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apple pie bites on a stick for Fall

Apple pie bites on a stick for Fall
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Ingredients
  1. 1 large Granny Smith apple
  2. 1 small ice cream scoop*
  3. 1 9-inch refrigerated pie crust (Pillsbury Refrigerated Pie Crusts used here)
  4. 3-inch circle cookie cutter
  5. 2 tablespoons sugar, plus additional
  6. 1/2 teaspoon cinnamon, plus additional
  7. 1/4 teaspoon nutmeg
  8. 1 egg
  9. flour
  10. rolling pin
  11. sticks or skewers (optional)
Instructions
  1. Preheat oven to 425 degrees F. Pare and core the apple. Use the scoop or just a knife to make apple chunks about 1-inch to 1 1/4-inch across. In a small bowl, mix 2 tablespoons sugar, 1/2 teaspoon cinnamon and the nutmeg. Dip and roll the apple pieces in the sugar mixture until fully coated.
  2. Unroll a refrigerated pie crust and cut out circles with the cutter. Gather the scraps and re-roll on a floured surface about 1/8-inch thick. Cut out remaining circles. You’ll need one for each apple piece. Place a sugar-coated apple piece in the center of a pie crust circle and gather the pie crust around the top of the apple and pinch to seal. (Some of the apple may peek through at the top.) Place on a baking tray lined with parchment paper. Repeat with the remaining pie crust circles and apple pieces. Beat the egg with a couple teaspoons of water, and brush over the pie crusts. Use the remaining sugar mixture, or, mix more cinnamon and sugar together, and sprinkle over the apple pies.
  3. Bake for 14 to 16 minutes until the crusts are browned. Remove from the oven and insert the sticks. As the pie bites cool, the sticks will become more secure. (More secure, not totally secure, so don’t go waving these around.) Makes about 10 bites.
Notes
  1. * I used a small scoop 1 1/4-inch in diameter. You don’t really need an ice cream scoop since my apple “balls” were more “chunks” anyway, you could use a knife to cut pieces about 1 inch to 1 1/4 inch cubed.
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Spiced Green Tea Recipe

Spiced Green Tea Recipe
Serves 12
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Prep Time
25 min
Prep Time
25 min
Ingredients
  1. 5 cups boiling water
  2. 5 individual green tea bags
  3. 1/2 cup sugar
  4. 1/3 cup lemon juice
  5. 1/4 teaspoon pumpkin pie spice
  6. 5 cups unsweetened apple juice
  7. 2 cups cranberry juice
Instructions
  1. In a large stock pot, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 8 minutes.
  2. Discard tea bags. Add the sugar, lemon juice and pumpkin pie spice to tea; stir until sugar is dissolved. Stir in apple juice and cranberry juice. Serve warm or cold. Yield: 12 servings (3 quarts).
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Bacon Strip Pancakes

