Apple Crisp #SundaySupper

Posted on May 1, 2016 by Cindy Kerschner

Apple Crisp bakes in its own juices topped with a buttery crumb crust. Serve warm or cold.

appl

Apple Crisp was my Mom’s go to dessert. I’m proud to share her recipe with you today as Sunday Supper celebrates Mom’s favorite recipes.

Apple Crisp plate

I grew up eating a lot of apple crisp. We always seemed to have some around for several reasons.
First, it’s fast to prepare and easy to make.
Second, we always had flour, sugar, butter or margarine and cinnamon in the house.
Third, our neighbor’s grew several apple trees out back and we were always welcomed to pick some.

Apple Crisp close up

My Mom had a terrible sweet tooth. Sometimes the neighbor’s tart McIntosh apples wouldn’t cut it for her crisp. Red Delicious were her choice.
Now if you ever baked with Red Delicious apples you know where I’m going.
Sugar rush for sure!

So I recommend a less sweet but firm apple like the new cross varieties derived from Gala, Honeycrisp, Fuji and McIntosh.

I also prefer mine as a deep dish version with a thick crust. I use an 8x6x2 inch glass dish. It’s like a deep dish apple crumb pie without the crust! 😉

Apple Crisp dish

apple crisp collage

Print
Apple Crisp #SundaySupper

Ingredients

  • 4 cups apple slices (peeled or not peeled)
  • 1 cup sugar
  • 3/4 cup flour
  • 1/3 cup butter plus butter to grease dish
  • 1/4 cup water
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Instructions

  • grease a 8x6x2 inch pan with butter
  • add apple slices
  • mix together cinnamon and salt then sprinkle over apples
  • add water
  • In a separate bowl, cream together by hand the flour, sugar and butter, sprinkle over apple mixture
  • Bake uncovered at 350 for about 40 minutes until set.
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What is your favorite dessert your Mom made or the one your kids crave from you?

Apple Crisp plate (740x740)

Thanks Christie Campbell of A Kitchen Hoor’s Adventures and Wendy Leep Hammond of Wholistic Woman for hosting this event!

Enjoy these Memories of Mom and her recipes from Sunday Supper.

Starters (Appetizers, Beverages, Breakfast):

Salads, Side Dishes, and Sauces:

Main Dishes:

Desserts:

Plus What Mom Really Wants for Mother’s Day plus Mom’s Favorite from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Posted in #SundaySupper, apples, baking, breakfast, comfort food, dessert, Mother's Day, What's For Dinner? | 50 Comments

#BrunchWeek Sneak Peek and #Giveaway May 2-7 #ad

Posted on April 30, 2016 by Cindy Kerschner

Are you ready for #BrunchWeek 2016? More than 30 bloggers sharing our exciting recipes, product reviews and giveaways to make your next brunch spectacular!

brunch week

What to do!

  • Follow the hashtag, #brunchweek on Twitter for dozens of recipes to create a remarkable brunch!
  • Like our facebook page for updates all week!
  • Join us Monday 8:00pm Eastern for a live Twitter chat about brunch with our bloggers and sponsors! Be sure to add #brunchweek to your tweet to join in the conversation.

    • brunch posts

  • Come back and visit with me. I’ll share my Cheesy Hash Browns, Meyer Lemon Blackberry Cinnamon Rolls, Salmon with Citrus Yogurt Sauce and Apple Onion Fritters recipes with you!
  • Enter the giveaway!

    • About the upcoming prizes and sponsors!

    On to the best part, the giveaway starting May 2nd!

    The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

    About the prizes!

    brunchweek prizes

    Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes a mixing bowl, dough whisk, bamboo spatula, rubber spatula, instant-read thermometer, measuring cup, pizza cutter, tea towel, oven mitt, bench scraper, ‘Knead to be Loaved’ apron, 6 strips of Red Star Yeast, National Festival of Breads cookbook, and The New Artisan Bread in Five Minutes a Day hardcover cookbook
    For more than a century, home bakers have trusted the high quality and consist performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.

    Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, Dixie Crystal’s My First Cookbook, and Dixie Crystals red ruffle apron.
    About Dixie Crystals: Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

    Prize #3 Cabot Cheese is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board
    Cabot Creamery Cooperative is a 1,200 farm family dairy cooperative with members in New England & upstate New York making all natural, award-winning cheeses & the “World’s Best Cheddar.”

    Prize #4 Vidalia Onion Committee is giving one winner a Martha Stewart Knife Set, cast iron fry pan, cutting board, and fresh Vidalia Onions
    About Vidalia Onions: Vidalia onions are unique to a very small region. In fact, they only grow within 20 counties in Georgia (which is also why they are the official state vegetable of Georgia)!
    Vidalia onions were discovered back in 1930’s, and just like back then, they are still planted, transplanted and harvested entirely all by hand! Vidalia onions are grown during the winter months, and are only available in stores between April and September,  making them a true seasonal specialty. In order to grow great tasting Vidalias, and to give them their characteristic sweetness, they must be grown in a sandy soil mixture that is low in sulfur (sulfur in soil is what gives onions their hotness). Because of  this sweet flavor, Vidalia onions are incredibly versatile and can be used in any sort of dish; grilling, baking, appetizers, sandwiches, casseroles, and yes, even sweet desserts. Each year, approximately 5-million 40-pound boxes are shipped out around the  entire country – now that’s a lot of onions!

