Apple Pie

Most pies call for tart apples but the hubby likes his pie sweet not tart, you can use any type of apples that appeals to you. Also you can have this pie warm or refrigerate overnight and have a sweet breakfast! :)

Ingredients:

Pie dough for 9 inch 2 crust pie

3/4 cup sugar

1/4 flour

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

pinch of salt

6 cups red delicious apples, skinned, cored, and thinly sliced

2 tbs butter

Directions:

Preheat oven to 425. Prepare pastry. Mix sugar, flour, nutmeg, cinnamon, and salt. Stir in apples. Pour filling into pastry lined pie dish. Dot top of filling with butter. Cover top with crust and cut slits into it. Sprinkle sugar onto pie top and bake for 40 to 50 minutes.

For a Dutch Apple Pie:

Follow instructions for the 9 inch pie except make large slits in the top of crust and about 5 minutes before pie in done pour 1/2 cup of whipping cream into the slits. Serve this pie warm.

Whipped Cream

Making whipped cream is super easy, make sure your whipping cream is really cold and also your bowl and mixer. I put my bowl and mixing whisk in the freezer for about 5 minutes before hand. You can use granulated or confection sugar.

For 1 cup use 1/2 cup chilled whipping cream and 1 tablespoon sugar.

For 1 1/2 cups use 3/4 cup chilled whipping cream and 2 tablespoons sugar.

For 2 1/3 cups use 1 cup chilled whipping cream and 3 tablespoons sugar.

*Start with a cold bowl and whisk and beat cream and sugar just until it holds nice a couple minutes.

For flavored whipped cream add one of the following to 1 cup whipping cream and 3 tablespoons sugar.

*1/2 tsp almond extract

*1/2 tsp ground cinnamon

*1 tsp graded lemon or orange peel

*1/2 tsp rum flavoring

*1/2 tsp peppermint extract

*1/2 tsp vanilla extract

Pumpkin Pie

1 1/2 Cups sugar
1 tsp. salt
2 1/2 tsp. ground Saigon Cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
4 large eggs
1 can (29 oz.) Pumpkin (Libby's brand is the best)
2 cans (12 fl.oz.each) evaporated milk
2 unbaked 9-inch deep dish pie shells

Preheat Oven to 425.

Mix sugar, salt, cinnamon, ginger and nutmeg in a small bowl. In a large bowl, beat eggs. Stir in pumpkin and sugar-spice mixture. Slowly add in evaporated milk.

Pour into pie shells.

Bake in preheated oven for 15 minutes. Reduce temperature to 350 and bake for about 45 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve or refrigerate.

Chocolate Pound Cake

Ingredients:

2 cup butter

1/2 cup shortening

3 cups sugar

5 eggs

3 cups flour

1/2 tsp baking powder

1 cup cocoa

1/4 tsp salt

1 1/2 cup milk

1 tbs Mexican vanilla

powdered sugar for dusting

Directions:

Preheat oven to 325.

With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean. Cool on a wired rack until cool. Dust with powdered sugar.

Papas oatmeal cookies

Ingredients:

1 1/2 cups butter

1 cup brown sugar

1 cup sugar

1/2 cup honey

2 large eggs

2 tsp vanilla

2 cups flour

1 tsp salt

2 tsp cinnamon

1 tsp baking soda

7 cups oats ( not instant)

12 oz bag chocolate chips

1 cup dried blueberries (optional)

Directions:

Preheat oven to 350.

In a large bowl cream together butter and both sugars, add honey, eggs, and vanilla. Mix well. In another bowl sift together flour, cinimon, and baking soda. Add dry ingredients to butter mixture just until mix together. Stir in oats, chocolate chips and blueberries. Drop by the tablespoons onto a greased baking pan.

Cook for 10 to 15 minutes until done.