Rustic Apple Pie with Walnut Streusel

I love Apple Pie...and if you add a crunchy, walnut streusel...even better!  This is a recipe that I have been making for several years, always delicious, always perfect!  However, if time allows, I make my own piecrust.  This apple pie recipe has many steps, so, having a piecrust on hand is a timesaver~~less time and less mess!   Brushing the crust with milk makes it extra flaky; and the sprinking of raw sugar gives the pie a beautiful, golden sparkle and a little surprising crunch!  Add a scoop of vanilla ice-cream, and, ahhhh~~~comfort at it's best!  Curl up with a loved one, under a quilt, by the fire and share this warm dessert!

Rustic Apple Pie with Walnut Streusel

½ Pkg. Pillsbury Pie Crusts

2 Tbl. Milk
2 Tbl. Sugar
     (to be used later)

Filling

4-5 large apples, peeled and cut into 1-1 1/2 inch pieces
½ cup sugar
2 Tbl. flour
1 Tbl. lemon juice
¾ tsp. cinnamon

Combine apples and remaining ingredients; set aside.

Topping

4 Tbl. butter
4 Tbl. firmly packed brown sugar
4 Tbl. flour
½ cup chopped walnuts

Make the topping first. Combine all ingredients with a pastry blender or food processor til crumbly; chill.

Roll pie crust, on lightly floured parchment paper, into a 12 inch circle. Move onto a baking pan. Place the apple filling in the center of pie crust, leaving about a 2 inch edge. Gently fold edges of piecrust over the filling. If needed, with a little water, use your fingers to “glue” any thin areas together. Bake in a 400 degree oven for 40 minutes. Reduce heat to 350 degrees. Remove from oven; crumble topping mixture over center of pie. Brush sides of crust with milk and sprinkle with sugar. Return to oven and bake for 20-25 minutes. Crust should be lightly brown and center bubbly.

Gingerbread Cake with Penuche Icing

Another tasty, Fall treat!  Gingerbread Cupcakes with Penuche Icing!  The recipe for the cake actually comes from a Pampered Chef recipe book from the year 2000!  You will be amazed at the combination of ingredients used to make this moist, spicy, and yet, light cake!  The Penuche Icing is my addition to these delightful cupcakes.  Don't let the name of this delicate icing scare you; just follow the directions and you can make a rich maple tasting icing that can be used on many different cakes!  You will impress your friends, family, co-workers or even your Pharmacist, Hairdresser or your child's teacher!  I love surprising those that help me in so many ways!

Gingerbread Cake

1 can solid pumpkin
1/3 c. Molasses
3 eggs
2 Tbls. Pumpkin Pie Spice
1 Pkg. German Chocolate Cake Mix

Combine pumpkin, molasses, eggs and spices; mix until creamy.  Add cake mix and mix until well blended.
Pour into greased bundt; bake at 350 for 40-45 minutes.  Cool before removing from pan.  For cupcakes, divide evenly between 24 regular baking cups; bake for 18-20 minutes.  For jumbo baking cups, the yield will be 18 to 20 cupcakes.  Cool before frosting.  Without the extra calories from the icing, a serving of this cake is very light, yet so moist!

Penuche Icing

In a small saucepan melt 1/2 cup butter; stir in 1 cup packed brown sugar.  Cook and stir until bubbly.  Remove from heat.  Add 1/4 cup milk; stir until smooth.  Add 3 1/2 cups powdered sugar; beat until spreading consistency.  If icing becomes too stiff, add 1 teaspoon hot water to pan and stir until well combined.

If you have any Penuche Icing left over, after icing your cake, pour into a small dish.  It will harden and become fudge-like!  Cut into bite-size pieces and watch it disappear!

                                Gingerbread Cupcakes

                           
                                                        

Fresh Apple Cake

Granny Smith Apples, Gala Apples, Golden Delicious Apples!  I love all apple desserts; pies, cakes, tarts...you name it!  However, this apple cake recipe is one of my favorites to bake during the fall season...the aroma of cinnamon fills the house with such comfort!  Enjoy this extremely moist cake, chock full of pecans and draped in a rich, gooey syrup; share with a friend over coffee or a giant glass of milk!

Fresh Apple Cake

3 cups diced apples                                                 

2 cups sugar                                                               

1 1/4 cup oil                                                                   
3 eggs
3 cups plain flour
1 tsp. salt, baking soda and cinnamon
1 cup nuts
1 tsp. vanilla

Mix dry ingredients and set aside.  Beat eggs; add oil and sugar. Mix until well combined.  Add dry ingredients and mix well.  Add apples, nuts and vanilla.  Pour batter into well greased tube pan and bake for appx. 1 hour.

Sauce:  1 stick of butter, 1 cup brown sugar, 1/4 cup milk

Shortly before cake is done, make the sauce.  Melt butter in large saucepan; stir in sugar and milk. Bring to a rolling boil and continue to boil for 1 minute.  Pour over cake as soon as you remove it from the oven.  Let stand 1 hour, then turn out onto cake plate.

                                       
                                                               Fresh Apple Cake

Fall Is In The Air!

My favorite time of the year is here, Fall! The beautiful colors of the changing leaves are almost at their peak and the temperatures are cool and crisp!  I call this kind of weather "Hoodie Weather!"  A well-worn hoodie is my favorite piece of clothing!  With the cooler temperatures, shorter days and football games; soups and stews are perfect for dinner, served with cornbread or a nice crusty loaf of bread!  My boys aren't big soup eaters,  but I am going to share a few that they really like!  Most soup recipes make more than enough for one meal...you can freeze the leftovers...or, even better, share with an elderly neighbor, a friend who needs a pick-me-up or someone recovering from an illness!  Most of all, enjoy and make memories!

Taco Soup

Taco Soup

1 1/2 lbs. browned ground beef                        
1 can stewed tomatoes                                      
1 can Ro-Tel Tomatoes                                         
1 can creamed corn                                           

1 can whole kernal corn
1 can pinto beans
1 can kidney beans
1 can Ranch Style beans
2 cups water
1 pkg. taco seasoning mix
1 pkg. Ranch Dressing Mix

Mix all ingredients together in large dutch oven; simmer for 2 hours, stirring occasionally.
Serve with sour cream, shredded cheese and tortilla chips.

Ham and Corn Chowder

Ham and Corn Chowder

1/2 cup coarsely chopped onions

1/2 cup butter or margarine

1/2 cup half-and-half

1 can cream-style corn

1 can niblet corn

1 cup chopped cooked ham
   (VA Baked ham from deli or leftover ham)

1/8 tsp. salt

1/8 tsp. pepper

Saute onion in butter in Dutch oven until tender.

Add remaining ingredients; cook over low heat

until heated thru (do not boil).

(I usually double the recipe.)

Beef and Mushroom Stew

Beef and Mushroom Stew
(Crock Pot Recipe)

1 pkg. stew beef
2 cans Golden Mushroom Soup
2 pkgs. Dry Onion Soup Mix
Carrots (appx. 2 cups)
Potatoes (appx. 2 cups)
beef bouillon cube

Place in crock pot in order given.  Cover with water.
Cook on low 6- 8 hours.
Quantity of carrots and potatoes may be adjusted to your taste.