Apple Pie Bars

Turns out I like pie. Like, a lot. Cake with frosting: no. Pie with or with out ice cream: yes. So when I saw a recipe for apple pie bars, I new I wanted to make them. I just had to wait because you really shouldn't make an entire pan of treats that just you will eat. When I was invited to a "Fall Fiesta Bonfire" last weekend, I knew I wanted to take these. I was not disappointed. I cut the recipe in half so to make them in a 9x13 instead of a jellyroll pan, which made them a little thicker than I think they are supposed to be. Thick or thin, they are still delightful. Adapted from mybakingaddiction.com

Crust
3/4 C unsalted butter

6 Tbs sugar
1 1/2 C flour
dash of salt

Filling
3 lbs tart apples, peeled, cored and thinly sliced (I used granny smith)
3 Tbs brown sugar
1-2 tsp cinnamon
dash of nutmeg

Topping
2 cup oats (quick cooking is better, but I used old fashioned and just processed them a bit)
3/4 C flour
2/3 C brown sugar
3/4 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
2/3 C cold butter, cut into small cubes
nuts optional

Preheat oven to 375. Line 13x9 with parchment. Combine butter and sugar for crust and beat until fluffy and lighter in texture and color. Slowly add flour and salt and beat until a soft dough forms. Evenly over bottom of the pan and press down to create crust. Bake 15 minutes. Let cool while making remaining parts.
In a large skillet, add apples and brown sugar. Apples should let out some juice, but you may add some water or butter if you are worried about burning. Cook on medium high heat for about 10 minutes or until the apples are soft. Add nutmeg and cinnamon. Continue cooking until liquid has evaporated (5-10 min.) Let cool.
In a large bowl, combine everything except butter (and nuts if using.) Cut in butter until mixture is coarse and small clumps begin to form. Add nuts.
Pour apples over the crust. Lightly toss topping evenly over apples. Bake for about 45 min-1 hour, turning the pan halfway through baking process. Cool before cutting and enjoy! 

Blondies

My roommate is in charge of ward prayer, which means we make a lot of treats around here. I am always surprised when I take these to something at how many people really like them. Not that they aren't good, but when I took them a week ago, I think I got asked for the recipe from about 8 people. Considering there where only about 30 people there, it was more than I would have guessed. They don't take a lot of work to make either. So next time you have to take a dessert to something, try these.

Blondies (Better Homes and Gardens Cookbook)

2 cups packed brown sugar

2/3 cup butter

2 eggs

2 tsp vanilla

2 cups all purpose flour

1 tsp baking powder

1/4 tsp baking soda

1 cup semisweet chocolate pieces

1 cup chopped nuts (We used hazelnuts)

Preheat oven to 350 degrees and grease a 13x9 baking pan; set aside. In a medium saucepan heat brown sugar and butter over medium heat until butter melts and the mixture is smooth, stirring constantly. Cool slightly. Stir in eggs one at a time; stir in vanilla. Stir in flour, baking powder and baking soda.

Spread batter in prepared baking pan. Sprinkle with chocolate chips and nuts. Bake in preheated oven for 25-30 minutes or until a wooden toothpick inserted near center comes out clean (avoid chocolate chips). Cool slightly on wire rack. Cut into bars while warm.

PLUM KUCHEN

While Dad is getting the graphics together, I get to write my part...This is the basic recipe all of you in the family should have had access to by now, but thought I would include for any others who may be interested. It came by way of a memory for me of something grandma would make in the late summer or early fall with all the plums which were so prolific on our trees.  I have since used the cake portion for other similar stone fruits (mostly apricots) and find it to be a very simple, but good dessert especially for potlucks.  The  picture for this one is of one I made to take to Linger-Longer at the branch; unfortunately the handle on the bag gave way as Dad was trying to carry it and it bit the dust in the parking lot, breaking the dish. This one never made it into anyone's tummy, but I have made four of them this past week.  Most people don't have that much fruit to bake with, so it becomes an unusual, but popular cake at a potluck and is something different than store bought cookies!

