Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Okay… this stuff is just plain awesome. It’s sweet and not all that bad! Plus, it’s an appetizer… what??? Crazy! :)

It’s a super crisp, tasty salsa and the chips are just wonderful and super easy. Very crunchy and sweet. This recipe is just a winner. I’m not sure how else to put it.  It’s all that and a bag of chips, you might say. Besides, this recipe is really not very complicated. It just takes a little time to chop up the fruit. But that’s really most of the recipe. So, I highly recommend this recipe! If you’re having guests over, I guarantee that they will enjoy this appetizer!

Cinnamon Crisps and Fruit Salsa Recipe (by Spend With Pennies):

For the Cinnamon Crisps

10 flour tortillas (10″)

Cooking spray

⅓ cup sugar

1 teaspoon cinnamon

For the Fruit Salsa

2 granny smith apples

1 lemon

2 kiwis

1 lb strawberries

½ lb raspberries

1 tablespoon brown sugar

3 tablespoons preserves (I used raspberry)

Directions:

1. For the Cinnamon Crisps: Preheat oven to 350 degrees. Combine cinnamon & sugar. Set aside. Working with 3 tortillas at a time, spray both sides of of the tortilla and sprinkle each side lightly with cinnamon sugar. Stack 3 tortillas and using a pizza cutter, cut tortillas into 12 wedges. Place on a baking sheet and bake 8-11 minutes or until crisp.

2. For the Fruit Salsa: Zest the lemon and set aside. Peel and finely chop apple, squeeze 2 teaspoons lemon juice over apples and mix well to combine. Finely chop strawberries and kiwis. Gently combine all ingredients, the raspberries will break apart a bit but that’s what you want.

3. Serve room temperature and enjoy!

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Muffins Recipe (with variations for 20 different flavors)

Blueberry Muffins Recipe

Blueberry Muffins Recipe

Peach Muffins Recipe

Peach Muffins Recipe

Orange Chocolate Chip Muffins Recipe

Orange Chocolate Chip Muffins Recipe (my brother was amusing himself with Scrabble pieces, if you didn’t notice…)

What with school and all, I kept the baking pretty brief. Short and sweet. Literally, sweet. Anyway, muffins are always reliably easy, right? So that’s what I have been making for the past year of my life. Muffins. Oh, the adventures (note the sarcasm). It’s not that I don’t enjoy making muffins, it’s just that I need some time consuming projects every once in a while to quench my constant desire to bake something, ANYTHING. For example, the gingerbread house that I made at Christmas… That put me out of commission for a while!

Anyway, as you can imagine, eating blueberry muffins everyday can get kind of boring. One advantage of that boredom, though, is that I discovered a million different combos and flavors, as well as tweeked the recipe so that the muffins are always very moist, but not simultaneously dry and gooey. There’s a fine line, and I could never seem to find that line until I changed the recipe for the more awesome. :) But like I said, I have the base of the muffin recipe below and you can look under the Note: at the bottom of the post to find the flavor(s) that are a calling your name. Abut the actual muffin base, though… After my modifications, I feel confidant that it is a great one! As I already mentioned, it is perfectly moist (neither gooey nor dry), soft, fluffy, light, and pleasantly sweet (but not sweet to the point of becoming a cupcake).

I’m going through summertime guilt right now. I have summer homework to do, but I keep procrastinating, which is new for me. It just sits on my bedside table, reminding me that I should be doing it, and me stubbornly not wanting to do it. To be honest, there are many things that I want to do (like blog more often!!! I hadn’t realized that my last post was at the beginning of the summer- it feels like I just posted it a week ago!). However, I keep just enjoying, well… stuff. Mostly I’ve been playing the piano (I’m trying to make up for all the lack of practice throughout the school year), reading, training, helping around the homestead, and baking. Also, my brother reminded me to start practicing Mario Kart before he came home so that he would have a good competitor, so I’ve been doing a little bit of that too. :) I hope you all are having a great summer so far, too. More to come, I promise! I just need to put my “butt-eth to the seat-eth” as my sister once told me.

