Apple-Cinnamon Custard Pie - recipes

Apple-Cinnamon Custard Pie

Ingredients for the CRUST:

1-3/4 cups all-purpose flour, sifted
1/4 cup granulated sugar
1 teaspoon cinnamon
2/3 cup butter
1/4 cup water


Ingredients for the FILLING:

1 egg
1-1/2 cups sour cream
1 cup granulated sugar
1/4 cup all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon salt
2-1/2 pounds Macintosh apples, pared, quartered, cored and sliced


Ingredients for the TOPPING:

1/2 cup butter, room temperature
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup brown sugar, firmly packed
3 teaspoons cinnamon
1 cup walnuts, coarsely chopped


To prepare the CRUST:

In a large bowl, combine flour, sugar and cinnamon.  Cut in butter with a pastry blender until mixture has the consistency of coarse meal.  Sprinkle in just enough water to moisten dough.  May add additional water if necessary to form ball.

Preheat over to 450 degrees.

Roll out dough on a lightly floured surface to a 12-inch diameter circle.  Fit into a 10-inch pie plate.  Fold under overhanging pastry flush with rim.  Flute to make a stand-up edge.  Chill until ready to fill.

To prepare the FILLING:

In a large mixing bowl, beat egg slightly.  Stir in sour cream, sugar, flour, vanilla and salt until mixture is smooth.  Add sliced apples, stirring gently just to coat apples.  Spoon filling into shell.

Bake at 450 degrees for 10 minutes, lower heat to 350 degrees and bake 35 minutes longer.  While pie bakes, prepare topping.

To prepare the TOPPING:

In a small bowl, combine butter, flour, sugar, brown sugar, cinnamon, and walnuts and blend well.

Remove pie from oven and sprinkle topping evenly over filling.  Return to oven.

Bake for 15 minutes longer or until topping is lightly browned.  Cool pie on wire rack.

Serves:  8 - 10

SPRINGTIME FRUIT SALAD - recipes

SPRINGTIME FRUIT SALAD

Ingredients:

1/2 papaya, cubed
1/2 fresh pineapple, peeled and cubed
2 kiwi fruit, peeled and cubed
1 teaspoon minced, fresh ginger
2 tablespoons orange juice
1 teaspoon sugar (optional)

Directions:

Mix the fruit in a bowl. Crush the ginger into the orange juice. Sprinkle the fruit with the orange juice. Add sugar if needed.

Yield: 4 Servings

Category: Salads

Granny Kat's Pumpkin Roll - recipe

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Granny Kat's Pumpkin Roll

Ingredients

3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar

1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
Bake at 375 degrees F (190 degrees C) for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

Yield 10 servings

Amount Per Serving Calories: 316 | Total Fat: 14.1g | Cholesterol: 100mg
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Banana Pudding Recipe

Banana Pudding Recipe

Ingredients:

2 cups vanilla wafers
1/4 cup rum
1/4 cup bourbon
1-1/4 cups plus 1 Tablespoon sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
4 cups milk
8 large egg yolks, beaten
2 teaspoons plus 1/2 teaspoon vanilla extract
8 ripe bananas, sliced
1 cup plus 1/2 cup crumbled chocolate-covered toffee bars
2 cups heavy whipping cream

Directions:

Place vanilla wafers in a shallow bowl and sprinkle with rum and bourbon. Set aside.

Combine 1-1/4 cups sugar, flour, salt, milk, egg yolks, and 2 teaspoons vanilla in top of a double boiler. Place over simmering water. (Do not let water boil or touch bottom of top pan.) Stir continuously until thick enough to heavily coat back of a metal spoon. Place top of double boiler in a bowl of ice water. Stir about 5 minutes to stop the cooking.

Layer half of vanilla wafers, half of bananas, half of custard and 1/2 cup crumbled toffee bars in an 8 by 12-inch glass baking dish. Repeat layers.

Whip cream, 1 Tablespoon sugar, and 1/2 teaspoon vanilla. Spread whipped cream over pudding. Sprinkle remaining 1/2 cup crumbled toffee bars over top. Refrigerate before serving.

