Apple Fritter Cake

I don't like to post a lot of dessert recipes, but it's been bugging me that I haven't been posting ANY recipes lately . . . SO dessert recipe it is.  Well, I guess I could say it's a breakfast recipe.  It was breakfast for the college class this week!  It received rave reviews, so I'll share it.

Since this blogger does such a great job showing and describing the steps, I'll just link you to the recipe.

Apple Fritter Cake

As always, I have a comment or two.  This cake batter is VERY thick and difficult to spread.  I added another 1/2 cup of applesauce to make it a little more spreadable.  (I was in a hurry, so maybe I did something wrong.  You can try as written, and when you get to the "spreading" part, you can make your own decision.)  Also, make the glaze thick or possibly add a layer of glaze, let it set and add another layer.

Cream Cheese Danish

In my quest for new breakfast ideas, I came across a recipe a cream cheese danish.  I made it.  Everybody liked it (especially my mother-in-law), and it was yummy.  Seemed like it needed a little tweeking to become even yummier, so I looked around for similar recipes.  I pinned another recipe to make Christmas morning since we were spending it with my inlaws.  Horror of all horrors, Pinterest wasn't working Christmas morning, so I had to make it from memory!  (Always a scary thing with my sketchy memory.)  We LOVED how it turned out.

Here's what I did (since I couldn't remember the recipe exactly) . . . I used one package of cream cheese (on purpose - two is too much) as well as cut the sugar back to 1/2 cup in the filling.  The first recipe I made had a cinnamon sugar topping, so I did that . . . Instead of brushing with the egg white, I melted 1/4 cup (or less) of butter and brushed it on top of the uncooked danish.  Then generously sprinkled with cinnamon sugar before baking.    I'll also add that I used Pillsbury's Crescent Sheets.  SO much easier than using the rolls and having to pinch all the seams together!  (Photo from Chocolate Therapy.)

Recipe and photo from The Adventures of Kitchen Girl although the plate in the picture is the same plate I have in my kitchen.

 

Ingredients:
2 cans ready to use refrigerated crescent rolls
2 - 8 ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white

Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract

Method:
Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Kitchen Notes:
I have made this danish using low fat cream cheese and splenda (sugar substitute) and it was delicious! Also, the amount of filling the original recipe calls for makes a VERY heavily filled danish. I have halved the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract and it was still very good. If you use the half filling method, bake for closer to 30-35 minutes.

Apple Topper

My wonderful neighbor dropped by last week and brought us dessert.  It's similar to an Apple Crisp, but the topping is different.  It was so yummy and became my breakfast for several days!  She graciously agreed to give me her recipe, so I could share it with you.

Apple Topper

6 medium apples, peeled and sliced
Cinnamon sugar
1 c sugar
1 c flour
1/4 tsp salt
1 tsp paking powder
1 egg
1 stick of butter

Fill 9x9 pan about 3/4 full with sliced apples.  Sprinkle with a moderate amount cinnamon sugar over the apple slices.

Mix next 5 ingredients in a bowl until crumbly.  Sprinkle over apples.  Melt 1 stick of butter and pour over crumb mixture.

Bake at 350 degrees for 1 hour or until golden brown.

6 servings

Stablized Whip Cream Frosting

For years I've been trying to figure out what kind of whipped cream is used on Perkins Peanut Butter Pie . . .

and on Cheesecake Factory's White Chocolate Raspberry Truffle cheesecake.

 

Can I hear an AMEN!?!  Both of those desserts are unbelieveably good.

A couple months ago, I attempted a "sturdy whipped cream frosting" from Allrecipes.  It failed miseably.  I was so disappointed.  But recently, I came across a recipe on Pinterest.  I had occassion to try it, and it worked beautifully!

 

Stabilized Whipped Cream Frosting

• 1/2 tsp unflavored gelatin powder
• 2 tbsp cold water
• 1 cup whipping cream
• pinch salt
• 2 tbsp confectioner's sugar

1. Sprinkle gelatin over cold water in small bowl to soften.

2. Scald 2 tablespoon of the cream; pour over gelatin, stirring till dissolved.

3. Refrigerate until consistency of unbeaten egg white. (This takes about 10-15 minutes.) Then, with a whisk, beat until smooth.

