Apple Pandowdy

This week we continue our journey through “1000 Foods To Eat Before You Die”, we are still in America and we are trying out an old American treat call the Apple Pandowdy. This apple dessert was very popular in the colonial period and it happened to be one of the first ladies Abigail Adams, the wife of John Adams, favorite dessert.

This dessert has seen a lot of changes over the years from when it was first introduced and the interesting name pan-dowdy came about because it was so plain or some say because the crust has been cut-up or dowdy during baking. Whichever the reason the pan-dowdy is basically fruit baked under a crust similar to a pie but the bits and pieces of the crust  has been cut-up to be submerged into the fruit filling liquid. In the eighteenth-century this dessert would take all night as it cooked in the embers of the dying fire. Thankfully it doesn’t take that long anymore to bake a really interesting dessert.

Apple Pan-Dowdy


I was lazy on this one and didn’t make a crust, I used a frozen pie crust and broke it up over the filling, though next time I should try the roll-out pie dough.

This is a dessert I will have to make again because I over cooked it so it came out a little dry when it should have some juice to it. Other than that it was really good.

Now next week I will make a handmade crust even though I’ve never made one, but its for an apple pie that’s next on the list. So come back and check it out.

Apple Pan-dowdy
Adapted from Four Flour

5 Large baking apples (I used Pink Lady's)
1/2 cup Sugar
1 teaspoon Cinnamon
1/2 teaspoon freshly ground Nutmeg
1 teaspoon Salt
1/2 cup Molasses
3 tablespoons Melted Butter
1/4 cup Water

Preheat oven at 400

Core, peel and slice the apples and sprinkle with lemon juice to
keep from browning. Mix the apple slices with the sugar and spices.

Whisk together the molasses, butter and water.

Place a crust on the bottom of your skillet place apples on top and
pour the molasses mixture over the top.

Place the top crust that has been torn on top.

Place in oven and bake for 10 minutes. Remove from oven and
dowdy the crust (pushing the crust down into the apples).

Reduce heat to 325 and bake for an hour

Serve with whip cream


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Alinea, Ambrosia and The Hot Brown

We are starting our journey through the “1000 foods to eat before you die” book and our first stop is going to be right in the American/Canadian region and the top two to begin with was the restaurant Alinea named one of the best molecular gastronomy restaurants located in Chicago. Chef Grant Achatz is the man behind this top restaurant which offers up food that looks both delicious and funky fun.

This is one of those places I would visit for a very special occasion and of course have the money saved up for the bill (smile). They do have a cookbook out and I hadn’t plan on getting it but I think I will just have to add it to my collection this coming pay period. Since I don’t know when or if I will ever get to Chicago to try this little place first hand, I did send an email to see if they would do a Triple D kind of special and overnight me a meal, so we shall see what they say.

Next up in this journey was a dish called Ambrosia which came about in the 1800’s and it was said to be what the Ancient Greek gods ate for immortality. The original recipe only called for navel oranges, coconut, and sugar. It was not like it has evolved into this crazy concoction of oranges, pineapple, marshmallows, whip cream or even mayonnaise, “ugh”. 

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1000 Foods

One of the greatest gifts I received this year for my birthday was a book and not just any book, this book titled 1000 Foods To Eat Before You Die by Mimi Sheraton. This book is a food lovers dream bible, it covers pretty much every country’s food passion to create a straight-up culinary journey of the senses. The book is broken down into eighteen different regions and cultures. Under each ingredient, food or even restaurant there is a way to get it to you, through a website, a physical address, a phone number and in some cases theres even a cookbook listed oh and sometimes a recipe for you to try.

To say I was excited when I received this book was an understatement, I was over the moon excited especially as I started flipping through the pages and reading various paragraphs, this book will become my top reference book to use over and over again. I did realize that a few of the items I’ve already had, but I will now look for the best of the best from each category and try them again.

