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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Banana Pudding Cheesecake Blondies

Author: Jocelyn Delk Adams of Grandbaby­Cakes.com
A delicious banana blondie crust gets topped with creamy banana pudding cheesecake creating the most delicious
bar recipe ever!
Ingredients
For the Blondie Crust:
½ cup unsalted butter, melted
½ cup light brown sugar, packed
1 large egg yolk
½ cup all purpose flour
Pinch of salt
¼ cup mashed ripe banana
1 teaspoon pure vanilla extract
For the Cheesecake Topping:
½ cup heavy whipped cream
2 teaspoons powdered sugar
1 (8 ounce) cream cheese package, room temperature
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant banana pudding mix
1 teaspoon vanilla extract
Garnish: nilla wafers
Instructions
For the Blondie Crust:
1. Preheat oven to 350 degrees and prepare a 8x8 baking pan with non­stick method of your choice.
2. In a large mixing bowl, whisk together butter and sugar until combined. Next whisk in the egg yolk, flour, salt,
banana and vanilla until well combined.
3. Add blondie batter to pan and bake for 15­20 minutes until just set.
4. Cool to room temperature and prepare topping.
For the Cheesecake Topping:
1. Using your hand mixer, whip heavy cream in a medium sized bowl until soft peaks develop then slowly add in
powdered sugar. Continue whipping until stiff peaks develop then refrigerate and clean beaters.
2. In a separate bowl, beat cream cheese until nice and fluffy with hand mixer.
3. Slowly add in sweetened condensed milk, banana pudding, and vanilla extract. Beat until well incorporated.
4. Carefully fold pre made whipped cream into the cream cheese batter.
5. Pour and evenly spread cheesecake topping over blondie crust and freeze for at least 2 hours or until
completely firm.
6. Garnish with nilla wafers and serve.

grandbaby-cakes.com

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Pecan Pie Recipe

Prep Time: 12 min
Cook Time: ~ 30 – 40 min
Cook Time: 2 hrs
Serves: one 9 inch pie
Ingredients:
4 large eggs
1 1/4 cup sugar or packed dark brown sugar
3/4 cup corn syrup
5 1/2 tbsp butter – melted & cool
3/4 tsp vanilla extract or dark rum
1/2 tsp salt
2 1/4 cups pecans
Instructions:
Prepare a pie shell in a glass pie plate with a deep edge – either made yourself or purchased. Bake the shell as directed.
To make the filling, whisk in a big bowl until blended, eggs, sugar or packed brown sugar, corn syrup, butter, vanilla or dark rum, and salt.
Mix in pecans.
Pour into pie shell crust. * Tip: If you prefer, you can hold pecans, put them on top, or pack enough pecans to make a design lining around the edge of the filling.
Bake at 375 degrees F until center barely quivers, like gelatin, when the pie plate is moved – about 30 – 40 min.
Allow to cool on a rack – about 2 hrs.
Serve warm or cooled, with or without whipped cream, crème fraîche or ice cream.
This pie stores well in the refrigerator for up to 3 days.

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Chocolate Marshmallow Pie

 1.5 cups of marshmallow cream. 


4 tablespoon of dark cocoa


2 table spoon of butter 


Heat and stir until combined 

add 2.5 cups of powdered sugar turn the heat off stir until combined. 

1 package of chocolate pudding 


(Make as pudding ) 


Mix the marshmallow mixture and pudding mixture together ... Pour on Oreo 

crust... (Cookies and butter)

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Blueberry Cheesecake

ou haven’t really lived until you’ve made blueberry cheesecake from scratch. This simple recipe pairs the sweet-tart flavor of fresh blueberries with savory cream cheese for a decadent tasting dessert. One advantage to making your own blueberry cheesecake is that you can create a healthier version than what you get at the store!

