Best-Ever Apple Cake

I love fall and all of the wonderful flavors and smells that go with the foods associated with it.  Hard to believe then that I spend my life living in SWFL right?  We do have fall here but it is very subtle.  Not the glaring colors of leaves changing, more like our grass just going brown…but fall is fall and changing temperatures, shorter days and lower humidity are all good things in my book!
When I got this months Southern Living magazine on of the first things that caught my eye as I quickly scanned through was “Our Best-Ever Apple Cake”  and I knew as soon as I saw the recipe for Browned Butter Frosting that I was going to have to make it my own…

Our Best-Ever Apple Cake (Southern Living October 2010)

Ingredients:

• 1 1/2  cups  chopped pecans
• 1/2  cup  butter, melted
• 2  cups  sugar
• 2  large eggs
• 1  teaspoon  vanilla extract
• 2  cups  all-purpose flour
• 2  teaspoons  ground cinnamon
• 1  teaspoon  baking soda
• 1  teaspoon  salt
• 2 1/2  pounds  Granny Smith apples (about 4 large), peeled and cut into 1/4-inch-thick wedges

Directions:

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
2. Stir together butter and next 3 ingredients in a large bowl until blended.
3. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. (Batter will be very thick, similar to a cookie dough.) Spread batter into a lightly greased 13- x 9-inch pan.
4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes). Spread your choice of frosting over top of cake; sprinkle with remaining 1/2 cup pecans.
Browned-Butter Frosting

Ingredients:

• 1  cup  butter
• 1  (16-oz.) package powdered sugar
• 1/4  cup  milk
• 1  teaspoon  vanilla extract

Directions:

1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
2. Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.
***This cake is delicious.  Tony said it was one of the best.  I think he just loved the frosting and I could have put it on anything and he would have been in love.  The one thing about this cake is that they recommend 2 other frostings to go with it.  You can take you pick but I highly recommend the Browned-Butter Frosting…

Dark Chocolate Frosting,

Cream Cheese Frosting

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Badly needed Energy Bars

I guess most of you, or at least anyone who follows me on Facebook and Twitter, know that I have taken up running.  It’s only been a couple of months but I am really loving it.  Now I am only running between 2-4 miles 3 or 4 days a week, but add that to the walking and weights I have been doing and I need some energy help during some workouts. 

You also know that we eat very few processed foods with granola bars and energy bars being the exception.  At least now you can buy them with no artificial sugars or dyes…anyway, I need something that I can grab at 5:00AM when I head out the door for my run and these are just about perfect.

Energy Bars Adapted from The Food You Crave by Ellie Krieger

Ingredients

• Cooking spray
• 1 cup quick cooking rolled oats
• 1/2 cup roasted sunflower seeds
• 1/2 cup toasted wheat germ
• 1/4 cup whole-wheat flour
• 1/2 cup dried apples
• 1/2 cup pecans
• 1/2 cup pitted dried dates (I used ones with sugar but would like them without next time)
• 1/2 cup powdered nonfat dry milk
• 1/2 teaspoon ground cinnamon
• 1/3 cup pure maple syrup
• 2 large eggs

Directions

Preheat the oven to 350 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.

Place all ingredients except the syrup and eggs in a food processor and pulse until the mixture is finely chopped. Add the syrup and eggs and pulse until the mixture is well combined. It will resemble a coarse paste.

Transfer to the baking pan and spread evenly pressing in with your fingers. Bake until lightly browned and just done, about 20 minutes. Allow to cool for about 15 minutes and then cut into 24 squares.

These can be stored in an airtight container at room temp for about 3 days or wrap individually and freeze for up to  3 months.

***I really loved these and so did the family.  I think that this is a really versatile recipe and am looking forward to playing with the dried fruits and nuts used in it.  The recipe calls for almonds and apricots so I may try that with some cranberries thrown in…endless possibilities!

***WW points has it as a 3 point recipe but I think with all of the good fats and whole grains in it it is worth the splurge!

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Happy Pancake Day!

What you didn’t know it was Pancake Day today?  Funny isn’t it when you grow up with a tradition and then almost 30, ummmm, maybe more years later you realize that not everyone even knows what it is???  That’s what happened to me this morning with Pancake Day. 

I was on twitter (follow me at www.twitter.com/nofearentertain) and I mentioned that I was making pancakes for the girl’s for Pancake Day.  That’s when I was forced to realize that not everyone celebrated the way we always had.  Here is a good link to some history behind “Pancake Day” and all of the other traditions and names that  this one day has!!! 

Shrove Tuesday 2010 (Pancake Day)

I grew up in Canada and my Mom is from England so that explains why we call it Pancake Day!  What do you call it???

Here is our favorite “Breakfast For Dinner” recipe that would be perfect for your dinner on Pancake Day!

Apple Pancakes (adapted from Smitten Kitchen)

Ingredients:

2 eggs, well beaten
1 1/2 cups of milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 tsp vanilla extract
1 tsp cinnamon
14 tsp nutmeg
3 medium apples, peeled and coarsely grated (I used macintosh and a honey crisp apple.  You could use any)
Directions:

1. Mix the eggs with the milk and vanilla extract in a large bowl.
2. In a smaller bowl, whisk the flour, baking powder, salt and sugar, cinnamon and nutmeg together.
3. Combine the wet and the dry ingredients and stir in the apples.
4. Heat a thin layer of oil in an electric skillet on medium heat. Drop large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath. Flip the pancakes and cook them for an additional two or three minutes.

I sprinkled these with cinnamon sugar and topped them with maple syrup but apple sauce will be great on them too!

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Daring Bakers do Apple Strudel

Yum…Who doesn’t like apple strudel and this one was incredible!

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

The pastry used to make this was incredible. If I made this again the only thing I would change would be to make it a little but sweeter but otherwise this was a perfect dessert and right up there with my favorite DB challenges! Thanks so much Courtney and Linda!

The only changes I made was that I did not do the raisins as I am the only one who likes them and the kids don’t like walnuts so I omitted them as well. I did add about an ounce of Canadian whisky to the apples to give them a bit of warmth.

Preparation time
Total: 2 hours 15 minutes – 3 hours 30 minutes

15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool

Apple strudel from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

Tips
- Ingredients are cheap so we would recommend making a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn't come out like it should you can use the second batch to give it another try;
- The tablecloth can be cotton or polyester;
- Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves;
- To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table;
- Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.

Please do stop by at the Daring Bakers blogroll and take a look at all the fantastic strudels Daring Bakers across the globe have rolled out!

As Always…

Happy Entertaining!!!

Judy
www.nofearentertaining.com

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Easy and Fast Apple Crisp!

A quick and delicious weeknight dessert!

My kids like dessert and snacks. Okay, they LOVE dessert and snacks and you know what? They get it a lot. I buy a very minimal amount of processed foods. I make our bread, all of our food, and most of their snacks.

There really are several reasons that I do this. The first being for our health. When I make them the food they are eating I know exactly what is going into their little bodies! I know they aren't getting High Fructose Corn Syrup, Red Dye #40, any of the other dyes and no artificial sugars! Are they always getting "healthy" desserts and snacks. Hell no! They have cookies, cakes, quick breads, turnovers, and whatever else I feel like making them during the day! These are some lucky kids huh?

The other night I was going out for dinner with a friend of mine and I made sure that the family had leftover pizza for dinner but I also quickly threw together a really quick apple crisp with some poorly neglected apples. I was inspired to do this after reading Kelly's post here about a very elegant Maple Oat Apple Crisp that she had made. This one needed to be quick though. So this is what I threw together...

Easy and Fast Apple Crisp (I have no idea where this is from I have used it FOREVER)

5 cups peeled, sliced apples, pears or peaches
2 - 4 Tbsp of brown sugar
1/2 cup regular Quaker Oats
1/2 cup packed brown sugar
1/4 cup whole wheat flour
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp cinnamon
1/4 cup butter

• Pre heat oven to 375°
• Place fruit in a 8 X 1 1/2 " round baking dish (or any other small dish that you choose), stir in the 2 - Tbsp brown sugar.
• For the topping, in a mixing bowl combine the oats, brown sugar, flour, nutmeg, ginger and cinnamon. Cut in butter until the mixture looks like coarse crumbs. I usually use my fingers to do this. It seems to mix it faster.
• Sprinkle topping over the fruit.
• Bake in a 375° oven for 30 to 35 minutes or until fruit is tender and topping is a nice golden color.
• This can be served warm with ice cream.

This recipe is incredibly versatile but the basic one I follow. Here are some changes I make

• Throw in some dried fruit
  
• Use a different shaped pan or dish
• Add some neglected pears or berries
• Make it smaller or larger
• Add more crumb topping
• Add different spices (cardamom, cloves etc.)

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

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Holiday Cranberry Apple Citrus Punch

Holiday Cranberry Apple Citrus Punch

original Joelen recipe

1 2-liter bottle ginger ale or lemon lime soda

1 64-oz bottle of cranberry juice
1 frozen tube of apple juice concentrate
apple slices for garnish
ice

Combine all ingredients in a large punch bowl and stir.

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Apple Galette

The following recipe was prepared during my International Chefs Dinner. You can read about it and check out the other recipes that were made for the event HERE.

Apple Galette
shared at the event by Joelen
recipe courtesy of Jacques Pepin

1/2 recipe pate brisée (or prepared pie crust dough) 5 large apples

1/4 cup sugar
3 tablespoons butter, cut into small pieces
4 tablespoons apricot preserves
1 tablespoon Calvados or Cognac (optional)

Roll out the dough 1/8 to 1/16 inch thick, in a shape that fits roughly on a cookie sheet—approximately 16 X 14 inches. (The best cookie sheets are made of heavy aluminum that is not too shiny.) If the dough is not thin enough after you lay it on the cookie sheet, roll it some more, directly on the sheet.

Peel and cut the apples in half, core them, and slice each half into 1/4-inch slices. Set aside the large center slices of the same size and chop the end slices coarsely. Sprinkle the chopped apple over the dough. Arrange the large slices on the dough beginning at the outside, approximately 1 1/2 inches from the edge. Stagger and overlap the slices to imitate the petals of a flower.

Cover the dough completely with a single layer of apples, except for the border. Place smaller slices in the center to resemble the heart of a flower. Bring up the border of the dough | and fold it over the apples. Sprinkle the apples with the sugar and pieces of butter, and bake in a 400-degree oven for 65 to 75 minutes, until the galette is really well browned and crusty.

Slide it onto a board. Dilute the apricot preserves with the alcohol (or use 1 tablespoon of water if the jam is thick and you prefer not to use spirits) and spread it on top of the apples with the back of a spoon. Some can also be spread on the top edge of the crust. Follow the design so that you do not disturb the little pieces of apple.

Serve the galette lukewarm, cut into wedges.

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Feasting on Fall Flavors

Tonight called for a dinner that would warm us from the crisp and cool temps in the air. I figured now was a good time as any to prepare a fall dinner to highlight the season's flavors. With apples, thyme, maple syrup, and sweet potatoes on hand, we thoroughly enjoyed the bounty that graced our table. I didn't use any particular recipe but rather, used the ingredients in my pantry to come up with a meal. Bare with me as I share what I did to create our dinner...

Roasted Maple Sugar Pork Tenderloin

This past Sunday I visited my favorite spice shop, The Spice House, and picked up a new seasoning to try. Their "Gateway to the North Maple Sugar Seasoning" was perfect with pork with hints a sweet and savory flavor. To prepare my pork tenderloin, I generously coated them with this seasoning... and roasted them on top of a bed of chopped apples, onions, a few garlic cloves and added a couple bay leaves and springs of thyme. After baking covered in a 350 degree oven for an hour, remove the pork from the apple/onion mixture and pace on a separate baking sheet.

Savory Applesauce

With a roasting pan of apples, onions, garlic, bay leaves and thyme left to play with, I thought a savory spin on the traditional applesauce would serve as a nice accompaniment with the pork. With this in mind, I removed the bay leaves and thyme from the pan and used a potato masher to get a finer texture on the apples, onions & garlic. What's wonderful about this mixture is that it doesn't need to be seasoned since the juices and maple sugar seasoning that coated the pork have filtered down into them. Once you've mashed it to your preferred texture for applesauce, you're set! Place the savory applesauce in a serving dish or individual ramekin and garnish with a fresh thyme stem.

Maple Pecan Sweet Potatoes

We love sweet potatoes at our house, even more than the russet, white or Yukon gold variety. While we're on a fall flavor kick, I roasted some sweet potatoes and scooped out the soft flesh into a casserole dish. To add some additional sweetness, I stirred in about 1/4 cup of real maple syrup and salt to taste. Top it with chopped pecans and bake in a 350 degree oven for 20-30 minutes.

To round out our meal, I added some steamed broccoli for color and to add to our daily veggies for the day.

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Caramel Applesauce Cupcakes

This recipe was featured in my Springtime Cupcake swap event, which you can read about HERE.

Erin's Caramel Applesauce Cupcakes:

1 cup whole wheat flour

1 1/2 cups all purpose flour

1 1/2 cups sugar

1 cup finely chopped, peeled apple
(Granny Smith or Jonagold apples for baking)

1/2 cup chopped walnuts

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

2 large eggs

1 1/2 cups applesauce

1/2 cup melted butter

Combine all dry ingredients in a large mixing bowl. Add eggs, butter, and applesauce. Mix for 2 minutes at slow speed. Scrape bowl. Mix at medium speed for 1 minute. Scrape bowl, and stir in chopped apples and walnuts.

Your oven should be preheated to 350 degrees. spoon cupcake batter into cupcake pans lined with paper or foil cupcake liners. You should fill each cup approximately 1/2 to 2/3 full making sure you have the same amount of batter in each cup.

Bake your cupcakes for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Remove the applesauce cupcakes from the pan, and cool completely on a wire rack.
Top with caramel topping or frosting and enjoy!

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Bread Pudding Pleasures

What do you do when you have lots of leftover bread that you'd hate to throw away? You could make breadcrumbs or better yet, bake up some bread pudding! Because it was such a dreary, damp and dark spring day here in Chicago, some comforting bread pudding definitely fit the bill.
I used this Butterscrotch Bread Pudding recipe as my guide, but to put my own spin on it, here's my recipe for Caramel Apple Bread Pudding with Fresh Vanilla Bean Whipped Cream.


1 1/2 loaf of old bread, 1" cubed
( I used an artisanal italian pane, but you could use a french baguette, french bread or even bagels)
3 cups half & half
1 cup heavy cream
1 cup dark brown sugar
1/2 cup butter, melted
3 eggs, beaten
2 teaspoons vanilla paste (or vanilla extract)
1 cup caramel chips
3 medium apples, chopped
1 teaspoon cinnamon

PREHEAT oven to 350 degrees. Coat 9x13 baking dish with cooking spray or butter.

COMBINE all ingredients in large bowl. Allow bread to soak in liquids, especially if the bread is really dry. Pour mixture into prepared pan.


BAKE in preheated oven for 1 hour, until nearly set. Serve warm or cold, with a dollop of whipped cream.


For the vanilla bean whipped cream:

1 tablespoon vanila paste (or vanilla extract)
1/4 cup powdered sugar
2 cups heavy cream

Place all ingredients in your stand mixer and whip with whip attachment until it thickens to whipped cream consistency.

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Pizza... Sweet & Savory

After a big and flavorful Vietnamese lunch today, we opted for a lighter dinner. Tonight I made a brie, apple & proscuitto pizza using prepared pizza dough.Here's my simple recipe for a light and flavorful Brie, Apple & Prosciutto pizza:

1 ball prepared pizza dough (I used Trader Joe's plain dough)
1 large wedge of brie cheese
1/3 cup finely chopped havarti cheese
2 medium sized granny smith apples, peeled & sliced thin
1/4 cup finely chopped prosciutto
fresh basil, chiffonade

Preheat your oven to 425.
In a pizza pan or baking sheet, flatten pizza dough & spread out.
Bake pizza crust in preheated oven for 5-7 minutes.
Remove partially cooked dough from oven.
Spread softened brie on dough of dot the dough with brie (whichever is easier).
Place a layer of apple slices over the brie layer.
Sprinkle the prosciutto over the apples.
Top the pizza with havarti cheese.
Place pizza back in the preheated oven and bake until golden brown and cheese has melted.
Serve hot and garnish with fresh basil.

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Sausage Apple Dressing

Tonight is focused on my Traditional fare menu and some desserts. Everything is set for the most part... and I approached it as if it were just one of my cooking class events where everything is prepped and ready to assemble. Here are recipes of the traditional Thanksgiving dishes on my menu.

Sausage Apple Dressing:

with a few of my adjustments below

1 roll pork sausage
2 applea chopped
salt, pepper, garlic powder, onion powder to taste
1 package white melba toast, roughly crushed
1 package wheat melba toast, roughly crushed
1 package boxed stuffing mix
1 cup chopped mushrooms
2-3 cloves garlic, minced
1 onion, chopped
1 tablespoon rosemary seasoning mix
3 cups chicken broth
½ stick butter

In large pan, cook sausage, onions and garlic & seasonings.
Place crushed melba toasts and packaged stuffing mix in large bowl.
Add sausage mixture and toss in chopped apples.
Combine chicken broth, butter and rosemary seasoning mix and butter in measuring cup and pour over toast.
Place in casserole dish and bake at 350 for 20 -30 minutes.

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Harvest Salad & Raspberry Vinaigrette

Tonight is focused on my Traditional fare menu and some desserts. Everything is set for the most part... and I approached it as if it were just one of my cooking class events where everything is prepped and ready to assemble. Here are recipes of the traditional Thanksgiving dishes on my menu.

Harvest Salad & Raspberry Vinaigrette Dressing:

½ cup oil
½ cup raspberry puree
½ cup white wine vinegar
½ cup sugar
2 teaspoons Dijon mustard
¼ teaspoon italian seasoning salt & pepper to taste

Whisk all ingredients well.
This dressing will accompany my harvest salad that includes baby spinach, mache, Danish blue cheese, dried cranberries, chopped walnuts and chopped apples.

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Apple Pie by Grandma Ople

Here are the recipes for the desserts on my Thanksgiving buffet dinner menu. I figured I'd post the recipes now before the kitchen chaos begins (and I'll post pics of the final products by Thursday)...

Apple Pie by Grandma Ople

with a few of my adjustments below

prepared double pie crust
½ cup butter
3 tablespoons flour
¼ cup water
½ cup white sugar
½ cup brown sugar
1/2 tablespoon vanilla
1 teaspoon cinnamon
8 apples, peeled, cored & sliced thin.

Preheat oven to 425.
Melt butter in saucepan & stir in flour to form a roux.
Add water, sugars, vanilla and cinnamon and bring to a boil. Reduce heat and simmer.
In a deep dish pie pan, place one crust.
In a bowl, add apples that have been sliced thin.
Gently pour 3/4 of the sugar/butter mixture into the bowl of apples; toss to coat.
Carefully layer apples into crust, piling high to use them all.
Cover the top of the pie with a lattice work of crust.
Brush lattice work top with remaining sugar mixture.
Bake 15 minutes in the oven.
Reduce temp to 350 and bake 35-45 minutes.

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Cranberry Apple Crisp

Cranberries and apples are two ingredients that will most likely grace tables all across the country on Thanksgiving. Here's a Cranberry Apple Crisp recipe I made that combines these two ingredients into one delicious dessert!

Cranberry Apple Crisp
recipe adapted from Cook's Illustrated

4 cups chopped unpeeled apples
12 oz fresh cranberries
1 ¼ cup sugar
½ cup chopped pecans
½ cup melted butter
1 cup brown sugar
1 cup oatmeal
1 ½ teaspoon salt

Preheat oven to 350.
Prep casserole dish and spray with cooking spray.
Combine apples & cranberries and place in dish.
Combine pecans and white sugar and sprinkle on top of apple/cranberry mixture. Give the dish a little shake to have the sugar fall through the bottom of the dish.
Combine butter, brown sugar, oats and salt.
Pat oatmeal mixture over top of fruit. Bake in preheated oven for 45 minutes.
** Since I'm baking this tomorrow, I'm waiting to put the oatmeal topping just before I bake it.

Pic from Thanksgiving 2007
(when I had so much yet to learn with food photography!)

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