I love apple time recipes like crisps, crumbles, and
studels galore so I answered the call and gave you
some more. Going old school today and wrapping up the
week with some good old comfort food. Anyone big on APPLE
BROWN BETTY back when? A ‘betty’ is a baked pudding,
made with layers of sweetened and spiced fruit and crumb
topping. It is usually served with a lemon sauce and/or
whipped cream but I like it best with a scoop of vanilla
ice cream. This brown-sugary one is the most popular
‘betty’ recipes I’ve seen adopted and the ice cream really
makes it with the warm apples. MMMMMM…….

Enjoy! Marzee

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RECIPE: APPLE BROWN BETTY
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INGREDIENTS:
Pudding:
11 medium sized apples (McIntosh or Granny Smith)
2 teaspoons cinnamon
1 1/2 cups flour
3/4 cup brown sugar
1/2 cup butter

Syrup:
2/3 cup brown sugar
1/4 cup hot water
Juice of 1/2 lemon

Directions:
Pudding:
Peel, core and slice apples in eighths. Spread them over
the bottom of a lightly greased 9 x 12 inch baking pan.
Sprinkle cinnamon over the apples. To make topping, mix
the flour and 3/4 cup brown sugar together, cut in the
butter until crumbly. Set aside.

Syrup: Mix 2/3 cup brown sugar with the hot water and
lemon juice. Pour half of the syrup over the apples.
Sprinkle the topping mixture evenly over top. Pour the
remaining syrup over the topping. Bake at 350 degrees
60 minutes. Serve warm with vanilla ice cream.

Categories: Desserts, Baking

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                 MARZEE’S CORNER
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              BULK UP ON APPLE SEASON:

FOR BUYING:
Look for smooth skin with few bruises. Too many bruises mean
the apple may rot. Choose apples with a bright and sparkly
color.

FOR STORING:
Apples keep best when refrigerated or kept cook. Store them
in a plastic bag or the drawer to keep them fresh. Check
them often. Remove any decayed apples. One rotten apple can
indeed spoil the whole barrel!
*  To prevent raw, cut apples from darkening dip them in a
fruit juice (lemon, orange, grapefruit, or pineapple) before
adding other ingredients.

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END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2008 by NextEra Media. All rights reserved.

I see the Honeycrisp apples are out now we buck up for
an ever so  small quantity during season they’re delish.
Getting closer to my apple picking time with the kids
and I’m hoping the Shizuka variety did well this year
I do pay primo for those too just as a treat to eat
but am in heaven for the week it takes me to eat them
worth every penny. I only just discovered these last
year in Indiana and they are my absolute fave. What
is your favorite apple for eating? 

Sure I vary to galas and grannys and such for the
multi-purpose and just for example here’s a yummy
dessert recipe to give you a jump into this Fall
apple pickin’ season with the granny smiths. You
can get the granny smith apples anytime at the store
so no worries if you can’t just pluck them from the tree.

Enjoy! Marzee

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RECIPE: PINE-APPLEY CRISP
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INGREDIENTS:
Fruit -
3 medium Granny Smith apples, peeled and cored
3/4 cup pineapple preserves
2tablespoons all-purpose flour

Crumb Topping-
2/3 cp flake coconut
1/2 cup quick or old fashioned oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/3 cup butter or margarine, melted
1/4 cup whole almonds, chopped
vanilla ice cream (optional)

DIRECTIONS:
Preheat oven to 375 degrees. For fruit, slice apples into
thin rings, then cut rings into quarters. Combine pineapple
preserves and flour in mixing bowl. Add apples, tossing to
coat evenly. Pour into bottom of a 9-inch pie plate or similar
shallow baking dish. For crumb topping, combine coconut, oats,
brown sugar and flour in a mixing bowl. Microwave butter on
high for 1 minute and add to chopped almonds. Add butter and
almonds to topping ingredients; mix well. Sprinkle topping
evenly over apple mixture. Bake 30-35 minutes or until apples
are tender and topping is golden brown. Cool slightly. Serve
warm with ice cream, if desired.

Yield: 12 Servings
per serving: calories 210, fat 9g, sodium 80 mg.
Categories: Desserts, Apples

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                 MARZEE’S CORNER
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           THE SCOOP ON THE GRANNY:

The Granny Smith Apples are good for eating fresh,
cooking & for salads.

Selection: Good-quality Granny Smith apples will be
firm with smooth and clean skin. Granny Smith apples
are a deep green with an occasional pink blush of the
cheeks. Test the firmness of the apple by holding it
in the palm of your hand. (Do not push with your thumb).
It should feel solid and heavy, not soft and light.
These apples may be less attractive, but the flesh is
still good to eat after cutting.

Avoid product with soft or dark spots. Also if the apple
skin  wrinkles when you rub your thumb across it, the apple
has probably been in cold storage too long or has not been
kept cool. Grannies occasionally show “russeting,” a brownish
network at the stem end.

