How to Make Your Own Apple Pie Filling

melsmunchies.comIn a large bowl, toss apples with lemon juice and set aside.
Pour water into a Dutch oven over medium heat.
Combine sugar, cornstarch, cinnamon, salt, and nutmeg in a bowl;
add to water, stir well, and bring to a boil.
Boil for 2 minutes, stirring constantly.
Add apples and return to a boil.
Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes.
Cool for 30 minutes.
Ladle into 5 freezer containers, leaving 1/2 inch headspace.
Cool at room temperature no longer than 1 1/2 hours.
Seal and freeze.
Can be stored for up to 12 months.

Here’s a great Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts
Per Serving: 129 calories; 0.1 g fat; 33.4 g carbohydrates; 0.2 g protein; 0 mg cholesterol; 61 mg sodium. Full nutrition


How to Make Brown Sugar Pecan Praline Sauce

praline sauce

A Staple Sauce for the Holidays: Brown Sugar Pecan Praline Sauce

Total: 15 mins
Prep: 10 mins
Cook: 5 mins
Yield: 6 servings

This scrumptious brown sugar pecan praline sauce is a very easy dessert sauce to prepare, and it is out of this world on ice cream, bread pudding, or cheesecake.

The pecan praline sauce is made with brown sugar and butter, along with some evaporated milk and lots of chopped pecans.

This is great with toasted pecans as well. See the tips for how to toast pecans.

Ingredients Steps


1 1/4 cups light brown sugar
3/4 cup evaporated milk
1 tablespoon butter (salted or unsalted)
1/2 teaspoon vanilla extract
1/4 cup chopped pecans

Steps to Make It

In a small saucepan over low heat, combine the brown sugar, evaporated milk, and butter.

Cook and stir the sauce until it is smooth and syrupy, or about 5 minutes. If it seems lumpy at all, strain it through a mesh sieve.

Stir in the vanilla extract and pecans. The sauce will thicken as it cools.

Serve praline sauce warm over ice cream, cheesecake, or bread pudding.

Refrigerate any leftover pecan praline sauce and heat it in the microwave or on the stove top before using.


How to toast pecans. Spread the pecans out in a dry frying pan or skillet. Place the pan over medium heat and cook, stirring and turning the pecans constantly, until they are lightly browned and aromatic. Remove to a plate to stop the cooking process. Alternatively, spread the pecans out on a baking sheet and bake in a preheated 350 F oven for about 5 minutes, checking and stirring frequently.

Substitute dark brown sugar for the light brown sugar or use an unrefined brown sugar, such as muscovado, if desired.

Special thanks to Diana Rattray of the spruce


We Get Saucy Around Here


Total Time
15 MIN
Serves : Makes 2 cups

This is a caramel sauce with gray sea salt to poured  on top of a luscious vanilla bean cake, but it’s also delicious over ice cream or with fruit like apple slices.


In a microwave-safe cup, combine the cream and corn syrup. In a medium, wide saucepan, spread the sugar in an even layer. Cook over moderate heat, without stirring, until it begins to caramelize. Swirl the pan and stir to incorporate the caramelized sugar. At this point, microwave the cream mixture at high power for 2 minutes. Continue cooking the sugar until a medium-amber caramel forms, about 4 minutes. Remove from the heat and carefully add the hot cream, stirring with a long-handled spoon. Return the caramel to low heat and add the butter and salt, stirring until any hardened caramel is melted. Transfer the caramel to a heatproof glass jar and let cool.

Make Ahead

The sauce can be refrigerated for up to 1 month. Rewarm before serving.

Baking is a Science!

Cooking is an Art, Baking is a Science. In cooking, you can throw in a handful of herbs or a little more butter, like you were adding a bit more white to fuchsia to get that portrait of a summer dress the right shade of pink. You can make changes as you go with no major catastrophe in the end. In baking, everything matters. Think of baking as chemistry. One small adjustment could be your undoing, but you won’t know it until you pull your cake out of the oven. When making something for the first time, read the recipe thoroughly before you start. Follow every step to a tee. Remember, the recipe developer thought each element was important enough to document, so there must be a reason for it. Let’s look at it another way, let’s say that you were Pablo Picasso, and you were commissioned to do your rendition of the Mona Lisa, it wouldn’t look like Leonardo da Vinci’s portrait, but never the less, it would probably still be considered a great work of art. That’s what cooking is like. Baking is defusing a bomb…one false move and…kaboom! That’s baking! When you try a new recipe, don’t  alter the recipe until you’ve made it successfully at least once.

posted in Cakes & Pies, Cookies & Bars, How To


How to make a fluffy Powdered Sugar Meringue

How to Make It

Step 1

Combine egg whites (at room temperature) and cream of tartar in a medium glass or metal mixing bowl; beat until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Beat in vanilla.

Step 2

Spread meringue over hot pie filling, carefully sealing to edge of pastry. Bake as directed in each pie recipe.

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