Muffins Recipe (adapted from Betty Crocker):

2 eggs

1/2 cup vegetable oil

12 oz. vanilla yogurt

1/4 cup milk

2 cups flour

1/3 cup sugar

1 Tbsp. baking powder

1 tsp. salt

1 tsp. vanilla

turbinado sugar for sprinkling (Optional)

Directions:

1. Preheat the oven to 350 degrees and set out two muffins tins (each holding six) or one muffins tin (that holds twelve). Line the tins with paper cups.

2. Mix all of the dry ingredients together. Add all of the wet ingredients together, and then mix. (Do not add some dry and then some wet ingredients. You may think that it won’t make a difference, but it does. Unless you want lumpy muffins, of course, be my guest.)

3. See the note below if you want a unique flavor! Change the recipe according to the directions given below for the flavor you want. Then simply fill the paper cups 3/4 way full and sprinkle them with turbinado sugar.  and bake the muffins for 15-20 minutes or until a toothpick comes out clean.

4. Take the muffins out of the pan immediately!!! Allow them to cool a little before serving warm.

5. Go, fight, win!

Note:

Flavors (alphabetical order):

1. Apple cider– substitute apple cider for the milk and add 1/3 cup applesauce. Mix these two ingredients into the muffins with the wet ingredients. Continue as instructed.

2. Apple cinnamon-Add 1 tsp. of cinnamon with the dry ingredients. Next, add 1/2 cup applesauce and 1/2 cup chopped applesauce with the wet ingredients. Continue as instructed.

3. Blueberry– add 1 cup fresh or frozen blueberries after all of the ingredients have been mixed together. Continue as instructed.

4. Blueberry lemon/orange-substitute the milk for 1/4 cup orange juice or lemon juice. Add the latter juice with the wet ingredients. Add 1 cup blueberries after all of the ingredients have been mixed. Continue as instructed.

5. Blueberry/Strawberry cinnamon– add 1 tsp. of cinnamon with the dry ingredients. After all of the ingredients have been mixed, add 1 cup of fresh or frozen blueberries or 1 cup of chopped, fresh strawberries. Continue as instructed.

6. Butter pecan– after all of the ingredients have been mixed, add 1/2 cup chopped pecans. Bake as instructed. Immediately remove the muffins from the pan and roll them in melted butter. Allow to cool and eat!

7. Cherry almond– add 1/2 tsp. almond extract with the wt ingredients and add 1 cup dried cherries. Continue as instructed.

8. Chocolate chip– after all of the ingredient been mixed, add 1 cup chocolate chips. Continue as instructed.

9. Cinnamon chip– after all of the ingredients have been mixed, add 1 cup cinnamon chips (Hershey’s is the brand). Continue as instructed.

10. Coconut pineapple– substitute the milk for pineapple juice (mix it in with the wet ingredients). After all of the ingredients have been mixed, add 1 cup coconut. Continue as instructed.

11. Eggnog– substitute the yogurt and milk for 3/4 cup eggnog. Continue as instructed.

12. Lemon poppyseed– substitute the milk for 1/4 cup lemon juice. Add 1 tbsp. poppy seeds. Continue as instructed.

13. Oatmeal raisin– add 1 cup oatmeal and 1/2 cup raisins with the dry ingredients. Continue as instructed.

14.  Orange chocolate chip– add 2 tbsp. orange extract or substitute the milk for orange juice (mix with the wet ingredients). Next, mix in 1 cup chocolate chips. Continue as instructed.

15. Peach– add 1 cup chopped peaches with the wet ingredients… Before baking, sprinkle the tops of the muffins batter with cinnamon along with the turbinado sugar. Bake as instructed.

16. Pumpkin– (click here for recipe)

17. Raspberry (lemon)– for raspberry lemon, add 2 tbsp. lemon juice with the wet ingredients. Increase the sugar to 1/2 cup. After all of the ingredients have been mixed, GENTLY fold 1 cup of raspberries into the batter (this is important, otherwise you will end up with purple muffins. This is a voice of experience talking… ).  Continue as instructed.

