Laura’s Blue Ribbon Caramel Apple Pie

Ingredients:
2 prepared pie crusts
½ tsp. nutmeg
½ tsp. cinnamon
½ tsp. all spice
12 Kraft® caramel squares
1 tsp. Milk
½ c. chopped pecans
2 cans of 21 oz. LUCKY LEAF ® Apple Pie Filling

Directions:

Place one pie crust in a baking dish. Combine spices with LUCKY LEAF Apple Pie Filling. Pour apple mixture into crust. Melt caramels and milk in microwave-safe bowl for about a minute, stirring twice. Pour melted caramels over the LUCKY LEAF Apple Pie Filling. Place pecans on top and cover with the second crust. Vent crust for baking. Brush top of pie crust with the beaten egg wash and sprinkle with 1 tsp. sugar. Bake at 425 for 45 minutes.

Recipe from LuckyLeaf and picture from my kitchen.

Peach Cobbler

Well, when we bought our new home I noticed that we had quite a few fruit trees. Well one of these trees was a peach tree. The peaches just started getting ripe so I decided to make a peach cobbler since Lenny and my dad really like cobblers.

Peaches from my tree

The peaches cooking

The yummy final product.

Ingredients:

1/2	cup sugar
1	tablespoon cornstarch
1/4	teaspoon ground cinnamon
4	cups sliced fresh peaches (6 medium)
1	teaspoon lemon juice
3	tablespoons shortening
1	cup Gold Medal® all-purpose flour
1	tablespoon sugar
1 1/2	teaspoons baking powder
1/2	teaspoon salt
1/2	cup milk
	Cream, if desired

Directions:

1.	Heat oven to 400º.
2.	Mix 1/2 cup sugar, the cornstarch and cinnamon in 2-quart saucepan. Stir in peaches and lemon juice. Cook over medium heat stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep peach mixture hot in oven.
3.	Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture look like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture.
4.	Bake 25 to 30 minutes or until topping is golden brown. Serve warm with cream if desired.

Recipe from Betty Crocker and pictures from my kitchen.

Quick & Easy Apple Tart

I made this recipe for my dad for Father's Day. It was really good, but not quite as good as the last recipe that I made from the Pioneer Woman's blog.

INGREDIENTS:

1 sheet puffed pastry, cut into half OR thirds

3 to 4 apples, cored, halved, and sliced (but not peeled)

1 cup brown sugar

1/4 teaspoon salt

DIRECTIONS:

Preheat oven to 415 degrees.
Place puffed pastry rectangles onto a baking pan that’s been sprayed with nonstick spray.
Add sugar and salt to apples. Stir to combine. Allow to sit for a few minutes.
Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go.
Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.
Remove from pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, or a sprinkling of powdered sugar.

Recipe from Pioneer Woman, picture from my kitchen!

Apple Dumplings

I got this recipe almost a year ago off of Pioneer Woman's blog. I have been waiting for an excuse to make it. Memorial Day was the excuse. My parents were coming over to grill out and I needed something quick and easy to make for desert.

Ingredients:

2 Granny Smith apples

2 cans crescent rolls

2 sticks butter

1 1/2 cups sugar

1 teaspoons vanilla

cinnamon

1 small can Mountain Dew

Directions:

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Recipe from Pioneer Woman, picture from my kitchen.