Apple Pancakes

Filling:

4  cups  Jonathan apples, peeled and cored

1/4  cup  sugar

1  tsp  cinnamon

In a saucepan, combine apples, sugar, and cinnamon. Cover and cook until apples are just barely tender. Set aside.

Pancake:

2  eggs, beaten

1  cup  milk

1/2  tsp  vanilla

3  Tbs  butter, melted

1/2  cup  flour

1/2  tsp  salt

Combine eggs, milk, vanilla, and butter. Stir in flour and salt. Heat a lightly greased 7" skillet. Pour batter into pan for individual pancakes. Brown lightly on both sides. Cool.

Place some apple filling on each pancake. Roll up and place seam-side down in baking dish. Makes 8 pancakes.

Topping: 

1/2  cup  brown sugar

1  tsp  grated orange rind

1/2  cup  orange juice

Mix together and sprinkle over pancakes. Broil 5" from heat, 2 to 3 minutes, or bake at 375 degrees for 10 minutes, and then brown under the broiler. Serve immediately with sour cream, syrup, or applesauce. 

Peach Coffeecake

1/3  cup  milk, scalded and cooled

1  pkg  dry yeast

2  Tbs  sugar

1  egg

1/2  tsp  salt

1/2  cup  margarine or butter

2  cups  flour

6-8  fresh peaches

3/4  cup  sugar

1  tsp  cinnamon

1/4  cup butter or margarine

Dissolve yeast in milk that has been cooled to lukewarm. Combine 2 Tbs sugar, egg, and salt. Cut in 1/2 cup butter. Stir in dissolved yeast. Add flour.

Spread in a greased jelly roll pan. Cover with a towel and let rise to double in height.

Blanch peaches in boiling water for 1 minute to loosen the skins. Peel and slice on top of risen dough. Mix 3/4 cup sugar, cinnamon; sprinkle over top. Dot with butter.

Bake at 375 degrees for 20 minutes, until done.

Cinnabuns

Unfrosted, these make excellent dinner rolls.

1/2  cup  warm water
2  pkgs  dry yeast
1-1/2  cups  lukewarm milk

1/2  cup  sugar

2  tsp  salt

2  eggs, beaten

1/2  cup  butter or margarine, softened

7  cups  all-purpose flour

Filling:

Butter or margarine

Light brown sugar

Cinnamon

Icing:

3/4  cup shortening

1/2  cup  butter or margarine

3/4  cup evaporated milk

2  tsp  vanilla

Powdered sugar

Dissolve yeast in warm water. Add sugar, lukewarm milk, salt, eggs, butter, and half of the flour. Mix well. Add remaining flour, keeping dough as soft as possible. Turn out on lightly floured surface. Knead until smooth and elastic, about 8-10 minutes. Put in a greased bowl, turning to coat all sides of dough. Cover with a damp cloth, and place in a warm spot to let rise until double (about 1-1/2 hours).

Punch down and let rise again for 30 minutes. (If making dinner rolls, shape into rolls at this point. Omit filling and icing.) For cinnabuns, roll out on floured surface into a rectangle. Place one pat of butter along length of dough, every 2 inches. Sprinkle heavily with brown sugar. Sprinkle with cinnamon. Roll up along the long edge, tucking in the ends as you go. Seal the finished edge of dough. Cut into 2" rolls. Pop up the center of each roll before placing it on greased baking pan. Let rise again about 20 minutes.

Bake at 400 degrees, 12-15 minutes. Cool slightly or fully, and then frost with the icing. Leave some plain for those who don't like frosting.

Method for Icing:

Cream shortening, butter, and vanilla together. Alternately, add evaporated milk with enough powdered sugar to form a stable frosting.

Perfect Pie Crust (for two double crust pies)

This crust was easy to work with.

4  cups  all-purpose flour

1  Tbs  sugar

1-1/2  tsp  salt

1-3/4  cups  vegetable shortening

1  Tbs  white vinegar

1  large  egg

1/2  cup  cold water

Stir together flour, sugar and salt. Cut in shortening. Stir vinegar, egg and water together; add to flour mixture and mix well. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out on well floured surface. Makes 4 crusts.

