Normy cooks Picadillo

Normy’s Titi (Aunt) Michelle made this one time when she came to visit us in Denver and we LOVED it. So Normy made it for me, and now it’s one of our go to dishes!

So Normy got the recipe from here

1 yellow onion, chopped
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1 green pepper, seeded and chopped
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1 tablespoon olive oil for sauteing
4 cloves garlic, minced
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about 1 1/2 pounds extra lean ground beef (we used a little less than 1 1/2 pounds)
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6 roma tomatoes, washed, boiled, peeled, chopped

Normy starts by washing the tomatoes
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then he gets a pot of water to boil
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then he marks an X in the bottom of the tomato (makes it easier to peal later on)
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then he drops the tomatoes in the boiling water and boils them for about 5-7 minutes (or until you see the skin start to break and peal away from the tomato)
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while they boil, he gets an ice bath ready, so when he removes the tomatoes from the boiling water and drops them in the ice bath, they stop cooking immediately. It also makes it easier to handle the tomatoes when he peals the skins off.
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Then he drains the tomatoes and peals the skin off
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then he cores them and chops them, into bite size chunks
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1 teaspoon ground cumin
1/4 teaspoon cinnamon
1 teaspoon oregano
1/2 cup green olives, chopped
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1/3 cup raisins
1/2 teaspoon salt and black pepper, to taste
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add about 1 tablespoon of oil to a large pan and heat to medium high heat
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Sauté onion and green pepper in olive oil.
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Sauté about 5-7 minutes, until the onions are translucent
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season with salt and pepper, to taste
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then add the garlic, and stir in and saute for about 30 seconds
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then add the meat
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break up the meat and cook with the onion, peppers and garlic. Browning the meat and breaking it up as it cooks
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season with salt and pepper, to taste
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cook everything together, stirring constantly until meat is browned and you no longer see pink
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Add the cumin,
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cinnamon,
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and oregano.
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Stir everything together, then add tomatoes
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stir in tomatoes
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Reduce heat to low, cover and simmer for about 15 minutes.
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Add olives
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and raisins
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and simmer 5 minutes longer.
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Season with Salt and pepper to taste.

Serve hot over white rice
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Recipe

  • 1 yellow onion, chopped
  • 1 green pepper, seeded and chopped
  • 1 tablespoon olive oil for sauteing
  • 4 cloves garlic, minced
  • about 1 1/2 pounds extra lean ground beef (we used a little less than 1 1/2 pounds)
  • 6 roma tomatoes, washed, boiled, peeled, chopped
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 1 teaspoon oregano
  • 1/2 cup green olives, chopped
  • 1/3 cup raisins
  • 1/2 teaspoon salt and black pepper, to taste
  • Normy starts by washing the tomatoes
  • then he gets a pot of water to boil
  • then he marks an X in the bottom of the tomato (makes it easier to peal later on)
  • then he drops the tomatoes in the boiling water and boils them for about 5-7 minutes (or until you see the skin start to break and peal away from the tomato)
  • while they boil, he gets an ice bath ready, so when he removes the tomatoes from the boiling water and drops them in the ice bath, they stop cooking immediately. It also makes it easier to handle the tomatoes when he peals the skins off.
  • Then he drains the tomatoes and peals the skin off
  • then he cores them and chops them, into bite size chunks
  • add about 1 tablespoon of oil to a large pan and heat to medium high heat
  • Sauté onion and green pepper in olive oil.
  • Sauté about 5-7 minutes, until the onions are translucent
  • season with salt and pepper, to taste
  • then add the garlic, and stir in and saute for about 30 seconds
  • then add the meat
  • break up the meat and cook with the onion, peppers and garlic. Browning the meat and breaking it up as it cooks
  • season with salt and pepper, to taste
  • cook everything together, stirring constantly until meat is browned and you no longer see pink
  • Add the cumin,
  • cinnamon,
  • and oregano.
  • Stir everything together, then add tomatoes
  • stir in tomatoes
  • Reduce heat to low, cover and simmer for about 15 minutes.
  • Add olives
  • and raisins
  • and simmer 5 minutes longer.
  • Season with Salt and pepper to taste.
  • Serve hot over white rice