½ C. Butter or margarine

1 C. Sugar

2 Eggs

1 C. Flour

1 Tsp. Baking powder

1 Tsp. Vanilla or almond extract

¼ Tsp. Salt

¼ C. Cinnamon sugar

1¼ Lbs. Plums

Powdered sugar as desired for garnish

-Mix butter and sugar together until fluffy

-Add eggs, extract

-Gently add flour, baking powder, and salt

-Pour batter into greased 9 X 9 baking dish

-Pit plums and place plum halves in the batter skin-side down covering the

  surface of the  batter

-Bake 350° for 60 minutes or until done

-After baking and while it is still warm, sprinkle with powdered sugar if desired

Blackberry Cobbler

Mom brought a blackberry cobbler to the family reunion last weekend. It turned out to be a hit, especially with Uncle Andy. Blackberries seem to have taken over the farm. Almost any other time of year, I would probably be bothered by that, but this year, I am glad I am in town to enjoy them. Now, if I could just figure out how to get them back to Utah!

Berry Mixture
6+ C blackberries
1 C sugar
1/2 C flour
1/2 tsp cinnamon

Topping
1/4 C butter
2 C flour
1/2 C sugar
1/2 tsp salt
1 Tbs baking powder
2 eggs
3/4-1 C milk

Combine blackberries, sugar, flour and cinnamon in large bowl. Pour into 13x9 baking dish
For the topping, combine butter, flour, sugar, salt and baking soda in bowl until mixture forms coarse crumbs. Add eggs. Add enough milk so mixture resembles cake batter. Pour batter over berries and bake at 425 for 20-25 min. Drop temperature to 375, and bake another 20 min or until berries are bubbling.

Lemon Herb Quinoa with Green Peas and Basil

Emily and I made this for the first time last August. We took it with us when we went up to the raspberry festival at Bear Lake. It was so good! We had been walking around all day, we were hot, tired and hungry. This filled us up quick, was so refreshing, and easy to eat. The original recipe comes from the Food 52 website.

1 c quinoa
2 c water
1 c green peas
1/4 basil, finely chopped
1/4 c hemp seeds
2 TBS olive oil
2 TBS lemon juice
2 teas lemon juice
1 teas maple syrup
1/4 salt
Pepper to taste

Bring quinoa and water to a boil. Reduce and simmer for about 15 minutes, or until water is absorbed and quinoa is done. Let sit for about 5 minutes.
Combine quinoa, peas, basil and hemp seeds. In another bowl, whisk together remaining ingredients. Pour over quinoa mixture, and stir to combine. Eat!

Buffalo Chip Cookies

Some years back when we made our first trip to SLC we visited with Sylvia as a family.  She shared this recipe with us as one she really enjoyed as a soft, chocolate drop cookie.  It's even better when the mint chocolate chips are available to purchase during the holidays and are used in place of the white ones!

1 C.  Butter

2/3 C. Brown sugar

3/4 C. White sugar

2 Eggs

1 tsp. Vanilla

1 tsp. Soda

½ tsp. Salt

2/3 C. Cocoa

2 ¼ C. Flour

2 C. White or mint flavored chips

Cream together the first five ingredients

Add dry ingredients

fold in baking chips

Bake at 375° for 8-10 minutes

Leave on baking sheet for 2 minutes after removing from oven

Place on cooling rack

Makes about 3 dozen

 

Daniel's Chili

We had this at Emily's parent's house when we went up a couple months ago. I think it might be one of my favorite meals eat. It takes a little prep work, but it makes a lot, and you feel really good about what you are eating. Plus, it fills you up really well. I've heard it's good with a baked potato or rice, but I think it is delicious on its own. Try it!

1 onion, chopped
3 zucchini, grated

Terrible picture. Delicious food.  

3 carrots grated
3 cloves of garlic, minced
8 oz mushrooms, chopped
3 bell peppers (assorted colors)
2 Tbs better than bouillon
2 32 oz cans stewed tomatoes
1 16 oz can diced tomatoes
2 c kidney beans
2 c black beans
2 c garbanzo beans
2 c corn
1-2 small can green chili peppers
2 tsp cumin
2 tsp oregano
2 tbs cocoa powder
1/4 c chili powder

Combine onions, garlic, mushrooms, zucchini, carrots, bell peppers and chili peppers and 2 c water. Bring to a boil and cook until soft.
Meanwhile, combine tomatoes, bouillon, and spices in blender. Blend smooth. Pour over vegetables. Add diced tomatoes. Cook on medium another 20 minutes. Add beans and corn and heat through. Serve.