Grandma Peterson Apple Pie #2

Crust

2 1/2 cups flour

1 Cup shortening

1 teaspoon salt

Mix together then add:

6 Tablespoons water

Apple pie filling

One quart thinly sliced bottle apples

2 1/2 Tablespoons brown sugar

1/2 cup white sugar

2 Tablespoons Tapioca

1 teaspoon vanilla

1/2 teaspoon cinnamon

pinch of salt

2 Tablespoons melted butter

Divide crust into 2 balls.  Roll out one half and put into pie dish.  Add the pie filling. Add the other crust on top and seal on the edges with water.  Lightly whisk one egg white and brush on top of the crust.  Bake on the bottom level at 400 for 20 minutes.  Lower the heat to 375 and bake for 1 hour.  When you take it out sprinkle a little bit of sugar on top.

**Grandma canned her apples with just water and sugar.

Cream-Filled Chocolate Supreme Muffins

3 Cups Flour
2 Cups Sugar
1/2 Baking Cocoa
2 Tsp Salt
2 Cups Cold Water
3/4 Cup canola oil
1 Egg
2 Tbsp White Vinegar
2 Tsp Vanilla Extract

Filling:
4 Oz Cream Cheese Softened
1/4 C Sugar
1/8 Tsp Salt
2 Tbsp Beaten Egg
1/2 Tsp Vanilla Extract
3/4 C Milk Chocolate Chips
Confectioners Sugar (optional)

In a large bowl, combine the flour sugar, cocoa, baking soda and salt. In another bowl combine the water, oil, egg, vinegar and vanilla. Stir into dry ingredients just until moistened.

For filling beat the cream cheese, sugar and salt until smooth. Beat in egg and vanilla. Fold in chips.

Fill 12 paper lined jumbo muffin cups half full with batter. Drop heaping tablespoonfuls of cream cheese mixture into center of each: cover with remaining batter.

Bake at 350 for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Sprinkle with confectioners sugar if desired.

Tera Peterson

Pumpkin Brownies

4 eggs 1 2/3 cup sugar 1 cup oil (I use applesauce and make it a little over the top of the cup) 1 16 oz. pumpkin (2 cups) 2 cups flour 2 teaspoons baking powder 2 teaspoons cinnamon 1/4 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1 cup nuts, optional Beat together eggs, sugar, pumpkin, and oil (or applesauce) until light and fluffy. Mix in dry ingredients and mix thoroughly. Spread in ungreased (grease if using applesauce) 10x15 pan and bake at 350 for 25 minutes. Cool and frost Frosting 1 3 oz. cream cheese 1 teaspoon vanilla 1/2 cup softened margarine 2 cups powdered sugar Cream together cream cheese and margarine. Add vanilla and powdered sugar until smooth. Wanda Peterson

English Toffee

1/2 c. butter

1/2 c. margarine

1/4 t. salt

1 c. sugar

2 T. water

1/2 t. vanilla

pecans

chocolate

toasted almonds


In a saucepan combine the butter, margarine, salt, sugar, and water. Stir over medium high heat, until candy reaches 310 degrees {again, I don't have a candy thermometer. It is done to me after it just starts to turn a caramel color -she says to go until it is the color of a paper bag, but that tasted burnt to me when I cooked it to that stage}


Remove from heat and stir in the vanilla. Pour onto a buttered cookie sheet that has whole pecans dotted all over it. Pour the candy onto the pecans and spread smooth. After 3-5 minutes, top with chocolate and spread it after it is fully melted. Immediately top with chopped, toasted, almonds. Cool completely, then flip the candy and top with melted chocolate and more nuts. Cool completely again and then break into pieces.

Natalie Riley

Almond Blintzes with Vanilla Bean and Lemon Mascarpone Cream and Berries

For the Blintzes:

1 cup flour

1/3 cup oat flour

1/2 cup oats

1 tsp salt

2 eggs

dash of oil

1 2/3 cup milk {+ more if too thick}

1 tsp Almond Essence / Pure Almond Extract

1 tsp vanilla or some scrapes of vanilla bean

In a mixing bowl {I love using my mix & pour style batter bowl} combine flours, oats, and salt. Stir to combine and make a well in the center.

