Apple Dumplings
Blackberry Cheescake Bars
Cheese Cake Tarts
Cherry Cream Cheese Pie
Fruit Pizza
Lemon Crunch Bars
Pecan Pie
Pie Crust
Rhubarb Crumble
Rhubarb Pie
Apple Dumplings
Apple Dumplings
This is not my picture but it was the closest to what they should look like. Mine usually expand more and fill the pan.
Equipment
- 1 13×9 cake pan
Ingredients
Syrup Ingredients
- 1½ Cup Sugar
- 1½ Cup Water
- ¼ Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- 3 Tablespoons Butter
Dough
- 2 Cups Flour
- 2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- ⅔ Cups Shortening
- ½ Cup Cold Milk
Apple Filling
- 4-6 Apples, peel and cut into cubes
Instructions
- Preheat oven to 375°.
- Combine syrup ingredients in saucepan. Bring to a boil, stirring to dissolve sugar. Set aside.
- Mix dry dough ingredients in bowl, mixing until crumbly. Add milk and mix until dough forms.
- Roll out dough on floured surface until about 12 x 18 inches. Cut into 6 squares. Pile apples in centers of the squares. Sprinkle with additional sugar, a little butter, cinnamon and nutmeg.
- Fold dough over each pile of apples. Turn upside down into pan.
- Pour syrup over all the dumplings.
- Bake for 35 minutes or until golden brown.
Notes
If you have extra apples that don’t fit in the dumpling, put them in the pan and place the dumplings on top.
Variation: Peach Dumplings
Substitute peaches. Toss with 1 teaspoon of almond extract. Use brown sugar in the syrup instead of white sugar.
Blackberry Cheescake Bars
Blackberry Cheesecake Bars
Equipment
- 13 x 9 pan
Ingredients
Crust
- 1 11 oz Box Vanilla wafers can also use gluten free vanilla cookies
- 1/2 Cup Pecans, finely chopped
- 1/2 Cup Butter, melted
- 1 1/2 Teaspoons Vanilla
Filling
- 3 8 oz Packages Cream cheese
- 1 1/2 Cups Sugar
- 4 Eggs
- 1/2 Cup Sour cream
Toppng
- 4 Cups Blackberries, fresh
- 1 Cup Sugar
- 1 Tablespoon Cornstarch
Instructions
- Preheat the oven to 350 degrees F.
- For the crust: Line a 9-by-13-inch rectangular baking pan with nonstick foil.
- Food process the vanilla wafers and pecans into crumbs. Add the melted butter and vanilla and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan.
- For the filling: Beat cream cheese and sugar in an electric mixer bowl until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.
- Pour the filling onto the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.
- For the topping: Add the blackberries, sugar and ¼ cup water to a saucepan. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
- In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.
- Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours but longer is better.
- When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into squares a big knife.
Cheese Cake Tarts
Cheese Cake Tarts
Quick & easy
Equipment
- Cup cake pans and papers
Ingredients
- 1 16 ounce Cream cheese
- 1/2 cup Sugar
- 2 teaspoons Vanilla
- 2 Eggs
- 1 box Vanilla Wafer cookies
Instructions
- Preheat oven to 350°.
- Place cup cake papers in pan. Place one wafer found side down in each paper.
- Mix first 4 ingredients until smooth. Spoon over wafer cookies until about 2/3 full.
- Bake 18 minutes or until slightly browned.
- Cool, then top with cherry, blueberries or other fruit. Chill.
Cherry Cream Cheese Pie
Cherry Cream Cheese Pie
One of Grandma Bettie's favorite easy pie recipes.
Equipment
- Pie plate
Ingredients
- 1 Graham Cracker Pie crust
- 1 8 oz Package of Cream cheese
- 1 can Eagle Brand milk
- ⅓ cup Lemon Juice
- 1 teaspoon Vanilla
- 1 15 oz Cherry Pie filling
Instructions
- Mix cream chees, Eagle Brand milk, lemon juice and vanilla until smooth. Pour in graham cracker crust. Refrigerate until firm. Cover with pie filling and refrigerate 1 hour.