Serves: 10 - 12

HONEY ORANGE KISSED FRUIT SALAD - Recipes

HONEY ORANGE KISSED FRUIT SALAD

Ingredients:

1 large mango, peeled and diced
2 cups fresh blueberries
2 bananas, sliced
2 cups fresh strawberries, halved
2 cups seedless grapes
2 nectarines, unpeeled and sliced
1 kiwi fruit, peeled and sliced
- Honey Orange Sauce:
1/3 cup unsweetened orange juice
2 Tbsp lemon juice
1 1/2 Tbsp honey
1/4 tsp ground ginger
- dash of nutmeg

Directions

Prepare the fruit. Combine all ingredients for sauce and mix. Just before serving, pour Honey Orange Sauce over fruit.

Yield: 12 Servings

Chewy Chocolate and Cinnamon Cookies - RECIPE

Chewy Chocolate and Cinnamon Cookies - RECIPE

Ingredients

1/4 cup butter/oil replacement
2/3 cup packed brown sugar
3 tablespoons granulated sugar, plus 1/4 cup (set aside)
1/4 cup egg substitute
1 tsp baking soda
1/4 cup light corn syrup
1 tsp vanilla
1 1/2 cups flour
1/3 cup cocoa powder
1/4 to 1/2 tsp cinnamon

Direction

Preheat oven to 350 degrees. Coat cookie sheet with nonstick cooking spray. Combine 1/4 cup sugar with the cinnamon; set aside. Combine butter replacement with brown sugar and the remaining 3 tablespoons sugar. Beat until blended. Add egg substitute, baking soda, corn syrup, and vanilla. Beat well. Stir together flour and cocoa. Beat into margarine mixture. If batter becomes stiff, use wooden spoon to stir in remaining flour. Cover. Refrigerate a short time, if necessary, until batter is firm enough to shape. Shape dough into 1 inch balls. Roll balls in combined 1/4 cup sugar and cinnamon. Place 2 inches apart on prepared cookie sheet. Bake in preheated oven 9 to 10 minutes until cookies are set and tops are cracked. Cool slightly.
Remove from cookie sheet to wire rack, cool completely. Makes approx.
40 cookies.

Frosty Frozen Charlotte Russe - recipes

Frosty Frozen Charlotte Russe

Ingredients:

2 packages lady fingers or pound cake, thinly sliced
6 eggs, separated
1 cup sugar
1 pint whipping cream
Pinch of salt
1 teaspoon vanilla
Strawberries or peaches for topping

Directions:

Line a spring mold pan with split lady fingers, covering the bottom first, then sides. Beat egg yolks until thick and lemon-colored. Add sugar gradually and beat until light. Beat whipping cream until thick. Fold into egg mixture. Add salt to egg whites and beat until stiff. Fold into cream mixture, adding vanilla. Pour mixture into lined pan of lady fingers and freeze immediately. Top with fresh or frozen fruit to serve.

Servings: 10
 

YUMMY LEMON BARS - recipe

YUMMY LEMON BARS

Ingredients:

1 cup butter
1/2 cup confectioners sugar
2 cups all-purpose flour
1/2 teaspoon salt
4 eggs, beaten until fluffy
2 cups sugar
5 tablespoons lemon juice
2 tablespoons grated lemon rind
Confectioners sugar for topping

Directions:

Preheat oven to 300. In a large bowl, cream together butter and confectioners sugar; then blend in flour and salt. Press mixture down in a flat buttered cookie pan. Bake at 300 for 20 minutes. While crust is baking, in a medium bowl blend together eggs, sugar, lemon juice and rind. Pour over crust. Raise temperature to 350 and bake for an additional 15-20 minutes at 350.
Remove from oven and let cool. When cooled, sprinkle generously with additional powdered sugar.

TASTY TURTLE BROWNIES - recipe

TASTY TURTLE BROWNIES

Ingredients:

For brownie layer

4 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter, cut into pieces
1 cup packed brown sugar
1 teaspoon vanilla
2 large eggs
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt

SECOND INGREDIENTS: For caramel-pecan layer

3/4 cup granulated sugar
1/3 cup light corn syrup
3 tablespoons water
1/3 cup heavy cream
1 teaspoon vanilla
1 1/2 cups pecans (6 ounces)

For garnish if desired: 1 ounce semisweet chocolate

DIRECTIONS:

Preheat oven to 350 degrees. Add butter and flour a 9-inch square baking pan, tap off and discard the excess flour.

