Baked Apple Dumpling Pie



Baked Apple Dumpling Pie

Baked Apple Dumpling Pie

Source: Apple Pie Perfect - Ken Haedrich

A cross between baked apples and apple dumplings, explains Ken Haedrich in Apple Pie Perfect.

Serves 6.

1 3/4 cups flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut up
1 egg yolk
About 3 tablespoon cold water

In a food processor, combine the flour, sugar and salt. Pulse just to mix them.

Remove the lid and scatter the butter on top. Pulse again just until the butter is broken into very small pieces.

In a glass measuring cup, combine the yolk with enough water to make 1/4 cup of liquid. Using a fork, blend them well. Remove the processor lid and sprinkle the yolk mixture all over the flour. Pulse again just until the pastry starts to form large clumps.

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Strawberry Banana Protein Smoothie

1 container Chobani Strawberry Banana yogurt
1 medium banana
1 cup sliced strawberries
1/2 cup vanilla soy milk
1 tablespoon golden flax seed meal
4-5 ice cubes


Add all ingredients to blender.
Pulse until fully smooth.


Nutrition Analysis Per Serving

197 calories
32 grams carbohydrate
11 grams protein
3.5 grams fatStrawberry Banana Protein Smoothie

Amaretto Orange Chicken

amaretto orange chicken

Amaretto Orange Chicken

1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon sage
8 skinless and boneless chicken
breast halves (about 2 pounds)
2 tablespoons butter or margarine
1 tablespoon oil
1 cup heavy cream
1/2 cup Hereford

Avocado Egg Scramble

Avocado Egg Scramble

1 avocado
8 eggs
1/2 cup dairy sour cream
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 tablespoon butter

Cut avocado lengthwise into halves, remove seed and skin. Dice avocado and sprinkle lightly with salt. Beat eggs with sour cream, seasoned salt and pepper.

Melt butter in skillet, tipping to coat all sides. Add egg mixture and cook slowly, stirring now and then. When almost set, carefully fold in avocado. Serve at once.

Applesauce Jumbles with Browned Butter Glaze





Applesauce Jumbles with Browned Butter Glaze

Applesauce Jumbles with Browned Butter Glaze

Makes 5 dozen.

2 3/4 cups all-purpose flour
1 1/2 cups firmly packed light brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup applesauce
1/2 cup shortening
2 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground cloves
1 cup seedless raisins
1 cup nuts, chopped

Mix together all ingredients. If dough is soft, cover and refrigerate until a little firmer.

Drop dough by rounded teaspoonsful about 2 inches apart on ungreased cookie sheet. Bake in preheated 375 degree F oven until almost no indentation remains when touched – about 10 minutes.

Immediately remove from cookie sheet; cool and spread with Browned Butter Glaze.

Browned Butter Glaze
1/3 cup butter
2 cups confectioners’ sugar
1 1/2 teaspoons vanilla extract
2 to 4 tablespoons hot water

Heat butter over low heat until golden brown. Remove from heat; stir in confectioners’ sugar and vanilla extract. Beat in 2 to 4 tablespoons hot water until smooth and of desired consistency.

Bourbon Mustard Chicken Thighs

Bourbon Mustard Chicken Thighs

Posted by Marianna on 12/5/2001 11:28 am

Linda posted Bourbon Mustard Chicken a while ago. It’s delicious. Here’s a way to make it with chicken thighs that adds only a few more calories.

I reordered the list of ingredients so dry is measured before wet; reduced salt, used dry minced onion as an alternative to fresh; used skin-on thighs for fuller flavor; defatted sauce.

1/4 cup dark brown sugar
1/4 cup bourbon
1/4 cup Dijon-style mustard
1/2 teaspoon salt
1 teaspoon dry minced onion
1 teaspoon Worcestershire sauce
6 to 8 chicken thighs, skin on

Combine brown sugar, bourbon, mustard, salt, dry onion, and Worcestershire sauce in a glass jar or bowl. (Can make the sauce ahead.)

Place chicken in single layer in a nonmetal baking dish. Pour mixture over chicken. Bake uncovered at 350 degrees F for 45 minutes. Remove chicken to plate.

Pour sauce into a drinking-glass shaped container, or something narrow which will quickly force the fat to the top. With a small gravy ladle spoon off fat. Return chicken to pan and pour defatted sauce over chicken and bake a bit more.