This book will become dogeared and marked up with highlights and notes and I will have to share it with you guys.


I will be starting this journey off right here in the United States and Canada, so make sure you stay tuned so you can see what I’m going to eat and what I’ll be learning about for the rest of this year.

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My birthday is coming up next week and I always take my vacation during that time so I’ve never worked on my birthday, but this year I’m doing a bit of both. I flew down to Florida and stayed for four days and really wish that it was longer and I’m home for a couple of days then work two and off for the rest of my birthday.

So today as part of my vacation I remade some bread and made some basil salt with all the basil leaves I got off my plant and I watched Hamilton which was really very good, too bad I couldn’t do the actually live production but hey this was just as good.

My bread came out really good this time and it looks great.lrm_20200715_123017

You can find this recipe on my post I Made Bread! 

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ABC Sandwich

While in Hannibal, we stopped at this old ice cream shop that was a used bookstore and I can’t pass up any bookstore because I collect cookbooks, especially older books and it’s always a special treat when I find any from the Better Home & Garden cookbook collection because they were a big part of my childhood and my mom getting a new one each month and us trying out some of the recipes for family night dinners.

We found three that I didn’t have in my collection and as we looked through each copy, Nick was interested in a picture of a sandwich called ABC which stood for Avocado, Bacon and Crab, so of course for my guy I will create that sandwich. Finding the ingredients was pretty easy, the only thing was tracking down a round loaf of Rye bread. When we found a loaf of round bread at the store it was for pumpernickel rye  and the store wouldn’t slice it into three’s for us, so we made do  and did it ourselves at home. Next time we are going to a real bakery or try some different bread (he wants to try it again). 20200627_154914_hdr

This sandwich was really easy to make,  and we really enjoyed putting the sandwich together and the flavors worked really well together.  Though I think a few changes are going to be in order like cutting the radish and celery into bigger pieces because the finely chopped version got lost in the other flavors going on, so you couldn’t taste them. Also will try some different crab, maybe go for fresh crab meat or a different canned brand. The one I used was a little too overpowering for my taste.

20200627_191319_hdrThe funny part about our poor sandwich was that it winded up looking like a monster because the tomatoes I got for the garnish like the photo was a little to big for the size of the bread loaf and when you stuck it on there it looked like giant eyes or something.

Then when I compared my photo to the books photo, you can see were they didn’t use the crab/avocado mixture for their photo and I can understand why because the avocado made it into a mint green mixture, so not a very pretty picture for a cookbook. Thankfully it tasted better than it looked right! 20200627_191450_hdr

We both agreed we will make this sandwich again with the mentioned changes, but we found at least three more of these classic recipes we are going to have to try out. If your bold enough to try this vintage recipe from the“Better Homes and Gardens So-Good Meals Cook Book”, please post a pic and let me know what you think.

ABC Sandwich

1/3 cup mayonnaise
2 Tablespoons sour cream
1 Tablespoon lemon juice
8 slices bacon, crisp and crumbled
1/4 cup chopped celery (book says finely)
1/4 cup chopped radish (book says finely)
1 7 1/2 ounce can crab meat, drained, flaked and cartilage removed
1 avocado, peeled and mashed
1/4 teaspoon salt
1 round loaf of Rye bread or Pumpernickel (like we used)
Lettuce Leaves
6 cherry tomatoes

Mix the mayonnaise, sour cream and lemon juice together.

Pour half the mixture into another bowel and stir in the bacon, celery 
and redish.

To the other half of the mixture stir in the crab meat, avocado and salt.

Cut the loaf of bread into 3 crosswishe slices. Spread butter on the cut 
side and toast under the broiler until toasted.

On the bottom slice spread the bacon mixture and top wit some lettuce
and the middle slice of bread.

On the middle slice spread the crab mixture and add lettuce.

Top with the last slice of bread and insert skewers through the tomatoes
and into the bread from top to bottom. 

Cut into wedges. Serves 6


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