Make brownie layer:

In a heavy 1 1/2-quart saucepan melt chocolate and butter over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and stir in brown sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. In a bowl sift together flour, baking powder, and salt and add to chocolate mixture, beating just until batter is combined well. Spread batter evenly in pan and bake in middle of oven 30 to 35 minutes, or until a tester comes out clean.
Cool brownie layer completely in pan on a rack.

Make caramel-pecan layer:

In a heavy 3-quart saucepan bring sugar, corn syrup, water, and a pinch salt to a boil over moderate heat, stirring until sugar is dissolved, and boil mixture, without stirring, until it turns a golden caramel. Remove pan from heat and carefully add cream and vanilla (mixture will bubble up and steam). Stir in pecans and quickly pour mixture over brownie layer, spreading evenly. Cool brownies completely in pan on a rack.

For Garnish:

In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, until smooth and remove top of double boiler or bowl from heat.
Transfer chocolate to a small sealable plastic bag.
Squeeze chocolate into one corner of bag and with a sharp knife cut a tiny slice off corner to form a small hole.
Squeeze chocolate decoratively over brownies.

Chill brownies, loosely covered, until caramel is firm, at least 4 hours. Cut chilled brownies into 16 squares and remove from pan while still cold. Let brownies come to room temperature before eating. Brownies keep, covered and chilled in one layer, 5 days.

Categories: Desserts, Picnics

Blackberry-Apple Crunch Recipe

Blackberry-Apple Crunch Recipe

INGREDIENTS FOR FILLING:

4 cups sliced tart apples, such as Granny Smiths
2 cups fresh or frozen blackberries (if using frozen berries, do not thaw)
3/4 cup granulated sugar

INGREDIENTS FOR TOPPING:

1/2 to 3/4 cup brown sugar, firmly packed
3/4 cup all-purpose flour
3/4 cup rolled oats
1/2 cup walnuts, chopped
1/2 cup butter (1 cube)
1/2 teaspoon cinnamon or allspice

TO PREPARE:

Preheat oven to 350 degrees.

In a large bowl, combine apples, berries and sugar. Place into a 9 x 13-inch pan.

In a large bowl, combine brown sugar, flour, oats, walnuts, butter and cinnamon and blend together. Sprinkle over top of fruit.

Bake at 350 degrees for approximately 1 hour, or until top is brown.

SERVINGS: 12 - 15

FROZEN BANANA POPS ON A STICK - Recipes

FROZEN BANANA POPS ON A STICK 

Ingredients:

3 bananas
6 wooden ice-cream sticks
1 cup orange juice
1 cup milk-chocolate pieces
2 tablespoons vegetable oil
3/4 cup chopped peanuts (optional)
3/4 cup shredded coconut (optional)

Directions

Cover baking sheet with waxed paper; set aside. slice peeled bananas in half crosswise and insert stick. Dip into orange juice. Place in freezer untill firm. Melt chocolate peices and vegetable oil in top of double boiler. Spoon melted chocolate evenly over bananas. Chocolate will harden fast, so work rapidly. Roll coated bananas in chopped peanuts or shredded coconut. Serve immediately or wrap in plastic wrap and freeze.

Yield: Serves 6

Categories: Fruits, Desserts, Snacks

Cinnamon Coffee Bars Recipe

Cinnamon Coffee Bars Recipe

Ingredients:

1/4 cup shortening
1 cup brown sugar, firmly-packed
1/2 cup strong, good-quality hot coffee
1-1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1-1/4 teaspoons cinnamon
1/2 cup raisins (use golden raisins for a milder flavor)
1/2 cup almonds or hazelnuts, chopped

Ingredients for Frosting:

1 cup powdered sugar, sifted
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons milk

Directions:

Preheat oven to 350 degrees.

Grease a 9 x 13-inch baking pan.

In a large bowl, cream together shortening and brown sugar. Stir in coffee. In a separate bowl, sift together flour, baking powder, soda, salt and cinnamon. Stir into sugar mixture. Blend in raisins and nuts.

