B-Movie Star

Gabby and I tried this recipe the other night and we fell in love. It's a lot like traditional apple crisp, but with more of a baked apple flavor and less "crisp"  The flavor is delicious and it's a nice cozy autumn dessert for a chilly evening!

3 cups apples sliced

1 tbsp. flour (we used gluten free flour for ours)

1/2 cup sugar

3/4 cup oatmeal

3/4 cup brown sugar

3/4 cup flour

1/3  cup butter

1/3 tsp baking soda

1/3 tsp baking powder

1/4 cup water

Cinnamon to taste

Mix 1 Tbsp flour, sugar and cinnamon with sliced apples. Place in a a greased baking dish. Mix remaining ingredients and spread over the apple mixture.

Pour the water over the topping and bake at 350° F until the apples are tender and golden brown - about 30 minutes.

Popularity: 1% [?]

If you know us, you know that my family eats a LOT of salsa, really, a LOT.  I made salsa last year and my husband was hoarding jars of it in his closet . . . I kid you not. He wouldn't let just anyone eat "the good stuff" he ran out in mid winter and all I've hear about recently is that we need to make more salsa! What can I say? He's a spicy guy!

I did run across some incredible and intriguing salsa recipes - the first one that I'm going to try is Fresh Fruit Salsa with Cinnamon Chips. Okay, so this isn't my husband's idea of salsa, but it sounds like a wonderful refreshing treat on a hot summer day!

Recipe and photo from Chef Mommy

Isn't that just delightful?!

Ingredients

Fresh Fruit Salsa
1 pint fresh strawberries, stems removed and berries chopped
1 banana, peeled and chopped
2 kiwifruit, peeled and chopped
1/2 cup blueberries
2 tbsp. fresh lemon juice
1/4 cup sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

In a medium bowl, combine all the fruit. In a small bowl, whisk together the lemon juice, sugar, cinnamon and nutmeg. Drizzle, the lemon sugar over the fruit and stir gently to coat all the fruit. *I actually only used 3/4 of the lemon sugar*
Cover with plastic wrap and chill in the refrigerator for 30 minutes.

Cinnamon Crisps
Flour tortillas
vegetable cooking spray
2 tbsp. sugar
1/2 tsp. ground cinnamon

Preheat oven to 350 degrees.
Stir together the sugar and cinnamon in a small bowl. Firmly press cookie cutters into the tortillas and place the tortilla cut-outs onto an ungreased baking sheet. Lightly spray with the cooking spray, then sprinkle cinnamon sugar over the tortilla cut-outs. Bake for 6-8 min or until lightly browned. Cool and serve with the fruit salsa.

Over at Tip Nut she has a whole slew of salsa recipes - if you love salsa in all it's variations, I suggest you get on over there and check some of them out!

Popularity: 1% [?]

I think Pineapple Upside Down Cake is the easiest and one of the most delicious cakes to bake. I also think it goes perfect with Thanksgiving! The caramelized glaze that tops the cake keeps the cake so moist - and it looks so beautiful after baking while you didn't even have to decorate it or frost it - BONUS!

The way I learned to make Pineapple Upside Down Cake was in a cast iron skillet, but if you have a large cake pan I'm pretty sure it will work in that as well.

PINEAPPLE UPSIDE DOWN CAKE

1/4    cup butter or margarine
2/3    cup packed brown sugar
9  (or however many will fit into your cake pan attractively)  slices pineapple in juice (from 14-oz can), drained
9 or so maraschino cherries without stems, if desired
1 1/3    cups  all-purpose flour
1  cup granulated sugar
1/3    cup shortening
1 1/2    teaspoons baking powder
1/2    teaspoon salt
3/4    cup milk
1    egg

Heat oven to 350°F. In a large skillet or cake pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.  Store cake loosely covered.

When my mom makes this cake she sometimes adds crushed pecans or walnuts to the butter and brown sugar mixture.  She has also made this with sliced peaches instead of pineapple rings - and wow that's delicious too! In fact you could probably top this cake with whatever fruit or berries is your favorite and it would taste fantastic!

Popularity: 1% [?]