Grandma’s Applecrisp

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This is such a delicious comfort food/dessert.  It makes your house smell wonderful while it bakes and it’s such a sweet, buttery and moist dessert your family will love it!

I know I say it often but this is truly very easy!

Prepare your apples

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Add some brown sugar, white sugar, cinnamon and melted butter and stir it around

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Set it aside and make your buttery mouthwatering crumbly topping

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Once it’s incorporated and crumbly, pour the apple mixture into a lightly greased cake pan and cover evenly with the crumbles

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Bake at 375 for approximately 32 – 35 minutes or until it’s golden brown in color

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Grab some vanilla ice cream, whipped cream or eat it plain while it’s still warm!!  YUM

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And then hide it where you can’t see it and slice a little piece every hour on the hour so you can enjoy it for more than 3 hours 🙂

Recipe

6 large apples peeled, cored and sliced

2 Tbsp brown sugar

2 Tbsp white sugar

1 ½ tsp. cinnamon

4 Tbsp melted butter

Combine all in a bowl and set aside to marinate together

Make the sweet buttery topping

½ cup quick cook oats

½ cup brown sugar

½ cup white sugar

¾ cups heaping all purpose flour

1 ½ sticks of room temperature butter

Combine oats, sugars, and flour and mix until well incorporated. Add in the room temperature butter and use a fork or a pastry cutter to form crumbles

Place the apple mixture in a lightly greased 13×9 cake pan. Sprinkle the crumble top evenly over the whole top.

Bake at 375 degrees for approximately 32 – 35 minutes (or until evenly browned)

Orange Cake (2 ingredients)!!

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Perfect for a nice light summer dessert with a beautiful light orange color!

This is an easy recipe when you are pressed for time!!

2 Ingredients.

I made this after work for dessert tonight. Super EASY!!

1 box of yellow cake mix
12 ounces orange soda
Pre-heat oven to 350 degrees

Mix together and beat until smooth about 2 minutes.

Pour into greased cake pan (I used 2 rounds)

Bake approximately 15-20 minutes checking after 15 so you don’t over cook it (toothpick should come out clean when checking)

Let cool and you can frost with glaze, cool whip or enjoy plain.

Glaze I used was:
1 1/2 cups powdered sugar sifted
1 Tablespoon melted butter
2 1/2 Tablespoons Orange Juice

I have made this with Sierra Mist (or any lemon lime flavored soda) and replaced the orange juice in the glaze with fresh squeezed lemon juice).

Great weeknight dessert!

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2 Ingredient Lemon Bars

I know this sounds too crazy to be true but it is!  These lemon bars are FABULOUS!!  And you don’t have to share your easy recipe with friends letting them think you slaved over a long recipe to make them something special!

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These bars are a perfect light dessert and sure to be a hit anytime they are served.

1 box angel food cake mix

1 22 oz can Lemon Pie Filling

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Gently fold all together in a bowl and pour into a greased cake pan (9×13)

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Bake at 350 degrees for approximately 30 minutes or until the top is perfectly browned as in the picture.

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NOTE:  this batter “puffs” up as it bakes.  As it cools it will fall down which gives the bars their moist/delicious texture.  You can see in the pictures the “puffy” version right out of the oven and after about 8 minutes of cooling it has dropped.

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Once cooled, sprinkle with powdered sugar.  Cut into bars and ENJOY 🙂

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DIRECTIONS:

1 box angel food cake mix

1 22 oz can Lemon Pie filling

Powdered sugar for dusting

Gently fold the cake mix/lemon filling together until all blended

Spread in a greased cake pan (9×13)

Bake at 350 degrees for 30 minutes (or top is evenly browned and batter is puffed up)

Remove and let the cake settle

After cool dust with powdered sugar

Super Simple Smores Bars

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These are ridiculously easy and so absolutely delicious!  The graham crackers blend perfectly with the chocolate and marshmallows and the brown sugar is almost like a carmel.  Top that with the butter and it is the perfect combination.

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You mix everything together in 1 bowl

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Add the melted butter and break up the graham crackers a bit more while stirring to combine all

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Spread in a well greased (or sprayed) pan and press slightly

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Bake at 350 degrees for approximately 20 minutes until all is browned and the brown sugar is bubbly

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Let cool or eat warm and enjoy the buttery chocolate gooiness.

After cooled they cut perfectly into bars to store in an air tight container!

