Caramel Pecan Dream bars

Ingredients
1 box yellow cake mix
1/3 C butter, softened
1 egg

Filling
14 oz. can sweetened condensed milk
1 egg
1 tsp. vanilla
1 C chopped pecans
1/2 C Heath Bits O’Brickle baking chips

Directions
1. Preheat oven to 350 degrees. Grease a 9×13 pan.
2. In a large bowl, combine cake mix, butter, and egg. Mix at highest speed until crumbly and press into pan.
3 In a small bowl, combine condensed milk, egg, and vanilla until blended; stir in pecans and chips. Pour over base in pan and spread to cover.
4. Bake for 25-30 minutes or until light golden brown. Center may appear loose but will set up upon cooling. Allow to cool completely before cutting.

White Chocolate Cranberry Blondies

Ingredients
cooking spray
1 C dried cranberries
2 C hot water
3/4 C unsalted butter
1 1/2 C brown sugar
4 tsp. vanilla
2 large eggs
1 1/2 C flour
1 tsp. baking powder
1/2 tsp. salt
1 C white chocolate chips

Directions
1. Preheat oven to 350 degrees. Grease a 9×13 pan and line with parchment paper.
2. Rehydrate dried cranberries in a bowl with the hot water for 2 minutes. Drain.
3. In a medium bowl, cream butter and brown sugar until blended. Add the vanilla and eggs, one at a time, beating until combined after each addition.
4. Sift together flour, baking powder and salt. Add to butter mixture and mix to combine.
5. Fold in the cranberries and white chocolate. Evenly press batter into prepared pan. Bake for 18 – 20 minutes until top is a light golden brown. Allow to cool.

Apple Brownies

Ingredients
1 stick butter (1/2 C)
1 egg
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
3/4 C white flour
3/4 C whole wheat flour
1/2 C chopped walnuts (optional)
3 apples, peeled, cored and diced.

1. Preheat oven to 350 degrees. Grease a 8.5 x 11 pan.
2. Cream together butter and sugar until light and fluffy.
3. Add egg and beat until mixed well.
4. Sift together the flours, salt, baking powder, baking soda and cinnamon. Add all ingredients to the sugar mixture. Then add the diced apples and walnuts. Stir until well mixed.
5. Pour into prepared pan and bake for 45-50 minutes. Allow to cool then cut into squares.

Irish Apple Cake

Ingredients
1 3/4 C flour
1/4 tsp. baking powder
1/4 tsp. salt
1/2 C butter
1/2 C plus 1 tbsp. sugar, divided
1 egg, beaten
1/4 C milk
2 large cooking apples
1/4 tsp. clove
1/4 Tsp. cinnamon

Directions
1. Preheat oven to 35 degrees. Grease a oven-proof pie plate.
2. Whisk together flour, salt and baking powder. Cut butter into mixture until dry crumbs form. Add 1/2 C sugar, egg and enough milk to make a soft dough (begin with 2 Tbsp. of milk; add 1 tbsp. at a time).
3. Divide dough in half. Roll one half into a circle to to fit pie plate. If dough is to sticky, refrigerate for 20-30 minutes.
4. Peel and core apples. Slice them onto the dough and sprinkle with 1 Tbsp. sugar, cloves and cinnamon.
5. Roll out remaining dough and fit on top, pressing seams together.
6. Bake for 40 minutes or until apples are cooked through and the pastry is browned.

S’mores Pie

Ingredients
5 large egg yolks
6 Tbsp. sugar
3 Tbsp. cornstarch, sifted
1/4 tsp. salt
2 C whole milk
1 tsp. vanilla
7 oz. bittersweet chocolate, melted
2 1/2 Tbsp. unsalted butter, cut into cubes, at room temperature
1 graham cracker pie crust, prebaked

For the marshmallow topping:
6 large egg whites
1/2 tsp. cream of tartar
1 1/2 C sugar
1 tsp. vanilla

Directions
1. To make the filling; whisk the egg yolks, sugar, cornstarch, and salt together in a heatproof bowl until thick and pale in color. Set aside.
2. In a medium saucepan, bring the milk to a gentle boil. Whisk a 1/2 C of the hot milk into egg mixture to temper them. Continue whisking and add the remaining milk in a steady stream.
3. Set the bowl over a medium saucepan of simmering water (do not let the bottom of the bowl touch the water) and cook the egg-milk mixture, whisking constantly, until thick and glossy, 5-7 minutes.
4. Remove the bowl from the heat and whisk in the vanilla and chocolate until well combined. Let the filling mixture sit for 2 minutes to cool slightly, then whisk in butter until custard is smooth and silky. Place a piece of plastic wrap directly on top of the chocolate filling so that a skin does not form and let cool for 30 minutes.
5. When the filling has cooled, pour into prepared crust. Cover the pie with plastic wrap and place it in the refrigerator to chill for at least 3 hours.
6. To make the marshmallow topping: put the egg whites, cream of tartar, and sugar in a large heatproof bowl, set the bowl over a medium saucepan of simmering water (do not let the bowl touch the water), and whisk constantly until the sugar is completely dissolved and the egg whites are warm to the touch, 3-4 minutes. The mixture will appear pale and opaque.
7. Add the vanilla and starting on low speed, whip the egg whites, gradually increasing the speed to high until marshmallow topping is glossy and forms stiff peaks, 5-7 minutes.
8. Gently spread the marshmallow topping in large swirls, making sure to touch the crust on all edges. Lightly brown the topping with a kitchen blow torch.

note: This pie is best served the same day.

