Amazing Fall Dessert

We went to an apple orchard this week and came home with 16 pounds of apples (the kids were in charge of picking)!!! So in my quest to find many ways to use such a large amount of apples, I searched through Allrecipes for the perfect apple crisp. I hate when there is way too much apples and not enough of the yummy crust! This recipe is fabulous!!!! It seriously is the best apple crisp I've ever had and I usually don't like apple crisp. I'll post the recipe with some of the variations that others have made since I thought it turned out so yummy. I like it served a little warm best.

Apple Crisp

1 1/2 C all-purpose flour
2 1/3 C rolled oats (I only had instant oats and it was still great)
1 tsp ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 C packed brown sugar
1 1/2 C butter
3 quarts peeled, cored, sliced apples (I used 2 qts)

1. Preheat oven to 350.
2. In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg, and brown sugar. Cut butter into mixture until crumbly (I just used my hands).

Mexican Chocolate Cream Pie

This pie is so yummy and pretty easy too!

Prep time: 30 minutes
Bake time: 10-12 minutes
Chill time: 30 minutes

1 refrigerated pie crust, softened as directed on package
1/2 cup semi-sweet chocolate chips
1 12-oz. container of frozen whipped topping, thawed OR 1 8-oz. container of frozen whipped topping, thawed AND some canned whipped cream
1 8-oz. package of cream cheese, softened
1 cup milk
1 3.9-oz. package chocolate instant pudding and pie filling
1 tsp. cinnamon

Preheat oven to 425 degrees. Gently unroll crust onto lightly floured surfaced. Roll to an 11 1/2" circle. Place crust in pie plate, pressing dough into bottom and up sides. Prick bottom and sides using fork. Bake 10-12 minutes or until light golden brown. Remove from oven, cool completely.

Chocolate Lava Cakes

This is from the kraft food website, but too heavenly not to share. I asked my husband if it was a recipe to be repeated and he said yes, can you do it tomorrow. You do need to have ramekins or baking custard cups for these, but it is well worth it just buy four. This would be deilicous with raspberry sauce too.


4 squares BAKER'S Semi-Sweet Baking Chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping

PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.

BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.

note: I didn't have semisweet baking chocolate so I used semisweet chocolate chips and just guessed on the amount. I am sure it is better with exact amounts, but it was still good.

April White (but really kraft foods)

Chocolate Peppermint Cookies

Okay..these are amazing! I waitied all season to make them and finally did. I wished I had done it earlier and then eaten more. So good. I think you could even make some in January, because they are so tasty.

Ingredients:
Cookies:
1 3/4 c. flour
1/2 c. dutch process cocoa powder (I used reg)
1/4 tsp. salt
1 c. sugar
3/4 c. butter, room temp
1 egg

frosting:
1/2 c. margerine, melted (I used butter)
1/4 c. evaporated milk
4-5 c. powdered sugar
1 tsp. vanilla
3/4 tsp. peppermint extract
red food coloring
1/2 c. broken peppermint candies

Directions:
Cookie:
Whisk flour, cocoa, and salt in medium bowl. In large bowl mix butter and sugar. Add egg. Add dry ingredients until blended. Refridgerate 1 hour.

Preheat oven to 350. Line cookies sheets with parchement paper. Measure cookies into level tablespoonfulls and roll into balls. Lay on cookie sheet about 2 inches and press with glass. Edges will split. Bake until cookies no longer look wet and an indention appears when you press it (about 7 or 8 min). Let cool 5 min on cookie sheet and then move to cooling rack.

Frosting:
Mix margerine (butter), powdered sugar, and evaporated milk, until fluffy. Add extracts and food coloring. Spread or pipe (I piped using a plastic bag) onto cooled cookies. Sandwich cookies together and press a little so frosting comes out a bit on the edges. Roll in crushed candy for decoration.

Eat up!!! Delicious.

