Apple Pie (in the apple)

** Recipe from Testado, Provado e Aprovado! **

SWEET PIE DOUGH:

* 1/2 c. all purpose flour

* 1/2 c. whole wheat flour

* 1/2 c. corn starch

* 100g butter, cold

* 1 egg

* 1/4 tsp. salt

* 1/4 tsp. baking powder

Put all ingredients in food processor and mix only until it forms a ball. If necessary, add a few drops of cold water. Don't over mix. If you want do do it manually, mix the dry ingredients in a bowl. Add the butter and rub the mixture with your hands until you have a crumbled texture. Add the egg and  mix until it comes together into a ball. If necessary, add a few drops of water. Do not over mix.  Makes enough "tops" for about 8 apples.

 

For EACH apple, you need:

* 1 Tbl. sugar

* 1/2 Tbl. all purpose flour

* 1/4 tsp. powdered cinnamon 

To make "apple pies" - 

Start with the pie dough.   Roll dough between two plastic sheets using chopsticks as guides for an even thickness. Put sheet of dough on a cutting board and place in the fridge while working with the apples.  Wash apples and cut off a "lid" from each one. With the help of a small sharp knife and a small spoon, hollow the apples forming bowls and set the chopped pulp aside. To avoid the apples from getting dark, add a few drops of lemon juice.  Next, peel & dice the lids.  Mix sugar, flour & cinnamon, and sprinkle over the reserved apple pulp. Toss with a spoon and fill the apple bowls.  Remove the dough from the fridge and cut flowers (or desired shape) with a cookie cutter.  Using a straw, poke a few holes in center of flower, to release vapor while baking. 

Carefully place a flower over each apple. Don't try to mold the dough, it will be firm and will break. The heat of the oven will help it form.  Bake at 370°F in a baking pan lined with parchment paper until they are tender and the dough is lightly golden.  Serve warm or cool, lightly sprinkled with powdered sugar.

Baked Southwestern Egg Rolls w/ Cilantro Ranch Dressing

** Recipe from Red Couch Recipes **

* 2 c. frozen corn, thawed
* 1 (15 oz.) can black beans, rinsed and drained
* 2 c. shredded Mexican cheese blend or Cheddar
* 1 (4 oz.) can diced green chiles, drained
* leaves from 1/2  bunch cilantro
* 4 green onions, chopped
* 1 tsp. ground cumin
* ½ tsp. chili powder
* ½ tsp. pepper
* ¼ tsp. cayenne pepper
* 1 package egg roll wrappers (about 24 total)

Heat oven to 425 & lightly oil a baking sheet with cooking spray.  In a large bowl, combine everything but the egg roll wrappers. Mix well to blend.  Place about 2-3 Tbl. of the filling on top of the egg roll wrapper.  Have the egg roll corners pointing towards you.  It will be a diamond-shape.  Tuck the nearest egg roll corner near you underneath the filling and make it tight.  Put a little bit of water on the egg roll and fold the left corner in.  Put a little bit of water on the egg roll and then fold the right corner in.  Roll the egg roll and then seal the corner with water. Bake the egg roll with this top down on the pan.  (Repeat process for all egg rolls.)  Place the sealed egg rolls on the baking sheet seam side down and drizzle the tops with olive oil.   Bake about 15 min, or until lightly brown, turning halfway through baking. Serve warm with Cilantro Ranch Dressing.


Cilantro Ranch Dressing
* 1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
* 1 c. mayonnaise (NOT Miracle Whip)
* 1 c. buttermilk
* 2 tomatillos, remove husk, diced
* 1/2 bunch of fresh cilantro -- washed, but you don't need to take the stems off.
* 1 clove garlic
* juice of 1 lime
* 1/2 - 1 jalapeno -- depending on your preference

Mix all ingredients together in the blender.

Baked Pumpkin Oatmeal

** Recipe from Annie's Eats **

* 1 c. steel cut oats
* 6 Tbl. unsalted butter, divided
* 4 c. very hot water
* 2 med. bananas, sliced
* ½ c. plus 2 Tbl. brown sugar, lightly packed, divided
* 2¼ tsp. ground cinnamon, divided
* 3 c. old-fashioned oats
* ¼ c. maple syrup
* 1 tsp. salt
* ¼ tsp. ground nutmeg
* dash ground cloves
* ½ c. pumpkin puree
* ½ c. milk
* 2 tsp. vanilla extract

Heat oven to 350.  Place steel cut oats in a large bowl with 4 Tbl. of butter.  Pour the hot water over oats and cover bowl.  Let stand 20 min.  Meanwhile, make caramelized bananas.  Melt remaining 2 Tbl. of butter in a med. skillet over med-high heat.  Add bananas, 2 Tbl. of brown sugar, and ¼ tsp. of the cinnamon to pan.  Toss gently & cook briefly, about 2 min.  Remove from heat & let cool.  After steel cut oats have finished soaking, stir in the old fashioned oats, remaining ½ c. of brown sugar, maple syrup, salt, remaining 2 tsp. of cinnamon, nutmeg and cloves.  In a small bowl or liquid measuring cup, whisk together pumpkin, milk and vanilla.  Stir the pumpkin mixture into the oat mixture.  Spread bananas over the bottom of a lightly greased 2 quart-ish baking dish.  Pour oatmeal mixture on top of bananas.  Bake 35-40 min.  Remove from oven & let cool slightly before serving.