Pumpkin Scones

Go the inspiration for this recipe from here

2 cups, all purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1 tablespoon pumpkin pie spice (I used this recipe)
1/2 cup canned pumpkin puree (make sure its not pumpkin pie filling)
3 tablespoons half and half
1 egg
6 tablespoons unsalted butter, nice and cold and cut into cubes
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For the spiced icing drizzle:
1 cup + 3 tablespoons powdered sugar
3 tablespoons half and half (you can add more if you if you like your icing runnier)
1/4 teaspoon pumpkin pie spice

for pumpkin pie spice:
4 tablespoons ground cinnamon
2 tablespoons ground ginger
3 teaspoons ground allspice
3 teaspoons ground cloves
1 1/2 teaspoons freshly ground nutmeg
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In a bowl
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mix all the ingredients together then pour into an airtight container to store
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Preheat your oven to 425 degrees

In a medium bowl, whisk together the pumpkin puree
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half and half,
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and egg.
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and mix together
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In another bowl sift together the flour,
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sugar,
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baking powder,
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and pumpkin pie spice.
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I sifted everything together in a bowl and then transferred it to the mixing bowl of my kitchen aid
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Add the cold butter
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and mix, until mixture resembles cornmeal
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Add pumpkin mixture mix until combined.
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Turn the dough onto a lightly floured surface
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gently knead 4 to 5 times to bring the dough together. The dough seemed a little sticky so I just added a little more flour.

Flatten the dough into a 1 inch thick circle
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then cut the dough in half
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then cut the halves into thirds and so on…I ended up with 8 scones
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Place the wedges on a sheet pan that I sprayed with Pam Non stick spray
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bake for 14-16 minutes, or until they start to turn golden brown.

Remove from oven and let them cool completely
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While they are cooling make the spiced icing drizzle

combine the powdered sugar
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half and half
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pumpkin pie spice
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in a bowl mix until combined
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Once the scones have cooled, drizzle the icing over top and let harden for 10 minutes before serving
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Recipe

  • 2 cups, all purpose flour
  • 7 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 tablespoon pumpkin pie spice (I used this recipe)
  • 1/2 cup canned pumpkin puree (make sure its not pumpkin pie filling)
  • 3 tablespoons half and half
  • 1 egg
  • 6 tablespoons unsalted butter, nice and cold and cut into cubes
  • For the spiced icing drizzle:
  • 1 cup + 3 tablespoons powdered sugar
  • 3 tablespoons half and half (you can add more if you if you like your icing runnier)
  • 1/4 teaspoon pumpkin pie spice
  • for pumpkin pie spice:
  • 4 tablespoons ground cinnamon
  • 2 tablespoons ground ginger
  • 3 teaspoons ground allspice
  • 3 teaspoons ground cloves
  • 1 1/2 teaspoons freshly ground nutmeg
  • In a bowl mix all the ingredients together then pour into an airtight container to store
  • Preheat your oven to 425 degrees
  • In a medium bowl, whisk together the pumpkin puree, half and half, and egg, and mix together
  • In another bowl sift together the flour, sugar, baking powder, and pumpkin pie spice.
  • I sifted everything together in a bowl and then transferred it to the mixing bowl of my kitchen aid
  • Add the cold butter and mix, until mixture resembles cornmeal
  • Add pumpkin mixture mix until combined.
  • Turn the dough onto a lightly floured surface
  • gently knead 4 to 5 times to bring the dough together. The dough seemed a little sticky so I just added a little more flour.
  • Flatten the dough into a 1 inch thick circle then cut the dough in half then cut the halves into thirds and so on…I ended up with 8 scones
  • Place the wedges on a sheet pan that I sprayed with Pam Non stick spray
  • bake for 14-16 minutes, or until they start to turn golden brown.
  • Remove from oven and let them cool completely
  • While they are cooling make the spiced icing drizzle
  • combine the powdered sugar, half and half, pumpkin pie spice
  • in a bowl mix until combined
  • Once the scones have cooled, drizzle the icing over top and let harden for 10 minutes before serving

