BEST APPLE CRISP

                    For 8" X 8"                                                        For 9" X 13" 

Filling: 

            5 cups fresh apples, peeled & sliced                        10 cups fresh apples

            1/2 cup granulated sugar                                           1 cup granulated sugar

            1/2 tsp cinnamon                                                       1 tsp sugar

            1 tsp vanilla                                                               2 tsp vanilla

Topping:

            1/2 cup AP flour                                                         1 cup AP flour

            1/3 cup oats                                                                2/3 cup oats

            2/3 cup packed brown sugar                                      1-1/3 cups packed brown sugar

            1/4 tsp salt                                                                  1/2 tsp salt

            1/2 tsp cinnamon                                                        1 tsp salt

            1/4 cup (1/2 stick) butter, melted                               1/2 cup (1 stick) butter

Instructions:

         Preheat oven to 359°.  Prepare a baking dish with butter or cooking spray.

        In a large bowl, combine sliced apples with SUGAR, CINNAMON, and VANILLA.

        Mix until apples are evenly coated.  Pour into prepared baking dish.

        In a separate medium sized bowl, combine FLOUR, OATS, BROWN SUGAR, SALT and                      CINNAMON.  Pour in melted butter an stir until well coated and crumbly.

        Sprinkle crumb mixture evenly over the top of the apples.

        Bake in preheated oven 45 - 60 minutes until apples are soft and topping is golden.

        Allow to cool slightly before serving.  (Cover with foil and place in 175° oven to keep warm)

        Serve with whipped cream or vanilla ice cream.

Notes:
        Slice apples evenly!  May use apple slicer and then cut in half again lengthwise, to roughly 1/2                 inch wide slices.

        To prevent over-browning if topping is browning too quickly and apples need more cooking time,         place aluminum loosely over top and continue baking.

Autumn Pumpkin Pudding - individual cups

 1 15-oz can pureed pumpkin (not filling)

1 12-oz can evaporated milk

1 6-oz box vanilla INSTANT pudding

1 tsp pumpkin pie spice

Whisk all ingredients together until smooth.

For graham cracker crust:

1 1/2 cups graham cracker crumbs - or 11 graham crackers, pulverized

3 TBS sugar

7 TBS butter, melted

Stir together crumbs and sugar; stir in melted butter until well mixed.

Place a small spoonful of "crust" in each cup (highball plastic cup or clear dessert cup)

Pour pumpkin pudding in each cup.

Refrigerate until well-chilled.

Serve topped with whipped cream and a dash of cinnamon or sprinkles

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Crock Pot Peach Dessert

2 cans Grands Cinnamon Rolls, scissor-cut in fourths,  

Place cut rolls in bottom of crockpot.

1 can sliced peaches, with juice - Pour peaches and juice over cinnamon rolls.  (I think it would be better to cut sliced peaches in half, maybe even adding a second can of drained and cut peaches,)

3/4 cup heavy cream (or a little more) - Pour over ingredients in crockpot - Stir ingredients until nicely mixed and well coated.

In a separate bowl, whisk together:

1 stick butter, melted

1/2 tsp cinnamon 

 1/4 tsp salt 

 1 egg 

1 packet icing from rolls

1/2 cup brown sugar

Pour this mixture over ingredients in crockpot - DO NOT STIR.

Cover crockpot and cook on HIGH for 2 hours.

Melt 2nd packet of icing  - Pour over cooked mixture.

Serve with vanilla ice cream

KEY LIME PIE BARS

 Ingredients:

For the Crust

1 ½ cups graham cracker crumbs (about 11 full size crackers)

2 Tablespoons granulated sugar

⅓ cup unsalted butter, melted

For the Topping

6 ounce cream cheese (room temperature)

14 ounce can sweetened condensed milk

4 large egg yolks

1 Tablespoon key lime zest

½ cup key lime juice - juice of 4-5 limes (may use regular limes)

½ teaspoon vanilla extract

For the Garnish

Limes

Lime zest

Whipped Cream

Instructions:

Preheat oven to 325℉. Line a 9”x9” baking dish with parchment paper.

In a food processor, pulse graham crackers (about 11 full size crackers) to make 1 ½ cups.  Combine the graham cracker crumbs and the granulated sugar. Add the melted butter and stir until combined. 

Using your spoon or your hands, firmly press the mixture into a 9 x 9 baking dish.

Bake crust for 10 minutes. After baking, remove the baking dish from the oven and increase the temperature to 350℉.

In a large mixing bowl, beat cream cheese and sweetened condensed milk with a mixer until smooth.  Add egg yolks, one at a time, mixing well after each addition. Add lime zest, juice and vanilla extract. 

