by Marsha | Jul 30, 2010 | Desserts, Pastry |
My mother used to make these when I was growing up. The actual recipe called for them to be fried in grease in a large skillet. You can follow that method if you like, I prefer them baked in the oven. They are wonderful either way, but this recipe is the baking method. You can use fresh apples or dried apples, the process is the same either way but since dried apples are already sweetened, you may want to use half the sugar. Filling 2 large apples peeled and chopped into bite size pieces. (any kind you like, i used red delicious) 1/2 cup sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 3/4 cup water divided 1 Tablespoon cornstarch In a 2 quart pan, place apples, cinnamon, nutmeg and 1/2 cup of the water. Cook over medium heat until apples are tender and add a little extra water if needed to prevent sticking. When apples are done dissolve cornstarch in 3 Tablespoons cold water and pour into apples. Stir and continue to cook for 2 minutes until the sauce has thickened. Set aside to cool. Crust 3 cups plain flour 1 teaspoon salt 1 stick unsalted butter 8 oz bar of cream cheese 4 Tablespoons cold water 2 teaspoons cold cider vinegar Mix together flour and salt. Cut in cold butter and cream cheese until it resembles crumbs. Mix vinegar and water together and then slowly add to flour mixture. If dough is too dry, just add one teaspoon water at a time until you have added enough to make a soft dough. Cut dough in half and flatten...
by Marsha | Jun 6, 2010 | Desserts, Summer |
This crisp is so good! It is nice to take advantage of summer harvests and use fresh berries instead of frozen. The flavors compliment each other nicely and it doesn’t take all day to put this one together. Try it, you’re whole family will be glad you did. 2 large Apples (i used red delicious since the berries would be tart.) peeled and chopped into bite-size pieces 1 cup sugar 12 ounces fresh raspberries 12 ounces fresh blackberries 1 teaspoon lemon zest Juice of half a lemon or about 2 Tablespoons 1/4 teaspoon cinnamon (optional) 1 teaspoon vanilla Topping: 1/2 cup chopped walnuts (optional) 1 cup quick oats (not instant) 1 cup brown sugar 1 cup plain flour 1/4 teaspoon salt 1 stick unsalted butter Preheat oven to 350 degrees In a large bowl, combine apples, sugar, berries, cinnamon, lemon zest & lemon peel, stir gently to avoid breaking berries. Place in a 13 x 9 inch baking dish sprayed with cooking spray. Set aside. For topping combine all ingredients until it resembles coarse crumbs. Place on top of berry mixture making sure berries are covered evenly. Place into preheated oven and cook for 35 -45 minutes. Cool on cooling rack for at least 20 minutes. Serve with ice cream if desired. ~Marsha...
by Marsha | May 22, 2010 | Desserts, Parties |
This pie is really easy to put together and tastes incredible. Since it makes 2 pies it is great to make for those family gatherings or parties. Try switching the regular pie crusts with a graham cracker crust. It’s delicious either way. 2-9 inch baked pie shells or Graham Cracker Crust: 1 1/2 cups graham cracker crumbs 6 Tablespoons unsalted butter 1/4 cup sugar Combine all ingredients thoroughly and press into pie dish. Bake for 10 minutes at 350 degrees. Place on wire rack to cool completely. Topping: 6 Tablespoons butter 1 cup chopped pecans 1 7 oz pack or can of coconut 1 jar (12 oz) caramel sundae topping Melt butter in a large skillet over medium to medium low heat. Add coconut and pecans and brown. Set aside to cool. Pie Filling: 1 8 oz bar of cream cheese 1 can sweetened condensed milk 1/3 cup lemon juice 1 16 oz tub of whipped topping In a mixer blend together cream cheese, sweetened condensed milk, and lemon juice. When thoroughly combined, fold in whipped topping and pour into pie shells. Top with cooled coconut pecan mixture and then drizzle with caramel sauce. This pie must be refrigerated. ~Patsy Givens * This recipe makes 2 pies or you can use the graham cracker crust recipe and press it into a 13×9 inch baking dish to make one large...
