Apple Tart

apple tartNothing says autumn quite like apples.

Unless it’s apples and cinnamon…

…on a buttery shortbread crust.

Yum.

This tart looks pretty fancy – but is really super easy. Don’t let the long list of ingredients scare you! Buddy can do the entire thing by himself .

If you don’t have time to artistically arrange the apples slices – just toss them in the glaze, throw them in the crust and call it rustic. πŸ™‚

Apple Tart

Crust:

1 stick butter
1 cup sugar
1-1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon baking powder

5-6 baking apples (Granny Smith or Jonathon’s are my favorites)

Glaze:

1/2 cup sugar
1/2 cup water
1 teaspoon vanilla
1 tablespoon cornstarch
1/2 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Crust: Cream the butter and sugar. Add flour, salt, baking powder, and spices. Mix briefly. The mixture should be crumbly but moist. Press into a tart pie or a 10 inch pie pan.

Peel and slice 5-6 apples. Arrange on the crust.

Glaze: Place all of the ingredients for the glaze in a medium saucepan over medium heat. Cook and stir until thick. Pour over apples.

Bake at 350 degrees for about 30 minutes or until the crust is lightly browned and the apples are tender.

Perfect either hot or cold – and definitely with fresh whipped cream or ice cream!

Enjoy!

Chocolate Fudgecicle Dessert

Chocolate'I was looking for something cold to beat the heat – when I stumbled across this gem in an old cookbook on my shelf.

It was obviously written back when people eat things made with raw eggs and never worried about salmonella.

I had no qualms making it – since I could use our own farm fresh eggs that I knew were handled properly.

But then I still eat raw cookie dough and make my homemade ice cream with a raw base. πŸ™‚

If you are brave enough to try it – you are in for a treat! The creamy chocolate base is reminiscent of a fudgecicle.Β  Cold creamy and wonderful!

Chocolate Fudgecicle Dessert

2 cups graham cracker crust
1/4 butter, melted
2 cups powdered sugar
1/2 cup butter
2 squares unsweetened chocolate, melted
1 teaspoon vanilla
3 egg yolks
3 egg whites
1 quart vanilla ice cream

Mix the graham cracker crumbs and melted butter. Press into a 8 x 8 pan.

Cream the powdered sugar with the 1/2 cup butter.Β  Add the melted chocolate, vanilla and egg yolks. Mix well.

Stiffly beat the eggs whites. Fold carefully into the chocolate mixture. Spread on crumb crust and chill.

When filling is firm, spread softened ice cream over it. Sprinkle with chopped nuts if you desire. I just swirled the top with Hershey’s chocolate syrup.

Freeze and enjoy!

Rhubarb Blackberry Crisp

Crisp

We seem to be in a rhubarb eating frenzy! I think we’ve made at least six rhubarb crisps in the last month alone.

I kid you not!

But when the rhubarb is abundant and this crisp is so easy to make my 11 year old can do it – why not?!

I took this particular version to church one Sunday night and brought home an empty pan. The blackberries added sweetness and such a pretty color!

If you don’t have blackberries – you can always substitute raspberries, strawberries, or just add more rhubarb.

By the way – I was totally serious when I said my 11 year old can make this. Buddy made the one in the picture!

Rhubarb Blackberry Crisp

3 1/2 cups diced rhubarb
4 cups blackberries, fresh or frozen
6 tablespoons flour
1 cup sugar
2 cups flour
2 cups oatmeal
2 cups brown sugar
1 cup butter, melted

Toss the rhubarb, blackberries, 6 tablespoons of flour and 1 cup of white sugar together in a bowl.

Place in a greased 9 x 13 pan.

Combine the oatmeal, brown sugar, butter and remaining 2 cups of flour together in a bowl.

Spread evenly over the fruit and bake at 350 degrees for about 40 minutes. The top should be slightly browned and the fruit bubbly.

Serve with a scoop of ice cream or a large dollop of whipped cream!

Enjoy!

