Hot Food & Recipes

Servings: 14 Servings
Category: Desserts
Ingredients

• 1 c Water, boiling
• 1 ts Salt
• 1 tb Sugar
• 2 tb Shortening, vegetable or fat
• 1 Yeast, cake
• 1 tb Water, lukewarm
• 1 Egg, well beaten
• 4 c Flour, sifted, all-purpose
• 7 Apples, medium, tart
• 1/4 c Raisins, seedless
• 1/4 c Nut meats, chopped
• 1/2 c Jelly, any desired
• 1/2 c Sugar
• Cinnamon

Directions
Pour the boiling water over the salt, 1 tablespoon of sugar and shortening. When it is lukewarm, add the yeast which has been dissolved in the 2 tablespoons of lukewarm water. Add the egg and 1 1/2 cups of the flour. Let this batter rise at 85F until double in bulk, then add the remaining flour. Knead until smooth. Let rise again for 1 hour. Divide the dough into 14 parts. Roll out each part until 1/2″ thick. Peel, core, and cut apples in half. Place a half, cut side up, on each piece of dough. Combine the remaining ingredients and fill the cores with the mixture. Press the dough firmly together over the apples and invert on a dull, greased, cookie tin. Brush with melted shortening, and sprinkle with a little sugar and ground cinnamon. Let rise for 1 hour. Bake at 350F for 40 minutes, until a rich brown. Serve hot. Allow 1 or 2 for each portion. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 8 Servings
Category: Desserts
Ingredients

• 6 Fuji Apples; Peeled, Cored,
• -Thinly Sliced
• 1/4 c Sugar
• 2 tb All-Purpose Flour
• 1 ts Ground Cinnamon
• Pastry For Double-Crust 9″
• -Pie
• —Rum Raisin Sauce—
• 1/3 c Raisins
• 1/4 c Dark Rum
• 1/2 c Granulated Sugar
• 1/4 c Water
• 1/4 c Orange Juice
• 1 tb Butter
• 2 ts Cornstarch

Directions
Preheat oven to 425 degrees. In large bowl, toss the apples with sugar, flour and cinnamon. Roll out pie pastry and line bottom of a 9″ pie pan. Fill with apple mixture. Place top crust over apples; seal and crimp edges. With knife, cut eight 1-inch-long vents in top crust. Bake 15 minutes; reduce temperature to 350 degrees and bake 40 minutes longer. Prepare Rum Raisin Sauce. In small bowl, combine raisins and rum; set aside 20 minutes. In small saucepan, over medium heat, combine sugar and water; stir until mixture comes to a boil. Boil 5 minutes. Remove from heat and stir in rum and raisin mixture, orange juice, butter and cornstarch. Heat to boiling, stirring constantly until mixture thickens. Remove from heat and cool until warm. (Makes 1 cup) Cool pie at least 20 minutes. To serve, cut pie into eight wedges; top each wedge with 2 Tablespoons warm Rum Raisin Sauce. Recipe by: The Oregonian’s “Food Day” Posted to MC-Recipe Digest V1 #826 by LBotsko@aol.com on Oct 5, 1997

Servings: 1 Servings
Category: Desserts | Fruits
Ingredients

• 9 In unbaked pie shell
• 5 6 tart green apples (cut 3
• sl To 1/4 apple)
• Mix:
• 2 tb Flour
• 1/2 c Granulated white sugar
• 1/2 ts Cinnamon
• 1 pn Nutmeg

Directions
Add to sliced appples. Put in unbaked pie shell. Topping: 1/2 cup granulated white sugar 1/2 cup flour 1/2 cup margarine or butter (softened) Blend topping ingredients with pastry blender, by cutting in. Sprinkle over top of pie. Cover pie with Clean Brown Paper Bag (LARGE size – Shopping Bag). Close bag with large safety pin. Bake at 400 degrees for 1 hour. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Servings: 8 Servings
Category: Desserts
Ingredients

• 3 lb McIntosh apples; peeled and
• -sliced
• 1 tb Lemon juice
• 1 ts Grated lemon rind
• 3/4 c Sugar
• 1/3 c Flour
• 1 ts Cinnamon
• 2 tb Butter; cut in tiny pieces

