Martha Stewart/s Vanilla Ice Cream 2 cups whole milk In medium saucepan, heat milk, vanilla bean & scrapings. Gentle boil, cover and remove from heat. Steep 30 minutes. Combine egg yolks, sugar and beat at medium speed until thick & yellow – 3 to 5 minutes. Meanwhile, return milk to simmer. Remove vanilla bean. Add 1/2 milk to egg yolk mixture, whisk until blended. Stir remaining milk and cook over low heat, stirring constantly, until mixture is thick enough to coat spoon. Remove from heat and immediately stir in cream. Pass through strainer into medium bowl over an ice bath. Stir in vanilla extract. Freeze. STRAWBERRY POPS Pulse 1/1/2 pints strawberries, rinsed and hulled, with ½ cup confectioners sugar and 2/3 cup water in food processor until pureed, with some chunks of berries remaining. Pour half of mixture into a bowl. Pulse remainder until smooth. Stir puree into mixture in bowl. Pour into 3 oz molds or plastic/paper cups, insert sticks or wooden spoons, and freeze until soild at least 8 hours. CREAM PUFFS ½ cup (1 stick) unsalted butter, cut into pieces, plus more for baking sheets DOUGH: Combine butter, 1 cup water, and salt in a 2-quart heavy saucepan; bring to a boil over high heat, stirring until butter melts, Reduce heat to medium. Add flour; cook, stirring with a wooden spoon, until mixture pulls away from the sides of the pan and forms a ball, 30 seconds to 1 minutes (the dough is of the right consistency when it pulls away from the sides of the pan and looks like dry mashed potatoes). Remove from heat; cool 1 minutes. With an electric handheld mixer beat in eggs, a little bit at a time, until completed incorporated (dough should look shiny and be soft enough to slowly fall off a spoon) BAKE Bake rotating sheets between racks halfway through, until puffed and brown, about 25minutes. Remove from oven; turn oven off. With a toothpick, poke a hole in each puff. Return to oven (still off) for 10 minutes. (this helps puffs dry out) Fill the puffs; when cool, halve each puff horizontally with a serrated knife. Working in batches (to prevent ice cream from melting) place a small scoop of ice cream (2-3 Tablespoons) in each bottom half. Replace tops; press gently. Arrange on one rimmed baking sheet; freeze until firm; Cover with plastic rap; freeze up to 2 days. Arrange 3 filling puffs in each of eight shallow bowls; drizzle with warm Fudge Sauce. INDIVIDUAL BAKED ALASKAS 4 slices pound cake (3/4 thick each) Using a cookie cutter or knife, trim 4 slices of pound cake to snugly fit bottoms of four ( 6 0z) ovenproof custard cups. Divide 1 ½ cups softened ice cream among lined cups. In a mixing bowl, beat 3 egg whites with a pinch of salt to soft peaks. Gradually add ½ cup sugar, beating until stiff and glossy; mound over ice cream. Freeze 1 hour or up to 1 week. To serve, preheat oven to 450 degrees. Transfer cups to a baking sheet; let sit 10 minutes. Bake until lightly browned (watch carefully) 2-4 minutes. NEW YORK CHEESECAKE
Filling: Garnish: Whole strawberries and fresh mint Prepare crust: Crush graham crackers finely. Combine crumbs, pecans, sugar and cinnamon; stir well to mix. Add butter; mix until well blended. Scatter crumb mixture over bottom of 9 inch springform pan. Cover with plastic wrap; press evenly over bottom and up sides of pan. Refrigerate pan until ready to use. Heat oven to 350 degrees. Prepare filling: Beat cream cheese in large bowl until well blended and smooth. Gradually beat in sugar until well blended. Add eggs, one at a time, beating well after each. Add lemon juice and vanilla; beat until blended. Pour cheese filling evenly into crust-lined pan. Bake at 350 degrees for 50 minutes or until the center is just set. Remove pan to a wire rack to cool completely. Refrigerate at least 12 hours or overnight. To serve, remove sides of pan. Cut into wedges, garnish with whole strawberries and fresh mint as desired. VALENTINE CAKES 2 boxes (16 oz each) pound cake mixes (using eggs and water as directed) Heat oven to 350 degrees. Grease a 13x9x2 inch baking pan. Dust with flour removing excess. Prepare 2 boxes of pound cake according to directions. Pour in to pan. Bake 350 degrees 60 minutes or until PCOC. Unmold bake and cool. Invert; trim top level with serrated knife. Cut into 3-inch pieces for total of 12 mini cakes; brush off crumbs and place on wire rack. Place a tray or paper towels under rack to catch drippings. Spoon frosting into large microwave bowl. Microwave on high power about 2 minutes, stirring occasionally, until consistency of thickened liquid. Pour over cakes – 1/3 to ½ cup per cake; spread with think spatula to cover cakes including sides; do not overwork frosting while spreading. Let stand 15 minutes or until set. Cover with second coat of frosting. Decorate with marzipan flowers or with ribbon to tie like a package. BREAD PUDDING