18. Rhubarb– increase the sugar to 1/2 cup. Add 1 cup chopped rhubarb. Continue as instructed.

19. Strawberry– add 1 cup fresh, chopped strawberries. Continue as instructed.

20. Strawberry Pretzel– add 1 cup fresh, chopped strawberries. Spoon the batter into the cups as instructed and set aside (do not bake, yet). In a separate bowl, melt 1/4 cup butter and mix in 2 tbsp. sugar. Add 1/2 cup crushed pretzels. Sprinkle this topping over the batter in the cups. Gently press it into the muffin, but don’t mix it in. It should still be on the top. Bake as instructed.

Lemon Chiffon Cake Recipe

Lemon Chiffon Cake Recipe

Lemon Chiffon Cake Recipe

Lemon Chiffon Cake Recipe

Lemon Chiffon Cake Recipe

At last I post a recipe. On summer break, too!!! (I am 25% of the way done with high school!) I would have posted something over spring break, but I had just about had enough writing for my taste. And that is saying something, since I love to write. The Thursday before spring break started, I was already pretty revved up. I was doing everything that I usually do when I get home from school and then I saw my brother outside, flying a make-shift kite. I decided to do homework later. If you know me, you’ll have a laugh when you picture the scene that I am about to describe. I went outside in my pajama pants  and baggy grey t-shirt to play basketball and fly a kite made out of computer paper. Not to mention that I am horrible at basketball and probably couldn’t make a basket if my life depended on it. Alright, that’s a lie, but don’t ever get it in your head that I actually get the ball in the basket when I say that I played basketball. It’s more like steal the ball and keep it. Don’t let anyone else steal it. Dribble. Miss the hoop. Get the ball before the other person does. That’s how I play basketball. But I needed it at any rate. It was a beautiful day, and I could not let one more go to waste as I sit cooped up inside, doing homework. I love high school, but I despise homework. Story of every teen’s life.

So, my review of freshman year. Loved it. I really did. As I mentioned, I did not like the homework, but the things is… when I look back at the past year, I think about my friends and my teachers a whole lot more than the homework (although, when I came across some to-do lists from throughout the year, I cringe, thinking “Yeah, I remember that…”). I had some good laughs and embarrassing moments, like getting a pencil stuck in my hair in math class. I couldn’t get it out so I had to ask someone to get it out for me. At that point, math class had stopped, watching me struggle to get this pencil out of my hair.  I’m a graceful person like that. :) Other times, people have found that I am fun to tease. One of my teachers especially found it hilarious when he asked me if I was ready for a quiz that he had never mentioned. He would say that he was joking after I freaked out and panicked. But enough about school, I want to talk about SUMMER!!!!!!!!!!!!!!!! I am trying to get back into the groove of blogging and baking, but there are so many things that I want to do, now that I have the time. I just can’t get over it.

Here is my review of this recipe: Summer on a plate. I imagine that you probably have had angel food cake. If so, you know what the texture of this cake is like. Very light and fluffy. In addition to its light texture, it is the perfect balance between sweet and tangy. The frosting adds a nice buttery touch as well. The fresh lemon has a nice strong flavor and is, as lemon tends to be, very… well, let us just say that I think lemon starts fireworks in the mouth when it is fresh. If it’s from a bottle, then it tends to have a weird aftertaste, so I don’t recommend bottled lemon juice for this recipe. Lemon is the main event, don’t spoil it! Putting bottled lemon juice in this cake is equivalent to putting brown wax into your cookies rather than chocolate chips. Technically, it works. But it certainly does not taste the same.

Lemon Chiffon Cake Recipe (adapted from Taste of Home):

For the Cake:

7 eggs, separated

2 cups all-purpose flour

1-1/2 cups sugar

3 teaspoons baking powder

1 teaspoon salt

3/4 cup water

1/2 cup canola oil

4 teaspoons grated lemon peel

2 teaspoons vanilla extract

1/2 teaspoon cream of tartar

For the Frosting:

1/3 cup butter, softened

3 cups confectioners’ sugar

1/4 cup lemon juice

4-1/2 teaspoons grated lemon peel

Dash salt

Directions:

1. Preheat the oven to 325° and set out an ungreased 10 inch tube pan.

2. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients and beat until well blended. Add cream of tartar to egg whites; beat on medium speed until stiff peaks form. Gently fold the egg whites into the batter.

