Apple Crisp

Apples:
4 large apples, peeled and thinly sliced
1 tablespoon lemon juice
2 teaspoons flour
1/2 teaspoon cinnamon
1/4 cup sugar
2 tablespoons water

Topping:
1/2 cup quick-cooking oats
1 1/4 cups flour
1/2 teaspoon cinnamon
1 cup brown sugar
Pinch of salt
1/2 cup melted butter

Preheat the oven to 350^F.  Butter a 2-quart baking dish.

In a bowl, stir the sliced apples with the lemon juice, flour, cinnamon, sugar and water and spoon into the buttered baking dish.

In another bowl, combine the oats, flour, cinnamon, brown sugar, and salt.  Stir in the butter until the mixture is crumbly and well mixed.  Sprinkle the topping mixture over the apples.

Bake at 350^ for about 45 minutes or until bubbly and golden brown.  Remove from oven.  Serve warm.

Yum!

Peanut Butter Crumb Apple Pie

Peanut Butter Crumb Apple Pie

1 pastry shell (9-inch), baked
1 can (21-oz) apple pie filling
1 teaspoon lemon juice
1/2 cup all-purpose flour
1/3 cup packed brown sugar
2 teaspoons grated lemon peel
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
6 tablespoons crunchy peanut butter
2 tablespoons cold butter

 In a small bowl, combine the pie filling and lemon juice; spoon into pastry shell. In a large bowl, combine the remaining ingredients. Cut the butter and peanut butter into the dry ingredients until crumbly. Sprinkle over the apple filling. Bake at 400^F for 20-22 minutes or until topping is lightly browned. Cool on a wire rack. Makes 6-8 servings. From Taste of Home.

Good.  But, honestly, I'd have preferred this without the peanut butter.

Country Apple Dumplings

Country Apple Dumplings

1 large apple, peeled and cored
1 can refrigerated crescent roll dough
1 stick butter
3/4 cup sugar
1/2 tsp cinnamon
1/2 can (about 6 oz) Mountain Dew

Preheat the oven to 350 degrees F. Grease a 9x9 inch baking dish.

Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.

Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.

Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

I found this at allrecipes.com and have been meaning to make it for months....finally got around to it and it was absolutely delicious and really easy.  I cut the original recipe in half.  I do think this is too sweet, so the next time I make it (and there will be a next time!) I'm going to reduce the sugar and see how that turns out.  And I think I'll use a larger pan, because they were too crowded I think.

Apple Pie

John's been whimpering for an Apple Pie for a couple of months now, so I figured, being it's Father's Day, I'd make him one. He's currently hovering in the kitchen, sniffing the air like an old Bloodhound and drooling. (OK, he's not REALLY drooling...but this pie does smell awesome baking!)

Pies are not my forte, but this recipe has so many thousands of rave reviews on allrecipes.com I had to give it a try. Thankfully I didn't have to make the crust from scratch...I used the Pillsbury refrigerated ones instead.

Grandma Ople's Apple Pie

1 recipe pastry for a 9 inch double crust pie
1/2 cup butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
8 apples - peeled, cored and thinly sliced and tossed with 2 tsp lemon juice

Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour. Add water, white sugar,brown sugar, and spices and bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pie pan. Pour all but about 1/4 cup of the sugar syrup over the apples and stir until they are well coated. Mound the apples in the pie crust. Cover with the second crust and cut a few slits in the top. Gently pour the remaining sugar syrup over the crust and spread around the top.

Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Please note that I made some changes in this recipe. The original calls for a lattice top (I Don't Do Lattice!) and no spices at all. I can't see the point in an apple pie without any cinnamon so I added that and some cloves and nutmeg just for the heck of it. The original also says to use Granny Smith apples, which I didn't have, so I added some lemon juice to my plain old whatever-kind-of-apples-these-are as they seemed a little sweet to me. I probably ate at least half of one of those 8 apples while I was cutting them up, so there's less in my pie than called for. And, last but not least, I was supposed to pour ALL of the sugar syrup over the top of the lattice covered pie, but that sounded like a mess waiting to happen!

This was good, but not as great as all the reviews led me to believe it would be.

Succotash and Fried Apples

Succotash

3 slices bacon, diced

1 small onion, diced

14 oz pkg frozen Fordhook lima beans

1/2 cup water

12 oz pkg frozen Birdseye Southwest Style Corn

Salt & Pepper to taste

Cooke the bacon in a large skillet until nearly crisp. Add the onions and cook until tender. Add the lima beans and water and simmer until beans are done and water has evaporated. Add the corn and season to taste. Cook until thoroughly heated.

Fried Apples

3 tbsp butter

4 apples, peeled, cored and sliced

1/2 tsp salt

1 tsp lemon juice

1 tsp cinnamon

3 tbsp sugar

Melt the butter in a heavy skillet. Add the apples, salt, lemon juice, cinnamon and sugar and cook until apples are tender and starting to brown a bit, stirring often.

We had the Succotash and Fried Apples with Broiled Smoked Sausage tonight and it was good! The apples and the sausage were awesome together, but I personally didn't care for the Southwestern style corn in my Succotash. John loved it though, and swore it was the best I've ever made - but what does he know?