Apple Kuchen

1 pkg yellow cake mix*
1/2 cup butter, softened (or ghee or coconut oil)
1 21-oz can apple pie filling**
1 cup sour cream or plain yogurt
1 egg
Ice cream or whipped cream, optional for serving

Preheat oven to 350. Place dry cake mix in a medium bowl and cut in butter as you would for pie dough. Pat mixture lightly into a 9x13 pan, building up the edges slightly. Bake for 10 minutes.

Arrange apple pie filling over warm crust. Blend the sour cream and egg, then drizzle over the top. Bake for 25 minutes, or until top is set.

Serve warm or cold, plain or with ice cream or whipped cream. Makes 15 servings.

*Yellow Cake Mix, for a less sweet treat
2 1/2 cups flour (I used 2 c. whole wheat, 1/2 cup white)
1/2-3/4 cup sugar
3 1/2 t. baking powder
1 t. salt

**Apple Pie Filling
1/2 cup sugar
2 T plus 3/4 t cornstarch
1  t cinnamon
1/8 t nutmeg
1/4 t salt
1 1/3 cup plus 2 T water (or juice, if using bottled apple slices)
1 1/4 t lemon juice

Mix and cook until thick. Add 2 quarts (drained) apple slices or similar amount of sliced apples.

We got this recipe from our neighbor and we all love it. It's very sweet! We always have it with ice cream or whipped cream. Lared made it with 2 bottles of peaches yesterday and it was delicious.

Triple Berry Tart

Recipe adapted from: http://www.greenereating.com/2009/03/blackberry-tart.html

I posted about the Blackberry Tart linked above a few months ago. While we really enjoyed it, I thought I could make it even better by adjusting the crust to filling ratio and adding some other berries. Some of you know that I love Razzleberry Pie, so I figured making this tart using more berries may make it more like the Razzleberry pie and we love the result. I made it for Thanksgiving and again for the ward Christmas party. I have only made it using fresh berries, but the original recipe says that frozen works too.

Crust

3 c. walnuts

1 1/2 c. dates

Filling

5 c. fresh or frozen blackberries*
2 c. fresh or frozen blueberries*
2 c. fresh or frozen raspberries*

5  Tbsp. honey

2 1/2 Tbsp. arrowroot or cornstarch

3 Tbsp. water, or juice from frozen berries

• Combine walnuts and pitted dates in a food processor or blender. I used my Blendtec Twister Jar and did 1/3 at a time.
• Process until well mixed and ground, but not smooth (about 30 seconds- it should be a course texture when done).
• Press into a 9 - 10 inch tart pan or springform.  Set in fridge while making filling.
• Place 3 c. of the berries along with cornstarch and water (or juice) in a blender.
• Blend into a puree.
• Place in a small saucepan along with honey and cook puree over medium heat, stirring constantly for about 4-5 minutes.  It should lose its cloudiness and thicken.
• When it thickens and the cloudiness is gone, remove from heat. Cool slightly.
• Mix with the rest of the berries and fill tart shell.  
• Refrigerate for at least 3 hours.  Make sure it's covered so it doesn't pick up moisture from the refrigerator.

*If you are using frozen berries, make sure they are completely thawed.  If not, they will dilute the filling and make it runny.  

**You may need to process crust in 2 - 3 batches so it doesn't get too smooth (you should not process more than 40 seconds for each batch).  If it's over processed the crust will end up pasty, if it's not quite ground enough it won't hold together.

As a bonus, it is a great source of Omega 3 fatty acids.  It is also very high in manganese, copper, fiber, and vitamin C and has tons of antioxidants!

Blackberry Tart

Recipe Source: http://www.greenereating.com/2009/03/blackberry-tart.html

Since we are trying to eat healthy, I made this Blackberry Tart for Josh's birthday that  was recommended to me by my friend, Angela.  It was really delicious and easy! I made it in a springform pan. Next time I make it I plan to make it in a larger size pan and make a little more filling. The crust to filling ratio was perfect in the middle, but the edge had a little too much crust. When you make it be sure to plan enough time to refrigerate for at least 3 hours. 

