Traditional Apple Pie

Ingredients

• 1 recipe for a 9 inch double crust pie Try my Easy No-Fail Pie Crust Recipe
• 1/2 cup butter
• 3 tablespoons flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 6-8 Granny Smith apples peeled, cored, and sliced

Instructions

1. Place the bottom crust in your greased 9-inch pie pan. Set aside.
2. Place apples in a large mixing bowl. Set aside
3. Melt the butter in a medium saucepan. Stir in flour to form a paste.
4. Add water, white sugar, brown sugar, vanilla, cinnamon, and nutmeg, and bring to a boil. Remove from heat.
5. Reserve 2-3 tablespoons sugar mixture. Then toss remaining sugar mixture with apples. Toss or gently stir to fully coat apples.
6. Fill pie pan with sliced apples.
7. Cover with a lattice work crust. (You can also use a traditional one-piece crust top, BUT make sure you have large open slits cut for the next step to work properly)
8. With a pastry brush, brush the remaining sugar mixture evenly over the crust.
9. Bake in a 350° oven for about an hour, or until apple are soft and crust is golden. If you notice your crust is getting too brown, cover with foil and continue baking.
    
   Taken from thegraciouswife.com
   Tiffany 2018

Crock Pot Caramel Apple Cider

Ingredients

• 2 quarts Tree Top Apple Cider
• ½ cup packed Brown Sugar
• 2 tsp. Vanilla Extract
• 3 Cinnamon Sticks
• ½ cup Smucker’s Caramel Sundae Sauce

Instructions

1. Pour Apple Cider into 4 quart Crock Pot.
2. Add Brown Sugar and Vanilla, and stir well.
3. Tie up Cinnamon Sticks in small square of Cheesecloth, and add to Cider.
4. Cover Crock Pot and cook on LOW for 3 hours.
5. After 3 hours, remove Cinnamon Sticks and discard, then add Caramel Sauce to Cider. Stir well, and cook for 30 more minutes.

Stir again just prior to serving. ENJOY

Taken from thefrugalgirls.com

Tiffany 2018

Mummy Pumpkin Cookies

 

Ingredients

For the Crust :

• 1 cup (2 sticks) unsalted butter cut into cubes-chilled
• 2 and 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 Tablespoons ice water

(or you can use 1 package Refrigerated Pie Crust (2 crusts))

For filling and topping:

• 3/4 cup reduced pumpkin puree (place 1 cup pumpkin puree on several layers of paper towel, wrap and press to soak excess moisture until you get 3/4 cup pumpkin puree)
• 2 oz cream cheese -slightly softened
• 2 tablespoons packed light-brown sugar
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon of nutmeg
• 1/8 teaspoon allspice
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• 1 egg white-lightly beaten
• 1/2 tablespoon water
• 2 tablespoon sugar
• 1 teaspoon cinnamon

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Instructions

1. To make the crust pulse together in a food processor flour, salt and sugar, then add butter and pulse until look like a coarse meal (don’t over-process, just pulse until butter is no longer in large pieces). Add chilled water 1-2 tablespoon at the time and pulse several times( if it doesn’t come together in clumps add remaining water). If you don’t have a food processor you can make the dough using two fork or pastry blender. Gather dough onto working surface, divide into two portions, shape each into 5-inch disk, cover with plastic wrap and chill 1 hour.
2. To make the pumpkin pie filling in a bowl stir together cream cheese, granulated sugar and brown sugar to blend. Add reduced pumpkin puree to cream cheese mixture along with cinnamon, ginger, nutmeg and allspice. Mix in egg yolk and vanilla extract. Cover bowl and chill until ready to assemble the cookies.
3. Preheat oven to 375 F and line large baking sheet with parchment paper, set aside.

