Apple Braid

Apple Braid

For the Apple Filling:

3 medium-size Granny Smith apples
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
2 teaspoons lemon juice

For the Bread:
(note: before you panic about making bread, I have done this recipe using Pillsbury Crescent Roll Dough that I simply roll out & pinch the seams closed and then proceed with the slicing - so if you don't want to make bread dough - try this shortcut!)
 
2 1/2 cups bread flour
1/4 cup granulated sugar
1 tablespoon instant yeast (I prefer SAF Instant Yeast)
3/4 teaspoon salt
1 cup warm water
2 1/4 teaspoons vegetable oil

For the Glaze: 

1/3 cup confectioner’s sugar, sifted
5 teaspoons whipping cream
1/2 teaspoon vanilla extract
Pinch of kosher salt
Pinch of nutmeg

Preheat the oven to 350 degrees Fahrenheit.

Make the Apple Filling: Peel, core, and slice the apples into thin slices, then cut the slices in half. Toss the apple pieces with the sugar, cinnamon, and lemon juice. Bake the apple filling in an 8-inch square baking pan (or 9-inch pie tin) for 15 minutes. Remove from the oven and set aside. (Note: Do not turn the oven off at this point. You will be using it to bake the finished braid.)

Make the Bread: While the apple filling is baking, begin preparing the bread dough. Mix the dry ingredients together in a large mixing bowl. Add the water and oil and mix the dough for 6 minutes using an electric mixer on medium-high speed.

Spray a smooth clean surface with cooking spray and turn the dough out onto the surface. Knead the dough briefly to give it a smooth surface (this will only take several turns of the dough to accomplish). Spray a rolling pin with cooking spray and roll the dough out into a large rectangle, about 12-inches by 16-inches in size. Lift onto a greased baking sheet.

Using a pizza cutter or sharp knife, cut each side into strips about 1-inch wide down each side, leaving the center third of the dough uncut. Spread the apple filling down the middle third of the dough. Fold strips of dough into the center, crisscrossing the filling by alternating strips from each side. Lightly press ends to seal, and straighten out the braid with your hands, if necessary, to straighten.

Bake the braid in the oven for 25 minutes, or until golden brown. Remove from the oven and let the braid cool for several minutes.

Make the Glaze: Whisk together the glaze ingredients in a small bowl until blended and smooth. Brush the glaze in a thick coat over the entire surface of the apple braid while it is still cooling. Carefully transfer the braid to a cooling rack set on a baking sheet (to catch drips) to finish cooling and prevent the bottom of the braid from becoming soggy from sitting in any pooling glaze. Slice and serve.

as seen on and copied from facebook :)


http://tinajo.origamiowl.com/

Pecan Pie Cobbler

Someone say THANKSGIVING yummy!!!!!

Pecan Pie Cobbler (Recipe from Pillsbury)

Pecan Pie Cobbler

1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired

1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.

2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.

3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

as seen on and copied from facebook :)



http://tinajo.origamiowl.com/

☆•♥• Apple Pie Egg Rolls •♥•☆

Fall is here, I love the apple orchards around here, Don't forget picking season and the wonderful recipes to go with it!!

☆•♥• Apple Pie Egg Rolls •♥•☆

For Recipe: http://www.spendwithpennies.com/apple-pie-egg-rolls/
 

Apple Pie Egg Rolls

Rating: 51

Yield: 12 Apple Pie Egg Rolls

Ingredients

Filling
• 3 cups apples, peeled and diced (approx. 3 apples)
• 4 tablespoons sugar
• 4 teaspoons flour
• 3/4 teaspoon cinnamon
• 1 teaspoon lemon juice
 
Other
• 12 Egg Roll Wrappers
• Oil for Frying

Instructions

1. Combine all filling ingredients and mix well.
2. Place 2 heaping tablespoons of filling in the center of each wrapper. Fold in the sides and roll the wrapper tightly. Use a dab of water to secure the tip of the wrapper.
Note: It is important to make sure the sides of the wrapper are tucked in holding the ingredients in. If they leak, it can cause splattering.
3. Preheat oil to 350 degrees. Fry each egg roll for about 4-5 minutes or until browned and crispy.
4. Sprinkle with powdered sugar and serve warm.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

2.2

http://www.spendwithpennies.com/apple-pie-egg-rolls/






as seen on and copied from facebook :)



http://tinajo.origamiowl.com/

Pumpkin Cheesecake Pie

I Will Definitely be trying this one this holiday season

Pumpkin Cheesecake Pie

You Will Need:

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared pie crust (or Graham cracker crust, whichever you prefer)
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Directions:

Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.






as seen on and copied from facebook :)

Hawaiian Millionaire Pie

Hawaiian Millionaire Pie

Ingredients: yields 2 pies

2 Ready-Made Graham Cracker Crusts
1 (8 ounce) package cream cheese, softened
1 Large Container of Cool Whip
1 Large Can Crushed Pineapple (drained)
1 8 oz jar Maraschino Cherries (chopped & drained)
1 Can Eagle Brand Sweetened Condensed Milk
1/2 Cup Chopped Pecans
1/4 Cup Lemon Juice

Directions

Blend together the cream cheese, lemon juice and condensed milk; gently fold in the whipped topping.

