Best Apple Pie

Pie Crust for top and bottom. You can use 2 frozen pie crusts.
7 medium granny smith apples
1/2 cup butter
3 tbsp all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup brown sugar
1 heaping tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla

Preheat oven to 425F.
Peel, core and slice apples. Place in a large bowl and set aside.
In a medium saucepan melt butter over low heat. Add 3 tbsp flour and mix, forming a paste. Add water, white sugar, brown sugar, cinnamon, nutmeg and vanilla. Mix well and bring to a boil. boil on medium heat for 1 minute.
Remove from heat. Pour 1/3 cup into a measuring cup and set aside. Add remaining filling to apples and toss well.
Pour apple mixture into prepared pie crust, mounding slightly. Slice remaining pie crust on a cutting board and place on top of pie in a lattice pattern. Brush remaining 1/3 cup cup of filling onto crust.
Cover pie loosely with aluminum foil. Lightly spray foil with Pam first to avoid sticking. Place pie on a pie sheet lined with foil, shiny side down. Bake at 425F for 10-12 minutes.Reduce heat to 350F and bake for 50 minutes. Remove foil last 10 minutes to allow crust to brown. Pie is done when apples are soft when pierced with a fork and crust is golden-brown.

Serves: 8-10 people

Recipe adapted from https://audreysapron.wordpress.com/2013/12/20the-best-apple-pie-ever

Cream Cheese Cranberry Bread

1 cup butter

8 oz package cream cheese, softened

1 1/2 cup sugar

1 1/2 tsp vanilla

4 eggs

2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

2 cups fresh cranberries

1/2 cup chopped pecans

Preheat over to 350 degrees. Grease and flour a 9x5 inch loaf pan or a bundt pan.

Cream butter, cream cheese, sugar and vanilla in a large mixing bowl. Add eggs one at a time, beating well after each addition.

Combine flour, baking powder and salt in a medium mixing well. Mix well with a whisk. 

Slowly mix dries into wet batter until combined. Fold in cranberries and pecans.

Pour into prepared baking pan and bake at 350 degrees for 60-75 minutes.

Optional: Combine the juice of one orange and 1 cup powdered sugar. Mix well until lumps disappear. Pour over hot cake in the pan, as soon as it comes out of the oven. 

Recipe modified from http://julieseatsandtreats.com

Easy Crock Pot Pot Roast

 



Easy, quick pot roast recipe that tastes really yummy!

2-3 lbs chuck roast
1 T Sunflower Oil
1 tsp salt
1/4 tsp pepper
2 T flour
1 packet dry onion soup mix
2 cups water
12 organic baby carrots, sliced
1/2 large yellow onion, sliced
3 medium to large yellow potatoes, peeled and cubed

Heat Sunflower oil in large skillet, Combine salt, pepper and flour, Pat on both sides of roast. Brown roast in hot oil, about 4 minutes each side.

Place roast in crock pot and add onion soup mix, water, potatoes, carrots and onion.

Cover and turn on high until roast starts to simmer. Then turn down to low and cook 6-7 hours.

Serves: 6

Organic Sea Salt Hair Spray

Organic Sea Salt Hair Spray is quick and easy to make. It gives hair volume and body, without being sticky or greasy.

1 1/2 cups hot water
2 Tablespoons organic sea salt
1 teaspoon organic coconut oil
1 teaspoon organic hair gel

Mix all ingredients together in a medium mixing bowl. Allow to cool and pour into a spray bottel Shake and spary onto damp or dry hair. Air dry or dry with a blow dryer with a diffuser. Keeps indefinitely. 

SHEPHERD'S PIE

This Shepherd's Pie recipe takes a little time to make but is well worth the trouble. I like to double the recipe, make two, and freeze one for another day.

1 lb ground beef
2 cups mashed potatoes ( I use 6 medium potatoes)
4 oz cream cheese, cubed
1 cup shredded sharp cheddar cheese, divided
2 cloves garlic, minced or 1/4 teaspoon garlic powder
4 cups frozen mixed vegetables, thawed
1 pkg brown gravy mix, I use McCormick
Reserved potato water

Preheat oven to 375 degrees. Peel and boil 6 medium potatoes until soft. Mash and add 1 tsp salt, cream cheese, and 1/2 cup Sharp Cheddar Cheese. Blend well with an electric mixer adding some reserved potato water for desired consistency. Prepare brown gravy mix per packaged instructions. Brown ground beef in skillet. Drain, add vegetables and brown gravy. Heat on low for 5 minutes. Spoon meat into a 9-inch square baking dish. Top with mashed potatoes. Sprinkle remaining Cheddar Cheese on top. Heat in oven until cheese is melted on top.

Serves 6

S'Mores Bars

Chewy graham, Hershey bar and marshmallow bars are easy to make and really yummy.

