Grandma's Box: Apple Crisp

 Imperial Apple Crisp

This recipe was for margarine, but it isn’t as big as it was in the 80’s and I only use butter, so I just used butter instead of the margarine called for.

5 Chopped Apples - I just covered the bottom of a 9x9 greased pan

1/2 C Brown Sugar (packed and divided)

1 tsp Cinnamon

1/2 C Flour

1/4 C Butter (softened)

1/2 C Quick Cooking Oats

Preheat oven to 375 degrees

Grease a 9x9 baking dish.

In a large bowl combine apples, 1/4 C brown sugar, and cinnamon. Turn Apple concoction into your 9x9 baking dish.

In a medium bowl combine flour, remaining sugar, butter, and quick cooking oats. Mix until crumbly. With large spoonfuls or using your hands, dump flour mixture over apple mixture.

Bake uncovered, for 45-50 minutes until topping is browned and apples are bubbly. Serve warm, and preferably with ice cream! Enjoy!

Notes-

I just mixed the apple mixture in the baking dish

This was actually really good, I didn’t cook it the full time as I’m not a huge cooked apples fan and having them be a bit crunchy was delicious!

Carmelitas and Caramel

 Ingredients

2 cups flour

1 3/4 cups quick-cooking oats

1 1/4 cups brown sugar

1 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cups (2 1/2 sticks) unsalted butter, softened

1 cup chocolate chips

3/4 cup chopped pecans

1 1/2 cups Salted Caramel Sauce, recipe follows

2 1/2 tablespoons flour

Method:

Preheat the oven to 350 degrees F. 

Grease a 9 by 13-inch pan.

Combine the flour, oats, brown sugar, baking soda, salt, and softened butter in the bowl of a mixer. Mix on low until crumbly. Divide the mixture into 2 equal portions.

Press half the crumb mixture in the prepared pan. Bake for 10 minutes. Remove and cool slightly.

Sprinkle the chocolate chips, and chopped pecans over the cooled crust. Mix the salted caramel sauce, and flour together, and drizzle over the chocolate chips, and nuts. Top with the remaining crumb mixture.

Return to the oven and bake for an additional 15 to 20 minutes or until the crust starts to brown. Allow the pan to cool, and refrigerate it until the caramel filling is set.

Cut into bars and serve.

Notes: I have mixed the caramel with flour and not, and I did not see much of a differnce in consistency, but I didn’t like the taste of the caramel with flour, so I wont do that in the futer.

For The Caramel

I tried a few recipes and I royally suck at making caramel, this one was the 'best' out of all of the ones I tried, I know it was user error. I got it from Preppy Kitchen, he has a great video on how to make it.

Ingredients

For the Caramel

1 1/2 cups sugar

1/4 cup water

1 cup cream room temp

5 tbsp butter unsalted, room temp

1/2 tsp salt

Instructions

Add the sugar and water into a medium saucepan and stir until sugar is dissolved. Place over medium-high heat and brush the inside of the pot with a wet pastry brush so crystals do not form.

Cook until sugar mixture becomes a golden amber color, then remove from heat and whisk in the cream vigorously. Add butter and bring back to a medium low heat. Continue whisking and cook for an additional 2-3 minutes.

Mix in salt, transfer to a bowl and set aside to cool to room temperature. Caramel can be made in advance and refrigerated.

Annie's Macho Nachos

 INGREDIENTS:

Tortilla chips

Refried black beans (refried stick to the chips better than regular beans)

Shredded chicken or pork (cooked carnita style is soooo good)

1 jalapeno (or canned, to taste)

Corn kernels

Shredded cheese

¼ c sour cream

1 Tbs fresh lime juice (1 lime)

Diced avocados 

Diced tomatoes

Cilantro

DIRECTIONS:

1. Preheat oven to 500.

2. Spray jelly roll pan so cheese comes off easier during cleanup.

3. Arrange chips on pan.  Cover with beans, meat, jalapeno, corn, and cheese.

4. Bake until cheese is melted, and chips are lightly browned, about 5-10 min.

5. Meanwhile, stir together sour cream and lime juice in small bowl.

6. Remove nachos from oven; sprinkle with avocado, tomato, and cilantro.  Drizzle with sour cream mixture.

Cake Mix Cookies

Ingredients:

• 1 (18.25 – ounce) box cake mix
• 2 eggs
• 1/2 cup vegetable oil
• mix ins- chocolate chips, m&ms etc

Method:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl mix together cake mix, eggs, and oil until smooth. Alternately you can do this step in the bowl of your stand mixer with the paddle attachment, mixing ingredients on low until combined.
3. Mix in add-ins, if wanted, until evenly incorporated.
4. Using a medium (2- tablespoon) cookie scoop portion the dough onto the prepared cookie sheet 2- inches apart. Bake for 9-10 minutes, or until lightly golden at the edges.
5. Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack.

Notes:

My favorite are devil's food, with chocolate chips... and they are best on day 2