Sugared Apple Twists


Sweet and simple! Cinnamon, apples and a little bit of pastry, my tasty little twists are sure to make you smile!~Amy

Sugared Apple Twists

1 sheet puff pastry, thawed
1/4 cup apple sauce
Melted butter
Cinnamon and sugar
1 egg + 1 tbsp water
Crystal sugar, optional

Heat oven to 400 degrees.
Line a baking sheet with parchment.

On lightly floured board, roll sheet into a rectangle. Cut in half lengthwise. On one half brush with butter, spread a thin layer of applesauce over the top and sprinkle generously with cinnamon and sugar mixture. Place the remaining of dough on top Roll gently with a rolling pin to seal.

Cut the pastry crosswise into 16 strips. Twist the strips and place on prepared baking sheet, pressing down the ends. Brush with egg wash and sprinkle with sugar crystals.

Bake for about 12-15 minutes or until golden brown.

Makes 16 servings

Recipe by Amy Richardson


Homemade Pretzels with a Sweet Trio of Dipping Sauces


Homemade Pretzels are well worth the effort, they are not hard, just an extra step, but they are SO good! Wonderful with a little coarse salt and mustard, but the sweet dipping sauces are super fun! ~Amy

Homemade Pretzels with Sweet Trio of Dipping Sauces


1 1/2 cups warm water
1 tbsp sugar
2 tsp coarse salt
2 1/2 tsp yeast
3 tbsp butter, melted
4 cups flour

1 egg yolk + 1 tbsp water

10 cups water
2/3 cup baking soda

To make dough:
Place water, sugar and salt into a mixing bowl. Sprinkle yeast over the top and let it set for about 5 minutes. Attach dough hook, add butter, mix lightly. Add flour and knead in low until blended and starts to come together. Increase speed to medium and mix for about five minutes. Lightly oil bowl and turn dough over once to coat. Cover with plastic wrap and let raise until double in size.

Line 2 sheets with baking parchment.
Heat oven to 450
Heat water and baking soda in a large pan to rolling boil.

On lightly sprayed surface, dived dough into eight equal portions.
Roll each section into a 24 inch rope. Make an upside down U shape on baking sheet, crossing ends to form pretzel shape. Repeat, place 4 on each pan.
Remove each pretzel from pan with a large spatula place in boiling water one at a time and boil for 30 seconds. Return to pan, brush with egg wash, and bake one sheet at a time for 9-12 minutes or until golden brown.

Serve with dipping sauces or sprinkle with coarse salt after the egg wash for savory pretzels

Fresh Strawberry Vanilla Sauce:
1/3 cup vanilla frosting
1 large strawberry chopped

Place ingredients in a small food processor and blend until smooth.

Cinnamon Vanilla Sauce:
1/3 cup vanilla frosting
1/4 tsp cinnamon
1 1/2 tsp water
Place ingredients in a small food processor and blend until smooth.

Chocolate Sauce:
1/4cup butter
1/2 cup sugar
1/2 cup evaporated milk
1/2 cup bittersweet chocolate pieces

In a medium sized saucepan over medium heat, melt butter. Add sugar, evaporated milk, and chocolate. Whisk until smooth and comes to a simmer. Remove from heat and let cool.

Vanilla Frosting

1/2 cup butter, room temperature

4 cups powdered sugar

1/4 cup milk

1 tsp vanilla

With an electric mixer, beat butter and 2 cups of the sugar, milk and vanilla until creamy. Add remaining sugar and beat until light and fluffy.

Recipes by Amy Richardson

Mini Apple Pot Pies with Cinnamon Whipped Cream


Make your kids table the place to be! These sweet little apple pot pies, made especially for the tiny tots, are sure to please!~Amy

Mini Apple Pot Pies with Cinnamon Whipped Cream

5-6 apples, peeled cored and sliced
3/4-1 cup sugar
1/4 cup cornstarch
1/2 tsp cinnamon
Dash of salt
2 tbsp butter

1 sheet puff pastry, thawed
1 egg + 1 tbsp water, beaten together

Heat oven to 400 degrees

Place 9 small baking ramekins on a parchment lined baking sheet. Set aside.