Sauce: 2 cups powdered sugar Melt 2 tablespoons butter and mix well with other ingredients. Bake in a buttered dish 300-350 degrees for 1 hour. May also use stale bookies or add raisins. Bring sugar, cornstarch, and a little water to boil and simmer until it slightly thickens. Add 1 Tablespoons vanilla and 1 Tablespoon butter. Pour over bread pudding and serve. KENTUCKY DERBY PIE Prepared one crust pie, unpricked Combine eggs, corn syrup, sugar, brown sugar, butter, vanilla and salt; mix well; stir in chopped pecans and bourbon. Pat chocolate pieces lightly onto the bottom of pastry shell. Pour filling atop chocolate pieces. Arrange pecan halves atop filling. Bake 350 degrees about 1 hour or until a knife inserted comes out clean. SWEET POTATO PIE 2 cups hot, mashed sweet potatoes (about 3)* Unbaked single crust pie pastry. *Use large potatoes as they tend not to be so stringy. Peel and cut crosswise to further reduce stringiness. Cook potatoes in a small amount of oiling salted water, cored, until tender. Drain and mash with butter. Beat eggs, sugar, cinnamon, nutmeg, milk and vanilla into potatoes. Our into pastry lined pan. Bake at 350 degrees about 30 minutes or until set. BUCHE DE NOEL LOG 5 eggs, separated Grease a 15x10x1 inch jelly roll pan; line bottom with wax paper; grease and flour paper. Preheat oven to 350 degrees. Beat egg yolks until fluffy; gradually beat in sugar until light and thick. Beat in cocoa and flour at low speed. Beat egg white until soft peaks form; fold into yolk mix until smooth; spoon batter evenly into prepared pan. Bake at 350 degrees for 15 minutes or until top springs back when lightly pressed. Turn out onto cloth. Cut a ¼ inch strip from one short side. Roll up cake and towel together; cool on wire rack. Combine frosting with coffee. Unroll cooled cake and spread with 3 tablespoons of the frosting. Spread with whipped cream; reroll. Frost roll with remaining chocolate frosting. Roll up the trimmed edge; press onto log to form a “knot”. Dram fork down frosting for bark effect. Sprinkle with pistachio nuts. PEAR CUSTARD PIE Preheat oven to 350 degrees. Butter a 9-inch pie dish. Peel, halve, and core 3 Cormice or Bartlett pears; slice ¼ inch thick lengthwise. Arrange slices, overlapping slightly in pie plate. In blender, process ¼ cup unsalted butter, 1/3 cup each sugar and flour, 2 teaspoons vanilla, 3 large eggs, ¾ cup milk and ¼ teaspoon salt until smooth. Pour batter over pears; bake until golden and firm to touch, 40-45 minutes. Serve warm. EASY CHOCOLATE CAKE ¾ cup ( 1 ½ sticks ) unsalted butter, room temp Sweetened whipped cream for topping HAND PIES Fruit in season Cut pie dough into circles, usually get 4 per pie crust Chop fruit into small bite-sized pieces Sprinkle with flour and let sit a couple of minutes to see if flour absorbs fruit’s juice – add more if necessary. Place a small amount of fruit in pie circle, dot once sparsely with butter. Fold circle over into semi-circle, use fork to pinch edges together. Pinch both sides of edges. Use fork tines to punch letter into top of pie indicating fruit, e.g. P for peach. Cover cookie sheet with aluminum foil. Bake 400 degrees about 30 minutes until golden brown. Do not fill pies too full – will spill out and burn. Examples from past experience:
Grandmother’s PINEAPPLE PIE 1 baked Pie Crust ..Cool. Mix together: Add dry mixture to wet mixture. Add the crushed pineapple. Cook over low heat until it thickens, stirring constantly. Remove from stove and let cool while making meringue. Put pineapple mixture in pie shell. Spread with meringue. Bake under broiler until meringue browns. Watch or it’ll burn.
