99 Cent Expired Sugar Cookies Amoung Other Things
Why is the cent key gone on today's keyboards? I either have to spell it out or type $.99 It used to have it's own key. Not even a shifted key. Or I can just type [Option] + [4]. Poor ¢.
Apple Streusel Cookie Tart
From Pillsbury
Serves 8
1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
4 large baking apples, peeled, cored and very thinly sliced
1/2 cup granulated sugar
1 1/2 teaspoons apple pie spice
4 tablespoons all-purpose flour
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
1/4 cup cold butter, cut into pieces
1/3 cup slivered almonds, if desired
Sweetened whipped cream, if desired
Heat oven to 375°F. Spray 9-inch round springform pan with cooking spray. Press cookie dough in bottom and 2 inches up side of pan.
In large bowl, mix apples, granulated sugar, apple pie spice and 2 tablespoons of the flour. Toss to coat. Arrange mixture in crust.
In small bowl, mix oats, brown sugar and remaining 2 tablespoons flour. With pastry blender or fork, cut in butter until crumbly. Sprinkle over apples. Top with almonds.
Bake 40 to 45 minutes or until crust is deep golden brown and filling is bubbly. Cool 20 minutes; remove side of pan. Cool 1 hour. Serve with whipped cream.
Nutrition Facts
Serving Size: 1 Serving
Calories 490
Calories from Fat 150
Total Fat 16g
Saturated Fat 7g
Trans Fat 3g
Cholesterol 20mg
Sodium 250mg
Total Carbohydrate 82g
Dietary Fiber 2g
Sugars 37g
Protein3g
From Pillsbury
Serves 8
1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
4 large baking apples, peeled, cored and very thinly sliced
1/2 cup granulated sugar
1 1/2 teaspoons apple pie spice
4 tablespoons all-purpose flour
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
1/4 cup cold butter, cut into pieces
1/3 cup slivered almonds, if desired
Sweetened whipped cream, if desired
Heat oven to 375°F. Spray 9-inch round springform pan with cooking spray. Press cookie dough in bottom and 2 inches up side of pan.
In large bowl, mix apples, granulated sugar, apple pie spice and 2 tablespoons of the flour. Toss to coat. Arrange mixture in crust.
In small bowl, mix oats, brown sugar and remaining 2 tablespoons flour. With pastry blender or fork, cut in butter until crumbly. Sprinkle over apples. Top with almonds.
Serve with a scoop of cinnamon ice cream or a dollop of cinnamon-spiced whipped cream for extra fall flavor.
Cover leftovers with plastic wrap, and use within 3 days.
Cover leftovers with plastic wrap, and use within 3 days.
Bake 40 to 45 minutes or until crust is deep golden brown and filling is bubbly. Cool 20 minutes; remove side of pan. Cool 1 hour. Serve with whipped cream.
Nutrition Facts
Serving Size: 1 Serving
Calories 490
Calories from Fat 150
Total Fat 16g
Saturated Fat 7g
Trans Fat 3g
Cholesterol 20mg
Sodium 250mg
Total Carbohydrate 82g
Dietary Fiber 2g
Sugars 37g
Protein3g
Moldy Oranges
My daughter and her family flew 1400 miles a month ago with cut up oranges in her bag. That's ridiculous. Sniff. So proud. Then there was the time in college she brought home raw potatoes because she didn't want them to go bad. Grandma was smiling from above. But I digress. The inside of the oranges were moldy but the rind was still good.
Molded Cranberry Sauce
That's molded not moldy. Kind of.
From William-Sonoma
Serves 14 to 18
1 1/4 lb. fresh cranberries
1 1/3 cups sugar
2 tsp. orange zest
3/4 cup plus 2 Tbs. fresh orange juice
Pinch of salt
1 cup water
1 Tbs. unflavored gelatin
In a large saucepan over medium-high heat, combine the cranberries, sugar, orange zest, orange juice, salt and 3/4 cup plus 2 Tbs. water. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens and the cranberries have burst, 25 to 35 minutes. Note: The sauce should measure no more than 3 3/4 cups.
