Adam's Favorite: Caramel Apple Pie

I have been making this pie since we got married and Adam told me it was his favorite. I have made it a few times and each time I tweak it a little bit. This recipe is tweaked from here.

Ingredients:
My mom's pie crust (I will post that at a later date.)

Filling ingredients :

6 cups apples (golden delicious, usually about 4-6 medium)

1/2 cup packed light brown sugar + ~1/4 c. more later (to taste, sometimes the corn starch can be over powering)

1/2 cup sugar

1/4 cup all-purpose flour + a couple of T. to thicken (I will eliminate the extra T later in favor of cornstarch).

1 1/4 teaspoon cinnamon or about 3/4 t. Penezes Cinnamon (It's really strong)

1/4 teaspoon nutmeg

1/4 teaspoon salt

2 teaspoons vanilla

6-7 tablespoons heavy cream

4 tablespoons butter

3 T. cornstarch mixed with cold milk and pour into hot sauce, quickly

Directions: Make your pie crust. Separate into two portions. Roll out the first part and make the bottom crust and put it in the pie plate. Put the other portion in the fridge while you make the filling.

Filling directions:

Peel and slice apples.Combine dry ingredients (not counting the extra flour or cornstarch) in large bowl and add apples. Toss to mix. I used my pampered chef bowl with the lid. Add vanilla. Melt butter in heavy skillet. Add apple mixture and cream. Start cooking on the stove. Preheat your oven now to 450 degrees F. Cook approximately 8 minutes, to soften the apples. A minute or two in add the cornstarch mixed with cold milk and stir until thicker. If not thick enough add a little flour. Taste. If it tastes a little starchy add about 1/4 c. more brown sugar. (Note: It does tend to make the pie a little rich when you add extra, I was surprised that it took it over the top by adding more...) Pour into pie shell.

Now take the second portion of pie crust and roll it out and top the pie. Pinch the edges to make seal the crust however you so desire. Vent the top by cutting small holes in the top. Brush the top with egg white and sprinkle with raw sugar (the big crystals.) Bake at 450 for 15 minutes. Reduce heat toReduce heat to 350 degrees F and bake 45 minutes longer.

Enjoy! Great with icecream and or whipped cream :)

Mom's New Year's Cinnamon Rolls

Mom's New Year's Cinnamon Rolls  

My mom made these every New Years Day for breakfast with hot chocolate growing up! Now, I like to make them for General Conference, New Years, and let's face it, anytime the time calls for it ;)! 

They are faster to make then most rolls. Prep time is about an hour. Serves: 12-14 BIG rolls :) 

Ingredients: 
1-3/4 c. warm water
3 T. yeast
6 T. white sugar
1/2 c. oil
2 eggs
6 + cups of flour
butter
cinnamon + sugar (1/4 c. cup of sugar + 2 t cinnamon)
brown sugar
raisins (optional)

Instructions: First, preheat the oven at 350. Then mix the first four ingredients togethr and let them stand for 15 mins. (I usually place the bowl on the warming oven.) After the fifteen minutes are up, add the rest of the ingredients into the mix. Mix well. Should still be fairly sticky but not so much you can't roll it out. Roll out the dough to about 1/2 inch thick and about 18x10 in diameter. Next, spread the dough generously with real butter. Next sprinkle on the cinnamon and sugar, brown sugar, and raisins if using. Roll up and cut into 1-1/2 inch wide rolls. (They cut the easiest with floss.) Let them rise on a greased tray for 18-20 mins. Bake them at 350 for 18-20 minutes. Ice them while they are still very warm.

Note: Gooeyness depends on how much sugar, cinnamon, and butter you add. I didn't add enough today and they came out drier. This is very thick dough so you want more than you think.

Icing Recipe: 
3 c. powdered sugar
1/4 c. butter
5 t. milk
1-1/2 t. vanilla

Mix above together. Spread on top of hot rolls. Mmmm... You can also play around and add cream cheese to the mix too if you'd like...