Mile High Apple Pie

I received this pie from our dear friends the Searle's after the birth of Charlie. Funny enough, my two favorite pie recipes are pies that I received after having babies! Maybe that makes them sentimental, but we love this pie so much, even I like to make and eat it! (And that is saying something!)

Crust:

In one bowl, mix 11/2 cups flour, 1 1/2 tsp.sugar and 1 tsp. salt. 

In a second bowl, mix 1/2 cup vegetable oil, and 2 Tbls. Cold milk. (I make this recipe 1 and 1/2 times because I have a Pampered Chef deep dish pan.)

Press mixture in a 9" pie pan with a fork and your fingers. 

Apple filling: 

Peel and slice apples. (8 Granny Smith- I use 9 or 10)

Mix 4 Tbsp. Flour, 1 cup sugar, and 1 Tbsp. Cinnamon in a bowl until it looks like sand. 

Mix apples and dry mixture until the apples are fully covered. (Again, I use 1 and 1/2 times because of the depth of my pan.) 

Topping:

Mix 1/2 cup flour and 1/2 cup sugar in a bowl.

Melt 1/2 cup butter and stir into bowl. 

Drop this mixture on to the top. (I make this mixture 1 1/2 times because I loooove it! However, I don't increase the butter because I feel like it doesn't home up as well. 

Put apples in pie crust with topping on top. Place pan in brown paper bag and staple closed across the front. Bake at 350 degrees for 1 1/2 hours! The most delicious apple pie ever! 

White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake

 ~ from Gourmet magazine, adapted by Kimberley Stewart

 The perfect summer cheesecake!

Pre-heat oven to 350 degrees

For the crust

        Grind in a blender:

• Generous 2 Cups graham crackers (about 1-1/2 to 2 packages.  I use low-fat)
• 1 C slivered, blanched almonds

        Pour into a bowl and mix in:

• 1/4 to 1/2 C melted butter – enough to moisten the crumbs so they stick together
• 3 Tbls sugar (optional)

        Wrap a 10” cheesecake pan in tinfoil (bottom and sides). Press the crumbs into the pan, going 2/3 up the sides.  Be sure to make the bottom is smooth and even.   

       Sprinkle:

• 1 C white chocolate chips or chunks, evenly distributed over the bottom crust
• 1 pt. raspberries, evenly distributed over the bottom crust

        Bake at 350 degrees for 12 minutes.  Remove and cool.  Reduce oven temperature to 250 degrees.

For the filling

        Cream together:

• Four 8 oz packages of cream cheese (can use 2 packages Neufchatel), beat until creamy
• 4 large eggs + 2 large egg yolks added one at a time, mix well
• 1 tsp vanilla
• 2 Tbl all purpose flour

        Melt:

• 8 oz fine white chocolate

Melt in the microwave or over boiling water on the stove.  Melt very slowly and stir often so the chocolate does not clump.  When the chocolate is melted and smooth, pour it into the cream cheese mixture, while stirring.

When batter is incorporated, pour slowly into the baked crust, so the chocolate pieces and raspberries stay in place.

Slide the cheesecake into the oven and bake at 250 degrees for 1 hour-20 minutes.  The top will be very jiggly, but should be firm to the touch. 

Remove from oven and cool completely (I bake this at night and let it cool overnight on the counter.)  When cool, cover loosely with plastic wrap and keep in the fridge at least 6 hours.  Remove when ready to serve.

Dish a slice onto a place, and serve with three raspberries on the side.

PECAN PIE!

PW has the best darn Pecan Pie out there. I made it a few times, and it is my hubby's new favorite. At Thanksgiving, it didn't set up. But, I wasn't in my own kitchen, so, you really can't fault me. I know it is awesome, and I don't think I will ever use another one!

PIONEER WOMAN'S PECAN PIE!

Indoor S'mores

This is a simple recipe, it's like a cousin to the rice crispie treat, but I am always surprized how many people have never tried it. It's SOOO good, and my kids favorite treat that is quick and easy to whip up.

