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Country Apple Dumplings


2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 ½ cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew
Preheat the oven to 350 degrees F.
Grease a 9x13 inch baking dish.
Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end.
Pinch to seal and place in the baking dish.
Melt butter in a small saucepan and stir in the sugar and cinnamon.
Pour over the apple dumplings.
Pour Mountain Dew™ over the dumplings.
Bake for 35 to 45 minutes in the preheated oven or until golden brown.
Apple Pie Dessert


5 lbs. apples, peeled and sliced

3 c. flour    
1 tsp. salt    
4 tsp. sugar
1 c. oil
¼ c. milk

¾ c. flour
1 ½ c. sugar
1 tsp. cinnamon
½ c. butter

Mix crust ingredients and press in the bottom
and up the sides a little in a 9 x 13-inch pan.  Remove excess and set aside. 
Fill pan with apples. 
Mix topping ingredients until crumbly and sprinkle over apples.
Crumble remaining crust over topping. 
Bake at 350° for 1 hour.  
Makes a quick apple pie
if you don’t have any pie crusts made.
Squash Pie


1 c. sugar
¾ tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
¾ tsp. ginger
¼ tsp. mace
1 c. steamed squash, strained
3 eggs
1 c. heavy cream or evaporated milk
1 unbaked 10” pie crust

Add sugar, salt & spices to squash & mix. 
Beat eggs; add cream and mix with squash.
Pour into unbaked crust & bake at 400 degrees
for 10 minutes; reduce heat to 350 degrees
and bake for 40 minutes. 
Pie is done when knife inserted
in center comes out clean.

Note:  I use cushaw or pumpkin for this recipe.
Also, I sometimes don't use a pie crust – just put in greased 1 ½ quart casserole dish & bake at 350 degrees about 45-50 minutes.

Ann Harrell
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