Pour filling over the hot crust and return to the oven to bake for an additional 15-20 minutes. The filling should jiggle slightly in the center when shaken. It should be firm to the touch, but should not be brown. It will continue to solidify as it cools. 

Cover and chill in the refrigerator for 4 hours or until ready to serve.

Garnish with lime slices, lime zest and whipped cream.

Easy Apple Pie Enchiladas

 1 (21 oz) can apple pie filling

1 tsp ground cinnamon

1/2 cup butter

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup water

1 tsp vanilla

6 (8 inch) FLOUR tortillas

Spoon about 1 heaping quarter cup of pie filling down the center of each tortilla.

Sprinkle with cinnamon and roll up, tucking in edges (burrito style); place seam side down in baking dish sprayed with non-stick spray.

In a saucepan over medium heat, combine butter, granulated and brown sugars, and water.  Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.  Remove from heat and stir in vanilla.

Pour sauce over enchiladas and allow to stand for 45 minutes.**

**Do not rush the 45 min. resting time for the sauce on the enchiladas before baking.  This step helps to magically transform the flour tortillas into a delicious faux pastry dough!!

Bake in preheated 350° oven for 30 minutes, or until golden.

BAKLAVA

1 LB butter, melted

1 LB Filo/Phyllo pastry leaves (36 sheets)

1-1/2 LBS pecans, chopped

2/3 cup sugar

2 tsp cinnamon

½ tsp allspice

 

SYRUP

1-1/2 cups honey

1-1/2 cups water

1-1/2 cups sugar

½ tsp cinnamon OR 2 whole cinnamon sticks

1 tsp grated orange zest

1 tsp vanilla extract

 

DIRECTIONS

Combine all ingredients for the syrup in a saucepan; bring to a boil and Simmer 15 minutes. 

(Remove cinnamon sticks if using.)  Set aside.

Coarsely grind pecans and Mix thoroughly with cinnamon, allspice, and sugar

Brush the bottom of a 9” X 13” pan with butter

Lay a sheet of filo in the bottom and brush with butter; repeat process until you have used 8 sheets, brushing with butter in between each sheet.

Spread about 1/5 of nut mixture on top of filo.

Add another 5 layers of filo, one-by-one, brushing each one with butter as you go.

Spread another 1/5 of nut mixture on top of filo layers.  Continue building layers of filo and nuts.

The total sequence of filo layers should be: 8,5,5,5,5,8 with nuts in between (Total of 36 sheets of filo).

CUT BEFORE BAKING:

Using a sharp knife, cut the baklava into diamonds, squares, or triangles.

Bake at 350 for 50 minutes or until top layers and visible edges are golden brown; Allow to cool 15 minutes,

In the meantime, return syrup to a boil.

Pour hot syrup evenly over baklava until it looks full.  **You may not need to use all of the syrup.

Allow to cool completely at room temperature – best if left for 8 hours.  DO NOT COVER during cooling process to prevent sogginess.

No Bake Pineapple Dessert

 START EARLY - NEEDS TO CHILL 2 HOURS or PREFERABLY OVERNIGHT

INGREDIENTS

CRUST/TOPPING

• 18 graham crackers, crushed
• 3/4 cup (1 1/2 sticks butter, melted

FILLING

• 1/2 cup (1 stick) butter, room temperature
• 8 ounces cream cheese, room temperature
• 2 cups confectioners sugar
• 40 ounce (2 cans) crushed pineapple, drained
• 16 ounces whipped topping, such as Cool Whip

CRUST/TOPPING

1. Smash graham cracker crumbs until they are fine. Add in melted butter and using a fork, combine the graham crackers crumbs and butter completely. Make sure every crumb is coated in butter. Set aside.

FILLING

1. In a large bowl and using a hand-held mixer, mix the cream cheese and butter until creamy.
2. Add in 2 cups of confectioners sugar and mix again until fully combined.

3. Add in the whipped topping (cool whip) and the crushed pineapple. Using a spatula, gently mix until fully incorporated.

4. In a 10 X 15 casserole dish (or 9 X 13 dish) that has been sprayed with non-stick spray, add 3 cups of the graham cracker crumbs. (You should have 1 cup remaining.) Press until flat and even.

5. Pour the filling onto the crust and spread in an even layer.
6. Sprinkle the remaining graham cracker crumbs over top.
7. Refrigerate for at least 2 hours, preferably overnight.

No Bake Cream Cheese Lemonade Pie

START EARLY - NEEDS TO CHILL AT LEAST 4 HOURS

*Crust:

2-1/2 cups graham cracker crumbs

1/3 cup sugar

2/3 cup butter, melted

*OR 1 store-bought graham cracker crust

Filling: 

1 SMALL (5-oz) can evaporated milk - OR 1/2 regular sized can.  NOT sweetened condensed

1 3.4-oz box lemon instant pudding (small box)

2 8-oz pkgs cream cheese, room temp

3/4 cup frozen lemonade concentrate (do not dilute)

Directions:

For Crust (If making your own)

Preheat oven to 350 degrees

Combine all crust ingredients in a mixing bowl.

