Apple Pie Filling

12 cups sliced peeled cored apples, treated to prevent browning and drained

2 ¾ cups granulated sugar

¾ cup ClearJel

1 ½ tsp ground cinnamon

½ tsp ground nutmeg

1¼ cups cold water

2 ½ cups unsweetened apple juice

½ cup lemon juice

Prepare canner, jars and lids.

In a large pot of boiling water, working with 6 cups at a time, blanche apple slices for 1 minute. Remove with a slotted spoon and keep warm in covered bowl.

In a large stainless steel saucepan, combine sugar, ClearJel, cinnamon, nutmeg, water and apple juice.  Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble.  Add lemon juice, return to a boil and boil for 1 minute, stirring constantly.  Remove from heat.  Drain apples slices and immediately fold into hot mixture.  Before processing, heat , stirring, until apples are heated through. 

Ladle hot pie filling into hot jars, leaving 1 inch headspace.  Remove air bubbles and adjust headspace, if necessary, by adding or removing hot filling.  Wipe rim.  Center lid on jar and screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water, bring to a boil and process for 25 minutes.  Remove canner lid.  Wait 5 minutes, and then remove jars cool and store.

Mocha Chocolate Chip Cheese Cake

18 whole chocolate graham cracker sheets

1 stick of butter, melted

4 large eggs or 5 medium eggs

4 cream cheese bars 8oz

1 cups of semi-sweet chocolate chips

1 can sweetened condensed milk 14oz.

2 tbsp of coffee Gevalia kaffe Chocolate Mocha brewed strong

3 tbsp flour

2 tbsp sugar

1 tsp vanilla extract

All ingredients must be at room temperature; including eggs (don’t crack until ready to use.)

Preheat oven to 350 degrees.

Using a food processor grind the graham crackers until crumbled, then set a side in a bowl.

Mix melted butter into graham crackers.

Heavily spray spring form pan (cheese cake pan) then press graham cracker mix into and along the sides pan forming the crust.

Once you have formed the crust place crust into oven and bake for 9 minutes.

Remove the crust and set aside.

Reduce oven heat oven temperature to 300 and hold at that heat.

In a medium bowl mix chocolate chips, and flour together and set aside.

In a large mixer or in a large mixing bowl beat cream cheese until fluffy.

Then gradually beat in sweetened condensed milk. , then eggs one at a time. Add one egg at a time until that egg if fully incorporated into the batter.

After, the eggs mix in the coffee, then the extract, the sugar and finally the flour chocolate chip mixture.

Mix until all ingredients are well incorporated.

Make sure to use a spatula and scrape the bottom of the mixing bowl to check for lumps.

***Suggestion: use a water bath. Before poring the batter into the crust, wrap cheese cake pan snuggly in heavy duty aluminum foil and set inside a large roasting  pan and fill pan with a half inch of water.***

Pour batter into the crust.

Then place in oven and let bake at 300 degrees for 1hour and 10minutes.

After cake has finished baking let cool until it reaches room temperature.

Once at room temperature refrigerate for 6 hours, and then cut.

White Chocolate Raspberry Cheese Cake

1 can sweetened condensed milk

4 large eggs

1 sleeve of graham crackers

2 tbsp of flour

1 tsp of vanilla

4 cream cheese blocks

1 bag of white chocolate chips

1 8oz Jar of raspberry preserves, to taste

1 stick of butter, melted

½ cup of heavy whipping cream

1 tbsp water

1 chopstick

Heavy Duty Aluminum foil

All ingredients must be at room temperature; including eggs (don’t crack until ready to use.)

Preheat oven to 350 degrees.

Using a food processor grind the graham crackers until they are crumbled, then set aside in a bowl.

Add butter to graham crackers then mix until graham cracker and butter clump together.

Heavily spray spring form pan (cheese cake pan) then press graham cracker mix into and along the sides pan forming the crust.

Once you have formed the crust place crust into oven and bake for 9 minutes.

Remove the crust and set aside after the 9 minutes.

Reduce oven temperature to 300 and hold at that temperature.

