Moms Apple Crisp

Ingredients:

1/2 cup sugar

1 ½ teaspoon cinnamon

6 Tablespoon of flour

6 cups peeled, sliced apples (granny smiths work great)

Crisp topping:

¾ cup brown sugar

½ cup flour

½ cup oatmeal (quick cooking) (I increased to 1 cup)

1 teaspoon cinnamon

1/3 cup margarine softened

Directions: 

Preheat oven 350 degrees.
Place peeled, sliced apples in 9x13 baking dish.*

Mix the first 3 ingredients (sugar, cinnamon, and flour) and pour over apples, slightly toss. 

Mix 'crisp toppings' together and sprinkle over apples.

Bake, uncovered, for 60 minutes, or  until the top is brown and the apples are tender.** 

*Could use smaller baking dish if you prefer more apples per serving.
**If the top starts getting too brown, but the apples are not tender, turn the heat down and finish baking.

Apple Fritter Bites

unglazed apple fritter bites

Here is another recipe I pinned, tried it, and liked it. I found this recipe at SeeminglyGreek.com, click here for their apple fritter recipe.

Ingredients:

1 heaping cup AP flour
1/3 cup sugar
1 tsp. baking powder
dash salt
1 – 2 tsp. cinnamon (depending on how much you love cinnamon)
1/4 tsp. nutmeg
1/2 tsp. vanilla
1 T. butter, melted
1 egg
1/3 cup milk + plus more if needed
1 – 1 1/2 cups chopped apple, your favorite kind for eating, peanut sized or smaller
oil for frying

Glaze:
milk and powdered sugar glaze for dipping OR just powdered sugar for dusting
(About 1 cup pwd. sugar + 1 T. milk or more) 

Directions: 
Mix all dry ingredients together.
Add all the wet ingredients except the apple, mix until well combined (the batter should be the consistency of a light cake mix.)

Gently fold in apple pieces. 

Heat oil to 365° F. Test drop of dough - it should float to the top of the oil, OR a drop of water will start to sizzle, OR a piece of white bread will brown in 60 seconds.

Using a cookie scooper or soup spoon, place a 4-5 balls of dough into the oil. DO NOT overcrowd.
When underside to turn golden brown (about 30-45 seconds), gently flip over and continue frying until done. (It is always a good idea to test one to ensure it comes out like you are expecting.)

Makes 24-36 using cookie scoop.

Nutrition Info (Unglazed):
Entire batch: 966 calories,  194 grams of carbs, 16 grams of fat, 22 grams of protein
Per serving (yield 36 bites): 27 calories, 5 grams of carbs, 0 grams of fat, 1 gram of protein

Harley Pasternak's Berry Madness Sorbet

Ingredients:

• 1 pound frozen mixed berries
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup agave

 Instructions:

• Take frozen mixed berries and place into blender
• Add lemon juice
• Add agave
• Blend ingredients together (if ingredients do not blend easily, add more lemon juice)
• Place blended ingredients into a pan
• Freeze for 2 hours and serve

 Serves: 2
 Calories per serving: 127
Recipe from The Revolution 

3-2-1 Cake

For those days you are craving a sweet treat, but don't want to take the time to bake an entire cake, nor do you have plans to eat an entire cake! INGREDIENTS: 1 box Angel Food Cake Mix 1 box Cake Mix - Any Flavor 2 Tbsp Water DIRECTIONS: In a ziploc bag, combine the two dry cake mixes together and mix well. For each individual cake serving, take out 3 Tablespoons of the cake mix combination and mix it with 2 Tablespoons of water in a small microwave-safe container. Microwave on high for 1 minute, and you have your own instant individual little cake! KEEP remaining cake mixture stored in the ziploc bag and use whenever you feel like a treat! You can top each cake with a dollop of fat free whipped topping and/or some fresh fruit. Helpful Tips: This recipe is called 3, 2, 1 Cake because all you need to remember is: 3 tablespoons mix, 2 tablespoons water, and 1 minute in the microwave! TRY various flavors of cake mix like carrot, red velvet, pineapple, lemon, orange, etc. Just remember that one of the mixes has to be the angel food mix; the other is your choice.

Red Velvet Cupcakes with Cinnamon Cream Cheese Frosting

Okay, so I found this recipe through a friend (noshblog.com) of a friends blog (www.joythebaker.com)...who found this recipe in Hummingbird Bakery Cookbook.

This recipe makes one dozen cupcakes, double the recipe to make 2 9-inch layer cakes.

Ingredients:

4 Tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 egg
3 Tablespoons unsweetened cocoa powder
2  Tablespoons red food coloring
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 cup plus 2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons distilled white vinegar

Directions:

Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes.  Turn mixer to high and add  the egg.  Scrape down the bowl and beat until well incorporated.
In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste.  Add to the batter, mixing thoroughly until completely combined.  You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
Turn mixer to low and slowly add half of the buttermilk.  Add half of the flour and salt and mix until combined.  Scrape the bowl and repeat the process with the remaining milk and flour.  Beat on high until smooth.
Turn mixer to low and add baking soda and white vinegar.  Turn to high and beat a few more minutes.
Spoon batter into a paper lined cupcake baking pan and bake at 325 F for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.
Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.
I used this frosting, but joythebaker used the frosting listed below.

