Deep Dish Apple Pizza

Deep Dish Apple Pizza


Ingredients


13.5 oz. Can of Pizza Dough


4 tbsp. unsalted butter, divided


2 tbsp. sugar


1/2 tsp. cinnamon


3 Granny Smith Apples, peeled and sliced


1/4 c. brown sugar


1/2 tsp. cinnamon


Crumble topping


1/3 c. sugar


1/3 c. brown sugar


1 tsp. cinnamon


1/4 tsp. salt


1 stick unsalted butter, melted


1 1/2 c. flour


Glaze


1 1/2 c. powdered sugar


2 tbsp. milk




Instructions


1. Melt 2 tbsp. butter in a medium sized skillet. Add 

the apples to the pan and allow them to cook



for 

5 minutes. Add the brown sugar and 

cinnamon and stir and cook for another 10 minutes 

so



the apples can cook and slightly thicken. Remove 

from heat and allow to cool completely.




2. Preheat oven to 425: Meanwhile, spray a 9 inch round pan or cast iron skillet 

in equal size with


baking spray. Open the pizza dough and place the dough inside of the pan 

working the dough


along the sides of the pan and cutting off any excess dough that may be 

hanging from the pan.


3. Melt the last 2 tbsp of butter and brush the entire dough. Combine the 2 

tbsp 

sugar + 1/2 tsp of


cinnamon and sprinkle evenly across the dough and on the sides.


4. Combine the sugar, brown sugar, cinnamon, salt, and melted butter in a 

bowl. Add the flour an





stir until well mixed and crumbly. Spread the crumble mixture on parchment or 

wax paper an


allow to sit for 10 minutes.


5. Now, add the apples to spread on top of the dough. Use a serrated spoon so 

you are not adding


excess liquid from the apples. Spread the crumble mixture on top of the apples 

evenly ( I didn't


use all of the crumble mixture but that is up to you). Bake for 8­10 minutes until 

the crust or until


the crust is golden brown.


6. Mix the powdered sugar and milk in a small bowl and grizzle on top of the 

pizza. Allow to cool

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Simple and Easy Cookie Recipe

Easiest cookie in the world = 1 banana + 1 cup oats. Add raisins if you want. Cook for 15 minutes at 350 deg. That's it they are done. Let cool and enjoy

We make these all the time in my house they are a hit every time.  I add cinnamon, Himalayan salt and vanilla to give it some zest.  If you want super crunchy cookies put them in the dehydrator overnight and BAM you got super crunchy cookies!

Adapted from

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Milk Tarts

"The sugary crust dough is pressed into the pie tin and baked. The sweet, milky thick custard filling is then poured into the baked shell, sprinkled with cinnamon and chilled. Makes two lovely pies."

INGREDIENTS:

1/2 cup butter, softened 1 cup white sugar 1 egg 2 cups all-purpose flour 2 teaspoons baking powder 1 pinch salt 4 cups milk

1 teaspoon vanilla extract 1 tablespoon butter 2 1/2 tablespoons all-purpose flour 2 1/2 tablespoons cornstarch 1/2 cup white sugar 2 eggs, beaten 1/2 teaspoon ground cinnamon

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar. Add 1 egg and beat until mixture is smooth. In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir flour mixture into sugar mixture just until ingredients are thoroughly combined. Press mixture into bottom and sides of two 9-inch pie pans.
3.	Bake in preheated oven for 10 to 15 minutes, until golden brown.
4.	In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine. Bring to a boil over medium heat, then remove from burner.
5.	In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar. Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes. Pour half of mixture into each pastry shell. Sprinkle with cinnamon. Chill before serving. Recipe courtesy of allrecipes.

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Miss Patricia's wonderful Italian cookies

Inngredients (all organic): 1 1/2 cups white sugar, 1/2 cup salted butter, 3 large eggs, 1/2 tsp vanilla, 1/2 cup milk 1 tablespoon fresh lemon juice, 3 cups all-purpose flour, 1 tablespoon baking powder, 1 pinch salt. ICING: 2 cups confectionary sugar, 3 tablespoon water, 1 tablespoon freshly squeezed lemon. To make cookies (1) melt the butter then blend high with sugar, (2) when creamed sugar looks whipped add wet ingredients (3) add dry ingredients slowly. Batter will be sticky when done, not rollable. Use a cookie scoop to place on lined baking sheet...I make mine kind of big (I'm Italian), so usually takes 8-15 minutes but just keep watching...when just a touch of brown, remove from oven. Make icing and ice the cookies when they're slightly cooled. Finito...e mangia!!

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Cinnamon Roll French Toast Thank you Lakeris

Took the easy route this morning... (Normally make cinnamon rolls from scratch)

2 cans of Pillsbury
cinnamon rolls
(Set the icing from the container on the stove so it gets warm)
1/4c butter
5 eggs
1/2c half and half
2 teaspoons Vanilla
1c pecan (optional)
3/4c syrup

Preheat oven375

Melt butter & cover the bottom of 9x13 baking dish
Separate the cinnamon rolls and cut each into 8 pieces
Place pieces in baking dish covering the bottom
Beat eggs...beat in cream and vanilla 
Pour over cinnamon rolls 
Sprinkle w pecans
Drizzle syrup over top

Bake for 25-30 mins.
Pour icing on top as soon as you take it out. ( your icing as to be warm enough to drizzle)

Enjoy!!!!
You can add syrup when eating. My fiancé did but I like it just the way it is!!!!

