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

Read more »

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.

Read more »

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)

Read more »

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

Read more »

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

Read more »

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

Read more »

All-American Cherry Pie

INGREDIENTS:

• CRUST
• 9-inch double crust Classic Crisco Pie Crust
• FILLING
• 3/4 cup sugar
• 5 tablespoons Pillsbury BEST™ All Purpose Flour
• 1/8 teaspoon salt
• 2 (14.5 ounce) cans red sour pitted cherries, drained, 1/4 cup liquid reserved
•  Few drops red food coloring (optional)
• 1 tablespoon butter
• 1/2 teaspoon almond extract
• GLAZE
• 1 large egg
• 2 tablespoons half-and-half or milk

PREPARATION DIRECTIONS:

1.  
   Crust


2. 1.
   Prepare as directed. Do not bake. Heat oven to 400°F.


3.  
   Filling


4. 1.
   In a medium saucepan, combine sugar, flour and salt; add reserved 1/4 cup cherry juice and red food coloring, if desired. Stir until blended. Add cherries.


5. 2.
   Cook and stir over medium heat until mixture comes to a boil; boil 1 minute. Remove from heat; stir in butter and almond extract.


6. 3.
   Pour filling into unbaked pie crust. Roll out top crust. Using 1-1/2-inch star cutter, cut 3 stars in center of crust. Place top crust over filling; trim and seal. Roll out leftover scraps to 1/8-inch thickness; cut into star garnishes. Place on crust as desired.


7.  
   Glaze


8. 1.
   In a small bowl beat egg yolk with fork. Stir in half-and-half. Brush over top.


9. 2.
   Bake 40 minutes or until filling in center is bubbly and crust is golden brown. Cover edge with foil, if necessary, to prevent overbrowning.

Read more »

Homemade Apple Filling

Homemade Apple Filling

5 cups peeled,chopped apples 
1 Tablespoon lemon juice
1/2 cup brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups water
Instructions

Toss the apples with lemon juice and set aside. Combine the sugars, cornstarch, cinnamon, nutmeg, and salt in a saucepan. Stir in water. Bring mixture to a boil. Boil 2 minutes stirring constantly.
Add the apples and bring to a boil again. Reduce the heat to medium low and simmer for 10-12 minutes. Cool completely. It will set up as it cools. Makes 4 cups of apple pie filling. Keep refrigerated in a sealed container for 4-5 days.

Read more »

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!

Read more »