ahhhh the tastes of fall.  i keep finding things that i miss from michigan.  an awesome selection of apples is one of them.  apple lane orchard was just down the road from our house and i loved going each fall to get their amazing cider (haven’t ever tasted anything like it) or their awesome apple selection.  the other cool part about the apple orchard was that the owner, mr. pettengill, was my grampa lince’s friend.  every year, we’d always talk about my grampa.  it always makes me smile to think about my grampa lince.

apple orchards do not exist down here.  the apple variety at the store isn’t that great.  i did pick up honeycrisp apples for this recipe and they’re delicious!  a good mix of sweet, tart and crunch.  however, if you have access to a variety, i would recommend going with jonathans or spies… just think: “spies for pies” for anything baking related.

• 4 c apples, sliced thin
• 1 tsp cinnamon
• 2 tbsp sugar
• 1/2 c water

topping:

• 1/3 c flour
• 1 c old-fashioned oats, toasted
• 1 tsp cinnamon
• 1/2 c brown sugar
• dash of salt
• 1 c chopped pecans
• 1/3 c melted butter

1. set oven to 325°.  pour 1 c of old-fashioned oats in a jelly roll pan, forming a thin layer.  place in oven for 10 min., stirring occasionally.  they will smell nutty and brown lightly when toasted.  allow to cool.  turn oven temperature up to 380°.
2. butter 9″ x 9″ casserole, add 2 c apples.  sprinkle with 1 tsp cinnamon and sugar.  top with remaining 2 c of apples and pour water over top.
3. in a medium bowl, blend together dry ingredients.  stir in butter.  pour over top of apples.
4. bake for 35 minutes.  serve with ice cream or eat plain!

enjoy!

bran sent me a link to this blog the other day.  i immediately fell in love.  it’s so cool to find another person who appreciates putting time into something that may be considered easy.   it’s so simple to run out to the store and buy a box of pop-tarts, but it’s so much cooler, tastier and healthier to make them on your own!

so i notified tom that i could make pop-tarts from scratch.  he had a reaction much like the blogger’s husband… “you can do what?!?”  next time, i’m planning on making a double (or triple batch) and freezing them to bake them when i want to.

so without further adieu, homemade pop-tarts.

pastry:

• 2 c all-purpose flour (substitute with whole-wheat for a slightly healthier version.)
• 1 tbsp sugar
• 1 tsp salt
• 1 c butter, cut into pats
• 1 large egg
• 2 tbsp milk
• 1 additional egg, to brush on pastry

cinnamon filling:

• 1/2 c brown sugar
• 1 – 1 1/2 tsp ground cinnamon
• 4 tsp all purpose flour

jam filling:

• 3/4 c jam
• 1 tbsp cornstarch mixed with 1 tbsp cold water

or you can try chocolate chips, cream cheese, nutella or whatever you think would go in a pop-tart…  maybe a pizza tart?

1. to make cinnamon filling: whisk together the sugar, cinnamon and flour.
2. to make jam filling: mix the jam with the cornstarch/water in a small saucepan.  bring the mixture to a boil, simmer and stir for two min.  remove from heat and set aside to cool.
3. make the dough: whisk together the flour, sugar and salt.  work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible and the mixture holds together when you squeeze it.  if you’ve used a food processor, transfer the mixture to a large bowl.  whisk together the first egg and milk together and stir them into the dough, mixing just until everything is cohesive.
4. divide the dough in half, shape each half into a small rectangle, about 3″ x 5″.  you can roll this out immediately or wrap half in plastic and refrigerate for up to two days.
5. assemble the tarts: if the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15-30 min.  place one piece on a lightly flour work surface and roll it into a rectangle about 1/8″ thick, large enough that you can trim it into an even 9″ x 12″.  repeat with a second piece of dough.  set trimming aside.  cut each piece of dough into thirds, you’ll form 3″ x 4″ rectangles.
6. beat the additional egg and brush it over the entire surface of the first dough.  this will be the “inside” of the tart; the egg is to help glue the lid on.  place a heaping tablespoon of  filling into the center of each rectangle, keeping a bare 1/2″ perimeter around it.  place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides.  press a fork all around the edge of the rectangle.  repeat with remaining tarts.
7. gently place the tarts on a lightly greased or parchment-lined baking sheet.  prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become very billowy pillows, rather than flat toaster pastries.  refrigerate the tarts for 30 min, while you preheat your oven to 350°.
8. bake the tarts: remove the tarts from the fridge and bake them for 20-25 min., until they’re a light golden brown.  cool in pan on rack.
9. i frosted mine and topped them with sprinkles.  you could top them with just frosting, just sprinkles or leave them plain.  either way, they’re going to be delicious!

