apple cinnamon wraps

(Now, THESE are good! My taste testers passed them with flying banners!!!)

10-12 tortillas (I used whole wheat, homemade of course!)

1 can sweetened condensed milk (divided; used “lite” over here at our house)

1 ½ tsp cinnamon (divided)

½ cup cream cheese (softened)

½ cup sour cream (lite)

6 Granny Smith apples (peeled, shredded)

Mix together sour cream, 1/3 cup sweetened condensed milk, and ½ tsp cinnamon. Set aside. Mix the rest of the ingredients together, except torts. Fill tortillas generously with apple mixture. Place seam side down in greased 9 x 13 pan. Pour sour cream mixture over. Bake @ 350F for ½ to ¾ hour till hot through and bubbly. (Mine never bubbled. I dunno why, but since that sounds right, I said to bake till bubbly! But they did get hot throughout. The apples were tender crisp still, but that’s how we like them.) Serve hot with ice cream.

NOTE: I made fresh whole wheat torts the other day and wondered if they’d make good dessert wraps. So I decided to wing it and WOW! What a success! Never heard of such before. Since then I've gone online and seen recipes similar.

cape cod bluberry pie

1 cup minus 1 Tbsp sugar, divided

3 Tbsp flour

1/4 tsp salt

4 cups fresh blueberries

2 Tbsp lemon juice

2 Tbsp butter, cut into small pieces

1 Tbsp whole milk or cream

1 double pie crust

Preheat oven to 400F. (This temp is what original recipe says but I only baked it @350F and then for longer than it said.) Set aside 1 Tbsp sugar for topping the pie. Whisk together the remaining sugar, flour and salt and then add the blueberries and gently toss to coat. Fill bottom pie shell with berry mixture. Pour lemon juice over and dot evenly with the butter. Cover pie with top crust and cut vent design in the top and crimp edges. Brush milk on top crust and sprinkle with the remaining 1 Tbsp sugar. Cover edges of pie with foil so it doesn't get over baked too quickly. Bake for 40 minutes. Remove the foil from the edges and continue baking until fruit is bubbly and crust is brown. Let this pie set for a few hours. Filling thickens up very nicely. 

I actually googled blueberry pie, once, to see if luck was with me. It was. In particular I was searching out a recipe that the filling didn't have to be precooked as I was thoroughly indoctrinated when I was young that ALL fruit filling with the exception of apple, had, I mean HAD to be precooked. Nope! It certainly doesn't! Here's proof. Get out the ice cream, people and we shall indulge!