Cream Cake: Cream: Mix ingredients for cream 10 minutes after cake is out of oven. Beat well and pour over cake while still in pan. Be patient – it will all be absorbed. (Poke holes in cake to help absorb) Once all cream is absorbed, unmold cake and chill in freezer for 30 minutes. Meringue: Cook sugar, water, and cream of tartar on medium heat until a nice thick syrup forms. (When you place a wooden spoon in it, the syrup will look stringy) In a separate bowl, beat egg whites into stiff peaks. Slowly add syrup until meringue forms. Beat until mixture cools. Remove cake from freezer and spread meringue on cake. ONION CREEK BREAD PUDDING When Lyndon Johnson went hunting at Mr. Ruby’s Onion Creek Ranch near Johnson City, this was his favorite 14 oz can Eagle Brand milk Mix all the milk together. Soak the bread crumbs in the milk mixture for about 10 minutes. Add the remaining ingredients and stir. Place in a buttered 2-quart baking dish. Raisings may be added as desired. Bake in 350 degree oven for about 40 minutes or until a toothpick inserted comes out clean. CLASSIC BANANA PUDDING EXTRA RICH BANANA PUDDING Arrange banana slices over the bottom of a 2-quart baking dish. Spoon 1/3 pudding mix over bananas; top with vanilla wafers. Repeat layers twice, ending with pudding; arrange remaining wafers around the inside edge and push into the edge. Beat 4 egg whites at high speed until foamy. Add ¼ cup sugar, t Tablespoon at a time, beating until stiff peaks form and sugar dissolves 2-4 minutes. Spread meringue over pudding. Bake 325 degrees for 25 minutes or until golden. COCONUT CREAM PIE
Combine first 3 ingredients in a heavy saucepan; gradually add milks, stirring until blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Beat egg yolks until thick and lemon colored. Gradually stir about one-fourth of hot mixture into yolks; add t0 remaining hot mixture, stirring constantly. Cook over medium heat, continually stirring one minute., Remove from heat; stir in butter and next 2 ingredients; spoon into pastry shell. Beat egg whites and cream of tartar at high speed just until foamy. Combine 3 Tablespoons sugar and cornstarch; gradually add a tablespoon at a time to whites; beating until stiff peaks form and sugar dissolves (2-4 minutes). Spread meringue over hot filling; sealing to edge of pastry. Bake at 450 degrees for 5 minutes or until lightly browned. Sprinkle with toasted coconut. My UT Roomate’s Mixed Together: Add dry ingredients alternately with buttermilk. Spinkle pecans in bottom of tube pan. Pour in batter and bake at 350 degrees for 1 hour or until done. Let cool before taking out of pan. My Favorite Party Cake
Mix gelatin and cold water, add boiling water, pineapple, sugar & lemon juice. (At this point, you could add food coloring to have a pastel cake; could also add chopped nuts Stir well and place in refrigerator until partially jelled. Whip 2 packages of Dream Whip. Turn cake out in place & ice with Dream Whip. Cover with shredded coconut. Keep refrigerated until serving time. Can tint the icing. Often made two cakes, each tinted a pastel color to matach my decorations.
