Mini Walnut Molasses Brandy Pies

I have been an avid canner for over 20 years and love to compete in county and state fairs with my jellies, jams and pickles. A dear friend gave me a set of 4 ounce quilted jelly jars to use in my competitions but the fair required at least an 8 ounce jar so I had to figure out another use for this thoughtful gift. I modified my Best of Show pie entry to make some mini pies and had no idea what a winning dish I created!  It was perfect for our annual family Christmas celebration. Everyone loves having their own, portable dessert and the jelly jars let everyone know it was from me.

Mini Walnut Molasses Brandy Pies

I package Pillsbury™ Pie Crusts 9 Inch 14.1 oz. (2 ct)- It was Christmas so I used this shortcut. You can use your own homemade pie crust recipe or see the one below *

6 eggs

1 1/4 cups dark corn syrup

1 1/4 cups dark brown sugar

2/3 cup butter, melted

2 tablespoon brandy ( or 1 1/2 teaspoon brandy extract)

1/2 cup molasses

1/2 teaspoon salt

2 1/2 cups chopped walnuts

Preheat oven to 375 degrees. Spray mason jars with cooking spray. Roll out pie crusts with rolling pin to extend to 10 inches on cutting board or counter.Using a 3 1/2 inch cookie cutter or canning ring, cut  out 20 rounds from both crusts, rerolling as necessary. Press rounds into mason jars, extending up over sides and do a mini crimp on each jar.

In a large bowl, whisk eggs, corn syrup, sugar, butter, brandy or extract, molasses and salt until well combined. Stir in nuts.

Pour a scant 1/4 cup into each muffin cup and bake in oven 25-30 minutes, or until an instant thermometer registers 200 degrees. Cool for at least an hour before serving allowing for pies to cool and set. Feel free to add whipped cream or ice cream as a topper.

*My favorite pie crust that has served me well is 2 to 2 1/4 cups flour with 1 teaspoon salt. Pulse in food processor to combine and then cut up 3/4 cup of butter flavored shortening into flour and pulse until crumbly like cornmeal. Slowly add 6 tablespoons of ice water and pulse just to combine. Pour onto floured board or counter, gather into a ball and knead for just 20 sections to bring it together. Form into disk, cover with plastic wrap and chill for at least 30 minutes before using. (makes 2 crusts)

I have tried many variations over the years, using an egg and white vinegar - even substituting the ice water for vodka or apple juice but this one is my standby.

Stuffed Pretzel Pizza Jalapeno Bites

This is a mash up recipe I created to blend two of my favorite appetizers for a contest I entered. You can also skip the boiling step, but that is the pretzel part - my favorite!

Stuffed Pretzel Pizza Jalapeno Bites

30 bites

15 jalapeno peppers

10 pepper jack or cheddar cheese sticks cut into three pieces each

1 can (13.8 oz) refrigerated classic pizza crust. (Or homemade is great)

1/3 cup baking soda 

1 egg, slightly beaten with one teaspoon of water

2 teaspoons kosher (coarse) salt

1. Preheat oven to 450 degrees.

2 Cut each jalapeno pepper in half and remove seeds (use rubber gloves if desired)

2. Roll out pizza dough on top of a cutting board to an approximate size of 15" x 12"

3. Cut dough into 3" by 2" squares (with pizza cutter), place one piece of cheese in center of half of a jalapeno pepper and wrap in a dough square, sealing all edges.

4. Boil 6 cups of water in a medium pan, add baking soda, stir.

5. Add poppers, 6 at a time, and cook for 30 seconds.

6. Remove popper with a slotted spoon, and place on clean hand towel to drain.

6 Transfer poppers to cookie sheet covered in parchment paper.

7. Brush with of the egg on top of each popper, then sprinkle generously with salt.

8. Bake for 13-15 minutes or until golden brown. Transfer to serving dish, cool for 5 minutes and serve.

Serve with ranch dipping sauce if desired.

Blue Ribbon Apple Struedel

 Our annual county fair had two special contests every year - apple pie and non pie apple dessert. It had to really show off the apples to be a contender. I won first prize with this recipe - my secret ingredient is dried apricots- shhhhh - don't tell anyone. It was so fun to see the rest of it being auctioned off for charity after it won. I was also thrilled to be asked to contribute this recipe to an article for the local paper that year. A great dessert for the fall - but best served right after the 15 minutes cooling to really enjoy the crispiness. Yum!

Blue Ribbon Apple Strudel

 

Apple Filling

 

3 Golden Delicious apples, peeled, cored, and thinly sliced

1 tablespoon lemon juice

½ cup chopped walnuts, lightly toasted

1/2cup golden raisins, soaked in Spiced Rum for 10 minutes, if desired, then drained.

¼ cup minced dried apricots.

2 tablespoons sugar

 

Spiced Crumb Mixture

 

2 tablespoons plain bread crumbs

2 tablespoons sugar

1 tablespoons melted butter or margarine

1 teaspoon cinnamon

½ teaspoon grated lemon zest

4 sheets (12 x 17 – inch) filo pastry, thawed if frozen

1/3 cup melted butter or margarine

Confectioner’s sugar for dusting

1 oz. cream cheese, softened

1 teaspoon milk

1 tablespoon confectioner’s sugar

 

1) Heat oven to 400 degrees F.; lightly grease baking sheet. Prepare. Apple Filling: In large bowl, toss apples with lemon juice. Add walnuts, raisins, apricots, and sugar; mix well. Set aside.

 2) Prepare Spiced Crumb Mixture: In small bowl, combine bread crumbs, sugar, cinnamon, and lemon zest. Sprinkle with butter and toss until well combined. Set aside.

 3) To assemble strudel, place two stacked sheets of filo on tea towel on work surface. Brush all over with melted butter. Top with two more sheets filo; brush with butter.  Sprinkle Spicy Crumb Mixture over filo; spread Apple Filling along one short end. Using towel to lift, roll pastry jelly-roll fashion to enclose filling. Place seam side down on baking sheet and tuck in ends. Brush with melted butter.

 4) Bake 25 to 30 minutes or until golden brown.  Cool at least 15 minutes. Mix cream cheese, milk and sugar and spoon into plastic sandwich bag. Squeeze mixture to edge of bag and cut end. Decorate strudel with cream cheese mixture and sprinkle with powdered sugar.

Chili Dip

Had fun throwing this together at the last minute when heading out to a Nascar party in the neighborhood. Came together in no time and was a surprise hit! 

Chili Dip

1 8 oz package softened cream cheese

16 oz can of chili with no beans

1/2 minced white onion

1 teaspoon hot sauce - like Tabasco

1/4 teaspoon ground pepper

8 oz of sharp cheddar or cheddar jack, shredded

sliced black olives (optional)

sliced pepperoncinis (optional)

chopped tomatoes and lettuce (optional)

1. Preheat oven to 350.

2. Spread softened cream cheese on bottom of pie plate

3. Cover with chili

4. Sprinkle with onion, hot sauce and ground pepper

5. Sprinkle cheese on top and arrange olives and pepperoncinis on top of cheese

6. Bake for 20 minutes or until bubbly.

7. Wait for 10 minutes and then decorate with tomatoes, then lettuce around edge of pie plate

Serve with fritos or tortilla chips