Apple Crumble Pie

Tommy came home from Scout camp with 2 bags of Granny Smith apples so Richard dusted off our hand crank apple peeler. I had every intention of making an apple pie but was having family over and needed something bigger.  A crisp goes a long way so I combined the two and decided to try this Apple Crumble Pie and it was amazing! I originally made this in a 9x13 glass pan with dough for 2 pie shells on the bottom and increased the apple filling recipe by half. This is the reduced recipe for one Apple Crumble Pie.

You'll need 1 pie shell. I stand by my Never Fail Pie Crust recipe or you can use a store bought crust.

3 cups flour

1 tsp salt

1-1/4 cup shortening

1 egg, beaten

1/3 cup cold water

1 TBSP vinegar

Mix flour and salt.  Cut in shortening with fork or pastry cutter.

Combine remaining ingredients and then stir into shortening mixture.  Let stand a few minutes.  This makes 4 shells.  Roll out on floured surface or between waxed paper.

Apple Filling

 4-6 Granny Smith Apples

3 TBSP flour 

1/2 cup sugar

3 TBSP brown sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

pinch ground clove

juice of 1 lemon
pinch of love

Peel, core and thinly slice the apples. Squeeze the juice of 1 lemon over apples and toss to coat. Add all of the dry ingredients and stir to coat all apple slices. Pour into unbaked pie shell.

Crumble Topping

1 cup flour

1 cup old-fashioned rolled oats

1 cup packed brown sugar

1/4 tsp ground cinnamon

pinch of salt

1 stick of cold butter, cut into cubes

Place all dry ingredients in a bowl and stir to mix. Add cubes of cold butter  and use pastry cutter or fork to incorporate mixture into pea sized crumbs. I like using my mixer for this because it's quicker. Sprinkle crumbs over apples and press down to hold in place.

Place pie on a cookie sheet because it will bubble over. Bake at 350 for 50 minutes. Check the apples with a fork and continues baking for 15 minute increments until apples are tender.

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Mandarin Orange Salad

This is not your Mama's recipe so you won't find marshmallows or coconut in this Mandarin Orange Salad. It's a creamy dessert that will become your family's favorite.

3 cups water

1 - 3 oz. pkg orange gelatin

1 - 3 oz pkg. instant vanilla pudding

1 - 3 oz. pkg tapioca pudding mix

1 - 15 oz can mandarin oranges, drained

1 - 15 oz can crushed pineapple, drained

1 - 8 oz carton frozen whipped topping, thawed
1 - 2 TBSP of love

1. Open packages of pudding and pour into a small bowl so it's ready to use. 
2. In saucepan, bring 3 cups of water to a boil. 
3. Whisk in gelatin and pudding mixes.  
4. Return to a boil, stirring constantly, boil for 1 minute. I repeat, don't set the timer UNTIL the
   mixture comes to a full, rolling boil.  
5. Remove from heat and cool completely. I like to pour the mixture in a bowl so it cools a little quicker.
6. Make sure the fruit is well drained. I press the pineapple against the strainer with a spoon to squeeze out the juice. 
7. Gently fold in oranges, pineapple and whipped topping.  
8. Spoon into a serving bowl.  
9. Cover and chill at least 2 hours.

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Easy Fruit Crisp

If you need a quick homemade dessert just throw together a few ingredients for the top and bottom layer with a can of fruit pie filling for this Easy Fruit Crisp.

1 cup quick oats

1 cup flour

3/4 cup brown sugar

1 stick margarine

1 can fruit pie filling

Mix oats, flour and brown sugar in bowl.  Melt margarine and add to the mixture.  Use half of this mixture to press in bottom of a square pan.

Pour pie filling over oats.  Top with remaining oat mixture.  Bake at 350° for 35-45 minutes.

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Banana Nut Bread

Whenever I have a 3 or 4 ripe bananas I like to make this recipe for my family.

