Do you have too many apples right now? Well one good way to use those fantastic bountiful basket apples is to make Fried Apple Pies. This may seem like such a lot of work but when you have company stop by you can take them out of the freezer, fry them and in a few minutes everyone will be happy. Serve with ice cream or for adults a little rum hard sauce is fantastic. I always keep them in the freezer along with peach and cherry filled pies.
Continue reading “Fried Apple Pie”
- 3- 4 pounds assorted apples
- 1/3 cup lemon juice
- 1 ½ - 2 cups sugar
- 1/3 cup flour
- 4 tablespoons ground cinnamon
- 1 teaspoon salt
- 4 tablespoons butter
- 2 teaspoon vanilla
- Put 1 inch of water in a large pan
- Add lemon juice
- Peel, core, slice apples and add to pan
- Add sugar, salt, flour and cinnamon
- Cook on medium until tender, about 2 hours
- Add butter and vanilla
- Put in container, cool, and refrigerate over night
- In the morning make your favorite pie crust recipe, or use store bought.
- Roll small amount of crust into small circle, add filling, seal, poke holes in top of each pie and place on lightly greased cookie sheet.
- Continue until all the filling is used. Freeze the pies solid, then put into freezer safe container for later use.
- When ready to use the pies take out of freezer and deep fry at 365 degrees until crisp and golden brown.
Sprinkle with cinnamon sugar and serve with ice cream. For an adult treat make rum hard sauce to pour over them.
To get even sized pie crust portions try using a cookie scoop with the dough.
Copyright 2007 - 2012 Tanya Jolly & Sally Stevens
Nothing warms the tummy more than soup and this one does it very well. Adjust the seasonings to make it spicy or tame. Add some shrimp to make it that much better. Serve some warm bread on the side and you have a fantastic meal.
Continue reading “Chicken Andouille Gumbo”
This year there are pumpkins everywhere. How I love the smell of pumpkin cooking and wish it would last throughout the year. Here is one way I get my pumpkin fix for the rest of the year. I make Pumpkin chips and pumpkin powder. My dehydrator is a good friend that I often use with my bountiful baskets produce. There is nothing easier than drying fruits and vegetables for later use. You don’t even need a dehydrator as the oven on its lowest setting works fine.
Continue reading “Oh My So Much Pumpkin”
Each time that I make pasta, I wonder why I don’t do it more often. It really isn’t that much effort and fresh pasta is amazing. I wish that I could say that I came up making pumpkin pasta but the idea came from fellow blogger, Jamie Scott. She is the brains behind this idea, I just executed it and reaped the benefits 😉
(Jamie says…Karmen is amazingly beautiful and would have come up with this all on her own!) Continue reading “Easy Peasy Pumpkin Pasta”
I always get excited when we get fennel in our baskets! But then again I LOVE black licorice, and raw fennel has a definite licorice flavor and aroma. Sadly my husband is not a licorice fan, so raw fennel is not an option for him. However, cooked fennel has a different flavor, it’s not as pungent and aromatic when its roasted or baked in a casserole. A friend shared a recipe with au gratin potatoes and bacon which sounded good, but i didn’t have a pound of bacon handy. After digging in my deep freeze (come on we all do it, looking for that one item you know you stuck in there and just like your purse, everything immediately goes to the abyss in the bottom) I found a pound of Italian sausage. What is in Italian sausage for spice…Fennel seed. Hmm, I am thinking this could be a winning choice.
Continue reading “Au Gratin Potatoes with Fresh Fennel”
Naturally my stew pack was screaming at me to make a bowl of comforting soup. We got a couple of fallish days (okay… maybe it was just the morning) in Central Texas recently so I promptly pulled out my boots, scarves and made this fabulous soup.
This soup really hit the spot with some bread (I had crescents on hand but a crusty bread would be great) and a glass of wine. My family is weird and aren’t really “soup people” but they loved this and my husband said the leftovers were fabulous for lunch the next day. This is the kind of soup that warms your body and your soul. Continue reading “Soul Soothing Creamy Chicken Soup”
I found myself trading avocados a couple baskets ago for some extra carrots. Not realizing at the time I had 2 one pound bags already. Now what can I do with them???? I know carrot chips. There is nothing like homemade chips of any kind and carrots are one of my favorites. You can do sweet or spicy, hot or just plain salted. Really anything goes with carrot chips so let your imagination fly. And no one needs to know they are healthy. Continue reading “Chipping, carrots that is!”
One of my favorite sayings is “Waste not, Want not”. Getting the most bang for the buck out of my basket is one way I do that. I also find it kind of fun to find new ways to use every part of my basket.
Continue reading “Squeezing the most out of your lemons and limes”
The making of raisins is a wonderful journey. For me there is no better way to show my love for family and friends then by cooking for them. These raisins are just another way for me to do that. I first started by doing a vinegar water wash of the grapes with a good rinse and dry. Then let the grapes sit on the trays for a hour so they don’t add moisture to the dehydrator. The hardest part was making sure the little stems were removed on all of the grapes. What I did find is that after drying if you missed any they stood out and you could remove them at that time. Each dehydrator is different so times will be to. Mine took 48 hours on at 145 degrees and 14 hours at 125 degrees. Every few hours I rotated the trays and stirred around the grapes on each tray.
Continue reading “Adventure into making raisins”
This soup has been haunting me for just over 25 years. I first had it when I was working night shifts at a large hospital in the Midwest. How often can you say you look forward to hospital food? It has taken me a few years but I have finally duplicated it! Its nutty, sweet, tangy and just a bit of heat at the finish. I hope that you enjoy it as much as I do!
Continue reading “Swiss Onion Soup…move over Frenchy!”