SUGAR GLAZED APPLE TART

• 2/3 cup all-purpose flour
• 3 Tablespoons cold unsalted butter, cut into 3 equal pieces
• 1 Tablespoon canola oil
• 1/2 teaspoon sugar
• 1/8 teaspoon salt
• 1 Tablespoon ice-cold water 
• 2 apples, cut into slices 
• 2 Tablespoons sugar (Topping)
• 3 Tablespoons butter, cut into small cubes (Topping)

Directions:

Preheat the oven to 400 degrees

For the dough, put the flour, butter, oil, sugar, and salt in a food processor and process for about 10 seconds, add the Tablespoon of ice water and process for another five or six seconds, then remove from the bowl and form into a flat dough. Wrap the dough with plastic wrap and then refrigerate for 20-30 minutes.

Lightly flour a work surface and roll the ball of dough into a thin layer, around 1/4 inch thick. Using a round cutter, or use a round bowl or lid as a guide and cut out into a nice round circle. Carefully transfer the dough to a large cookie sheet lined with a nonstick baking mat.

Arrange the apple slices, alternating them nicely on top of the dough. Sprinkle the apple with sugar and put butter cubes on top. Bake for 30 to 35 minutes, until the fruit is soft and the dough nicely browned.

Some of the juice from the fruit will have leaked out onto the cookie sheet. Before it hardens and makes the disks stick to the sheet, lift the tart with a broad spatula and transfer them to a cooling rack or platter. Serve lukewarm or at room temperature with ice cream (optional).

from tasty/buzzfeed.com

Easy Chocolate Chip Brownie Cheesecake by TASTY

VIDEO 
INGREDIENTS:

- 1 box of brownie mix, and ingredients needed to make them
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla
- 8 oz whipped cream or whipped topping
- 1 cup chocolate chips

Prepare the brownie mix according to package instructions, and pour the batter into a springform pan. 
Bake according to package instructions, and cool completely. 
Meanwhile, beat cream cheese and sugar until smooth. 
Fold in vanilla and whipped cream, then fold in the chocolate chips. 
Spread over the cooled brownie in the springform pan. 
Decorate with toppings of your choice, or just leave it plain! 
Refrigerate for at least 4 hours before serving. Enjoy!

MJ'S BLUEBERRY CLUSTERS

MARY JANE'S BLUEBERRY SALAD DESSERT

MAMIE'S FROZEN PEACHES 'n' CREAM

INGREDIENTS/DIRECTIONS:

1 pint whipping cream (whip it)
ADD 1 cup of sugar
ADD 10 peaches which have been mashed
MIX
PUT in ice cube tray
FREEZE

YUMMY but oh those calories!

GREAT GRANDMA BLACK'S - GREEN SURPRISE

INGREDIENTS:

1 pkg. pistachio instant pudding

1 large Cool Whip

1 large can pineapple crushed with juice

1/2 bag of miniature marshmallows

1/2 cup chopped walnuts

DIRECTIONS:

1. MIX pudding with cool whip and pineapple with juice.
2. ADD walnuts, chopped cherries and marshmallows.
3. COMBINE well.
4. Refrigerate for at least 24 hours so marshmallows can soften, but can be served after 2 hours.
5. SPRINKLE top with crushed walnuts or maraschino cherry!

AUNT PEGGY HIMKO'S COTTAGE CHEESE

INGREDIENTS:

Big Cottage Cheese
Lg. Pkg. JELLO - Cherry
Can crushed pineapple - drained
Cool Whip to taste

STIR with spoon
SET in Fridge for at least 2 hours before serving

AUNT GENEE'S LEMON CHEESE BARS

OVEN 350 degrees

INGREDIENTS and DIRECTIONS -

1 Yellow cake with pudding mix
1 - 8oz. pkg. cream cheese
1/3 cup sugar
1 tsp. lemon juice
2 eggs
1/3 cup oil

MIX dry cake mix, 1 egg, 1/3 cup oil until crumbly.
RESERVE one cup
Pat mixture in an ungreased  13x9x2" pan
(I use a smaller dish - (12x7 1/2")

BAKE  15 minutes at 350 degrees

BEAT cheese, sugar, 1 egg and lemon juice util light and fluffy or smooth.
SPREAD over baked layer.
SPRINKLE with crumb mixture.
BAKE 15 minutes longer at 350 degrees.

CUT into bars

REAL YUMMY!