Bacon Strip Pancakes
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Ingredients
  1. 12 slices of bacon
  2. 2 cups prepared pancake batter (from a mix or from scratch)
  3. softened butter
  4. maple syrup
Instructions
  1. Homemade Pancakes
  2. (8 servings)
  3. 2 large eggs - separated
  4. 1 teaspoon sugar
  5. 1/2 teaspoon salt
  6. 2 teaspoons baking powder
  7. 1/4 cup vegetable or canola oil
  8. 1 cup milk (plus some for consistency)
  9. 1 and 1/3 cup all-purpose flour
  10. 1 teaspoon vanilla (optional)
  11. Beat the egg whites until stiff - set aside. Beat the egg yolks with the sugar and salt until well combined. Add baking powder, beat until just mixed. Add flour, milk, oil and vanilla. Beat until smooth (try not to over-mix).
  12. Gently fold in the beaten egg whites. Let batter sit for 15 to 30 minutes prior to cooking.
  13. In a large frying pan or griddle over medium heat, melt 2 teaspoons butter.
  14. Dollop batter in 1/4 cup to 1/3 portions per pancake. Once the tops are covered with bubbles and the edges appear dry, flip the pancakes and cook the other sides to golden brown. Add additional butter to pan for each batch of pancakes.
  15. Serve hot with your favorite topping.
  16. Bacon Strip Pancakes
  17. Bacon Strip Pancakes
  18. (4 servings) Printable Version
  19. 12 slices of bacon
  20. 2 cups prepared pancake batter (from a mix or from scratch)
  21. softened butter
  22. maple syrup
  23. Here's a recommended recipe for making pancake batter from scratch.
These are the original instructions from a 1962 magazine ad for Aunt Jemima pancake mix
  1. "Just about the best breakfast that ever greeted a hungry family! And it's as easy as this: Shake up Aunt Jemima batter according to package directions. Place cooked bacon strips on the griddle and pour batter over each strip. Bake 'em golden brown on both sides. Couldn't be easier - couldn't taste better! How about Aunt Jemima Bacon Strip Pancakes at your house tomorrow!"
  2. Bacon Strip Pancakes
For Best Results
  1. Prepare the pancake batter with slightly less water or milk than instructed. A thicker batter will help prevent the pancakes from flowing into each other.
  2. Set your griddle to medium-high.
  3. Fry the bacon until crispy. Remove the bacon from the griddle and lay slices on stacked paper towels to remove excess grease (and to get more crispy).
  4. Carefully, wipe down the griddle with wadded paper towels, leaving only a very thin layer of grease to cook the pancakes.
  5. Return the cooked bacon to the griddle with at least two inches of space on both sides of the slices. (You'll probably have to work in two batches.)
  6. Slowly pour batter over each bacon slice. After one minute, check the bottom side of the pancakes. Once browned, flip the pancakes and cook the other side to golden brown.
  7. Serve immediately with softened butter and warm maple syrup.
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Apple Spice Waffles Recipe

Apple Spice Waffles Recipe
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Ingredients
  1. 2 cups Bisquick® mix
  2. 2 teaspoons ground cinnamon
  3. 1 teaspoon ground nutmeg
  4. 2 eggs
  5. 1-1/2 cups milk
  6. 6 tablespoons butter, melted
  7. 1 cup chopped peeled apple
Instructions
  1. In a large bowl, combine the biscuit mix, cinnamon and nutmeg. In another bowl, combine the eggs, milk and butter; stir into dry ingredients just until moistened. Stir in apple.
  2. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Yield: 12 waffles.
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Pumpkin-Citrus Bundt Cake Recipe

Pumpkin-Citrus Bundt Cake Recipe
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Ingredients
  1. 2 cups canned pumpkin
  2. 1-1/3 cups sugar
  3. 1-1/4 cups fat-free milk
  4. 2 Eggland's Best Eggs
  5. 1/2 cup orange juice
  6. 1/3 cup canola oil
  7. 1-1/2 teaspoons maple flavoring
  8. 1-1/2 teaspoons vanilla extract
  9. 1-1/2 cups all-purpose flour
  10. 1-1/2 cups whole wheat flour
  11. 1/4 cup ground flaxseed
  12. 2 tablespoons grated orange peel
  13. 4 teaspoons baking powder
  14. 1 tablespoon cornstarch
  15. 1 tablespoon poppy seeds
  16. 2 teaspoons pumpkin pie spice
  17. 1 teaspoon salt
  18. 1/2 teaspoon baking soda
GLAZE
  1. 1 cup confectioners' sugar
  2. 1 teaspoon grated orange peel
  3. 1 to 2 tablespoons orange juice
Instructions
  1. In a large bowl, beat the pumpkin, sugar, milk, eggs, orange juice, oil, maple flavoring and vanilla until well blended. Combine the flours, flaxseed, orange peel, baking powder, cornstarch, poppy seeds, pie spice, salt and baking soda; gradually beat into pumpkin mixture until blended.
  2. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. In a small bowl, whisk the confectioners' sugar, orange peel and enough juice to achieve desired consistency. Drizzle over cake. Yield: 14 servings.
Holiday Cottage http://www.holidaycottagepage.com/



