AN OLD FASHIONED RECIPE FOR COMFORT FOOD ~ APPLESAUCE, HOMEMADE, THE ONLY WAY

In today’s world there are more conveinence foods than the average person can count. Every can, jar, bottle, tube or frozen container is full of preservatives, additives or some form of chemical. As most of you know I DO NOT do any of the above. Our entire meals are made from scratch, a fact that according to my oncologist saved my life. So it’s no wonder I love simple, old recipes! This picture does NOT do this recipe justice!Applesauce

HOMEMADE APPLESAUCE
10 Honey Crisp apples, washed, peeled, cored and chopped
1 1/2 cups sugar
1 1/2 tablespoons pumpkin pie spice
2 lemons, juiced
2 tablespoons butter

  • Combine all ingredients in a stock pot*.
  • Bring to a slow simmer.
  • Simmer 2 hours +/- stirring regularly.
  • Simmer until apples are translucent.

I like the applesauce warm, but it’s great warm or cold!

*I like to use a large, but shirt stock pot so more of the applesauce touches the pan.

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APPLE BLACKBERRY COBBLER ~ A TASTEBUD TANTILIZER

What better way to celebrate the fourth than with a good old fashioned apple pie?  Nope, the perfect combination is apples and blackberries – sweet and tangy.  Your taste buds will be in HEAVEN. appleblackberrycobbler4

1 cup blackberries, halved
2 apples peeled and sliced thin (I use Pink Ladies)
1 cup whole milk
1 cup self-rising flour
1/2 cup butter + 2 tablespoons, both melted separately
3/4 cup fine sugar
1/4 cup packed brown sugar

  • Pre-heat oven to 350 degrees.
  • Mix together the fine sugar and flour.
  • Whisk in the milk.
  • Whisk in 1/2 cup melted butter.
  • Pour into well greased bowls or baking dish.
  • Distribute alternately apples and berries evenly on top of batter.
  • Mix 2 tablespoons melted butter with brown sugar until crumbly.
  • Sprinkle on tops.
  • Bake 45-60 minutes until golden and toothpick comes out clean.

Appleblackberrycobbler Appleblackberrycobbler2 appleblackberrycobbler3

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CARAMEL GLAZED APPLES

Caramel Glazed ApplesGLAZED APPLES IN CARAMEL SAUCE

4 large Granny Smith apples (I used Honey Crisp, but they’re only available for such a short window of time)
4 tablespoons butter
4 tablespoons Kahlua’
4 tablespoons golden raisins

  • Preheat oven to 375 degrees.
  • Peel and core apples.
  • Slice each apple horizontally into 5 or 6 slices.
  • Place apples in a 9×9 baking dish.
  • Sprinkle 1 tablespoon of raisins into each apple.
  • Melt butter and whisk in the Kahlua’.
  • Drizzle over the apples.
  • Bake uncovered 45-60 minutes until fork tender.
  • Baste every 15 minutes.

1 cup sugar
1/2 cup water
1/2 cup light corn syrup
1/4 cup heavy cream
pinch of salt

  • In a heavy saucepan whisk together the water, sugar, corn syrup and a pinch of salt.
  • Bring to a boil over medium heat, stirring until sugar is completely dissolved.
  • Boil without stirring until mixture turns golden.
  • Remove from heat.
  • Slowly stir in the cream.
  • Let cool.
  • To serve, plate apples in their stack, pour caramel sauce down the center of each apple and top with a scoop of french vanilla ice cream.

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How to Peel a Pomegranate

Fill a large bowl full of cool water.  Score the tough outside peel with the blade of a pairing knife.  Pull apart the peel to expose the inside chambers.  Place the opened pomegranate in the bowl and separate the seeds from the pulp and internal membranes.   As you seperate the seeds you will notice that the pulp floats and the seeds sink.  Simply remove the floating pulp and drain the water from the seeds.
Remember to wear an old shirt or apron because pomegranate juice stains! 
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CHERRY APRICOT GALETTE