Smores Bars

3 cups crushed graham crackers (these do not have to be finely crushed but broken into small pieces)

3 cups miniature marshmallows

3 cups chocolate chips (or you can use half white or butterscotch as well)

1 cup brown sugar

1 cup melted butter

Mix all in a bowl making sure graham crackers are broken up

Spread in a 13X9 greased cake pan

Bake at 350 for 20 to 25 minutes or until the marshmallows and top is slightly browned

Cool and cut into bars. Store in an air tight container

**TIP** you can make these in a 9×9 rectangle pan and they will be thicker

Magic Cake

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Pieces set up to sell at the bake sale 

A magic cake is a cake that separates into 3 layers while it bakes.  I have never made a magic cake and decided on a whim to make it for our school bake sale.  I made it the night before and it was set up to sell before I even had a taste of it.  I was told by someone who purchased a piece that it was fabulous!!  Rich and creamy custard in the middle with a nice light layer of cake on top and bottom.  It sold out in about 20 minutes!!

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This was a very easy cake to make.  I used my hand mixer for the egg whites and the stand mixer for the rest.  Very few ingredients as well.

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Separate the eggs and bring to room temperature by letting sit our for 1/2 hour (notice how yellow/orange the yolks are, that is because these are farm fresh eggs from our chickens who are fed greens, corn, vegetables, and crumble to keep them healthy and producing the freshest eggs).

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Beat the egg whites until stiff (this takes a few minutes on high speed)

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Next mix the eggs and sugar until light in color and smooth and then add the melted butter and vanilla mixing well (about 2 minutes)

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Add the flour slowly 1/4 cup at a time and scrape sides.  Slowly add in the lukewarm milk on medium speed and scrape sides and bottom again to ensure all is mixed well.  The batter should be runny and thin.

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Gently fold in the egg whites with a spatula and use a whisk gently to break up some of the lumps.  It should look like the second picture by the time you are finished.

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Pour into a very well greased and floured 8×8 pan or use parchment paper as I did.  Bake at 325 degrees until the top is a light brown.  In my oven it took 40 minutes.  *The middle may still appear liquidy but that is ok it will harden.  You want the entire top just lightly browned as in the picture.

Let cool a bit.  Store in the refrigerator overnight or for at least 4 hours so the custard cools and sets up.

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The magic happens and you get a 3 layer cake with very little effort and a great custard filling!!

Needless to say…I will be making one this week for our family as the kids really wanted to try it.  There are variations all over the internet on how to make this and also other flavors.  I actually used a few different websites so will post exactly how I made ours below:

4 egg separated and brought to room temperature

3/4 cup sugar

1/2 cup melted butter (one stick)

2 tsp. vanilla extract

3/4 cup flour (I used a 1/4 cup measuring each into the bowl while mixing separately 3 times)

2 cups lukewarm milk (I microwaved mine for about 30 seconds and stirred it before adding)

Powdered sugar for dusting before serving (optional)

Preheat oven to 325 degrees.  Grease and flour an 8×8 square pan or line with parchment paper.

Beat the egg whites until stiff and set aside

Beat the yolks and sugar until light and well mixed on medium speed.  Add the butter and vanilla mixing another 2 minutes and then add the flour and mix well.

Slowly pour in the lukewarm milk while mixing.  If need be scrape the sides and bottom to make sure everything is mixed well and let beat approximately 1 minute.

Add the egg whites by spatula folding gently in using about 2 batches.  Use a whisk gently to break up the lumps in the batter.

Pour into the pan and let bake until the top is lightly browned (approximately 40 minutes).

Cool completely and chill.  Dust with powdered sugar before serving.

Snow Ice Cream

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A big thank you to Jill at The Prairie Homestead for sharing this wonderful recipe (Snow Ice Cream).  We finally had a chance to make it tonight and it was a huge hit.

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The kids happily collected fresh snow that was coming down

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We used the 8 cups the recipe called for.  You can cut this in half as it was more than enough for a family of 4

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Next we measured and mixed the remaining ingredients (1 cup of cream, 1 tsp. vanilla and 1/2 cup maple syrup).  We added an extra 1/4 cup of syrup and it was just perfect for a nice after dinner dessert.(we used store bought as we are out of our homemade syrup)

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We whisked it into the snow mixing a bit longer to make it creamy and smooth.  YUM

Now we have 2 awesome recipes (Molasses on Snow Candy) that we can make on those snowy nights!