Spread into prepared pan. Bake in a 350-degree oven for 20 minutes. Cut into bars.

Frosting:

Blend together powdered sugar and salt. Mix in vanilla and milk. Spread frosting over cooled bars.

Servings: 12 - 15

Cheesecake - Recipes

Cheesecake - Recipes

Ingredients

15 graham crackers, crushed
2 tablespoons butter, melted

4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Nutritional Information

Amount Per Serving Calories: 533 | Total Fat: 35.7g | Cholesterol: 167mg

Category: Dessert

Almond Joy Bars - recipe

Almond Joy Bars

Ingredients (26 servings)

4 c (8 1/2-oz) shredded coconut
1/4 c Light corn syrup
1 pk (11 1/2-oz) milk chocolate pieces
1/4 c Vegetable shortening
26 Whole natural almonds (1-oz)

Directions

Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated. This takes a little time, and yes, there is enough syrup.
Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2 inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator. Store in a single layer in airtight container. Keeps best if refrigerated.

Makes 26.

VANILLA EXTRACT Recipe

MAKE YOUR OWN VANILLA EXTRACT:

Simple yet takes 4 months to a year - worth the wait!

Ingredients

6 whole vanilla beans
1 fifth of vodka
glass jar or bottle

Directions

Split vanilla bean lengthwise with a sharp knife. Place in jar with the vodka. Be sure beans are completely covered with vodka. Seal tightly. Let stand in a cool, dark place for 4 months to a year. Shake jar occasionally during the standing time.

Yield: 1 quart (You can divide into smaller bottles too)

Tips:

Extract will strengthen upon standing. Store, tightly-sealed, indefinitely in a cool, dark place. Place a few drops of vanilla extract on a cotton ball. Place in custard cup in back of refrigerator to diffuse odors.

Chewy Chocolate and Cinnamon Cookies - RECIPE

Chewy Chocolate and Cinnamon Cookies - RECIPE

Ingredients

1/4 cup butter/oil replacement
2/3 cup packed brown sugar
3 tablespoons granulated sugar, plus 1/4 cup (set aside)
1/4 cup egg substitute
1 tsp baking soda
1/4 cup light corn syrup
1 tsp vanilla
1 1/2 cups flour
1/3 cup cocoa powder
1/4 to 1/2 tsp cinnamon

Directions

Preheat oven to 350 degrees. Coat cookie sheet with nonstick cooking spray. Combine 1/4 cup sugar with the cinnamon; set aside. Combine butter replacement with brown sugar and the remaining 3 tablespoons sugar. Beat until blended. Add egg substitute, baking soda, corn syrup, and vanilla. Beat well. Stir together flour and cocoa. Beat into margarine mixture. If batter becomes stiff, use wooden spoon to stir in remaining flour. Cover. Refrigerate a short time, ifnecessary, until batter is firm enough to shape. Shape dough into 1 inch balls. Roll balls in combined 1/4 cup sugar and cinnamon. Place 2 inches apart on prepared cookie sheet. Bake in preheated oven 9 to 10 minutes until cookies are set and tops are cracked. Cool slightly.

Remove from cookie sheet to wire rack, cool completely. Makes approx. 40 cookies.

Apple Pie Cake with Rum Butter Sauce Recipe

Apple Pie Cake with Rum Butter Sauce Recipe

Ingredients:

1/4 cup (1/2 stick) butter or margarine, softened
1 cup sugar
1 egg
1 cup flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
2 tablespoons hot water
1 teaspoon vanilla extract
3 cups peeled, diced cooking apples (such as Granny Smith or Jonathan)
1/2 cup chopped pecans (optional)
Whipped cream, to garnish

Sauce:

1/2 cup firmly packed dark brown sugar
1/2 cup sugar
5 tablespoons butter or margarine, softened
1/2 cup heavy cream
1 tablespoon rum

Directions:

Cream butter, then gradually add sugar, beating well at medium speed with an electric mixer. Add egg and beat until blended. Combine flour, salt, cinnamon and nutmeg and mix well. Add to creamed mixture. Beat on low speed until smooth. Stir in water and vanilla. Fold in apples and pecans and spoon into greased and floured 9-inch pie pan.