Pie Dough Ingredients*
For a 9-inch crust
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 3/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) of butter, cold and cubed
  • 1/4 cup ice water
Filling Ingredients**
For one 9-inch galette
  • 3/4 pound fresh apricots, pitted and chopped
  • 1/2 pound fresh cherries, pitted
  • 2 tablespoon cornstarch
  • 1/4 cup sugar + more for sprinkling
  • Juice of half a lemon
Ingredients for Assembly
  • 1 egg, beaten
ASSEMBLY
  • Cut butter into small cubes and place in the freezer for 15 minutes.
  • Preheat your oven to 400 degrees.
  • Pulse flour, sugar and salt in a food processor. 
  • Add butter and pulse until it resembles a coarse meal. 
  • Gradually add ice water and pulse until the dough forms a coarse meal. 
  • Turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients. 
  • Flatten into a circle; wrap individually in plastic. 
  • Refrigerate dough for at least an hour. 
  • Remove dough from refrigerator; place on floured work surface. 
  • Using a rolling pin, roll out the dough into a rough 11-inch circle. 
  • Trim the edges to a clean circle with a pairing knife. 
  • Transfer the circle to a baking sheet or pizza pan lined with parchment paper. 
  • Mix 1/2 teaspoon cornstarch and 2 tablespoons of sugar in a bowl and spread on the bottom of the dough. 
  • Toss apricots and cherries with the rest of the cornstarch, sugar and lemon juice. 
  • Arrange the fruit on the bottom of the dough, leaving 2 inches of dough left outside. 
  • Fold up and pleat the dough over the top of the fruit, leaving the center uncovered. 
  • Lightly brush the top of the pastry with the beaten egg and sprinkle both the dough and the fruit with 1/4 – 1/3 cup sugar. 
  • Place the Galette in the oven and cook for 40-45 minutes until golden brown and bubbly. 
  • Remove from oven and transfer to a cooling rack immediately. 
  • Serve warm or at room temperature with a scoop of vanilla ice cream.
*If you are in a huge hurry, Pillsbury from the dairy case can be substituted.
**1 can Comstock cherries can be substituted.  Just add apricots!
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Veggie Tales by Kris: Smoothies!

SMOOTHIE TIME! Smoothies are a great snack, small breakfast, and they make your skin look fabulous from all of those vitamins and nutrients! Get creative!

Here’s my smoothie recipe!
Very Berry Banana Smoothie:
Toss the following into a blender: 1 handful blackberries, 1 handful raspberries, 1 handful blueberries, 6 large strawberries, 1 banana (cut into pieces first). Add 3/4 low fat milk or carrot juice for dairy free. Blend away then slurp up! You can add a little peanut butter too and then it would be like a PB&J Smoothie! For the adventurous… you can add 2 large handfuls of spinach or kale to the blender. You won’t taste it I promise. It’s a great way to get more fiber, vitamin c, k,  and iron!
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STRAWBERRIES with BALSAMIC VINEGAR

Greetings from Martha from A Sense of Humor is Essential dropping in to share more deliciousness.
This incredibly easy, (two ingredients!!), and quite delectable combination of strawberries with balsamic vinegar, features the taste of umami.*
It makes a delightful dessert when served with ice cream, cream fraiche, or with cheese.
I enjoy it “straight up” with just the berries dipped in vinegar for a delicious and healthy treat. I hope you do too and thank you!

  • Wash, hull, and slice or quarter fresh ripe strawberries, place in bowl.
  • For each cup of sliced strawberries, add one to two tablespoons balsamic vinegar.
  • Serve immediately.
  • Strawberries can be prepared in advance, add vinegar just before serving
  • Serve with ice cream, cream fraiche, or with assorted cheeses.

*Umami means savoriness and is derived from the Japanese word umami meaning “pleasant savory taste”.

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BAKED PINEAPPLE BLACKBERRY CUSTARD ~ CLASSIC GOOD EATS

BAKED PINEAPPLE BLACKBERRY CUSTARD
I originally got this recipe from my cousin Jenn, and it quickly became our family favorite. This recipe is really good warm, but also just as good cold. It also works as a wonderful custard to fill cakes too.
2 large cans crushed pineapple (drain & save juice)
2 cups pineapple juice
2 eggs beaten
4 tablespoons cornstarch
1 package blackberries, rinsed and chopped
1 cup sugar
mini marshmallows (OPTIONAL)
  • Preheat oven to 350°.
  • Place pineapple in the bottom of a greased 13 x 9 pan.
  • Sprinkle blackberries over pineapple.
  • In a sauce pan whisk together the pineapple juice, eggs, sugar and cornstarch.
  • Cook until thick.
  • Pour over the pineapple and bake 20 minutes.
  • Top with marshmallows and return to oven until golden.
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APPLE WONTONS

If you visit My Sweet and Savory, you will find out that Wonton Warrior (me) has come to town and is planning on trying out all kinds of wontons.  I thought, I would share one of them with you.
First, I would like suggestions for fillings from you.  Foodies are the most creative and sharing people.  This is your opportunity to  be creative and to share.  I do appreciate any help you could give me.
I have a few in mind.  I want to make one filled with cream cheese and scallions and another filler with cream cheese and brown sugar and probably some other goodies.  I am a tomato fan so I thought something with tomatoes.  I was thinking of a chili wonton, an omelet wonton, and something with salmon.  What can you come up with to help me out?
Today, I thought we could do apple wontons without real apple, in them.

