Apple Crumb Pie

This delicious apple pie has a soft and sweet crumb topping.

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Ingredients:

• 2/3 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 tsp nutmeg
• 8 tart apples, cored, peeled, and thinly sliced (6 cups/2lbs)
• 1 9-inch unbaked pie crust (can use a frozen pie crust)
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 1/4 cup butter or margarine

Preparation:

Put sliced apples into a large bowl. In a small bowl, mix first four ingredients. Stir this mixture into the apple slices. Put this apple mixture into the pie shell.

Combine the remaining flour and sugar in a small bowl. Using a fork or pastry cutter, add the butter or margarine until the mixture is very crumbly. Sprinkle this over the apples.

Bake uncovered at 400 degrees for about 45 minutes. If the pie crust is browning too quickly, cover the edge with foil. Let cool, or this pie can be served warm, if desired.

C&H Sugar 1001 Cookie Starter

5 cups - all-purpose flour 
3 3/4 cups - C&H® Pure Cane Granulated Sugar 
2 tablespoons - baking powder 
2 teaspoons - salt 
1 1/2 cups - plus 2 tablespoons butter or margarine, softened 


In a 4-quart bowl, combine flour, sugar, baking powder and salt. Stir until thoroughly blended. Add butter and use pastry blender or clean hands to work into dry ingredients until mixture resembles coarse meal. Makes 10 cups. For best results: Be sure that your baking powder is less than a month old when putting together the mix. If using margarine, do not choose diet, whipped or soft. Store in an airtight container in the refrigerator or freezer. Do not press the mix. Let Cookie Starter Mix come to room temperature before use.

1. Assemble the 1001 Cookie Starter – this homemade baking mix becomes the base to easily create a variety of cookie recipes. The 1001 Cookie Starter makes 10 cups, and you know exactly what goes into each one, including the sweetness of pure cane sugar. You can use the Cookie Starter right away or save it, either frozen or refrigerated, for when you are ready to bake.
   
   Storage Tip: Divide 1001 Cookie Starter mix into 1 cup portions before freezing. Use plastic resealable bags or air-tight containers.
2. Add specialty ingredients along with cups of the 1001 Cookie Starter to make various cookies: gingerbread, sugar cookies, fudge balls, brownies, pinwheel cookies and more. Try a few of our recipes below or experiment and create your own recipe with these helpful tips:
   • For sweeter, crispier cookies, add 2-4 tablespoons of C&H^® Light Brown Sugar and/or you can use 2-4 tablespoons of butter or margarine.
   • When making cookies, if your mix is slightly dry, add 1-2 tablespoons of milk at a time, until dough-like consistency is reached.
   • Experiment with spices, such as ginger, cinnamon, nutmeg, ground cloves or allspice.
   • Enhance the flavor of chocolate cookies by substituting 1-2 tablespoons of brewed coffee at room temperature for another liquid in the recipe. Or, if no liquid is called for in the recipe, in addition to the coffee, add equal parts of cocoa powder.
   • Add 1/4 cup to 1/2 cup of flour to a recipe to give it a consistency that can be rolled and cut. Remember to allow dough to chill before cutting.
3. Wrap up all your different cookies to give as holiday gifts, then wait for the smiles! See all of C&H^® Sugar's unique Holiday Gift Ideas for more delicious holiday recipes, tips on adding an extra touch to your baked gifts and also some free gift tags you can print at home.

For more recipes, see C&H 1001 Cookie Starter homepage.

Best-Ever Pie Crust

Best-Ever Pie Crust

yield: Makes 2 pie crusts (enough dough for 1 double-crust pie, 1 lattice-topped pie, or 2 single-crust pies)

Ingredients
2 1/2 cups unbleached all purpose flour
1 1/2 teaspoons sugar
1 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup chilled lard or frozen nonhydrogenated solid vegetable shortening, cut into 1/2-inch cubes
5 tablespoons (or more) ice water

Preparation:
Blend flour, sugar, and salt in processor. Add butter and lard; using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to medium bowl. Add 5 tablespoons ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour. DO AHEAD Can be made 3 days ahead. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.