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END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2008 by NextEra Media. All rights reserved.

On to a delicious CHEESY COUNTRY PASTA today to spice
up your dinner table. You can play with the crushed red
pepper amount if you’re shy of the spice factor. I highly…
highy recommend going to the extra expense of the “good”
mushrooms for this dish rather than substituting for just
white mushrooms. It makes all the difference in the flavor.

Enjoy! Marzee

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RECIPE: CHEESY COUNTRY PASTA
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INGREDIENTS:
2 tb Chopped onion
2 Garlic cloves, minced
1 ts Olive oil
1 c portabello or shitake mushrooms sliced
1 c Canned italian tomatoes, (reserve liquid), chopped
5 sm Black olives, sliced in half
1/8 ts Crushed red pepper
2 c Cooked penne or ziti pasta
2 ts Grated parmesan cheese
Fresh basil leaves

DIRECTIONS:
In a 3 quart microwavable casserole, combine onion, garlic
and oil and stir to coat. Microwave on high (100%) for 1
minute. Add mushrooms and tomatoes with reserved liquid and
stir to com- bine. Cover and microwave on high for 7 minutes,
stirring once every 3 minutes. Add olives and pepper and stir
thoroughly. To serve, in serving bowl arrange pasta; top with
mushroom-tomato mixture and toss to combine. Sprinkle with
cheese and garnish with basil.

Yield: 2 Servings
Category: Pasta

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                 MARZEE’S CORNER
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              ON OVEN TEMPERATURE ACCURACY:

Check your oven for temperature accuracy. Place an oven
thermometer on a pan and set the pan in the middle of the
middle shelf. Turn the oven to 350° and wait about 30 minutes.
heck the thermometer and see if it reads 350 degrees. Make a
note of the thermometer’s reading. Set your oven to 400 degrees
and follow the time procedure. Check the thermometer and make
a note of its reading. Set your oven to 300 degrees and follow
the time procedure. Check the thermometer and make a note of
its reading.

Adjust your baking times in accordance with the real temperatures
shown on your notes. If the thermometer’s reading were less than
your oven’s dial setting…Bake for a longer time. If the
thermometer’s reading were more than your oven’s dial settings…
ake for a shorter time. You can also change the outside settings
to be a little higher or a little lower instead of changing the
baking times. Do whatever works best for you. “Make notes of your
settings”.

Sometime your oven’s temperature setting device will match its
real inside temperature on some setting and not on others. It’s
good to know what the real inside temperatures are for high and
low settings.

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END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2008 by NextEra Media. All rights reserved.

Since I did the spinach souffle only fitting to feed you
with this one too. My mother-in-law has made the most
delicious dishes using cauliflower, one of our favorites
being with crackers and butter but I believe I’ve found a
recipe to top that one… a recipe for a CAULIFLOWER SOUFFLE.
Yep, now that’s something you don’t see in the prepackaged
frozen foods. You really must try it if you haven’t
experienced this vegetable other than raw or boiled. Those
little guys don’t have to be confusing to pick either…take
a look at Marzee’s Corner for some hints.

                                                                       Enjoy! Marzee

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RECIPE: CAULIFLOWER SOUFFLE
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INGREDIENTS:
1 medium cauliflower, cut into florets
2 tablespoons butter
2 tablespoons all purpose flour
1 cup milk
salt & pepper to taste
dash of ground nutmeg
4 eggs, separated
1 cup cheddar cheese, grated

DIRECTIONS:
Cook cauliflower in boiling, salted water until tender, drain
well and mash. Melt butter in medium saucepan, blend in flour
and cook, stirring over medium heat until bubbly; do not let
mixture brown. Meanwhile, bring milk to a boil in another
saucepan. Add hot milk to butter-flour mixture and cook,
stirring over medium heat until sauce thickens and is smooth.
Season to taste with salt, pepper and nutmeg. Remove from heat.
Lightly beat egg yolks and stir into sauce. Stir in cheese and
cauliflower until smooth. In a large bowl, beat egg whites until
stiff but not dry. Fold cauliflower mixture gently but thoroughly
into beaten egg whites. Pour into a buttered 2 quart souffle
dish. Bake in preheated 350F oven for 30 to 40 minutes, or till
puffed, firm and lightly browned. Serve immediately.

Yield: 4-6 Servings
Category: Vegetables, Side Dishes

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                 MARZEE’S CORNER
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 CAULIFLOWER – Nutritious and Deeeeeelicious!

Good-quality cauliflower will have white or slightly off-
white heads that are firm with no space between the curds.
The leaves should be fresh and green. There is no quality
difference between large and small heads.

Avoid cauliflower that is soft or wilting, has ivory to
light brown coloring or that has small dark spots on the
curds. Keep cold and humid and use as soon as possible.

* If boiling cauliflower, adding a teaspoon of fresh lemon
juice to the water will maintain the white color.

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END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2008 by NextEra Media. All rights reserved.