enjoy!

monte cristos are delicious.  bennigan’s makes a pretty mean one, even though there is no way i could ever eat one by myself.  these are my new favorite monte cristo… the portion size is reasonable and the egg wash on top just makes these delicious!

• 1/4 lb, chopped deli ham
• 1/4 lb. chopped deli turkey
• 1/2 c mozzarella cheese, chopped
• 1/2 c cheddar or american cheese, chopped
• 8 biscuits (from the fridge tube or frozen leftovers, thawed)
• 1 egg
• 1 tbsp milk
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• powdered sugar
• raspberry jam

1. heat oven to 375°.
2. in a medium bowl, mix ham, turkey and cheese.
3. separate dough into 8 biscuits.  press or roll each to form 6-7″ round.
4. place 1/3 c ham mixture on one side of each biscuit round.  fold dough over filling.  press edges to seal with a fork.  place on un-greased cookie sheet.
5. in a small bowl, beat egg, milk, cinnamon and nutmeg.  brush over tops of filled biscuits.  bake 12-19 minutes or until golden brown.  sprinkle with powdered sugar.  serve with jam.

enjoy!

boy met girl.  girl liked boy.  girl brought boy a bajillion cookies to his dorm room to impress him.  boy (and his stomach) fell in love with girl.  that’s only part of mine and tom’s love story!  but the story continues today and here’s another cookie recipe, just because you need something else to steer you away from your new year’s diet!

the peanut butter cookie recipe is a classic from the better homes and gardens cookbook.  i have a reprinted 1953 edition and LOVE it.  the filling comes from a november 2008 better homes and gardens magazine.

cookie: “peanut butter crisscrosses”

• 1 c shortening
• 1 c granulated sugar
• 1 c brown sugar
• 1 tsp vanilla
• 2 beaten eggs
• 1 c peanut butter (i add extra, if using crunchy pb)
• 3 c sifted flour
• 2 tsp baking soda
• dash salt

1. thoroughly cream shortening, sugars and vanilla.  add eggs; beat thoroughly.  stir into peanut butter.  sift dry ingredients, stir into creamed mixture.
2. form into ping pong sized balls, place on ungreased cookie sheet.  press with back of fork to make crisscross.
3. bake in moderate oven (375°) 10 minutes.
4. allow cookies to cool.  while cooling, make peanut cream filling:

peanut cream filling:

• 3/4 c crunchy peanut butter
• 3/4 c marshmallow creme
• 3 tbsp milk
• 3/4 tsp ground cinnamon
• 1/4 tsp ground cumin (trust me on this one!)
• 3 tbsp powdered sugar

1. in a medium bowl, whisk together peanut butter, marshmallow creme, milk, cinnamon and cumin.  gradually whisk in powdered sugar.
2. spread 1 tbsp (or so) on bottom of one cookie, and make a sandwich.

enjoy!

this is a quick, simple and delicious solution for breakfast.

• 1 loaf of french bread
• 8 oz. package of cream cheese
• raisins (optional)
• brown sugar
• 10 eggs
• 3/4 c milk
• 3/4 c half and half
• 1/4 c maple syrup (or other syrup)
• 1/4 c melted butter
• cinnamon

1. cube bread and place half in a greased 9 x 13 pan
2. dot with cream cheese cut into small cubes
3. sprinkle with raisins and brown sugar, evenly over bread
4. layer with the remaining bread
5. in a large bowl, combine eggs, half and half, syrup and butter, pour over bread
6. sprinkle with cinnamon
7. cover and refrigerate overnight
8. remove cover and bake and 350 degrees for 45 to 50 minutes
9. serve hot with syrup

enjoy!