desserts | Good Dinner Mrs Mellen

Category: desserts
- Blueberry Lemon Tea Cake
  
  Posted at 11:31 am by Good Dinner Mrs Mellen
  
  Apr 3rd
  Blueberries and lemons are a favorite flavor combination that I love. Lemon is a fresh scent that reminds me of spring. This cake is delicious any time during the year. Adding candied lemons is a nice decorative touch.
  
  I make this loaf cake often because it is moist, flavorful, and easy to make.
  
  Ingredients
  - 2 cups (250g) all-purpose flour
  - 1 teaspoon baking soda
  - 1/2 teaspoon baking powder
  - 1/4 teaspoon salt
  - 1 large egg, at room temperature
  - 3/4 cup (150g) granulated sugar
  - 1/3 cup (80ml) vegetable oil
  - 1/3 cup (80g) sour cream (or plain yogurt/Greek yogurt), at room temperature
  - 2/3 cup (160ml) whole milk, at room temperature
  - 3 Tablespoons (45ml) lemon juice
  - 1 Tablespoon lemon zest
  - 2 cups blueberries
  - 1 teaspoon flour
  GLAZE
  - 2 cup (60g) confectioners’ sugar
  - 2 Tablespoon (15ml) lemon juice
  - optional: candied lemon slices
  Instructions
  - Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
  - Whisk the flour, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the egg and granulated sugar together until combined. Whisk in the oil, sour cream, milk, lemon juice, and lemon zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing.Pour/spread the batter evenly into prepared loaf pan.
  - Take 1/2 cup blueberries and mash with fork. Place remaining blueberries in bow and toss with flour. Fold mashed and whole blueberries into cake batter.
  - Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to help the loaf bake evenly. Poke the center of the bread with a skew and if it comes out clean, the bread is done.
  - Cool bread completely in the pan set on a wire rack.
  - Drizzle with glaze and decorate with candied lemon slices
  - Slice and serve.
  - Cover and store leftover plain or glazed bread at room temperature for 2 days or in the refrigerator for up to 1 week.
  Glaze
  - Whisk the confectioners’ sugar and lemon juice together.
  Candied Lemon Slices
  - 1 small lemons
  - 1/2 cup sugar
  - 1 tablespoons fresh lemon juice
  - 1/2 cup water
  Cut lemons into 1/8-inch-thick rounds; discard seeds. Stir together sugar, lemon juice, and water in a large skillet over medium heat until sugar is dissolved. Add lemon slices, and simmer gently, keeping slices in a single layer and turning occasionally, 14 to 16 minutes or until slightly translucent and rinds are softened. Remove from heat. Place slices in a single layer in a wax paper-lined jelly-roll pan, using tongs. Cool completely (about 1 hour). Cover and chill 2 hours to 2 days.
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  Posted in Baking, BLUEBERRY, Cake, desserts, Food, Good Dinner Mrs Mellen, Tea Breads | Tagged blueberry cake, Easy recipe, lemon cake, Springtime, tea cake
- Chocolate Covered Easter Eggs
  
  Posted at 9:20 am by Good Dinner Mrs Mellen
  
  Apr 2nd
  These easy to make chocolate covered Easter Eggs will delight all your family members young and old alike. I sometimes omit the coconut and just make cream eggs and peanut butter. You can serve them plain or decorated with purchased sugar appliqués. However, you choose to embellish these candy eggs will be a big success.
  
