Apple-Pear Crumble Pie

Recipe & picture courtesy of Kraft Foods

Prep Time: 40 min
Total Time: 1 hr 15 min
Makes: 10 servings

• 3/4 cup crushed NILLA Wafers (about 24 wafers)
• 1/4 cup firmly packed brown sugar
• 1/4 cup (1/2 stick) butter, melted
• 1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 2 large baking apples, peeled, sliced
• 1 large fresh pear, peeled, sliced
• 1/3 cup granulated sugar
• 1/4 cup flour
• 1/2 tsp. ground cinnamon
• 1-1/4 cups thawed COOL WHIP Whipped Topping

1. Preheat oven to 375ºF. Mix wafer crumbs, brown sugar and butter until well blended; set aside.
2. Place pie crust in greased 9-inch pie plate. Spread cream cheese carefully onto bottom of crust; sprinkle with half of the crumb mixture. Set aside. Combine fruit in large bowl. Add granulated sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in pie crust; sprinkle with remaining crumb mixture.
3. Bake 35 min. or until fruit is tender and crust is lightly browned, covering loosely with foil after 25 min. if necessary to prevent crust from overbrowning. Cool on wire rack. Serve topped with the whipped topping. Store any leftover pie in refrigerator.

**Personal Review: No Review Yet**

Cinnamon Ripple Muffins

Recipe & picture courtesy of Family Fun

Makes 1 dozen

Cinnamon Ripple

• 1/2 cup packed light brown sugar
• 4 tablespoons butter, cut into small pieces
• 1/4 cup flour
• 2 teaspoons cinnamon

Muffin Batter

• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, at room temperature
• 1/2 cup sugar
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

1. Combine all the cinnamon ripple ingredients in a mixing bowl and use an electric mixer to blend them. Set the mixture aside. Then heat the oven to 400° F and grease the bottoms only of 12 standard muffin cups.
2. Next, make the batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar with an electric mixer until the mixture is pale and fluffy, then beat in the eggs, buttermilk, and vanilla extract. Stir in the dry ingredients just until the batter is blended. Then sprinkle the cinnamon ripple over the batter and use a flexible spatula to fold it in a couple of times.
3. Divide the batter among the muffin cups and bake the muffins for 13 minutes or until a toothpick inserted into the center of one comes out clean. Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them.

**Personal Review: No Review Yet**

Apple-Oat Muffins

Recipe & picture courtesy of Good Housekeeping

Yield 12 muffins
Prep Time 15 minutes
Cook Time 23 minutes

• 2 cup(s) old-fashioned or quick-cooking oats
• 1 1/4 cup(s) all-purpose flour
• 1/2 cup(s) packed brown sugar
• 2 teaspoon(s) baking powder
• 3/4 teaspoon(s) baking soda
• 3/4 teaspoon(s) salt
• 1/2 teaspoon(s) ground cinnamon
• 1 cup(s) buttermilk
• 2 tablespoon(s) vegetable oil
• 1 large egg, lightly beaten
• 1 cup(s) (1 to 2 medium) shredded Golden Delicious or Granny Smith apples
• 1/2 cup(s) walnuts, chopped

1. Preheat oven to 400 degrees F. Grease 12 standard muffin-pan cups. In large bowl, combine oats, flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
2. In medium bowl, with fork, beat buttermilk, oil, and egg until well blended; stir in shredded apples. Add apple mixture to flour mixture, and stir just until flour mixture is moistened (batter will be very thick and lumpy). Stir in chopped walnuts.
3. Spoon batter into prepared muffin-pan cups. Bake 23 to 25 minutes or until muffins begin to brown and toothpick inserted in center of muffins comes out clean. Immediately remove muffins from pan. Serve warm, or cool on wire rack to serve later.

**Personal Review: No Review Yet**

Apple Dumplings

Recipe & picture courtesy of Rachael Ray

FOUR SERVINGS
Prep Time: 15 min
Bake Time: 30 min

• Flour, for dusting
• One 8-ounce can crescent rolls
• 1 granny smith apple-peeled, cored and cut into 8 wedges
• 1 stick (4 ounces) butter
• 3/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 3/4 cup Mountain Dew

1. Preheat the oven to 350°. On a surface dusted with flour, unfold the rolls. Place an apple wedge on the wide edge of each piece of dough and roll up; place the dumplings in an 8-inch square baking dish.
2. In a saucepan, melt the butter with the sugar and cinnamon over medium heat; stir in the Mountain Dew. Pour the mixture on the dumplings. Cover with foil and bake for 15 minutes; remove the foil and bake 15 minutes longer.

