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#Post#: 36036--------------------------------------------------
Re: All the Apples
By: Queenie Date: November 1, 2021, 11:34 am
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My kids love apple crisp and apple pie. If you're going to
freeze stuff I recommend apple hand pies which you can do in
puff pastry if you want. Drizzle with icing when you reheat.
If you guys eat pork there's always sauteed apples 'n onions
which is exactly what it sounds like. So good with a pork roast.
Raisins are de rigeur in baked apples but they must be golden
raisins. I love these but they are not attractive.
I'd probably make a ton of apple crisps and freeze them. But
not vegan! Mine has an oat crumble topping so we can pretend
it's healthy.
I cannot get excited about apple muffins or apple cake or apple
bread. I do however love apple pancakes, either put the
(sweetened, spiced) apples in the batter or pour it on top after
or bake it like a Dutch baby. If you are doing breakfast for
dinner, a Dutch baby is likely to be a hit.
#Post#: 36046--------------------------------------------------
Re: All the Apples
By: VanGoghSunflowers Date: November 1, 2021, 11:42 am
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[quote author=animaniactoo link=topic=473.msg36032#msg36032
date=1635784299]
[quote author=VanGoghSunflowers link=topic=473.msg36027#msg36027
date=1635783974]
[quote author=animaniactoo link=topic=473.msg35487#msg35487
date=1635616893]
And I just remembered Baked Apples!
In the category of a healthy dessert - core an apple but leave
the base intact. Toss raisins with sugar to coat. Stuff cored
apple with raisins. Bake @ 350 or 375 until apples are soft (the
way you check a baked potato soft). Serve whole. Not really
fingerfood, we used at least a knife to cut them into pieces,
and *usually* a fork to eat, scooping apple with some raisins on
to your fork.
[/quote]
Baked apples are among my favorite foods. Raisins are
sacrilegious! Stuff a bit of butter, brown sugar, and your apple
related spices of choice in the core. Okay, less healthy than
raisins, but raisins are gross.
Top with whipped cream or vanilla ice cream if you have either.
No need if you don't.
[/quote]
I love raisins! And you're dissing my mom's cooking here!
HTML https://media0.giphy.com/media/26gJyfZN8OhDSk6Z2/200.gif
[/quote]
I'm sorry. I just really hate raisins. Also cooked tomatoes.
HTML https://media0.giphy.com/media/j5QWoyg05qPFf4gmmV/200.gif
#Post#: 36058--------------------------------------------------
Re: All the Apples
By: animaniactoo Date: November 1, 2021, 11:52 am
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Noted, will leave the raisins out of your portion of the bread
pudding and the noodle kugel. ;)
#Post#: 36066--------------------------------------------------
Re: All the Apples
By: Queenie Date: November 1, 2021, 12:00 pm
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I have never had kugel but as in baked apples, I prefer my bread
pudding with golden raisins. No raisins is also OK.
#Post#: 36072--------------------------------------------------
Re: All the Apples
By: animaniactoo Date: November 1, 2021, 12:07 pm
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[quote author=Queenie link=topic=473.msg36066#msg36066
date=1635786017]
I have never had kugel but as in baked apples, I prefer my bread
pudding with golden raisins. No raisins is also OK.
[/quote]
Noodle Kugel recipe for you:
HTML https://sites.google.com/view/heymouxcookbook/helens-noodle-kugel
#Post#: 36097--------------------------------------------------
Re: All the Apples
By: Queenie Date: November 1, 2021, 12:37 pm
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So it's basically bread pudding only with noodles? Questions:
1. Why sour cream instead of heavy cream?
2. Is pot cheese the same as cottage cheese? Or maybe farmer's
cheese? Because I'd be thinking ricotta if I were gonna do
cheese here.
I would definitely add cognac or maybe a nice vanilla-note
bourbon.
#Post#: 36104--------------------------------------------------
Re: All the Apples
By: animaniactoo Date: November 1, 2021, 12:45 pm
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[quote author=Queenie link=topic=473.msg36097#msg36097
date=1635788260]
So it's basically bread pudding only with noodles? Questions:
1. Why sour cream instead of heavy cream?
2. Is pot cheese the same as cottage cheese? Or maybe farmer's
cheese? Because I'd be thinking ricotta if I were gonna do
cheese here.
I would definitely add cognac or maybe a nice vanilla-note
bourbon.
[/quote]
My guess is it needs the solidity of the sour cream for the
right density/texture.
Pot cheese is something in between large curd cottage cheese and
farmer's cheese. When I had problems finding it one year, mom
advised me to use a mix of the large curd and the farmers cheese
and that was successful in replicating the taste/texture.
Found a good article talking about what Pot Cheese is and
substitution stuff:
HTML https://www.thespruceeats.com/what-is-pot-cheese-591193
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