Black Forest Trifle

Black Forest Trifle

1/2 (18.25 ounce) box devil’s food cake mix
1/2 cup rum
1 (21 ounce) can cherry pie filling

Chocolate Custard
2/3 cup granulated sugar
1/4 cup cocoa
1/8 teaspoon salt
3 eggs, beaten
2 cups milk

1 cup whipping cream
2 tablespoons confectioners’ sugar
1/4 cup sliced almonds, toasted

Prepare cake mix according to package directions; cut into 1/2 inch slices. Line bottom of 2 quart bowl of trifle dish with half of cake slices; sprinkle with 2 to 4 tablespoons rum. Spoon half of cherry pie filling over cake; top with half of chocolate pudding. Repeat procedure with remaining cake, rum, pie filling and custard. Cover and chill. Beat whipping cream until foamy; gradually add confectioners’ sugar, beating until soft peaks form. Spread over custard; garnish with almonds.

Chocolate Custard: Combine first 3 ingredients in top of double boiler. Combine eggs and milk, gradually stir into dry mixture. Bring water in double boiler to a boil, reduce heat to low and cook custard, stirring constantly until thick. Cool.

Yield: 10 servings

Jamaican Fried Chicken with Charred Pineapple Salsa

Jamaican Fried Chicken with Charred Pineapple Salsa

Source: Chef Jason Warden – Scottsdale Culinary Institute, Scottsdale, Arizona

2 (6 ounce) chicken breasts, boneless and skinless
2 cups flour, seasoned with salt and pepper
2 cups buttermilk
2 cups yellow corn meal
2 tablespoons Jamaican seasonings
Oil for frying

Dust chicken breasts with flour, then dip in buttermilk. Combine Jamaican seasoning with corn meal; press chicken breasts into yellow corn meal. Fry chicken in vegetable oil until golden brown and cooked through.

Serve with Charred Pineapple Salsa.

Charred Pineapple Salsa
12 ounces pineapple rings
4 ounces red bell pepper, finely diced
4 ounces green bell pepper, finely diced
3 ounces red onion, minced
2 ounces extra-virgin olive oil
4 ounces lime juice
3 tablespoons fresh mint leaves, chopped
2 ounces champagne vinegar
1 Granny Smith apple, peeled and finely diced
Salt and pepper to taste

Heat your grill or grill pan to medium. Cook pineapple rings until lightly charred on both sides. Dice pineapple, then mix with remaining ingredients in a glass bowl. Chill until served.

Blueberry Dump Cake

Blueberry Dump Cake

Blueberry Dump Cake



My home state, Michigan, is one of the top producers of blueberries in the United States. The following recipes are from a sheet distributed by one of the local blueberry farmers.

Source: Adapted from Rambo Blueberries (local blueberry farm)

1 quart fresh or frozen blueberries
1 (8 ounce) can crushed pineapple, undrained
1/2 cup granulated sugar
1 box (2 layer size) yellow cake mix
1 cup broken nuts, optional
3/4 cup (1 1/2 sticks) melted butter

Put berries in a 9 x 13-inch pan baking dish; cover with pineapple and sprinkle with sugar. Sprinkle dry cake mix in an even layer over the fruit. If desired, scatter nuts on top. Drizzle melted butter over all. Bake 1 hour at 350 degrees F.

NOTE: To make this “healthier,” I replace 1/2 of the cake mix with 1/2 cup each of oat bran and wheat germ, and reduce the melted butter to 1 stick. – LuAnn

Coffee-Toffee Ice Cream Cake

Coffee-Toffee Ice Cream Cake

2 1/4 cups crumbled macaroons*
3 cups chocolate ice cream, slightly softened
5 Heath bars or 5 ounces English toffee, coarsely chopped
4 tablespoons chocolate syrup
3 tablespoons coffee liqueur
3 cups vanilla ice cream, slightly softened

*Other cookies, i.e. chocolate wafers or vanilla cookies can be substituted for the macaroons.

Layer bottom of an 8-inch springform pan with 1 1/4 cups of the macaroon crumbs. Spread the chocolate ice cream evenly over the crumbs. Sprinkle 4 of the crushed Heath bars over the ice cream. Dribble with 3 tablespoons of the chocolate syrup and 2 tablespoons of the coffee liqueur. Cover with remaining 1 cup macaroons. Layer the vanilla ice cream over the macaroons. Top with remaining crushed Heath bars, 1 tablespoon chocolate syrup and the 1 tablespoon coffee liqueur. Cover and freeze at least 8 hours or overnight.

When ready to serve, run the blade of a kitchen knife around the edges of the pan. Remove the sides and place the ice cream cake on a platter. Slice and serve.