Cherry Cobbler

Got the recipe from here

6 cups dark sweet, pitted cherries
1 1/4 cups sugar
1/4 cup water
4 teaspoons cornstarch

Topping:
1 cup flour
1/4 cup sugar
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
3 tablespoons butter
1 egg, beaten
3 tablespoons milk
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Preheat oven to 400 degrees

In a saucepan combine cherries
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sugar
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water
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and cornstarch
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and cook, stirring until bubbling and thickened.
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Pour into an 8-inch square baking dish.
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stir together flour,
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sugars,
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baking powder,
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and cinnamon.
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Cut in butter
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until it is crumbly.
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Mix together egg and milk.
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Add to flour mixture
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and stir with a fork
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just until combined.
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Drop topping by tablespoonfuls onto filling.
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Bake for 25 minutes until browned and bubbly.
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Recipe

 

  • 6 cups dark sweet, pitted cherries
  • 1 1/4 cups sugar
  • 1/4 cup water
  • 4 teaspoons cornstarch
  • Topping:
  • 1 cup flour
  • 1/4 cup sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 3 tablespoons butter
  • 1 egg, beaten
  • 3 tablespoons milk
  • Preheat oven to 400 degrees
  • In a saucepan combine cherries, sugar, water and cornstarch and cook, stirring until bubbling and thickened.
  • Pour into an 8-inch square baking dish.
  • stir together flour, sugars, baking powder, and cinnamon.
  • Cut in butter until it is crumbly.
  • Mix together egg and milk.
  • Add to flour mixture and stir with a fork just until combined.
  • Drop topping by tablespoonfuls onto filling.
  • Bake for 25 minutes until browned and bubbly.

 

Fresh Southern Peach Cobbler

Recipe

8 fresh peaches – peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water

MIX TOGETHER:
3 tablespoons white sugar
1 teaspoon ground cinnamon

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Preheat oven to 425 degrees

In a large bowl, combine peaches,

1/4 cup white sugar,
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1/4 cup brown sugar,
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1/4 teaspoon cinnamon,
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nutmeg,
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lemon juice, and cornstarch.
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Toss to coat evenly,
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and pour into a 2 quart baking dish.
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Bake in preheated oven for 10 minutes.

Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar,
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1/4 cup brown sugar,
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baking powder,
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and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.
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Stir in water until just combined.
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Remove peaches from oven,
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and drop spoonfuls of topping over them.
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Sprinkle entire cobbler with the sugar and cinnamon mixture.
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Bake until topping is golden, about 30 minutes.
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Recipe

  • 8 fresh peaches – peeled, pitted and sliced into thin wedges
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon freshly ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons cornstarch
  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water
  • MIX TOGETHER:
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon
  • Preheat oven to 425 degrees
  • In a large bowl, combine peaches,
  • 1/4 cup white sugar,
  • 1/4 cup brown sugar,
  • 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch.
  • Toss to coat evenly, and pour into a 2 quart baking dish.
  • Bake in preheated oven for 10 minutes.
  • Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.
  • Stir in water until just combined.
  • Remove peaches from oven, and drop spoonfuls of topping over them.
  • Sprinkle entire cobbler with the sugar and cinnamon mixture.
  • Bake until topping is golden, about 30 minutes.

Dreamy Apple Pie

Got the recipe from here

1 whole Unbaked Pie Crust
Perfect Pie Crust

Filling
3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin
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1/2 cup Brown Sugar
1/2 cup Sugar
1 Tablespoon All-purpose Flour
1 cup Heavy Cream
2 teaspoons Vanilla Extract
1/8 teaspoon Cinnamon

Topping
7 Tablespoons Butter
3/4 cups All-purpose Flour
1/2 cup Brown Sugar
1/4 cup Pecans (more To Taste)
Dash Of Salt
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Preheat oven to 375 degrees.

