Apple Crisp

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Apple Crisp is an easy dessert and tastes amazing along with some vanilla ice cream. I’ve made apple crisp several times and I find that every time it’s to use up all the extra apples I have. We buy from a local farmer who likes to sell in bulk, so we end up buying in bulk! If apple crisp can’t use up your apples, apple sauce can, or even an apple cake. I didn’t get any picture of this apple crisp finished baking since I served it at for an after church lunch, however, it was a big hit and tasted great. This recipe makes 6-8 adult sized servings. How long your apple crisp lasts will depend on the state of your apples. I made this apple crisp when my apples were very close to bad, so it only lasted about 5 days, but for fresh and firmer apples you will get 7-10 days.

Apple Crisp Recipe Card Download

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What You Will Need

4-6 Cups Apples, Peeled, Cored, and Sliced
2/3 Cup Brown Sugar
1/2 Cup Flour
1/2 Cup Oats
1/3 Cup Butter, Melted
3/4 tsp Ground Cinnamon
3/4 tsp Ground Nutmeg
1/4 tsp Ground Cloves
7×11 Casserole Dish
Aluminum Foil (Optional)
Medium Mixing Bowl

Directions

Heat oven to 375 F. Prepare your apples and line the bottom of the casserole dish. In the mixing bowl, add butter and spices. Mix together, then add flour, oats, and brown sugar. Mix until everything is evenly coated and combined.

2. Pour the mixture over the apples in an even layer. then bake for 30 minutes or until apples are tender. If serving after a meal, cover with foil and reduce heat to 200 F to keep warm before serving.

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March 26, 2021 0

Oven S’mores

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Missing Summer? These s’mores will take you back to warm summer nights and you don’t even need to leave your kitchen. You can make as many s’mores at once as you desire, I recommend two per person. These are amazing right out of the oven, and are an easy and very fast meal/snack. Since your pan is lines with foil, you don’t even have to worry about dishes! Also note that the chocolate gets very melted in the oven, so 1-2 small squares is more then enough, and it may get very messy!

Oven S’mores Recipe Card Download

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What You Will Need

Marshmallows
Graham Crackers
Chocolate Bars
Foil-Lined Baking Sheet

Directions

1. Turn the oven to Broil, and low if available. Place the graham crackers on the baking sheet. Place chocolate on half and marshmallows on the other half. Place in the oven and check every 30 seconds until marshmallows begin to brown. Do not leave in oven more then 3 minutes! Immediately combine and enjoy.

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March 5, 2021 0

Review: Angel Food Cake

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The original recipe can be found here!

With my husband’s birthday last week, I found myself with a bit of a challenge. For his birthday he always got to have Angel Food cake, and that was a huge challenge for me. I don’t usually bake and I especially never make cakes. When making an Angel Food Cake, taking your time is important and making sure each step is done according to the directions is important, but it is not the way that I cook. If you would like to make this recipe yourself, please go visit the original recipe above and only take away some of my tricks and advice. The Woman who wrote the recipe will probably know far more about cakes than I ever will!

As for my review, I can say this cake was very delicious. It was rather difficult to make, and I did make at least one mistake, but the cake still turned out good despite my incompetence. One mistake I made was not sifting my flour. That meant there were clumps of flour in my batter that were very crunchy in the freshly baked cake. My second mistake was due to a complete lack of understanding. While the cake is cooling, I guess you are supposed to invert it. I had never heard of such a thing, and though the directions said to flip the cake, I just assumed that you do that after it is fully cooled. Neither of these mistakes ruined the cake, they just made the cake have it’s own quirk. Since I did not invert the cake, the center of the cake deflated while the outside stayed fully inflated. The last bit of advice I can give is to be sure to eat the cake as quickly as possible. Once the cake is baked and cooled, you should keep it in the fridge. I made the cake Thursday Day, and by Sunday when we were finishing the cake, it had a very subtle but present fridge flavor.

