ID:
26
Catagory:
Deserts
Ingredients:
CRUST:
1 1/4 Cup Flour
1 1/2 Tsp Sugar
8 TBLS Butter
1/2 Tsp Salt
4 Tsp Sour Cream
4 TBLS Water
___________________________
FILLING:
2 1/2 LBS Gala Apples
1/2 Cup Sugar
1 Tsp Cinnamon
1 Tsp Vanilla
1/2 Tsp Salt
1/2 Cup melted Vanilla Ice Cream__________________________
TOPPING:
1 Cup Flour
1/2 Cup Light Brown Sugar
1/2 Tsp Salt
6 TBLS Butter
Instructions:
Dutch Apple Crum Instructions
To prepare the crust,
In a small food processor add the Flour, Sugar,
and salt and pulse.
Slice the butter into 1/4 inch cubes and place in the
freezer for 10 mins just to stiffen them up.
Add the butter un frozen but stiff to the
processor and pulse untill the butter cubes
are down to about 1/8 inch.
Add the Sour Cream and Water and mix to a dough.
Make a thick patty size ball and put it into a zip lock
and put it in the refridge. You can keep it there for 2
days if you want. But you won't.
___________________________________
Now make the filling..
Slice and peel, and core 6 Apples and place in a big
bowl.
Add the Sugar, Cinnimon, Vinilla, and Salt.
Stir well.
Add the melted Vinnilla Ice Cream and stir well.
Let sit at room temp for 1 to 1 1/2 hrs.
___________________________
Topping
While the filling is sitting you can make the topping.
In a bowl add Flour, Light broun Sugar, and Salt.
Stir.
Now add 6 Table spoons of Melted butter and
stir until you have nice little crumbles.
Place in the refridge to stiffin a little.
______________________________________
ASSEMBLY;
Roll out the soffened dough in a 12 inch circle.
Place in pan and tuck the extra dough under
so it fits the pan nicely. Now make pinches
around the edges like a pie should have.
Chill about 1/2 hour.
Now take it out and add the filling. Make it nice
and even and add the extra liquid from the bowl
to the pie. It will need it.
Add the topping and place the pie on a cookie
sheet in a PREHEATED 350 oven for 1 hour and
5 to 10 minutes.
NOW THE HARD PART. Take it out and let it cool down
for 2 hours. Resist the urge to try it. It must rest so the
flavors blend in. The best is to after it's cool, cover
and place in the fridge over night.
ID:
28
Catagory:
Deserts
Ingredients:
1 package yellow cake mix (18 1/4 oz)
1 1/2 cups cold milk
1 package instant vanilla pudding mix (3.4 oz)
2 ounces unsweetened chocolate
2 tablespoons butter
1 cup powdered sugar
1/2 teaspoon vanilla extract
2 -3 tablespoons hot water
Instructions:
Prepare cake batter according to package directions.
If desired, adjust the cake mix instructions by adding one additional egg,
double the oil amount, but use melted butter instead of oil, and use milk in place of the water.
Divide batter between two greased and floured 9-inch round baking pans.
Bake at 350 for 28-33 minutes, or until a toothpick inserted into the center comes out clean.
May take longer to bake than box instructions. Let cool.
Whisk or beat the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
Cover and refrigerate.
In a microwave or saucepan, melt chocolate and butter over medium-low heat; stir until smooth.
Stir in powdered sugar, vanilla and enough water to achieve a thick glaze; set aside.
To assemble, place one cake layer on a serving plate; spread with pudding.
Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down the sides of cake.
Refrigerate until serving.
ID:
60
Catagory:
Deserts
Ingredients:
2 Granny Smith apples - peeled, cored and quartered
1 (8 ounce) can refrigerated crescent rolls
⅛ teaspoon ground cinnamon
½ cup butter
¾ cup white sugar
1 cup orange juice
1 teaspoon vanilla extract
Instructions:
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Wrap each apple piece in one crescent roll.
Place seam side down in an 8x8 baking dish and
sprinkle with cinnamon.
Step 2
In medium saucepan, combine butter, sugar, and orange
juice; bring to a boil. Remove from heat and stir in vanilla.
Pour over rolls.
Step 3
Bake for 30 minutes, or until pastry is golden and apples
are tender. Spoon sauce over rolls when serving.
