Microwave Apple Crisp

ALWAYS MY FAVORITE AND GO-TO RECIPE

Quick and easy--6 servings

Apple Crisp
6 cups peeled, cored and sliced cooking apples
1 T lemon juice, optional

Topping
6 T butter
3/4 cup packed brown sugar
3/4 cup quick cooking oats
1/2 cup flour
1 t. cinnamon

Place apples in 8 baking dish. Sprinkle with lemon juice.  Milk butter in small mixing bowl at High power 1-1-1/2 minutes

Stir in remaining ingredients til crumbly.  Sprinkle over apples evenly; press down lightly.  Microwave at  HIGH for 16 minutes,  turning once if the microwave doesn't rotate.  Bake til apples are tender. Serve warm, cold, plain or topped with whipped cream.

Often I at least half again the topping and put it all on

Fresh Peach Pie

From The America's Test Kitchen (as you an see some of my lattice slipped but it's still good looking)

INGREDIENTS 

1 recipe for double-crust pie dough (divided into two disks, wrapped in plastic wrap and chill for 30 minutes.  When ready to roll out, allow both disks  to sit at room temp for 30 minutes.

3 pounds peaches, peeled, pitted, and sliced 1/3 inch thick

1- 1 1/4 cups plus 1 tablespoon sugar

1 t grated lemon zest

1 T juice of lemon

1/8 t. salt

2 T low-or no-sugar-needed fruit pectin (like Sure-Jell)

1/4 t. cinnamon

pinch of ground nutmeg

1 tablespoon corn starch

DIRECTIONS

1. Roll one disk of dough into a 12-inch circle on a lightly floured surface, then fit it into a 9-inch pie plate, letting the excess dough hang over the edge; cover with plastic wrap and refrigerate for 30 minutes.

2. Roll the other disk of dough into a 13 1/2 by 10 1/2-inch rectangle, then transfer to a parchment-lined baking sheet. Trim the dough to a 13 by 10-inch rectangle with straight edges, then slice it lengthwise into eight 13-inch-long strips. Separate the strips slightly, cover with plastic wrap, and freeze until very firm, about 30 minutes.

3. Toss the peaches and 1/2 cup of the sugar, 1 t grated lemon zest, 1 T lemon juice and 1/8 t. salt together in a large bowl and let sit, tossing occasionally, until the peaches release their juice, about 1 hour.  Combine in a separate bowl 2 T low-or no-sugar-needed fruit pectin, 1/4 t ground cinnamon and pinch of ground nutmeg and set aside.  Adjust an oven rack to the lowest position, place a foil-lined rimmed baking sheet on the rack, and heat the oven to 425-degrees.

4.  Remove 1 cup of the peach slices to small bowl and mash with fork until coarse paste forms.

5.   Drain the remaining peaches thoroughly through a colander sat upon a bowl, reserving 1/2 cup of the juice. In a large bowl, toss the drained fruit,  1 T. cornstarch,  until well combined.

6.  Transfer the 1/2 cup of reserved peach juice from when you strained the peach slices into a skillet.  Add pectin mixture and whisk until combined. Cook over medium heat stirring occasionally until slightly thickened and pectin is dissolved (liquid should become less cloudy) 3-5 minutes. Remove skillet from head; add peach pies and peach paste and toss to combine.

7.   Spread the peaches into the dough-lined pie plate and weave the chilled strips of dough over the top into a lattice. If strip are too stiff let the strips soften for a bit., then trim, fold, and crimp the edges. Lightly spritz with water and sprinkle with the remaining 1 tablespoon of sugar.

6. Place the pie on the heated baking sheet and bake until the top crust is golden, about 25 minutes. Reduce the oven temperature to 375 degrees, rotate the baking sheet, and continue to bake until the juices are bubbling and the crust is deep golden brown, 25 to 35 minutes longer. Let the pie cool on a wire rack until the filling has set, about 3 hours; serve slightly warm or at room temperature.

