Category Archives: Pastry

Apricot Cheese Danish

Hello Everyone,

I have to admit I’ll eat anything made with apricots, jams, preserves, breads, muffins, ect!!!

I made this Apricot Cheese Danish several years ago for Christmas, when we went to my aunt Joyce’s house many years ago. They loved it!! I know you will too!

Apricot Cheese Danish:

For Danish:

1 package (1/4 oz.) active dry yeast

1/4 cup warm whole milk ( 110-115 degrees)

3 tbsp. granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1/2 cup sour cream

1/4 tsp. salt

3 cups all-purpose flour


2 packages ( 8 oz. each ) full fat cream cheese, softened

1/2 granulated sugar

2 large egg yolks

2 tsp. vanilla extract

1/4 cup apricot preserves

Powdered sugar for dusting the top.

In a large mixing bowl, dissolve yeast in warm milk. Add sugar, butter, eggs, and sour cream. Gradually add salt and 2 cups flour; beat until smooth. Stir in remaining flour (dough will be soft and sticky). Place in a greased bowl. Cover and refrigerate overnight. The next morning, prepare the filling. Beat the cream cheese, sugar, egg yolks, and vanilla in a mixing bowl until smooth. Turn dough onto floured surface; knead 2-3 minutes. Divide in half. Roll each half into 16×10-inch oval and place on a greased baking sheets. Spread 1-1/4 cups of filling over each oval to within 1-inch of edges. Fold longest side over filling; pinch edges to seal. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 375 degrees for 20-22 minutes or until golden brown. Cool on a wire rack. Spread preserves on top. Dust with powdered sugar. Store in the refrigerator. Enjoy!!

Until next time..

Amanda 🙂


Apple-Blackberry Cobbler

Hello Everyone,

Here is a recipe I made up in a hurry. I meant to make a tart but I over-baked the crust and it was way to brown. The recipe said to press the crust into a un-greased tart pan, but I couldn’t find my tart pans so I used a glass pie pan instead, that was my first mistake, my second was setting the timer longer than it should have been. When I saw what it looked like, I thought ohh rats what do I do now? So, I set the pie crust aside, and moved on.. I ended up making the cobbler instead and used jar of my home-canned apple pie filling and a can of blackberry pie filling that needed to be used. No I didn’t make the blackberry pie filling, I know shame on me, but the canned filling is made by Wilderness pie company and is really good. I have used many of their fillings when I was in a hurry to bake something. I made this for a family dinner the other night and my aunt made some wonderful chicken noodle soup, my mom bake a couple of delicious apple pies, and the cobbler was my contribution to the meal.I know it was a lot of dessert, but that was ok with everyone! 🙂

The apple filling is from my So Easy To Preserve canning book, and the toppimg is slightly adapted from my Betty Crocker cookbook.

Apple-Blackberry Cobbler:

1 can (1lb 5oz.) can blackberry pie filling and topping

3-1/2 cups sliced apples, if using Granny Smith apples pre-cook before using them in this recipe.

3/4 cup plus 2 tbsp. granulated sugar

1/4 cup Clear Jel

1/2 tsp. cinnamon

1/8 tsp. nutmeg

1/4 cup cold water

3/4 cup apple juice

yellow food coloring, optional

2 tbsp. bottled lemon juice


1/2 cup quick cooking oats

1/2 cup all-purpose flour

1/2 cup packed light brown sugar

1/2 cup unsalted butter, cold and cut into 1/2 inch pieces

1/2 cup chopped and toasted pecans

Preheat oven to 350 degrees, lightly spray a 4-quart baking dish with cooking spray. In a large mixing bowl, whisk together the sugar, Clear Jel, and spices, gently mix in the remaining apple pie ingredient’s, fold in the blackberry pie filling and pour into baking dish. In another mixing bowl and with a pastry blended or a fork, mix together the topping ingredient’s together until crumbly, sprinkle over apple-blackberry pie filling. Bake for 25-30 minutes until filling is bubbling and topping is lightly browned.

Well better go, so until next time..

Amanda 🙂

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Posted by on October 20, 2011 in Dessert's, Pastry


Apple and Blueberry Pie

Hello Everyone,

I hope you all enjoy my new site! I have been working on it for the last couple of hours. I have a lot still to learn and add to it! I figured out how to add pictures!! Hopefully I’ll be adding pictures with the recipes soon! It’s a work in progress!! 🙂

I made this pie for Ronald McDonald last week. I was there again today and one of the people who is staying there asked me if I was making it again, I said no umm, I’m sorry! He said rats, I loved that pie!! It was great to hear that! Enjoy everyone!

Apple and Blueberry Pie:

Pastry for double crust (9-inch) pie pan

3 lbs. tart apples, I like to use gala, or rome

2 cups fresh blueberries, it’s important to use fresh ones, or your pie won’t set up properly

1/4 cup butter melted

1 tbsp. lemon juice

1 cup granulated sugar

3 tbsp. cornstarch or clear jel

1 tsp. cinnamon

1/8 tsp. nutmeg

For topping:

2 tbsp. heavy cream

2 tbsp coarse sugar

Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. On a lightly floured surface, roll out larger portion of dough to fit a 9-inch deep dish pie plate. In a large bowl, combine the apples, blueberries, butter and lemon juice. Combine the sugar, cornstarch or (clear jel), cinnamon and nutmeg; add to fruit mixture and toss to coat. Place in crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Brush top with heavy cream and sprinkle with sugar. Cut slits in the top for steam to escape. Bake at 375 degrees for 55-65 minutes or until golden brown and filling is bubbly. COver the edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on wire rack before slicing.

