Apple Pie

http://allrecipes.com/Recipe/Apple-Pie-by-Grandma-Ople/Detail.aspx
After laying down about half of the apple slices in the crust, I poured most of the butter/sugar mixture over the apples. Then, I completed building the pie and poured the remaining butter/sugar over the top crust. This lessens the chance that the mixture will spill over the edge.



http://allrecipes.com/Recipe/Ruths-Grandmas-Pie-Crust/Detail.aspx
I used 1 stick of butter and 3/4c shortening. Here's a trick for making pie dough with butter: Freeze the butter overnight, then use a cheese grater to make small butter shavings which can be easily mixed with the flour.

This dough recipe makes enough dough for about 1.5 double crust pies.

First fondant cake

I made this cake for Mother's Day.

Cake:
http://www.recipezaar.com/recipe/Dark-Chocolate-Cake-2496

Buttercream frosting:
http://www.recipezaar.com/Vanilla-Buttercream-Frosting-From-Sprinkles-Cupcakes-222188

Fondant:
http://whatscookingamerica.net/PegW/Fondant.htm


The cake recipe made two thin (1" to 1.5") round 9" diameter cakes. I cut the top off one cake to flatten it, then covered it with frosting. I put the second cake on top, then trimmed the two cakes and spread frosting over the whole thing. I could have used a little more frosting than was made with the above recipes. Although the 1 cup of butter is scary. Maybe I will try to spread a thinner layer between the cakes next time.

The fondant takes a little time to knead, but it is very elastic, and I didn't have much trouble rolling it out, and smoothing it on the cake.

The ribbon, flowers, and leaves are all colored fondant. I made some fondant lettering for Mother's Day, but my handwriting is so terrible, that I was sure the cake would look better without it. I guess the most elegant cakes do not have any lettering on them anyway.

I used a thick mixture of powdered sugar and water to glue the fondant decorations in place.

Whoopie Pies

OK, I didn't choose the name "whoopie pie" -- that is really what this treat is called.

http://www.recipezaar.com/Wicked-Whoopie-Pies-162298?scaleto=6

I made a half-recipe, which yielded 6 pies. Make 12 equally-sized "shells" (looks like a cookie) with the batter, and they will be sized correctly.

Also, this was the first time I tried baking with shortening. In the past, I have always used butter, but the shortening has a higher melting point, and is also flavorless (sometimes helpful).


http://www.wickedwhoopies.com/

Blondies

Blondies are brownies without the chocolate.

http://www.elise.com/recipes/archives/007188blondies.php

I enjoyed this recipe as written, but next time, I will reduce the amount of flour and baking soda. This should make the blondies less cake-like and more chewy. Mmmm.

Update: I use about %75 of the recipe's flour and %50 of the baking powder.

Let the blondies cool for at least a couple hours before serving. Since these are made with butter, they will firm-up and be less gooey after they have fully cooled.