#3717 - Fresh Apple Torte

(by Shirley McNevich)

(this recipe is for Dec. 26th)

Crust: 1/2 cup butter; 1/3 cup white sugar; 1/4 tsp. vanilla; 1 cup flour

Batter: 1 - 8oz. Philadelphia cream cheese (softened); 1/4 cup white sugar; 1 egg; 1/2 tsp. vanilla

Apples: 6 baking apples (washed, peeled cored and sliced THIN); 1/3 cup white sugar; 1/2 tsp. cinnamon

Crust: in a mixer add 1/2 cup softened butter, 1/3 cup white sugar, 1/4 tsp. vanilla and 1 cup flour--beat well. Press the crust mixture into the bottom of a greased 9" springform cheesecake pan. In a mixer add cream cheese--beat. Add 1/4 cup white sugar, 1 egg and 1/2 tsp. vanilla--beat until smooth. Pour the cream cheese mixture evenly over the crust. In a bowl 1/3 cup white sugar and 1/2 tsp. cinnamon--mix well. In a large bowl add apple slices--sprinkle the cinnamon mixture over the apples--toss to coat. Spread the apple slices over the cheese mixture. Bake at 450 degrees for 10 minutes, then WITHOUT OPENING THE OVEN DOOR reduce heat to 400 degrees and bake 25-35 minutes longer or until apples are tender. Cool completely.

#3606 - Gooey Caramel Apple Bars

(by Shirley McNevich)

1 cup Domino's dark brown sugar (packed)
1/2 cup softened butter
1/4 cup Crisco shortening
1 3/4 cups flour + 3 TBSP flour
1 1/2 cups Quaker quick oats
1 tsp. salt
1/2 tsp. baking soda
4 1/2 cups chopped tart baking apples (wash, peel and core apples before chopping)
1 bag Kraft caramels

In a bowl add brown sugar, butter, shortening, 1 3/4 cups flour, oats, salt and baking soda--mix with a pastry blender to make crumbs. Reserve 2 cups of the crumb mixture, then spread the remaining crumb mixture in the bottom of a greased 9 x 13 cake pan. In a bowl add chopped apples and 3 TBSP flour--toss to coat. Spread chopped apples evenly over the crust. Unwrap the caramels and place them in a saucepan--cook/stir over low heat until melted an smooth. Pour the melted caramels evenly over the chopped apples. Sprinkle the reserved crumb mixture evenly over the top. Use your fingers to LIGHTLY press the crumb mixture into the caramel. Bake at 400 degrees 25-35 minutes or until golden brown (apples should be tender). Cool completely. Cut into bars.

#3534 - Cinnamon Apple Walnut Cake

(by Shirley McNevich)

5 baking apples (washed, peeled and sliced)3 eggs
1 1/2 cups white sugar
3/4 cup canola oil
1 tsp. baking soda
1 tsp. cinnamon
1 TBSP vanilla
2 cups flour
3/4 cup chopped walnuts

In a bowl add eggs and white sugar--beat with a whisk. Add baking soda, canola oil, cinnamon and vanilla--beat with a whisk. Add the flour--stir just until mixed. Add apple slices and chopped walnuts--stir. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 55-60 minutes--test with a toothpick for doneness. Serve warm or cold. If you make this cake the day before serving, it will have much more flavor.

#3283 - Dutch Apple Pie

(by Shirley McNevich)

1 unbaked pie crust dough
6 baking apples
3 TBSP flour
1 tsp. cinnamon
1 cup white sugar + 1 1/2 TBSP white sugar
1 cup Breakstone's sour cream

Wash, peel, core and slice apples (about 1/4" thick). In a bowl add flour and 1 cup white sugar--stir to mix. Add the sour cream to sugar mixture--stir well. Grease a deep dish pie plate with Pam, insert the pie dough, flute the edges of the pie dough and spray the inside of the pie dough with Pam. Place the apple slices in a microwave safe bowl--microwave them on high for 5 minutes, stir them, and microwave them on high for 5 more minutes. Add the sour cream mixture to the hot apple slices--stir well. Pour the apple mixture into the pie crust. Sprinkle the cinnamon and the 1 1/2 TBSP white sugar over the top of the apples. Cover just the edge of the pie crust with foil. Bake at 400 degrees for 10 minutes then, without opening the oven door, reduce heat to 350 degrees and bake for 35-45 minutes longer or until crust is browned and apples are tender (removing foil from pie crust edge 10 minutes before pie is done baking).