Crust

3 c. walnuts

1 1/2 c. dates

Filling

5 c. fresh or frozen blackberries*

3 T. honey

1 1/2 T. arrowroot or cornstarch

2 T. water, or juice from frozen berries

• Combine walnuts and pitted dates in a food processor or blender. I used my Blendtec Twister Jar and did 1/3 at a time.
• Process until well mixed and ground, but not smooth (about 30 seconds- it should be a course texture when done).
• Press into a 9 inch tart pan or springform.  Set in fridge while making filling.
• Place 2 c. of the berries along with cornstarch and water (or juice) in a blender.
• Blend into a puree.
• Place in a small saucepan along with honey and cook puree over medium heat, stirring constantly for about 3-4 minutes.  It should lose its cloudiness and thicken.
• When it thickens and the cloudiness is gone, remove from heat.
• Mix with the rest of the blackberries and fill tart shell.  
• Refrigerate for at least 3 hours.  Make sure it's covered so it doesn't pick up moisture from the refrigerator.

*If you are using frozen berries, make sure they are completely thawed.  If not, they will dilute the filling and make it runny.  

**You may need to process crust in 2 - 3 batches so it doesn't get too smooth (you should not process more than 40 seconds for each batch).  If it's over processed the crust will end up pasty, if it's not quite ground enough it won't hold together.

*One serving (it serves 8) gives about 120% of your daily value for Omega 3 fatty acids.  It is also very high in manganese, copper, fiber, and vitamin C and has tons of antioxidants!

Caramel Brownies

1 bag Kraft Caramels
2/3 c evaporated milk
1 package German Chocolate Cake Mix
3/4 c melted butter
1 c nuts
1 c semi-sweet chocolate chips (don't do more...it really it's better)

Combine caramels and 1/3 (not half) of evaporated milk in a double boiler. Melt

Combine dry cake mix, butter, remaining evaporated milk, and nuts in a bowl. Stir until dough hold together. Press half of dough into greased 9x13 pan. Bake for 6 min at 350 degrees.
Remove from oven and sprinkle chocolate chips over dough. Pour melted caramel on top of chocolate chips and spread all over. crumble the other half of dough on top. Bake for 15-18 min. Cool slightly then chill for 30 min.

*You can either spread the chocolate chips once they've melted before you put the caramel on top but if you don't there are little chunks of chocolate :) yum
*Start melting the caramel first so they will be done right when the bottom part comes out of the oven.
*you MUST chill them in the fridge for 30 min because if you don't they will not set. But don't do leave them in there too much because they will get too hard.

Best Cheesecake Ever!!!

Crust-
1/2 c butter (I always soften it)
28-30 single graham crackers (single=half a normal rectangle or two little rectangles)
crush crackers and mix together; press into 9" pie plate

Filling-
2-8 oz Philadelphia cream cheese (Philadelphia tastes the best with this)
3/4 c sugar
1 Tbsp vanilla
2 eggs
Mix till there are no lumps. Bake at 350 degrees for 20-25 min until center is firm.

Topping-
1 1/2 pt sour cream
2 Tbsp sugar
1/2 Tbsp vanilla
spread on hot pie. bake at 425 degrees for 5 min. refrigerate for a couple of hours (I usually make it the night before.

*This is a family recipe, my uncle came up with it, so don't share it! It's just a Gonda family rule haha
*Covering just the crust with foil makes it so the crust doesn't burn and if you don't it will definitely burn.
*The filling usually takes longer than 20-25 min so just keep checking it.
*this turns out a little different but delicious every time :)
*this tastes delicious with any type of berry on top

Mom's Vanilla Pudding

Source: Mel's Kitchen Cafe (www.melskitchencafe.com)

Yield: Makes about 3 cups of pudding

INGREDIENTS

• 2 2/3 cups whole milk, divided
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1 large egg

