Rustic Apple Pie PRINTABLE RECIPE ▼ I love easy recipes, especially pies, and this is one of our favorites. This is a great recipe when you don't want to go through the hassle of making a fluted pie crust. And I've found that more people will eat this crust, so it's a win for me. Rustic Apple Pie Ingredients Crust: • 1¼ cups plain flour (chilled if possible) • 1 tablespoon sugar • 1 teaspoon sea salt • 8 tablespoons (1 stick) cold, unsalted butter, cut into small cubes* • 3 tablespoons ice water (sometimes I need more, depending on the weather) Filling: • 4 to 4½ cups prepared apples (peeled, cored, sliced into 8 to 10 wedges each) • ½ cup sugar • 4 tablespoons cornstarch • ¾ teaspoon cinnamon (could also use apple pie spice) • 1 tablespoon water • 1 large egg Instructions 1. Crust : In a large bowl, mix the flour, sugar and salt. Toss the butter cubes with the flour and cut it with a pastry cutter until the butter is the size of small peas. Sprinkle the ice water over the pastry and, using a spatula, keep folding the mixture (adding more water if needed). Soon the mixture, when pressed together) will form a rough ball. Form the dough into a 6-inch disc; wrap in plastic and chill at least 20 minutes. Remove from chilling; place on parchment sheet and roll into a 13-inch circle. The edges of the crust will be uneven, not perfect. 2. Preheat the oven to 425°F. 3. Filling : In a large bowl, place the sugar, cornstarch and cinnamon; mix. Add the prepared apple slices and fold to coat all the pieces. 4. Place the prepared crust, still on the parchment, onto a baking sheet. Place the apples into the middle of the crust mixture and spoon or arrange to within 3 inches of the edges. At this point you can arrange the apples into a pattern. Fold up the edges of the crust, making a pleat every 3 to 4 inches. 5. Mix the egg and water; brush oner the crust; sprinkle with sugar if desired. 6. Place the pie on a middle rack of the preheated oven. Bake for 10 minutes; Lower heat and continue to bake for 20 to 25 minutes until the filling is bubbly. If the crust starts getting too brown, place a piece of foil loosely over the top. Using the parchment, slide the pie onto a wire rack for cooling. • Tart apples, such as Granny Smith, Pink Lady or Macintosh apples work best for this recipe. • Don't substitute shortening for the butter in the crust. • If you like our Rustic Apple Pie, try our Blackberry version too. • Sprinkle cheddar cheese over the top of the warm pie for more flavor. PRINT RATE Don’t love it Not great Good Great Love it

Prune Cake 12 servings Ignore the name (prunes are plums after all) because this is the best-tasting cake for any meal or just for snacking . Toast some extra pecans to add as a garnish. As cupcakes they are perfect for a brunch. Ingredients • 1½ cups sugar • 1 cup of a good oil • 3 eggs • 2 cups flour • 1 tsp baking soda • 1½ tsp baking powder • 1 tsp cinnamon • 1 tsp allspice • 1 tsp nut meg • 1 cup buttermilk • 1 tsp vanilla • 1 cup prunes, cooked, chopped ¼-inch dice • 1 cup pecans, chopped Preheat oven to 325°F. You will need a greased 9-x-13 pan * . Instructions 1. In medium bowl,mix sugar and oil together; add eggs, one at a time, beating after each addition. 2. Add dry ingredients, alternating with the buttermilk. Fold in the vanilla, nuts and prunes. 3. Pour into prepared pan; bake for 35 to 40 minutes. Glaze Ingredients • 1 cup sugar • 1/2 cup buttermilk • 1 Tbsp clear corn syrup • 1 tsp baking soda • ¼ cup butter • 1 tsp vanilla Instructions 1. In small saucepan, combine all ingredients; boil for 3 minutes. 2. Using skewer, poke holes 2-inches apart in hot cake and pour glaze. * Recipe can make 12 cupcakes (use greased liners). You can also use a loaf pan. KEYWORDS best prune cake, prune cake, delicious prune cake

