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Concord Grape Pie

Ingredients

  • 1 recipe pastry for a 9 inch double crust pie
  • 5 cups Concord grapes
  • 1 1/4 cups white sugar
  • 1/4 cup all-purpose flour
  • 1 pinch salt
  • 3/4 teaspoon lemon juice
  • 1 1/2 tablespoons butter


Directions
Preheat oven to 400 degrees F. Place a sheet pan on the lower oven rack.
Wash and stem grapes; squeeze grapes out of their skins. Save the skins and set aside. Place grape pulp in a large saucepan; mash a few at the bottom to release their juice. Cook over medium-low heat until grapes come to a full boil. Remove pulp from heat, and press through a food mill to remove seeds. Combine pulp and skins in a large bowl. Stir in lemon juice.
In a separate bowl, mix sugar, flour, and salt. Stir into grape mixture. Pour filling into pastry crust, and dot with butter. Cover with second pastry shell. Flute edges, and cut little slits in the top crust for steam to escape.
In preheated oven on sheet pan for 45 to 50 minutes, or until crust is brown and juice begins to bubble through slits in top crust. Allow to cool before serving.

Plum Clafoutis

Ingredients

  • 6 tablespoons white sugar, divided
  • 14 Italian prune plums, halved and pitted
  • 3 eggs
  • 1 1/3 cups milk
  • 2/3 cup all-purpose flour
  • 1 1/2 teaspoons grated lemon zest
  • 2 teaspoons vanilla
  • 1 pinch salt
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons confectioners' sugar


Directions
Preheat the oven to 375 degrees F. Butter a 10 inch pie plate, and sprinkle 1 tablespoon of sugar over the bottom.
Arrange the plum halves, cut side down, so that they cover the entire bottom of the pie plate. Sprinkle 2 tablespoons of sugar over the top of the plums. In a blender, combine the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt. Process until smooth, about 2 minutes. Pour over the fruit in the pan.
Bake for 50 to 60 minutes in the preheated oven, or until firm and lightly browned. Let stand 5 minutes before slicing. Dust with confectioners' sugar before serving.

Fall Desserts

Apple Butter Spice Cake

Ingredients
Topping:

  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup chopped pecans

Cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, room temperature
  • 1 cup white sugar
  • 3/4 cup apple butter
  • 1 teaspoon vanilla extract
  • 1/2 cup whole bran cereal or wheat germ
  • 1 cup sour cream
  • 2 eggs, room temperature


Directions
Preheat oven to 350 degrees F. Grease a 9x13-inch pan.
Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg, and chopped pecans.
Sift together the flour, baking powder, baking soda, and salt.
Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add apple butter, vanilla, and wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition.
Pour half the batter into the prepared pan; sprinkle with half of the topping. Pour remaining batter into pan and top with the rest of the topping.
Bake in the preheated oven until a tester inserted in the center comes out clean, about 40 minutes.

Cranberry Upside-Down Sour Cream Cake

Ingredients

  • 1/2 cup butter
  • 2 cups white sugar
  • 2 tablespoons water
  • 1 teaspoon ground cinnamon
  • 1 (12 ounce) bag fresh or frozen cranberries
  • 1 1/2 cups cake flour
  • 1/2 teaspoon baking soda
  •  1/2 teaspoon salt
  • 6 tablespoons butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sour cream


Directions
Preheat the oven to 350 degrees F. Generously grease a 9 inch springform pan. Wrap aluminum foil around the outside of the bottom to prevent leaking.
Melt the butter in a saucepan over medium heat. Stir in 1 1/2 cups of white sugar, water and cinnamon until sugar has dissolved. Bring to a boil and then add the cranberries. Stir to coat with the sauce, then pour into the prepared pan.
Sift together the flour, baking soda and salt; set aside. In a medium bowl, beat the remaining 6 tablespoons of butter with 1/2 cup white sugar and brown sugar until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Stir in vanilla and sour cream. Mix in the dry ingredients. Pour the batter over the cranberries in the pan.
Bake for about 50 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool on a rack for 10 minutes, then run a knife around the outer edge. Invert onto a serving plate and remove the springform pan.

Cinnamon Pear Frozen Yogurt

Ingredients

  • 1 (15 ounce) can pear halves
  • 2 cups vanilla yogurt
  • 1/3 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice


Directions
Drain pears, reserving 1/2 cup of juice. Puree pears in food processor or blender.
Combine pears, reserved juice, yogurt, sugar, cinnamon and allspice in canister of ice cream maker. Freeze according to manufacturers' directions.

What is your go to recipe for desserts during the holidays? Is it time for a change? If so check out these dessert recipes that are sure to be a hit this holiday season.

Pecan Pie Bars

Ingredients

  • 3 cups all-purpose flour
  • 1/2 cup white sugar
  • 1/2 teaspoon salt
  • 1 cup margarine
  • 4 eggs
  • 1 1/2 cups light corn syrup
  • 1 1/2 cups white sugar
  • 3 tablespoons margarine, melted
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 cups chopped pecans


Directions
Preheat oven to 350 degrees F. Lightly grease a 10x15 inch jellyroll pan.
In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
Bake for 20 minutes in the preheated oven.
While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.

White Chocolate and Cranberry Cookies

Ingredients

  • 1/2 cup butter, softened 
  • 1/2 cup packed brown sugar 
  • 1/2 cup white sugar
  • 1 egg 
  • 1 tablespoon brandy 
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda 
  • 3/4 cup white chocolate chips 
  • 1 cup dried cranberries


Directions
Preheat oven to 375 degrees F. Grease cookie sheets.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

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