Whisk together to combine.

Press into a deep dish pie plate, making sure to go up the sides as well.

Bake 10 to 12 minutes; Cool.

For filling:

In a small mixing bowl, combine evaporated milk and instant pudding.

Beat on low for 2 minutes until thick.

In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.

Gradually beat in lemonade concentrate.

Gradually beat in pudding mixture.

Pour mixture into COOLED crust.

Cover and refrigerate at least four hours.

OPTIONAL:  Serve with whipped cream and lemon zest

Strawberry Heaven Dessert

 

SERVINGS 15

1 pre-made angel food cake

1 (16 ounce) container Cool Whip

8 ounces cream cheese

1 cup sugar, divided

1 teaspoon vanilla extract

1 quart fresh strawberries, sliced

3 tablespoons cornstarch

1 (3 ounce) package strawberry Jell-O gelatin dessert

1 tablespoon lemon juice

1 cup water

DIRECTIONS

In medium saucepan, combine 1/2 cup of sugar, cornstarch, Jello, lemon juice, and water.

Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.

Set aside to cool slightly.

Stir in sliced strawberries.

Tear angel food cake into 1 inch pieces and toss with 2 cups of the Cool Whip.

Press into 9×13 inch pan (I use glass so you can see the pretty layers).

Set aside.

Combine cream cheese, 1/2 cup remaining sugar, and vanilla in mixer bowl.

Beat until smooth.

Stir in remaining Cool Whip.

Spread evenly over cake layer.

Pour cooled strawberry mixture over cream cheese layer, spreading to cover cake evenly.

Refrigerate 2 to 3 hours before serving.

Note: You may substitute a 16 ounce bag of frozen whole strawberries, thawed and chopped, for the fresh strawberries.

3-2-1 MUG CAKE

IN A CANISTER COMBINE:

1 box Angel Food Cake mix

1 box Chocolate cake mix

(Any flavor of cake mix will do the second box, 

but 1 box MUST be Angel Food cake)

MIX WELL!

TO MAKE:

Place 3 TBS of dry mix in a mug.

Add 2 TBS water (or milk for richer taste)

Mix well.

Microwave for 1 minute.

Top with frosting, if desired, or ice cream.

Enjoy!

Lazy Day Peach Cobbler

1 stick butter or margarine.

1 cup milk.

1 cup sugar.

1 cup flour.

1 tsp baking powder.

A dash of salt.

1 qt sweetened fruit (peaches, cherries, blackberries etc).

First melt the butter in a baking pan.

In a bowl, mix together the flour, sugar, baking powder, salt and milk and pour over the butter. 

Cover the batter with fruit and DO NOT STIR - the batter will rise and will absorb the fruit flavor.

In a  350°preheated oven, bake for 1 hour and serve warm with whipped cream or ice cream!

Monkey Bread

 3 cans buttermilk biscuits (the non-flaky ones)

1 c. sugar

2 tsp. (to 3 teaspoons) cinnamon

2 sticks butter

1/2 c. brown sugar

Preheat the oven to 350 degrees.

Open up all three cans of biscuits and cut each biscuit into quarters.

Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.

Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan.

Melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, pour it over the biscuits.

Bake for about 30-40 minutes until the crust is a deep dark brown on top. When it's finished cooking, remove it from the oven. If you have the willpower, allow it to cool for about 15-30 minutes before turning it over onto a plate.

Apple Crisp

Topping:
1/2 cup flour
1/2 cup dry oatmeal
1/2 cup brown sugar
1/8 tsp baking soda
1/8 tsp baking powder
1/8 tsp salt
1/4 cup butter (1/2 stick), cut in chunks

Blend all ingredients together with pastry cutter until crumbly.

Filling:
4 cups peeled, sliced apples
1/3 cup sugar
1/2 tsp cinnamon
2 TBS butter

Mix all ingredients and place in a buttered baking dish.
Sprinkle topping over apple mixture.
Bake at 350 for 45 minutes.
Serve with whipped cream or vanilla ice cream.

Recipe from Eleanor Bartholomew (Family friend from Raleigh - Carol Hunter's mom)
My mom made this quite often when we were growing up.

Chess Pie

2 unbaked pie shells
1 can evaporated milk
1 stick butter, melted
1 LB brown sugar
4 eggs
4 TBS flour
1 tsp vanilla
1/4 tsp salt

Preheat oven to 400.
In a large bowl, using an electric mixer, mix together all ingredients.
Pour into 2 unbaked pie shells.
Bake 10 minutes.
Reduce heat to 350 and bake 20 minutes more.

