Easy apple crisp with dehydrated apples

Easy Apple Crisp

Fresh Ingredients
1 c. butter
Storage Ingredients
10 c. dehydrated apple slices
¼ c. bottled lemon juice
Topping

1 c. oats
1 c. flour
1 c. sugar
1 c. brown sugar
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. salt
Butter a 9 x 13” cake pan. Fill with dehydrated apples and drizzle with lemon juice. Then pour in 6 cups of hot water and allow apples to soak for 15 minutes, stirring occasionally. For topping, cut butter into ¼” pieces and toss with remaining dry ingredients. Carefully spoon topping onto re-hydrated apples. (Pan should be very full but will bake down.) Bake at 375 degrees for 1 hour, or until lightly toasted on top. Best when served hot with vanilla ice cream.

This dessert can be prepared hours ahead of time, stored in the refrigerator, and then baked while your guests enjoy dinner. This recipe is totally foolproof, easier than apple pie, and tastes like something from your grandmother’s kitchen.

Super Moist Whole Wheat Chocolate Cake

SUPER MOIST WHOLE WHEAT CHOCOLATE CAKE



Fresh Ingredients

(None!)

Storage Ingredients

1.5 cups whole wheat flour

3 tablespoons cocoa

1 teaspoon baking soda

1/2 cup white sugar

1/2 cup brown sugar

1/2 teaspoon salt

5 tablespoons oil

1 tablespoon white vinegar

1 teaspoon vanilla extract

1 cup cold water

Mix all the dry ingredients together in a bowl. Add the wet ingredients and mix until smooth. Pour into a 9 inch by 9 inch baking pan, two inches deep. (The pan does not have to be greased.) Bake at 350 degrees for about 30-40 minutes. Test with a fork for doneness.

Notice that there aren’t any eggs? I have no idea how it works but this recipe makes one surprisingly moist and delicious chocolate cake. I always double the recipe and use two 8 1/2″ round pans. When the cakes are completely cooled or even slightly chilled after being refrigerated, I frost between the layers and the top only with a chocolate whipped cream frosting. Then I freeze the cake at least overnight and take it out about an hour before we’re going to serve dessert. Lizzie’s having a Birthday party tomorrow night and this is the cake she requested.

CHOCOLATE WHIPPED CREAM FROSTING

Fresh Ingredients

1 pint whipping cream

Storage Ingredients

1/3 cup cocoa

1 teaspoon vanilla

1 cup powdered sugar

Combine all ingredients and whip as for whipped cream. Refrigerate or freeze after frosting the cake.

Tags: baking with whole wheat flour, easy and eggless, food storage cake

Mother Goose Popcorn

Mother Goose Popcorn

1 C sugar
3 Tbsp water
6 Tbsp butter
2 tsp vanilla
food coloring of your choice

Put all in saucepan and bring to a boil. Pour over 4 quarts popped corn and stir until well coated and it goes sugary

World Peace Cookies

World Peace Cookies
Baking: From My Home to Yours, Dorie Greenspan

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

Makes about 36 cookies.

Sift the flour, cocoa and baking soda together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

Turn off the mixer. Pour in the flour, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.

Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)

GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.

Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

SERVING: The cookies can be eaten when they are warm or at room temperature — I prefer them at room temperature, when the textural difference between the crumbly cookie and the chocolate bits is greatest — and are best suited to cold milk or hot coffee.

STORING: Packed airtight, cookies will keep at room temperature for up to 3 days; they can be frozen for up to 2 months.

BLENDER CHEESECAKE

Easy No Bake Cheesecake
1 recipe (or 1 can) sweetened condensed milk
1 8 oz philadelphia cream cheese or equivalent
1/3 cup lemon juice (fresh or reconstituted)
1 tsp vanilla1 premade
9″ graham cracker pie crust (or the equivalent made from scratch)
1 can pie filling (whatever flavor you like–cherry seemed to be the most popular)
Blend the ingredients for the sweetened condensed milk in the blender. Turn blender to low and add the vanilla, lemon juice and cream cheese. Gradually increase the blender speed, until smooth and creamy. (you may have to stop the blender once or twice to scrape down the sides). Pour into prepared crust. You will see it start to thicken, even as you spread it into the pie crust! Chill 2 hours. (If you are in a hurry, you can put it in the freezer for half the time, without changing the properties of the cheesecake at all). Top with premade pie filling and serve. Yum!

