Apple Pear Crostada

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I love making crostadas ~ they are so much easier than a regular pie.  Almost any kind of fruit will work, too.  This apple pear crostada is delicious since pears and apples go so well together.  The shape doesn’t have to be perfect, either.  Since I’m a lazy cook, crostadas are a perfect dessert to bake!

Apple Pear Crostada

Apple Pear Crostada

1 unbaked crust ~ bought or homemade

Topping:
1/4 cup flour
2/3 cup packed brown sugar
1 tsp cinnamon
8 tbsps cold butter, cut into pieces

Filling:
2 large apples, cored and cut in chunks ~ I used MacIntosh
2 large pears, cored and cut in chunks ~ I used Bosc
1/3 cup sugar
1/4 cup flour
1 tbsp fresh lemon juice

Preheat oven to 375º.

Make the topping: Mix the flour, brown sugar, cinnamon in a medium bowl. Cut in the butter until mixture is crumbly. Set aside.

Make the filling: In a large bowl, mix all of the filling ingredients together until combined.

To make the crostada: Cover a baking sheet with a piece of parchment paper. Place the crust on the parchment. Spoon the fruit mixture over the top of the crust, leaving a 2 inch border around the pie crust. Fold the dough partially over the filling leaving about a 9 or 10 inch round. Sprinkle the topping over the fruit.

Bake for 50 minutes or until the fruit is tender. When finished, cool on the sheet on a wire rack for 15 minutes. Serve warm if desired.

Makes 8 servings.

Apple Pear Crostada 2

Adapted from The Ski House Cookbook

Happy Cooking!

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Fried Apples

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For those of you who have been to Cracker Barrel and had their fried apples, don’t you just love them?  It’s like eating apple pie without the crust.  I happen to like my apple pie ice cold so I put leftovers in the fridge and they were so good!!

I used a few Granny Smith apples that were really on their way to being tossed and since I hate to throw out food, I looked around for something to make and found this recipe.  I think any apple that holds its shape well when cooked would probably work.  I liked the Granny Smith since they are tart and the sauce is sweet ~ perfect combination.

Fried Apples

Fried Apples

8 medium Granny Smith apples, chopped into large pieces
1/4 cup butter
1/2 cup brown sugar
1/2 tsp cinnamon
1/8 tsp nutmeg

Melt butter in a large skillet over medium-low heat. Add apples and the rest of the ingredients and stir until combined.

Saute 15-20 minutes or until the apples are tender.

Serve as a side dish, dessert, or even for breakfast.

Makes 6 servings.

Source: Southern Food

Happy Cooking!

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NEW Gooseberry Patch Cookbook Giveaway!

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GBP Hometown Harvest

A brand spanking new Gooseberry Patch cookbook, Hometown Harvest, is up for grabs.  Hometown Harvest is a great cookbook although I may be biased since fall is my favorite time of year.  This book has several wonderful chapters, Hometown Pancake Breakfast, Church Social Soup Supper, Thanksgiving Dinner to remember, Game Day Get-Together, Pumpkin Patch Sweets, Slow-Cooker Potluck Pleasers, and Over the River and Through the Woods.  All are chock full of wonderful recipes from home cooks like yourself.  I even have a recipe in this book ~ Buttermilk Pecan Waffles.  The last chapter is is full of  memories from readers and customers of Gooseberry Patch products.

After the recipe will be all the “rules” for this giveaway!

The first recipe I tried from this cookbook is Mini Apple Turnovers.  They are super simple to make and would be perfect for unexpected guests or for tea time.

Turnovers 2

Turnovers 1

Mini Apple Turnovers
Submitted by Robyn Stroh, Calera, AL

2 9-inch pie crusts, homemade or store bought
21 ounce can apple pie filling
1 egg white
1 tbsp water

Place one crust on a lightly floured surface. With a 3 inch biscuit cutter, cut out as many circles as you can. I used a slightly bigger cutter and got about 7 rounds from each crust.

Top each circle with 1 to 2 teaspoons pie filling, cutting up the apples if necessary. I placed my apples toward one side so it would be easier to close. Fold circles in half and crimp the edges wiht a fork dipped in water.

Place on lightly creased cookie sheets. Repeat with second crust.

In a small bowl, beat egg white and water together and brush over turnovers.

Bake at 425º for 8-12 minutes or until golden.

Makes 12-14 turnovers.

To enter the giveaway for ONE copy of Hometown Harvest all you have to do is comment on this post and tell me what your favorite food to make in the fall is. One comment per person. Very, very easy. The giveaway will run until October 3 at midnight. I will pick ONE winner on October 4 and I will email the winner! If you have any questions, feel free to email me at girard dot nancy at yahoo dot com.

Happy Cooking!

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Apple Crumb Pie

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Mr. Meat Eater and I are pie people.  We like cake, too, but almost always choose pie over cake.   Even though we love pie, I don’t make it very often because we would eat too much.  Last week I had some apples that were well on their way to spoiling so the first thing that came to my mind was…pie!

I searched around and found a recipe on Allrecipes that I changed up to suit us.  It’s easy and delicious.  I used MUCH less sugar than the recipe called for ~ I used barely 1/4 cup since my apples were sweet and 3/4 cup just seemed like too much sugar to me.

