Favorite Dutch Apple Pie Recipe
Yield: 6-8 servings
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup quick-cooking oats
- 3/4 cup butter, melted
- 2/3 cup sugar
- 3 tablespoons cornstarch
- 1-1/4 cups cold water
- 3 cups diced peeled tart apples
- 1 teaspoon vanilla extract
In a large bowl, combine the flour, brown sugar, oats and butter; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
For filling, combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples and vanilla.
Pour into crust; top with reserved crumb mixture. Bake at 350° for 40-45 minutes or until crust is golden brown. Cool on a wire rack.
Root Beer Float Pie Recipe
Yield: 8 servings
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
- 3/4 cup cold diet root beer
- 1/2 cup fat-free milk
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 1 graham cracker crust (9 inches)
- Maraschino cherries, optional
Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half of the remaining whipped topping. Spread into graham cracker crust.
Spread remaining whipped topping over pie. Refrigerate for at least 8 hours or overnight.
Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired.
- 3/4 c. butter
- 3/4 c. sugar
- 1 egg
- 1/2 tsp. baking soda
- 1/2 tsp. Cream of Tartar
- 1/2 tsp. salt
- 1 Tbsp. vanilla
Directions: Roll cookie dough into balls and press with sugared glass. Bake at 350°F for 8 to 10 minutes.
If desired, use colored sugar to give your cookies a more festive look.
Yield: 8 Servings
- 1 Pillsbury™ refrigerated pie crust, softened as directed on box (or make Betty Crocker crust recipe below)
- 1 can (13 1/2 oz) coconut milk, shaken well
- 1/2 cup plus 1 tablespoon sweetened shredded or flaked coconut, toasted
- 1 cup whole milk
- 1/2 vanilla bean, split (or 1 teaspoon vanilla)
- 2/3 cup sugar
- 1/4 teaspoon salt
- 5 large egg yolks
- 1/4 cup cornstarch
- 1/2 teaspoon coconut extract
- 2 tablespoons unsalted butter, cut into four pieces
- 1 1/2 cups heavy whipping cream, well chilled
- 1 1/2 tablespoons sugar
- 2 teaspoons dark rum (or 1 teaspoon vanilla)
- 1/4 cup sweetened shredded or flaked coconut, toasted
- 1 oz white chocolate, shaved
Perfect Baked Pie Crust
- 1 cup Gold Medal™ all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup plus 1 tablespoon shortening
- 2 to 3 tablespoons cold water
Heat oven to 475ºF. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack.
Grandma Stultz’s Shoo-Fly Pie
Yield: One 9-inch pie
- 1 (9 inch) pie shell
- 1 cup molasses
- 3/4 cup hot water
- 3/4 teaspoon baking soda
- 1 egg, beaten
- 1 1/2 cups all-purpose flour
- 1 cup packed brown sugar
- 1/4 cup shortening
Preheat oven to 400 degrees F (200 degrees C).
To Make Bottom Layer: In a medium bowl combine molasses, hot water, and baking soda. Stir well. Whisk in beaten egg. Pour mixture into pie shell.
To Make Crumb Topping: In a medium bowl combine flour and brown sugar. Mix well, then cut in shortening until mixture resembles coarse crumbs. Sprinkle on top of molasses layer.
Bake in preheated oven for 15 minutes. Lower temperature to 350 degrees F (175 degrees C). Bake an additional 30 minutes.
No Ice Cream Maker Machine Needed
Vanilla Ice Cream Recipe
From Good Housekeeping
Total Time: 15 min
Cook Time: 15 min
U.S. Metric Conversion chart
- 1 can(s) (14-ounce) fat-free sweetened condensed milk
- 3/4 cup(s) low-fat (1 %) milk
- 1 tablespoon(s) vanilla extract
- 2 cup(s) heavy or whipping cream
- In large bowl, with wire whisk, mix condensed milk, low-fat milk, and vanilla until blended.
- In another large bowl, with mixer at medium speed, beat cream until stiff peaks form. With rubber spatula, fold whipped cream into milk mixture until blended. Spoon mixture into 9-inch by 9-inch metal baking pan or glass baking dish or 2 1/2-quart metal or glass bowl; cover with foil and freeze 2 hours.
- After 2 hours, stir partially frozen ice-cream mixture to evenly distribute frozen edges with not-yet-frozen center. Cover and return pan to freezer until ice cream is firm, about 3 hours longer or overnight.
- To serve, let ice cream stand at room temperature 10 to 15 minutes for easier scooping.
Try these variations:
Rocky Road: Prepare Vanilla Ice Cream as above, but in step one, add 1/2 cup unsweetened cocoa to milk mixture. In step three, stir in 1 cup mini marshmallows, 1/2 cup semisweet-chocolate chips, and 1/2 cup salted dry-roasted peanuts, chopped. Makes about 8 cups.
Nutrition Information Each 1/2 cup: About 255 calories, 5 g protein, 26 g carbohydrate, 15 g total fat (8 g saturated), 1 g fiber, 44 mg cholesterol, 85 mg sodium.
Cherries Jubilee: Prepare Vanilla Ice Cream as above, but in step one, substitute 1 teaspoon almond extract for vanilla and add 2 tablespoons brandy if you like. In step three, stir in 1 can (16 ounces) pitted dark sweet cherries in extra-heavy syrup, drained and each cut in half. Makes about 6 1/2 cups.
Nutrition Information Each 1/2 cup: About 245 calories, 4 g protein, 27 g carbohydrate, 14 g total fat (9 g saturated), 0 g fiber, 54 mg cholesterol, 55 mg sodium.
Key Lime: Prepare Vanilla Ice Cream as above, but in step one, substitute 2 teaspoons freshly grated lime peel and 1/2 cup fresh lime juice (from four limes) for vanilla. Makes about 6 1/2 cups.
Nutrition Information Each 1/2 cup: About 220 calories, 4 g protein, 21 g carbohydrate, 14 g total fat (9 g saturated), 0 g fiber, 54 mg cholesterol, 50 mg sodium.
Cappuccino: In cup, dissolve 3 tablespoons instant espresso-coffee powder and 1/4 teaspoon ground cinnamon in 1 tablespoon hot water. Prepare Vanilla Ice Cream as above, but in step one, add espresso mixture to milk mixture. Makes about 6 cups.
Nutrition Information Each 1/2 cup: About 245 calories, 4 g protein, 23 g carbohydrate, 15 g total fat (9 g saturated), 0 g fiber, 58 mg cholesterol, 55 mg sodium.
Chunky Candy: Prepare Vanilla Ice Cream as above, but in step three, stir in 8 ounces favorite candy bars or malted milk balls, chopped (about 2 cups). Makes about 7 cups.
Nutrition Information Each 1/2 cup: About 285 calories, 5 g protein, 29 g carbohydrate, 17 g total fat (9 g saturated), 0 g fiber, 53 mg cholesterol, 95 mg sodium.
Toasted Coconut: Prepare Vanilla Ice Cream as above, but in step three, stir in 1 cup sweetened flaked coconut, toasted. Makes about 7 cups.
Nutrition Information Each 1/2 cup: About 230 calories, 4 g protein, 21 g carbohydrate, 15 g total fat (10 g saturated), 0 g fiber, 50 mg cholesterol, 50 mg sodium.