Roll out pie dough and place it in a pie pan. Decorate the edges as desired.
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Add apple slices to a large bowl.
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In a separate bowl, mix together cream,
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1/2 cup brown sugar,
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1/2 cup sugar,
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1 tablespoon flour,
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vanilla, and cinnamon.
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whisk everything together
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Pour over apples.
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mix everything together
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Pour apples into pie shell.
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(mix by hand) combine butter, flour,
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sugar,
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pecans (chop if you’re not using a food processor), and salt. Mix until everything comes together in clumps.
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Pour topping over apples.
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Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie.
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Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil
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and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary.

Remove from oven when pie is bubbly and golden brown.

Serve warm with whipped cream, or ice cream.
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recipe

  • 1 whole Unbaked Pie Crust
  • Filling
  • 3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin
  • 1/2 cup Brown Sugar
  • 1/2 cup Sugar
  • 1 Tablespoon All-purpose Flour
  • 1 cup Heavy Cream
  • 2 teaspoons Vanilla Extract
  • 1/8 teaspoon Cinnamon
  • Topping
  • 7 Tablespoons Butter
  • 3/4 cups All-purpose Flour
  • 1/2 cup Brown Sugar
  • 1/4 cup Pecans (more To Taste)
  • Dash Of Salt
  • Preheat oven to 375 degrees.
  • Roll out pie dough and place it in a pie pan. Decorate the edges as desired.
  • Add apple slices to a large bowl.
  • In a separate bowl, mix together cream,
  • 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon.
  • whisk everything together
  • Pour over apples.
  • mix everything together
  • Pour apples into pie shell.
  • (mix by hand) combine butter, flour, sugar, pecans (chop if you’re not using a food processor), and salt. Mix until everything comes together in clumps.
  • Pour topping over apples.
  • Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie.
  • Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary.
  • Remove from oven when pie is bubbly and golden brown.
  • Serve warm with whipped cream, or ice cream.

Brown Sugar Baked Peaches

Saw this recipe on Pinterest and HAD to make it!

Got the recipe from here

Per serving:
1 fresh peach (I used 3)
1 teaspoon unsalted butter, divided
2 to 4 teaspoons brown sugar, divided
ground cinnamon, to taste
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cut the peaches in half and remove pit. Place the peaches in a baking dish, skin side down.

Place 1/2 teaspoon butter in the hollow of each peach,
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top each peach half with 2 teaspoons brown sugar,
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and sprinkle with cinnamon.

Bake at 375 degrees until peaches are tender, about 30 minutes.
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Serve nice and warm
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Recipe

  • Per serving:
  • 1 fresh peach
  • 1 teaspoon unsalted butter, divided
  • 2 to 4 teaspoons brown sugar, divided
  • ground cinnamon, to taste
  • cut the peaches in half and remove pit. Place the peaches in a baking dish, skin side down.
  • Place 1/2 teaspoon butter in the hollow of each peach,
  • top each peach half with 2 teaspoons brown sugar,
  • and sprinkle with cinnamon.
  • Bake at 375 degrees until peaches are tender, about 30 minutes.
  • Serve nice and warm

Glazed Doughnut Muffins

I think these should be called spiced muffins…to me they do not taste like a glazed doughnut…but more like a spice muffin…

Recipe

For the Batter
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
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1/4 teaspoon baking soda
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3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
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1 cup milk
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For the Glaze
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water
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1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

2) In a medium-sized mixing bowl, cream together the butter,
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vegetable oil, and sugars
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till smooth.

3) Add the eggs,
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beating to combine.
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4) Stir in the baking powder, baking soda, nutmeg, cinnamon,
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salt, and vanilla.
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5) Stir the flour
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into the butter mixture alternately with the milk,
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beginning and ending with the flour and making sure everything is thoroughly combined.

6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
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7) Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
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8.) In a medium bowl, prepare the glaze by mixing together the melted butter,
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confectioners’ sugar,
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vanilla
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and water. Whisk until smooth.

9.) When muffins have cooled slightly, dip the muffin crown into the glaze
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and allow the glaze to harden.
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At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
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10.) Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.
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Here is that recipe for you again:
For the Batter
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.

3) Add the eggs, beating to combine.

4) Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.

7) Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

8.) In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

9.) When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.

10.) Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.