Tag Archives: apples

Bakery Miscellaneous

Apple Crisp

Oh, geeze, is it really almost October?  Somehow, yes, indeed, ‘Truly Autumn’ is upon us and there is no better time to begin baking up Apple Everything!  Our cooler nights and mornings are perfectly suited to warm Apple Crisp tonight and then cold Apple Crisp the next morning so  gather your apples while you may and get started! Apples of every stripe will be everywhere soon and apples do so definitely deserve their own season! Apples & Autumn are the best of partners!

Today I used Granny Smith apples and a recipe from my sister’s “Deli & Delights” cookbook.  I love the texture of the crust on this one, it is more pie crust than sweet cobbler topping, and, pairing it with the just-tender apples has you thinking apple pie and ice cream in no time! There are no oats in this crisp topping; the butter provides the flakier crust. A simple filling is all you need: tart apples, sugar, and a whiff of cinnamon is just right.  Add a T. of lemon juice if using sweeter apples. Prep time is minimal: prepare the apples and blend with the filling.  Place into baking dish, make your crust topping and sprinkle it over the fruit, then drizzle the crumbs with melted butter, and you’re all pau and done!  Now just allow it to cool, if you can.

Vanilla ice cream is my favorite accompaniment for any warm fruit crisp and this one is wonderful as well for breakfast, served cold, with just 2 T. of sweet cream poured over.  Make up a larger version if you’re counting on it for breakfast!  We are definitely talking Apple Autumn Delight here, folks!

Apple Crisp

Ingredients

6 cups apples, peeled, cored, sliced
1/2 cup sugar
1 tsp. cinnamon

TOPPING

1 cup flour
1 cup sugar
1 tsp. baking powder
1 egg
1/2 stick butter, melted

Directions Preheat oven to 350. Combine apples, sugar, and cinnamon in medium bowl; stir. Place in a lightly sprayed 9×9” baking dish. Combine flour, sugar, baking powder in medium bowl.  Add the egg; stir and press egg into dry ingredients, forming crumbs.  Sprinkle this mixture over apples in baking dish.  Drizzle the melted butter over the crumbs and bake 45 minutes or until browned and apples are tender.  Cool slightly and serve with vanilla ice cream.

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Bakery Miscellaneous

Hot Apple Dumplings w/Crescent Rolls

I told my girlfriend I wasn’t “going to mess with blogging today” since my mama just got out of the hospital yesterday and I am playing catch up at home, BUT, I certainly wanted something to take to the staff who cares for mama here in town to celebrate her homecoming, and I thought about these great, and quick, apple dumplings! The recipe is also included in my “Missouri to Maui” cookbook.  Here we are then!

Most of the ingredients you will have on hand for this recipe; you will need two apples and two packages of refrigerated crescent rolls and a can of soda, however.  The dumplings are easily prepared and ready for the oven in under 15 minutes.

I used Granny Smith apples today as they hold up well for baking and I like the contrasting tartness they offer to the butter-sugar mixture in the recipe.  The apples bake up soft and moist and the crescent rolls provide the dumpling taste.  Flavor with ground cinnamon.  Do try this one when you want something fast yet delicious!  Enjoy every bite of moist dumpling!

Hot Apple Dumplings w/Crescent Rolls

Ingredients

2 Granny Smith apples
2 tubes crescent rolls
2 sticks butter
1 cup sugar
1 tsp. cinnamon
1-(12 oz.) can of 7-up or Mt. Dew soda

Directions Preheat oven to 350. Peel apples, core, and cut each apple into eight slices. Roll one apple slice in one crescent roll triangle. Repeat until you have 16 dumplings. Place in a 9×13 pan; sprinkle with the cinnamon. Melt butter in small saucepan. Add sugar to the melted butter and mix well. Add a little more cinnamon to this mixture, to taste, or not at all, and drizzle over the dumplings. Pour the can of soda over everything. Bake for 35-40 minutes. Cool slightly and serve with ice cream or prepared whipped topping.

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Recipes - Side Dishes

Fried Apples & Raisins

Fried Apples & Raisins

When asked last week what she’d enjoy for a snack this week, mama just didn’t know, she just didn’t know, but when I suggested fried apples, she quickly said, “Oh, yes, that would be good!” True to form she clearly knows what hits the spot on a winter day.

This recipe from my cookbook collection is simple to prepare. Use a cast iron skillet and cook the apples until just tender. You want them to hold their form and be fork-tender, not mushy. Today I used Jonagold apples and dark raisins because I didn’t have the golden raisins I prefer and dark raisins work just as well really.  Don’t take too long sautéing the apples, 7-8 minutes is fine, in melted butter, over medium-high heat. I did add a teaspoon of bacon grease to my skillet today knowing it would add contrast to the sweet butter I used.  Flavor with brown sugar, thicken with cornstarch and water, and add just a splash of lemon juice before serving.   All pau!   Ready!

 

Fried Apples & Raisins

Ingredients

4 lg. tart apples, peeled, cored, and sliced 1/4” thick
1/4 cup butter
2 tsp. cornstarch
1/2 cup water
1/2 cup brown sugar, packed
1/4 cup golden raisins
1 tsp. lemon juice, to taste

Directions Prepare apples. Melt butter in large skillet; add apples. Cook and stir over medium heat 6-7 minutes or until almost tender. Dissolve cornstarch in water, add to skillet. Add brown sugar and raisins and bring to a low boil. Boil 2 minutes, stirring often. Remove from heat and season with the lemon juice to taste.

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