Ricotta Cookies

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These are a staple cookie at our house and especially during the Holidays.  Ricotta cheese makes these cookies moist and delicious!!

They are simple to make and you can frost them with cream cheese frosting (recipe at bottom) or leave them plain as the tween queen in our house requests.  They are perfectly delicious either way!

I like to separate the batter at Christmas and make red and green colors as they make your cookie tray very pretty.

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Here is the fast and easy recipe:

Ricotta Cheese Cookies

INGREDIENTS

2 sticks butter (1 cup) softened

2 cups sugar

3 eggs

2 tsp. vanilla extract

1 lb (16 oz container) ricotta cheese

½ tsp salt

1 tsp baking soda

¼ tsp baking powder

4 cups flour

Food coloring if making different colors

TO DO:

Beat butter and sugar until creamy (about 3 minutes)

Add eggs 1 at a time

Add vanilla, ricotta cheese, salt, baking soda, baking powder until incorporated

Add flour slowly and combine all

**IF MAKING DIFFERENT COLORS ADD FOOD COLORING HERE

Drop by teaspoon onto a greased cookie sheet (or you can use parchment paper or silpat mat)

Bake at 350 degrees for 10 minutes

Frost with Cream cheese frosting (homemade or store bought works great)

**These cookies freeze well also. Separate layers with wax paper**

CREAM CHEESE FROSTING:

1 8oz brick cream cheese softened

1 stick of unsalted butter (1/2 cup) softened and cut into pieces

1 cup confectioners sugar (powdered sugar)

1 tsp vanilla extract

Cream the butter and cream cheese with electric mixer until smooth

Add the vanilla and mix well

Slowly add the sugar until well combines

(store any leftovers in the refrigerator for up to 3 weeks)

Strawberry Shortcake

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This is what happens when you leave your kids inside the house while you are working in the garden.  My kids love strawberry shortcake.  We had strawberries, Bisquick mix and cream, what better thing to do than make a nice dessert.  This was a yummy treat!!  I apologize about the blurry pictures but my son took these pictures so I could share them on my blog he said.  They were very proud of their hard work making dessert.

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Blueberry Pie

During season for fruits we make most of our pies and freeze them.  My daughter made this blueberry pie which we will be having for dessert tomorrow.  This was her first lattice crust she made completely on her own and she is proud to show it off at our little cookout tomorrow along with the Apple Pie we will have on Sunday celebrating Memorial Day.  We make crusts ahead of time and keep it in the freezer for when we need them.  If I do not have one, I have found the store bought crusts are just fine.

Making your own pie filling is so easy and so much tastier than canned!!  You also control what is in it so no preservatives. You can freeze your pies when assembled as we do and then pull it out and bake the same way you would for fresh listed below.  Make sure to assemble the pie and double bag it in very tightly sealed freezer bags.  It’s as good as the day you made it when you bake it.

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I guess when you turn 12 you have to make faces in every picture. We make crust and keep it in the freezer for when we need to whip up a pie

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lay first 5 strips then fold 2 back and add cross strip folding 2 strips over the top

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next cross fold the 3 strips you did not the first time and lay strip across bringing the 3 back over it

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Trim the edges and then seal by pinching them together

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all done and the house smell great. Can’t wait until tomorrow!!

Filling:
3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
2 tablespoons butter (to dab on before cooking)
 Mix all the above (except for butter) in a bowl
Crust  (you do NOT have to make a crust you can easily use a store bought one but make sure it has 2 crusts in the package)
2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 – 6 tablespoons cold water
Make crust:

In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
Place pie dish on a foil lined baking sheet for easy cleanup!!
Fill with blueberry mix from above.  Dot with butter around the top of the pie
Roll out second half of crust and using a knife slice it into strips for a lattice crust or lay it on top and cut slits to vent while cooking.  Seal edges
**For lattice crust you put one strips on one way.  Starting at the top fold back 2 strips and lay a strip across the remaining ones.  Put the 2 strips back down and fold the 3 strips back that you did not the first time and lay another strip across.  Repeat procedure.  (if you do not understand, google lattice crust and watch the youtube videos.  They explain it well and you can see them doing it).
Bake for 20 minutes and then cover edges of crust with tinfoil or crust edge cover.  Bake another 25 minutes or until crust is browned and filling is bubbling. 
Let set for at least 3-4 hours before slicing.  Overnight is best  (that is why I cooked our pie tonight for tomorrow).