4. In a stand mixer with a whip attachment, or with a hand beater, whip remaining cream, salt and sugar; whip in the smoothed gelatin mixture, stopping to scrape the bowl twice.

Fills and frosts top of 2 8" or 9" cake layers; or frosts 10" angel cake or spongecake. Tops one standard 9" pie with some left over to enjoy from a spoon. Stands up well, even in warm weather. Keep leftover frosting and any product topped with it in the refrigerator until ready to eat.

Recipe from The Food Pusher.  Photos from The Food Pusher, Cheesecake Factory and Perkins website.

Apple Cake with Dessert Sauce

Ms. Nancy has graciously shared her recipe for the apple cake she brought to our September 11 Titus Two meeting.  This is another great fall recipe!

Apple Cake

4 c apples, peeled and sliced

2 c sugar
2 c  flour
1 ½ tsp baking soda
2 tsp cinnamon
1 tsp salt
2 eggs
¾ c vegetable oil
2 tsp vanilla extract
1 c chopped pecans (opt)

Preheat oven to 350 degrees.  In large bowl, stir together apples and sugar.  Add dry ingredients.  Stir well.  In a separate bowl, beat eggs, oil and vanilla.  Stir egg mixture into apple mixture, blending until thoroughly moistened.  Stir in pecans.  Pour into greased 9x13 pan.  Bake 50-60 minutes or until cake springs back when lightly pressed.  Serve with warm Dessert Sauce.

Dessert Sauce

1 c sugar

½ c butter or margarine
½ c heavy cream or evaporated milk
1 tsp vanilla

Place all ingredients in saucepan, stir.  Bring to a boil over medium-high heat and cook 3 minutes.  Serve warm.

Yield:  12 to 15 servings

 

Photos taken from Bing.com.

 

Pumpkin Coffee Cake with Brown Sugar Glaze

Long story, short.  I think I'm finally back online after some computer and technical issues.  And to celebrate my return (work with me - it was the only segway I could think of off the top of my head), I have a wonderful fall, must-make recipe for you all!

There's still a love-hate relationship for me with recipes I find on Pinterest.  I'm more of a tried and true kinda gal and prefer allrecipes.com with reviews.  However, I decided to give another recipe I found on Pinterest a try.  Boy, am I glad I did!  This cake is moist and full of pumpkin flavor, and it embodies the true essence of fall!

Pumpkin Coffee Cake with Brown Sugar Glaze

Ingredients

⅓ cups Water
1 can Pureed Pumpkin (15 Oz)
2 whole Eggs
1 Tablespoon Vanilla Extract
2 teaspoons Pumpkin Pie Spice
1 box Yellow Cake Mix (18 Ounce Box)
1 teaspoon Baking Soda
1 cup Brown Sugar, Divided
½ cups Flour
4 Tablespoons Butter, Melted
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract
¼ cups Heavy Whipping Cream

Preparation Instructions

Preheat the oven to 350F.

In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.

Grease a 9×13 pan with butter and pour batter into pan.

In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Use your fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.

When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

Photo and recipe taken from Pretty. Good. Food.

Strawberry Cream Cheese Crescent Rolls

Long story short.  Found recipe on Pinterest.  Made for Sunday School Class.  RAVE reviews!  Super simple.  Super easy.  Delish!

Strawberry Cream Cheese Crescent Rolls


1 pkg pillsbury crescent rolls
8 tsp strawberry jam
4 oz cream cheese, room temperature
1/4 c sugar
1/2 tsp lemon juice
1/2 tsp pure vanilla extract
1 egg white
1 tsp water
1 Tbsp sugar (to sprinkle on top, if desired)

1. Preheat oven to 375. Line cookie sheet with aluminum foil. (I used stoneware. No foil.)

2. Mix together cream cheese, sugar, lemon juice and vanilla extract until creamy and there are no lumps.

3. Unroll crescent rolls. On fattest part of triangle; spoon on 2 tsp of cream cheese mixture and 1 tsp of strawberry jam. Roll and make sure fattest part of crescent roll is on the bottom of pan so that filling doesn't ooze out.