Graham Cracker Crust

This is the only graham crust I use. It's so good and holds up very well with any filling. Doesn't get soggy or fall apart, even when used with a liquid filling.

1-1/3  cup  graham crumbs

1/2  cup  melted margarine

1/2  cup  quick oats

1/4  cup  brown sugar

1  tsp  vanilla

1/8  tsp  salt

VARIATIONS

For a chocolate crust: Add 5 Tablespoons cocoa.

For a peanut butter crust:  Replace the 1/2 cup melted margarine with 1/2 cup melted peanut butter and 2 Tbs melted margarine.

Mix all ingredients together and press into pie plate. Bake at 350° for 7 minutes. Let cool.

For a 9x13 pan, make as above increasing recipe by one-half..

Peanut Butter Pie Oh My

Tastes like a frozen Buster Bar. This recipe makes two pies. . . one for now and one for later. You’ll be glad you have it. Recipe is from my cyber friend, Star.

2  Graham Cracker crusts, recipe follows

8  oz  cream cheese, softened to room temp

3  (8 oz)  containers  Cool Whip, thawed

12  oz  smooth peanut butter

2  cups  powdered sugar

2  Tbs  vanilla

Good quality hot fudge sauce

Magic Shell chocolate topping

Peanuts, roughly chopped for topping

Make sure cream cheese is soft and room temp, otherwise it beads up. Cream together cream cheese and 2 containers of Cool Whip with mixer on slow speed, increasing to medium. Add Peanut Butter, powdered sugar and vanilla. Continue beating on medium speed until creamy. 

Spread some hot fudge sauce on the bottom of the baked and cooled graham cracker crusts. Spoon filling into pie crusts. Top with one half container of Cool Whip on each pie, smoothing it out to ends of pie. Cover and freeze for 3 to 4 hours. 

After the pie has frozen, put a slice on the plate and lay a few salted peanuts on top and use Magic Shell Chocolate topping and drizzle it across each slice of pie, letting it slide down the side of the slice just a little. It will harden in just a minute. Allow to sit on counter top for 15 minutes or so before serving to soften some.

Graham Cracker Crust

This is the only graham crust I use. It's so good and holds up very well with any filling. Doesn't get soggy or fall apart, even when used with a liquid filling.

1-1/3  cup  graham crumbs

1/2  cup  melted margarine or butter

1/2  cup  oats

1/4  cup  brown sugar

1  tsp  vanilla

1/8  tsp  salt

Mix all ingredients together and press into pie plate.

Bake at 350° for 7 minutes. Let cool.

Caramel Banana Cream Pie

This pie is the best banana cream pie you will ever eat. It was a winner in the 1992 Pillsbury Bake-Off. I like to serve it with my Coconut Cashew Pie Crust (recipe is on blog), but any crust will work well.

1  9"  pie crust, baked and cooled

6  oz  cream cheese, softened

1/2  cup  butterscotch caramel fudge ice cream topping

3  cups  sliced bananas

2  (1.4-oz)  Heath candy bars, chopped

1-1/3  cups whipping cream

2  Tbs  brown sugar

1  tsp  vanilla

Combine cream cheese and caramel topping in small bowl and beat until smooth. Spread into cooled crust. Place banana slices over the cream cheese mixture and sprinkle chopped candy bars over the bananas.

Beat whipping cream, brown sugar and vanilla together in small bowl until stiff peaks form. Spread over candy bars. Cover and chill at least 2 hours before serving. Sprinkle with more chopped candy bars to garnish, if you like.

Alternately, you could use a meringue topping instead of whipped cream.

Coconut Cashew Pie Crust

This is especially good with banana cream pie, but would be yummy with any custard-type pie.


1  cup  chopped unsalted cashew nuts
1/2  cup  flaked unsweetened coconut
2  Tbs  light brown sugar
1  egg white


Combine nuts, coconut, and brown sugar in a medium size bowl. Beat the egg white until stiff. Gently fold it into the nut mixture. Press into an 8 or 9-inch pie pan, making sure the sides are thickish (the crust will shrink while baking). Bake until crust is lightly browned, about 7-10 minutes. Cool before filling. The crust will tighten as it cools.

