Brie Apple Crisp

1 - 8 oz brie cheese round
1 each Granny Smith & Rome apples, cored & cut into 1/2 inch dice
1 C dried cranberries
1/4 C brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1 - 4 oz pkg slivered almonds, lightly toasted
4 T butter, melted

Place brie cheese round in the center of a 9" quiche or pie pan. Set aside. Preheat oven to 350.

Stir apples & cranberries together. Add brown sugar, cinnamon, nutmeg & almonds. Gently stir until mixed well. Drizzle melted butter over all & stir until well coated.

Pour apple mixture over & around brie. Bake uncovered for 30 min. Serve immediately w/ water crackers.

Vanilla Buttercream Frosting

1 cup butter, softened
2 (16-ounce) packages powdered sugar
2/3 cup milk
1 tablespoon vanilla extract
Preparation
Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beating at low speed until blended after each addition. Stir in vanilla extract.

White Chocolate Almond Cake

Chocolate Velvet Cake Batter

1 1/2 cups semisweet chocolate morsels
1/2 cup butter, softened
1 (16-ounce) package light brown sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) container sour cream
1 cup hot water
2 teaspoons vanilla extract

Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.

Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.

1 (12-ounce) package white chocolate morsels
1 cup coarsely chopped slivered almonds, toasted
Vanilla Buttercream Frosting
1 cup butter, softened
2 (16-ounce) packages powdered sugar
2/3 cup milk
1 tablespoon vanilla extract

Preparation for frosting:
Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beating at low speed until blended after each addition. Stir in vanilla extract.


Spoon batter evenly into 3 greased and floured 8-inch square pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely on wire rack.

Melt white chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total). Stir until smooth, and spread in a 1/4-inch-thick layer on an aluminum foil-lined baking sheet. Sprinkle evenly with almonds. Chill 30 minutes or until firm. Remove from baking sheet, and chop.

Spread Vanilla Buttercream Frosting between layers and on top and sides of cake. Press chopped white chocolate mixture into top and sides of cake. If desired, tie a decorative ribbon around sides of cake.

Waldorf Salad

Ingredients
• 2 Ginger Gold apples (Fuji will substitute)
• 1 Red Delicious apple
• 3 tablespoons cider vinegar
• 1 cup prepared mayonnaise
• 1 pinch kosher salt
• Cracked black pepper
• 3/4 cup toasted walnuts, crushed
• 1 cup golden raisins
• 2 teaspoons curry powder
• 2 stalks celery, thin bias cut
• 1/3 cup fresh mint, chiffonade
• 1/2 red onion, julienned
• 1 head romaine lettuce, heart only
Directions
Cut apples in half and remove the core with a melon baller. Chop apples into medium-sized pieces, leaving skin on.
In a bowl, toss apples with the cider vinegar. Fold in mayonnaise thoroughly. Season with salt and pepper to taste. Fold in walnuts, raisins, curry powder, celery, mint and red onion. Adjust seasoning. Refrigerate for at least 1 hour to allow flavors to incorporate. To serve, arrange 2 leaves of romaine lettuce per plate and spoon salad on top

Annette's Fudge

Combine:
2 c. firmly packed brown sugar
1 c. sugar
1 c. evaporated milk
1/2 c. butter
In saucepan, pring to full boil over moderate heat, stirring constantly.
Boil for 10 min. over moderate heat, stirring occasionally. Remove from heat.
WORK VERY QUICKLY
Add:
1 jar marshmallow cream
1 t. vanilla
Stir until mixture is smooth.
Add 12 oz. package of semi-sweet chocolate chips and stir until melted. Blend in
1 c. chopped pecans.
Pour into 13 X 9 butter pan and refrigerate until set.

Have ingredients at room temp.
Keep knife in hot water and dry with paper towel for smooth cutting.

Never Fail Fudge

3 cups (1 1/2 12 oz. bags) semi-sweet chocolate chips (I usually use milk chocolate)
1 14 oz. can sweetened condensed milk
Dash salt
1 c. chopped pecans or walnuts
1 1/2 t. vanilla

Melt chips with sweetened condensed milk and salt. (microwave or heavy saucepan)
After melted, stir in vanilla and nuts. Spread evenly into wax paper-lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature

Angela's Toffee

Toffee~
2 Sticks of real butter
1 cup of sugar
5 Tblsp water
1 cup pecans (or more)
6 oz bag chocolate chips (I use semi-sweet, but can use milk chocolate)

Combine butter, sugar, and water in sauce pan. Cook over medium heat, stirring constantly until golden brown and pulls away from the sides of the pan. Approx 10-15 minutes. Stir in half the pecans and pour into a buttered 8x8 pan. Sprinkle the chocolate chips over hot toffee and spread as they melt. Sprinkle remaining pecans over the chocolate.

Oatmeal Carmelitas

Ingredients:
2 cups flour
2 cups rolled oats
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter, melted
2 cups semi-sweet chocolate chips
12 oz. jar caramel
1/2 cup pecans, coarsely chopped
3 tablespoons flour

Directions:
Heat oven to 350 degrees. Grease and flour a 9X13 pan or use cooking spray.
Combine flour, rolled oats, brown sugar, baking soda, and salt. Stir to combine and break up the brown sugar. Pour melted butter over the mixture and stir until well combined. Press half of the mixture into the pan, reserving the other half for topping. Bake at 350 degrees for 10 minutes. Sprinkle warm base with chocolate chips and pecans. Combine caramel with flour and pour evenly over the chocolate chips and nuts. Sprinkle remaining oat mixture over top. Bake for 18-22 minutes. Let cool before cutting.

Beary Special Honey Oatmeal Raisin Cookies

2 c. rolled oats, blend 1 cup in blender
1/2 c. honey
3/4 c. brown sugar
1 c. butter
1 t. salt
1 c. flour
2 eggs
4 T. milk with 1 t. baking soda added to it
1 c. raisins (or nuts, or choc. chips, optional)

Cream together sugar and butter. Add eggs, honey, salt, milk, and soda. Mix. Add flour, mix again. Stir in oats and raisins. Refrigerate dough 1 hour. (A MUST!)
Drop by spoonfuls onto greased cookie sheet. Bake at 350 for 10-12 min.

This is Bella's first recipe on our blog.

Verla's Potato Soup

2 Large Potatoes
Cook until soft and mash. Retain water.

Melt 1 stick butter.
Add 1/2 c. flour
1 1/2 t. salt
1/8 t. pepper
Add 5 c. milk
Stir constantly. Then stir in potatoes.