FROSTED APPLE PIE SLAB

Preheat oven to 350°

3 cups flour
2 tablespoons sugar
1/2 cup shortening
1/2 cup cold butter
2 egg yolks, beaten
1/3 cup milk
6 cups apples, peeled, cored, thinly sliced
1 cup sugar
1 cup crushed cornflakes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg white, beaten

Icing

1 1/2 cups icing sugar
1/4 teaspoon almond extract
2 tablespoons milk

For pastry, in a large bowl, combine flour, 2 tablespoons of granulated sugar, and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size.

In a small bowl, whisk together egg yolks and milk. Gradually stir egg yolk mixture into flour mixture, tossing with a fork to moisten. Sprinkle 1 to 2 tablespoons water over the mixture, gently tossing until all of the mixture is moistened. Using your fingers, gently knead the pastry just until a ball forms. Divide pastry into 2 portions, making one portion slightly larger than the other. Wrap and chill until needed.

For filling, in an extra-large bowl, combine apples, 1 cup granulated sugar, cornflakes, cinnamon, and nutmeg. Set aside.

On a lightly floured surface, use your hands to pat the larger portion of pastry into the bottom of a 9" x 13" baking pan. Spoon filling evenly into pastry-lined pan.

Roll the remaining pastry between 2 pieces of waxed paper to a 9" x 13" rectangle. Carefully peel off top sheet of waxed paper. Invert pastry, pastry side down, over the apple layer. Carefully peel off waxed paper. Press edges the two rectangles together using wet fingers. Cut a few slits in the top pastry; brush lightly with egg white.

Bake in the preheated oven for 45 to 50 minutes or until pastry is golden, fruit is tender, and filling is bubbly. Cool completely in pan on a wire rack.

Drizzle with icing.  Let stand until icing is set. Cut into bars. Makes 32 bars.

TOFFEE CRUNCH BLONDIES

Preheat oven 350°

1/2 cup butter, softened
1 cup brown sugar, packed
2 eggs
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 pkg Chipits Skor Toffee Bits

Beat butter, brown sugar and eggs until well blended.  Stir in flour, baking power, baking soda, and salt; mix well.  Stir in 1 cup of toffee bits.  Spread evenly in 9" x 13" greased baking pan.

Bake for 23-25 minutes or until golden brown.  Remove from oven and immediately sprinkle evenly with remaining toffee bits.  Cool.  Cut into bars.

Makes 36 bars.

APPLE SPICE DROPS

If you love apple turnovers, you have to try these cookies.

Preheat oven to 375°

1/2 cup butter, softened

2/3 cup white sugar

2/3 cup brown sugar, packed

1 egg

1/4 cup apple juice

2 cups flour

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp ground nutmeg

1 cup tart apple, peeled and finely chopped

1 cup walnuts, chopped

Frosting

1/4 cup butter

3 cups icing sugar

1 tsp vanilla
3-4 tbsp apple juice

Cream together butter and sugars.  Beat in egg and apple juice.  Combine the dry ingredients; gradually add to the creamed mixture.  Fold in apple and walnuts.

Drop by teaspoonfuls onto greased baking sheets.  Bake for 12 to 14 minutes or until golden brown.  Cool on wire racks.

For frosting, cream butter, icing sugar, vanilla and enough apple juice to achieve spreading consistency.  Frost cooled cookies.  Store in an airtight container.

CRACK

This recipe comes from my amazing friend Fiona.  Thanks Fi ♥

Preheat oven to 250ºF

2 bags popcorn twists
1 cup butter
2 cups brown sugar
1 cup corn syrup
1-1/2 tsp baking soda

Place entire bag of popcorn twists into a large roaster. (Since this process is messy, I like to use the foil, disposable type.)

In a large saucepan, cook together butter, brown sugar and corn syrup.  Bring to a boil.  Gently simmer for 2 minutes.  Remove from heat and add baking soda to mixture. This will cause mixture to foam.  Stir down foam for a minute or two.

Pour caramel mixture over popcorn twists and stir until mixed.