Cherry Pie

Pastry for 9-inch double crust pie

4  Tbs  quick-cooking tapioca

1/8  tsp  salt

1-1/4  cup  white sugar

4  cups  pitted cherries (3 cans)

1/4  tsp  almond extract

1/2  tsp  vanilla extract

1-1/2  Tbs  butter

Preheat oven to 400°. Place bottom crust in pie pan. Set top crust aside, covered.

In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips!

Bake for 50 minutes in the preheated oven, until golden brown.

Blueberry Pie

From the Taste of Home Baking Book

4  cups  blueberries

1  Tbs  lemon juice

1/2  tsp  grated lemon peel

1-1/4  to  1-1/2 cups sugar

1/4  cup  quick cooking tapioca

1  Tbsp  cornstarch

1/2  tsp  ground cinnamon

Pastry for a double crust pie (9 inches)

1  Tbs  butter

In a large bowl, combine the blueberries, lemon juice and lemon peel. Combine the sugar, tapioca, cornstarch, and cinnamon. Add to berries. Toss gently to coat. Let stand for 15 minutes. Line a 9 inch pie plate with bottom pastry. Trim pastry even with edge. Add filling, Dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal, and flute edges. Cut slits in top. Cover edges loosely with foil.

Bake at 350° for 30 minutes. Remove foil. Bake 20 to 30 more minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Lemon Meringue Pie ~ The Best Ever

This recipe came from Jill, a cyber-friend from a recipe board we both belong to. She found it in a magazine and it's a real winner. Dave says this is the best lemon meringue pie he has ever tasted. I agree.

I have always had trouble with meringue shrinking up, but not this one. And it doesn’t weep either! It even rained a little on the day I made this and it still turned out great. The lemon custard filling is just wonderful. I served this at my National Pie Party and it was one of the top two winners of the night.

9"  baked pie shell (or my Macademia Nut Crust)

2  eggs

4  egg yolks

1  cup  sugar

1/4  tsp  salt

1/3  cup  cornstarch

1-1/2  cups  water

1/4  cup  butter, cut up, softened

2  tsp  grated lemon peel

1/2 cup  fresh lemon juice

Meringue

1/3  cup  water

1  Tbs  cornstarch

4  egg whites

1/2  tsp  fresh lemon juice

Dash salt

2  tsp  grated lemon peel

Heat oven to 350°.

To make filling: 

In large bowl, whisk eggs, egg yolks and salt until well blended. Set aside. In medium sauce pan, combine 1 cup sugar and 1/3 cup cornstarch; mix well. Stir in 1-1/2 cups water. Bring to boil over medium heat, stirring occasionally. Boil 1 minute stirring constantly. Mixture will be very thick.

Slowly add hot cornstarch mixture to egg mixture, whisking constantly. Return mixture to saucepan, bring to boil over medium heat and boil 30 seconds stirring constantly. Remove from heat. Add butter and stir til melted. Stir in lemon peel and lemon juice. Cover and let stand while making meringue.

To make meringue: 

In small sauce pan, combine 1/3 cup water and 1 Tbs cornstarch; mix well. Bring to boil over med heat and boil 30 sec, stirring constantly. Turn off heat cover and keep warm.

In large bowl, combine egg whites, 1/2 tsp lemon juice and dash salt; beat at medium low speed till white are frothy. Increase speed to medium and beat till they hold a soft peak. with mixer running slowly add 1/2 cup sugar, spoon in warm cornstarch mixture. Increase speed to med high and beat till glossy and egg whites hold stiff peak. Gently fold in lemon peel.

Heat filling over medium high heat till very hot, stirring constantly, immediately our into pie shell

Spoon half of meringue evenly over hot filling making sure meringue covers all filling and touches crust on all edges. Spoon remaining meringue onto pie and spread evenly.

Bake 15-18 minutes or till meringue is dry to touch and light brown.

Place on wire rack to cool about 2 hours. Serve at room temp the day it is made, but store leftovers in fridge.

Confession: In a time crunch the last time I made this pie,  I just made a simple meringue topper and it was just fine.

Lemon Crinkles

1/2  cup  unsalted butter, softened

1  cup  white sugar

1  tsp  vanilla extract

1  egg

3  Tbs  fresh lemon juice

1  Tbs  fresh lemon zest

1-1/2  cups  flour

1/4  tsp  salt

1/4  tsp  baking powder

1/8  tsp  baking soda

1/2  cup  powdered sugar

Preheat the oven to 350°. Line a baking sheet with a silpat mat.