Cook’s note: Recipe does not set up as well if you use the lower fat versions of cream cheese. Also, if you are making the homemade pie filling, the filling must be cooled to room temperature before you put it on the cheesecake. It then needs to chill an additional 2 hours to set up the pie filling completely.

Sour Cream Apple Pie

Sour Cream Apple Pie

Preheat oven to 375

1 pie crust for 9” pie

2 eggs (*Note from Crystal 2 T. Dry Egg Powder + 1/4 C. Water)

1 cup sour Cream

1 cup sugar

4 TBS all purpose flour

1 tsp vanilla extract

¼ tsp salt

3 – 4 cups peeled, chopped and cooked apples (*note from Crystal, it is faster to re-hydrate dried apples. Place 2 1/2 dehydrated apple slices in 3 1/2 C. boiling water and let stand for five minutes, discard excess water )

In a large bowl beat eggs then add sour cream and sugar. Put in 4 TBS flour, vanilla, & salt and mix well. Stir in apples, and then pour into pie shell.

Bake at 375 for 20 minutes

Crumb Topping

3 TBS butter – melted

¼ cup brown sugar

6 TBS all purpose flour

Mean while combine brown sugar, flour, & butter with wire whisk or whisk on mixer until crumbly (should look like small peas)

After 20 minutes cooking take pie out and top with crumb topping, then return to oven and continue cooking for 20 – 25 minutes.

Another Rice Krispie Square Recipe

Grandma Lori’s Best Rice Krispie Squaries (courtesy of Grandma Lori)

Ingredients:

1/2 c. white sugar
1 c. corn syrup (karo light)
3/4 c. peanut butter
2 c. Rice Krispies
4 c. Corn Flakes
Directions:
Use a large pot and stir together first three ingredients until melted & smooth. Then stir in the cereal. Spread in a 9×13 pan. EAT! (yes my mom included the EAT direction on the recipe card she gave me, it is the most important item)

Dulce de Leche and Apples

Dulce de Leche and Apples

3 Tbsp. butter
4 apples, peeled, cored and cut into 1/4 in. slices (I usually use a mix of apples)
2 tsp. sugar

Good quality vanilla ice cream

Dulce de Leche, warmed

In large skillet, melt butter over medium-high heat. Add apple slices and saute for about 10 minutes, or until softened and lightly browned. Sprinkle sugar over apples and cook for 3 to 4 minutes until they are nicely browned and softened but not mushy. Remove from heat and keep warm. (Sometimes I sprinkle a little cinnamon in with the sugar too.) Scoop ice cream into individual bowls. Spoon warm apples over and then the warm dulce de leche over the apples. Serve immediately.

Dulce de Leche

1 14 oz. can sweetened condensed milk
1 tsp. vanilla extract

1. Put unopened can of condensed milk in large heavy saucepan that is higher than the can. Add water to come about three-quarters of the way up the sides of the can and bring to a simmer over medium heat. Reduce heat to a very low simmer, partially cover and cook, turning the can over at the halfway point (45 minutes), for a total of 1 1/2 hours. (You can remove the wrapper in the water with tongs when it falls off.) Remove the saucepan from the heat.

2. Let the can cool in the pan of water until it reaches room temperature. Open the can and pour the contents into a small bowl. Stir in the vanilla. The mixture should be very thick and taste like a rich caramel sauce. Cover and refrigerate.

Peanut Butter Crunch Snack Balls

Peanut Butter Crunch Snack Balls
adapted from Michelle N.

Makes about 120 balls. (I halved the recipe and got about 70 balls.)

2 cups honey
6 cups peanut butter (creamy or crunchy)
3 cups rice krispies
1½ cups grape nuts
3/4 cup applesauce
2 cups coconut
3 cups crushed cereal (I used honey nut cheerios and Life cereal since I had it on hand)
1½ cups chocolate or butterscotch chips - or substitute dried fruit, like raisins
5-8 tablespoons powdered milk
4 cups crushed mini-wheat cereal

Mix all but last two ingredients and mix until well combined. Add powdered milk, like flour, to make a soft, cookie-like dough. Form into 1” ball and roll in crushed mini-wheats. A scoop works very well for this. Refrigerate or freeze.