Candied Orange Peels

These are expensive if bought in stores but so easy if you make them yourselves and who does eat oranges?  Thanks to Chef Jacques Pepin for this:

Using a vegetable peeler, peel an orange.  Just the outer skin which contains the essential oils, NOT THE PITH white part.

Place cold water in a skillet and add the peels, turn on heat and bring to a boil. Boil for 10 seconds.

Remove the peels to a plate. Wash out the skillet (and you will notice the water has changed color to a yello) and dry.

Repeat that process of cold water, peels, boiling for 10 seconds. Remove peel and wash out skillet and dry it.

Next add water and sugar and peels..  Bring again to a boil again. This time allow it to boil til the peels become a bit translucent.  They won't be totally translucent but will appear to be lighter.

Remove peels to a paper towel.  then toss in a bowl of sugar, coating all sides.  Place these on a wire rack and allow to air dry.  Store in an air tight container...or freeze them in an air tight freezer baggie.

You can later dip some in melted chocolate if you want a specialty gift for someone.  These I am candying for the Cornish Saffron loaf.

Apple Crisp

I made this for our Friday Night party two weeks ago. Served with ice cream while hot, it was a hit!

For a large group, double the topping and fill 9x13 with peeled/sliced apples.

4 c. sliced apples (4 med)
3/4 c. brown sugar
1/2 c. flour
1/2 c. oats
3/4 t. cinnamon
1/3 c.  margarine

Place applies in pie pan.  Bake 375 degrees for 30 mins.  (My 9x13 pan took a little longer.)

this was our RS holiday dinner recipes

Marie Pavic's Cheesecake recipe and Nissa Thompson's rolls should have been posted earlier.

Herb Marinated Pork Tenderloins

* 1 lemon, zest grated
* 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
* Good olive oil
* 2 tablespoons minced garlic (6 cloves)
* 1 1/2 tablespoons minced fresh rosemary leaves
* 1 tablespoon chopped fresh thyme leaves
* 2 teaspoons Dijon mustard
* Kosher salt
* 3 pork tenderloins (about 1 pound each)
* Freshly ground black pepper

Directions

Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.


CRANBERRY RELISH-this was served over the pork

This was brought to the Falke Family by a delightful gal named Denise Houghton in Christmas 1999. We have all loved it ever since and doubt if it’s missed a holiday feast since. There’s no cooling and it will keep well in a Tupperware or freezer bag for up to a month n the refrigerator. It freezes well for up to four months.

Ingredients

1 Pound of fresh whole cranberries (When shopping, note most bags are only 12 ounces)
10 oz. Boysenberries and Raspberries... sometimes frozen raspberries and fresh boysenberries---(Can use frozen. Thaw and drain first)
2 Tart Granny Smith Apples (Peeled, cored and chopped)
1 Cup of Sugar (Opa prefers Splenda)
½ Cup of Orange Marmalade
1 Teaspoon of lemon juice (Lime juice provides an interesting kick)

Directions

Chop the cranberries in the food processor (Keep ‘em course, not too fine, imagine a chopped date texture.) Place in a pretty good sized bowkl

Next, place the peeled and cored apples in the food processor. Chop coarser than the cranberries about 3/16” chunks.

Mix in the remainder of the ingredients. Stir until the sugar (or Splenda) is dissolved.

Let rest at least a half hour before serving. Tastes best if served a little cooler than room temperature.


SAUTED CARROTS AND ONIONS

Rob and Robin Falke – a holiday favorite. This is served at our Thanksgiving meal and is wonderful with mashed potatoes and gravy.

Serves 8 to 12

1/2 to 1 lb butter

3 yellow onions – cut into onion rings

3 to 5 lbs carrots – sliced into round thin coin sizes

Salt and Pepper to taste

In large skillet place most of the butter and begin to melt. Add onion rings and begin to sauté’. After onions have cooked for a couple of minutes add Carrots and rest of butter, salt and pepper. Cover for 3 to 5 minutes, stir then cover and stir every 5 minutes. Done when some crunchy brown is on the bottom of some of the carrots.

Bon Appetite and Enjoy!