Simple and easy to make pecan pie. Easy Crustless Southern Pecan Pie Recipe Makes 8 generous slices I love pecan pie so much that I could eat it for breakfast. Ok, I have done that This one tastes just like the classic pecan pie. And it's so good with a cup of coffee. I love this recipe not only because of the way that it tastes, but it's just so simple to make. It is one of several crustless pie recipes on my site. I've made many pies, but I have found that a lot of people just don't eat the crust. (And it doesn't seem to matter on how hard you worked on making the perfect flaky and fluted crust!) Here are the links for the baking mix and vanilla used for this pie (and others). I love this pie plate from Le Tauci. It works so well when you don't want to crimp a pie crust or you want to make a crustless pie stand out. About the ingredients . . . • Pecans -Make sure that they are fresh. I like a medium chop (¼ to ½-inch pieces). Do not toast before using. • Milk -Whole milk works best for this recipe. • Corn syrup -Light or dark. The dark corn syrup will make a darker pie. • Butter -Must be room temperature to blend in. • Eggs -Large or extra large. Take out of fridge 30 minutes before using. • Brown sugar - Light or dark will work. • Baking Mix -Use your favorite or our recipe here . • Vanilla -Use a good quality for the best results. Our recipe here . The printable recipe for our Pecan Pie Muffins . How to make Mini Pecan Pies: • This recipe will make 4 to 5 dozen mini pies. • For the best results, grease or spray the pans before adding batter. It is best not to use paper liners for baking these but instead put them in the liners after they are baked and cooled. This makes a better presentation and makes them easier to remove. • Pour into the pans, let sit briefly (so the batter will settle) then pour in more batter until it's ¼-inch from the top edge of the pan. I use a measuring cup to do this, stirring often so the batter stays mixed. The batter will puff up while baking then settle down as it cools. • Usually 4 to 5 pans will fit on 1 oven rack. • These only bake for about 15 minutes. Watch carefully and don't overbake. • These are best served at room temperature. KEYWORDS classic pecan pie recipe, light corn syrup, southern classic, room temperature, chopped pecans Easy Crustless Southern Pecan Pie Recipe Ingredients • 1½ cup chopped pecans (medium chop works best but you can use a few halves for appearance) • ¾ cup whole milk • ¾ cup corn syrup (light or dark) • ¼ butter, room temperature • 4 eggs • ¾ cup brown sugar, packed • ½ cup baking mix • 2 tsp of a good vanilla Preheat oven to 350°F. You will need a 9-inch greased pie plate. Instructions 1. Sprinkle chopped pecans or pecan halves in a single layer in the prepared pie plate. 2. Place remaining ingredients in a blender; process on high for 20 seconds until smooth, scraping the container after 10 seconds. 3. Pour into pie plate; bake for 50 minutes or until knife inserted in the middle comes out clean; cool at room temperature. Do not overbake!!!! Image 1 Image 2 PRINT Jump to Printable Recipe▼ Share Pin Share

Tiny Coconut Cakes Makes 12 About this recipe . . . • The scraps from this recipe make great cake pops. KEYWORDS tiny coconut cakes, coconut cake, coconut Tiny Coconut Cakes Makes 12 Ingredients 1 cup sugar ½ cup unsalted butter softened (1 stick) 2 large eggs 1½ cups all-purpose flour ½ cup unsweetened coconut 1½ tsp baking powder ½ tsp salt ½ cup milk White Chocolate Buttercream Preheat oven to 350°F. Spray an 18x13-inch baking sheet; line bottom with parchment paper. You will need a 2½-inch round cutter. Instructions 1. In a large bowl, beat sugar and butter until light and fluffy, scraping bowl often. Add eggs, one at a time, beating well after each addition. Stir in extracts. 2. In a medium bowl, blend the flour, coconut, baking powder and salt. At low speed, add the flour mixture to the butter mixture, alternating with coconut milk; end with flour mixture. Beat each addition just until combined. Pour the batter mixture into the prepared pan; smooth top. 3. Bake 15 minutes; check for doneness by inserting toothpick in the center. Cool in the pan. 4. Using cutter, cut 36 rounds from the cake; freeze or discard scraps. 5. Using the White Chocolate Buttercream, pipe a thin layer of buttercream onto 12 rounds; place another round on top of those, pipe another layer of buttercream on top; top with the remaining 12 cake rounds, pipe an open star design on top of those. Jump to Printable Recipe▼ Share Pin Share 2½ inches PRINT RATE Don’t love it Not great Good Great Love it

