Apple Crisp

Mmmm, apple crisp. What's not to like! When I'm ready for a simple, quick version of an apple pie, this is what I turn to. Now, if you've made my streusel topping from the last post, this is going to be super easy for you to make!

Apples. I use one per person. These happen to be honeycrisp, my favorite apples ever. Followed closely by fuji and golden delicious. Why isn't it fall so I can go apple picking?

Peel those babies and cut them into quarters. Then I slice the quarters into thirds, and all the thirds in half.

So now we have a nice little pile of apples. I couldn't help but eat a few pieces before I coated them in the streusel.

Take the streusel and coat the apples. Use enough to coat them lightly, and you can add a touch of citrus juice to make it more moist. I use orange, because I never have lemons sitting around.

Place the apples into ramekins.

Then coat them with more streusel! See, it's good that streusel recipe makes a lot. Put them in the oven and when they come out, they're going to be delicious.

If you're going to add vanilla ice cream (like I always do), or even if you're not, let them sit for at least 15-20 mins. Those suckers are hot. We're always to eager to eat them, so I wrap the ramekins in paper towels so we won't burn our hands while we eat them. If we burn our tongues, that's a different story.

Apple Crisp

2 Apples, peeled and sliced into chunks

Streusel Topping

Splash of orange juice

More cinnamon and nutmeg, if you care to dare!

Pre-heat the oven to 350 degrees. Grease 2 ramekins.

Mix the apples with the streusel topping, splash of orange juice, and more cinnamon and nutmeg if you like. Toss together and spread evenly into the ramekins.

Add additional streusel on top to cover. Bake in the oven for 45-50 mins. Let rest for 15-20 mins or until cool enough to eat. Top with ice cream if you desire.

Streusel Topping

So I'll just put it out there. I love anything that has a streusel topping. Something about that crunchy, sweet deliciousness just does it for me. I decided it made more sense to make a lot of it, and put it in the freezer for use when needed. You should also. Everyone should have some on hand for emergencies :P

I make it in the food processor. It's just easier. Take the butter and cut it into cubes. Then put it in the processor bowl.

Throw in the sugars. I use a mix of brown and regular granulated.

Pulse it together until it's just grainy looking, and there aren't large chunks of butter.

Add in the flour, cinnamon and nutmeg. Now, I have to admit I don't measure my cinnamon and nutmeg. In fact, you could completely not add those at all if you don't like them. But I think streusel should be cinnamonny/nutmegy ( I don't think that's even a word).

Tada! You have streusel!

I stored mine in a simple plastic container. Store it in the freezer. You can use it right out of 

there and it should be fine. Wait, it'll be more than fine. It'll be great!

Streusel Topping

1 & 1/4 C White Sugar

1 & 1/4 C Brown Sugar

1 & 1/4 C Butter, chilled and cut into cubes.

1 & 3/4 C Flour, Plus 2 TBL

Cinammon and nutmeg, to taste.

Place the butter, brown and white sugar into the food processor. Pulse it together until crumbs form. Add the flour and spices. Mix until incorporated. Store in the freezer.

Strawberry Almond Coffee Cake

I've been wanting to make this cake again for a few weeks, because it's so delicious. It's pretty simple to make, and wonderful to eat. It's light and airy, but sweet and moist because of the cheesecake like filling. 

Let's start by making the base. Start by putting the flour, sugar, and butter in the food processor. Pulse until crumbly. Set aside 1 C of the mixture.

Add in the sour cream, egg, baking soda, baking powder, salt and vanilla and almond extracts.

Mix is all up. It's going to be thick!

Spread the mixture in a greased 9 in. springform pan, pushing the batter up the sides a bit.

Mix together the softened cream cheese, egg, and sugar in a bowl. Mix until well incorporated.

If there are some lumps, don't worry. Mine did too! Go ahead and pour it all into the pan.

Add some teaspoons of strawberry preserves around the cake. Then swirl them in. You can add more after you swirl, to add to the design (which is what I did.)

