Sheet Pan Apple Crisp

  

Ingredients

• 1 cup (2 sticks) cold unsalted butter, divided, plus more for baking sheet

• 8 apples (such as Gala), peeled, cored, and sliced (11 cups)

• 2 tbsp fresh lemon juice (from 1 lemon)

• 1 cup packed light brown sugar, divided

• ¾ tsp kosher salt, divided

• 1 cup old-fashioned rolled oats

• 1 cup all-purpose flour

• ¾ tsp cinnamon pdr

• ½ tsp cardamom pdr (optional)

  Vanilla ice cream to serve optional

   

    Preparations

  Preheat oven to 375°F. Lightly coat a large, rimmed baking sheet with butter. Microwave 4 tablespoons butter in a microwave-safe bowl on high until melted, 30 to 45 seconds. (Alternatively, melt butter in a saucepan over low.)

  Toss together apples and lemon juice on prepared baking sheet; drizzle with melted butter. Sprinkle with ½ cup sugar and ¼ teaspoon salt and toss until well combined and thoroughly coated. Spread mixture in an even layer.

  Cut remaining 12 tablespoons butter into ½-inch pieces. Toss together oats, flour, cinnamon, cardamom, and remaining ½ cup sugar and ½ teaspoon salt in a large bowl until well combine. 

  Add butter pieces; using your fingertips, rub butter into oat mixture until moist clumps form and no dry bits of flour remain. Scatter evenly over apples on baking sheet.

  Bake until topping is golden and crisp, 55 to 60 minutes. Let cool for at least 10 minutes. Scoop and serve with ice cream, if desired.

 

 

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Strawberry Buckle With Pecan Streusel

  

 

Ingredients

Pecan Streusel:

• ¼ cup flour
• ¼ cup old-fashioned oats
• 2 tbsp brown sugar
• ¼ tsp baking powder
• ¼ tsp salt
• 3 tbsp unsalted butter, softened to room temperature
• ½ cups pecans, chopped

Strawberry Buckle:

• 1½ cups flour
• 1¼ tsp baking powder
• ½ tsp salt
• 6 tbsp unsalted butter, softened to room temperature
• ¾ cups white sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup buttermilk
• 12 oz strawberries, hulled & halved (quartered if large)
• Ice cream or whipped cream, for serving

Instructions

• Preheat the oven to 350 degrees. Butter a 10-inch cast-iron skillet
• Make the streusel by combining the flour, oats, brown sugar, baking powder, and salt together in a bowl.
• Add the butter and press and pinch it into the flour mixture with your fingers until evenly moistened and crumbly. Add the chopped pecans and mix well; set aside.
• Make the strawberry buckle by whisking together the flour, baking powder, salt, and baking soda in a small bowl. 
• In a large bowl, beat the butter and sugar together until fluffy and creamy, for 2 minutes.
• Add the eggs, one at a time, and then the vanilla extract; beat until creamy and smooth. 
• Add the flour mixture and the buttermilk in increments, beginning and ending with the flour mixture, until just combined.
• Gently fold in the strawberries. Pour into the prepared cast iron skillet. Top evenly with the streusel mixture. 
• Place into the oven and bake for 35-40 minutes, or until a tester inserted in the center comes out with moist crumbs attached.
• Serve warm with a scoop of ice cream or whipped cream, if desired.                                                                             

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

Peach Cobbler Trifle

 

Ingredients

Layer 1

• 2 pound loaves cake

Layer 2

• 2 cups heavy whipping cream
• 2 small pkg vanilla instant pudding mix
• 1 ½ Cup milk
• ½ tsp orange zest
• ½ cup sugar
• 1 cup sour cream

Layer 3

• 1 C graham cracker crumbs
• ¾ C sugar
• ¼ C quick oats
• 1 tsp cinnamon
• ¼ tsp nutmeg
• clove dash of
• 6 tbsp melted butter

Layer 4

• 6 cups diced fresh peaches
• 1 tbsp lemon juice
• 1 tbsp sugar

Instructions

1. Preparing layers doesn't go in order of the layers.
2. Layer 1: Slice pound cakes into bite size cubes. Set aside.
3. Layer 3: Preheat oven to 350. Mix all ingredients except butter together in medium bowl. Add butter and mix until combined. Spread on a baking sheet. Bake for 10 minutes or until mixture starts to turn more brown. Remove from oven and set aside until cool.
4. Layer 2: In a stand mixer, pour whipping cream. Turn on high and let it go until you have stiff peaks. Don't let it go too far or you will have butter.
5. In a separate large bowl, mix together pudding mix, milk, zest and sugar. Once mixture thickens, fold in sour cream. Once well blended, fold in whipped cream. Set aside.
6. Layer 4: Mix together all the ingredients in layer 4.
7. Crumble layer 3.
8. In a trifle bowl, spread half the pound cake on the bottom.
9. Spread half of layer 2 over the pound cake.
10. Sprinkle half of layer 3 over pudding mixture.
11. Sprinkle half of layer 3 over layer 4.
12. Repeat steps 8 - 11.
13. Chill for at least 1 hour.

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Autumn Veggie Casserole

 

 

Ingredients

1 8-oz. bunch Swiss chard, trimmed

 

2 tbsp olive oil

 

8 oz. mixed mushrooms, sliced (about 3 cups)

 

1cup chopped onion

1 Tbsp. roughly chopped fresh thyme leaves, plus more for garnish

2 tsp. kosher salt, divided

1 16-oz. loaf stale crusty bread, torn into bite-size pieces (about 12 cups)

Cooking spray  

4 oz. Gruyère cheese, shredded (about 1 cup), divided

8 large eggs

2 1/2 cups whole milk

1 1/2 Tbsp. Dijon mustard

 

 Preparations

 Prepare Swiss chard:

Separate chard leaves from stems. Roughly chop leaves and stems.