Directions
In a large bowl toss apples with lemon jice and limon peel. In a smaller bowl, mix sugar, flour, and cinnamon. Add to apple mixture and toss to coat. Fill 9 inch pie shell, mounding high in center, and dot with butter. Cover edge with foil and bake at 425 degrees for 40 to 50 munites. Remove foil for last 15 minutes. Recipe By : Comfort Foods Cookbook Posted to MC-Recipe Digest V1 #289 Date: Sat, 09 Nov 1996 14:58:04 -0500 From: jjndonug@sojourn.com (Julie Donnelly) NOTES : Optional: add dried cranberries or add 1/4 to 1/2 teaspoon cardamon.

Servings: 8 Servings
Category: Desserts
Ingredients

• 1 qt Apples; peeled and sliced
• 1/8 c Orange juice; fresh squeezed
• 1 ts Lemon rind
• 2 tb All-purpose flour
• 1 c Sugar
• 1/4 ts Nutmeg
• 1 ts Cinnamon
• 2 tb Butter

Directions
Pour apples into “my favorite dessert pie crust”. Squeeze juice of one orange over apples (I know the recipe above says 1/8 cup, but that is just a guesstimate to satsisfy the computer for nutritional info). Sprinkle lemon peel over top. In a separate bowl, combine dry ingredients, and sprinkle over top of apple mixture. Top with butter. Brush some sweetened condensed milk on edges of bottom crust, top with top crust, pinch seems, and then brush sweetened condensed milk over whole top crust (see “My Favorite Pie Crust). Bake at 425 for 10 minutes, and then 350 for 35-45 minutes. Cool for at least 30 minutes. Recipe by: Karin Wilson Posted to TNT Recipes Digest, Vol 01, Nr 949 by Karin on Jan 18, 1998

Servings: 8 Servings
Category: Desserts | Pies & past | Fruit
Ingredients

• 1 Batch pie pastry; see recipe
• 6 lg Apples
• 1 tb Fresh lemon juice
• 1/2 ts Lemon zest
• 1/2 c Brown sugar
• 1 ts Cinnamon
• 1/4 ts Nutmeg
• 1/8 ts Ground cloves
• 1/8 ts Ground ginger
• 1 tb All-purpose flour
• 1 tb Butter; cut into bits
• 1 ts Sugar
• 1 ds Cinnamon
• 1 tb Milk

Directions
Peel, core, and thinly slice apples. Toss with lemon juice and zest. Mix sugar, flour, and spices. Toss with apples to coat. Roll half of dough into a round and fit into a 9″ pie pan. Fill shell with apple mixture. Dot top with butter. Roll remaining dough into a round large enough to cover top of apples. Place carefully over apple filling and crimp edges of crusts together. Make slits in top crust to vent. Mix teaspoon of sugar with dash of cinnamon. Brush top of crust with milk and sprinkle lightly with cinnamon sugar. Bake at 450 degrees for 10 minutes. Reduce heat to 375 degrees and bake an additional 20-30 minutes. Recipe By : Elizabeth Powell Posted to MC-Recipe Digest V1 #285 Date: Fri, 8 Nov 1996 08:22:19 -0600 (CST) From: zeiss@maxvax.ci.austin.tx.us (Sherry Zeiss) Serving Ideas : Serve hot with sharp cheese, ice cream, or clotted cream.

Servings: 12 Servings
Category: Desserts | The pampere
Ingredients

• 1 Sheet frozen puff pastry
• Shell — thawed
• 2 Granny Smith apple
• 2 tb Apricot preserves*
• 1/2 c Pecans — chopped
• 2 tb Brown sugar — packed
• 1/4 ts Cinnamon
• Ice cream or whipped cream
• Optional

