Famous Recipes

Famous and not so famous recipes – who are you to decide? Who am I to decide?

Edible Crawlies for Kids

Edible Crawlies for Kids


Usually ants, beetles, and other creepy crawlies are not welcome in the kitchen. But that’s not the case with these fun snacks. Grab the kids and eat some bugs!

Note: Where peanut butter is used in these recipes for “gluing” edible body parts together, frostings may be used as a substitution for those children who are sensitive to or allergic to nuts.

Ants in the Sand

graham crackers, crushed
chocolate sprinkles
snack sized resealable plastic bags

To crush graham crackers, place inside a large (gallon size) resealable plastic bag. Using a rolling pin, smash crackers through bag by rolling back and forth over them until they are all in crumb form.

Fill snack sized resealable bags halfway with graham cracker crumbs. Add a small handful of chocolate sprinkles to the bags and seal.

Bugs on a Log

celery stalks
peanut butter

Spread peanut butter onto washed and drained celery stalks. Top with raisins. For children who are allergic to peanuts, try using cream cheese or processed cheese spread in place of the peanut butter.

Cookie Spiders

black or chocolate licorice twists
fudge sandwich cookies
chocolate frosting
red cinnamon candies

Cut licorice in half. Remove the top of each sandwich cookie; press 8 licorice pieces into the fudge center to resemble spider legs. Spread a little chocolate frosting over the licorice; replace cookie tops. Frost the tops of the spider cookies with frosting. Place red cinnamon candies on top for eyes.

Muenster Beetles

crunchy chow mein noodles
muenster cheese (or other soft block cheese)

Cut cheese into 2″ x 1″ rectangular blocks. Gently insert three chow mein noodles on each side of cheese block for legs. Using two broken chow mein noodles, insert into “head” as antennae.

Note: Cheddar makes a bright and colorful beetle, but can be very frustrating for little fingers as the cheese is a bit too hard to press the noodles into without breaking. Use softer cheese such as gouda, havarti, monterey jack, or even mozerella.

Peanut Butter Caterpillars

peanut butter
chow mein noodles

Peel and slice a banana. Join the slices together by “gluing” them with peanut butter. Carefully poke two chow mein noodles (or break a pretzel stick in half to make two pieces) through the top of the grape. Use more peanut butter to attach the head (grape) to the front of the body, with antennae (chow mein noodles) pointing up.

October 14, 2006 Posted by | Apple Recipes, Apples, Banana Recipes, Bananas, Candy Recipes, Cheese, Chocolate, Dessert, Dessert Recipes, Events, Famous Recipes, Fruits, Halloween, Halloween Recipes, Vegetables | Leave a comment



Pastry for 9 inch double crust pie
3/4 c. sugar
2 tbsp. flour
1/8 tsp. salt
1/2 tsp. ground cinnamon
6 c. peeled, sliced tart apples
1/2 c. seedless raisins
2 tbsp. orange juice
3 tbsp. butter

Powdered Sugar Frosting
Divide pastry into 2 parts; roll one part into a circle and line 9 inch
piepan. Combine sugar, flour, salt, and cinnamon. Mix with apples and
place in piepan. Sprinkle with orange juice and dot with butter. Cover with
crust, seal edges, and bake at 400 degrees F. for 15 minutes. Reduce
heat to 350
degrees F. and bake 40 minutes longer. Remove pie from oven and spread
Powdered Sugar Frosting over hot pie. Yield: 6 servings.

1 c. powdered sugar
3 tbsp. strained orange juice
1 tsp. grated orange rind
Combine sugar, juice, and rind; spread over hot pie.

October 14, 2006 Posted by | Apples, Christmas, Dessert, Dessert Recipes, Events, Famous Recipes, Fruit Recipes, Fruits, Pie Recipes, Thanksgiving | Leave a comment

Fall Fruit Curry

Fall Fruit Curry

1 cup bouillon or water
1 teaspoon mild curry powder
1 teaspoon apple pie spice or dessert spice blend
1 tablespoon grated fresh ginger
2 tablespoons brown sugar, or sweetener to taste (optional)
4 tart apples, cored and cut in bite-size pieces
2 pears, cored and cut in bite-size pieces
2 cups fresh or frozen peaches, cut in bite size pieces
1 cup fresh or canned pineapple, bite-size
1/2 cup dried cherries, cranberries or raisins
cooked barley or other whole grains (optional)

Combine the bouillon, curry powder, dessert blend, ginger and brown sugar in a large pot. Bring to a boil, reduce the heat and simmer about 5 minutes to blend the flavors. Add the fruits, cover and simmer until the fruits are soft and a little syrupy, about 20 minutes. Serve over whole grains or mix into the grains if desired.