Using a double boiler (or use a medium pot and a medium bowl that fits inside of the pot) heat pot over medium heat.

Add white chocolate chips, heavy cream, and vanilla into the double boiler then whip until smooth, then set aside. Turn off heat and let mixture stay warm on boiler.

In a large mixer or in a large mixing bowl beat cream cheese until fluffy.

Then gradually beat in sweetened condensed milk.

Stir your white chocolate mixture to make sure it smooth then gradually stir it into the mixing bowl and mix until it well incorporated.

Make sure to use a spatula and scrape the bottom of the mixing bowl to check for lumps.

Add one egg at a time until it that egg if fully incorporated into the batter.

Then mix in the flour well.

***Suggestion: use a water bath***

Before poring the batter into the crust, wrap cheese cake pan snuggly in heavy duty aluminum foil and set inside a large roasting  pan and fill pan with a half inch of water.

Pour half of the batter onto the crust then randomly dollop small amounts of the raspberry preserve in a circle.

Insert a chopstick into the center of the preserves dollops and spread the preserve outward forming loose circles that run throughout the cake. (Use a light touch to perform this.)

Carefully pour the remaining batter into the pan.

In a small bowl add water and 6 ounces of the preserves and mix together making preserves thinner.

Either use a squeeze bottle or spoon and make loose circles around the top of the batter.

Using the chopstick pull the preserves toward the center of the cake at random points on the preserve circle. (This should make a like flower design.)

Then place pan into the oven and let bake at 300 degrees for 1hour and 20minutes.

After cake has finished baking let cool until it reaches room temperature.

Once at room temperature refrigerate for 6 hours, and then cut.

Chocolate Cheese Cake

18 whole chocolate graham cracker sheets

1 stick of butter, melted

4 large eggs or 5 medium eggs

4 cream cheese bars 8oz

2 cups of semi-sweet chocolate chips

1 can sweetened condensed milk 14oz.

2 tbsp heavy whipping cream

2 tbsp of coffee Gevalia kaffe Chocolate Mocha brewed strong

2 tbsp flour

All ingredients must be at room temperature; including eggs (don’t crack until ready to use.)

Preheat oven to 350 degrees.

Using a food processor grind the graham crackers until crumbled, then set a side in a bowl.

Mix melted butter into graham cracker.

Heavily spray spring form pan (cheese cake pan) then press graham cracker mix into and along the sides pan forming the crust.

Once you have formed the crust place crust into oven and bake for 9 minutes.

Remove the crust and set aside.

Reduce oven heat oven temperature to 300 and hold at that heat.

Using a double boiler (or use a medium pot and a medium bowl that fits inside of the pot) heat over medium heat.

Add chocolate chips, heavy cream, and coffee to the boiler then whip until smooth, then set aside. Turn off heat and let chocolate stay warm on boiler.

In a large mixer or in a large mixing bowl beat cream cheese until fluffy.

Then gradually beat in sweetened condensed milk.

Stir your chocolate mixture to make sure it smooth then gradually stir chocolate into mixing bowl and mix until it well incorporated.

Make sure to use a spatula and scrape the bottom of the mixing bowl to check for lumps.

Add one egg at a time until that egg if fully incorporated into the batter.

Then mix in the flour well.

***Suggestion: use a water bath***

Before poring the batter onto the crust wrap cheese cake pan snuggly in heavy duty aluminum foil and set inside a large boiler pan and fill the broiler pan with a half inch of water.

Pour batter into the crust.

Then place in oven and let bake at 300 degrees for 1hour and 10minutes.

After cake has finished baking let cool until it reaches room temperature.

Once at room temperature refrigerate for 6 hours, and then cut.

Sweet Potato Pie

Ingredients:

3 large sweet potatoes or
(3 cups mashed sweet potatoes)

1 stick butter

2 eggs

¾ cup sugar

¾ cup evaporated milk

1 tsp vanilla

¼ tsp salt

1 tsp cinnamon

1 tsp nutmeg

2 9-inch pie shells

Instructions:
Preheat oven to 375 degrees.

