Monday, September 18, 2017

Apple Pecan Spice Cake with Penuche Frosting

How beautiful leaves grow old. How full of colors are their last days.
Apple Pecan Spice Cake with Penuche Frosting
Cook's notes: This was easily one of the best fall cakes I have ever had. Everything about this cake was absolute perfection. The spice cake was tender and moist. The apples with  pecan combination brought out such a delicious flavor and texture.  Let this cake be on the top of your list for fall baking. Actually do not wait until it is officially fall. Bake it right now! And take note no mixer is needed for this recipe. The cake can stand alone but adding p
enuche frosting is really the piece de resistance.
Recipe adapted from the recipecritic.com

Directions: 
  • 4 cups Granny Smith apples, chopped into small pieces (about 4 medium apples) 
  • 1 cup brown sugar and 1 cup white sugar
  • ½ cup vegetable oil
  • 2 large eggs, lightly beaten
  • 1 tsp.vanilla
  • 1 cup white flour and 1 cup whole wheat flour 
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 2 tsp. ground cinnamon or 1-1/2 tsp. Saigon cinnamon
  • 1 tsp. allspice
  • 1/2 tsp. ginger
  • dash nutmeg
  • 1/2 tsp. salt
  • ½ cup buttermilk 
  • 1 cup pecans or walnuts roughly chopped
Directions:
  • Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch baking pan. Set aside.
  • In a large mixing bowl, combine apples, sugars and cinnamon.
  • Whisk oil, eggs, and vanilla together in another bowl. Stir into apple mixture. 
  • In another mixing bowl whisk flour, baking powder, baking soda, cinnamon, nutmeg, allspice, ginger  and salt. Add the flour mixture to the apple mixture. Add milk and stir until just combined. Add in chopped pecans or walnuts.
  • Pour into prepared 9 x 13 inch pan. Bake for 25 minutes or until toothpick comes out clean. Let cool completely before frosting. Sprinkle finely ground nuts immediately over frosting before it sets.  
Penuche Frosting (recipe below enough for a 9 x 9 cake double if frosting a 13 x 9 cake)  
Ingredients:
  • 3 TB. butter 
  • 1/2 cup brown sugar 
  • 1/4 cup milk (may need more) 
  • dash salt 
  • 1 tsp vanilla 
  • 2-1/2 cups powdered sugar 
Directions:
  • In a saucepan melt butter on low heat, stir in brown sugar, milk, salt and vanilla. 
  • Use a whisk and stir on low heat until sugar dissolved and smooth about 2 minutes. 
  • Remove pan from heat and stir in powdered sugar. 
  • Use a hand mixer to beat frosting in the saucepan until smooth. May need to add more milk for right consistency. 
Another yummy frosting option Brown Sugar Cream Cheese
Ingredients:

  • 1 (3 oz) package cream cheese frosting, room temperature
  • ¼ cup butter, softened
  • 2 teaspoon vanilla
  • 1 cup golden brown sugar
  • 2-1/2 cups powdered sugar
  • milk 
Directions:
  • Melt butter on medium low, add in brown sugar and vanilla, whisk well and cook 2 minutes until sugar dissolved.
  • Remove from stove and beat in cream cheese and powdered sugar, adding in milk as needed for correct consistency.

Sunday, September 17, 2017

Weekend Round-Up

28 Best Game Day Foods Link
Healthy Edamame Avocado Dip
http://www.bhg.com/recipes/party/party-ideas/football-party-recipes/?utm_source=bhg-newsletter&utm_medium=email&utm_campaign=hac_091717&did=170805-20170917
Best Breakfast Links
 Mexican Baked Eggs
http://www.closetcooking.com/2011/09/mexican-baked-eggs.html
18 Fast and Healthy Breakfast Recipes from BHG
Mediterranean Breakfast Sandwich
http://www.bhg.com/recipes/breakfast/easy/quick-and-healthy-breakfast-recipes/?utm_source=bhg-newsletter&utm_medium=email&utm_campaign=bhgweeklyupdate_091617&did=170808-20170916