2 ½ cups lightly toasted coconut 3 oz cream cheese, softened 1- 14 oz Eagle Brand Sweetened Condensed Milk 2 ½ cups fresh or frozen and thawed strawberries – mashed – about 1 ½ cups 3 Tablespoons lemon juice 1 cup whipping cream whipped In large saucepan, melt butter, stir in toasted coconut. Mix well. Press into bottom and up sides of 9-inch pie plate. Chill. In large bowl, beat cheese until fluffy; beat in Eagle brand milk. Stir in pureed strawberries and lemon juice. Fold in whipped cream. Pour into coconut crust. Freeze four hours or until firm. Store leftovers in freezer. VOLCANO CAKES Butter muffin tins (six middle ones) sprinkle with granulated sugar and then tip tins to coat sides then tap out excess sugar – bang over sink. In microwave, melt 8 oz bittersweet chocolate at 20 second intervals. In mixer, 4 Tablespoons butter, 1/3 cup sugar and cream together. Add pinch salt and 3 large eggs, one at a time until well incorporated. Then add 1/3 cup flour. While chocolate is still warm add to mixture to help dissolve the butter and eggs and flour. It will look separated so continue to hand beat until it’s become smooth and shiny. Divide it among the 6 muffin tins – just to the top. Tap pan to evenly distribute. Bake at 400 degrees. Check at 10 minutes and may go to 12 minutes. Set for 10 minutes in pan before turning out. Should have a sugar crust but soft and gooey on the inside. Can make it 2 hours in advance. Serve warm, powdered sugar, fresh berries, fresh whipped cream. Pi neapple Use a cast iron skilled that is 9 inches across. (or can use a cake pan which can be used on a top stove burner). ½ cup butter MELT butter in skillet. Spread brown sugar evenly over the bottom; drain pineapple, reserving ¼ cup juice. Set aside. Arrange pineapple slices in a single layer over brown sugar mixture and place a cherry in the center of each ring. Set aside. BEAT egg yolks at medium speed with an electric mixer until thick and lemon-colored; gradually add sugar beating well. HEAT reserved pineapple juice in a small saucepan over low heat. Gradually add juice mixture to the yolk mixture, beating until blended. BEAT egg whiles until stiff peaks form; fold egg white into batter. Spoon batter evenly over pineapple slices. BAKE at 325 degrees for 45-50 minutes. Cool cake in skillet 30 minutes; invert cake unto a serving place. Serve warm or cold with whipped cream. FRESH GRAPEFRUIT CAKE Grapefruit Frosting Cake: Cream butter, gradually add sugar, beating well. Add eggs, one at a time, beating well after each. Combine flour, baking powder, and salt; add to creamed mix alternately with grapefruit juice, beginning and ending with flour mixture. Gradually add milk. Stir in grapefruit rind and vanilla extract; mix well. Pour batter into 2 greased and floured 9-inch round cakepans. Bake at 350 degrees for 25 minutes or until a wood pick comes out clean in the center. Cool in pans 10 minutes; remove from pans and cool completely. For Frosting: Combine first 5 ingredients in top of a double boiler; beat at low speed in with an electric mixer 30 seconds or just until mixed. Place over boiling water; beat constantly at high speed 7 minutes or until stiff peaks form. Remove from heat. Add grapefruit rind and vanilla; beat 1-2 minutes or until frosting is thick enough to spread. Ice cake. Ruby’s NO BAKE “DIRT CAKE” Use a plastic flower pot for cake; serve with plastic shovel; use gummy worms. Crush 1-20 oz pkg. Oreo Cookies in food processor. Cream together 1 – 8oz cream cheese with 4 Tablespoons butter. Mix in 1 cup powdered sugar, 2 packages Instant Vanilla Pudding (4 serving size), and 3 cups milk. Beat until thick & creamy. Stir in a 12 oz Cool Whip. Layer cookie mix and creamy mix in flower pots, saving enough cookie mix to cover top like dirt. Insert gummy worms and other appropriate edible items. CREAM CHEESE POUND CAKES 8 oz cream cheese 3 cups sugar 6 large eggs 1 teaspoon vanilla 3 cups flour 2 teaspoons salt Cream in mixer butter and cream cheese and add sugar. Beat until light and fluffy (approximately 5 minutes). Add eggs one at a time and beat. Add flour gradually. Add vanilla and salt. Bake 350 degrees 60-75 minutes. Cool 10 minutes then remove from pan. Glaze: ¾ cup confection sugar + 5 Tablespoons lime juice + zest…Variations: use any fruit juice and/or pulverized fruit to flavor icings LOUSIANA PECAN PIE 1 ½ Tablespoons butter Combine first 3 ingredients in a medium saucepan; cook over low heat, stirring constantly, until sugar dissolves. Cool slightly. Add eggs and vanilla, stirring well. Pour into pastry shell; top with pecans; Bake at 350 degrees for 45 minutes. GREAT GRANDMOTHER’S PECAN PIE
Preheat oven to 350 degrees. Combine all ingredients but pecans and mix thoroughly. Pour half the pecans into the pie shell. Add the filling mixture and scatter (or in a very symmetrical pattern as JPJ used to do) across top. Bakes for 45 minutes until toothpick inserted into center comes out clean. IMPOSSIBLE BROWNIE PIE 4 eggs Heat oven to 350 degrees. Grease pie plate. Beat all ingredients except nuts until smooth, 2 minutes in blender on high, stopping blender occasionally to stir, or 2 minutes with hand beater. Pour into plate; sprinkle with nuts. Bake until 30-35 minutes. Cook 5 minutes. Serve with ice cream. SORBETS Bring 3 cups water and sugar just to a boil over high heat, stirring until sugar dissolves. Cool.
