For as long as I remember, Grandmother's house was one of my favorite places to visit. She always had fresh baked fruit pies, seasoned pretzels, cookies, fruit, and my favorite: her delicious apple dumplings. To make a long story short, my grandmother started baking shoo-fly pies for a small road side market approximately fourty years ago.
My grandmother added fresh fruit pies to the list, and eventually started making apple dumplings were an immediate hit with everyone that tried them. The sweet syrup, the fruit, and the pastry dough were a delectable combination that she became known for. Grandmothers pastries were sold at farmer's markets, trade shows, grocery stores and fairs.
When I was growing up, I went over to her house all the time to help her bake. I treasure the memories that were made (such as me and my cousin making such a mess while helping). I still make the dumplings every now and then for friends- they're especially delicious served with vanilla icecream!
Here is the recipe:
4 apples, peeled, cut in half and cored.
Pre-made pie dough or recipe below
1 cup all purpose flour
1/2 teaspoon salt
3/4 cup butter
1/4 cup cold water
1 Tbsp granulates sugar 3 Tbsp brown sugar
In small mixing bowl, mix together flour, sugar and salt then cut in butter. Rub mixture between hands until lumps are gone, then add water. Do not make dough too wet, just wet enough to roll. I usually don’t add quite all the water, since it comes out flakier with less water.
Peel and core apples, set aside and roll out dough on lightly floured surface. Cut into 4 pieces and place 1/2 apple on square, middle side up. Fill center with 1/4 teaspoon brown sugar, 1/4 tsp granulated sugar, and small sliver of butter, then sprinkle cinnamon on top. Place other half of apple on top and wrap dough around apple. Place each apple into baking pan.
While finishing apples, simmer syrup of 1cup water, 1/2 cup brown sugar and 1 Tbsp butter on stove. When all apples are in the pan, pour syrup over apples making sure to make all dough wet. (This will help them get golden brown). Put in oven and bake at 350F for 45 minutes. Serve hot with vanilla ice-cream or milk.
For a healthier version, slice 1 teaspoon butter into apple instead of sugar, sprinkle with cinnamon, a little nutmeg and drops of vanilla, then wrap in dough. Brush with 1 beaten egg instead of using syrup. Bake at 350F for 45 minutes.
ENJOY! -Kate Stoltz
Your Holiday cheesecake doesn't have to be boring. Spice up your cheesecake presentation with a couple of simple, quick touches with ingredients that might already in your refrigerator.
When I prepare a cheesecake that will be served after a big meal to a large number of guests, I like to bake the cheesecake in a 13x9 baking pan instead of a regular cheesecake pan. The small squares make it easier for guests and friends to take a smaller pieces than the pie slices. When there are a couple of other desserts on the table and the main course has been enormous, not many people want an enormous piece of cheesecake.
I like the classic recipe that is on the inside of the Philadelphia cream cheese packages, but this time I used this one: Philly Cheesecake recipe. Either recipe is delicious.
To decorate my cheesecake platter, I simply coated blackberries, strawberries or blueberries in melted chocolate. I placed the coated berries onto the already sliced and plated cheesecake squares, then drizzled the rest of the chocolate over the cheesecake. I waited to add the fresh, uncoated berries until right before serving, since they tend to leak a little fruit juice if placed on top of a moist cheesecake.
Remember, people eat with their eyes first. Have fun and add sprinkles, candy, chocolate chips or chocolate emojis if you're fortunate enough to find them :) Enjoy! -Kate Stoltz
This delicious layered almond carrot cake can be altered, but this is my personal favorite version of my carrot cake recipe. If you don't like almonds, you can substitute them for pecans or walnuts, or just eliminate them. You can also serve as a single layer cake to save time, but the layers nicely distribute the frosting between the cake.
pinch of salt
2 teaspoons baking powder
2 teaspoons baking soda
1 Tbsp. vanilla extract
2 tsp. cinnamon
2 tsp. nutmeg
2 cups granulated sugar
2 cups flour
1 1/4 cup vegetable oil
3/4 cup crushed almonds
3 cups grated carrots
Frosting and topping ingredients:
1 cup sliced almonds
16 oz. cream cheese (room temperature)
1 cup confectioners sugar
1 tsp. vanilla extract
1. Preheat oven to 350F. Grease and flour 13x9 inch cake pan. In a medium bowl, mix together all cake ingredients except for the carrots and almonds. After mixture is well blended, fold in grated carrots and crushed almonds. Pour into your prepared cake pan. Sprinkle lightly with cinnamon.
2. Bake cake at 350 degrees F for 35 to 40 minutes, or until toothpick comes out clean. Make sure not to over-bake.
3. While cake is baking, prepare frosting. Beat sugar and cream cheese until well blended. Add vanilla and beat a little more.