Best Weekend Treat a visit from my blogger friend Audrey Helbling from 
https://mnprairieroots.com/ (Faribault, MN). She and her husband Randy were on an up north vacation and came for a visit. Of course wonderful conversations are even better when  enjoyed with food- so brunch we had. 
Audrey's thoughtful gifts were perfect for the cook.  This plate has the all the popular regional hot dishes found in the state and tis the season for everything pumpkin! I'm sure to find many recipes to try.  
Many thanks to Audrey and Randy for adding a vacation stop at the Readys.
Apple,Grape and Pecan Salad with Mustard Maple Vinaigrette
http://sockfairies.blogspot.com/2017/09/its-all-about-them-apples.html
Wild Rice, Sausage and Potato Casserole
http://sockfairies.blogspot.com/2015/07/weekend-round-up-and-world-according-to.html
Angel Food Cake with Warm Chocolate Kahlua Sauce
http://sockfairies.blogspot.com/2014/05/warm-kahlua-chocolate-sauce.html



Friday, September 15, 2017

A Minnesota Fall Salad


Wild Rice Salad with Cranberries, Butternut Squash and Toasted Pecans with Maple Balsamic Dressing
Cook's notes: This splendid autumn salad includes some of Minnesota’s very best natural ingredients. It's definitely company worthy. Butternut squash works well for this dish because the squash holds its shape beautifully after being roasted. The combination of nutty wild rice, a simple maple dressing, and fresh herbs are not only delicious together, but their vibrant colors combine to make one stunning dish. Consider a time saver by making the wild rice ahead and toasting the pecans. The dressing can be easily doubled.
Recipe from the "Smitten with Squash Cookbook" and serves 4.

Ingredients Dressing:

  • 1/4 cup extra-virgin olive oil or Blood Orange Olive Oil
  • 2 TB. pure maple syrup
  • 2 TB. balsamic vinegar or Cranberry Pear Balsamic 
  • 1/2 tsp. sea salt
  • scant 1/2 teaspoon black pepper
  • 1/2 TB. chopped fresh rosemary
  • 1 clove garlic, minced
Ingredients Salad:
  • 2- 1/2 cups peeled and finely chopped butternut squash
  • 1- 1/2 TB. olive oil or Blood Orange Olive Oil
  • 1 tsp. cinnamon
  • 2 TB. balsamic vinegar
  • sea salt and black pepper
  • 4-5 cups torn baby spinach leaves or chopped romaine
  • 1/2 cup thinly sliced leeks, both white and green parts or green onions
  • 1 cup dried cherries or dried cranberries
  • 1/4 cup thinly sliced fresh basil
  • 3/4 cup chopped toasted pecans or cashews
  • 4 cups cooked wild rice, warmed

Directions:
  • Place all dressing ingredients in a blender and mix well. Refrigerate until needed
  • Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Toss squash with olive oil, salt and pepper. Spread squash evenly on baking sheet and sprinkle with cinnamon. Drizzle with balsamic vinegar. 
  • Roast squash for about 20 minutes or until fork tender, stirring once during the roasting time. Set aside.
  • In a measuring cup place dried cranberries or cherries. Pour boiling water over it and let set for 15 minutes. Drain. 
  • In a large bowl, combine leeks or onions, cherries or cranberries, basil and wild rice. Stir dressing into salad; taste and adjust salt level if needed. Place mixture on spinach leaves or chopped Romaine. Top with pecans.
  • Serve dish at room temperature.

Autumn
by Fr. Edward Hays
priest, author and spiritual guidance director

O sacred season of Autumn, be my teacher,
for I wish to learn the value of contentment.
As I gaze upon your full-colored beauty,
I sense all about you
an at-homeness with your amber riches.
You are the season of retirement,
of full barns and harvested fields.
The cycle of growth has ceased,
and the busy work of giving life
is now completed.
I sense in you no regrets:
you've lived a full life.
I live in a society that is ever-restless,
always eager for more mountains to climb, seeking happiness through more.
As a child of my culture,
I am seldom at peace with what I have.
Teach me to take stock of what I have given and received;
may I know that it's enough,
that my striving can cease
in the abundance of God's grace.
May I know the contentment
that allows the totality of my energies
to come to full flower.
May I know that like you I am rich beyond measure.
As you, O Autumn, take pleasure in your great bounty,
let me also take delight
in the abundance of the simple things in life
which are the true source of joy.
With the golden glow of peaceful contentment
may I truly appreciate this Autumn day.