In a separate bowl {I use a very large liquid measuring cup, i.e. less dishes, atleast 3 cup} combine the oil, milk, eggs, almond essence, and vanilla.

Pour wet ingredients into dry and stir to combine. Add more milk if the mixture seems to thick.

Heat a large saute pan and spray with non-stick spray. Pour 1/3 cup-ish of batter into pan and swirl around to achieve a nice thin-ish crepe. Flip, continue cooking for a minute, then top with a scoop of berries and a scoop of mascarpone creme. Fold all sides in and serve flipped {it will be tricky, I know there will be casualties, do your best!} Serve with extra cream and berries on the side.

Lemon and Vanilla Bean Mascarpone Cream

1/4 cup cream

1/3 - 1/2 cup Mascarpone Cheese {you can sub cream cheese}

Lemon Zest, about 1 tsp

Fresh Lemon juice, about 2-3 tsp

Vanilla Bean Seeds, about 1/3 of a bean

about 3 raspberries {or any other kind of berry}, for color

2 T. sugar {or more if you like it sweeter, give it about that much and taste it once mixed}

Whip the cream until light and fluffy. Add in the Mascarpone and mix through. Add in the rest of the ingredients and mix until incorporated

To achieve a gorgeous pink or purple color, melt a few berries in the micro and toss them in with a mix.

Berries:

Use fresh Strawberry and Blueberry or use frozen ones.

Natalie Riley

White Chocolate Berry Mini Pies

6 pre-made mini graham cracker crusts
1 egg white, beaten
1 cup heavy cream
4 oz cream cheese, mixed until smooth
4 oz White Chocolate, chopped
1 tsp vanilla
6 Tbsp Nutella
Fresh Berries for garnish

Preheat oven to 375

Brush the graham cracker crusts with beaten egg white and bake for 5 minutes. Remove the
from oven and allow them to cool completely.

In a small saucepan, bring about 1 inch of water to a boil. Make a double boiler by placing a bowl on top on the saucepan with the boiling water so it fits snuggle over the top without touching the water.

Put the white chocolate in the bowl, and stir until completely melted. set aside.
In a medium bowl, combine the cream, sugar with an electric mixer and vanilla until it starts to thicken.

Add the softened cream cheese in 3 parts, mixing well in-between each addition.
Whip to a whip creamed consistency.

Fold in the melted chocolate.

Cover and place the chocolate, cream cheese mixture in the fridge for about one hour.

Place one tablespoon of the Nutella in each of the tarts.

Place the chocolate mixture in a zip lock bag, snip off the edge and pipe it into the mini pie shells.

Garnish with fresh berries.

Refrigerate until ready for serving.

The Hungry Housewife

Churros

1 cup water
2 tbsp brown sugar
1/2 tsp salt
1/3 cup unsalted butter
1 cup all purpose flour
2 eggs
1/2 tsp vanilla extract
1/4 cup granulated sugar
1 tsp cinnamon

- In a small dish, mix 1/4 cup sugar and cinnamon. Set aside

- In a 3-quart saucepan, bring the water, brown sugar, salt, and butter to a good boil. Remove from the heat and add the flour all at once. Mix until well blended, this might take some muscle!

- In a separate bowl, mix the eggs and vanilla together, then add to the flour mixture. Stir until well blended.

- Fit a piping bag with a large star tip, and scoop the dough into the bag

- Preheat 1-1/2 inches of vegetable oil in a 10-12" frying pan to 375 degrees F. Make sure it's hot enough or else you'll end up with soggy churros, but it's also important that the the oil doesn't get too cool or the outsides will get too crisp before the insides fully cook.

- Once the oil is hot enough, squeeze some dough into the oil (about 4 inches long) and use a scissor to release the dough from the tip. It's helpful to have a helper for this part

- Cook 4 churros at a time, for about 1 minute on each side, or until they're golden brown in color.