DIRECTIONS

1. Over medium heat, bring 2 cups of the milk to a boil in a medium saucepan. While it is heating, combine sugar, cornstarch, and salt in a medium, heatproof bowl. Gradually whisk in the remaining 2/3 cup milk, a little at a time so lumps do not form, then whisk in the egg. Once the milk is boiling, very gradually add it to the cornstarch mixture in the bowl, whisking quickly the whole time.
2. Return the mixture back to the saucepan, stirring constantly with a silicon spatula, whisk or wooden spoon. Once it comes to a simmer, cook it for one minute longer (which will cook the cornstarch and egg fully). Large bubbles will pop at the surface and the pudding will become very thick. Remove from the heat and stir in the vanilla extract. Strain the pudding through a fine mesh strainer to remove any lumps or pieces of cooked egg into a medium bowl (you can omit this step if you don't have a fine mesh strainer - just try your best to whisk quickly during all the combining/cooking steps to avoid little bits of cooked egg). Cover the pudding with plastic wrap, pressing it directly on the surface of the pudding, and refrigerate until chilled completely through.

Note: I have been craving Mom's pudding.  I had a sneaky suspicion that she didn't ever use a recipe because she just knew how to make it, but this tastes just like hers always did.

*Mom always served this over bottled peaches and coconut, while pudding was still warm. 

**Variations: Served with any berry or bananas;  chocolate chips, coconut, pecans (while warm so it melts);  For a holiday twist, peppermint chips would be good :)

Decadent Chocolate Cake with Whipped Chocolate Frosting (GLUTEN-FREE!)

Source: Mel's kitchen Cafe

Yield: 12 servings

You'll need about 1/2 cup (maybe a bit more) dry quinoa for 2 cups cooked. Make sure to measure the quinoa for the cake recipe after it is cooked and cooled. Also, make sure to cook the quinoa in water not broth.

INGREDIENTS

Cake:
• 2 cups cooked and cooled quinoa (see note above)
• 1/3 cup milk
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup butter, melted and cooled
• 1 1/2 cups granulated sugar
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
Frosting:
• 2 1/4 cups heavy whipping cream
• 1 1/4 cups semisweet or bittersweet chocolate chips

DIRECTIONS

1. For the cake, preheat the oven to 350 degrees F. Lightly grease two 8-inch round cake pans. Line the bottoms of the pans with parchment paper.
2. Combine the milk, eggs and vanilla in a blender or food processor. Process just until combined. Add the cooked quinoa and the butter. Blend well until smooth.
3. In a large bowl, whisk together the sugar, cocoa, baking powder, baking soda and salt. Add the contents from the blender and mix with a wooden spoon or whisk until combined.
4. Divide the batter evenly between the two pans and bake on a rack in the middle position for 28-30 minutes or until a knife or toothpick inserted in the center comes out clean. Remove the cake from the oven and cool for 10 minutes. Invert the cakes onto cooling racks (remove the parchment paper stuck to the bottom of the cakes).
5. For the frosting, place the chocolate chips in a medium bowl. Heat the whipping cream in a saucepan until it gently simmers. Pour the hot cream over the chocolate chips and let the mixture sit for five minutes. Whisk to combine until it is glossy and smooth. Cover the bowl with plastic wrap and refrigerate until completely chilled and cold (2-3 hours). You can speed up this process by placing the bottom of the bowl in an ice water bath and stirring until cool. When fully chilled, use an electric mixer (stand mixer or handheld) to whip the mixture to soft peaks.
6. Place one cake layer upside down on a serving platter or plate. Top with a generous portion (about half) of the whipped frosting, spreading to within 1/2-inch of the edge of the cake (it will press to the edge when the top cake layer is put on).
7. Gently put the other cake layer upside down on top of the frosted layer. Spread the remaining frosting over the top of the cake. You could definitely frost the sides, too, but I like the more rustic look for this cake - frosting just the middle and top.
8. Chill the frosted cake in the refrigerator for at least 2 hours before serving to let the frosting set up a bit.

*This is a very rich, heavy, almost brownie-like chocolate cake.  You only need a small piece!  It does get better with time, so let it chill for at least 2 hours like the recipe tells you to do.  I think it's very good a few hours later or even the next day.

**I also wondered if the frosting would be good with some cinnamon in it, like Texas Sheet Cake frosting.

***Can also be used as brownies (again, better over time).  I just sprinkled chocolate chips and pecans on the top instead of frosting. 