May your fall days be filled with color, vitality and gratitude.

Thursday, September 14, 2017

It's All About Them Apples

Celebrate Honeycrisps 
Honeycrisp is an apple cultivar developed at the Minnesota Agricultural Experiment Station's Horticultural Research Center at the University of Minnesota, Twin Cities.

Hard to belie
ve it has been 20 years since Honeycrisp made their debut on the grocery shelves when Pepin Heights Orchards made its first delivery of Honeycrisps  to Lunds, grocery store in Minnesota. Honeycrisps are among the 5 top-selling apples in the country.  

  • It took 31 years to develop the Honeycrisp. The first crosses were made in 1960. The tree was released to apple growers in 1991. 
  • It's first name was MN 1711.
  • Honeycrsip was named by two apple breeders in their office in Victoria, MN
  • It's success led to more Minnesota-made apples including Zestar, Frostbite, and SnowSweet.
  • SweeTango, another U of M release , is the love child of Honeycrsip and Zestar. 
Information from Star Tribune September 14. 2017 
Apple Grape and Pecan Salad with Maple Mustard Dressing 
recipe adapted from twopeasandtheirpod.com/

Ingredients: Maple Mustard Dressing 

  • 1/4 cup extra virgin olive oil
  • 2 TB. finely minced shallot
  • 1 clove garlic, minced
  • 1 tsp. Dijon mustard
  • 2 TB. apple cider vinegar
  • 2 TB. pure maple syrup
  • Salt and black pepper, to taste
Salad
  • 6-8 cups mixed greens, loosely packed
  • 1 large Honeycrisp Apple, cored and thinly sliced
  • 1- 1/2 cups halved red seedless grapes
  • 1 cup candied pecans
  • 1/2 cup crumbled blue cheese, feta, white cheddar or goat
Directions: 
  • To make the Maple-Dressing, combine olive oil, shallot, garlic, mustard, vinegar, and maple syrup in a blender. Season with salt and black pepper, to taste and mix well.
  • In a large bowl combine salad greens, apple slices, grapes, candied pecans, and cheese. Drizzle salad with dressing and toss to combine. Serve immediately.
Dressing option 
Apple Cider Vinaigrette
Ingredients: 
  • 1 TB.each Extra Virgin Olive oil and cider vinegar
  • 1 tsp. scallion whites
  • 1 tsp. each sugar and Dijon mustard
  • Pinch of salt
Directions:
  • Whisk to blend or use a blender

Wednesday, September 13, 2017

Tips and Timesavers

Cook's Notes: Tips and Time savers courtesy of Cuisine at Home readers
August 2017
A Stitch in Time
When I reheat food especially a casserole or pot pie, I place a cold dish in a cold oven. Then I turn oven on to 350 degrees. The food heats as the oven comes to temperature and by the time the oven is at temperature the food is safely heated completely through, saving me time and energy.  
Ring Top
The ring pulls on juice juice or milk cartons and some can lids are very hard for me to remove with my fingers. I discovered that a wooden spoon handle threaded through the ring pull gives me the added leverage I need to help pull those pesky caps off. 
Griddle Meister
With grilling season in full force I discovered a way to cook some foods that you wouldn't normally  cook on a grill. I take my griddle out to the grill and cook pancakes, bacon, even delicate fish fillets. They taste slightly smoky too.

October 2017
English Bake Off
When I make casseroles I use English muffin crumbs for a super crunchy topping. I butter two muffin halves tear them into pieces and pulse them into crumbs with my food processor.  They're covered in butter and ready to top my casserole. 
All 'Round Winner
Sliders are a big hit at my house. I've tried various ways of making cheese fit on them. I use a biscuit cutter slightly smaller than the burgers and punch out about two discs per square slice. I save the scraps for nachos or add to mac'n cheese. 

