Wednesday, August 11, 2010


  • 2 1/2 c. sugar
  • 3/4 tsp. salt
  • 1/2 stick butter or margarine
  • One 5 oz. can evaporated milk (2/3 c.)
  • One Jar (7 1/2oz) Marshmallow Fluff
  • 3/4 tsp. vanilla
  • One 12-oz. package semi-sweet chocolate pieces
Grease a 9x9 inch square baking pan; set aside.
In large saucepan combine the first 5 ingredients.
Stir over low heat until blended.
Increase heat to Medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes .
Remove from heat, stir in vanilla and chocolate until chocolate is melted.
Turn into greased pan and cool.
Makes 2 1/2 pounds.

This is not my picture.;)

PS. Sorry I have not posted in a long time..... I was getting ready for a vacation to Florida. I just got back Monday. We were there for two weeks! It was a lot of fun!!!!!!

Monday, August 2, 2010

Crunchy Apple Pie

2 pastry crusts for a deep-dish pie 9-inch (homemade or store-bought)
1/2 cup sugar 3 tbsp. all-purpose flour 2 tsp. ground cinnamon
1/8 tsp salt

2 Tbs of lemon juice

2 tbs of water

6 thinly-sliced peeled apples (You may need more if your family sits by the bowl and sneaks the sliced apples when you are not looking); I like to use 2 golden delicious and 4 Fuji apples and 2 granny smiths.
1 recipe crumb topping (see below)
1/2 cup chopped pecans
1/4 cup caramel topping

Ingredients for crumb topping:
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter

Directions for Crumb Topping:

1. Stir together brown sugar, flour and rolled oats.

2. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.


1. In a large mixing bowl, stir together the sugar, flour, cinnamon, salt.

2. Add apple slices and gently toss until coated.

3. Then add water and lemon juice and toss.

4. Transfer apple mixture to the pie shell. (I use pilsbury pre-made pie crusts)

5. Press crumb topping over apple mixture so no apples are showing.

6. Cover with second pie crust.

7. Place pie on a cookie sheet so the drippings don't drop into your oven.

8. Cover edges of pie with aluminum foil.

9. Bake in a preheated 375°F oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil.

10. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top.

11. Cool on a wire rack and enjoy warm or at room temperature.

Homemade Whip Cream

2 cups of heavy whipping cream

2 Tbs of confectioneries sugar

1 tps of Valina

1. Whip cream until it forms soft peaks.

2. Then add everything else.

3. Refrigerate left overs.