Cinnamon bread with raisins because that’s how I remember it when I smell the aromas and close my eyes go back to being 6 years old and shouting “Me Me Me” when my mama asked “who wants cinnamon toast”.Spreading melted butter on the rolled out dough makes it hard to seal the seams but I don’t care.That plastic mat is just the handiest thing but don’t let them tell you nothing will stick to it. Use plenty of flour when you roll the dough out. I have a silicone baking mat under it ti keep it from sliding around.These aren’t the prettiest loaves. I went with this bread machine recipe for these and it seems to work ok.You can’t have too much cinnamon.
- 3 Granny Smith apples, cored & sliced (peeling opt)
- 1 tsp cinnamon
- ½ cup raisins
- ½ cup chopped walnuts
- 1 cup packed brown sugar
- ½ cup butter, softened
- 1 cup rolled oats (not instant)
- 1 cup flour
8×8 glass baking dish, lightly greased, small mixing bowl
Place apples, cinnamon, raisins, nuts and ¼ cup sugar in baking dish, mix well.
In mixing bowl, cream butter and remaining sugar, add flour and oats, mix until crumbly. Crumble over the apple mixture.
Bake at 375° for 15-20 minutes until top is golden brown. Let cool.
Alternately you can use this cast iron skillet method for making the crisp.
This one is Coconut Cream and was delicious. And pretty! Pretty delicious!I’m not sure if there is a recipe for this, it has a crushed “Nilla Wafer crust, and is an instant pudding filler. She whipped up the meringue in the stand mixer. It only took two days to eat the whole thing – the last bite as good as the first.Mmm… peach pie with a crumb topping. I remember that she told me there is a splash of heavy cream in with the peach filling. I rate this pie a half star less than the coconut cream pie but that is a high bar, indeed.
I make these every year and they disappear quickly. This year was no different. Not all my pumpkin creations are a success. Playing around with an oatmeal pumpkin cookie, I came up with an inedible concoction. Luckily Bixby and his playmates were not quite so discerning, so it wasn’t a complete waste of ingredients. I was glad to whip a batch of squares up after that to restore my faith in my own cooking.
- 4 eggs
- 1-2/3 cup sugar
- 1 cup oil or butter
- 15 oz can pumpkin (not pie filling)
- 2 cups flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp pumpkin spice (less if desired, I like them spicy)
mixing bowl & 13×9 baking dish, greased
Beat eggs, sugar, butter & pumpkin together, add dry ingredients, mixing well. Spread into baking dish, bake at 350° for 25-30 minutes. Cool & frost (frosting below). These are rich, so I would cut them into at least 24 squares.
- 16 oz cream cheese, room temp
- 2 tsp vanilla extract
- 3-3/4 cups powdered sugar
Mix together cream cheese, sugar & vanilla. Mix until smooth.
You can frost & freeze in an air-tight container for up to 2 weeks. Enjoy.
Originally posted 10/2011
We have a city apple orchard. I’ve cycled by it for years, didn’t give it much thought except to wonder what the city did with them every year. This year I found out. Seems the weather has created a bumper crop so the city put out a reminder that these apples were there for everyone, they were pesticide free and please, please, please come pick some because there were so many they were breaking branches.
We headed over and picked a few last weekend and I decided that apples would make the perfect topic for tonight’s recipe exchange. I’ve got some old favorites and some old favorites with a new twist, including tonight’s featured recipe, Caramel Apple Crisp, pictured at top.
Let’s start with one that is perfect around this time of year when mini chocolates abound, Baked Snicker Apples, recipe here.
mouth-watering is the only way to describe, Mrs. J’s Famous Apple Pie, click here.
I have bourbon, I have apples, seems I need to make some Bourbon Baked Apples, recipe here.
Totally not apple related, the weekly menu this week was Spaghetti and Meat Sauce, recipes and shopping list here.
What’s on your menu? Now that the weekend means autumn is official, what are some of your favorite fall recipes?
For tonight’s featured recipe, I wondered what would happen if I added caramels to my favorite apple crisp. It was amazing. Great flavor without being too sweet. I reduced the sugars to adjust for the caramels. I’ll do this one again:
Cast Iron Caramel Apple Crisp
- 2 lbs apples – mix of sweet and tart (about 3 apples)
- 2 tbsp butter
- 1 tbsp granulated sugar
- dash of salt, cinnamon, nutmeg and ginger to taste
- 10 caramels, unwrapped
- 2 tbsps of cream
- 1/3 cup brown sugar
- 1/2 cup butter, melted
- 1 cup rolled oats (not instant)
- 1 cup flour
10 inch cast iron skillet and small mixing bowl
Core and cut apples into small pieces (about 1/2 inch). Peeling is optional, but with this method the peels cook nice and soft, so it isn’t necessary.
Melt butter in skillet, add apples and sugar, stir until apples are well coated. Cover and cook on medium heat until apple mixture is soft and caramelized, stirring occasionally. About 20-30 minutes.
While the apples are cooking, melt the caramels and cream over medium heat, stirring until smooth. If you spray the pan with cooking oil before melting caramels, cleanup is easier. Pour over apples just before adding crumble mixture.
In mixing bowl, stir together butter, sugar, flour and oats, mix until crumbly. Crumble over the apple mixture. Bake for 10-15 minutes in a 400 degree oven, just until top is crispy golden brown. Let cool 10 minutes and serve warm.
What makes this so good is that because the apples are cooked on the stovetop, you can use a much higher heat in the oven and get a good, crisp top without drying the whole mixture out or under cooking the apples. Really, this is one of the best apple crisps I’ve made.
Alternately, if you don’t have an oven-proof skillet, you can transfer the cooked apple mixture to a glass baking dish, add topping and bake that way.
No Bixby Diary this week, I’ll make up for it next week. Until then….TaMara
The show on the Food Network that I enjoy the most is the one hosted by the spiky haired fellow named Guy Fieri – Diners, Drive-Ins, and Dives. I have the dvr set to record all the shows and we watch them during meals. All of the recipes are quick and easy although some of the sauces and seasoning recipes can be quite involved.
We saw this dish put together the other day and thought it looked pretty good. It took some Google-Fu to find the recipe, the chef mentioned the name of it on the show but I never could really make out what he said despite several rewinds.I garnished this one with powdered sugar and a glop of creme fraiche, whipped cream or ice cream would work well. I can readily imagine variations on this theme using different fruits. I’m thinking peaches would be great using the same seasonings, berries should work but I’d have to give that some thought. Mrs J nominates fresh pears.
Hah! glad I found this Youtube before I hit publish. It would seem correct that the name refers to the basic batter so a better title to this post would be Apple Pannekoeken.