Via: http://www.epicurious.com/recipes/food/views/Best-Ever-Pie-Crust-238816#ixzz1gXIhWk8e

Summer Peach Pie with Vanilla and Cardamom

Tip: No need to peel the peaches — the peel provides great color, texture, and flavor. Just gently rub off the peach fuzz with a kitchen towel.

Ingredients:

• 2/3 cup plus 2 teaspoons sugar
• 1/2 vanilla bean, cut crosswise into 1/2-inch pieces
• 3 tablespoons unbleached all purpose flour
• 1 teaspoon (scant) ground cardamom
• 3 3/4 pounds firm but ripe unpeeled peaches, halved, pitted, each half cut into 4 slices (about 10 cups)
• 2 Best-Ever Pie Crust dough disks 
• 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
• Whipping cream (for glaze)
• Vanilla ice cream

Preparation: 

Position rack in bottom third of oven and preheat to 400°F. Combine 2/3 cup sugar and vanilla bean in processor; blend until vanilla bean is very finely minced. Sift vanilla sugar through strainer into large bowl; discard any large bits in strainer. Mix flour and cardamom into vanilla sugar. Add peaches to flour-sugar mixture and toss gently to coat.

Roll out 1 pie crust disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1/2 inch. Spoon peach mixture into crust; dot with butter. Roll out second pie crust disk on lightly floured surface to 12-inch round. Drape dough over peach filling; trim overhang to 1 1/2 inches. Fold top and bottom edges under, pressing together to seal. Crimp edges decoratively. Using small sharp knife, cut 2-inch-long X in center of top crust to allow steam to escape. Brush crust lightly with whipping cream; sprinkle with remaining 2 teaspoons sugar.

Place pie on rimmed baking sheet. Bake until crust is golden, peaches are tender, and juices bubble thickly through cut in top crust, about 1 hour 15 minutes. Transfer pie to rack and cool until lukewarm, about 2 hours.

Serve pie lukewarm or at room temperature with vanilla ice cream.

Via: http://www.epicurious.com/recipes/food/views/Summer-Peach-Pie-with-Vanilla-and-Cardamom-238821#ixzz1gXHpqi4M

Microwave Caramels

Ingredients

• 1/4 cup butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup light Karo syrup
• 1/2 cup sweetened condensed milk

Directions

1. Combine all ingredients.
2. Cook 6 minutes, stirring every two minutes.
3. Stir and pour into lightly greased dish.
4. Let cool.
5. Cut, wrap in wax paper & store in air tight container.
   

Apple Crumb Pie

Cook Time: 50 minutes Total Time: 50 minutes Ingredients: 9-inch pastry shell, unbaked, chilled 1 cup sifted flour 1/2 cup brown sugar, firmly packed 1/8 teaspoon salt 1/2 cup soft butter 6 cups peeled, sliced cooking apples 1/2 cup granulated sugar 1 teaspoon ground cinnamon Preparation: Combine flour, brown sugar, salt, and butter; blend until crumbly then set aside. Combine apples, granulated sugar, and cinnamon; mix gently to coat apple slices. Pack apple mixture into chilled crust. Sprinkle crumb topping over apples. Bake in 375° oven until apples are tender, about 50 minutes. Serve this apple pie with vanilla ice cream.

Peanut Butter Brownies

Peanut Butter Brownies

3/4 c. butter

1/3 c. cocoa powder

2 c. sugar

4 eggs

1 ½ c. flour

½ tsp. salt

1 tsp. vanilla

1 c. peanut butter

Melt butter and cocoa powder together. Cool. Blend in sugar, eggs, and vanilla. Combine salt and flour and add to wet ingredients. Pour batter into a 9x13 baking dish. Bake at 350 degrees for 30 to 35 minutes. Middle of pan should be set.

Straight from the oven, drop peanut butter spoonfuls over the brownies. Allow peanut butter to melt a bit and then spread until brownies are covered.