Bake at 350 degrees for 45 minutes or until a toothpick inserted in the center comes out clean.

For filling: Combine brown sugar, sugar, butter and cream in a small saucepan and mix well. Bring to a boil and cook for 1 minute. Stir in rum. Serve warm or at room temperature with cake and whipped cream.

Serves: 6 - 8
 

MINI CHOCOLATE SOUFFLES - Recipes

  
MINI CHOCOLATE SOUFFLES  - Recipes
 
Ingredients:
 
1 6-ounce pkg semi-sweet chocolate morsels
4 eggs
1 egg white
1/3 c milk
1/4 c sugar
1 (8 oz.) package cream cheese cubed
Confectioner's sugar

Directions:

Preheat oven to 375 degrees. Melt morsels over hot, NOT BOILING, water, stirring until smooth; remove from heat. In blender container OR food processor, combine eggs, egg white, milk and sugar. Cover; blend or process until smooth. With blender or processor running, add cream cheese cubes with the blender lid slightly ajar OR through the food processor feed tube. Gently fold the blended mixture into the melted chocolate just until combined. Then pour it into 6 ungreased 6-oz. souffle dishes or custard cups. Bake at 375 degrees for 40 minutes or until knife inserted near centers comes out clean. Lightly sift confectioner's sugar over tops of souffles and serve immediately.
 
Yield: 6 Servings

Category: Desserts, Chocolate

My Favorite Chocolate Pie - Recipes

My Favorite Chocolate Pie

Ingredients:

1-1/2 cups sugar
1/2 cup baking cocoa
1/3 cup cornstarch
1/8 teaspoon salt
2 cups milk
3 egg yolks, beaten
1 teaspoon vanilla extract
1 teaspoon butter or margarine
1 baked (9-inch) pie shell
3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 Tablespoons sugar

Direccion

Combine 1-1/2 cups sugar, baking cocoa, cornstarch and salt in a saucepan and mix well. Add the milk gradually, stirring constantly. Cook over medium heat until bubbly, stirring constantly. Cook for 2 minutes longer, stirring constantly. Remove from heat. Stir a large Tablespoon of the hot mixture into the egg yolks. Stir the egg yolk mixture into the hot chocolate mixture. Cook for 2 minutes, stirring constantly. Remove from heat. Stir in 1 teaspoon vanilla and butter. Spoon into the pie shell.

Beat the egg whites, 1/2 teaspoon vanilla and cream of tartar in a mixing bowl until soft peaks form. Add 6 Tablespoons sugar gradually, beating until stiff glossy peaks form. Spread over the prepared layer. Bake at 350 degrees for 12 to 15 minutes or until light brown. Let stand until cool.

Serves: 6 - 8

Chocolate Brownie Cake Recipe - Dessert Recipe

Chocolate Brownie Cake Recipe - Dessert Recipe

Ingredients

Cake:
1 cup softened butter or margarine
2 cups sugar
1/2 cup cocoa
6 eggs, separated
1 cup sifted cake flour
2 cups chopped nuts
1 Tablespoon vanilla extract


Coffee Icing:
1/2 cup softened butter or margarine
1 (16-ounce) box confectioners' sugar
1/2 cup cold coffee
1/2 to 1 cup cocoa, to taste
1 Tablespoon vanilla extract
1/8 teaspoon salt


Directions

Preheat oven to 350 degrees.  With an electric mixer, cream butter and add sugar and cocoa; mix well.  Stir in egg yolks, blending well.  Beat egg whites until stiff; set aside.  By hand, fold sifted flour, nuts, vanilla extract, and egg whites into creamed mixture.  Pour batter into a lightly greased 9 x 13-inch pan; bake for 35 minutes.  When done, cake should be moist in the center like brownies.  Cool and spread with coffee icing.  To make icing, cream butter until lightly whipped.  Gradually add confectioners' sugar, coffee, and cocoa.  The amount of cocoa used depends upon preferred tasted.  Add vanilla extract and salt, blending thoroughly.  Spread over cake.

Servings:  16 - 18

Category: Dessert