Apple Pie (Quick & Easy)

This is a simple, yet delicious recipe for apple pie. 

Apple Pie

recipe by Allrecipes

• 1 recipe pastry for a 9 inch double crust pie

• 1/2 cup unsalted butter

• 3 tablespoons all-purpose flour

• 1/4 cup water

• 1/2 cup white sugar

• 1/2 cup packed brown sugar

• 1-2 teaspoons cinnamon

• 8 Granny Smith apples - peeled, cored and sliced

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.  Stir in cinnamon.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Gently pour 1/2 the sugar and butter liquid over the apples. Cover with a lattice work crust. Gently pour the remaining 1/2 sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Serve with vanilla ice cream and enjoy!

Flat Apple Pie

We watched Pioneer Woman whipped up these flat apple pies on her new cooking show yesterday.  They looked so good we decided to make them.  We served them after dinner.  Everyone agreed these were fantastic.

 

Flat Apple Pie

recipe by the Pioneer Women (slightly adapted)

Ingredients

• 5 Granny Smith apples, peeled and sliced
• 1/2 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1/2 tablespoon cinnamon
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• Juice of 1/2 lemon
• 1 recipe Perfect Pie Crust, recipe follows
• 6 tablespoons butter

Directions

Preheat the oven to 375 degrees F.

In large bowl, stir together the apples, brown sugar, granulated sugar, cinnamon, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple.

With a rolling pin, begin rolling out the Perfect Pie Crusts into large circles. Roll the dough from the center outward. Be gentle and patient, it'll take a little time to get the dough completely rolled out.

If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes, no back-and-forth rolling.

Again with a spatula, loosen and lift the dough and carefully place the circles on large baking sheets.

Place half the apple mixture on one crust and the other half on the other crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic - the more rustic the better. Dot the tops of the pies with chunks of the butter.

Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminium foil for the remaining baking time.

Allow to cool slightly, then slice into wedges with a pizza cutter. Eat 'em on the go!

 

Perfect Pie Crust:

• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 1/2 sticks cold butter
• 3/4 cup vegetable shortening
• 1 egg
• 5 tablespoons cold water
• 1 tablespoon distilled white vinegar

Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.

Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. Yield: dough for 2 crusts.

 

Caramel Sauce

• 4 Tablespoons Butter
• 1 cup Brown Sugar, Packed
• 1/2 cup Half-and-half
• Pinch Of Salt
• 1 Tablespoon Vanilla

Mix butter, brown sugar, half & half, and salt in a saucepan over medium low heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Add vanilla and cook another minute to thicken further. Remove from heat and drizzle over pie.  We drizzled over the individual pie pieces as opposed to the whole pie.

Enjoy! 

 

Click here to print this recipe!

Peach Cobbler

Recipe by Taylor Steele

Ingredients

2 cans Sliced Peaches

1 can Sliced Peaches, drained

Cinnamon

Yellow Cake Mix

½ cup Butter

Brown Sugar

 

Directions

Preheat oven to 350F.

Place peaches in a 9x13 baking dish. Sprinkle with cinnamon.

Pour cake mix in a separate bowl. Cut butter into cake mix. Sprinkle mixture over the peaches. Sprinkle cobbler with brown sugar.

Bake for 30 - 45 minutes until brown.

Enjoy!

Apple Crisp

Quick Apple Crisp
recipe by Pampered Chef
5 Granny Smith apples (about 6 cups)
1/4 cup butter or margarine, melted
1/2 cup nuts, chopped
1 package (9 ounces) yellow cake mix
2 tablespoons sugar
1 tablespoon cinnamon
Vanilla ice cream or thawed, frozen whipped topping (optional)
1. Preheat oven to 350°F. Peel, core and slice apples. Cut apples in half crosswise. Place apples in a deep dish baker.
2. Microwave butter on HIGH 60 seconds or until melted. Chop nuts. Add nuts, cake mix, butter, sugar and cinnamon to bowl; mix until crumbly. Sprinkle mixture evenly over apples.
3. Bake 35-40 minutes or until apples are tender and topping is golden brown. Serve warm with ice cream, or whipped topping, if desired.