  CHOCOLATE COVERED EASTER EGGS
  
  EGGS
  
  8 tablespoon butter softened
  
  4 cups confectioners sugar
  
  1 teaspoon vanilla
  
  3/4 cups sweetened condensed milk
  
  7 ounces sweetened coconut
  
  2/3 cup creamy peanut butter
  
  CHOCOLATE COATING
  
  1 package(12 ounces) Ghirardelli Semi-Sweet Chocolate Chips
  
  6 tablespoon butter
  
  2 tablespoon heavy cream
  
  Sugar decorations
  
  Cream butter gradually with confectioners sugar. Add sweetened condensed milk and vanilla. Mix until combined. Divide sugar mixture in half adding coconut to one half and peanut butter to the other. Shape cream mixtures into small eggs. Place on wax paper
  
  Place chocolate and butter in a large glass bowl. Then, microwave one minute on high. The chocolate will look shiny; stir to combine butter. Microwave in 20-second intervals, stirring after each, until totally smooth. Chocolate continues to melt once you take it out of the microwave. If you microwave the chocolate until it looks completely melted, you risk burning the chocolate.
  
  Add cream to chocolate mixture until combined.
  
  Roll eggs in chocolate and place on wax paper. Don’t coat the underside of eggs. Use a small spatula to smooth out the chocolate and cover the eggs of the filing. Decorate. Store in refrigerator until ready to serve. The eggs can be made ahead and frozen. Makes 36 eggs.
  
  Enjoy!
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  Posted in Chocolate, Dessert, desserts, Easter Recipes, entertaining, Good Dinner Mrs Mellen, Holiday Celebrations | Tagged Chocolate easter eggs, Easy recipes, Ghirardelli Chocolate
- Easter Chocolate Milk Chocolate Cake
  
  Posted at 9:31 am by Good Dinner Mrs Mellen
  
  Mar 29th
  Easter deserves a special cake, and I make a basic chocolate cake with chocolate fudge frosting decorated with Cadbury Mini Eggs. These delightful candied chocolate eggs are only available during the Easter Holiday.
  I eat all the mini eggs before I can decorate the cake, and I run out to search for one last bag to use on the cake.
  
  Easter Chocolate Milk Layer Cake
  
  1/4 cup unsalted butter, softened
  
  3/4 cup granulated sugar
  
  1/4 cup light vegetable oil
  
  2 large eggs, room temperature
  
  2 1/2 cup cake flour King Arthur
  
  1/4 cup dried nonfat milk
  
  1/4 cup unsweetened cocoa powder Ghirardelli Chocolate
  
  1 teaspoon kosher salt
  
  1 teaspoon baking soda
  
  1/2 teaspoon baking powder
  
  6 ounces milk chocolate, melted
  
  1 cup whole buttermilk, room temperature
  
  1 teaspoon vanilla extract
  
  1/2 teaspoon almond extract
  
  Chocolate Fudge Frosting (Recipe below)
  
  Crushed Cadbury Milk Chocolate mini eggs
  
  1. Preheat oven to 350F. Butter and flour two 9-in round cake pans.
  
  2. Using a stand mixer fitted with a paddle attachment, beat in a bowl butter, sugar, oil and eggs at medium speed until well combined about 2 minutes.
  
  3. In a medium bowl, sift together flour, dried milk, cocoa, salt, baking soda, and baking powder. Add flour mixture, alternating with buttermilk in thirds starting and ending with flour. Beat until well combined. With mixture at low speed add chocolate, vanilla and almond until chocolate is combined. Ddivid batter between prepared pans.
  
  4. Bake until tester inserted into center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. remove from pans, and let cook completely on wire racks. Spread Chocolate Fudge Frosting between layers, sprinkle with half crushed chocolate eggs. Place remaining cake layer on top, frost top and sides. Garnish with remaining crushed chocolate eggs.
  
  Milk Chocolate Frosting
  
  12 ounces mild chocolate, chopped
  
  1 teaspoon vanilla extract
  
  1/2 teaspoon kosher salt
  
  3/4 cup heavy whipping cream
  
  1.Combine chocolate, vanilla, and salt in medium bowl.
  
  2. In a small sauce pan heat cream over medium heat until just boiling. Pour hot cream over chocolate mixture; whisk until melted and smooth. Refrigerate for one hour.
  
