Warm Apple Buttermilk Custard Pie

Brent Horrocks said this was 'awesome!'

Warm Apple Buttermilk Custard Pie

1 9” pie shell
¼ c. butter
2 tart apples, peeled, cored and sliced
½ c. white sugar
½ tsp. cinnamon
¼ c. butter, softened
1 1/3 c. white sugar
4 eggs
1 tsp. vanilla
2 Tbsp. flour
¾ c. buttermilk
¼ c. white sugar
¼ c. brown sugar
½ c. flour
¼ tsp. cinnamon
3 Tbsp. butter

Preheat oven to 300°.
To make filling: Melt ¼ c. butter in a skillet over medium heat. Add apples, ½ c. white sugar, and ½ tsp. cinnamon. Cook 3 to 5 minutes or until tender. Set aside.
To make buttermilk custard: In a large mixing bowl combine ¼ c. softened butter with 1 1/3 c. white sugar. Beat until creamy. Add eggs 1 at a time, beating until yellow disappears. Mix in vanilla, then 2 Tbsp. flour. Combine thoroughly then pout in buttermilk, beating until smooth.
Fit pastry into pie pan and prick the bottom with a fork. Spoon apples over crust then pour buttermilk custard over it. Bake in preheated oven to 30 minutes.
To make streusel topping: While pie is baking, combine ¼ c. white sugar, brown sugar, ½ c. flour and ¼ tsp. cinnamon in a small bowl. Cut in 3 Tbsp. butter or margarine until crumbly.
Remove pie from oven after 30 minutes and sprinkle with the streusel toping. Return to oven and bake 40 to 50 minutes longer or until knife inserted in center comes out clean. Let stand 1 hour before serving.

Caramel Pecan Chocolate Dessert

This was my favorite of the desserts

Caramel-Pecan Chocolate Dessert

1 pkg. (1 lbs 3.8 oz) fudge brownie mix
¼ c. water
½ c. vegetable oil
2 eggs
1 c. chocolate chips
½ c. whipping (heavy) cream
20 caramels (from 14 oz bag), unwrapped
1 egg, beaten
1 c. broken pecans
¾ c. whipping (heavy) cream
2 Tbsp. powdered sugar

Heat oven to 350°. Grease bottom and side of 10” springform pan. In medium bowl, stir brownie mix, water, oil, and 2 eggs until well blended. Stir in chocolate chips. Spread in pan.
Bake 50 to 60 minutes or until puffed in center and toothpick inserted near center comes out clean. Cool completely, about 1 hour.
Meanwhile, in 1-quart saucepan, heat ½ c. whipping cream and the caramels over medium heat, stirring frequently, until caramels are melted. Stir small amount of the hot mixture into beaten egg, then stir egg back into mixture in saucepan. Cook over medium heat 2 to 3 minutes, stirring constantly, until thickened. Stir in pecans. Spread over brownie. Refrigerate uncovered at least 3 hours until chilled.
Run metal spatula around side of pan. Transfer dessert on pan base to serving plate. In chilled small bowl, beat ¾ c. whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Spoon whipped cream in 12 dollops around edge of dessert. Cut into wedges to serve. Store covered in refrigerator.

Yield: 12 servings

Peppermint Cheesecake

I would double the amount of chocolate wafer crumbs, or just use a store bought chocolate graham cracker crust. I also forgot to fold in the whipped cream, so I just whipped it up with some ground sweetened chocolate and spread it on top. They said it was fine, but I'm not sure how it could have been....

Peppermint Cheesecake

1 c. chocolate wafer crumbs
3 Tbsp. margarine, melted

1 envelope unflavored gelatin
¼ c. cold water
2 pkg. (8 oz each) cream cheese, softened
½ c. sugar
½ c. milk
¼ c. crushed peppermint candy
1 c. whipping cream, whipped
2 (1.45 oz) milk chocolate candy bars, finely chopped

Combine crumbs and margarine; press onto bottom of 9” springform pan. Bake at 350˚, 10 minutes. Cool.
Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar; mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended; chill until thickened but not set. Fold in whipped cream and chocolate; pour over crust. Chill until firm. Garnish with additional whipping cream, whipped, combined with crushed peppermint candy, if desired.