In a large saucepan , whisk together sugar, cornstarch, cinnamon, salt. Add apples and toss well to coat. Cook over medium heat until apples are softened and mixture is thick and bubbly. Remove from heat and stir in butter. Divide evenly into ramekins.

Lightly roll dough to even it out, cut into 9 squares. Place on top of filled ramekins and press lightly to seal. Brush with egg wash and sprinkle with additional sugar.

Bake for 15-20 minutes or until golden brown. Remove from oven and cool to touch. Serve with whipped cream.

Cinnamon Whipped Cream:

2 cups heavy cream
1/2 cup confectioners sugar
2 tsp vanilla
1/2 tsp cinnamon

Whip together all ingredients until soft peaks.

Recipes by Amy Richardson

Cinnamon Steel Cut Oats with Fresh Peaches and Brown Sugar Pecan Struesel


Fresh sliced peaches, cinnamon, and buttery brown sugar pecans, are sure to make your ordinary oats, extraordinary!~Amy

Cinnamon Steel Cut Oats with Fresh Peaches and
Brown Sugar Pecan Struesel


1 cup steel cut oats
3 3/4 cups water
1/4 cup half and half
2 tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp salt
Fresh or frozen peaches, sliced or chopped

Bring water, half and half, brown sugar, cinnamon, and salt to a boil. Whisk in oats and reduce to simmer. Cook stirring occasionally for 25-30 minutes or until oats are of desired temperature.

Easy overnight method:
Place all ingredients in a slow cooker. Whisk to blend. Cover and cook on low for 8 hours.


1/3 cup chopped pecans
1/3 cup brown sugar
1 tbsp butter, melted
1/4 tsp cinnamon

Place all ingredients into a small bowl, and toss together with a fork until evenly blended.
Stir again if necessary as mixture cools.

To assemble:

Spoon oats into individual serving dishes. Top with fresh peaches and sprinkle with streusel mixture.

Makes 4 servings

Recipe by Amy Richardson

Orange Spice Mini Doughnuts

Orange Spice Mini Doughnuts

There is something about cinnamon and oranges that brings me right back to my childhood. So I thought why not put the combination into doughnut form? They are light and delicious and just small enough to eat more then one without feeling guilty!

Orange Spice Mini Doughnuts


1 1/3 cups flour
1/2 cup sugar
1 tbsp baking powder
1/4 tsp salt
1 egg lightly beaten
1/4 cup butter, melted
1/2 cup milk
1/4 sour cream
2 tbsp fresh squeezed orange juice
1/4 tsp vanilla
1/8 tsp cinnamon
Zest from 1/2 an orange

Orange Syrup:
2 tbsp fresh orange juice
2 tbsp sugar

Orange Icing:
4 cups powdered of sugar
1/2 cup butter
2 tbsp milk
2 tbsp orange juice
1/2 tsp vanilla
Zest of 1/2 an orange

Cinnamon and sugar topping:
1/4 cup sugar
1/4-1/2 tsp cinnamon

In a small bowl, make orange syrup by dissolving sugar into orange juice. Set aside.

In a small bowl make topping by mixing together cinnamon and sugar. Set aside.

To make doughnuts:
In a medium sized bowl, whisk together dry ingredients.
In a separate bowl whisk together egg, sour cream, butter, milk, orange juice, vanilla, and cinnamon. Using a hand mixer or by hand add to the dry mixture, and stir until smooth. Stir in zest.

Cook batter according to manufacturers instruction.

To make frosting:
With an electric mixer, beat butter until smooth. Add 2 cups of the powered sugar, milk, orange juice and vanilla. Beat until well mixed. Add remaining sugar and beat until light and fluffy. Mix in orange zest.

Place donuts on a cooling rack. Prick donuts with a few small holes, and brush warm doughnuts with orange syrup.

Frost with orange icing, and sprinkle with cinnamon sugar.

Makes about 28 mini doughnuts

Recipe by Amy Richardson