Dutch Apple Pie

This has to be one of my favourite apple pie recipes - it is super-easy and I have received LOADS of compliments on it (one of my friend's sons told his Grandmother that it was way better than hers! LOL!)  Since we have an abundance of apples on our snow apple tree this year (at least that's what variety I have been told they are!), I whipped up one of these ~ much to the family's delight!!!

DUTCH APPLE PIE

Ingredients:

2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup quick cooking oats
3/4 cup butter, melted
Filling:
2/3 cup sugar
3 tbsp cornstarch
1 1/4 cups cold water
3 cups diced peeled tart apples
1 tsp vanilla extract

• Preheat oven to 350F
• In a large bowl, combine the flour, brown sugar, oats and butter.  Set aside 1 cup for crumble topping.  Press remaining crumb mixture into an ungreased 9" pie plate; set pie plate aside.
• For filling, combine the sugar, cornstarch, and water in a large saucepan until smooth.  Bring to a boil.  Cook and stir for 2 minutes, or until completely thickened.  Remove from the heat.
• Stir in apples and vanilla extract.  Pour into crust; top with reserved crumb mixture and Bake for 40 to 45 minutes or until crust is golden brown.
• ENJOY!!!

 

Apple Cranberry Crumble

My sweet tooth was aching for something the other day so I went to my binder of recipes and found this super-easy and super delicious dessert. It uses items that I had in my freezer and pantry and took only minutes to put together...my friend Michelle's family loved it!

APPLE CRANBERRY CRUMBLE

Ingredients:

3 cups chopped peeled apples (I used golden delicious)

2 cups of fresh or frozen cranberries, thawed

3/4 cups sugar

1 cup old-fashioned oats

3/4 cup packed brown sugar

1/3 cup all-purpose flour

1/2 cup butter, melted

1/2 cup chopped pecans, optional

• In a greased 8" square baking dish, combine apples and cranberries; sprinkle with sugar. In another bowl, combine the oats, brown sugar, flour and butter; sprinkle over cranberry mixture. Top with pecans if desired.
• Bake, uncovered, at 350F for 55-60 minutes, or until browned and bubbly. Serve warm (although it's delicious at room temperature too!)
  

Glazed Peanut Butter Bars

I spied these in a magazine and thought they would be an easy after school treat for India and Devon (not to mention an after work treat for Greg!) These chewy and sweet bars are absolutely delicious and I bet you can't just eat one!!

GLAZED PEANUT BUTTER BARS

Ingredients:

3/4 cup butter, softened

3/4 cup creamy peanut butter

3/4 cup sugar

3/4 cup packed brown sugar

2 eggs

1 tsp water

1 1/2 tsp vanilla extract

1 1 /2 cups all-purpose flour

1 1/2 cups quick cooking oats

3/4 tsp baking soda

1/2 tsp salt

GLAZE:

1 1 /4 cups milk chocolate chips

1/2 cup butterscotch chips

1/2 cup creamy peanut butter

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in the eggs, water and vanilla. Combine the flour, oats baking soda and salt,; gradually add to the creamed mixture.


• Spread into a greased 15"x10"x1" baking pan. Bake at 325F for 18-22 mins. or until lightly browned.


• For glaze, in a microwave safe bowl, melt chips and peanut butter; stir until smooth. Pour over warm bars; spreading evenly. Cool completely on a wire rack before cutting.


• ENJOY!!!!

Peanut Butter Oat Cookies

I wanted to make a yummy and somewhat nutritious after-school snack for my friend Michelle's and my children on Friday. I didn't have much time and didn't want to run out to the store to buy ingredients so I dove into my huge collection of recipes and found this gem! I hope you enjoy them as much as we all did!

PEANUT BUTTER OAT COOKIES

Ingredients:

1 cup butter, melted

1 cup natural peanut butter

3/4 cup sugar

3/4 cup packed brown sugar

2 eggs

1 tsp pure vanilla extract

1 1/4 cups whole wheat flour

1 cup wheat bran

3/4 cup quick cooking oats

2 tsp baking soda

• Preheat oven to 350F
• In a medium sized bowl, cream the butter, peanut butter and sugars together with a hand mixer, until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• Combine the remaining ingredients; stir into the creamed mixture and mix well.
• Drop by tablespoonfuls 2" apart onto baking sheets lined with parchment paper (or if non-stick, make sure the pan is ungreased).
• Bake for 10 - 12 minutes or until golden brown.
• Cool for 3 minutes on the pan until removing to wire racks.
• ENJOY!!

*low fat or thinnner brands of peanut butter do not work well with this recipe*