My apple dumplings are in the oven!!!!!SMELLING GREAT!!!!!!
Wendy

Please pass me an Apple Dumpling please pleease pretty please...I am drooling over them!

We were talking about these apple dumplings during trivia and I mentioned I make them with blackberry sauce. Someone wanted me to post the recipe. So, here it is. It was originally a recipe calling for cranberry sauce, but we love apples and blackberries together.

APPLE DUMPLINGS WITH BLACKBERRY SAUCE

Pastry for 2 pie crusts
2 Tbls sugar
1 tsp cinnamon
4 medium apples (tart ones are best)
2 Tbls melted butter
1 egg yolk

Sauce

1 cup blackberries
1/2 cup sugar

Preheat oven to 450. Butter 13x9 baking dish.

Pare and core apples. Mix sugar and cinnamon in a bowl big enough to fit an apple in, or on a small plate. Roll the apples in the sugar mixture, set aside.

Roll out pastry on flour board or cloth, into a 30 by 4 1/2 inch rectangle. Cut lengthwise into 4 strips.Starting at the top of an apple, 1 inch from the center, start winding a strip of pastry, overlapping slightly, covering the apple completly.

Press sides and bottom of pastry against apple, making sure the 'seams' are sealed. Place in baking dish, sides not touching. Spoon melted butter into centers, brush pastry with egg yolk mixed with 2 tsp water. Sprinkle any left over sugar/cinnamon mixture over apples. Bake for 15 minutes, reduce heat to 350. Bake 20-30 minutes longer, until pastry is golden brown and apple is tender when pierced with a knife.

Meanwhile,In medium sauce pan combine berries with sugar. As they cook on medium heat, mash the berries adding up to a 1/4 cup water if needed to make things saucy. Bring to boil and boil for about 5 minutes.

When apples are done, pour warm sauce over and serve.

MMMMM, Dorian

Here is my all time favorite dessert recipe--I typically only make it around Christmas but it will be good anytime of the year. It is called
Chocolate Satin Mint Cake. Takes awhile to make but is SOOOOOOOOOOOOOOOOOOOO worth it

Filling
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
2 tablespoons butter or margarine, softened
1 tablespoon cornstarch
1 egg
2 tablespoons milk
3/4 teaspoon peppermint extract

Cake
1 package (18.25 ounces) devil's food cake mix
1 cup water
1/3 cup vegetable oil
3 eggs

Glaze Drizzle
1/3 cup light corn syrup
1/3 cup whipping cream
6 squares (1 ounce each) semi-sweet chocolate for baking (not unsweetened chocolate), finely chopped 2 squares (1 ounce each) white chocolate for baking 2 teaspoons vegetable oil 1/4 teaspoon peppermint extract

Preheat oven to 325°F. Spray fluted pan with nonstick cooking spray. For filling, beat cream cheese, sugar, butter and cornstarch in small mixing bowl until well blended. Add egg, milk and extract. Mix until smooth; set aside. For cake, in larger mixing bowl, combine cake mix, water, oil and eggs; mix according to package directions. Spread 2 cups cake batter evenly in pan. spoon in filling, spreading evenly around the fluted pan. Slowly pour remaining cake batter over filling. Bake 55-65 minutes or until Cake Tester inserted near center comes out clean. Cool in pan 10 minutes. Loosen cake from edge and center of pan. Invert onto serving platter. Cool completely. For glaze, in Small (1 1/2-qt.) Saucepan, bring corn syrup and whipping cream to a simmer over medium heat, stirring constantly. Remove saucepan from heat. Add semi-sweet chocolate, stirring until smooth. Spread 2/3 cup glaze smoothly over top and side of cake. Freeze cake 5 minutes or until glaze is almost set. Meanwhile, keep remaining glaze warm over medium-low heat. Slowly pour over cake. Refrigerate until glaze is firm, about 1 hour. For drizzle, microwave white chocolate and oil in microwaveable container on HIGH 1 minute 30 seconds or until mixture is smooth when stirred. Stir in extract. Drizzle over cake. Refrigerate 15 minutes. Cut into slices. Yield: 16 servings

Oh yummy Jenn!!! Thanks

Dorian

Next time DD has a get-together with her group of friends I'll have to make that cake! One of her best friends LOVES chocolate and mint! I like it too, but DH doesn't so I'd have to eat the entire cake myself. OH I KNOW!!! I'll make it and send it in with DH to work. That bunch he works with will simply inhale that cake!!! Apparently, none of their wives bake much because I've never sent in anything yet that was refused!!!