Fruit Pizza
Fruit Pizza
Equipment
- Cookie sheet or pizza pan
Ingredients
- 1 package Slice and bake Sugar cookies
- 1 8 oz. package Cream Cheese
- ⅓ cup Sugar
- ½ teaspoon Vanilla
- Fruit of your choice Bananas, strawberries, pineapple, blueberries
- ¼ cup Apricot preserves or apricot syrup
- 1 tablespoon Water to thin preserves
Instructions
- Cut cookie dough into slices. line pan and press together with finger tips as evenly as possible. Bake at 350° about 12 minutes until golden brown. Cool to room temperature, then refrigerate until chilled. Beat together cream cheese, sugar and vanilla. Spread mixture over crust. Arrange fruit over cream cheese. Mix preserves and water thin enough to drizzle over fruit. Use preserves as syrup to drizzle over fruit. Refrigerate until chilled.
Lemon Crunch Bars
Lemon Crunch Bars
Light not too sweet summer dessert
Equipment
- 9×9 pan or 18 cupcake papers
Ingredients
- 6 tablespoons melted butter
- 1 1/2 cups gingersnap crumbs
- 1 1/4 cups heavy whipping cream
- 1/2 cup sweetened condensed milk, slightly more than 1/2 cup
- 1/3 cup lemon juice, fresh squeezed
- 1 sm drop yellow food coloring (optional)
Instructions
- Spray an 9×9 square baking dish. I like to line mine with parchment paper with long ends hanging off so I can lift it out after chilling for neater cutting, but that's optional. Or use about 18 cup cake papers,
- Toss the melted butter with the gingersnap crumbs until the crumbs are completely saturated. Press the crumbs evenly into the bottom of the pan, or press a spoonful into cup cake paper. Press firmly. Set the pan or cup cakes in the fridge while making the filling.
- Whip the cream until you get firm peaks. don't whip it too long or it will get grainy and eventually turn to butter.
- Mix together condensed mil, lemon juice and food coloring. Fold into the whipped cream.
- Spread the filling into the pan and spread out evenly or put spoonful in each cup.
- Garnish with a few gingersnap crumbs.
- Set the pan in the refrigerator to chill for at least 2 hours before serving.
Notes
I substituted gluten free butter cookies for 6 of the cupcakes because Aunt Lori is gluten free. I divided the crumbs up into thirds so 1/2 cup gluten-free butter cookie crumbs and 2 tablespoons of butter will make 6 cup cake tarts. 1 cup of gingersnap crumbs and 4 tablespoons of butter made 12 cup cake tarts.
Pecan Pie
Pecan Pie
This recipe it from Grandma Heather's grandmother, Marcella McKelvy.
Equipment
- 8 – 9 inch pie plate
Ingredients
- 3 Eggs, beaten well
- 1 cup Karo syrup, clear or dark
- ⅛ teaspoon Salt
- 1 teaspoon Vanilla
- 1 cup Sugar
- 7 teaspoon Melted butter
- 1 cup Pecan halves
Instructions
- Preheat oven to 400°. Prepare pie crust and line pie plate. Mix first 7 ingredients well. Stir in pecan to cover. Pour into crust. Bake 15 minutes. turn heat down to 350° and bake 30 to 35 more minutes until set. May cover crust with foil if browning too quickly.
Pie Crust
Basic Pie Crust
This is the recipe Grandma Heather uses for most pies.
Equipment
- 10 inch pie plate
Ingredients
- 1⅓ cup Flour
- ½ teaspoon Salt
- ½ cup Shortening
- 3-4 tablespoons Cold water
Instructions
- Mix flour and salt. Cut in shortening until crumbly. Mix the cold water one at a time until a ball forms. Roll out to about 1/4 inch thick. Put in pie plate and form crust. Fill and bake as recipe states. Double recipe amounts for double crust pie.