In a large bowl, beat the butter and sugar together with a mixer until creamy. Add the vanilla, egg, lemon juice, and lemon zest and beat until smooth and well mixed. Combine the flour, salt, baking powder, and baking soda together until well combined. Slowly add the flour mixture to the lemon mixture until mixed. The dough will be very sticky. Place into the refrigerator for 10-15 minutes or until firm enough to roll into balls.

Roll the dough into small balls then toss in the bowl of powdered sugar until evenly coated. Place the balls on the baking sheet about 2 inches apart. Place into the oven and bake for 9-11 minutes.

Remove the cookies from the oven and let them cool on a wire rack for at least 7 minutes to set.

Mapled Ham

This is especially good served with Asparagus, Artichoke, and Pea Risotto.

1  (4 lb)  boneless ham
1  (8oz)  can pineapple slices, in syrup

10  whole cloves

2  cups  water

1  cup  pure maple syrup

1/4  cup  brown sugar

2  Tbs each,  honey and butter

Prick the ham with a fork. Place pineapple slices on the ham, securing with toothpicks. Press cloves into ham. Put the ham on a baking dish with the water.

Melt butter; mix in syrup, brown sugar, and honey until heated. Pour 1/2 of this mixture over the ham. Bake 1-1/2 hours at 350°.

Serve remaining sauce (warm) with the sliced ham, or just continue to baste the ham with it while baking. Warm the pan drippings (mixed with remaining sauce) and serve with ham.

Out of This World Party Mix

Everyone, including the kids, loves this snack mix. Make it at least one day before using, for best flavor.

1  (12 oz)  box  Crispix Cereal (or Corn Chex, or Rice Chex, or both)

1  (15 oz)  Box  Honey Graham Cereal (do not use Golden Grahams)

2  bags  Bugles

1  bag  Pepperidge Farm Goldfish

1  bag  pretzels

2  cans  mixed nuts

2  (.7 oz)  pkgs  Hidden Valley Ranch Dressing Mix

24  oz  Orville Redenbacher Popcorn Oil (1-1/2 bottles)

Dump the first six ingredients into a VERY LARGE roaster. Mix the dressing mixes and popping oil in a small bowl. Pour over ingredients. Bake uncovered at 250° for 1 hour, stirring every 20 minutes.

This makes a huge amount, so you have to have a large roaster to make it in the first place, or find something large to mix in and use two pans to bake in.

Triple Peanut-Peanut Butter Cookies

Roasted peanuts and peanut butter chips add extra crunch and creaminess to these favorites. Reese’s Peanut Butter Chips seem to be far superior to other products available. They’re creamy (not waxy) and packed with peanut flavor. Push a Hershey's chocolate kiss in the center, if desired, before baking. Recipe from my board-buddy, April.

1-1/4  cups  all-purpose flour

1  teaspoon  baking soda

1/2  teaspoon  kosher salt

8  tablespoons  unsalted butter (1 stick), at room temperature

3/4  cup  dark brown sugar, packed

1/4  cup  granulated sugar

2  large eggs, at room temperature

1/2  cup  smooth peanut butter (not unsweetened)

1  teaspoon  vanilla extract

1  cup  roasted, salted peanuts, coarsely chopped

1  cup  peanut butter chips (Reese’s brand preferred)

1  tablespoon  sanding sugar, for sprinkling

Heat oven to 350° and arrange a rack in the middle.

Whisk together flour, baking soda, and salt in a medium bowl and set aside.

Combine butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high until light and fluffy, about 3 minutes. Scrape down sides of bowl. Add eggs, peanut butter, and vanilla and beat on medium until thoroughly combined. Add flour mixture and beat on low until incorporated. Scrape down sides of bowl and add peanuts and peanut butter chips and mix on low just until incorporated.

Scoop dough into heaping tablespoon-sized balls and drop, about 1 inch apart, onto ungreased baking sheets. Sprinkle with sanding sugar and bake for 10 to 12 minutes, or until brown on the edges, but soft in the middle. Transfer to a rack to cool completely. Repeat with remaining dough.