Bloomin’ Baked Apples Recipe


  • 2 Honeycrisp apples (or other crisp apples)
  • 2 tbsp butter
  • 3 tbsp brown sugar, packed
  • 1 tbsp flour
  • 1 tsp cinnamon
  • 4 caramels
  • Optional toppings: vanilla ice cream, caramel sauce and cinnamon


  1. Preheat the oven to 375 degrees.
  2. To get the blooming apple look, you need to cut the apples. Slice off the top 1/4 to 1/3 of the apples. Scoop out the core. I don’t have an apple corer so I used my metal 1/2 teaspoon measuring spoon. Then, use a thin knife to make two, deep circular cuts around the center of the apple. Next, turn the apple over and make narrow cuts all the way around the apple. Flip it back over and you can see all of the cuts.
  3. Place the apples in an oven safe dish and put two caramels into the center of each apple.
  4. Heat butter and brown sugar in the microwave for 30 second, stir and continue heating for an additional 30 seconds. Remove from the microwave and stir in flour and cinnamon. Divide the mixture over the top of the two sliced apples.
  5. Bake at 375 for 25-30 minutes. (Check apples after 25 minutes and continue cooking until tender. Some apples can take 45 min to 1 hour to soften.)
  6. Remove from the oven and use a large spoon to move the apples into bowls.
  7. Top with a scoop of ice cream, drizzle with caramel and sprinkle with cinnamon. The ice cream will cause the caramel in the center to harden so eat quickly or put the ice cream scoop on the side.

Source: The Gunny Sack

Mommy’s “Sticky” Popcorn

Marshmallow Caramel Popcorn

• 1/2 c. brown sugar
• 1/2 c. butter
• 9-10 marshmallows
• 12 c. popcorn
• Microwave brown sugar and butter for 2 minutes, add marshmallows & microwave until melted.
• Pour over popcorn.


Source: Liz Bevan Horsley

Agua de Horchata

2 – Cups Rice

1 – Can Condensed Milk

1 – Can Evaporated Milk

2 – Sticks of Canela

Sugar as needed


1 – Soak rice for two hours

2 – Blend canela and water

3 – Blend soaked rice and cinnamon until finely blended

4 – Add Milks and Mix Together

5 – Add Water and sugar to taste

6 – Ad lost of Ice

– Fam. Gonzales (Conyers)

Chocolate Oatmeal No-Bake Cookies

2 cups sugar
1 stick butter (1/2 cup)
1/2 cup milk
1 teaspoon vanilla
2 1/2 tablespoons cocoa
1/2 cup peanut butter
3 cups oats

In a medium saucepan, combine all ingredients except peanut butter and oats and cook over medium heat. Let boil for 5 minutes, stirring constantly.

Remove from heat and stir in peanut butter and oats.

Spoon out quickly onto wax paper or aluminum foil. Cookies will harden as they set.

Submitted by: Hilary via

Lemon or Lime Cheesecake


3 Cups of Graham Cracker Crumbs

2/3 Cup Sugar

12 TBLS Melted Butter


6 oz. Lemon or Lime Jello

2 Cups Boiling water

3 x 8 oz. Packages of Cream Cheese

1/2 Cup Sugar

2 TBLS Lemon or Lime Juice

1 Regular Sized Cool Whip Tub


1 – dissolve Jello with Boiling Water. Set aside until slighting thickened

2 – Combine Graham Cracker Crumbs, Sugar, and Butter

3 – Set aside 1/3 Cup for cake topping.

4 – Press mixture into bottom of 9×13 cake pan.

5 – Beat Cream Cheese, Lemon or Lime Juice, and Sugar Together.

6 – Beat in slightly thickened Jello Gellitan.

7 – Fold in Cool Whip to Mixture well.

8 – Poor into Graham Cracker Pan.

9 – Top with reserved Graham Cracker Crumbs.

10 – Refrigerate overnight.

Homemade Maple Syrup

1 – Part Brown Sugar

1 – Part White Sugar

1 – Part Water



Stir together brown and white sugar with the water on a stove warmed to medium until it reaches a boil.  Remove from heat.  Add Maple and Vanilla to your taste.


Grandma Bessie Dare’s White German Chocolate Cake

4 oz. white chocolate

1/2 cup boiling water

1 C. butter

2 C. sugar

2 C. flour

4 egg yolks unbeaten

1 tsp. salt

1 tsp. baking soda

1 tsp. vanilla

1 C. buttermilk

4 egg whits beaten


Preheat oven to 350. Line pan with wax paper and grease and flour. Bake for 30-40 minutes. If you use 3 round 9″ pans remove from pans after cake is done. Melt white chocolate in boinling water. Set aside to cool. Cream butter and sugar. Add yolks one at a time, add chocolate mixture and vanilla. Sift together flour, sugar, soda. Add aternatly flour mixture and buttermilk to chocolate mixture. Fold in egg whites.


1 C. evaporated milk

1 C. sugar

3 egg yolks

1/2 C. butter

1 tsp. vanilla

1 1/2 C flaked coconut

1 C. pecans

Mix all together except coconut and pecans. Cook in sauce pan for 12 minutes stiring constantly until thickened. Add coconut and pecans. Beat until thick. Spread on top of cake.