Yield: 10 to 12 servings

Maple Sugar Frosting

Maple-Sugar Frosting

2 ¼ c. confectioners’ sugar
½ c. dark brown sugar
8 Tbsp. unsalted butter
1/8 tsp. salt
½ c. maple syrup
1 tsp. vanilla
2-4 Tbsp. whole milk

In a medium bowl with a mixer set on medium speed, beat sugars, butter, and salt until combined. Continue beating and add the maple syrup in a slow stream. Add the vanilla. Increase the speed to medium high and continue to beat until light and fluffy. If necessary, add up to 4 Tbsp. of milk to achieve a smooth spreading consistency.

Maple Walnut Cake

Maple Walnut Cake

2 ½ c. all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
½ c. unsalted butter, softened
½ c. granulated sugar
2 large eggs
1 ½ c. pure maple syrup
2 tsp. vanilla extract
½ c. water
1 c. finely chopped walnuts
6 walnut halves
Maple-Sugar Frosting

1. Preheat oven to 350˚. Grease and flour two 9” round cake pans; set aside. In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside. In a large bowl using a mixer set on high speed, beat the butter and sugar for one minute. Add the eggs, one at a time and beat for 1 minute after each addition. Add 1 cup maple syrup and vanilla. Reduce mixer speed to slow and add the flour mixture by thirds, alternating with the water and ending with the dry ingredients. Gently stir in the walnuts
2. Divide the batter equally between the two prepared pans and spread evenly. Bake on the middle rack of oven until a tester inserted into the center of each cake layer comes out clean – about 30 minutes. Cool in the cake pans on a wire rack for 10 minutes. Invert the layers onto the wire rack to cool completely.
3. Lightly coat a sheet pan with cooking spray and arrange the walnut halves about 3” to 4” inches apart. In a small saucepan, heat the remaining ½ c. maple syrup over medium-high heat. Cook the syrup until it reaches hard-crack stage (300˚). Remove from heat and carefully spoon boiled syrup over the walnuts, allowing it to run in streams around the sheet pan. Set aside to let cool completely.
4. Use a serrated knife to level the mounded sides of the cake layers, if necessary. Line the edges of cake plate with 3” wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top. Place 1 c. of maple sugar frosting on top of the layer and spread evenly. Place the second layer, trimmed side down, on the first and cover the top and sides of the cake with the remaining icing. Decorate the top of the cake with candied walnuts and the hardened maple sugar. Remove paper strips and serve. Store at room temperature for up to 4 days.

Creamy Chicken Noodle Soup

Yummy!


Creamy Chicken Noodle Soup

2 tsp. chicken soup base
3 c. chicken stock
2 c. chopped carrots
2 c. celery
¾ c. chopped onion
2 cans cream of chicken soup
¼ c. evaporated milk or ½ c. whole milk
2 c. cooked chicken
4 c. cooked noodles
Additional milk and flour for thickening

Heat base and stock in a large pot. Add carrots, celery, and onion. Simmer until veggies are semi-tender.
Add soup and milk. Thicken with a mixture of milk and flour.
Add chicken and noodles.

Jodi's Fabulous Bread

My Sister-in-Law Jodi gave me this recipe. She swears she didn't name it herself, that it was originally someone elses. Regardless, it's easy and yummy.

Jodi’s Fabulous Bread

2 tsp. yeast
2 ½ c. warm water
2 ½ tsp. salt
2 Tbsp. oil
2 Tbsp. sugar
6 c. flour

Dissolve yeast in water. Add other ingredients and mix together.
Knead. Let rise 1 hour.
Divide into loaves and put on greased cookie sheets. Brush with egg white and let rise 30 minutes.
Bake at 375° for 15-20 minutes.