Grandma’s potato salad, apple caramel cobbler, lemon mousse


These are summer recipes. Hope you enjoy them.
Grandma’s potato salad
8 russet potatoes
3 celery stalks, diced
diced dill pickles, to taste
diced red onion
8 hard-boiled eggs, peeled
1 cup mayonnaise
1/4 cup Dijon mustard
salt and pepper
Rinse and scrub excess dirt off potatoes. Stab each potato with a fork to puncture it. Bring a pot of water to a boil then place potatoes in pot. Make sure potatoes are covered with water and reduce heat. Allow it to simmer until potatoes are tender.
In another pot, boil eggs. Set a timer for two minutes per egg. When eggs are done, remove them from water, chill in an ice water bath, then peel and set aside.
Remove potatoes from water and allow them to cool off. Once potatoes are cooled, remove skin and dice them.
Reserve a couple of eggs for garnishing. Chop celery, onion, and eggs. In a large bowl, mix everything together. Put in a serving dish and top with paprika and reserved sliced, boiled eggs.
Apple caramel cobbler
For apple filling:
9 apples, peeled, cored and sliced into desired thickness (I used Granny Smith)
1/3 C brown sugar
1/3 C sugar
2 tsp. lemon juice
2 tsp. cornstarch
1 tsp. cinnamon
1/4 tsp. nutmeg
1 C pecans, chopped
For caramel sauce:
3/4 C butter (1-1/2 sticks)
1 C light brown sugar
1/4 C milk
1 tsp. vanilla
For topping:
3 C all purpose flour
2/3 C brown sugar
2/3 C sugar
3 tsp. baking powder
1 tsp. salt
2 sticks butter, cut into small pieces
2/3 C boiling water
Additional topping:
3 tbsp. sugar
1 tsp. cinnamon
Preheat oven to 375 degrees. Add sliced apples to large mixing bowl. Sprinkle brown sugar, sugar, cinnamon, cornstarch, lemon juice and nutmeg over apples. Stir until apples are coated. Stir pecans into apple mixture.
For caramel sauce: In a small heavy bottom pan, melt butter over low heat. Stir in brown sugar and milk. Bring to a boil over low heat and continue stirring constantly for 12 minutes. Remove from heat and add 1 tsp. of vanilla. Stir until combined. Let cool for 10 minutes and then pour over apple mixture and stir (save a small amount to drizzle over top. You will have to heat it up again so that sauce is easy to pour over the top). Pour into an ungreased 13×9 baking dish.
For topping: In a medium mixing bowl, whisk flour, sugar, brown sugar, baking powder and salt together. Using a pastry blender, mix butter into flour mixture and blend until mixture becomes crumbly. Pour in boiling water and stir until combined. Spoon mixture over apples and spread gently making sure to cover all apples.
In a small bowl, mix sugar and cinnamon together and sprinkle on top of cobbler. Bake for approximately 35 minutes or until topping is golden brown.
Lemon mousse
1 pkg. graham crackers, crushed, plus more for garnish
12 oz. cream cheese, softened to room temperature
1 C powdered sugar
juice of 1 lemon
pinch of kosher salt
1 C whipped topping, plus more for garnish
lemon wedges, for garnish
Divide crushed graham crackers between 4 dessert cups. In a large bowl using a hand mixer, whip cream cheese until light and fluffy. Add powdered sugar, lemon juice, and salt and beat until combined. Fold in 1 cup whipped topping. Pipe cream cheese mixture into cups and place in refrigerator until thickened, 1 hour up to overnight.
When ready to serve, top with remaining whipped topping and garnish with crushed graham crackers and lemon wedges.
She said, “It’s 2018 for heaven sake. Cereal boxes should have zip lock closures by now!”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
Melanie Behrens –

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