**Personal Review: No Review Yet**

Caramel Apple Cobbler

Recipe & picture courtesy of Rachael Ray

SIX SERVINGS
Prep Time: 15 min
Bake Time: 1 hr (plus cooling)

• 8 apples-peeled, cored and cut into 1/2-inch-thick wedges
• 1/2 cup heavy cream
• 1 cup brown sugar
• 3/4 cup granulated sugar
• 1/4 cup brandy
• 1 1/2 sticks (6 ounces) plus 2 tablespoons unsalted butter, chilled
• 1 tablespoon pure vanilla extract
• 3/4 teaspoon salt
• 1 1/2 cups flour
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped pecans, toasted
• 2 cups whipped cream, for serving

1. Preheat the oven to 375°. Grease a 9-by-13-inch baking dish; add the apples. In a saucepan, bring the heavy cream, 1/2 cup brown sugar, 1/2 cup granulated sugar, the brandy, 2 tablespoons butter, the vanilla and 1/2 teaspoon salt to a boil, whisking. Lower the heat to medium and cook until thickened, about 5 minutes; pour over the apples.
2. In a food processor, combine the flour, remaining 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/4 teaspoon salt and the cinnamon. Cut the remaining 1 1/2 sticks butter into 1/2-inch pieces; add to the flour mixture and pulse until coarse crumbs form; stir in the nuts.
3. Scatter the topping over the apples and bake until golden, 1 hour. Let cool for 10 minutes. Serve with the whipped cream.

**Personal Review: No Review Yet**

Apple Slump

Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 20 min
Cook Time: 30 min

• 2 tablespoons unsalted butter, plus 3 tablespoons chopped and chilled
• 2 1/4 pounds gala apples, peeled and cut into eighths
• 1/2 cup plus 2 tablespoons sugar
• Juice of 1 lemon
• 1/2 teaspoon ground cinnamon
• 1 cup plus 1 tablespoon flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup whole milk

1. In a small Dutch oven, melt the 2 tablespoons butter over medium heat. Add the apples, then stir in 1/2 cup sugar, the lemon juice and cinnamon. Cover and simmer until the apples are nearly tender, about 8 minutes. Stir in 1 tablespoon flour and remove from the heat.
2. In a medium bowl, combine the remaining 1 cup flour, 2 tablespoons sugar, the baking powder, baking soda and salt. Add the 3 tablespoons chilled butter, working it in with your fingertips until crumbly. Add the milk and stir to combine.
3. Return the Dutch oven to medium-low heat and spoon the batter onto the hot fruit to almost cover the surface. Cover and simmer until the batter is cooked through, about 20 minutes.

**Personal Review: No Review Yet**

Festive Gingerbread Cookies

Recipe & picture courtesy of Shape

Serves 4

• 1 1/4 cups all-purpose flour
• 1 cup whole-wheat pastry flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon baking soda
• 1/3 cup granulated sugar
• 1/4 cup lightly salted butter
• 1/2 cup molasses
• 1 large egg
• Decorations (dried currants, chopped pistachios, cinnamon candies, or colored sprinkles)

Icing

• 1 1/4 cups confectioners’ sugar
• 2 tablespoons skim milk
• 1/4 teaspoon pure vanilla extract
• Food coloring (optional)

1. In a medium bowl, combine flours, ginger, cinnamon, baking powder, pumpkin pie spice, and baking soda. Whisk until well blended and set aside.
2. In a large mixing bowl, beat granulated sugar and butter for 5 minutes. Add molasses and egg; beat until smooth. Stir in the flour mixture. Divide dough into two flattened disks and seal in plastic wrap. Refrigerate dough for 1 hour.
3. Preheat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil (shiny side down). On a floured surface, roll out one disk of dough at a time until it’s about 1/8 inch thick. Cut into shapes and transfer to prepared baking sheet, 1 inch apart. Decorate with currants, nuts, candies, or sprinkles. Bake 8 minutes. Let cool slightly, then place on a wire rack to cool completely before icing.

Icing

1. In a medium bowl, blend confectioners’ sugar, milk, and vanilla. Divide into smaller bowls and tint with food coloring, if desired.
2. Spread icing onto cookies, or put into a heavy-duty plastic bag with a tiny hole snipped in one corner to pipe onto cookies.

