Taffy Apple Cheesecake Pie

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Taffy Apple Cheesecake Pie
I prepare this dessert many times during apple season. But it’s actually great for any occasion. The pie combines the fabulous flavors of caramel apples and cheesecake.

Ingredients

  • 3/4 cup packed brown sugar, divided
  • 2 tablespoons butter
  • 5 cups thinly sliced peeled tart apples
  • 21 caramels
  • 1/2 cup half-and-half cream
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice, divided
  • 1 egg, lightly beaten
  • 1 unbaked deep-dish pastry shell (9 inches)
  • 3/4 cup chopped pecans
  • 1/2 cup milk chocolate chips, chopped
  • 2 cups whipped topping

Preparation

  1. In a large skillet, combine 1/4 cup brown sugar and butter.
  2. Cook over medium-high heat until sugar is dissolved, stirring occasionally.
  3. Add apples. Cook, uncovered, for 12-15 minutes or until apples are tender, stirring occasionally; drain and set aside.
  4. In a large heavy saucepan, combine caramels and cream; cook over low heat, stirring frequently.
  5. Remove from the heat; keep warm.
  6. In a large bowl, beat the cream cheese, remaining brown sugar, vanilla and 1/2 teaspoon pie spice until smooth.
  7. Add egg; beat on low speed just until combined.
  8. Stir half of caramel mixture into apples. Pour into pastry shell.
  9. Combine pecans and chocolate chips; set aside 2 tablespoons for topping.
  10. Sprinkle remaining pecan mixture over apples.
  11. Fold remaining caramel mixture into cream cheese mixture.
  12. Spread over pecan mixture.
  13. Cover edges loosely with foil.
  14. Bake at 375° for 20 minutes.
  15. Remove foil; bake 15-20 minutes longer or until filling is set.
  16. Cool on a wire rack.
  17. Chill for 30 minutes.
  18. Combine whipped topping and remaining pumpkin pie spice; spread over pie just before serving.
  19. Sprinkle with reserved pecan mixture.
  20. Refrigerate leftovers.
    Yield: 8-10 servings.

Favorite Dutch Apple Pie

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Favorite Dutch Apple Pie
Everything about this dessert makes it the top request for family gatherings and one of our favorite apple pie recipes. The delightful crust cuts beautifully to reveal a filling with pieces of diced apple. At harvesttime or any time, you cannot beat this delectable apple pie.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup quick-cooking oats
  • 3/4 cup chopped pecans
  • 3/4 cup butter, melted
FILLING
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 1-1/4 cups cold water
  • 3 cups diced peeled tart apples
  • 1 teaspoon vanilla extract

Preparation

  1. In a large bowl, combine the flour, brown sugar, oats, pecans and butter; set aside 1 cup for topping.
  2. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
  3. Combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil.
  4. Cook and stir for 2 minutes or until thickened.
  5. Remove from the heat; stir in apples and vanilla.
  6. Pour into crust; top with reserved crumb mixture.
  7. Bake at 350° for 40-45 minutes or until crust is golden brown.
  8. Cool on a wire rack.

Yield: 6-8 servings.

Apple-Pecan Carrot Cake

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Apple-Pecan-Carrot-Cake
Top a showstopping crown of Mascarpone Frosting with swirls of Apple Cider Caramel Sauce and a scattering of salty-sweet Spiced Pecans (minus the ground red pepper). Caramel sauce, rather than frosting, sandwiches together the moist cake layers.

