PEACH LATTICE PIE

1 (11-oz) piecrust mix (or your own pie pastry for a 2-crust pie)

3 1/2 lbs peaches, peeled, pitted, cut into 1/2" wedges

2/3 cup sugar

1/4 cup instant tapioca

1/4 cup peach preserves

1 tbsp vanilla extract

1 egg, beaten

Coat a 9-inch pie pan with cooking spray.

Prepare the pie crust mix according to the package directions for a 2-crust pie. Shape dough into 2 disks.

On a floured surface roll one dish into a 12-inch circle. Fit into the pie pan, folding edges under. Chill.

On floured surface roll remaining dough into 11-inch circle and transfer to a baking sheet. Cover and chill.

Line baking sheet with foil and place on center oven rack. Heat oven to 375-degrees.

In a large bowl, combine peaches, sugar, tapioca, preserves and vanilla. Let stand 15 minutes then spoon into the pie shell. Cut the remaining dough into 1/2" wide strips and some 3/4" wide strips. Arrange on top of peach filling in a lattice pattern. Press edges together and flute. Brush with the beaten egg.

Bake on the hot baking sheet in the oven 1 hour and 30 minutes or until golden brown and bubbly. Allow to cool before cutting.

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PAULA DEEN'S APPLE BUTTER PUMPKIN PIE

1 cup apple butter 

1 cup fresh or canned pumpkin 
1/2 cup packed brown sugar 
1/2 teaspoon salt 
3/4 teaspoon ground cinnamon 
3/4 teaspoon ground nutmeg 
1/8 teaspoon ground ginger 
3 eggs, slightly beaten 
3/4 cup evaporated milk 
1 unbaked 9-inch pie shell 
Sweetened whipped cream, for garnish

Preheat oven to 425 degrees F.

Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.

Cook’s Notes:

-If the crust begins to burn, place tin foil around the crust and lower the temperature of the oven.

-A tasty topping for this pie is praline pecans.

WHITE MOUNTAIN FROSTING WITH VARIATIONS

1/2 cup granulated sugar

1/4 cup light corn syrup
2 tbsp water
2 (1/4 cup) egg whites
1 tsp vanilla extract

In a small saucepan mix together the sugar, corn syrup, and water; cover and heat to a rolling boil over medium heat.  Uncover and boil rapidly to 242 degrees on a candy thermometer or until mixture firm ball stage. (Firm ball stage: a small amount dropped into very cold water forms a firm ball that holds its shape until pressed.)

As the above mixture boils, beat the egg whites until stiff peaks form.

Pour the hot syrup very slowly in a thin stream into the egg whites, beating constantly on medium speed. Beat on high speed until stiff peaks form.  Stir in the vanilla during the last minute of beating.

Variations:
Cocoa Mountain Frosting - Same as above but sift 1/4 cup cocoa powder over the frosting and gently fold in until blended.

Cherry-Nut Mountain Frosting - Same as above but stir in 1/4 cup chopped candied cherries and 1/4 cup chopped nuts.

Pink Mountain Frosting - Substitute 2 tablespoons maraschino cherry syrup for the water.

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PUMPKIN PIE WITH SWEETENED CONDENSED MILK

You may be asking why I am posting a pumpkin pie recipe in February.  The answer is simple.  Pumpkin is healthy and should be eaten year-round!  So, bake up a tasty pumpkin pie to enjoy with family and/or friends.

1 can (15-oz) pumpkin
1 can (14-oz) sweetened condensed milk
2 large eggs
1 tbsp pumpkin pie spice
1 9-inch-deep dish pie crust (boughten or your favorite recipe)

Preheat oven to 425 degrees.

Place pie pan on a cookie sheet and line with the crust.

In a large mixing bowl combine the pumpkin, milk, eggs, and spice; mix together until smooth.  Pour the filling into the crust.

Bake at 425 degrees for 15 minutes.  Reduce the temperature to 350 degrees and bake another 40 minutes or until a knife inserted about an inch from the crust comes out clean. 

Remove from oven and set on a wire rack to cool completely.

Serve with whipped cream, if desired. Top that whipped cream with a sprinkle of cinnamon or pumpkin pie spice.

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NO BAKE ITALIAN CAKE

If you know me, you know I love coconut.  I will make me a sugar-free version of this!  Thanks Anna DeLong for sharing this recipe with me!

1 14-oz. can sweetened condensed milk
1/4 cup fresh lemon juice
1 small can crushed pineapple, undrained
40-50 vanilla wafers
1 8-oz. carton cool whip, thawed
2 cups sweetened, flaked coconut
12-16 maraschino cherries, rinsed

Whisk together sweetened condensed milk and lemon juice in a small bowl until thoroughly combined. Mix in pineapple with juice and set aside.

Line the bottom of a small glass baking dish (8x8 or 7x10) with vanilla wafers. Pour all of the pineapple mixture over vanilla wafers then add another layer of vanilla wafers on top of pineapple mixture. Spread cool whip evenly on top of vanilla wafers then sprinkle with coconut. Top with cherries then cover and refrigerate at least 8 hours before serving.

 

LOW FAT ROCKY ROAD BROWNIES

Note: This is a recipe from Musselman's. This is why their product name is listed. I do not usually use brand names but when using a brand's recipe, I believe their products should be listed.

