Cinnamon-Sugar Apple Pie

Flaky, tender-crusted apple pie in a cast-iron skillet (can use 9" deep-dish pie plate also).

2-1/2 c. all-purpose flour
1/2 tsp. salt
1-1/4 c. cold lard
6 to 8 Tblsp. cold 2% milk

Filling:
2-1/2 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
9 c. (about 9 medium) tart apples, peeled and thinly-sliced
1 Tblsp. bourbon (optional)
2 Tblsp. all-purpose flour
Dash salt
3 Tblsp. cold butter, cubed

Topping:
1 Tblsp. 2% milk
2 tsp. coarse sugar

In a large bowl, mix flour and salt; cut in lard until crumbly.  Gradually add milk, tossing with a fork until dough holds together when pressed.  Divide dough in half.  Shape each into a disk; wrap in plastic wrap.  Refrigerate one hour or overnight.

For filling: in a large bowl, mix sugar, cinnamon, and ginger.  Add apples and toss to coat.  Cover; let stand one hour to allow apples to release juices, stirring occasionally.

Drain apples, reserving syrup.  Place syrup and, if desired, bourbon in a small saucepan; bring to a boil.  Reduce heat; simmer, uncovered, 20-25 minutes or until mixture thickens slightly and turns a medium amber color.  Remove from heat; cool completely.

Preheat oven to 400 F.  Toss drained apples with flour and salt.  On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 10-in. cast-iron or other deep-dish ovenproof skillet.  Trim pastry even with rim.  Add apple mixture.  Pour cooled syrup over top; dot with butter.

Roll remaining dough to a 1/8-in.-thick circle.  Place over filling.  Trim, seal, and flute edge.  Cut slits in top.  Brush milk over pastry; sprinkle with coarse sugar.  Place on a foil-lined baking sheet.  Bake 20 minutes.

Reduce oven setting to 350 F.  Bake 45-55 minutes longer or until crust is golden brown and filling is bubbly.  Cool on a wire rack.

Yield:  10 servings

Source:  Taste of Home
Photo Credit:  Taste of Home

Super Easy See's Fudge

1 lb. plain milk chocolate (two 8 oz. Hershey bars), broken into pieces
2 pkgs. (12 oz. ea.) semi-sweet chocolate chips (Guittard)
1/2 c. butter
1 jar (7 to 8 oz.) marshmallow whip
4-1/4 c. sugar
1 can (12 oz.) evaporated milk

In large mixing bowl, combine chocolate bars, chocolate chips, butter, and marshmallow whip.  Set aside.

In a large saucepan, combine sugar and evaporated milk.  Bring to a rolling boil over medium heat.  Stir constantly for 4 MINUTES.

Pour cooked ingredients over chocolate mixture in 4-6 intervals, stirring constantly until smooth.

Pour into a greased 9x13" glass baking dish.  Cover tightly and refrigerate until hardened (several hours, best if overnight).  Keep refrigerated until ready to serve.

Yields:  50 pieces

Source:  www.favfamilyrecipes.com
Photo Credit:  www.favfamilyrecipes.com

Quick & Easy Peppermint Fudge

3 cups semisweet chocolate chips
1 can sweetened condensed milk
red peppermint candies, crushed, for topping

Line 8" x 8" baking pan with foil.  Grease foil with cooking spray.

In a double boiler or medium saucepan, over low heat, melt chocolate chips with milk until smooth.

Pour fudge mixture into prepared pan and spread evenly.  Sprinkle with crushed candy.

Refrigerate for 2 hours.

Lift foil with fudge out of pan and peel off fudge.  Cut into small squares.

From the kitchen of Ree Drummond (www.thepioneerwoman.com).
Photo credits:  Ree Drummond

Mini Pumpkin Cheesecakes

The recipe below is for "mini" cheesecakes - like, the little teeny tiny muffins that only hold a few teaspoons of batter/filling - a bite-size dessert.  However, they can also be made using regular-sized muffin tins - a personal-size dessert.  

For regular-sized cheesecakes, fill each cupcake liner about 1/3 full of cake batter (it will rise) and bake for 10 minutes.  Cake batter will be partially cooked.  Remove from oven and scoop cheesecake filling on top, then crumble some topping over the filling.  Bake an additional 20 minutes or until filling is set and starts to toast slightly.  Remove to wire rack for cooling and then refrigerate for 2 hours to completely set.

Filling:

1 (8 oz.) package cream cheese, softened
1 large egg
1 tblsp. flour
1 cup powdered sugar

Combine all ingredients in a medium bowl and mix well until blended and smooth.  Set aside.

Cake:
1 cup pumpkin puree
1 1/2 cups flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 Tblsp. + 1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 tsp. baking soda
2 large eggs
1 cup sugar
1/2 cup + 2 Tblsp. vegetable oil

Preheat oven to 350 F and line mini muffin pans with paper liners. 

In a medium bowl, combine flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda; blend well. 

In mixer bowl, combine eggs, sugar, pumpkin puree, and oil; mix on medium-low speed until blended.  With mixer on low speed, add in dry ingredients, mixing just until incorporated.

Fill each muffin liner about 1/2 full with batter.  Add about a teaspoon of cheesecake filling on top.

Topping:
1/4 cup sugar
2 1/2 Tblsp. flour
3/4 tsp. cinnamon
2 Tblsp. cold unsalted butter, cut into pieces

Combine sugar, flour, and cinnamon in small bowl; whisk to blend.  Add in butter pieces and cut into dry ingredients until coarse and crumbly.  Sprinkle each cake with topping.

Bake mini muffins at 350 F for about 12 - 14 minutes or until filling is set and starts to toast slightly.

From the kitchen of Welcome Home.
www.welcome-home-blog.net
Photo credits:  (c) Welcome Home