1 c butter
1 1/2 c granulated sugar
2 eggs
2 t vanilla
2 2/3 c flour
1 1/2 c graham cracker crumbs
2 t baking powder
1/2 t salt
10 Hershey milk chocolate bars (1.55 oz each)
6 c miniature marshmallows

Preheat oven to 350 degrees. Cream butter and sugar in large bowl with electric mixer until well blended. Beat in eggs and vanilla until smooth. In a small bowl, combine flour, graham cracker crumbs, baking powder and salt; add to butter mixture and beat until blended. Press half of dough into a 9"x13" pan. Bake for 15 minutes.

Arrange chocolate bars over baked layer; sprinkle with marshmallows and then scatter remaining dough over marshmallows. to form top layer.

Bake 10 to 15 minutes or until lightly browned. Cool completely in pan on a wire rack. Cut into bars. Makes 16 bars.

Note: I used a nonstick baking pan. If you aren't, you may want to lightly grease pan just in case. Cookies shouldn't stick due the large amount of butter in the batter, but, you never know.

Cherry Cobbler

1/2 c sugar
1 T cornstarch
1 20 oz can sour red pitted cherries
1 1/2 c sifted all-purpose flour
2 t baking powder
1/2 t salt
1/2 c sugar
1/4 c butter
1/3 c milk
1 egg, slightly beaten


Combine 1/2 c sugar and cornstarch; gradually stir in cherries and juice. Place over moderate heat; bring to a boil, stirring constantly.  Boil for 1 minute. Pour into a shallow 1 1/2 quart casserole.

Heat oven to 375 degrees. Sift flour, baking powder, salt and 1/2 c sugar into a bowl.  Cut in butter coursely. Combine milk and egg; add to dry ingredients. Stir just until flour is dampened. Drop batter by spoonfuls onto cherries. Bake 30 minutes at 375 degrees until top is brown. Serves 4.

Cherry Coke Salad

1 can dark sweet cherries, pitted
1 large can crushed pineapple
2 small pkgs cherry jello
12 oz can Coca-Cola
1 c chopped pecans

Drain fruit, saving juice. Combine juice and enough water to make 2 cups of liquid. In a small saucepan, bring liquid to a boil. Remove from heat. Stir in jello until dissolved.  Add Coca-Cola. Chill in refrigerator until jello just begins to thicken. Add cherries, pineapple and nuts. Pour into a mold or bowl and chill in refrigerator until completely jelled. Makes 8 servings.

Avocado Salad

3 Avocados
1 Tomato
1 Onion, minced
1/8 t vinegar
1 T Mayonnaise or Miracle Whip
1/8 t Garlic Salt
Salt and Pepper to taste

Peel and mash avocados.  Combine all ingredients and mix well.

Never Fail Gingerbread

We made this Gingerbread Recipe all the time when I was a kid.  It's very easy, doesn't take many ingredients, and tastes delicious.

1/2 c sugar
1/2 c oil
1/2 c molasses or Ribbon Cane Syrup
1/3 c raisins
2 c flour
1 t baking soda
1/2 t salt
1 t cinnamon
1 t ginger
1 c hot water

Combine sugar, flour, soda, salt, cinnamon and ginger in small mixing bowl. Set aside. Combine oil and molasses in large mixing bowl. Add flour mixture alternately with hot water, to molasses and oil. Stir until smooth. Pour into a greased 8"x10" baking pan. Bake at 350 degrees for 35-45 minutes, or until a toothpick inserted in center comes out clean. Serve warm. Makes 12 squares.

Banana Tea Bread

My sister used to make this Banana Tea Bread when we were kids and it was so good!

1 3/4 c flour, sifted
2 t baking powder
1/4 t baking soda
1/2 t salt
1/3 c shortening
2 eggs, well beaten
2/3 c sugar
2-3 bananas, mashed

Sift together flour, baking powder, soda and salt. Set aside.  Beat shortening with electric mixer until creamy. Add sugar and beat until light and fluffy. Add eggs and beat well. Add flour mixture alternately with bananas. Beat well after each addition until smooth. Pour into a well-greased bread pan (8 1/2 x 4 1/2 x 2 inches), and bake at 350 degrees for 1 hour and 10 minutes or until a toothpick inserted in center comes out clean.  Makes 1 loaf of Banana Tea Bread.

Double Corn Pudding

2 eggs, beaten
2 c cream style corn
3/4 c milk
1/4 c corn meal
1/4 c finely chopped onion
1/4 c chopped celery
1/2 t salt
Dash of Pepper
2 T butter



Combine eggs, corn, milk, corn meal, onion, celery, salt and pepper in a medium mixing bowl.  Pour into a buttered 8-inch square baking dish.  Dot with butter.  Bake at 350 degrees for 35 to 40 minutes or until a knife inserted 1-inch from edge comes out clean.  Makes 6 servings.

