CRAN-APPLE CRUMBLE

 

1 cup orange juice

1 cup sugar, divided
4 tsp grated orange peel
1 pkg (12-oz) fresh or frozen cranberries, thawed
2 tbsp butter
2 tbsp maple syrup
2 tbsp honey
5 medium-size tart apples, peeled, cut into 1/2-inch slices
2 tbsp quick-cooking tapioca

Preheat oven to 400 degrees.
Grease a 9x13-inch baking dish; set aside.

In a saucepan, combine juice, 3/4 cup of the sugar, and orange peel; stir to mix well. Bring to a boil; reduce heat and simmer uncovered for 5 minutes while stirring occasionally. Add the cranberries and continue to simmer until the cranberries pop, approximately 8-10 minutes.

Melt butter in a large saucepan; stir in the syrup, honey, and remaining 1/4 cup sugar. Add the apples and cook over medium heat 5 minutes. Remove from the heat. Stir in the cranberry mixture. Sprinkle tapioca overall and mix gently. Let mixture stand 15 minutes. Make topping during this time.

Transfer to the prepared baking dish.

Topping:
1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup cold butter
3 tbsp almond paste
1 cup toasted slivered almonds

Combine flour, sugar, cinnamon and nutmeg in a bowl. Cut in the butter and almond paste until mixture resembles coarse crumbs. Sprinkle evenly over the cranberry/apple mixture.

Bake at 400 degrees 15-20 minutes until bubbly around edges.

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File Photo

BLUEBERRY SOUR CREAM COFFEE CAKE

1 cup butter, softened

2 cups granulated sugar
2 eggs
1 cup sour cream
1 tsp vanilla extract
1 5/8 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup fresh or unthawed frozen blueberries
1/2 cup brown sugar
1 tsp ground cinnamon
1/2 cup chopped pecans
1 tbsp powdered sugar for dusting

Preheat oven to 350 degrees.
Grease and flour a 9-inch Bundt pan; set aside.

In a large mixing bowl, cream butter and sugar together until light and fluffy; beat in the eggs, one at a time.
Stir in the sour cream and vanilla extract.

In a separate bowl, combine the flour, baking powder, and salt; stir into the batter just until blended. Gently fold in the blueberries.

Transfer half the batter to the prepared Bundt pan.

In a small bowl, combine the brown sugar, cinnamon, and pecans; sprinkle half the mixture over the batter in the pan. Spoon the remaining batter over the cinnamon mixture then sprinkle the remaining cinnamon mixture over the second layer of batter. Using a knife or a thin spatula, swirl the cinnamon mixture into the batter.

Bake at 350 degrees for 55-60 minutes or until a knife inserted into the center of the cake comes out clean.
Cool in the pan on a wire rack. Invert onto a cake plate and tap bottom and sides of pan to remove the cake. Just before serving, dust with the powdered sugar.

Yield: 12 servings

Notes: If using frozen blueberries, baking time may need to be expanded by a few minutes.
Do not over beat the batter. When this recipe says stir, it means stir - do not beat. And just until blended means exactly that. As soon as the dry ingredients are moistened, that is enough.
This is a delicious old recipe.

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MAPLE APPLE PIE

 

1 (9-inch) unbaked pie shell

2 pounds (approximately 6 cups) apples, cored, peeled, sliced thin
1/2 cup + 2 tbsp white whole-wheat flour
1/2 cup pure maple syrup
2 tbsp butter, melted
1/4 cup firmly packed brown sugar
1 tsp ground cinnamon
1/3 cup cold butter
1/2 cup sliced or slivered almonds

Place oven rack in lowest position and preheat oven to 400 degrees.

In a large bowl, combine the apple slices and the 2 tablespoons of flour. Combine the syrup and melted butter; pour over apples and mix together well. Transfer apples to the unbaked pie shell.

In a medium bowl, combine the remaining 1/2 cup flour, brown sugar, and cinnamon; cut in cold butter until crumbly. Toss in the nuts and sprinkle mixture over the apples.  Bake 10 minutes then reduce the oven temperature to 375 degrees and bake another 35 minutes or until a golden brown.

Cool slightly before cutting to serve. This pie is delicious served warm.

Note: File Photo

MAPLE BUBBLE BREAD

I got this recipe from a Country Woman magazine years ago.

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 1 cup warm 2% milk (110° to 115°)
• 1/3 cup butter, melted
• 1/4 cup sugar
• 1 egg
• 1 egg yolk
• 1/2 teaspoon salt
• 5 cups all-purpose flour
• TOPPING:
• 2/3 cup maple syrup
• 2 tablespoons butter
• 1 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 3 tablespoons butter, melted

In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, egg yolk, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.

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

In a small saucepan, combine syrup and butter. Bring to a boil. Cook and stir for 3 minutes; set aside.