1 cup sugar

1/2 cup shortening

2 eggs

1/2 cup butter milk

1 tsp baking soda

2-1/2 cups flour

1 tsp baking powder

3 or 4 bananas, mashed with a pinch of salt

1 tsp vanilla

1 cup chopped nuts
sprinkle love on top

Mix ingredients in the order listed.  Pour into 2 medium greased bread pans.  Bake at 350 for 40 to 50 minutes. 

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Dad's Apple Butter

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Fruit Salad with Orange-Vanilla Syrup

Fruit Salad with Orange-Vanilla Syrup on the Food Network

Fruit Salad with Orange-Vanilla Syrup
2012 Ree Drummond, All Rights Reserved

Prep Time:30 minInactive Prep Time: hr minCook Time:15 min
Level:
Easy
Serves:
12 servings
Ingredients
Orange-Vanilla Syrup: 
1 cup sugar 
Zest and juice of 1 orange 
1 vanilla bean 


Fruit: 
4 pints strawberries, hulled and halved 
2 pints blueberries 
2 cups green grapes, halved 
2 cups red grapes, halved 
Fresh mint leaves
Directions
Place the sugar, 1 cup water, orange zest, 
juice and vanilla bean in a small pan and stir to dissolve the sugar. Then bring to a 
boil. Turn the heat to low and simmer for about 15 minutes to thicken. Set aside to 
cool. 

Prepare all the fruit in a large bowl, pour the cooled syrup over the top and toss 
together. Decorate with mint leaves and chill until ready to serve.
Fruit Salad with Orange-Vanilla Syrup
2012 Ree Drummond, All Rights Reserved

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Blueberry Muffins

When I asked Dad what he was doing for Father's Day he said he was coming over to my house for a cup of coffee and to read the Sunday newspaper. I immediately thought these Blueberry Muffins would be a perfect treat sprinkled with love.


1 1/2 cups flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 tsp vanilla
1 cup fresh blueberries
Course decorating sugar
1 dash of love

Combine all dry ingredients in mixing bowl. Measure vegetable oil in a 1 cup liquid measuring cup and add the egg. Then fill with milk until it reaches 1 cup. Pour into dry ingredients and mix until combined. Add a dash of love, then vanilla and mix. Carefully fold in blueberries with a rubber spatula just until incorporated. Fill 8 muffin liners to the top. Sprinkle with course sugar. Bake at 400 for 20 - 25 minutes.

Assemble the ingredients

Add a dash of love

Course decorating sugar

Sprinkle course sugar on top before baking

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Ada's Scalloped Apples

1 qt. Tart apples, peeled, sliced
3/4 cup sugar
1 cup raisins
2 tbsp corn starch
1/2 to 1 tsp nutmeg
3/4 cup water or apple juice

Mix apples,sugar, raisins, corn starch, and nutmeg. Place in buttered baking dish. Pour liquid over apples. Add a few pats of butter on top of apples. Cover and bake slowly until apples are tender at 300-325 for 35 minutes. Uncover to brown slightly.

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Vada's Pretzel Salad

I found this recipe in Vada's file box when we visited during Easter. But most of the Landon Family will remember this being a popular dessert made by our beloved Aunt Barbara.

2-2/3 cups of crushed, salted pretzels (9 oz bag)
1-1/2 sticks margarine, melted
4 Tbsp sugar
8 oz cream cheese, room temperature
1 cup sugar
1 medium container Cool Whip
one - 6 oz and one 3 ounce pack of strawberry jello
4 cups boiling water
10 oz pack frozen strawberries, sliced

Combine crushed pretzels, melted margarine and sugar. Place in 9x13 pan, bake at 400 for 8 minutes. Let cool. 

Mix cream cheese ( softened) and sugar until smooth. Fold in container Cool whip. Spread over pretzels.

Mix both packages of strawberry jello with 4 cups boiling water. Add one 10 oz package of frozen sliced strawberries. Let this cool until it begins to thicken. Spread on top of cream cheese layer. Refrigerate at least 2 hours.