6-8 servings

October 14, 2006 Posted by | Apples, Cooking and Food, Dessert, Dessert Recipes, Events, Famous Recipes, Fruit Recipes, Fruits, Halloween Recipes, Thanksgiving | Leave a comment



8 large apples, peeled, cored and cut into thick slices
1/2 cup water
2 lemon slices
1/2 cup sugar
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon

Combine apples, water and lemon slices in a large saucepan.
Simmer, uncovered for 10 minutes or until apples are part
sauce and with some chunks of apple left.

Watch closely and stir often to prevent burning.
Applesauce should be thick;
add more water if necessary.
Leave sauce chunky or put apples
and lemons through a food mill or coarse sieve.

Stir in sugar to desired sweetness.

Add cinnamon and nutmeg.

Serve warm or chilled.

Cover and refrigerate leftovers for up to one week.

Yield: 5 to 6 cups


Increase your spices to twice the amount since they lose
some flavor during freezing.

Refrigerate until chilled and pack cool applesauce
into rigid freezer containers to within 1/2-inch from the top and seal.

Use a container size suitable for your family’s needs.

To use – – – just thaw in the refrigerator overnight or in cold
water for 3 hours.
This can usually be frozen for up to one year.

October 14, 2006 Posted by | Apple Recipes, Apples, Cooking and Food, Famous Recipes, Fruits, Recipes | Leave a comment



1 gallon apple cider
12 whole cloves
2 cinnamon sticks
1/2 lemon – sliced
1 Tablespoon honey

Mix all ingredients together in pan. Simmer for 10 minutes to 1 hour. Strain
Serve warm.

October 14, 2006 Posted by | Apples, Christmas, Events, Famous Recipes, Ingredients, Recipes, Thanksgiving | Leave a comment


Makes 22 to 24 cupcakes

Cupcakes :
1 jar (14.5 ounces) red spiced apple rings, drained
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
3/4 cup water
1/2 cup vegetable oil
3 large eggs
45 to 50 caramels
1/3 cup evaporated milk
1 teaspoon vanilla extract
1/2 cup unsalted peanuts , chopped

To make cupcakes: Place a rack in the center of the oven and preheat the
oven to 350 degrees. Line 24 cupcake cups with paper liners.

Place the drained apple rings in the food processor and, using an on-off
pulse, finely chop them, about 15 seconds.

Place the cake mix, pudding mix, chopped apple rings, water, oil and
eggs in
a large mixing bowl. Blend with an electric mixer on low speed for 30
seconds. Stop the machine and scrape down the sides of the bowl with a
rubber spatula. Increase the mixer speed to medium and beat 2 minutes more,
scraping down the sides again if needed. The batter should look

Spoon or scoop 1/4 cup batter into each lined muffin cup, filling it two
thirds of the way full. (You will get between 22 and 24 cupcakes; remove
empty liners, if any.)

Bake the cupcakes until they’re golden and the top springs back when
pressed with your finger, 18 to 20 minutes.

Remove the pans from the oven and place them on wire racks to cool for 5
minutes. Run a dinner knife around the edges of the cupcake liners, lift
cupcakes up from the bottoms of the cups using the end of the knife, and
pick them out of the cups carefully with your fingertips. Place them on a
wire rack to cool for 15 minutes before glazing.

Meanwhile, prepare the caramel glaze: Unwrap the caramels and place them in
a medium-sized saucepan. Add the evaporated milk. Stir with a wooden spoon
over medium heat until all the caramels are melted, 5 to 6 minutes. Stir in
the vanilla.

Immediately spoon the warm caramel glaze over the top of each cooled
and sprinkle the chopped peanuts around the edges.

Push a craft stick in the center of each cupcake, if desired.

