Betty Crocker's Apple Cranberry Crumble

 

Recipe here.

Ingredients:

4 cups 1/2 inch slices peeled apples (about 4 medium apples)
1 cup fresh or frozen cranberries
1 teaspoon grated orange peel
1/2 cup granulated sugar
3/4 cup old fashioned oats
1/2 cup packed brown sugar
1/2 cup all purpose flour
1/2 cup butter or margarine, softened
1 tsp ground cinnamon

Directions:

1. Heat the oven to 375. Toss apples, cranberries, orange peel and granulated sugar in a large bowl.

2. Mix remaining ingredients in medium bowl until crumbly. Press 1 cup of the oat mixture in ungreased square baking dish, 8x8x2 inches. Spread apple mixture over top. Sprinkle with remaining oat mixture.

3. Bake 40-45 minutes or until golden brown and apple mixture is bubbly around edges. Cool 30 minutes. Serve warm.

My Notes:

I like to use brown sugar instead of the granulated sugar in the apple mixture, and depending on the sweetness of the apples I will use less sugar, like 1/4 cup.

Marge's Gingersnaps - From Jennifer Garner posted on Instagram

3/4 cup shortening

4 tablespoons molasses

1 egg

1 cup sugar

2 cups all-purpose flour

3 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1 teaspoon salt (we found this to be too much salt, I'd cut it in half at least)

Extra sugar for rolling

Preheat oven to 350 degrees

Combine the wet ingredients with the dry.

Using two spoons or a small ice cream scoop, roll batter into balls and then roll them in the extra sugar.

Bake for 10-15 minutes until done.

These have really lovely flavor, and even though we found then too salty to just eat they go really nicely with a bowl of ice cream.

Blueberry Lemon Bars

This tasty recipe comes from Wood & Spoon and can be found here.

For the crust:
1 cup unsalted butter, room temperature
3/4 cup sugar
1 teaspoon vanilla
1 1/2 teaspoon lemon zest
1 1/3 cups flour
1/2 teaspoon salt

For the filling:

3 cups blueberries

Juice of 1 lemon

1/3 cup sugar

1 tablespoon cornstarch

Instructions:

Preheat the oven to 350 degrees. Line a 9″ square pan with aluminum foil, covering all sides of the pan.

Cream the butter and sugar together until well combined, about 1 minute. Add the vanilla and lemon and stir to combine. Scrape the bowl, then add the flour and salt. Stir on low speed until clumps begin to form. Scrape the bowl as needed, continuing to stir only until combined. Pat out 2/3 of the crumbs into the bottom of the prepared pan.

In a medium sized bowl, combine all of the ingredients for the filling and toss gently. Strain any extra juice from the berries and sprinkle them evenly over the crust.

Crumble the remaining dough over the top of the blueberries and crust.

Place in the preheated oven and bake until the crumbs on top are golden brown, about 1 hour. Allow to cool completely before cutting.

Coconut Cream Pie

2/3 cup sugar

3 1/2 tablespoons cornstarch or 5 tablespoons flour

1/2 teaspoon salt

2 1/2 cups milk

3 egg yolks, slightly beaten

1 teaspoon vanilla

3/4 cup coconut

Combine sugar, cornstarch and salt in top of a double boiler, stir in cold milk. Cook over boiling water until thickened, stirring constantly. Cover and cook 15 minutes longer. Stir a little of the hot mixture into slightly beaten egg yolks. Add to remaining mixture in double boiler and cook for 2 minutes over hot, not boiling water stirring constantly. Cool and add vanilla and coconut. Pour into a baked shell, if desired cover with meringue. Bake at 325 degrees until lightly browned.

Wave Your Flag Cheesecake

1 qt. strawberries, divided
1 ½ cups boiling water

1 pkg (8 oz) red Jello

1 cup cold water & ice

1 pkg (12 oz) pound cake – cut into 10 slices

1 1/3 cups blueberries, divided

2 pkg (8 oz each) cream cheese, softened

¼ cup sugar

1 8 oz cool whip

Slice 1 cup strawberries. Halve remaining 3 cups strawberries. Stir boiling water into gelatin at least 2 min. until dissolved. Add ice cubes to cold water  to measure 2 cups. Add to jello until melted.

Refrigerate 5 min. or until slightly thickened. Line 9x13 dish w/cake slices. Stir sliced strawberries & 1 cup blueberries into jello. Spoon over cake. Refrig 4 hours. Beat cream cheese & sugar until smooth, stir in topping. Spread over jello. Arrange berries to create a flag.