    Prize #5 Sage Fruits is giving one winner a Ninja® Mega Kitchen System® with Slicing/Shredding
    Sage Fruit Company is a premier grower/shipper of apples, pears and cherries. Not only are they focused on healthy products, but also on helping kids get excited about healthy eating through their free Kids in Force program that helps kids eat more nutrition and get more physical activity.

    Prize #6 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.
    Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

    Prize #7 KitchenIQ is giving one winner a Lid & Mitt, Edge Grip Quick Prep Knife Sharpener & Pairing Knife Combo, IQ Smart Wireless Nutri Scale, Edge Bug Scissor Sharpener, and Prep & Measure Tool
    KitchenIQ, the new houseware branch of Smith’s Consumer Products, Inc., embraces Smith’s long-standing reputation for innovation and quality. KitchenIQ is committed to producing smarter products for the kitchen.

    Prize #8 Le Creuset is giving one winner one Egg Carton in Caribbean, a Heritage 4 Qt Rectangular Baking Dish in Caribbean and a Revolution Spatula Spoon in Caribbean. 
    Le Creuset is focused on inspiring and empowering people everywhere to make joy through cooking. From our original enameled cast iron cookware to stoneware, stainless, silicone and more, Le Creuset has grown to offer products across a range of materials and categories that guarantees the right tool for the right job.

    See you then!

    Posted in What's For Dinner? | 3 Comments

    Foodie Friends Friday Linky Party #195

    Posted on April 28, 2016 by Cindy Kerschner

    Welcome to another fun Foodie Friends Friday Linky Party!

    Please share your recipes, crafts and DIY projects with our friends!

    Before we get started let’s say, “Congratulations” to last week’s winners!

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    You can find the links to our Host Favorite Picks here at Daily Dish Magazine!
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    Continue reading →

    Posted in What's For Dinner? | Comments Off on Foodie Friends Friday Linky Party #195

    Shoofly Pie (Molasses Pie) #SundaySupper

    Posted on April 24, 2016 by Cindy Kerschner

    Shoofly Pie

    Shoofly Pie aka Molasses Pie pairs deep, rich, gooey molasses with tender crumbs. A PA Dutch favorite!

    shoofly pie slice

    Have you ever tried Shoofly Pie? Good Shoofly Pie has a wet bottom and tender, molasses kissed crumbs. It is said that Shoofly Pie got its name because its sweet aroma while cooling on the window sill attracts flies. If you find yourself in that situation, wave your hands over the pie and yell, “Shoo fly, shoo”!
    This pie is so easy to make that you will wonder why you never made it at home.

    shoofly pie

    My Mom made a killer Shoofly Pie. Her handwritten recipe has the well worn signs of use. Smears of molasses dot the paper where she tried to wipe it. Bits of flour where dough stuck. I know she had most of her recipes stashed in her mind. She was a perfectionist and kept them all written down anyway. I totally get it. I approach a new recipe that same way. Better safe than sorry.
    Like most PA Dutch pies, cakes and quick breads, you get two for one. Most of my hand-me-down recipes generate more than the two of us need. Some of these double recipes call for one egg for example. My freezer is my new baking partner.
    Shoofly Pie was and is in most Amish and PA Dutch bakeries in my area. I worked for a family owned bakery many years ago. We would crank out dozens of pies every day.
    Customers would pick their favorite by how the pie baked.
    Some liked a bit of molasses oozing through the crumbs. Others went for a darker or lighter crust to enjoy their prized treat.

    Even Dinah Shore loved Shoofly Pie! It makes your eyes light up and your tummy say, “Howdy”.

    This pie is really very easy to make. Crust, crumbs and molasses infused with baking soda.

    shoofly molasses

    shoofly crumb

     

    If you make one, I mean two, let me know how they turn out!

    Shoofly Pie table

    Print
    Shoofly Pie (Molasses Pie) #SundaySupper

    Yield: 16 slices

    Serving Size: 1 slice

    Ingredients

    • 2 unbaked pie crusts (bought or homemade)
    • 1 1/2 cups flour
    • 1 cup brown sugar, firmly packed
    • 1/4 cup cold butter cut into little pieces
    • 1/2 cup molasses
    • 1/2 cup hot water
    • 1/2 teaspoon baking soda

    Instructions

    • Whisk together flour and brown sugar. Cut butter pieces into mix to form a small, fine crumb.
    • Prepare two 8-inch pie pans with dough.
    • Mix together molasses, water and baking soda.
    • Divide molasses mixture between the pies.
    • Top each with half the crumbs.
    • Bake at 450 in upper third of oven for 10 minutes. Reduce heat to 350 and bake until firm and knife easily comes out clean. (about 15 to 20 minutes)
    • Cool on rack before cutting.
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    Thanks Sue of A Palatable Pastime for hosting this event!

    Enjoy these regional recipe favorite pics from Sunday Supper!

    Appetizers:

    Beverages:

    Breakfast:

    Salads:

    Sauces:

    Side Dishes:

    Soups:

    Main Dish:

    Desserts:

    Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement

    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

    Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

    Posted in #SundaySupper, dessert, pie, What's For Dinner? | Tagged , , | 65 Comments