White Chocolate Buttercream Makes about 2½ cups Ingredients • 1 cup unsalted butter, softened (2 sticks) • Pinch of sea salt • 2 cups good quality chocolate morsels (not wafers), melted and cooled according to package instructions • 3 cups powdered sugar • ¼ cup coconut milk • ¼ tsp coconut extract Instructions 1. In medium bowl with mixer on medium speed, beat butter and salt until s mooth, 3 to 4 minutes. 2. Add white chocolate, beating well. 3. With mixer on low, slowly add powdered sugar alternating with coconut milk until well combined. 4. Add extract, increase mixer speed to medium and beat until light and fluffy, 3 to 4 minutes. Use immediately or refrigerate in a sealed container. KEYWORDS white chocolate buttercream recipe, chocolate buttercream, buttercream

Southern Pound Cake Recipe (1950's) PRINTABLE RECIPE ▼ One of my fondest memories as a child in elementary school was the Fall Festival put on by the PTA. It was the way they raised money for the little extras for the classrooms such as Kleenex, colored pencils, and the like. There were the obvious games where you "fished" for toys and pin the tail on the donkey, but my favorite was the Cake Walk . After buying a ticket and while the music played, you would walk around in a circle where there were numbers taped to the floor. When the music stopped, they would choose a number out of a bag and that person would win a cake of their choosing. The cake that would most always be chosen first was Mama's Southern Pound Cake. This recipe has a pound of butter, 8 eggs and a pound of confectioner's sugar, so you know it has to be good. This was her go-to recipe for many functions, including those at church and family reunions. Facts about this recipe from mom's kitchen: • The confectioner's sugar came in a one pound box so there was no waste. That was one of the many things that my mother liked about this recipe and I do too. • Butter and milk was delivered from the Biltmore Dairy. The milk came in glass bottles (returnable) and the butter in one pound packages like it does now, although it was wrapped in waxed paper. • She loved her Sunbeam Mixmaster and used it to combine all the ingredients of this cake. Next to the toaster, it was probably more used than anything else in her kitchen. • The vanilla she used and maybe the baking powder came from the Jewel Tea Company. They were like a general store on wheels. I still have her Autumn Leaf Pattern China that she collected piece by piece from that company. I know some of you are probably familiar with that pattern. • Although she didn't have a decorative pan to bake her cake, she did have a large tube pan with a removable bottom and feet for support. (also used for her angel food cakes). Similar to this one ► Southern Pound Cake Recipe (1950's) Ingredients • 3¼ cups all purpose flour • 1 tsp baking powder • ½ tsp salt • ½ tsp nutmeg • 1 lb butter • 1 lb 10x (confectioner's) sugar • 8 large eggs (or extra large) • 1 tsp vanilla • 1 tsp almond extract Preheat oven to 325°F. Grease a bundt or tube pan then dust with flour. Instructions 1. In a medium bowl, sift the flour, baking powder, salt and nutmeg together 4 times. 2. In a large bowl, cream the butter until it is like whipped cream; slowly add the sugar and beat until it's light and fluffy. Add the eggs, one by one, beating well after each one. 3. On low speed, mix in half the flour mixture, then the extracts and finally the rest of the flour. Pour into the prepared pan; cut through the batter with a paring knife several times to reduce the bubbles. 4. Bake for 1 to 1¼ hours. Test for doneness by using a toothpick. Let sit in pan for no longer than 5 minutes; remove and cool on rack. Wrap and/or put in an airtight container to keep fresh. PRINT RATE Don’t love it Not great Good Great Love it Southern Pound Cake Toppings • Strawberry Sauce • Vanilla Sauce • Chocolate Sauce • Whipped Cream • Simply dust with powdered sugar. Hi, I'm Mac! Welcome to my corner of the internet! As a wife, mother, grandmother, and great-grandmother, I'm dedicated to nurturing my passion for cooking and gardening. Join me on this delightful journey to rediscover the goodness of food, sharing chrished recipes, helpful tips, and the joys of homegrown ingredients. Together let's celebrate the flavors that unite our families!