Fall Spiced Popcorn

Fall Spiced Popcorn
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Ingredients
  1. 3 Tbsp maple syrup
  2. 1 Tbsp butter (I used unsalted)
  3. 1 1/2 tsp pumpkin pie spice
  4. 1/2 cup unpopped popcorn kernels (around 6 cups of popped popcorn)
  5. Sea salt to taste
Instructions
  1. Combine maple syrup, butter, and pumpkin pie spice in a microwave safe bowl. Cook in microwave for 30-60 seconds, until butter is melted. Stir until all the ingredients are thoroughly combined.
  2. Prepare popcorn in your popcorn maker or on the stove top. Pour popcorn into large bowl. Slowly drizzle the sauce over the popcorn, evenly coating it. Generously sprinkle sea salt on top. Enjoy immediately.
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Applesauce Spice Cupcakes Recipe…

Applesauce Spice Cupcakes Recipe…
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Ingredients
  1. 1/2 cup canola oil
  2. 4 large eggs, room temperature
  3. 3/4 cup packed brown sugar
  4. 3/4 cup granulated sugar
  5. 2 cups white, whole-wheat flour
  6. 1 teaspoon baking soda
  7. 3/4 teaspoon salt
  8. 2 teaspoons cinnamon
  9. 1/8 teaspoon cloves
  10. 1/2 teaspoon nutmeg
  11. 1 1/2 cups applesauce
  12. Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
  13. With an electric mixer, beat eggs, sugar and oil.
  14. Add dry ingredients and continue mixing.
  15. Mix in applesauce.
  16. Divide batter among 18 - 20 lined cups.
  17. Bake for 16 - 20 minutes until a toothpick comes out clean.
  18. Cool completely and then frost.
  19. Brown-Sugar Cream Cheese Frosting
  20. 1/2 cup (1 stick) butter, room temperature
  21. 8 ounces cream cheese, room temperature
  22. 1 cup packed light brown sugar
  23. 1 teaspoon vanilla
  24. pinch of salt
Instructions
  1. With an electric mixer on medium-high speed, beat ingredients until smooth. Use immediately, or refrigerate up to 3 days in an airtight container. Before using, bring to room temperature and beat on low speed until smooth.
Adapted from Martha Stewart's Cupcakes
Adapted from Martha Stewart's Cupcakes
Holiday Cottage http://www.holidaycottagepage.com/



Pumpkin Bars

Pumpkin Bars
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Bars
  1. 4 eggs
  2. 1 2/3 cups granulated sugar
  3. 1 cup vegetable oil
  4. 15-ounce can pumpkin
  5. 2 cups sifted all-purpose flour
  6. 2 teaspoons baking powder
  7. 2 teaspoons ground cinnamon
  8. 1 teaspoon salt
  9. 1 teaspoon baking soda
Icing
  1. 8-ounce package cream cheese, softened
  2. 1/2 cup butter or margarine, softened
  3. 2 cups sifted confectioners' sugar
  4. 1 teaspoon vanilla extract
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
  3. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
Adapted from Paula Dean
Adapted from Paula Dean
Holiday Cottage http://www.holidaycottagepage.com/



Spiced Pumpkin-Raisin Cookies

Spiced Pumpkin-Raisin Cookies
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Prep Time
40 min
Cook Time
20 min
Prep Time
40 min
Cook Time
20 min
Ingredients
  1. 1 cup all-purpose flour
  2. 2/3 cup old-fashioned oats
  3. 1 teaspoon ground cinnamon
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon fine salt
  6. 1/4 teaspoon ground allspice
  7. 3/4 cup raw sugar, plus additional for sprinkling
  8. 1/2 cup canned pumpkin puree
  9. 1/3 cup vegetable oil
  10. 1 tablespoon pure maple syrup
  11. 1 teaspoon vanilla extract
  12. 1/2 cup raisins
Instructions
  1. Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.
  2. In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.
  3. For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.
  4. Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.
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