#3274 - Frosted Caramel Apple Cake

(by Shirley McNevich)

Batter: 1 1/2 cups canola oil; 2 cups white sugar; 3 eggs; 1 tsp. salt; 1 tsp. baking soda; 2 tsp. vanilla; 3 cups sifted flour (measure before sifting); 3 cups grated baking apples; 1 cup chopped pecans

Frosting: 1 stick butter; 1 cup Domino's dark brown sugar; 1/4 cup Carnation evaporated milk (room temperature); 1-2 tsp. vanilla

Wash, peel, core and grate baking apples until you have 3 cups of grated apples (use a cheese grater for grating). In a mixer add canola oil, white sugar and eggs--beat. Add salt, baking soda and 2 tsp. vanilla--beat. Slowly add flour--beat. Remove bowl from mixer--add grated apples and chopped pecans--stir until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 325 degrees for 40-50 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a saucepan over low heat add butter and brown sugar--cook/stir until melted. Add evaporated milk--cook/stir until boiling (you may have to increase the heat slightly). As soon as mixture starts to boil, remove from heat and add 1-2 tsp. vanilla--stir quickly. Cool frosting to room temperature, then stir vigorously until spreading consistency. Frost the cooled cake. Optional: after frosting the cake, sprinkle more chopped pecans over the frosting.

#3149 - Strawberry Apple Crisp

(by Shirley McNevich)

4-6 baking apples (washed, peeled, cored and sliced thin)
3 cups fresh strawberries (washed and sliced)
3/4 cup white sugar
1 cup Domino's dark brown sugar (packed)
3/4 cup Quaker quick oats
3/4 cup flour
1 tsp. cinnamon
1/2 cup cold butter (cut into pats)

In a large bowl add sliced apples, sliced strawberries and white sugar--toss to coat. Spread the apple mixture evenly in the bottom of a greased 9 x 13 glass baking dish. In a bowl add brown sugar, oats, flour, cinnamon and cold butter pats--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture evenly over the apple mixture. Bake at 350 degrees for 35-40 minutes or until topping is well browned and apples are tender.

#3089 - Microwave Apple Cake Crisp

(by Shirley McNevich)

4 baking apples (washed, peeled and sliced very thin)
1 cup Domino's dark brown sugar (packed)
1 cup Quaker quick oats
1/2 cup Bisquick
3 TBSP softened butter
3/4 tsp. cinnamon (more if you wish)
good quality vanilla ice cream

In a bowl add brown sugar, oats, Bisquick, cinnamon and softened butter--mix with a pastry blender to make crumbs. Spread the apple slices in the bottom of an UNgreased square glass microwave safe baking dish. Sprinkle the crumb mixture evenly over the apples. Microwave on high for 7 minutes, then use a fork to test to see if apples are tender. If they are not tender, continue microwaving on high in 1 minute increments until apples are tender. As you slice and remove the first piece for serving, tilt the dish and use a spoon to discard any liquid that has accumulated in the bottom of the dish. Serve warm with vanilla ice cream.

#3065 - Brown Bag Apple Pie

(by Shirley McNevich)

2 TBSP lemon juice
1/2 cup white sugar
3 heaping TBSP flour
1/2 tsp. cinnamon
1 stick cold butter
1 - 9" unbaked pie crust dough
7-8 baking apples (washed, peeled, cored and sliced)
extra cinnamon and white sugar for sprinkling

Spray a 9" pie plate with Pam--insert the pie dough, flute the edges and spray the inside of the dough with Pam. In a bowl add white sugar, flour, and cinnamon--stir. Add lemon juice and sliced apples--stir well. Pour the apple mixture into the pie dough. Slice the cold butter into small pieces and place them evenly over the apples. Optional: sprinkle some more cinnamon and white sugar all over the top. Slide the pie into a large brown paper bag, fold the bag a few times and staple it shut. Place the whole thing on a cookie sheet. Bake at 425 degrees for 1 hour. Cut the bag off and let the pie cool.

