Tuesday, November 11, 2008

Perfect Apple Pie

Here it is, Good ole Apple Pie for Fall holidays and because apples are always good now. I've never found an apple pie that I liked better than this basic, good apple pie. Be sure and refer to my 2 crust pie recipe, here in my recipes. Peel, bake and enjoy!!

  1. 7-8 tart, large apples, pared, peeled, cored and thinly sliced (about 6 cups)

  2. 3/4 to 1 cup sugar

  3. 2 Tablespoons unbleached flour

  4. 1/2 to 1 teaspoon ground cinnamon

  5. 1/4 to 1/2 teaspoon ground nutmeg

  6. My recipe for a 2 pie crusts

Combine sugar, flour, spices, and dash salt; mix with apples. Line a 9 inch pie pan with crust. Fill with apple mixture and dot with butter. Adjust top crust, cutting slits for steam to escape (can make a decorative design to look nicer). Seal edges. brush crust wilk 2 teaspoons of milk and sprinkle all over with cinnamon sugar. Bake at 400 degrees for 50 minutes or until a sharp knife inserted in slit finds apples soft and well done. The juice will often bubble out indicating the pie is done also. Cool on wire rack and serve with vanilla bean ice cream. Perfect!!!

Delicious Pumpkin cinnamon rolls

Wow!! These are wonderful and I just found them in the October/November "Taste of Home". Have already served them a couple of times and will make them for Thanksgiving and Christmas too. this recipe makes enough for a crowd. Hope you enjoy them and your family too!!!

  1. 2 Tablespoons active dry yeast

  2. 1/2 cup warm water (not hot)

  3. 4 Organic Eggs

  4. 1 cup shortening

  5. 1 cup canned pumpkin

  6. 1 cup warm milk

  7. 1/2 cup sugar

  8. 1/2 cup packed brown sugar

  9. 1/3 cup instant vanilla pudding mix

  10. 1/3 cup instant butterscotch pudding mix

  11. 1 teaspoon salt

  12. 7 to 8 cups unbleached flour (I use King Arthur or Pillsbury)


  1. 3/4 cup butter, melted

  2. 1 cup packed brown sugar

  3. 2 teaspoons cinnamon


  1. 3 Tablespoons water

  2. 2 Tablespoons butter, softened

  3. 1 teaspoon ground cinnamon

In a large mixing bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes. Place ina greased bowl, turning once to grease top. Cover and let rise ina warm place until doubled, about 1 hour.

Punch dough down, divide in half. roll each portion into a 12x18 inch rectangle, brush with softened butter. Combine the brown sugar and cinnamon, sprinkle over dough within 1/2 inch of the edges.

Roll-up jellyroll style, starting with long side, pinch seams to seal. Cut each rectangle into 12 slices. Put cut side down in 2 GREASED 13 inx 9 in. baking pans. Cover and let rise until doubled, about 30 minutes.

Bake at 350 degrees for 25-28 minutesor until golden brown. In a small mixing bowl, combine the water, butter and cinnamon. Add powdered sugar and vanilla, beat until smooth. Spread over rolls. Serve warm. Yield 2 dozen

Halloween Pumpkin Spice cupcakes

Halloween is my very favorite holiday!! These are always a big hit for all the Fall celebrations and I have friends who don't like pumpkin, that like these. They are made with a cake mix, but don't taste like it and for homeroom mothers, they make at least 24 cupcakes. I frost them with the cream cheese frosting, I use with my Carrot Cake and decorate them, according to the holiday. Enjoy!!!

  1. 1 package Spice cake mix (I use Duncan Hines)

  2. 1 can (15 ounces) Libby's 100% pure pumpkin

  3. 3 large organic Eggs

  4. 1/3 cup vegetable oil ( I use Crisco in baking)

  5. 1/3 cup water

  6. 1 Recipe cream cheese frosting, found with my carrot cake recipe

Preheat oven to 350 degrees. Paper-line or grease 24 muffin cups(may make 2 or 3 more). Blend cake mix, pumpkin, eggs, vegetable oil and water in a large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 3/4 full. Bake for 18 to 23 minutes or until a wooden toothpick inserted in the center, comes out clean. Cool in pans for 10 minutes and remove to wire racks to cool completely. Ice with cream cheese frosting. Happy Fall!

Ginger Angel Food Cake with Coconut Frosting

I found this recipe in "Cooking Light" magazine. Angel Foods are my favorite cakes and this is a really good one. I increased the ginger a little to give it more flavor. It would be pretty for the holidays, too and a lighter dessert.

  1. 1 cup sifted cake flour

  2. 1/2 cup cornstarch

  3. 12 large organic Egg whites

  4. 1 1/2 teaspoons cream of tartar

  5. 1/4 teaspoon salt

  6. 1 1/2 cups sugar

  7. 1 teaspoon vanilla extract

  8. 1 teaspoon ground ginger

Preheat oven to 350 degrees.To prepare cake, lightly spoon flour into a dry measuring cup. combine flour and cornstarch, stirring with a whisk. Place 12 Egg whites in a large METAL bowl; beat with a mixer at high speed until foamy. Add 1 1/2 teaspoons cream of tartar and salt. Beat until soft peaks form. Add 1 1/2 cups sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in 1 teaspoon vanilla and ginger. Sift 1/4 cup flour mixture over egg white mixture and gently fold in. Repeat with remaining flour mixture, 1/4 cup at a time.

Spoon batter into an UNGREASED 10-inch tbe pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 350 degrees for 35 minutes or until cake springs back when lightly touched. Invert pan, cool completely. Loosen cake from sides of pan and invert onto a cake plate.

FROSTING: Please see my confetti angel food with whippy pink frosting. You will make this cooked frosting with the following additions: 1/4 teaspoon of coconut extract. Please do not tint pink or color. Top with 3/4 cup flaked sweetened coconut, toasted (Spread in pan and toast for 5 minutes or so in a 350 degree oven, until lightly browned- WATCH carefully).