Apple Dumplings

I definitely want to try this recipe in the future! I'm curious what the Mountain Dew will do to the dumplings! If you try it first, let me know how it turns out! :0)

I found this recipe on an e-mail from Bronner's Flavorful Favorites, Book 2:

Apple Dumplings

2 cans crescent rolls
4 med. apples, peeled and quartered
2 sticks butter or margarine
(not light or nonfat)

1 c. sugar (or more, depends on the apples)
1 tsp. cinnamon
1 (12-oz.) can Mountain Dew

Put each quarter apple in crescent roll, pinch edges together and put in a greased 9 x 13 inch pan. Melt butter and add sugar and cinnamon. Bring to a boil, stirring occasionally until sugar is dissolved. Pour mix over dumplings, then pour mountain dew over dumplings. Bake at 350° for 45 minutes or until brown. Best served warm with Cool Whip or vanilla ice cream on top.

Apple Cinnamon Upside-Down Cake

Ingredients:

3 large golden delicious apples
2/3 cup light brown sugar, packed
1 scant teaspoon ground cinnamon
4 tablespoons melted butter

Cake
1 3/4 cup all-purpose flour, stirred before measuring
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup butter, room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup milk

Preparation:

Heat oven to 325°. Butter a 9-inch square cake pan or spray with baking spray. Core the apples and cut into wedges; peel and slice thinly. Combine apple slices with the brown sugar, 1 scant teaspoon of cinnamon, and 4 tablespoons of melted butter. Arrange the apple mixture in the prepared baking pan.
Combine the flour, salt, baking powder, and 1 teaspoon cinnamon in a bowl. In a large mixing bowl with electric mixer, beat butter with the sugar until light and fluffy. Beat in eggs and vanilla extract. Add the flour mixture to the first mixture, alternating with the milk, beating just until blended. Spoon the batter evenly over the apple slices; gently spreading to cover. Bake for 55 to 65 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Invert the hot cake onto a platter or cake plate and let stand for about 5 minutes. Remove the pan and scrape up any fruit slices clinging to the pan and arrange them over the cake.

Amazing Apple Cake

Ingredients

1 1/4 cups white sugar
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
2 eggs
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped walnuts
5 1/2 cups chopped apples

Directions

Preheat oven to 325 degrees F (165 degrees C).

In a medium bowl, stir together the sugar, flour, cinnamon, and baking soda. Add the eggs, oil and vanilla, mix well. Add the nuts and apple, mix until all of the apples are evenly coated. Pour into a 9x9 inch pan.

Bake for 45 to 50 minutes in the preheated oven. Serve warm or cool.

Grape Jelly

Serves/Makes:   8 cups or 2 1/2 quarts
 
Ingredients:
3 1/2 pounds grapes
1 1/2 cup water
1 box pectin
6 cups sugar

Directions:

Crush grapes (I used my blender with a little water to speed up the process... it worked great!)

Put in big pot and simmer, uncovered, 10 minutes.

Strain with sieve and measure out 5 cups juice. Add pectin and bring to a boil. Add sugar all at once and boil 1 minute. Skim off foam and pour into jars. Adjust caps and process in boiling water bath 10 minutes.

Apple Fritters

This was shared with me by my sister Dawn... she used fresh apples instead of a frozen bag. She let them cook down on her stovetop before adding them in!


Ingredients

1 package (12 oz.) Harvest Apples, defrosted according to package directions
1 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup milk
1 large egg
2 cups vegetable oil
1/2 cup cinnamon sugar
1/2 cup powdered sugar, (optional)
1/3 cup maple syrup, (optional)


SIFT together flour, baking powder and salt; stir in milk. Add escalloped apples and egg; stir.

HEAT oil in large skillet to 350° F.

DROP mixture by tablespoons into hot oil. Brown on all sides; drain. Serve warm with cinnamon sugar, powdered sugar and/or syrup.

Tropical Dip for Fruit

Enjoy the taste of tropics by adding together coconut, Yoplait® vanilla yogurt, and pineapple. Dip for cookies and fruits get ready in just 15 minutes. From eatbetteramerica.

Ingredients

1 cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
1/4 cup flaked coconut, toasted if desired*
1 can (8 oz) crushed pineapple in juice, drained
2 tablespoons packed brown sugar
2 nectarines, sliced
16 strawberries
8 small bunches grapes
16 gingersnaps or graham cracker squares
1. In small bowl, mix yogurt, coconut, pineapple and brown sugar.
2. Serve dip immediately with fruit and gingersnaps, or cover and refrigerate at least 1 hour.

*To toast coconut, sprinkle in ungreased heavy skillet. Cook over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Apple Pie Bars

Thank you to Dawn for making this recipe from Family Fun Magazine and then sharing it with me!

Makes 18 bars
Hands-on time: 40 minutes
Total time: about 2 hours

With their layers of flaky crust and gooey apple filling, these bars have all the yummy goodness of a slice of pie. The crowd-pleasing dessert was developed by FamilyFun staffer Sandy Wickland.

