Sunday Desert

 

Spiced Cranberry (Dark Cherry)- Apple Sour Cream Cobbler

       

4 cups cranberries or frozen/ dark cherries

6 Granny Smith apples, peeled and sliced thin

2 Cups firmly brown sugar

1 tsp. ground cinnamon

1 tsp. vanilla

¼1/4 tsp. ground cloves

1 Tbl. Flour ½

Heat oven to 400. Combine all the above ing. In a 3 quart baking dish,

Dot top with 4 Tbl. Butter.

Then stir together:

2 cups flour

2 tsp. double acting baking powder

1 tsp salt

Then cut in

½1/2 cup Crisco shortening

Use pastry blender a until medium crumb size.

Then add :

1 1/2 cups sour cream

Blend well. Dough will be sticky

Drop dough by spoonfuls on top of fruit mixture.

Sprinkle with 2 tsp. sugar. Bake 20 to 30 min or

Until top golden brown. Serve with ice cream.

…and This Shall Gather the Generations

A Bit of Nostalgia

 

Do you ever feel a little “ I remember when” feelings when you make a specific recipe?” Well this wave of nostalgia overcomes me  every time I make my  Grandma Walton’s Danish Apple Bars. I grew up in Ontario Oregon and all of our relatives lived in Salt Lake City, Ut. This meant we made lots of trip to visit our grandparents. My Grandma Walton would invite  all the family over, and of course she would have to have a spread of food for everyone to enjoy. The two things that she always made, no matter what, were Danish Apple Dessert Bars and Texas Sheet Cake. The Danish Apple Bars were the hit. This was the desert when you pass by it, you take a knife and cut a quarter of an inch taste and then you pass by again and repeat. There was always a knife in the pan for passer-byers. When I started making it for my family I didn’t tell them of the tendencies of wanting to pass by and cut that quarter inch cut just to taste it. They automatically did it on their own. This is a dessert that calls your name. I usually only make this dessert once a year, apple season. When doing so I think of my Grandma Walton creating a delectable dessert  that has been the catalyst for evoking  such nostalgic memories.

Note: The picture  above is of my Grandma Walton, Minnie Beth Christiansen Walton, and me. She came out to Clinton, Iowa to take care of me when my sister Kerry was born. It was so hot and humid that she was miserable. She often talked about how she had never been so hot before in her life. Needless to say we spent a lot of time on the porch. I think I even scored a bag of candy.

Here It Is

 

 

Grandma Walton's Danish Apple Dessert Bars

 

Crust:

2 Cups shortening

5 cups flour

1 tsp. salt

Mix as for pie crust then :

Mix 2 egg yolks in a measuring cup then add cup until at the 1 1/3 line. Add liquid to pie crust mixture add in and then divide into two balls. Roll out one ball then place dough into a Jelly Roll pan.

Then:

Peel and slice about 10 to 12 apples. Mix with 1 cup sugar, 1 tsp cinnamon , 3 Tbs. lemon juice and 1/4 tsp. nutmeg. Spread over the dough in the jelly roll pan.

Roll out the other ball of dough and place over the top of the apple mixture. Pinch edges together  so sealed. Beat egg whites with whisk until frothy. Brush over top of dough. Place in oven and bake 40 to 50 minutes at 4oo degrees.

While baking mix together 1 to 2 cups of powder sugar with 2 to 3 tsp of very hot water. Stir in 1/2 tsp of vanilla. Brush on top immediately when dessert is removed from the oven.

Remember to keep a knife in the pan at all times.  :)

 

Carmel Apples

Fall time and Carmel apples seem to go hand in hand. Sitting around in the teacher's room last Friday many commented on the craving for a good Carmel apple. So, I thought I would share this wonderful recipe with all. This recipe happens to come from Grandma Walker. Her sister-in-law use to make and sale Carmel apples at the Idaho State Fair, and this was the recipe that she would use.
Not only can you do the traditional dipped apple with this, but cutting an apple up and drizzling it with this Carmel is delish. If you are feeling really indulgent then top it off with some whip cream, the kind you squirt from the can. Yum!

Carmel Apples

2 C. brown sugar

2 cubes butter

1 can condensed milk

1 C light Karo syrup

Cook stirring continually on stove top. Use a candy thermometer and cook til 240 degrees. When it reaches this temp. take off heat and add 10 large marshmallows. Stir until melted.

I also cook in a crockpot. Put all ing. in the crockpot on low. Cook for about 1 1/2. Stir a few times. When done then stir in 10 large marshmallows.

Apples Apples Apples

My sister Kerry came over for the weekend. We started by picking grapes in the morning and then we came home and had a major canning and juicing session. She juiced 24 quarts of grapes and helped me can 21 quarts of apple pie filling. I was so thankful for her help. This seems to be the "Grand Puba" in canning, apple pie filling. One you really want because it is the greatest thing to have on hand, but yet it is the dreaded canning session. This time was so easy with her help. We got all done in about 3 1/2 hours.Here is the really really good recipe!

Apple Pie Filling

For Seven Quarts:

6 quarts blanched, fresh apples sliced 1/4" thick- I peel and slice mine with an apple peeler slicer corer machine. Then I put 4 cups of the apples in the microwave for 2 min. and  add them to the hot mixture.

5 1/2 C. sugar

1 T. cinnamon

1 t. nutmeg (optional)

2 1/2 C. cold water

5 C. apple juice or apple cider

3/4 C. lemon juice

3 C. ULTRA GEL

Combine sugar, spices, water, apple juice and lemon juice in large kettle. Add ULTRA GEL gradually with s wire whisk and stir until smooth. Cook until thick and bubbly. Fold in apple slices Fill jars leaving 1/2" head space.

Process in water bath for 35 minutes. Add five minutes processing time for elevations from 3,000 to 5,000 ft.

This recipe is from the ULTRA GEL Answer Book.

I live to make apple crisp with this recipe. It is also great over pancakes or ice cream.

Enjoy!!!



Roasted Tomato Garlic Soup

My kitchen is filled with the aroma of fall soup. I can tell this will be a favorite around here.

Roasted Tomato Garlic Soup

12 tomatoes

2 carrots -- cut in 1" pieces

1 large onion -- quartered

2 whole heads garlic -- peeled (or more, to taste)

olive oil

2 cups chicken broth -- (or 3)



1/2 cup chopped fresh basil -- (or 1 Tbsp. dried)

Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until veggies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft.

Cream may be added to taste when the soup is served.

Cinnamon Carmel Corn

Kerry, my sister, came over and we had to make a game day snack.

Cinnamon Carmel Corn

12 Cups popped corn( about 1/2 Cup un-popped)

Mix with 1/2 Cup to 1 Cup pecan pieces.

In a microwaveable brown add 1 Cup brown sugar and 3/4 tsp. brown sugar. Mix together. Then cut up 1 stick of butter and put over mixture. Pour 1/4 Cup corn syrup into mixture. Microwave for 30 seconds. Stir. Then microwave for 2  min., stir. Place back in microwave for 1 min. Add 1 tsp. vanilla and 1/2 tsp baking soda.Stir. When done pour over popcorn mixture and stir to coat. Place popcorn on cookie sheet and bake in oven at 250 for 30 minutes, stirring every 10 minutes. When done pull out of oven and drizzle 3 squares of melted white almond bark over the top. Let set until chocolate is set up. Serve in bowl. Enjoy!! Yummy!