Meanwhile, pour the remaining 2 Tbs. water into a bowl (use a small mixing bowl) and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5 to 10 minutes.
Spoon 3/4 cup of the hot juices from the cranberries into the gelatin and whisk until the gelatin has dissolved. If you prefer a sauce with a smoother texture, transfer the remaining cranberry mixture to a food processor and pulse for 2 seconds (10 to 15 times), then proceed as directed.
Pour the gelatin mixture into the cranberry mixture and whisk to combine. Lightly coat the inside of a ceramic cranberry mold with nonstick cooking spray. Pour the cranberry mixture into the prepared mold and let cool to room temperature. Cover loosely with plastic wrap and refrigerate for at least 8 hours or up to overnight.
To unmold, set the mold in a large bowl of warm water (115° to 120°F) so the water reaches almost to the rim of the mold. Let stand for 30 seconds, then remove the mold from the water. Carefully insert a small offset spatula or paring knife along the side of the mold. Gently pull the gelatin away from the mold to release the suction, then remove the spatula. Place a serving platter upside down on top of the mold and invert the platter and mold together. Remove the plug. Gently shake the mold until you hear the gelatin begin to release, then lift off the mold. If the gelatin does not release, replace the plug and return the mold to the warm water for 15 seconds, then repeat the steps as directed above.
All I had to do was run the mold under warm water for seconds, unplug it and it slid right out.
Molded Cranberry Sauce
That's molded not moldy. Kind of.
From William-Sonoma
Serves 14 to 18
1 1/4 lb. fresh cranberries
1 1/3 cups sugar
2 tsp. orange zest
3/4 cup plus 2 Tbs. fresh orange juice
Pinch of salt
1 cup water
1 Tbs. unflavored gelatin
In a large saucepan over medium-high heat, combine the cranberries, sugar, orange zest, orange juice, salt and 3/4 cup plus 2 Tbs. water. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens and the cranberries have burst, 25 to 35 minutes. Note: The sauce should measure no more than 3 3/4 cups.
Meanwhile, pour the remaining 2 Tbs. water into a bowl (use a small mixing bowl) and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5 to 10 minutes.
Spoon 3/4 cup of the hot juices from the cranberries into the gelatin and whisk until the gelatin has dissolved. If you prefer a sauce with a smoother texture, transfer the remaining cranberry mixture to a food processor and pulse for 2 seconds (10 to 15 times), then proceed as directed.
Pour the gelatin mixture into the cranberry mixture and whisk to combine. Lightly coat the inside of a ceramic cranberry mold with nonstick cooking spray. Pour the cranberry mixture into the prepared mold and let cool to room temperature. Cover loosely with plastic wrap and refrigerate for at least 8 hours or up to overnight.
To unmold, set the mold in a large bowl of warm water (115° to 120°F) so the water reaches almost to the rim of the mold. Let stand for 30 seconds, then remove the mold from the water. Carefully insert a small offset spatula or paring knife along the side of the mold. Gently pull the gelatin away from the mold to release the suction, then remove the spatula. Place a serving platter upside down on top of the mold and invert the platter and mold together. Remove the plug. Gently shake the mold until you hear the gelatin begin to release, then lift off the mold. If the gelatin does not release, replace the plug and return the mold to the warm water for 15 seconds, then repeat the steps as directed above.
All I had to do was run the mold under warm water for seconds, unplug it and it slid right out.
Thanksgiving Memories
Every year we enjoy filling this out. The PDF is below the photo. Copy the PDF image and paste into a document to print.
Garden Short 'N Sweet Carrots
I washed the carrots and let them dry outside laid out on a ledge. It was cold outside so I put them in the sun. Dry them no more than a couple of hours. I cut off the greens (green tops will cause rot) and the tails. I bagged them in Ziploc bags and left the bag open a crack. I am fortunate to have a root cellar and that is where they are stored. I hope this year works better than last.