CARMELITAS - a Yummy Gooey, Chocolate Caramel Bar

OVEN 350 degrees

INGREDIENTS:

3/4 cup butter, melted (1 1/2 stick; unsalted butter or salted)
3/4 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup whole-rolled old fashioned oats (not instant or quick cook)
1 teaspoon baking soda
pinch salt, optional and to taste
35 caramel squares, unwrapped (Werther's Originals Baking Caramels )(GRAMPIE'S favorites!) which are slightly bigger than cellophane-wrapped caramels; if using those, I recommend using a couple more)
1/2 cup heavy cream
1/2 teaspoon salt, optional and to taste, if you prefer salted caramel sauce
1 cup (6 ounces) semi-sweet chocolate chips or chunks (I used a combo)

DIRECTIONS:

1. Preheat oven to 350 degrees. Line an 8×8-inch pan with aluminum foil and spray with cooking spray. Lining your pan is highly recommended for ease of cleanup due to the stickiness of the caramel; set pan aside.
2. In a large microwave-safe mixing bowl, add the butter and heat on high power to melt, about 90 seconds.
3. Add the brown sugar, vanilla, and whisk until smooth.
4. Add the flour, oats, baking soda, optional pinch salt, and stir until combined. Mixture will be quite thick.
5. Add half of the mixture to the prepared pan (just eyeball it), and smooth it with spatula or the back of a spoon, to create an even, smooth, flat layer; set remainder aside.
6. Bake for 10 minutes. While it bakes, make the caramel sauce.
7. In a large microwave-safe mixing bowl, combine the caramels, cream, and heat on high power in 60-second bursts to melt caramels, stirring after each burst. It will likely take about 4 to 5 minutes total to melt; heat until mixture can be stirred smooth. Alternatively, combine caramels and cream in a medium saucepan, and heat over medium-low heat to melt, stirring nearly continuously, until mixture can be stirred smooth.
8. Optionally stir in 1/2 teaspoon salt, or to taste, for salted caramel sauce; set sauce aside.
9. After 10 minutes, remove pan from the oven and evenly sprinkle with the chocolate.
10. Slowly and evenly pour caramel sauce over the chocolate.
11. Evenly crumble reserved oatmeal-brown sugar mixture over the top.
12. Return pan to oven and bake for about 15 to 18 minutes (I baked 16 1/2), or until edges are lightly browned and center is bubbling slightly.
13. Allow bars to cool completely in the pan before slicing and serving, giving the molten caramel time to firm up. This can take up to 4 hours, or overnight, at room temperature. You can speed it up by placing pan in fridge with a sheet of foil over the top to prevent fridge smells. If you don't wait for bars to cool completely, they'll be a literal hot mess. They'll taste fine (don't burn yourself), but they won't slice neatly with clean cuts. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.

PHYL'S PINEAPPLE UPSIDE DOWN CAKE

OVEN 350 degrees

INGREDIENTS:
1 can 15 oz. crushed pineapple
1 cup brown sugar packed
1/4 cup butter (melted)
3 cups sifted flour
1 1/2 cup granulated sugar
5 tsp. baking powder
1 tsp. salt
1 cup softened shortening
2 eggs
1 TBSP. vanilla

(I recall that sometimes Maraschino cherries added to the pineapple mix and that sometimes she'd use pineapple rings, not crushed pineapple)

DIRECTIONS:
1) GREASE pan -  9 x13"  or a 10" skillet

2) DRAIN crushed pineapple and reserve juice. COMBINE margarine, brown sugar, pineapple and 2 tablespoons pineapple juice. SPREAD onto the bottom of a 9x13 inch pan. Add enough water to remaining juice to make 1 1/3 cup of liquid. Set aside.

3) COMBINE flour and baking powder. Set aside.

4) CREAM shortening and white sugar until light and fluffy. ADD eggs and vanilla, and BEAT for 1 minute. ADD flour mixture alternately with juice, beginning and ending with the dry ingredients.

5) POUR batter over pineapple mixture in pan. Bake at 350 degrees F for 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes and then turn over onto serving plate. 
(Though I recall Grammie would pull it out of the oven and immediately turn it over onto a serving plate without any problems...I think!)

GRAMMIE'S APRICOT TWIRLS

Another HOLIDAY Favorite - A Nice Breakfast Treat!

OVEN - 350 degrees

INGREDIENTS:

2 sticks butter or margarine, melted and cooled
3/4 cup sour cream
2 cups flour

1 - 2 jars of APRICOT JAM

DIRECTIONS:

• 1.
  In a bowl, mix the butter, sour cream and flour and mix well.
• 2
  .Refrigerate for at least 2 hours (no longer than 9 hours) After refrigerated, divide the dough into 4 sections.
• 3.
  Roll each section into a thin circle and then cut this circle into 8 wedges.
• 4.
• Put 1 tsp Jam at the wide edge of each wedge.
• 
  
• 5. Roll up, starting at the wide edge.
• 6.
  Place on a greased cookie sheet, pointed side down.
• 7.
  Bake at 350 degrees until lightly browned and puffed up (20-30 minutes)
• 8.
  Dust with Confection Sugar while still warm.

GRAMMIE'S OLD FASHIONED GINGERBREAD CAKE

OVEN - 350 degrees

INGREDIENTS:

1/2 cup brown sugar
1/2 cup butter
1 large egg
1 cup molasses
1/2 cup applesauce
2 1/2 cups all purpose flour
1 1/2 tsp. Baking Soda

SPICES:
2 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
1 tsp. salt

1 cup hot water

DIRECTIONS:

Preheat your oven to 350° and set a rack to the middle position. 
Grease and flour a 9-inch square baking pan and set aside.