Awesome Chocolate Pudding

Source: Mel's Kitchen Cafe (www.melskitchencafe.com)

Yield: Makes about 4 cups of pudding (which in my estimation is about 4 servings)

INGREDIENTS:

             1/4 cup packed light brown sugar
             3 tablespoons unsweetened cocoa powder (Dutch-process or regular)
             3 tablespoons cornstarch
             1/4 teaspoon salt
             2 3/4 cups whole milk
             1/4 cup heavy cream
             1 cup milk chocolate chips (or 6 ounces bar milk chocolate chopped)
             1/2 teaspoon vanilla extract  (I used a whole tsp because I like vanilla)

DIRECTIONS:

1. In a large saucepan, combine the brown sugar, cocoa, cornstarch and salt, whisking lightly. Whisk in the milk and cream to the sugar mixture until it is smooth. Stir in the chocolate chips and bring the mixture to a simmer over medium heat, whisking or stirring occasionally. Once the mixture is at a simmer, reduce the heat to medium-low and cook, whisking constantly, until the mixture is thickened and large bubbles pop at the surface, 2 to 3 minutes. Take the pot off the heat and stir in the vanilla.
2. Transfer the pudding to a large bowl and cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pudding to avoid a skin starting to form. Refrigerate the pudding until it is completely cool, at least 4 hours but up to 3 days, if it is stored in an airtight container. Serve with a dollop of whipped cream...or not.

Sheri's modifications:

**It says to let it cool completely...yeah right.  Not at our house.  I decided to make it like a rich, thick hot chocolate.

GARNISH:  Sprinkled Ghirardelli 60% Cacao (Bittersweet Chocolate, very dark) chips, marshmellows, *coconut*, and chopped pecans over the top, then mixed slightly.

Since it was still warm, it melted together and was soooo good!  It really was like a thick, rich cup of hot chocolate, perfect for cold nights.  I've been craving homemade pudding, remembering Mom making it for us as kids (although she usually made vanilla, sprinkled with coconut and bottled peaches underneath).

**Could also garnish with crushed peppermint, whipped cream, and chocolate shavings for a festive twist.  Be creative :)  Peppermint chips or mint chips would also be very good.

***This would probably be good made with darker chocolate instead of the milk chocolate chips too (although I thought sprinkling with darker chips was the perfect blend of sweet and rich).  Andria, since I know you never follow a recipe, maybe that could be your modification ;)

Caramel Pear Crisp

Modified from Quick Cooking Magazine (Nov/Dec 2001)

Sheri's note: This would also be very good with apples.  Sometimes the mixture of flavors of different types of apples is very good.  These are 4 kinds of apples that work well together: Fuji (sweet and crisp), Jazz (crunchy and sweet), Cripps Pink (tangy and sour), and Golden Delicious (mildly sweet and a little tart).  It's always fun to use apples straight from the tree too:)

Ingredients:

2 cups flour

1 1/2 cups oatmeal

1 1/2 cups packed brown sugar

1 1/2 tsp cinnamon

3/4 cup butter, melted

30 caramels (I used Kraft caramels)

1 1/2 Tb milk (evaporated works well)

6 pears, peeled and sliced (can use apples)

Whipped topping and additional cinnamon, optional   (I enjoy it warm, served with ice cream)

In a bowl, combine the flour, oats, brown sugar, and cinnamon.  Stir in butter (mixture will be crumbly); set aside 2 cups.  Press remaining mixture into an ungreased 13X9 pan.

In a small saucepan over low heat, cook and stir caramels and milk until caramels are melted and mixture is smooth.  Remove from the heat. Arrange pears (or apples) over crust; spoon caramel mixture over fruit.  Sprinkle with the reserved crumb mixture.

Bake at 350 degrees for 30-35 minutes or until the fruit is tender and top is golden brown.  Serve warm, garnished with whipped topping and cinnamon, or ice cream.  This is a great fall recipe.  The pears give it a sweet, good flavor.  Enjoy :)

 *I emailed this recipe to you all a few years ago, after I made it for conference and several of you requested it.  Maybe you are already using it.  I figured it was worth posting since we are all caramel lovers.

**I feel a little guilty because I've mostly posted desserts..but I didn't get this figure by only eating carrots, after all :)