God bless Amy! I am not sure how she finds the energy, much less the creativity, to come up with all these blogger community activities, but on the heels of Book Blogger Appreciate Week she has now organized a Fall Recipe Exchange for all those autumn enthusiasts who appreciate cool weather, warm colors, and spicy aromas wafting from the kitchen.
I must admit that it was mighty hard to get up this morning and face another week at work. I decided to begin the day (as I usually do) with a cup of coffee and reading a few blog entries. My melancholy spirits were immediately lifted when I read Booking Mama’s post for this spectacular online event. I immediately ran to my recipe box and began this post.
While I enjoy a good pot of chili, or a hot bowl of chowder, or a slow roasted chicken for a cool evening meal, my real culinary love is desserts (that is why I need to get started on the 100 mile fitness challenge!!). I could post several recipes, but I think I will limit my post to three: Apple Pie, Ooey Gooey Pumpkin Cake, and Poor Man’s Pecan Pie.
If you would like to take part in this virtual recipe exchange, visit the original post here and then you can link your recipe post here.
Apple Pie (from Southern Living Magazine circa 2004?)
- approx 9 apples – peeled, cored, sliced (I use Honey Crisp apples)
- 3/4 C brown sugar
- 1/2 C white sugar
- 1/2 C flour
- 1/4 C butter
- 2 pie crusts
- Prepare the apples and sprinkle with lemon juice to keep from browning.
- Melt butter in a large saucepan and saute the apples about 10 minutes.
- Add the remaining ingredients and cook until thick.
- Let cool.
- Place apples in deep dish pie crust and top with 2nd crust.
- Brush with egg wash (if desired) and cut small slits in top crusts (steam vents)
- Bake at 425 degrees for about 40 minutes.
Ooey Gooey Pumpkin Cake (courtesy Paula Dean, as seen on Rachel Ray)
For the Cake:
- 1 18.25-ounce box yellow cake mix
- 1 egg
- 1/2 cup (1 stick) melted butter
- In the bowl of an electric mixer, combine cake mix, egg and butter, and mix well.
- Pour into the bottom of prepared 9×13 pan and set aside.
For the Filling:
- 8 ounce package cream cheese, softened
- 15 ounce can pumpkin pie filling
- 3 eggs
- 1 teaspoon pure vanilla extract
- 16-ounce box confectioners’ sugar
- 1/2 C melted butter
- In the mixer, beat cream cheese until smooth
- Add pumpkin pie filling, eggs and vanilla.
- Dump in confectioner’s sugar and beat well.
- Reduce speed of mixer and slowly pour in butter. Mix well.
- Pour filling on top of cake mixture and spread evenly.
- Bake at 350 degrees for approximately 40-50 minutes (You want the center to be a little gooey; so don’t bake past that point!).
Poor Man’s Pecan Pie (courtesy mom – I have no idea where she originally found the recipe)
- 2 large eggs – beaten
- 1 C white sugar
- 1 C dark corn syrup
- 1/2 C melted butter
- 1.25 C quick cooking oats
- pie crust
- Beat eggs in large bowl.
- Beat in sugar and dark corn syrup
- Slowly beat in the melted butter
- Stir in quick cooking oats until all are coated
- Pour into prepared pie crust
- Bake at 350 degrees approximately 35 – 40 minutes