Champagne Punch

3 c sugar
2 1/2 c water
2 large cans pineapple juice
2 large cans orange juice
2 small cans lemon juice
1 quart Gingerale
2 pints frozen crushed strawberries
1 to 2 trays ice cubes

Combine sugar and water to make syrup; pour in juices.  Chill.  An hour before serving, pour over ginger ale, crushed strawberries and ice cubes.  Mix well.

Yield:  50 servings

Orange Pecan Pie

3 eggs, beaten
1 c dark corn syrup
1/2 c granulated sugar
1/3 c orange juice
1 T grated orange rind
1 T flour
1/4 t salt
1 1/4 c chopped pecans
1 unbaked 9-inch pastry shell
3/4 c pecan halves
whipped cream

Preheat oven to 350 degrees. In a large mixing bowl combine eggs, corn syrup, sugar, orange juice, orange rind, flour and salt. Beat at medium speed on an electric mixer until blended. Stir in chopped pecans. Pour filling into unbaked pastry shell, top with pecan halves, and bake at 350 degrees for 55 minutes to 1 hour. Place on a wire rack to cool. Serve with whipped cream. Makes one 9-inch pie.

Bourbon Chocolate Pie

If you love chocolate and bourbon, this pie is for you.

1 c granulated sugar
2 eggs, slightly beaten
1/4 c cornstarch
1/2 c melted butter
3 T bourbon
1 c chopped pecans
1 (6-oz) pkg semisweet chocolate chips
1 unbaked 9-inch pie crust shell
1 c whipping cream
1/2 t bourbon
2 T powdered sugar

Preheat oven to 350 degrees. In medium mixing bowl, combine granulated sugar, slightly beaten eggs, cornstarch, melted butter and bourbon. Beat at medium speed of electric mixer until just blended. Stir in pecans and chocolate chips. Pour filling into  pie crust shell and bake at 350 degrees for 30 to 35 minutes. Cool on wire rack. Beat whipping cream and 1/2 teaspoon bourbon, gradually adding powdered sugar, until soft peaks form. Serve pie with the whipped cream. Makes one 9-inch pie.

Buttermilk Cake

1 c shortening
3 c sugar
1 T grated lemon rind
1 t salt
1 t vanilla
2 t lemon juice
6 eggs, separated
2 1/2 c plus 2 T flour, sifted
1/4 c plus 2 T cornstarch
1 c buttermilk
1/2 t baking soda
1 c butter
1 c sugar
1/4 c water
1 egg, beaten
1 T grated lemon rind
3 T lemon juice

Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan; set aside.  In large mixer bowl, cream shortening, gradually adding 3 cups of sugar. Beat at medium speed on electric mixer until smooth, Add 1 tablespoon lemon rind, salt, vanilla, and 2 teaspoons lemon juice; beat on medium speed until blended. Add egg yolks and beat well. Set aside.

Combine flour and cornstarch; set aside. Combine buttermilk and soda; add to creamed mixture alternately with flour mixture. In medium mixing bowl, beat egg whites with electric mixer until stiff peaks form. Gently fold into batter.

Pour batter into prepared 10-inch tube pan and bake at 350 degrees for 1 hour and 15 minutes. Cool in pan for 10 minutes, then remove from pan and finish cooling on a wire rack.

Combine butter and remaining ingredients in a small saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Pour over warm cake.

Orange Rolls

1 pkg dry yeast
1/4 c warm water
3 1/2 c flour
2 T butter, melted
3/4 c sugar
2 T grated orange rind
1/2 c sour cream
1/4 c plus 2 T butter, melted
2 eggs
1/4 c sugar
1 t salt

In large mixing bowl, dissolve yeast in warm water; let stand for 5 minutes. Add sour cream, 1/4 cup plus 2 tablespoons melted butter, 1/4 cup sugar, eggs and salt; mix well. Add 2 cups of flour and mix well. Gradually stir in remaining flour to make a soft dough.

Turn dough onto a lightly floured surface and knead 8 to 10 times, until smooth. Place in greased bowl and turn to grease all sides of dough. Cover and let rise for 2 hours or until doubled in size.

Punch dough down and turn out onto lightly floured surface. Knead 10 to 15 times. Divide dough in half and roll half into a 12-inch circle. Brush with 2 tablespoons of melted butter and cut into 12 wedges. Combine 3/4 cup sugar and orange rind. Sprinkle half of sugar over 12 wedges. Roll up each wedge, beginning at wide end, and place on a greased baking sheet, point side down. Repeat for remaining half of dough and sugar mixture.

Cover and let rise for 1 hour or until rolls are doubled in bulk. Bake at 325 degrees for 16 to 18 minutes. Makes 2 dozen rolls.

Easy Pineapple Cake

This is an easy Pineapple Cake recipe using a store bought Angel Food Cake, crushed pineapple, instant vanilla pudding and cool whip.

