Apple Crisp #Recipe by @Donna_Fasano

It’s apple-picking season! Apple Crisp is a delicious reminder of autumn. Fresh, crisp apples with a sweet, buttery topping. And the cinnamon makes the house smell so good as this delicious dessert is baking.

apples

Apple Crisp with Oats

Ingredients –

For the filling:

  • 8 apples cored, peeled, and cut into bite-size pieces
  • 2 tablespoons lemon juice
  • 1/2 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar

For the topping:

  • 1 1/4 cup of all-purpose flour
  • 1 cup old fashioned oats
  • 3/4 cup dark brown sugar
  • 3/4 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1 cup butter, cold, grated on large holes of box grater

Instructions-

  1. Preheat oven to 350° F.
  2. Place chopped apples into a large mixing bowl. Add the lemon juice and stir to coat all apple pieces with the juice.
  3. In a medium size mixing bowl, add the flour, cinnamon, brown and white sugars. Stir to combine. Add sugar mixture to apples and stir to coat well.
  4. Place prepared apple pieces into a 13-inch x 9-inch baking pan. Set aside.
  5. Make the topping. In the medium size mixing bowl, add all the dry ingredients for the topping (flour, oats, brown sugar, white sugar, and cinnamon) and stir until thoroughly combined. Add the cold, grated butter and mix (clean, dry fingers work best!) until the topping is crumbly and all butter is evenly dispersed. Pour topping evenly over the apples.
  6. Bake for 45 to 50 minutes, or until the topping is golden and the apples are bubbling. Serve warm. Store leftovers in the refrigerator and reheat before serving.

Visit the list of Authors’ Billboard Authors by clicking here. Have you explored the bargain books and book collections we have to offer?

 

2 Wonderful Recipes by @PatriceWilton

Love to cook? I have two wonderful recipes from the Paradise Cove series. Enjoy!

The first recipe is perfect for company. It’s extra special and delicious.

Orange Pecan French Toast

Orange Pecan French Toast

Ingredients:

  • 12 slices French bread (1-inch-thick slices)
  • 1cup packed brown sugar
  • 1⁄3 cup butter, melted
  • 2 tablespoons light corn syrup
  • 1⁄3 cup chopped pecans
  • 1⁄2 cup nonfat milk
  • 1 teaspoon grated orange rind
  • 1 cup fresh orange juice
  • 3 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 2 large eggs
  • 3 large egg whites

Directions:

  1. Combine brown sugar, butter, and corn syrup; pour into the prepared baking dish.
  2. Sprinkle chopped pecans evenly over sugar mixture.
  3. In a bowl, combine milk, orange zest, granulated sugar, cinnamon, vanilla, whole eggs, and egg whites. Whip with a whisk until thoroughly combined.
  4. Arrange bread slices over pecans in dish. Pour egg mixture over bread.
  5. Cover and refrigerate for 1 hour or up to overnight.
  6. When ready to eat, preheat oven to 350°. Remove baking dish from refrigerator.
  7. Carefully turn bread slices over to absorb excess egg mixture.
  8. Let stand at room temperature while the oven preheats.
  9. Bake for 35 minutes or until lightly browned.

Classic Cuban-Style Picadillo

This is a classic Cuban picadillo recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It’s delicious with fried ripe plantains.

Recipes

Prep: 10 mins – Cook: 20 mins – Total: 30 mins – Servings: 4

Ingredients:

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • ½ green bell pepper, chopped
  • 1 clove garlic, minced, or more to taste
  • 1 pound lean ground beef
  • 1 (8 ounce) can tomato sauce
  • 6 large pitted green olives, quartered
  • ½ cup raisins
  • 1 tablespoon capers (optional)
  • 2 (1.41 ounce) packages Sazon seasoning (such as Goya®)
  • 1 tablespoon ground cumin
  • 1 teaspoon white sugar
  • salt to taste

Directions:

  1. Heat olive oil in a skillet over medium heat; cook and stir onion, bell pepper, and garlic, onion in the hot oil until softened, 5 to 7 minutes.
  2. Add ground beef into the skillet; cook and stir until crumbly and completely browned, 7 to 10 minutes.
  3. Stir tomato sauce, olives, raisins, capers, cumin, Sazon seasoning, sugar, and salt into the ground beef mixture.
  4. Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.

 

Both recipes sound great, don’t they? I hope you try one of them and let your family or friends enjoy something different this Fall.

