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!

 

Shared via Karen's Kreative Cooking on Facebook

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.

 

Shared via A COUNTRY MOMMA'S HANDS on Facebook

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.

Shared via THIS LINK

Pork Tenderloin with Pan Sauce

I'm always up for a new recipe, and the other day I ran across this one for

Pork Tenderloin with Pan Sauce by Chef Mommy.

It turned out REALLY well for me, and was delicious! I used the leftovers in a bean soup and it was amazing.

I HIGHLY recommend it! Give it a try, and let me know how it turned out for you!

STRAWBERRY LEMONADE CAKE W/LAYERS

STRAWBERRY LEMONADE CAKE W/LAYERS ~
(Just in time for the Fourth)

INGREDIENTS:
•One box of strawberry cake mix (plus oil, water and eggs as directed on box)
•8oz. Philadelphia Cream Cheese (softened to room temp.)
•1 packet (0.23oz.) of Kool-Aid Lemonade
•Yellow food coloring gel (as desired for color)
•2cups Jet-Puffed Marshmallow Creme
•8 oz. Cool Whip Topping
•Fresh strawberries to garnish.

DIRECTIONS:
•Make cake according to box and bake in 2- 9 inch round cake pans as directed. Turn finished cakes over on cake racks and allow to cool completely.
•Cream together cream cheese, lemonade and yellow food coloring until smooth.
•Mix marshmallow creme in and then mix in Cool Whip until completely smooth. Refrigerate until cake is cooled and cut.
•Cut each cake layer in half.
•Alternating layers of cake with layers of filling, assemble cake. End with layer of filling.
•Top with sliced strawberries.
•Refrigerate and serve chilled.

ENJOY
~Debbie~


SOURCE: https://www.facebook.com/photo.php?fbid=357907667616231&set=a.315453138528351.72812.119825421424458&type=1&ref=nf

*RECIPE* Pennsylvania Dutch Potato Pancakes

Ingredients:

4 pounds potatoes, peeled
2 large onions
1 egg
1 & 1/2 cups flour
2 tsp baking powder
1 tsp lemon juice
Ground nutmeg
Oil or vegetable shortening
1 Tbsp salt

Directions:

- Put raw potatoes and onions through food grinder, using fine blade. Drain thoroughly.
- Mix in egg, flour, baking powder, lemon juice, a pinch of nutmeg, and salt.
- Drop mixture by tablespoonfuls into two inches of hot oil (375*F).
- Fry for about ten minutes or until golden brown. Drain.

~Serves 6~

Best Brownies EVER! *Recipe*

Best Brownies EVER! (From scratch too!)

Courtesy of Angie at allrecipes.com. :-)

Ingredients

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.


**I double the recipe for a family size pan (13x9) and increase baking time by 4 minutes. Frosting is optional of course. :-)

Peanut Butter Balls:

Ingredients:

*4 cups powdered sugar,

*18 oz creamy peanut butter,

*1/2 cup butter, softened,

*aprox. 12oz milk chocolate chips

*1/2 bar parafin wax.



Directions:

* Mix together peanut butter, sugar, and butter in a large bowl until all of the sugar has been mixed in then cover and refrigerate while melting the chocolate.

* Melt chocolate chips and wax on stovetop in a double boiler.

* Take peanut butter mixture out of the refrigerator and roll into small balls.

* Using a fork or toothpick, dip balls into chocolate and coat well.

* Let excess drip and then place on wax paper or greased foil.

* Let sit until chocolate is firm and then refrigerate.

Hot Chocolate Recipe from Kim

Hot Chocolate Recipe from Kim over at Homestead Acres.

HOT CHOCOLATE ^FEATURED

Written by  Kim Mills

Our Canadian winters are long and cold.  A favorite treat during that time is our homemade hot chocolate.  Nothing taste better after coming in from shoveling the driveway sledding with the kids.  I’ve found this a much taster and cheaper alternative then buying little cans at the store.

This also makes a wonderful gift!  Fill a quart canning jar with the mix.  Add some pretty ribbon around the top and you have a quick and easy gift.  Hot Chocolate
5 cups powdered milk
1 cup non dairy creamer
2 cups sugar
1 cup coco powder
Combine in a bowl and mix all together.
Place 3 TBS in a mug, top with boiling water and enjoy!

Funnel Cake Recipe


This is the county fair type funnel cake recipe. Light and fluffy, this gets dusted with powdered sugar and served hot for a fun and tasty treat. Funnel cake doesn't have to be a once a year treat...make it a County Fair night by serving all the fair favorites for dinner!

