Potato Pie filling

About five large boiling (not baking) potatoes peeled and cubed
6-10 finely sliced green onions. I didn’t use much of the real green parts
2/3 cup shredded sharp cheddar cheese
4 Tablespoons parmesan
½ cup Red Leicester cheese grated. I didn’t know what the heck that was so I used more parmesan
4 Tablespoons fresh parsley
8 Tablespoons Crème fraiche (see recipe below, must make it 24 hours in advance)

Peel and cube potatoes add them to a pan of cold water, bring to a boil for 5-10 min or until cubes are cooked but still hold their shape. Drain and cool a bit. Mix them in a bowl with the other ingredients and bake at 400˚ until the crust is golden.

Crème Fraiche
1 cup whipping cream mixed
2 tablespoons buttermilk
2 Tsp lemon juice
Combine well in glass jar and cover.
Let stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened.
Stir well and refrigerate.
Use within 10 days.
This stuff is great because:
Use as a thickener for soups or sauces.
Spoon over fresh fruits, puddings or warm cobblers.
Can be used in boiled recipes as it will not curdle
Can be whipped

MJ's all-purpose pie crust

5 cups flour
2 teaspoons baking powder
2 Tablespoons brown sugar
1 cup crisco
1 cup lard
2 Tablespoons vinegar
1 egg
Water

Place slightly beaten egg in 1 cup measuring cup. Add vinegar and enough water to make one cup. Set aside. Mix flour baking powder and brown sugar in a large bowl. Make a well and cut in crisco/lard with pastry cutter. The trick is to never let your hands touch the dough. When cut to consistency of small sands add liquid. Only mix until most of the flour is incorporated but dough is not in a good ball. Refrigerate. Roll out chilled dough between plastic and saran wrap. Again avoid touching the dough.

Recipe makes enough for two two crusted pies and one single. I freeze it in 5 individual portions.

MJ's Sacher Torte Cookies

1 C. butter, softened
1 package (4 1/2 oz.) instant chocolate pudding mix
1 egg
1 t. almond extract
2 C. flour
3 T. sugar
1/2 C. apricot preserves
1/2 C. semisweet chocolate chips
3 T. butter, melted

Preheat oven to 325° F.

In a large mixing bowl, combine butter and pudding mix; cream together until fluffy. Beat in egg and almond extract. Gradually add flour, beating at low speed with mixer until dough forms.

Shape into 1-inch balls. Roll balls in sugar. Place 2 inches apart on ungreased cookie sheets. With your thumb, make an indentation in the center of each cookie. Bake for 15 to 18 minutes or until cookies are firm. Remove from cookie sheets immediately. Cool.

Fill each indentation with 1/2 teaspoon of preserves. In a small saucepan, blend the chips and butter over low heat until chocolate melts, stirring constantly. Drizzle 1/2 teaspoon of chocolate over jam on each cookie.