Strawberry Cake with Strawberry Buttercream Frosting

Oh how I love a good strawberry cake.  All kinds (except for the bad kind).  I tried a new recipe this weekend.  Wow, it was great.  It screams summer.

Let me tell you about a cookbook I invested in a few years ago.  I have used it time and time again.  The Cake Mix Doctor cookbook by Anne Byrn.  I know what you are thinking, she is using cake mixes.  Don’t judge me, just try it.  Then you will love me.  I also own the Chocalate from the Cake Mix Doctor cookbook which I would recommend as well.  Without further ado, let me introduce you to my favorite strawberry cake.

Strawberry Cake with Strawberry Buttercream Frosting

adapted from the Cake Mix Doctor

Cake

Shortening & Flour

1 package white cake mix (I prefer Duncan Hines French Vanilla)

1 small package strawberry jello (3 ounces)

4 tablespoon all purpose flour

1 cup vegetable or canola oil

½ cup sugar plus a sprinkle for strawberries

½ cup milk

4 large eggs

½ cup finely chopped fresh strawberries and juice

Buttercream Frosting

1 ½ sticks (12 tablespoons) butter

6 cups powdered sugar

¾ cup finely chopped fresh strawberries and juice

1 cup halved fresh strawberries, for garnish

Directions:

Preheat oven to 350F.

Finely chopped strawberries and place in a small bowl.  You will need 1 1/4 cups divided.  Add a sprinkle of sugar and stir.  Set aside. 

Lightly grease three 9 inch round cake pans with shortening. I use a paper towel to rub a small amount (maybe 1/2 tablespoon) of shortening on the pan.  Lightly coat all sides and bottom of pan.  Then sprinkle flour in the greased pans coating all sides and bottom. Shake and tap out excess flour.

Place cake mix, jello, flour, oil, sugar, milk, eggs, and strawberries with juice in large mixing bowl. Blend with electric mixer on low speed for about 1 minute. Stop mixer and scrape down the sides. Beat mix on medium for 2 minutes. Stop and scrape down the sides.

Divide the batter among 3 cake pans. Bake all three pans on the center rack for 33 – 35 minutes. Cake is done when it springs back when lightly pressed. Place pans on wire rack to cool for 10 minutes. Then run a butter knife along the sides of the cake pan to loosen the cake from the pan. Gently invert cake into hand and place on rack. Cool completely. About 30 minutes.

To prepare the frosting, place softened butter in the mixing bowl. Beat on low until fluffy (about 20 seconds). Stop the mixer. Add powdered sugar and chopped strawberries with juice. Mix on low speed until frosting is fluffy and creamy. If too thin, add a little powdered sugar. If too thick add a little milk or water.

Place one cake layer right side up on a serving platter. Spread the top with frosting. Add another layer, right side up. Frost the top. Add third layer right side up. Frost the sides then the top. Add halved strawberries for garnish. Chill the cake then serve if you can’t wait.  Otherwise dig in. 

Apple Cake

I make this cake a few times in the Fall each year.  It is one of Josh’s and my mother’s favorite cakes I bake.  It makes the house smell utterly divine.  I use Paula Deen’s recipe.

Grandgirl’s Apple Cake

Cake:
Butter, for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans

Sauce:
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda

Directions:

Preheat the oven to 325 degrees F. Generously grease a bundt cake pan.

In a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract.  Mix well.

Fold apples, coconut, and pecans into batter. The batter will be thick!  The first time I made this recipe I thought I had done something wrong because the batter was so thick.

Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours. 

Shortly before the cake is done, make the sauce. Melt the butter in a large saucepan.  Its a Paula Deen recipe.  There is always a stick of butter.

Stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. 

Let stand 1 hour, then turn out onto a rack to cool completely.   

Enjoy!

Here is a our Fall corner of the house.  I had the girls pictures professionally taken a few years ago.  I pull them out each year around Halloween and just love looking at them.

Banana Pudding

My sweet aunt Sue gave me this recipe several years ago.  This banana pudding is light and fluffy which is why I like it so much. 

Banana Pudding

1 14 oz can sweetened condensed milk

1 1/2 cups cold water

1 pkg (3 1/2 oz) instant vanilla pudding and pie filling mix

2 cups cool whip, divided

Vanilla wafers

3 medium ripe bananas, sliced

In a large bowl, combine sweetened condensed milk and water.  Add pudding mix and beat.

