Fried Apples

This is a classic family breakfast from when we were growing up.  Dad created the recipe and I remember loving it.  It looked like it got typed up to go in a cookbook somewhere and then thrown in the cupboard.  I knew my family would love it, too, so I whipped it up for breakfast this morning.

Fried Apples
Recipe from Dad

5 apples, peeled and sliced
1/3 stick butter, or enough to fry the apples
1/3 c sugar
1/4 c flour

Fry apples in butter.  Add sugar and flour and mix until thick and bubbly.  Serve warm.

I accidentally dumped a bunch of flour in the pan and in trying to rectify my mistake made it worse.  So it ended up being a gloppy mess.  No one seemed to mind, however, because it got eaten up right away and the bottomless pit that is my child cried when it was all gone.  She ate more than me. I was just sad it got eaten before I remembered to take a picture of the gloppy mess.

Melt-In-Your-Mouth Potato Muffins

Don't let the name fool you, these are not muffins, but more like rolls. And, my did not melt in our mouths, but that might have been my mistake as I'll explain later.

I made these for Big Chubb to take to Young Men's activity tonight. he said he would call them Scandinavian Donuts to fool the boys into eating them.

Ingredients

1 yeast tablet (1 tablespoon)
2 tablespoons warm water
1/2 cup mashed potatoes
1/2 cup hot water
1/2 cup sugar
2 large eggs beaten
1/2 cup butter
pinch of salt
3 cups flour

Directions

Combine yeast cake, warm water, potatoes, hot water and sugar. Let rise until light and bubbly or spongelike.

Add remaining ingredients and roll out and cut with small round cookie cutter.

Place on greased cookie sheet.

Let rise 30 min. and bake at 350 degrees for about 20 min.

Brush with melted butter and sprinkle with powdered sugar.

They turned out fine. They taste more like a sweet roll. We all liked them. Little Chubb ate two and proclaimed he needed a third, but I wouldn't let him have one.

My problem with the recipe was that it isn't very clear. I melted to butter so it would mix into the dough better. I also didn't know how thin to roll the dough or how close to place them on the cookie sheet. Then I didn't know whether to brush them with melted butter and then sprinkle powdered sugar right when they came out of the oven or after the had cooled.

I may try them again and change the way I actually made them. Oh, Twenty minutes was too long. They came out a little drier than I think they were supposed to be. Plus, next time I am going to douse them with melted butter and lay a nice thick layer of powdered sugar on them.

Blueberry Pancakes with Blueberry Sauce

Fair warning: I did not make the pancake recipe, and I probably never will, but I'm posting it anyway because it came with the blueberry sauce recipe. I did make the blueberry sauce, and it was
delicious.

Makes 12 - 4 1/2'' pancakes

Blueberry Sauce
1/4 cup sugar
1 tbsp. corn starch
1 tbsp. lemon juice
2 tbsp. butter or margarine

Drain blueberries, reserve juice; rinse berries with cold water

In a small sauce pan combine flour and corn starch. Add enough water to the blueberry juice to make one cup liquid. Blend into corn starch mixture. Cook and stir over medium heat until mixture comes to a boil and is thick and clear. Cook over low heat five minutes longer; stir occasionally. Stir in lemon juice and butter. Keep sauce warm.

Blueberries can be used in the sauce instead of adding them to the pancake batter.

Blueberry pancakes

1 package Duncan Hines Blueberry Muffin Mix
1/3 c flour
1 tsp. baking powder
1 cup water
1 egg

In a medium bowl blend muffin mix, flour and baking powder with a fork. Stir slightly beaten egg, water and oil. Mix until well blended. Stir in blueberries.

Pout batter in pre-heated, lightly greased griddle and cook until pancakes begin to dry around edges and bubbles form on top. Turn and cook until golden brown. Serve at once with blueberry sauce.

If you read that carefully, you will realize that it does not list an amount of blueberries to use. You will also realize that the sauce recipe directs you to combine flour and corn starch, when flour is not an ingredient. I'm 97% sure that should be "combine sugar and corn starch." I used a cup of frozen berries which melted was about 1/2-2/3 cup, and I used the berries in the sauce instead of adding them to the batter.

I just made regular pancakes and served them with the blueberry sauce. The blueberry sauce was a huge hit. C raved about it saying, "yum, yum, yummy in me bum, bum, bummy" at least 8 times. She doesn't pronounce her t's sometimes. She also asked for thirds of the sauce. I liked it a lot as well. Brian had a taste of the leftovers the next morning and also enjoyed it. It would be good on crepes, waffles, German pancakes, French toast and other breakfast foods.

