Marshmallow Caramel Popcorn

Ingredients:


•1/2 c. brown sugar
• 1/2 c. butter
• 9-10 marshmallows
• 12 c. popcorn, popped

Directions:


• Microwave brown sugar and butter for 2 minutes, add marshmallows & microwave until melted.

• Pour over popcorn.

Crazy Crust Apple Pie

Ingredients:

2-3 large apples (2 1/2 cups, sliced)
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp vanilla extract
1/3 cup brown sugar
2 tbsp all purpose flour

Crust:

1 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
2 tbsp sugar
1/2 cup butter, room temperature
1 large egg
3/4 cup water

Directions:

Preheat oven to 400F. Lightly grease a 9 or 10-inch pie pan.

Make the filling: Peel and core the apples. Cut into 1/4-inch thick slices (about 2 1/2 cups total, sliced) and transfer to a large bowl. Add cinnamon, allspice, vanilla extract, brown sugar and flour to the apples and toss to coat. Set aside.

Make the “crust“: In a large bowl or the bowl of an electric mixer, whisk together flour, baking powder, salt and sugar. Add butter and mix in at low speed until mixture is sandy.

In a small bowl, whisk together egg and water. Pour into flour mixture and mix until ingredients are just combined. Beat batter for 1 minute at medium speed. Batter will resemble pancake batter. Pour into prepared pie pan.

Pour the apple filling mixture into the center of the batter.
Bake for about 40 minutes, until the pie is dark golden brown.

Allow to cool for at least 20 minutes before slicing. Pie can be served warm or at room temperature.

Baking Bites

Deep Dish Apple Pie With Its Own Crust

INGREDIENTS:


1 tablespoon sugar
1 tablespoon cinnamon
3⁄4 cup melted butter
1 cup sugar
1 egg, beaten
1 cup flour
1⁄2 cup chopped pecans or 1⁄2 cup walnuts

DIRECTIONS:

Fill a 9" pie pan 3/4 full of peeled apple slices.

Combine sugar and cinnamon and sprinkle over apples.

Combine the rest of the ingredients and pour over apples.

Keep topping 2" from edge of pan.

Bake at 350 degrees for 1 hour.

(a.k.a. Swiss Apple Pie)

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Cherry Sauce for Ham

Ingredients:


3/4 c. sugar
2 tbsp. cornstarch
1 dash salt
3/4 c. orange juice
1 tbsp. lemon juice
1 lb. can tart red cherries (bing cherries)
1 inch stick cinnamon
1/2 tsp. whole cloves
1/4 tsp. red food coloring

Directions:

Combine dry ingredients. Slowly stirring orange and lemon juice until smooth. Add rest of ingredients. Cook, stirring constantly over medium heat until mixture boils. Boil for 2-3 minutes.

Remove stick and cloves.

Serve hot.

www.cooks.com

Mom's Apple Pie

Pie Crust - for 2 crust pie

1 cup shortening

2 cups flour

1 teaspoon salt

1/3 cup milk

1 tablespoon vinegar

Mix flour, shortening and salt until crumbly. A pastry blender works well for this. Mix milk and vinegar and add to flour mixture. Mix with a fork just until ingredients hold together. The less you handle the dough, the lighter and flakier the crust will be.

With your hands, gently press the dough into two equal balls. If it is too soft to handle, wrap in wax paper and refrigerate for 30 minutes, or until firm again. Roll the balls out on a lightly floured surface. Lay one carefully in a pie pan and save the second for the top.

Apple Pie:

From Department of Agriculture "Family Fare" 1970

5 cups pared, sliced tart apples
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1 tablespoon butter, if desired
pastry for a 2-crust 8 inch pie

Prepare unbaked pastry. Mix dry ingredients lightly with apples in a bowl. Put filling into a pastry lined pie plate. Dot with butter, if desired. Top with second crust. Make a few decorative slices.  Bake at 400 degrees for 40 to 60 minutes, or until filling bubbles and the crust is golden brown.