Frozen Butter Brickle Pie

Frozen Butter Brickle Pie


Crust:
1 1/4 cup graham cracker crumbs (about 10 crackers)
3 Tbsp sugar
1/4 cup melted butter
Butter Brickle:
1 cup flour
1/2 cup brown sugar
3/4 cup oats
1/3 cup chopped nuts
1/2 cup butter
Filling:
8oz cream cheese, softened (I used light)
1 can sweetened condensed milk (not evaporated milk)
12oz Cool Whip
Topping:
1/3-1/2 cup of caramel ice cream topping

For crust, mix crumbs, sugar and butter. Press into 2 pie plates. Bake at 350 for 6 minutes; cool.
For brickle, combine all ingredients till crumbly and pat into a 9x13" pan. Bake at 350 for about 15 minutes or till light brown. Remove from oven and crumble. Cool completely.
For filling, Beat cream cheese till fluffy; gradually beat in milk. Fold in Cool Whip.
To assemble pies, spread half of the filling in the two pie crusts (a fourth of the mixture in each.) Sprinkle with half of the crumbs. Drizzle with half of the caramel. Repeat the filling and crumb layers. Cover with plastic wrap and freeze for at least 4 hours. Remove from freezer 10 minutes before serving and drizzle remaining caramel over the top.

-Makes two 9" pies or 1 springform pan

Notes:
-This can also be made in a springform pan, it just takes longer to freeze.
-I used pecans, but you can use any nuts you like.
-I like to drizzle the caramel over the individual slices, I think it makes for a prettier presentation

Super moist chocolate bundt cake

Super Moist Chocolate Bundt Cake
submitted by Melanie Christensen

1 devils food cake mix
1 -4 serving instant chocolate pudding mix
4 large eggs
1 cup sour cream
½ cup warm water
½ cup vegetable oil
1 ½ cups semi sweet chocolate chips

Place all ingredients except chocolate chips, in a large mixing bowl. Blend with electric mixer 1 minute.
Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared bundt pan.
Bake 45-50 minutes at 350. Cool 20 minutes. Invert onto serving platter.

Frosting:
8 Tbsp butter (not margarine)
4 Tbsp cocoa powder
1/3 cup evaporated milk (I used 2%-it worked great)
4 cups sifted powdered sugar
Melt butter in medium saucepan over low heat. Whisk in cocoa and milk. Bring mixture just to boil, stirring constantly. Remove from heat. Beat in powdered sugar with electric mixer until thickened and smooth. Pour warm frosting over warm cake. This recipe makes a lot of frosting.

Cranberry Brie Pizza

Cranberry Brie Pizza

1 8 oz. can crescent rolls

3/4 C whole berry cranberry sauce

8 oz. cubed Brie cheese

1/2 C chopped pecans or walnuts

Preheat oven to 425. Use a lightly greased pizza pan or a pizza stone. Unroll crescent rolls and separate into triangles. Arrange on pan with tips towards the center and lightly press together. Forming a circle with the dough. Bake 5 minutes or until lightly brown. Remove from the oven and sprinkle with pieces of Brie. Spoon the cranberry sauce over the cheese. Top with pecans. Bake an additional 8 minutes or until cheese is melted and the crust is golden brown. Cool 5 minutes and cut into wedges or squares.

Popularity: 3% [?]

Microwave cake

4 Tablespoons cake flour
4 Tablespoons sugar
2 Tablespoons cocoa
1 Egg
3 Tablespoons milk
3 Tablespoons oil
1 Mug


Instructions:

Mix flour, sugar and cocoa:



Spoon in 1 egg



Pour in milk and oil, and mix well



Put in microwave for 3 minutes on maximum power (1000watt)



Wait until it stops rising and sets in the mug



Tip contents out of mug onto saucer and enjoy!

Easy Apple Pie

Apple Pie- from Home based mom

2 C flour

1 C sugar

1 egg yolk

1 tsp baking powder

Mix and add.

2 cubes butter, melted

Press 1/2 of dough into a glass pie plate. Being sure you have an even layer on bottom and up the sides of the pie plate. (no holes!)

7-8 apples - sliced, cored and peeled. I prefer a crisp, tart apple.

Afer pressing 1/2 of pie dough into pie plate, pile apples onto crust. Sprinkle with cinnamon (sorry, no exact measurement - I just sprinkle until it looks like enough, probably a Tablespoon or two) and 1 1/2 Tbsp sugar (or more if you like it sweeter!)

Crumble remaining dough on top by breaking it into small pieces. Bake at 350 degrees for about 45 minutes - 1 hour (Time will vary depending on how thick you slice the apples, you want them tender but not mush! I just stick a fork in to see how tender they are.)

Popularity: 33% [?]

Crockpot Cherry Chocolate cake

1 (21 ounces) can cherry pie filling
1 package chocolate cake mix
1/2 cup butter, melted

Place pie filling in slow cooker. Combine dry cake mix and melted butter. Put mixture over filling in crockpot. Cover and cook on low for 3 hours. You can use different type pie fillings and cake mixes.