I’ve linked this post with Tasty Tuesday at Balancing Beauty and Bedlam.

Chocolate Peanut Butter Birthday Pie

Option 2Somebody had a birthday last week!

Yep. I’m a whole year older – and I’m sure much wiser. Ha!

For years we’ve celebrated my birthday with a decadent chocolate cheese cake pie that I painstakingly copied from a Debbie Fields cooking show on PBS.

But this year it was time for a change. After all – at my age – it could be dangerous to get in a rut! πŸ˜‰

So Dagmar and I started brainstorming. We started with an Oreo cookie crust and topped it with a super rich chocolate filling. Then inΒ  a burst of genius, she covered the entire thing with a delicious peanut butter whipped cream. (And I do mean delicious! Trust me – that stuff is crazy good!)

<happy sigh>

It was delectable! Perfection on a plate.

Chocolate Peanut Butter Pie

1-1/2 cups finely crushed Oreo cookies
3 Tablespoons melted butter
2 cups dark chocolate chips
1/2 cup half and half
1/2 teaspoon vanilla
1 tub whipped topping
1/2 cup peanut butter

In a mixing bowl, combine the Oreo cookie crumbs and the butter. Press into a 9 inch pie pan and refrigerate while you make the filling.

Place dark chocolate chips and half & half in a double broiler and melt. When melted and smooth, stir in the vanilla.

Carefully pour over the Oreo cookie crust and refrigerate until set.

Before serving, combine the peanut butter and softened whipped topping. Spread it over the cooled filling and top with shaved chocolate.

Hide any left-overs in the back of the refrigerator and just hope that you can get to them before your children!

Enjoy!

I’ve linked this post with Tasty Tuesday on Balancing Beauty and Bedlam and Tempt My Tummy Tuesday at Blessed with Grace.

Caramel Apple Bars & a Crazy Weekend

Apple DessertIt was a really busy weekend.

Our Sunday activities included a church potluck at lunch and a 4H Soup Supper Fundraiser in the evening – with exactly one hour between the two.

That meant that we needed to be totally ready for both on Saturday – which made for a pretty crazy kitchen on Saturday afternoon!

I had Angel Girl, her friend Bethany and Dagmar all assisting. When we ran out of dishes we’ll call Buddy and Pedro to wash a few so we could keep moving.

In one afternoon we made barbecue venison, Grandma’s Cherry Dessert (but with blackberries) a chocolate oatmeal cake, lasagna, bread sticks, homemade caramel sauce, potato soup for 100, and a new creation – some yummy Caramel Apple Bars.

At one point – when I was mentally multiplying potato soup recipes in my head and praying that it would all turn out okay (it did!) – I handed Dagmar 2 different apple bar recipes and told her to make something work.

She did! The end result was an oatmeal crust with a gooey caramel apple filling.

We used homemade caramel sauce – since I forgot to buy caramels when I was shopping that morning – and it worked great!

Caramel Apple Bars

Crust:

1/2 cup butter or margarine
1 cup packed brown sugar
1 cup oatmeal
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chopped pecans (optional – we didn’t use)

Filling:

4-1/2 cups peeled and chopped baking apples (we used a fat quart of our frozen apples)
3 tablespoons all-purpose flour
1 – 14 ounce package caramels
3 tablespoons butter or margarine

Cream together the butter and brown sugar until fluffy. Add flour, oats, salt and baking soda. Mix well. Stir in pecans.

Set aside 2 cups.

Press remaining oat mixture into the bottom of an ungreased 13 x 9 inch pan.

For filling, toss apples with flour and spoon over the crust.

In a saucepan melt the caramels and butter over low heat and drizzle over the apples.

Top with the remaining oatmeal mixture.

Bake at 400 degrees for 25-30 minutes or until lightly browned.

Cool before cutting into bars.

Enjoy!

I’ve linked this post up with Tempt My Tummy Tuesday at Blessed with Grace and Tasty Tuesday at Balancing Beauty and Bedlam.