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Volume II
September 4, 2009


Apple Pies With A Spin
By Camille Rhoades

Nice, fresh apples will be abundant for the next couple of months so you will have plenty of opportunity to WOW your friends and family with the incredible flavors of apple pies. There are as many apple pie recipes as there are bakers so here are a few recipes to put a spin on the classic!


Easy Caramel Apple Pie
Serves 8

9 inches pie crusts
10 caramel candies, unwrapped and quartered
1/3 cup flour
2 teaspoons lemon juice
3 jonathan apples, unpeeled, cut into 1/2 inch cubes
2/3 cup caramel ice cream topping
1/2 cup chopped pecans

In medium bowl, combine caramels and flour. Add apples, caramel topping and lemon juice; mix well. Pour mixture into pie crust. Top with pecans. Bake on preheated baking sheet in 375 oven for 40-45 minutes until crust has browned. Cool.


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Apple Pie a la Mode Parfaits
Serves 8

4 1/2 cups chopped peeled cooking apple (such as Braeburn)
1/2 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon apple-pie spice
3 cups oatmeal cookie crumbs, (about 4 ounces, crushed)
3 cups vanilla low-fat ice cream, softened

Combine the first 4 ingredients in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover; simmer 5 minutes or until tender, stirring occasionally. Spoon into a bowl; cover and chill.

Spoon 1 tablespoon cookie crumbs into each of 8 (8-ounce) glasses; top each with 1/4 cup apple mixture and 3 tablespoons ice cream. Repeat the layers once, ending with ice cream. Serve immediately.


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Apple Pie Empanadas

Wonton Wrappers
2 Apples, cored and cut into slices
1 tablespoon sugar
1/4 cup oats
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves

Preheat oven to 400 degrees. Spray cookie sheet with PAM. Add apples, sugar, oats, and spices to food processor and pulse until combined and cut up. Then heat filling on the stove in a saute pan, just until warm. Lay out wontons and fill with about 1 tbsp of filling per wonton. Wet the edges of the wonton with water and fold. Repeat! Bake about 8 minutes.


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Cranberry Apple Nut Pie
Serves 8

1 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
4 cups sliced peeled tart apples (4 large apples)
2 cups fresh cranberries
1/2 cup golden raisins
1/2 cup coarsely chopped pecans
1 tablespoon grated lemon peel
2 tablespoons butter
1 egg, beaten

1. Preheat oven to 425F. Divide pie pastry in half. Roll one half on lightly floured surface to form 13-inch circle. Fit into 9-inch pie plate; trim edges. Reroll scraps and cut into decorative shapes, such as holly leaves and berries, for garnish; set aside.

2. Combine sugar, flour and salt in large bowl. Stir in apples, cranberries, raisins, pecans and lemon peel; toss well. Spoon fruit mixture into unbaked pie crust. Dot with butter. Roll remaining half of pie pastry on lightly floured surface to form 11-inch circle. Place over filling. Trim and seal edges; flute. Cut 3 slits in center of top crust. Moisten pastry cutouts and use to decorate top crust as desired. Lightly brush top crust with egg.

3. Bake 35 to 40 minutes or until apples are tender when pierced with fork and pastry is golden brown. Cool in pan on wire rack. Serve warm or cool completely.


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Apple Cheddar Cheese Pie
Serves 8

3 cups all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter, chilled
1/2 pound shredded sharp Cheddar cheese
1/4 cup ice water
1/4 cup white vinegar
7 large Granny Smith apples - peeled, cored and sliced
3 tablespoons lemon juice
1 1/2 cups white sugar
1/2 teaspoon ground cinnamon
1 tablespoon unsalted butter, cubed
1 egg, beaten
1 tablespoon white sugar

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Combine water and vinegar, and gradually stir in until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight.

2. Preheat oven to 450 degrees F (230 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.

3. In a large bowl, toss apples in lemon juice to prevent discoloration. Drain and discard any excess juice. Stir in sugar and cinnamon. Arrange rows of overlapping apple slices, working from outer rim in. Dot with butter. Cover with top pie crust. Seal and crimp edges with fork, then trim excess dough. Cut a few slashes in top crust to allow steam to escape.

4. Bake on cookie sheet in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking for about 30 minutes, or until golden brown. Remove from oven, brush lightly with beaten egg, and sprinkle liberally with sugar. Bake 5 to 10 minutes more until sugar forms a crisp glaze.


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Apple Turnover
Serves 8

2 tablespoons lemon juice
4 cups water
4 Granny Smith apples - peeled, cored and sliced
2 tablespoons butter
1 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
1 (17.25 ounce) package frozen puff pastry sheets, thawed
1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract

1. Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.

2. Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.

3. Preheat the oven to 400 degrees F (200 degrees C).

4. Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.

5. Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.

6. To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.


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* DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *



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