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Crisp apples and caramel muffins

Apples, canellle, caramel ... Imagine the aroma of the 3 flavors perfuming the village Full ... Hummmmm!! A

Crisp Favorite as was so aptly named my voizzzzzzzine.

If you have a bag of Skor chips and apples, will make the recipe right away and hurry to taste it before it disappears.

In the recipe, there are two varieties of apples. In mine, I put those I had in the fridge or Cortland.

Apple crisp and caramel

Ingredients: 5 cups
Granny Smith apples peeled and sliced
(about 5 medium apples)
5 cups peeled and sliced apples McIntosh
(about 5 medium apples) 1

1 / 4 cup (250 g) sugar, divided
1 1 / 4 cup (170 grams) all-purpose flour, divided
3 / 4 cup (180 g) butter or margarine, divided
1 1 / 3 cup butterscotch chips Chipits Skor (This is the bag full of 200 g)
1 cup (90 g) rolled oats, uncooked

1 / 2 tsp ground cinnamon cuil.à
1 / 4 tea cuil.à
baking powder 1 / 4 tea cuil.à
sodium bicarbonate 1 / 4 teaspoon salt cuil.à



Steps:
Preheat oven to 375 ° F
Grease a 13 X 9 X 2 inch.
Toss apple slices, 3 / 4 cup sugar and 1 / 4 cup flour to coat evenly
apples.
Spread over bottom of prepared pan. Sprinkle 1 / 4 cup diced butter.

Mix butterscotch chips, rolled oats, 1 / 2 cup sugar, 1 cup flour cinnamon, baking powder, baking soda and salt.

Melt 1 / 2 cup butter and add to oatmeal mixture and stir until a grainy texture. Scatter the crumbs over the apples.

Bake 45-50 minutes or until topping is lightly browned and apples are tender.

Source: Autumn Legend and The best recipes Hershey's

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Denise Milani Foto .s

heart of Philadelphia and Strawberry

I saw this recipe in passing Madam Queen of the Muffins of all kinds , that she took it home Vickey
This recipe was bang-for I had just a small container of cheese in the fridge Phi.

the time came to open the container, I realized that it was missing a little. We had used without my knowledge. Still, I made the recipe with just a little less cheese Phi and I would say that the quantity I (150 g) was perfect for my taste. A blessing in disguise, say!
Since Valentine's Day is coming soon, I'm allowed to change the name of the recipe. Muffins in the heart of Philadelphia .. It's too cute!.

The verdict:
Those who love the taste of Philly will love these muffins. The taste is very present, especially when one takes a mouthful of little heart.
As I like cheese Phi, you can guess I liked the taste of these muffins.

Muffins heart of Philadelphia and Strawberry

Servings: 10 (I 12)

Ingredients: 1 package
(250 g) Philadelphia cream cheese (I, 150 g)
1 / 4 cup (25g) icing sugar


2 1 / 2 cups (335 g) flour 1 tbsp
tablespoons (12 grams) baking powder
1 / 2 c. Tea (cc) salt 1 egg


1 1 / 4 cup (310 g) milk
1 / 2 cup (90g) brown sugar
1 / 3 cup (80 g) vegetable oil
1 tsp. teaspoon lemon zest
1 / 2 tsp. tea (3 g) almond essence

Jams choice (me, strawberries)




Steps:
Preheat oven to 350 ° F

In a small bowl, combine cheese and powdered sugar (reserve) In a medium bowl
, combine flour, baking powder and salt (reserve)
In a large bowl, beat egg, milk, sugar, oil , zest and almond extract in a third bowl
Stir dry ingredients (2nd mix) in the third In mixture

muffin cups, pour a little mixture, then put some cheese mixture and icing sugar and add 1 tsp. Tea jams

Above, return the mixture and garnish with almonds (not set)

Bake in center about 20-22 minutes

Cool completely before serving. If you're too greedy, let cool at least 10 minutes.

Source: Life Vickey

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Does The Washington Quest Card

Seatback Cabecou & Apples Teen

My Teen had to choose a segment for his third internship. He had to discover a little of what working life. To my surprise, he chose the restaurant.

He spent a week in the kitchen of a nearby restaurant: the Auberge du Marais .

addition velvety vegetables, onions, zucchini glasses of red fruit vinegar ... He made imaginative Cabecou purses and apples. He even trained himself plates which were then served in the dining room.

What pride!

From the following weekend, we had the pleasure to taste this delicious starter, he has crafted himself for us.

Ingredients 4 people:

• 4 sheets of pastry
• 4 Cabecou
  
• 2 Granny Smith apples
• crushed almonds
• liquid honey

Preparation:

Cut apples in matchsticks.

Lay the 4 sheets of pastry on the work plan. Place a Cabecou the center of each leaf.
Cover the apple pieces.
Add honey and crushed almonds.

Gently close the sheets of pastry into purses and fasten with a toothpick.





















Turn without a preheated oven for about ten minutes.
Remove from the oven when the purses are golden.

is delicious!

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Hard to believe ...
The beautiful lasagna you see in the picture was fully cooked in the crock pot, even the pasta!

