Apple Brownies with Boiled Apple Cider Glaze

Hi, this is Patrina, Cindy's daughter, back with the purple. My mom hasn't updated in years, but I wanna encourage her to start blogging again. I even started a little blog of my own, Trina Marie's Recipes. Feel free to check it out. I was revamping this blog for my mom when I noticed this gem from 10/17/13, 9:56 AM. I'm not sure why it wasn't published back then but enjoy~

Apple Brownies with Boiled Apple Cider Glaze

Hi everybody :)
Happy Fall to you!! Happy Fall to me!! I know I'm off to a late start welcoming the Fall, but I am excited that it's finally here. To get into the "Fall of things" I made boiled apple cider and a repeat of a Fall Favorite; Apple Brownies!

Apple Brownies with Boiled Apple Cider Glaze
1 Recipe for  Apple Brownies (Since hubby don't like nuts, I omitted the nuts in the batter but sprinkled a few on top when served) 
2 tablespoons Boiled Apple Cider  or buy here
1/3 cup Powdered Sugar, sifted
1 teaspoon Butter or Margarine, melted

In a bowl whisk together the boiled cider, sugar, and butter until smooth. Spread over cooled brownies, cut, and serve. 

 

 

Sprinkle with chopped pecans or walnuts if desired.

ENJOY! Come again...

Raspberry Sauce

Raspberry Sauce

Hi everybody :)

I love a simply easy recipe. That's what this raspberry sauce recipe is all about, it's simple, easy and quick. Let's get it started... 

Raspberry Sauce partly adapted Allrecipes
1 bag frozen raspberries
1/4 cup white sugar, or more if needed
 2 tablespoons cornstarch
1 cup cold water 
2 teaspoons lemon juice 
1 teaspoon raspberry extract, optional 

Combine the raspberries, sugar, and juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.

Strain sauce through a fine sieve. (You may have to use a spatula or the back of a spoon to help push the sauce through.)

Serve warm or cold. Pour into plastic container and label it. It will keep in the refrigerator for up to two weeks.

Serve over cakes or ice cream, if desired.
The Taste: This sauce was delicious, I served it with pound cake and whipped cream. Definitely a winner in my book and a tasty REPEAT! 

ENJOY! Come again... 
Linked to:
Full Plate Thursday @ Miz Helen's Country Cottage   
The Mandatory Mooch Tasty Thursday 
Show Case Your Talent  @What's Cooking Love 
Thursday's Treasures Week 108
The Better Baker Weekend Potluck
From the Farm Blog Hop 

Mini Cherry Crisp Pies: Farewell Summer

Mini Cherry Crisp Pies 

Hi everybody :)

Summer is almost over and Fall is very near, YES :) This recipe is my celebration to the end of the sunny days, until we meet again Summer... Farewell. 
Since I had so many views on the Mini Peach Cobblers ,  I decided to make another mini dessert, Mini Cherry Crisp Pies. These little pies have a flaky buttery bottom crust, a crunchy topping, with a sweet and tart goodness in the middle. 

I wanted the taste of a crispy crunchy topping like in the Cinnamon Apple Crisp but with a buttery flaky crust like in the Praline Liqueur Pecan Pie, so I came up with a combination of both. Let's get it started... 

What I did...
 
Mini Cherry Crisp Pies 

Filling:
 4  cups sweet cherries, pitted 
1/2 cup Cherry Berry Blend (a mixture of dried cherries, blueberries, and cranberries)
1/3 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1/8 teaspoon salt
Cooking spray

Topping:
1/2 cup all-purpose flour (about 2 1/4 ounces)
1/2 cup old-fashioned rolled oats
1/2 cup packed light brown sugar
1/8 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1/3 cup sliced almonds or pecans

Pastry:
2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening, chilled
1/3 cup unsalted butter, chilled; cut into small pieces
5 to 7 tablespoons cold water  

To Prepare the Pastry:
In a large bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in thirds. On a lightly floured surface, roll out ball to fit three 8 - 9 oz ceramic ramekins baking dishes. Transfer pastry to baking dishes; trim even the edges. 

Add filling. Roll out remaining pastry;

Preheat oven to 375°.

To Prepare the Filling: 
Combine cherries, 1/3 cup granulated sugar, cornstarch, juice, almond extract, and salt in a large bowl; toss gently. Spoon cherry mixture into  pastry shells.

To Prepare Topping: 
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, brown sugar, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sliced almonds. 

Sprinkle oat mixture evenly over cherry mixture.

Bake at 375° for 45 minutes or until filling is bubbly and topping is crisp. Let stand 5 minutes; serve warm.

What I Think:
The Taste:
I love the sweet/tart balance of the cherry filling. The dried sour cherries and the cranberries help offset the sweetness of the others cherries just right. The dried blueberries added a  nice touch too.  Like I mention before the topping and the crust were AMAZING!!! REPEAT AS OFTEN AS POSSIBLE!
ENJOY! Come again...
 
