Do you love the taste of apple desserts, but don’t have the time, energy, or motivation to pull off a full-blown pie or dumplings? Try apple crisp! All you have to know how to do is peel, measure, stir, and heat up an oven. It’s incredibly delicious, too! Read below for my favorite apple crisp recipe of all time. It’s the one my husband’s grandma makes!

Applescotch Crisp

Crisp Ingredients:

  • 4 cups peeled, sliced baking apples
  • 1/2 cup brown sugar
  • 1 Tablespoon Flour
  • 1/4 cup milk
  • 1/2 cup water

Topping Ingredients:

  • 2/3 cup flour
  • 1/2 cup oatmeal (either old-fashioned or quick-oats will work)
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 package (3.5 ounce) Cook & Serve Butterscotch Pudding Mix (DO NOT use instant!)
  • 1/2 cup butter, melted

Directions:

  1. Preheate oven to 350 degrees, Farenheit.
  2. In a large bowl, combine crisp ingredients. Mix well.
  3. Pour apple mixture into an ungreased 9″ pan.
  4. In a medium bowl, combine topping ingredients. Mix until crumbly.
  5. Sprinkle topping over apple mixture.
  6. Bake, in preheated oven, for 40-50 minutes, or until apples are tender and topping is golden brown.
  7. Serve warm or cold.

Makes 8-9 Servings.

It really is delish! I love it best with a little bit of vanilla ice cream! Enjoy!

Advertisements

Since my son has just recently started kindergarten, I am really enjoying preparing his lunches and after school snacks. I try to put something fun or really yummy in his lunch every day. Sometimes I bake for purely therapeutic reasons. Last Friday, after his meltdown when I dropped him off at school, I decided to bake a yummy chocolate cake to welcome him home and celebrate his first week at school. I had just enough cocoa to for the cake and frosting, and I could almost taste the sweet, chocolatey goodness of my perfect chocolate cake. Sadly, it didn’t turn out as well as I’d imagined…

Turns out I forgot to add flour!! So after taking a couple of days to lick my wounds and scrape the bottom of my oven, I tried again. This time, I bought cool Spongebob cupcake liners and made some chocolate cupcakes that actually turned out yummy! And they’re the perfect size to stick in a lunchbox!

Here’s a tip: If your cupcakes have soft frosting like mine do, stick them in the freezer for half an hour, then wrap them individually, using freezer paper. Lable and date them, and leave them in the freezer. On they way out the door in the morning, pop a frozen cupcake in your child’s lunchbox. The cupcake will thaw during the morning, but the frosting should stay cold enough that it won’t be too messy when lunch time rolls around. Thanks to my husband’s grandma, Alma, for this tip!

I never knew I could harbor hard feelings toward a fresh-from-the-oven, good-smelling loaf of bread!! I’ve changed my  mind after using the automatic timer setting on my bread machine! I awoke with a start at 3 a.m. this morning, thinking something was horribly wrong. What was that awful, vibrating noise?? I’m not the clearest of thinkers in the middle of the night, so I first went over to the air-conditioning unit to see if that was what was causing all that racket. Of course, the a/c wasn’t the culprit. Neither were either of the cell phones. I stood in the living room, stumped. Then I remembered that the bread machine was set to start at 3, so that the loaf would be piping hot and finished at 6 a.m. Boy, I never realized how loud my bread machine was until I tried to fall asleep during the kneading cycle! Then, as soon as my daughter fell back asleep (the machine had woken her up too), the machine beeped several times, signaling the middle of the kneading cycle! Eventually we got back to sleep. Then, at 6, the timer went off when the bread was done! The really ironic thing is that this bread doesn’t taste as good as loaves I’ve made during the day(maybe it’s just me and I’m harboring a grudge?)!! I will never use the automatic timer again!

I’m tired…

 

 

I LOVE bran muffins!

Don’t look at me like that!! If you’ve never tried bran muffins, then you don’t know what you’re missing! They’re soft, not at all like cardboard, and quite healthy. Last weekend, I made this recipe, except I altered it by using applesauce instead of oil, whole-wheat flour instead of white, and dried cranberries instead of raisins. I also added a chopped apple. Yummers!

 

Bananas are a great comfort food, and it’s so convenient that they can be used for baking when they’re past their prime for eating raw. Really, when it comes to baking, the riper the banana, the better! Take a look at this banana:

When you’re baking with bananas, you don’t want them to be any less ripe than the one above. In fact, if you can bear to wait until your bananas are brown and slightly squishy, but not putrid, they will make the best banana bread.

What if you’ve got just one overripe banana? No problem! Throw it in the freezer, peel and all. When you’ve accumulated enough frozen bananas, pile them up on a plate in your kitchen sink, and let them thaw overnight. In the morning, cut one end off the banana peels, and squish out the banana insides. It doesn’t look very appetizing, but it’ll taste great, with very little mashing.

I love testing out new banana bread recipes. Lucky for me, the web is bursting with great banana bread recipes. Try these ones out, and let me know what you think:

 

I’ve found that one of the most rewarding things in life is to successfully make something with your own two hands. The reward is even better when the end result is something that tastes great! Also as a parent, it’s extremely satisfying to make something wholesome and watch as your kids gobble it down. In this spirit, I share this gem of a recipe:

I modified this recipe from several others I’ve found. This is a great recipe to use when you want 100% whole wheat bread, but don’t have the time (or desire) to spend half an hour kneading. I’ve made it many times, with great results!

100% Whole Wheat Bread Machine Bread

  • 1 1/4 cups milk, warmed in the microwave to 90-100 degrees Farenheit.
  • 2 Tbsp. oil
  • 2 Tbsp. honey (can substitute brown sugar)
  • 2 tsp. salt (I prefer Kosher)
  • 2 3/4 cups whole wheat flour (I used white whole wheat)
  • 1/4 cup vital wheat gluten (found in baking aisle)
  • 1 packet (1/4 ounce) quick-rise dry yeast

1. Combine the ingredients in the bread machine pan, in the order suggested by the manufacturer. Choose the whole wheat setting, and turn the machine on. If your machine doesn’t have a whole wheat setting, choose regular, and reset the machine after the initial kneading time.

2. In the middle of the kneading cycle, check the bread. You want the dough to form a nice ball, not mushy, not rock-hard. If it’s too dry, add a tablespoon of water and check again. Too wet? Add two teaspoons of flour at a time. Keep adding ingredients until a soft, but not mushy, ball is formed.

3. Check the dough about 10 minutes before the baking cycle begins. Don’t forget! Set a timer if you have to! If the dough has risen to the top of the pan, there’s a good chance it will deflate when it begins to bake. You can remedy this by slashing the dough: Wait until a minute or two BEFORE the baking cycle begins. Take a sharp, serrated knife (the kind you would cut bread with) and, using a steady hand, cut an “X” on top of the bread. After slashing here what the finished product looks like:

This bread can be sliced and devoured as soon as it leaves the bread pan, and it is exquisite that way! My kids and I made this recipe yesterday, and it was a hit, as usual!

Below is the finished product. Look really closely and you will see the steam rising off the freshly-cut slices.

My kids adore this bread, and it makes me feel good to know exactly what has been put into it. I know they are getting something really wholesome! They love it spread with butter and jam, and I’ve got the pictures to prove it!

With this bread, they actually eat the bread and the jam, instead of just licking the jam off the top!

Happy eating! If you try this recipe, please come back and tell me what you think of it!