Apple Ring

1/4 cups chopped walnuts
1/2 cups brown sugar
1 teaspoon cinnamon
1 large apple, peeled
2 cans Pillsbury biscuits
1/3 cup margarine or butter, melted
3 Tablespoons dry butterscotch pudding mix

Grease very generously a bundt type pan.

Place the chopped nuts on the bottom of the pan.

Slice the apple into pieces, then slice each piece in half.  Make sure the apples are sliced thinly so they can cook completely.

Separate the dough into 20 biscuits. Flatten each slightly and put one piece of apple into each biscuit.  Pinch the edges so that the apple is completely enclosed.

Place each biscuit in the pan.  Mix the cinnamon, brown sugar and melted butter and drizzle over the biscuits. 

Take the 3 tablespoons of dry butterscotch mix and sprinkle it over all the biscuits.

Bake at 350 for 30 to 40 minutes, or until the top is golden brown. Cool exactly 2 minutes in pan, then invert quickly onto serving plate (I do it over the sink in case it drips.)

Serve warm.



Apple Crisp

I have tried a lot of different apple crisp recipes, including the mixes from the grocery store, and this is my favorite.  It is consistently good.  Give it a try.

10 cups sliced apples
1/3 cups sugar
1 tablespoon cinnamon
1 tablespoon flour
1 tablespoon water

Preheat oven to 375.

Mix the sugar, cinnamon and water with the apples.  Place the apples in a 9×13 pan.


1 cup brown sugar
1 cup flour
1 cup oatmeal
1 teaspoon baking powder
4 teaspoons melted butter

Mix all the ingredients with a fork. Place the mixture on top of the apples.

Bake at 375 for about 1 hour.


Texas Sheet Cake

This is a very popular cake that is great to make for potlucks or other gatherings.  Since it is made in a jelly roll pan, it cuts easily–and it’s delicious, too.

2 cups all-purpose flour
1 teaspoon baking soda
2 cups white sugar
1/2 cup butter
1/2 cup margarine or shortening
1 cup strong brewed coffee
1/4 cup unsweetened cocoa powder
1/2 cup buttermilk*
2 eggs
1 teaspoon vanilla extract

*If you don’t have buttermilk, mix 1 tablespoon vinegar to 1/2 cup milk.

Preheat oven to 400.  Grease and flour jelly roll pan (17″ x 11″ pan).

In a large bowl, mix the flour, baking soda, and sugar.

In a saucepan, heat the butter, shortening, coffee, and the cocoa powder, stirring frequently.

Pour the chocolate mixture over the flour/sugar mixture. Stir in the buttermilk, eggs, and vanilla.

Spread evenly in the jelly roll pan.

Bake for 20 minutes in a preheated oven.  Check middle of cake with a toothpick to ensure it is done.


1/2 cup butter
1/4 cup milk
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
3-1/2 cups confectioners sugar

Combine butter, milk and cocoa in a saucepan. Heat to boiling, stirring constantly. Beat in confectioners’ sugar and vanilla until smooth. spread warm frosting over cake when it comes out of the oven.


Chocolate Cream Pie

I can make this pie in about 10 minutes.  So if I need a fast dessert, this one is a winner.

1 butter cookie pie crust (buy in the baking section)
1 large package chocolate pudding
3 cups milk
1 medium container Cool Whip

Remove the plastic shell from the pie crust and save the shell.

Mix the chocolate pudding in a bowl with the milk.  Let it chill for 5 minutes to set.

Pour 1/2 of the chocolate pudding into the pie shell.  

Mix the other 1/2 of the chocolate pudding with 1/2 of the container of Cool Whip. 

Layer this mixture on top of the chocolate pudding.

Layer the remaining Cool Whip on top of this layer.  You will be using the Cool Whip like frosting.

Cover with the plastic shell you took off the prepared butter cookie pie shell.  Chill for several hours before serving.

When you cut this pie, you will see that you will have 3 very attractive layers.

Berry Cobbler

I make this cobbler in the slow cooker several times a month, especially in the winter.  It makes a nice, relatively healthy dessert.

4-5 cups of frozen mixed berries (strawberries, blueberries, raspberries, etc.)
1/2 cup bisquick
1/2 cup sugar

2-1/4 cups bisquick
1/4 cup sugar
1/2 cups butter, melted
1/2 cup milk

*Sam’s Club has a bag of frozen mixed berries.  Or you could buy three 10-ounce bags of different kinds of frozen berries.

Spray the inside of your slow cooker with Pam, or use soft margarine to grease the inside.

Separate the fruit and coat it with the 1/2 cup of Bisquick and 1/2 cup sugar.  Place in crock pot.

Mix together the remaining Bisquick, milk, sugar, butter, and milk.  Mix lightly. With a wooden spoon, drop the Bisquick mix by heaping tablespoons on top of the fruit.  Cover and cook on High for about 3-4 hours.  You will know it is cooked when the Bisquick looks completely cooked through.  Spoon into bowls.  This makes about 6 servings.


Banana Bread

For a long time I have tried to find the perfect recipe for Banana Bread.  I think this one is the winner.  Give it a try and let me know how you like it.

1/3 cup butter or margarine
3/4 cups sugar
3 or 4 ripe banana
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cups milk*
2 tablespoons vinegar*

*The original recipe called for 3/4 cups buttermilk.  If you don’t have buttermilk, just mix the vinegar into the milk, and you will have the right consistency to equal buttermilk.

Preheat the oven to 350 and prepare an 8″ loaf pan by greasing it with margarine.

Mix the butter and sugar together with a mixer, then add the bananas and the vanilla.

In a separate bowl, mix the flour, salt, baking soda, and baking powder.

Alternately add the flour mixture and the milk mixture to the creamed butter.  Do no overbeat this mixture, as it will become tough if you do.

Place the batter into the  loaf pan and bake for 1 hour at 350.

After the loaf has been cooled for about 30 minutes, I always slice it in half horizontally and fill it with a cream cheese frosting.  This makes it a little more like dessert.