Apple Cobbler

Warm apple cobbler, ice cream and coffee.

That's the perfect intro to fall.

I love to use my apple baker. It hangs on my 

pot rack just looking cute when not in use.

But you can also use a pie dish.

 This is so much easier than making a pie.

 Peel, core and slice the apples. Toss the slices
with a squirt of lemon juice then toss again
with brown sugar, cornstarch and cinnamon.

 Use the butter wrapper to grease your dish.

 Pile in the apples

 Combine the flour and sugar. Cut in the butter.
I found this cute red wood handled pastry blender
in a thrift shop. Love it! Hang that up too.

 Add the streusel crumbles to the top.

 Bake until golden and apples are bubbly, about
40-45 min.
 I like to use Granny Smith or Macintosh apples.
Serve warm with ice cream.
Save some to warm up for breakfast.

Apple Cobbler

FILLING:

5 apples, peeled and sliced

1t-2t lemon juice

1/3 C brown sugar

1 T cornstarch

1/2 t cinnamon

STREUSEL TOPPING:

1 stick butter, (1/2C or 1/4 pound)

at room temperature

1 C flour

1/2 C sugar

Toss together the filling ingredients and place
 in a buttered pie pan or baking dish.
Mix the flour and sugar together. 

Cut in the butter until mixture is crumbly.
Sprinkle over apples. Bake @400 for 45 minutes,
until golden and apples bubble around the edge.
Let stand 10 minutes.

Serve warm with vanilla ice cream if desired.

Enjoy!

Links: No Minimalist Here,

Savvy Southern Style, The 36th Avenue,

Between Naps on the Porch,
Designs By Gollum, Common Ground,
The Charm Of Home

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Small Cheesecake

Ya gotta love a cheesecake recipe that only uses

 1 package of cream cheese.

This recipe makes one small cheesecake.

Just the right size to make anytime.

 Beat softened cream cheese, sugar,
lemon juice, vanilla, and a pinch of salt
until fluffy.

 Beat in eggs, one at a time, until blended.
Don't overbeat.

Pour filling into graham cracker crust.
Bake @325 for 25 minutes, or
until set ~ edges will be slightly puffed.

 Combine the topping ingredients.

 Spoon over the hot cheesecake.

 Return to the oven and bake another
10 minutes.

 Cool on wire rack or trivet for at
 least an hour ~ then refrigerate.

It's easy, quick, and doesn't require a 

big cheesecake making commitment. 

If you don't have a lot of time, but want
something homemade, this is for you.
This is so simple and so delicious.
It only takes 10  minutes to prepare.

 Rich and creamy.

Cheesecake and coffee this afternoon.

Here's the condensed recipe for you
 to copy and paste

It's enough for 8 servings

Oh.....and it's very good!


Small Cheesecake
Crust
1 C graham cracher crumbs
1/2 stick butter, melted
2 T sugar
Combine and press into a buttered 9" pie plate.
Filling
8 oz package cream cheese, softened
1/2 C sugar
1 T lemon juice
1/2 t vanilla extract
dash salt
2 eggs
Beat cream cheese and sugar on medium speed
until fluffy. Beat in lemon juice, valilla and salt.
Add eggs, one at a time, mixing until just
combined after each addition.
Pour into crust. Bake @325 for 25 minutes
or  until set. Spread with topping.
Topping
1 C sour cream
2 T sugar
1/2 t vanilla 
Combine and spread over the top of the hot
cheesecake. Return to the oven and bake another
10 minutes. Cool on wire rack for 1 hour then chill
 for at least 2 hours. Store in refrigerator.

Enjoy!

Links: Stone Gable
Designs By Gollum

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Favorite Pecan Pie

Pecan pie season is here!

There was a time when I thought I didn't like
 pecan pie. What was I thinking?

It's the perfect fall and winter pie.
 I make the first one in October.

Pumpkin Pie and Pecan Pie

I make one for Thanksgiving and

another for Christmas. Maybe I'll make one

in January to celebrate the New Year.

