Pulse 1/2 cup quick cooking oats in a food processor until finely chopped. Transfer to a large bowl, then add remaining oats, flour, baking powder, salt, and 1 tablespoon sugar. Whisk together eggs and milk in a medium bowl, then fold into oat mixture. Set aside. Melt 1 tablespoon butter in a large non-stick skillet Read More…
Adapted from her new cookbook, “Summerland.”
This recipe is from Southern Living September 2013 issue. I’m in the mood for apple cocktails!
Sorry, cannot remember the original source for this recipe.
A decadent use for those yummy no-spray apples. I have a weakness for recipes that juxtapose sweet and hot.
I’ve always been a fan of the combination of apples and pork. Dates back from a childhood where my mom never served pork chops without a side dish of applesauce. You do know the easy way to peel fresh ginger, right? With a teaspoon? Just lightly scrape off the peel? Like I said, easy.
Sadly, as is happening more and more these days, I don’t remember where this recipe came from originally – but it’s a great snack or pre-dinner bite. I love, love, love apples and blue cheese. The candied nuts are a bit more elegant than just using plain nuts, although that would be a quick and easy alternative.
Another great way to use cornmeal. I love desserts with a little cornmeal in them. Sorry – no idea where I got this recipe originally.
I’m excited to see the apples start this week, the start of a weekly apple installment that will take us well into the fall. Typically, the first apples of the year are better for cooking as they are more tart. This (weird) year, however, boxes could have contained red delicious, golden delicious, golden something-or-other, and Read More…
Another recipe idea from the folks at Serenbe.