Dutch Carmel Apple Crumb Pie

We combine several different recipes and brainstormed some ideas at our house recently and came up with this pie.

Peeled, cored and sliced 6 cups of apples.  We used a combination of soft sweet apples and firm tart apples.  Sprinkle cinnamon on the apples, then fill a 4 quart casserole dish and cover with lid or foil.  Cook in oven at 400 until apples are the consistency of chunky apple sauce.

Next create carmel sauce....In a small saucepan combine 1/2 stick of butter, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 cup milk, 2 Tbs flour.  Heat slowly, stirring frequently.  When it gets close to boiling, stir constantly.  Boil for one minute stirring constantly, stir in 2 Tbs vanilla and remove from heat.

Combine cooked down apples and carmel sauce, set aside. 

Prepare a 10 inch pie crust.  2 cups flour, 1 Tbs sugar, 1 tsp salt, 2/3 cups shortening.  Cut shortening in until completely absorbed, then add 6 to 10 Tbs ice water until it forms into a manageable dough.  Dough should be fairly dry, do not add any more water than absolutely necessary to create a workable dough.  Roll dough out and place in glass pie plate.

Preheat oven to 350.  Pour apple and carmel mixture into pie shell.  Peel, core and slice 2 additional cups of firm tart apples (like Granny Smith).  Press apples down into the carmel apple mixture, then cover the carmel apple mixture with a layer of apples.

In a small bowl, combine 1 cup brown sugar, 1 cup flour, 2 tsp cinnamon and 1 tsp salt.  Mix together very well.  Add 1 1/2 sticks of softened butter.  Cut in with pastry cutter until a stiff paste or fine crumbs form.  Cover top of pie evenly with crumb mixture.

Cook with a cookie sheet underneath at 350 until bottom crust of pie is golden.

Oatmeal PUMPKIN Casserole

This recipe is similar to my Apples and Oatmeal Breakfast Casserole. 

Ingredients
4 cups rolled oats
1 t baking soda
1/2 t salt
1/2 t ginger
1 T cinnamon
1 1/2 cups milk
4 eggs
1 large can pumpkin puree
2 cups brown sugar
1 t vanilla extract

Measure the oats into a large bowl, add the baking powder and spices, set aside. In another bowl mix the milk, eggs, and brown sugar. When the sugar is dissolved well, stir in the pumpkin puree. Slowly pour the liquid mixture into the oat mixture, add the vanilla. Stir until everything is well mixed.  Pour into a 9 x 11 greased baking dish.

Bake in a 350 oven until the top is golden...approx 40 minutes. Serve hot with milk like traditional oatmeal or let it cool, then slice into squares to be eaten like a snack cake.

Sugar Cookies

Ingredients

1 1/2 cups powdered sugar

1 cup butter softened

1 teaspoon vanilla

1/2 teaspoon almond extract

1 egg

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar



Glaze
2 tablespoons milk
1/2 cup powdered sugar
1/4 teaspoon almond extract


Directions
In large bowl, beat 1 1/2 cups powdered sugar and the butter with electric mixer on medium speed, or mix with spoon. Stir in vanilla, 1/2 teaspoon almond extract and the egg. Stir in flour, baking soda and cream of tartar. Cover and refrigerate about 2 hours or until firm.

Heat oven to 375°F. On lightly floured cloth-covered surface, roll half of dough at a time 1/8 inch thick. Cut into desired shapes. On ungreased cookie sheets, place 2 inches apart.

Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely.

Mix glaze ingredients until smooth and desired spreading consistency, adding a few extra drops milk if needed. Spread glaze over cookies. Sprinkle with sugars.

Lemon Cookies

Ingredients
1 cup softened butter
1 1/2 cups powdered sugar
1 1/2 teaspoon lemon extract
1 egg

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Glaze
1/2 cup powdered sugar
2 tablespoons milk
1/4 teaspoon lemon extract

Directions
In large bowl, beat 1 1/2 cups powdered sugar and the butter with electric mixer on medium speed, or mix with spoon. Stir in lemon extract and the egg. Stir in flour, baking soda and cream of tartar. Cover and refrigerate about 2 hours or until firm.

Heat oven to 375°F. On lightly floured cloth-covered surface, roll half of dough at a time 1/8 inch thick. Cut into circles. On ungreased cookie sheets, place 2 inches apart.

Bake 7 to 8 minutes or until light brown around the edges. Remove from cookie sheet to cooling rack. Cool completely.

Mix glaze ingredients until smooth and desired spreading consistency, adding a few extra drops milk if needed. Spread glaze over cookies.

Peanut Butter Honey Cookies

We found this recipe in a kids cookbook.  The little girls helped me make them & they were delicious!!!

Ingredients
1/2 cup sugar
1/2 cup shortening
1/2 cup peanut butter (we used chunky)
1/2 cup honey
1 egg
1 1/2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt

Preheat the oven to 350.  Lightly grease the cookie sheet.

In a large bowl combine the sugar, shortening, peanut butter, honey & egg.  Mix well.
In another bowl combine the flour, baking soda, baking powder & salt.  Stir until mixed.
Slowly add the flour mixture to the wet mixture, stir continuously.  It is a fairly wet batter.

Drop dough in rounded teaspoonfuls onto the cookie sheet.  Cookies should be about 2 inches apart. 
Bake at 350 for approximately 12 minutes.  The bottom edge should look lightly golden.  They will be very soft when they first come out of the oven.  Let them cool on the cookie sheet for 5 minutes before transferring to a cooling rack.