Apple Crescents

I wanted to make something using apples and crescent rolls so these were my creation. They are very yummy served warm with Breyer’s vanilla bean ice cream and topped with warm caramel… or skip the ice cream and dip in caramel!

Ingredients

3 Apples, chopped small

1 pkg Crescent rolls

1/4 c. Sugar

1/8 c. Honey

1/4 tsp Cinnamon

1 Tbsp Butter, melted

Start Preparing

1. Preheat oven to 375 degrees.
2. Mix together apples, sugar, cinnamon and honey until evenly coated.
3. Take one unrolled crescent in your hands and put a heaping tablespoon of apple mixture inside; Roll up and place onto greased baking dish; Repeat until all 8 crescents are used.
4. Brush butter on top and sprinkle with cinnamon, if desired.
5. Bake for 12 minutes.

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Peach Dessert

I decided to make-up a new dessert recipe tonight. I needed to use the 4 remaining peaches I had and remembered that I had vanilla cupcakes that I had put in my freezer from my daughter’s birthday party. The cupcakes were not iced of course, just some that I had baked a few minutes too long. The middle and tops of the cupcakes were still in good condition, however, the bottoms got a little too brown to my liking so I just threw them into a zip-loc bag and stashed them in the freezer for my next “experiment”. So… the recipe below is a creative combination of a few too many peaches and some leftover cupcakes.

I had about 24 cupcakes (that I of course, thawed) which would be equal to 1-13×9 sheet cake in this recipe.

Ingredients

1 13×9 vanilla sheet cake, boxed

8-oz package Cream Cheese, softened

3 Tbsp Sugar

4 peaches, peeled, cored and sliced very thinly

1 Tbsp Brown Sugar

1/2 tsp Lemon Juice

1/2 tsp Vanilla Extract

1 Tbsp Cornstarch

3 Tbsp cold water

Start Preparing

1. Preheat oven to 375 degrees.
2. In a food processor, pulse cake until fine. Pour into a bowl and, using your hands, blend in cream cheese and 1 Tbsp sugar until dough-like.
3. Drop about 1 tsp of the dough into mini-muffin tins and press until covers bottom.
4. In a saucepan, stir together peach slices, 2 Tbsp sugar, brown sugar, lemon juice and vanilla; Bring to a boil. 
5. In a small dish, whisk together cornstarch and water until smooth. Pour into peach mixture; Boil for 1 minute. Spoon on top of crust in tins.
6. Bake for 12 minutes.

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And don’t forget…. NEVER throw out those barely burnt on the bottom cupcakes!!

Fresh Peach Cobbler

With this being peach season… what better way to eat these already delicious fruit than in a cobbler!

Yields: 6-8 servings

Ingredients

6 cups peaches, peeled, cored and sliced

3/4 cup + 2 Tbsp Sugar

1 tsp Lemon Juice

1/4 tsp Cinnamon

2 cups + 1/2 Tbsp Flour

2 1/2 tsp Baking Powder

Dash of Salt

1/2 Tbsp Vanilla Extract

1 Stick Butter, cubed

1 cup Milk

1 Egg

Start Preparing

1. Preheat oven to 400 degrees.
2. In a large bowl, combine peaches, 3/4 cup sugar, lemon juice, cinnamon and 1/2 Tbsp flour. Stir until syrup covers all of the peaches.
3. Pour into a 13×9 baking dish. Place in preheated oven while preparing topping.
4. In bowl, mix together 2 cups flour, 2 Tbsp sugar, baking powder, salt, and vanilla. Cut in butter. Gradually add milk and egg until mixture is well combined and doughy.
5. Drop by rounded tablespoons onto peaches.
6. If desired, sprinkle top with cinnoman and sugar mixture.
7. Bake for 35 minutes.

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Pear Pie

I have an over abundance of pears so I decided to experiment. This pie is what I came up with. It is very delicious and tastes VERY similar to apple pie.

Ingredients

1 graham cracker crust

4 pears, sliced into bite-sized pieces

1/2 tsp lemon juice

1/2 cup sugar

1/2 cup brown sugar

1/2 tsp cinnamon

3 Tbsp butter

1/2 tsp vanilla

1/4 cup flour

1/2 cup chopped pecans

2 eggs

Start Preparing

1. Preheat oven to 350 degrees.
2. In medium-sized bowl, stir pears and lemon juice together. Arrange into pie crust.
3. In large bowl, combine both sugars, cinnamon and butter. Mix well.
4. Add vanilla, flour, pecans and eggs to sugar mixture. Combine until mixture is well combined. Pour over pears.
5. Bake for 1 hour. Allow to cool at least 10 minutes before serving.

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Banana Bread

This is a WONDERFUL banana bread! I can only take credit for baking and taking the pictures… the recipe is from Annie Grey. I do minus the pecans in the actual bread (so that my daughter can at least eat everything except the topping). Great idea for gifts as well!

Ingredients

Bread:

3/4 cup butter, softened

1- 8 oz pkg cream cheese, softened

2 cups sugar

2 eggs

3 cups all-purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

4-5 bananas, mashed

1 cup chopped pecans

1/2 tsp. vanilla

Topping:

1/2 cup brown sugar

1/2 cup pecans

1 Tbsp butter, melted

1/8 tsp. cinnamon

 

Start Preparing

1. Preheat oven to 350 degrees.
2. Spray 2 loaf pans OR 6 mini-loaf pans with cooking spray.
3. Beat butter and cream cheese until creamy.
4. Gradually add sugar until light and fluffy, then add eggs one at a time.
5. In a separate bowl, combine flour, baking powder, and baking soda; add to butter mixture
6. Stir in mashed bananas, pecans and vanilla.
7. Pour into desired pans.
8. Combine ingredients for topping; sprinkle over loaves.
9. Bake for 1 hour for large loave or 45 minutes for mini-loaves.

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