Hot Apple Dumplings

2 Granny Smith apples
1 cup water
1 cup sugar divided
1 stick butter
1/4 tsp. vanilla extract
8 canned biscuits (I use Pillsbury buttermilk)
4 teaspoons ground cinnamon

• Preheat oven to 375 degrees. Peel, core and slice apples vertically into 8 slices each. Cover with cold water to keep them from getting brown while you prepare the rest of the recipe.
• In a medium saucepan, mix the water, 3/4 cup of the sugar, butter and vanilla over heat and bring mixture to a boil.
• Separate each biscuit in half. Wrap biscuit dough layer around a slice of apple, stretching it to slightly overlap and seal the bottom.
• Place the wrapped slices sealed side down in a 9 X 13 baking pan. Pour the hot sugar mixture over the apple slices.
• Mix the remaining 1/4 cup sugar with cinnamon and sprinkle over the tops of the wrapped apples. Bake for 35 minutes or until golden brown. Serve warm with vanilla ice cream! YUM!

 

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Momma's Apple Crisp

2 cups all-purpose flour
2 cups rolled oats
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups packed brown sugar
1 1/2 cups butter
2 quarts peeled, cored and sliced apples

 

• Preheat oven to 350 degrees F (175 degrees C). 
• In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. 
• Cut butter into mixture until crumbly. 
• Take half of the mixture and pat it into the bottom of a 9x13 inch baking dish. 
• Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture. 
• Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until apples are tender.

 

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Strawberry Angel Food Trifle

(1) store-bought angel food cake
24 oz. container frozen strawberries, sliced with sugar added, thawed
24 oz. or 3 cups vanilla pudding (We used 6+ small individual cups this time)
16 oz. container of whipped cream, slightly less than the whole container
Fresh strawberries for garnish

Tear angel food cake into medium pieces. Begin layering cake, strawberries, pudding and whip cream in a large clear glass bowl.Continue irregular layers, filling the bowl. Top entire dessert with a solid layer of whip cream. Slice a few fresh strawberries for garnish Refrigerate overnight or at least 4 hours before serving. To me it tastes like all the flavors of strawberry shortcake in one big yummy bite! I think it would be GREAT to add blueberries to this mix too.

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