April White (I think this is from a magazine called simple living)

Orange Cookies

I love the sparkling, tangy-sweet flavor of these.

Cookies:
2 c. granulated sugar
1 c. butter, softened
2 eggs
1 c. sour milk (stir 1 tsp cream of tartar into milk to sour it)
5 c. flour
1 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp orange peel, finely grated, with rest of orange peeled and pulverized in a blender

Icing:
1 box powdered sugar
1 large orange, juiced

Cream butter and sugar until fluffy. Add eggs and mix well. Sift dry ingredients together in a separate container. Add 1/3 dry to the mix, followed by 1/2 milk, 1/3 dry, 1/2 milk, then rest of dry. Stir in the peel and pulverized orange. Chill the dough a minimum of 1 hour.

Preheat the oven to 350. Form the dough into golfball sized balls, place on ungreased cookie sheet, then use the bottom of a glass dipped in sugar to flatten the balls. Bake the cookies 10-12 minutes until just golden around the edges.

For the icing, whisk together the sugar and juice until no lumps are visible. Allow to sit on the counter 10-15 minutes to thicken slightly. When the cookies have cooled, frost the top with the icing.

Kristin M.
Pullman, WA

Cream Cheese Cookies

You will need a cookie press for these ones.

1 c. butter, softenend
3 oz cream cheese, softened
1/2 c. granulated sugar
2 c. flour
1/2 tsp vanilla extract
food coloring (optional)

Preheat oven to 375.

Cream the butter and cream cheese until well combined. Add the sugar and vanilla and beat well. Using a gentle hand, slowly add the flour until just blended. You can add 1-3 drops of food coloring at this time, until desired color is achieved.

Fill a cookie press with the dough and press onto a cold, ungreased baking sheet. Bake 8-10 minutes until cookies are firm, but not yet browning. Allow cookies to cool for 5 minutes on the pan, then move them to a cooling rack to finish.

Kristin M.
Pullman, WA

Ultimate Chocolate Chip Cookies

This one makes a ton of cookies - perfect for filling gift platters at the holidays.

2 c. unsalted butter, softened
2 c. granulated sugar
2 c. brown sugar
4 eggs, at room temperature
2 tsp vanilla extract
4 c. flour
5 c. oats
2 tsp salt
2 tsp baking powder
2 tsp baking soda
1 12 oz bag semisweet chocolate chips
1 12 oz bag white chocolate chips
6 oz good quality dark chocolate, grated
2 cups nuts (optional - my fave is pecans)

Preheat the oven to 375.

In a blender, process the oats until they make a uniform oat flour.

Cream together the butter and sugars (beat 5 minutes with a stand mixer, 6-7 with a handheld mixer, 7-8 minutes by hand) together until light in color. At the eggs and vanilla and mix well. Combine the dry ingredients in a large bowl, then add to the butter/sugar/egg mixture. Beat until the dough has come together, but there still are a few streaks of flour visible. With a strong wooden spoon, add the chocolates and nuts (if using).

Drop by the teaspoon onto an ungreased cookie sheet and bake 7-8 minutes or until the outer edges are golden but the centers are still soft. Alternatively, bake on a pre-heated baking stone for 6-7 minutes. Cool on a baking rack.

Kristin M.
Pullman, WA

Amazing Apple Cake w/ butter sauce

So so so good. If you are trying to be healthy don't make this, because it isn't as good without the butter suace. that really makes it.

Cake:

1 c. sugar
1/4 c. soft butter
1 egg
2 large unpleeled shredded apples
1 c. sifted flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1/2 chopped walnuts

Sauce:
1/2 c. butter
1 c. sugar
1/2 c. light cream (canned milk can be substituted for cream)
1 1/2 tsp. vanilla extract
dash of nutmeg

Directions:
Cake: (must double for a 9x13 pan)
Cream butter and sugar. Add eggs, then add apples; mix. Add dry ingredients, then add nuts. Bake in greased 8x9 (or 9x13 if doubled) at 350 for 45 min.