Ingredients

  • 2 1/3 cups finely chopped lightly toasted pecans, divided
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons apple pie spice
  • 1/2 teaspoon table salt
  • 3 large eggs, lightly beaten
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups peeled and grated Granny Smith apples
  • 1 1/2 cups grated carrots
  • 2/3 cup plus 2 Tablespoons Apple Cider Caramel Sauce<,
  • Mascarpone Frosting,

Preparation

  1. Preheat oven to 350°. Sprinkle 1 1/3 cups toasted pecans into 2 well-buttered shiny 9-inch round cake pans; shake to coat bottom and sides of pans.
  2. Stir together flour and next 3 ingredients.
  3. Stir together eggs and next 4 ingredients in a large bowl until blended. Add flour mixture, stirring just until blended. Fold in apples, carrots, and remaining 1 cup pecans. Pour batter into prepared pans.
  4. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).
  5. Place 1 cake layer, pecan side down, on a serving plate. Spread top of cake layer with 2/3 cup Apple Cider Caramel Sauce; top with remaining cake layer, pecan side down. Spread Mascarpone Frosting over top of cake. Drizzle 2 Tbsp. Apple Cider Caramel Sauce over frosting, and swirl sauce into frosting. Serve immediately.

Apple Cider Caramel Sauce

Apple-Cider-Caramel-Sauce
For straight-up apple flavor, start with fresh-pressed cider from a farm stand.

Ingredients

  • 1 cup apple cider
  • 1 cup firmly packed light brown sugar
  • 1/2 cup butter
  • 1/4 cup whipping cream

Preparation

  1. Cook cider in a 3-qt. saucepan over medium heat, stirring often, 10 minutes or until reduced to 1/4 cup.
  2. Stir in remaining ingredients. Bring to a boil over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes.
  3. Remove from heat, and cool completely.
  4. Refrigerate up to 1 week.
  5. To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth.

Mascarpone Frosting

Mascarpone-Frosting
Luscious Mascarpone Frosting crowns the top of Apple-Pecan Carrot Cake.

Ingredients

  • 1 (8-oz.) container mascarpone cheese
  • 1/4 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup whipping cream

Preparation

  1. Whisk together first 3 ingredients in a large bowl just until blended.
  2. Beat whipping cream at medium speed with an electric mixer until stiff peaks form. Gently fold into mascarpone mixture.

Caramel Apple Cheesecake Tart

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image
It may look like a chore, but this cheesecake tart calls for a relatively straightforward preparation: First, press the crust into the tart pan. Next, mix the cream cheese filling, fill the tart shell, and bake. Finally, gild the pie with sautéed tart apples, and paint them with melted apple jelly for a jewelled effect.

Ingredients

CRUST
  • 1 cup finely ground gingersnap cookie crumbs (about 24 to 28 cookies)
  • 1/2 cup finely chopped toasted pecans
  • 1/4 cup butter, melted
  • 2 tablespoons light brown sugar
  • Vegetable cooking spray
FILLING
  • 2 8-ounce packages cream cheese, softened
  • 3/4 cup firmly packed light brown sugar
  • 1 large egg
  • 1/4 teaspoon apple pie spice
TOPPING
  • 3 pounds tart apples (such as Granny Smith), peeled and cut into 1/2-inch-thick wedges
  • 1/3 cup firmly packed light brown sugar
  • 1 tablespoon butter
  • 2 tablespoons apple jelly

Preparation

Prepare Crust
  1. Preheat oven to 375°.
  2. Stir together gingersnap cookie crumbs and next 3 ingredients in a medium bowl until moist.
  3. Press crumb mixture on bottom and up sides of a lightly greased (with cooking spray) 9-inch tart pan with removable bottom.
Prepare Filling
  1. Beat cream cheese and next 3 ingredients at medium-low speed with an electric mixer until smooth.
  2. Pour cream cheese mixture into prepared crust, spreading with an offset spatula.
  3. Place tart pan on a baking sheet.
  4. Bake at 375° for 20 to 25 minutes or until center is almost set.
  5. Cool completely on a wire rack (about 40 minutes).
  6. Chill 8 to 12 hours.
Prepare Topping
  1. Stir together apples and 1/3 cup light brown sugar in a large bowl.
  2. Melt 1 Tablespoon butter in a large skillet over medium-high heat.
  3. Add apple mixture to skillet, and cook, stirring often, 16 to 18 minutes or until golden brown.
  4. Remove skillet from heat, and cool apples completely (about 30 minutes).
  5. Arrange apples on top of chilled cheesecake in a decorative fashion. (To achieve a rosette look, start by arranging apples in an overlapping circular pattern about 1 inch from the edge of the crust. Make a second small circular pattern inside the first. Thinly slice some of the cooked apples, curl them, and place in the center of the tart.)
  6. Microwave jelly and 1 teaspoon water in a small microwave-safe bowl at HIGH 20 to 30 seconds or until melted and smooth. Brush apples with half of jelly mixture.
  7. Preheat broiler with oven rack 5 to 6 inches from heat. Broil tart 2 to 3 minutes or just until apples begin to brown. Remove from oven, and brush apples with remaining jelly mixture.
  8. Chill 1 hour before serving.