Chill 5 minutes.  Remove from refrigerator and fold in whipped cream.

Add a layer of vanilla wafers to the serving dish.

Add 1/3 of of the pudding mixture.  Add ripe sliced or chopped bananas.

 

Repeat with a layer of vanilla wafers, pudding mixture and bananas.  Repeat once more.  Finish the banana pudding with the remaining cup of whipped cream.

Chill for 2 hours and enjoy. 

My aunt did add to the bottom of the recipe to tell everyone that I got my great cooking and my good looking from her.  It makes me smile every time I read the recipe.

Blueberry Pancakes

My amazing husband made these for me after I told him about this blog post.  (Please forgive me.  Once you visit this wonderful blog, you may never be the same.  Bakerella has amazing pictures and recipes). 

Back to the pancakes … I love fresh blueberries.  I like them by themselves, in yogurt, in muffins and yes in pancakes. 

You have to try this recipe.  It is so good.  Go now and make it.  You won’t be sorry.

Blueberry Pancakes (by Bakerella)

1 cup all-purpose flour
1/2 cup cornmeal
1/4 cup sugar, plus two tsp for blueberries
1 1/4 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 1/2 cups buttermilk
1/4 cup milk
3 Tbsp butter, melted and cooled
1 egg lightly beaten
2 cups blueberries
Extra butter for coating griddle
Maple Syrup
(Makes about 16)

• Whisk together flour, cornmeal, sugar, baking powder, salt and soda in a large bowl. Set aside.
• Whisk together buttermilk, milk, butter and egg in medium bowl.
• Add milk mixture to dry ingredients and whisk together just until combined.
• Toss blueberries in a small bowl with 2 tsp sugar.
• Heat a griddle over medium heat. Take extra butter and run over surface of griddle. Repeat as necessary throughout process.
• Pour batter on griddle 1/4 cup at a time.
• Add some of the sugared blueberries to each pancake.
• Cook for about 3-4 minutes.
• Flip and cook the other side for about 2 minutes.

As you are making the pancakes. Keep the finished ones on a cookie sheet in the oven at 200 degrees F to keep them warm.

Blueberry Muffins

Blueberry Muffins

The first time I made these was for a good friend’s wedding shower years ago.  They have been a hit ever since.  I love these the muffins and pretty much everyone that has them thinks the same.  Well with the exception of my husband ;-)  But I promise if you make these, your kids, friends and coworkers will enjoy them.

Muffins
1 ½ cups all purpose flour
¾ cup sugar
½ teaspoon salt
2 teaspoons baking powder
1/3 cup canola (or vegetable oil)
1 egg
1/3 cup buttermilk
1 cup fresh blueberries

Topping
¼ cup sugar
½ of 1/3 cup of flour
2 tablespoons butter
¾ teaspoon ground cinnamon

Preheat oven to 400 degrees F.  Line muffin tin with 10 muffin cups.  Wash blueberries and set aside.

In large mixing bowl, add flour, sugar, salt and baking powder. Mix.

In a glass measuring cup, add 1/3 cup oil.  Add egg.  Then add enough milk to make 1 cup. 

Add liquids to flour mixture and mix until combined well.

Add blueberries and mix just until blended.

Scoop muffin batter into muffin cups. A large ice cream scoop perfect for muffins.

In small bowl, add sugar, flour, cinnamon and butter.  Mix with fork or hands until crumbly.  Of course, I recommend your hands. 

Sprinkle on top of muffins. Bake at 400 for 20-25 minutes until tops are lightly brown

Look at the beauties and marvel in their goodness.

Enjoy!

Strawberry Lemonade

Strawberry Lemonade
1 pint fresh Strawberries
1-2 tablespoons of Sugar
1 can frozen Minute Maid Lemonade or fresh lemonade
Fresh Lemon slices (optional)
Prepare lemonade as directed on can. In a separate bowl, add strawberries.
Mash strawberries and add sugar. Add sweetened strawberries to lemonade. Add lemon slices. Pour over ice and enjoy.

The longer it sits, the pinker it becomes. This is 24 hours after it was made. Honestly, it usually doesn't last that long around our house.  I double the recipe for this large container.