4. Whisk together egg white and water. Brush over each crescent roll.

5. Bake for 9-10 minutes until crescent rolls are golden brown. Sprinkle with granulated sugar, if desired.
 
Note:  I was able to "fill" 14 crescent rolls with one filling recipe. Also, I didn't let mine get that dark when they baked.
 
Recipe and picture from Just A Pinch.

Andes Mint Chocolate Cupcakes

Recently, I made four types of cupcakes for a bridal shower, and this recipe was my favorite.  This is by far the BEST chocolate cupcake recipe ever - and I'm a chocolate and peanut butter fan!  And not just the complete package of flavorings -- I could eat just the cake by itself.  No kidding!  It's that good!  I'm anxious to try this in cake form.

Chocolate Cakes:
1 cup sour cream
½ cup oil
1 teaspoon vanilla extract
3 eggs
¼ cup water
½ cup buttermilk
Devil’s Food Cake Mix

Chocolate Mint Filling:
1/3 cup chocolate chips
2 tablespoons heavy cream
1 teaspoon peppermint extract
¼ cup powdered sugar

Mint Buttercream:
8 oz cream cheese
6 tablespoons butter
3-4 cups powdered sugar
1 tablespoon heavy cream or milk
1 teaspoon peppermint extract
green food coloring


Directions:

1. Preheat oven to 350 degrees and line two cupcake pans with paper liners.


2. Using a whisk, mix sour cream, oil and vanilla extract together. Add eggs one at a time, stirring well in between each addition.

3. Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix.

4. Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean.

5. Chocolate Mint Filling: Melt chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat. Stir in peppermint extract and powdered sugar.

6. When cupcake come out of the oven, use a squeeze bottle to fill the cupcake with the filling, or use the filling as a ganache and dip the tops of the cakes into it. (I used an offset spatuala to smear it on top of the cupcakes.)

7. Mint Buttercream: Beat cream cheese and butter until light and fluffy. Add powdered sugar, heavy cream and peppermint extract and beat well. Add green food coloring and stir well.
8. Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.
Copyright © YourCupofCake

Blueberry Cream Cheese Pound Cake

This is unbelievably good!  The pound cake texture was a welcomed change.  The original recipe calls for yellow cake mix.  My two tips: use white cake mix and shake your blueberries in a resealable bag with a tablespoon of flour to keep them from sinking. ;)  Oh!  Make that three tips.  Sprinkle sugar across the top of the unbaked cake before putting it in the oven.  Mmm, Mmm!  Good!

Blueberry Cream Cheese Pound Cake

1 (18.25 ounce) package white cake mix
1/4 cup white sugar
3 eggs
1 (8 ounce) package cream cheese, room temperature
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/4 cups blueberries

1. Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt pan.

2. In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in blueberries. Pour batter into prepared pan.

3. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Ho-Ho Cake

Don't have time for much chit-chat, so I'll get right to the point.  This recipe is good!  It's been requested that I share this recipe, so I will happily do that.  ENJOY!

Oh, and PS.  This isn't healthy, just yummy!! =D

Ho-Ho Cake

1 box Devil's Food cake mix
1 sm box instant pudding
4 eggs
1 1/4 c water
1/2 c oil

Baked in greased and floured 10x15-inch pan at 350 degress for 30 minutes.

(I used chocolate pudding since I had it on hand. If you'd like a little less chocolatey flavor, use vanilla pudding.)

Cream Filling

1/2 c Crisco
1/2 c butter
1/2 c milk
1 tsp vanilla

Mix well then add 3 c powdered sugar.  Beat 10 minutes.  Spread icing on cake.  Refrigerate 1 - 2 hours.