  3. Beat chocolate with whisk attachment of stand mixture at medium speed for 3 minutes.
  
  Enjoy!
  
  www.gooddinnermrsmellen.com
  
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  Posted in Baking, Cake, Chocolate, Dessert, desserts, Food | Tagged Cadbury Mini Egs, chocolate cake, Easter recipe, Ghiradelli Chocolate
- CHOCOLATE TIRAMISU CREPE CAKE
  
  Posted at 9:00 am by Good Dinner Mrs Mellen
  
  Feb 16th
  An outrageous luscious cake that will wow your guest! I loved creating this cake and had so much fun making the crepes that I hadn’t done many years. Years ago, when crepes were extremely popular, I purchased a Sunbeam M’sieur Crepe maker. To my surprise, I found the maker in a cabinet in my basement; unfortunately, it no longer worked, so I used an omelet pan to make the crepes. This cake should be started two-three days before you want to serve. The cake is time-consuming yet easy to make. And your guest like mine will be so impressed with the cake because it looks and tastes fantastic,
  
  INGREDIENTS
  
  Crepes
  ¾ cup plus 2 tablespoons cake flour
  
  ¾ cup plus 1 tablespoon all-purpose flour
  
  ¼ cup granulated sugar
  
  2 teaspoons kosher salt
  
  4 large eggs
  
  5 large egg yolks
  
  1 stick (8 tablespoons) unsalted butter, melted and cooled slightly
  
  2 cups whole milk
  
  3 tablespoons cognac
  
  Tiramisu Filling
  1¼ cups confectioners’ sugar
  
  4 cups mascarpone cheese
  
  1/4 coffee liqueur
  
  1/4 cup natural cocoa powder plus 2 tablespoons for topping
  
  1 cup heavy whipping cream
  
  2 tablespoon powder sugar
  
  DIRECTIONS
  
  1. Make the crepe batter: Sift together the cake flour, all-purpose flour, and sugar in a medium bowl. Whisk in the salt. In another medium bowl, whisk together the eggs and egg yolks. Add the egg mixture to the flour mixture and whisk until smooth. In a slow, steady stream, whisk in the butter, then the milk and cognac, until the batter is smooth. Cover the bowl with plastic wrap and refrigerate for 1 hour.
  
  2. Set an 8-inch nonstick skillet over medium-high heat. Gently stir the crêpe batter, then pour ¼ cup of batter into the skillet. Holding the skillet by the handle, tilt and turn the skillet to quickly disperse the batter. Cook the crepe until the underside is golden-brown, about 1½ minutes. Lightly jerk the skillet to loosen the crepe, then flip the crepe over using a spatula, a more vigorous jerking motion or your fingers. Cook on the other side until golden-brown, about 30 seconds, then slide the crepe onto a plate. Top with waxed or parchment paper to prevent crepes from sticking together. Repeat until all of the batter is used (you’ll end up with about 20 crepes total, and will need 18 for the cake). Refrigerate the crepes on a plate until completely chilled, at least 2 hours or overnight.
  
  3. Make the tiramisu filling: Sift the confectioners’ sugar. Add the mascarpone cheese, coffee liquor, and 1/4 cocoa. Combine the mixture at low speed until well combined.
  
  4. Remove the crepes from the refrigerator. Add 1 crepe to the bottom cake plate so it lies flat. Add ¼ cup of the tiramisu filling to the center of the crepe and use a small offset spatula to evenly spread the filling over the crêpe. Repeat with the filling and 17 more crêpes. Refrigerate the leftover filling; you’ll use it to finish the cake. Chill the cake in the refrigerator for at least 2 hours or overnight. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
  
  Place the sugar into the mixing bowl and add the whippingcream. Whisk just until the cream reaches stiff peaks.
  
  Fold whipped cream into remaining tiramisu cream just until combined and no white streaks remain.
  
  Remove the cake from the refrigerator. Spread the remaining tiramisu cream on top and sides of the cake. Add the cocoa powder to a fine-mesh sieve and sprinkle it over the top of the cake. Slice and serve.
  
