Monday, November 26, 2012

Traveling Apron And Tradition

 I mentioned previously that I prefer to not spend too much time in the kitchen. I'd rather wear an apron to do crafting. However I do cook and during the holiday's I spend a little more time in the kitchen. There are a few traditional side dishes that my family loves to eat during certain holidays. One favorite is potato filling. I once thought everyone everywhere had heard of potato filling but I learned a few years ago that it's a Berks County, PA dish. My mother-in-law, Helen, gave me the recipe I use for the filling over 41 years ago. Wow! That is a lot of potato filling making, isn't it?
I'm also going to share my pie dough recipe because I am told that my pie dough is very flaky and tasty.  I'm so glad that my turn with the apron has fallen during this time of year.
2 cups + 2 Tbsp Flour
3/4 cup shortening
1 tsp. salt
1/2 tsp. lemon juice or vinegar
1/4 tsp. olive oil
pinch of baking powder
6 Tbsp. cold water
Cut together flour, shortening and salt using a pastry blender or a fork until crumbly. Remove 1/3 cup of the blended mixture from the bowl. Pour it into a 1-cup measuring cup; add water, lemon juice (or Vinegar), and olive oil. Stir. Add baking powder to the dry mixture bowl, stir slightly. Pour contents of the measuring cup into the dry crumbles. Gently cut together. Form dough into a ball. Roll out dough on a lightly floured board. Makes 2 pie shells.  

I made all the dough for our pie shells. But I must confess that I'm sharing the apron with my daughter.  She actually prepared all the pie fillings this year.    
Additional my granddaughter helped to chop and fry the onions, celery and bread cubes. Oh, how I like help with cooking. 
 Pecan Pie
 One of two pumpkin pies
1  1/2 scant cup chopped celery
1 scant cup chopped onion
15 medium to small potatoes
4 cups of bread cubes
2 eggs 
 parsley sprig
milk as needed
butter as desired
salt and pepper
Fry onion and celery until clear, not brown. Fry bread cubes until slightly brown. Cook potatoes until soft. Mash, adding milk, butter, salt and pepper as desired. Pour mashed potatoes into a butter baking dish. Add remaining ingredients and stir until well blended. Bake in a 325 degree oven for 30 minutes.

Click here to read more about the traveling apron.
I hope you enjoy the recipes and please let me know if you try them.


  1. Linda, everything looks so delicious! How fun to be cooking in the traveling apron. The pecan pie looks so yummy, and guess what? I put maple leaf cut outs on my pumpkin pie, too! My sister sent me the leaf cut out years ago, and I think it makes the pie look so pretty. Yours looks scrumptious! I love, love pumpkin pie.

    I hope you had a wonderful Thanksgiving. Enjoy the day with good health and much love,
    Marianne xo

  2. I have never heard of potato filling before. Do you eat it as a side dish, or on it's own?
    I learn so much from my Travelling Susan Apron sisters!
    Jane x

  3. YUMMO!!! My mouth is watering, especially with the site of that pecan pie. My goodness, that pumpkin pie sure looks pretty. Would you believe that I've never been brave enough to make my own pie dough from scratch? We've made plenty of cookie crust bottoms and we always make the filling, but when we use dough we typically purchase Pillsbury. I have to try this for the holidays.
    By the way, Linda, I thought exactly the same thing when I had the apron, if only I could wear it for crafting instead. teehee But it is magic because I'm enjoying the kitchen more since its visit. shhhh...don't count the holidays. ;)

    You and your daughter enjoy, and keep those recipes coming.

  4. Your pies are picture-perfect! And, I can see it has drawn you into the kitchen as I knew it would. I know the potato pie recipe from when my grandmother would make it for my grandfather--I think her's was Dutch/German in origin. I'm glad you and your daughter are enjoying baking; it's just as it was when I was baking with my mom. XOXO

  5. Hi Linda, Now I am hungry for a treat from your kitchen. Your pies look divine. The apron certainly arrived to you at the perfect time. The potato recipe sounds so good too and thank you for sharing it.
    I am hoping to have a day to get in the kitchen and bake a few treats for my family too. Traditional Pizzelles from Italy are one thing everyone looks forward too, but very time consuming to make.

    Your time in the kitchen turned out wonderful. Enjoy my friend and have a special day.
    Hugs, Celestina Marie

  6. :D Okay so I'm loving the idea of the traveling apron. How much fun!!! There is nothing I love more than pumpkin pie, and yours looks like it came from a bakery!


  7. LOL Let me clarify: Your pie looks like a pro made it, but I know that you baked it yourself!!! :D It is very pretty with all the cutout leaves on it! :D

  8. I love pecan pie and all your desserts looks delish! The travelling apron does work magic!


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