Frosting

1/2 c cocoa
1/2 c butter, melted
1/2 tsp vanilla
3 c powdered sugar

Notes:  I have seen this recipe with two 9-inch round cakes with the Cream Filling layed on thick in the middle.  Eh. That would lose the Ho-Ho-ness of the cake.  LOVE the sheet cake idea way better.  Secondly, I've heard you can also soften a can of chocolate frosting in the microwave instead of the Frosting recipe listed above.  I messed up my first frosting (forgot to melt the butter), so I can't really say it is fool-proof.

Lemony Lemon Meringe Pie

This week's "recipe" is a three-fer. Count yourselves blessed! HA! Just kidding. When I was thinking of what recipe to share this week, I thought about a pie crust recipe I started using recently thinking folks might be making pies for the holidays. Then I thought I might as well put a pie recipe to go with it! So you get the lemon pie and meringue recipe too!


Never Fail Pie Crust by Carletta Daugherty

3 c flour
1 1/2 c Crisco
1 tsp salt
5 Tbs cold water
1 Tbs vinegar
1 egg

Mix first 3 ingredients in a mixing bowl. Mix second 3 ingredients in a mixing bowl. Then combine both together.

For a single crust, bake at 400 degrees for 8-10 minutes or until the edge is golden brown.

Yield: double crust

Lemony Lemon Pie by Red Lott

1 c sugar
3 1/2 Tbs cornstarch
3 Tbs flour
1/4 tsp salt
1 1/2 c water

Combine above ingredients in a medium saucepan and bring to boil over high heat. Stir until thick (approximately 3 minutes).

1 1/2 lemons, zested
1/3 c lemon juice
1/4 tsp lemon extract (optional)
3 egg yolks
2 Tbs butter

Add lemon zest, lemon juice and lemon extract to thickened mixture and stir. Temper* egg yolks.

2 Tbs butter

Add butter and stir in. Mixture may need strained. (I have never strained mine.) Cook another 3 minutes. Pour into crust hot. Cool custard before baking meringue.

*To temper egg yolks, take about a 1/4 cup of the hot mixture out and add it to egg yolks. Stir it together. Add a little more of the hot mixture. Stir again. Then add egg yolk mixture back into sauce pan with remaining hot mixture. Tempering eggs will keep them from scrambling when they are combined with the hot liquid.


Never Fail Meringue

1 Tbs cornstarch
2 Tbs cold water
1/4 c boiling water
3 egg whites
6 tsp sugar
1 tsp vanilla
pinch of salt

Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring until clear and thickened. Let stand until completely cold. With electric mixer at high speed, beat egg whites until foamy. Gradually add sugar and beat until stiff, but not dry. Turn mixer to low speed, and add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees for 10 minutes, or until top is lightly browned.

Over-the-Top Sundae Cake

What says Summer like ice cream? This dessert is a variation of a Banana Split and looks like a great crowd pleaser!

Over-the-Top Sundae Cake

1 (18.25 oz) pkg Pillsbury Moist Supreme Classic Yellow Cake

1 cup water

1/3 cup Crisco Oil

3 eggs

2 quarts vanilla ice cream, softened

2 bananas, sliced

12 maraschino cherries, with stems

1 cup Smucker's pineapple topping

1 cup Smucker's hot fudge topping

1. Bake cake as directed in 13x9 pan. Cool completely.

2. Spread softened ice cream on top of cooled cake. Freeze 2 hours or overnight.

3. Just before serving, top with sliced bananas and cherries, drizzle with toppings. Store covered in freezer. (Remember bananas turn black when chilled/frozen.)

12 servings

Thank you for the recipe submission T.S.!

Wacky Cake

Rick used to make this cake with his mom when he was a kid. This was also a recipe I made in Jr High Home Ec class.  There's little mess (unless the mixing gets crazy) and clean up is a cinch since it's mixed and baked in one dish.

Wacky Cake


In a 9x13 baking dish combine:
   3 cups flour
   1 ½ cups sugar
   6 tablespoons Hershey’s cocoa
   1 teaspoon baking soda
   1 teaspoon salt

Make three wells in the powdered mixture and add:

   ¾ cup oil

   2 cup water

   2 tablespoons vinegar

   2 teaspoons vanilla

Stir until well mixed. (It helps to use a glass dish so you can check to see that all the powdered ingredients are mixed in completely or mix in a mixing bowl.)

