Cinnamon Apple rings

Ingredients for apple rings: 

Apples - 4 (cored and sliced to 1/4-inch rings) 

All-Purpose flour - 1 cup 

Baking powder - 1/4 tsp. 

Sugar - 2 tbsp. 

Salt - a pinch 

Ground cinnamon - a pinch 

Egg - 1 (beaten) 

Buttermilk - 1 cup 

Vegetable oil - for deep frying

Ingredients for coating: 

 Powdered sugar - 1/2 cup 

Ground cinnamon - 2 tsp. 

Butter - 1/2 stick (melted) 

Method of preparing the apple rings: 

In a large bowl, combine the baking powder, flour, salt, sugar and cinnamon. Add the beaten egg and buttermilk, set aside. 

 

In another bowl combine the coating ingredients without the butter. Set aside.

 

Meanwhile, heat some oil in a frying pan on medium heat until the oil temperature reaches 350°F (180°C). 

 

Dip the apple rings in the batter first, piece by piece. 

 

Fry the apples in small batches until they get brown and crispy on both sides. 

 

Transfer the apples onto a plate covered with a paper towel and let cool for about 30 seconds. Brush the apple rings individually with melted butter, dip into the cinnamon-sugar mixture, coating evenly, then let cool. Serve while they are still warm.

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Apple Pie Cigars

Ingredients for rolls:  

Apples - 3 (peeled and diced) 

Sugar - 4 tbsp. 

Flour - 4 tsp. 

Ground cinnamon - 3/4 tsp. 

Lemon juice - 1 tsp. 

Egg roll wrappers - 12  ( see note)

Vegetable oil - for deep frying 

Powdered sugar - for garnish 

 

Method of preparing the rolls: 

Combine the apples, sugar, flour, cinnamon and lemon juice in a bowl, mix well. 

Add two large tablespoons of filling in the center of each egg roll wrapper and fold in the sides, rolling tightly. 

Dab a bit of water to secure the tip. 

Heat the oil for deep frying. Fry each egg roll for about 4 to 5 minutes until brown and crispy, then sprinkle with powdered sugar and serve warm.

NOTE-

Substitute for egg roll wrappers-  

Rice wraps can be found in most Asian stores or in the Asian aisle of grocery stores. The rice wraps typically comes in square and circle shape; I have always found it easier to wrap spring rolls using the square ones.  OR

with all purpose flour, butter/ ghee, wee bit of salt crumble well, add water and make a soft dough.

Roll out the dough into square shapes and use instead of egg roll wrappers !

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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Apple Pie Roll-Ups

 Ingredients for roll-ups:

White bread - 1 loaf 

Butter - 1/2 stick (melted) 

Ground cinnamon - 3 tbsp. 

Sugar - 3 tbsp. 

Apple pie filling - 2 cups

Method of preparing the roll-ups: 

 

Preheat the oven to 350°F (180°C) and line a baking sheet. 

 

Remove the crust of the sandwich bread and flatten it with a rolling pin. 

 

Mix the sugar and cinnamon together. 

 

On the center of the sandwich bread place some apple pie filling and spread it across the bread. 

 

Roll up the bread slices with the apple pie filling and coat each one in melted butter, then in the cinnamon-sugar mix. 

 

Bake for 15 minutes or until golden brown and crispy. 

Apple pie filling

 

10 cups (1250g) 1/4-inch-thick apple slices (about 8 large peeled and cored apples)*

 

1/2 cup (100g) granulated sugar (or packed brown sugar)

 

1/4 cup (31g) all-purpose flour (spooned & leveled)

 

1 tbsp  (15ml) lemon juice

 

1 and 1/2 tsp ground cinnamon

 

1/4 tsp each: ground allspice & ground nutmeg

 

 Make the filling: In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined.

 

Optional pre-cook: Pour the apple filling into a very large skillet, or dutch oven, and place over medium-low heat. Stir and cook for 5 minutes until the apples begin to soften. Remove from heat and set aside. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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Coconut-Braised Mushrooms with Ginger and Scallions

Ingredients

1" piece ginger, peeled, finely chopped

4 garlic cloves, crushed

13.5-oz. can unsweetened coconut milk

1Tbsp. soy sauce

1½ tsp. curry powder

12 oz. mixed mushrooms (such as king trumpet, crimini, shiitake, and/or oyster), stems trimmed, halved or torn if very large

½ cup Peppadew peppers in brine or other mild chilies

Kosher salt

2 scallions, thinly sliced

Preparation

Step 1

Bring ginger, garlic, coconut milk, soy sauce, and curry powder to a simmer in a medium skillet, stirring to combine. Add mushrooms and stir to coat well. Gently simmer mixture, stirring and scraping bottom of pan occasionally, until most of the coconut milk is evaporated and mixture has separated into translucent coconut oil and aromatics that are beginning to brown, 35–40 minutes.

Step 2

Add peppers to skillet; cook, stirring and scraping bottom of pan often, until mushrooms are lightly browned, 5–10 minutes. Season with salt.

Step 3

Divide braised mushrooms among shallow bowls and top with scallions.

 

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Famous Mushroom Soup

 INGREDIENTS

 2 1/2 pounds button mushrooms, washed and chopped

1 large onion, diced small

2 cloves garlic, minced

1 sprig fresh thyme

1/4 cup dry sherry (optional)

8 ounces (2 sticks) unsalted butter

1 cup all-purpose flour

1 bay leaf

3 quarts beef broth or stock (or the equivalent made with beef bouillon cubes)

2 cups heavy cream

1/2 teaspoon ground nutmeg

salt and pepper to taste

 

PREPARATIONS

In a heavy bottomed 6-8qt stock or soup pot, melt the butter over medium low heat. 

Add the onion, garlic, bay leaf and thyme, and cook until translucent. 

Add the chopped mushrooms and cook until most of the water comes out of them. 

Add the sherry, if you like, and reduce by 1/2. Add the flour and stir well to avoid lumps (if you do get some, it's okay- they can be pureed out later). 

Slowly whisk in the broth or stock and bring to a simmer over medium high heat. You must continue to stir the soup at this point, or the bottom may scorch. 

When the soup comes to a boil, reduce the heat to low and simmer for 20 minutes uncovered, stirring occasionally. 

Finish by adding the heavy cream and nutmeg, and add salt and pepper to taste. 

Remove the thyme and bay leaf, and puree the soup either in a blender, or with a hand held blender. 

This recipe may easily be cut in half, but it is worth making the whole batch because it freezes so well.

 

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Mushroom Bourguignon

 INGREDIENTS

 2 tbsp olive oil
2 tbsp butter, softened
2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well)
1/2 carrot, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup full-bodied red wine
2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either)
2 tbsp tomato paste
1 tsp fresh thyme leaves (1/2 teaspoon dried)
1 1/2 tbsp all-purpose flour
1 cup pearl onions, peeled (thawed if frozen)
Egg noodles, for serving
Sour cream and chopped chives or parsley, for garnish (optional)

PREPARATIONS

Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.

Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.

Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.

Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.

To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.