Ruth Ann Zimmerman Recipes in 2024

Introduction of Ruth Ann Zimmerman Recipes in 2024:

In the realm of culinary delights, few names resonate with home cooks and food enthusiasts like Ruth Ann Zimmerman. Known for her simple, wholesome, and delicious recipes, Ruth Ann Zimmerman has carved a niche for herself in the culinary world. Her recipes, often passed down through generations, combine traditional techniques with modern twists, making them a favorite for those seeking comfort food with a dash of innovation. This article delves into some of her most beloved recipes, providing detailed steps to help you recreate these culinary masterpieces in your own kitchen.

1. Ruth Ann Zimmerman’s Classic Apple Pie

Apple pie is a quintessential comfort food, and Ruth Ann Zimmerman’s version is a standout. Known for its buttery crust and perfectly spiced apple filling, this pie is a must-try.

Ingredients:

• For the crust:
  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter, chilled and cubed
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 6-8 tablespoons ice water
• For the filling:
  • 6-8 medium apples (Granny Smith or Honeycrisp)
  • ¾ cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 egg (for egg wash)

Instructions:

1. Prepare the crust:
   • In a large bowl, combine flour, salt, and sugar. Cut in the butter until the mixture resembles coarse crumbs.
   • Gradually add ice water, one tablespoon at a time, until the dough starts to come together.
   • Divide the dough into two balls, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the filling:
   • Peel, core, and slice the apples. In a large bowl, toss the apple slices with sugar, flour, cinnamon, nutmeg, and lemon juice. Set aside.
3. Assemble the pie:
   • Preheat the oven to 425°F (220°C).
   • Roll out one disc of dough on a floured surface to fit a 9-inch pie dish. Place the dough in the dish, letting the excess hang over the edges.
   • Fill the crust with the apple mixture. Roll out the second disc and place it over the filling. Trim the excess dough, leaving a 1-inch overhang. Fold the overhang under itself and crimp to seal.
   • Cut a few slits in the top crust to allow steam to escape. Brush the crust with a beaten egg for a golden finish.
4. Bake:
   • Bake the pie for 45-50 minutes, until the crust is golden and the filling is bubbling. Cool on a wire rack before serving.

2. Hearty Chicken Pot Pie

A staple in many households, Ruth Ann Zimmerman’s Chicken Pot Pie is a comforting dish filled with tender chicken, vegetables, and a creamy sauce, all encased in a flaky crust.

Ingredients:

• For the crust:
  • Same as the apple pie crust
• For the filling:
  • 2 cups cooked chicken, diced
  • 1 cup peas
  • 1 cup carrots, diced
  • 1 cup potatoes, diced
  • ½ cup celery, diced
  • 1 small onion, chopped
  • 3 cups chicken broth
  • ⅓ cup all-purpose flour
  • ⅓ cup butter
  • 1 cup milk
  • Salt and pepper to taste

Instructions:

1. Prepare the crust:
   • Follow the same instructions as for the apple pie crust. Refrigerate the dough while preparing the filling.
2. Prepare the filling:
   • In a large skillet, melt the butter over medium heat. Add the onions and cook until soft.
   • Stir in the flour and cook for 1-2 minutes, creating a roux. Gradually add the chicken broth and milk, whisking continuously until the mixture thickens.
   • Add the chicken, peas, carrots, potatoes, and celery. Season with salt and pepper. Simmer for 10 minutes, then remove from heat.
3. Assemble the pie:
   • Preheat the oven to 375°F (190°C).
   • Roll out one disc of dough and line a 9-inch pie dish. Pour in the chicken filling.
   • Roll out the second disc and place it over the filling. Trim, fold, and crimp the edges. Cut slits for steam to escape.
4. Bake:
   • Bake for 40-45 minutes, or until the crust is golden and the filling is bubbly. Let cool slightly before serving.

3. Zesty Lemon Bars

Lemon bars are a refreshing dessert, and Ruth Ann Zimmerman’s recipe adds a perfect balance of tartness and sweetness, all atop a buttery shortbread crust.

Ingredients:

• For the crust:
  • 1 cup all-purpose flour
  • ½ cup unsalted butter, softened
  • ¼ cup powdered sugar
  • Pinch of salt
• For the filling:
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 3 tablespoons lemon juice
  • Zest of 1 lemon

Instructions:

1. Prepare the crust:
   • Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
   • In a bowl, mix the flour, butter, powdered sugar, and salt until a dough forms. Press the dough into the bottom of the prepared dish.
   • Bake for 15-20 minutes, or until the crust is lightly golden. Remove from the oven and let cool slightly.
2. Prepare the filling:
   • In a bowl, whisk together the sugar and eggs until smooth. Add the flour, baking powder, lemon juice, and lemon zest, mixing until well combined.
   • Pour the filling over the cooled crust.
3. Bake:
   • Bake for 20-25 minutes, or until the filling is set and lightly golden. Cool completely in the pan.
   • Once cooled, dust with powdered sugar and cut into squares.

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FAQs:

Conclusion

Ruth Ann Zimmerman’s recipes bring a sense of nostalgia and comfort to the table, with each dish reflecting her commitment to using simple, quality ingredients. Whether you’re enjoying a slice of her classic apple pie, savoring the warmth of her chicken pot pie, or indulging in the refreshing tang of her lemon bars, these recipes are sure to delight. By following these detailed steps, you can recreate these cherished dishes at home and share the joy of cooking and eating with your loved ones.