3. Carefully spoon the batter into the tube pan and cut through batter with a knife to remove air pockets. Make sure that the batter is evenly distributed and smooth on the surface, otherwise you will have a deformed cake on your hands, and it will be more difficult to frost nicely.

4. Bake 50-55 minutes or until cake springs back when lightly touched. Run a knife around the edges and center of the tube pan before immediately inverting the pan to cool completely on a serving plate/platter/whatever.

4. In a small bowl, combine frosting ingredients; beat until smooth. Spread over top of cake, allowing frosting to drip down the sides.

5. ¿Que pasa, calabaza? Nada, nada, limonada!

Blueberry Crumble Pie Recipe

Blueberry Crumble Pie Recipe

Blueberry Crumble Pie Recipe

Blueberry Crumble Pie Recipe

Blueberry Crumble Pie Recipe

Blueberry Crumble Pie Recipe

Blueberry Crumble Pie Recipe

This recipe was another one of my tests. The first time I made it I used a different filling and it turned out super runny. Of course, everyone was saying “Katy this is so good! It’s not a good pie if it isn’t gooey!” I had a hard time trying to explain to them that there is a fine line between gooey and runny. I just didn’t think that I should have to serve pie in a bowl… :) And, as usual, I have my summer-time pie fever. Something about making pies is just so fun to me… they are, by far, my favorite baked goods to make.

This recipe is based off of a family favorite (apple crumble pie. See my post on it!) from the Devil’s Food Cookbook, but I switched out the apple pie filling for a blueberry pie filling by Betty Crocker. The pie got rave reviews and the best thing is that, for all you people out there who hate rolling out pie crusts, this crust recipe is a piece of cake or, more literally, easy as pie. Anyway, the crust has almost a creamy flavor (hence the cream cheese I guess…) and is matched well by the crumb topping. The filling complements both, of course, and knowing that it’s a blueberry filling, I don’t suppose that much could go wrong with it. :) The lemon frosting is a nice touch of zing (but not at all overpowering) and is the perfect finishing touch to the decadence.

Blueberry Crumble Pie Recipe:

For the Crust:

1 cup flour

1/2 cup (1 stick) butter

4 0z. (1/2 package) cream cheese

For Filling:

4 cups fresh or frozen blueberries

1/2 cup white sugar

1/3 cup flour

1/2 tsp. cinnamon

1 tbsp. lemon juice

1 tbsp. butter

 For Crumb Topping:

1/4 cup white sugar

1/4 cup light brown sugar

1/2 tsp. cinnamon

1 cup flour

1/2 cup (1 stick)  butter

For Glaze:

1/2 cup powder

2-3  tsp. lemon juice

Directions:

1. Preheat the oven to 425 degrees and grease a 9 inch pie plate.

2. For crust: In a medium bowl, cut the butter into the flour with a knife . Using your hands or a pastry cutter, mix the butter-flour mixture to a coarse mixture. Add the cream cheese and continue mixing with your hands until a soft dough forms. Press the dough into the prepared pie plate.

3. For the Filling: Combine all of the filling ingredients except for the lemon juice and butter. Pour the filling into the pie plate and dot the butter on top before sprinkling the lemon juice over the filling.

5. For the Crumb Topping: Mix all of the ingredients except for the butter together in a small bowl. Cut the butter in and use a pastry cutter to make a crumbly mixture. Spread all of the crumble mixture over the pie and make sure that you cover all of the pie’s edges. You should not be able to see any filling.

6. Place the pie plate on a cookie sheet and bake for ten minutes. Then reduce the oven’s heat to 325 degrees and bake for 50-60 more minutes or until the crumble topping starts to turn a light golden brown. Allow the pie to cool.

7. Mix the powdered sugar and the lemon juice. Start off adding less lemon juice than suggested. Keep adding juice until the frosting is thin enough to drizzle. Be careful not to make it too thin, however, or the frosting will just soak in and the pie will not look as pretty.