Nola

Paula Deen made this fudge on Ellen show today and I have been wanting to make this for some timeso I may have to give in and make some for Christmas this year:

Paula Deen's Chocolate Cheese Fudge

1/2 pound Velveeta cheese, sliced
1 cup (2 sticks) butter
1 teaspoon vanilla extract
1 cup chopped nuts
Two 16-ounce packages confectioner's sugar
1/2 cup cocoa
Melt cheese and butter together over medium heat in saucepan.
Remove from heat, add vanilla and nuts.
Sift together sugar and cocoa in large bowl. Add cheese mixture. Use hands for final mixing!
Remove candy from bowl with hands and roll into balls. Add skewers.
Refrigerate for 30 minutes and enjoy!

Here's a yummy looking one from Betty Crocker!



STRAWBERRY CHEESECAKE BARS
Love cheesecake? Make bars that start with an
easy sugar cookie mix.



Prep Time: 15min
Start to Finish: 3hr
Makes: 32 bars

25 ratings
7 reviews 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup butter or margarine, melted
2 tablespoons Gold Medal® all-purpose flour
1 egg
2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
2 eggs
3/4 cup strawberry spreadable fruit
Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
In medium bowl, stir cookie mix, butter, flour and 1 egg until soft dough forms. Press evenly in pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
In large bowl, beat cream cheese, sugar, vanilla and 2 eggs with electric mixer on medium speed until smooth. Spread evenly over crust in pan.
Place spreadable fruit in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze spreadable fruit in 3 lines the length of the pan. Use knife to pull spread from side to side through cream cheese mixture at 1-inch intervals. Bake 25 to 30 minutes longer or until filling is set. Refrigerate until chilled, about 2 hours. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): In step 2, bake crust 18 to 21 minutes. In step 3, bake 30 to 35 minutes.

Nutrition Information:
1 Serving: Calories 180 (Calories from Fat 80); Total Fat 9g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 40mg; Sodium 100mg; Total Carbohydrate 22g (Dietary Fiber 0g, Sugars 16g); Protein 2g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.


Gerda

Here's my favorite!

PEANUT BUTTER FUDGE

1/2 c butter
2 1/4 c brown sugar
1/2 c milk
3/4 c peanut butter
1 tsp vanilla
3 1/2 c powder sugar

Put butter, brown sugar and milk in a pot. Bring to boil, stirring occasionally. Boil for 2 minutes. Remove from heat. Add peanut butter and vanilla. Mix thoroughly. Put powder sugar in a large bowl. Pour liquid mixture over and beat with beaters for a few minutes, until smooth. Pour into an 8x8 pan, let cool. Cut, enjoy.

Dorian

This is the recipe I use for rolling out Christmas cookies. It has much more flavor and my family has a keniption fit if I don't make them every year!

1 cup creamy peanut butter
1 cup softened margerine
1 cup sugar
14 cup brown sugar
2 eggs
1 teaspoon vanilla

3 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt

Cream peanut butter, butter and sugars. Add eggs and vanilla. Sift remaining ingredients, then add to mixture.
Roll out on floured board. Cut into shapes and bake at 375 for about 10-12 minutes.
(You can also roll these into balls and then in sugar and press with a fork. If I roll them into balls, I add peanut butter chips.)

I use one can of Wilton's white decorater icing with a little butter flavoring added to it. You can buy these at Walmart in the cake decorating aisle. Mix a few colors in, add some sprinkles, and you got some really yummy Christmas cookies. It's great fun for the kids to help decorate too. We have been using this recipe about 15 years now.