Crust:
2 cups all-purpose flour
1 teaspoon salt
3/4 cup Crisco shortening
Ice water

Filling:
1/2 to 1 cup all-purpose flour
6 to 7 cups apples
1 cup white sugar
1 cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter

Directions:

Preheat oven to 375°.

In a medium mixing bowl cut the shortening and salt into the flour by hand or with a pastry blender until it’s the texture of cornmeal.

Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened.  Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist.  Take care not to over mix.

Divide the dough in half and roll into a ball.  Roll 1 ball into a circle to fit a 9 to 10 inch pie plate . To transfer the pastry to the pie plate, wrap it around a rolling pin and ease it into the pie plate.

In a medium bowl, make the filling by combining the apples with the brown and white sugar.  Add flour, cinnamon and continue mixing until they are well coated.

Add the apple filling into the pastry-lined pie plate.  Make sure the apple are lying flat.  Cut the butter into small pieces and put on top of the filling.

Roll the remaining pastry into a 12-inch circle.  Place on top of the filling.  Trim off 1-inch beyond the edge of the pie plate.  Crimp the edges as desired.  Cut slits to allow steam to escape when baking.  Sprinkle a little sugar and cinnamon over the pie.

Cover the edges with foil to prevent over-browning.  Bake for 25 minutes.  Remove the foil and bake for another 20 to 25 minutes, or until golden brown.  Serve warm with vanilla ice cream .

Recipe courtesy Food Network .

I was strolling around a fall festival yesterday and tried a piece of pumpkin cheesecake at one of the stands.  It had a graham cracker crust, and extra cinnamon.  I’m not sure exactly what was in it, but the cheesecake recipe below seems pretty similar.  This would be great to add to your Halloween recipes, or keep in mind for Thanksgiving.

Pumpkin Cheesecake

Crust:

• 3/4 cup graham cracker crumbs
• 1 tsp. cinnamon
• 3 tbsp. melted butter
• 2 tbsp. packed brown sugar

Filling:

• 4 blocks of cream cheese (8 ounces each)
• 1/4 cup sugar
• 3 eggs
• 2 tbsp. flour
• 1 can pumpkin pie filling (30 ounces)

Mix together crust ingredients and pat firmly on the bottom and sides of a greased spring form pan, and set aside.  Then place cream cheese in a mixing bowl, and beat until fluffy with a hand mixer.  Add sugar, and eggs (one at a time), blending well after each one. Then, add pumpkin and flour and blend.  Pour mixture into crust and bake at 325 degrees F for and 1 hour and 45 minutes, or until center is firm.

I found more pumpkin cheesecake recipes that include nuts, maple, and even bourbon….yum!

Fresh and juicy pears are in season in many parts of the U.S. right now, so now is the time to pull out your favorite pear recipes, and enjoy one of Autumn’s most delicious fruits.  Pears can be baked or grilled with meats like pork and chicken, and made into delicious desserts like this one:

Pear Cranberry Crisp

Filling:

• 7 large pears, slightly under-ripe, peeled, and cored
• 1 cup fresh or frozen whole cranberries
• 1/2 cup sugar
• 2 tbs. flour
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground ginger

Topping:

• 1 cup of flour
• 2/3 cup brown sugar, firmly packed
• 1/2 old-fashioned oats
• 1/4 tsp. salt
• 1 stick butter, chilled and cut into small chunks

To prepare filling: Preheat oven to 350 degrees F. Mix all ingredients in a large mixing bowl, and pour into a buttered 8-inch square baking dish.   (Substitute non-stick spray for butter if you prefer.)

To prepare topping: Combine first 4 ingredients in medium mixing bowl. Then, cut in butter using a pastry blender, or food processor, until mixture is coarsely blended.

Sprinkle topping evenly over filling. Place baking dish on a cookie sheet and place in oven. Bake for about an hour, or until the top is golden and edges are bubbling.

If you have an ice cream maker, this recipe is a great excuse to mix up a small batch for serving up a really special fall dessert.

Homemade macaroni and cheese always disappears quickly at my house.  When the weather turns a little chilly, my husband and I both take our turns in the kitchen whipping up our respective macaroni and cheese recipes. Whether you make it in a casserole dish, a sauce pan, or even the crock pot, macaroni and cheese is the ultimate comfort food.

Here’s one of our favorite recipes for macaroni and cheese:

• 1 package elbow macaroni (8 ounces)
• 1 container cottage cheese (12 ounces, small curd)
• Shredded cheddar cheese (8 ounce bag)
• 8 oz. sour cream
• 1/4 cup grated parmesan
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Cook macaroni according to package directions, and drain well using a collander.  Preheat oven to 350 degrees F.  Then, in a  9X13 baking pan, mix together cooked macaroni, cottage cheese, cheddar cheese, parmesan cheese, and sour cream.  In a small mixing bowl, combine melted butter and bread crumbs and sprinkle over macaroni mixture.

Bake for 35 minutes, or until top is golden and bubbly around the edges.

Sunday morning breakfast is a big tradition in our family, so I’m always looking for weekend breakfast recipes that are delicious and convenient.  This breakfast casserole recipe has to be my all-time favorite because you prepare it the night before and let it sit in the refrigerator overnight.  It feeds a crowd, too.  Plan on leftovers, or you can cut the recipe in half.

• 12 eggs, lightly beaten
• 1 lb of sausage, bacon, or ham (fully-cooked and drained)
• 9 rectangular hash brown patties, frozen
• 1 cup of milk
• 2 cups of grated cheese (I like cheddar)
• Chopped onions, mushrooms, or spinach to taste (optional)

Use a wire whisk to gently blend the milk and beaten eggs in a large mixing bowl.  Spray a 13X9 baking dish, or stoneware baking crock with non-stick spray. Line the bottom of the dish with frozen hash brown patties.  Place cooked and drained meat over hash brown patties.  Place vegetables over meat.  Gently add egg and milk mixture to the casserole dish, taking care not to mess up the layers.  Sprinkle cheese over the top.  Cover with foil, and place in fridge overnight.

To bake:  Remove foil, and bake at 350 degrees for 45-55 minutes, or until center is set.

Just a thought- this one doesn’t have to be just for breakfast.  I’ve been known to whip this up in the morning, and cook it for dinner.