The Most Awesome Apple Dumplings

Ingredients:(The Most Awesome Apple Dumplings)

2 cups flour
1 teaspoon salt
1/2 tablespoon baking powder
1 cup cold butter, cut into 32 pieces
1 egg
1/2 cup cold water
1 tablespoon vinegar
2 -3 apples, sliced and peeled
[For Sauce]
2 cups brown sugar
2 cups water
1/4 cup butter
1/2 teaspoon cinnamon

Directions:(The Most Awesome Apple Dumplings)

Mix together the flour, salt, and baking powder.
Cut in butter until mixture resembles coarse crumbs.
Beat egg, add to flour mixture.
Add vinegar and water to flour mixture.
Mix until dough forms.
In a medium saucepan over medium-high heat, melt butter for sauce.
Add brown sugar, water, and cinnamon and bring to a boil.
Remove from heat.
Roll out dough into 4 pieces.
Place 3-4 apple slices on each piece of dough, wrap dough around apples; covering completely.
Place apple dumplings, seam side down in 8 x 8 inch square baking pan.
Pour sauce over dumplings.
Bake in preheated 375 oven for 30 minutes.
Serve with icecream or whipped cream.

Overnight Coffee Cake

Ingredients:(Overnight Coffee Cake)

Filling

1 cup chopped pecans, toasted

1/2 cup Splenda brown sugar blend

2 teaspoons cinnamon

 

Cake

1 cup all vegetable shortening

1 cup Splenda brown sugar blend
3 eggs
2 cups low-fat sour cream (or plain yogurt)
1 teaspoon vanilla
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup dark chocolate chips, divided

Directions:(Overnight Coffee Cake)

[Filling:]
Combine pecans, brown sugar blend, and cinnamon. Reserve.
Grease a 10” tube pan.
[Cake:]
Beat shortening and brown sugar blend until light and fluffy. Add eggs, one at a time, beating well after every addition. Beat in sour cream and vanilla. Add next 4 ingredients and mix until combined. Stir in ½ cup chocolate chips. Batter will be thick.
Spread half the batter into prepared pan. Sprinkle half the filling mixture over batter.
Sprinkle remaining ½ cup chocolate chips over filling. Spread remaining batter over chocolate chips and sprinkle with remaining filler.
Cover and refrigerate 6-24 hours.
Preheat oven to 350F (180C). Uncover cake and bake for 65-75 minutes or until a toothpick inserted in center of cake comes out clean.
Serve warm or at room temperature.

 

One Bowl Kentucky Butter Cake

Ingredients: (One Bowl Kentucky Butter Cake)

3 cups flour
2 cups sugar (or more, depending on how sweet you like it)
1 teaspoon salt
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter, room temperature (no substitutions)
1 tablespoon vanilla
4 large eggs
BUTTER SAUCE
3/4 cup sugar
1/3 cup butter (no substitutions)
3 tablespoons water
2 teaspoons vanilla

Directions: (One Bowl Kentucky Butter Cake)

Preheat oven to 325 degrees.
Grease and flour a 10-inch tube pan or a 12-cup bundt pan.
In a large bowl combine all cake ingredients; beat on low speed until moistened, then beat for another 3 minutes at medium speed.
Pour the batter into prepared pan.
Bake for 50-60 minutes or until cake tests done.
For the butter sauce; in a saucepan, over low heat combine all sauce ingredients; cook just until the butter melts, stirring occasionally (do not boil).
When cake is done remove from oven and pierce all over cake with a large fork or a long thin straw; pour the sauce all over the warm cake.
Let stand 5 minutes, or until sauce is absorbed.