Apple Crumb Pie

Apple Crumb Pie

Pie:
1 pie shell, unbaked
6 cups sliced apples
1 tbps lemon juice
2/4 cup sugar ~ I used less than 1/4 cup
2 tbsps flour
1/2 tsp cinnamon
1/2 tsp nutmeg

Topping:
1/2 cup flour
1/2 cup packed brown sugar
3 tbsp cold butter

Preheat oven to 375º.

Place sliced apples in a large bowl and sprinkle lemon juice over the apples. Mix the rest of the pie ingredients (except crust) in a small bowl and sprinkle it over the top of the apples and mix until all the apples are coated evenly. Spoon into unbaked shell.

In another small bowl, mix together the flour and brown sugar. Cut in the butter until the mixture looks crumbly. Sprinkle over filling in the pie shell. Cover loosely with aluminum foil.

Bake for 25 minutes. Remove foil and bake for an additional 25-30 minutes until the top is golden brown.

Cool and serve.

Makes 8 servings.

Happy Cooking!

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Apple Muffins

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I have a love/hate relationship with muffins. There are very few that I like ~ because they are dry and tasteless ~ so when I find a recipe that I like, I shout it from the rooftop! This is one of those recipes. They are moist and delicious.  The streusel  is delicious, too.  The recipe comes from Allrecipes.

Apple Muffins

VIEW PRINTABLE RECIPE HERE!

Muffins:
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 1/4 tsps vanilla
1 1/2 cups chopped apples ~ I used Gala

Streusel:
1/3 cup packed brown sugar
1 tbsp flour
1/8 tsp cinnamon
1 tbsp butter

Preheat oven to 375º and grease a 12-cup muffin pan or use cupcake liners (I even spray the cupcake liners with Pam).

In a bowl, mix the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat together the butter, sugar, and eggs until smooth. Mix in the vanilla. Stir in the chopped apples. Gradually blend the flour mixture into the wet ingredients. Spoon into the muffin pan.

In a small mixing bowl, mix the brown sugar, flour and cinnamon. Cut int he butter until the mixture looks like coarse crumbs.

Sprinkle over the tops of the batter in the muffin pan.

Bake 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Let the muffins sit for 5 minutes before removing from pan. Cool muffins on a wire rack.

Makes 12 muffins.

Happy Cooking!

Creamy Orange Fruit Salad

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I love fruit salad of any kind but in the winter it can be hard (and expensive) to find enough fresh fruit for a nice salad.  I like this recipe because it uses canned fruit and bananas and apples which I can get all year round.

This salad is very easy to make and it makes quite a bit and keeps for a few days in the refrigerator or until the bananas start to turn brown.  When I made it, I had lots of creamy part and actually did not use all of it so I think it would be safe to say that doubling up on your favorite fruits would be fine but don’t be surprised if you have too much creamy part.

The recipe came from Allrecipes.

Creamy Orange Fruit Salad

VIEW PRINTABLE RECIPE HERE!

1 (20 oz) can pineapple tidbits, drained
1 (16 oz) can peach slices, drained
1 (11 oz) can mandarin oranges, drained
2 bananas, sliced
1 apple, chopped
1 small box instant vanilla pudding (I used sugar free)
1 1/2 cups milk
1/3 cup orange juice concentrate, defrosted
3/4 cup sour cream

In a large bowl, combine the fruits and set aside.

In a mixing bowl, beat pudding mix, milk and orange juice concentrate for 2 minutes. Add sour cream and mix well.

Spoon mixture over the fruit and toss gently making sure all the fruit is coated.

Cover and refrigerate for 2 hours before serving.

Makes 8-10 servings

Happy Cooking!

Apple Crumb Pie

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Before I get started on the pie, I wanted to let you all know that I am having a virtual Christmas cookie recipe swap over on my A Recipe A Day Facebook page.  If you want to join in, all the information is under the event post.  I hope you will join us ~ the more the merrier!

My very favorite apples are Macouns.  They taste like McIntosh but hold up like a Granny Smith.  They do not cook down to much like McIntosh.  They are great for baking, cooking,  and eating ~ a really nice all purpose apple.  They can be difficult to find but my local BJs has huge bags of them for sale every fall.  Give them a try if you can find them.

This pie is super easy and really good.  I used Splenda blend instead of all sugar but otherwise made it according to the recipe.  I like to keep apple pies in the refrigerator since I like them cold and I think it helps to keep the bottom crust from becoming soggy, which I hate.  I found the recipe on allrecipes.

Apple Crumb Pie

1 (9 inch) pie crust
5 cups of apples, peeled, cored, and sliced
1/2 cup sugar
1 tsp cinnamon

Crumb topping:
1/3 cup sugar
3/4 cup flour
6 tbsps butter

Preheat oven to 400º.

Pour apple slices into prepared pie shell. In a small bowl, mix 1/2 cup sugar and cinnamon and sprinkle evenly over apple slices in pie shell.

In another bowl, mix the 1/3 cup sugar and flour and then cut in butter until the mixture is crumbly. Sprinkle this mixture over the apples.

Bake for 35 to 40 minutes or until apples are soft and crumbly top is lightly browned.

Makes 8 servings

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!