Amazing American Pie

Nothing is more traditional in America than great Apple Pie and summertime is a great time of year to have it (especially a la mode).  This recipe keeps it easy for busy moms with a refrigerated pie crust.  You can make your own of course, but there are some great crusts out there, just try a few till you find the perfect one!  Of course, for me, the thing that truly makes this recipe perfect is the caramel sauce (which can also be homemade).

Ingredients:

1/3 cup butter, melted
1 teaspoon cinnamon
1 pound Golden Delicious apples, cored, cut into 1/2 inch slices (6 cups)
1 pound Granny Smith apples, cored, cut into 1/2 inch slices (6 cups)
1 (15 ounce 2 crust) package refrigerator piecrust
1/2 cup packed brown sugar
2 tablespoons all purpose flour
1 egg, lightly beaten
1 tablespoon water
1 (12 ounce) jar caramel ice cream topping

Instructions:

Combine butter and cinnamon together in a large mixing bowl.
Add both types of apples and toss to coat.
Line two large baking pans with aluminum foil.
Heat oven to 475 degrees.
Roast apples one pan at a time for 5 minutes turning once while roasting.
The apples should just start to brown around the edges.
Allow the apples to cool right in the pans.
Reduce oven heat to 375.
Bring pie crust dough to room temperature.
Place one crust in the bottom of a 9 inch pie plate.
In a mixing bowl combine the brown sugar, flour and salt.
Place the roasted apples, both pans – juice included – into the bowl with the brown sugar mixture.
Coat the apples well. 
Place the apples in the pie plate. 
Flour a flat surface and roll the second dough out to a 14 inch circle. 
Cut 4 slits in the dough. 
Place the dough over the top of the apples. 
Cut dough to 1/2 inch beyond plate. 
Crimp edges. 
Place the lightly beaten egg in a bowl. 
Add the water and mix together. 
Brush the top of the pie with the egg mixture. 
Place aluminum foil around the edge of the pie to keep the crust from browning too much and becoming hard. 
Bake for 30 minutes. 
Remove the aluminum foil from the edges and bake for 35 minutes longer. 
The top should be a golden brown and the filling bubbly. 
Drizzle with the caramel topping as soon as you take the pie from the oven. 
Cool and serve!

Mexican Chocolate Cookies

Ingredients:
1 cup plain flour
1 tsp baking powder
½ tsp baking soda
2 tbsp cocoa powder
½ cup brown sugar
1 egg, lightly beaten
1/3 cup canola oil
1/3 cup good quality dark chocolate, cut into small pieces

Directions:
Preheat the oven to 350°F.

In a mixing bowl, combine sugar, egg and oil and mix with a fork. Add the chocolate pieces and the sifted flour and cocoa powder. Mix gently!

With your hands knead the dough carefully and form balls with 1 tbsp of dough. Grease a baking tray and put the balls on the tray, leaving 1.5inches of room between them. Bake for about 12 minutes, let them rest on the tray for another 5 minutes and transfer the cookies onto a wire rack to cool.

Enjoy these beautiful chocolaty biscuits with a glass of milk!

Chocolate Drizzle Sauce

Ingredients:
Makes about 2 cups

1 cup cocoa
3/4 cup granulated sugar
3/4 cup water
1/2 cup corn syrup
1 tsp vanilla

Instructions:
Combine cocoa and sugar in a saucepan and whisk in water and corn syrup. Let mixture come to a full boil over medium heat and boil for approximately 2 minutes, stirring continuously. Remove from heat and add vanilla.

Let the sauce cool down until it thickens, cover and store it in refrigerator until needed.

This sauce is absolutely delicious when spooned over ice-cream, used as a dipping sauce with strawberries or other fresh fruit.

Yogurt Popcicle Treats

Ingredients:
2 ½ cups plain yogurt (ideally low-fat)
2 small bananas
2/3 cup frozen orange juice concentrate (undiluted)

Instructions:
Combine yogurt, bananas and orange juice in a blender or food processor and blend until smooth.

Pour mixture into Popsicle containers and put in freezer.

This is a very easy to make and guilt-free treat for the whole family.

Enjoy!