 I start with my homemade pie crust.

 Pour in the filling. I flip any pecans that need to
be turned top-side up.

 It can bake along with the pumpkin pie.

My guilty pleasure is having a small slice

with a good cup of coffee the next morning

 for breakfast. Even better!

Pecan Pie

3 eggs

2/3 C sugar

dash salt

1 C dark corn syrup

1/3 C butter, melted

1 t vanilla

1 heaping C pecan halves

1 9" unbaked pie shell
(adding 1 T of bourbon is good too)
~~~~~~~~

Beat eggs, sugar, salt, corn syrup, 

butter and vanilla. Add pecans.

Pour into pie shell. 

I flip the pecans right-side up

Bake @350 for 50-55 minutes or
 until knife inserted halfway between
center and edge comes out clean.
Cool. Good served with a scoop
 of vanilla ice cream.

Enjoy!

Links: A Stroll Thru Life,
Designs By Gollum

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Apple Cranberry Crisp

While this is baking the smell of apples and
cinnamon filling the house are as nice as any of
 our other Christmas decorations.

I mixed this up quickly. Much easier than pie.

 Apples and cranberries.

Crumbly topping.

Decorated with a ring of cranberries

 Bake for 30 minutes at 375.
A nice crunchy topping on warm apples
and cranberries.

 A little Christmas cheer with our
afternoon coffee.

Serve warm with ice cream or whipped cream.
Leftovers are also good with breakfast coffee.

Apple Cranberry Crisp

4 large apples

1 C fresh cranberries

plus more for garnish

1 sprinkle flour, about 1T 

1 squirt lemon juice, about 1 t

********

Peel, core and slice the apples.
Combine with the cranberries in a large bowl.
Add a squirt of lemon juice and sprinkle with
 a little flour. Toss and put into a buttered pie dish.

Topping

1/2 stick butter, melted

1/2 C flour

1/2 C oatmeal

3/4 C brown sugar

1 t cinnamon

1/2 t nutmeg

Combine well with a fork until crumbly.
Sprinkle over the top.

Bake 375 for 30 minutes.

Serve warm with ice cream if desired.

Enjoy!

Links: Savvy Southern Style,
Designs By Gollum

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Favorite Pumpkin Pie

My favorite pumpkin pie recipe uses a little more
 sugar and cinnamon that most recipes.

It mixes in minutes.

 First whisk the 2 eggs in a large bowl.

 Then add the remaining ingredients. 

Whisk until smooth.

 Roll out you pie crust. I always used my
 homemade pie crust,

because the crust is a favorite part.

Pour in the filling and bake.

 Sometimes...I swirl a little design on top. 

Combine 2T sour cream and 1/2T milk in a small

 baggie. Snip of a little bit of the corner. 

Make a spiral starting in the center, then drag a 

skewer through to make a scalloped design.

I didn't do that this time, I just swirled it 

randomly. I like the first method better.

 By the way, you can't taste the sour cream.

 Fill you pie shell and carefully put into a

 preheated 400 oven for 50 minutes.

Cool then refrigerate for two hours.

 You can make this a day ahead. 

with the swirl design

classic-without the swirl

Serve with whipped cream or ice cream. 

Then ask yourself;

Why don't we make this more often?

Favorite Pumpkin Pie

2 eggs

1 16-oz can pumpkin

1 C sugar
1/2 pint heavy cream (1C)
(you could also use 12oz can
 of evaporated milk)

2 t cinnamon

1/4 t ginger

1/4 t nutmeg

1/4 t ground cloves

1/4 t salt

Whisk eggs and add remaining ingredients.

Combine well and pour into
the unbaked pie shell,

Bake it at 425 for 15 minutes,

then reduce oven temperature 
to 375 for 40-50 minutes, until set. 

( You can also bake it at 400 for
 45-50 minutes until set.)
Remove, let cool, then refrigerate

for two hours before cutting

Enjoy!

Links: Designs By Gollum

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