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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Candy Apples

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A Halloween/County Fair staple when I was a kid, I much prefer candy apples over caramel apples.  Something about the hard, sweet coating and the tart apple underneath.  These aren’t hard to make but you do need a candy thermometer.  I made 6 smallish apples with this recipe (I used McIntosh).

Candy Apples

Candy Apples

6 smallish apples
6 skewers (I used cookie pop sticks by Wilton)

2 cups sugar
1 cup light corn syrup (I used the less sugar kind)
1/2 cup hot water
1/2 cup cinnamon candies such as Red Hots

Line a baking sheet with parchment paper.

Using clean apples, stick the skewer in the stem end.

Combine the sugar, corn syrup and hot water in a medium saucepan over medium-high heat. Stir until the sugar dissolves and then continue to cook until the thermometer reaches 250º. Add the cinnamon candies, stir briefly, and continue to cook until the thermometer reaches 280º.

Remove from the heat and stir so that the candy is smooth. Hold an apple by the skewere and dip in the candy and swirl to coat, tilting the pan as needed. Hold apple over pan so that excess candy can drip back in the pan. Repeat until all apples are covered.

Cool at room temperature. After about 24 hours they start to get a little wimpy so try to enjoy within 24 hours or store in the refrigerator for longer storage.

Makes 6 apples.

NOTE: The candy is HOT and will burn. This is really NOT A RECIPE FOR CHILDREN to help make.

To get the candy out of your pan, boil some water in the pan and then let it soak and the candy should melt and come right out.

VIEW PRINTABLE RECIPE HERE!

Happy Halloween!

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Apple Bundt Cake

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I was searching around the internet for fall-type recipes and came upon a blog called Fresh Approach Cooking .  There, I found this super yummy apple bundt cake recipe.  It is one of the most moist recipes I have ever made.  The brandy really gives it a great flavor.

You can add 1 cup pecans (or any nut) with the apples if you want.  I used 2 Granny Smith apples and 2 Fuji apples ~ both peeled.

Here is the link to the original recipe ~ Apple Bundt Cake

Apple Cake

Apple Bundt Cake

2 cups flour
2 tsps cinnamon
1 1/2 tsps nutmeg
1 tsp cloves
pinch of salt
1 cup of butter, softened
1 1/2 cups sugar
1/2 cup packed brown sugar (I used light brown but the author suggests dark)
4 large eggs
1/4 cup brandy
1 tsp baking soda mixed with 1 tbsp warm water
4 apples, cut into large chunks
1 cup nuts, roughly chopped

Preheat oven to 350º. Spray a bundt pan with cooking spray and then sprinkle with white sugar.

Combine the flour, cinnamon, nutmeg, cloves and salt together and set aside.

Using a mixer, beat butter until creamy. Then beat in the both sugars. Add eggs, 1 at a time, beating well after each addition. Add the brandy, baking soda and water. Stir in the flour mixture and then add the apples and nuts until just combined.

Pour batter into prepared pan and bake for 1 hour or until a toothpick inserted in the middle of the cake comes out clean.

Let cake cool completely. It’s delicious with vanilla ice cream or whipped cream.

Makes 12 servings.

Happy Cooking!

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Apple Pie

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Apple pie!  I love this recipe that I have using for many years.  It came from the Fannie Farmer Baking Book which I *think* is out of print now.  It’s not overly sweet like some apple pies.  I usually use Granny Smith apples but sometimes I mix the apples up and use a couple of different kinds in the same pie.  Try to use ones that hold their shape some or you will get an applesauce pie. I am pie dough challenged so I use the Pillsbury ones from the store.

Apple Pie

Crust:
Dough for a 2 crust pie, either homemade or store bought

Filling:
6 large apples, peeled and sliced
about 3/4 cup sugar, if your apples are very sweet you can cut down on the sugar amount
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tbsps flour
1/8 tsp salt
1 tbsp lemon juice
2 tbsp butter

Mix all filling ingredients, except butter, together in a large bowl. Place filling ingredients in bottom crust, dot with butter, put top crust on. Crimp the pie dough edges together. Cut a couple of slits in the top of the pie crust.

Sometimes, I brush half and half over the top crust and sprinkle with sugar.

Bake at425º for 30 minutes. Reduce heat to 350º and continue baking for 20 to 30 minutes.

Happy Cooking!