Hello! It has been a very long time since I have updated this site. Truthfully, I haven’t had any “new” recipes to share. However I do have one that I have adapted that I want to share.
I very distinctly remember watching “Good Morning America” and they were sharing the winning apple pie recipe from a contest they had been running. I wasn’t sure how long ago this was, but I was unable to get online to print the recipe. I called my dad and he printed it and emailed it to me. I still have that email and it was dated November 8, 2001!
I made this for Thanksgiving that year and it became my favorite apple pie recipe. That says a lot as I don’t really like apple pie. I love apples, I love pie; just don’t love them combined. Weird!
The original recipe called for pecan pieces. I rather like walnuts better. I also adapted the recipe to more closely resemble the apple pie recipe my mother always made. I am wondering what this would taste like with some Craisins in it too. Hmmmm…..
Crunchy Caramel Apple Pie
(original recipe by Marsha Brooks, 2001)
1 unbaked pastry crust for 9″ deep dish pie
1/2 to 1 cup granulated sugar (depends on how sweet your apples are)
3 tablespoons flour
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
6 cups peeled and thinly sliced apples
1 recipe of Crumb Topping (see below)
1/2 cup chopped walnuts (or pecans)
1/4 cup caramel topping (like ice cream topping)
1 cup rolled oats
1 cup packed brown sugar
1/2 cup flour
1 teaspoon ground cinnamon
1/2 cup butter
- Make the crumb topping: stir together oats, brown sugar, flour, cinnamon and salt. Cut in butter until it is like coarse crumbs. Set aside
- In a large mixing bowl, stir together the sugar, flour, cinnamon and salt. Add the apple slices and gently toss to coat.
- Spoon apple mixture into uncooked pie shell. Sprinkle Crumb Topping over the top.
- Place the pie on a cookie sheet, in case any of the filling bubbles over during baking. Cover the edges with foil.
- Bake in a preheated 375 degree oven for 25 minutes. Then remove the foil and bake for another 25-30 minutes.
- Remove the pie from the oven and while it is still hot, sprinkle the chopped nuts over the top. Then drizzle with caramel sauce.
- Allow the pie to cool on a wire rack.
This is best if served warm or room temperature. If you refrigerate it, the caramel sauce gets a little too firm.
This recipe has been around the web for awhile, so I cannot take credit for its creation. In fact, I’m quite sure Paula Deen has made this popular as it sure does contain a lot of “butta”. My recipe has listed as the source: Recipe-A-Day 12/28/1999.
This is my oldest daughter’s most requested birthday “cake”. It really isn’t a cake, more of a bar cookie.
Gooey Butter Bars
1 box of butter cake mix
2 sticks butter
8 oz package of cream cheese, softened
- 1 pound powdered sugar
Preheat oven to 350 degrees. Grease a 9x13x2 inch cake pan and set aside
In a large mixing bowl, add cake mix, 1 egg and 1 stick of butter that has been melted. Cream together well and press into the bottom of the cake pan. This will be a very stiff batter.
Mix the softened cream cheese, remaining 2 eggs, powdered sugar and remaining 1 stick of butter that has been melted together in a large mixing bowl (I use the same bowl for both steps). Mix until fluffy. Pour over the batter in the cake pan.
Bake for 40-50 minutes without opening the oven door. When done, the cake will appear very fluffy.
After the cake cools, sprinkle it with a dusting of powdered sugar.
2 c. milk
8 oz. Cool Whip
1 bag fun-size Snickers bars or 7 large (set some aside for top)
5 Granny Smith apples — (5 to 7)
Mix pudding & 2 cups milk. Blend 1 minute. Mix pudding & Cool Whip. Cut up apples & Snickers bite-size. Mix together, with pudding mix. Refrigerate hour before serving. Throw reserved Snickers pieces on top for decoration.
My 2 college kids are coming home tonight! I haven’t seen them in 6 weeks. My son says he hates the food at college, so I’m going to take the time to cook up a special homemade dinner. Roast Chicken with garlic mashed potatoes and steamed broccoli. That should hit the spot for both of them. For dessert, it is this recipe. This is so sinfully good. It is an excellent dish to have on hand when Aunt Flo comes to visit (with 3 daughters and myself, this visit always seems to come at the same time!)
Triple Chocolate Mess
1 package chocolate cake mix
1 pint sour cream
1 package instant chocolate pudding
6 ounces chocolate chips
3/4 cup oil
1 cup water
Spray crockpot with non-stick cooking spray. Mix all ingredients until smooth. Pour into crockpot. Cook on low for 6 to 8 hours.
This is delicious served with French Vanilla Ice Cream, you know, the kind with the vanilla flecks in it. Oh, this is heavenly.
Tammy posted a link to her cousin’s Buttermilk Pie. It looks yummy, but it doesn’t look anything like the buttermilk pie that I make. So I thought I’d share my version along with the pie crust that simply must go with it.
3 eggs — separated
1 cup sugar
1 tablespoon butter
1/4 cup flour
2 cups buttermilk
1/4 teaspoon lemon peel — grated
2 tablespoons lemon juice
Beat yolks. Add sugar gradually.
Cut butter into flour. Add buttermilk, lemon peel and juice.
Fold in yolks.
Pour into 9″ cormeal pie shell. Bake at 425 degrees for 10 minutes, then 350 degrees for 20-25 minutes. Cool..
Use egg whites to make a meringue topping. Pile lightly over cooled filling and bake at 350 degrees for 12-15 minutes.
Cormeal Pie Shell
1 cup flour
1/2 teaspoon salt
1/2 cup cormeal
1/2 cup shortening
1/3 cup grated cheddar cheese
1/4 cup water
Sift flour and salt together. Stir in cornmeal.
Cut in shortening till it resembles fine crumbs. Stir in grated cheese.
Sprinkle with water gradually. Mix lightly with a fork
Shape into a ball. Flatten ball lightly on a floured surface. Roll to 1/8″ Line a 9″ pie shell and flute, the edge. Bake as directed.
I think that I’ll make this for Thanksgiving this year. It has been awhile since I’ve had it. Hope you enjoy it too.