6 cups miniature marshmallows
1/3 cup corn syrup
6 tablespoons butter
1 1/2 cups milk chocolate chips (I use semi sweet)
1 tsp. vanilla
7 cups graham squares cereal
1 cup miniature marshmallows

Preparation:
In a large heavy saucepan over low heat, melt 6 cups of the mini marshmallows, the corn syrup, butter, and 1-1/2 cups of the chocolate chips, stirring constantly.
Remove marshmallow mixture from heat and stir in vanilla. Stir cereal into saucepan and gently stir until coated. Stir in remaining 1 cup mini marshmallows, and press into a greased 9" x 13" pan. Cut into bars when cool. Yields 36 bars

Short Cut Rich Chocolate Mousse

I love recipes where you make something the easy way and it turns out better than the original. That's the deal with this mousse! It is NO COOK which is also great when your feeling lazy. I got this recipe from my best bud/neighbor who happens to be a wonderful cook and entertainer. These are great for impressing guests with almost no effort!

1/2 c water
1 c sugar
4 eggs
12 oz semi sweet chocolate chips
1 pint heavy whipping cream
1 t vanilla
pinch of salt

Microwave sugar and water in microwave safe bowl on high for 3 minutes. (Make sure it's boiling)
Meanwhile in a blender beat eggs for a minute or so, then add chocolate chips and pulse to break up the chocolate. Pour in boiling water mixture and blend. Let cool to room temp or below.
In another bowl, beat whipping cream until peaks form. I add my vanilla and pinch of salt to the whipping cream. Gradually fold whipped cream into chocolate mixture. Spoon into cups or ramekins. Chill in refrigerator 24 hours. Serve chilled with dollop of whipped cream.
Makes 8-10 servings

PW's Pecan Pie

Let me just start this post by saying, I don't like Pie. Except for THIS one. Wanna see a pretty picture? Please click the link. I try a LOT of PW's stuff, and I always like it. But when I get a sure fire winner, it has to go here as well. This is the BEST PECAN PIE I have ever had. ENJOY.

PW’s Pecan Pie
1 unbaked pie crust
1 cup white sugar
2 tablespoons brown sugar
1/4 teaspoon salt
1 cup corn syrup
1/3 cup melted butter (regular, salted)
3 eggs, beaten
1/4 teaspoon vanilla
1 heaping cup chopped pecans

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the pie shell. Pour syrup mixture over the top. Bake pie at 350 degrees for 50 minutes, being careful not to burn pecans and crust.
Allow to cool for several hours or overnight. Serve in thin slivers.

**Cook's notes: Use a "chopper" if you have one for the pecans. The great thing about this recipe is the awesome 'crust' that forms because of the ultra-fine pieces of pecan on the top of the pie. However, do not chop ALL the pecans to the fine stage. Leave some in bigger pieces for the rest of the pie. Definitely use a HEAPING cup. :)

Nothing Bundt Cake Like Chocolate Bundt Cake

We made these cakes for a Christmas party this year and I must say I was not expecting to be impressed. I ended up being REALLY impressed and so was everyone at the party. Let me just say that this cake is sooo moist and the frosting is to die for. Thanks to my neighbor for this great recipe. Give it a try!


1 Devil food cake mix
1 small pkg chocolate instant pudding
4 eggs
1/2 c water
1/2 c oil
1/2 pint sour cream
mix well until blended
grease bundt pan and bake for 35 min @ 375

Frosting:
1/2 c butter
2 squares unsweetened chocolate
melt in sauce pan
add 1/3 c milk
boil until thicken and begins to separate - stir slowly
In mixing bowl combine
3 c powder sugar
pour in chocolate sauce
mix with beaters and add 1/2 tsp vanilla

Drizzle glaze over top.

Penuche Frosting

In a sauce pan melt 1/2 cup butter (no substitutes). Stir in 1 cup packed brown sugar. Cook and stir until bubbly. Remove from heat. Add 1/4 cup milk; beat vigorously with a wooden spoon till smooth. Add 3 1/2 cups powdered sugar, beat by hand till it reaches spreading consistency. Immediately frost the cake as frosting does harden!

Stacy's Pumpkin Chocolate Chip

My sister Stacy makes these every year for Halloween and she always puts a generous plop of cream cheese frosting on each one. They are delicious with or without frosting of course.

