In a bowl first slice up the apples into small bits about 1/4 inch. Next mix in the Cinnamon, and salt. Set this apple filling mixture aside.
Roll Pie Crust dough to pie crust thickness on a piece of plastic wrap laid out on your counter. Cut circles of dough (about 3 inch diameter) with a biscuit cutter or the top of a drinking glass or opened can. Pull up all the trimmed dough pieces. Ball up the trimmings and roll that out and cut more circles. Repeat until you have made use of all the dough.
Take a small piece of butter, about the size of half a pea. Put a small piece of butter into the center of each dough circle. Next spoon about a 1/2 teaspoon of your pie filling mixture on to the center of each dough circle. Fold the dough to make a half circle with a pocket of the filling inside. Seal the edge using fork to press them together. Take a small piece of butter, about the size of half a pea. Put a small piece of butter into the center of each dough circle. Next spoon about a 1/2 teaspoon of your pie filling mixture on to the center of each dough circle. Fold the dough to make a half circle with a pocket of the filling inside. Seal the edge using fork to press them together.
Bake in a preheated 350° oven, on a grease cookie sheet, 8 to 12 minutes . Or until just starting to brown.
Or instead of baking you can deep fry. Deep Fry at 375° until golden brown. It won’t take but a minute or two. Watch them closely.
They can be glazed with cream cheese icing, brushed with a powdered sugar type glaze, or sprinkled with powdered sugar.
Recipe and Photos submitted by Bruce Tracy.
This Dish looks difficult to do but it is very easy. Get all ingredients on the counter before you start. Then all you have to do is reach and add. Many versions of this recipe use seasoned sausage. I don't think that is necessary.
You will need a Dutch Oven, a Trivet, Foil or Parchment paper, and a cooling rack.
Cut four pieces of bacon into 1/2 inch pieces and fry to your preference. Set aside to drain. Lay a sheet of parchment paper on your counter and place the ground pork in the middle. Spread with your hands until you have about a 10 by 10 inch square about 1/2 inch thick.
Spread the cream cheese over half of the pork and add the bacon bits, onions and bell peppers. Gently roll it up from the cream cheese side. Set aside.
Make a 5 by 5 lattice with 10 pieces bacon. Googling bacon lattice will give you several “you tube” videos, it’s way easier than you might think. Place the pork roll with the seam toward you on the edge of the lattice closest to you. Roll it on the bacon, picking up the lattice as you go. Remember where the seam ends up.
Place cooling rack on a cookie sheet or inside a Dutch Oven. Place a piece of parchment paper on it. Place the bacon encased pork roll on the paper, seam side down. Brush liberally with BBQ sauce.
Roast for about 75-90 minutes at 425 degrees. Check with a meat thermometer at 75 minutes.
When it reaches 155 brush one more time with bbq sauce and continue cooking for 10 more minutes.
When it’s done let it sit for 15-20 minutes so it can set up.
[Original Recipe by: Rick Beach] Serves 20-30 depending on how many side dishes are available. This is a great recipe for catering, receptions, parties, and large groups. It half fills a 1/2 size steamer tray. A stainless steel tray 12x10x4 inch size. A double batch with fill a 1/2 sized steamer tray. A stainless steel tray 12x10x4 inch size.
Preheat oven to 350°F
Grease foil pan 10X14X3 or similar stainless steamer tray
Mix all ingredients and dump into greased pan.
Place on cookie sheet for support
Bake for 1 hour uncovered or until liquid is nearly gone
Chill and serve cold (Can also be served warm)