the ideal apple crisp

Prep: 30 Min
Bake: 50 Min
Cool: 1 hour

ingredients

• 1-1/2
  cups unbleached all-purpose flour
• 1
  cup granulated sugar
• 1/3
  cup packed brown sugar
• 3/4
  tsp. freshly ground cinnamon* or cinnamon
• 1/2
  tsp. kosher salt or 1/4 tsp. salt
• 2/3
  cup unsalted butter, cut in pieces
• 8
  cups peeled apples, sliced 1/2 inch thick
• 2
  Tbsp. lemon juice
• 1/4
  to 1/3 cup granulated sugar
• 1
  Tbsp. unbleached all-purpose flour
• 1/2
  tsp. kosher salt or 1/4 tsp. salt
• 1/8
  tsp. freshly ground nutmeg **
• Butter for baking dish
  
  
  
  

  directions
  

  1.Heat oven to 375 degrees F. In a large bowl combine the 1-1/2 cups flour, 1 cup granulated sugar, brown sugar, cinnamon, and 1/2 teaspoon salt. With your fingers work the butter into the flour mixture until it just begins to cling together. "Work it just past the just crumbly stage," says Scott. The topping can be made in advance, store it for up to a week in the refrigerator or a month carefully wrapped and frozen. "I like to keep some on hand, then make an individual crisp using a single apple baked in a ramekin or custard cup."

  2.In a 4-quart bowl toss together apples and lemon juice. "I like my apples a little thicker than for a pie," Scott says. "Slice them too thin and the apples collapse and cook down to sauce." When adding lemon juice, forgo the squeezer and use your fingers to catch the seeds. "I love the efficiency and pleasure of using my hands to cook," Scott says. In a small bowl combine the 1/4 to 1/2 cup sugar, 1 tablespoon flour, salt, and nutmeg. "A light grating of fresh nutmeg plays well against the acidity and sweetness of the apples." Use the lesser amount of sugar for sweeter apples, Scott says.

  3.Sprinkle apples with sugar-nutmeg mixture, then with your hands, mix together. Heap into a lightly buttered 2-quart baking dish. "Apples collapse a good bit during cooking, so it is important to pile them above the rim of the baking dish," says Scott. "Otherwise you can end up with a sunken crisp." Cover the top of the apples with the crumb mixture, breaking up large pieces as necessary to cover.

  4.Cover the crisp first with parchment, then foil. "This eliminates the chance of any 'tin can' flavor into the crisp," Scott says. Place on a foil-lined baking sheet and bake in the preheated oven for 20 minutes. Carefully remove foil and paper from the opposite side of the pan (to keep steam away from your face and hands). Return to oven; bake 30 to 40 minutes more or until top is golden and apples are just tender when pierced with the tip of a paring knife. To ensure the flour in filling is cooked, bake until thickened juices bubble from the fruit. Let cool 15 to 30 minutes before serving. Serve with whipping cream or Scott's Rich Custard Sauce. Makes 10 servings.

  5.*To grind your own cinnamon, place a 1-1/2-inch section of stick cinnamon in a spice mill or a coffee grinder set aside just for spices; grind to a fine powder.

  6.**Grate nutmeg with a nutmeg grater (find at kitchenware shops and some supermarkets).

  
  

  
  

  nutrition facts
  

  • Calories368
   
  • Total Fat (g)13
   
  • Saturated Fat (g)8, 
  • Monounsaturated Fat (g)3,
  • Polyunsaturated Fat (g)1, 
  • Cholesterol (mg)33, 
  • Sodium (mg)237, 
  • Carbohydrate (g)64,
  • Total Sugar (g)46, 
  • Fiber (g)2, 
  • Protein (g)2, 
  • Vitamin C (DV%)8, 
  • Calcium (DV%)2, 
  • Iron (DV%)6, 
  • Percent Daily Values are based on a 2,000 calorie diet

  
  

  CREDIT: Better Homes and Gardens, August 2010, P. 152 or http://www.bhg.com/recipe/cobbler/american-classics-apple-crisp/

Simple Brownies

Makes: 4 dozen | Hands on time: 15 min | Total Time: 1 hr. 56 min including frosting

Ingredients:

1 1/2 cups coarsely chopped pecans

1 (40z) unsweetened chocolate baking bar, chopped

3/4 cup butter

2 cups sugar

4 large eggs

1 cup all-purpose flour

1. Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 6 to 8 minutes until lightly toasted.