4. Cool off cake, then cut cake in half vertically, then slice in half horizontally. Frost the first layer with approximately 1/5 of the frosting, then top with another layer. Repeat until you have four layers frosted. Use remaining frosting to frost top and side. Sprinkle sliced walnuts on top and pat on side of cake. TIPS: The cake might crumble a little while you are frosting if your cream cheese isn't warm enough. You can cover up any messy parts with almonds. Refrigerate until eating. Cake is best one day after it is made.
Enjoy!!! XO, Kate Stoltz
This is a classic chocolate chip cookie recipe with whipped cream cheese. The cream cheese adds a delicious texture and some of the best I have ever made so far. They are easy to make. The trick is to get them out of the oven just when the bottom is starting to brown- a little before the center is fully cooked.
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
4 ounces cream cheese, room temperature
1/2 cup white sugar
Preheat the oven to 350F. Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda, 1/2 cup white sugar, and salt. Set aside.
In small mixing bowl, whip together cream cheese and 1/2 cup white sugar until well blended.
In a separate medium mixing bowl, cream together the melted butter and brown sugar until well blended. Beat in the vanilla, egg, and egg yolk until creamy. Mix together ingredients of both bowls only until blended. Stir in the chocolate chips. Use cookie scoop or spoon and form cookies- cookies bake to about twice the size.
Bake for approximately 10 minutes in the preheated oven, or until right before the cookie is fully baked. The cookie will finish baking after you take it out of the oven. (Be careful not to overtake or undertake. This is the most important step to delicious cookies.) Cool on baking sheets for a few minutes then scoop onto wire rack or paper. Cool completely before packaging or plating. Enjoy! -Kate Stoltz
SUNDAY NIGHT MEATBALL RECIPE
I almost always cook dinner on Sunday night, and am starting to love the tradition of cooking a lavish meal once a week. A home cooked meal is something that I enjoy, especially when I have a busy week and simply want to enjoy food, a good recipe, and good company. One of my favorite recipes is one that I found in Rao's Cookbook. It takes a little while to make, but I usually make a batch and freeze the leftovers. That way I have a delicious but quick dinner or lunch when I don't have the time to cook. I hope you enjoy the recipe as much as I do! -Kate Stoltz
1 pound ground lean beef (you can use turkey if you don't eat beef, veal, or pork. See note below if you do)
1/2 pound ground veal
1/2 ground pork
2 large eggs
1 cup grated parmesan cheese
2 Tablespoons Italian Parsley
2 garlic cloves, peeled and minced
2 cups bread crumbs
4 cups lukewarm water
salt and pepper to taste
1 cup olive oil
1. Combine beef, veal, and pork in a large bowl. Add eggs, cheese, parsley, garlic, salt, and pepper. Using your hands, blend ingredients together. Blend breadcrumbs into meat mixture. Slowly add water, mixing in a cup at a time. Mixture will be quite moist.
2. Shape meat into balls. I usually make them 1 to 2 inches round, make them however large you want them.
3. Heat oil in large skillet. When oil is hot, fry meatballs until they are cooked in the middle. Since it is a large batch, you will need to fry a couple of batches. When bottom of meatball is cooked and crispy, turn and fry the other side. Drain meatballs on paper towels immediately when you remove them from the pan.
4. In a large saucepan, start cooking marinara sauce. When meatballs have drained most of the oil, lower them into the simmering sauce and cook for 15 minutes.
5. Serve alone, over pasta, or with salad. Garnish with parmesan cheese and parsley. ENJOY.
*If you don't eat beef, veal, or pork, you can use turkey instead. If you do use turkey, you will not need as much water, you will need about 2 cups of water instead of 4 cups.
Gazpacho Soup Recipe
Summer is just around the corner, and I am searching for delicious, nutrition packed recipes that are simple to make. I like to do a little extra cooking over the weekend, then refrigerate the leftovers for the busy week. I never have a lot of spare time during the summer weeks, which makes snacking on unhealthy foods a lot more tempting if I don't have something healthy and yummy that is ready to go. Gazpacho soup is something perfect to make a large batch of and serve over the course of the busy week. It is basically vegetables and spices and is easy to make. It also is a good recipe to make if you don't know what to do with all the ripe vegetables in your fridge.
1 orange bell pepper1 red bell pepper1 cucumber, diced1 small jalapeno1 small onion, peeled and diced3 Tbsp fresh chopped basil leaves1/4 cup olive oil2 teaspoons ground cumin2 teaspoons ground black pepper2 teaspoons chili powder2 limes, juiced1 tablespoon Worcestershire Sauce2 cups tomato juicePrep time: 30 minutesRefrigeration time: 2 hoursTotal Prep Time: 2 hours and 30 minutes
Prepare vegetables, keeping out a little onion, pepper and tomato for garnish. Put all of the ingredients into food blender, mixing it all together in a large bowl and processing if you don't have a processor large enough for everything. Refrigerate for two hours, garnish with the vegetables that you kept out, then serve cold. Can be refrigerated for later if desired.
This is a recipe that can be altered. I usually like to throw in whatever vegetables that I have in my refrigerator, creating my own soup.