The only tricks I can provide is to make sure to use wax paper for your cake. Don’t use a bunt pan unless it’s your only option, because with a bunt pan, you’ll have to use a non-stick spray on just the bottom, then coat with flour to keep from sticking to the bottom, but to still allow the cake mixture to stick to the sides while cooking. Finally, if you don’t have an angel food cake pan, a spring form pan works very well with a can or a small glass in the center. I don’t have an angel food cake pan, so I used an old jelly jar wrapped in wax paper, and it worked great. It wasn’t as pretty as it would if I had the correct pan, but it was good enough to impress me! I also didn’t have cake flour, so I saw that you can use cornstarch to make a cake flour. This recipe used one cup of cake flour, so add 2 Tbsp corn starch to a one cup measuring cup, then fill the rest of the way with flour. That worked great as a substitute!

This cake made about 8 slices. Below I will include some picture from the process.

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Directions

Dry Ingredients and Making Meringue

Mixing, Filling, and Baking

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February 8, 2021 0

Sugar Christmas Cookies

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Sugar cookies are a labor of love, and this recipe was no exception. Making the dough was very straight forward, however the real effort comes into rolling the dough and cutting the cookies. This step is made easier by having helping hands to cut cookies for you while you can focus on the baking. Also, the dough makes lots of cookies. We picked out larger cookie cutters in an effort to have less cookies, but even with that we easily got over 4 dozen cookies. Since it is just my husband and I, we were able to fill 2 gallon freezer bags and freeze them for up to 3 months. And, we still had some left over to snack on. So, this recipe makes about 4-5 Dozen cookies.

Sugar Christmas Cookies Recipe Card Download

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What You Will Need

1 Cup Softened Butter
2 Cups Sugar
1/4 Cup Brown Sugar
2 Eggs
1/4 Cup and 2 Tbsp Milk
2 tsp Vanilla
4 Cups flour
2 tsp baking powder
Non-stick spray
Baking sheet

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Directions

1. Cream together butter, sugar, brown sugar, eggs, milk, and vanilla. Add flour, baking powder, and mix well. Chill cookie dough for 1-2 hours.

2. Heat oven to 350 F. Knead dough then roll out dough to 1/4 in thick, then use cookie cutters. Spray baking sheet with non-stick spray, then place cookies. Bake for 10-12 minutes, then remove from oven, remove from baking sheet, and let cool before icing.

3. (Opt) Whip together 8 Oz of softened cream cheese and 1/4 cup softened butter. Add 1 tsp vanilla and combine. Finally, begin adding 4 cups powdered sugar a little at a time while mixing until all is added. If desired, add 2 tsp of additional flavoring (ie. Lemon or orange), or add 1/4 cup unsweetened cocoa powder.

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December 30, 2020 0

Peanut Butter Christmas Cookies

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Another classic Christmas cookie in my household is peanut butter cookies. We usually make them both with kisses and without, and this from scratch recipe is fantastic. The only thing that is up for interpretation is the butter coldness. I left my butter out at room temperature for about 3 hours before baking, and I didn’t have to refrigerate at all. You could probably leave it out at room temperature for about 8 hours before it would be too soft to work with immediately. Because the butter was still pretty solid, there were butter chunks in the dough, but that gave no problems during cooking. Finally, with this recipe, I made 17 kiss cookies, and 19 plain cookies, giving us 36 peanut butter cookies total.

Peanut Butter Christmas Cookies Recipe Card Download

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What You Will Need

1/2 Cup Granulated Sugar
1/2 Cup Brown Sugar
3/4 Cup Creamy Peanut Butter
1/2 Cup Butter, One Stick; slightly cooler than room temperature.
1 Egg
1 1/4 Cup Flour
3/4 tsp Baking Soda
1/2 tsp Baking Powder
Chocolate Kisses (Optional)
Sugar and Fork
Non-stick Spray
9×13 Baking Sheets

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Directions

1. Heat oven to 375 F. Cream together both sugars, peanut butter, butter, and egg. Once combined, add remaining ingredients. If batter is too soft, refrigerate for 1 hour. If firm enough to roll, move forward. Spray baking sheets with non-stick spray. Roll out your dough into 1 inch balls and place on baking sheet with little room to spread.

2. If you want plain cookies, dip fork into sugar, then imprint cross pattern on cookie balls, pressing only 1/4 inch max. Then bake your cookies for 10 minutes.

For kiss cookies, bake for 8 minutes, pull from oven, add your kisses, then return to oven for another 3 minutes.

Remove from oven and let cool at least 15 minutes before removing from tray. Transfer to plates, and (optional) place in fridge for 20 minutes to cool.