Showing posts with label holidays. Show all posts
Showing posts with label holidays. Show all posts
Monday, November 7, 2016
Mini Mason Jar Apple Pies
I have a confession.... I do not like APPLE PIE.... I know, I know.... I'm unAmerican.... I've heard it all!
Regardless, I've found these fabulous, mini apple pies in mason jars that I'd love to make! They're so adorable and I think they'd look great at each table setting for the holidays, as well as, fantastic decor or favors for fall and winter wedding receptions!
I found this fabulous idea at Pure Wow!
Regardless, I've found these fabulous, mini apple pies in mason jars that I'd love to make! They're so adorable and I think they'd look great at each table setting for the holidays, as well as, fantastic decor or favors for fall and winter wedding receptions!
I found this fabulous idea at Pure Wow!
Mini Mason Jar Apple Pies Are Adorable and Delicious
Cutest. Dessert. Ever.
MAKES 6 MINI PIES
START TO FINISH: 1 HOUR 15 MINUTES
INGREDIENTS
4 tablespoons unsalted butter
2 Honeycrisp apples, peeled and chopped (or other baking apple, such as Granny Smith or McIntosh)
½ cup brown sugar
3 tablespoons all-purpose flour
2 teaspoons cinnamon
½ teaspoon ginger
½ teaspoon cloves
1 teaspoon pure vanilla extract
2 packages store-bought pie dough (4 circles total)
1 egg
1 tablespoon water
1½ teaspoons turbinado sugar
DIRECTIONS
1. Preheat the oven to 400°F. Have ready six ¼ pint (½ cup) mason jars on a baking sheet.
2. In a large sauté pan, melt the butter over medium heat. Add the apples and sauté until nearly tender, 4 to 5 minutes.
3. Add the sugar, flour, cinnamon, ginger, cloves and vanilla extract, and sauté for 2 minutes more. Let the mixture cool to room temperature.
4. On a lightly floured surface, roll out the dough until it is flat and slightly thinner than it originally was. Cut the dough into six 3-inch circles and six 2-inch circles.
5. Press a 3-inch circle into a mason jar, pressing it firmly to the base and sides and taking care not to poke holes in the dough. Trim any excess from the top edge with a paring knife. Repeat with the remaining 3-inch circles and jars.
6. Scoop the cooled filling into the pastry-lined jars, mounding it about ½ inch over the top rim.
7. Place the 2-inch rounds over the filling and tuck the edges under so they meet the edge of the jar. Crimp the edges with your fingers or a fork. Chill the pies for 10 minutes.
8. While the pies chill, whisk the egg and water together to combine. Brush the egg wash over each pie top, and then sprinkle the top of each with ½ teaspoon turbinado sugar. Cut small vents into the top of each pie with a paring knife.
9. Bake until the pies are golden brown, 20 to 25 minutes. Cool for at least 10 minutes before serving.
Sunday, December 19, 2010
RUM BALLS
- 42 Servings
- Prep: 40 min.
 |
| Enjoy this delicious recipe for RUM BALLS and make everyone's Christmas 'Bright'! |
Ingredients
- 2-1/2 cups crushed vanilla wafers (about 75 wafers)
- 1 cup ground pecans
- 1 cup confectioners' sugar
- 2 tablespoons plus 2 teaspoons baking cocoa
- 1/4 cup rum
- 3 tablespoons honey
- 2 tablespoons water
- Additional confectioners' sugar and/or crushed vanilla wafers
Directions
In a large bowl, combine the wafer crumbs, pecans, confectioners' sugar and cocoa. Combine the rum, honey and water; stir into crumb mixture.Shape into 1-in. balls. Roll in additional confectioners' sugar and/or wafer crumbs. Store in an airtight container. Yield: 3-1/2 dozen.
Nutrition Facts: 1 rum ball (calculated without additional sugar and wafers) equals 61 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 21 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Monday, March 15, 2010
The Irish Pirate (Adult Shamrock Shake) Cocktail
Ingredients
1 cup whole milk
1 pint mint chocolate chip ice cream
1 teaspoon pure mint extract
3 tablespoons dark rum
Directions
1) Put milk, ice cream, mint extract and rum into a blender. Mix until smooth.
2) Pour into chilled glasses and garnish with a sprig of mint.
3) Optional: Drop the rum and you've almost got a Shamrock Shake
Wednesday, December 9, 2009
Easiest Fudge Ever - 2 Ingredients
No joke! This is absolutely the easiest, no fail fudge you will ever find and it is SO GOOD!
Here's what you need:
2 bags of Creme Drops candy
1 cup of Peanut Butter
What to do:
Place the Creme Drops in a microwave safe bowl and melt them down.
Add 1 cup of Peanut Butter.
Stir well.
Pour onto wax paper and let reset.
That's it, Folks! You now have fast, easy, cheap fudge that people will think you slaved over!
Here's what you need:
2 bags of Creme Drops candy
1 cup of Peanut Butter
What to do:
Place the Creme Drops in a microwave safe bowl and melt them down.
Add 1 cup of Peanut Butter.
Stir well.
Pour onto wax paper and let reset.
That's it, Folks! You now have fast, easy, cheap fudge that people will think you slaved over!
Wednesday, November 25, 2009
Cinnamon Crumb Cake
This is one of the goodies I am making for Thanksgiving. I am so hooked on this.
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 tablespoons McCormick® Cinnamon, Ground
1 cup (2 sticks) cold butter, cut into chunks
1 package (18 1/4 ounces) white cake mix
1 egg
1 cup sour cream
1/4 cup (1/2 stick) butter, melted
1 teaspoon McCormick® Pure Vanilla Extract
2. Beat cake mix, egg, sour cream, melted butter and vanilla in large bowl with electric mixer on medium speed about 1 minute or just until mixed.
3. Spread evenly in greased and floured 13x9-inch baking pan. Sprinkle evenly with topping mixture.
4. Bake 30 to 35 minutes or until cake pulls away from sides of pan. Cool on wire rack. Cut into squares to serve.
Makes 24 servings.
Prep Time: 20 minutes
Cook Time: 35 minutes
Prep Time: 20 minutes
Cook Time: 35 minutes
INGREDIENTS
2 cups flour1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 tablespoons McCormick® Cinnamon, Ground
1 cup (2 sticks) cold butter, cut into chunks
1 package (18 1/4 ounces) white cake mix
1 egg
1 cup sour cream
1/4 cup (1/2 stick) butter, melted
1 teaspoon McCormick® Pure Vanilla Extract
DIRECTIONS
1. Preheat oven to 350°F. Mix flour, sugars and cinnamon in large bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside. 2. Beat cake mix, egg, sour cream, melted butter and vanilla in large bowl with electric mixer on medium speed about 1 minute or just until mixed.
3. Spread evenly in greased and floured 13x9-inch baking pan. Sprinkle evenly with topping mixture.
4. Bake 30 to 35 minutes or until cake pulls away from sides of pan. Cool on wire rack. Cut into squares to serve.
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