Now Serving is a beautifully delicious combination of culinary mastery and stunning original artwork.

Recipes appeal to cooks of all skill levels and feature favorites from the heart of Texas family tables to delectable delights from the kitchens of international friends from the NATO program at Sheppard Air Force Base.

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JLWF Recipe of the Month 

Apple Pie Deluxe
 
4 or 5 Granny Smith apples (peeled, cored and sliced)
2/3 cups of granulated sugar
1/3 cup packed brown sugar
2/3 teaspoon ground cinnamon
1/4 teaspoon ground allspice (optional)
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 cup corn syrup
2 refrigerator pie pastries
1/2 cup (1 stick) butter
Cinnamon-sugar to taste
 
Combine the apples, granulated sugar, brown sugar, cinnamon, allspice, flour, salt and corn syrup in a large bowl and mix well. Line the bottom of a 9-inch pie plate with one of the pie pastries. Fill with the apple mixture. Place remaining pie pastry on top, sealing the edge and cutting vents. Sprinkle with the cinnamon-sugar. Bake at 350 degrees for 30 to 40 minutes or until top is golden brown. (Serves 8)
 
Never-Fail Piecrust
3 cups all-purpose flour
1 teaspoon salt
1 1/4 cups shortening
1 egg
5 tablespoons water
1 tablespoon white vinegar
 
Mix 3 cups all-purpose flour and 1 teaspoon salt in a large bowl. Cut in 1 1/4 cups shortening until crumbly. Beat 1 egg, 5 tablespoons water and 1 tablespoon white vinegar in a mixing bowl until blended. Pour into the flour mixture all at once and blend with a spoon until moistened. Chill the pastry for a few minutes before rolling and fitting into pie plates. (Makes enough pastry for 4 piecrust.)