Homemade by Jenny

Apple Cream Pennies Recipe Source: Mrs. Fields Cookie Book, 1992 Ingredients: Cookies: 2 ½ c. all-purpose flour ½ tsp. baking soda ¼ tsp. salt 1 c. dark brown sugar ½ c. white sugar 1 c. salted butter (I used margarine) 2 eggs 2 tsp. vanilla extract Filling: 8 oz. cream cheese, softened ¼ c. white sugar ¼ c. apple butter Directions: In a medium bowl, combine flour, baking soda, and salt. Mix well with a wire whisk and set aside. Blend sugars in a large bowl with an electric mixer. Add butter and mix to form a grainy paste. Add eggs and vanilla, and beat at medium speed until light and fluffy. Add the flour mixture and blend at low speed until just combined. Do not overmix. Shape dough into marble sized balls. Place balls on an ungreased cookie sheet, 1 inch apart. Bake 10-11 minutes. Do not brown. Transfer cookies to a cool flat surface. To prepare filling, blend cream cheese and sugar in a medium bowl with an electric mixer until fluffy. Add apple butter and beat until smooth and thor...

Our family enjoyed this delicious Irish dessert on St. Patrick's Day. It resembles a very thick and sweet applesauce, complimented with a fresh whipped topping. Apple Barley Pudding Recipe Source: traditional Irish dessert Ingredients: 4-5 large apples, cored, peeled, and sliced 5 Tbsp. pearl barley 4 cups of water 4 Tbsp. lemon juice 5 Tbsp. sugar 1 cup of whipping cream + 1 spoonful of sugar Directions: In pot, bring to boil the barley and water. Add the apples and cook for about 30 minutes or until barley and apples are soft. Using a straining spoon, transfer the barley and apples into a blender. Puree until it resembles a chunky applesauce. After dumping out the water from the pot, return to pureed barley and apples to the pot and add sugar and lemon juice. Stir and bring to a boil for about 5 minutes. Remove from heat and let cool. Chill in the refrigerator. For whipped topping, it is best to make your own from scratch by using whipping cream, sugar, and an electric mixer. Jus...