ID:
61
Catagory:
Deserts
Ingredients:
Cake
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup milk
1/2 cup butter, melted
3 eggs
1 box (3.4 oz) Jell-O™ butterscotch-flavor instant pudding & pie filling mix (dry)
Frosting
1/2 cup dark chocolate chips
1/2 cup butterscotch chips
1 1/2 cups butter, softened
1/3 cups powdered sugar
3 tablespoons milk
1 1/2 teaspoons vanilla
1/2 cup coarsely crushed mini pretzel twists
Toppings
1/3 cup caramel sauce
1/2 teaspoon coarse sea salt
Instructions:
1 Heat oven to 350°F (325°F for dark or nonstick pans).
Spray bottoms and sides of 3 (8-inch) round cake pans
with cooking spray; line with cooking parchment paper.
2 In large bowl, beat Cake ingredients with electric
mixer on medium speed 2 minutes, scraping bowl
occasionally. Pour 1 2/3 cups batter in each pan.
Spread evenly.
3 Bake 20 to 23 minutes or until toothpick inserted in
center comes out clean. Cool 10 minutes; remove from
pans to cooling racks. Cool completely, about 1 hour.
4 In small microwavable bowl, microwave chocolate chips
and butterscotch chips uncovered on High 60 seconds;
stir halfway through. Continue to microwave in 15-second
increments, stirring after each, until chips can be stirred
smooth; cool 10 minutes. In large bowl, beat 1 1/2 cups
softened butter and melted chips with electric mixer
on medium speed until blended. On low speed, beat
in powdered sugar, milk and vanilla, scraping side
of bowl occasionally, until smooth and creamy.
5 Place one cake layer on serving plate. Spread 2/3 cup
of the frosting on top; top with second cake layer. Spread
2/3 cup of the frosting on top; top with third cake layer.
Frost side and top of cake with remaining frosting.
Press crushed pretzels along bottom edge of cake.
Refrigerate uncovered at least 1 hour.
6 When ready to serve, carefully pour and spread
caramel sauce over top of cake, allowing some to
drip down sides; sprinkle sea salt on top. Cover and
refrigerate any remaining cake.
ID:
62
Catagory:
Deserts
Ingredients:
Crumble topping
2/3 cups yellow cake mix for toppings
1/4 cup butter
1 cup brown sugar
1 table spoon Cinnamon
Cake:
3 eggs
Rest of the cake mix
1 1/2 cups sour cream
Instructions:
Preheat oven to 350
In a 9 inch square glass baking dish spray with Pam set aside.
In a bowl combine the topping stuff and mix till nice and crumbly.
Prepare the cake mix ingrediants in a bowl and mix thourghly
Place 1/2 the cake mix in the baking disk and add 1/2 the
crumble on top.
Add the rest of the cake mix and top with the rest of the Crumble
Bake for 45 minutes at 350.
ID:
63
Catagory:
Deserts
Ingredients:
FOR THE DOUGH:
1 cup warm milk (about 115 degrees F)
2 1/2 teaspoons instant dry yeast* (I like Red Star
Platinum Baking Yeast)
2 large eggs at room temperature
1/3 cup salted butter** (Melted, but make sure it isn't
over 110º Fahrenheit. Just softened is fine.)
1/2 cup granulated sugar
1 teaspoon salt
4 1/2 cups all-purpose flour (divided)
FOR THE FILLING:
1/2 cup salted butter (almost melted)
1 cup packed brown sugar
2 tablespoons cinnamon
1/2 cup heavy cream*** (for pouring over the risen rolls)
FOR THE FROSTING:
6 ounces cream cheese (softened)
1/3 cup salted butter
(softened)
2 cups powdered sugar
1/2 tablespoon maple extract (or vanilla)
Instructions:
Pour the warm milk in the bowl of a stand mixer and
sprinkle the yeast overtop.
Add the eggs, butter and sugar. Mix until combined.
Add in salt and 4 cups (save the other ½ cup and add only
if you need it) of flour and mix using the beater blade
just until the ingredients are barely combined.
Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
Scrape the dough off the beater blade and remove it.
Attach the dough hook.
To knead, beat the dough on medium speed for 5-7
minutes, adding in up to ½ cup more flour if needed to
form a dough. The dough should be elastic and smooth.
**The dough should be tacky and will still be sticking to
the sides of the bowl. That's ok! Don't be tempted to
add more flour at this point. We generally add about
4 ½ cups, but start with 4 cups.