Company Rice Pudding 8 servings I call this Company Rice Pudding because it's that good! It needs to be chilled before serving and allow for cooking time, but it's well worth the wait. Beautifully layered with fruit in footed glasses makes for a great presentation for company or family. Ingredients • ¼ cup regular rice • 1 quart whole milk • 1/3 cup sugar • 1 cup whipping cream • 1 tsp almond extract or Ameretto Instructions 1. Place rice, milk and sugar in a large saucepan. Bring to boil; turn down heat and cook slowly until thickened, 1 hour or more until very thick; cool. 2. Whip cream until stiff; fold in extract, then fold in whipped cream. Place in container that seals; chill well., When well chilled, place into serving container(s), layering with fresh fruit if desired. I like it topped with just a single marachino cherry! KEYWORDS company rice pudding, rice pudding, best rice pudding

Our recipe for an easy Crustless Pumpin Pie. Our Best Ever Pumpkin Pie Recipe This is one of the easiest pies to make regardless of the occasion and it is absolutely delicious! Fresh spices are a must for this flavorful pie. And there is no need for a homemade pie crust! Plus, you can use canned pumpkin or your own pumpkin purée. This is not your traditional pumpkin pie even though it tastes just like it, but without the crust! • I like to bake my pie until there is a slight jiggle, then I do the knife test. • Make sure the pie doesn't burn. I've never had a problem but if you see it happening, lay a square of foil on top. • You could also do cookie cut-outs on top. • Wait until the pie cools before slicing. KEYWORDS easy pumpkin pie recipe, best pumpkin pie recipe , crustless pumpkin pie Our Best Ever Pumpkin Pie Recipe Serves 6 to 8 Ingredients • 1 can pumpkin (16 oz) • 1 can evaporated milk (13 oz) • 2 eggs • 2 Tbsp butter, room temperature • ¾ cup sugar • ½ cup baking mix (Bisquick or our recipe ) • 2½ tsp pumpkin pie spice (fresh is best) • 2 tsp of a good vanilla (our recipe) Heat oven to 350°F. Grease a pie plate using Pa m or our Pan Release . Instructions 1. Place all ingredients in a blender in the order shown; blend on high for 45 seconds to 1 minute, scraping down sides twice. 2. Pour into the prepared plate; bake on middle rack in oven until thin knife inserted in the center comes out clean, usually about 50 minutes to an hour. Cool on a rack; slice when cool. Cover and refrigerate to store. Options • Place baked pastry cutouts (pie crust)sprinkled with brown sugar on top of pie after about 45 minutes of baking. Or add baked cutouts on top of pie after baking. Share Pin Share Jump to Recipe▼ PRINT Just needs a dollop of whipped cream!