My latest book, A RECIPE FOR DISASTER will be on KU by Friday, Sept. 23rd! It’s a fun, fast Romantic Comedy. It will be $.99 and I hope you give it a try!

 

A Recipe for Disaster

Available for Kindle readers Friday, Sept 23rd!

Make Your Brownies Extraordinary by @Donna_Fasano

Have plain ol’ brownies ever made you yawn? Here’s a pick-me-up that is sure to make you smile. When the box of brownie mix sitting in my pantry made me say, “Meh,” I knew I needed a solution. Quick. So I concocted this fast and easy fix that will turn ordinary brownies into extraordinary! I’ll never look at brownies the same way again.

I call these Double Chocolate English Toffee Brownies and my husband LOVES them.

Bake a batch of brownies as directed on the box. As soon as you pull the pan out of the oven, sprinkle the brownies with 1/2 cup of semi-sweet chocolate pieces (use more, if you like). I use Nestles Mini Morsels because they melt faster than the regular sized chocolate chips. Wait about five minutes and then use a butter knife to spread the chocolate evenly over the top of the brownies. While the chocolate is still lusciously melty, sprinkle about a cup of Heath English Toffee Bits over the top. Wait until the brownies cool and then cut into squares. Delicious!

Do you have a quick and easy fix that changes a recipe from ordinary to extraordinary? Please share in the comment section below. 

While I have your attention, can I tell you about the newest book in my A Family Forever Series? A REASON TO BELIEVE is a cute little fairy tale that’s chockfull of Irish Folklore. It’s available in ebook and in paperback. I hope you’ll look for it!

About the book: 

It seems like a grand idea, temporarily trading her pixie wings for a womanly form to help handsome widower Paul Roland with his baby girl. And the moment she holds the precious bairn in her arms, Fern knows true happiness for the first time.

But Fern never anticipates the dizzying emotions she feels for the man who not only needs her as a nanny, but as a woman whose passion can heal his wounded heart. Suddenly the forbidden fairy rule she gently bends because of the baby is in danger of being irrevocably broken.

Some things are meant to be…

ALL THE FOURS Luscious Sponge Cake by Katy Walters

To make this ALL THE FOURS Luscious Sponge Cake, you will need two 7-inch cake baking tins lined with greased paper or baking parchment. I usually forget the parchment and it turns out okay.

Lemon Sponge Cake

Four ounces butter, softened, or you can use margarine. But butter does give a richer and sweeter taste. Not good for the waist, but there are times when we have to forget our figures.

Four ounces of self-raising flour.

Four ounces caster sugar. Ordinary granulated sugar can be used if you have run out of caster sugar. I always run out so I use granulated. It tastes and looks the same. Save some money too.

Now back to the ingredients for the sponge cake.

Three good-sized eggs.

For that Chef’s touch of expertise, cream the sugar and butter together until the mixture is soft and creamy – no lumps! You can do this by hand using a spoon or fork. Or, you can use your mixer.  Don’t use your hands or fingers, it can get too sticky. I don’t. Some insist on all ‘handmade,’ but I think this does not apply here.

Then, one at a time, beat in the eggs. Be gentle!!

This is not the time to do the Zumba. Swinging hips and jumping with wriggles does not a sponge cake make! Actually, I have never done the Zumba, I don’t know the steps.

Sift in the flour and gently fold into the mixture with a large spoon. Don’t lick the spoon!!! The infants might be watching.

Now, the mixture should be very thick and creamy.

Pour the mixture into the pre-heated tins and put the tins in a preheated oven on 180C Fan or Gas 4.

The sponges should be baked for 25 minutes. Test with a knife but don’t be too rough. It needs a smooth surface, not gauge marks. Someone will start looking for blood. And that’s a big put-off.

Make sure the cake is baked and not sticky. If it is, leave the tins in the oven for another few minutes, but don’t forget it and start watching some hunk on the TV or some lady from the 18th century teaching tapestry. Forget the hunk and discard the tapestry. Check!!

LEMON ICING

Mix together:

  • 1½ tablespoons lemon juice
  • 150 grams icing sugar

Plaster this mixture over the sponge.

Enjoy. Leave some for the family.

If you love cozy mysteries, check out MURDER IS SCHEDULED FOR MONDAY, a savory selection of ‘Whodunnits’ by some of your favorite award-winning and USA Today Bestselling Authors, perfect to enjoy any day of the week.

Murder