Golden Apple Crumble

This is an easy variation of apple crisp only better because it has cheese and we know that everything is better with cheese.

Apples:
4-5 apples
1/3 cup of cinnamon sugar
2 tablespoons of water
Topping:
1 cup of flour
1/2 cup of sugar
1/2 cup of cheddar cheese
1/2 cup of melted butter

Peel and slice up the apples and place in a square baking dish.  Prinkle on cinnamon sugar and then the water.

Whisk together dry ingredients and then add in cheese and stir together.

Stir in melted butter and sprinkle on top of apples.  Bake for about 45 min at 350 or until apples are tender and the topping is golden.

You sprinkle with a little extra cheese when it is still warm.

It is best warm with vanilla ice cream.

Skillet Berry Cobbler.

This took one pan and one bowl so there was minimal clean up. 

Start off with the filling:
24ish oz of frozen berries (you can use any kind you like.  I had a mixed berries)
3/4 cup of sugar
1 tablespoon of vanilla
2 tablespoon of cornstarch

 Mix together sugar and berries and place in a large skillet on medium heat and bring to a boil.  While waiting for this you can work on the biscuits

1/2 cup of milk
1 cup of flour
3/4 stick of butter
1/4 teaspoon of salt
1 tablespoon of sugar
1 teaspoon of baking powder

Whisk together dry ingredients

and cut in butter until it resembles course cornmeal.

Stir in milk till it forms a sticky dough.  Set aside and return to filling.

The berries should be boiling by this point if not wait until they are.  Whisk in vanilla and cornstarch and simmer for 5 min until it thickens. Taste to check sweetness level if it is too sweet add a dash of lemon juice.  It really helps to balance things out.

Scoop dough onto skillet and filling and bake in oven at 400 for about 20 min until edges are golden brown.  It is very important that you use an oven safe skillet.  Cast iron or stainless steel works great.  Don't use non-stick they can't get that hot and will give off vapors that will give you a migraine. 

As always warm is best.  Serve warm and top with ice cream.

Chessy Chile Biscuits

These are quick and taste just like the souffle my mom makes.  They are not spicy but you get a lovely chile flavor.

1ish cup of cheddar cheese (I like sharp)
1 can a green chiles
1/2 stick of butter
1 egg
2 cups of flour
1/4 cup of oil
3/4 teaspoon of salt
1 teaspoon of baking powder
3ish tablespoons of milk

Whisk together dry ingredients and then cut in cold butted into flour mixture until all are incorporated and pieces of butter are the size of small gravel.

Whisk together egg, milk, and oil and stir into flour mixture

Add a tiny bit more milk to make the dough come together.

Stir in chiles and cheese.  It take a little elbow grease but its worth it in the end.

Scoop into greased muffin pan and bake at 375 for 20 min until edges are golden brown.  They are best like most things served warm.

Rosettes

This is a Scandinavian pastry.  Several months ago my aunt gave my mom a rosette maker that had belong to my great aunt or someone in my family and she passed it on to me.  Its basically several metal cooked shaped and then a rode that screws into a couple at a time.  You make a thin batter and then dip the shape and then cook in hot oil.  It took me a couple tries to get it right.  Be sure to heat the Rosette maker in the oil for several min or it will not work.  Then let excess oil drip off and then blot the bottom on paper towels.

Its a simple recipe:
1 cup of flour
1 cup of milk
2 eggs
1 tablespoon of sugar
1/4 teaspoon of salt
1 tablespoon of vanilla

Whisk together eggs, sugar, salt and vanilla until light and frothy.  Then alternate adding milk and flour until all is incorporated.

Heat Rosette in oil a couple inches deep until it reaches 375.  It is important that it reaches 375 but doesnt go much beyond it.

Pour batter into a shallow dish like a cake pan and blot off excess oil on paper town and then into batter but don't completely submerge it you want the stop to still be visible.

Cook for 30-45 seconds in hot oil and drain on paper towel and repeat the process. They should be golden brown and slightly crunchy. Be sure to reheat the Rosette for a couple second and blot off oil.

Dust with powered sugar.