Wednesday Warm It Up: Apples to Apples.....

 When I woke up this afternoon morning, there was a familiar chill in the air. Which seems a bit surprising for this time of year in Southern Virginia. In any event, these recipes seem befitting a blustery, Fall day.Enjoy it!



Old Fashioned Apple Cobbler

3 c flour
l c sugar (divided)
1 1/2 tsp baking powder
1/2 tsp salt
1/2 c butter
2 eggs
1 tbs vanilla
4 tbs milk
8 c thinly sliced baking apples, peeled
1/2 tsp ground cinnamon
Topping
1 tbs milk
3/4 tbs sugar
1/4 tsp cinnamon

In a bowl, combine flour, 1/4 cup sugar, baking powder and salt. Cut in butter until crumbly. In a small bowl, beat eggs and vanilla, add to flour mixture. Add in milk. Stir until dough forms a ball. Press half of the dough in the bottom of a well greased 9x13 pan. Chill the remaining dough.

Toss apples with the cinnamon and the remaining sugar. Then place the apples over the dough in the pan. On a lightly floured surface, roll the chilled dough to fit the pan. Place over the apples. Brush with the milk. Combine the sugar and cinnamon and sprinkle over the top.

Bake at 350 degrees F for 40 to 50 minutes.

Serve warm with a scoop of French vanilla Ice cream and ~devour~


Baked Stuffed Apples

6 medium tart red apples
1 cup light brown sugar
1/4 cup golden seedless raisins
1-tablespoon grated orange peel
1/4 cup butter, softened
2 cups hot water
3 tablespoons frozen orange juice concentrate

Wash, core and stem the apples, but don't peel them. Stand them in a buttered slow cooker crock and stuff them with 2/3 cup of the brown sugar, the raisins and the orange peel. Fill the tops of the core cavities with butter and sprinkle the remaining sugar over the tops. Pour the hot water into the cooker. Sprinkle the orange juice concentrate over the apples.

Cover the cooker and cook on low for 3 to 5 hours, or until the apples are tender.