Stir in the crushed pineapple, cherries and pecans; pour into pie crusts and refrigerate for 3 to 4 hours.


Shared from WTF What to fix photo.

as seen on and copied from facebook :)

Pumpkin Pie Fudge

Pumpkin Pie Fudge

3 cups sugar
3/4 cup unsalted butter, melted
2/3 cup fat-free evaporated milk

1 cup canned pumpkin
2 Tbsp corn syrup
2 1/2 tsp pumpkin pie spice
9 oz white chocolate chips
7 oz marshmallow fluff
1 tsp vanilla extract

Directions:

Line a 9-inch square pan with aluminum foil. Spray with nonstick spray or line pan with parchment paper

Stir together the sugar, butter, milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat. Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer reads 234 degrees F (soft-ball stage).

Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended. Pour into a greased, aluminum foil or parchment paper-lined pan. Let stand 2 hours or until completely cool. Cut fudge into squares.

as seen on and copied from facebook :)

PUMPKIN PIE CAKE

PUMPKIN PIE CAKE

1 - 18oz can pumpkin (or fresh equivalent)

1 box yellow cake mix (2 layer size)
1 cup sugar

1/2 c. melted margarine or butter

1 - 13oz can evaporated milk (not sweetened condensed)

3/4 c. chopped pecans or walnuts

3 eggs

3 tsp cinnamon


Beat eggs and milk together; add pumpkin, sugar and cinnamon. Mix until well blended. Pour into a 9x13 greased pan. Sprinkle dry cake mix over mixture. Drizzle with melted margarine. Sprinkle with chopped nuts. Bake at 350 degrees for 50-60 min or until done. Serve (warm or cold) with topping or whipped cream. Enjoy

chellascommoncents.com

as seen on and copied from facebook :)

APPLE PIE CHEESECAKE

APPLE PIE CHEESECAKE RECIPE


Ingredients

1/4 cup butter, melted
1/4 cup walnuts or 1/4 cup pecans, finely chopped
1/2 cup packed light brown sugar 1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon packed light brown sugar
2 medium firm tart apples, peeled thinly sliced
1 teaspoon amaretto flavoring or 1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/2 cup whipping cream
1 egg yolk
2 eggs
1 cup sugar
24 ounces cream cheese, softened
6 tablespoons butter, melting
2 cups gingersnaps, crushed

Directions

Heat oven 350°F Spray bottom of 10" springform pan with nonstick cooking spray. In small bowl, stir together gingersnaps with 6 Tbs melted butter(crust). Press into bottom and 1/2" up sides of pan; wrap outside of pan with foil. Bake 5-7 minutes until set.
Meanwhile, in large bowl, beat cream cheese and sugar at medium speed 2-3 minutes or until smooth. Beat in eggs, egg yolk, cream, 2 Tbs flour and flavoring 1 minutes or until blended.
In medium bowl, toss apples with 1 Tbs brown sugar and cinnamon until lightly coated.
Pour half of the filling into crust; arrange apples over the filling, overlapping slightly. Pour remaining filling over apples. Bake 40 minutes.
Meanwhile, in small bowl, stir together 1/2 cup flour, 1/2 cup light brown sugar, 1/4 nuts and 1/4 cup melted butter(topping); sprinkle over cake. Bake 20-25 minutes or until top is golden brown and set 3" from edge. Cool on wire rack to room temperature.
Refrigerate overnight.
Store in the refrigerator.

as seen on and copied from facebook :)

Kiss Pies

Kiss Pies - New England Food

1 refrigerated pie crust, thawed
14 Hershey Kisses of choice, I used Mint Truffle today
1 egg white whisked with 1 Tbsp water
Granulated sugar
Powdered sugar for dusting


1. Preheat oven to 350 degrees F. Roll out pie dough onto a lightly floured counter top. Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart (as in the photo below). Take a knife and cut a 2 1/2-3 inch circle around kiss (or a round cookie cutter or top of a drinking glass). Fold half of pie dough around top of dough and pinch edge around top of kiss. Now, fold up both sides of remaining dough up to the tip of the kiss pinching edge. Now press together edges and form criss cross as shown in photo, step 3. * *Continue cutting dough around kisses until all dough is used up.

2. Brush all little pies with an egg white wash then sprinkle with granulated sugar. Bake for 20-28 minutes or until little pies are golden. Remove and let cool for 5 minutes before transferring to cooling rack. Dust each with powdered sugar and serve.
about 14 little pies.

as seen on and copied from facebook :)

APPLE PIE BITES

THIS IS SO SIMPLE!

A family Favorite: APPLE PIE BITES

1 tube Crescent rolls
1 Slice apple per triangle
 
Sprinkle with cinnamon & sugar
 
Roll up & Bake for 11-13 minutes at 350 degrees.


as seen on and copied from facebook :)

Root Beer Float Pie

Root Beer Float Pie 

1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
3/4 cup cold diet root beer
1/2 cup fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 graham cracker crust (9 inches)
Maraschino cherries, optional

Directions

Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half of the remaining whipped topping. Spread into graham cracker crust.
Spread remaining whipped topping over pie. Refrigerate for at least 8 hours or overnight.
Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired. Yield: 8 servings.



as seen on and copied from facebook :)