Sauce:
Heat butter, sugar, and cream over very low heat for 10 to 15 min. Stirring occasionally until blended and slightly thick. Don't boil sauce. Add vanilla and a dash of nutmeg. Serve hot on hot cake.

April White (Aunt Lynn)

Sugar Cookies

You might think all sugar cookie recipes are the same, but I promise-- these are phenomenal! Honestly, they're so perfect you'll wonder what the secret ingredient is. I can brag about them because it's not my recipe, I got it from a phenomenal cook.

1 cup butter (soft)
2 cups sugar
2 eggs
2 teaspoons vanilla
1 cup sour cream
6 cups sifted flour
1 teaspoon salt
1 teaspoon soda

Cream butter and sugar; add eggs, vanilla, and sour cream. Add in dry ingredients, about one cup at a time, and beat well. Refrigerate for about an hour and then roll out 1/3 inch thick on lightly floured surface. Cut with cookie cutters and place on ungreased baking sheet. Bake at 350 degrees for 9 minutes. When cookies are cooled, decorate as desired.
Yield 6 dozen.

Frosting

6 tablespoons butter (soft)
1 (1 pound) package powdered sugar
1/2-1 cup whipping cream
1 1/2 teaspoons vanilla
food coloring

Cream butter; gradually add about half the sugar, blending well. Beat in 1/4 cup cream and vanilla. Gradually blend in remaining sugar. Add remaining cream to make desired spreading consistency.

Leslie-- but the credit goes to my former roommate's mom, RaeJean
Madison, WI

Sweet Potato Layer Cake with Orange-Cream Cheese Frosting

Servings: Makes 10 to 12 servings.

ingredients

Cake
2 pounds tan-skinned sweet potatoes (about 3 medium)

3 cups cake flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup vegetable oil
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
2/3 cup plus 1/4 cup chopped walnuts, toasted
2/3 cup plus 1/4 cup dried cranberries

Frosting
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
31/4 cups powdered sugar, sifted
2 tablespoons frozen orange juice concentrate, thawed
1/2 teaspoon vanilla extract
1/4 cup sliced candied orange peel
3 tablespoons sugar

From my ward night too from a woman named Gabriel Casella-Nicosia. It looked too good not to share. Enjoy!
April White

Outrageous Chocolate Chip Cookies

1/2 cup butter
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Katie W.
Louisville, KY

Pie Crust

(The 2 pies amounts will make 3 or so one crust pies)

To make 4 Pies
Amount: 2 crust pies
Flour: 4 cups
Salt: 2 teaspoons
Shortening: 2 cups
Water: 2/3 cup + 2 T.

To make 2 Pies
Amount: 2 crust pies
Flour: 2 cups
Salt: 1 teaspoon
Shortening: 1 cup
Water: 1/3 cup + 1 T.

1. Mix flour and salt. Cut in shortening with pastry blender. Make a well in the center.

2. First, add larger amount of water; only as necessary to get moist dough, add smaller amount(avoid too much stickiness).

3. To roll out, flour board well and rolling pin well. Mold handful into ball. Roll out to about 1/8 inch thick. Fold in half...lift into pie plate...unfold. Crimp edges. Cut off excess. Prick all over with fork as shell will shrink as it bakes with filling inside and pricking helps.

4. Bake 375 for about 10 minutes (don't want brown, just slightly golden).

Joanna
Provo, UT

Chocolate Satin Pie

INGREDIENTS
12.oz simisweet chocolate chips (2 cups)
1/4 cup milk
1/4 cup sugar
pinch of salt
4 eggs
1 tsp vanilla
One, 9 inch slightly baked pie shell

1. Melt the following in top of double boiler (old recipe! You can use the microwave now...melt and stir till lumps gone): chocolate chips, milk, sugar, and salt. Stir till blended and smooth, cool slightly. (Not too much)

2. Add 4 egg yolks, one at a time (save the whites in another bowl). (If chocolate is still warm, add the yolks and beat well fast so they don't cook in lumps in the chocolate immediately.) Beat well. Add vanilla.