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Fritter Batter

1 egg
2/3 cup milk
1 tbsp Crisco, melted
1 cup flour
2 tbsp sugar
1 tsp baking powder
1/4 tsp salt

Apple fritters. Core and thinly slice apples. Dip in batter, fry in skillet of hot crisco.
Corn fritter. Use less milk. Add  can of creamed corn to batter. Fry in crisco.

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Fresh Strawberry Pie

Bill & Becky clean strawberries, 2006

June is National Strawberry Month and you just have to try this recipe from Aunt Becky!

3/4 cup sugar

2 Tbsp cornstarch

1 Tbsp Karo Syrup

1-1/4 cup water

3 oz pkg strawberry jello

1 ½ - 2 quarts fresh strawberries

1 – 9 inch baked pie crust 

Wash and slice strawberries.  Place on paper towel to absorb water. Don’t put into pie crust until sauce is cooled.

Bake 1 pie crust and cool completely. Note: I tried the refrigerated Pillsbury brand this time and liked it much better than a frozen pie shell. I used my own 9 inch glass pie pan, fluted the edge, pierced the dough with a fork and baked according to directions until golden brown. It was very flaky and had great flavor. Out of curiosity we measured a 9 inch frozen pie shell and the very outer edges were barely 9 inches! No wonder I always had left over filling when using the frozen shell. But the best, of course, is to make my Never Fail Pie Crust from scratch.

In a saucepan bring water and cornstarch to a boil, stirring until clear. Remove from heat, add sugar, Karo syrup and Jello, stir until dissolved. Cool until warm, stirring frequently.

Place strawberries in the baked, cooled pie shell, pour sauce over strawberries.  Keep refrigerated. Serve with whipped cream.

Roger & Becky making strawberry jam, 2006

Try with fresh peaches and peach jello or any other fruit with matching jello.

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Irish Fluff, great for St. Patrick's Day Celebrations.

Also known as Watergate Salad

1 pkg instant pistachio pudding mix
1 pkg small marshmallows
1 can crushed pineapple(do not drain)
1 small tub whipped topping

In large mixing bowl combine dry pudding mix and pineapple with juice. Mix well,add marshmallows and whipped topping. Mix, then refrigerate for one hour. Serve. 

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Apple and Pear Crisp

When I tasted this crisp I almost cried. It had a beautiful blend of pear and apple and the lemon gave it this freshness I had never experienced in food before. I took a dish to Dad before it cooled off.  

Submitted by Christie

4 pears, peel, core and cut into chunks

6 apples, peel, core and cut into chunks

1 orange (1 tsp zest and 2 Tbsp juice

1 lemon (1 tsp zest and 2 Tbsp juice

½ cup sugar

¼ cup flour

1 tsp cinnamon

½ tsp ground nutmeg

Topping:

1 ½ cup flour

¾ cup sugar

¾ cup light brown sugar, packed

½ tsp salt

1 cup old fashioned oatmeal

2 sticks cold butter, diced

Place cut fruit in large bowl, add zest and juice, sugar, flour, cinnamon, and nutmeg. Pour into 9x13 baking dish.

Topping: Combine all ingredients in bowl, using electric mixer until mixture becomes large crumbs. Sprinkle evenly and completely over fruit.

Bake at 350 for 50 – 60 minutes, until top is brown and fruit is bubbly. Serve warm.

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Mandarin Orange Salad

This is a very popular family favorite and several friends have been asking for the recipe since we served it at Katie's graduation party. You only need six ingredients and it's so easy to put together. 

Double the recipe for a crowd

3 cups water

1 - 3 oz. pkg orange gelatin

1 - 3 oz pkg. instant vanilla pudding

1 - 3 oz. pkg tapioca pudding mix

1 - 15oz can mandarin oranges, drained

1 - 15 oz can crushed pineapple, drained

1 - 8 oz carton frozen whipped topping, thawed
1 - 2 TBSP of love

1. Open packages of pudding and pour into a small bowl so it's ready to use. 
2. In saucepan, bring 3 cups of water to a boil. 
   