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Cheese Danish

Thank you Deborah Rutherford 

Homemade cream cheese danish
2 cans crescent rolls
2 8oz cream cheese softened
1 cup sugar
1T vanilla. I used Watkins white
1 egg
3 T real butter melted to brush on top
Glaze
1/2 powdered sugar
2 T milk
1/2 T vanilla again I used white

Roll one can rolls onto bottom of 13x9 greased lasagna pan.
Mix cream cheese sugar vanilla and egg til thoroughly mixed. Spread on top of rolls. Layer second roll of rolls on top of mix. Brush with melted butter. Bake at 350 for 20-25 min until top is golden. Assemble glaze and drizzle on danish while still warm. This danish literally melts in your mouth. Got recipe from a baptist church lady

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Slow-Cooker Apple Bread Pudding with Warm Butterscotch Sauce

Ingredients

Caramels

5 cups  milk, divided

1 can  (21 oz.) apple pie filling

2 cups  light cream

8 eggs, beaten

1 tsp.  ground cinnamon

12 cups  cubed challah bread (egg bread), 1/2 inch pieces

1 pkg.  (3.4 oz.) JELL-O Butterscotch Instant Pudding

Make It

MICROWAVE caramels and 1 cup milk in large microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted, stirring after 1 min. Add apple pie filling, cream, eggs, cinnamon and 1 cup of the remaining milk; mix well. Stir in bread.
POUR into slow cooker sprayed with cooking spray; cover with lid. Cook on LOW 4 to 5 hours.
BEAT pudding mix and remaining milk in microwaveable bowl with whisk 2 min. just before serving the pudding. Microwave on HIGH 2 min., stirring after each minute. Spoon over individual servings of warm pudding.

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Joellie Jellie Bell Rolls

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Mini Mice Cakes

Mini Mice Cakes

1 box(es) Chocolate cake mix, prepared
1/3 cup grade-A dark maple syrup
1/2 cup pumpkin pie filling
Black food coloring
1 container Vanilla frosting
Black licorice

Coat a mini-egg cake pan with cooking spray and fill each compartment to the top with prepared cake mix. Bake at 350°F for 15 to 20 minutes, then cool cakes on a wire rack. Repeat until you've baked 16 cakes. Slowly add black food coloring to 3/4 tub of frosting, while stirring, until frosting turns pale gray. Microwave for 10 seconds, and stir; repeat until frosting is thin enough to pour, then coat cakes.
Apply pieces of licorice to form tails (cut to 4 inches) and shaped ears (cut to 2 1/2 inches), as shown.
Slowly add black food coloring to remaining frosting, while stirring, until frosting turns dark black. Pour inside a freezer bag with one tip snipped off to create a piping sleeve. Use piping sleeve to draw eyes, nose, and whiskers.

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Mini Strawberry Banana Corn Muffin by Deborah Boykin

 

 Mini Strawberry Banana Corn Muffin by Deborah Boykin

Ingredients
1 box Jiffy Cornbread Mix
1 over ripe Banana (I keep ripened bananas in freezer until needed, they are also good for making smoothies)
Strawberry Jam (I use Smuckers in squeeze bottle)
1 Egg
1/3 c Milk
Mini cupcake papers
Muffin tin
Pre-heat oven to 400*

Directions
Mix together the Banana, egg, and milk ; add cornbread mix until all powder is wet. Batter will be lumpy.
Fill papers 1/2 way. Put 1/2 teaspoon of jam on top of batter.
Bake for 8-10 minutes or desired browning has been achieved.
Serve warm or store in an airtight container

Enjoy

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Cheesecake Kolaches with a Raspberry Drizzle

Brandy Warnick

Owner of

Aunt-Bs 

For the cheesecake filling:

• 24 oz cream cheese (room temperature)
• 2/3 cups plus 6 tablespoons sugar
• 1 1/2 cups whipping cream
• 1 tablespoon pure vanilla extract

• In a small glass bowl, whip the heavy cream until soft peaks form and set aside.
• With a Kitchenaid, or electric mixer, on medium to high speed, mix the cream cheese, sugar and vanilla until light and creamy.
• Fold in the whipped cream and transfer to a Tupperware with a tight fitting lid. Place in fridge and let set for 4 hours.

For the kolaches:

• 1 C butter, room temperature
• 8oz cream cheese, room temperature
• 1/2 tsp vanilla
• 1/2 tsp salt
• 2 1/4 C flour

Directions

• Preheat oven to 350F.  Line cookie sheet with parchment paper or grease and flour.
• Cream together butter and cream cheese until light and fluffy.  Beat in vanilla.
• Add flour and salt to the butter mixture in three parts, beating between additions.
• Form dough into a round disk and wrap in plastic wrap.  Allow to chill in refrigerator 2 hours or overnight.  Allow to come to a temperature warm enough to roll before continuing.
• I rolled the dough to about 1/3 inch thickness on a layer of plastic wrap after storing for a few hours in the fridge. If your dough seems to be sticking, lightly flour your workspace.
• Cut out rounds in your desired size, in the ballpark of 2 inches diameter.  Re-roll and cut until all dough is used.  Make a slight indentation in the shape of a circle into each round.  
  • These may seem unfinished, but you’ll see where I’m going.

• Bake in preheated oven 10-15 minutes until barely golden.  Try to take them out when they just start to turn, check the bottom and they should be barely turning golden. While warm, sprinkle lightly with powdered sugar.
• Once completely cool, remove your cheesecake filling from the fridge, and spoon (or pipe if you have a piping bag handy) a little dollup of cheesecake onto each cookie.

Drizzle with raspberry jam and more powdered sugar if you would like.

To get the drizzling consistency, place the jam in a microwave safe bowl and microwave for just a few seconds to get the desired texture.

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