Showing posts with label apples. Show all posts
Showing posts with label apples. Show all posts

Tuesday, October 20, 2015

An Autumn Side Dish of Sauteed Apples

If you love apples, you will love this recipe: An Autumn Side Dish of Sauteed Apples. They are one of my favorites, and I can't eat them without recalling some great memories from when I was a little girl.  Many years ago, back in the 60's, my Dad worked late on Friday nights. This was so much fun for my sister and brother and I because it was a special night at home also. During the grocery shopping earlier that week, we each got to pick out a TV dinner to have on Friday night. Then afterwards we would have root beer or red cream soda floats and watch tv on the pull out sofa. It was fun with a capitol F! My TV dinner was always the one with the meatloaf and the brownie and the sauteed apples! And that began my love affair with sauteed apples!
I hope you will try this recipe. It is simple and easy to make and it makes a wonderful side dish for Thanksgiving or any special occasion!

apples, cinnamon, butter, dark brown sugar, granny smiths
An Autumn Side Dish of Sauteed Apples

Thursday, October 15, 2015

Apple Cider Bundt Cake w/ Carmelized Apples/#BundtBakers

 I don't think fall would be the same without apples, do you? I know this bundt cake wouldn't be! This Apple Cider Bundt Cake with Carmelized Apples is the taste of the season in a mini cake! With cider in the cake and apples in the topping how can you go wrong!

Apple Cider Bundt Cake w/ Carmelized Apple Topping

Sunday, September 27, 2015

Caramel Apple Pie Bundles/#SundaySupper

It is time for #SundaySupper and this week we are celebrating fall and all the wonderful flavors of the season. For me, that means apples and caramel and Caramel Apple Pie Bundles!

Like many people, fall is my favorite time of year, and what's not to love? The crisp, cooler weather to wake up to, beautiful leaves tripping across the yard, breathtaking sunsets, less crowded beaches, Friday night football, roaring fire pits in the evenings, and food flavors that I look forward to from the end of fall until it starts all over again. There is nothing like food to evoke wonderful memories and  I hope these Caramel Apple Pie Bundles bring some to you.

Caramel Apple Pie Bundles

Monday, October 7, 2013

Apple Harvest Bars

I made these luscious Apple Harvest Bars as a gift for a special friend of the family. They are full of apples, cinnamon, brown sugar, pecans and they are just, oh so good. I was looking to send a gift that said "Autumn", but I wanted a little change from my usual baked goods. These Apple Harvest Bars are exactly what I was looking for!

Apple Harvest Bars
11/2  cup Flour
1/3 cup Sugar
11/2 teaspoons Cinnamon
3/4 teaspoon Salt
 1/2 cup Butter
2 tablespoons Apple Cider

Apple Mix 
4 cups peeled, chopped Apples
1 large Egg
11/2 cups sour Half and Half
2 teaspoons Vanilla
1 teaspoon Lemon Juice
3/4 cup sugar
1/4 cup Flour
1/2 teaspoon Salt

1/2 cup Flour
1/3 cup Brown Sugar
1/4 teaspoon Cinnamon
1/4 teaspoon Salt
1/2 cup Butter
1 cup chopped Pecans

~Set your oven at 350 degrees. Use a 13X9" pan.
To make the crust, mix together the flour, sugar,
 cinnamon, and salt.
Cut in 1/2 cup of the cold Butter with a pastry blender or use 2 forks.
To cut in you should cut the stick of butter into very small pieces.
Then mix in the butter until the pieces become very small,
 and your mix resembles cornmeal.
Add your apple cider and mix together.
Press the crust mixture into your pan.
Evenly cover the bottom. Set aside.
Peel, core, and chop your apples.
 The pieces should be bite size.
Mix together the egg, sour half and half, vanilla, lemon juice,
sugar, flour and salt. Mix at medium speed until combined.
Add apples and stir thoroughly.
Spread over the crust.
Bake for 30 minutes.
While the bars are baking, we will put the topping together.
Mix together the flour, brown sugar, cinnamon, and salt.
Cut in your butter, just as you did when you made your crust.
Chop your pecans, and add to your mix.
Put the topping in the fridge until your crust
 and apple filling are finished cooking for the 30 minutes.
Sprinkle the topping over the filling, and bake for 10-15 minutes more.
Remove from oven and cool for 45 minutes.

Cut into 20-30 bars.
Store in refrigerator.

Thanks for joining me today!
I hope you make these yummy bars. You will love them!!

Wednesday, November 21, 2012

Oh, so good.....Apple Pumpkin Brown Betty!

