Rustic Apple Tart




Rustic Apple Tart



Rustic Apple Tart


1 1/3 c  flour

2 T  sugar

1/4 t salt

1/2 c  butter

13 t  cold water

1/4 t  vanilla


4 cups thinly sliced apples

7 T sugar

3/4 t cinnamon

pinch of nutmeg

2 1/2 T flour


Cinnamon sugar mix

Caramel ice cream topping

Combine flour, sugar, and salt; cut in butter until crumbly.  Gradually add water and vanilla, toss with a fork until a ball forms.  Cover and refrigerate for at least 30 minutes.  Divide dough in half. Roll into 10” circles.  Transfer to parchment paper lined baking sheets.  Combine filling ingredients. Spoon over pastry within 2” of edges.  Fold up edges of pastry over filling.  Leaving center uncovered.  Sprinkle cinnamon/sugar over the filling.  Bake in a 400 degree oven for 30-35 minutes or until crust is golden brown.  Slide onto cooling racks.  Drizzle with caramel; serve warm.


~This recipe is the BEST! The crust is flaky and the filling just right.  It is definitely one of my favorites for topping off a warm, filling, autumn, comfort food meal.


Cinnamon-Sugar Pumpkin Pull Apart Bread

Cinnamon Sugar Pumpkin Pull Apart Bread


After posting this photo on my blog this past weekend I had many requests for the recipe.  I am very to happy to share! These little bread bites were scrumptious! And something I will make again soon.

Last week I made a batch of Streusel Pumpkin Sweet Rolls, a recipe that I got from my friend Kristin’s blog. These huge delicious rolls, Joel and my boys rated just below my regular Cinnamon Rolls. They were super good. The recipe for the rolls had called for a cup of pumpkin. I scooped, what I needed, out of the can and then refrigerated the rest. 

Naturally I couldn’t let that good pumpkin go to waste so I started contemplating how I could best use it.  Finally towards the end of the week I saw a recipe for dinner rolls that were a Pull Apart bread. That was all the inspiration I needed.  I took that recipe and tweaked it into the decadent bread above.

Each piece was like the center of a cinnamon roll, soft, light, fluffy, and buttery sweet!

So without further torturing here is the recipe…

Cinnamon-Sugar Pumpkin Pull Apart Bread

3t yeast

1c warm milk

1/2c sugar

1c canned pumpkin

1/4c shortening or butter

1 egg

1/2t salt

4 1/2- 5 1/4c flour

6T melted butter

Cinnamon and Sugar mix

In a large bowl, dissolve yeast and sugar in the warm milk.  After yeast is dissolved, add shortening, egg, pumpkin, salt and 2c of flour. Beat until smooth. Stir in enough of the remaining flour to form a soft dough. Knead in remaining flour 3-5 minutes. Place dough in greased bowl, turning once to coat. Cover, place in warm spot to rise…about 1 hour.  Punch dough down. Grease (grease well!) a 10’ Bundt pan. Take small amounts of dough and shape into 1” balls. Dip the dough balls into the melted butter and then into the cinnamon-sugar mix. Coat well.  Place in greased Bundt pan.  After all the dough is placed into the pan, drizzle the dough with any remaining butter. Cover and let rise about 30 minutes.  Bake in 350 degree oven for 30-35 minutes. Let set for 5 minutes then invert onto a serving platter. 

Then just dig in!  But be careful, if your anything like us, in your attempt to savor the awesome goodness, you may realize a bit too late that it is quite hot!  We had a few mouths pop open and a bit of huffing and puffing going on to cool the hot, steamy bread that they had shoved in their mouths. 

I of course wouldn’t have been one of THOSE people!




Blackberry Pie

This is the most Scrumptious Blackberry Pie! My whole family LOVED it!

blackberry pie

adapted from Michelle Verdiere’s recipe on Allrecipes

  • 5 1/2 cups fresh blackberries
  • 1/2 cup white sugar
  • 1/2 cup all-purpose flour
  • 1 1/2 Tablespoons butter sliced
  • 1 recipe pastry for a 9 inch double crust pie
  • 1 egg, beaten
  • 2 Tablespoons milk
  • Extra sugar
  1. Combine 4 cups berries with the sugar and flour. Place bottom pie crust in pie plate and brush with beaten egg. Spoon berry mixture into pan. Spread the remaining 1 1/2 cups of berries on top of the sweetened berries. Place butter on top of berries and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with the extra sugar.
  2. Bake at 425 degree F (220 degrees C) for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes.