Punch dough down. Turn onto a lightly floured surface; divide into 20 pieces. Shape each into a roll. In a shallow bowl, combine brown sugar and cinnamon. Place melted butter in a separate shallow bowl. Dip buns in butter, then coat in brown sugar mixture.

Place eight rolls in a greased 10-in. fluted tube pan; drizzle with 1/3 cup syrup. Top with remaining rolls, syrup and brown sugar mixture. Cover and let rise until doubled, about 45 minutes.

Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before inverting onto a serving plate. Serve warm. 

Yield: 20 servings.

RAW CARAMEL APPLE PIE

 

1 can (14-oz) sweetened condensed milk

1 baked 9-inch pie shell
4-5 medium apples, peeled, sliced
1/2 to 1 cup chopped pecans (amount based on your preference)

Remove label from can of milk; place can in crock pot and cover with hot water. Cook on low 8 hours or overnight. The milk will turn to caramel.

After milk is caramelized, arrange apple slices in the prepared pie shell.

Carefully open milk can (it may spew) and pour the caramel over the apple slices. Sprinkle the chopped pecans over all. Refrigerate until ready to serve.

Note: This us a file photo

7-UP BUNDT CAKE

 

3 sticks butter, slightly softened

3 cups sugar
5 eggs
3 cups flour
2 tbsp lemon extract
3/4 cup 7up

Preheat oven to 325 degrees.
Grease and flour a bundt pan; set aside.

Cream together the butter and sugar; add eggs one at a time, beating after each. Add the flour, extract and 7up. Pour batter into the prepared bundt pan and bake at 325 degrees for 1 hour.

Allow to cool up to 5 minutes before turning out on a wire rack to cool completely.

Make a simple powdered sugar glaze, if desired or serve plain as a great pound cake.

File Photo

MINI BERRY BREADS

 

1/2 cup butter or margarine, softened

1 cup sugar
2 eggs
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk
1 cup whole-berry cranberry sauce
1 cup fresh or frozen blueberries

Preheat oven to 350 degrees.
Grease four 5 3/4 x 3 x 2-inch mini loaf pans; set aside.

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each.

Combine the dry ingredients; add to the creamed mixture alternately with buttermilk. Stir in the cranberry sauce and blueberries.

Pour batter evenly into the prepared baking pans and bake at 350 degrees for 25-30 minutes or until a wooden toothpick inserted near the center comes out clean.

Remove from oven and cool 10 minutes before removing from pans to cool completely on wire rack.

Note: File Photo

SEATTLE LATTE BROWNIES

 

1-1/2 pkg. (4 oz. each) BAKER'S Unsweetened Chocolate (6 oz.), broken into pieces

3/4 cup (1-1/2 sticks) butter or margarine

1/4 cup water

1 Tbsp. MAXWELL HOUSE Instant Coffee

1 cup granulated sugar

1 cup firmly packed brown sugar

3 eggs

1 tsp. vanilla

1-1/4 cups flour

1/2 cup finely chopped PLANTERS Slivered Almonds

1/4 tsp. ground cinnamon

1/4 tsp. salt

1 Tbsp. powdered sugar

Preheat oven to 350°F. Line 9-inch square baking pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside.

Microwave chocolate, butter, water and coffee granules in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Beat in granulated and brown sugars with electric mixer on medium speed until well blended. Add eggs and vanilla; beat 2 min. Add flour, almonds, cinnamon and salt; beat until well blended. Spread into prepared pan.

Bake 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Sprinkle with powdered sugar. Lift brownies from pan onto cutting board, using foil handles. Cut into 20 brownies to serve.

Note: This is a Kraft Foods recipe and picture. When I use a company's recipe, I always list their product names. Feel free to substitute brands.

CRANBERRY OATMEAL COOKIES

 

1 cup butter or margarine, softened

1 1/2 cups sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 cups quick cooking oats
1 cup raisins
1 cup coarsely chopped fresh or frozen cranberries
1 tbsp grated orange peel
1 pkg (12-oz) vanilla baking chips

Preheat oven to 375.
Line baking sheets with parchment paper or grease lightly; set aside.

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each. Beat in the vanilla.

Combine the flour, baking powder, salt and baking soda in another bowl; add to the sugar mixture. Stir in the oats, raisins, cranberries and orange peel. Stir in the vanilla chips.

Drop cookies by rounded teaspoonfuls 2-inches apart onto the prepared baking sheets. Bake at 375 degrees 10-12 minutes or until lightly browned around the edges. Remove from oven, remove from pans and cool on wire racks.

Yield: Approximately 6 dozen cookies.

Note: File Photo

OREO MUFFINS

file photo

1 3/4 cups all-purpose flour
1/4 cup sugar
3 tsp baking powder
1/3 cup cold butter
1 large egg
1 cup milk
16 Oreo (or other chocolate sandwich) cookies, chopped coarsely

Preheat oven to 400 degrees.
Grease 12 muffin cups; set aside.

