MICROWAVE APPLE CRUNCH

This recipe was in a Women's Magazine many years ago when microwaves were first popular.

1/4 cup butter
1/2 cup Graham cracker crumbs
1/2 cup quick-cooking oats
3 tbsps packed brown sugar
2 tbsps all-purpose flour
1 tsp ground cinnamon
2 lbs Granny Smith apples, peeled, cored and thinly sliced
1/4 cup sugar

Melt butter in a small microwave-safe bowl. Stir in the Graham cracker crumbs, oats, brown sugar, flour and cinnamon. Stir until well blended; set aside. Put apples and sugar in an 8-inch square microwave-safe dish and toss to mix. Sprinkle the topping mixture from the bowl evenly over the apples. Microwave uncovered on high for 8 to 10 minutes until the apples are tender when pierced with a fork. Use a rotating microwave pad or turn the mixture halfway through the cooking time for even cooking. Remove from the microwave and set on a flat surface for 30 minutes until just warm and topping is firm.

 Photo from Kitchen Frau

COCONUT-ALMOND BUTTERMILK BLISS PIE

Pastry for a 1-crust pie

1 cup shredded sweetened coconut

1/4 cup butter at room temperature

3/4 cup sugar

1/3 cup almond paste

2 large eggs

2 tbsp flour

1 1/4 cups buttermilk

Heat oven to 350-degrees.

Fit pastry in a 9-inch pie plate. Trim and crimp edges as desired. (To prevent crust from becoming soggy, you can lightly brush with a beaten egg, if desired.) Poke pastry with a toothpick or fork to release air bubbles and bake 15 minutes or until lightly brown.

While pastry bakes, pulse coconut until coarsely browned in a food processor. This will take about 8 minutes. Set coconut aside.

In food processor, combine butter sugar and almond paste. Process 1 minute or until smooth. Scrape down sides as needed while processing.

With food processor running, add eggs, one at a time, processing 30 seconds after each. Add flour, buttermilk and coconut. Pulse about 6 times, until combined. Pour mixture into baked crust. Place pie plate on a baking sheet, place in oven and bake 40 minutes or just until the center is set and golden brown. Allow to cool completely before cutting.

To serve, garnish with fresh fruit, if desired.

My version of a pie from First for women 2024

BANANA-WALNUT MUFFINS

2 cups all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1 egg, beaten
1 cup water
1/3 cup vegetable oil
3/4 cup mashed ripe banana
1/2 cup chopped walnuts

Preheat oven to 400 degrees. Grease 12 muffin tin cups.

Sift flour, sugar, baking powder and salt into a medium bowl. Make a well in the center of the mixture. In a small bowl, mix the milk, egg, water, oil, banana and walnuts together well. Pour the milk mixture into the well of the flour mixture. Mix the batter just until all the flour mixture is moistened. Do not over mix muffin batter! Spoon the batter (using an ice cream scoop makes muffins even in size) into the prepared muffin tin cups. Bake at 400 degrees about 15 minutes until a wooden toothpick inserted in the center comes out clean and muffins are golden.

file photo

CREAM CHEESE BROWNIE PIE

1 9-inch pie crust
8 oz cream cheese, softened
3 tbsps sugar
1 tsp vanilla
3 eggs
1 pkg (15 oz) Fudge Brownie Mix (with a fudge packet)
1/4 cup canola oil
2 tbsps water
1/2 cup chopped pecans

Preheat oven to 350 degrees.

In a medium bowl, combine cream cheese, sugar, vanilla and 1 of the eggs. Beat the mixture until smooth. Set aside. Reserve the fudge packet from the brownie mix.

In a large bowl, combine the brownie mix, canola oil, 1 tablespoon of the water, and the remaining two eggs. Beat the mixture 50 strokes with a large spoon. Spread 1/2 cup of this mixture over the pie crust. Spoon the cream cheese mixture evenly and carefully over the brownie mixture. Top cream cheese mixture with the remaining brownie mixture. Spread evenly. Sprinkle with the chopped pecans.

Bake pie at 350 degrees for 40 to 50 minutes or until the center is puffed and the crust is golden brown. Place the ingredients of the fudge packet in a small microwave safe bowl. Microwave for 30 seconds. Stir the remaining water into the chocolate. Drizzle over the top of the pie. Cool at least 3 hours before cutting. Store this pie in the refrigerator.

This is a file photo.