I know apple crisp is traditionally a fall dessert. But there's no reason you can't enjoy this any time of year. Really...apples are always available at the supermarket. Why not?
Here's a recipe from my beloved Edina Morningside Church Cookbook by the preacher's wife Mrs. Clay. She was an excellent cook and this recipe is classic and delicious. Enjoy!
Mrs. Clay's Apple Crisp
5 cups sliced, pared, tart (like Granny Smith) apples
cinnamon to taste (I use about 1 tsp)
1/2 cup butter
1 cup brown sugar
3/4 cup quick oats
3/4 cup all purpose flour
Preheat oven to 350. Slice apples into salt water. Grease 9 inch pie plate or 8x8 inch pan. Combine sugar, flour, oats, and cinnamon. Cut in butter until crumbly. Drain apples and place in baking dish. Sprinkle sugar mixture over apples and press down firmly. Bake at 350 for 45-50 minutes. Serve warm with ice cream.
Tuesday, September 29, 2015
Saturday, September 26, 2015
Sue's Taffy Apple Pie...Yes Please
Get yourself to the orchard and pick some apples! When you get home, make this pie! Delish!
Sue's Praline Taffy Apple Pie
Prepare favorite piecrust. Roll out pastry to form two 12” circles. Fit one circle into 9” pie plate.
For praline mixture, combine:
* ½ cup packed brown sugar
* ½ cup chopped pecans
* 1/3 cup flour
* ¼ cup melted butter.
Mix well and set aside.
For apple filling, combine:
* 2/3 cup sugar
* 3 Tbsp. flour
* 2 tsp. cinnamon
* 1 tsp. lemon juice
* Dash of salt.
Add 6 cups thinly peeled and sliced apples (about 2 ¼ lbs.) Toss to coat.
10 caramels, cut in half
Preheat oven to 375. Transfer half of the apples mixture to the pastry-lined pie plate. Top with half of the praline mixture. Top with 10 caramels (cut in half). Repeat the layers with apples and praline mixture.
Top with second piecrust. Cut slits in top crust and fold under bottom pastry. (Trim extra if necessary.) Flute edges. Brush crust with half & half or milk. Put foil around edge of piecrust to avoid over-browning. Bake 375 for 25 minutes. Remove foil. Bake 20-25 more minutes until golden brown. Serve warm.
Sue's Praline Taffy Apple Pie
Prepare favorite piecrust. Roll out pastry to form two 12” circles. Fit one circle into 9” pie plate.
For praline mixture, combine:
* ½ cup packed brown sugar
* ½ cup chopped pecans
* 1/3 cup flour
* ¼ cup melted butter.
Mix well and set aside.
For apple filling, combine:
* 2/3 cup sugar
* 3 Tbsp. flour
* 2 tsp. cinnamon
* 1 tsp. lemon juice
* Dash of salt.
Add 6 cups thinly peeled and sliced apples (about 2 ¼ lbs.) Toss to coat.
10 caramels, cut in half
Preheat oven to 375. Transfer half of the apples mixture to the pastry-lined pie plate. Top with half of the praline mixture. Top with 10 caramels (cut in half). Repeat the layers with apples and praline mixture.
Top with second piecrust. Cut slits in top crust and fold under bottom pastry. (Trim extra if necessary.) Flute edges. Brush crust with half & half or milk. Put foil around edge of piecrust to avoid over-browning. Bake 375 for 25 minutes. Remove foil. Bake 20-25 more minutes until golden brown. Serve warm.
