Easy Apple Strudel

SUBMITTED BY: JESSLUV PHOTO BY: Jurate

"This apple strudel recipe is very simple to make, yummy and best of all, inexpensive."

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PREP TIME	30 Min
COOK TIME	40 Min
READY IN	1 Hr 10 Min

SERVINGS

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Servings
US METRIC

INGREDIENTS (Nutrition)

• 1 Granny Smith apple - peeled, cored and coarsely shredded
• 3 Granny Smith apples - peeled, cored and sliced
• 1 cup brown sugar
• 1 cup golden raisins
• 1 sheet frozen puff pastry, thawed
• 1 egg
• 1/4 cup milk

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DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry.
3. Bake in preheated oven for 35 to 40 minutes, or until golden brown.

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Life is too short to wake up with regrets. So love the people who treat you right. Forget about the ones who don't. Believe everything happens for a reason. If you get a second chance, grab it with both hands. If it changes your life, let it. Nobody said life would be easy, they just promised it would be worth it.

Juretta's Homemade Ice Cream

Homemade Ice Cream

(To be made in an electric ice maker (4 qt) using ice/ice cream salt)

I am sure the recipes could be changed to be compatible for a small in-home electric no ice required countertop ice cream maker - but I havent taken the time to do the conversions myself, because i dont have one of those nifty little gadgets yet.  But maybe one day soon!  ANYWAY-- moving on... to the ice cream recipes!!

VANILLA:

3 eggs

2 cans of sweetened condensed milk

2 (8 oz) cool whip

1 tsp of vanilla

fill to line with milk

CHOCOLATE: 

3 eggs

2 cans of sweetened condensed milk

2 (8 oz) cool whip

1 container of chocolate syrup

fill to line with milk

STRAWBERRY: 

3 eggs

2 cans of sweetened condensed milk

2 (8 oz) cool whip

2 cups of chopped fresh or frozen strawberries (fresh are best)

fill to line with milk

red food coloring until a light pink shade (a couple of drops)

PEACH:

3 eggs

2 cans of sweetened condensed milk

2 (8 oz) cool whip

2 cups of chopped fresh or frozen peaches (fresh are best)

fill to line with milk

yellow and red food coloring until a soft orange shade (a couple of drops each)

DREAM CICLE:

3 eggs

2 cans of sweetened condensed milk

2 (8 oz) cool whip

fill to line with Slice orange drink 

This recipe makes soft-serve homemade ice cream.  You can put it in the freezer in an air tight container to harden to your family's preferred consistency.  You can really use the base recipe for any flavor of ice cream you really want.  These are just our family's favorites.  They are all to die for.  The fruit recipes are especially good in the summer when the fruit is in season.  

Thanks to my God Mother Juretta for the recipe!

Unfortunately, I dont think this recipe can be made into a sugar-free recipe.  I've never seen sweetened condensed milk that is sugar free.  But you could use sugar free cool whip and reduced fat sweetened condensed milk to feel more guilt-free if you like :)

You know, my family LOVES marble slab ice cream and how they mix together the cheesecake flavored ice cream with fresh strawberries and fresh graham crackers... I bet I could tweak this recipe to get it cheesecake flavored and then we could add in the strawberries and graham crackers at the end and this would be even MORE FABULOUS.. Gosh im starvin just thinkin about it!

Strawberry Shortcake

strawberry shortcake

Butter Recipe Yellow Cake (prepared to instructions in a bundt pan)

1/2 of a 1/2 gallon vanilla ice cream container (softened)

fresh strawberries (sliced)

1/2 cup sugar

whipped cream

Macerate the strawberries with 1/2 cup of sugar. Set aside.

Take the cake and slice it horizontally in half and place the bottom half back into the pan and spread the softened vanilla ice cream onto the cake and top with the other half of the cake. Let it freeze for another 30 minutes to an hour to stiffen up the ice cream. Slice and serve with strawberries and whip cream.

Enjoy!

My Momma's Cooked Apples

6 cups of firm apples (peeled and sliced)
3 cups of water
1 cup of sugar
1/4 cup of butter (1/2 stick)
1 tsp of cinnamon


Cook slowly over medium-low heat for 1-2 hours. Enjoy!

I am really blessed that all of the women in my family are excellent cooks. My mom can cook anything -- well... Anything except for biscuits and chili! But in my family when I was growing up, we would always have a big family dinner every Sunday and everyone would meet at my grandmother's house (all of her kids and their families) after church and we would all help her cook this huge meal and we'd all sit around this huge table and my grandfather would say grace and we'd eat until we were stuffed and then take a nap and go back to church that night. But anyway -- this is what my mom use to cook for our family dinners. This, my friends, is what I remember from being a child - my mothers cooked apples.

Jen's Banana Pudding (Sugar Free)

2 pkg regular sized Sugar Free Instant Vanilla Pudding Mix (dry powder)
1 pkg regular sized Sugar Free Instant Banana Cream Pudding Mix (dry powder)
4 cups of milk
2 tub of Sugar Free Cool Whip
4 Bananas (ripe - bright yellow -- not black, but not green) (sliced into 1/8-1/4'' slices)
1 box of Sugar Free Vanilla Wafers (Nilla)
1 tsp of vanilla


Mix together the dry pudding mixs and the milk until smooth. Whip in 1 tub of Sugar Free Cool Whip.

Take out a handful of the wafers and reserve. Split the remaining box of wafers into two parts.