- Use a slotted spoon to remove the churros from the oil, and place immediately on a paper towel-lined plate to absorb the excess oil

- While still warm, roll each churro into cinnamon sugar mixture until well coated (This is another job for another friend if you have one handy)

- Serve immediately to hungry friends! You can serve these with some melted chocolate sauce if you wish.

Recipes yields about 20 churros

Cooking Mexican

Strawberry Cream Puff Cake

2 cups or one carton of strawberries, sliced

Cream Puff Base:
5 tablespoons butter
2/3 cup water
1 tablespoon sugar
2/3 cup flour
3 eggs

Cream Cheese Mixture:
4 ounces cream cheese, softened
1 teaspoon fresh orange zest
1/2 teaspoon vanilla
1 cup heavy whipping cream
2/3 cup powdered sugar

For the cream puff layer, preheat the oven to 375 degrees. Bring the butter, water and sugar to a boil in a medium saucepan. Add the flour all at once and stir quickly until the mixture pulls away from the sides of the pan. Remove the pan from the heat and stir the mixture until smooth. Let cool for 5 minutes. Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen. Don’t overbeat. Lightly grease the bottom and sides of a 9-inch springform pan (or in a pinch, you could use a 9-inch circle cake pan).

Using an offset spatula, spread the mixture on the bottom and one inch up the sides of the prepared pan. Don't look at my picture. I skimmed the instructions and put it 2 inches up the side instead of one. This part can be tricky. I've found sometimes it's easier to spread with clean hands.

Bake for 25 minutes. Remove from the oven and prick pastry with a toothpick 10-12 times. Return to the oven and bake 5-10 minutes more until golden brown but not overbaked (you can insert a toothpick into the center and if it comes out with sticky dough, it still needs longer in the oven). Cool completely.
For the cream cheese mixture, beat the cream cheese until smooth. Gradually add the powdered sugar (sift if necessary)and beat with the cream cheese until mixture is smooth and light. Add the remaining ingredients and beat until stiff peaks form. Spread onto the cooled cream puff shell.

Top with fresh sliced strawberries. Keep in the fridge until serving.

Poppyseed Bread

3 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
3 eggs
1 1/8 cups cooking oil
2 1/4 cups sugar
1 1/2 cups milk
1 1/2 T. poppy seeds
1 1/2 tsp almond extract
1 1/2 tsp vanilla
1 1/2 tsp butter flavoring extract (or 1 1/2 tsp melted butter can be substituted)

Mix all together. Pour into greased and floured baking pans. Makes 6 small loaves or 2 large loaves. Bake at 350 for 50-60 minutes for large pans and less for smaller pans. If you have a dark metal pan make sure to bake it for less time at a lower temperature. I overdid this batch a little bit because I used a dark pan. I like the disposable foil bread pans the best.

Glaze:
1/4 cup orange juice
3/4 cup sugar
1/2 tsp almond extract
1/2 tsp vanilla
1/2 tsp butter flavor extract (or 1 1/2 tsp melted butter can be substituted)

Pour all ingredients into a small saucepan and let cook on stove on medium heat until sugar dissolves. Remove bread from pans and pour glaze over warm bread. Use knife or spatula to bring the glaze that has run off up and over the warm bread until it stays on.

The Girl Who Ate Everything Food Blog

Pumpkin Rolls

Beat 3 eggs high speed for 5 min
Slowly add 1 Cup Sugar
2/3 C Pumpkin
1 t. Lemon Juice

Add:
¾ C Flour
2 t. Cinnamon
1 t. Baking Powder
½ t. Salt
1 t. Ginger
1 t. Nutmeg

Filling:
1 8oz Cream Cheese
¼ C Butter – soften
1 C Powder Sugar
½ t. Vanilla

Grease and flour cookie sheet – pour batter rectangular shape (don’t fill the sheet) Bake 350 for 15 minutes. ¼ C Powder Sugar on terrycloth towel. I would put more just to ensure that your roll doesn't stick to your cloth. Loosen with spatula and flip on to the towel, gently roll with towel and let cool in fridge.