Baked Cherry Oatmeal

Baked Cherry Oatmeal

2 cups old-fashioned oats
4 cups milk
1/2 teaspoon almond flavoring
1/4 cup brown sugar
1/2 cup sliced almonds
1/2 cup dried cherries
1 large apple, unpeeled and grated

Preheat oven to 400 degrees F. Coat a 3-quart casserole or baking pan with cooking spray.

In mixing bowl, combine all ingredients. Transfer to baking dish. Sprinkle top with additional almonds. Bake uncovered for 45 minutes.

Serve hot.

Buttermilk Fried Chicken and Gravy

buttermilk chicken and gravy

1 cup buttermilk, divided
1 pound boneless, skinless chicken breasts
1/4 cup yellow cornmeal
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
1/4 cup corn oil
1 cup chicken broth
1 teaspoon hot pepper sauce, or to taste

Pour 1/2 cup buttermilk into a shallow dish just large enough to hold the chicken. Dip the chicken in the buttermilk, turning to coat completely.

In another shallow dish, combine the cornmeal, 1/4 cup flour, the pepper and salt. Dredge the chicken in the cornmeal, patting the mixture to coat the chicken all over.

In a large skillet, heat the oil. Pan fry the chicken over medium heat, turning once, until it is cooked through and the coating is dark golden brown. Transfer the chicken to a plate.

Stir the remaining 2 tablespoons of flour into the pan drippings and cook, stirring constantly, until the flour paste takes on a golden color, about 2 minutes. Whisk in the broth and remaining 1/2 cup buttermilk. Cook, stirring up the browned bits on the bottom of the pan, until the gravy is bubbly. Reduce the heat to medium-low and continue to cook, stirring, for 2 minutes. Season with hot-pepper sauce, salt and pepper.

Serve the chicken with the gravy ladled over it.

Makes 4 servings.

Chocolate, Almond and Raspberry Cheesecake

Chocolate, Almond and Raspberry Cheesecake

1 teaspoon butter or margarine
1 cup ground almonds
1 pound milk chocolate, chopped
32 ounces cream cheese, softened
1/2 cup butter or margarine, softened
1/3 cup milk
2 tablespoons raspberry liqueur, amaretto or milk
4 eggs
1 egg yolk
1 cup raspberries
1/2 cup sliced almonds, toasted
1 ounce white baking bar or milk chocolate, chopped

Grease the bottom of a 9-inch springform pan with the 1 teaspoon butter or margarine. Press ground almonds onto the bottom of the prepared pan. Melt the 1 pound milk chocolate; cool. Set pan and chocolate aside.

For filling, in a large mixing bowl beat the melted chocolate, cream cheese, 1/2 cup butter or margarine, 1/3 cup milk and liqueur or milk with an electric mixer on medium to high speed until combined. Add whole eggs and egg yolk all at once. Beat on low speed just until combined. Pour filling into the prepared springform pan.

Place on a shallow baking pan on the oven rack. Bake at 350 degrees F about 55 minutes or until 1 to 2 inches of outside edges appear set when shaken.

Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15 minutes. Loosen cheesecake from sides of pan and cool for 30 minutes more. Remove sides of the springform pan. Cool completely, then chill in the refrigerator for 4 to 24 hours before serving.

Just before serving, gently toss together the raspberries and sliced almonds. Mound the raspberry mixture in the center of the cheesecake. Melt the 1 ounce white baking bar or milk chocolate. Drizzle over the raspberry mixture in a zigzag pattern.

Apricot Balls



Apricot Balls

apricot balls

1 1/2 cups (6 ounces) dried apricots, ground
2 cups moist shredded coconut
2/3 cup Eagle Brand sweetened condensed milk
Confectioners’ sugar

In large mixing bowl mix together apricots and coconut. Stir in sweetened condensed milk. Shape into small balls and roll in confectioners’ sugar. Let stand until firm.

Makes about 40 to 48.

Coq au Vin

Coq au Vin

1 (4 pound) chicken, cut into pieces
1/2 to 3/4 cup flour
Vegetable oil
2 cloves garlic, minced
1 small onion, sliced
3 large potatoes, cut in quarters
3 large carrots, cut in half
3 tablespoons butter, melted
3 cups dry red wine
1 (3 ounce) can sliced mushrooms, liquid reserved
1 1/2 teaspoons salt
1 1/2 cups rice, cooked

Coat chicken pieces with flour. Brown a few pieces at a time in vegetable oil in a large skillet. Place pieces in a 13 x 9-inch casserole. Arrange garlic, onion, potatoes and carrots around the chicken.

Drain oil from skillet. Add butter, wine, mushrooms with liquid and salt. Scrape browned bits from bottom. Pour over chicken. Cover and bake at 325 degrees F for 2 hours.

