apple Crumble

Apple Crumble

This recipe is:
Contest Winning

Ingredients
8 sheets phyllo dough (14 inches x 9 inches)
Butter-flavored cooking spray
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
4 medium tart apples, peeled and sliced

Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup soft whole wheat bread crumbs
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 cup cold butter
1/4 cup slivered almonds

Directions

Place phyllo dough on a work surface; cut in half. Spritz one sheet with butter-flavored spray. Repeat with remaining sheets of phyllo, placing each
layer, sprayed side up, in a greased 8-in. square baking dish. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it
from drying out.)

In a large bowl, combine the brown sugar, flour, ginger and cinnamon; add apples and toss to coat. Spoon over phyllo dough.
In another large bowl, combine the flour, brown sugar, bread crumbs, ginger and cinnamon; cut in butter until mixture resembles coarse crumbs.
Add almonds; sprinkle over apple mixture.

Bake at 350° for 40-45 minutes or until filling is bubbly and topping is golden brown. Cool for 10 minutes before serving.
Yield: 9 servings.

Nutrition Facts: 1 serving (1/2 cup) equals 322 calories, 12 g fat (6 g saturated fat), 27 mg cholesterol, 213 mg sodium, 51 g carbohydrate, 2 g
fiber, 4 g protein.

Apple Crumble published in Taste of Home October/November 2005, p27- Carol Simpkins, Santa Cruz, California

Red Hot Fried Apples

Red Hot Fried Apples

6 medium cooking apples (Granny Smith are good)
1/3 cup butter
1/3 cup granulated sugar
1/3 cup red hots candies
1/4 teaspoon salt

Core, but do not peel apples. Slice into 1/2-inch thick slices. Heat butter in heavy skillet. Arrange apple slices in skillet.

Mix together sugar, candies, and salt. Sprinkle over apples and simmer over low heat until apples are transparent.

Turn them a few times during cooking with a spatula.

Yield: 6 servings

Butterfinger, Milky Way Chocolate Chunk Cookies

Butterfinger, Milky Way Chocolate Chunk Cookies


2 sticks softened butter
3/4 Cup brown sugar
3/4 Cup granulated sugar
2 eggs
1 teaspoon vanilla
3 Cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
6 mini butterfinger (fun size) or 1 1/2 full size candy bars
6 mini milky ways quartered or 1 full size candy bar
1/2 Cup chocolate chips

1. Preheat oven to 375 degrees F. In a stand or electric mixer, beat butter and sugars until well combined. Slowly add in eggs and vanilla until well
mixed.

Place flour, baking soda and salt into a large bowl; mix to combine.
Slowly add to wet ingredients along with the candy bars and chocolate chips until just combined. With a medium cookie scoop, scoop dough onto a silpat
lined baking sheet about 1 1/2 inches apart.
Bake for 9-11 minutes or until done to your liking. I take them out right at 9 minutes for a softer cookie.
Let cool for 5-7 minutes on baking sheet to set up.

Transfer to a cooling rack to finish cooling.

3 dozen cookies

Cinnamon Bundt Cake

Cinnamon Bundt Cake

1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
3/4 C. Wesson oil
3/4 C. water
4 eggs
1 tsp. vanilla

Mix together at high speed for 8 minutes. Grease bundt pan well with pastry brush. Sprinkle 1 cup nuts in pan; spread around. Nuts will cling to grease!
Place 1/3 of batter in pan; sprinkle with cinnamon and sugar mixture.
Place another 1/3 of mixture in pan; sprinkle with cinnamon and sugar.
Place remaining 1/3 of batter in pan.

Bake at 350 degrees for 1 hour or more