Apple Crisp #Recipe by @PatriceWilton

Apple CrispHello everyone! Hope you all survived this summer of extreme heat and so many terrible disasters. The summer heat was brutal, I know. I’m hoping that now, with the arrival of fall, we can all enjoy cooler temperatures and happier times. To lift your spirits here is a recipe for Apple Crisp I’m sure you will all enjoy!

A little about apples: Bon Appetit magazine says these are the best baking apples.

  • Jonagold has a honey-like sweetness.
  • Honeycrisp keep a nice, firm texture.
  • Braeburn has a concentrated flavor and bakes up juicy.
  • Winesap offers a deep, cider-y flavor.
  • Pink Lady has a good sweet / tart balance.

APPLE CRISP

Ingredients:
  • 10 Cups all-purpose apples, peeled, cored, and sliced
  • 1 cup white sugar
  • l tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 cup water
  • 1 cup quick-cooking oats
  • 1 cup flour
  • 1/4 tsp baking powder
  • 1 cup brown sugar
  • 1/4 tsp baking soda
  • 1/2 cup melted butter
Directions:

Step 1—Preheat oven to 350 degrees F.

Step 2—Place the sliced applies in a 9×13-inch pan. Then mix the white sugar, 1 tbsp flour and ground cinnamon together. And then sprinkle over apples. Pour water evenly over all.

Step 3—Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda, and melted butter together. And then crumble evenly over the apple mixture.

Step 4—Bake at 350 degrees F for about 45 minutes. Allow to cool for a bit, and then serve.

This mouth-watering dish is best served with scoops vanilla ice cream and will bring sighs of pleasure to 8-10 lucky people. Recipe comes from AllRecipes.

Enjoy!

READY FOR SUPER BOWL?

How delicious do these caramelized ribs look? And best of all – they are simple to make.

Winner-winner – ribs for dinner!

Recipe from Jason Wang, founder of New York’s beloved noodle chain Xi’an Famous Foods

The ribs are ingeniously caramelized in a sugar mixture to start, which browns and flavors them. They are then braised in a soy sauce broth that’s studded with fragrant spices, including cloves, star anise, and a small handful of Sichuan peppercorns, which deliver an invigorating heat to the glaze on the meaty bites of pork.

Besides being delectable, these ribs are deceptively simple to make. 

They require minimal attention after they’ve been caramelized. The most time-consuming part of this dish, once you’ve sourced the ingredients, is counting out the spices.

It’s a great party food as it benefits from being made ahead of time: The glaze permeates the pork as it sits.

Feeling brave? Ready to try something spicy and delicious to entertain your friends or family?

Here are the ingredients:

¼ cup, plus 1/3 cup vegetable oil
¼ cup sugar
2 lb. pork spareribs, cut into 3-inch pieces (ask your butcher to cut them)
One 4-inch cinnamon stick, broken in half
4 bay leaves
4 cloves
2 star anise pods
20-30 Sichuan peppercorns
3 scallions, trimmed and cut into 1-inch lengths
2-inch piece of fresh ginger, peeled and sliced
6 tbsp. Shaoxing cooking wine or mirin or dry sherry
6 tbsp. soy sauce

In a large, heavy bottomed pot, heat ¼ cup of the vegetable oil over medium heat until it begins to ripple. Add the sugar and stir until combined and the mixture turns caramel brown, about 7 minutes; don’t let the mixture burn. Carefully add the ribs to the pot. Cook until they begin to brown, 1 to 2 minutes per side. Transfer to a large plate, with any caramel that clings to the ribs.

Clean and dry the pot thoroughly. Add the remaining 1/3 cup vegetable oil to the pot and turn the heat up to high. Add the cinnamon sticks, bay leaves, cloves, star anise, and Sichuan peppercorns. Fry, stirring constantly, for about 1 minute until fragrant; don’t let them burn.

Carefully remove the bay leaves from the pot, taking the pot off the heat, if necessary. Add the ribs and stir to coat with the seasoned oil. Add 2/3rds of the scallions, plus the ginger, cooking wine, and soy sauce. Stir, and cook for 3 minutes. Add 2 cups of water and bring to a boil. Cover the pot, reduce the heat to low and simmer for 30 minutes.