  Enjoy!
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  Posted in Baking, Cake, Dessert, desserts, Food, Good Dinner Mrs Mellen | Tagged cake, crepe, Mardi Gras, tiramisu
- Eggnog Cheese Cake with Cranberry-Cherry Topping
  
  Posted at 9:23 am by Good Dinner Mrs Mellen
  
  Dec 5th
  Who doesn’t love cheesecake? That rich, creamy taste savored with each bite, a sweet treat that is the perfect finish for any meal! The variety and texture of cheesecakes are endless. Cheesecake can be very dense and heavy or light and fluffy. You can use graham crackers, chocolate cookies, or pastry for the crust and fill it with your favorite recipe. I guess you can tell I love making all types of cheesecakes. Also, flavorings and toppings are endless to create wonderfully tasty cakes for special occasions.
  
  At Christmas, I like to make an Eggnog cheesecake topped with cranberries and cherry preserves for a festive dessert table.
  I like this recipe because it is light with a baking method that ensures the cheesecake doesn’t crack. I made either a fruit topping, or if you prefer, you can make a whipped cream topping sprinkled with sparkly candied crystals.
  
  CRUST
  
  2 ¼ cups (302g) graham cracker crumbs
  
  ½ cup (112g) salted butter, melted
  
  3 tbsp (39g) sugar
  
  1/2 tsp nutmeg
  
  FILLING
  
  24 ounces (678g) cream cheese, room temperature
  
  1 cup (207g) sugar
  
  3 tbsp (24g) all purpose flour
  
  1 cup (230g) eggnog
  
  3/4 tsp ground nutmeg
  
  4 large eggs, room temperature
  
  TOPPING
  
  1 12-ounce jar cherry preserves
  
  1 cup cranberries
  
  1 tablespoon brandy or rum
  
  CRUST
  
  Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
  Bake the crust for 10 minutes, then set aside to cool.
  Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside.
  
  CHEESECAKE FILLING
  
  Reduce oven to 300°F (148°C).
  In a large mixer bowl, mix the cream cheese, sugar,
  
  and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
  
  Add the eggnog and nutmeg and mix on low speed until well combined. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
  Pour the cheesecake filling into crust and spread evenly.
  
  Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  Bake for 1 hour and 30-40 minutes.
  
  Turn off heat and leave cheesecake in oven with the door closed for 30 minutes.
  
  Crack the oven door and leave the cheesecake in the oven for about 30 minutes.
  Remove cheesecake from oven and chill until firm, 5-6 hours or overnight
  
  TOPPING
  
  Cook and stir cherry preserves and cranberries in a small saucepan over medium heat until preserves are melted and cranberries start to pop. Stir in 1 tablespoon of brandy or rum. Cool for 30 minutes.
  
  Remove the cheesecake from the pan. Spoon topping over prepared cheesecake. Refrigerate the cheesecake until ready to serve. Cheesecake is best for 3-4 days.
  
  Enjoy!
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  Posted in Baking, Cake, Christmas, Christmas Recipes, Dessert, desserts, Elegant, entertaining, Food, Good Dinner Mrs Mellen, Holiday Celebrations | Tagged Cheesecake, Cherries, Christmas Dessert, Cranberries
- Pumpkin Chocolate Swirl Pie
  