Bake at 350 degrees for 40-45 minutes or test with toothpick.

Frost with butter cream frosting and mini chocolate chips (opt.) or frost with chocolate butter cream frosting.

NOTE:  Pictures show an 8x8 baking dish. Recipe is for 9x13 baking dish but can be cut in half.

Strawberry Tiffle

This is a nice, easy, light recipe that is really quite versatile. You can even use sugar-free angel food cake, pudding and whipped topping, and it tastes great!

The original recipe is my grandma's Peach Dessert. Same concept but using canned peaches instead of the strawberries. Canned peaches are good when strawberries are out of season. She made her dessert in a 9x13 pan and laid the peach slices in three long rows on the top. (You will need 1 large can of sliced peaches. Drain then slice peaches length-wise once or twice depending on the thickness. You can also dice the peaches if you prefer.) I make my dessert in a triffle dish or a smaller version in a glass bowl. It has a beautiful presentation.



Strawberry Triffle

Large angel food cake
Large box vanilla pudding (plus ingredients on box: milk)
Tub of frozen whipped topping, thawed
Quart of fresh strawberries

1. Mix pudding according to box directions. Wash, hull and slice/chop strawberries.
2. Break up 1/2 the angel food cake and layer it in serving dish.
3. Spoon 1/2 of the pudding over the cake and spread to edges.
4. Spoon 1/2 of the whipped topping over the pudding and spread to edges.
5. Repeat layers. Chill before serving.

Two other varieties that I think might be good to try are:

~ Substituting chocolate pudding for the vanilla with the strawberries, and

~ Using a blend of strawberries, kiwi and blueberries.

Easy Tiramisu

Now that my dishwasher is running, the woodburner is stoked and the kids are entertained, I can post this week's recipe!

We had company this weekend, and I wanted to try a new dessert. So I dug out my old Kraft Food & Family magizines and found this recipe, Tiramisu Bowl (Holiday '08 / Winter '09). I did make an adjustment or two . . .


First, instead of vanilla wafers, I chose to use pound cake. I didn't want crunchy OR soggy wafers, so I used the Betty Crocker pound cake mix I had in the pantry. I baked the pound cake as directed, cooled it, sliced it into 1" slices and then cut each piece into 1/4" slices or a little thicker. If I remember correctly, I used 30 slices (approximately 2/3 of the pound cake).

Secondly, the magazine didn't show the three options on how to serve this recipe. When I started putting the dessert together, I decided to use a 7"x11" baking dish because I didn't think I could get the thin slices of pound cake to stand up around the edge of a triffle dish. I would definitely recommend using the smaller pan (smaller than the recommended 9"x13") because the "custard" layers were thicker.

I opted out of using rasperries and Cool Whip on top. They didn't appeal to me, and I don't even want to think of how much raspberries cost this time of year! I also "borrowed" some decaf coffee from my inlaws since they make it strong and we don't drink coffee. It worked out great. I wasn't worried about eating it late at night either! Here's what mine looked like -- at least what was left over. Can't believe there was any left as it was a big hit!

And without further ado, here's the recipe (copied from Kraftfoods.com):

What You Need!

1 pkg. (8 oz.) Cream Cheese, softened
3 cups cold milk
2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
48 Vanilla Wafers
1/2 cup brewed strong coffee, cooled
2 squares BAKER'S Semi-Sweet Chocolate, coarsely grated
1 cup fresh raspberries (optional)

Make It!

FOR THE FILLING:
BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk and dry pudding mixes. Gently stir in 2 cups COOL WHIP.

NOW, YOU CHOOSE!

BOWL: LINE bottom and side of 2-1/2-qt. bowl with half the wafers; drizzle with half the coffee. Top with half the pudding mixture and chocolate. Repeat layers. Top with remaining COOL WHIP and raspberries. Refrigerate several hours.

