Marvelous Recipes

When you want something tasty but quick-to-fix for dessert, try these delicious little pies with the perfect combination of apples and ginger. So good!

1 refrigerated pie pastry
2 medium Granny Smith apples, peeled, cored and diced
2 teaspoons lemon juice
1/4 cup firmly packed light brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
2 tablespoons butter, cut into 8 pieces
1 egg, lightly beaten
1-2 tablespoons granulated sugar

1. Preheat oven to 425 degrees F. Set the pie pastry out at room temperature to soften slightly, about 10 minutes.

2. In a small bowl, combine the diced apples and lemon juice; stir in the brown sugar, cinnamon, ginger and nutmeg.

3. On a lightly floured surface, roll the pastry dough into a 16×8-inch rectangle; cut into eight 4-inch squares.

4. Spoon 2 scant tablespoons of the apple mixture onto the center of each square of dough*; top each with a piece of the butter. Brush the edges of dough with beaten egg. Fold the corners of the dough toward the center, covering the filling; pinch the edges to seal. Place on ungreased baking sheet.

5. Brush the tops with the remaining beaten egg; sprinkle with the granulated sugar. Bake 10 to 12 minutes or until lightly browned. Cool on baking sheet 2 minutes; serve warm. Makes 8 servings.

*Do not overfill these pies if you have too much apple filling. Use the extra filling to top oatmeal, ice cream or yogurt.

Emily

These turned out delicious. They are very similar to an apple crisp but with the added decadence of rich creamy caramel. We enjoy these best served warm with a scoop of vanilla ice cream.

1-3/4 cups unsifted all-purpose flour
1 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
1 cup chopped walnuts
20 caramels, unwrapped
1 (14 ounce) can sweetened condensed milk
1 (21-ounce) can apple pie filling

1. Preheat oven to 375 degrees F.

2. In a large bowl, combine the flour, oats, brown sugar, baking soda and salt; cut in the butter until crumbly. Reserve 1-1/2 cups of the crumb mixture; press remainder on bottom of a 13×9-inch baking pan. Bake for 15 minutes.

3. Add the walnuts to the reserved crumb mixture. In a heavy saucepan, over low heat, melt the caramels with the sweetened condensed milk stirring until smooth. Spoon the apple filling over the prepared crust; top with the caramel mixture then the reserved crumb mixture. Bake for 20 minutes. Cool before cutting. Makes 10 to 12 servings.

Emily

Apple slices and chopped pecans add just the right touch to these tender pork loin chops!

4 boneless pork loin chops (3/4 to 1 inch thick)
Salt
Ground black pepper
2 tablespoons butter
1 medium red apple, cored and thinly sliced
1/4 cup chopped pecans
2 tablespoons packed brown sugar

1. Sprinkle chops with salt and pepper. Set aside. In a large skillet, melt butter over medium heat until it sizzles. Add apples; cook and stir for 2 minutes. Push apples to side of skillet. Add pork chops; cook for 4 minutes. Turn chops over, moving apples aside as needed. Spoon apples over chops. Sprinkle with pecans and brown sugar.

2. Cover and cook for 4 to 8 minutes more or until an instant-read thermometer inserted in centers of chops registers 160 degrees F. Spoon apples and cooking juices over chops. Makes 4 servings.

For a delicious side try my Parmesan Potatoes or my Easy Cheddar Potatoes!

Emily

Enjoy this wonderful bread with your morning coffee!

2 eggs
1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup canola oil
1/4 cup sour cream
1 cup peeled chopped apples
1/2 cup chopped pecans or walnuts
1/2 teaspoon vanilla extract

1. In a large mixer bowl, beat the eggs and sugar until light and fluffy. In a separate medium bowl, combine the flour, baking soda and salt; blend well.

2. Add the dry ingredients to the egg mixture, alternately with the oil and sour cream. Beat well after each addition; batter will be  stiff.

3. Stir in the chopped apples, pecans and vanilla extract. Spoon the batter into a greased and floured 9-1/4 x 5-1/4 x 2-3/4-inch loaf pan.

4. Bake at 350 degrees F for 1 hour or until a wooden toothpick inserted in the middle of loaf comes out clean. Allow to cool in the pan 5 minutes; turn out onto wire rack to cool completely. Makes 1 loaf.