  Posted at 10:12 am by Good Dinner Mrs Mellen
  
  Oct 26th
```
If you know me or follow my blog, I love to cook, decorate, and entertain! So this might seem a surprise that I am hosting my first Thanksgiving dinner at my home. Yes, you heard, right.  


Thanksgiving is the one holiday that you will not find a large group gathered around my dining room table. Traditionally I spent Thanksgiving at my parent's home in Pennsylvania, the one holiday that we were all together again. After my grandson was born, we celebrated at the home of my daughter-in-law's parents, beginning a new phase in our life.


This year due to the pandemic and staying safe, Thanksgiving dinner will be a small group of seven. Individuals that are in our pandemic circle. And I am going to make sure that this is a memorable as every other Thanksgiving!  


I've decided to plan my meal backward, beginning with dessert! Growing up, my mother baked a traditional pumpkin pie, which is still my favorite. This year I decided that we are going to have a spectacular Pumpkin Chocolate Swirl pie. And I drizzled chocolate over the pie! 


Pumpkin pie is easy to make. To make the pie special, I've added an extra step with the chocolate batter and the drizzle. I've included a basic butter crust recipe, or you can purchase refrigerated pie crust too.
An easy, show-stopping dessert to sweeten up our Thanksgiving dinner even if we are missing sharing with our large family! 






Pumpkin Chocolate Swirl Pie


1 (15-ounce) can pumpkin 
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
4 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 tablespoon cornstarch
3-ounce Ghirardelli bittersweet chocolate, melted and cooled slightly


All Butter Pie Crust* or 1 (9-inch) Pillsbury Pie crust


Chocolate drizzle


2-ounce Ghirardelli semi-sweet chocolate
2 tablespoons unsalted Cabot butter






Pre-heat over to 425 F. Wish together pumpkin, sweetened condensed milk, eggs, spices, and cornstarch in a medium bowl until smooth.


Transfer 1 cup of the filling into a bowl and whisk in the melted chocolate. Pour pumpkin filling in the crust. Dollop the chocolate filling on top and swirl with a butter knife.


Bake Pie for 15 minutes. Reduce3 over temperature to 350 F and continue baking for 35 for 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool.


Make chocolate drizzle. Melt chocolate and butter in a safe microwave bowl at 50 percent for 1 1/2 to 2 minutes, depending on your microwave. 


Drizzle over pie. 


The pie can be refrigerated overnight. Serve chilled or at room temperature.




*All Butter Pie Crust


1 1/4 cup King Arthur's all purposed flour
1/4 teaspoon fine sea salt
10 tablespoons Cabot unsalted butter, cold and cut into cubes
2 to 4 tablespoons ice water, as needed


In a food processor, pulse together the flour and salt. Add butter and pause until mixture from lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist but not wet.


Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.


On a lightly floured surface, roll out the dough to a 13-inch round a scant 1/4 inch thick. Fit the dough into a 9-inch glass pie plate. Trim the edge to 3/4 inch; fold the dough under itself and crimp decoratively.


Enjoy!
```
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  Posted in Autumn, Baking, Baking, Chocolate, Dessert, desserts, Elegant, entertaining, Food, Good Dinner Mrs Mellen, Holiday Celebrations, Pie, Thanksgiving | Tagged Cabot Butter, Chocolate pumpkin pie, Eagle Brand, Easy recipe, Ghiradelli Chocolate, Pillsbury Pie crust, Thanksgiving dessert, Thanksgiving dinner
- Candied Apple Crumb Cake
  
  Posted at 7:51 pm by Good Dinner Mrs Mellen
  
  Sep 8th
  Fall at it’s best with fresh-picked apples baked in a rich pound cake with a crumb topping and caramel drizzled on top. Richly flavored with just a hint of orange juice, cinnamon, and crisp tart apples. I used Granny Smith Apples in this cake for their tart flavor along with a firm consistency after baking. As gorgeous as this cake looks it is quite easy to make. Delicious, dazzling, easy to duplicate, what could be better.
  
  Candied Apple Crumb Cake
  
  4 cups flour
  
  2 cups of sugar
  
  1/2 teaspoon salt
  
  4 teaspoons baking powder
  
  1 cup oil
  
  1 cup of orange juice
  
  3 large eggs (4 if small)
  
  1 teaspoon vanilla
  
  Apple Filling
  
  4 Granny Smith Apples peeled and sliced
  
  1/2 cup sugar
  
  2 teaspoon cinnamon
  
  Crumb Topping
  
  1/2 cup butter (1 stick), softened
  
  1/3 cup firmly packed brown sugar
  
  1 cup flour
  
  1/4 teaspoon nutmeg
  
  1/2 teaspoon cinnamon
  
  Caramel Sauce
  
  1 cup granulated sugar
  
  ½ cup heavy cream
  
  2 tablespoons unsalted butter
  
  1 teaspoon fleur de sel (or another sea salt)
  
  1. Preheat oven to 350 F. Grease tube cake pan and set aside. Sift together flour, sugar, salt, and baking powder. Place in a large mixing bowl making a well.
  