Add the almonds and the remaining topping. As an alternate, I had also made some streusel topping today, and made my second cake topped with that. 

This is the one with the streusel topping. 

2 & 1/2 C All-Purpose Flour

3/4 C White Sugar

3/4 C Cold Butter, cut into cubes

1/2 TSP Baking Powder

1/2 TSP Baking Soda

1/2 TSP Salt

3/4 C Sour Cream

1 Egg, beaten

1 TSP Vanilla

1/2 TSP Almond Extract

Filling:

1 8 Ounce Package of Cream Cheese, Softened

1/2 C White Sugar

1 Egg

1/2 C Strawberry Preserves (or any flavor)

1/2 C Slivered Almonds

Pre-heat the oven to 350 degrees.

In a food processor (or large bowl), combine the flour, sugar and cold butter. Mix until crumbly. Set aside 1 cup of mixture. 

With the rest of the crumbs, add the baking powder, baking soda, salt, sour cream, egg and vanilla and almond extracts. Mix well. Spread in the bottom of a grease, 9 in. springform pan. Push some of the batter up on the edges of the pan, about 2 inches. 

To make the filling, combine the cream cheese, sugar and egg in a bowl and mix until blended. Pour over the batter. Add the preserves in teaspoons around the batter. use a knife to swirl it in. Add the rest of the crumbs and the almonds to the top of the cake. 

bake for 55-60 min. Let stand for 15 mins. Carefully run a knife around the edge of the pan to loosen, then remove the sides of the pan. Let cool. 

Mini Apple Pies

So I've been seeing all over these mini pies/pie pops. I decided to make some myself. Mine ended up being a bit too big for them to fit on sticks, but holding them in your hand was just as well. No recipe included because I just winged the filling and used store bought pie crust.

Here are the pastry circles.

All aboard!

Topped and ready.

Pinched.

Brushed with egg whites.

And sprinkled with sugar.

A slice of Americana, all in your hand.

Caramel Corn

Home made caramel corn. You can't beat it. Here's my recipe for making it. It makes a lot, and will keep for awhile in an air-tight container.

Here's the popcorn ready to be popped. I put about 1/3 c of popcorn kernels in a large size lunch bag, add about 2 TBL vegetable oil, roll the top down twice and staple twice. Yes, the staples are fine in the microwave. Thank you Alton Brown for showing me the way of easy microwave popcorn.

Make sure to get all the un-popped kernels out! I usually pour the bag into a bowl, shake a little and then scoop the kernels out with my hand.

After making all the popcorn, I throw it in a large stock pot. You need something pretty big to do this, and high sides are the best.

Here's the butter, sugar, corn syrup and salt coming to a boil.

Once it gets to a nice boil, time for 5 minutes.

Then add a tsp of baking soda.

And keep stirring! It totally changes the consistency of the caramel.

Pour on the popcorn, and roll up those sleeves. This is hard work mixing it all together.

Spread out on two cookie sheets. Add to the pre-heated oven, and bake for an hour stirring every 15 mins.

Pour the popcorn onto some waxed or parchment paper and let cool. I end up breaking it up into smaller pieces. Store in an airtight container.

Caramel Corn

1 C Butter

1/2 C Light Corn Syrup

2 C Brown Sugar

1 TSP Salt

1 TSP Baking Soda

4 Bags of Popped Popcorn (add 1/3 C kernels to a large paper bag. Add 2 TBL vegetable oil. Shake. Bend top over twice and staple twice. Microwave for about 2 mins, or until kernels slow.)

Pre-heat the oven to 200 degrees.

Combine the butter, corn syrup, brown sugar and salt in a non-stick pot over medium heat. Bring to a boil and cook for 5 mins.

Remove from heat and add in the baking soda. Stir well. Pour over the popcorn and mix well.

Spread on cookie sheets, and bake for 1 hour, rotating and stirring every 15 mins. Turn out onto waxed or parchment paper. Let cool. Store in an airtight container.