Apple Cranberry Pudding Cake

  I watch Best Recipes Ever whenever I can and this recipe looked like I had to try it.  It was delicious. 

Ingredients:

1 cup (250 mL) packed light brown sugar
1/3 cup (75 mL) butter, melted
8 cups (2 L) peeled, cored and sliced apples, (about 6)
1 cup (250 mL) fresh cranberries or frozen cranberries

Cake:

1 cup (250 mL) butter, softened
1 cup (250 mL) granulated sugar
4 eggs
1 tbsp (15 mL) vanilla
2 tsp (10 mL) grated orange rind
2-1/2 cups (625 mL) all-purpose flour
1/2 cup (125 mL) ground almonds
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) salt
1-1/4 cups (300 mL) milk
1/2 cup (125 mL) sliced almonds, toasted
1 tbsp (15 mL) icing sugar

Directions:

 

In bowl, whisk brown sugar with butter until blended. Scrape into 12-cup (3 L) oval glass baking dish, spreading evenly. 

Layer apples and cranberries over top.

Cake: In large bowl, beat butter with granulated sugar until fluffy. 

Beat in eggs, 1 at a time, beating well after each addition. 

Beat in vanilla and orange rind. In separate bowl, whisk flour, ground almonds, baking powder, cinnamon and salt. 

Add to butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. 

Spoon over fruit, smoothing top. Sprinkle with sliced almonds.

Bake in centre of 350 degrees F (180 degrees C) oven until golden and cake tester inserted in centre of cake comes out clean, about 55 minutes. 

Dust with icing sugar. Serve warm or at room temperature. (Make-ahead: Set aside for up to 4 hours.)

Pumpkin Pancakes

We made these pancakes and they were delicious.  Great fall breakfast or for Xmas morning.

Found the recipe on all recipes page.

Pumpkin Pancakes

Ingredients:

1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

2 cups all-purpose flour

3 tablespoons brown sugar

2 teaspoons baking powder  

 1 teaspoon baking soda 

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt 

Directions:

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar

Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. 

Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. 

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. 

Brown on both sides and serve hot.

Peach Vanilla Sugar Crisp

This was a wonderful dessert in a jar.  I found it at Nutmeg Nanny. 
Anyone that loves peaches for sure should give this a try.

Peach Vanilla Sugar Crisp

Ingredients:

For filling:
4 small peaches
3 tablespoons vanilla sugar*
1 tablespoon Flour  (called for King Authur Flour pie filling enchancer )
Pinch of salt 

For topping:
2 tablespoons vanilla sugar
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter – melted
1/2 cup + 2 tablespoons all-purpose flour

Directions:

Pre heat oven to 350 degrees.

Toss peaches with the vanilla sugar, pie filling enhancer or flour and pinch of salt.

 Let them sit for at least 5 minutes to release juices. 

Spoon equal amounts into small 4 ounce clean mason jars or ramekins. 

Top equally with topping and bake for 20-25 minutes until the crisp is golden brown and delicious.

*No vanilla sugar? Just use 3 tablespoons of regular white sugar and add one of the following: 

1 teaspoon vanilla extract, 2 teaspoon vanilla paste or 1/2 scraped vanilla bean.

I used the vanilla paste in the sugar.

For Topping:
Combine the sugar, brown sugar, cinnamon, and nutmeg in a bowl. 

Stir in the melted butter and then the flour. 

Mix well and set aside

Oatmeal Cream Filled Cookies

I made these delicious cookies yesterday.  The recipe is from Bake or Break she has the best recipes.
The cookie is so good.  They will be added to my make again list for sure.  Give them a try and see for yourself.

Oatmeal Cream Filled Cookies

Ingredients:

Cookies:

1 1/2 cups unbleached flour

1 tsp. baking soda

1/2 tsp. salt

1/4 tsp. cinnamon ( I put in 1 tsp. )

3 cup large flake oatmeal

1 1/4 cups softened butter

1 cup firmly packed brown sugar

1/2 cup white sugar

1 large egg

2 tsp. vanilla extract

Filling:

1/2 cup softened butter

2 cups icing sugar

2 tbsp. heavy cream

1 tsp. vanilla extract ( I put in 2 tsp.)

Directions:

Preheat oven to 375°.  

Line baking sheets with parchment paper or silicone liners.

Cookies:

Whisk together flour, baking soda, salt and cinnamon.

Stir in oats; set aside.

In large mixing bowl beat butter, brown sugar and sugar until creamy.

Add egg and vanilla, mix well.

Gradually add flour mixture, stirring until well blended.

Drop dough by rounded tablespoonfuls, 2 inches apart onto prepared baking sheets.

Bake 10 minutes, until golden brown; remove and place on cooling rack.

While cookies are cooling prepare the filling.

Combine all ingredients into large mixing bowl on medium speed until combined.

Increase speed to high and beat until light and fluffy.

Spread about 1 tablespoon of filling onto bottom of cookie and then top with another cookie.

Enjoy!