Apple Pecan Braid

I thought I would share the recipe for my Apple Pecan Braid pictured above. Please excuse the crumbs and sloppy presentation, I took the picture after I had already cut a piece off the end for Computer Girl to taste.

I created this recipe as my replacement for apple pie. You see, I'm not a big fan of apple pie. I love the crust with the flavor of the filling on it but I don't like the gush of cooked fruit. It didn't really turn out like apple pie but I love it and most of the people I have shared it with do too. This would make a yummy, inexpensive gift if you're baking for Christmas this year. This recipe will make two braids.

Braid:
2 Apples peeled and sliced
3 T Granulated Sugar
1 T Flour
¼ tsp Cinnamon
⅛ tsp Nutmeg
1/2 C Chopped Pecans
2 refrigerated pie crust, (from 15oz box) softened as directed on box

Glaze:
½ C Powdered Sugar
¼ tsp Vanilla Extract
2-3 tsp Milk

Preheat oven to 375o

In a small bowl, combine sugar, flour, cinnamon and nutmeg. Using a food chopper, chop apple slices into small bits. In a mixing bowl mix together apple bits and sugar mixture being sure to coat the apple bits well. Stir in pecans.

Unroll the pie crusts onto ungreased flat baking sheet. Spoon a 4” wide strip of apple-pecan filling down the center of the pie crust to within ¼” from top and bottom edge. Fold the top and bottom edge just over the filling to help keep filling in while cooking. With a sharp knife, make cuts 1” apart along the sides of the dough from the edge of the filling to outer edge of the dough. Fold dough strips over filling to center alternating sides and overlapping dough at center to create a braided look.

Bake at 375o for 25-30 minutes or until crust is golden brown. Remove from oven and let cool 5 minutes.

While braid cools mix glaze ingredients to desired consistency. Remove braid to serving plate. Drizzle glaze over top of braid. Cut into slices and serve warm or cooled.

Variations:

For a colorful Christmas or Easter appearance:
Separate glaze into small bowls. Add a drop food coloring to glaze using a different color for each bowl and mix well. Drizzle colored glazes over braid alternating colors.

For a not so sweet braid:
Before baking, sprinkle top of braid with a cinnamon and sugar mixture and omit glaze.

Carmel Apple Pecan Braid:
In braid substitute granulated sugar for light brown sugar and add ½ tsp margarine. In glaze substitute vanilla extract for maple extract.

Enjoy!



"A girl needs to be so lost in God, that the guy is going to have to seek HIM to find her!" ...Maya Angelou

Goulash Recipe

After showing a picutre of my grandma's goulash in my Project365 post on Sunday, some of you asked me to share the recipe. So here it is! This was one of my favorite meals growing up. I hope you enjoy it.

Ground Beef
Chopped Onion
Garlic Powder, Salt, Pepper to taste
2 Cans Tomato Sauce (plus 1 can water)
2 Cans Corn
2 Cans Sliced New Potatoes

Brown the ground beef with onion and seasonings. Add remaining ingredients. Cover and simmer on low heat for about 20 minutes. Enjoy.






Love the Lord your God with all your heart and with all your soul and with all your strength and with all your mind ~ Luke 10:27

Recipes

Some of you asked for recipes for the 7 can soup and the cinnamon crisps that I showed in my Project 365 so I'm posting both recipes here. Both are delicious, inexpensive, and easy to make.

7 Can Soup - This is as easy as it sounds.

Ground Beef
1 Can Beef Broth
1 Can Tomato Sauce (+ 1 can water)
1 Can Rotel
1 Can Corn
1 Can Green Beans
2 Cans Ranch Style Beans

Brown the ground beef. Add all other ingredients. Simmer 20 minutes. Serve.
(This is also good topped with sour cream and/or shredded cheese.)

Cinnamon Crisps

1 Can Refrigerated Crescent Rolls
1/4 Cup Melted Butter or Margarine
1/4 Cup Sugar
1 tsp Cinnamon (I like cinnamon a lot so I used a little more.)

Heat oven to 375 F. Grease a cookie sheet and set aside.

Separate dough rectangles and form a rectangle approx 6" x 14" (or two rectangles approx 6" x 7"). Press perforations together to seal. Brush with half the butter.

In a small bowl, mix cinnamon and sugar. Sprinkle half of the mixture over the dough.

Starting at the long side of the dough, roll it up into a log. Pinch edge to seal. With serrated knife, cut 1/2" thick slices. (You may want to refrigerate for 15 minutes if dough is too soft to cut well.) Lay each slice between two sheets wax paper and press or roll flat (approx 1/4" thick or less).

Brush with remaining butter and sprinkle remaining cinnamon and sugar mixture. Place on cookie sheet and bake approx 15 minutes.

Immediately remove from cookie sheet. Serve warm or cool.

Options:

1. Icing - Mix 1-2 tablespoons milk and 1/8 tsp vanilla. Add 2-4 tablespoons powdered sugar til of desired consistency. Drizzle over cinnamon crisps.

2. Press chopped nuts or dried fruits, such as dates, raisins, cherries into dough slices before baking.

Love the Lord your God with all your heart and with all your soul and with all your strength and with all your mind ~ Luke 10:27