Tag Archives: fruit

Pink Lady Apple Pie


Serves 8

Ingredients

Shortcrust Pastry

2 cups plain flour
1/3 cup confectioners sugar
1 1/4 sticks (10 Tbl) butter, cubed
2-3 tablespoons iced water

Apple filling

8 peeled, cored and thinly sliced Pink Lady Apples
3/4 cup brown sugar
1 tsp Cinnamon
Juice of half a lemon
2 tbsp. cornflour
1/2 tsp salt

Crust topping

1 egg, beaten
2 tbsp. granulated sugar

Directions

Add the flour, sugar and cubes of butter to your food processor and pulse until the mixture has a breadcrumb consistency.

With the processor on, slowly add iced water until the dough comes together in a smooth ball.

Lightly knead then wrap in plastic wrap and refrigerate for 30 minutes. Preheat oven to 375°F

Remove pastry from fridge and roll out between two sheets of baking paper to 3mm thickness. Cut pastry base to size to line a greased pie dish and roll the remaining pastry into a ball and wrap. Place pastry into pie dish and prick all over with a fork. Line with foil and weigh down with pie weights or dried beans. Cook for 15 minutes then.

Remove from oven, take out the weights and foil lining and allow to cool.

Mix all filling ingredients in a large bowl. Place filling inside the pie base and roll out the remaining pastry to cover (you may have to brush the edges of the pie base with water to help it stick). Crimp edges together.

Cut vents in the top crust to let steam escape. Brush lid of pie with beaten egg and sprinkle with sugar. Chill in freezer for 15 minutes to ensure a flaky pastry.

Bake at 375F for 45 minutes or until golden. Cool for at least an hour before serving to allow filling to cool.

Serving suggestion: Serve warm or cool with vanilla ice cream or triple cream.
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Watergate Salad

Ingredients

1 can (20 oz.) crushed pineapple, in juice, undrained
1 pkg. (3.4 oz.) Jell-O Pistachio Flavor Instant Pudding
1 1/2 cups thawed Cool Whip Whipped Topping
1 cup jet-puffed miniature marshmallows
1/2 cup chopped pecans

Directions

Combine ingredients and stir.

Refrigerate 1 hour.
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Apple Pie Cake

Ingredients

Topping

1 cup Gold Medal all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup butter, cut into small pieces

Apple Mixture

6 apples, peeled, thinly sliced
3 tablespoons packed brown sugar
1 teaspoon ground cinnamon
2 teaspoons lemon juice

Cake

1 box Betty Crocker SuperMoist yellow cake mix
1 1/3 cups water
1/3 cup oil
3 eggs

Directions

Heat oven to 350F (325F for dark or nonstick pan). Spray bottom and sides of 13×9-inch pan with baking spray with flour.

In medium bowl, stir together flour, 1/2 cup brown sugar and the salt. With pastry blender or fork, cut in butter until mixture is crumbly. Set aside.

In another medium bowl, gently stir together Apple Mixture ingredients; set aside.

In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Spread apple mixture evenly over cake batter. Sprinkle Topping evenly over top.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
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Stewed Apples

These stewed apples go well with whole-grain waffles, pancakes, oatmeal or other hot breakfast cereals.


Makes 1 1/2 cups

Ingredients

1 1/2 tablespoons unsalted butter
2 Fuji or Gala apples, peeled, halved, cored, and thinly sliced
Coarse salt
3/4 cup unsweetened apple juice
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
Ground nutmeg

Instructions

In a large skillet, melt 1 tablespoon butter over medium-high.

Add apples and pinch of salt.

Cook, stirring occasionally, until apples are light gold, 4 to 5 minutes.

Add apple juice, lemon juice, cinnamon, and pinch of nutmeg.

Cook until liquid is reduced by half and apples are just tender, 3 to 5 minutes.

Off heat, stir in 1/2 tablespoon butter.
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No Bake Strawberry Lemonade Bites

Ingredients

4 graham cracker sheets (8 squares)
2 tablespoons melted butter
1 tablespoon brown sugar

For the filling

8 oz-1/3 cream cheese, softened to room temperature
14 oz can fat-free sweetened condensed milk
1/4 cup egg beaters all whites, or regular egg beaters
1 teaspoon lemon zest
1/2 cup fresh lemon juice (about 4 lemons)
2 teaspoons powdered gelatin
3 tablespoons boiling water
12 small strawberries, sliced in half

Directions

Place graham crackers into a food processor and process until very fine.

Add butter and brown sugar then process to combine.

Spray muffin tins well with non-stick spray, then spoon 1 heaping teaspoon graham cracker mixture into each cup. Press down firmly to form the crust, then place muffin tins into the fridge.

In a large bowl, beat together softened cream cheese, sweetened condensed milk, and egg beaters until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully combined.

In a small bowl whisk together powdered gelatin and boiling water until dissolved. Let cool for 2 minutes, then beat into the cream cheese mixture.

Fill each mini muffin tin cup to the top with the filling, then place in the refrigerator to firm up for at least 8 hours, or overnight.

Run a small knife around the outside of each cup to pop it out of the mini muffin tin then top with half a strawberry.

Store in the refrigerator.

Author’s note: Any dessert that’s no bake is all great by me. I know I don’t want to slave away in the kitchen when I’m in the midst of a sugar tooth attack! These No Bake Strawberry Lemonade Bites are tangy, creamy and dreamy! The bites have a cheesecake-reminiscent crust and filling, and a citrus kick that will refresh your taste buds. Top these with fresh strawberries for a treat that is sure to satisfy.
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Banana Bread 2

Ingredients

1/2 cup butter
1 cup sugar
2 eggs, beaten
4 bananas, finely crushed
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla

Directions

Cream together butter and sugar.

Add eggs and crushed bananas.

Combine well.

Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.

Pour into greased and floured loaf pan.

Bake at 350 degrees for 60 minutes.

Keeps well, refrigerated
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Pineapple Bars

Ingredients

Crust and Topping

1 1/2 cups all purpose flour
1/2 cup sugar
pinch salt
1 1/2 sticks cold butter (cubed)

Filling

2 eggs
1 cup sugar
1/3 cup all purpose flour
1/2 cup sour cream
pinch salt
1 16 oz can crushed pineapple – drained

Coconut Drizzle

1 cup confectioners sugar
2 tablespoons half and half
1 teaspoon coconut extract

Instructions

Spray 9×13 glass baking dish with non stick spray.

Preheat oven to 350 degrees.

Add flour, sugar, salt and cubed butter to mixing bowl, beat until combined and crumbly.

Take 1 cup of the topping mixture and set aside.

Take remaining mixture and firmly press into your baking dish, covering the bottom. Bake 15 minutes.

While crust is baking – whisk eggs in a large bowl.

Add sugar, sour cream, flour and salt.

Gently fold in pineapple

When crust is ready – remove from oven and add filling. Gently spooning over the top of the crust.

Sprinkle with remaining crust mixture you had set aside.

Bake 1 hour or until top is lightly browned.

Cool for 15 minutes.

Using a fork – drizzle glaze mixture over bars.
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