Apple Crisp 4 cups sliced apples ¼ cup orange juice ½ teaspoon cinnamon ½ cup butter 1 cup sugar ¾ cup flour ¼ teaspoon nutmeg dash salt Mound apples in buttered 9-inch pie plate; sprinkle with orange juice. For topping, combine sugar, flour, spices and salt. Cut in butter until mixture is crumbly, then scatter over apples. Bake at 375 degrees for 45 minutes. Serve warm. Serves 6 **I often double this recipe and cook it in a 9 x 13 pan for the same amount of time. ***It’s great with blueberries or cherries instead of apples. I just don’t add the orange juice, because it is very juicy. I imagine you could try any fresh fruit.
I like these: http://smittenkitchen.com/2008/07/blueberry-crumb-bars/ They're delicious and the blueberries go very soft/jammy when you do them like this.
oooh yes these are great, I retroactively change my answer putting in some cranberries or raspberries too is A+
I would like to again whore out my blueberry vareniki recipe. Esp with turning bluebs mit used for the filling intk a sauce to top them with.
i made pumpkin soup with a sweeter pumpkin than usual, so instead of finishing it with half n half, i used cream cheese. the mild tanginess was the perfect balance. i bet plain yogurt would be good too.
so it turns out you can use pumpkin guts to make soup stock. nice! on the kitchn article about this i found the following comment tho they do have a point
basic punkin soop: 1 pie punkin (or idk like half a big jackolantern punkin) gutted and chopped in large chunks half a medium onion, roughly chopped plenty garlic (you know what you like) 3-4 cups broth (my fave is turkey, but chicken or veg are good too) sea salt black pepper olive oil softened cream cheese (or maybe plain yogurt?) chives or green onion for garnish wipe your pumpkin chunks with olive oil so they don't dry out, sprinkle them with sea salt, and roast them in a 350*f oven until the parts that touch the baking pan are getting browned and the skin is starting to be wrinkly in places. time depends on ripeness and wetness but generally 30-40 mins. let them cool until you can touch them, then peel the skin off with your fingers. it should come away pretty easily. in a soup pan, over medium low heat, saute the onion in a generous glorp of olive oil until it's fragrant and there's a wee bit of browning in the pan. then add the garlic, at least somewhat smorshed. i just use the stuff that comes in a tube and give it a good squeeze SPLRCH but if you wanna use like 3 or 4 fresh cloves that's fine, moosh em with the side of a knife to peel them and it should be fine. as long as they experience some trauma. breaking the cell walls releases an aromatic compound that makes garlic so much more delicious, so it's important to treat it roughly! anyway, bit more saute, then add your punkin, and guess what? saute! if you don't mind watching closely, add some butter here too, and let it brown. browned butter is amazeballs, but it goes from browned to burnt pretty fast, so if you're multitasking stick to olive oil. when everything's nicely toasty, add the broth. you'll need to eyeball how much, since no two pumpkins are exactly the same size; you want enough to comfortable cover your pumpkin, but not so much that it's freely swimming around. give it a generous few grinds of black pepper, and possibly a bit more salt. let simmer until all the items are soft and mooshable. half an hour should do it. once it's all soft, either use an immersion blender, or pour it into a blender blender in batches, and blend it all smooth. don't over-blend or it'll get a bit gummy; just until there are no chunks. pour into bowls (you get about 4), put a dollop of warmed cream cheese in each, and sprinkle with green onion.
my byootiful dinner! vietnamese noodle salad with 'meatballs' (actually cut up breakfast sausage, it tastes nearly the same). the sprouts are daikon radish from my greenhouse, which i had to thin anyway so might as well eat them. beneath the meatballs is a layer of do chua, vietnamese quick pickle. you cannot see the cellophane noodles at all but they are there. lurking. dressing is mirin, rice vinegar, light soy sauce, fish sauce, ginger, garlic, and lots of sriracha. <3
My sis decided to preserve all the extra ginger root we had as ginger syrup - and so then we had to figure out things to do with it! Tonight, we made sort of ginger toddies- 1 spoonful ginger syrup 1 spoonful honey 2 shots Irish whiskey Juice of half a small lemon Fill with hot water It is very bright and warm, and not honey-forward at all so Kai likes it too.
Anyone have a favorite recipe for cornbread they'd feel like sharing? I've got the craving for cornbread and I want it to be good
YES. Do you have a cast iron pan or no? I suppose my cast iron recipe can be made in like, a pie pan? But I've never tried it.
Unfortunately the only suitable cast iron I have (with sides) is 14 inches in diameter and would make more cornbread than I think we could eat (I really want to get a 9in one for exactly that reason, 14 is way too big for basically anything) I was thinking of doing them in a muffin tin because that's the heaviest duty baking dish that can hold batter we have (it's a really big and sturdy one)
I do have a cornbread muffin recipe! That's what I normally use when I can't tell someone my skillet cornbread recipe. This is basically what I do, although I don't like a sweet muffin so I halve the sugar. As written it isn't very sweet and some people add as much as half a cup - that's not my preference though. Greasing the muffin cups with bacon fat makes for the most delicious cornbread, imo.
