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.
Wednesday, November 27, 2013
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.
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.
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.
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.
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.
Saturday, December 24, 2011
Cranberry Nut Bread
This is my absolute favorite nutbread! Kroger sells a sweetened cranberry relish in the deli section, it is made with whole cranberries, pineapple & walnuts. A few years ago I discovered I could use it instead of the fresh cranberries in my nutbread it was AMAZING! This recipe is for standard cranberry orange nutbread, but I will note the modifications I made in case anybody feels like experimenting.
Ingredients
2 cups flour
3/4 cups sugar (1/4 cup if using sweetened relish)
1 1/2 t baking powder
3/4 t salt
1/2 t baking soda
1/4 cup softened butter
1 T grated orange peel (omit if using sweetened relish)
3/4 cup orange juice (substitute water if using sweetened relish)
1 egg
1 cup fresh or frozen chopped cranberries (or 1 cup sweetened cranberry relish)
1/2 cup walnuts or pecans (omit if using relish that contains nuts)
Preheat the oven to 350. Spray two 8X4 loaf pans with non-stick cooking spray. In a medium bowl, combine flour, sugar, baking powder, salt and baking soda, stir in butter until crumbly. Add orange peel, orange juice and egg. Fold in cranberries and nuts. Fill loaf pans half full. Cook @ 350 for one hour or until wooden tooth pick inserted in center comes out clean. Allow to cool in pans for 10 minutes before moving to a cooling rack. When it is completely cool, wrap nutbread in foil to store. This recipe also works great for mini loaves to give as gifts.
2 cups flour
3/4 cups sugar (1/4 cup if using sweetened relish)
1 1/2 t baking powder
3/4 t salt
1/2 t baking soda
1/4 cup softened butter
1 T grated orange peel (omit if using sweetened relish)
3/4 cup orange juice (substitute water if using sweetened relish)
1 egg
1 cup fresh or frozen chopped cranberries (or 1 cup sweetened cranberry relish)
1/2 cup walnuts or pecans (omit if using relish that contains nuts)
Preheat the oven to 350. Spray two 8X4 loaf pans with non-stick cooking spray. In a medium bowl, combine flour, sugar, baking powder, salt and baking soda, stir in butter until crumbly. Add orange peel, orange juice and egg. Fold in cranberries and nuts. Fill loaf pans half full. Cook @ 350 for one hour or until wooden tooth pick inserted in center comes out clean. Allow to cool in pans for 10 minutes before moving to a cooling rack. When it is completely cool, wrap nutbread in foil to store. This recipe also works great for mini loaves to give as gifts.
Banana Nut Bread
Banana's are very popular in my house, but just about every time I buy a bunch the last 2 or 3 don't get eaten. They get "too ripe" & the kids won't touch them. So, into the freezer they go. Frozen bananas work well in any recipe calling for fresh banana. Mini loaves wrapped in foil are also perfect for gift giving. The recipe is a modified version from my Betty Crocker Cookbook. This will make 1 standard size loaf or about 3 mini loaves...foil pans are GREAT for baking mini loaves & can be reused over & over. When I'm making mini loaves for gifts, I double or triple the recipe depending on how many I need & put all the mini pans on a cookie sheet to make getting them into & out of the oven easier.
Ingredients
1 cup sugar
1/3 cup softened butter
2 eggs
4 over ripe fresh or frozen bananas (thawed enough to smash easily if using frozen)
1/3 cup water
1 2/3 cups flour
1 t baking soda
1/2 t salt
1/4 t baking powder
1/2 cup nuts
Preheat oven to 350. Cream sugar & butter together in medium mixing bowl. Stir in eggs, then add mashed banana & water. Mix the dry ingredients (except nuts)in a separate bowl then slowly add to wet mix. Fold in nuts. Pour into greased loaf pan & bake until tooth pick inserted in middle comes out clean....approximately 1 hr for standard size loaf. If making mini loaves, fill greased loaf pans 2/3 full. Cooking time will be between 30 & 45 minutes depending on size of mini pan. Let them cool in the pan for about 5 minutes, then on a wire rack until completely cool before cutting or wrapping in foil.
Ingredients
1 cup sugar
1/3 cup softened butter
2 eggs
4 over ripe fresh or frozen bananas (thawed enough to smash easily if using frozen)
1/3 cup water
1 2/3 cups flour
1 t baking soda
1/2 t salt
1/4 t baking powder
1/2 cup nuts
Preheat oven to 350. Cream sugar & butter together in medium mixing bowl. Stir in eggs, then add mashed banana & water. Mix the dry ingredients (except nuts)in a separate bowl then slowly add to wet mix. Fold in nuts. Pour into greased loaf pan & bake until tooth pick inserted in middle comes out clean....approximately 1 hr for standard size loaf. If making mini loaves, fill greased loaf pans 2/3 full. Cooking time will be between 30 & 45 minutes depending on size of mini pan. Let them cool in the pan for about 5 minutes, then on a wire rack until completely cool before cutting or wrapping in foil.
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