In a large bowl, combine the flour, sugar and baking powder. Cut in the butter until mixture resembles coarse crumbs.

Beat the egg and milk together; stir into the flour mixture just until moistened. Gently fold in the chopped cookies. Fill the prepared muffin cups 2/3 full of the batter. Make the topping.

Topping:
3 tbsp all-purpose flour
3 tbsp sugar
5 Oreo cookies, crushed fine
2 tbsp cold butter
1 cup vanilla baking chips
1 tbsp shortening

In a bowl, combine the flour, sugar, and crushed cookies; but in the butter until crumbly. Sprinkle approximately 1 tablespoon of the mixture over top of each muffin.

Bake at 400 degrees for 16-18 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan 5 minutes before removing to a wire rack to cool completely.

In a heavy saucepan over low heat, or in a microwave, melt the vanilla chips with the shortening until smooth. Drizzle over the cooled muffins.

CHOCOLATE SALAD DRESSING BUNDT CAKE

Note: Use regular salad dressing. Do not substitute "Light" or "Fat Free".

1 cup salad dressing (Miracle Whip type)
1 cup water
2 tsp vanilla extract
2 cups all-purpose flour
1 cup sugar
2 tbsp baking cocoa powder
2 tsp baking soda
1/4 tsp salt
Powdered sugar for dusting, optional

Preheat oven to 350 degrees.
Grease and flour a 10-inch bundt pan; set aside.

In mixing bowl, combine salad dressing, water, and vanilla.

In a separate bowl, combine the flour, sugar, cocoa, baking soda and salt; add to the salad dressing mixture. Beat until mixed. Transfer batter to the prepared bundt pan. Tap down lightly on counter top.

Bake cake at 350 degrees for 35-40 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Remove from pan to cool completely on a wire rack. Dust with the powdered sugar, if desired.

Yield: 12 servings

Note: File Photo

ORANGE COBBLER

This is a recipe I have had for probably 17-18 years. I am pretty sure I got it from a TOH magazine as I subscribed to them back then and used a lot of their recipes.

4 tbsp sugar
2 tbsp cornstarch
1 cup cold water
1/2 cup orange marmalade
4 tbsp orange juice concentrate
4 tsp butter
1 cup Bisquick-type product
1/8 tsp ground nutmeg
6 tbsp milk
Vanilla ice cream for serving, optional

Preheat oven to 400 degrees.
Grease a 1 1/2 to 2-qt baking dish; set aside.

Combine the sugar and cornstarch in a saucepan; stir in water, marmalade, and juice concentrate. Cook, stirring, over medium-low heat until thickened. Remove from heat and stir in the butter until melted. Pour into the prepared baking dish/pan.

In a bowl, combine the Bisquick with the nutmeg. Stir in milk just until moistened. Drop dough by tablespoonfuls over the orange mixture. Bake, uncovered, at 400 degrees for 25 minutes or until golden brown.

Best when served warm with vanilla ice cream.

Yield: 4 servings

file photo for reference only

not this exact recipe

ROLLED APPLES

1 can Pillsbury Crescent Rolls

2 large apples
1/2 cup sugar
1 tsp cinnamon
1/4 cup melted butter
1/4 cup orange juice

Preheat oven to 400 degrees.

Separate and cut crescent rolls into 16 strips.

Peel and cut apples into 16 wedges. Place an apple wedge atop each crescent roll and roll up. Place in a 9 x 13-inch glass baking dish.

Mix the butter and orange juice together and pour over the rolls.

Combine the sugar and cinnamon and sprinkle overall.

Bake at 400 degrees for 25-30 minutes.

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SIMPLY CHOCOLATE FROSTING

1 3/4 cup unsweetened baking cocoa

1 1/2 cups powdered sugar
1 tsp espresso powder, optional
1 cup heavy cream
1 cup butter, very soft
1/8 tsp salt
2 cups powdered sugar, sifted
2 tsp vanilla extract

Sift the first three ingredients into a bowl.

Bring the cream to a simmer and whisk into the cocoa mixture. May look grainy but continue whisking for a full minute. It will become creamy as sugar melts. Set aside and allow to cool to room temperature.

Place butter, salt, and 2 cups powdered sugar into a bowl and beat until smooth and fluffy. Beat in the vanilla extract. With the mixer running on low, add the cocoa mixture one spoonful at a time until all is incorporated. Scrape down sides and bowl and beat on high for one minute. Frost cake as desired.

This is enough frosting to frost an 8 or 9-inch layer cake, a 9 x 13 cake or 24 cupcakes.

Note: Photo credited to KAF 

SL CHERRY PIE BARS

This recipe came in my Southern Living August 2016 magazine. It is delicious, easy and will keep wrapped in aluminum foil for three days.