Linked to: 
From the Farm Blog Hop
The Better Baker Weekend Potluck

Scrumptious Sunday Recipe Link Party  @ Addicted Recipes

Marvelous Mondays @ This Gal Cooks 
Mop Up Mondays - I Should be Mopping the Floor
The Chicken Chick: Clever Chicks Blog Hop
Flour Me With Love: Mix it up Monday! 
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms  
Titus 2 Tuesday 
Two Cup Tuesday No. 36 
Time to Sparkle!  
Tuesday-Talent-Show:  Chef In Training
Zentmrs: Tuesday Table
Wednesday Whatsits 
Wake-Up Wednesday 

Mini Peach Cobblers: Sweet Georgia Pride

Mini Peach Cobblers: Sweet Georgia Pride

Hi everybody :)

As you may know August is Peach Month, and since we Georgians pride ourselves on our peaches and are well- known for our peach cobblers, this recipe is so fitting for the occasion. 

I so love baking in large batches, but I have such a small family with a member or two MIA (missing in action) more often than not.  I'm starting to rethink my baking habits. I spotted this recipe for Southern Peach Cobbler on Allrecipes, and made a few changes and adjustments here and there to make mini cobblers. Here's what I did...

Mini Peach Cobblers
Filling:
6 fresh peaches - peeled, pitted and sliced into wedges (Ga. grown; of course)
2 1/2 tablespoons white sugar
2 1/2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
1/2 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 1/2 tablespoons Peach Schnapps (optional)
Crust:
1 cup all-purpose flour
2 1/2 tablespoons white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
Topping:
3 tablespoons white sugar
1 teaspoon ground cinnamon

Preheat oven to 425 degrees F (220 degrees C).
   
In a large bowl, combine the filling ingredients.  Toss to coat evenly, mashing slightly.  Cover, refrigerate, and let sit for about 2 - 3 hours. (This will allow the peaches to release more juice and the flavors to blend.)
Pour into three 8 ounces ceramic ramekin baking dishes. Bake in preheated oven for 10 minutes. (filling will start to thicken)

Meanwhile, in a large bowl, combine the first 5 ingredients for the crust. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined. (The hot water will start to melt the butter somewhat.)

Remove peaches from oven and drop spoonfuls of topping over them. Sprinkle cobblers with the sugar and cinnamon mixture. 

Bake until topping is golden, about 15 - 20 minutes. (It took me 18 minutes.)

What I Think:
The cobblers were delicious; spiced just right!! The smell of them baking was amazing. These are surely going on the REPEAT list :)   
BTW: a small bit of advice, if your are going to make the recipe as stated on Allrecipes, I would double the crust by 1/2 ( using 1 1/2 cup flour, 9 tablespoons butter, leaving the baking powder, salt as is;  and sweeten with sugars to taste  and 1/4 plus 2 Tbsp. water .)

ENJOY! Come again... 
Linked to: 



From the Farm Blog Hop
Show Case Your Talent  @What's Cooking Love
Show and Share Wednesday Semi-Homemade Mom 
Full Plate Thursday @ Miz Helen's Country Cottage
Food-Tastic Fridays @ Not Your Ordinary Recipes
Foodie Fridays @ Designs By Gollum 
Friday Food Frenzy 823 
The Country Cook:: Weekend Potluck 
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms 
Flour Me With Love: Mix it up Monday!
Mop Up Mondays - I Should be Mopping the Floor  
Marvelous Mondays @ This Gal Cooks
Skip To My Lou: Made by you Monday
Wake Up Wednesdays 
 Two Girls and a Party Link Up 32
               

Italian Sausage & Angel Hair Pasta: Dinner In Minutes

Italian Sausage & Angel Hair Pasta: Dinner In Minutes

Hi everybody :)
This meal is soooo easy to prepare it doesn't really need a recipe. All it take is a few basic ingredients and dinner is ready in minutes. When I'm home alone and I want something quick, easy, and delicious for a serving of one; this is one of my g0-to dinner solutions.  Let's get it started...

For the sausage:
1-2 Johnsonville Four Cheese Italian Sausage links
1 tablespoon oil
water, enough to cover

In a skillet add sausage  and oil to water bring to a boil, reduce heat to medium. Cover and simmer for 12 minutes. Uncover and cook until golden brown, turning once. Cut sausages in a bias-slice. Set aside and keep warm.

For the pasta:
Hot Angel Hair Pasta, cooked according to the box 
1 teaspoon garlic, minced
1 Tablespoon olive oil
2 tablespoons fresh basil, chopped
fresh mozzarella cheese, diced 
1 medium tomato, diced
Lawry's Garlic salt, to taste if desired
Pepper, to taste if desired

In a skillet, sauté onion and garlic in olive oil until tender. Remove from heat and add to pasta along with cheese and tomato. 

