Crumb Top Apple Pie

Delicious and easy, from Taste of Home!


Crumb Topped Apple Pie

Ingredients
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1/4 cup cold water

FILLING:
5 large tart apples, peeled and thinly sliced
2/3 cup sugar
5 teaspoons all-purpose flour
1-1/4 teaspoons ground cinnamon

TOPPING:
2/3 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter

Directions
In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic wrap. Refrigerate for 1 to 1-1/2 hours or until easy to handle.

Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.

For filling, place apples in crust. Combine the sugar, flour and cinnamon; sprinkle over apples.

For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 450° for 10 minutes. Reduce heat to 350°; bake 50-60 minutes longer or until topping is golden brown and filling is bubbly. Cool on a wire rack.

Yield: 8 servings.

Nutritional Facts 1 piece equals 443 calories, 18 g fat (7 g saturated fat), 15 mg cholesterol, 189 mg sodium, 68 g carbohydrate, 3 g fiber, 4 g protein.

Cindy's Brownie Truffle

1 pkg of brownie (baked)
1 large box of instant chocolate pudding
1 container of Cool Whip
1 bag of Heath chocolate toffee pieces

Cut or break up the brownies into bite size pieces. Take half the pan and place it in the bottom of a trifle bowl. Top the brownies with half the pudding, then sprinkle 1/3 of the bag of toffee over the pudding. After the toffee, top with 1/2 the Cool Whip. Repeat the layers again and top it with the last of the toffee pieces.

Now, I used to call this my Kahlua trifle. I would drizzle Kahlua over the brownie layer. It's really good, but I don't do it that way when I know kids will be eating it.

Cheesecake

Ingredients

Crust:
* 1 1/2 c. nilla wafers, finely crushed
* 1/2 c. butter, melted

Filling:
* 2 pkgs cream cheese, softened
* 1 can sweetened condensed milk
* 1/2 c. lemon juice

Directions

Mix together crushed cookies and butter. Spread evenly into pie plate, chill for an hour. Mix together cream cheese, lemon juice and sweetened condensed milk until smooth. Spread mixture into cooled crust. Chill for several hours until firm. Optional, top with fresh fruit or grated chocolate

Molten Chocolate Cake

Prep Time 15 Minutes
Cook Time 13 Minutes

Ingredients
4 pieces (squares) Semi-sweet Baking Chocolate
½ cups Butter
1 cup Powdered Sugar
2 whole Eggs
2 whole Egg Yolks
6 tablespoons Flour
2 cups Real Whipping Cream (seriously It's So Much Better!!!)
2 tablespoons Sugar

Instructions

Preheat oven to 425 degrees.

Spray 4 custard cups with Pam and place on cookie sheet.

Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.

Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.

Divide between cups.

Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.

Combine sugar and heavy cream and whip until stiff.

Invert cakes on dishes and top with whipped cream.

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Strawberry Rhubarb Crunch

Prep. time: 15 minutes
Baking time: 60 minutes
Serves: 10-12

1 Cup flour
1 Cup brown sugar, firmly packed
3/4 Cup oatmeal, uncooked
1/2 Cup butter, melted
2/3 Cup sugar
1-2 tsp. cinnamon
2 Cups diced rhubarb (about 2 good sized stalks)
2 Cups strawberries, sliced
1 Cup water
2 tb. cornstarch
1 tsp. PURE VANILLA EXTRACT

Preheat oven to 350°. In a roomy bowl, combine the flour, brown sugar, oatmeal, butter, sugar and cinnamon and mix until crumbly. Press half of the mixture into a greased 9x13 baking pan. Cover with the rhubarb and strawberries. In a small saucepan, heat the water, cornstarch and vanilla over medium-low heat until thick and clear, stirring often. This takes about 5 minutes. Pour over the rhubarb/ strawberry layer. Top with the remaining crumb mixture and bake at 350° for 60 minutes.

Oreo Truffles

Oreo Truffles

1 pkg. (1 lb. 2 oz.) Oreo Chocolate Sandwich Cookies, finely crushed, divided
1 pkg. (8 oz.) Cream Cheese, softened
2 pkg. (8 squares each) Semi-Sweet Baking Chocolate, melted

Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls. Refrigerate for 1 hour.

Dip balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.

Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Sour Cream Coffee Cake

Cake
1 c. butter
2 c. sugar
2 eggs
1 c. sour cream
1 tsp vanilla
2 c. cake flour
1 1/4 tsp baking powder
1/2 tsp salt

Topping:
1/2 c. brown sugar
1 1/4 tsp cinnamon
pecans, chopped

Heat oven to 350 (325 if using a glass baking dish). Grease and flour a 13x9 pan. Mix together butter, sugar and eggs till blended well. Fold in sour cream and vanilla, mix well till creamy. Fold in flour, baking powder and salt, mix well. Layer half of cake mixture into pan, sprink half of topping mix - pat lightly. Add remaining cake mixture, top with remaining topping, pat lightly. Bake for 25 minutes. When cake cools you can sprinkle top with powdered sugar.

Chocolate Mug Cake

1 regular size coffee mug
4 tablespoons flour (plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Some nuts (optional)
Small splash vanilla

Add dry ingredients to mug and mix well. Add egg and mix thoroughly. Pour in milk and oil - mix well. Add chocolate chips (if using) and vanilla - mix again. Put mug in microwave and cook 3 minutes on high. The cake will rise over the top of mug - don't be alarmed!!
Allow to cool a little, and tip out onto a plate if desired. EAT
This can serve 2 if you want to share.

AND WHY IS THIS THE MOST DANGEROUS CAKE RECIPE IN THE WORLD? BECAUSE
NOW WE ARE ALL ONLY 5 MINUTES AWAY FROM CHOCOLATE CAKE AT ANY TIME OF
THE DAY OR NIGHT.

Pumpkin Chocolate Chip Cookies

Mix until well blended:
3 eggs
2 cups white sugar
1 1/2 cups softened butter (3 sticks)
1 1/2 cups canned pumpkin (one can from the store)

Add in:
2 tsp. cinnamon (which I think I used about 3 tsp...I really like cinnamon!)
1/2 tsp. salt
2 tsp. baking soda
2 1/2 tsp. baking powder
4 cups of flour (which I always add more...and you should since you live in Colorado!)
12 ounces of Chocolate Chips (I like the mini chips)

Bake at 375 until golden brown. My mom's recipe says bake for 6-7 minutes...but mine always seem to take longer, like 10 minutes. Just bake them enough so the bottoms aren't mushy!