or up to 2 days.


Remove dough from fridge and bring to room temperature.

Place larger disk of dough on slightly floured work surface, with floured rolling pin, roll dough outward from center into circle I inch wider than pie plate. Transfer dough into pie plate without stretching and trim evenly around plate. Fill unbaked pie crust according to recipe.

Roll top pie crust; lift onto filled pie. Trim dough to 3/4 inch overhang; fold top under bottom dough edge. Press edges together and flute. Cut slits in top crust. Bake according to pie recipe directions.


For Apple Pie[2]


Peel core and cut into very thin pieces:

5 to 6 cups apples

Sprinkle bottom of pie crust with 1 tablespoon flour.

Layer sliced apples over bottom of pie plate.

Combine and sift over the apples:

1/2 to 2/3 cup white and/or brown sugar

1/8 teaspoon salt

1 tablespoon to 11/2 tablespoons flour

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

Only very tart apples require larger amount of sugar. Only very juicy apples require larger amount of flour.

Dot apples with 11/2 tablespoon butter

If the apples lack flavor, sprinkle them with:

1tablespoon lemon juice

1/2 teaspoon grated lemon rind

(1teaspoon vanilla)

Cover the pie with a pricked upper crust

Bake the pie in a 450 degree oven for 10 minutes. Reduce the heat to 350. Bake the pie until done from 45 minutes to 1 hour in all.

[1] Crisco all-Vegetable Shortening  – No Fail Pastry Double-Crusted Pie

[2] References joy of cooking Irma S. Rombauer Marion Rombauer Becker McCelland and Stewart Ltd Edition


Chicken Curry Recipe


4 tablespoons ginger (you can easily make this if you want, far better than the jar variety) or 4 tablespoons garlic paste (you can easily make this if you want, far better than the jar variety)

3 tablespoons coriander powder (toasted seeds and ground in the blender is best but fresh powder will work fine)

2 teaspoons cumin powder (toasted seeds and ground in the blender is best but fresh powder will work fine here too)

salt & fresh ground pepper (to taste)

1 teaspoon turmeric

8 whole cloves

8 whole cardamom pods

1 cinnamon stick

4 tablespoons vegetable oil (your favorite)

1 teaspoon cayenne pepper (or to taste) or 1 hot chili pepper

1 1⁄2 lbs boneless chicken

1 large onion (diced)

1 tomatoes (diced)

2 tablespoons butter (optional)

hot water




Ginger/Garlic Paste: In a blender add peeled ginger and peeled garlic in equal parts and a little water and blend into a paste. You can also buy this in the Indian market, but it is much better when made fresh.

Meat Prep: Cut chicken into bite sized pieces.

In a bowl, mix chicken, salt, pepper, turmeric, cayenne (if using cayenne), cumin powder and coriander powder.

Set Aside.

Cooking: Use medium heat! Lower heat and longer cooking time gives the best results.

In a deep wide pan (using medium heat) heat oil till it’s hot and add Cloves, Cardamom (give a small smack on each Cardamom pod to open up the pod just a little bit) and Cinnamon stick.

Move it it around for several minutes.

At this point, I remove the clove and cardamom because I hate biting into them later.

Add onions and saute until they are soft and golden.

Take your time on this as this is what makes the gravy creamy, (you don’t want burned onions).

Add Ginger/Garlic paste and lower the heat to medium low and cook for several minutes scraping the bottom often.

If you have enough oil in the pan you will not have that much of a problem. Hey! it’s Indian food, so oil is necessary evil 🙂

Add chicken mix from the bowl and cook till the chicken turns color.

Add butter if desired.

Keep stirring so that bottom is not sticking. This will take about 8-10 minutes or so.

Add tomato and cook for another 2 minutes

Then add hot water to the pan till it barely covers the chicken.

Cook on medium high till you see a lot of bubbling.

Lower the heat to medium/low and cover the pan and let it cook for about 25-30 minutes, stirring occasionally.

When done, you should have smooth dark brownish gravy that is not runny and the chicken should be tender. Eat it with hot rice.

Egg Salad Sandwiches & Tuna Sandwiches Recipes


Egg Salad Sandwiches

1 dozen eggs

5 tbsp mayonnaise

1 tsp ground chili pepper

1 tsp garlic powder

1 tsp onion powder

½ tsp ground black pepper

Salt to taste


Boil and peel the eggs.  Crush the eggs with a potato masher or fork.

Mix in other ingredients – you may add fresh finely diced onions or green onions if you wish.

Spread on sliced bread, pita etc.


Tuna Salad Sandwiches

4 cans flaked tuna

3 tbsp mayonnaise

½ tsp ground chili pepper

½ tsp garlic powder

½ tsp onion powder

½ tsp ground black pepper


Drain each can of tuna and place in large bowl.

Mix in other ingredients – you may add fresh finely diced onions or green onions if you wish.

Spread on sliced bread, pita etc.

Fluffy Cheese Cake Recipe


Fluffy Cheese Cake

Kosher Recipe
(serves 8)


  • 1 ready-to-use graham cracker crumb crust (6 oz. or 9 inch)
  • 2 pkg. (8 oz.) Philadelphia cream cheese
    (leave out of fridge until soften before preparing)
  • ½ cup of sugar or icing sugar
  • 1 tub of cool whip topping
  • 2 freshly squeezed lime (add to taste)
  • French vanilla or lime yogurt (add to taste)
  • Vanilla extract (add to taste)
  • Optional rum, brandy or liquor to taste


In a large bowl with an electric mixer:

Mix Cream cheese and sugar on medium setting until smooth.

Gently blend the remaining ingredients.

Put into graham crust, topped with cherry or blueberry pie filling.


Israeli Shakshouka Recipes



Israeli Shakshouka


  • 1 tbsp olive oil
  • 1/2 medium brown or white onion, peeled and diced
  • 1 clove garlic, minced
  • 1 medium green or red bell pepper, chopped
  • 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp chili powder 
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper to taste
  • 5-6 eggs
  • 1/2 tbsp fresh chopped parsley
Prep Time: 10 Minutes
Total Time: 30 Minutes

Servings: 5-6

Kosher Key: Pareve, Kosher for Passover


Heat pan, add oil, saute onions, garlic and peppers until brown. Then add tomatoes and tomato paste and stir until blended.


Next, add spices, stir well, and simmer over medium heat for 5-7 minutes. Then you can add extra spices like salt and hot pepper to your liking.

Crack the eggs, one at a time, spacing them evenly directly over the tomato mixture. It will cook over-easy style right on top of the sauce. Cover the pan.

Allow food to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Don’t let it burn!!!



  • Some people prefer their eggs runny. If so, let the sauce reduce and thicken first before adding eggs.
  • Garnish with the chopped parsley.
  • This meal can be eaten any time of the day.