Friday, October 28, 2011

Tart Caramel Apple Cobbler

in fact, I blame it for my sugar coma that I came down with this afternoon.
But it is delicious and well worth a bake for a fall potluck.

This takes some time to make, give yourself at least 3 hours.

Tart Caramel Apple Cobbler

12 medium or 8 large granny smith apples
1/2 cup brown sugar
1 1/2 tsp cinnamon
2 tblsp butter

OR 2 cans apple pie filling.

1 can condensed milk
2 french vanilla or butter flavor cake mixes
3 cans sprite or, 7up, sierra mist or ginger ale

In a tall sided pot, fill with water and insert the can of condensed milk. The water should be at least 1/2 inch above the lid of the can and while cooking, the water level should NEVER go below the lid or you could risk an explosion. Bring the water to a boil and reduce to low/medium heat - whatever keeps a light boil going. Cover. Cook for at least 2 hours, add more water if you have to.

Remove can from heat use tap water to slowly bring the temp down - do not remove it from the water. After a few minutes, you can add ice to the water to cool it more quickly. Open the lid only when it is fully cooled. This is your caramel.

Peel and thinly slice (or dice) the apples. In the base of your baking dish, spread apples out and sprinkle on brown sugar and cinnamon. Place dabbles of butter evenly over the apples. Cover with tin foil and bake at 425 degrees for 10 minutes. Remove from oven.

If you are using apple pie filling your cobbler will not be tart - and you can skip the step above.

Spread 1 box of dry cake mix over the apples. Pour 1 can of sprite over the cake mix. Drizzle 1/2 the can of caramel over that. Spread the second box of cake mix over that, then another can of sprite. Drizzle the other 1/2 of the caramel on top of that. Add more sprite if needed. The goal is to get all of the surface of the cake mix wet.

Bake at 350 degrees for about 45 minutes or until the caramel starts to turn a little darker brown - it will be bubbly.

Remove from oven. Let cool for 5 minutes.

Serve with a scoop of vanilla ice cream.

Prepare to have to take a nap within a few is devilishly rich.

Sunday, October 2, 2011

Salmon and Curry Rice

Last nights delight:

Broiled Salmon
1 large fillet thawed salmon
Non-stick cooking spray
Lemmon Pepper
Mrs. Dash or No-Salt

Spray non-stick cooking spray on a vented boiler tray. Add a little water to the bottom tray. Sprinkle Mrs. Dash and Lemmon Pepper on top. Broil in oven on middle or top rack for approx 15-25 mins till cooked soft and tender. Let rest for approx 5 mins before cutting. Serve with lemon juice.

Curried Wild Rice
3/4 cup wild rice
5 cloves garlic minced
3 tblsp olive oil
2 medium carrots chopped small
2 celery stalks chopped small
salt, pepper, basil, curry

Cook rice till tender and dry.
In a wok, pour in olive oil. Heat on high.
Add garlic, carrots and celery
Fry for about 4 mins.
Add rice and keep stirring till coated evenly and rice is a bit fried.
Season with fresh ground sea salt, pepper, basil, and some dashes of curry (go light).

Parsnip Sauce
1 large parsnip
1 tsp butter
1 tsp flour
1/4 diced white or yellow onion
3/4 cup coconut milk
1/4 cup water
salt, lemon, pepper

Peel parsnip and boil in water till soft.
In sauce pan, melt butter over medium heat. Add flour and stir till even.
Add chopped onion and cook till soft.
Drain the parsnip and place it in a blender with the cooked onions, reserve as much butter in the pan as possible.
Add coconut milk and water to the blender and puree.
Pour the puree back into the sauce pan with the butter and heat on medium. Constantly stir and allow to boil for about 2 mins. Add salt to flavor. Lemon and Pepper if desired.

Drizzle the sauce over the fish and rice as desired.