Apple Dumplings

Apple Dumplings

1 Granny Smith Apple – peeled, cored and cut into 8 pieces

1 (8 ounce) can refrigerated crescent rolls

1/3 cup butter

1/2 cup sugar

1/3 cup orange juice

1 teaspoon vanilla extract

Ground cinnamon and sugar

Preheat oven to 350 degrees

Spray 8×8 glass baking dish with cooking spray

Separate dough into triangles

Lay out a crescent, you may need to pat it out to make it a bit wider

Starting at widest end, roll up apple slices, tucking corners over

Place seam side down into baking dish

Repeat with remaining crescents and apple slices

Bake in preheated oven for 12 minutes

While they bake, in small saucepan, combine butter, sugar, and orange juice; bring to a boil

Remove from heat and stir in vanilla

After the crescents have baked for 12 minutes, remove from oven

Pour sauce over crescent rolls

Sprinkle with cinnamon and sugar

Bake for 25 minutes or until pastry is golden and apples are tender

Spoon sauce over rolls when serving

Strawberry Jello Parfait

 

Strawberry Jello Parfait

Makes 4 Parfaits

 

1 package (3oz) Strawberry Jello

1 cup sliced fresh strawberries (optional)

1 cup thawed Cool Whip whipped topping

 

Prepare Jello according to package directions

Set aside 1/3 cup Jello

Add fruit to remaining Jello and spoon into 4 to 5 dessert or wine glasses

Set glasses to chill at an angle until Jello is set (overnight is best)

Fold whipped topping into remaining (1/3 cup) Jello

Refrigerate until ready to use

 

Spoon topping mixture into glasses of set Jello

Top with a dollop of Cool Whip

Garnish with fresh strawberries

Keep chilled until ready to serve

 

I tipped my cups in a muffin tin lined with a towel to keep the cups from moving

I then served the Jello cups right from the muffin tin

Apple Dumplings

Apple Dumplings

Makes 4 servings

 

1 large apple (Fuji or any tart apple will do)

1 tube of Pillsbury Crescent dough

1/2 cup butter

2/3 cup sugar

1/2 tsp cinnamon

1/2 tsp vanilla

3/4 cup 7-Up

 

Preheat the oven to 350 degrees

Grease an 8×8 baking dish

Peel apple

Cut each apple into 8 wedges

Separate the crescent roll dough into triangles

Roll each apple wedge in crescent roll dough starting at the wide end

Pinch to seal and cover apple and place in the baking dish

Melt butter in a small saucepan and stir in the sugar and cinnamon

Heat, whisking to combine

The mixture will slowly combine and thicken

When it’s thickened, remove from heat and add vanilla

Pour cinnamon mixture over the apple dumplings

Pour soda over the dumplings

Bake for 40 to 45 minutes in the preheated oven, or until golden brown

Enjoy with a scoop of ice cream

Peanut Butter Cookies

Peanut Butter Cookies

 

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup peanut butter

1/4 cup shortening

1/4 cup butter, softened

1 egg

1 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

 

Mix sugars, peanut butter, shortening, butter and egg in large bowl

Stir in remaining ingredients

Cover and refrigerate about 2 hours or until firm

Heat oven to 375 degrees

Shape dough into 1 1/4-inch balls

Place about 3 inches apart on ungreased cookie sheet

Flatten in crisscross pattern with fork dipped into sugar

Bake 8 to 9 minutes or until light golden brown

Cool 5 minutes; remove from cookie sheet

Cool on wire rack.

 

Cherry Cobbler

Cherry Cobbler

Makes 6 servings

 

2 cups canned cherries

 

3 tablespoons butter, softened

1 cup flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 cup milk

3/4 cup sugar

 

3/4 cup very hot water

1 1/2 tablespoon corn starch

3/4 cup sugar

 

Preheat oven to 350 degrees

Place cherries evenly in bottom of a 9×9 baking dish coated with nonstick spray

Mix softened butter, flour, salt, baking powder, milk and sugar together

Pour over cherries

Mix together hot water, corn starch and sugar

Stir until dissolved well

Pour over dough

Bake for 45 minutes

Enjoy served warmed with ice cream and whipped topping

Hockey Puck Chocolate Chip Cookies

Hockey Puck Chocolate Chip Cookies

Makes 24 Cookies

 

