Tag Archives: Home baked goodies

Apple Squares

I participate in several Food Forums, I may have mentioned this before; a nice gentleman posted a recipe that his Sister gave him for what they call Apple Squares, me, I say pure yumminess is much more along the line!

Apple Squares

courtesy of Andy M.

Serves 9

 

130g (1 C.) All Purpose Flour

240g (1 1/4 C.) granulated Sugar

1/2 tsp. Salt

1/2 tsp. ground Cinnamon

1/8 tsp. ground Nutmeg

2 tsp. Baking Powder

3/4 C. Chopped Walnuts (I used Pecans)

3 Macintosh Apples, peeled, cored and diced (I had Ruby Frost Apples that needed using)

2 Eggs, beaten

 

Preheat the over to 375°F

Grease and line with parchment paper, an 8″ x 8″ pan

Combine the dry ingredients in a large bowl.  Add the Apples and mix well.  Stir in the beaten Eggs thoroughly.  This makes a very stiff batter, but be patient, it will come together.  Pour the batter into the pan and spread it out evenly with an off-set spatula.

Bake for 40-45 minutes, until a toothpick test comes out clean.  Cool the cake completely on a wire rack, in the pan.

Using the parchment paper, remove carefully to a cutting board and slice with a serrated knife into 9 equal pieces.

YUM!

Why not guild the lily and serve your cake ala mode?  😀

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Homemade Soft Pretzels ala Alton Brown

My husband has been trying to get me to make him Soft Pretzels for YEARS!  And I can understand, he’s from Philadelphia and loves  his Soft Pretzels 😀

Well, I have no idea what got into me, but I was in the mood for something yummy and different, so I went on the WWW to search for a good recipe.  There are several websites/blogs/vlogs etc. out there with solid techniques for making Soft Pretzels, but I settled on:

https://altonbrown.com/homemade-soft-pretzels-recipe/

I thought that the finished product looked a bit fat, but DH LOVED  these.  I didn’t have Pretzel Salt, and used course Hawaiian Sea Salt, that was okay, but I really wished  that I had some Queso for dipping!  Next time, and believe me, there will be a next time, soon!

ENJOY!

 

What Do You Put In Your Easter Baskets?

At lunch the other day, my mother reminded us that Easter is coming early this year. WHAT? Sure enough, I pulled out the calendar and Easter Sunday falls on March 31st. Last year, rather than make up baskets of candy for my DH and mom, I made Iced Sugar cookies.

Easter Cookies instead of Candy

WHAT WAS I THINKING?!

This was the absolute first (and probably last) time that I will undertake such a long, drawn out project. I should say though, it was fun and I was quite pleased with the outcome. These are just the cutest cookies I’ve ever made. I adapted a recipe from Martha Stewart and the FoodNetwork Magazine, morphing the two together. I probably should have rolled out the dough a touch thicker, it was a fragile final product. The royal icing was a challenge, as I’d never done this before. It took driving all around town to several places to find the meringue powder. I used just plain ‘ole liquid food coloring from the supermarket to tint the icing. I piped it using simple sandwich baggies with the corners snipped.

I was on my feet for most of the day and my back was aching! Normally, if I know I’m going to be in the kitchen standing for periods of time, I put on my walking sneaks. I was so excited to get this ball rolling that I was in my bare feet and didn’t think about it until it was too late. But it was a blast and both DH and mom were impressed, they thought I bought them at a fancy bakery.

 

HEY! What About Dessert?

After a nice Italian-style meal, you NEED dessert, don’t you think?

I had the meanest ONOS (hunkerin’) for some sort of baked good.  HMMM.  Vanishing Oatmeal Raisin Cookie Bars, yeah, that’s the ticket.  I had about a half cup of dried Blueberries in the cupboard that I hadn’t used up yet, I thought that might be a good substitution for Raisins.  I pulled down my box of Quaker® Old Fashion Oats, removed the top and there’s that “new” recipe again.  Well, let’s try it as a half batch and see how it goes.

Vanishing Oatmeal Cookie Bars with Dried Blueberries

They look good, they taste out of this world, but I don’t know.  This new recipe calls for less butter, as well as less brown sugar, making them a bit crunchier; I kinda like the chewier bite myself.

YUMMY!

I think that I’ll stick with the old recipe.

Hershey’s Best Brownies, Tricked Out

I have a thing for bar cookies I suppose you could say.  They’re so much easier to make, I mean there’s no scooping out dough onto multiple trays; in and out over and over until the batch is done, way too time consuming for me I say.  Why not just slap the whole wad into to a pan, chuck it into the oven, cool it, cut it, EAT IT!  This is why I love brownies so much.

So far, Hershey’s Best Brownies recipe is the best that I have found for our table at least.  But I just can’t leave well enough alone.

I tricked out this batch and took it with us to share while visiting Mr. & Mrs. DF in Prescott Arizona.  BIG HIT  all the way around.

Hershey's Best Brownies Recipe, but better

The original recipe calls for a frosting, but I’m not a fan of pretty much any kind of icing.  Hmm, chocolate chips, nuts… why do they have to go into the batter, why not on top and let the chocolate chunks melt into the brownie, making it’s own frosting of sorts?  I used Ghiaradelli Bittersweet baking chips, they’re wonderful.  For my choice in chopped nuts, I went with Pecans.

Cut the Brownies before drizzling with the Candy Melts®

Cut the Brownies before drizzling with the Candy Melts®

How’s about we take that one step farther?  Candy Melts®, okay that might be nice too as a festive garnish, let’s try it.

OMG! The Best brownie ever!

Oh my gravy all over my two scoops rice (that’s OMG! In my world)!

That is A~MAZ~ING!

Try these on your holiday cookie tray this year.

ENJOY

I Needed A Dessert

I had a couple of 4 small apples that were a bit too tart to eat out of hand, so what to do?

Apple Tart

What about a tart?

This can’t be any easier to do.

Take out a sheet of frozen puff pastry and let it rest on a baking tray lined with parchment paper. Preheat the oven to 420⁰. In the meantime, simply peel, core, half and slice the fruit. As you finish each apple, put the slices into a bowl of water with some lemon juice in it so that they don’t turn brown on you. Drain the water off, mix in a squirt of fresh lemon juice, ½ cup of brown sugar and your favorite apple pie spices (I used freshly grated nutmeg, cinnamon and ground ginger). Give it a good stir and then line the fruit up on the pastry, leaving about an inch boarder all the way around. Bake for 18 to 20 minutes, until the pastry is nicely browned.

Apple Tart ala mode

Allow to cool and serve with your favorite topping, we chose vanilla ice cream, but powdered sugar would be nice as well.  This didn’t come out super pretty, but man, it sure did taste good.

Enjoy!

ALOHA

Let The Festivities Begin!

It’s just not a holiday, any holiday without some baked goods!

Enjoy!

Aloha