Hometown Get-Togethers - Candace Floyd [68]
2. Beat until just blended with a mixer at low speed. Increase the speed to medium-high and beat until fluffy. Cover with plastic wrap and refrigerate until serving time. Serve with whipped topping. Use as a pudding or dip for fruit or shortbread cookies.
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TIPS FROM OUR TEST KITCHEN: This recipe may be halved.
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Quick Apple Dumplings
Linda Walker, Smithville, Tennessee
Serves 8
“I have four girls who all live out of town. Every time they call to say they are coming home, they want to know if I am going to make them apple dumplings, they love them so much.”
2 medium Granny Smith apples
One 8-count package refrigerated crescent roll dough
1/8 teaspoon ground cinnamon
½ cup (1 stick) butter or margarine
1 cup sugar
1 cup orange juice
1 teaspoon vanilla extract
½ cup chopped pecans, crushed
Ice cream, optional
1. Preheat the oven to 350°F. Grease an 8-inch-square baking dish.
2. Peel and core the apples. Cut each apple into quarters. Unroll and separate the crescent roll dough. Wrap each apple section in one crescent roll. Place in the prepared pan. Sprinkle with the cinnamon.
3. Combine the butter, sugar, and orange juice in a medium saucepan. Bring to a boil, remove from the heat, and stir in the vanilla. Pour over the dumplings. Sprinkle the pecans over the top.
4. Bake for 30 minutes, or until the crust is golden and beginning to bubble and the apples are just tender when pierced with a fork.
5. To serve, place the dumplings on serving plates and spoon some of the syrup from the baking dish over the dumplings. Serve with ice cream, if using.
Grace’s Apple Surprise
Grace Lloyd, Oxford, Georgia
Serves 8
“I was in a hurry and didn’t want to make a piecrust, so I whipped up this apple dish. It turned out so well and tastes better than pie. My family loves it, so I make it often.”
6 medium apples, such as Gala, peeled, if desired, and sliced
1 cup all-purpose flour
1½ cups sugar
1 teaspoon baking powder
¾ teaspoon salt
1 egg
½ cup (1 stick) butter, melted
½ teaspoon ground cinnamon
Ice cream, optional
1. Preheat the oven to 350°F.
2. Place the apple slices in an 11 × 7-inch baking dish.
3. Combine the flour, sugar, baking powder, salt, and egg in a bowl; mix until crumbly using a fork. Sprinkle over the apples.
4. Pour the melted butter over the top and sprinkle with the cinnamon. Bake for 35 to 45 minutes, until the apples are cooked and the top is lightly browned. Serve in glass dessert dishes. Add a scoop of ice cream, if using.
Fudge Cappuccino Orange Torte
Michelle Gauer, Spicer, Minnesota
Serves 12 to 16
“I have always loved the combination of rich chocolate and orange. I make it on my birthday and treat everyone else to it. I also served it for a women’s dessert luncheon at my church and everyone raved about it.”
BASE
1 teaspoon instant coffee granules
One 16-ounce package fudge brownie mix
½ cup (1 stick) butter, softened
¼ cup vegetable oil
1 to 2 teaspoons grated orange zest
¼ cup orange juice
2 eggs
4 ounces sweet dark or semisweet baking chocolate, coarsely chopped
FILLING
1 cup sweetened condensed milk
6 ounces sweet dark or semisweet baking chocolate, finely chopped
2 egg yolks, slightly beaten
2 tablespoons orange juice
¾ cup pecan pieces, toasted, if desired, and finely chopped
TOPPING
1½ cups heavy cream
¾ cup confectioners’ sugar
1/3 cup cocoa powder
1 to 3 teaspoons grated orange zest
2 tablespoons orange juice
1/8 teaspoon salt
Orange slices, optional
Mint leaves, optional
Raspberries or strawberries, optional
Shaved chocolate
1. Preheat the oven to 350°F. Grease the bottom only of a 9-or 10-inch springform pan.
2. To prepare the base, combine ¼ cup hot water and the coffee granules in a small bowl; set aside to cool.
3. Combine the brownie mix, butter, oil, orange zest, orange juice, eggs, and the coffee mixture in a large bowl; beat 50 strokes with a spoon. Stir in the chopped chocolate. Spread into the prepared pan.
4. Bake for 35 to 45 minutes, until the center is just