2 1/2 cups all purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

2 sticks butter (1 cup)

3/4 cup packed light brown sugar

3/4 cup sugar

1 teaspoon vanilla extract

1 1/2 teaspoon corn syrup

2 eggs

2 cups chocolate chips

1 cup walnuts chopped

 

Preheat oven to 375°

In a medium mixing bowl, whisk flour, baking soda and salt

In a large mixing bowl, beat on medium speed, butter, brown sugar, sugar, vanilla and corn syrup together until creamy

Beat eggs into wet mixture, one egg at a time

Gradually add flour a little at a time until all the flour mixture is mixed well

Stir in chocolate chips and walnuts

Spoon into muffin tins about half way

Bake for 12 minutes or until edges are brown

Remove from oven and let cool, then remove from pan and place on wire rack

Best helper around!

 

Caramel Apple Dump Cake

 

Caramel Apple Dump Cake

Serves 8 depending on size of piece

 

2 cans Apple Pie Filling

1 box of Yellow Cake mix

2 sticks of Butter, melted (1 cup)

1/2 cup Caramel Sauce

1/2 teaspoon Cinnamon

Ice Cream and Whipped Cream

 

Preheat oven to 350 degrees

Grease a 9×13 baking dish

Mix together the apple pie filling and caramel sauce

Stir in cinnamon

Pour into the baking dish, spreading evenly

Sprinkle dry cake mix evenly on top of pie filling

Top with melted butter

Bake for 45-50 minutes or until top is golden brown and the filling is bubbly

Serve with ice cream and whipped cream

Creamy Rice Pudding

Creamy Rice Pudding

Makes about 6 servings

 

1 1/2 cups cooked rice

2 cups milk, divided

1/4 teaspoon salt

1/3 cup raisins or craisins (optional)

1 egg, beaten

1/3 cup white sugar

1 tablespoon butter

1/2 teaspoon vanilla extract

Cinnamon

 

Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat

Cook and stir until thick and creamy, 10-15 minutes

Stir remaining 1/2 cup milk, raisins or craisins, beaten egg, and white sugar into the rice mixture

Stirring continually, continue cooking until egg is set, 2 to 3 minutes

Remove saucepan from heat; stir butter and vanilla extract into the pudding.

Let cook and sprinkle with cinnamon before serving

 

* This is a great way to use up leftover rice from dinner or take out

Apple Fritters

Apple Fritters

Makes about 20 bite sized Fritters

 
1 fresh apple
1 cup all purpose flour
1 1/2 teaspoons baking powder
3 Tablespoons granulated sugar
1/4 teaspoon salt
1 egg ( beaten)
1/3 cup milk

Oil for frying

Glaze
1/2 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
2-3 Tablespoons milk

Peel and grate the apple a small bowl

Measure and stir all the dry ingredients together in a medium sized bowl

Beat the egg and milk together

Pour into the dry ingredients and mix with a fork

Add the grated apple and stir with a fork until combined

 

Bring the oil temperature up to 350 degrees

Drop the batter into the oil with tablespoons

Fry the fritter until it is brown then flip them over and cook the other side

It will take about 3-4 minutes to cook through

Flip as needed for even browning

Have a plate lined with paper towels ready to lift each fritter out and drain

Continue until all the fritters are cooked

Glaze

Mix together the confectioners’ sugar, vanilla and add in the milk

Stir with a fork and add enough milk to give you a glazing consistency.

Using a pastry brush, paint the glaze onto each fritter or roll fritter around in glaze

Sour Cream Pound Cake #2

Sour Cream Pound Cake

Makes 1 Loaf

 

1/3 cup sugar

1/2 cup butter

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups flour

1/2 teaspoon baking powder

8 ounces sour cream

 

 

Preheat oven to 325 degrees

Beat together sugar and butter

Add eggs, vanilla and almond extract

Beat mixture until fluffy

Combine flour, baking powder and sour cream to butter mixture

Mix well

Pour into a greased loaf pan

Bake 1 hour or until wooden tooth pick inserted in center comes out clean

Cool on wire rack completely before slicing

Enjoy!

I used this cake for our Strawberry Shortcake dessert