Pressure Cooker
Peel and slice potatoes into large chunks.
Place potatoes into the pressure cooker and add enough water to cover potatoes.
Place the lid on your pressure cooker and cook potatoes for 5 minutes.
After the 5 minutes is up remove cooker from the heat then run cold water onto the top of cooker.
Remove the lid and smash the potatoes with a heavy wire whisk.

Stove Top:
Add potatoes into a large pot of water and boil until tender or until an inserted fork slides in and out of potatoes easily.
Once potatoes are tender cool then peel and smash with a heavy wire whisk.

Pie Filling:
In a mixer cream butter and sugar together. Mix in the eggs.
Then add mashed sweet potatoes and mix well.
Stir in milk, vanilla and salt and thoroughly mix all ingredients.
Once all ingredients are mixed pour pie filling evenly into both pie shells.
Place into the oven and bake pies for 40 minutes or until a knife inserted into the center comes out clean.

Notes: If using canned sweet potatoes, do not use ones canned in syrup. When using a commercially frozen pie shells, use a 9-inch deep dish shell.

Brownies

Ingredients:

½ cup butter
1 cup white sugar
2 eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
½ cup all – purpose flour
¼ tsp salt
¼ tsp baking powder
Icing

3 tbsp butter, softened
3 tbsp unsweetened cocoa powder
1 tbsp honey
1 tsp vanilla extract
1 cup confectioners’ sugar

Instructions:

Brownies

Preheat oven to 350 degrees. Grease and flour an 8 inch square pan.
In a large saucepan, melt ½ cup butter. Remove the butter from heat and let it cool slightly so you won’t cook your eggs. Then stir in sugar, eggs, and 1 teaspoon of vanilla. Beat in 1/3 cup cocoa, ½ cup flour, salt and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.

Icing

Combine 3 tbsp butter, 3 tablespoons cocoa, 1 tbsp honey, 1 tsp vanilla, and 1 cup confectioners’ sugar.
Frost the brownies while they are still warm.

*Credit to Angie of allrecipes.com

Mini Apple Pies

Ingredients:

Crust
2 level cups all-purpose flour
1 level teaspoons salt
1/4 cup Crisco or vegetable shortening
4 tablespoons butter
8 tablespoons cold water

Filing
2 21 oz cans apple pie filling

Topping
1 cup granola
2 tablespoons flour
1/4 cup brown sugar
1/4 cup sugar
2 pinches allspice
1/2 tablespoon cinnamon
remaining dough scraps

4 10 oz baking dishes
non stick cooking spray


Instructions:

Crust

Spoon flour into measuring cup and level.
Mix flour and salt in a large bowl.
Cut in Crisco and butter using pastry blender (or a heavy wire whip) until all flour is blended and forms pea-sized chunks.
Sprinkle with water, one tablespoon at a time.
Toss lightly with fork until dough will form ball.
Place dough on a large sheet of wax paper and refrigerate for 15 minutes.
Remove dough after 15 minutes and roll into a circle between two sheets of wax paper or without wax paper if dough is sticky.
Place your baking dishes on top of your dough and cut around your dishes edges.
Gently place the dough cut outs into your sprayed baking dishes.
Carefully mold the dough around your dishes.
Evenly pour the pie filling into the 4 dishes and set aside.

Toppings

Granola
In a small bowl mix together, cinnamon, allspice, and both sugars then set aside. (Spice Mixture)
Mix together in a medium sized bowl granola, flour, butter and 2 tbsp of spice mixture.
Carefully top granola mix on top of desired apple pies.

Lattice

Roll out scrapped dough then cut 1/4 inch strips.
Evenly place 5 strips of the dough onto the pie.
Gently roll back strips 1,3, and 5. Then place strips across the top of strips 2, and 4 until you reach the other side of the pie.
Gently unroll strip 1, 3. and 5 and lay over the newly inserted strip. Either repeat the previous steps for the remaining strips or just add remaining strips along the pie.
Use excess pie dough to form a crusts edges.
Roll and tuck overhanging excess pie dough onto baking dishes lip.
Using your index finger and thumb pinch the edges in together to make ridges.
Sprinkle 1 tbsp of spice mix and a sliver of butter on top of pie.

