2 cups plain flour
1/3 cup confectioners sugar
1 1/4 sticks (10 Tbl) butter, cubed
2-3 tablespoons iced water
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
1 egg, beaten
2 tbsp. granulated sugar
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.
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
6 apples, peeled, thinly sliced
3 tablespoons packed brown sugar
1 teaspoon ground cinnamon
2 teaspoons lemon juice
1 box Betty Crocker SuperMoist yellow cake mix
1 1/3 cups water
1/3 cup oil
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.
yield: 15 Pieces
1 package of 15 mini phyllo shells (such as Athens, found in the frozen aisles)
2 oz 1/3 less fat cream cheese, softened to room temperature
4 tablespoons sugar
1 large egg white
1/2 cup canned pumpkin
1/2 teaspoon vanilla extract
3/4 teaspoon pumpkin pie spice
Pre-heat the oven to 350. Line a baking sheet with aluminum foil. Unwrap the package of phyllo shells and place them on the baking sheet.
In a mixing bowl, combine the cream cheese and sugar and beat with a hand mixer until smooth. Add the egg white and beat again until combined. Add the pumpkin, vanilla and pumpkin pie spice and beat again until well combined.
Spoon the pumpkin mixture evenly into the phyllo shells and place the baking sheet in the oven.
Bake for 12-15 minutes until the edges of the shells start to turn golden and the filling is heated through.
Yield: 8 servings
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
Yield: 8 servings
1 package (8 ounces) refrigerated crescent rolls
2 teaspoons Dijon mustard
4 cups thinly sliced zucchini (3-4 small)
1 cup coarsely chopped onion
2 tablespoons butter or margarine
1 garlic clove, pressed
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons snipped fresh parsley
2 cups (8 ounces) shredded mozzarella cheese
Preheat oven to 375F. For crust, unroll crescent dough; separate into triangles. Arrange evenly in Deep Dish Baker with points toward the center. Using lightly floured Baker’s Roller, roll dough over bottom to seal seams. Press dough halfway up sides to form a crust. Spread mustard over bottom of crust.
For filling, slice zucchini using Ultimate Mandoline fitted with adjustable thin slicing blade. Coarsely chop onion using Food Chopper. Melt butter in (12-in.) Skillet over medium-high heat. Cook and stir zucchini, onion, garlic, Italian seasoning, salt and black pepper 4-5 minutes or until vegetables are crisp-tender. Remove from heat; stir in parsley.
Whisk eggs in Classic Batter Bowl. Stir in cheese. Add vegetable mixture; mix well. Pour vegetable mixture over crust, spreading evenly.
Bake 25-30 minutes or until center is set and crust is golden brown. Cut into wedges to serve.
1 cup graham cracker crumbs (12 squares)
3 tablespoons powdered sugar
1/4 cup frozen (thawed) margarita mix concentrate
1 pint (2 cups) lime sherbet, softened
1/3 cup frozen (thawed) margarita mix concentrate
3 tablespoons tequila, if desired
2 cups vanilla frozen yogurt, softened
In small bowl, mix cracker crumbs and powdered sugar.
Stir in 1/4 cup margarita mix until crumbly.
Press mixture firmly against bottom and side of 9-inch glass pie plate.
In large bowl, mix sherbet, 1/3 cup margarita mix and the tequila.
Gently swirl in frozen yogurt. Spoon mixture into crust; spread evenly.
Cover; freeze 4 to 6 hours or until firm
1 1/2 cups chocolate cookie crumbs
1/4 cup sugar
6 tablespoons butter or margarine, melted
2 packages (8 oz each) cream cheese, cubed, softened
1/3 cup green crème de menthe liqueur
1/4 cup white crème de cacao liqueur
1 1/2 jars (7 oz each) marshmallow creme (2 1/4 cups)
1 1/2 cups whipping cream
Line 13×9-inch pan with foil so edges of foil extend over sides of pan; spray with cooking spray.
In pan, mix cookie crumbs, sugar and butter. Press evenly in bottom of pan.
In large bowl, beat cream cheese, crème de menthe and crème de cacao with electric mixer on medium speed until smooth.
Add marshmallow creme; beat until smooth.
Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon.
In chilled large bowl, beat whipping cream on high speed until stiff peaks form.
Fold whipped cream into marshmallow mixture until blended. Pour over crust.
Freeze about 4 hours or until firm.
Remove from pan, using foil to lift.
Let dessert stand at room temperature 10 minutes before cutting.
Freeze any remaining dessert tightly covered