October 2016
Oat Cuisine 
I add a few tablespoons of oats to casseroles before baking. The oats act as a thickening agent, giving the dish a creamy texture and makes it more nutritious, while imparting a nutty flavor. Though you may need to add a few extra tablespoons of liquid.
Waffle Iron Clean-Up
I use my waffle iron constantly so it always needs to be cleaned. I've found a great way to remove  all the residue-use Q-Tips. They are just the right size for maneuvering in and out of all the nooks and crannies. 
Wednesday's Beauty



Tuesday, September 12, 2017

The World According to Bella

A Direct Hit

We took a direct hit and there was devastation everywhere. And I'm not talking hurricanes but our yard. Really we were only gone 4 days. I did think Mr. C and Mrs. S should have thought this trip out better taking me off yard patrol. It was just asking for trouble and trouble it was-just couldn't believe it-barely a flower left. 
Only 2 flowers left on this bush
and most of the plants disappeared leaving only leaves behind.   
Looks like it must have been party time all day and night feasting on Mrs. S's plants and flowers.   
I resumed yard patrol immediately and spent the better part of day and into the night  barking all critters off our property. The first night even though it was getting dark I refused to come inside fearing the worst. 
 So I spent time rearranging my hole I might as well be comfortable while on watch. I sat in the dark several hours waiting and watching.   
I've decided no more trips until fall is over.  At least the deer didn't eat all Mrs. S's tomatoes. 

Love, 
Bella

P.S. Mrs. S thinks I take my yard patrol job seriously. She rewarded me with an extra large helping of sugar snap peas, my favorite snack.   

Monday, September 11, 2017

Apple Galette

Apple Galette
Craving a juicy apple pie but don't want to fuss making a whole pie? Try this easy rustic apple galette where the dough and filling are the same as pie but with an added twist-streusel topping.  I guarantee your guests will be impressed!
Filling Ingredients:
  • refrigerated pie crusts or prepare your own pie crust dough
  • 4 large tart apples such as Granny Smith, peeled and chopped into chunks.
  • 3 TB. flour
  • 1 TB. Saigon cinnamon
  • 1 tsp. apple pie spice
  • 3/4 cup sugar
Streusel Topping Ingredients;
  • 1/2 cup flour
  • 1/2 cup oats
  • 1/2 cup walnuts
  • 1/4 cup brown sugar 
  • 1/4 cup white sugar 
  • 1-2 tsp.cinnamon
  • pinch of salt
  • 3 TB. cold butter cut in small pieces
  • 1 TB. cinnamon/sugar mixture  
Directions: 
  • Mix filling ingredients and set aside.
  • Line a baking pan with parchment paper. 
  • Preheat oven to 425 degrees. 
  • Roll dough out to a 10-12 inch circle on floured wax paper.
  • Place dough circle in center of parchment paper.
  • Mound apples on top of circle leaving a 2 inch border all around. 
  • Mix streusel coarse crumbs blending in butter.
  • Sprinkle over apple filling and fold dough around the filling.
  • Brush with half and half and sprinkle with cinnamon/sugar mixture.
  • Bake for 10 minutes, reduce heat to 400 degrees and bake 25 minutes more.   

Sunday, September 10, 2017

Weekend Round-Up

Book Club Selection  
Love, dreams, sacrifice and family are the themes at the core of Courtney Sullivan’s latest novel, Saints for All Occasions. It's a a story about two families from the small village of Miltown Malbay in Ireland, whose children leave their village for the hopes and dreams associated with a new life in America. One family sends their son ahead to set his new life in motion, so that when his bride-to-be and her sister arrive, everything will be easier for them. Beginning in the year 1957, this travels back and forth in time between 1957 and 2009. Time enough for the young women who left to no longer be the wide-eyed innocents they once were.

The story is focused around two sisters, Nora and Theresa, and the decisions they make that shape the rest of their lives, including other family members as they get older and the family grows. The story alternates between the past and the present and this is executed very well. It was easy to imagine and sympathize with the conflicting feelings from both sisters and their alternative points of view - each deeply feeling the sacrifices they made, while trying to also feel for and understand the other one's point of view.

