Apple Crisp

8-10 apples (peeled, cored and sliced) – best to use are Jonothans or Granny Smith
1/2 cup granulated sugar
1/2 – 1 vanilla bean (split lengthwise & scraped) (optional, but amazing!)
1 tablespoon lemon juice
1/2 c. apple cider or apple juice
1/4 teaspoon nutmeg
2 T. flour

For the topping:

1 1/2 cups flour
1 1/2 cups rolled oats
1 1/4 cup brown sugar
1/2 teaspoon cinnamon

1 cup butter (melted)


1. Using small sharp knife, slice open vanilla bean and scrape seeds into the granulated sugar.
2. Toss the apples with the sugar, lemon juice, nutmeg, apple cider, and 2 T. flour.
3. Mix the 1 1/2 c. flour, oats, brown sugar, cinnamon and melted butter together.
4. Place the apple mixture into a 9×13 baking dish and add the topping.
5. Bake at 350 until it is bubbling and the top is golden brown, about 40 minutes.

Apple Strudel

1/4 cup bourbon or apple juice
1/2 cup golden raisins
2-3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
1/2 lemon, juiced
1 T. lemon zest, finely chopped
1 t. ground cinnamon, plus more for sprinkling
1/2 cup brown sugar, packed
1/2 cup crushed shortbread cookies
1/4 cup chopped pecans
2 T. butter, cut into pieces
5 (or more if desired) sheets phyllo dough from 1 pound pkg of frozen dough
melted butter for brushing phyllo sheets
1 T. sugar
Confectioners’ sugar
Caramel sauce (jar)

2 cups confectioners’ sugar
3 1/2 T. milk
(Mix together thoroughly)

For the strudel:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high 45 seconds. Let sit for 15 minutes.
Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.
Remove the phyllo dough from the box, unfold and cover with a damp towel. Place 1 sheet phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered so it does not dry out.

Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.

Bake for 30 minutes until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners’ sugar. Serve with warm caramel sauce.

I’ve also made a Cherry Cheese Strudel with cherry pie filling and a mixture of cream cheese, eggs and sugar. Spread the cream cheese mixture generously on 1/3 of phyllo stack (same as instructions for apple)
and then place several spoonfuls of cherry pie filling over the top. The phyllo will have to be folded up and over the filling and a few extra sheets buttered and placed over the top and tucked in underneath to seal in the filling.

Butterfinger Dessert

2 cups graham cracker crumbs
1 cup saltine cracker crumbs
1 stick margarine
2 boxes instant chocolate pudding
2 cups milk

1 quart soft vanilla ice cream
3 large butterfinger bars — Chilled

Mix graham cracker and saltine cracker crumbs and add butter.
Reserve 1 cup of the crumb mixture and press remaining mixture into a 9×13
Mix pudding, milk, and ice cream.
Pour over crumb mix and chill.

Spread Cool Whip on top and sprinkle the remaining crumb mixture over the top.
Crush Butterfinger bars and sprinkle over top. (Bars crush easier after being chilled)

Carrot Cake

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs

3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla
8 ounces crushed pineapple — drained
2 cups carrots — grated

3 1/2 ounces coconut
1 cup walnuts — chopped
Buttermilk Glaze
1 cup sugar
1 stick butter
1 tablespoon corn syrup

1/2 teaspoon baking soda
1/2 cup buttermilk
Cream Cheese Frosting
2 sticks butter
16 ounces cream cheese
2 teaspoons orange juice

8 cups powdered sugar
2 tablespoons vanilla
2 teaspoons grated orange peel

Preheat oven to 350
Grease 2 cake pans
Sift flour, soda, cinnamon, and salt together. Set aside

In large bowl beat eggs. Add oil, buttermilk, sugar, and vanilla. Mix well.
Add flour mixture, pineapple, carrots, coconut and nuts. Stir well.
Pour into prepared pans. Bake 55 minutes or until toothpick comes out clean.
While cake is baking prepare glaze in small saucepan.

Remove cake from oven and slowly pour warm glaze over hot cake.
Cool cake in pan until glaze is totally absorbed. about 15 minutes.

Cool completely out of pan.
Prepare frosting and frost cake. Refrigerate until frosting is set. Serve chilled.