Cinnamon Cream Cheese Frosting
from Hummingbird Bakery Cookbook
Double the  recipe to frost a 2 layer 9-inch cake

2 1/3 cups powdered sugar, sifted
3 Tablespoons butter, room temperature
4 ounces cream cheese, cold (I used room temperature)
scant 1/4 teaspoon ground cinnamon

Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment.  Mix on medium-slow speed until it comes together and is well mixed.
Add the cream cheese all at once and beat on medium to medium-high until incorporated.
Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy.
Do not over-beat as the frosting can quickly become runny.

Monkey Bread

I usually don't buy processed food, but I admit I caved and bought Rhodes Bake-n-Serv dinner rolls yesterday, sadly because they were on sale and I had a coupon and well....the price wasn't worth passing up, even if it was just to try one and toss the two bags away. So I wasn't a big fan of them, the kids said they were okay ONLY if I was unwilling to make homemade rolls.

Now the question of what to do with almost 2 full bags of Rhodes Bake-n-Serv rolls? And then I remembered the very first thing I learned to make...Monkey Bread! A quick Internet search for the recipe and here we go...

Ingredients

24 Rhodes Bake-n-Serv white dinner rolls
2/3 cup brown sugar
2 tsp cinnamon
1/2 cup butter, melted
1/2 cup nuts, optional


Directions

Thaw rolls until soft (about 1 hour at room temperature). Cut each roll in half.

In a medium bowl, mix brown sugar, cinnamon, and nuts together. Dip roll halves in butter then roll in cinnamon/sugar mixture until thoroughly coated.

Arrange in Bundt pan that has been sprayed with non-stick cooking spray and cover with plastic wrap. I don't own a bundt pan so I used a 8-cup Pampered Chef glass measuring bowl.

Let rise until double in size (2-3 hours). Remove wrap.

Bake at 350°F for 30 to 50 minutes. Cover with foil the last 15 minutes of baking.

Immediately after removing from the oven, carefully release edges and center tube with a knife.
Invert onto a serving plate.

Cinnamon Rolls

This is NOT a quick recipe for cinnamon rolls

Ingredients

Roll recipe
1/2 - 1 stick of butter
1 cup sugar (white or brown)
Cinnamon
*see below








Directions

Make dough for roll recipe as directed.

Split dough into sections. *I find it easier to work with if I divide dough into thirds.
Roll dough into rectangle.

Melt 1/2 - 1 stick of butter.
Mix sugar and cinnamon (amount based on your preference) in small bowl.
Brush melted butter onto dough.
Sprinkle sugar mixture over dough.

Roll up dough, pressing seams together.

Cut rolled dough every 1-1 1/2 inches.
Place on baking sheet or lipped pan, about 1 inch apart.

Let rise 1 hour or until doubled in size.
Bake at 350 degrees for 15-18 minutes.

Makes 3-4 dozen.

Additional Notes
* Extra added ingredients: raisins, craisins, or zested orange peel.
Top with your favorite frosting or glaze! Our family enjoys both vanilla frosting and cream cheese frosting. But if we make our cinnamon rolls with orange zest, we enjoy an orange glaze!

Vanilla Pudding Dessert

Ingredients

3 oz vanilla pudding
1 cup milk
15 oz crushed pineapple, undrained
1 can mandarine oranges, undrained
8 oz cool whip
1/2 package Keebler Fudge Stripes Cookies, crushed

Directions

Mix pudding and milk.
Stir in undrained fruit.
Fold in cool whip.
Add cookies, right before serving.

Truffles

Ingredients:
Truffle

• 1/2 cup unsalted butter, softened
• 2 1/3 cup confectioners sugar
• 1/2 cup cocoa
• 1/4 cup heavy cream
• 1 1/2  teaspoon vanilla

Coating

1 1/2 pounds chocolate melted or finely chopped, coconut, crushed nuts, confectioners sugar, or cocoa.

Directions:

Cream butter in large mixing bowl.
Combine 2 1/2 cups confections sugar and cocoa.
Add cream and vanilla to butter mixture.
Blend well.
Chill till firm.
Shape firmed mixture into 1 inch balls.
Coat in desired coating.

Nut Brittle

A few notes before you make this wonderful treat:

• The texture of nut brittle is determined by the proportion of its ingredients. 
• More sugar = harder brittle.
• More butter = softer brittle.
• Make sure to use a metal spatula to spread mixture quickly, it hardens VERY fast!
• Store brittle in an airtight tin(s), in a cool place. Brittle will keep for 6-8 weeks, if stored correctly.
• If you prefer the taste of roasted nuts, either buy roasted nuts or roast your own in a skillet. Do not add oil as the oil of the nut is efficient to prevent sticking.

Ingredients

1 1/2 cup sugar
1/3 cup honey
7 Tablespoons butter, softened
1/2 pound nuts, unsalted
Vegetable oil


Directions

1. Line baking sheet with baking parchment paper and lightly oil paper.
2. Mix sugar and honey in saucepan and melt together, stirring occasionally to prevent sticking.
3. Stirring constantly, add softened butter. Mix well, until ingredients are thoroughly combined.
4. Carefully fold in nuts into syrup mixture. Cook a few minutes, stirring constantly.
5. Quickly and carefully spread nut mixture evenly on lined, oiled baking sheet.
6. Allow brittle to cool slightly. Before brittle has hardened completely, cut into pieces with a sharp knife. *If you wait too long, you will have to break brittle with your hands.

For all the chocolate lovers, melt 4 squares baking chocolate in a double boiler. Dip each piece about half-way into chocolate. Let cool on wire rack.

Since I don't have any current pictures of my brittle, I have borrowed a few images for your viewing, until I make my next batch!

Slivered Almond Brittle, tasteofhome.com

Peanut Brittle, mykitchenjourney.blogspot.com