3. Beat 4 egg white until stiff. Fold into choc., gently but well. (If you don't fold gently the pie may turn out a little too heavy.)

4. Pour into baked pie shell and refrigerate at least 4 hours.
Serve with whipped cream.

**This is a classic family recipe. It is VERY chocolately, and very good. I will post the pie shell that we use for this recipe next.

Joanna
Provo, UT

Pumpkin Crisp

This is SO easy and so yummy this time of the year.

Crust:
1 yellow cake mix (take out 1 cup for the top)
1 egg
1/2 cup butter

Filling:
29 oz can of pumpkin
3 eggs
1/2 tsp pumpkin pie spice
1/4 tsp cloves
1/2 tsp salt
12 oz can evaporated milk
1 cup sugar
1 tsp cinnamon
1/2 tsp ginger

Topping:
Reserved cup of cake mix
1/2 cup sugar
3 Tablespoons butter

Directions:
Crust: Cut butter into the mix and then add beaten egg.
Press into a greased 9x13 pan.

Mix filling together and pour over crust.

Cut topping together and crumble over top.

Bake at 350° covered with foil for 30 minutes, then 30-45 minutes more uncovered.

Serve warm with whipped cream or (our favorite) vanilla icecream.

If you like pumpkin, I promise you won't be disappointed!
Lisa, TX

Black Forest Pie

This pie isn't anything special, really, but it's super easy and I love it. This isn't as precise as it could be but I lost the recipe :).

1 Oreo pie crust
Vanilla ice cream
1 can of cherry pie filling
2-3 (or more) chocolate graham crackers
hot fudge sauce

Scoop ice cream into pie crust. Break graham crackers into large pieces (break the small rectangles in half or thirds--about that size). Push the graham cracker pieces in between in the ice cream scoops, as many as you can fit (they will be vertical or slanted). Pour cherry filling on top of pie (I think I only used 1/2-2/3 of a can). Freeze for at least 2 hours. Remove from freezer 20 minutes prior to serving. Drizzle the top with hot fudge.

Ashley A.
Springville, UT

Layered Banana Cream Pie

Description: This is my husband's favorite pie! It is always a hit when we take it places. It's easy to make too.

Ingredients:
3 oz. cream cheese
3/4 cup powdered sugar
6 oz. cool whip
2-3 sliced bananas
6 oz. package instant banana pudding
1 1/2 cups milk
1 prepared pie shell

Directions:
Mix together cream cheese, powdered sugar, and cool whip. Spread mixture over the bottom of the pie shell (layer 1). Top with sliced bananas (layer 2). Mix together pudding and milk. Spread over bananas (layer 3). Cover and refrigerate until top layer is set.

Number Of Servings:8
Preparation Time:20 minutes to make, more to chill.

Ginger
Spanish Fork, UT

Vanilla Spice Cupcakes w/ Pumpkin Butter

Vanilla Spice Cake
3/4 c. sour cream
4 eggs
1/2 c. oil
1/2 c. water
1 spice cake mix
1 small box vanilla instant pudding

Preheat oven to 350. Fill mini muffin 3/4 full. Bake for 10-12 minutes.

Pumpkin Butter (from Allrecipes.com)
1 (29 oz) can pumpkin puree
3/4 c. apple juice
2 tsp ground ginger
1/2 tsp ground cloves
1 1/2 c. sugar
2 tsp ground cinnamon
1 tsp ground nutmeg

Combine all ingredients in a sauce pan. Bring to a boil. Reduce heat and simmer for 30 minutes or until thickened. Stirring occasionally.