In the large bowl of a standing or handheld mixer, cream the butter and brown sugar until fluffy, about 2 minutes. Add the egg and continue beating. Add the molasses and beat well. In a separate medium-size bowl, whisk together the flour with the baking soda, spices, and salt. Add the dry mixture to the wet ingredients; then add the hot water. Stir gently until the batter is just smooth.

Pour the batter into the prepared pan, and bake until the edges begin to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 40 minutes. Transfer to a wire rack to cool; then cut into squares and serve warm, topped with powdered sugar or fresh whipped cream.

MOM'S WACKY CAKE

OVEn 375 degrees

INGREDIENTS

• 1 1/2 cups (7 ounces) bleached all-purpose flour
• 1/4 cup (0.75 ounce) unsweetened, nonalkalized cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (7.5 ounces) granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon white or cider vinegar
• 6 tablespoons vegetable oil
• 1 cup water
2. DIRECTIONS:
3. 1. Position a rack in the center of the oven and preheat to 375°F. Lightly grease an 8-inch square pan.
4. 2. Sift the flour, cocoa, baking soda, and salt directly into the baking pan, then add the sugar. With your finger, poke 2 small holes and 1 large one in the dry ingredients. Into one of the small holes pour the vanilla, into the other one the vinegar, and into the larger one the oil.
5. 3. Pour the water over all the ingredients and stir the ingredients together with a table fork, reaching into the corners, until you can’t see any more flour and the batter looks fairly well homogenized.
6. 4. Bake for 35 to 40 minutes, or until the top is springy and a toothpick inserted in the center comes out dry. Cool the cake in the pan on a wire rack, then cut and serve it from the pan.

5. Sprinkle with confectioners' sugar or any other favorite frosting

A great easy-to-make treat....

We could even make it as kids...

(and it was a chemical reaction/science experiment too!!)

YUMMY BARS

INGREDIENTS:

1.5 cups graham cracker crumbs
1/2 stick butter
pinch of salt
pinch of sugar
shredded coconut (about 1.5 cups)
chopped walnuts (about 1 cup)
1 bag semisweet chocolate chips
1 can sweetened condensed milk

Instructions:

Combine graham cracker crumbs with butter. Press into a greased glass 9x13 dish. 

Layer on coconut, nuts, and chocolate chips. Pour the can of sweetened condensed milk over the entire mixture. Bake at 350°F for 30 minutes. 

Cool completely before cutting into bars.

Black Russian Kahlua Cake with White Russian Frosting

OVEN 350 degrees

CAKE INGREDIENTS:

2 c flour

2/3 c cocoa powder

1 1/4 tsp baking soda

1 tsp salt

1/4 tsp baking powder

3/4 c butter, softened

2/3 c brown sugar

1 cup granulated sugar

3 eggs

1 tsp vanilla extract

1 c brewed coffee – cooled

1/3 c Kahlua

DIRECTIONS:

GREASE - 13 x 9 baking pan

* In a BOWL - COMBINE flour, cocoa, baking soda, baking powder and salt. Set aside.

* In a large BOWL, beat butter with brown sugar and granulated sugar - about 2 minutes on medium until fluffy. ADD eggs and vanilla and BEAT until creamy - about 2 minutes.

* MIX Kahlua with cooled coffee. Add the flour mixture, alternating with the coffee mixture. BEAT until JUST blended. Pour into prepared pan and BAKE 30-35 minutes until a toothpick comes out clean.

* Let it cool.

FROSTING:

1/2 c butter
3 3/4 c confectioners’ sugar
2 oz Kahlua
1 tsp vanilla

pinch of salt

In a medium bowl, beat butter until FLUFFY - add sugar, alternating with Kahlua. BEAT in butter and vanilla until creamy.

Spread it on your cake and ENJOY!

STRAWBERRY PIE

Joey shared this one....

I don't know if this is the exact recipe that Grammie used.

We'll have to leave that up to Flo and Janet to race for the last piece and decide!

And top it with a nice dollop of whipped cream...

a delightful summer treat!

GHIRARDELLI MILK CHOCOLATE CHIP COOKIES - the BEST!

• • This is the recipe that is right on the bag.....best chocolate chip cookies EVA!
  • 
  • OVEN 375 degrees
  • 
    
  • 2 1/4 cup firmly packed light or dark brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups Ghirardelli Milk Chocolate Chips
  • 1 cup chopped walnuts or pecans (optional)
  • Add all ingredients to list
• 
  
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 3/4 cup granulated white sugar
• 1. Preheat the oven to 375 degrees F. 
  2. STIR together the flour, baking soda, and salt; set aside.
  3. In a large bowl, BEAT the butter with the white and brown sugars using an electric mixer at medium speed until the mixture is creamy and lightened in color, about 4 minutes. Add the vanilla and eggs, one at a time, mixing on low speed until incorporated.
  4. Gradually blend the flour mixture into the creamed mixture. Stir in the chocolate chips and nuts. Drop by the tablespoonful onto un-greased cookie sheets about 2 inches apart.
  5. Bake for 9 to 11 minutes, until the cookies are golden brown. Transfer the cookies to wire racks to cool. Store in airtight container at room temperature for up to one week 
  6. (if they last that long!)