Icing

½ c. butter

¼ c. cocoa powder

1/3 c. milk

8 large marshmallows

¼ tsp. salt

1 tsp. vanilla

3 ½ c. powdered sugar

Melt all ingredients except the powdered sugar. Once melted, stir in powder sugar. Pour over top of peanut butter layer. Tilt and rotate pan until peanut butter is covered with icing. Refrigerate until icing sets, about 1 hour.

Via: Your Life in the Kitchen

Creamsicle Cupcakes

Creamsicle Cupcakes Recipe

• Active Time: 30 minutes
• Total Time: 1 hour

INGREDIENTS

Orange Cupcakes
2 1/2 cups all-purpose flour
2 cups granulated sugar
1/2 tsp each baking powder, baking soda and salt
3 large eggs
2 Tbsp grated orange zest
2 tsp vanilla extract
3/4 cup vegetable oil
1 cup buttermilk

Orange Cream Frosting
1 brick (8 oz) cream cheese, softened
1 tsp vanilla extract
2 tsp grated orange zest
1 1/2 cups confectioners’ sugar
Orange paste food color (optional)

Garnish: strips of orange peel

PREPARATION

1. Cupcakes: Heat oven to 350ºF. Line 24 muffin cups with paper liners.

2. In a medium bowl, whisk flour, 1 cup of the sugar, the baking powder, baking soda and salt until blended.

3. In a large bowl with electric mixer, beat eggs, orange zest and vanilla until blended. Beat in remaining 1 cup sugar. Beat in oil, then buttermilk, until blended.

4. On low speed, beat in flour mixture just until blended. Spoon about 1/4 cup batter into each muffin cup.

5. Bake 25 to 28 minutes until wooden pick inserted in center comes out clean. Remove to wire rack to cool completely.

6. Frosting: Beat cream cheese, vanilla and orange zest in a medium bowl with mixer on low speed to blend. Add confectioners’ sugar and beat until fluffy. Beat in orange food color (if using) until light orange. Refrigerate until firm enough to spread.

7. Spread about 1 Tbsp frosting on each cupcake. Garnish if desired.

Via Women's Day

Pina Colada Cake

Also taken from the Tennessean's Life and Food section September 16, 2009.



Looks good to me!

Pecan Pie

This is apparently Award Winning Pecan Pie, as printed in the Tennessean's Life and Food section on September 16, 2009.



The only change I'd add is a tsp of Imitation Rum Flavor... Not sure why, but it makes it taste gooood!

Pecan Pie

Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:

* 4 eggs
* 1 cup dark brown sugar*
* 3/4 cup light corn syrup*
* 1/2 teaspoon salt
* 1/4 cup melted butter
* 1 teaspoon vanilla extract
* 2 cups pecans, chopped
* 9-inch unbaked pie shell
* 1/3 cup (about 25) nice looking pecan halves

Preparation:
Preheat oven to 400 degrees F.

Beat eggs well in a large bowl. Add brown sugar, corn syrup, salt, melted butter and vanilla to eggs, mix thoroughly.

Sprinkle chopped pecans in pie shell. Pour egg mixture oven pecans. Arrange pecan halves around edge of filling next to crust for decoration. Bake on middle rack of oven for 10 minutes. Reduce heat to 325 degrees F and continue baking for 25 to 30 minutes, until set.

Serve at room temperature.

* I've made this with light brown sugar and dark corn syrup. The flavor was pretty much the same.

via about.com I owe a friend BIG TIME, so I think I'll make him a pecan pie!

Fresh Blueberry Topping!

Fresh Blueberry Topping.

Ingredients:
1 cup fresh blueberries, washed and drained
1/2 cup water
1/2 cup white sugar
2 Tablespoons fresh lemon juice
1 Tablespoon corn starch



Directions:
Wash blueberries -drain all excess water.
In a small saucepan, combine blueberries, water and sugar.
Bring to a simmer for five minutes then add lemon juice.
Sprinkle in corn starch and cook until slightly thickened.
Allow to cool before serving (unless using as a hot topping).