Limeade Pie With Graham Nut Crust

Ingredients: (Limeade Pie With Graham Nut Crust)

6 ounces reduced-fat cream cheese, room temp
6 ounces cream cheese, room temp
1 cup granulated sugar
2 tablespoons finely grated lime zest
1/2 cup freshly squeezed lime juice
Graham Nut Crust
1/4 cup pecans
10 low-fat graham crackers (5 oz)
3 tablespoons sugar
1/4 teaspoon salt
4 tablespoons unsalted butter, melted

Directions: (Limeade Pie With Graham Nut Crust)

To make crust: Preheat oven to 350°F.
Place pecans in single layer on a rimmed baking sheet, and toast until fragrant, about 8 minutes. Remove from oven and cool.
Place graham crackers in bowl of food processor fitted with metal blade; pulse until fine crumbs form.
Add sugar, salt and pecans; pulse to combine.
Add butter and pulse until fine crumbs form.
Transfer to a rectangular, 13 1/2 by 4 1/4-inch tart pan (or a 10-inch round tart pan) with a removable bottom, and pat evenly onto bottom and up sides.
Place pan on a baking sheet; bake until crust is golden and fragrant, 8 to 10 minutes. Transfer to a wire rack to cool.
For pie: In bowl of food processor fitted with metal blade, combine cream cheeses and sugar; process until mixture is smooth.
Add lime zest and juice; pulse several times to combine.
Transfer filling to prepared graham nut crust; cover with plastic wrap after putting toothpicks throughout; otherwise, plastic wrap will stick.
Refrigerate until set, at least 2 hours or preferably overnight. Slice and serve.

 

Kentucky Butter Cake

Ingredients: (Kentucky Butter Cake)

3 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter
2 teaspoons vanilla extract
4 eggs
3/4 cup white sugar
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla extract

Directions: (Kentucky Butter Cake)

Preheat oven to 325 degrees F (165 degrees C).
Grease and flour a 10 inch Bundt pan.
In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda.
Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs.
Beat for 3 minutes at medium speed.
Pour batter into prepared pan.
Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean.
Prick holes in the still warm cake.
Slowly pour sauce over cake.
Let cake cool before removing from pan.
To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water.
Cook over medium heat, until fully melted and combined, but do not boil.

Aunt Hannahs Foolproof Peanut Butter Fudge

Ingredients:(Aunt Hannahs Foolproof Peanut Butter Fudge)

1 (12 ounce) can evaporated milk
5 cups sugar
1/2 cup butter or 1/2 cup margarine
1 dash salt
7 ounces marshmallow creme
14 ounces peanut butter (Jiff  good quality peanut butter is a MUST)
1 teaspoon vanilla extract
1/2 cup walnuts, chopped (optional)

Directions:(Aunt Hannahs Foolproof Peanut Butter Fudge)

 

Lightly butter or grease a 13×9 pan; set aside.
Measure out peanut butter, marshmallow creme and vanilla onto a large, lightly buttered or greased plate; set aside.
Place evaporated milk and sugar into a large heavy pot; stir until combined. Add butter or margarine and salt.
Bring to a boil over medium heat while stirring; adjust heat until a consistent medium-boil is achieved. (You need to lower the heat if the bubbles are popping and spurting dangerously close to your hand while stirring.).
Boil 12 minutes (more or less), stirring constantly.
Remove from heat; quickly add remaining ingredients and beat by hand until thoroughly combined.
Pour into prepared pan. Let cool. Cut into 1-inch pieces. Cover tightly with aluminum foil.
Note for subsequent batches: If your batch is less firm than you’d like, increase cooking time a minute or so. If it’s too firm, or becomes dry or crystal-ly when cooled, decrease cooking time or add more peanut butter.

Cinnamon Crepes with Pumpkin Mousse and Graham Crust Crumble

 

Ingredients: (Cinnamon Crepes with Pumpkin Mousse and Graham Crust Crumble)

For the pumpkin mousse:
1 can (15 ounces) 100% Pure Pumpkin
3/4 cup sugar
4 egg yolks
2 teaspoons vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1 cup heavy whipping cream, chilled
2 teaspoons powdered gelatin
2 tablespoons cold water

For the cinnamon crepes:
2 ounces (or 1/3 cup plus 1 tablespoon) cake flour
2 ounces (or 1/3 cup plus 1 tablespoon) all-purpose flour
1/2 teaspoon ground cinnamon
1 ounce (or 2 tablespoons) sugar
2 whole eggs
2 egg yolks
2 ounces (or 4 tablespoons) unsalted butter, melted and cooled
1 teaspoon vanilla
1 cup milk