When cooled unroll, put in filling, and roll back up and refrigerate. It's really hard to not crack the dough when rolling but if it does don't stress. Also, slightly dampening the cloth helps. It'll all go back together when you put it in the fridge. It is way better the next day after it's been completely refrigerated. Cut into 1 inch slices to serve.

The Girl Who Ate Everything Food Blog

CHEESECAKE FONDUE

8 ounces cream cheese, softened
6 1/2 ounces marshmallow cream
2 tablespoons milk
1 teaspoon lemon juice

In a saucepan over medium-low heat, combine the cheese and marshmallow cream; cook, whisking constantly, until cheese and marshmallow cream are melted. Watch carefully to avoid scorching. Slowly add milk, 1 tablespoon at a time, stirring well to combine. Stir in lemon juice; mix well. Remove from heat and transfer immediately to a dessert fondue pot over candle flame. A small crock pot will also do.

Serve with maraschino cherries, strawberries, kiwi slices, mango pieces, graham wafers, chocolate wafers, chocolate cupcake cubes. (Would also be good with brownies.)
This is also good served cold as fruit dip.

Erin Ropelato

ICE CREAM IN A BAGGIE

1/2 cup milk
1/2 teaspoon vanilla
1 tablespoon sugar
4 cups crushed ice
4 tablespoons salt
2 quart size Zip-loc bags
1 gallon size Zip-loc freezer bag
a hand towel or gloves to keep fingers from freezing as well!

Mix the milk, vanilla and sugar together in one of the quart size bags. Seal tightly, allowing as little air to remain in the bag as possible. Too much air left inside may force the bag open during shaking. Place this bag inside the other quart size bag, again leaving as little air inside as possible and sealing well. By double-bagging, the risk of salt and ice leaking into the ice cream is minimized. Put the two bags inside the gallon size bag and fill the bag with ice, then sprinkle salt on top. Again let all the air escape and seal the bag. Wrap the bag in the towel or put your gloves on, and shake and massage the bag, making sure the ice surrounds the cream mixture. Five to eight minutes is adequate time for the mixture to freeze into ice cream.

Tips:Freezer bags work best because they are thicker and less likely to develop small holes, allowing the bags to leak. You can get away with using regular Zip-loc bags for the smaller quart sizes, because you are double-bagging. Especially if you plan to do this indoors, we strongly recommend using gallon size freezer bags.

***Makes one serving!!

Erin Ropelato

Patrotic Trifle

2 cups heavy cream
1/2 cup white sugar
2 cups milk
2 (3.4 ounce) packages instant cheesecake pudding mix
2 teaspoons lemon juice
1/2 cup sour cream
2 (10.75 ounce) packages prepared pound cake
2 (16 ounce) carton strawberries, sliced
strawberries for garnish
blueberries for garnish

1. In a medium bowl, combine cream and white sugar and beat until stiff peaks form. Set aside. You want a stiffer whipped cream for trifle so that it holds up over time.

2. In another bowl beat cheesecake pudding mixes with milk for 2 minutes or until thick. Mix in sour cream and lemon juice. Fold in one cup of the sweetened whipped cream.

3. Slice pound cake into one inch cubes.

4. In a trifle bowl, start by layering 1/4 of the pound cake on the bottom of the trifle bowl (A large glass bowl can be used if you don't have a trifle bowl). Next, layer 1/4 of the pudding mixture followed by a layer of1/4 of the strawberries. To make trifle look presentable make sure each layer is distinct and separate especially on the sides of the bowl. Repeat layers four times or until bowl is almost full.

5. Garnish the top of the trifle with the remaining whipped cream, strawberries, and blueberries.

6. Chill in refrigerator for at least 4 hours.

Variations:
1) The pound cake can be replaced by angel food cake for less calories.
2) Vanilla pudding can replace the cheesecake pudding.
3) Add more blueberries throughout the trifle instead of just on top.

