Sunday, September 20, 2015
This delicious dessert always brings lots of compliments when I take it to gatherings and has been requested several times for family birthday dinners. It is very versatile-- the apple filling can be exchanged for cherry, or blueberry or peach. Apple is my favorite, though, and a perfect dessert to serve in the fall.
It starts with a secret ingredient that no one will know about unless you choose to tell them.
The "crust" is actually a flour tortilla! But the delicious filling and special sauce poured over it makes this dessert absolutely delicious!
Give it a try!
You will need:
1 pkg. of 8-10 lg. flour tortillas
4 oz. softened cream cheese
2 cans apple (or other choice) pie filling
1 1/2 stick butter (NOT margarine)
1 1/2 cups water
1 1/2 cups white sugar
1 tsp. vanilla (or use almond extract if using cherry pie filling)
1/2 cup chopped walnuts (or slivered almonds if using cherry)
Equal parts cinnamon/sugar sprinkle for topping (omit if using cherry)
"Butter" each tortilla with the cream cheese. Put pie filling 3 Tablespoonsful on one end of tortilla and rollup, enchilada style.
Place in a buttered 9X13 dish. Continue until all are rolled up and placed in dish (some may need to go across bottom).
Place dollops of remaining pie filling on top, then sprinkle nuts over.
Set aside.Bring to a boil, the sauce and immediately pour over top. Sprinkle with cinnamon and sugar.Bake in a preheated 350 degree oven for about 45 minutes (or until brown on top. and most of sauce has been absorbed).
This is delicious served warm with some vanilla ice cream on top, or top with whipped cream....drizzle with caramel sauce....even served at room temp or cold!
Monday, September 7, 2015
And I think they look so pretty lined up altogether on a serving tray.
Try it! I think you like it!
1 16 oz. can refrigerated biscuits
3 T. butter, melted
2 T. granulated sugar
1 T. orange zest
½ c. powdered sugar
1 T. freshly squeezed orange juice
1 tsp. orange zest
Preheat oven to 375 degrees.
Spread butter on baking sheet.
Mix granulated sugar 1 T. of orange zest together in a shallow bowl.
Cut each biscuit in half. Roll each biscuit into a rope. Tie each rope in a loose knot. Tuck the ends underneath the knot. Place on baking sheet.
Brush tops of knots with melted butter. Dip buttered tops in orange sugar mixture.
Bake about 10 minutes. Watch carefully so the sugar doesn’t burn.
While knots are baking make an orange glaze.
Mix powdered sugar, orange juice and remaining orange zest together.
While knots are still warm brush them with orange glaze.
Let cool for about 2-3 minutes. Serve.
You can store Orange Knots in an airtight container and serve the next day. They are best warmed in the microwave for about 10-15 seconds.
* I found this recipe at http://www.ellaclaireinspired.com/30-minute-orange-knots/
Saturday, September 5, 2015
Here's a great addition to your fall repertoire of pumpkin recipes. Tastes much like Pumpkin pie, but is an easy dessert to feed a larger bunch. Crunchy, cake-like but creamy also. Textures you will love! Your house will smell amazing too.
Prep Time: 25 minutes
Cook Time: 1 hour
* 1- 15 ounce can pumpkin
* 1 can sweetened condensed milk
* 3 eggs
* 2 tsp. pumpkin pie spice
*1 tsp. cinnamon
* 1/2 teaspoon cloves*
* 1/2 cup sugar
* 1- 18.25 ounce yellow cake mix
* 1 cup walnuts or pecans (optional)
* 1 cup butter, melted
Preheat oven to 350 degrees F. Lightly grease 9x13 pan. Completely combine 1st set of ingredients. Pour into prepared pan. Sprinkle with cake mix. Gently pat down with spoon. Sprinkle with nuts. Drizzle with butter. Bake for 1 hour. Cool and cut in squares.
Top with a dollop of Whipped cream and Enjoy!