Rhubarb Crumble
Rhubarb Crumble Tart
This recipe is recorded here from the original. I made adjustments to this recipe because I was using frozen rhubarb. I also made it in a larger tart pan so the measurements I used are noted below.
Equipment
- 1 9 inch tart pan You could use a regular 9 inch pan if you don't have a tart pan.
Ingredients
- 2 Cups Rhubarb, heaping, thinly sliced
- ¼ Cup Sugar
- 1 Teaspoon Vanilla
- 1 Tablespoon Cornstarch
Crust and Crumble Topping
- 1 Cup Butter, room temperature
- ⅔ Cup Sugar
- 2 Teaspoons Vanilla
- ¼ Teaspoon Salt
- 2 Cups Flour
- 3 Tablespoons Oats, rolled oats
Instructions
- Preheat the oven to 350F. Have a 9 inch tart pan with a removable bottom ready.
- Toss the rhubarb with the rest of the filling ingredients in a bowl, mix well, and set aside.
- Cream the soft butter and sugar until light and fluffy, about 3-4 minutes, scraping down the sides of the bowl as necessary. Beat in the vanilla paste and salt. Note: it's important that your butter be at room temperature. I like to leave it out overnight when I know I'll be baking.
- With the mixer on low, slowly add the flour and mix just until there is no dry flour left. Don't over mix.
- Take 2/3 of the dough and pat it into the bottom of your tart pan. Scatter the dough in crumbles across the bottom, and then start to pat it down. It helps to flour your fingers, or use the bottom of a metal measuring cup to tamp it down. Take the time to get the dough evenly distributed. Note: you're not looking to go up the sides of the pan with the dough, just to make an even flat layer. Refrigerate for 10 minutes.
- Mix the remaining dough with the rolled oats, breaking it apart with your fingers to make coarse crumbles.
- Arrange the rhubarb on top of the bottom crust. Top evenly with the crumbled dough. It’s fine if some of the rhubarb shows through.
- Set the tart pan on a baking sheet, and bake in the preheated oven for about 35 minutes, or until the top is just starting to turn pale golden. Lay a sheet of foil loosely over the top for the second half of baking so it doesn’t brown too much.
- Let the tart cool for 15 minutes on a rack before releasing the bottom from the sides. Finish cooling on the rack.
- When cool slice the tart into 8 or 10 slices. Serve as is, or with some lightly sweetened whipped cream.
Notes
Adjustments for 12 inch tart pan:
Filling – using frozen rhubarb
- 8 Cups Frozen Rhubarb = 4 1/2 cups thawed
- 1/3 Cup Sugar
- 1 1/3 Teaspoon Vanilla
- 1 1/3 Tablespoon Cornstarch
- Topping
- 1 1/3 cup Butter, room temperature
- 7/8 Cup Sugar (scant 1 cup)
- 2 2/3 Teaspoon Vanilla
- 1/3 Teaspoon Salt
- 2 2/3 Cups Flour
- 4 Tablespoons Oats
Rhubarb Pie
Rhubarb Pie
Rhubard custard pie from Grandma McKelvy
Equipment
- 10" pie plate
Ingredients
- 3½` cups Rhubarb, cut in cubes
- 2 cups Sugar
- 3 Eggs, beaten well
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 3 tablespoons Flour
- 3 tablespoons Butter, cut in small cubes
Instructions
- Preheat oven to 300°. Prepare double crust pie dough. Line bottom crust. Mix together all ingredients except butter. Pour in prepared pie shell. Dot with butter. Top with top crust. Cut slits for steam. Bake 35-40 minutes until browned and bubbly.
Notes
This was the pie Joey and I made when I taught him how to make Rhubarb pie. The lattice top was his idea. It tasted great!!