Note:

If the apples are sweet, decrease the sugar.

Yield: 1 pie

Jessica Webster  -Ann Arbor News

Cherry Pie

Ingredients:


4 cups pitted fresh sour cherries
1-1/2 cups sugar
3 Tbsp. MINUTE Tapioca
1/4 tsp. almond extract
1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 Tbsp. butter or margarine, cut up

Make It:

Preheat oven to 400°F. Toss cherries with sugar, tapioca and extract. Let stand 15 min.
Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate.

Fill with cherry mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to permit steam to escape.

Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

Kraft

Danish Apple Pie

Ingredients:

FILLING INGREDIENTS:

7 cups Granny Smith Apples
1/2 Cup sugar
2 Tbsp flour
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground cloves
2 Tbsp lemon juice


DANISH TOPPING:

INGREDIENTS:

1/2 cup butter
1/2 cup sugar
1/2 cup flour

Directions:

FILLING DIRECTIONS:

Mix apples with sugar, flour and spices. Sprinkle with lemon juice.

DANISH TOPPING:

DIRECTIONS:

Use a pastry cutter to mix the 3 ingredients together until they are well blended and crumbly. Sprinkle topping on top of apples.

Bake for 1 hour at 400 degrees.

Source:submitted by Lauren Palmer

Tastebook

Swiss Apple Pie

Ingredients:

1 egg
3/4 cup sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup chopped peeled tart apple
1/2 cup chopped walnuts

Directions:

In a large bowl, combine the egg, sugar and vanilla. Combine the flour, baking powder and salt; stir onto egg mixture just until moistened. Fold in apples and walnuts.

Transfer to a greased 9-in. pie plate.

Bake at 350° for 30 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool on a wire rack.Yield: 6-8 servings.

Taste of Home

Authentic Spanish Rice

INGREDIENTS:


1 1⁄2 cups long grain white rice
2 garlic cloves, minced
2 tablespoons vegetable oil
1⁄4 cup onion, finely diced
4 ounces el pato salsa fresca (or tomato sauce if you can't find el pato sauce)
2 1⁄2 cups chicken broth
1 teaspoon cumin
1 tablespoon chili powder
1⁄2 teaspoon sea salt
pepper

DIRECTIONS:

In a bowl combine broth, cumin, chili powder, salt & half a can of el pato sauce (if you can't find el pato use regular tomato sauce).

Brown rice, in hot oil, in a large skillet for approximately 5 minutes flipping occasionally.

Add diced onion, minced garlic, sauté for 1 minute.
add seasoned broth, bring to a boil.

Reduce heat to low, cover and simmer for 15 minutes. Do not check on the rice before the 15 minutes is up, this will allow steam to escape and may make your rice turn out undercooked.

Most of the water will absorb before the 15 minute time limit but keep covered and continue to steam for the entire 15 minutes. This will make for perfect rice that isn't crunchy.

After 15 minutes turn heat off, uncover & flip rice over.

Recover & let sit until everything else is ready. You can let the rice sit covered for up to 25 minutes which will cook out most of the moisture & leave perfect fluffy rice.

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Meat Loaf

Ingredients:

1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)

Directions:

Preheat the oven to 325 degrees F.

Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown.

Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

2010, Ina Garten, All Rights Reserved

Minnesota Apple Crisp

Ingredients:

5 cups peeled, cored, and sliced tart apples
2 teaspoons white sugar
1/2 teaspoon ground cinnamon
1 1/2 cups brown sugar
3/4 cup all-purpose flour
1/2 cup butter, softened

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Place the apples into an ungreased 7x11-inch baking dish and sprinkle them with the sugar and cinnamon. Stir to combine thoroughly.

In a bowl, mix together the brown sugar, flour, and softened butter until well combined; sprinkle over the apples.

Note:  To mix the topping ingredients together, combine flour and brown sugar. Cut in the butter using a pastry blender, two forks or food processer.

Bake in the preheated oven for until the apples are bubbling and the topping is lightly browned, 45 to 60 minutes. Serve hot.

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