Apple Fritters

• YieldMakes about 20

Ingredients

• 1/2 cup plus 2 tablespoons sugar
• 3/4 teaspoon ground cinnamon
• 2 cups buttermilk
• 4 teaspoons vegetable oil, plus 2 cups for frying
• 2 large eggs, lightly beaten
• 2 cups all-purpose flour (spooned and leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 4 medium tart apples, such as Granny Smith, cored, peeled, and cut into 1/2-inch-thick rings

Directions

1. In a medium bowl, combine 1/2 cup sugar and cinnamon. In another medium bowl, whisk buttermilk, 4 teaspoons oil, and eggs. Stir in flour, 2 tablespoons sugar, baking powder, and salt.
2. In a large, heavy, high-sided skillet, heat 2 cups oil until it registers 375 degrees on a deep-fat or candy thermometer. (The oil should bubble rapidly when a drop of batter is added.) In batches, coat apples in batter and fry until golden brown, about 4 minutes per batch, flipping halfway through. Transfer to a paper-towel-lined baking sheet to drain. Toss apples in cinnamon sugar and serve immediately.
   
   
   -From Martha Stewart

Apple Strudel Cups 

Prep Time:

--

Inactive Prep Time:

--

Cook Time:

--

Level:

Easy

Serves:

12 servings

INGREDIENTS

Strudel:

• • 1/4 cup apple cider
  • 1/2 cup currants
  • 2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
  • 1/2 cup lemon juice
  • 1 tablespoon lemon zest, grated
  • 1 teaspoon ground cinnamon
  • 1/2 cup brown sugar, packed
  • 1/2 cup lady fingers, diced
  • 1/4 cup chopped walnuts
  • 1 pound package of frozen dough
  • 4 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
  • 1 tablespoon cinnamon sugar

• Icing:

  • 1/2 cup confectioners sugar
  • 3 tbsp milk
  • 
    
  • Caramel Sauce, optional

DIRECTIONS

Preheat the oven to 350 degrees F. Spray a muffin tin with non-stick spray.

In a small bowl, pour the apple cider over the currants and microwave on high for 45 seconds. Let sit for 15 minutes.

Combine the currants, apples, lemon juice, lemon zest, cinnamon, brown sugar, lady fingers, and walnuts, in a large bowl.

Remove the phyllo dough from the box, unfold, and cover with a damp towel. Cut dough into six squares.  Place 4 sheets of phyllo on the work surface and brush lightly with melted butter. Place into an opening in the muffin tin.  Repeat with 4 more sheets, brushing each with melted butter, place on top first layer at a 90 degree angle.  Repeat filling the other muffin tin openings, until each is filled.

Spoon the apple mixture in the muffin cups. Take 4more sheets.  Brush with butter, fold into a triangle.  Place on top of the apple mixture.  Repeat with each cup.  Brush the tops with melted butter and sprinkle with cinnamon sugar.

Bake for 30 minutes, until golden brown. Mix together icing ingredients.  Drizzle the icing and caramel sauce over the strudel cups.

Thing One & Thing Two Cupcakes

For the YCL sleepover I wanted to do a special dessert.  Thanks to Pinterest I found these cupcakes.  Due to lack of time, I used a box cake mix and canned frosting that I dyed a light blue.  I bought the cotton candy at TJ Maxx of all places months before the sleepover and everyday Alyssa would ask if she could have some.  She was super excited to get a cupcake of her own topped with cotton candy.

Grilled Pineapple & Peach

Take a pineapple and cut off top and bottom.  Then carefully cut sides to remove outer portion.  Slice into thick rounds.

Cut peached in half and remove pit.

Drizzle fruit with olive oil.

Place on a grill over medium heat.  Cook until fruit is soft and juicy.

Strawberry Orange Crumb Pie

Strawberry Orange Crumb Pie

Prep Time:

1 hr 10 min

Inactive Prep Time:

--

Cook Time:

1 hr 

Level:

Intermediate

Serves:

8 servings

Ingredients

For the Crust:

• 1 ready made deep dish pie crust, found in your grocers frozen department

For the Crumb Topping:

• 3/4 cup rolled oatmeal
• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly

For the Filling:

• 6 cups (2 pounds) hulled, strawberries
• 1/2 cup brown sugar
• 1/2 navel orange, peeled
• 3 tablespoons cornstarch
• 4 tablespoons grated orange zest

Directions

Prepare the crumb topping: Combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated.

Preheat the oven to 375 degrees F. 

Make the filling: Toss the strawberries, sugar, orange, cornstarch and orange zest in a food processor. Puree' ingredients.  Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving.

Strawberry Cream Cake

Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.

Everyday Food, July 2008http://www.marthastewart.com/313610/strawberry-cream-cake

4.14035

Rated

(117)117

• Prep Time25 minutes
• Total Time1 hour plus chilling
• YieldServes 12

Ingredients

• • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 2 large eggs plus 2 large egg yolks
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup whole milk
  • 1 pound strawberries, hulled and thinly sliced
  • 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
  • 1 1/2 cups heavy cream

Directions

1. Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
2. Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
3. Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
4. Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.
5. Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.
6. Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.

Cook's Note

Nothing says summer quite like this easy but remarkably grand strawberry dessert. Even better, it can wait patiently in the refrigerator for up to a day.

Nana's Birthday Dinner

For my mom's birthday I made the family dinner.  Here's the menu (and links to their recipes):

Main Entree: Pepper Steak Skewers
Side Dishes: Quinoa Pilaf in Lettuce Cups
                     Grilled Corn of the Cob
Dessert: Peaches 'n' Cream Cups

Peaches 'n' Cream Cups

Peaches 'n' Cream Cups

Recipe copyright Sandra Lee, 2011

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

--

Level:

Easy

Serves:

4 servings

Ingredients

• 1 cup heavy cream
• 1 tablespoon sugar
• One 8-ounce package cream cheese, at room temperature
• 1 cup peach preserves
• 1 teaspoon vanilla extract
• 1 small peach, sliced, for garnish
• 4 ladyfinger cookies, for garnish

Directions

In a large bowl, combine the heavy cream and sugar and whip with a hand mixer until medium peaks form. Cover with plastic and place in the refrigerator.

In another large bowl, combine the cream cheese, peach preserves and vanilla extract and beat with a hand mixer until light and fluffy. Fold in the whipped cream.

Divide the mixture among 4 dessert glasses and refrigerate until ready to serve. When ready to serve, garnish each with a few slices of peach and a ladyfinger cookie.

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