Category: Aunt Laurie’s Recipes
5 cups milk
2/3 cup sugar
2/3 cup pumpkin pie filling
1/2 tsp pumpkin pie spice
Combine milk, sugar, filling, and pumpkin pie spice in a saucepan over medium heat, stirring to dissolve the pie filling. Continue to heat, but do not boil. Serve in mugs topped with whipped cream.
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8 apples, peeled and cored
1 1⁄2 cups sugar
1⁄4 tsp cinnamon
1⁄4 tsp nutmeg (optional)
2 cups water
1⁄4 cup butter
2 pkgs pie crust dough (pre-made)
cinnamon and sugar
In saucepan, combine sugar, cinnamon, nutmeg (optional, Laurie doesnʼt add) and water; boil for 5 minutes. Remove from flame and add 1⁄4 cup butter to sauce mixture.
Roll out pie crusts very thin. Cut each crust into fourths. Roll apple in a mixture of sugar and cinnamon; dot with butter. Wrap each apple with crust. Place in 9×13 pan, cover with remaining sauce and bake at 375º for 45 minutes.
Doubled recipe is enough for 25 apples. Never more than double recipe.
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