Archive for the ‘cook it’ Category

I’ve wanted to share this recipe for a long time, but it seems like every time I make Apple Crisp I take to a party or luncheon, I come home with an empty baking dish.  The final photo eludes me.

Yesterday several friends and I got together for an afternoon of zipper pouch making.  My food contribution to the afternoon was an Apple Crisp made from apples grown here in my hometown by my favorite fruit growers, Rachel and Roger Bennett of S & R Fruit.   They’ve just picked Honey Crisps, one of my favorite eating apples, yesterday and I can’t wait to drop in to pick up a basket.

But for the dessert yesterday, I used Jonathan apples.  They are a nice, sweet-tart apple that makes my favorite applesauce in the world.  They are also wonderful in a Crisp or Pie (even better if you add one tart Granny Smith to the batch).

Apple Crisp has always been one of my favorite Autumn desserts.  Ever since I was a little girl, I’ve always loved how it tastes- tart and sweet and crunchy, served hot with melting vanilla ice cream.  I love it even more now because of how fast and easy it is to make.

Peel, core, and slice 6 apples.  If my apples are small, I add one more.  Cut the apples in to nice bite sized slices.

In a mixing bowl, mix together 1/2 cup of sugar, 1 tablespoon of flour, and 1 teaspoon of cinnamon.

Add the apples into the mixing bowl and toss together until the apples are well coated.

Spread the apple mixture out evenly into a 9 x 13 baking dish.

For the topping, add 1 cup flour, 1 cup brown sugar, 1/4 teaspoon baking powder, 1/4 teaspoon table salt, 2/3 cup rolled oats, and 1/2 cup cold butter that has been cut into small pieces into a mixing bowl.  I love my Pyrex 8-Cup Measuring Bowl, for when I use my pastry cutter, since it gives me a handle to hold onto while I work.

Cut the butter into the dry ingredients using a pastry cutter.  When the butter pieces are the size of small peas you are done.

Pour the topping evenly over the apples.  And bake in a 350 degree oven for 40 minutes.  Your crisp will be golden brown.

My family was so happy there was enough left yesterday after our sewing afternoon for them to have dessert last evening.  And I was happy to finally be able to take that final photo, so I could share this easy delicious recipe here.

Apple Crisp is best served warm with vanilla ice cream.

I was really hoping there might be some leftovers for breakfast, but my family kissed the cook last night.

Here’s the recipe:

Apple Crisp

6 baking apples, peeled, cored and sliced

1/2 cup granulated sugar

1 Tablespoon all purpose flour

1 teaspoon cinnamon

Preheat oven to 350 degrees.  In a mixing bowl, mix together sugar, flour and cinnamon.  Add apples and toss until apples are well coated.  Pour evenly into a 9 x 13 baking dish.

For the topping:

1 cup flour

1 cup brown sugar

1/4 teaspoon baking powder

1/4 teaspoon table salt

2/3 rolled oats

1/2 cup (1 cube) cold butter, cut into pieces

Cut butter into dry ingredients using a pastry cutter until butter is the size of small peas.  Crumble topping evenly over apple mixture.  Bake at 350 degrees for 40 minutes, until golden brown.

Serve warm with vanilla ice cream.

Enjoy!

My tomato plants are in full swing and despite planting 14 plants, we are eating them as fast as they ripen.

I love the days when my husband is able to come home for lunch and we make either BLT’s or bruschetta- depending on our mood and the bread I have on hand.

Here’s how we make my favorite bruschetta.  It doesn’t get any better than fresh from the garden tomatoes and goat cheese.

You can make this bruschetta with any tomato, but I prefer Romas, since they are less juicy.  When I use other tomatoes, I cut them in half and give them a little squeeze over the disposal to juice and seed them.  It works like a charm.

The tomatoes and basil are from my garden.

We don’t really have any great bakeries in my town, but my local grocery store carries La Brea Bakery French baguettes.  They bring them in frozen and partially baked, and finish baking them in store each day.  When I ask, sometimes they sell them to me still frozen, so I can thaw and finish cooking them in my own oven.   Until I learn how to make wonderful homemade French bread, it’s a great option for really fresh bread.

I first make the tomato topping.  If I’m on top of things, I like to make it a few hours before serving.  The ingredients seem to blend and mellow better with a few hours in the frig.

In a mixing bowl add tomatoes.

Finely chop the garlic.  I take it one step further and sprinkle a little Kosher salt over my chopped garlic and crush it with the side of my knife.

The easiest way I’ve found to chop basil is to roll it up and slice it (a chiffonade), then chop it up.

Add the chopped garlic and basil, olive oil, and balsamic vinegar to the tomatoes.  Salt and pepper to taste.  Give it a quick stir and refrigerate (or serve immediately).

Right before serving, Slice up your bread.  If my bread is a thin baguette,  I slice it on an angle.

Place slices on a cookie sheet and toast it until golden.

While the toast is still warm from the oven, slice a clove of garlic in half and give each piece a rub.  You can butter it too, but I don’t since I don’t need the calories.

Spread each slice with goat cheese.  You can use your favorite spreadable cheese as a substitute.  My son loves Boursin or Alloette.  It doesn’t get any better than goat cheese for me.

Top it with the tomatoes mixture and serve.

It’s a perfect summertime appetizer, but my husband and I love it as lunch.  We often eat it alone, or with a little pasta salad if we have some left over.

Tomato, Garlic and Goat Cheese Bruschetta

1 baguette, sliced on a diagonal, ¾-inch thick
1 cloves garlic sliced in half
2 cups fresh tomatoes, chopped
½ cup fresh basil, chopped
2-3 cloves garlic, finely minced
Kosher salt and pepper to taste
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Goat cheese

In a medium mixing bowl, add chopped tomatoes, finely minced garlic, olive oil, balsamic vinegar, and basil together. The longer they sit the better it will be. Add Kosher salt and pepper to taste. Toast baguettes on a cookie sheet just until slightly browned. Rub garlic over the toasted side to infuse bread with flavor.  Spread with goat cheese.  Spoon tomato mixture on top of the bread and serve.

For a printable recipe click here for my Tasty Kitchen Recipe Box.