1 1/2 c brown sugar
1/2 c shortening
2 eggs
1 3/4 c canned pumpkin
2 3/4 c flour
1 T baking powder
1 t cinnamon
1/2 t nutmeg
1/4 t ginger
2 c chocolate chips

Preheat oven to 400 degrees. Cream together shortening and sugar. Then add eggs and pumpkin. After the pumpking mixture is well incorporated, you can add all dry ingredients. Stir in chocolate chips last. Bake 10 minutes on ungreased cookie sheet.
Cool on a wire rack and top with a dollop of frosting!

Frosting:
8 oz cream cheese
1/4 c butter
1-2 t vanilla
3-4 c powdered sugar (just keep adding until you have a nice thick consistency)

Pumpkin Roll

So I copied this basically from My Kitchen Cafe, and my resuts were great! I tweaked the frosting a bit and added the white chocolate chips. I also did not do the nuts. I took it to a Halloween party and everyone loved it! I will definately make this recipe again!

1 c sugar
3/4 c flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 eggs
2/3 cup mashed (canned) pumpkin
1/2 cup chopped walnuts (optional)

Filling:
4 ounces cream cheese, softened
1/4 c butter, melted
1 teaspoon vanilla
3-4 cup powdered sugar
1 c white chocolate chip (sprinkled on top of frosted cake)

Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.
*Tip: Make sure the wax paper isn't hanging over the edge too far, or it will smoke. Just keep it about an inch around the edge and you'll be fine.

Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. Once mixed, pour mixture over the waxed paper. Sprinkle the walnuts, if using, on top of the mixture. Bake for 14-15 minutes until edges pull away from the sides of the pan and center is done.

Lay a large dishtowel on the counter top (it is best to use a dishtowel without any texture - a tea towel or similar towel works best). Spread a thick dusting of powdered sugar all over the towel. When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the wax paper is on the top. Gently peel off the wax paper, being careful not to tear the roll. Starting at one of the short ends, roll the pumpkin cake up with the towel to cool. While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. Sprinkly white chocolate chips on top of frosting. Roll it up without the towel and place in the refrigerator (covered with plastic wrap or wax paper) for about an hour before serving.

Candy Bar Bars

Did you know that pouring a can of sweetened condensed milk over any dessert can make it taste better? Don't believe me? Try these candy bar bars, they are devilishly delicious!

3/4 c butter softened
1/4 c peanut butter
1 c brown sugar
1 t baking soda
1 1/2 c flour
2 c quick oats
1 egg
1 14 oz can sweetened condensed milk
4 c favorite candy bar chopped

Preheat oven to 350 degrees.

First cream the butter with the peanut butter. Then add brown sugar and baking soda. Then mix in flour and oats until well combined.

At this point you need to remove 1 3/4 c of this "crumb" mixture and set aside. With remaining crumb mixture, beat in one egg.

Press down into greased 9X13 pan. Bake for 12 minutes. Remove from oven and spread 1 can sweetened condensed milk over all.

Mix together chopped candy bars with remaining crumb mixture and sprinkle over all. Return to oven for another 15-20 minutes or until golden brown and bubbly. Now this is the hard part.....Let cool completely before cutting.

I have used Butterfinger, Reeses, 100 grand, Reeses crunch bars or any combo of these favorites. Be creative and try your favorite blend!

Granny B's Banana Chocolate Chip Drop Cookies

These cookies are always a big hit at Granny B's on Sundays. They are a childhood favorite of my husband and would go over well with people who like their cookies not over the top sweet. They are super soft and the perfect sweetness. Neither the chocolate or banana is overpowering, leaving you with a new and different type of cake/cookie. I call it a caookie. Try it...you won't be disappointed.

2 eggs
1/4 c water
2/3 c shortening
1 c mashed bananas
1 package German Chocolate cake mix
2 c quick oats
1 pkg milk chocolate chips---better if you use oversize milk chocolate chips (guittard??)


Heat oven to 375. Beat eggs, water, shortening, bananas and about half of the cake mix (dry) until smooth. Stir in remaining cake mix, the oats, and chocolate chips. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10-12 minutes.