Old-Fashioned Persimmon Pudding Recipe Ever since I can remember, persimmon pudding was on the dinner table several times during the autumn months. The little tangy fruits would fall to the ground when ripe to be picked up soon after (hopefully before the opossums would get them). Persimmon pudding is one of those dishes that's in a class by itself. The persimmon trees that I grew up with are hard to find. They had very small fruit, which had more seeds than pulp. These days you are more likely to see other versions that offer more pulp, such as Fuyu or Hachiya. Fuyu are the ones that I find most often at the store. • You can usually tell if they're ripe by their smell. It's very rich and aromatic. To me, it smells wonderful! • The Fuyu persimmons are slightly soft when ripe. I remove the core from the top. Then I peel, slice, and chop; using my immersion blender to purée. (See the video) You could also use a food processor. (Inside of a Fuyu persimmon pictured below). • The Hachiya persimmons (pictured below) need to be VERY soft to be ripe. For these I just cut off the stop at the stem end and scoop out the flesh. It has a reddish, transparent look to it. Keywords fuyu persimmons, persimmon trees, persimmon pudding recipe, hachiya persimmons Old-Fashioned Persimmon Pudding Recipe Ingredients • 1 cup all-purpose flour, sifted • ¾ cup sugar • 1 tsp baking powder • ½ tsp cinnamon • Small pinch of nutmeg (optional) • ¼ tsp sea salt • 1 cup puréed ripe persimmon pulp • 3 large eggs, beaten • 1 cup whole milk • ½ cup butter, melted and cooled Preheat oven to 325°F. Grease a 8x8x 2-inch baking pan or dish*. Instructions 1. In a large bowl, sift flour with all the dry ingredients. Thoroughly mix the rest of the ingredients in the other large bowl; add to the dry ingredients, while mixing, by small amounts until everything is mixed well. 2. Pour batter into prepared pan and smooth top; bake for about 1 hour or until a thin knife inserted in the center comes out clean. Can be served warm or cold. Keep tightly covered in the refrigerator. * An 8x8x2-inch baking dish holds 8 cups when full. You can use something equivalent by filling with water and measuring the amount of water it holds. Share Pin Share Jump to Printable Recipe▼ RATE Don’t love it Not great Good Great Love it PRINT Cut out the core!

Our deliciou s,and easy-to-make Rustic Blackberry Pie. Easy Rustic Blackberry Pie Recipe We grow blackberries but not enough to suit our needs. We are lucky enough to have a small store down the road from us that usually has seasonal fruits and vegetables. This year the blackberries are really nice so I will be freezing some as well. You can use bought pie dough but this is so easy and it doesn't have to be perfectly round. Make this style of pie just once and you will be hooked!! Crust Ingredients Every bit of this crust is flaky and delicious. Unlike regular pie crust where the crimped edge is usually left on the plate. • All-purpose flour -Simple, right? Make sure the flour you are using is new is fresh. It's easy to tell by the smell. • Sugar -Lump free please! • Salt -Preferably sea salt. • Unsalted butter -Make sure it is cold, cold, cold. After cutting into cubes, put in freezer for a few minutes. • Ice water -Although the recipe says 3 tablespoons, almost always it takes a little more. And make sure it is cold! I like to drizzle in the water while using a large fork to shape and make a rough ball. Filling Ingredients • Blackberries -Use the freshest and plumpest berries that you can find. You can also use apples, peaches, or cherries. I like using room temperature berries. • Cornstarch -I use cornstarch instead of flour because you need less and it makes the filling more palatable. • Sugar • Lemon -Not much , but necessary • Nutmeg -Freshly grated if possible Rustic Blackberry Pie Serves 6 to 8 Ingredients Crust: • 1¼ cups plain flour • 1 Tbsp sugar • 1 tsp salt • 8 Tbsp (1 stick) cold, unsalted butter, cut into small cubes • 3 Tbsp ice water, (depending on the weather, I have used more) Fill ing: • 4 to 5 cups fresh blackberries, washed and spread on towel to dry • ½ cup sugar (more if necessary) • 4 Tbsp cornstarch (¼ cup) • ¼ tsp nutmeg (optional, but good) You will need a baking sheet and parchment paper. * Instructions 1. Crust : In a large bowl, mix the flour, sugar and salt**. Toss the butter cubes with the flour: cut in with a pastry cutter until the butter is the size of small peas. Sprinkle 2 tablespoons of water over the mixture and fold with a spatula adding more water if needed until the mixture, when pressed together, forms a rough ball. Do not overmix. Form dough into a 6-inch disc; wrap in plastic wrap and chill about 20 minutes. Remove from chilling, roll on a lightly floured surface (I use the parchment sheet) until 13- inches in diameter; there will be no excess dough. Make filling. 2. Preheat oven to 425°F. 3. Filling : In a large bowl, mix together the corn starch, sugar and nutmeg. Add berries and fold to coat with the dry mixture. Place crust (leave on parchment) on sheet pan. Place filling in the center, leaving about 3 inches of dough uncovered on all sides. Fold that dough up over the fruit all the way around while creating rustic pleats. Place the pie on a middle rack in the preheated oven. Bake for 15 minutes; lower heat to 375°F and continue baking for an additional 45 minutes or until the crust is golden brown. Remove from oven; cool completely on a wire rack. *After rolling the crust on parchment, it can be fitted into a large pie pan, leaving the parchment to make it easier to remove and slice after cooling. **This crust can also be made in your food processor. Print RATE Don’t love it Not great Good Great Love it Share Pin Share Jump to Recipe Rolling Pin Parchment Paper