PER SERVING : 259 calories; 3 g protein; 39 g carbohydrates; 1 g fiber;
11 g
fat (2 g saturated); 29 mg cholesterol; 267 mg sodium

October 4, 2006 Posted by | Apple Recipes, Apples, Bread Recipes, Breads, Cooking, Cooking and Food, Dessert, Events, Famous Recipes, Food, Fruit Recipes, Fruits, Halloween, Halloween Recipes, Recipe, Recipes, Specialty Breads | Leave a comment

Salad with Toasted Walnuts and a Honey Apple Vinaigrette

Mixed Field Greens with Toasted Walnuts and a Honey Apple Vinaigrette


1/4 cup Black walnuts

Coarse Salt


Toast the Black Walnuts in a nonstick skillet over a low flame sprinkled with salt and pepper. Serve warm on salad.


1/4 cup red wine vinegar

1/2 cup olive oil

1/4 cup applesauce


Salt and Pepper to taste

Mix all and add only enough honey to bind the dressing.

Assemble salad and garnish with fresh apple slices.

September 22, 2006 Posted by | Apples, Lunch, Recipe, Salad Recipes, Salads, Vegetables | Leave a comment




1 1/2 c. flour
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. nutmeg
1 c. apple, pared & shredded
1/2 c. milk
1/4 c. vegetable oil
1 egg, beaten


1/3 c. brown sugar
2 tbsp. flour
1/2 tsp. cinnamon
2 tbsp. butter
1/3 c. chopped walnuts

In medium bowl, sift together flour, sugar, baking powder, cinnamon,
salt and nutmeg. Stir in apple; set aside. In small bowl combine
milk, oil and egg until blended. Add to dry ingredients; stir just
until moistened. Spoon half of batter into 12 greased muffin cups.
Make topping by mixing all ingredients together and sprinkle on
muffins, reserving 3 tablespoons. Cover each muffin with remaining
half of batter. Sprinkle reserved topping on muffins. Bake at 400
degrees for 20 to 25 minutes. (Recipe makes up in loaf by spooning
into loaf pan and baking at 350 degrees for 45 to 50 minutes.)

September 11, 2006 Posted by | Apple Recipes, Apples, Bread Recipes, Cooking, Cooking and Food, Famous Recipes, Food, Ingredients, Muffins, Recipe, Recipes | Leave a comment

Apple Coffee Cake with Apple Vanilla Icing

Apple Coffee Cake with Apple Vanilla Icing

This cake is just right for brunch, but is also a nice addition to any fall menu.

  a.. 1 cup butter, room temperature
  b.. 1 cup sugar
  c.. 3 eggs
  d.. 2-1/2 cups all-purpose flour
  e.. 1 teaspoon cinnamon
  f.. 1 teaspoon salt
  g.. 1 teaspoon baking soda
  h.. 2 teaspoons baking powder
  i.. 1 carton (8 ounces) sour cream
  j.. 1 teaspoon vanilla
  k.. 1-1/2 cups chopped, peeled apples
  l.. 3/4 cup sweetened flaked coconut
  m.. 3/4 cup chopped pecans
Preheat the oven to 350 degrees. Grease and flour a Bundt pan. Cream the butter on medium speed of mixer. Gradually add the sugar, mixing well. Add the eggs and beat until fluffy, about 2 minutes.
Whisk together the flour, cinnamon, salt, baking soda and baking powder. With the mixer on low speed, gradually add the flour mixture to the butter-sugar mixture. Add the sour cream and vanilla, mixing well. Batter will be thick. Use a spoon to stir in the apples, coconut and pecans. Spoon into the prepared pan.

Bake about 45 minutes, until a wooden pick or cake tester comes out clean. Do not over-bake. Cool in the pan for 5 minutes and invert onto a wire rack. Drizzle with icing while the cake is still slightly warm.

Apple Vanilla Icing: Combine 1-1/2 cups powdered sugar, 2 tablespoons apple juice and 1/4 teaspoon vanilla in a small bowl. Stir until smooth and drizzle over the coffee cake.

July 26, 2006 Posted by | Apple Recipes, Apples, Cake Recipes, Coffee Cake, Dessert Recipes, Famous Recipes, Recipes | Leave a comment