Cook rice and mound in center of platter. Arrange chicken and vegetables around rice. Pour sauce over rice.

Yields 4 to 6 servings.

Daiquiri Scented Chicken

Daiquiri Scented Chicken

Daiquiri Scented Chicken

1 tablespoon vegetable oil
1 very small red onion, thinly sliced
1 clove garlic, minced
1 serrano chile, cored, seeded and minced
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
4 boneless, skinless chicken thighs, cut into bite-size pieces
2 tablespoons dark rum
1 tablespoon fresh lime juice
2 teaspoons firmly packed brown sugar
1/3 cup chicken broth
1 small mango, peeled, seeded and cut into thin strips
1 tablespoon minced fresh cilantro
1 cup cooked orzo or rice (optional)

Heat oil in large skillet. Add onion, garlic and chile and saute 2 minutes.

Place flour in a plastic bag with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add chicken pieces and shake well to coat. Add chicken to skillet and brown 2 minutes per side.

Add rum and scrape up any browned bits in skillet. Add lime juice, brown sugar, chicken broth, 1/8 teaspoon salt and 1/8 teaspoon pepper. Simmer 1 minute for flavors to blend.

Add mango strips. Cover skillet and simmer 5 minutes or until chicken is completely cooked and sauce is thick. Sprinkle on cilantro.

Serve chicken over orzo or rice, if desired.

Delicate Lemon Tea Cake Cookies

Delicate Lemon Tea Cake Cookies

Delicate Lemon Tea Cake Cookies

Delicious, wonderful, yummy, tasty. These little gems are just great. They have a wonderful lemony taste with a tender cake like consistency.

1 cup softened butter
1 1/4 cups granulated sugar (I use 1 cup for a less sweet cookie,
because you sprinkle the tops with sugar)
1 teaspoon lemon extract
2 eggs
1 teaspoon lemon zest
3 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons buttermilk
Additional sugar for sprinkling tops

Preheat oven to 350 degrees F.

Beat butter in mixing bowl on medium speed for 1 minute till light, add sugar and lemon extract, beating till light and fluffy. Add eggs and lemon zest and beat well.

Stir together flour, baking soda and salt in a mixing bowl. Add to beaten mixture alternating with buttermilk.

Drop by rounded teaspoons onto a greased baking sheet. Sprinkle with sugar and bake for approximately 10 to 12 minutes or till lightly browned on edges.

Yield: 45 cookies

Baked Bananas

Baked Bananas

Baked Bananas

4 bananas, peeled and cut in half lengthwise
6 tablespoons apricot or peach preserves
2 tablespoons rum, brandy or water
1/4 cup chopped fresh mint
2 teaspoons grated lemon zest
4 teaspoons butter

Place two banana halves on pieces of aluminum foil large enough to wrap them with. Mix the preserves and the rum together and spoon over the bananas. Sprinkle with chopped mint and lemon zest, and dot each banana with butter. Wrap in the foil and bake in a preheated 400 degree F oven for 10 minutes.

Serve hot or warm.

Serves 4.

Blue Bottom Ice Cream Pie

Blue Bottom Ice Cream Pie

4 cups fresh blueberries
1 cup granulated sugar
2 cups water
1/4 cup cornstarch
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter or margarine, melted
1 quart vanilla ice cream
2 tablespoons orange juice

Combine blueberries and the 1 cup sugar. Mix water and cornstarch and stir into blueberries. Cook at a simmer until sauce is thickened. Reserve 1/2 cup mixture for top. Cool.

Combine crumbs, the 1/4 cup sugar and butter. Press mixture into bottom and sides of 9-inch pie plate. Spoon blueberry filling over crust. Spoon ice cream over blueberry filling.

Beat orange juice into reserved blueberry filling and drizzle over ice cream. Freeze.

Remove pie from freezer 30 minutes before serving to thaw enough to cut. Cut into wedges to serve.

Serves 9.

Amaretto Popcorn

Amaretto Popcorn

Amaretto Popcorn

3 quarts popped popcorn
1 cup unblanched whole almonds
1/2 cup butter or margarine
1/2 cup brown sugar, packed
1/2 cup Amaretto

Heat oven to 250 degrees F. Arrange popcorn on 2 jellyroll pans; sprinkle almonds over popcorn.

In small saucepan, melt butter over low heat; stir in the brown sugar and amaretto. Bring to a boil, stirring occasionally. Boil 3 minutes. Remove from heat. Pour over popcorn; toss until thoroughly coated. Bake at 200 degrees F for 1 hour; spread on foil or wax paper to cool. Store in loosely covered container.

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