We learn of a dramatic incident early in their time in the U.S. that sent the sisters on divergent paths. At the center of Saints for all Occasions is Nora, the family matriarch, who keeps tight control on the family and the secret she fears will unravel everything she has strived to create. A well written story full of dramas and characters that were well fleshed out.


A Hearty  Meal to Start the Week with Your Favorite Tex-Mex Flavors
Chicken Enchiladas with Smoked Gouda and ChilesCook's Notes: Use either flour or corn tortillas for this recipe but warm in a microwave in a damp paper towel for 20 seconds. This makes for easier folding so will not crack or tear.
Recipe inspired by mixandmatchmama.com serves 4-6


Ingredients:
  • 3 cups shredded chicken (I used a rotisserie chicken) 
  • 1 (10 oz,) can of Rotel tomatoes, drained 
  • 1/2 can (4 oz.) chopped green chiles (use whole can if like a little more heat) 
  • 1/2 box frozen spinach, thawed and all excess water squeezed out with paper towels 
  • 1-2 tsp. cumin 
  • 1 cup grated cheddar cheese, divided 
  • 1 cup grated smoked Gouda cheese, divided 
  • 1 (10 oz. ) can enchilada sauce, divided (I used mild) 
  • 8 flour or corn tortillas
Directions:
  • Preheat oven to 350 degrees. Grease a 9 x 9 baking dish. Set aside. 
  • In a large bowl add chicken, Rotel tomatoes, green chiles, spinach, cumin. 1/2 of each cheeses and 1/2 can enchilada sauce.
  • Take each warmed tortilla and using a slotted spoon  spread chicken mixture across the center. Wrap enchilada and place seam side down in baking dish. Repeat 7 more times. 
  • Once enchiladas are tucked inside baking dish drizzle the rest of enchilada sauce over the top followed by remaining cheeses. 
  • Bake 25-30 minutes or until edges are slightly browned and bubbly. Let set 10 minute before serving. 

Mary Oliver poet and author
September 10, 1935
Mary Oliver's poetry is grounded in memories of Ohio and her home in New England near Provincetown where she moved to in the 1960's. Her poetry has been influenced by both Whitman and Thoreau. She is known for her clear and poignant observances of the natural world. Her creativity is stirred by nature. Oliver is an avid walker, often pursues inspiration on foot. Her poems are filled with imagery from her daily walks near her home.

Oliver has also been compared to Emily Dickinson with whom she shares an affinity for solitude and interior monologues. Her poetry combines dark introspection with joyous release. Oliver finds the self is only strengthened through an immersion with nature.

Oliver's honors include fellowships from the National Endowment of the Arts (1972-1973) and the Guggenheim Foundation (1980-1981). She has also received an American Academy and Institute of Arts and Letters Achievement Award, a Lannan Literary Award, the 1991 Christopher and L.L. Winship/PEN New England Awards, and the Poetry Society of America's Shelley Memorial Prize


“Tell me, what is it you plan to do
with your one wild and precious life?”
Mary Oliver, New and Selected Poems

Saturday, September 9, 2017

Game Day Treats

Game Day Serious Eats
It's that time of the year to get on your game day face and clothes and party on.
Consider these treats for your next gathering.