Our Classic German Chocolate Cake Recipe Why I like this recipe . . . • It's tried and true. I have made this traditional recipe dozens of times. • The pecan and coconut frosting is good on a carrot cake too! • Simple ingredients that you may already have in your pantry. • The recipe also makes a 9 x 13 cake or 24 cupcakes. The latter is great to use on a buffet. • Since it contains 1 cup of butter and 4 eggs, you know it's going to be a moist chocolate cake.. • It has the perfect amount of chocolate to satisfy that craving. Our Classic German Chocolate Cake Recipe Ingredients • 4 oz sweet baking chocolate • ½ cup boiling water • 2 cups sugar • 1 cup butter, softened (2 sticks) • 4 eggs separated, room temperature • 1 tsp of a good vanilla • 2¼ cups flour, sifted 3 times • 1 tsp baking soda • ½ tsp salt • 1 cup buttermilk Instructions 1. Put the chocolate in a small heatproof bowl, pour in boiling water and stir until melted; let cool. 2. In a medium bowl, using a whisk attachment, beat the sugar and butter until fluffy; add egg yolks, one at a time, beating well after each addition. 3. Slowly beat in the chocolate mixture and vanilla. 4. On low speed, add the dry ingredients, alternating with the buttermilk until batter is smooth but not overbeaten. 5. In a medium bowl, beat the egg whites until stiff and gently fold into the cake batter. 6. Pour into 3 prepared pans. Bake for 30 to 40 minutes until cake tests done. Cool in pans for 5-10 minutes; place on racks to finish cooling. Wrap layers if not using right away. Pecan and Coconut Frosting Ingredients • 1 cup sugar • 1 cup evaporated milk • 3 egg yolks • ½ cup butter • 1½ tsp vanilla • 1 cup chopped pecans • 1¼ cups coconut (shreds or flakes) Instructions 1. In a medium saucepan, combine the first 5 ingredients. Cook over medium heat, while constantly stirring, for 10 to 12 minutes until thickened. 2. Remove from heat until thick enough to spread; stir in the pecans and coconut. Frost only the tops of the cake layers. Share Pin Share Jump to Printable Recipe▼ PRINT RATE Don’t love it Not great Good Great Love it RATE Don’t love it Not great Good Great Love it PRINT

White Fruit Cake 12 servings Not my mother's fruitcake, but it tastes really good nonetheless. I like that it doesn't contain too many candied fruits and it's moist. White Fruit Cake Ingredients • 1 cup salted butter, softened • 1 cup sugar • 5 large eggs • 1 Tbsp of a good vanilla • 2 tsp lemon oil • 1¾ cups flour • ½ tsp baking powder • ¾ ib. candied cherries • 1 lb. candied pineapple • 5 cups pecans Preheat oven to 325°F. You will need a greased tube pan. Instructions 1. Beat butter and sugar together until fluffy; add eggs, one at a time; add flavorings. 2. Thoroughly stir in the fruit and nuts; pour into prepared pan; bake for 1½ hours. Check for doneness with a toothpick. Let cool in pan for 10 to 15 minutes. Turn out onto serving plate. To store: wrap securely in plastic wrap. KEYWORDS white fruit cake, best white fruit cake