Madeline's Pie Crust

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From the kitchen of Danielle Betts (haha Madeline)

I first had this pie crust when I was 19 and visited Brad at his grandpa’s house in Jonesport. It was grandpa’s cook, Madeline, who made the pie crust. She didn’t like me and when she served my pie, it was the only one at the table crushed by a big thumbprint in the middle!

Ingredients:

3 c. flour

1 t. salt

1 c. + 2 T. Crisco (originally I made it with Crisco as well, but have since substituted with real butter, salted)

1/2 c. cold water, chilled with ice (may need 2 T. more)

Directions:

Measure flour gently into cup with a spoon.

Place in large bowl with salt and mix well.

Add butter in small slices.

You can do this next step with two knives, slicing back and forth through the flour and butter, but I do it with my hands instead, rubbing the pieces of butter in the flour between my fingers until the entire bowl is the same granulated consistency with no remaining chunks of butter.

Add the cold water and mix well with spoon and then with your hands to create a doughball.

Cut in half to make a two-crust pie.

Notes from the chef:

I use Marjorie Standish’s “Cooking Down East” to make both apple and blueberry pies, cutting the sugar in both recipes in half. Let me know if you need the recipes!

Mediterranean Avocado Toast

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From the kitchen of K Irving and Sam Betts

Made on the corner of happiness and healthy. VEGETARIAN. Can be made GLUTEN FREE.

Ingredients (per person):

Sliced bread (fresh-baked boule recommended)

1 avocado

Juice from 1/2 lime

1 tomato

1/4 c. feta

Handful of pumpkin seeds

1 garlic glove

Badia Complete Seasoning

Sea salt

Description:

Crush avocado with lime and salt to taste. Set aside.

In a medium saucepan, heat olive oil and add minced garlic. Once fragrant, add fresh diced tomatoes, cover tomatoes with complete seasoning. Heat on medium-high until softened.

Warm olive oil on a flat plan or griddle and toast the bread. Re-apply olive oil before toasting the opposite side. Important to rub the bread into the oil so it is absorbed before toasting.

Optional: roast pumpkin seeds in a dry sauce pan on medium heat.

When bread is toasted, spread with avocado mix, top with roasted tomatoes, feta and pumpkin seeds.

Note from the chef:

We first made this with a fresh-baked garlic rosemary bread and it was delicious.

No Bake Cookies

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From the kitchen of Dani Betts

A delicious chocolate-peanut butter-oatmeal cookie. GLUTEN FREE, DAIRY FREE, VEGAN.

Ingredients:

1/2 stick vegan butter

1 c. sugar

4 T. cocoa

1/2 c. coconut milk (or other non-dairy milk)

1 c. peanut butter

1 T. vanilla

3 c. gluten free oatmeal

Description:

In a medium saucepan, add the butter, sugar, cocoa and milk and bring to a boil.

Boil for one minute and then remove from heat and add the remaining ingredients.

Drop mixture onto parchment or waxed paper.

Let cool and harden before eating.

Note from the chef:

I used to make these constantly as a kid after school - the hardest part is waiting for them to cool and harden before eating them!