I have heard of the Brown Betty for years now, but this is the first time I have ever made one. It is so simple, and good, I can't believe I waited this long. I was curious about the origin of this fabulous dessert, and I did a little reading. Did you know that the brown betty has been around since colonial times, and is one of the oldest known desserts? It was basically designed around the fact that bread gets stale, but you don't throw it away, and voila!..... the brown betty was born! I am thinking it was born into a nice family too, because the recipe is a mix between a cobbler and bread pudding. Sounds like they may be cousins! Whatever it's heritage, this Apple Pumpkin Brown Betty is the perfect addition to your Thanksgiving meal.
Apple Pumpkin Brown Betty
(adapted from Food Network magazine)
1   2-3 pound Sugar Pumpkin
3 tablespoons Butter
1 cup cubed Bread
2 Gala Apples
1/4 cup light brown Sugar
1/4 cup Golden Raisins
1 teaspoon Vanilla
1/4 teaspoon ground Cinnamon
pinch of Salt
Maple Syrup (for drizzle)

Preheat your oven to 375 degrees.
Slice the top off of your pumpkin.
Scoop out the seeds and the stringy pulp.
Peel and cut your 2 apples into 1/2" pieces. Set aside.
Over medium heat, melt 2 tablespoons of butter in your skillet.
Add the bread cubes, and cook, stirring occasionally, for about
4 minutes and until golden in color.
Transfer to a bowl.
Add the remaining 1 tablespoon of butter to the pan,
along with the apples, brown sugar, and raisins to
your pan. Cook about 4 minutes. The apples
should be crisp tender.
Stir in the vanilla, cinnamon, and salt.
Add the bread back in, and mix together.
Put your pumpkin in a small baking dish.
Fill the pumpkin with the apple mixture.
Add approximately 1" of water to the dish.
Cover the pumpkin with the pumpkin top, and
cover the top, loosely, with foil.
Bake until tender, about 1 hr, 30 minutes to 2 hours.
Then remove the foil, and let the top brown by
baking it for approx. 10 more minutes.
Transfer to your serving plate, and drizzle with maple syrup.
To serve, scrape the pumpkin flesh and stir into the apple mixture.
 Enjoy and Happy Thanksgiving!

Monday, November 5, 2012

Tasty, Creamy Apple Cinnamon Creme Brulee

This recipe brings together a few of my favorite ingredients. I just love apples and cinnamon, and what could be better than baked apples and cinnamon sprinkled with sugar and submerged in rich, decadent cream.  This tasty Apple Cinnamon Creme Brulee is like fall in a ramekin.  Savor it!

Apple Cinnamon Creme Brulee
(makes 4~6 oz Creme Brulee)
2 Granny Smith Apples
1 teaspoon Cinnamon
2 tablespoons Butter
1/4 cup Sugar
1/4 teaspoon Water
6 Egg Whites
4 tablespoon Sugar
1 teaspoon Vanilla
1 1/2 cups Whipping Cream
1 tablespoon Raw Sugar

Preheat your oven to 320 degrees.
Peel your apples.....
and chop them into bite size pieces.
Melt your butter in a frying pan....
and add your apples, cinnamon, 1/4 cup of sugar, and water.
Bring to a boil.
In a medium bowl, mix together your egg whites, 
4tablespoons of sugar, vanilla, and creme.
Evenly divide the apple mix between the 4 ramekins.
Distribute the cream mixture between the 4 ramekins.
Make a bain-marie, or water bath. To do this, place your 
four ramekins in a baking pan, like above. 
Pour water in the pan until about 1/2  of the ramekins are covered. 
This method of baking ensures a slow, even cooking for your
custard, and prevents the cream from curdling.
Bake for 35-40 minutes.
After cooking, let the ramekins sit in the water bath
 for another 30 minutes.
Cool them in the fridge.
They can even be made the day before you plan
to serve them. I think they taste better the second day.
Right before serving, sprinkle your raw sugar over the top.
Using a kitchen torch, heat the sugar on top.
Serve and dig in!

Thanks for joining me today!

Monday, October 1, 2012

Apples w/ Creamy Caramel Dip~A Tribute to Daniel

This post is a special tribute to a fellow food blogger, Daniel Saraga, who was the author of the wonderful blog, The Haggis and The Herring.  Daniel  passed away recently and he will be missed  by many, including the Secret Recipe Club and the food blogging community. In his honor, I made this recipe from Daniels blog. This is definitely my type of autumn recipe with apples and caramel and pure yumminess! Thank you, Daniel!
Apples with Creamy Caramel Dip
1- 8oz Cream Cheese (softened)
3/4 cup Brown Sugar
2/3 cup crushed Heath Bars
Granny Smith Apples
Lemon Juice (for drizzle)
Caramel Sauce
25 squares Caramel
1/3 cup Whipping Cream

Blend soft cream cheese and brown sugar together.
Place mixture in a small dish or platter.
Make caramel sauce by combining the caramels 
and the whipping cream.
Mix together over low heat, until smooth. 
Sprinkle 1/2 of the Heath candy pieces over the 
cream cheese mixture.
Spread some of the caramel over the top 
of the Heath pieces.
 Sprinkle the remainder of the Heath bar pieces over 
the caramel, and then top the candy pieces with 
more caramel.
Cut your apple into small bite size pieces.
Sprinkle with the lemon to keep the apples
from turning brown.
Enjoy with family and friends!

I changed a few thing in Daniel's recipe. 
Check out his original recipe.

Read Daniel's wife's eulogy to her husband.
It is a touching and heart warming tribute.