Emily

A delightful dessert served warm all by itself or topped with vanilla ice cream. Either way, it is totally delicious!

3/4 cup vegetable shortening
1-1/2 cups granulated sugar
2 teaspoons vanilla extract
2 large eggs
2-1/2 cups sifted self-rising flour*
1 cup milk
3 cups pared chopped apples
1 cup walnuts or pecans
Caramel Topping (recipe below)

1. Preheat oven to 300 degrees F. Grease a 13x9x2-inch baking pan; set aside. In a large mixer bowl, cream the shortening, sugar and vanilla until light and fluffy. Add the eggs, 1 at a time, beating well after each addition.

2. Add the flour and milk alternately to the creamed mixture; beat just until blended. Stir in the chopped apples and nuts. Pour into prepared baking pan. Bake 1 hour and 10 minutes or until a toothpick inserted in center of cake comes out clean.

3. Remove from the oven and pour hot Caramel Topping over the hot cake. Cool in the pan.

* If using all-purpose flour, sift 3 teaspoons baking powder and 3/4 teaspoon salt with the flour.

Caramel Topping

1/2 cup firmly packed brown sugar
1/4 cup butter or margarine
1/4 cup milk

In a small saucepan, combine all the ingredients. Heat and stir until blended. Bring to a boil; boil 2 minutes. Pour evenly over hot cake. Makes 24 servings.

Emily

A hearty, wholesome and delicious  breakfast to start your busy day!

4 cups milk
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 tablespoon butter or margarine
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups old-fashioned oats
2 cups peeled, chopped apples
1 cup chopped walnuts
1 cup raisins

Heat the milk, brown sugar, granulated sugar, butter, salt, cinnamon and nutmeg in a large saucepan over medium-high heat. Do not boil.

Gently stir in the remaining ingredients. Spoon into a greased 2-quart baking dish. Cover and bake at 350 degrees F for 45 minutes. Makes 6 to 8 servings.

Emily

Cinnamony apples, rich maple cream filling topped with a crunchy streusel. Yum! Yum!

4 cups peeled tart apples, thinly sliced
1/4 cup granulated sugar
1-1/4 teaspoons ground cinnamon
1/4 cup butter or margarine, cubed
1 (9-inch) pastry shell, baked

FILLING:
1 (8 oz) package cream cheese, softened
1-1/2 cups cold milk
1 (3.4 oz) package instant vanilla pudding mix
1 teaspoon maple extract

TOPPING:
1/4 cup granulated sugar
3 tablespoons quick-cooking oats
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine, melted

Toss together, in a large bowl, the apples, sugar and cinnamon. Melt butter in a large skillet over medium heat. Stir in the apple mixture and cook until tender; about 12 minutes. Cool; spoon mixture into baked pastry shell and set aside.

Beat the cream cheese in a small bowl until fluffy. In a separate bowl, whisk the milk and pudding mix for 2 minutes. Let stand until soft set; about 2 minutes. Gradually beat into cream cheese. Stir in the maple extract. Spoon over the apple layer. Cover and refrigerate until set; about 2 hours.

In a small bowl, combine the sugar, oats, flour, cinnamon and melted butter. Spread onto an ungreased baking sheet. Bake at 350 degrees F for 20 to 25 minutes or until crisp and golden brown; stir 3 or 4 times. Cool. Sprinkle topping over the pie just before serving. Makes 6 to 8 servings.

Emily

Serve this moist, tender and delicious roast with rice and use the tangy sauce as a gravy for both!

1 (3 pound) boneless whole pork loin roast
1 (14-1/2 oz) can chicken broth
1 cup unsweetened apple juice
1/2 cup Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
6 tablespoons cornstarch
6 tablespoons cold water

Cut roast in half and place in a 5 quart slow cooker. In a medium bowl, combine the broth, apple juice, mustard, salt and pepper; pour over roast. Cover and cook on Low for 4 to 4-1/2 hours.

Remove roast from slow cooker and keep warm. Pour cooking juices into a small saucepan. In a small bowl, stir together the cornstarch and water until smooth. Gradually stir into juices.

Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced pork roast. Makes 8 servings.

Emily