For Young Chefs and More - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: For Young Chefs and More (/showthread.php?tid=181193)

For Young Chefs and More - cjs - 07-26-2017 I was going to send this recipe to Maryann for her 'young' chefs, but the more I thought about them, the more I want to make them, also...so maybe other will also Caramel Apple Pie Cookies do these looks yummy or what!! One reviewer suggested cutting the cookies in squares for much less waste - good idea. RE: For Young Chefs and More - Mare749 - 07-27-2017 OMG! That is a must do! Thanks, Jean. I was looking for a recipe to make something sweet for my in-laws this weekend and this is perfect. RE: For Young Chefs and More - cjs - 07-28-2017 Anxious to hear how these turn out - but, how could they not be tasty?? RE: For Young Chefs and More - Trixxee - 07-28-2017 Boy have I had a sweet tooth lately and those look so good.  Just the right portion size. RE: For Young Chefs and More - Mare749 - 07-28-2017 Might have to make these next weekend, Jean. Forgot I had other things going on this weekend, so might not get to it. I made something similar one time for my in-laws who love raisin cookies and raisin pie. I made a simple raisin pie filling, then cut out circles from the pie dough to make little hand pies. Will have to do those again, too. RE: For Young Chefs and More - Gourmet_Mom - 07-29-2017 What a cute idea!  I can't wait to see how they turn out! RE: For Young Chefs and More - Mare749 - 08-15-2017 Made these Sunday morning to take to my in-laws and was so proud of how pretty they turned out! Even spent a few minutes fussing with them so they would look nice. Well, wouldn't you know I completely forgot to take a picture of them! Anyway, they were a big hit and the folks just loved them, so will be making them again. Thought I would add a few of my tips to the thread. I put a dusting of flour down on a wooden cutting board, then rolled the dough out (just a bit) to try and 'square it off' a bit because I decided that might yield an extra cookie or two and it did. Next, I put the pie filling in the food processor to break it up in small chunks, then spread it on the pie crust. I forgot to buy the caramel sauce, but it was fine without it. Next, I rolled out the second crust the same way as the first. I took my pizza cutter and cut slightly less then 1/2" strips, then laid them across the filling. Since I was short on time, I did not weave them, just put them on about an inch apart in each direction. It worked out fine. Then, I took my ravioli cutter (which is square) and actually got 14 nice squares out of it, and bits of scraps which tasted just fine. I used the egg wash and cinnamon sugar as per the recipe. FYI, saw a cute idea on FB posted by 12 Tomatoes. They did almost the same thing as I just described. Instead of cutting strips to cross, they just put the second pie crust on top of the filling, then cut the whole thing into thirds, then into 1/2" strips, using a wide spatula to transfer the pieces to a baking sheet. After the strips were baked, they put them on a plate and drizzled with caramel sauce and called them 'apple french fries'. My grandkids really liked that idea. RE: For Young Chefs and More - cjs - 08-15-2017 Thanks Maryann!! These sound so good to me - have got to try them! RE: For Young Chefs and More - Gourmet_Mom - 08-15-2017 Great ideas and tips, Maryann!  I'm glad they were a hit!