Stir in sausage and sprinkle with garlic salt and pepper if desired; serve.

Source: adapted partly here  

I really love Italian cuisine and this dish hit the spot, it  brushetta-like taste blends well with the pasta.

ENJOY! Come again...

Linked to: 

Show and Share Wednesday Semi-Homemade Mom

Bizzy Bake Recipe Box

Rae Gun Ramblings - What We Wore, Read, and Made Link Party   

Kathe With an E You're Gonna Love It

Titus 2 Tuesday

The Mandatory Mooch Tasty Thursday  

Show Case Your Talent  @What's Cooking Love 

        

Mini Bruschetta Pizzas

Mini Bruschetta Pizzas

Hi everybody :)

Remember the Ciabatta (Mini) loaves  I made a few days ago? I decided to play around with them and make mini bruschetta pizzas. Here's what I did... 

Ingredients 

Ciabatta (Mini) 
Fresh Sliced Mozzarella Cheese
1 bunch Basil, finely chopped
Garlic, minced (I used 1 big elephant garlic)
Tomatoes, seeded and diced
Red Wine Vinegar (not shown)
Extra-Virgin Olive Oil to cover
Salt & Pepper to taste

Combine basil, garlic, a splash vinegar into a small contain with enough oil to cover. Season with salt and pepper. (This can be done ahead of time so the flavors can blend)

Heat oven to 350 F. Brush some of the mixture over the bread to coat. (Refrigerate leftover garlic mixture; great for dressings or marinades.) Top bread with diced seeded tomatoes.

 Slice cheese withe-wise.  Spread cheese slices over the top.

Bake for about 10 minutes or until cheese melt. Sprinkle with extra salt & pepper, if desired, and serve. 

What I Think:
These were delicious. They can be sliced and served as appetizers or left whole served as snacks. They can also be made with French bread slices, homemade or store-brought. But the homemade version would taste the best :)

ENJOY! Come again....
Linked to:
Bizzy Bake Recipe Box
Show and Share Wednesday Semi-Homemade Mom 
{Wow Me Wednesday} @Ginger Snap Crafts
What I Whipped Up Wednesday @ Sugar and Dots 
Rae Gun Ramblings - What We Wore, Read, and Made Link Party   
Wonderful Food Wednesday  
The Mandatory Mooch Tasty Thursday 
Show Case Your Talent  @What's Cooking Love 
 Full Plate Thursday @ Miz Helen's Country Cottage

Cherry Shortbread Sweet Hearts

Cherry Shortbread Sweet Hearts

Hi everybody :)
When I spotted this recipe, I knew I'll would be making them soon. They had two of my favorite things after all: chocolate and cherries, I couldn't resist :) Well, let's get it started...

Cherry Shortbread Sweet Hearts
1/2 cup maraschino cherries, well drained and chopped
1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 cup butter
1/4 cup finely chopped almonds
1/4 cup semisweet chocolate pieces
1/2 teaspoon shortening

Using paper towels, pat cherries dry. Set aside. In a medium bowl stir together flour and sugar. Cut in butter till mixture resembles coarse crumbs. 

Stir in cherries. Knead till well combined and nearly smooth.

On a lightly floured surface, roll dough to 1/2-inch thickness. Using a 1 1/2-inch heart-shaped cookie cutter, cut dough into heart shapes. Place 1 inch apart on an ungreased cookie sheet, bake in a 325 oven for 20 to 25 minutes or till done. Remove the cookies from the cookie sheet and cool on a wire rack.

Evenly spread almonds on waxed paper; set aside. In a small heavy saucepan heat chocolate and shortening over low heat just till melted, stirring occasionally. Using a pastry brush, brush bottoms of cookies with chocolate mixture. Press cookies with chocolate sides down into almonds. Place cookies with chocolate-almond sides up on a wire rack, let stand till the chocolate is set. Makes about 18.

 Source: Better and Gardens Old-Fashioned Home Baking
 
What I Did and/or Think:
I doubled the recipe, added 1/4 teaspoon salt, refrigerated overnight and continue as directed baking half of recipe on my Silpat Baking Mat. I got 10 cookies.

I decided to have a little fun with some of the cookies by  putting chocolate on half and adding white chocolate too :)

The Taste: The cookies were buttery with a very mild sweet taste from the chocolate and the cherries. I wish the flavor of cherries were more pronounced, I think refrigerating the dough and adding a teaspoon of cherry flavor or liqueur would help. It also was a great idea to add the salt, or use a salted butter. All in all I think the cookies are worthy of a REPEAT with the minor adjustments.    

ENJOY! Come again...

Linked to:
Titus 2 Tuesday 
Kathe With an E You're Gonna Love It   
Tuesday-Talent-Show:  Chef In Training
Show Me What Ya Got   
Show and Share Wednesday Semi-Homemade Mom  
Bizzy Bake Recipe Box
Sugar & Spice and Everything Nice @Seven Thirty Three