Monday, October 12, 2009
Feeling better and better and Apple Crisp recipe
I'm so happy to report that the newest round of meds are working, at least from my point of view. I've been happily playing in my studio for a couple of days, and even managed to cook a meal or two. It was very cold, and even snowed a bit yesterday morning, so it is now officially baking weather. I made the very best apple crisp yesterday I've ever made, and have had a request of two for my recipe. Well, I don't really use recipes. I kind of make things up as I go. It's a little like how I make quilts. Whatever looks good at the time usually is what I do. Anyway, I thought I'd try to write down what I did so that I can repeat it, it was that good. Here's my somewhat of a recipe: Elsie's Pretty Good Apple Crisp (It ain't pretty, but it sure is good!) 3 apples, cored and sliced as for pie (I used Gala, it's what I had in the bottom of the frig, and I did NOT peel them. We need the fiber, and I need the extra time I saved, but you may peel them if you'd like.) Put the apples in a 9" x 9" baking pan in a single layer. Add about a half cup of granulated sugar (more or less, depending on your taste) and sprinkle with a teaspoon or so of cinnamon. Toss the apple mixture around a bit to distribute the sugar and cinnamon. For the topping: 1 cup, more or less, quick cooking oats 1/2 cup brown sugar 2 T. flour 1/4 cup or so, chopped pecans 1/3 cup butter or butter substitute (I used Smart Balance Omega 3 margarine. Need those healthy fats and oils) Thoroughly mix together these ingredients until crumbly. (I usually end up using my hands.) Evenly distribute this topping over the apple mixture. Bake at 350° for about 45 minutes or until topping is browned, and apples are bubbly. Serve warm. (With ice cream, if you'd like. Mine didn't make it that far. We ate it straight out of the oven. There's only a single serving left in the pan this morning after I had a piece for breakfast, it was that good.) Makes about 9 small servings or 6 generous ones. Enjoy!