#2949 - Nutty Apple Pie

(by Shirley McNevich)

1 beaten egg
3/4 cup white sugar
1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup chopped tart baking apples (wash, peel and core baking apples before slicing and chopping)
1/2 cup chopped black walnuts

In a bowl add beaten egg and white sugar--beat with a whisk. Sift the flour, baking powder and salt into the egg mixture--beat with a whisk. Add chopped apples, chopped black walnuts and 1/2 tsp. cinnamon--stir to mix. Pour the mixture into a greased 8" pie plate. Sprinkle a little extra cinnamon over the top if you wish. Bake at 350 degrees for 30 minutes or until apples are tender.

#2948 - No Crust Candied Apple Pie

(by Shirley McNevich)

5-6 baking apples (washed, peeled, cored and sliced)
1 cup Domino's dark brown sugar (packed)
1 cup CAKE flour
1/4 tsp. salt
1/8 tsp. nutmeg
1/2 tsp. cinnamon
1/2 cup butter

Butter a 10" very deep pie plate OR a 2 qt. casserole dish. In a bowl add brown sugar, cake flour, salt, nutmeg and cinnamon--stir to mix. Add butter--mix with a pastry blender to make crumbs. Spread the sliced apples into the pie plate/casserole dish. Spread the flour mixture evenly all over the top, then pat the mixture all over to form a solid top layer (you will be flattening all of the large crumbs). Bake at 325 degrees for 50-60 minutes. Cool completely. Serve with whipped topping or vanilla ice cream.

#2895 - Sliced Apple Cake

(by Shirley McNevich)

1 1/2 cups canola oil
2 cups white sugar
2 tsp. vanilla
2 eggs
4 cups thinly sliced baking apples (wash, peel and core apples before slicing)
3 cups flour
1 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
1 cup chopped walnuts
Domino's powdered sugar for sprinkling

In a mixer add canola oil, white sugar, vanilla and eggs--beat. Add salt, baking soda and cinnamon--beat. Slowly add flour--beat. Remove bowl from mixer--add apple slices and chopped walnuts--stir to mix. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 1 hour. Cool completely. When serving, sprinkle powdered sugar over each piece of cake.

#2785 - Apple Cider Cookies

(by Shirley McNevich)

Batter: 1 cup Domino's dark brown sugar (packed); 1/2 cup softened Parkay margarine; 1/2 cup apple cider; 2 eggs; 2 1/4 cups flour; 1 1/2 tsp. cinnamon; 1 tsp. baking soda; 1/4 tsp. salt; 2 baking apples (washed, peeled, cored and diced); 3/4 cup chopped walnuts

Glaze: 1 cup Domino's powdered sugar; 2 TBSP apple cider

In a mixer add brown sugar and Parkay--beat. Add eggs and 1/2 cup cider--beat. Add cinnamon, baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add diced apples and chopped walnuts--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 10-12 minutes. Cool completely. Glaze: in a bowl add powdered sugar and 2 TBSP cider--stir until smooth. Glaze the cookies.

#2737 - Scratch Apple Cake

(by Shirley McNevich)

3 eggs
1 2/3 cups white sugar
1 cup canola oil
2 tsp. vanilla
1 1/4 tsp. baking soda
1/2 tsp. cinnamon
2 cups flour
6 baking apples (washed, peeled, cored and thinly sliced)
Domino's powdered sugar for sprinkling

In a mixer add eggs and white sugar--beat. Add canola oil, vanilla, baking soda and cinnamon--beat. Slowly add flour--beat. Remove from mixer--add apple slices--stir until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 50-60 minutes. Cool completely. Sprinkle powdered sugar over the top before serving.

#2696 - Apple Crumble

(by Shirley McNevich)

6 baking apples (washed, peeled, cored and thinly sliced)
1/2 cup applesauce
3/4 cup Quaker quick oats
6 TBSP Domino's dark brown sugar
1 tsp. cinnamon
1 TBSP canola oil
1 TBSP buttter (cut into small pieces)

In bowl add apple slices and applesauce--stir until mixed. Spread the apple mixture evenly into a 9 x 13 greased glass baking dish. In a bowl add oats, brown sugar and cinnamon--stir until mixed. Add the canola oil and butter pieces to the oat mixture--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture all over the apples. Bake at 350 degrees for 30-35 minutes or until apples are tender and topping is browned.