Process sugar syrup and fruit in batches, in a blender until smooth. Stir in lime juice. Cover and chill 2 hours. RICE HOTEL RICE PUDDING Combine milk, sugar, eggs, and vanilla. Beat with an electric mixer or with a wire whisk. Place 1 Tablespoon rice and a few raisins into the bottom of each 6-7 custard cups. Fill with custard mix. Place cups into a pan of water in preheated 375 degrees oven about 30 minutes or until a silver knife inserted in Center of custard comes out clean. Do not over bake. Cool and turn out into a serving dish. Vanilla Sauce: Bring milk to a boil and add sugar, cornstarch and egg. Cook 1 minutes, stirring. Add vanilla. Cool, then ladle over rice pudding. POACHED PEARS 6 fresh pears, peeled but left whole with stems on Combine wine, water, sugar, cinnamon, cloves and peel and boil the sauce without stirring 10 minutes. Place pears in the syrup. Simmer 10 more minutes. Turn pears over and simmer another 1 minutes. Cool in syrup. Serve cold with a chocolate sauce if desired. HUMMINGBIRD CAKE 3 cups flour Preheat oven to 350 degrees. Sift together the flour, baking soda, salt, and cinnamon. Mix all the ingredients by hand. Be sure to mix well. Pour into a 9 inch tube pan and bake 60-65 minutes at 350 degrees. GRAPE PIE
Combine sugar, flour, salt, cinnamon and nutmeg. Add grapes and lemon juice, mixing gently. Pour into pastry lined pie plate; dot with butter. Top with lattice crust. Bake at 4540 degrees for 10 minutes. Reduce temp to 350 degrees and bake for 25 minutes. Serve with vanilla ice cream. ITALIAN CREAM CAKE 2 cups sugar Preheat oven to 350 degrees. Cream the sugar with the butter and shortening, add the egg yolks, four that has been sifted with the soda. Slowly beat in the coconut, pecans, and vanilla. Fold in the stiffly beaten egg whites. Bake in 3 – 9 inch layer cake pans 30-35 minutes at 350 degrees. Frosting: Frost between layers and top with the frosting that has been beaten until smooth in a mixer. PEACH CRISP Topping: Filling: Preheat oven to 375 degrees with rack in middle. Whisk together flour, oats, sugar, cinnamon, salt. Stir in oil and water until blending. Topping will look like clumpy wet sand. Stir in almonds and set aside. In a large saucepan of boiling water, working in bathes, blanch peaches for 1 minutes. Remove them with a slotted spoon and transfer to a bowl of cold water. When cool enough to handle, peel of skin. Halve, pit, and cut peaches into ½ inch wedges. In medium bowl, mix together peaches, lemon juice, flour, sugar. Place filling in an 8-inch square baking pan. Sprinkle topping evenly over peaches. Bake until the topping turns a deep golden brown and the filling is bubbling around the edges, 30-35 minutes. Serve warm with vanilla ice cream. CARROT TEA CAKES 10 Tablespoons ( 1 ¼ sticks) unsalted butter, softened, plus more for mold Preheat oven to 350 degrees. Butter a 9-inch mold or Bundt pan. Dust with flour, and tap out excess. Put butter and brown sugar in mixer with paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, mixing well. Add vanilla and carrots, and mix until just combined. Reduce speed to low. Add flour, baking powder, salt, an baking soda. Mix until just combined. Stir in walnuts. Pour batter into the prepared mold. Bake until a toothpick inserted into the center comes out clean. About 30 minutes. Let cool in a pan on a wire rack 15 minutes. Turn out cake onto rack and let cool completely. Before serving, dust with confectioners sugar. Cake can be store in airtight container at room temperature up to 3 days. FRESH PEAR LOAF 3 cups flour Preheat oven to 350 degrees. Combine dry ingredients in mixing bowl. On low speed, add pears, oil, eggs, and vanilla. Mix thoroughly. Fold in nuts. Pour into greased and floured loaf pans. Bake for 1 hour or until loaves test done. PEACH COBBLER Pastry for a double crust 8- inch pie Combine the peaches, sugar, flour, and nutmeg. Set aside until a syrup forms. Bring the peach mix to boil and cook over low heat for 10 minutes or until peaches are tender. Remove from heat and add the almond extract and