Directions
Preheat oven to 400. Roll dough out into a 11″x14″ rectangle on Baking Stone with Dough and Pizza Roller. Roll edges up to form a lip. Prick pastry with Hold ‘N Slice. Brust preserves over bottom with Pastry Brush. Peel, core and slice apples with A pple Peeler/Corer/Slicer; cut into slices. Arrange apples over pastry. Chop pecans with Food Chopper. Combine pecans, sugar and cinnnamon in 1-Quart Batter Bowl; sprinkle over apples. Bake for 25-30 minutes or until golden brown. Cut into pieces wit h Pizza Cutter; serve with Mini-Serving Spatula. Serve warm with ice cream or decorate with whipped cream using Easy Accent Decorator. Posted to EAT-L Digest – 30 May 96 Date: Fri, 31 May 1996 17:10:17 -0400 From: “Carol T.” Recipe By : The Pampered Chef

Servings: 6 Servings
Category: Desserts | Low-cal
Ingredients

• 2 Sheets phyllo pastry
• 2 ts Margarine or butter; melted
• 2 tb Chopped pecans; toasted
• 1 1/2 ts Icing sugar

Directions
——————————-APPLE FILLING——————————- 1/3 c Brown sugar; packed 1 Grated rind of 1/2 lemon 1 tb Lemon juice 3 c Apples; sliced and peeled 1. Lay single sheet of phyllo on counter; brush with half of the margarine. Using scissors, cut crosswise into three 5″ wide strips; fold each strip into thirds to form square shape. 2. Using scissors, round off corners and gently mold into muffin cups. Repeat with remaining phyllo to make 6 shells. Bake in 400F oven for 5 minutes or until golden. 3. Apple filling: in heavy skillet, combine sugar, lemon rind, lemon juice and cinnamon; cook over medium heat until bubbly. 4. Add apples and cook, stirring often, for 5 minutes or until tender; let cool slightly. 5. Spoon into prepared shells. Sprinkle with pecans; sift icing sugar over top. Serve warm or at room temperature. Make ahead: Through step 2; phyllo crisps can be stored in airtight container for up to 3 days. Through step 4 for up to 6 hours. Posted to MM-Recipes Digest V4 #301 by Bonnie & Tim Annis on 20 N, ov 1997

Servings: 8 Servings
Category: Desserts | Crockpot
Ingredients

• 1 c Pecans; coarsely chop
• 3 Eggs
• 8 sl Raisin bread; diced
• 2 c Half & half or milk
• 2 md Apples, green
• 1/4 c Bourbon or brandy
• 1 c Sugar
• 1/4 c Butter or margarine; melted
• 1 ts Cinnamon
• Vanilla ice cream (opt.)
• 1/2 ts Nutmeg

Directions
Preheat oven to 350~. Spread pecans in a shallow baking pan and bake until golden, about 8-10 minutes, stirring occasionally. Meanwhile, place bread cubes in a greased 3 qt. or larger slow cooker. Peel, core and thinly slice the apples. Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half and half or milkand then stir in bourbon or brandy. Lightly mix pecans with bread and apples. Pour egg mixture over bread. Drizzle with butter. Cover and cook on low until apples are tender when pierced and custard is set; about 3 1/2 to 4 1/2 hours. Let pudding stand, covered, for about 15 minutes. Serve warm with ice cream, if desired. Posted to MM-Recipes Digest V4 #132 by novmom@juno.com (Angela Gilliland) on May 12, 1997

Servings: 1 Servings
Category: Desserts
Ingredients

• 3 Granny Smith Apples
• 3 Ripe pears
• 1 tb Lemon juice
• 5 Slices whole wheat bread
• 1/4 c Melted butter
• 1 tb Granulated sugar
• 2/3 c Firmly packed brown sugar
• 1/2 ts Grated lemon peel
• 1/4 ts Cinnamon
• 1/8 ts Nutmeg

Directions
Peel and slice apples and pears into thin slices. Cube the whole wheat bread slices. Preheat oven to 375 degrees. Toss apples and pears with lemon juice in bowl. Toss bread cubes/crumbs with butter and sugar in another bowl. Combine brown sugar, lemon peel, cinnamon and nutmeg in bowl. Spread half of fruit in 9″ square baking dish. Sprinkle with half the bread cubes and then half the sugar mixture. Repeat layering. Cover and bake 30 minutes. Uncover and bake 30 minuets more. Serve with custard sauce. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini