Tuesday, October 20, 2009

Hot Apple Crisp - Crunchy and Good


It's Fall - apple season is upon us! My home state of Washington is bustin' loose with apples of every variety - crispy, juicy, vibrant with color. Now is the perfect time to make my Grandma's recipe for Hot Apple Crisp. This tried and true recipe has been handed down and down and down through our family and passed on to our friend's that appreciate the taste AND the ease of this 6 ingredient dessert. From prep to plate in less then an hour too. An honest to goodness comfort food waiting to be eaten!

Ingredients:

4 to 5 apples - peel, coreMy Grandma's Recipes and Other Old Time Nostalgia, and coarsely chop
2 tablespoon flour

3/4 cup old-fashioned oats
3/4 cup dark brown sugar
1/2 cup flour
*Spices to taste
1/2 cup butter - room temp

Preheat oven to 350 degrees. Lightly spray a 9x13 baking panMy Grandma's Recipes and Other Old Time Nostalgia with cooking oil. Toss coarsely chopped apples with 2 T flour and add to baking pan. In another bowl mix in all remaining ingredients, except the room temp butter. With clean hands- this is how Grandma Katie did it - mix in the butter until all ingredients are coated and there are no chunks of butter in the apple crisp topping. Spread evenly on top of the apples and place in preheated oven. Bake for 35 - 40 minutes. Cool for 10 minutes, if you can stand it ;) Top with vanilla ice cream, homemade whipped cream, or pour in a few tablespoons of half&half. Enjoy your fresh baked comfort food - Hot Apple Crisp!

Tips:
*Spices you can add include; cinnamon, nutmeg, cardamom (my all time fave!), allspice, pumpkin pie spice. Try 1/8 to 1/2 teaspoon depending on how many spices you are going to add to the apple crisp topping.

Best baking apples: Jonagold, Braeburn, Granny Smith, Rome, Gala, Winesap. Ask your local apple farmer for more ideas.

Toss in 1/4 cup dried fruit with the coarsely chopped apples; raisins, dried bing cherries, dates, figs, your favorite.

Till next time.
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Monday, October 12, 2009

Grandma's Love For Dogs

BubaAs much as my grandma Katie loved to cook she also had the biggest soft spot in her heart for dogs. Ours must have loved seeing her come in the door, because they probably had roast beef and Yorkshire pudding if it was on the menu. I cannot say for sure - just suspecting. I do know for sure that drippings from any of the meat pans had to top off their dinner bowls, as well as saving all the beef bones for them to nosh on the next day. Lucky dogs!

I can imagine that our big boy Buba would have been Grandma's fave today. All 110 pounds of him would be trying to fit into her lap, she would have hoisted up his back legs to help him too. Besides the occasional pan drippings, I'm into making doggie treats. I have a favorite recipe that I whip up and sell at our local farm market, as well as keep a tin full at the door - they are great motivators to get our dogs to listen and return to the porch when they are itching to run in the woods and chase coyote's.

Here is my recipe - hope your 'doggie' enjoys them as much as our's do!

Ingredients:
2 1/4 cups whole wheat flour (unbleached white is fine too)
1/2 cup non-fat dry milk
1 egg
1/2 cup vegetable oil
1/2 cup beef broth
1 tablespoon brown sugar

Preheat your oven to 325 degrees.

In a large mixing bowl combine all ingredients; stirring until well blended. On a lightly floured surface knead dough for two minutes. Then roll out to 1/4 inch thickness and cut out into desired shapes.

Tips:
~ Add more flour - a tablespoon or two at a time - if the mixture is too wet
~ I toss in a couple of small handfuls of flax seed and or raw sunflower seeds
~ Use fun shapes like hearts, small gingerbread men, ghosts, etc. People love that little touch
~ Once the treats are browned in the oven pile them all on a single cookie sheet, turn off the oven, and leave them to crunch up in the warm oven for a couple of hours or leave them in overnight.
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