Ingredients

1 cup graham cracker crumbs
3 tablespoons honey, divided
1 container (8 ounces) nonfat orange or tangerine yogurt
4 ounces low-fat cream cheese, from an 8-ounce package
¾ cup nonfat cottage cheese
1 tablespoon cornstarch
2 eggs
2 cups fresh blueberries
Instructions

Preheat oven to 350°F
In a small bowl, combine graham cracker crumbs and 2 tablespoons of the honey
Transfer to a 9-inch pie plate
With the back of a spoon, press mixture onto bottom and halfway up sides of plate
In a food processor container, place yogurt, cream cheese, cottage cheese and cornstarch
Whirl until smooth, about 1 minute
Add eggs
Whirl until blended
Pour about half of the cheese mixture onto the crust
Top with ½ cup of the blueberries
Cover with remaining cheese mixture
Bake until firm, about 35 minutes
Cool on a wire rack
In a microwaveable dish, microwave the remaining 1 tablespoon honey just until liquefied, about 15 seconds
Add the remaining 1-½ cups blueberries
Toss to coat
Top pie with berries
Loosely cover pie
Refrigerate until firm, about 3 hours
Quick notes

Per portion: 272 calories, 10 g protein, 8 g fat, 40 g carbohydrate

Number of servings (yield): 6

blueberry council

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Blueberry Cobbler

Ingredients

• 1 bag (1 pound) frozen blueberries (about 3- ½ cups)
• 1 tablespoon cornstarch
• 2 tablespoons lemon juice
• 1 cup all-purpose flour
• ¾ cup turbinado (raw) sugar or granulated sugar, divided
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup milk
• 3 tablespoons butter, melted
• ¾ cup boiling water

Instructions

1. Preheat oven to 350°F
2. Spread blueberries in ungreased 8 or 9-inch square baking dish or pan
3. Sprinkle with cornstarch
4. Drizzle with lemon juice
5. Set aside
6. In medium bowl combine flour, ½ cup sugar, baking powder and salt
7. Add milk and butter
8. Stir just until combined (not smooth)
9. Drop mounds of dough onto blueberries
10. Pour boiling water over dough and fruit
11. Sprinkle with remaining ¼ cup sugar
12. Bake until biscuits are golden brown and blueberries are bubbly, 45 to 50 minutes
13. Serve warm or at room temperature

Number of servings (yield): 8

Click to see more

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Blueberry Pie or Tart Recipe

Ingredients

• 1 pkg. refrigerated pie crusts
• 4 cups blueberries
• ½ cup sugar
• 2 ½ tablespoons cornstarch
• 1 tablespoon butter
• ½ teaspoon grated lemon peel

Instructions

1. Roll out one sheet pie crust to flatten. Fit into a 9-inch pie dish.
2. In a medium saucepan combine 1 cup of the blueberries, sugar, cornstarch and 2 tablespoons water. Bring to a boil; cook and stir until mixture is thickened and clear. Stir in butter; cool for 5 minutes. Stir in the remaining 3 cups blueberries and lemon peel.
3. Preheat oven to 400 degrees. Turn cooled filling into pie shell. Lay the remaining pie crust on a sheet of wax paper. Roll out to flatten. With a knife or pastry wheel cut pastry into 3/8-inch wide strips. Arrange in a criss-cross pattern on top of blueberries, pressing ends into the edges of the bottom crust and crimping to seal.
4. Place pie on a baking sheet. Bake in the bottom third of oven until crust is golden and filling bubbles gently, about 30 minutes. Cool on rack.

Variations

Cornmeal Crumb Top Variation: Do not use top crust. In a medium bowl combine ½ cup sugar, 1/3 cup flour, ¼ cup cornmeal, ¾ teaspoon cinnamon and 3 tablespoons softened butter until blended. Crumble over filling. Bake as above.

Decorated Lattice Variation: Cut top crust into ¾-inch wide strips. Set the two end strips and two short strips aside. Arrange remaining strips in a criss -cross pattern on top of blueberries. With the large end of a piping tip or a small knife cut out 15 small circles and 12 small leaves . Brush with milk and sprinkle with sugar. Place in clusters decoratively on the pastry lattice securing with a little milk. Bake as above.