3. Whisk in gelatin and pudding mixes.  
4. Return to a boil, stirring constantly, boil for 1 minute. I repeat, don't set the timer UNTIL the mixture comes to a full, rolling boil.  
5. Remove from heat and cool completely. I like to pour the mixture in a bowl so it cools a little quicker.
6. Make sure the fruit is well drained. I press the pineapple against the strainer with a spoon to squeeze out the juice. 
7. Gently fold in oranges, pineapple and whipped topping.  
8. Spoon into a serving bowl.  
9. Cover and chill at least 2 hours.

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Fruit Crisp

Cherry Crisp

1 cup quick oats

1 cup flour

1 cup brown sugar

1 stick margarine

1 can fruit pie filling

Mix oats, flour and brown sugar in bowl.  Melt margarine and add to the mixture.  Use half of this mixture to press in bottom of glass pan.

Pour pie filling over oats.  Top with remaining oat mixture.  Bake at 350° for 35-45 minutes.

Obtained from Sharon Shockey, Submitted by Christie Hickman

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Blueberry Pie

Tommy cutting dough for his Cherry Pie

1 cup sugar

1/3 cup flour

1/2 tsp cinnamon

4-5 cups frozen blueberries

Mix sugar, flour and cinnamon together. Add berries and mix until coated.  Put in pie shell.  Dot with margarine.  Add top crust.

Bake at 425° for 40 to 50 minutes.

Submitted by Christie Hickman

Learning to lattice, 1997

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Peach Pie Filling

2 large cans sliced peaches in syrup

2 TBSP corn starch

1/2 cup sugar

yellow food coloring

cinnamon

margarine

Drain peach juice into sauce pan.  Add sugar. Mix corn starch in bowl with cold water until dissolved. Add it to peach juice and heat, stirring until thickened. Add yellow food coloring for desired shade.

Layer drained peaches in  Never Fail Pie Crust.  Pour sauce over peaches. Sprinkle with cinnamon, dot with margarine.  Cover with pie dough. Add decorator sugar

Bake at 400° for 40 to 50 minutes or until top is tan.

Submitted by Christie Hickman

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Banana Layered Dessert

1 cup flour

1 stick margarine, softened

1/2 cup chopped nuts

Mix and press into 9 x 13 glass dish at 350 for 20 minutes.

Cool completely.  Layer with banana slices.

8 oz cream cheese

1 cup powdered sugar

1 cup cool whip

Mix together.  Spread on top of bananas.

2 packs instant vanilla pudding

3 cups milk

Mix until set.  Spread on next layer.

Top with remainder of Cool Whip.  Sprinkle chopped nuts.

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Gramsy's Apple Dumplings

2 cups flour

3 tsp baking powder

½  tsp salt                 

1/3 cup shortening

1 cup milk

4 - 5 apples, peeled, cored, thick slices                    

Mix dry ingredients.  Cut in shortening.  Add milk to form dough.  Roll out to 12 x 9 on floured surface.  Fill center with a row of sliced apples.  Roll into a tube and cut into slices about 1 inch wide.  Place dumplings beside each other in 9 x 13 pan. Prepare sauce.

SAUCE TO POUR OVER:

1/2 cup flour                                                

1 tsp cinnamon                                           

1 cup apple cider or apple juice

1 cup sugar

2 TBSP butter

Bring cider to boil in sauce pan.  Mix flour and sugar together in small bowl then add to cider.  Add butter.  Stir until thick. Pour over dumplings.  BAKE 350° for 50 - 60 minutes.

                                                                   

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Best Banana Bread

Whenever I have a few ripe bananas I like to make this recipe for my family.

1 cup sugar

1/2 cup shortening

2 eggs

1/2 cup sour milk (milk & 2 TBSP cider vinegar)

1 tsp baking soda

2-1/2 cups flour

1 tsp baking powder

3 bananas, mashed with a pinch of salt

1 tsp vanilla

1 cup chopped nuts
sprinkle love on top

Mix ingredients in the order listed.  Pour into 2 medium greased bread pans.  Bake at 350 for 40 to 50 minutes.

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