ind that all overnight oatmeal recipes stick to the sides of
lass jar with 8 cups apple juice.
Add sugar, yeast
he larger center pieces of apple.
Coarsely chop end pieces
owl mix 3/4 cup apple butter, apple juice, butter and egg
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
Add the butternut squash, apple, broth and water. Bring to
Boil mint leaves in 1/2 cup water for 5 minutes and SAVE liquid.
Add to apple Juice to make 6 cups.
Mix Pectin with 1/4 cup sugar and add to apple juice.
Bring to a rolling boil.
Stir in remaining sugar and bring to a rolling boil AGAIN and boil 1 minute.
Add mint flavoring to taste and Green Food coloring to tint.
Skim off foam if needed; Pour into heat-resistant jars with lids and seal.
o 400\u00b0F.
Mix apple pie filling, sugar, cinnamon, nutmeg
Make 2 double pie crust recipes.
Line an oblong shallow
Mix two recipes of Can't Fail Pie Crust.
Fill unbaked pie shell with sliced apples.
In a bowl, mix sugar, cinnamon and flour.
Pour evenly over the apples.
Then sprinkle vanilla over the mixture.
Then cut up margarine or butter over the top.
Cover with top crust and, with knife, make slits for air.
Bake at 400\u00b0 for 15 minutes and at 350\u00b0 for 45 to 50 minutes.
ugar, cinnamon, flour, nutmeg (or apple pie spice), and salt; mix
Preheat oven to 350 degrees F (175 C).
Prepare the topping by combining the butter, brown sugar, flour and chopped pecans. Cut in all ingredients with pastry cutter until pea-sized. Set aside
Combine the apples, sugar, flour and cinnamon. Toss gently together and set aside.
Place apple mixture in unbaked pie shells. Heap the apples up high in each shell and fill completely. Sprinkle topping on top of each.
Bake at 350 degrees F (175 degrees C) for 50 minutes. Do not allow topping to get too dark.
owl and toss.
Place apple mixture into pie crust.
Roll 2/3 of pie crust to fit an 8-inch or 9-inch pie pan. Arrange apple slices in crust and sprinkle tapioca on top of apples, then sprinkle Sweet 'N Low and cinnamon on top.
Roll out remaining pie crust, perforating the top and arrange over apples. Crimp edges securely, moistening with a little water, if necessary. Bake at 400\u00b0 for 30 minutes or until apples are tender.
One sixth of pie is 227 calories.
To make the apple mixture, put apples, 1 cup apple juice and 1
tuffing, stir together the chopped apple, bread crumbs, celery, raisins, walnuts
Soak apple pieces in pure apple juice for one hour.
Preheat oven to 375 degrees F.
Remove the apple core, cutting to within 1/2 inch of the bottom of the apple.
You are creating a pocket to hold the filling.
Mix together the sugar, cinnamon, raisins, and oatmeal.
Place the apple in a baking dish lined with foil and top with the butter. Pour the water around the apple and slightly fold the foil around the apple.
Bake for 30-35 minutes, or until the apple and apple skin are soft. Let cool for 15 minutes.
Top with ice cream or whipped cream.
he egg, 1/2 cup apple butter, milk, and pumpkin or
beat the cream cheese, sugars, apple juice and 1 teaspoon vanilla