1 package Family size brownie mix
1 Egg
MUSSELMAN’S^® Unsweetened Apple Sauce
Water
2 cups Mini marshmallows
½ cup Walnuts, chopped
¼ cup Mini chocolate chips
 
Pre-heat oven to 350°F.
Grease a 9 x 13-inch baking pan.

Mix together brownie mix, egg, apple sauce and water.(see amounts for your  box mix below) The batter will be slightly lumpy, do not overmix.
19.9 oz brownie mix calls for 1/2 cup oil, 1/4 cup water, 2 eggs.
          Use 1/2 cup apple sauce, 2 Tbsp water, 1 egg.

18.4 oz brownie mix calls for 1/4 cup oil, 1/4 cup water, 1 egg.
          Use 1/4 cup apple sauce, 2 Tbsp water, 1egg.

18.4 oz brownie mix calls for 2/3 cup oil, 1/4 cup water, 2 eggs.
          Use 2/3 cup apple sauce, 2 Tbsp water, 1 egg.

Spread evenly in greased 9x13-inch baking pan. Bake according to box directions.

Sprinkle marshmallows, nuts and chocolate chips on the top. Bake for an additional 3-5 minutes until marshmallows are just starting to brown. Cool completely and cut into bars.

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FLUFFY FROSTING WITH COCONUT

3/4 cup granulated sugar
1/2 cup light corn syrup
2 egg whites
2 tbsp water
1/4 tsp salt
1/4 tsp cream of tartar
1 tsp vanilla
Coconut

Combine the above ingredients, except vanilla and coconut, in the top of a double boiler over boiling water. Cook, beating constantly, until the mixture stands in peaks. Remove from the heat. Add the vanilla, beating until of spreading consistency. Use to frost cake and cover with coconut, if desired.

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BANANA CRUMB PIE CRUST

1/2 ripe banana

6 tablespoons butter, preferably unsalted
2 cups graham cracker crumbs

Preheat oven to 350 degrees. In a large bowl, cream the ingredients together until well mixed, using your hands. Press the mixture into a 9-inch pie plate. Bake at 350 degrees for 12 to 15 minutes or until brown. Remove from the oven and allow to cool completely. Fill with your favorite banana pie filling recipe.

 

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COUNTRY APPLE COFFEE CAKE

This recipe was the Grand Prize-winning recipe in the 1984 Pillsbury Bake-Off.

Coffee Cake:

2 tbsp butter or margarine, softened

1 1/2 cups chopped peeled apples

1 can (12-oz) Pillsbury Golden Layers refrigerated flaky biscuits

1/3 cup packed brown sugar

1/4 tsp ground cinnamon

1/3 cup light corn syrup

1 1/2 tsp whiskey, if desired

1 egg

1/2 cup pecan halves or pieces

Glaze:

1/3 cup powdered sugar

1/4 tsp vanilla

1 to 2 tsp milk

Heat oven to 350-degrees. Using 1 tablespoon of the butter, generously grease a 9-inch cake pan or an 8-inch square pan. Spread 1 cup of the apples in the pan. Separate dough into 10 biscuits. Cut each biscuit into quarters. Arrange pieces, points up, over apples. Top with remaining 1/2 cup apples.

In a small bowl, mix remaining 1 tablespoon butter, brown sugar, cinnamon, corn syrup, whiskey (if using) and egg; beat 2 to 3 minutes or until sugar is partially dissolved. Stir in pecans. Spoon mixture over the apples.

Bake at 350-degrees 35 to 45 minutes or until deep golden brown. Remove from oven and cool 5 minutes. If desired, remove from pan to a serving plate.

In a small bowl, mix glaze ingredients, using enough milk for desired drizzling consistency. Drizzle over the warm cake. Serve warm or cool.

Leftover should be covered and refrigerated.

Yield: 8 servings

MARTHA WASHINGTON BALLS

I got the recipe for these little candies that taste like Almond Joy candy bars from my sister-in-law several years ago.

2 boxes of confectioner's sugar
1 stick of butter (1/2 cup), softened 
(must use real butter, no substitutes)
1-14 oz. can sweetened condensed milk
1 tsp pure almond extract
1-14 oz bag pkg. shredded coconut
1 1/2 cups chopped nuts
1-12 oz. pkg. semi-sweet chocolate chips
1 bar paraffin

Cream together sugar and butter in a bowl; add milk. Stir in almond extract, coconut and nuts; mix well. Form candy into 1-inch balls. Place on waxed paper and refrigerate for 3 hours. Melt paraffin and chocolate in top of double boiler, stirring well. Remove from heat but allow chocolate to remain over hot water. (If chocolate becomes too thick, return to heat for a minute or so to thin). With toothpick, dip each ball in chocolate and place on waxed paper to set.

Alternatives:
1. Just use melted chocolate chips w/o the paraffin. It is more difficult to get good coverage, messy and frustrating. You will not get the shine, but you are not eating paraffin, if that bothers you.
(Shocking news: Most chocolates that you buy have paraffin mixed with the chocolate.) 
2. Use melted almond bark with a little vegetable oil or Crisco added to get even coverage. Place dipped candies in the freezer for five minutes, to get the shine. (Almond bark will make the candies sweeter).

Too bad these aren't diabetic-friendly since Almond Joy is my favorite candy bar!  Enjoy some for me!