Chocolate Shortbread Bars w/ White Chocolate Candy Corn M&M's

** Recipe from Picky Palate **

* 2 sticks softened butter
* 1/2 c. granulated sugar
* 2 Tbl. brown sugar
* 1/2 c. chocolate chips
* 1 3/4 c. all purpose flour
* 1/4 tsp. kosher salt
* desired M&M's for topping

Heat oven to 350 & line an 8×8" pan with foil that’s been sprayed with non stick cooking spray.  In a stand or electric mixer, beat butter & sugars until light and fluffy.  Place chocolate chips in micro-safe bowl & microwave in 30 second intervals until melted & smooth, stirring.  Pour melted chocolate into mixer beating until well combined. Slowly add flour & salt until well combined.  Dough will be thick.  Press dough into prepared pan & line with M&M’s, pressing in slightly. Bake 30-35 min, until cooked through.  Let cool completely and cut into squares.

Pumpkin Pie French Toast

** Recipe from Closet Cooking **

* 2 eggs
* 1/4 c. milk
* 1/4 c. pumpkin puree
* 1/4 tsp. vanilla
* 1/2 tsp. cinnamon
* 1/4 tsp. ginger
* 1/8 tsp. cloves
* 1/8 tsp. nutmeg
* 2 Tbl. brown sugar
* 8 slices of bread

 Mix all ingredients (except bread) in low, flat bowl for easy dipping.  Dip bread into egg mixture on both sides & grill in a pan until lightly golden brown, about 2-3 min. per side.  Serve with maple syrup.

Pink Lemonade & Limeade Pies

 

** Recipe from The Prepared Pantry **

Crust
* 1 1/2 c. graham cracker crumbs
* 1/4 c. sugar
* 4 Tbl. butter

Heat oven to 350.  Mix the crumbs, sugar, and butter in a nine inch pie pan or spring form pan.  Mix until the crumbs have absorbed the butter and the mixture is uniform.   Press the crumbs across the bottom of the pan and up the sides.  Bake for eight to ten minutes


Filling
* 1 (8 oz.) packet of cream cheese, softened
* 1 (14 oz.) can sweetened condensed milk
* 3/4 c. pink lemonade concentrate (not mixed with water) ** FOR LIMEADE PIE - use 3/4 c. limeade concentrate (not mixed with water)
* 2 Tbl. lemon juice (fresh or bottled)
* red food coloring as desired  ** FOR LIMEADE PIE - use green

Using whip attachment, mix cream cheese & sweetened condensed milk on med-high until smooth.  (If you place the sweetened condensed milk in the bowl first, the cream cheese will not stick to the bowl and you will have little need to scrape the sides.)  Add lemonade/limeade concentrate & juice; continue beating.  Add food coloring as desired.  Pour mixture into pie shell & place in freezer while you mix topping.

Topping
* 1/3 c. shredded coconut
* red food coloring  ** FOR LIMEADE PIE - use green
* 1 c. whipping cream
* 3 Tbl. sugar
* 1 tsp. vanilla

Place coconut in a small bowl with a drop of food coloring and a couple drops of water; stir until coconut turns pink/green.  Whip cream until stiff, adding sugar & vanilla.  Spoon cream over pie filling and garnish with the pink/green coconut.  Freeze pie until firm.

Pumpkin Pie Pudding

** Recipe from Health Through Nature **

* 4 large eggs                                              

* 1 15 oz. can pumpkin                               

* 1/2 c. coconut milk or heavy cream    

* 1/2 tsp. salt                                              

* 3/4 tsp. stevia powder                             

* 2 tsp. cinnamon

* 3/4 tsp. ground ginger

* 2 tsp. cinnamon
* 3/4 tsp. ground ginger
* 1/2 tsp. cloves
* 1 tsp. vanilla extract
* 1/4 cup crushed pecans
  
Heat oven to 350.  Grease a pie pan.  Beat egg in med. bowl; beat in pumpkin and coconut milk/cream.  Add salt, stevia, spices, and vanilla.  Pour mixture into pie pan and bake for 30-40 min.  Place on cooling rack and refrigerate until chilled.  Sprinkle crushed pecans on top of pudding.