Fill a cake decorator, with a filling tip attached, with the pumpkin butter. Fill cupcakes with pumpkin butter. Dust with confectioner's sugar to garnish.

I would almost call these muffins because I don't feel they are as sweet as cupcakes since they don't have the icing. Also, I love using the mini size instead of the normal size because I feel like you can get a better cake to pumpkin butter ratio. I got the idea from William's Sonoma. They have a Vanilla Spice Cake and Vanilla Spice Butter, but it is kind of expensive. So this is my version. Hope you enjoy!

Kelli P.
Walnut Creek, CA

Rolo Surprise Cookies

We just discovered this recipe and now we can't stop making them. They're best fresh but if you need to store them, freeze them.

1 c. sugar
1 c. brown sugar
1 c. butter
2 eggs
1 tsp. vanilla
1 tsp. baking soda
3/4 c. cocoa
2 3/4 c. flour
Rolos (about 8 tubes)

Cream sugars and butter until fluffy. Add eggs and vanilla and beat well. Add dry ingredients and blend.

For each cookie, shape about 1 tablespoon of dough around a Rolo, covering it completely. Place on an ungreased cookie sheet and bake at 375 for 7-8 or until they start to crack. Makes about 5 dozen.

Ashley A.
Springville, UT

Creamy Caramel Pecan Cheesecake

This is from The Essential Mormon Cookbook. I made this for Sunday dinner and it was great. We had two sets of missionaries over and they were so excited to have some delicious cheesecake. I have never made chessecake before and it turned out well, so give it a try. I think I will go have some now.

Ingredients:
1 recipe Toasted-Pecan Crust (see at bottom)
2 (8oz) pkg. cream cheese, softened
3/4 c. caramel topping, divided (1/2 c. and 1/4 c.)
3 eggs
1 Tablespoon vanilla
1/2 c. sour cream
Pecan halves, to garnish

Directions:
Prepare Toasted-Pecan Crust and set aside. In a large mixing bowl beat cream cheese until fluffy. Gradually beat in 1/2 c. of the caramel topping. Add eggs and vanilla, beating just until blended. Pour mixture into Toasted-Pecan crust. Bake 350 for 40-45 min, until center is set. coll in pan for 15 min. Combine sour cream and remaining caramel topping; spoon over cheese cake. Loosen sides of cheesecake from pan with spatula. Cool 30 more min; remove sides from pan. Cool. Chill. Drizzle with caramelt topping to make it look pretty and garnish with pecan halves. Serves 8. Freezes well.

Toasted Pecan Crust
Ingredients:
1 c. graham cracker crumbs
3/4 c. chopped pecans
1/4 c. packed brown sugar
1/4 c. butter, melted

In a mixing bowl combine crumbs, pecans, brown sugar, and melted butter. Pat ino bottom of an 8 inch springform pan.
The crust makes this delicious cheesecake unique. I would not do it without it, unless you hate pecans.

Ed's Carmelitas

This recipe is from my sister and it is amazing!! I don't know who Ed is but he is brilliant. A great fall treat, but difficult to share. We made them for a potluck and my husband did not want to take them, he wanted them for himself. They're super rich and I bet they'd be good with vanilla ice cream. They're best warm, but great anytime!

Ingredients:
32 Kraft carmels
10 T heavy cream
3/4 c. brown sugar
3/4 c. melted butter
1 c. flour
1 c. quick oats
1 t. baking soda
6 oz. chocolate chips
1/2 c. chopped nuts

Directions:
Melt carmels in cream on double broiler (or big pot of boiling water with little pot on top). Set aside.

Mix melted butter, brown sugar, oats, flour and soda. Divide mixture in half. Prss half into a well-greased 8x11 pan. Bake 10 minutes @350.

Remove and sprinkle chocolate chips right away; then nuts. Drizzle carmel mixture ontop. Top with remaining crumb mixture. Bake 15-20 minutes more @350.

Enjoy!

April White
Brooklyn, NY