In a 9 x 13 pan (I use a Pyrex glass dish), layer 1/2 of the wafers, 1/2 the bananas, and then 1/2 the pudding mixture (in that order). Put on second layer of wafers, the rest of the bananas, and then the rest of the pudding mixture. In the Cool Whip tub, mix in 1 tsp of vanilla. Once well incorporated, smooth on as the very top layer. Crush the reserved handful of Vanilla Wafers and sprinkle them on top for garnish.

Enjoy~!

Summer Lemon-Berry Pie

Summer Lemon-Berry Pie

Prep Time: 15 min

Total Time: 5 hr min

Makes: 8 servings

• COUNTRY TIME Lemonade Flavor Drink Mix
• 1/2 cup water
• 1 pt. (2 cups) strawberry or raspberry sorbet, softened
• 2 cups thawed Whipped Topping
• 1 Graham Pie Crust (6 oz.)
• 1/2 cup each: blueberries, raspberries and sliced strawberries or 1 and 1/2 cup of just strawberries

1. MEASURE drink mix into cap just to 1-qt. line; pour into large bowl. Add water; stir until mix is completely dissolved.
2. ADD sorbet; beat with electric mixer on low speed until well blended. Gently stir in whipped topping. Freeze 45 min. or until mixture is thick enough to mound. Spoon into crust.
3. FREEZE at least 4 hours or overnight until firm. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly.
4. Serve topped with the berries. Store any leftover pie in freezer.
   

Thanks to kraftfoods for this recipe!

Black Bottom Banana Cream Pie

Black-Bottom Banana Cream Pie

Recipe Rating: Prep Time: 10 min Total Time: 1 hr 10 min Makes: 8 servings

• 2 Tbsp butter or margarine
• 1 graham cracker crust
• 1/4 bag of milk chocolate chips
• 2 large bananas, sliced
• 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
• 1 cup cold milk
• 1 (8 oz) tub of thawed Whipped Topping

1. MELT chocolate chips and butter in a microwave safe bowl for 1 minute. Stir until smooth. and the chocolate is completely melted. Spread or drizzle evenly onto bottom of crust (I even went up the sides); top with bananas. Set aside.
2. PREPARE dry pudding mix with 1 cup cold milk and mix in almost all of the whipped topping (reserving about 1/5 of the tub). Pour evenly over bananas. Top with the reamining whipped topping and spread it out evenly. Refrigerate at least 1-2 hours before serving or up to 24 hours. Sprinkle with extra graham cracker crumbs as a garnish. Store leftover pie in refrigerator.
   

Thanks to kraftfoods for this wonderful recipe!

Although I altered it for my taste. :)

Apple crisp

• 4 apples, peeled, cored, and sliced (approximately 4 cups)
• 1 tsp of cinnamon
• 1/2 tsp of nutmeg
• 1/2 cup of sugar
• 1 cup light brown sugar
• 1 cup instant oatmeal (plain)
• 1 cup Flour
• 1 stick of butter, softened

1. Preheat the oven to 350 and spray a casserole dish with non-stick cooking spray.
2. Mix the brown sugar, oatmeal, flour, and butter until you have a crumbly mixture. Pour 1/2 of the mixture into the bottom of the casserole dish.
3. Lightly toss the apples in the cinnamon and sugar and pour over the crumbly mixture.
4. Cover the remaining apples with the rest of the oatmeal topping.
5. Bake 35-45 minutes or until golden brown.

**Tip**

If apples are out of season OR you just dont have any on hand, you CAN substitute the apple/cinnamon/sugar mixture with a can of Apple Pie Filling. (Some are pre-seasoned with cinnamon - depending on the brand ~ However, if they do not have any cinnamon, you can add 1 tsp of cinnamon & 1/2 tsp of nutmeg. There is NO need to add more sugar as the apples will come in their own sweet glaze).

Banana Pudding

• 2 box of (family-sized) sugar-free instant vanilla pudding mix (***Note: Also great with one box of vanilla mixed with one box of Banana Cream flavored pudding***)


• 5 cups of milk (for family-sized boxes) (***Note: If using small boxes, use 3 cups of milk instead of 5) ~(1/2 cup less than called for on each box)


• 16 oz Cool Whip


• 1/4 cup of powdered sugar


• Box of Nilla Wafers


• 3 medium bananas (cut 1/4' thick)

Mix the box of pudding and milk together with a mixer until blended. Mix in 1/2-3/4 of cool whip in the pudding (also with a mixer).

(Mix the remaining cool whip and powdered sugar together separately and set aside for your topping.)

Now you're ready to put it together!

Put in a bowl or pan a layer of wafers, then a layer of banana, then a layer of pudding, then repeat.

When you have your layers completed, top it off with another layer of wafers and the topping mixture and garnish with crushed wafers on the very top.

***Yields approximately 12-16 servings. (9 x 13 deep cake pan full)***

Simple Peach Cobbler

• 1 cup self-rising flour
• 1 cup sugar
• 1 cup of milk
• 1 stick (1/2 cup) butter
• 1 can peaches in light syrup

Preheat your oven to 350*.

Melt the butter (in the oven) using the pan that the cobbler will be baked in.

While the butter is melting in the oven, mix together the milk, sugar, and flour. Pour in over melted butter then dump the can of peaches (juice and all) into the pan (pour on TOP of everything else).

Bake until golden brown (at least 35-45 minutes).

***Yields one cobbler.***