  2. Combine oil, orange juice, eggs, and vanilla. Pour into the center of the well and beat for three minutes.
  
  3. Combine sugar and cinnamon in the small bowl and set aside.
  
  4. Pour a third of the batter into prepared pan, add half sliced apples and half cinnamon-sugar. Cover with half the remaining batter. Top with remaining apples then cinnamon-sugar. Add remaining batter on top.
  
  5. Combine ingredients for crumb topping blending until thoroughly combined. A pastry blender works best to make the crumb topping but you can cut the butter in with two knives.
  
  6. Sprinkle over cake. Bake 1 hour 30 minutes or until a tester comes out clean.
  
  7. Cool for 1 hour before removing from the tube pan.
  
  8. Make caramel sauce: In a medium saucepan over medium-high heat combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber color about 10 minutes. Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly, whisk in the warm cream and continue simmering for another 2-3 minutes until the mixture is smooth. Remove from heat, then whisk in the butter,, and then salt. Slowly drizzle over cake.
  
  Serve with Vanilla ice cream or just plain.
  
  Enjoy!
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  Posted in Apples, Baking, desserts | Tagged Apple cake, caramel sauce, pound cake
- Watermelon and Feta Cheese Salad
  
  Posted at 10:22 am by Good Dinner Mrs Mellen
  
  Sep 6th
  Watermelon is synonymous with hot summer days, infused with sun-kissed flavor. I remember growing up waiting – not patiently- for my mother to cut the biggest watermelon for us to enjoy when we returned home from a day spent at the pool baking in the sun. (we didn’t know about sun protection then) Instantly cooling and so refreshing!
  
  I still slice up watermelon to serve for family and friends on hot summer days. Perfect after a barbecue or here in New England, we’re fond of clam bakes. For parties or picnic, I love to splurge making a watermelon salad adding tomatoes, red onion and feta cheese with a sweet and salty dressing. Fresh mint and a pinch of Himalayan pink salt just the perfect finishing touch.
  
  1 small watermelon (about 3 – 5 lb.)
  
  1/2 c. fresh mint, finely chopped
  
  1/4 c. red onion, thinly sliced
  
  12 oz. cherry, halved
  
  2 tbsp. olive oil
  
  2 tbsp. fresh lime juice
  
  1 tsp. pure honey
  
  Kosher salt and black pepper
  
  1/4 cup Crumbled feta
  
  pinch of Pink Himalayan salt
  
  Remove the rind from watermelon and cut the flesh into 1/2 inch-thick cubes; arrange on a platter. Top with fresh mint, red onion, cherry tomatoes. Combine olive oil, fresh lime juice, pure honey, and kosher salt and black pepper in a bowl. Spoon over watermelon; top with crumbled feta. Sprinkle with a pinch of Pink Himalayan salt.
  
  If you are taking on a picnic or to a party assemble salad at your location.
  
  Enjoy!
  
  Enjoy!
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  Posted in desserts, Farm Fresh Produce, Food, Healthy | Tagged Easy recipe, Feta Cheese, summer salad, watermelon salad
- Spectacular Fall Desserts
  
  Posted at 8:38 pm by Good Dinner Mrs Mellen
  
  Sep 5th
  In New England, we are love to celebrate the fall season. Cool morning with warm sunny days, jewel-tone leaves, farm roadside stands bursting with the last of summer’s bounty all signal the change in the seasons. Nature’s premier show on display for all to enjoy. Fall baking is one of my favorite past times and I especially love to make apple desserts. Going through all my post I realized I’m kind of obsessed with apples, cakes, pies, cupcakes and more. When I’m creating a new cake or pie the fall just inspires me like nature to give it my all and go wild! Here are a few of my fall favorites that I have posted over the years.
  
