My friend baked an amazing upside down pineapple cake for a dinner last weekend. I now need to beat him. This cake should do the trick.
My first try at Apple Pie Filling and it was a success! I have always used the filling from a can - this is sooo much better. I use only fresh picked apples, fresh squeezed lemon, clear jel and cinamon.
The cat had fun with the box - see I recycle.
You need to check out the photos on HOW TO make these cookies, they rock! I love big, colorful and clear photos of step by step. Thanks, ineedacupcake:
caramel apple cookies
It must really be fall because I have had the urge all week to be productive. I can’t promise that I really was all that productive, but I definitely felt the urge to get stuff done. So I made an apple crisp* and finished another season of Law and Order (counts as studying…?)
If I had a full kitchen and storage space, fall would definitely be a time for canning. If you have those things, check out this recipe for apple butter…mmmmmmm…
*I used my favourite apples, Macs, but a better baking apple would have made for a better crisp. Luckily, the boys who devoured it were too polite to complain.
Butternut Squash & Apple Soup
- 2 butternut squash
- 1 large onion, preferably a sweet variety
- 1-2 tablespoons of neutral flavored oil such as canola
- 2 apples, preferably macintosh or golden delicious
- 8 cups of chicken stock or vegetable stock
- 1/4 teaspoon of nutmeg, preferably freshly ground
- Salt and pepper to taste
- creme fraiche for garnish (optional)
- Pre-heat oven to 450 degrees Fahrenheit
- Cut off 1/4 inch from top and bottom of butternut squash. Peel with vegetable peeler until the orange flesh is visible. Cut squash in half. Requires sharp knife, some force, and much care! Remove seeds and fibrous material. Cut into roughly equal sized pieces. Place in large bowl.
- Rough chop onion, place in bowl with squash.
- Add oil and stir to coat ingredients. This will aid in the browning of the vegetables.
- Place in single layer on sheet pan and roast for approximately 45 minutes or until slightly browned.
- Remove from oven
- Add stock to large pan
- Core, peel and chop apples. Add to stock.
- Add butternut squash and onions to stock.
- Add nutmeg and season with salt and pepper.
- Bring to boil and reduce to simmer. Let soup cook for 20 minutes.
- Puree soup with an immersion blender or in batches in regular blender. Do not overfill blender as hot soup will expand!
- Check for seasoning
- Ladle into bowl and garnish with a dab of creme fraiche if desired.
- Spoon into mouth until desired level of comfort is reached.