Big Mahalo again to Stephanie for the recipe! I can't wait to try it!

Cream Puffs (from scratch!)

CREAM PUFFS

BASIC CREAM PUFFS:

1/2 c. butter (1 stick)
1 c. water
1/8 tsp. salt
1 c. all-purpose flour
4 eggs

GLAZE & VANILLA CREAM:

2 boxes instant vanilla pudding mix
3 c. milk
1 c. whipping cream, divided
4 (1 oz.) sqs. semi-sweet chocolate

Preheat oven to 375 degrees. Bring butter, water and salt to a boil in a 2-quart saucepan over medium-high heat. Add flour all at once. Stir until mixture comes together and looks like mashed potatoes. Remove from heat. Add eggs, one at a time, beating well with a wire whisk after each addition. (Mixture will curdle but will smooth as it is blended.) Beat until smooth and pasty. Drop by heaping teaspoons onto 2 greased baking sheets, making 12 mounds. Bake 45 minutes, or until puffed and golden. Remove from oven. Working quickly, with a small sharp knife, make a 1/2 inch slit in the side of each puff. Bake 10 to 15 minutes longer to let the steam escape. Let cool. While puffs are baking, prepare filling and glaze.

FILLING: Combine pudding mix, milk and 3/4 cup of whipping cream until smooth and well blended. Chill until ready to fill puffs.

CHOCOLATE GLAZE: Combine chocolate and the remaining 1/4 cup whipping cream in a small heavy saucepan. Melt over low heat, stirring frequently, until chocolate is melted and mixture is smooth. Remove from heat and set aside. When puffs are cool, split them and fill with vanilla pudding mixture. Drizzle slightly warm chocolate sauce over each puff to glaze. Chill until ready to serve.

Again, thanks to Jamie for the recipe! Yummy!

Cinnamon-Chocolate Pudding

Now this I've GOT to try. Saw the recipe at Kraft Food & Family, and I just NEED to try it. NEED to.

Cinnamon-Chocolate Pudding

2 cups fat-free milk
1 pkg. (4-serving size) JELL-O Chocolate Fat Free Sugar Free Instant Pudding
1/2 tsp. ground cinnamon
1/2 cup thawed COOL WHIP Sugar Free Whipped Topping


BEAT milk, pudding mix and cinnamon with whisk 2 min.

STIR in COOL WHIP.

SPOON into dessert dishes.


May Substitute
Prepare as directed, using COOL WHIP LITE Whipped Topping.
Can be Made Ahead
Desserts can be made ahead of time. Refrigerate until ready to serve.

Panipopo

This panipopo recipe is simple and delicious. Panipopo is dinner rolls cooked in coconut milk pudding. This is Kehau Woolsey's recipe. via my sister Paula.

Use your favorite bread recipe (I used my Kitchenaid recipe)or Rhodes dinner rolls. Prepare coconut pudding by mixing well:
2 cans (13.5oz each) coconut milk
1/2 cup sugar
3/4 cup water
1/4 cup cornstarch

Pour mixture into a large foil pan or divide between two 9" x 13" cake pans. When dough has risen for an hour, shape into round dinner rolls (about 24). Drop into pan(s) with coconut milk. Let rise again for an hour. Bake at 375 degrees for 15 to 20 minutes or until golden brown.

Heather's Peppermint Pie!

1 chocolate pie crust
2 cups of mini marshmallows
1/2 cup milk (whole milk works best)
8 drops red or green food coloring
1 capful peppermint flavoring
1 8 oz Cool Whip

1. Slowly melt marshmallows with milk over low/med heat, stirring constantly. Remove from heat and add coloring and flavoring, mix well.

2. Place in the fridge (on a hotpad), and stir occasionally until the marshmallow glops off the spoon.

3. Mix in Cool Whip, reserving about a cup or so to put dallops on top of the pie if you want. Pour into the chocolate pie crust and put back in the fridge to set for at least 2 hours.

