Apple Enchiladas

Oh these are sooooo good!

Cherries or peaches can be substituted for apples.

1 (21 ounce) can apple pie filling

6 (8 inch) flour tortillas

1 teaspoon ground cinnamon

1/2 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup water

Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.

Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.

In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. 

Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.

Pour sauce over enchiladas and let stand 45 minutes.

Bake in preheated oven 20 minutes, or until golden. 350 degrees

Serve with vanilla ice cream.

Happy Cooking!

Apple Cinnamon Delight

1/2 tsp cream of tartar
1/8 tsp salt
1/2 tsp baking powder
2/3C flour
1/4C unsalted butter, softened
1/3C sugar, plus 1/2C
1 egg
3/4 tsp cinnamon

Apple ingredients:
8C apples (roughly 6-8 apples depending on their size)
1/4C brown sugar
1/2 tsp cinnamon

Preheat oven to 350 degrees.

In a small bowl combine first four dry ingredients for the cookie dough. In a separate bowl or stand mixer, cream butter and 1/3 cup sugar. Add egg followed by premixed dry ingredients. 

Mix until dry ingredients are blended into the dough well. Set aside.

In a small bowl combine 3/4 teaspoon and 1/2 cup sugar. Set aside.

In a large bowl add 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Peel, core and slice apples. Add to brown sugar and cinnamon mixture, tossing to coat. Transfer apples to an 8x8 baking dish.

Form 1 inch balls of dough and roll in cinnamon-sugar mixture. Place coated dough balls on top of apples, press down lightly to slightly flatten.

Bake for 45-55 minutes or until apples are tender and cookie topping is lightly golden.

Allow to cool slightly prior to serving. Serve with optional whipped cream or ice cream. May be stored chilled for several days.

Happy Cooking!