Pampered Chef

Peanut Butter Cup Trifle

1 (9x13) pan of baked brownies, cut into 1 inch pieces
1 (5.1 ounce) package instant vanilla pudding
3 cups milk
1/2 cup creamy peanut butter
2 tsp vanilla
1 (8 ounce) container thawed Cool Whip, divided
20 peanut butter cups, crumbled (do not buy bite sized; you could get away with less...but why?)
6-8 peanut butter cups to garnish.

Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups cool whip or homemade whipped cream.

Layer in trifle dish 1/2 the brownies, 1/2 the crumbled peanut butter cups, 1/2 the pudding mixture. Repeat. Top with cool whip and peanut butter cups. Chill at least four hours until serving.

Pampered Chef

Berries 'N Stars

1 package (17.25 ounces) frozen puff pastry sheets, thawed
1 teaspoon sugar
2 lemons
1 can (14 ounces) sweetened condensed milk (not evaporated milk)
1 container (8 ounces) frozen whipped topping, thawed, divided
2 pints strawberries, hulled and sliced
1 pint blueberries

Preheat oven to 400°F. Roll one sheet of puff pastry into 10 x 13-inch rectangle. Repeat with second sheet of pastry, rolling onto lightly floured surface.

Using pizza cutter, cut four strips, 13 inches long and 1 inch wide, from second sheet of pastry. Reserve remaining dough for star decorations. Brush edges of pastry on baking stone with water. Lay strips of pastry over edges making an outer rim. Trim off any excess dough. Prick entire bottom of pastry with pastry tool. Bake 15 minutes or until golden brown. (Center may puff up slightly, but will flatten out as it cools.) Cool completely.

Cut stars from remaining dough using a star cutter; sprinkle with sugar. Bake on baking stone 12 minutes or until golden brown. Meanwhile, zest lemons to measure 1 tablespoon zest. Juice lemons to measure 1/4 cup juice. In a bowl, whisk together condensed milk, lemon juice and lemon zest. Gently fold in 1 1/2 cups of the whipped topping. Fill cooled pastry shell with filling.

Slice strawberries. Arrange strawberries, blueberries and pastry stars over filling. Garnish with remaining whipped topping. Cut into 16 squares and serve.

Pampered Chef

Lime-Berry Mousse Trifle

Ingredients

4-5 limes
6 ounces cream cheese, softened
2/3 cup sweetened condensed milk
1 12 oz frozen whipped topping, thawed, divided
3 cups assorted fresh berries, such as strawberries, raspberries and blackberries
1 frozen prepared pound cake (16 ounces), thawed
1 pint lime sherbet, softened
1/4 cup sliced almonds, toasted
Additional berries for garnish (optional)

Directions

1. Slice two limes using Ultimate Mandoline fitted with v-shaped blade; set aside. Using Microplane Adjustable Grater, zest remaining limes to measure about 1 tablespoon zest; juice limes into Easy Read Measuring Cup using Citrus Press to measure 1/2 cup juice.

2. In Classic Batter Bowl, whisk cream cheese, condensed milk, lime juice and zest with Stainless Whisk. Attach open star tip to Easy Accent(R) Decorator, fill with about 1/2 cup of the whipped topping and set aside. Gently fold in remaining whipped topping until smooth with Small Mix ‘N Scraper(R). Slice strawberries with Egg Slicer Plus(R). Place berries in Small Batter Bowl.

3. Cut pound cake into 1-inch cubes with Bread Knife. To assemble trifle, place half of the pound cake cubes into bottom of Trifle Bowl. Top with half of the sherbet using Small Scoop; spread evenly. Top sherbet with half of the berries and half of the cream cheese mixture. Arrange lime slices in a circular pattern against inside of bowl to garnish. Repeat layers one time with remaining pound cake cubes, sherbet, berries and cream cheese mixture.

4. Pipe whipped topping rosettes around rim of trifle using decorator. Coarsely chop almonds using Food Chopper; sprinkle over top of trifle before serving. Garnish with additional berries, if desired.

