Dutch Apple Cake

Ingredients

3 medium tart apples, peeled and cut into 1/4 inch slices (3 cups)

3 Tbsp. plus 1 cup sugar, divided

1 tsp ground cinnamon

2/3 cup butter, softened

4 large eggs

1 tsp vanilla extract

2 cups all-purpose flour

1/8 tsp salt

Directions

1.  In a large bowl, combine the apples, 3 Tbsp sugar and cinnamon; let stand for 1 hour

2.  In another bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; gradually add to creamed mixture and beat until smooth.

3. Transfer to a greased 9"x5" loaf pan. Push apple slices vertically into batter, placing them close together.

4.  Bake at 300 degrees for 1 1/2 to 1 3/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm.

Scotcheroos

This recipe is from Grandma Myers. She called it Rice Krispies Candy.

Bring 1 cup sugar and 1 cup Karo white syrup to a boil. Add 1 cup peanut butter of your choice. 

Stir in 6 cups Rice Krispies. Press into buttered 9x13 pan. Top with 1 cup butterscotch morsels, melted.  Drizzle with 1/2 cup melted chocolate chips. Cool completely. Cut into squared and serve. Store in air tight container.

Amazing Crescent Rolls

Ingredients

1/3 cup warm water, 110-115 degrees

2 1/4 tsp active dry yeast

1/3 cup plus 1/4 tsp granulated sugar

1 1/3 cups milk, warmed to 110-115 degrees

3/4 cup salted butter, at room temperature, divided

1 large egg, at room temperature

1 1/2 tsp salt

4 1/2 cups all-purpose flour

Instructions

1.  Measure warm water into a liquid measuring cup then stir in yeast and 1/4 tsp sugar, whisk until yeast has dissolved then let rest 5-10 minutes until the mixture is foamy.

2.  Pour yeast mixture (scraping out excess) into the bowl of an electric stand mixer fitted with whisk attachment, add in 1/3 cup sugar, warm milk, 5 Tbsp butter, egg and alt. Blend mixture until combined. Add in 2 cups flour and mix until well combined.

3.  Switch attachment to a dough hook. With mixer on low speed, slowly add remaining 2 1/2 cups flour and mix until dough is smooth and elastic, about 4-5 minutes (dough should be slightly sticky when touched).

4.  Transfer dough to a greased, large mixing bowl and cover bowl with plastic wrap. Allow dough to rise in a warm place, free from draft, until double in size, about 1 1/2 hours.

5.  Punch dough down and divide dough into two equal portions. Shape each portion into a ball. Roll each dough ball out on a lightly floured surface into a large circle about 13 inches across (try to keep dough as much of an even thickness as possible).

6.  Spread each circle of dough evenly with 2 Tbsp butter, Cut each circle into 4 equal quarters, then each quarter into 3 wedges (just imagine cutting pizza slices or pie slices). Roll each wedge up, beginning on the wide (outside) edge.

7.  Transfer rolls to a buttered 10x15" cookie sheet (the tip of the rolled wedge should be tucked on the bottom. Note that you can fit 3 rows of 8 rolls). Cover rolls loosely with plastic wrap and let rise in a warm place until double in size, about 1 hour.

8.  During the last 10 minutes of rising preheat the oven to 375 degrees. 

9.  Remove plastic wrap and bake rolls in preheated oven for 15-19 minutes until golden brown. Remove from oven and brush with remaining 3 Tbsp butter (you may not need all fo it). Serve warm or allow to cook and store in an airtight container.

Source: Cooking Classy

Poppy Seed Chicken

Anna requested that I add recipes to this much neglected blog so that when she moves out she can easily access her favorite recipes.  This one is her absolute favorite.  She requests it at least twice a month!  :)  Here you go, sweet Anna!

5 cups chopped cooked chicken
1 can (10.5 oz) condensed cream of chicken soup
1 cup sour cream
1 1/2 cups crushed butter crackers (Ritz or Club crackers)
1 teaspoon poppy seeds
1/2 cup butter, melted

Preheat the oven to 350 degrees.

Place the chicken into a 9x13 baking dish.  In a medium bowl, stir together the soup, sour cream and Worcestershire sauce (if using).  Pour over the chicken.  In a separate bowl, stir together the crushed crackers, poppy seed and melted butter (or just pour the melted butter and poppy seeds into the Ziploc bag you crushed the crackers in and squish around until combined.),  Sprinkle over the chicken and sauce.

Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.

Serve over noodles or rice.

Make Ahead Chocolate Chip Cookies

2 cups butter, softened
2 cups white sugar
2 cups packed brown sugar
4 eggs
1 tablespoon and 1 teaspoon vanilla extract
6 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon and 1 teaspoon hot water
1 teaspoon salt
4 cups semisweet chocolate chips

Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, and chocolate chips.

This recipe makes about 48 servings and is great for gifts.  

Place cookie dough on plastic wrap and weigh on kitchen scale - about 1 lb. cookie dough per gift.

Shape cookie dough into rolls and wrap tightly with plastic wrap or wax paper. You are now ready to wrap with freezer paper.

Wrap the cookie dough in freezer paper. You can then wrap in wrapping paper, etc.

Tag for cookie dough should read: Keep frozen until ready to use. Let soften enough to slice. Preheat oven to 350 degrees. Bake for 10-14 minutes in the preheated oven on ungreased pan. Do not over bake.

Freeze! You can freeze the dough as decorated until ready to gift.

Source:  designdazzle.com

Frosted Pumpkin Cookies

2 1/2 cups flour
1 t. baking powder
1 t. baking soda
2 t. cinnamon
1/2 t. nutmeg
1/2 t. cloves
1/2 t. salt
1/2 cup butter, softened
1 cup canned pumpkin
1 egg
1 t. vanilla

1.  Preheat oven to 350.

2.  Combine flour, baking powder, baking soda and spices.

3.  In a medium bowl, combine 1/2 cup butter and sugar.  Add pumpkin, egg and vanilla.  Beat until creamy.  Mix in dry ingredients.  Drop on cookie sheet by tablespoon;  flatten slightly.  Bake 15-20 minutes.

Frosting

1/2 c. butter, softened
1/2 c. cream cheese
2-3 cups powdered sugar
1 t. vanilla
1 t. cinnamon

Cream butter and cream cheese.  Slowly add powdered sugar and mix until creamy.  Add vanilla and cinnamon.  Spread over cooled cookies.  Enjoy!

Caramel Corn

Ingredients

2 bags Snyders Hull-less popcorn
1/2 c. Karo Syrup
2 c. brown sugar
2 sticks butter or margarine
1/2 t. vanilla
1/2 t. baking soda
1/2 t. salt

In a large saucepan, bring to a boil the karo syrup, sugar and butter.  Once boiling, cook for 5 minutes.
Then add the vanilla, baking soda and salt.  The mixture will foam up.
Stir very well.
Place popcorn in a greased roaster pan.  Pour caramel mixture over the top and stir very well.
Bake at 250 for 1 hour, stirring well every 15 minutes.