BRUSCHETTA
Bruschetta is a fresh, simple and delicious Italian appetizer that can be prepared in minutes and enjoyed any time of the year. Recipe makes 6-8.   
Ingredients and Directions:
  • 1 baguette 
  • Slice baguette at an angle in 1/2" slices. 
  • Bring 1/4 cup canola oil and 2 T butter to bubbling on medium heat. 
  • Baste baguette on both sides. Preheat oven to 400 degrees. 
  • Place slices on a parchment lined baking sheet brown on one side 3 minutes turn and brown the other side. Set aside. 
Topping Ingredients:
  • 3-4 large ripe meaty tomatoes or 8-10 ripe plum/Roma tomatoes
  • 2 T B. olive oil
  • 2 - 3 cloves garlic
  • 1 TB. dark balsamic vinegar or Black Mission Fig Balsamic 
  • 6 or 7 fresh basil leaves or more if you like a lot of basil
  • Salt and pepper to taste. 
  • Olive oil to finish. I used a basil infused olive oil. YUMMY
Topping Directions:
  • Peel tomatoes by blanching then plunging in ice water. Chop tomatoes into small pieces. Sprinkle with salt and pepper and let rest 10 minutes. 
  • Mince garlic. Saute garlic in 2 TB. olive oil on medium heat for 1-2 minutes. Do not brown.
  • Add in tomatoes. Simmer until water from tomatoes boils off. Remove from heat.
  • Chop basil leaves and add to mixture.
  • Splash balsamic over. Drizzle olive oil over (to taste).
  • Just before serving, spoon mixture on baguette slices.
Recipe adapted from Mix and Match Mama
Sausage and Smoked Gouda Cups
Ingredients:
  • 1 lb. Italian sausage
  • Extra Virgin Olive Oil (EVOO)
  • 1 container of Herb Garlic soft cream cheese
  • 2 cups of shredded smoked Gouda cheese
  • 3 (12-count each) boxes of mini puff pastry shells (found in the freezer department)
Directions:
  • Preheat oven to 350 degrees.
  • Line a baking sheet with parchment paper and set aside.
  • In a large skillet over medium-high, brown up sausage with a drizzle of EVOO until it’s browned and crumbly.
  • Reduce heat to medium-low and stir in herbed cream cheese and shredded Gouda. Stir until the cheese is melted. Add in just a pinch of salt and pepper. 
  • Fill each mini puff pastry shells with a tablespoon of filling. Place each shell on prepared baking sheet. 
  • Bake for 10 minutes. 
  • Remove from oven and serve immediately.
Sheet Pan Skinny Nachos
Cooks Notes: Nachos just might be the king of all party foods! But they are normally fat laden. These layered and baked nachos use all skinny ingredients which include reduced-fat ingredients such as tortilla chips, lean taco meat, cheese and topping with a skinny ranch dressing. 
One skinny serving has 207 calories, 5 grams fat and 5 Weight Watchers SmartPoints. Taco Bell’s Nacho Supreme has 406 calories and 5 times more fat at 26 grams per serving!
Recipe adapted from skinnykitchen.com
Ingredients:

  • 1 pound lean ground beef, I used 96%
  • 1 cup red onions, chopped
  • 1 TB. garlic, minced
  • 1 (1 oz) package taco seasonings mix, I like Lawry’s
  • 2/3 cup water
  • 12 ounces bag reduced-fat tortilla chips, (about 100 chips)
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 small can of Steamfresh corn
  • 1 (4 oz) can Ortega fire roasted diced green chiles
  • 1¼ cups chunky salsa
  • 1½ cups (6 ounces) reduced-fat cheddar cheese, shredded
  • 6 tablespoons fat-free sour cream, Greek nonfat yogurt (plain) or lite ranch dressing
  • Tabasco Sauce, optional
Directions:
  • In a large pan or skillet, cook ground beef with onions and garlic until meat is browned. Drain off excess fat. Add meat mixture back to pan.
  • Add in taco seasoning, water and mix well. Bring to a boil, turn heat down to simmer and cook for 5 minutes.
  • Add in chiles, salsa, corn and drained black beans. Simmer uncovered on low. Set aside until ready to serve.
  • Preheat oven to 400 degrees.  
  • Place the tortilla chips evenly on a large baking sheet lined with parchment paper or a silicone mat. 
  • Top the chips with ground beef mixture using a slotted spoon to drain excess juices. Sprinkle the cheese all over the top.
  • Bake 5-6 minutes or until the cheese is melted and the nachos are hot.
  • Garnishes include: Chopped tomatoes, a dollop of lite ranch dressing, Greek yogurt  or sour cream and add a bit more salsa if needed. If you really like food spicy, sprinkle a bit of Tabasco sauce over the top!
  • Serve at once.