Yield

8 portions

Per portion

317 calories; 48 g carbohydrate; 15 g total fat; 6 g saturated fat; 2 g fiber

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Farmers Market Mini Fruit Pies

Pies & Tarts Farmers Market Mini Fruit Pies Recipe shared by: Duncan Hines Ingredients
1. 1 can (21 oz.) Duncan Hines® Comstock® More Fruit (Apple, Cherry, Blueberry, Peach) Pie Filling & Topping
2. 1 box refrigerated pie crusts (or scratch recipe for a double crust) 3. 1 egg, lightly beaten 4. 1 Tbsp. sugar Baking Instructions 1. Preheat oven to 425°F. Arrange 6 paper liners in 12­cup muffin pan. 2. Unroll pie crusts onto work surface. Cut each into 6 rounds using 4­ inch round cookie cutter. Press 6 crusts into paper liners.
3. Spoon about 1/3 cup of fruit filling into each crust. Top each with remaining pie crusts*, brush with egg and evenly sprinkle with sugar.
4. Bake 15 to 17 minutes or until crust are golden brown and fruit is bubbling.
5. Baking Tip:*Linzer Style: cut small hole in center of top crust and loosely place on top, Lattice style: cut rounds into thin strips and lay on top of pies to form platter. For more recipes look here
http://www.duncanhines.com/recipes/pies-tarts/Duncan%20Hines%C2%AE/farmers-market-mini-fruit-pies/?utm_source=facebook&utm_medium=psocial&utm_content=seasonal-3.14.15&utm_campaign=holiday

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Homemade Kentucky Blackberry Cobbler

Recipe

2 1/2 C Fresh blackberries, washed
1 C Sugar
1 C Flour
2 t Baking powder
1/2 t Salt
1 C Milk
1 Stick of unsalted butter, melted

First you should take care of the blackberry and sugar mixture because it needs to sit for a while. Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes. This will coax out the juices of the blackberries so that they can be sweetened up by the sugar, and we can taste the full spectrum of the fruit–this process is called macerating.

After about 20 minutes, you should turn on the oven to about 375º and start preparing your batter.

Stir together the flour, baking powder, salt, and milk with a wooden spoon. Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps.

Pick out a clean baking dish– a smaller one will do– pour in the batter and smooth it out. You can choose to line it with parchment paper or not, but don’t grease the pan (there is enough butter in there already!). Finally, pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.

Bake this promising pan of happiness in the oven for 45 minutes to an hour, depending on how golden you prefer it to be. Let it set up for a good 15 minutes so it will hold its shape. It will be bubbling like crazy and quite hot, so be careful!

This hour goes a little like this: you can hear it bubbling through the vent behind the stove, you can smell the buttery dough caramelizing with the sugar, and you can see the dotted crown of blackberries creating that quintessential golden cobbler crust. It is a marvel to have in your oven, let me tell you!

Serve warm or room temperature with warmed cream or fresh whipped cream. You can store this at room temperature with foil over it for 2-3 days, probably longer in the fridge…but it never lasts that long for me!

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Double Layer Pumpkin Pie

Double Layer Pumpkin Pie
4 oz. soften cream cheese
1 tablespoon milk
1 tsp white sugar
1 ½ c. frozen cool whip
1 9” graham cracker crust
1 c. cold milk
2 3.5 oz. boxes of vanilla pudding (instant)
1 can of pumpkin
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves

DIRECTIONS
Mix together cream cheese, milk, and sugar until smooth. Gently fold in cool whip and spread into the bottom of the graham cracker crust.
Mix together milk, pudding mix, pumpkin, cinnamon, ginger, and cloves. Spread over the cool whip and cream cheese layer and place in the refrigerator for 4 hours or overnight.

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Pumpkin Pie

Ingredients

• 1/2 (15-ounce) package refrigerated piecrusts
• 1 3/4 cups canned pumpkin
• 1 3/4 cups sweetened condensed milk
• 2 large eggs, lightly beaten $
• 2/3 cup firmly packed light brown sugar
• 2 tablespoons sugar
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Directions

1. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
2. Combine pumpkin and remaining ingredients; beat at medium speed with an electric mixer 2 minutes. Pour into piecrust.
3. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 50 minutes or until a knife inserted in center comes out clean. Cool on wire rack.

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