Katie’s Buttery Piecrust

*Taken from Country Living May 2008

pie crust

2 1/2 cups  flour

1/2 teaspoon  salt

1/4 teaspoon baking powder

1 Tablespoon sugar

1 cup unsalted butter, chilled and cubed

3-6 Tablespoons cold water


Combine first 4 ingredients in a bowl with a fork.  Add cold butter and toss to coat.  Using a pastry blender or fingers, cut butter into flour until mixture resembles coarse crumbs.  Add 3 tablespoons of cold water and toss well with a fork.  Pinch to see if dough holds together. If needed, add more water, up to 6 tablespoons.  Chill one hour.


Love this crust and the fact that it doesn’t use any shortening!  It is super delicious!  This recipe says it will make two 9-inch crusts.  I always get 3 9-inch crusts out of it!  So I make a double crust pie and then a single crust pie that I can fill any way I like!

Apple Pie Squares


This is one of my FAVORITE fall desserts.  I’m pretty sure I like them even better than traditional apple pie.



2 1/2 cups flour

1 Tablespoon sugar

1 teaspoon salt

1 cup shortening

1 separated egg



Mix together flour, sugar and salt.  Cut in shortening until mixture looks like large crumbs. Put egg yolk in 1 cup measure.  Place egg white in small bowl and save.  Add enough milk to egg yolk to make 2/3 of a cup.  Add milk mixture to flour mixture. Stir.  Split into two balls.  Roll one to fit a greased jelly roll pan.


Mix together~

8 cups of peeled, sliced apples

3/4 cup sugar

1 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

1 1/2 Tablespoons cornstarch

Place apple mixture on top of crust in jelly roll pan dot with 3 Tablespoons diced butter.


Roll out top crust, tuck into bottom crust.  Beat egg white till stiff and spread thinly on the crust. 


Bake 400 degrees for 40 minutes or until crisp and golden.


When cool mix together 1 cup powdered sugar and 2 Tablespoons lemon juice. Drizzle over top of the Apple Pie Squares.

Doughnut Puffs With Honey Butter Glaze


Scrumptious, Yummy, Delicious…need I say more! 🙂



1/4 cup butter melted

1/4 cup honey

Combine butter and honey.  Set aside.



3 eggs

1 carton (8 oz) plain yogurt

3 Tablespoons butter, softened

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

In a bowl, beat the eggs until lemon colored.  Add the yogurt and butter.  Combine flour, baking powder, baking soda, cinnamon and salt.  Stir into yogurt mixture.  In a deep fat fryer or electric skillet, heat oil to 360*.  Drop batter by teaspoonfuls into oil.  Fry until golden, about 2 minutes.  Drain on paper towels.  Cover with glaze and serve warm.  Yield about 5 dozen.


*Original recipe appeared in Taste of Home~ 2001 minor alterations made by me.

Deep Dark Chocolate Cake


This was one of the BEST cakes I have ever eaten or made!  Scrumptious and chocolaty with a raspberry filling to offset the deep chocolate. Wow your guests with a slice of this awesome cake.

*Featured in Country Living   February 2009


2 cups flour

1 cup cocoa

2 cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 large eggs

1 cup sour cream

1/2 cup canola oil

1 teaspoon vanilla

1 teaspoon white vinegar

1 cup hot water

1 cup unsalted butter, softened

3/4 cup raspberry jam, strained and seeds discarded

1 1/2 cups powdered sugar


Heat oven to 350*F.  Butter two 8-inch-round cake pans and line bottoms with parchment paper.  Combine flour, cocoa, sugar, baking powder, baking soda and salt together in a large bowl.  Add the eggs, sour cream, oil, vanilla, vinegar and  hot water and mix with a wooden spoon until the batter is smooth.  Pour the batter into the prepared pans and bake until toothpick inserted in center, comes out clean, 35-40 minutes.  Cool the cakes in the pans for 20 minutes; release from the pans and cool completely on wire racks.  Beat the butter and jam together using an electric mixer set on medium speed until fluffy.  Add the powdered sugar and beat until smooth.  Spread the filling between the two cake layers and frost with Superquick Chocolate Buttercream.


Superquick Chocolate Buttercream

Using a mixer set on medium-high speed, beat 1 cup butter and 6 ounces melted and slightly cooled bittersweet chocolate (I used a comb. of bittersweet and semi-sweet) together until fluffy.  Reduce speed to medium and beat in 2 cups marshmallow cream.  Add 3/4 teaspoon of vanilla and 6 Tablespoons powdered sugar and increase speed to medium high and beat; scraping down the sides of the bowl occasionally until smooth and fluffy.  Chill 20 minutes before using.