From these fresh apples to . . . . . . .

Fresh Homemade Apple Crisp!

Apple Crisp Recipe

4 cups of diced apples

1/2 c sugar

2 tsp. vanilla

1 tsp. cinnamon and nutmeg

I lay my apples in pan and cover with the ingredients, then stir to coat evenly

Then mix the following ingredients togther for topping;

1/2 c sugar

1/2 c flour

3/4 c quick oats

1/2 c. butter (softened)

Blend with fork, spread on top of apples

I use a 9x9 baking dish for this size of recipe. Bake at 375 degrees for 40 minutes or until golden on top.

I often double it and put in a 13x9 pan, you will have to increase baking time up to about an hour.
I serve mine topped with icecream or whipped topping.

Boston Cream Pie

1 round yellow cake layer (8 or 9 inch)

1 c cold milk

1 pkg(3.4 oz) Jell-O vanilla instant pudding

1 1/2 c. thawed cool whip whipped topping

1 square Baker's Unsweetened Baking Chocolate

1 TBsp. Butter

3/4 c powdered sugar

2 TBsp. cold milk

1. Cut cake layer into 2 layer with serated knife. Beat 1 c cold milk and pudding mix with whisk 2 minutes. Stir in whipped topping. Let stand for 5 minutes.

2. Stack cake layers on serving plate, spreading pudding mixture between layers.

3. Microwave chocolate and butter on HIGH for 1 minute, stir until chocolate is melted. Add sugar and 2 TBsp. milk, mix well. Spread over cake. Refrigerate 1 hour.

This cheesecake recipe is out of this world!!!!! My family loves it. They don't know it yet, but it's dessert tonight, I know they will be happy. I got it from all recipe.com http://allrecipes.com/Recipe/White-Chocolate-Raspberry-Cheesecake/Detail.aspx, but have tried it a few times and my family loves it everytime.

White Chocolate Raspberry Cheesecake

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract


DIRECTIONS
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.