This dessert is a lovely cross between apple pie and cheesecake.
1/2 cup butter
1/3 cup sugar
1/4 teaspoon vanilla extract
1 cup all-purpose flour
Press into a 9 to 10-inch springform pan and up the sides about half way.
8 oz. (250g) cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla
Beat ingredients together and pour on top of unbaked crust.
1/2 cup sugar
1/2 teaspoon cinnamon
4 cups sliced apples
Mix together and sprinkle on top of cream cheese layer.
1/4 cup sliced almonds
Sprinkle on top of apple mixture.
Bake at 450 degrees F for 10 minutes, then 400 degrees F for 25 minutes. Let cool and then refrigerate.
Serves 10 to 12
Ingredients
1/3 cup firmly packed brown sugar
1/3 cup light corn syrup
2/3 cup butter, softened (divided)
1 cup pecan pieces or halves
4 1/2 to 5 cups all-purpose flour
1/3 cup granulated sugar
2 packages (8 grams each) quick-rise instant yeast
1 1/2 teaspoon salt
3/4 cup warm water (105 degrees F to 115 degrees F / 40 degrees C to 45 degrees C)
3/4 cup warm milk ( 105 degrees F to 115 degrees F / 40 degrees C to 45 degrees C)
2 eggs
1 tablespoon ground cinnamon
1 cup raisins
Method
Heat brown sugar, corn syrup and 3 tablespoons butter in saucepan until sugar dissolves, stirring often. Pour into greased 13 x 9-inch baking pan. Arrange pecans evenly in bottom.
In large bowl, combine 2 cups flour, granulated sugar, undissolved yeast and salt. Stir warmed water, milk and 1/3 cup butter into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on floured surface until smooth, about 6 to 8 minutes. Cover and let rest for 10 minutes. Roll dough into a 24 x 18-inch rectangle. Melt remaining butter (about2 tablespoons); brush on dough. Sprinkle with cinnamon and raisins. Beginning at short end, roll up as for jelly roll. Pinch seams to seal; cut into 8 pieces. Place in pan, cut sides up. Cover tightly. Refrigerate for 2 to 24 hours.
Remove from refrigerator. Uncover dough; let stand for 10 minutes. Bake at 375 degrees F / 190 degrees C for 35 to 40 minutes or until done. Invert onto serving tray.
Dough can also be frozen. Place dough in prepared pan; wrap airtight with plastic wrap, then foil. Freeze up to 4 weeks. To bake, remove from freezer, unwrap. Thaw at room temperature 1 to 2 hours. Let rise in warm place until doubled, about 1 1/2 hours. Bake as directed.
Makes 8 giant sticky buns.
This syrup is no way supposed to replace pure maple syrup. I used this syrup when my children were young. They had no idea what real maple syrup tasted like and all they wanted to do was make that toaster waffle swim in syrup. This is similar to other name brand bottled syrups, but it is a fraction of the cost.
Ingredients
3 cups water
3 cups granulated sugar
3 cups brown sugar
1 cup corn syrup
1 tbsp lemon juice, bottled or fresh
1 tbsp vanilla extract
1 tbsp maple flavouring
Method
Combine first 4 ingredients in large saucepan. Stir on medium-high until it boils. Remove from heat.
Add lemon juice, vanilla and maple flavouring. Stir. At this point you can either fill hot sterilized jars to within 1/4 of top and seal. Or, I just put it into clean 1L bottles and store in the refrigerator.
Makes 3 1/2 pints or 2L.
Ingredients
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 tespoon ground allspice
3/4 cup sugar
1 1/2 cups mashed, cooked pumpkin
3 eggs
1 cup milk
3/4 cup vegetable oil
1 teaspoon vanilla extract
Method
In a medium-sized bowl, sift together the flour, baking powder, cinnamon, nutmeg, allspice and sugar. In a large bowl, beat together the pumpkin, eggs, milk, oil and vanilla. Add the dry ingredients and blend thoroughly.
Pour 1/4 cup batter on a hot greased griddle. Cook until the bottom is lightly browned and bubbles form. Turn and finish cooking on the other side. Serve with hot syrup.
Serves 8