butter, blending well. Spoon half of the peaches into a lightly buttered 8-inch square pan and top with an 8-inch square of pastry (about 1/8 inch thick). Bake at 475 degrees for 12 minutes or until the crust is brown. Add the remaining peaches and cut the remaining pastry into strips to arrange in a lattice design over the top. Bake for 10-15 minutes until lightly browned. PLUM UPSIDE DOWN CAKE 9 Tablespoons (1 stick + 1 Tablespoons) unsalted butter, room temp Preheat oven 325 degrees. Place 3 Tablespoons butter in an 8-inch round cake pan; melt in preheating oven, about 4 minutes. Sprinkle melted butter with ½ cup brown sugar. Arrange overlapping plum wedges in a circle around edge of pan; repeat in center, covering bottom of pan. Set aside. Beat together remaining 6 Tablespoons butter, remaining ½ cup sugar and egg. Beat in sour cream until blended. Set aside. In medium bowl, mix together flour, baking soda, salt, pumpkin pie spice and walnuts. Stir flour mix into sour cream mix until just combined. Batter will be thick. Spread batter evenly over plums; Bake until a toothpick inserted into the center comes out clean- about 50 minutes. Cool in pan 5 minutes. Run a knife around edge of pan and invert onto a serving plate serve warm with whipped cream. FRESH APPLE UPSIDE DOWN CAKE
Melt ¼ cup butter in 10-inch cast iron skillet. Add 1 cup sugar, and cook, stirring often, 2 minutes or until sugar is melted and begins to turn golden. Add apple slices, and cook, stirring often, 5 minutes or until apples have softened slightly and juices are thickened and syrupy. Remove skillet from heat, and sprinkle apple mix with ½ cup pecans. Set aside. Ruby’s HARVEST APPLE PIE 6 apples (a mix of Granny Smith and Jonathan) Peeled and In a large bowl, combine sugar, cornstarch, spices, and salt. Mix with apples. Dot with butter. Bake 400 degrees for 35 minutes; Reduce heat to 300 degrees and bake 15 minutes more. APPLE SNACK CAKE
Spoon batter into a greased 8 inch square baking pan. Bake at 350 degrees for 35 minutes or until a wooden pick comes out clean from center. Cool cake in pan; sprinkle top with powdered sugar. Cut into squares. APPLE DUMPLINGS 2 ½ flour Mix flour, baking powder and salt. Cut in butter and shortening until the consistency of coarse cornmeal. Stir in enough milk to make soft dough. Turn out onto lightly floured surface and gently knead a few times. Do not overwork. Shape into disk; wrap in plastic wrap, refrigerate at least 30 minutes. FREE-FORM APPLE TART Prepared pie crust Slice apples thinly. Heat oven to 425 degrees. Place pastry on cookie sheet. Leaving a 2inch border arrange apples in concentric circles from outside toward the middle. Sprinkle with sugar mix, then dot with butter. Fold edges of pastry over apples. Bake 15 minutes. Reduce oven to 375 degrees and bake 35 minutes longer or until apples are tender and pastry is golden. Cool. HOT APPLE CRUNCH
Mix ½ cup whole wheat flour and ¼ cup dark brown sugar. Blend in ½ cup butter until the mixture is crumbly. Arrange 2 layers of apple mixture on bottom of 11x7x2 inch greased baking dish; Sprinkle with ¾ of topping mix and ¼ cup chopped walnuts. Top with remaining apple mix, sprinkle remaining topping, and top with ¼ cup walnuts. Bake in 350 degree oven for 1 hour. Serve warm. CRESCENT ROLL APPLES 1 – 8oz can refrigerated crescent rolls Unroll crescent roll dough and separate into triangles. Spread butter evenly over dough. Stir together sugar and cinnamon, sprinkle evenly over butter. Wrap each apple quarter in l crescent roll dough triangle, and place in a lightly greased 13 x 9 inch baking dish. Pour apple juice concentrate evenly over rolls . Bake at 350 degrees for 45minutes or until golden brown and bubbly. APPLE BROWN BETTY 4 cups soft white breadcrumbs Stir together breadcrumbs and butter. Stir together brown sugar and cinnamon. Place half of the apple slices in a light greased 12 x 8 inch baking dish; sprinkle apples evenly with half of brown sugar mixture and half of breadcrumb mixture. Pour apple cider evenly over top. Bake 350 degrees for 45 minutes. |