Caramel Apple Crumble Pie

Anything with caramel and apples gets my attention!  

The only think I would change is using lard, I just think it is way too unhealthy.  I would replace it with Crisco.

Enjoy!

Ingredients

½ cup Rolled oats
¼ cup Brown sugar
¼ cup All-purpose flour
¼ cup TENDERFLAKE® Lard, cubed
½ tsp Cinnamon
½ tsp Nutmeg
Pinch of salt
1 can Apple Pie Filling
1/3 cup Ready prepared caramel sauce
1 TENDERFLAKE® Perfect Pastry for a 9-inch (23 cm) pie shell



Ingredients for Pie Shell:

2 cups Cake and pastry flour OR
1¾ cups All-purpose flour
¾ tsp Salt
¾ cup TENDERFLAKE® Lard
4 to 6 tbsp Cold water



Directions

PREHEAT oven to 400°F (200°C).

PREPARE pastry shell following these easy steps:

MIX together flour and salt.

CUT in lard with pastry blender or two knives until mixture resembles coarse oatmeal. Gradually add water to mixture. Add only enough water to make dough cling together.

GATHER into a ball and divide into two portions.

ROLL out each portion on lightly floured surface. If dough is sticking, chill ½ hour.

TRANSFER dough to pie plate. Trim and flute shells or crust.

COMBINE the oats, ¼ cup brown sugar, flour and TENDERFLAKE® Lard in a mixing bowl. Work the ingredients by hand until a rough crumble is achieved. Set aside.

GENTLY fold ¼ cup brown sugar and spices into apple pie filling. Pour the apple mixture into pie shell and spread evenly.

DRIZZLE caramel sauce over the pie filling. Top with the oat crumble mixture.

BAKE in preheated oven for 20 minutes. 

Lower oven temperature to 375°F(190°C) and continue baking for 25 to 30 minutes or until the top is bubbling and golden brown. 

Allow to cool and serve.

Source:  Maple Leaf Foods Inc. 

Raspberry Cream Danish

 

Puff pastry makes fast and delicious desserts that looks like you spent hours on it.  Raspberries are a delicious fruit and are featured in the cream cheese filling.

This recipe comes from the Mr. Food website . . . one of my favorites!

Source: https://www.mrfood.com/Pastry/Raspberry-Cream-Danish

Ingredients

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup confectioners' sugar plus extra for sprinkling
• 1 teaspoon vanilla extract
• 1 (17.3-ounce) package frozen puff pastry, thawed
• 18 fresh raspberries

Instructions

1. Preheat oven to 400 degrees F. In a medium bowl with an electric mixer, beat cream cheese, 1/2 cup confectioners' sugar, and the vanilla until smooth; set aside.
2. Unfold puff pastry on flat surface and cut into 9 equal squares. Fold one corner of pastry to opposite corner, then turn pastry so it looks like a triangle.
3. Leaving a 1/4-inch border around triangle, cut slits from bottom to 1/4-inch from top of pastry, making sure slits do not touch. Unfold the triangle and turn so point is facing up. Take the top flap and fold it toward the 2 cuts near bottom. Take bottom flap and fold it towards top edge.
4. Place a tablespoon of cream cheese mixture in center, then place a raspberry on top. Repeat with remaining pastry, and place on baking sheet.
5. Bake 18 to 22 minutes, or until golden brown. Let cool slightly, then sprinkle with confectioners' sugar.

Notes

Feel free to use any other of your favorite fruits, like blueberries or strawberries.

Holiday Cabbage Casserole

 

In an effort to maintain a healthy food lifestyle, I've recently searched for recipes that utilize vegetables and adapt them toward healthier meals.  This recipe caught my attention since I have been meaning to start using cabbage in my meals.

This recipe comes from the Mr. Food website, which is one of my favorites.

Imgredients

• 1/2 stick butter
• 1 cup chopped onion
• 2 (10.5 ounce) cans of cream of mushroom soup
• 1 1/2 cup shredded cheddar cheese, divided
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 small head cabbage, cored and cut into 2- inch pieces
• 1/2 cup French fried onions

Instructions

1. Preheat oven to 375 degrees F. 
2. In a medium skillet, melt butter over medium heat. Saute onions for 5 to 7 minutes or until soft. 
3. In a large bowl, combine soups, sauteed onions, 3/4 cup cheese, salt, and pepper; mix well. Add cabbage and mix until thoroughly combined. 
4. Place cabbage mixture into a 9- x 13-inch baking dish. Cover with foil and bake 40 minutes. Uncover foil, sprinkle top with the remaining 3/4 cup cheese, and the fried onions. Bake an additional 10 minutes or until golden and heated through. 

Smothered Pork Chops in Slow Cooker

 

These pork chops look delicious . . . bring on the mashed potatoes!

Check out Kitchen Sanctuary for more awesome recipes.

The link is on the video.