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Showing results for tags 'dessert'.
I was planning on making an apple crisp today and thought it would be fun to blog it, in light of Jill's attempt which looked like potato wedges covered in gravy. It turns out I won't be eating crisp, but rather humble pie. For the first time I had to fuss over mine to get it to come out right and in the end it's tasty...but ugly. I'm blaming a Duggarville curse. Oh, another Duggar tie in is that with the exception of the cinnamon I got everything at Aldi.) Ingredients: (This makes enough to fill a 9x13 pan full - so for a normal size batch you can halve the amounts.) 8 heaping cups of fresh apples 1.5 cups packed light brown sugar 1 cup all-purpose flour 1 cup rolled oats 1 cup butter (room temp) (or 2/3 - see instructions below) 2 tsp cinnamon 1.5 tsp nutmeg Preheat oven to 375 and butter 9x13 pan. I love spray butter so much. Peel and core apples. I use one of those apple corer/slicer things which cuts them into sections as you'd use for apple pie. That thing is a time saver, worth every penny of the couple bucks I spent on it 10 years ago. Spread apples evenly in buttered pan. In a large bowl cut the other ingredients together with a pastry cutter until combined. Cover apples evenly with mixture and bake for about 45 minutes. Ovens and apples vary so check after about 30. When done the apples will be soft and sauce will be bubbly like pie and the top will be golden and crispy. (originally I had used 2/3 cup of butter but after a half hour it was too dry so i sliced the remaining 1/3 into pats and added to the top and baked for another 15 minutes. I've never had to do this before so either it was the Duggarville curse or these apples weren't as juicy as others I've used n the past.) Let stand for a while. Some serve crisp with ice cream, but we're not huge fans of a la mode in my family so we eat it straight. As God intended.
In a glass there is vanilla ice cream and root beer is poured over it. Served with spoon and straw. What do you call this treat? I just found out my name for this was unheard of by some lovely people I consider highly cultured snd awesome...so now I'm wondering if I'm the weirdo. Nah, I know the proper name - just thought it would be fun as I'm generally curious as to the consensus on this.
Fair warning: I'm not a blogger, foodie, or photographer. I don't have fancy equipment or a skill level higher than most fifth graders so judge accordingly. ------------ I asked for help when I needed a great coconut cake recipe and FJ came through. This is an amalgamation of the recipes shared today. For the cake itself I used http://www.tasteofhome.com/recipes/special-occasion-white-cake from @Leftitinmysnood with the following exceptions: substituted the almond and vanilla extract with coconut extract and due to a mishap I lost some egg white so was probably closer to 3.5. Basic white cake just cake flour, baking powder, a little salt, shortening (I use Imperial Margerine when any recipe calls for shortening - to do anything else would cause my mother to roll over in her grave), egg whites, sugar, cold water and extract. they key is to make sure the sugar and butter are properly creamed (I'm lazy so I've been know to short this part of the process - you can taste it) and to alternate adding the dry ingredients and water...fully incorporating each segment before adding more. My bottom oven hates me so I had to cut the temp to 325 and the time by 15 minutes to get them to come out evenly. and they looked underdone but totally weren't and would have been ruined had I left them in longer. Not sure why one didn't brown more. and, no I don't have matching cake pans. It's something I keep meaning to pick up, but I don't do layer cakes that often so I keep forgetting to buy them. Oh well, if the Pope or a Van Halen ever comes to dinner I'll buy better bake ware first. while they were baking I made the simple syrup with which to moisten the cake. I used a cup of sugar, 1/4 cup coconut water, 1/4 cup water and a splash of coconut extract. Brought to a boil until it reduced and let it cool. after the syrup and cakes were room tempI poked holes in the cakes and poured the syrup over each and put them in the fridge to chill. Thats a water streak on the table - I'm too tired to edit ...don't make me. i attempted to make the frosting suggested in the thread, but there was a prepare ahead step I didn't notice and so in the interest of time I just winged a variation buttercream frosting. Three sticks of butter, the seperated cream of a can of cream of coconut, powdered sugar, a little splash of coconut extract. There was a lot left over even after my taste testing enough that I wasn't hungry for dinner. It really was good. And I have no idea how much powdered sugar I used since I just eyeballed it. it's probably a good thing I don't write cook books. after the cakes were cool I frosted them - generous layer of butter cream and coconut in the middle and smothered the outside in the same. granted no one is going to hire me to work in a bakery, but I thought it came out okay. i don't cut well (i don't know why the photo is yellow) but it came out pretty moist...my family liked it... and not just the human members. I was on the couch and moved my plate temporarily to keep my leftovers out of reach of the pups when Shadow decided she wanted dessert...