A friend has come home for a visit from overseas and our 'gang' got together to catch up and such... I decided to mark the occasion by bringing an Apple Crumble along! And judging by the silence, spoon licking, and requests for extra helpings, I'd say it was a hit!
Technically it is a 'Secret Family Recipe', so I won't give the full measurement amounts, but otherwise here's the info:
Ingredients:
Canned Apples - I used imported apples from South Africa. The canned option allows for the right 'softness to crispness' ratio and, frankly, is way easier than peeling, coring and chopping apples from the produce department!
Cinnamon
Flour
Sugar
Margarine/Butter
Salt.
Method:
Plunk the apples into your pie dish, sprinkle with cinnamon. By hand, or mixer, mix all other ingredients together until it is 'crumbly'... don't over mix, as it can become dough-y very quickly! Then crumble it all onto the apple, bake for 30 min at 375!
I served it with vanilla ice-cream, but you could also serve with custard etc.
No photo of this pie - it was consumed too quickly!
Monday, July 18, 2011
Monday, July 4, 2011
Tipsy Tart
I made this over the Canada Day weekend and my Aunt's house. It comes from a 'Tupperware' recipe book she has, and it is one of her family favourite recipes. It took a bit of time for me to make (mostly due to the chopping of dates with scissors...), but in the end was delicious.
Ingredients:
Tart:
250g stoned dates, chopped
5ml bicarbonate of soda (baking soda)
250ml boiling water
115g butter
250ml sugar
2 eggs
500ml flour
5ml baking powder
2ml salt
250ml walnuts, chopped
Syrup:
300ml sugar
20ml butter
190ml water
1ml salt
5ml vanilla
125ml brandy
Method:
Pre-heat oven to 180C and grease 2 pie plates. Divide chopped dates into two. Place on half in a bowl with bicarb and water, stir and let sit. Cream butter and sugar, then add eggs. Mix together dry ingredients and fold into batter by hand. Add in second half of dates, then nuts, and then the bicarb/date/water mixture. Make sure this is all mixed well, then pour into the dishes and bake for 40 minutes. If your oven tends to try things out/burn, place aluminum foil on top, shiny side up.
Just before the tarts are finished baking, make the syrup. Add water to pan, then add sugar, butter and salt. Simmer for 5 minutes, then remove from heat and add the vanilla and brandy. Pour over the tarts while the tarts are still warm.
This recipe is supposedly 'even better' the second day, and can be frozen and warmed up in the microwave. Serve alone, or with ice cream (we had it with Skor ice-cream, but I think vanilla would be perfect).
Ingredients:
Tart:
250g stoned dates, chopped
5ml bicarbonate of soda (baking soda)
250ml boiling water
115g butter
250ml sugar
2 eggs
500ml flour
5ml baking powder
2ml salt
250ml walnuts, chopped
Syrup:
300ml sugar
20ml butter
190ml water
1ml salt
5ml vanilla
125ml brandy
Method:
Pre-heat oven to 180C and grease 2 pie plates. Divide chopped dates into two. Place on half in a bowl with bicarb and water, stir and let sit. Cream butter and sugar, then add eggs. Mix together dry ingredients and fold into batter by hand. Add in second half of dates, then nuts, and then the bicarb/date/water mixture. Make sure this is all mixed well, then pour into the dishes and bake for 40 minutes. If your oven tends to try things out/burn, place aluminum foil on top, shiny side up.
Just before the tarts are finished baking, make the syrup. Add water to pan, then add sugar, butter and salt. Simmer for 5 minutes, then remove from heat and add the vanilla and brandy. Pour over the tarts while the tarts are still warm.
This recipe is supposedly 'even better' the second day, and can be frozen and warmed up in the microwave. Serve alone, or with ice cream (we had it with Skor ice-cream, but I think vanilla would be perfect).
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