8. Serve warm with a scoop of ice cream… on a plate, not in a bowl. :)

Cream Cheese Pie Recipe

Cream Cheese Pie Recipe

Cream Cheese Pie Recipe

Cream Cheese Pie Recipe

Cream Cheese Pie Recipe

Cream Cheese Pie Recipe

Cream Cheese Pie Recipe

This recipe (adapted from Glorious Treats) is reeeeeeeeeeeally good! When I saw it, I thought that it was just going to be a sort of cheesecake that someone opted to call a pie. Not so! Here’s where the difference comes in: it isn’t baked at all. It has no eggs, less cream cheese, and it actually is a cream cheese pie.  In fact, the pie has more sweetened condensed milk than cream cheese. Anyway,  back to the taste. This recipe is summer-y, sweet, savory, gooey, creamy, crunchy, butter-y… and just about everything else. The crust is what adds the nice crunchy, butter-y flavor and the filling is creamy, gooey, and has some zing from the lemon. The strawberry sauce adds the summer-y factor. Is there any better way to be reminded of summer than to eat a strawberry garnished slice of cream cheese pie?

When I finished taking pictures of the pie, everyone dug in… except for my brothers, who were in their bedroom playing a well-loved game called The Settlers of Catan. So, my sister and I took the opportunity to play a prank (it was especially fun since one of my brothers is absolutely crazy about strawberries). We left two slices for our brothers and hid them. When they finished their game and came to get a serving of pie, I told them that it was gone. “What?!?” my strawberry-loving brother exclaimed. My sister and I exchanged a grin and I went to retrieve their pie slices. Oh the fun of baking!

Cream Cheese Pie Recipe:

For the Crust:

2 cups finely crushed graham crackers

1/2 cup (1 stick) butter, melted

3 tbsp. sugar

For the Filling:

1 (8 oz.) pkg. cream cheese, room temperature

1 (14 oz.) can sweetened condensed milk

1/3 (about 1 lemon) cup fresh lemon juice

1 tsp. vanilla

For the Strawberry Sauce:

1 pint strawberries, divided

4 tbsp. sugar

2 1/2 tsp. corn starch

3 tbsp. water

Directions:

1. For the Crust: Set out an ungreased 9 inch pie plate and preheat the oven to 350 degrees. In a small bowl, mix the graham crackers, butter, and sugar together until well combined. Then press the mixture into the pie plate and bake the crust for 10 minutes or until lightly browned. Allow the crust to cool completely.

2. For the Filling: In a small bowl, mix the ingredients for the filling together with a whisk or a fork until smooth. Pour the filling into the cooled graham cracker crust and refrigerate the pie for about 3 hours or until it has set up.

3. For the Strawberry Sauce: In a blender, blend the water and half of the strawberries. Strain the strawberry-water mixture. Next, in a small saucepan, mix the sugar and cornstarch. Whisk the mixture as you slowly add add the strained strawberry juice so that there are no lumps. Heat mixture to a boil and boil about 1 minute.  Remove the sauce from the stove. Slice the rest of the strawberries into pea sized pieces and add it to the strawberry sauce. Allow the sauce to cool in the refrigerator until it is ready to be used.

4. Top your slice with the strawberry sauce and yuuuuuuuuuuuuuuuuuuuuuuum! Ah, the taste of summer!

Patriotic Perfection Pudding Recipe

Patriotic Perfection Pudding Recipe

Patriotic Perfection Pudding Recipe

Patriotic Perfection Pudding Recipe

Patriotic Perfection Pudding Recipe

This recipe, Patriotic Perfection Pudding (by katydidbakeit, adapted from a recipe from a cookbook that I borrowed, so I don’t know who to cite), was a huge hit in my family and my Dad said that it’s one of his favorites. I love the crunchy, nutty, buttery crust and the creamy, pudding-like cream cheese filling and the final touch of home-made blueberry pie filling and cherry pie filling. The recipe calls for canned cherry pie filling, but I thought that the blueberry pie filling was SO good on the top layer that it made the canned cherry pie filling taste home-made as well… so you can get great taste the cheaters way!

