Mr. Dugan's Recipes

(from Dec. 19, 1969 New York Times Article)

DAVID DUGAN'S JUICED APPLE PIE

6 Stayman winesap apples
1-1/4 cups sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
Pastry for two-crust, 9-inch pie (see recipe)
2 tablespoons flour or 1-1/2 tablespoons of tapioca
3 table spoons of butter

1.) Peel, core and slice apples.
2.) Combine sugar, cinnamon, nutmeg and salt and coat apples with the mixture. Let stand at least two hours. Drain and reserve both apple slices and syrup that forms.
3.) Preheat oven to 450 degrees.
4.) Roll out half the dough and in a 9-inch pie plate with it. Arrange the apple slices over the bottom of the pastry, packing the slices closely and letting them pile up.
5.) Roll out the remaining dough and cut two holes near the center, each hole about the size of a dime. Wet the rim of the crust and put the top crust on. Trim and crimp the crust. Bake pie for 45 minutes.
6.) Meanwhile, put the drained syrup in a saucepan and stir in remaining ingredients. Bring to a boil.
7.) When pie is cooked, hold a funnel over one of the holes and then the other, adding the syrup gradually. It must be added gradually or it will overflow. The pie will become firm when it cools. The pie may be frozen if desired. If frozen, let it thaw five hours.

Yield: six to eight servings.


PASTRY FOR TWO-CRUST PIE

2 cups sifted unbleached flour (Mr. Dugan uses Hecker's)
1 teaspoon of salt
1 cup solid white vegetable shortening
1/4 cup of ice water

1.) Sift the flour and salt into a mixing bowl and cut in the shortening, using a pastry blender or two knives.
2.) Add the ice water gradually, tossing the mixture with a two-prong fork. Handle the dough as little as possible but shape it into a ball. Divide the dough in half and roll out one-half at a time on a well-floured board.

Yield: Pastry for a two-crust, 9-inch pie.


SPICE DROPS

1/2 cup light corn syrup
1/4 cup shortening
2 tablespoons butter, at room temperature
1/2 cup unsulphured molasses
1/3 cup light brown sugar, firmly packed
2 large eggs, separated
Juice from one lemon
Grated rind of one lemon
3 cups unsifted, unbleached flour
1/4 teaspoon salt
1/4 teaspoon soda
1/4 teaspoon ginger
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/4 teaspoon cream of tartar
3 tablespoons granulated sugar
1 pound confectioner's sugar

1.) Preheat oven to 350 degrees.
2.) Heat corn syrup to lukewarm. Stir in shortening and butter. Add the molasses and brown sugar. Beat in the egg yolks, lemon juice and lemon rind.
3.) Blend the flour, salt, soda, ginger, cinnamon and cloves. Stir the dry ingredients into the corn syrup mixture. The dough will be sticky. Use a one-inch melon ball cutter or a spoon to drop the dough balls onto an ungreased Teflon cooky sheets. Bake 11 minutes. Let cool.
4.) Meanwhile, prepare a meringue with the egg whites. Beat the egg whites lightly and add the cream of tartar. Beat thoroughly until soft peaks form and add the granulated sugar. Continue beating until stiff peaks form.
5.) Dip each of the spice drops into the meringue, then into the confectioner's sugar to coat thoroughly.

Yield: 8 to 9 dozen



SPRITZ CHRISTMAS COOKIES

1/4 pound butter
1/4 pound margarine
2 tablespoons solid white vegetable shortening
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups cake flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1-3/4 cups unbleached flour

1.) Preheat over to 375 degrees.
2.) Cream the butter, margarine and vegetable shortening. Gradually add the sugar, beating constantly. Add the eggs, one at a time, and the vanilla.
3.) Sift together remaining ingredients,add slowly to batter, beating on low speed. Use cooky press to press mixture onto ungreased Teflon cooky sheets. Decorate with red and green colored sugars; bake 11 minutes.

Yield: About 72 cookies.

Note: Mr. Dugan uses a Mirro press. For Christmas     cookies he uses the Christmas tree design (No.21 plate) and the pinwheel (No.30 plate).



WHITE BREAD

1-1/4 cups milk
2 teaspoons salt
4 tablespoons butter, at room temperature
1/4 cup light honey
1/4 cup sugar
1/2 cup lukewarm water
1 large egg
2 packages of dry yeast
5 cups (approximately) unsifted, unbleached flour

1.) Place milk, salt, butter, honey and sugar in a saucepan and heat gently until butter melts. Pour mixture into a bowl and add remaining ingredients.
2.) Mix the ingredients thoroughly and turn dough out onto a floured board or countertop. Or use an electric mixer with a pastry hook. Knead until dough is too sticky,add a little more flour.
3.) Turn the mixture into a greased mixing bowl and cover with a towel. Let stand in a warm place until double in bulk. Divide mixture into two parts and flatten each into a rectangle. Place each rectangle into a 9-1/4-by-5-1/4-by-3/4 inch, lightly greased Teflon bread pan. Let dough stand in a warm place until dough rises to top of pan.
4.) Meanwhile preheat oven to 350.
5.) Bake 30 minutes.

Yield: Two loaves.

(Note: the pan size appears to be a typo,
        maybe 9-1/4 x 5-1/4 x 2-3/4  )