For the graham crumble:
1/2 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons melted butter
Whipped cream for garnish

Directions: (Cinnamon Crepes with Pumpkin Mousse and Graham Crust Crumble)

In a large bowl whisk together the pumpkin, sugar, egg yolks, vanilla, and spices. Place the bowl over a pot filled with one inch of simmering water and whisk, or blend with a hand mixer, until the mixture reaches 140 F and has thickened slightly. Chill the mixture in an ice bath until cold.
While the pumpkin chills mix the powdered gelatin with the cold water and let stand ten minutes. Once bloomed heat the gelatin for 10 seconds in the microwave to melt. Allow to cool to room temperature.
Once the gelatin has cooled pour the heavy whipping cream in a medium bowl. Whip until the cream thickens then gradually pour in the melted gelatin. Whip until soft peaks form. Working in three batches, fold the whipped cream into the chilled pumpkin mixture. Once completely mixed cover and chill for at least two hours, or overnight.
While the mousse chills prepare the crepe batter. In a medium bowl whisk the eggs and egg yolks until slightly frothy. Add the melted butter and whisk to mix.
In a small saucepan scald the milk over medium heat.
In a separate bowl combine both the flours, cinnamon and sugar.
Temper the egg mixture with the hot milk, then whisk the remaining hot milk into the egg mixture. Working in three batches, whisk the flour mixture into the eggs and milk, making sure the first addition is thoroughly combined before adding the next. If small lumps remain strain, then cover and refrigerate for at least thirty minutes.
After the batter has chilled, place an 8? non-stick omelet, saute, or crepe pan over medium heat and spray it lightly with non-stick cooking spray.
Pour 1 1/2 ounces (about 1/4 cup) of batter into the center of the hot pan and immediately swirl until the batter coats the bottom of the pan evenly. Cook until the edges release from the pan and the crepe slides easily when the pan is shaken, about one minute. Flip the crepe, or turn with a rubber spatula, and cook for 30 seconds to 1 minute on the second side.
Remove to a plate and stack the cooked crepes between layers of parchment or wax paper. Cool to room temperature. If you are planning to hold for longer than a few hours seal the crepes, between the parchment paper, in a zip top bag and keep chilled.
While the crepes cool prepare the graham crumble.
Heat the oven to 350 F and line a small baking sheet with parchment paper. In a small bowl combine the graham cracker crumbs, melted butter and sugar until the mixture resembles wet sand. Pour the mixture onto the parchment lined sheet pan and press to compact the mixture. Bake for 10 minutes then cool completely. Gently crumble the graham with a fork.
To assemble the crepes spoon 1/2 cup of the pumpkin mousse into 1/4 of the crepe. Fold the crepe in half, and in half again. Top with whipped cream and graham crumble.

Delicious Pumpkin Apple Butter

Ingredients: (Delicious Pumpkin Apple Butter)

1 can (15 oz.) 100% pure pumpkin
1 cup apple, peeled and grated
1 cup 100% pure apple juice
1/2 cup firmly packed brown sugar
3/4 teaspoon pumpkin pie spice

Directions: (Delicious Pumpkin Apple Butter)

Combine pumpkin, apple, apple juice, sugar and pumpkin pie spice in medium, heavy-duty saucepan. Bring to a boil; reduce heat to low. Cook, stirring occasionally, for 1 1/2 hours. Store in airtight container in refrigerator for up to 2 months.
Recipe makes 3 cups.

Berry Vanilla Coffee Ecstasy

 

Ingredients: (Berry Vanilla Coffee Ecstasy)

3/4 cup hot water
1/4 cup milk, heated
2 stick packs Vanilla Gourmet Instant Coffee Beverage
1 tablespoon Strawberry Flavor Syrup
1 teaspoon dark brown sugar
1 tablespoon whipped cream (optional)

 

Directions: (Berry Vanilla Coffee Ecstasy)

Combine water, milk and coffee granules in large mug; stir until coffee is dissolved. Stir in Nesquik and sugar. Top with whipped cream. Serve immediately.