Grandma Allred's Roll Cookies

This isn't our Grandma Allred but Great-Grandma Florence Allred. Apparently, Ancestry.com used to have a section on their website where you could set up a little family page and put all sorts of things on it. They closed it down at the end of September, so I couldn't see what other recipes people had put on. Mom's cousin, D'Ann Stoddard put this one on saying it was from a cook book GGma Allred had and gone through and highlighted and marked in. Apparently, this was marked "good".

Ingredients:
1/2 c. butter
1 c. sugar
1 egg
2 1/4 c. flour
1/2 t. salt
2 T. milk
1/4 t. nutmeg
1/2 t. vanilla

Directions:
Cream butter, add sugar gradually. Add beaten egg. Mix and sift dry ingredients and add alternatively(I think she meant alternating) with the milk. Add flavoring. Chill dough one hour. Roll part of the dough at a time to 1/8 of an inch in thickness. Cut with floured cookie cutter. Bake on greased baking sheet.

Bake 375 for 9 minutes (the book indicated 10-12 min, grandma changed the time).

This is your basic sugar cookie. I did like it because it was really quick to mix up and the nutmeg makes it a little different. However, I still think the ultimate sugar cookie recipe in Mom's Best Recipes is the best sugar cookie recipe around. That being said, I still managed to eat about 90 percent of the cookies (stress eating due to major lack of sleep and very difficult days with our lovely kiddos).

Morning Muffins

Morning Muffins

TOTAL TIME: Prep: 20 min. Bake: 20 min. MAKES: 12 servings

Ingredients
1/4 cup butter, softened
  1/2 cup packed brown sugar
  2 eggs
  1 cup (8 ounces) sour cream
  1 cup shredded carrots
  1/2 cup flaked coconut
  1/2 cup raisins
  1-1/2 cups all-purpose flour
  1 teaspoon baking soda
  1 teaspoon ground cinnamon
  1/2 cup chopped nuts (I omitted)

Directions
In a small bowl, cream butter and brown sugar. Add eggs and sour cream; beat well. Stir in the carrots, coconut and raisins.
Combine the flour, baking soda and cinnamon; stir into creamed mixture just until moistened. Fold in nuts.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Morning Muffins in Taste of Home February/March 2008, p15

I liked these. They were very moist. Brian thought it was weird eating carrot in a muffin until I pointed out to him that the crunchies he thought were carrot were probably coconut. And despite the fact that they have carrot and raisins, they are not very healthy muffins. They are, however, a good way to get a toddler to eat a vegetable for breakfast.

Orange Streusel Coffee Cake

We had this for breakfast this morning. Don't worry, there's no coffee in it.

Orange Streusel Coffee
From SOAR--the searchable online archive of recipes of Berkeley

       Yield: 12 Servings
  
       2 c  Flour
     1/2 c  Sugar
   2 1/2 ts Baking powder
     1/2 ts Salt
            Grated rind of 1 orange (I
            Used 2 oranges)
       1    Egg, beaten slightly
     1/2 c  Milk
     1/2 c  Orange juice
     1/3 c  Oil (I used extra-virgin but
            Canola would be fine)
 -STREUSEL TOPPING-
     1/4 c  Flour
     1/4 c  Sugar
       2 tb Grated orange rind
       2 tb Butter (I grated it)
  
   Sift the first 4 ingredients into a large bowl and then add the grated
   orange zest.  Make a well in the centre and pour in the egg, milk,
   orange juice and oil.  Stir just enough to moisten.  Pour into a 9″
   square pan (I used a 9″ round pan, which worked perfectly).  Sprinkle
   the well mixed streusel ingredients, evenly over the top.  Bake in a
   350F oven for about 30 mins.  This coffee cake was wonderful and only
   lasted for 1 day in our house!

We really liked this coffee cake. 
It had also been a very long time since we had any white flour at all, so that probably helped its case.  The other two wished it was a little sweeter, but I thought it was plenty sweet.  It wasn't the awesomest coffee cake ever, but it was pretty darn good, so I'll remember this recipe for future use.

Easy Cherry Cobbler

I laughed when I saw this recipe was in my pile.  Then I went out and bought stuff to make it.  This is one of my favorite desserts ever.  So easy and I love the taste of cake mix.

Easy Cherry Cobbler

This was the very last bit that was in the pan.  It was eaten too quickly to capture before that.

2 cans cherry pie filling
1 box yellow cake mix
1 stick butter, melted

Preheat oven to 350 degrees.  Pour cherry pie filling in 9x13 pan.  Mix cake mix and melted butter and crumble on top of cherries.  Bake for 45 minutes, or until top is browned.

This dessert is so easy and tasty, perfect with ice cream.  The only problem is that it's kind of pricey.  Be like me and get your cherries cheap at Big Lots.