Thanks Heather!

Best Sugar Cookies!

Sugar Cookies

1 cup butter, room temperature

1 1/4 cup powdered sugar

1/4 cup instant vanilla or cheesecake pudding

1 egg1 teaspoon vanilla extract

1 teaspoon almond extract

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Cream the butter, powdered sugar and instant pudding very well until light and fluffy. Slowly beat in the egg, vanilla and almond extract. Add the flour, baking soda and cream of tartar and mix until just combined. Form dough into a ball and wrap well. Chill for 1 hour. After chilling, preheat oven to 375 degrees. Roll dough out 1/4 inch thick and cut into desired shapes. Bake for 8 – 10 minutes until a light golden brown edge appears on cookies. Frost with Cream Cheese frosting or Royal Icing frosting (below).

Royal Icing Frosting

1 cup C&H (in the box) powdered sugar

5 Tablespoons meringue powder

Scant 1/2 cup water (just shy of 1/2 cup)

Beat all ingredients in a mixer or with a hand mixer for 7 to 8 minutes. Scoop some in a bowl and color it with desired food coloring. Then, a teaspoon at a time, add water until it just becomes runny. Fill a pastry bag with a #3 tip. Outline the cookie and, then with zigzags, fill the center. With a toothpick, brush the frosting to fill in all the holes. If it doesn’t smooth out, your frosting is too thick.

Thanks to Jori for the recipe!

Apple Crumble

Prep Time: 10 min

Total Time: 30 min

Makes: 8

1 tub (250 g) PHILADELPHIA Light Cream Cheese Spread

2-2/3 cups crushed NILLA Vanilla Wafers (about 64 wafers)

4 Granny Smith apples, peeled, chopped (about 6 cups)

1/4 cup sugar

4 tsp. ground cinnamon

HEAT oven to 400°F. Mix cream cheese spread and wafer crumbs with fork until mixture resembles coarse crumbs. (Do not overmix.) Set aside.

TOSS apples with sugar and cinnamon until evenly coated. Spoon into 1-1/2-L baking dish; sprinkle with crumb mixture.

BAKE 15 to 20 min. or until crumb mixture is lightly browned and apples are tender. Serve warm. Store leftover dessert in refrigerator.

Kraft Kitchens Tips

Special Extra

Top each serving with 2 Tbsp. thawed Cool Whip.

Food Facts

Since Granny Smith apples hold their shape when cooked, they work well in this recipe. Other suggested apple varieties include Spy, Gala, Ida Red or Spartan.

Via Kraft

BYU Mint Brownies

BYU Mint Brownies

MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

MINT ICING
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

So, what makes them from BYU? Heck if I know... Stole the recipe from my sister Jamie.

German Apple Cake

German Apple Cake

OK, this one is so good and even works if your apples are getting a little soft. It has the wonderful flavors of fall sweet Cinnamon and sugar. I know it's cake but I somehow feel healthier about eating it because of all the apples. Totally a false sense of reality but it works for me.

The Cake

2 eggs
1/2 cup vegetable oil
1 1/2 cups white sugar
3 teaspoons ground cinnamon
1/2 teaspoon salt
2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
5-6 cups apples - peeled, cored and diced


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour(I dusted with Cinnamon and sugar) one 9x13 inch cake pan.
In a mixing bowl; beat oil and eggs with an electric mixer until creamy(over do it). Add the sugar and vanilla and whip well(really really well at least 3 min).
Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners' sugar or with a Cream Cheese Frosting.

I did neither. It was almost all eaten before I got the chance but I was going to try a caramel glaze.

Glaze:
1/2 C Butter
1/2 C Brown Sugar
1/4 C Cream

Bring to a boil and boil 3 minutes. Remove from heat and add 1/2 t Vanilla - let cool slightly before pouring over warm cake. To make perfect serve with a scoop of vanilla ice cream.

Stolen verbatem via Lisha's friend Britt, so when the recipe says "I" it's not me. :)