#2615 - Apple Muffins

(by Shirley McNevich)

1 1/2 cups flour
1 cup Quaker quick oats
1/3 cup Domino's dark brown sugar (packed)
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2/3 cup apple juice
1/3 cup milk
1 beaten egg
1 tsp. vanilla
1/4 cup + 1 TBSP Parkay margarine (melted)
1 1/2 large baking apples (washed, peeled, cored and chopped finely)

In a bowl add flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg--stir until mixed. Add the apple juice, milk and melted margarine--stir just until mixed. Add beaten egg, vanilla and chopped apples--stir just until mixed. Place cupcake liners into muffin tins--fill each 2/3 full with batter. Bake at 400 degrees for 17-20 minutes.

#2354 - Apple Cranberry Dessert

(by Shirley McNevich)

1 - 3oz. box Jell-O vanilla INSTANT pudding
1 1/2 cups milk
1/2 of an 8oz. Cool Whip (thawed)
3 cups of chopped baking apples (washed and peeled before chopping)
2/3 cup dried cranberries
4 Nature Valley granola bars (your choice of flavor)

In a bowl add pudding mix and the milk--stir with a whisk until thick. Refrigerate the pudding until it sets. Once it sets, remove from refrigerator--add Cool whip, chopped apples and dried cranberries--stir until mixed. When ready to serve, crush the granola bars and sprinkle them all over the top of the mixture in the bowl. Don't add granola early or the granola will get soggy.

#2321 - Apple Dessert

(by Shirley McNevich)

4 baking apples (washed, peeled, cored and thinly sliced)
3/4 cup Domino's dark brown sugar (packed)
3/4 cup flour
1 tsp. cinnamon
1/4 cup Quaker quick oats
1 tsp. baking powder
1/2 tsp. salt
6 TBSP butter (melted)

Grease an 8 x 8 glass baking dish. Spread the apples in the dish. Sprinkle 1/4 cup brown sugar over the apples. In a bowl add flour, 1/2 cup brown sugar, cinnamon, oats, baking powder and salt--stir to mix. Pour the melted butter into the flour mixture--stir until well mixed. Spoon the oat mixture over the apples. Bake at 350 degrees for 30-35 minutes or until apples are tender. Serve with vanilla ice cream if desired.

#2219 - Apple Strudel

(by Shirley McNevich)

6-8 baking apples (washed, peeled and sliced)
1/2 cup butter
1 cup white sugar
3/4 cup flour
1 tsp. cinnamon

In a bowl add butter, white sugar, flour and cinnamon--mix with a pastry blender to make crumbs. Grease a 2 qt. baking dish. Spread sliced apples into the baking dish. Sprinkle the crumb mixture over the apples. Bake at 375 degrees for 40 minutes or until apples are tender.

#2179 - Apple Casserole Dessert

(by Shirley McNevich)

5 baking apples (washed, peeled cored and thinly sliced)
1/2 cup cinnamon berries (found with cake decorating supplies at the grocery store)
1 - 8oz. can Dole crushed pineapple (do NOT drain)
1/4 cup water
1/2 cup Domino's dark brown sugar
1 cup flour
2 TBSP softened butter

Grease a 2 qt. casserole dish. Place the thin apple slices in the casserole dish. Spread the cinnamon berries over the sliced apples. Spoon the crushed pineapple and its juice over the cinnamon berries. Slowly pour the water over the crushed pineapple. In a bowl add brown sugar, flour and butter--mix to make crumbs. Sprinkle crumb mixture over the top. Bake at 375 degrees for 1 hour or until apples are tender.

#2144 - Butterscotch Apple Cake

(by Shirley McNevich)

2 cups white sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon (more if you wish)
2 1/2 cups flour
1/4 tsp. salt
1 beaten egg
1 cup canola oil
1 tsp. vanilla
1 cup chopped nuts (optional)
4 cups diced baking apples (washed, peeled and cored before dicing)
1 - 6oz. bag Nestle's butterscotch morsels

Into a bowl sift the flour, baking powder, baking soda, cinnamon, white sugar, and salt. Add oil, beaten egg and vanilla--stir until mixed. Add diced apples--stir until mixed. Add chopped nuts and butterscotch morsels--stir until mixed. Pour batter into a greased and floured 9 x 13 metal cake pan. Sprinkle a little extra cinnamon over the top of the batter if you wish. Bake at 350 degrees for 50-60 minutes. Cool completely. Frosting is not necessary.