by Marsha | Feb 10, 2010 | Desserts, Holidays, Parties |
These cookies are good for any occasion. All you have to do is change cookie cutters. They are made from simple ingredients that I always keep on hand. They have a softer texture and a wonderful flavor. The dough is a dream to work with! Ingredients 2 cups sugar 1/2 cup butter (at room temperature) 1/2 cup shortening (at room temperature) 1/2 cup buttermilk 3 eggs slightly beaten 1/2 teaspoon soda 1/2 teaspoon salt 2 teaspoons baking powder 1 teaspoons vanilla 5-6 cups plain flour (enough to form a soft dough) Directions: Preheat oven to 350 degrees F. Cream together the shortening, butter and sugar. Add eggs and vanilla mix to combine. In a large bowl, sift 3 cups flour along with soda, salt, and baking powder. Slowly add flour to sugar mixture and 2-3 cups more sifted flour or enough to make a soft dough. Turn dough out onto floured surface and knead briefly. Roll dough to 1/4 inch and cut out cookies with festive cookie cutters. Bake for 10-12 minutes To decorate with sprinkles: Brush cut out cookies lightly with water and sprinkle with colored sugar or candies. Bake as directed. To decorate with frosting: Bake cookies as directed and cool completely on cooling rack. Frost with the following soft frosting and sprinkle with candies or melted chocolate. Frosting: 3 cups confectioners sugar 1/2 cup butter (at room temperature) 5 Tablespoons cream or half and half Place all ingredients in mixing bowl and mix until smooth. Frost cookies and enjoy. ~Marsha...
by Marsha | Nov 8, 2009 | Desserts |
I have been trying to find a recipe for the perfect homemade plain cake. I don’t know about you, but boxed cake mixes seem to make shorter and shorter cakes every year. I wanted tall beautiful cake layers, the way I remember them as a child. Tall layers are easier to cut in half and make those luscious holiday 4 layer cakes! I adapted this recipe and I think it’s a keeper! Ingredients: 1 stick butter flavored shortening (1 cup) 2 cups sugar 3 cups bread flour ( I used White Lily bread flour) 3 teaspoons baking powder 3/4 teaspoon salt 3 eggs 1 cup milk 1 teaspoon vanilla extract Grease and flour 2 9 inch round baking pans. Sift together the dry ingredients, flour, baking powder, and salt. Cream together shortening and sugar. Add eggs one at a time mixing well after each addition. Add milk and flour mixture alternately, then add vanilla. Scrape down bowl to be sure all ingredients are incorporated. Pour batter evenly into baking pans and bake in a 325 degree oven for 35 minutes. (Baking at a slightly lower temp makes the cake rise more evenly and not have the hump in the center) Cakes are done when toothpick inserted into center of cake comes out clean. Cool in pan for roughly 2-3 minutes. Turn cake out of pan onto a cooling rack cover in toule cloth and cool to room temperature. Frost as desired. ~Marsha...
by Marsha | Nov 4, 2009 | Desserts |
Peaches are a prominent part of the south. This Peach Cake is moist and delicious. I used frozen sliced peaches and the flavor was incredible! 1 package sliced frozen peaches (thawed) 2/3 cup sugar 3 cups all purpose flour 1 teaspoon salt 1 teaspoon soda 2 cups sugar 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1 cup sour cream 1 teaspoon vanilla butter (melted) 2 Tablespoons milk Chop peaches into bite sized pieces. In a medium saucepan combine peaches and 2/3 cup sugar. Cook over medium heat for 10 minutes until peaches are hot and syrup has thickened slightly. Remove from heat and drain peaches (make sure you reserve this peach flavored syrup for the cake’s glaze). Set peaches and syrup aside to cool. In a large bowl combine flour, salt, soda, sugar, cinnamon, and nutmeg. In a mixing bowl beat eggs, add sour cream, vanilla, melted butter and milk and stir until combined. Make a well in the dry ingredients and add egg mixture and stir until ingredients are incorporated. Fold in peaches. Pour batter into a greased and floured bunt pan and bake for 1 hour at 350 degrees or until pick poked in the center of cake comes out clean. Glaze: Combine peach syrup with enough confectioner’s sugar to make a thin glaze. Drizzle over top of warm cake. ~Marsha...