Pumpkin Butterstoch cupcakes

Pumpkin Butterscotch Cupcakes

2 1/2 c flour
1 T baking powder
1 t baking soda
1/2 t salt
2 t cinnamon
3/4 t nutmeg
1 can (15 oz)pumpkin
4 eggs
1 1/2 c brown sugar
1/2 c oil
1 bag butterscotch chips
1 3/4 c finely chopped walnuts
Beat wet ingredients together, add 1 c walnuts and 1 c butterscotch chips. Combine with dry ingredients. Spoon into wrapper lined muffin pans. Combine remaining nuts and chips. Top each cupcake with 1 T nut/chip mixture. Bake at 350 degrees for 15-20 minutes. Makes 2 1/2 dozen.
ONLY use Wilton cupcake liners. NEVER, EVER use any other brand!!!
For this recipe it is MUCH easier to buy the finely chopped walnuts at the store. If you finely chop them yourself you have to chop forever and then sift out the nut dust that accumulates. The nuts have to be finely chopped or they don’t stay on top of the cupcakes.

Magic Mix Pudding

Magic Mix Pudding- Makes 4 1/2 C. Servings
Okay, I don't even like pudding but since my husband does I thought I'd make him some (and what kid doesn't like pudding?). I was able to make it while my macaroni was boiling and it chilled while we ate. Well I took one bite and was SOLD!!! I've never had pudding that tasted so good, was so easy to make, and took such little effort!!
1/2 C. Sugar
1 C. Magic Mix
2-3 T. Cocoa (optional)
2 C. Water
1 t. Vanilla
Combine Magic Mix, sugar and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and Cool.

Pumpkin Chocolate chip muffins

Pumpkin Chocolate Chip Muffins
from Mel B.

1 2/3 c. flour
1 c. sugar
1 T. pumpkin pie spice**
1 tsp. soda
1 tsp. baking powder
1/4 tsp salt
2 eggs, slightly beaten
1 c. pumpkin puree
1/2 c. butter, melted and cooled slightly
1 c. chocolate chips

Mix first six ingredients together in large bowl. Make a well and add eggs, pumpkin and butter. Mix just until incorporated, then fold in chocolate chips. Pour into greased muffin tin (or use muffin liners). Bake at 350 degrees for 20-25 minutes. Don't overbake or they will be dry!

**My tip: if you don't have pumpkin pie spice, use the following combination: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together and woila! - you have the equivalent of 1 teaspoon pumpkin pie spice (and it is much cheaper than buying it premade). So for this recipe, you would need to triple the above amounts to equal one tablespoon pumpkin pie spice.

No Fry Doughnuts

No Fry Doughnuts



2 pkg. yeast

1/4 c warm water

1 1/2 c lukewarm milk, scalded then cooled

1/2 c sugar

1 tsp. salt

1 tsp. nutmeg

1/4 tsp. cinnamon

2 eggs

1/3 c shortening

5 c flour



In large mixer bowl, dissolve yeast in water. Add the next 7 ingredients and 2 cups of flour. Blend 1/2 minute on low speed. Beat
2 minutes on medium speed. Stir in remaining flour until smooth (dough will be sticky). Cover, let rise in warm place until double, 50 to 60 minutes. Turn dough onto well floured board, roll around lightly to coat with flour (dough will be soft to handle). Gently roll out dough about 1/2 inch thick. Cut with floured cutter. Lift doughnuts carefully with spatula and place 2 inches apart on greased cookie sheet. Brush with melted butter. Cover. Let rise until double in size, about 20 minutes. Heat oven to 425 and bake 8 to 10 minutes. Immediately brush with melted butter and shake in sugar.

Chocolate Chip Treasure Cookies

from Debbie R. via Aunt Marilyn

1 1/2 cups graham cracker crumbs (about 25-30 squares)
1/2 cup flour
2 teaspoons baking powder
1 14 oz. can sweetened condensed milk
1/2 cup butter, room temperature
1 1/3 cups coconut
2 cups (1 package) semisweet chocolate chips
1 cup walnuts, chopped (I usually leave these out due to my husband's preference - the cookies are delicious with or without nuts)

Preheat oven to 350 degrees. In a small bowl, mix graham cracker crumbs, flour and baking powder. In a large bowl, beat sweetened condensed milk and butter until smooth. Add graham cracker crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 9-10 minutes or until lightly browned.