PAN: LINE bottom of 13x9-inch pan with half the wafers; drizzle with half the coffee. Top with half the pudding mixture and chocolate. Repeat layers. Top with remaining COOL WHIP and raspberries. Refrigerate several hours.

PARFAITS: Place 1 wafer on bottom of each of 16 dessert dishes; drizzle each with 3/4 tsp. coffee. Top each with 1/4 cup pudding mixture and a sprinkle of chocolate. Repeat layers. Top with remaining COOL WHIP, raspberries and wafers. Refrigerate several hours.

It's not Olive Garden's Tiramisu, but it GOOD and EASY! Enjoy!

Cake Balls

I made these for yesterday's baby shower. There were a few requests for the recipe, so I thought it would be easiest to post it here.

This is a very versitile recipe. You can choose any combination of cake and icing flavors. I chose a white cake mix and cream cheese frosting. Other options . . . chocolate cake/chocolate frosting, chocolate cake/white frosting, red velvet cake/cream cheese frosting . . . the options are endless!

What you'll need:

1 cake mix

1 can icing

4 c chocolate *see below

lollipop sticks (opt.)

Yield: approximately 44 cake balls

Step 1: Bake cake in 9x13 pan. Let cool.

Step 2: Crumble cake (divide into 6 large peices and run through a food processor for best results -- I had to use my hands but it stil worked out okay)

Step 3: Stir in can of frosting. Chill mix in refrigerator for at least 1 hour.

Step 4: Use a cookie scoop to make balls. Place on cookie sheet. Chill again.

The original recipe said to roll into balls. I was thinking I didn't want them to roll around on the platter, so I left the one side flat. Otherwise, use a spoon to scoop out the cake and roll into balls.

Step 5: Insert lollipop sticks and dip cake balls in melted chocolate.

* Again, flavor is up to the individual. I chose white chocolate and semi-sweet chocolate, so I could have pink and brown to match the shower colors. There was a little difficulty with using chocolate chips -- it didn't get really smooth. So I ended up scooping the chocolate with my offset spatuala and drizzling it over the cake balls. Thinking that the chilled cake balls may have cooled the chocolate down. Will probably use a double boiler next time so chocolate stays warm. The two places I saw this recipe recommended using Almond Bark melting chocolate and Hershey's Bliss white chocolate candies. I will definitely try one of those next time.

Option B: Use an egg separator or fork to dip cake balls in chocolate without using lollipop sticks. Photo taken from Kelly's Korner blog.

*Updated: I saw another recipe that says to use an egg dipper that it normally used when dying eggs. I thought that was a SUPER idea! I will do that from now on. No more cake balls slipping off the stick.

Option C: These were rolled into balls and then dipped. Photo taken from MckMama's blog.

Apple Dumplings

This recipe was given to me by a friend tonight. It was so good I had to make it this week's post . . . my 8 year old helped me and had a great time!

Apple Dumplings

4 apples, peeled, cored and quartered
2 - 10 oz package crescent rolls
1/2 c butter
3/4 c sugar
1 tsp cinnamon
1 tsp vanilla
1 - 12 oz can Mountain Dew

1. Preheat oven to 350 degrees. Grease 9x13 baking dish.
2. Roll each apple wedge in a dough triangle staring with the smallest edge. Pinch to seal and place in baking dish.
3. Melt butter in saucepan and stir in sugar. (I learned you have to do this a little at a time.) Cook until well blended, stirring constantly. (Mixture will be thick. It turns brown and ends up looking like brown sugar if you cook it too much -- ask me how I know!?!) Stir in cinnamon and vanilla.
4. Pour over apple dumplings. Pour Mountain Dew over dumplings.
5. Bake for 30 minutes or until golden brown.

Notes: We don't "dew" Mountain Dew, so I used Sierra Mist that I had setting around -- it turned out great. I also made half a recipe. The measurements are as follows:

2 apples
1 package crescent rolls
1/4 c. butter
6 tbsp sugar
1/2 tsp cinnamon
1/2 tsp vanilla
1/2 can (3/4 c) Mountain Dew

Used an 8x8 square baking dish.