Spray a large bowl with cooking spray.
Use a rubber spatula to remove the dough from the
mixer bowl and place it in the greased large bowl.
Cover the bowl with a towel or wax paper.
Set the bowl in a warm place and allow the dough to rise
until double. I like to turn on the oven to the lowest
setting for 1-2 minutes. Then turn off the oven and place
the dough to rise in there. It normally takes about 30
minutes for the dough to rise. Do not allow the dough
to rise too much or your cinnamon rolls will be airy.
While the dough is rising, prepare the cinnamon filling.
In a medium bowl, combine the soft butter, brown sugar
and cinnamon, mixing until well combined. Set aside.
Sprinkle a pastry mat generously with flour.
Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
Flour a rolling pin and roll the dough to about a 24×15"
rectangle. (the size of the rectangle can vary…it does
not have to be exact!)
Use a rubber spatula to smooth the cinnamon filling over
the whole dough rectangle.
Starting on the long end, roll the dough up tightly jelly
roll style.
Cut into 12 slices and place in a greased 9×13 baking pan.
Cover the pan and allow the rolls to rise for 20 minutes
or until nearly double.
Preheat the oven to 375 degrees.
Warm the heavy cream until the chill is off.
Don’t make it hot…you just don’t want it cold.
It should be warm to the touch.
Once the rolls have risen, pour the heavy cream over
the top of the rolls, allowing it to soak down in and
around the rolls.
Bake at 375 degrees for 20-22 minutes, until the rolls
are lightly golden brown and the center rolls are
cooked through.
Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls
are packed, etc.
They could take up to 25-27 minutes.
Check the rolls at 20 minutes. If they are getting
too browned, cover loosely with foil for the remaining
baking time.
While the rolls are cooling, prepare the cream
cheese frosting.
In a large bowl, combine the softened cream cheese
and butter using a hand mixer. Blend well.
Add in your favorite extract and the powdered sugar.
Beat until combined.
Spread the frosting over the cooled rolls.
Store in an airtight container.
ID:
64
Catagory:
Deserts
Ingredients:
1 1/4 Sugar
1/2 cup Butter
1 Egg
1 1/2 cups ripe bananas
1/2 cup buttermilk
1 teas vanilla
2 1/2 cups flour
1 teas baking soda
1 1/4 baking powder
1 teas salt
1 cup nuts
Instructions:
350 oven temp. Bake fully 55 min.
DIRECTIONS;
Mix sugar and butter in large bowl. Stir in egg till well blended.
Add bananas, buttermilk, and vanilla. Beat till smooth. Stir in
flour, baking soda and powder, salt till moistened. Stir in nuts.
Pour into pans. Bake about 1 hr.
ID:
108
Catagory:
Deserts
Ingredients:
1/2 C butter
1 C water
1 C flour
1/4 teas salt
4 eggs
2 1/2 C milk
1 C heavy cream
1/4 C Confectioner Sugar
1 teas vanilla
2 ( 1 ounce ) squares semisweet chocolate
2 Tables butter
1 C confectioner sugar
1 teas vanilla
3 Tables hot water
Instructions:
Preheat oven 450 Grease cookie sheet.
Med. saucepan combine 1/2 c butter and 1 cup water. Boil
until butter melts. Reduce heat to low add flour and salt.
Stir vigorously till mixture leaves sides of pan and begins to form
stiff ball. Remove from heat. Add eggs one at a time beating
well to mix completly after each egg. Spoon dough on cookie
sheet.
Bake 15 min reduce heat to 325 bake 20 more min until hollow
sound when tapped on bottom.
Make instant pudding and milk. In seperate bowl heat cream
electric mixer till soft peaks form. Beat in 1/4 c confectioner
sugar and1 teas. vanilla. Fold whip cream into pudding.
Cut tops off fill with pudding. Melt chocolate and 2 Tabls
butter low heat. Stir 1 c confectioner sugar and 1 teas vanilla
Stir in hot water, 1 Tables at a time. till icing is smooth
ID:
112
Catagory:
Deserts
Ingredients:
3c flour
1c plus 1tabsp Crisco ( no other shortening works as well)
1teas salt
Mix ingredients above together
Mix
1 whole egg (2 if small)
1teas vinegar
1/2c water
Instructions:
Mix together as for any crust. Makes enough for 2 large, 2
crust pies and keeps well.
