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

A delightful change from plain cooked carrots. Even your picky eaters will find it hard not to like these cinnamon and nutmeg seasoned carrots. Orange marmalade and brown sugar add just the right amount of sweetness to these delicious carrots.

1 (2 pound) package baby carrots
1/2 cup orange marmalade
3 tablespoons cold water, divided
2 tablespoons brown sugar
1 tablespoon butter or margarine, melted
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 tablespoon cornstarch

1 .In a 3 quart slow cooker, combine carrots, orange marmalade, 1 tablespoon water, brown sugar, butter or margarine and seasonings. Stir to blend well.

2. Cover and cook on Low heat for 5 to 6 hours or until carrots are tender.

3. In a small bowl, combine cornstarch and remaining 2 tablespoons cold water until smooth; stir into carrot mixture. Cover and cook on High for 30 minutes or until thickened. Makes 6 servings.

This moist and delicious pumpkin bread is the perfect companion to your morning coffee. You may decide to have more than one slice!

2 cups sugar
1 cup canola oil*
4 eggs
2 cups pumpkin
3-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon ground cloves
2/3 cup water

1. In a large mixing bowl, cream together sugar and oil with electric mixer set on medium speed. Add eggs and pumpkin; mix until well blended.

2. In a separate bowl, sift together all the dry ingredients. Add sifted dry ingredients to the creamed mixture alternately with water. Mix until well blended.

3. Pour batter into 2 well greased 9×5 loaf pans (1/2 the batter in each pan).

4. Bake at 350 degrees F for 1 hour or until toothpick inserted into middle of loaf comes out clean.

5. Let stand in pans 10 minutes. Remove from pans and cool on cooling rack. Makes 2 loaves.

*You may substitute 1/2 cup of applesauce for 1/2 cup of the oil if you wish to cut the fat content. It will be equally as moist.