Butterhorns

2 cups flour
½ lb butter

1 lb small curd cottage cheese

The 3 ingredients should be mixed with a hand pastry blender or fork. Do not use a mixer. Butter should be room temperature. Do not melt. Mix just until blended, do not overmix. Do not break down cottage cheese. Dough should be very lumpy. Mix just to moisten flour.

Leave in bowl. Cover & leave overnight in frig. Next day, divide dough into 4 balls. Roll each ball out on a well-floured surface with a rolling pin as you would a pie crust. You cannot use too much flour. Cut each rolled out ball into 8 wedges as you would a pie. Roll each wedge into a horn, starting with the wide edge & roll to point. Place on a ungreased cookie sheet & bake at least 20 minutes. Bake at 350.  Done when crisp on the outside & crust is speckled from curds. Frost while warm with powdered sugar icing.

Microwave Peanut Brittle

1 cup raw peanuts
1 cup white sugar

½ cup white corn syrup

Dash of salt

1 tablsp butter

1 teasp vanilla

1 teasp baking soda

Place peanuts, sugar, syrup & salt in 2 quart bowl. Cook on full power for 5 minutes. Stir, cook for 2 more minutes. Add butter & cook 1 to 1 ½ minutes. Add soda & vanilla and stir until light & fluffy. Pour onto buttered cookie sheet. Cook & break into pieces.

Peanut Butter Cups

1/3 lb graham crack crumbs
1 stick butter

1 cup peanut butter

2 cup choc chips

1 lb powered sugar

Combine crumbs, butter, peanut butter & sugar. Work together until smooth. Press into 9x9 buttered pan. Melt chips over hot water. Spread over cracker mixture. Refrigerate until firm. Cut into squares.

Cherry Mash Candy

2 cups sugar
1 pkg choc chips-11 oz

2/3 cup evaporated milk

16 large marshmallows

2 tsp vanilla

¾ cup chunky p-nut butter

1 c raw Spanish p-nuts, chopped

1 pkg. cherry bits (10 oz)

Combine sugar, marshmallows & evaporated milk. Heat in microwave until dissolved. Cook for about 2 minutes, stirring after every half minute. Remove from microwave, stir in 1 tsp vanilla & cherry bits until dissolved. Spread in buttered jelly roll pan. Melt chocolate chips with peanut butter. Stir in 1 tsp vanilla & peanuts. Spread evenly over cherry layer. Cool & cut in 1 inch squares.

Chocolate Covered Balls

¾ stick butter
1 ¾ cup powered sugar

Parafin wax

1 cup chunky pnut butter

1 ½ cup crushed rice krispies

Soften butter. Mix in p-nut butter, sugar, rice krispies. Form into balls & cool in frig. Melt choc chips & wax in double boiler. Dip balls in hot mixture. Place on wax paper. Freezes well.

Peanut Clusters

2 pkgs. (6 oz) chocolate chips

2 pkgs. (6 oz) butterscotch chips

2 bags (14 oz) salted peanuts

Melt chocolate & butterscotch chips in microwave. Add peanuts & mix thoroughly. Drop by teaspoon on waxed paper. Chill until firm Makes 3 dozen.

Chocolate Fudge - Microwave

1 lb powdered sugar
½ cup butter

¼ cup cocoa

1 T. vanilla

¼ cup evaporated milk

½ cup nuts

Blend powered sugar & cocoa in glass mixing bowl. Add milk and butter. Cook for 2 minutes. Do not stir. Remove bowl from oven & stir until just mixed, add vanilla & nuts & stir about 1 minute until ingredients are well blended. Pour into buttered 8” square pan. Refrigerate 1 hour before cutting.

Brownie Sundae

1 cup flour
1 teasp vanilla

¾ cup sugar

1 cup chopped nuts

2 tablsp cocoa

1 cup brown sugar

2 teas baking powder

¼ cup cocoa

¼ teasp salt

1 ¾ cup hot water

½ cup milk

Ice cream

2 tablsp salad oil

Heat oven to 350. Stir together flour, sugar, cocoa, baking powder & salt. Mix in milk, oil & vanilla with fork until smooth. Stir in nuts. Spread evenly in 9x9x2 pan. Pour hot water over batter. Bake 40 min. Let stand 15 min. Cut & Place on plates, top with ice cream & spoon sauce over each serving.