Note

Tart will hold in refrigerator overnight, but the crust will soften the longer it sits in the refrigerator.

Spiced Apple Two-Bite Tarts

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Spiced Apple Two-Bite Tarts
The nutty pastry is absolutely delicious, like pecan shortbread. You can make the tart shells and filling the day before and assemble just before serving: Place the shells in an airtight container and chill the filling, bringing it to room temperature before placing it in the shells so it’s not ice-cold. The crème fraîche dollop is more than just a pretty garnish; its rich, tangy flavor makes these sublime.

Ingredients

Crust
  • 1/3 cup sugar
  • 1/4 cup unsalted butter, softened
  • 2 tablespoons canola oil
  • 1 tablespoon 1% low-fat milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1/3 cup very finely chopped toasted pecans
  • Baking spray with flour
Filling
  • 2 cups finely diced peeled Granny Smith apple
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground ginger
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon cornstarch
  • 1 tablespoon water
  • 1/4 cup crème fraîche

Preparation

  1. Preheat oven to 350°.
  2. To prepare crust, place first 6 ingredients in a medium bowl.
  3. Beat with a mixer at medium speed 1 minute or until well combined. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
  4. Add flour and nuts to butter mixture; beat until just combined.
  5. Divide dough evenly among 24 miniature muffin cups coated with baking spray.
  6. Press dough into bottom and up sides of muffin cups.
  7. Bake at 350° for 15 minutes or until golden brown.
  8. Cool in pan on a wire rack for 5 minutes.
  9. Carefully remove from pan; cool completely on wire rack.
  10. To prepare filling, place apple and juice in a bowl; toss to coat.
  11. Add 2 tablespoons sugar and the next 4 ingredients (through ginger); toss well.
  12. Melt 1 tablespoon butter in a medium saucepan over medium heat.
  13. Add apple mixture; cover and cook 5 minutes or until apple is tender, stirring occasionally.
  14. Combine cornstarch and 1 tablespoon water in a small bowl.
  15. Stir cornstarch mixture into apple mixture; cook 1 minute or until mixture thickens, stirring constantly.
  16. Place apple mixture in a bowl; cool to room temperature.
  17. Spoon about 2 teaspoons apple mixture into each tart shell.
  18. Top each tart with 1/2 teaspoon crème fraîche.

Oatmeal, Chocolate Chip, and Pecan Cookies

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Oatmeal, Chocolate Chip, and Pecan Cookies
These easy chocolate oatmeal drop cookies are crisp on the outside and slightly chewy on the inside. Chocolate minichips disperse better in the batter, but you can use regular chips.

Ingredients

  • 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
  • 1 cup regular oats
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/3 cup butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg1/4 cup chopped pecans, toasted
  • 1/4 cup semisweet chocolate minichips

Preparation

  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.
  3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended.
  4. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined.
  5. Stir in pecans and minichips.
  6. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper.
  7. Bake at 350° for 12 minutes or until edges of cookies are lightly browned.
  8. Cool on pans 2 minutes.
  9. Remove cookies from pans; cool on wire racks.