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