The original recipe calls for just canned blueberry pie filling, but here’s how it got patriotic: I had only half of the amount of blueberries I needed for the home-made pie filling, which was not nearly enough to cover a 9×13 inch pan. At this point, I remembered a can of cherry pie filling that had been in our cupboard for over a year and had still not met it’s expiration date. Bingo! So that’s what I used. After I finished making the pudding, I remarked on the red and blue top with the white filling… hence, the patriotic in the name that my sister suggested. Also the original recipe called itself blueberry pie. What a ridiculous name! It’s not pie! I had almost passed over the ultimate recipe, thinking: “Not another blueberry pie recipe!” So that’s why I re-named it. :) Anyway, enjoy!

Patriotic Perfection Pudding Recipe:

For Crust:

1 cup flour

1 cup (2 sticks) melted butter

1 cup chopped pecans

For Creamy Layer:

1 (8 oz.) package cream cheese

1 (8 oz.) package cool whip

1/2 cup butter

1 (16 0z.) box powdered sugar

1 tsp. lemon juice

For Pie Filling Layer:

 2 1/4 cups fresh or frozen blueberries (thawed and drained if frozen)

1/2 cup white sugar

1/3 cup flour

1/2 tsp. cinnamon

1 tbsp. lemon juice

1 (21 oz.) can Comstock classic cherry pie filling

Directions:

1. Preheat the oven to 350 degrees and set out an ungreased 13×9 inch pan. Arrange the oven wrack in the center of the oven.

2. For the Crust: In a small pot, melt the butter. Remove the pan from the heat and add the flour and the chopped pecans. Mix well and pour into the prepared pan. Bake for 33-37 minutes or until golden brown and the mixture is not bubbling as much as it was before… mind you it will still be bubbling some and it might slide around in the pan a bit when you remove it from the oven. Remove the pan from the oven and allow it to cool in the refrigerator until thoroughly cold and stiff. Meanwhile, do the next steps.

3. For the Pie Filling Layer: Mix the blueberries, sugar, flour, cinnamon, and lemon juice in a medium pot and cook over medium heat until it is about the consistency of canned pie filling (thick). Set aside and allow to cool in the refrigerator. Open the can of cherry pie filling and set aside.

4. For the Creamy Layer: In a large bowl, mix all of the ingredients (except for the cool whip) until smooth. Then fold the cool whip in until thoroughly  mixed in. Spread the mixture over the cooled crust and allow to cool in the refrigerator until the cream cheese layer has stiffened, about 20 minutes.

5. Pour the blueberry pie filling over the cream cheese layer. Swirl the canned cherry pie filling with the blueberry pie filling to get pretty blue-red swirls for presentation. Refrigerate until served.

6. Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm(etc.)

Apple Crumble Pie Recipe

Apple Crumble Pie Recipe

Apple Crumble Pie Recipe

Apple Crumble Pie Recipe

Apple Crumble Pie Recipe

This is the best apple pie recipe I have ever tasted! This is also a great recipe if you don’t like rolling pie crusts. You’re not supposed to roll this pie crust, so you get the authenticity of a homemade pie without all the fluting and rolling. It always begs for some vanilla ice cream and a second slice. :) I highly recommend making this pie. It’s one of the easier pie recipes I’ve come across, and it’s really good!

On a more amusing topic, sorry for not getting a picture of a slice of this pie so that you could see the filling, but it’s because I made this pie after I got a call one day at 3:00 p.m. from a friend requesting a pie for that night. Late notice, but I happened to have the ingredients for this recipe. I took the picture of the pie just before my Mom delivered it to him, and I thought that it might have been a little rude to have it delivered with a piece missing from it. Maybe I should have taken a piece out just to get back at him though. :)

Apple crumble Pie Recipe (from The Devil’s Food):

For the Crust:

1 cup flour

1/2 cup (1 stick) butter

1 (3 oz.) package cream cheese

For Filling:

6 cups pealed cored, thinnly sliced McIntosh apples

3/4 cup white sugar

1/4 cup light brown sugar

1 Tbsp. flour

1 tsp. cinnamon

2 Tbsp. water

1 Tbsp. butter, melted

 For Topping:

1/4 cup white sugar

1/4 cup light brown sugar

1/2 tsp. cinnamon

1 cup flour

1/2 cup (1 stick)  butter

For Glaze:

1/2 cup powder

2-3  tsp. lemon juice

Directions:

1. Preheat the oven to 425 degrees and grease a 9 inch pie plate.

2. For Filling: Peal, core and thinnly slice the apples. (This step is especially easy if you have an apple peeler/corer that does it all for you. Then you just need to chop the apple.) Mix all of the filling ingredients together (except for the apples) in large bowl. Then add the apples and make sure that you thoroughly mix them in.