Tuesday, September 22, 2015
Miss Daisy Presents: Minnie Pearls Chicken Tetrazzini
Minnie Pearl’s Chicken Tetrazzini
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2 cups chopped celery
1 1/2 cups chopped onion
3 tablespoons butter or margarine
2 cups chicken broth
1 tablespoon Worcestershire sauce
salt and pepper
1 10 1/2-ounce can condensed cream of mushroom soup
1/2 cup milk
1 cup grated sharp cheese
1/2 pound spaghetti, cooked and drained
6 cups chopped, cooked chicken
1/2 cup sliced stuffed olives
1 cup chopped pecans
In a saucepan, cook celery and onion in butter until tender. Add chicken broth, Worcestershire sauce, salt, and pepper. Simmer about 15 minutes. Slowly stir in mushroom soup, milk, and cheese. Mix thoroughly. Remove from heat. Add cooked spaghetti and let stand for 1 hour. Preheat oven to 350 degrees. Grease a 9×13-inch baking dish. Add chicken and olives to spaghetti. Place in prepared dish. Sprinkle with chopped pecans. Bake 20 to 25 minutes or until hot and bubbly. Yield: 12 servings.
From Miss Daisy Celebrates Tennessee
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2 cups chopped celery
1 1/2 cups chopped onion
3 tablespoons butter or margarine
2 cups chicken broth
1 tablespoon Worcestershire sauce
salt and pepper
1 10 1/2-ounce can condensed cream of mushroom soup
1/2 cup milk
1 cup grated sharp cheese
1/2 pound spaghetti, cooked and drained
6 cups chopped, cooked chicken
1/2 cup sliced stuffed olives
1 cup chopped pecans
In a saucepan, cook celery and onion in butter until tender. Add chicken broth, Worcestershire sauce, salt, and pepper. Simmer about 15 minutes. Slowly stir in mushroom soup, milk, and cheese. Mix thoroughly. Remove from heat. Add cooked spaghetti and let stand for 1 hour. Preheat oven to 350 degrees. Grease a 9×13-inch baking dish. Add chicken and olives to spaghetti. Place in prepared dish. Sprinkle with chopped pecans. Bake 20 to 25 minutes or until hot and bubbly. Yield: 12 servings.
From Miss Daisy Celebrates Tennessee
Sunday, September 6, 2015
Bring on Brunch! Crock Pot Maple Cornbread Sausage and Apple Casserole!
I'm a brunch girl. Love sweet savory combos, so this one sounds like a winner to me! Would love to know what you think!
Crock Pot Maple Cornbread Sausage and Apple Casserole
Ingredients:
2 boxes (about 8 ounces each) corn muffin mix
2 eggs, large or extra large
3/4 cup milk, whole or 2%
6 tablespoons real maple syrup, divided
1 package (about 9 ounces) fully cooked sausage patties, crumbled
3 scallions, root ends removed and thinly sliced
1 large apple (about 8 ounces), peeled and cut into 1/4-inch dice
Instructions:
Combine corn muffin mix, eggs, milk, and 4 tablespoons maple syrup in a 4- to 6-quart slow cooker until well blended. Stir in the sausage, scallion, and apple until all of the chunks are evenly distributed. Cook on low 3-1/2 to 4 hours. Spoon the remaining 2 tablespoons maple syrup over the top. If your slow cooker has a warming setting, you can keep the cornbread warm several hours; if it doesn’t, the cornbread will stay servable up to 1 hour with the cooker turned off. Cut into squares or wedges to serve.
From Yankee Magazine
Crock Pot Maple Cornbread Sausage and Apple Casserole
Ingredients:
2 boxes (about 8 ounces each) corn muffin mix
2 eggs, large or extra large
3/4 cup milk, whole or 2%
6 tablespoons real maple syrup, divided
1 package (about 9 ounces) fully cooked sausage patties, crumbled
3 scallions, root ends removed and thinly sliced
1 large apple (about 8 ounces), peeled and cut into 1/4-inch dice
Instructions:
Combine corn muffin mix, eggs, milk, and 4 tablespoons maple syrup in a 4- to 6-quart slow cooker until well blended. Stir in the sausage, scallion, and apple until all of the chunks are evenly distributed. Cook on low 3-1/2 to 4 hours. Spoon the remaining 2 tablespoons maple syrup over the top. If your slow cooker has a warming setting, you can keep the cornbread warm several hours; if it doesn’t, the cornbread will stay servable up to 1 hour with the cooker turned off. Cut into squares or wedges to serve.
From Yankee Magazine
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