Uncover the pot and raise the heat to high. Add any remaining  caramel and boil until the sauce is reduced to a glaze, 25-30 minutes.

 If no one is watching the game, blame it on the ribs!

Have a wonderful Super Bowl party, but keep the party safe and small!

Cheddar Cheese and Bacon Scones by @Donna_Fasano

Cheddar Cheese and Bacon SconesHello! Donna Fasano here. Recently, a good friend of mine told me she’d made a batch of cheddar cheese and bacon scones, and the recipe sounded SO delicious, I had to try it for myself. For my first batch, I used cheddar cheese. I will soon try the recipe using Swiss cheese and I’m certain that will taste good, too. My Cheddar Cheese and Bacon Scones adventure resulted in a light, flaky, and extremely flavorful biscuit-like treat. As you can see from the picture, I cut my scones into triangles rather than the circles called for in the recipe. (When I traveled to Europe, every scone I ate was 3-sided not circular. But you cut yours however you wish.) I hope you enjoy this recipe.

Cheese and Bacon Scones

Makes 1 dozen

  • 1 3/4 cups sifted all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 6 T butter
  • 1 cup shredded Swiss or Cheddar cheese
  • 6 slices bacon crisply fried and crumbled
  • 1 egg
  • 1/2 cup buttermilk

Preheat oven to 425°. Lightly grease cookie sheet. 

  Combine flour, baking powder, baking soda, and salt in a bowl. Add the butter in chunks and work into the dry ingredients until mixture resembles coarse meal. Stir in the bacon and cheese. 

  Mix the egg and buttermilk together and add them to the dry ingredients. Mix until a soft dough forms. Do not overwork the dough. 

  Roll or pat the dough on a floured board to a 1/2 inch thickness. Cut out circles with a cookie cutter. Place scones on cookie sheet. Bake 12 to 15 minutes or until scones are golden and well risen. 

~  ~  ~

There is nothing better on a chilly autumn afternoon than a cup of hot tea, a yummy scone, and a good book. Here are a few of my romances that are very inexpensive… less than $1 each.

Cheddar Cheese and Bacon Scones

Cheddar Cheese and Bacon Scones

Cheddar Cheese and Bacon Scones

HAPPY EATING! AND HAPPY READING!

Perfect Winter #Recipe – Apple Banana Bread

Apple Banana BreadHey, baby, it’s COLD outside! I live on the east coast of the US and we’re experiencing bitter cold temperatures this week. I decided the best way to warm up my house would be to turn on the oven and bake something delicious. This is the perfect winter recipe! Apple Banana Bread contains no eggs or dairy, yet it turned out delicious: light, moist, and full of flavor. This makes a wonderful afternoon “tea time” or “coffee break” snack.

Apple Banana Bread

1 3/4 cups all purpose flour

2 1/4 teaspoons baking powder

1/4  teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons pumpkin pie spice

1/4 cup sugar

2 large, ripe bananas

1/2 cup non-dairy milk (I used almond milk)

2 tablespoons molasses

2 tablespoons canola oil

1 teaspoon vanilla extract

1 tart apple, grated

1/2 cup walnut pieces

  1. Preheat over to 350°F. Prepare a loaf pan using non-stick spray.
  2. Mix together dry ingredients: flour, baking powder, baking soda, salt, pumpkin pie spice, sugar. Stir until combined.
  3. Add the banana to a food processor. Pulse to mash. Add the milk, molasses, oil, and vanilla to the processor bowl and process until smooth.
  4. Pour the wet ingredients into the dry and stir until just combined. Add the apple and walnuts, stir just until evenly distributed. Do not over mix.
  5. Pour batter into the loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Let cool for a bit before removing from pan.

The older I get, the less I like cold weather. How do you feel about winter?

~  ~  ~

Donna Fasano is a USA Today Bestselling Author. Her books have won awards and have sold 4 million copies worldwide. Sign up for her newsletter to learn of new releases and book sales.

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