Bake

Bake pies in a 350 degree oven until golden brown or until bubbly.

Fried Bread Nuggets

Ingredients:

Nuggets
4 cups all purpose flour
1 tablespoon double-acting baking powder
1 teaspoon salt
1 1/2 cups water
2 cups canola oil

Nugget Topping
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup granulated sugar

Icing
1/4 teaspoon vanilla extract
1/2 cup confectioner's sugar
2 teaspoons milk

Instructions:
Nugget Topping
-------------------
Mix together the nutmeg, cinnamon, and granulated sugar together in a small bowl and set aside.

Icing
------
In a small bowl mix together the vanilla extract, confectioner's sugar and milk then set aside.
Fried Bread Nuggets
-------------------------
In a large bowl whisk together the flour, the baking powder, and the salt, stir in the water and knead the mixture on a floured surface unitl it forms a soft but not sticky dough.
Let the dough sit, covered with a kitchen towel, for 15 minutes. Pull off egg-size pieces of the dough and form and stretch them into 1/4 inch thick rounds.
Poke a hole with a finger through the center of each round so that the breads will fry evenly.
In a deep fryer or large heavy skillet heat the canolia oil over moderately high heat until it reaches 350 degrees. Drops the rounds a small amount at a time into the hot oil.
Cook for 2 minutes on each side or until they are golden brown.
Transfer the breads onto a paper towelled plate or onto a rack to drain.
While still hot drizzle the nugget topping and icing onto the nuggets.

Banana Foster

Ingredients:

2 Banana
1/4 cup dark brown sugar
1/4 teaspoon allspice
2 tablespoons butter
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons Maker's Mark, Kentucky Straight Bourbon or banana liqueur
1/4 cup Spice Rum
1/4 cup Pecan Halves
4 scoops vanilla ice cream

Instructions:
Melt butter in a 10-inch heavy skillet over low heat.
Add brown sugar, allspice and cinnamon and stir until sugar dissolves.
Add banana liqueur, vanilla extract and bring sauce to simmer. Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking.
Remove bananas from pan to a serving dish. Bring sauce to a simmer and carefully add the rum.
If the sauce is very hot, the alcohol will flame on its own. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes. If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency.
Immediately spoon the sauce over bananas and serve. Serve with waffles, crepes, or ice cream.

Pumpkin Pie

Ingredients:
1 (15 oz.) can Libby's 100% Pure Pumpkin
1 teaspoon ground cinnamon -- level
1 teaspoon ground ginger -- level
1/4 teaspoon ground cloves -- level
1 1/2 cups sugar
2 cans evaporated milk
1 teaspoon salt
4 eggs
2 uncooked pie shell

Instructions:
Preheat oven to 425 degrees.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture.
Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 F.; bake for 50 to 60 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate

Dr. Pepper Cake

Ingredients

Cake
1 cup butter, melted
1 cup Dr. Pepper Soda
4 tablespoons cocoa powder
2 eggs
1 teaspoon vanilla extract
2 cups sugar
1/2 cup buttermilk
1 teaspoon baking soda
2 cups flour
1 1/2 teaspoons cinnamon
Dr. Pepper Icing
1/4 cup butter
1/4 cup Dr. Pepper
3 tablespoons cocoa powder
16 ounces confectioner's sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Cake Instructions:
In a small sauce pot heat butter, cocoa powder and Dr. Pepper. Mix well and set aside.
Cream eggs, sugar and butter, milk and baking soda. Add flour and cinnamon alternately with Dr. Pepper mixture, then vanilla extract.
Pour into greased and flour 9X12 or large spring form pan and bake at 350 degrees.
Bake for 25 to 35 minutes or insert a toothpick into the center of the cake if it comes out clean the cake is done.
Ice with Dr Pepper Icing.

Dr. Pepper Icing Instructions: Heat butter, cocoa and Dr. Pepper and blend well. Stir in other ingredients. Mix thoroughly and ice cake.

Serving Size : 12