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
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