1 Angel Food Cake, cut in 3 layers
1 (20-oz) can crushed pineapple, undrained
1 (3.4-oz) pkg vanilla flavor instant Pudding & Pie Filling
1 c Cool Whip, thawed
Strawberries and Blueberries for garnish if desired

Combine pineapple and pudding mix in medium mixing bowl. Gently stir in Cool Whip. Place cake layers on a cake plate and spread pudding mixture between layers and on top of cake. Refrigerate for 1 hour or longer until ready to serve. Garnish with strawberries and blueberries if desired.

Jamaican Cake

2 c flour
2 t baking powder
1/2 t salt
1/2 c butter, softened
1 1/4 c sugar
2 eggs
1/2 c milk
3 ripe bananas, mashed
3/4 c chopped walnuts, toasted
1 medium banana, sliced
2 T Grand Marnier or orange flavored liqueur
1/2 c chopped walnuts, toasted

Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan and set aside. Combine flour, baking powder and salt in a small mixing bowl; set aside. Cream butter and sugar in large mixing bowl on medium speed of electric mixer, until light and fluffy.  Add eggs, one at a time, beating well after each addition. Add flour and milk alternately to creamed mixture. Fold in mashed bananas and 3/4 cup chopped walnuts.  Pour batter into prepared loaf pan and bake at 350 degrees for 1 hour and 15 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then remove cake from pan to wire rack and cool completely.  Split cake into 2 layers, horizontally. Place bottom layer, cut side up, on a cake plate. Arrange banana slices on top of layer. Sprinkle with orange liqueur. Spread with half of frosting (recipe below). Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Sprinkle with 1/2 c chopped walnuts. Cover and chill for 8 hours before serving. Makes 8 servings.

Frosting

1 c butter, softened
1 c sugar
3 eggs
2 t instant coffee powder
1/4 c Kahlua or coffee-flavored liqueur

Cream butter and sugar at medium speed of electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Dissolve coffee powder in Kahlua. Add to creamed mixture and beat well. Makes 3 cups of frosting.

Black Forest Cake

2 c flour, sifted
1/4 t salt
1 1/2 t baking soda
1 (16-1/2 oz) can pitted dark sweet cherries
2 T cornstarch
1/4 c water
1 c butter, softened
2 c sugar
4 eggs
2/3 c buttermilk
1 t vanilla
3 (1-oz) squares unsweetened chocolate, grated
2/3 c boiling water

Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans; set aside. In medium mixing bowl, combine flour and salt; set aside.

Drain liquid from cherries into a small saucepan. Bring liquid to a boil over medium heat. Combine cornstarch with 1/4 c water and stir until smooth. Pour cornstarch mixture slowly into boiling juice. Stir constantly until mixture is thickened and bubbly. Add cherries and cool; set aside.

In large mixer bowl, cream butter and sugar on medium speed of electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix buttermilk and soda together. Add flour and buttermilk alternately to creamed mixture, beating well after each addition using electric mixer. Add vanilla.

Melt chocolate in 2/3 c boiling water, stirring until smooth. Add chocolate to cake batter and mix well. Pour batter evenly into prepared cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove cake from pans and cool completely on wire racks.

Frost with Chocolate Butter Cream Frosting and Whipped Cream Frosting, recipes below. Spoon Chocolate Butter Cream Frosting into a cookie press fitted with a 1/2-inch nozzle. Start at outer edge of bottom layer of cake and form 3 rings of frosting, working towards the center. Leave 1 1/2 inches between each ring. Make rings 1-inch high. Chill. Fill in between rings with reserved cherry mixture. Place second layer on top of cherries and punch holes in layer with a wooden pick. Sprinkle with kirsch. Spread one-third of Whipped Cream Frosting over second layer.  Place third cake layer on top of whipped cream. Spread top and sides of cake with remaining Whipped Cream Frosting, reserving a small amount for garnish. Garnish with whipped cream rosettes, grated chocolate and maraschino cherries. Refrigerate cake until ready to serve. Makes one 3-layer cake.

Chocolate Butter Cream Frosting

1/4 c butter, softened
2 c sifted powdered sugar
1 egg white
1/2 t vanilla
1 1/2 oz semisweet chocolate, melted
1 T plus 1 t kirsch

Cream butter at medium speed of electric mixer. Add powdered sugar, egg white, vanilla and chocolate and beat until fluffy.

Whipped Cream Frosting

3 c whipping cream
1/2 c sifted powdered sugar
1/4 c kirsch
1 (1-oz) square semisweet chocolate, grated or shaved (optional)
Maraschino cherries (optional)

Beat cream in large mixing bowl at high speed of electric mixer until foamy. Add powdered sugar and kirsch gradually. Beat until stiff peaks form.