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

Pear Crisp

Ingredients

1/2 cup packed brown sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon salt
1 dash ground nutmeg
6 cups thinly sliced peeled bosc pears
1 tablespoon lemon juice
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick cooking oats
1/2 cup finely chopped pecans
1/2 cup butter, melted


Directions

Preheat oven to 350 degrees F.

In a large bowl, combine the first eight ingredients. Toss to coat. Put into a 9-inch square baking pan.

In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.

Bake 45 minutes in the preheated oven, or until fruit is bubbling and the topping is brown and crisp.

Best served warm with a small scoop of vanilla or caramel ice cream.

NOTE: I love this with fresh pears, but in the middle of winter you can't always find them. This recipe works great for those almost flavourless, late-winter pears.


This recipe is also linked to...

Food on Friday: Pears and Peaches
Sweet Indulgences Sundays
Sweets for a Saturday
Simply Delish Saturday
Seasonal Inspiration Saturday
It's a Blog Party's Fall Fest Recipes 2011

Peaches and Cream Cupcakes

Ingredients:

1 1/4 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs
1 cup sugar
1/2 cup unsalted butter, room temperature
1 1/2 tsp vanilla extract
1/2 cup sour cream
1 cup peach puree (fresh peaches pureed in the food processor with few drops of lemon juice to keep the peaches from turning brown) **I don't quite puree it because I like having chunks of peaches in my cupcakes. You could also use a peach jam, but you'd need to decrease the sugar.**


Directions:

Preheat the oven to 350 degrees F and line 12 cup muffin tin with liners.

Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl and set aside.

In a large bowl, with an electric mixer on medium speed, beat the eggs and sugar for about 2 minutes, or until light and creamy. Add the butter and vanilla and beat on low speed for about 1 minute, or until well blended. Beat in the dry ingredients on low speed until blended. Add the sour cream and beat until smooth and well blended. Mix in peach puree.

Divide batter evenly among 12 cupcake liners.

Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops are firm. Cool about 5 minutes in the pan and then remove to a wire rack to cool completely.



Peach Buttercream:

3/4 cup butter, at room temperature
1 1/2 cups confectioner’s sugar
1/4 cup peach puree (fresh peaches pureed in the food processor)
A few drops of lemon juice to keep the peaches from turning brown
Vanilla, to taste

Whip the butter until light and fluffy. Add the sugar and beat until well combined. Add peach puree and vanilla and beat again until smooth. I added just a touch of yellow and red food coloring to enhance the color. Transfer to a piping bag and decorate as desired.


This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Cupcakes
This Week's Cravings: Peaches

Pina Colada Cupcakes

Cake:

1/3 cup rum
3/4 cup coconut milk
1/4 cup pineapple juice
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1 cup plus 3 Tbsp sugar
3 large eggs
1 cup shredded coconut
1 cup crushed pineapple (drained)

Preheat oven to 350 degrees F and line pans with cupcake liners (makes 18 cupcakes).

In a small bowl, combine rum, coconut milk, pineapple juice, and vanilla. Set aside.

In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs to the sugar mixture one at a time, beating well after each addition. Alternately add the flour mixture and the rum mixture, beating well after each addition. Fold in the coconut and pineapple.

Fill cupcake liners 3/4 full.

Bake for 25 minutes or until cupcakes bounce back when lightly touched.



Coconut Cream Cheese Frosting

Note: Double this recipe if you like lots of frosting.

8 oz cream cheese, room temperature
1/4 cup unsalted butter, room temperature
2 cup powdered sugar
3 Tbsp coconut cream

Mix cream cheese and butter until light and fluffy. Mix in powdered sugar a little bit at a time. Mix in coconut cream. Pipe or spread on cupcakes. Garnish as desired.


This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Cupcakes
Everyday Sisters' Sharing Sundays: Yellow

Tantalizing Apricot Pie

Ingredients

4 cups sliced fresh apricots
1 cup sugar
1/3 cup all-purpose flour
Pinch ground nutmeg
1 tablespoon lemon juice
recipe for a 9-inch double crust pie


Directions

Preheat oven to 350 degrees F

In a bowl, toss apricots, sugar, flour and nutmeg. Sprinkle with lemon juice; mix well.

Line a 9-in. pie plate with bottom crust; add filling. Roll out remaining pastry top crust. Place over filling; seal and flute edges. Pierce top crust with fork to allow steam to escape while baking.

Bake for approx. 55 minutes or until golden brown and filling is bubbling. Allow to cool to room temperature before serving.


This recipe is also linked to...

Seasonal Sunday
Crazy Sweet Tuesday
Food on Friday: Apricots and Nectarines 

Perfectly Delicious Plum Pie

Ingredients

4 cups sliced fresh plums
1/2 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
recipe for a 9-inch single crust pie

TOPPING:
1/2 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons cold butter or margarine


Directions

Preheat oven to 350 degrees F

In a bowl, combine the first six ingredients; pour into the pastry shell.

For topping, combine sugar, flour, cinnamon and nutmeg in a small bowl; cut in butter until the mixture resembles coarse crumbs. Sprinkle over filling.

Bake for 50-60 minutes or until bubbly and golden brown. Cover edges of crust during the last 20 minutes to prevent over-browning. Cool on a wire rack.

NOTE: the colour of your pie will depend on the type of plum you've used - being in Niagara, we've got a variety of plums available during the summer. You could mix different varieties together and get a whole new taste.


This recipe is also linked to...

Sweet Indulgences Sunday
Seasonal Sunday
Crazy Sweet Tuesday
The Knit Wit's Tasty Tuesdays
Cast Party Wednesday
Sweet Treats Thursday
Food on Friday: Plums
Sweets for a Saturday
Simply Delish Saturday
It's a Blog Party's Fall Fest Recipes 2011

Blueberry Pie

1/2 cup white sugar
1/3 cup flour
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
recipe for a 9-inch double crust pie
1 tablespoon lemon juice
2 tablespoons butter


Preheat oven to 350 degrees F.

Mix sugar, flour, salt, and cinnamon, and sprinkle over blueberries

Line pie dish with one pie crust. Pour berry mixture into the crust, sprinkle with lemon juice, 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.