Pampered Chef

Strawberry Amaretto Pastries

Ingredients

1/2 package Frozen puff pastry sheets (1 sheet), thawed
1/2 cup Sliced almonds, divided
2 Tbsp granulated sugar, divided
1 Orange
1 8oz sour cream
1/2 cup Powdered sugar
1/4 tsp Almond extract
1 1/2 cups Thawed, frozen whipped topping
12 Large strawberries, sliced

Preparation

1. Preheat oven to 400 degrees. Unfold pastry dough onto a large baking stone (or pan). Coarsely grate half of the almonds. (you can chop these in a mini food processor). Combine grated almonds and half the sugar; sprinkle evenly over surface of dough. Lightly press almond mixture into dough.

2. Using a pizza cutter (or small knife), cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares. Using a small spatula separate squares evenly over surface of baking stone. Bake 16-18 minutes or until puffed and golden brown. Remove from baking stone; cool completely.

3. Place remaining almonds in a small microwaveable bowl. Microwave on high 2-3 minutes or until lightly toasted, stirring after each 30 second interval; coarsely chop using a food chopper and set aside. Zest entire orange. Combine zest and remaining 1 Tbsp sugar, set aside.

4. Whisk sour cream, powdered sugar and almond extract in medium bowl. Fold in whipped topping (do this slowly and carefully so the topping stays fluffy). Slice strawberries. Split open each pastry square; arrange half of the strawberries onto the bottom of each shell. Top each with about 2 heaping Tbsp of the filling and sprinkle with chopped almonds. Top with remaining sliced strawberries and sprinkle with sugared orange zest. Place tops of pastry shells over filling. Serve immediately.

Sliced peaches can be substituted for strawberries

Pampered Chef

BYU Mint Brownies

Brownies:
1 cup margarine
1/2 cup cocoa
2 Tbsp honey
4 eggs
2 cups sugar
1 3/4 cup flour
1/2 Tbsp baking powder
1/2 tsp salt
1 cup chopped walnuts
12 oz chocolate icing or use below recipe

Mint Icing:
5 Tbsp margarine
dash of salt
3 Tbsp milk
1 Tbsp corn syrup
2 1/3 cup powdered sugar
1/2 tsp mint extract
1-2 drops green food coloring

1. Melt margarine and mix cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Poor batter into a greased 9x13 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.

BYU Cougaret Food Court

Mascarpone & Citrus Berry Tarte

1-2 sheets frozen puff pastry
1 cup fresh, frozen, or freeze dried raspberries
1/4 cup sugar

Mascarpone Citrus Cream:

3/4 cup cream
1/3 cup mascarpone cheese
1 tsp vanilla extract
fresh grated zest from one orange
fresh grated zest from one lemon
1/3 cup powdered sugar
1-2 T. milk, if needed

Whilst layers of light and flaky pastry baked up on a sheet pan until golden brown for about 10-15 minutes at 400 degrees.

I rehydrated my raspberries in some grape juice and added the sugar.

Meanwhile, I made the Citrus Cream by whipping the cream until nearly soft peaks were formed, then added the mascarpone, vanilla, and citrus zests. I continued whipping, adding any milk to thin it out if it got too thick, and then added the sugar, giving it one final whip to incorporate.

I allowed my pastry to cool, then topped with berries.

Followed by the cream and some garnishes.

To make individual tarts I used some cookie cutters and then hand-cut the squares.

Natalie Riley

Fruit Pizza

1 package (18 ounces) refrigerated sugar cookie dough
1 package (8 ounces) cream cheese softened
1/3 cup sugar
4 cups assorted fresh fruit such as strawberries, bananas, kiwi, blueberries, etc (any fruit really)

Preheat oven to 350° F.

Place dough on round baking stone and cook 18-20 minutes until golden brown. Remove from oven and cool.

For topping, combine cream cheese and sugar and spread over cookie dough, then start placing on the fruit.

Pampered Chef