Monthly Archives: September 2014
I know, I know… I need to become a better photographer! BUT trust me – I finally made a dessert that I LOVE more than chocolate… Easy, peasy semi-homemade apple dumplings! They not only taste like heaven on earth, but the smell they create is absolutely the epitome of fall!!! I swear – you will never make an apple pie again… this recipe will replace the pie for sure!!
I love to watch Tricia’s Southern Cooking on Sunday mornings and last week she made “dumplings”… they looked and sounded good, but of course, I had to play with the recipe! I am a true lover of the “oh too sweet” apple filling in the HOSTESS pies and I wanted to add a caramel-y touch so – after a few test runs, HERE is what worked!!
- 2 apples – Granny Smith work well!
- 1/4 cup white sugar
- 1 TBS cinnamon
- 1 cup water
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup (1 stick) butter
- 1/4 teaspoon vanilla
- 8 pack canned biscuits (worked great with Sav-a-lot cheapies even!)
Preheat the oven to 375 degrees
In a small bowl (or I prefer a shaker container) mix the ¼ cup white sugar and 1TBS cinnamon
Slice the apples into 8 slices each. Sprinkle with about a TBS of the cinnamon/sugar mix.
In a medium saucepan, mix 1 cup water, 1/2 cup of white sugar, 1/2 cup of brown sugar, the butter and vanilla. Bring the sugar mixture to a boil over medium heat – stirring constantly.
Separate each biscuit into 2 layers. (peel them apart – in ½) Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal on the bottom. Place the wrapped slices, sealed-side down, in a 9 x 13 casserole dish. Pour the hot sugar liquid mixture over the “dumplings”. Sprinkle the remaining cinnamon/sugar mixture over the top.
Bake until golden brown, about 35 minutes.
SOMETIMES my MIL actually brings me the BEST gifts… a big ole’ bowl of fresh blueberries is one of them!! (Left over glasses from a church sale – not so much – hahaha)
I made it my mission to perfect FRESH blueberry muffins and once again – I impressed myself!
Here they are, give it a shot… YUMMMM
I used the 2 bowl method – 1 for dry ingredients, 1 for wet… I also premixed extra cinnamon and sugar for berries and topping… yeah, yeah, that created bowl 3 and 4… so much for a 2 bowl method – oh my!!
In small bowl, mix:
- ¼ cup sugar
- 1 TBSP cinnamon
Sprinkle about ½ mixture on 1 cup of blueberries and toss to coat – set aside.
First Bowl (dry ingredients), combine:
- 2 cups flour
- 1 cup sugar
- 1 TBSP baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
Second Bowl (wet ingredients), start by melting butter, then whisk in:
- 4 TBSP butter, melted
- 1/4 cup vegetable oil
- 1 tsp vanilla
- 2 eggs
- 3/4 cup milk
Preheat oven to 350. Line muffin pan with cupcake liners.
Add wet ingredients to dry ingredients and blend – just until mixed. Add coated berries and stir gently.
Scoop batter into liners – almost full. Sprinkle with additional cinnamon sugar.
Bake for 25-30 minutes. DEVOUR… YUMMMMMM!!!