Until next time everyone..

Amanda 🙂


Posted by on May 20, 2011 in Dessert's, Pastry, Pie


Peanut Butter Chocolate Pie

Hello everyone,

Here is a super quick and easy pie. You will be amazed how fast your can whip this up for dinner tonight! This is the 3rd pie I made for Ronald McDoanld House the other day..  Enjoy! 🙂

Peanut Butter Chocolate Pie:

1 package (6-oz.) peanut butter cups

1 cup cold milk 2% or whole milk

1 package (3.9-oz.) instant chocolate pudding mix

1 carton (8-oz.) cool whip topping thawed

1 chocolate crumb crust, I like to use the Oreo premaid one

Cut four peanut butter cups in half; coarsely chop remaining cups and set aside. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in chopped peanut butter cups. Spoon into crust. Arrange halved peanut butter cups on top. Refrigerate at least 15 minutes before serving.

Until next time everyone…

Amanda 🙂


Posted by on May 19, 2011 in Dessert's, Pastry, Pie


Lemon Custard Pie

Hello everyone,

Here’s another pie I made for Ronald McDonald House last Friday, it’s to die for! I love anything with lemon!! 🙂 It’s from Jeannie Fritson Kearney, Nebraska.

Lemon Custard Pie:

1 unbaked (9-inch) pie shell

1 cup sugar

1 tbsp. unsalted butter, softened

2 large eggs, separated

1 cup whole milk

3 tbsp. all-purpose flour

1/8 tsp. salt

1/4 cup lemon juice

2 tsp. lemon zest

In a large bowl, beat sugar and butter until well blended. Add the egg yolks, one at a time, beating well after each addition. Add the milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In another small bowl, beat the egg whites until stiff peaks form; gently fold into lemon mixture. Pour into pie shell. bake at 325 degrees for 1 hour or until lightly browned and a knife inserted in center comes out clean. Cool. Garnish with whipped cream, lemon slices, and mint, if desired. Store in the refrigerator. Enjoy everyone! 🙂

Goodnight all!

Amanda 🙂


Posted by on May 18, 2011 in Dessert's, Pastry, Pie


Irresistible Chocolate Silk Pie

Hello Everyone,

Here is one of the pie recipes I made for Ronald McDonald House last Friday. I was sent an email the other day and they said the pies were a huge hit! I guess they don’t get to many pies made there! It’s from Mary Relyea, Canastota, New York, and it’s in a Taste of Home Pie booklet I picked up a couple of weeks ago.. Enjoy!

Irresistible Chocolate Silk Pie:

1 (9-inch) baked pastry pie shell; I use Julia Childs pie crust recipe most of the time

1 jar (7-oz.) marshmallow creme

1 cup (6-oz.) semisweet chocolate chips

1/4 cup unsalted butter, cubed

2 oz. unsweetened chocolate

2 tbsp. strong brewed coffee

1 cup heavy whipping cream whipped


1 cup heavy cream, whipped

2 tbsp. powdered sugar

chocolate curls or mini chocolate chips for garnish

In a heavy saucepan, combine the marshmallow cream, chocolate chips, butter, unsweetened chocolate, and coffee; cook and stir over low heat until chocolate is melted and smooth. Fold in the whipped cream; pour into crust. For topping fold whipped cream with powdered sugar, spread over chocolate filling. Sprinkle top with chocolate curls or mini chocolate chips. Refrigerate for at least 3 hours before serving.

Until next time everyone..

Amanda 🙂

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Posted by on May 18, 2011 in Dessert's, Pastry, Pie


Dutch Apple Pie

Hello Everyone,

Here is 3 different recipes I combine to make this pie. I sent it to my husband’s church men’s group and they loved it! Enjoy everyone!

Dutch Apple Pie:


1-1/3 cup all-purpose flour

1/2 tsp. salt

1/3 cup vegetable oil

2 tbsp. cold water

Apple filling:

3-1/2 cups sliced baking apples, I like to use gala, or rome

3/4 cup granulated sugar

2 tbsp. light brown sugar

1/4 cup Clear Jel***

1/2 tsp. cinnamon

1/8 tsp. nutmeg

pinch of salt

1-1/4 cups unsweetened apple juice

1 drop yellow food coloring, optional

2 tbsp. lemon juice

1/2 cup chopped and toasted pecans


1 cup old-fashioned rolled oats

3/4 cup light brown sugar, packed

1/3 cup all-purpose flour

1/2 cup unsalted butter, melted

Heat oven to 425 degrees, and lightly spray a 9-inch pie plate with cooking spray. Mix all ingredients together for crust and lightly press into the pie pan and from an edge, (no refrigeration or rolling needed for this crust)! For filling, whisk together the granulated sugar, brown sugar, clear jel, cinnamon, nutmeg and salt.  Add sliced apples, apple juice, food coloring, lemon juice and pecans. Pour into prepared pie crust. For topping mix the oats, brown sugar, and flour. Pour in melted butter, mix in and sprinkle over apples. Bake pie for 45-50 minutes, cover with foil in the last 20 minutes of baking, if it looks like the pie is getting to brown. Cool at least half hour before slicing.

 Clear Jel is a modified food starch, it binds in hot and cold liquids, and adds no flavor to your cooking and baking. Check your local health food store or you can oder it online, here is the link.

Enjoy everyone!

Amanda 🙂


Posted by on May 15, 2011 in Pastry, Pie