ID:
113
Catagory:
Deserts
Ingredients:
1 stick butter
2 c crushed graham crackers
2 sticks butter-room tempchure
2c powdered sugar
2 eggs
3-5 bananas sliced
1c crushed pineapple (20-ounces) well drained
l age container whipped topping
1/2c mar chino cherries
3/4c chopped walnuts
Instructions:
Combine graham cracker+1 stick butter. pack in pan. Beat
eggs, 2 sticks butter + powdered sugar together for 15 min.
Spread this over graham cracker crust, add sliced bananas.
and pinapple. Add layer of whipped toping top with cherries
& nuts. Refrig over night.
ID:
119
Catagory:
Deserts
Ingredients:
Ingredients:
Pie Dough
1 1/4 cups Flour
1 1/2 T Apple Pie Cinnamon Spice
1/4 lb. (1 stick) Butter, cubed, cold
1/4 cup Ice Water
Filling
15 oz. Pumpkin Puree
3/4 cup Sugar, granulated
1 T Apple Pie Cinnamon Spice
1/2 tsp Cinnamon
1 tsp Flour
2 Eggs
1 cup Evaporated Milk
2 T Water
1/2 tsp Vanilla Extract
Toppings
1 batch
Apple Pie Roasted Pumpkin Seeds
Fresh Whipped Cream
Instructions:
Preheat the oven to 425 F.
To a food processor bowl, add the flour and Apple Pie Rub. Process to incorporate seasoning, then with it still running, add in the cold butter, a couple cubes at a time. Drizzle in ice water, until mixture comes together.
Turn out onto a lightly floured surface, then roll out to a ¼ inch thickness. Place in a pie plate, then crimp the edges together. Set aside.
In a large mixing bowl, whisk together the pumpkin puree, sugar, Apple Pie Rub, cinnamon, flour, eggs, evaporated milk, water, and vanilla extract. Pour into the unbaked pie shell, then transfer to the oven.
Bake the pie for 20 minutes at 425 F, then rotate and decrease the temperature to 350 F, and continue baking for 35 to 40 minutes, or until the center has set.
Remove the pumpkin pie from the oven and allow it to cool completely. Garnish with roasted Apple Pie pumpkin seeds, and serve with fresh whipped cream.
ID:
129
Catagory:
Deserts
Ingredients:
5 envelopes instant spiced cider mix
3 tubes refrigerated cinnamon rolls with icing
2-3 medium apples - peeled and chopped into bite size pieces
1 cup pecans - chopped
6 Tablespoons butter, melted
2 teaspoons ground cinnamon
½ cup Butterscotch chips
Instructions:
Pre-heat oven to 350 degrees and prepare a Bundt pan with pan release or non-stick spray. Set aside.
In a medium bowl, empty four (4) spiced cider mix packets. Set aside
Open each package of the cinnamon rolls and cut each cinnamon roll into quarters (4-pieces). Add the cinnamon roll pieces to the spiced cider and toss to coat. Set aside
Peel and chop the apples into bite size pieces and add to a separate bowl. Sprinkle the apples with the remaining packet of spiced cider mix and toss to coat all of the apples. Set aside.
Using the prepared Bundt pan, add ⅓ of the cinnamon roll pieces to the bottom of the pan and spread out evenly. Top with ½ of the chopped apples, ½ of the pecans, and ½ of the Butterscotch chips. Repeat for the next layer and then add the remaining cinnamon roll pieces for the final layer.
In a small bowl (or measuring cup), add melted butter, cinnamon, and one (1) of the icing packets. Mix well to combine and drizzle over top of the Monkey Bread.
Bake for 45 minutes - 1 hour; depending on your oven. Check the Monkey Bread at 40-minutes, if the top is getting browned too quickly, cover lightly with aluminum foil. Using a butter knife or spatula, check the bottom layer to ensure the Monkey Bread is cooked throughout before removing from the oven.
Place on a wire cooling rack for at least 15-minutes before attempting to invert onto a serving plate.
Once you invert the Bundt pan, allow the pan to remain in the inverted position for 5-10 minutes while the Monkey Bread releases slowly. Do not force it or the Monkey Bread will separate. The bread will still be warm and you can top with remaining icing packets or leave plain. Enjoy!
Serve warm or cold - either is delicious! Store the leftovers covered in the refrigerator and re-heat in the microwave.