**Personal Review: No Review Yet**

Ice-Cream Pumpkin Pie

Recipe courtesy of National Geographic Kids

• 1 quart vanilla ice cream
• 1/2 cup canned pumpkin
• 1/2 cup sugar
• 1 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp salt
• dash of nutmeg
• dash of ground cloves
• graham cracker pie crust

1. Let the ice cream soften
2. Mix together the pumpkin, sugar, cinnamon, ginger, salt, nutmeg and cloves.
3. Stir in the ice cream.
4. Spread the mixture evenly into the crust.
5. Cover and freeze for four hours or until firm.

**Personal Review: Awesome, a friend of mine made this with her daughter when I first tried it.  I asked for the recipe and cannot wait to make this on my own.  I love it!**

Deep-Dish Apple Cobbler

Recipe & picture courtesy of Good Housekeeping

Prep Time 30 minutes
Cook Time 43 minutes
Total time 73 minutes
Serves 12

• 1 cup(s) all-purpose flour
• 1 1/2 teaspoon(s) baking powder
• 1/4 cup(s) (plus 1 tablespoon) sugar
• 3 tablespoon(s) cold butter or margarine, cut into 1/2-inch pieces
• 1/2 cup(s) (plus 1 tablespoon) heavy or whipping cream
• 1/8 teaspoon(s) ground cinnamon

Apple Filling:

• 1 lemon
• 2 1/2 pound(s) (5 to 7 medium) Granny Smith, Golden Delicious, and/or Gala apples, peeled, cored, and cut into 1/2-inch-thick wedges
• 1/3 cup(s) sugar
• 2 tablespoon(s) cornstarch
• 1/8 teaspoon(s) salt

Prepare Cobbler Crust:

1. In medium bowl, combine flour, baking powder, and 1/4 cup sugar. With pastry blender or using two knives scissors-fashion, cut in butter until mixture resembles fine crumbs. Add 1/2 cup cream and stir with fork until dough comes together.
   Gather dough into ball and place on lightly floured sheet of waxed paper. With floured rolling pin, roll dough into 9-inch round. Slide waxed paper onto cookie sheet and refrigerate dough until ready to use. In cup, mix cinnamon and remaining 1 tablespoon sugar; set aside.
2. Preheat oven to 400 degrees F.

Prepare Apple Filling:

1. From lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. In large bowl, toss lemon peel and juice with apples, sugar, cornstarch, and salt. Transfer apple mixture to 9 1/2-inch deep-dish glass or ceramic pie plate. Cover with waxed paper and cook in microwave oven on High 8 minutes or until apples are fork-tender, stirring well halfway through cooking.
2. Immediately, while filling is hot, remove dough round from refrigerator and, with the help of the waxed paper, invert dough over apple mixture. Peel off paper. Cut 4-inch X in center of round; fold back points to make square opening. Brush dough with remaining 1 tablespoon heavy cream; sprinkle with cinnamon-sugar.
3. Bake pie 35 to 40 minutes or until filling is bubbling in center. If crust is browning too quickly, loosely cover pie with foil after 25 minutes. Cool pie on wire rack.

**Personal Review: No Review Yet**

Pumpkin Spice Bread

Recipe from USA Weekend

Makes 3 mini loaves or 1 9-inch loaf
Serves 15

• Half a 15 oz can 100% pure pumpkin (1 cup minus 1 tbsp)
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp gorund cloves
• 3/4 cups water
• 1 3/4 cups dark brown sugar
• 1/2 cup vegetable oil
• 2 large eggs, lightly beaten
• 1 3/4 cup bleached all-purpose flour
• 1 tsp baking soda
• 3/4 tsp salt

1. Adjust oven rack to middle position and heat oven to 350°.
2. Heat pumpkin, cinnamon, nutmeg and cloves in a small saucepan over medium heat until steamy. Stirring continuously, cook until pumpkin is stiff and starts to stick to the pan bottom, about 3 minutes.
3. Transfter to a medium bowl; whisk in 3/4 cup water, then brown sugar, then oil, then eggs until smooth.
4. In a separate bowl, whisk together remaining dry ingredients, then fold into the pumpkin mixture until just combined. Scrap batter into 3 greased miniature disposable loaf pans (or 1 9″ pan). Bake until firm and golden brown, about 50 minutes for miniature loaves and about 70 minutes for a large loaf.
5. Let bread stand for a few minutes. Turn onto a wire rack and cool to room temperature. Slice and serve. recipe doubles easily and freezes well.

 **Personal Review: No Review Yet**