Apple Pie

Ingredients

3/4 cup white sugar
1/4 cup flour
1/2 teaspoon ground nutmeg (optional)
1/2 teaspoon cinnamon
dash of salt
6 cups apples, peeled, cored and cut into 1/2-inch pieces
recipe for a 9-inch double crust pie


Directions

Preheat oven to 350 degrees F.

Mix sugar, flour, nutmeg, cinnamon and salt, and sprinkle over apples.

Line pie dish with one pie crust. Pour apple mixture into the crust and dot with butter. Cover with top crust. Crimp and flute edges. Pierce top crust with a fork to allow air to escape as pie is baking.

Bake pie on middle shelf of oven for about 1 hour, or until crust is golden brown and filling is bubbling.

Let sit until room temperature before serving.

NOTE: we use a mixture of Granny Smith, Cortland, Empire and McIntosh apples for this pie.


This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Apples
Sweet Indulgences Sunday
Crazy Sweet Tuesday
Cast Party Wednesday
This Week's Cravings: Apples

Delicious Dishes
It's a Blog Party's Fall Fest Apple Recipes 2011

Apple-Rhubarb Pie

Ingredients

1 1/3 cup white sugar
1/3 cup flour
3 cups rhubarb, cut into 1/2-inch pieces
1 apple, peeled, cored and cut into 1/2-inch pieces
recipe for a 9-inch double crust pie


Directions

Preheat oven to 350 degrees F.

Mix sugar and flour, and sprinkle over apples and rhubarb.

Line pie dish with one pie crust. Pour fruit mixture into the crust. Cover with top crust. Crimp and flute edges. Pierce top crust with a fork to allow air to escape as pie is baking.

Bake pie on middle shelf of oven for about 1 hour, or until crust is golden brown and filling is bubbling.

Let the pie cool to room temperature before serving.

NOTE: we use Cortland, Empire or McIntosh apples for this pie.


This recipe is also linked to...

Sweet Indulgences Sunday
Crazy Sweet Tuesday
Sweet Treats Thursday
This Week's Cravings: Apples
It's a Blog Party's Fall Fest Apple Recipes 2011

Grape Cake

Ingredients:

2 large eggs
1/2 cup sugar, plus extra for finishing the cake
4 Tbsp melted butter
1/4 cup extra-virgin olive oil
1/3 cup milk
1/2 tsp vanilla extract
1 cup brown rice flour
1/2 cup ground almonds
3/4 tsp baking power
a pinch of salt
zest of one lemon
2 cups Sovereign Coronation grapes (or other seedless grapes)


Directions:

Preheat oven to 350 degrees F. Butter and flour a 9-inch springform pan, then set it aside.

Beat the eggs and sugar in a large bowl with an electric mixer until they’re thick, about 3 minutes. Beat in milk, butter, oil, and vanilla.

Sift together the flour, almonds, baking powder and salt. Add the zest, tossing it to make sure it is well-distributed. Then stir the flour mixture into the wet ingredients, making sure it is well-combined. Allow this mixture to sit for 10 minutes to make sure the flour has absorbed the liquids.

Gently stir in 1 1/2 cups of grapes, then transfer the batter to your cake pan.

Bake on the middle rack for 15 minutes. After 15 minutes, pull out your cake and top it with the reserved grapes. Sprinkle the top with coarse granulated sugar. Bake for about 40 more minutes, until the top of the cake is golden and springy. Remove from the oven and allow to cool in the pan.

NOTE: If you find your grapes are on the tart side, you can always add more sugar into the cake batter.

NOTE: You can use any kind of fruit in this recipe instead of the grapes. I'm particularly fond of raspberries, sour cherries or blueberries.

NOTE: You can definitely use all-purpose flour instead of brown rice flour, and it will still turn out wonderfully yummy.


This recipe is also linked on...

This Week's Cravings: Special Diets (GLUTEN-FREE, DAIRY-FREE, NUT FREE and MORE)
Savory Sunday
Everyday Sisters' Sharing Sundays: Nuts
Sweet Indulgences Sundays
Gluten-Free Wednesdays
Sweet Treats Thursday
Allergy-Friendly Fridays
Food on Friday: Cakes
Sweets for a Saturday
Simply Delish Saturday
Seasonal Inspiration Saturday
It's a Blog Party's Fall Fest Recipes 2011

Lunch Munch Cookies

Ingredients

1 cup brown sugar
1 cup white sugar
1 1/2 cups butter, softened
1/2 cup vegetable oil
2 eggs
1/4 teaspoon vanilla
1/2 teaspoon almond extract
1/4 cup milk
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats
1 cup crushed cornflakes cereal
2 cups chocolate chips or butterscotch chips


Directions

Preheat the oven to 350 degrees F.

In a medium bowl, cream the butter, brown sugar, white sugar until smooth. Mix in the oil, eggs, vanilla, almond extract and milk.

Combine the flour, baking soda and salt, stir into the sugar mixture.

Fold in the oats, cornflakes and chocolate chips.

Drop by rounded spoonfuls onto a cookie sheet.

Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

NOTE: I originally got this recipe from Mary Mielke. Sooooo yummy!!!


This recipe is also linked to...

This Week's Cravings: After-School Snacks