Place in oven for 45 minutes stirring every 15 minutes.  Remove from oven and pour on wax paper.  Allow to cool slightly and break apart.  Store in an airtight container.

PEANUT BUTTER MARSHMALLOW SQUARES

1/2 cup butter

1 package butterscotch chips

1 cup peanut butter

1 cup flaked unsweetened coconut

3 1/2 cups miniature colored marshmallows

In the lower part of a double boiler, add water halfway to the top and bring to a boil.  Reduce heat to simmer.  In the top of the double boiler, heat butter, butterscotch chips, and peanut butter until melted.  Remove from heat.  Stir in coconut and marshmallows.

Pour mixture in buttered 9" x 9" pan.  Refrigerate and cut into squares.  Store in the refrigerator.

BANANA DROP COOKIES

This is one of my mom's recipes.  A favorite of mine as a child.  I still love these cookies.  So much so, that I won't make them unless I'm prepared to eat the entire basketful!

Preheat oven to 375ºF

2 ripe, medium bananas, mashed

1 cup butter, softened

1 cup sugar

1/2 cup brown sugar, packed

2 eggs

1 tsp vanilla

2 cups flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1 cup peanut butter chips

1 cup walnuts, chopped

Cream butter and sugars.  Beat in bananas, eggs, and vanilla.  In a separate bowl, combine flour, baking soda, cinnamon, and salt.  Gradually beat flour mixture into banana mixture.  Fold in chips and nuts.  Drop dough by the tablespoonfuls onto greased baking sheet.

Bake for 12 minutes, or until golden brown.  Cool completely on wire racks.  Store in an airtight container with wax paper or parchment between the layers of cookies (or cookies will stick to each other).

DAINTIES

This recipe comes from my mother-in-law, Pat, who shares my love of all things sweet and delicious!

Crust

1/2 cup butter
1/2 cup brown sugar
1 egg
1 tsp vanilla
2 cups graham wafer crumbs
1/2 cup walnuts or coconut

Icing

2/3 cup brown sugar
2 tbsp butter
2 tbsp milk
1/2 cup icing sugar

In a small saucepan, bring butter, brown sugar, egg, and vanilla to a boil.  Boil for one minute.  Remove from heat and add wafer crumbs and walnuts/coconut.  Pat firmly into pan.

For the icing, combine brown sugar, butter and milk in a small saucepan.  Bring to a boil.  Remove from heat and add icing sugar.  Whip until smooth (quickly as icing starts to set when it cools) and spread on cooled crust.

RIDICULOUSLY SIMPLE BANANA BREAD

This is the best banana bread and it is so easy to make.  For a lower fat version try substituting 1/2 cup of applesauce for the oil.

Preheat oven to 350ºF.

2 eggs

1/2 cup oil

1 cup white sugar

2 ripe bananas, mashed

1-1/4 cups flour

1 tsp baking soda

1/4 cup nuts (optional)

Whisk together eggs, oil, sugar, and bananas.  In a separate bowl, mix flour and baking soda.  Pour wet ingredients into dry.  Mix well and pour into greased loaf pan.

Bake for 1 hour.

SUGAR & CINNAMON PECANS

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CHOCOLATE CHIP CAKE

So, am I sucker for punushment or what? I mean, who starts a recipe blog when they are about the embark on the "Biggest Loser?" Me. That's who. So here is the first of many recipes to come.

This cake is the bomb (yeah, I said bomb). My favorite cake to this day. I could smell this cake cooking as soon as I hit our doorstep after school.

Preheat oven to 325ºF.

6 tsp butter
1 cup white sugar
2 eggs
1 cup sour cream
1-1/3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 cup chocolate chips

Cream together butter, sugar, and eggs until fluffy. Fold in sour cream.

In a seperate bowl, mix together flour, baking soda, and cinnamon. Combine sour cream mixture with dry ingredients.

Pour into a loaf pan. Sprinkle a few chocolate chip and a pinch of white sugar on top.

Bake for 1 hour.