  Candied Apple Fudge Bundt Cake
  
  Candied Apple Fudge Bundt Cake
  
  FANTASTIC APPLE PIE
  
  Fantastic Fall Apple Pie
  
  CANDIED APPLE CRUMB CAKE
  
  Candied Apple Crumb Cake
  
  FALL APPLE PIE
  
  FALL APPLE PIE
  
  Enjoy!
  
  Gooddinnermrsmellen.com
  
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  Posted in Apples, Baking, Dessert, desserts, Food, Uncategorized | Tagged Apple cake, Apple Pie, apples, fall baking, fall desserts
- Peach Schnapps Pie with Streusel Topping
  
  Posted at 8:37 am by Good Dinner Mrs Mellen
  
  Aug 26th
  August is peach season with fresh picked peaches in all the markets. Peach pie is one of my favorites pies(I know I say that about every pie!). Sometimes you have to do something different, go a little rouge, shack it up! That’s what I did with this Peach Pie, I added Peach Schnapps to the filling, added a streusel topping all in a phyllo pie crust. I just let my creative cooking ideas flow for this show stopping pie!
  
  Streusel topping:
  
  1/2 cup plus 2 tablespoons unbleached all purpose flour
  
  1/2 cup old-fashioned oats
  
  1/3 cup cup (packed) golden brown sugar
  
  1/2 teaspoon salt
  
  6 tablespoons (3/4 stick) chilled unsalted butter, diced
  
  3/4 cup pecans, coarsely chopped
  
  Filling:
  
  3/4 cup sugar
  
  2 tablespoons quick-cooking tapioca
  
  3/4 teaspoon ground cinnamon
  
  1/4 teaspoon ground cardamom
  
  1/4 teaspoon ground nutmeg
  
  2 tablespoon Peach Schnapps
  
  3 3/4 to 4 pounds peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges
  
  Phyllo Pie Crust:
  
  10 14×9-inch sheets fresh phyllo pastry or frozen, thawed
  
  5 tablespoons butter, melted
  
  2 tablespoons sugar
  
  1/2 teaspoon cinnamon
  
  1/4 teaspoon nutmeg
  
  1/4 teaspoon ginger
  
  Preparation:
  
  Streusel topping:
  
  Stir flour, oats, sugar, and salt in medium bowl. Add butter; rub in with fingertips until mixture holds together in moist clumps. Mix in pecans. DO AHEAD Can be made 1 day ahead. Cover; chill.
  
  filling:
  
  Stir sugar and next 4 ingredients in large bowl. Mix in Peach Schnapps, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
  
  Crust:
  
  Lightly butter 10-inch-diameter tart pan. Place rimmed baking sheet in oven to heat. Combine sugar, cinnamon, nutmeg and ginger in small bowl.
  
  Set rack at lowest position in oven. Preheat oven to 400°F. Lay 1 phyllo sheet on clean work surface and brush lightly with butter (keep remaining phyllo sheets covered with plastic wrap and damp towel to prevent drying). Sprinkle 1scant teaspoonful cinnamon mixture over phyllo. Repeat 4 times with phyllo, butter, and cinnamon mixture. Arrange stacked phyllo in tart pan, gently pressing and allowing long sides to hang over edge of pan. Repeat layering process with 5 remaining phyllo sheets. Arrange stacked phyllo crosswise atop first sheets so that overhanging corners point in opposite directions. Roll overhang in to form edge of crust.
  
  Spoon filling into crust. Scatter topping over, breaking up large clumps.
  
  Bake pie 30 minutes. Reduce oven to 350°F; bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 30 hour. Cool on rack at least 1 1/2 hours. Serve warm or at room temperature.
  
  Enjoy!
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  Posted in Baking, Baking, Dessert, desserts, Food, peaches, Pie | Tagged Peach Pie
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