Maxine T. Recipe

Butterscotch/Chocolate Bundles

Melt 12 oz butterscotch chips or 6 oz butterscotch & 6 oz chocolate chips while still warm add 2 ½ cups chow mein noodles or 2 ½ cups shoestring potato sticks, 1 cup mini marshmallows & 1 cup salted nuts (can use peanuts, mixed nuts or cashews.) Drop by teaspoonfuls onto waxed paper until cooled & set. Makes lots!

Recipe from Michelle Sandal

Scotcharoos

1 cup sugar
6 cup Rice Krispies

1 cup light corn syrup

1 cup choc bits

1 cup peanut butter

1 c. butterscotch chips

Combine sugar & syrup in pan & bring to boil. Remove from heat & add pnut butter, mix well. Add Rice Krispies & stir in. Press into greased 9x13 pan. Melt choc & butterscotch chips & blend. Spread over mixtures & cool.

Buttermilk Brownies

2 cups sugar
2 cups sifted flour

4 tablsp cocoa

1 cup water

1 stick butter

½ cup salad oil

½ cup buttermilk

1 teasp soda

2 eggs

Sift sugar, flour & cocoa together in bowl. In saucepan, bring water, butter & salad oil to boil. Pour over dry ingredients in bowl & beat until creamy. Add buttermilk, soda & eggs. Beat thoroughly. Bake in greased jelly roll pan for 18 min at 400 degrees.

Frost warm brownies with ½ cup butter, ¼ cup cocoa & 1/3 cup milk to a boil. Add 1 box powdered sugar & ½ teasp vanilla. Mix well. Spread over warm brownies.

Popcorn Cake

6 ½ Qt. popped corn
½ cup butter1 lb gumdrop candy
1 lb marshmallows½ lb salted peanuts
½ cup oil

Mix popcorn, candy & nuts in large bowl. Melt butter & marshmallows in oil & pour over popcorn mixture. Mix well and press into angel food cake pan. When cool, turn onto a cake plate & decorate with gumdrops if desired.

Fruit Pizza

CRUST:
½ cup butter1 egg
1/2 tsp. cream of tartar¾ cup sugar
1 ½ cups flour1/8 tsp salt

FILLING:  
8 oz cream cheese
fruit
1 ½ cups sugar

GLAZE:    
1 ½ cups fruit juice
2 tbsp corn starch

Crust-cream together butter, sugar & egg. Add flour, cream of tartar and salt to above mixture & mix. Spread on pizza pan & bake at 400 for 12 min. Cool.

Filling-Cream together cream cheese & sugar & spread on crust. Arrange fruit on top. 

GLAZE-mix fruit juice into corn starch slowing. Cook over med heat until thick. Cool. Cover fruit w/glaze & chill until served.

Pumpkin Pie Squares - Aunt Leona

1 cup flour

½ tsp salt

½ cup quick oatmeal

1 tsp cinnamon

½ cup brown sugar

½ tsp ginger

½ cup butter

¼ tsp cloves

1 can pumpkin (2 cup)

½ cup pecans

1 can evap. Milk (13.5 oz)

½ cup brown sugar

2 eggs

2 Tablsp butter

¾ cup sugar

Combine flour, oatmeal, ½ cup brown sugar & ½ cup butter. Mix until crumbly. Press into ungreased 13 x 9 pan. Bake at 350 for 15 min.

Combine pumpkin, milk, eggs, sugar, salt & spices in bowl & beat well. Pour into crust. Bake at 350 for 20 min. 

Combine pecans, ½ cup brown sugar & 2 tablsp butter. Sprinkle over pumpkin filling. Bake 14-20 min or until filing is set. Cool in Pan & Cut into squares.

Pumpkin Bars

4 eggs
1 2/3 cup sugar

1 cup oil

1 can (16 oz) pumpkin

2 cup flour

2 tsp cinnamon

2 tsp baking powder

1 tsp soda

1 tsp salt

Beat eggs, sugar, oil & pumpkin. Combine flour, cinnamon, baking powder, soda & salt. Gradually add to pumpkin mixture & mix.

Pour into ungreased 15 x 10 pan. Bake at 350 for 25 min, cool completely & frost.

Frosting:

3 oz cream cheese

2 cup powdered sugar

¼ cup butter

1 tsp vanilla 2 Tbls milk