"Secret Ingredient" Chocolate Chip Cookies

These cookies are a fun change from the usual chocolate chippers for their smooth and soft consistency. They will turn out perfectly every time and always wow people with their perfect gooey softness. What's the secret ingredient you ask????? Vanilla Pudding of course!

2 1/4 c flour
1 t baking soda
1 c butter softened
1/4 c sugar
3/4 c brown sugar
1 t vanilla
1 large box instant vanilla pudding (or two small boxes)
2 eggs
1 pkg chocolate chips

Beat butter and sugars. Add other wet ingredients with electric mixer until well combined. Then slowly add in the four mixture consisting of the flour, soda, and pudding while you continue to mix. Add chocolate chips at the end.
Drop on cookie ungreased cookie sheet and bake 8-10 minutes at 375 degrees.

Fool Proof Pavlova

I am replacing my old "PAV" recipe with this one. I made it today using this recipe and it was a huge hit! I reduced the heat on the oven temp to 225 degrees because I am at a high altitude and the result was fluffy sweet perfection! If you really want to impress guests, this is the recipe for you. It may look intimidating, but with this recipe it was SOOO easy. I put everything in my kitchen aid let it run 15 minutes and presto! That's it. It's that easy!


What to do with 6 egg whites left over from another ice cream experiment? Make a pavlova of course!

Pavlova is the national New Zealand dessert. The Australians claim that they invented it, however, published recipes in NZ cookbooks, firmly mark the pavlova as a Kiwi icon.

Making a pavlova, here at high altitude, has had it's challenges. No matter what I did, my pavs never came out like they did back home. That was, until an online aquaintance sent me a recipe for a never fail pavlova. The recipe sounds a bit odd, in that you use boiling water and beat all the ingredients together. However, it works and I'm back to making loftier pavs.


ELIZABETH MANNING'S NEVER FAIL PAVLOVA - By Catherine Manning

6 egg whites
2 cups sugar
4 tbsp cornflour (cornstarch in the US)
6 tbsp boiling water
2 tsp vanilla essence
2 tbsp vinegar (white)

Put all ingredients in the bowl of an electric mixer and beat for 15 - 20 minutes or until very stiff. When you pull the beaters out, the mixture should stand up in stiff peaks. (I find at altitude, I usually have to beat the mixture for 30 minutes or more.)

Pile on to baking paper on an oven tray. You can also use aluminium foil on the baking tray. Lightly dust with cornflour so the pav won't stick. Pile it up high and do not spread out, as the pav will spread while cooking. Use a fork to mark ridges up the side.

Put in the middle of a cold oven. Turn the oven on to 250 deg F. Cook for 2 hours. Turn oven off and leave the pav in the oven, with door closed, overnight or until the oven is cold. This takes at least 6 - 8 hours. (Do not open the oven at any point during the cooking or cooling. Not even a quick peak!! This may cause the pav to fall.)

Cut around the top of the pav with a sharp knife and allow the top to drop into the pav. This forms a shell for the cream. Fill with whipped cream (NOT THE TYPE IN THE AEROSAL CAN) and decorate with fruit or topping of your choice.

For whipped cream topping

Whip at least a pint of whipping cream and a tbsp of sugar till the cream has stiff peaks. Spread over pav.

Serve and enjoy!!

Paula Deene's Eclaire Cake

Ingredients & Directions:
Cake:
1 1-pound box graham crackers
2 3 1/4 ounce boxes instant French vanilla pudding
3 1/2 cups milk
1 8-ounce container frozen whipped topping, thawed

Frosting:
1 1/2 cups confectioner's sugar
1/2 cup of unsweetened cocoa
3 tablespoons butter, softened
1/3 cup milk
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract

Butter the bottom of a 13x9x2-inch pan. Line the whole pan with graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers. For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours.

Yield: 20 to 24
Preparation time: 10 minutes
Cooking time: Allow 24 hours to cool in refrigerator
Ease of Preparation: Easy

Banana Cream Pie--Hill's Version

So I kind of have my own little version of banana cream pie going on, that is based on the recipe in the red and white check book. Since I am not a pie crust fan, I like to use graham cracker crust coated with melted chocolate! I tried to remember to take a picture of it all made and ready to eat, but I totally forgot! So here is what it looks like after everyone devours it and loves it and tells you how great a cook you are! Don't be intimidated by making your own pudding from scratch, it's not hard at all, and turns out great as long as you follow the directions. Good luck!