German Crumb Cake

Ingredients

Topping
1/4 C sugar
1/4 C brown sugar
2 tsp. cinnamon
1 C flour
1/2 C or margarine

Cake
2 1/4 C flour
1/4 C sugar
1/4 tsp. salt
1 pk. yeast
3/4 C milk
1/2 C butter or margarine
1 lg. egg

Directions
Topping
1. Mix sugars, cinnamon and flour. Cut in butter until crumbly. Set aside.

Cake
1. Mix 1 C flour, sugar, salt and yeast in a large bowl.
2. Place milk and butter in saucepan and heat until very warm (120F – 130F).
3. Gradually add to dry ingredients; beat 2 minutes. Beat in egg and 1 C flour. Beat on high speed for 2 minutes. Stir in enough flour to make a soft but stiff batter. Spread into a well greased 9″ pan.
4. Sprinkle with topping. Let rise in warm place until double in bulk, about 1 1/2 hours.
5 Bake at 350 degrees for about 45 minutes

Short’nin Bread Cookies

Ingredients
1/2 C butter, no substitutes, softened
1/4 C brown sugar
1 1/2 C flour
powdered sugar, optional

Directions
1. Preheat oven to 350 degrees
2. Cream butter and brown sugar. Stir in flour.
3. Roll out the mixture very quickly, about 1/4″ on a floured surface.
4. Cut the dough with a small biscuit cutter and bake on a lightly greased and floured cookie sheet for approximately 12-15 minutes.
5. Sprinkle with powdered sugar, if desired.

Apple Pan Dowdy

Ingredients
4 C peeled and sliced apples
1 C brown sugar
1/4 C flour
1/4 tsp. salt
1/2 Tbsp. vinegar
1 C water
1 tsp. vanilla
1 Tbsp. butter

Topping
1 C flour
1/2 tsp. salt
2 tsp. baking powder
2-1/2 Tbsp. shortening
3/4 C milk

Directions
1. Preheat oven to 400 degrees.
2. Place apples in a well greased glass baking dish; set aside.
3. Mix sugar, flour and salt in saucepan. Add vinegar and water and stir well. Cook over low heat until thick, stirring constantly. Remove from heat; cool. Stir in vanilla and butter. Pour syrup over apple slices. Set aside.
4. For topping; combine flour, salt and baking soda together. Cut in shortening until lumps are the size of peas. Add milk and stir until mixture is wet. Drop by spoonfuls over syrup-covered apple mixture.
5. Bake for about 40 minutes. Serve plain or with cream.

Shoofly Pie 2

Ingredients
Pastry for 1 – 9″ pie crust
1 C flour
2/3 C light brown sugar, packed
1 rounded Tbsp. cold butter
1/4 tsp. salt
1 egg
1 C molasses
3/4 C cold water
1/4 C hot water
1 tsp. baking soda

Directions
1. Preheat oven to 350 degrees,
2. Line pie pan with pastry. Crimp edges; set aside.
3. Combine flour, brown sugar and salt in a medium bowl. Cut in butter until crumbly. Remove 1/2 C mixture and set aside.
4. In a small bowl, beat egg lightly, Add molasses and cold water, blend but do not beat – you do not want bubbles in the batter. Set aside.
5. Mix hot water and baking soda in a small bowl. Blend into molasses mixture. Add to flour mixture and mix well.
6. Pour into pie crust and top with reserved crumbs.
7. Bake for 35 minutes; pie will appear quivery but will firm up as it cools. Cool completely before cutting.

Cherry Rhubarb Pie

Linda App

Ingredients
3 C sliced fresh or frozen rhubarb (1/2 ” pieces)
1 (16 oz.) can pitted tart red cherries, drained
1 1/4 C sugar
1/4 C quick-cooking tapioca, or 6 Tbsp. flour
pastry for 9″ double crust pie

Directions
1. Preheat oven to 400 degrees.
2. In a large bowl, combine first 5 ingredients; let stand for 15 minutes.
3. Line a 9″ pie pan with pastry; add filling. Top with lattice crust; flute the edges.
4. Bake for 40-50 minutes or until crust is golden brown and filling is bubbling.