Keeping an Eye on Time

All-Time Favorite Recipes

White Balsamic Vinaigrette

People keep asking me for this recipe, but until today, I never got around to writing it down. This is one of those recipes that you make so often, your hands just grab, pour, grate, and grind without really thinking about what you're doing, and of course it always comes out perfect.

This is my general purpose salad dressing. I use it on tossed salads but also zucchini salads, green bean salads, french bean salads, wax bean salads, beet salads, and pretty much any vegetable I want to serve as a salad.

This recipe started off as a basic oil and vinegar dressing, but it's current version turns heads every time and best of all, you can whip up a batch in just minutes.


Here's what you'll need:

  • Olive Oil
  • White Balsamic Vinegar
  • Garlic (Fresh, Diced, or Powdered)
  • Oregano (Fresh or Dried)
  • Sweet Basil (Fresh or Dried)
  • Grated Parmisean Cheese (or Romano)


    1. I start off with an empty salad dressing bottle that I can refill.

      1. Using a kitchen funnel, I begin adding my dry ingredients seen in the photo to the salad dressing bottle.

        1. Suffice to say, if you have fresh basil, use it. Otherwise, grind up about 2 Tbsp of dried basil leaves between your thumb and fingers as you add it to the dressing bottle. (Psst...grinding dried spices as you add them helps to release the flavor.)

          1. Do the same thing with the oregano, except use about 3 Tbsp.

            1. If you're using fresh garlic, dice two cloves, otherwise add 2 tsp of minced garlic like shown in the photo. (In a pinch, you can get away with garlic power.)

              1. Add 1/2 to 3/4 cup grated cheese. I used parmesan for the photo but prefer Romano.

                1. Add your olive oil - any kind of olive oil will do. I like the bolder tasting oils. Use 2:1 of olive oil to vinegar. For my batches, if I use a cup of olive oil, then I'll use a 1/2 cup of vinegar. Adjust that to your taste, but be aware the vinegar can get a bit overpowering if you're not careful.

                  1. Now add an equal amount of white balsamic vinegar. This is the vinaigrette's magic ingrediant. The white balsamic vinegar is made with white grapes giving the dressing a fruity taste.

                    1. Once you convinced all your ingrediants to go through the funnel, put the cap on the dressing bottle and shake it up.

                      1. No need to refrigerate

                      1. Enjoy


                      Paper Bag Apple Pie

                      Apple Pie_01For years Granny has been baking a very special apple pie for her family, and Ooooo-weeeee, this is one tasty pie!   Granny cautions you about this recipe. It is baked inside a paper bag and it is very easy to set the bag on fire, but when baked properly, the bag traps the flavors inside the pie. They can't escape, so you will be rewarded with the best apple pie you've ever tasted!


                      Here's what you'll need:

                      • 1 unbaked 9-inch pastry shell (pie shell)
                      • 5 medium baking apples
                        (Macintosh or Granny Smith)
                      • 1/2 cup sugar ( for filling )
                      • 2 Tbsp flour ( for filling )
                      • 1/2 tsp nutmeg
                      • 1 tsp ground cinnamon
                      • 2 Tbsp lemon juice
                      • 1/2 cup sugar ( for topping )
                      • 1/2 cup flour ( for topping )
                      • 1/2 cup ( 1 stick ) butter or margarine
                      • 1 Heavy brown paper bag
                      • 2 or 3 paper clips


                        1. Make an unbaked 9-inch pastry shell, using packaged pie crust mix or your own favorite recipe.

                          1. Pare, core, and quarter apples.

                            1. Halve each quarter crosswise to make chunks or slice in 1/2" strips as shown in photo. ( you should have about 7 cups ).

                              1. Place into a large bowl.

                                1. Combine 1/2 cup sugar, 2 Tbsp flour, 1/2 tsp nutmeg, and 1 tsp cinnamon in cup.

                                  1. Sprinkle over apples - toss to coat well.

                                    1. Spoon into pastry shell.

                                      1. Drizzle with lemon juice.

                                        1. Combine 1/2 cup sugar and 1/2 cup flour for topping in small bowl.

                                          1. Cut in butter or margarine.

                                            1. Sprinkle over apples to cover top.

                                              1. Slide pie into a heavy brown paper bag - large enough to cover pie loosely.

                                                1. Fold open end over twice and fasten with paper clips.

                                                  1. Place on large cookie sheet for easy handling.

                                                    1. Bake at 400° for 1 hour. ( apples will be tender and top bubbly and golden baking times may vary about 5 minutes depending on your oven )

                                                      Note: Baking at 400° is not hot enought to set the bag on fire, however you should position the bag in center of oven as shown in photo and insure the bag is not in contact with a heating element.

                                                      1. Remove from oven and split bag open - CAUTION : Avoid hot steam!

                                                        1. Remove pie and cool on a wire rack.

                                                        1. Serve plain or with cheese or with ice-cream.
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                                                        Granny says, "Apple pie without cheese is like a kiss without a squeeze".


                                                        This reciepe is free and you may redistribute it and/or modify it. This receipe is distributed for your use and enjoyment, but is WITHOUT ANY WARRANTY - without even an implied warranty of FITNESS FOR A PARTICULAR PURPOSE. Use it at your own risk. In other words, we can't be responsible if you set your pie on fire.

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