Funnel Cake

Ingredients:
1 egg
2/3 cup milk
2 Tablespoons sugar
1 1/4 cup flour
1/4 teaspoon salt
1 teaspoon baking powder

Funnel Cake Directions:

1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.
2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.
3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)
4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.
5. Sprinkle with powdered sugar and serve.

Best Bread Ever! *Recipe*

Recipe courtesy of Sarah Mae from the Homestead Blessings DVD!

Ingredients (makes two standard loaves or one 16 inch loaf):

2 1/2 cups warm water
4-5 cups whole wheat or whole white wheat flour
2 tsp salt
1/2 cup oil
1/2 cup honey
1 Tbs (1 packet) of yeast

Directions:

-Add water, 2.5 cups flour, salt, oil, and honey – mix together.
-Mix in the yeast.
-Mix in the rest of the flour one cup at a time, until you have a nice dough (not too sticky, not too “floury”, add, add more if needed. I ended up adding about 2/3 more to my loaf).
-Knead (punch and roll around that bread for about 5-10 minutes) and let rise for 1 1/2 hours in a warm place (ideal temp is 80 degrees).
-Punch down, separate into two sections (or leave whole for a 16 inch loaf), and put into greased loaf pan(s). -Use a fork to poke several holes into the top of the dough.
-Let rise again for about an hour and then bake at 350 degrees for 30 minutes (50-60 minutes for 16 inch+ loaf) until lightly golden brown and slightly hollow sounding when you thump on the top with your fingernail.

Apple Pie! *Recipe*

Apple Pie!

Pie Crust Ingredients
2 cups all-purpose flour
I teaspoon salt
1 tablespoon sugar
6 tablespoons butter
6 tablespoons shortening
6 to 8 tablespoons ice water
hint: If this is your first time making this pie crust, make a double batch to be sure you have enough crust.

Pie Crust Utensils
1 Mixing Bowl
Rolling pin
Knife
Measuring spoons
Measuring Cups
Dough Blender (in picture, I know, it sounds electric, but it isn't)
Cutting Board
9 inch Pie Pan (smaller is ok, but no bigger)

First Step: Mixing the Pie Crust Ingredients
Warm the butter in the microwave until it is soft, but not melted.
Mix in a large bowl:
2 cups all-purpose flour
I teaspoon salt
1 tablespoon sugar
Then cut in using the dough blender:
6 tablespoons butter
6 tablespoons shortening
6 to 8 tablespoons ice water

Second Step: Chill the Pie Dough
Wrap your pie crust in plastic wrap. Then place in refrigerator for 20 or more minutes, while you make the pie filling.

*

Apple Pie Filling Ingredients
For the apple pie filling you need:
5 Tart Peeled Apples
1 Cup Sugar
2 Tablespoons Flour
1/2 Teaspoon Cinnamon
1/4 Teaspoon Salt
1 Tablespoon Cider Vinegar
1 Tablespoon Lemon Juice

First Step: Slice Apples
Peel and slice your apples.
Soak them in water with a tablespoon of lemon juice. This will prevent the first apples cut from turning a funky color.

Second Step: Mix Filling
Mix in large mixing bowl:
1 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon vinegar

Third Step: Mix Apples
Now, drain the water off of the apples and mix them with the spices.

*

Now that you have finished the filling, it is time to assemble your pie.

First Step: Cut
Now that your pie crust has had plenty of time to cool, divide it into two, equal halves.

Second Step: Rolling Pie Crust
Roll one of the balls of pie crust out until it is around 1/8th of an inch thick.

Third Step: Putting Crust in Pie Pan
Once you have rolled out the dough, wrap it around the rolling pin and unroll it onto your pie pan.
Once you have shaped it to fit the inside of the pan, take a fork and poke holes in the bottom of the crust. This will let the steam out as the pie bakes.

Four Step: Filling Apple Pie
Dump all of the apples in the pie. Place about 4 chunks of butter on top of apple filling. This will give the filling rich flavor.

Fifth Step: Putting Top Pie Crust On Pie
Ok, we're almost done!
Roll out the remaining pie dough and place it on top.

Six Step: Forming Edge of Pie Crust
Create a pattern around the edge of the pie by using the back of a knife.

*

Baking Apple Pie:
Cut long strips of tinfoil and place them around the edge of the pie.
This will prevent the crust's edge from burning while it bakes. You will want to take the tinfoil off about ten minutes before the pie is done. This way, the apple pie will have a golden brown edge.

Bake your pie at 400 degrees for 50-60 minutes.

hint: Place a cookie sheet covered in tinfoil on the lowest oven rack (not on the same rack as the pie) to prevent any overflow from reaching the bottom of the oven--easy cleanup!

Brush With Egg White:
For a glossy effect, brush a small portion of egg white on top of the crust when you remove the tinfoil.

Enjoy!