Recipes Archives - Page 19 of 23

Apple Pecan Pie

We had this pie for Thanksgiving dessert... it was SO good!! A friend shared this recipe with me. It was a prize winning recipe from an apple pie contest.

Ingredients

2 store bought pie crusts
6 c cored and sliced apples
1½ c pecan halves
1 stick better, softened
1⅛ t ground cinnamon
½ t nutmeg
1½ c brown sugar
½ c white sugar
2 T fresh lemon juice
3 T flour
1 T apple pie spice
1 t vanilla extract

Instructions

Rub softened butter on bottom and sides of a deep dish pie pan. Place pecans round side down until they cover the inside of the pan. Spread brown sugar on top of nuts. Place one pie crust on top of nuts and press down on. Set aside.
In medium bowl place lemon juice, flour, white sugar, spices, and vanilla and mix well. Add sliced apples and toss till coated. Pour into piecrust making as even as you can. Cover with other pie crust. Fold over sides and crimp together. Don't worry about appearance because this will be the bottom of your pie. Poke holes at random with fork for steam.
Place in 450 degree oven for 10 minutes, reduce heat to 350 degrees and continue to cook for 45 additional minutes.
Remove from oven, and allow pie to sit until the bubbling stops. Once bubbling stops but pie is still warm, flip the pie over. The pecans are the top of your pie. Serve warm with ice cream.

Apple Cole Slaw

Author: Paulus Family

Ingredients

3 c chopped cabbage
1 unpeeled red apple, cored and chopped
1 unpeeled green apples, cored and chopped
1 carrot, grated
½ c finely chopped red bell pepper
2 green onions, finely chopped
⅓ c mayonnaise
⅓ c brown sugar
1 T lemon juice, or to taste

Instructions

In large bowl, combine cabbage, apples, carrot, pepper, and onions.
In small bowl, mix together mayonnaise, brown sugar, and lemon juice.
Pour dressing over salad.

Taffy Apple Pizza

Karen used to sell Pampered Chef, and this recipe was always a hit!

Author: Pampered Chef

Ingredients

1 package (18 oz) refrigerated sugar cookie dough
½ t vanilla
1 package (8 oz) cream cheese, softened
½ c brown sugar
¼ c creamy peanut butter
3 medium apples
¼ c caramel ice cream topping
½ c peanuts, chopped

Instructions

Preheat oven to 350 degrees.
Shape cookie dough into a ball and place in center of a large, round baking stone. Flatten slightly. Using a floured roller, roll dough to a 14 inch circle (about ¼ inch thick). Bake 16-18 minutes or until light brown. Cool 10 minutes and then carefully loosen cookie from stone by using a large serrated knife. Cool completely on stone.
In small bowl, combine cream cheese, brown sugar, peanut butter, and vanilla. Mix well and then spread on cookie.
Peel, core, and slice apples and arrange over cream cheese mixture. (Note: if you are not serving right away you can dip apples in a lemon-lime soda or lemon juice to keep them from turning brown)
Microwave ice cream topping on high for 30-45 seconds or until warm. Drizzle evenly over apples.
Chop peanuts and spread over apples.
Cut into wedges.

Caramel Apple Cheesecake

Author: Paulus Family

Ingredients

1 jar of Paulus Orchards Apple Pie Filling
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese, at room temperature
½ c sugar
¼ t vanilla extract
2 eggs
¼ c caramel topping
12 pecan halves, plus 2 T chopped pecans

Instructions

Preheat oven to 350 degrees.
Reserve ¾ c apple pie filling; set aside. Spoon remaining filling into the crust.
Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.
Bake 30-35 minutes, or until the center of the cake is set. Cool to room temperature.
Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans.
Refirgerate until ready to serve.

Notes

"I saw this recipe on your website and had to try it. It was excellent, not too sweet like I thought and soooo creamy. I will be making it again." - Lois Diller

Peach Dumplings

Author: Paulus Family

Ingredients

8 perfect peaches (easily found at Paulus Orchards!)
¼ c packed brown sugar
1 T ground cinnamon
pastry for 2-crust pie
spicy honey sauce (recipe below)
sweetened whipped cream
--
Spicy Honey Sauce:
⅔ c maple syrup (PA Maple syrup sold at Paulus Orchards)
⅓ c honey (Use honey made from the bees at Paulus Orchards!)
½ t ground allspice
1 t ground cinnamon

Instructions

Heat oven to 400 deg.
Peel peaches and cut in half. Removes stones. Drain on paper towels, keeping pairs matched.
Combine brown sugar and cinnamon.
Fill each peach pit hole with brown sugar and cinnamon. Press matched halves together.
Divide pastry in half and roll each half into a 14-inch square.
Cut each 14-inch square into four 7-inch squares.
Place a peach on each square. Moisten corners of pastry squares; bring 2 opposite corners up over peach and pinch.
Repeat with opposite corners; pinch edges to seal.
Place dumplings in a baking dish large enough that dough does not touch.
Bake for 30 to 40 minutes until crust is golden brown.
Meanwhile, prepare spicy honey sauce by mixing maple syrup with honey in a small, heavy saucepan and heating over LOW heat while stirring. When syrup is hot, add spices and cook over MEDIUM heat, stirring until sauce boils. Makes 1 cup.
Serve dumplings warm or cool with warm sauce and sweetened whipped cream.

Next Posts Previous Posts