Prepare mushroom mixture.

Heat oil in a large skillet over medium high. Add mushrooms; cook, stirring occasionally, until browned, about 8 minutes. Add onion, garlic, thyme, chard stems, and 1∕2 teaspoon salt; cook over medium, stirring occasionally, until onion is tender, about 5 minutes. Add chard leaves; stir until wilted. 

Assemble casserole:

Place half of bread in a 13-by-9-inch baking dish coated with cooking spray. Sprinkle with 1∕2 cup cheese. Spoon in half of mushroom mixture. Top with remaining bread and mushroom mixture

Add egg mixture:

Whisk eggs, milk, mustard, and remaining 1 1∕2 teaspoons salt in a large bowl. Pour over casserole; press bread into egg mixture. Top with remaining 1∕2 cup cheese. Cover with aluminum foil and let stand at room temperature for 1 hour. (Or refrigerate for up to 12 hours; let stand at room temperature for 30 minutes before baking.)

Bake:

Preheat oven to 350°F. Bake for 40 minutes. Uncover and bake until golden brown and set, about 10 minutes. Let stand for 10 minutes. Garnish with thyme.

Make-Ahead and Storage Instructions

Assemble the casserole through Step 4, cover, and refrigerate overnight or up to 12 hours. Let the dish come to room temperature before baking, about 30 minutes. 

 

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Pluot Crumble

  

 Pluots are a cross between plums and apricots, and they're widely available at farmer's markets and some grocery stores in the summer months. But if you can't find them, feel free to use regular plums or apricots, or a combo. 

Ingredients

Filling:

6 to 7 pluots, pit removed and sliced

¼ cup white sugar

¼ cup brown sugar

¼ cup coconut flakes, plus a few more for garnish

1 tbsp corn starch

1 tsp pure vanilla extract

¼ tsp salt

Crumble Topping:

1 cup all-purpose flour

⅓ cup white granulated sugar

¾ cup walnuts, roughly chopped

4 ounces unsalted butter, melted

 

Instructions

To Make the Filling: Preheat the oven to 350 degrees F. In a 8-inch baking dish (or something equivalent), add the plums, white sugar, brown sugar, coconut flakes, corn starch, vanilla extract and salt. Toss until plum are thoroughly coated. Set aside.  

To Make the Crumble Topping: To a medium bowl, mix together the all-purpose flour,white granulated sugar, chopped walnuts and melted butter. Using a spoon, mix the mixture until clumpy and everything is coated in butter. Pour the crumble atop the filling and spread it out evenly. Transfer it to the oven to bake for 35 to 40 minutes, until the crumble is bubbling and the top is golden brown.

Serve with vanilla ice cream. 

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

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

 

Biscuit Brownies

  

 

Ingredients

20 cookies

12 tbsp butter

1 cup semi-sweet chocolate chips

3 large eggs

1 cup granulated sugar

1/2 cup light brown sugar

1 tsp vanilla extract

1/3 cup cocoa powder

3/4 cup all-purpose flour

1/2 tsp kosher salt

1 tsp instant espresso powder

2/3 cup  butter warmed

 

Preparations Preheat oven to 350 degrees. Line 8 x 8 inch pan with parchment with edges over top of two sides. Break cookies into crumbs in a large sealable bag. Pour all, but 1/3 cup of crumb into bottom of 8 x 8 square pan. In a large bowl, microwave butter and chocolate chips for 1 minute. Stir until smooth.  Add eggs and sugars, whisk until smooth. Add vanilla and stir until combined. Add cocoa powder, flour, salt and espresso powder, stir. Pour batter over crumbs. Smooth out to edges of pan. Top with remaining biscuit crumbs. Bake for 40-50 minutes, or until firm edges. Remove and cool. Slice and Enjoy warm or cool.

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

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

 

Mixed Berry Biscuit Cobbler

  

 

Ingredients  

4 pounds fresh/ frozen/ thawed mixed berries

 1/3 cup cornstarch

1/2 cup granulated sugar

2 cups all-purpose flour

1 tbsp baking powder

1 tbsp granulated sugar more for sprinkling

1/2 tsp salt

1/2 tsp baking soda

1 cup heavy cream

1/2 cup plus 2 tbsp melted unsalted butter cooled and divided

1 tbsp vinegar

 

Preparations

 

Preheat oven to 375 degrees F/ 190 C.  Brush 1 tablespoon melted butter inside 13 x 9 casserole dish, set aside.  In a large bowl, combine berries, cornstarch and sugar.  If using frozen berries, make sure they are defrosted and drained.  Reserve juice for another treat like mimosas or sparkling sodas.

Add berry mixture to prepared dish.  In a large bowl, combine flour, baking powder, sugar, salt and baking soda, whisk.  In a measuring cup, add cream 1/2 cup melted butter and vinegar, stir to combine.  Make a well in the center of dry ingredients and add wet ingredients.  Stir gently until combined, don’t over stir.

Divide dough loosely in bowl into two sections.  Form 6 ping pong size balls, patted down on top with each half of dough.  Place biscuits evenly over surface of berries and brush with remaining butter.  Sprinkle tops of biscuits with sugar.

Bake in oven for 35-45 minutes, or until lightly golden brown on top.  Remove and let cool for at least 30 minutes before serving.  

 

 

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

 

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