3 cups all-purpose flour
3/4 cup granulated sugar
1/2 tsp salt
1 1/2 cups cold butter, cubed
3 cups canned cherry pie filling (about 1 1/2 cans)
3/4 cup chopped pecans
1 cup powdered sugar
4 to 5 tbsp whole milk
1/4 tsp almond extract

Preheat oven to 350 degrees.
Line the bottom and sides of a 13 x 9-inch baking pan with heavy duty aluminum foil, allowing 2 to 3 inches to extend over the sides; lightly spray with cooking spray.

Pulse flour, granulated sugar, and salt in a food processor until combined. Add butter cubes and pulse until crumbly. Reserve 1 cup flour mixture. Press remaining mixture onto the bottom of the prepared pan.

Bake at 350 degrees until lightly browned, 25-30 minutes. Spread pie filling over crust in the pan. Toss together the reserved flour mixture and the pecans. Sprinkle evenly over filling.

Bake in preheated oven until golden brown, about 40 to 45 minutes. Cool completely in the pan on a wire rack for about 1 hour. Lift baked bars out using foil sides as handles.

Stir together the powdered sugar, 4 teaspoons milk and almond extract. Add additional milk, if needed, to reach desired drizzle consistency. Drizzle over pecan mixture.

Cut into 48 bars.

This is basically a Southern Living Recipe and picture. 

CHOCOLATE-COVERED WHITE CHEESECAKE

 

Crust:

1 1/2 cups chocolate wafer crumbs
3 tbsp butter or margarine, melted

Preheat oven to 350 degrees.

Filling:
Combine above ingredients and press onto the bottom of an ungreased 9-inch springform pan. Bake at 350 degrees 10 minutes. Remove from oven and cool while making filling.

1 pkg (12-oz) vanilla baking chips, divided
3 pkgs (8-oz size) cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
3 eggs

Melt 1 1/2 cups of the vanilla chips in the microwave; set aside to cool.

In a mixer bowl, beat the cream cheese, sugar and vanilla extract until well blended. Add eggs and mix well. Blend in the melted chips; pour filling over crust.

Bake at 350 degrees 40 minutes. Turn oven off but allow cheesecake to stand in oven without you opening the door for 2 hours. Remove to a wire rack to cool completely. Chill for 4 hours once cake is cooled.

Glaze:
1 pkg (12-oz) semisweet chocolate chips
1 cup whipping cream
2 tbsp butter or margarine
2 tbsp sugar

Place the chocolate chips in a medium-size bowl; set aside.

Heat the cream, butter and sugar in a heavy saucepan over medium-high heat; bring to a boil, stirring constantly. Pour over the chocolate chips. Allow to cool for 3 minutes. Stir until smooth and cool.

Remove rim from the springform pan. Spread glaze over the top and sides of the chilled cake. Chill 2 hours.

Melt the remaining vanilla chips (from the filling) and drizzle over the cake.

Garnish (if desired)
Fresh raspberries
White with chocolate striped Hershey's kisses

Arrange in center of cake before cutting to serve.

Yield: 16 servings

File Photo

Note: I got this recipe from a 2001 TOH country cookbook.

BLUEBERRY ORANGE BREAD

2 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup orange juice
1/3 cup water
2 tbsp butter or margarine, melted
2 tbsp grated orange peel
3/4 cup fresh or frozen blueberries

Preheat oven to 350 degrees.
Grease and flour an 8 x 4 x 2-inch loaf pan; set aside.

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.

In another bowl, combine the egg, orange juice, water, butter and orange peel; add to the dry ingredients just until combined. Gently fold in the blueberries. Pour into the prepared baking pan.

Bake at 350 degrees for 65 - 70 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing from pan to cool on a wire rack.

Yield: 1 loaf

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PRIZE WINNING PINEAPPLE CHIFFON CAKE

8 egg whites
2 1/4 cups cake flour
1 1/2 cups sugar
3 tsp baking powder
1/2 tsp salt
5 egg yolks
2/3 cup pineapple juice
1/2 cup canola oil
2 tsp lemon zest + extra for garnish
1/2 tsp cream of tartar

Glaze:
2 cups powdered sugar
2 tbsp butter, melted
2 to 3 tbsp pineapple juice


Let egg whites stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg yolks, pineapple juice, oil and lemon peel. Add to dry ingredients; beat until well blended.

In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.

Bake on the lowest oven rack at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate. Combine the confectioners' sugar, butter and enough pineapple juice to achieve a glaze consistency. Drizzle over top of cake, allowing some glaze to drape down the sides. Sprinkle lemon zest over the top as garnish, if desired.

Yield: 12 servings
This is a recipe from an old 2008 magazine.

Note: This is a file photo