Ingredients

FOR THE CRUST:
2-1/2 cups flour
1/4 teaspoon salt
1 cup butter
1 egg
Milk (about 2/3 cup)

FOR THE FILLING:
1-3/4 cups cornflakes
8 cups peeled and sliced cooking apples (see first tip below)
1 cup sugar
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg

FOR THE TOPPINGS:
2 tablespoons sugar
1/2 teaspoon cinnamon
1 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

 In a medium-size bowl, stir together the flour and salt. Using a pastry blender or two knives, cut the butter into the flour until the mixture is crumbly. Separate the egg yolk and white, reserving both parts. Beat the yolk in a liquid measuring cup, then add enough milk to measure 2/3 cup and blend well. With a fork, stir together the yolk-milk mixture and flour mixture until the ingredients form a sticky dough.

Halve the dough and flatten each half into a 3/4-inch-thick disk. Cover the disks in plastic wrap and refrigerate them until well chilled, at least 30 minutes.

 Heat the oven to 350 degrees. Pour the cornflakes into a plastic bag and use a rolling pin to lightly crush them.

 On a sheet of waxed paper, roll one portion of dough into a 15-1/2- by 10-1/2-inch rectangle. Transfer the dough to an ungreased 15- by 10-inch jelly roll pan. Sprinkle the crushed cereal over the dough, then layer on the apple slices.

 Roll out the remaining dough as in Step 3. In a small bowl, mix the sugar, cinnamon, and nutmeg for the filling. Sprinkle the mixture over the apples, then lay the dough on top. Use the tines of a fork to seal the dough edges.

 In a small bowl, use a fork to beat the reserved egg white until foamy, then brush it over the dough. In another small bowl, stir together the sugar and cinnamon for the topping and sprinkle it on the crust.
 Bake the pastry until lightly browned, about 50 to 55 minutes.

Let it cool for an hour, then mix the confectioners' sugar, milk, and vanilla extract to make a glaze and drizzle it over the top. When the dish has completely cooled, cut it into bars and serve.

Nutritional Information
Per serving (1 bar): Calories 276 ● Total Fat 11 g (17% DV) ● Saturated Fat 7 g (33% DV) ● Cholesterol 39 mg (13% DV) ● Sodium 150 mg (6% DV) ● Total Carbohydrate 42 g (14% DV) ● Fiber 2 g (7% DV) ● Sugars 25 g ● Protein 3 g (6% DV)
Tips:

● Sandy's apple of choice for this recipe is McIntosh. "They cook up soft, and the taste can range from very tart to sweet, which is great."
● If the pastry begins to brown too quickly, before the bars are fully cooked, and there are at least 20 minutes of baking time left, Sandy recommends covering the crust with foil to keep it golden brown.

Blackberry Crumble Dessert

A blackberry crumble dessert recipe with blackberries and sugar and butter.

Cook Time: 40 minutes

Total Time: 40 minutes

Ingredients:

2 cups washed blackberries

2/3 cup sugar

2 tablespoons lemon juice, or juice of 1 lemon

3 tablespoons butter

2/3 cup all-purpose flour

1/8 teaspoon salt

Preparation:

Put blackberries in a 1-quart baking dish with half of the sugar. Sprinkle with lemon juice. Cream butter, remaining sugar, flour, and salt together; sprinkle over berries. Bake blackberry crumble at 350° for 40 minutes. Serve warm or cold with cream, ice cream, or dessert sauce. Blackberry crumble dessert recipe serves 4.

Peach Pineapple Raspberry Marmalade

 First you wash and mash your peaches then you add

5 cups of those peaches

7 cups sugar (I know it's a lot!) and

2 cups crushed pinneapple (just buy a large can of them already crushed in pinneapple juice!)

Mix that all together in a big pot and boil for 15 minutes.

 Stir often and then add 1 6 oz. package of jello to the pot. (You can pick peach, apricot, orange or raspberry... I chose raspberry!)

Stir it all together on medium heat until the jello is dissolved.

Pour into sterilized jelly jars and seal. (I did a hot water bath for 10 minutes so that I could store it on my shelves, but you can skip that step and just put it in your freezer if you want!)

THAT'S IT!!! It was so easy and so yummy!

This recipe gave me 13 jelly jars of marmalade and I don't think it will last very long! :0)

Peach Blackberry Jam

Ingredients

• 3 c. Peeled crushed fresh peaches (I blanch to slip out of skins, and you can figure about a lb. per c.)

• 1 1/2 c. Blackberries (if you cannot get fresh use 1 bag of frzn berries, uncrushed, no juice)

• 1 pkt (1.75 ounce) of fruit pectin

• 6 c. Sugar


Directions

•        In an 8 quart. saucepan mix together all but sugar. (if you make jelly or possibly jam you know the importance of "when" to add in what.) Bring to a boil over high heat and stir constantly. Quickly add in premeasured sugar and bring back up to a full rolling boil stirring constantly. Cook 1 more minute. (Or boil until 210 on a candy thermometer
, 10 degrees under jelly temp.)

•        Remove from heat and skim off foam, (adding 1 Tablespoons butter as it boils will reduce foaming)

•       Fill warm sterilized (boil 10 min) pint jars, leave 1/4" head space.

Wipe threads and place on lids and bands, (not too tightly). Process in boiling water bath for 5 min. Invert and leave for 24 hrs for a good seal.