APPLE WONTONS

Ingredients:
20 – 40 wontons
1 teaspoon cinnamon
2 tablespoons sugar
1/2 cup apple butter
1 cup combination of chopped almonds and butterscotch pieces (I had this leftover from another recipe so I don’t have amounts.)
egg wash – 1 egg mixed with 1 teaspoon of water

Method:

Open package of wontons and remove about 20.  Put the remaining, wrapped, in refrigerator.
Lay out a number of wontons.  This is an individual choice depending how fast you work.  As I went along, my skill improved and I had correctly shaped wontons.
I had six lined up in 2 rows of 3.
I also lined up my egg wash, apple butter, the cinnamon and sugar and finally the nuts and butterscotch chips.  You could replace the chips with pieces of fresh apple or dried apple  You could add raisins or sub raisins.  The beauty of these wonton recipes is that there is choice, all along the way.
(I also folded them in different ways to see which were the most attractive.  Some, I sifted powder sugar, on top of.)
Spread apple butter on each wonton, leaving a border for the egg wash. 
Cover apple spread with cinnamon sugar and top with almonds and butterscotch bits.
Brush egg wash on the edges and seal closed.  Seal tightly or they will leak when cooking.
In a deep skillet or pot, heat 3 inches of oil.  I couldn’t do it.  I used a large skillet with less oil and after a while, I got it working where I could get them out golden and not burnt. 
I tried baking and they did not come out.  I burnt some and dried out others.  I will have to do some experimenting.
Put only a few in your saucepan so there is space between them and cook on each side from one to two minutes.  When they are golden, they are ready to be turned or removed. 
Drain on paper towels.
I like them warm so I suggest that you dive in and enjoy.
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Try a New Recipe: Pear Butter (& Canning Tips!)

Before we get into this luscious fall recipe, I need to do a little shameless plug. Some of you may have heard of Foodbuzz’s Project Food Blog? You may or may not know that I am a competitor! You can read my first Project post here.

If you love my recipes, and maybe even my blog, The Bad Girl’s Kitchen, please go over and Vote For Me at Project Food Blog. Be sure to vote before the polls close on September 23rd!


And while you’re at it, please vote for my fellow Our Krazy Kitchen pals:

Thank you!!! So much, for your comments, your support, and for coming back to OKK time and again.
Now we return you to the previously scheduled recipe…
This recipe came about after I discovered how much I LOVE homemade Apple Butter. And since I have sooooo many pears from our trees in town. I decided I could make the Pear Butter using the same technique, just varying the spices. It is so simple. Not quick, but simple. The Pear Butter is inspired by the Apple Butter recipe from Not Your Mother’s Slow Cooker Cookbook.
The pear butter turned out great! Smooth and delicious. And so easy.
Pear Butter
Makes about 10 cups in a six-quart slow cooker.
Does anyone make pear butter? I don’t know. But this is an easy recipe in the slow cooker, with very little hands-on time until you’re ready to can the butter. Be sure to use unpeeled pears, since the pectin in the skins will help make the butter nice and thick. The yield will vary, depending on how thick you like your butter.
Setting and Cook Time: LOW for 12 to 20 hours; cooker is uncovered at 10 to 12 hours
5 pounds pears, unpeeled, cored, and cut up, or enough pears to fill your cooker
2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Pinch of salt
  1. Coat the slow cooker with nonstick cooking spray. Fill with the pears, almost to the top; the exact amount is not critical. As you load in the pears, sprinkle with the sugar in layers. Cover and let stand at room temperature all day; the pears will exude some of their own juice and collapse slightly. Pears are very juicy.
  2. Add the spices and salt and toss the pears with a large wooden spoon. Cover and cook on LOW for 10 to 12 hours, or overnight.
  3. In the morning, remove the lid and let the pear butter cook an additional 2 to 8 hours on low to reach the desired thickness.
  4. Prepare your canning jars and lids during the last hour or so of cooking. Wash your jars and place them in a pot of very hot water, over the tops of the jars, but do not boil. Place your flat lids in a saucepan and cover with boiling water, then let sit off the heat. Have your clean screw rings ready, along with your towel, tongs, damp dish cloth, etc. (see here for canning hints)
  5. Keep the slow cooker on low so the pear butter remains hot. Use a hand held immersion blender right in the crock and puree’ the butter until it is as smooth as you’d like. Ladle the hot pear butter into hot glass jars, wipe rims, place hot flat lids on top and secure with screw rings. As jars are filled, place them on a clean towel, upside down. When all the jars are filled, let sit upside down for 10 minutes, then turn all jars right side up. Let cool on the counter for about 24 hours, then check for seals. In the meantime you should hear little pops as the jars are sealing. After 24 hours, press lightly on the middle of the lids, if a lid bounces back, it has not sealed and should be refrigerated. Store unsealed jars, covered, in the refrigerator for up to 2 months. Or transfer to small plastic storage containers and freeze for up to 3 months.
Canned pear butter should be good for at least one year.
Serve cold or at room temperature.
Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!
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