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Welcome to my collection of recipes and cooking related ramblings. Please don't expect culinary perfection during your time here... for I am a frustrated foodie with very little patience and more than a tendency for often unnecessary creativity in the kitchen. I have a hard time following instructions (Never fear, I can read, I just don't like being told what to do), so cooking is a good exercise in discipline for me. Luckily I have a willing husband to taste test these creations, good and bad, so I don't have to suffer alone in my experimentations.  

If you dare - learn along with me as I try out recipes, tweak them to my liking, learn what NOT to do and share all the mundane details with you! Let's do this... 

Entries in Apple (2)

Saturday
Oct132012

Caramel Apple Enchiladas... oh, yeah. 

I was killing time in the work lunchroom the other afternoon diggin through the food section of the newspaper while waiting for the clock to inch closer to five o'clock. I ran across this "easy apple dessert" that was "perfect for the cooler season". It promised to remind me of crisp fall air, trudging through pumpkin patches, apple bobbing and other fall traditions by merely catching a glancing whiff of the stuff. Well darned if it wasn't actually "easy" and "perfect" and made the air smell like some sort of holiday.  See what people are missing by not reading the paper anymore? I'm sure this recipe is all over the internet... but I found it in the good old smudgy newspaper, just like my mom would have, and just like her mom. Somehow that made it more nostalgic... and what's more nostalgic than baked goods in the fall. So when no one was looking I snatched the recipe and set out to torture my sweet tooth.

I have to say, these enchiladas were so good we ate them before dinner. They were really good... caramelly good...so sweet you need to see a dentist good....best-under-vanilla-ice-cream good. I couldn't stop eating the "sauce" with a spoon. I prefer to think of it as quality control instead of a lack of self control. Anyways, something this good must be shared so here you go - you probably have everything you need in the pantry, so go for it, you can thank me later.

Caramel Apple Enchiladas

INGREDIENTS:

  • 1 can apple pie filling
  • 6 flour (or whole wheat) tortillas
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1/3 cup butter
  • pinch salt
  • 1/2 cup chopped walnuts

INSTRUCTIONS:

First, lightly grease a baking dish. Spoon equal amounts of apple pie filling down the center of each tortilla. Roll up each tortilla and place them side by side, seam side down, in your baking dish. In a small saucepan, heat brown and white sugars, butter and water - stirring until sugars are dissolved and butter is completely melted. Bring mixture to a slow boil, stirring frequently, and boil for at three additional minutes. Remove from heat and pour mixture over tortillas. Let stand for half an hour. Meanwhile...

Preheat oven to 350ºF. Baste a little of the sauce from the sides of the dish over the top of the enchiladas. Sprinkle walnuts on top and bake for 25-30 minutes until bubbly. Remove from oven cool for at least 10 minutes. Serve warm with whipped or ice cream and spoon additional caramel sauce over the top. Try not to lick the plate in front of your guests... you'll embarass yourself.

Saturday
Apr072012

Almost Homemade Apple Pie - it's a little taste of the American dream. 

What does America taste like, you ask? Corn chips & apple pie. That's my best guess. If you want to whip up a little edible Americana, this is the recipe for you!

I feel guilty saying this pie is completely homemade because I can't be bothered with reinventing that wheel known as premade pie crust. Therefore, this recipe is dubbed as "almost homemade" apple pie, but it's every bit as good as the one my grandma used to make. Maybe that's because my grandma couldn't be bothered with homemade pie crust either. She used the Pillsbury rolled up crusts in the box, just like me. Nanny knew a good thing when she saw it...

It takes a little bit of work to peel all the apples, but the fresh apples have so much more flavor and a firmer texture than the cans of goopy, oversweet pie filling alternative. Totally worth the extra effort in my opinion. This pie can be made a day ahead and kept covered in a cool dry place until ready to serve.

Almost Homemade Apple Pie

INGREDIENTS:

  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/2 tsp. ground nutmeg
  • generous 1/2 tsp. ground cinnamon
  • pinch of salt
  • 8 medium sized Granny Smith apples
  • 4 Tbsp. margarine
  • 2 refrigerated pie crusts, thawed (I use Pillsbury)
  • lemon juice (optional)

INSTRUCTIONS:

Heat oven to 425F. Peel, core and slice the apples into slices no more than 1/4” thick. Try to keep the size of the apples as even as you can. TIP: Keep the sliced apples in a bowl of cold water and lemon juice to keep them from browning while you prepare the pie.

Mix sugar, flour, nutmeg, cinnamon and salt in a large bowl. Stir in and coat apples completely. Line your pie plate with one of the pie crusts and pierce bottom with a fork. Pour in the apples and drizzle any remaining coating over the top. Place 4 pats of butter over the apples and top with remaining pie crust. Pinch all edges and cut several slits into the top.

Bake 40-50 minutes. For even cooking, cook pie for 25 minutes on top rack of oven. Cook an additional 15-20 minutes on the bottom rack and place a square of foil on the top rack to keep the pie from over-browning. Cool pie for at least 30 minutes before serving. Serves 8.

Pair this with a scoop of vanilla ice cream and you’ll swear your grandmother made it. Or if you prefer, and I usually do, melt a thin slice of cheddar cheese on top while the pie is still warm. That’s how we do it below the Mason-Dixon line, folks.