2. Microwave chocolate and butter in a large microwave - safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar and eggs until well blended. Stir in four. Spread batter into a greased 13 x 9- inch pan.

3. Bake at 350 degrees for 25 to 30 minutes or until wood pick inserted in center comes out with a few moist crumbs.

4. If using icing - ice when warm and sprinkle with pecans cool for 1 hour on rack.

CHOCOLATE FROSTING:

Makes: 2 cups | Time: 10 minutes

1/2 cup butter

1/3 cup milk

6 Tbsp unsweetened cocoa

1 (16-oz) package powdered sugar

1 tsp. vanilla extract

Cook first 3 ingredients over medium heat in large saucepan, stirring constantly, 4-5 minutes or until butter melts. Remove from heat, and beat in powdered sugar and vanilla at medium speed with an electric mixer until smooth.

TWIST
Mississippi Mud Brownies: Prepare recipe as directed through step 3. Sprinkle with warm brownies with toasted pecans adn 3 cups miniature marshmallows. Prepare chocolate frosting as directed and pour over pecans and marshmallows. Cool 1 hour on wire rack.

from Southern Living April 2011

Carrot Bread with Cream Cheese Icing

ingredients

• 2 cups all-purpose flour
• 2/3 cup packed brown sugar
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cardamom or nutmeg
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 2 cups shredded carrot
• 2 beaten eggs
• 2/3 cup milk
• 1/3 cup canola oil
• 1 recipe Cream Cheese Icing, recipe below
• 1 recipe Candied Carrots, recipe below

• directions

  1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan or three 4-3/4x2-1/2x2-inch loaf pan; set aside.

  2. In a bowl stir together flour, sugar, baking powder, cinnamon, cardamom, soda and salt. In another bowl combine carrot, eggs, milk, and oil; add to dry ingredients stirring just until moistened.

  3. Pour batter into prepared pan(s). Bake for 55 to 60 for the 8x4-loaf pan or 30 to 35 minutes for the large loaf pan or 30 to 35 minutes for the small loaf pans or until a toothpick inserted near center comes out clean (check the loaf 10 to 15 minutes before the end of baking time. If it is browning too quickly, cover loosely with foil). Cool in pan 10 minutes; remove and cool completely on a rack. Wrap in foil; store overnight before slicing. Store up to 3 days at room temperature or freeze up to 3 months. Glaze with Cream Cheese Icing and top with Candied Carrots just before serving. Makes 16 servings.

  Cream Cheese Icing: Whisk together 1 ounce (2 tablespoons) cream cheese, 3/4 cup powdered sugar, and a little milk (3 to 4 teaspoons) until smooth and glazelike. Drizzle over Carrot Bread.

  Candied Carrots: In a skillet melt 2 Tbsp. butter over medium heat. Add 1 cup shaved carrots and 2 to 3 Tbsp. honey. Cook and stir 2 to 3 minutes or until carrots are glazed and tender. Spread on paper towel or waxed paper to cool.

  nutrition facts

  • Servings Per Recipe 16 servings
  • Calories205,
  • Total Fat (g)7,
  • Saturated Fat (g)2,
  • Monounsaturated Fat (g)4,
  • Polyunsaturated Fat (g)2,
  • Cholesterol (mg)33,
  • Sodium (mg)148,
  • Carbohydrate (g)32,
  • Total Sugar (g)18,
  • Fiber (g)1,
  • Protein (g)3,
  • Vitamin C (DV%)2,
  • Calcium (DV%)8,
  • Iron (DV%)6,
  • Percent Daily Values are based on a 2,000 calorie diet

  
  

  From Better Homes and Gardens April 2011