Strawberry Delight Dessert

CRUST
1 cube butter, melted
1 cup flour
2/3 cup graham cracker crumbs
1/3 - 1/2 cups finely chopped pecans

Mix together and pat down firmly in a 9" X 13" baking dish.
Bake at 350 12 to 15 minutes.
Cool

FILLING
1 12-oz Cool Whip
1 8-oz cream cheese
1 cup powdered sugar
1 tsp vanilla

Mix cream cheese until creamed.
Blend in powdered sugar and vanilla.
Mix in Cool Whip.
Pour evenly over cooked crust.

TOPPING
1 pkg Danish Dessert - Make according to pie glaze directions.  Cool.
Add 2 - 3 cups sliced strawberries.
Pour over cream cheese filling.
Chill and enjoy.

Instant Rice Pudding

1 cup Minute Rice                       
1/2 cup sugar
2 1/2 cups milk, divided   
2 eggs, slightly beaten
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp vanilla

In a saucepan, combine rice, 2 cups milk, salt, cinnamon, nutmeg, and sugar.           
Bring to a rolling boil, stirring constantly.
Reduce heat and boil slowly for 10 minutes.
Mix eggs with 1/2 cup milk.
Slowly add egg mixture to hot mixture, stirring vigorously with whisk.
Cook over medium heat until thickened.
Add vanilla.
Allow to cool 10 minutes.
Makes 4 servings.

Super Simple Raspberry Sauce

Ingredients

• 12 ounce bag frozen unsweetened raspberries, divided (about 2-2 1/2 cups)
• 3/4 cup granulated sugar
• 1/2 cup water
• 1/2 teaspoon vanilla extract
• 2 teaspoons cornstarch
• 2 tablespoons water
• 1 tablespoon butter

Instructions

• In a saucepan over medium heat, stir together 1 1/2 cups raspberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla.
• In a small cup, combine the cornstarch and two tablespoons of water. Mix well.
• Pour this into the boiling raspberry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit.
• Remove the pan from the heat.
• Add 1 tablespoon of butter and mix until the butter has completely melted.
• Allow the mixture to cool for 15 minutes, then add the rest of the raspberries and stir to mix.
• Serve over whatever dessert you'd like!
• Makes 2 1/4 cups sauce. Refrigerate the leftovers.

Recipe from Stacy Brooks

Cake Mix Upgrade

1 box cake mix - any flavor or brand
1/4 cup flour
4 eggs
1 cup vegetable oil
1 1/2 cups water
1 small package instant pudding of matching flavor

Mix together generally according to cake mix directions.
Cake will be so much yummier and moist!
(Recipe from Stacy Brooks)

Small Batch Crepes for One

Makes 2 - 3 small 6" crepes.  Recipe may be doubled

INGREDIENTS
1/4 cup flour
1 egg
1/4 cup milk
1 pinch salt
1/2 tsp sugar or sugar sub. (omit if using savory fillings)
3 drop vanilla (omit if using savory fillings)

Whisk together milk, egg, and vanilla.
In a separate bowl whisk together flour, sugar and salt.
Combine wet mixture with dry.
Whisk well until batter is smooth.
Allow to rest in fridge for 1/2 hour for best results.
(May skip that step if you're in a hurry!)

DIRECTIONS
Heat burner to medium.
Spray small non-stick frying pan with cooking spray.
Pour in about 1/4 cup batter.
Swirl in pan to form circle out to sides of pan.
Cook about 1 minute until set...
With a spatula, gently flip and briefly cook on the second side.
Remove to a plate for serving and cook remaining batter.
Spray pan again in between cooking each crepe.
Serve immediately, or stack and wrap and store in fridge for later - parchment between layers.
May be served rolled up with fruit, fruit fillings, syrup or just a little butter and sugar.

Pumpkin Dump Cake

Ingredients

1 15 oz can pumpkin puree NOT pumpkin pie mix
1 12 oz can evaporated milk
3 large eggs
1 cup sugar
1 tsp ground cinnamon
1 box spice cake mix
1 cup butter, melted (2 sticks)

Instructions
Preheat oven to 350F degrees.
Spray a 9x13 baking dish with nonstick cooking spray.
In a medium bowl, combine pumpkin puree, evaporated milk, eggs, Sugar and cinnamon until well-combined.
(It will be very runny.)
Pour this pumpkin mixture into the baking dish.
Sprinkle dry cake mix on top of pumpkin mixture.
Drizzle melted butter over the top.
Bake for about 55-60 minutes.
It might still be just a bit jiggly in the middle when done.
It will continue to set up as it cools.
Let it cool for at least 30 minutes before slicing and serving.