3/4 c sugar
1/3 c flour
1/4 t salt
2 c milk (I use 1% and it works fine)
3 slightly beaten egg yolks
2 T butter
1 t vanilla
1 9 inch graham cracker pie shell
3 bananas peeled and sliced
1/3 c chocolate chips
2 t butter

First melt the chocolate chips and 2 t butter in a microwave safe bowl. Stir at 30 second intervals until melted and smooth. Spread with back of spoon chocolate all over the base and sides of the graham cracker pie shell. Let sit while you make the pudding.

In saucepan combine sugar, flour, and salt; gradually stir in milk. Cook and stir over medium heat till bubbly. Cook and stir 2 minutes. Remove from heat.
Stir small amount of hot mixture into yolks; immediately return to hot mixture; cook 2 minutes, stirring constantly. Remove from heat. Add 2 T butter and vanilla. Slice 3 bananas in base of pie shell. Pour hot pudding over all. Pudding should cover banana completely. Cool and serve with whipped cream. (To prevent a skin from forming on the surface of filling, put waxed paper directly on top of hot filling, then remove when it's time to serve).

Peppermint Ice Cream Cake

Peppermint Ice Cream Cake

Ooey Gooey Pumpkin Cake (Not Paula Deen's Recipe)

Last year my family came across Paula's Ooey Gooey Pumpkin Cake recipe and it was a hit. This year, a friend of mine showed up to a church function with what I THOUGHT was the same thing. I thought I remembered Paula's as being a little too rich for my taste, but my friends recipe was soooooooooo good I went back for seconds! I asked her for the recipe to compare, and although they were very similar.. they were just different enough.. YOU make 'em both and tell me what you like!

Make Pumpkin Pie filling according to Pumpkin Can recipe. (Just like you would do for a pie)
Pour into a 9x13 pan
Put one yellow cake mix in a bowl and add one stick of melted butter to it. Mix together until a crumbly texture.
With your hands, spread the crumble mixture over the pie filling and bake at 350 degrees for one hour!

A few less calories, and sooooooooo delish!

Ooey Gooey Peanut Butter Bars

3/4 c butter
3/4 c brown sugar
3/4 c sugar
3/4 c peanut butter
2 eggs
1 t vanilla
3/4 t baking soda
1/2 t salt
1 1/2 c flour
1 1/2 c quick oats


Mix butter, sugars, PB, eggs, and vanilla. Beat well. Add soda, salt, flour, and oatmeal. Mix together and spread into a 15x10 inch pan. Bake at 350 for 8-12 minutes. Heat about 1/4 c PB in microwave and pour over bars right when they come out the oven. Spread an even, thin layer over all.

Chocolate Frosting:
1 c sugar
1/3 c evaporated milk
5 T butter
1 c chocolate chips

Combine sugar, milk, and butter, in saucepan over medium heat. Bring to a boil for 45 seconds stirring occasionally. Remove from heat and add chocolate chips and stir them in until they are melted. Quickly spread over bars. Let chocolate set before serving.

Boyers Caramel Brownies

So I made these brownies for the Sundberg family and they all went crazy over them. They are so delicious and pretty easy to do.

Boyers' Caramel Brownies


1 (14 oz) package Kraft caramels, unwrapped
1/3 cup evaporated milk


*Melt caramels and evaporated milk together in saucepan; set aside.


1 package German chocolate cake mix
1/3 cup evaporated milk
1/2 cup butter, melted
1 (6 oz) package milk chocolate chips


*Grease and flour 9x 13 inch pan. Stir cake mix, evaporated milk and melted butter together by hand and press HALF of the mixture into prepared pan. Bake at 350 degrees for 6 minutes. Remove from oven and pat chocolate chips into crust, then pour melted caramel over. Daub remaining half of cake mixture on top and bake for another 15 minutes. Cool completely before cutting into bars! ENJOY!