Thursday, September 7, 2017

French Apple Cobbler

What makes  this classic dessert different from other cobbler recipes is the topping which is similar to cake rather than biscuit or a typical pie crust.  You can add more texture to the recipe by adding raisins and nuts. This vintage recipe comes from original McCalls Cookbook circa 1963.
The 1963 cookbook above is out of print but there are updated versions available on Amazon through third party sellers. 
One of the best things about the recipe is how fast it comes together. It's the perfect dessert to welcome the fall season using crisp tart apples.  Be sure to have scoops of vanilla ice cream handy to top this warm dessert. 
Recipe adapted from McCalls Cookbook and housemoms,com

French Apple Cobbler
Ingredients:
Filling:

  • 5 cups peeled, sliced tart apples (I used granny Smith but Golden Delicious or Braeburn work too). 
  • 3/4 cup of sugar
  • 2 TB. all purpose flour
  • 1 TB. Saigon cinnamon
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 1/4 cup water
  • 1 TB. soft butter
  • Optional 1/2 cup each chopped walnuts and raisins
Topping Batter: 
  • 1/2 cup sifted all purpose flour
  • 1/2 cup sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 TB. soft butter
  • 1 large egg, slightly beaten
Directions:
  • Preheat oven to 375 degrees.
  • Make filling: combine in medium bowl apples sugar flour, cinnamon, salt and vanilla and 1/4 cup of water. Turn mixture into a 8x 8 baking dish, similar size oval baking dish or a 9 inch pie pan. Dot apples with butter.
  • Make batter: In a medium bowl, combine all batter ingredients beat with a wooden spoon until smooth.
  • Drop batter in 9 portions on apples , spacing evenly, batter will spread during baking.
  • Bake 35-40 minutes or until apples are fork tender and crust is golden brown, serve warm with vanilla or maple ice cream or whip cream. YUM!
Here's an interesting link to Food Lab Apple Testing for Baking
http://sweets.seriouseats.com/2011/10/the-food-lab-what-are-the-best-apples-for-apple-pies-how-to-make-pie.html

Wednesday, September 6, 2017

Ever Ready on a Roll

Apples, apples and more apples-what to do
Check out some Ever Ready Apple Specials 

Pine Tree Apple Orchard-White Bear Lake, Minnesota
After Apple-Picking
By Robert Frost

My long two-pointed ladder's sticking through a tree
Toward heaven still,
And there's a barrel that I didn't fill
Beside it, and there may be two or three
Apples I didn't pick upon some bough.
But I am done with apple-picking now.
Essence of winter sleep is on the night,
The scent of apples: I am drowsing off.
I cannot rub the strangeness from my sight
I got from looking through a pane of glass
I skimmed this morning from the drinking trough
And held against the world of hoary grass.
It melted, and I let it fall and break.
But I was well
Upon my way to sleep before it fell,
And I could tell
What form my dreaming was about to take.
Magnified apples appear and disappear,
Stem end and blossom end,
And every fleck of russet showing clear.
My instep arch not only keeps the ache,
It keeps the pressure of a ladder-round.
I feel the ladder sway as the boughs bend.
And I keep hearing from the cellar bin
The rumbling sound
Of load on load of apples coming in.
For I have had too much
Of apple-picking: I am overtired
Of the great harvest I myself desired.
There were ten thousand thousand fruit to touch,
Cherish in hand, lift down, and not let fall.
For all
That struck the earth,
No matter if not bruised or spiked with stubble,
Went surely to the cider-apple heap
As of no worth.
One can see what will trouble
This sleep of mine, whatever sleep it is.
Were he not gone,
The woodchuck could say whether it's like his
Long sleep, as I describe its coming on,
Or just some human sleep.

_________________________________________________
Apple Walnut Cake with Caramel Sauce
http://sockfairies.blogspot.com/2014/09/apple-walnut-cake-with-warm-caramel.html
Apple Crisp
http://sockfairies.blogspot.com/2015/09/tonight-several-special-treats-for.html
Slow Cooker Smoked Pork Chops with Cabbage and Apples
Apple Pear Galette
http://sockfairies.blogspot.com/2015/09/early-autumn-dishes-from-seasonal-plate.html
Apple Pecan Grape Salad with Maple Vinaigrette
http://sockfairies.blogspot.com/2016/10/autumn-side-dishes.html
There is box on right hand side of blog that says:Search This Blog. Type in keyword apples and all Ever Ready apple recipes will pop up.