3. For crust: In a medium bowl, cut the butter into the flour with a knife . Using your hands or a pastry cutter, mix the butter-flour mixture to a coarse mixture. Add the cream cheese and continue mixing with your hands until a soft dough forms. Press the dough into the prepared pie plate.

4. Put the filling in the pie plate.

5. For the crumb top, mix all ingredients except for the butter together in a small bowl. Cut the butter in and use a pastry cutter to make a crumbly mixture. Spread all of the crumble mixture over the pie and make sure that you cover all of the pie’s edges. You should not be able to see any filling.

6. Place the pie plate on a cookie sheet and bake for ten minutes. Then reduce the oven’s heat to 325 degrees and bake for 60-70 more minutes or until the crumble topping starts to turn a light golden brown. Let the pie cool for a while until it is your preferred eating temperature.

7. Mix the powdered sugar and the lemon juice. Start off adding less lemon juice than suggested. Keep adding juice until the frosting is thin enough to drizzle. Be careful not to make it too thin, however, or the frosting will just soak in and the pie will not look as pretty.

8. Serve warm with a scoop of ice cream. Yum! The following poem I thought was very suitable for this recipe, plus it’s by one of my favorite poets.

Pie Problem

If I eat one more piece of pie, I’ll die!

If I can’t have one more piece of pie, I’ll die!

So since it’s all decided I must die,

I might as well have one more piece of pie.

MMMM–OOOH–MY!

Chomp–Gulp–’Bye.

-Shel Silverstein

Angel Food Cake Recipe

Angel Food Cake Recipe

Angel Food Cake Recipe

This is a great cake to know how to make. One, because it’s not as hard as someone might think. Two, because a homemade angel food cake puts a store-bought angel food cake to shame. This angle food cake recipe (by Betty Crocker) makes a cake that is SOOO soft and light! The almond extract adds a wonderfully gentle (and yet still present) flavor. So please treat yourself to this “angel food!”

Angel Food Cake Recipe:

1 cup all-purpose flour

1 1/2 cups powdered sugar

12 egg whites

1 1/2 tsp. cream of tartar

1 cup granulated sugar

1/4 tsp. salt

1 1/2 tsp. vanilla

1/2 tsp. almond extract

Frosting:

powdered sugar

lemon juice

Directions:

1. Preheat the oven to 375 degrees and set out a ungreased tube pan.

2. Mix flour and powdered sugar in a bowl and set aside. Beat egg whites and cream of tartar on high speed until slightly foamy. Start adding in sugar, about two tablespoons at a time. Add vanilla, salt and almond extract with the last addition of sugar. Continue beating on high speed until stiff and glossy. Do not under-beat, otherwise the cake will turn out to be dense rather than fluffy.

3. Sprinkle in flour mixture 1/4 cup at a time; gently fold in until there are no pockets of flour. Push the batter into the ungreased tube pan. Gently cut through the batter with a knife to be sure that there are no air pockets.

4. Bake until cracks feel dry and top springs back when touched lightly, 30-35 minutes. It should look about like this:

5. Invert the pan on funnel; let hang until cake has cooled completely. This helps the cake to stay fluffy. I don’t suggest removing the cake from the pan until it’s completely cool or it might de-fluff a little bit. I know what you’re thinking: touchy, touchy!

6. To remove from the pan, cut around edges (be sure to cut around the funnel, too). Flip over. If it doesn’t come out, try tapping the pan or cutting around the edges and funnel again.

7. Frost and eat… and eat… and eat… and eat…

Note: 

 One, fresh lemon juice is best to use in the frosting. Two, this recipe also makes a great layered cake. Three, I’m sorry that I didn’t get pictures of the steps… I didn’t remember until after I had finished baking the cake.