To assemble the mummies:

1. Roll out first disk of the dough onto a floured surface to about 13 x 11-inch rectangle . If the edges start to crack a little when rolling, seal them and continue rolling. Trim edges to get straight edges, then cut into rectangles( I made nine 4×3 rectangles, but you can make them smaller or larger, what ever you prefer) Roll out second dough disc and cut into 1/2 inch stripes.
2. Arrange the rectangles, spaced apart on prepared baking sheet and spread heaping 1 1/2-2 tablespoons of pumpkin pie filling onto each rectangle, leaving rim on all sides uncoated. Brush uncoated edges with the mixture of lightly beaten egg white and 1 Tbsp water. Top with strips to create mummy look, then seal edges with your fingertips, and trim the excess of the stripes. Brush the stripes with egg whites and sprinkle with mixture of 2 Tbsp sugar and 1 tsp. cinnamon.
3. Bake until golden brown about 20 minutes.
4. Stick candy eyes onto cooled mummies.

Taken from omgchocolatedesserts.com

Tiffany 2018

Pumpkin Cranberry Bread

3 cups all purpose flour
1 Tbs plus 2 tsp pumpkin pie spice
2 tsp baking soda
1 1/2 tsp salt
2 1/2 c. Sugar
1 can (15 oz) pumpkin purée
1 c. Vegetable oil
4 eggs
1/2 c orange juice or water
1 c. Sweetened, fresh or frozen cranberries

Preheat oven to 350 degrees. Lightly grease two 9x5 inch loaf pans. Combine flour, baking soda, pumpkin pie spice and salt in large bowl. Combine sugar, pumpkin oil, eggs and juice in a large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans. Bake in oven for 60-65 min or until a toothpick inserted into center comes out clean. Cool in pans for 10 minutes, remove to wire racks to cool completely.

Cheeseball

2 8oz cream cheese
2 c. Shredded cheese
1 Tbs shredded onion
2 tsp. worchestershire sauce
1 tsp. lemon juice

Chill and serve. To make the face get really thin slices of ham or prosciutto.

Philly Cheese Steak Soup

My family loves a good hot and gooey cheese-steak sandwich so when this sliced Sirloin Steak went on sale at Lowers I grabbed a bunch to freeze. I've seen it there several times. 

Since it's fall I tried to turn one of our favorite sandwiches into a soup. I was surprised how much my kids liked it. After all this soup has all the ingredients that they "don't like" Onions, Peppers and mushrooms. Maybe I just caught them on a day that they were really hungry. 

Philly Cheese Steak Soup:

1/4 cup butter (1/2 cube)

2 small or 1 large white or yellow onion chopped

1 EACH red bell pepper, orange bell pepper and yellow bell pepper chopped

1 container sliced white button mushrooms. 

1 tsp fresh minced garlic (not powder)

1/4 cup white flour

5 cups beef broth

10 ounces Cheese Whiz or Original Velveeta Cheese

1 pound thinly Sliced sirloin steak

1/2 teaspoon celery salt

1/2 tsp seasoning salt

Black Pepper to taste

Saute your onions, peppers, mushrooms and garlic in the butter until tender. 

Then add the flour and dust your veggies to create a roux to thicken the broth. 

Add your seasonings and your beef broth. You can use canned, bullion cubes or beef base. I love using this beef base paste instead of canned broth. It has a deeper and richer flavor but you can use whatever you have. I added 1 tsp beef base to each cup of water. 

Once your broth thickens and comes to a boil add the cheese and gently melt it on low. Right before you serve your soup add the steak. Take it off the heat so the steak doesn't get tough. 

Top the soup with croutons, garlic bread or a crusty sourdough. 

Tortilla Chips and Fruit Dip

Tortilla chips:
Butter soft tortillas and sprinkle with cinnamon and sugar! ai then cut them with a pizza cutter and bake @350 fir 10 mins.

Fruit:
Any kind you really want to try!  i use blueberries, strawberries, 1 apple peeled and a spoonful of frozen orange juice!  I don't mesaure I just throw whatever in but what I made today I fill a cereal bowl full of strawberries and blueberries cut up the apple and add the OJ! I just mix in y ninja!

April Jeppesson