If you do not believe me, take a turn at ti Lexi Gourmande , you will also see his love lasagna.
I confess that I was a little tank when I saw this recipe. It's looking emissive Ricardo on Tout.TV, who cooked the lasagna, as my eyes, I saw that it was possible.

Result: A beautiful
the most delicious lasagna with the same beautiful look as if it had been cooked in a conventional oven.
My only regret: Having put
HEAVY Italian sausage in the lasagna. I wanted to put fresh sausages but when I went to the market, there was just heavy. Ouff! I was afraid to go to the fire! A chance that I had just put 2. It took a full glass of water.
Nothing prevents this lasagna was delicious. The children wanted to eat two nights in a row so they loved this lasagna. I had nothing against me!

Next time I will choose mild Italian sausage.
A recipe again and again. I recommend it!

In the recipe, it points to 12 lasagna noodles with 1 liter of sauce.
me, I did 3 rows X 3 pasta, for a total of 9 blocks with a 700 ml jar of sauce. I could put 1 liter.

I served lasagna with green salad, accompanied by a delicious dressing suggested by Marie-Soleil Michon.

dressing for green salad
Ingredients:
1 tsp teaspoon Dijon mustard (I 2) 1 tbsp
herb tea 1 tsp salt
tsp maple syrup (I, 2)
1 / 3 cup olive oil
1 / 3 cup chicken broth or vegetable (my vegetables)
1 / 3 cup of citrus juice Electives (me, pineapple juice)
Pepper

Steps:
Place all ingredients in a mason jar.
Put the lid.
Stir everything. Shake-Shake-Shake!

Lasagna Slow Cooker

Preparation: 30 minutes Cooking
:
4 hours Servings: 4-6 (I would say at least 6)

Ingredients: 1 pound
Italian sausage sweet or strong (me 250 g, and strong was too much for my taste!)
1 large carrot, peeled and finely grated
1 stalk celery, finely chopped 4 oz
white mushrooms, finely chopped (I, 1 blue box)
2 cloves garlic, minced
1 liter (4 cups) tomato sauce homemade or commercial (me, Herb Garden Select Cattell )
12 lasagna noodles, uncooked (No express those for cooking) (I, 9)

1 cup Parmigiano Reggiano, grated 1

containing 475 grams of ricotta cheese
1 1 / 2 cup mozzarella cheese, grated (a little more for me)
salt and pepper






** I leave the steps of the original recipe from Ricardo.
As I made 3 rows of 3 pastas, I divided the ingredients accordingly for mounting.
It stands as a lasagna regular lasagna. I added the ricotta in the middle row.
I put the sausage mixture in the other 2 rows.
Starting from the bottom of the crock pot for 3 rows:
A little sauce

Pasta Sauce Mix sausage

Parmesan and a little mozzarella

Ricotta Pasta

Pasta Sauce Mix sausage

Parmesan
The Mozzarella for Temine


Steps:
In a bowl, combine the sausage, carrot, celery, mushroom and garlic. Add salt and pepper. Book.

Divide 1 / 2 cup tomato sauce in bottom of slow cooker. Cover with a layer of pâtes.Ne not hesitate to break them if necessary. Y

allocate one third of the meat mixture. Cover with 1 cup of tomato sauce and sprinkle with 1 / 3 cup Parmesan cheese. Cover with a layer of noodles and add the ricotta cheese.

Continue with a layer of noodles. Y allocate one third of the meat mixture. Cover with 1 cup of tomato sauce and sprinkle with 1 / 3 cup Parmesan cheese.

Cover with pasta and repeat with remaining meat, 1 cup of tomato sauce and parmesan. Finish with remaining sauce and sprinkle with mozzarella cheese.

Source: Ricardo

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Lasagna Slow Cooker Pudding Maple Apple Crisp Strawberry

is going browse in ma'am Donalda , I saw her beautiful version surplus frozen pudding. A treasure pudding that ma'am Sakya had published some June, the real thing during strawberry season. When I saw that Donald had made this pudding without leaving the house, ah there, I decided to do, too. I headed immediately to the basement, put a log in the stove going and I came up with a big bag of strawberries.

Rhubarb it?
I'm having sought on all sides, all sides in my freezer, I have not found. It
no big deal, I just changed the name of the recipe.
Pudding Maple strawberries, I think it's still good as the name!

To continue my story, imagine, then, that I had barely started the recipe when I realized that I had made a great blunder .
The time came to add the flour, maple syrup and strawberries, I put 2 tsp. at the table instead of 2 tablespoons. tea. Boff ... It's just 3X more flour ! Finally as I used

frozen strawberries, and I had a little more than the suggested amount, I told myself that this might be a good case for adding more flour 3X . However, I boiled the sauce a little less time (2-3 min. No more!).

And the result?
Whew! my sauce is correct. I would even say that its consistency is perfect . So if you use 1 kg of frozen strawberries , you can add 2 tsp. tablespoons flour for the sauce.

Now if you continue to read a little further down you will see that I made other changes qq. By dint of making small changes everywhere, I even got scared of finding myself with a kind of cake that does not look like a pudding Pantoute. Already I had to give it a different name ... a little if ti, ti a bit less of that, tite gaffe here, 3X more than this, and a smaller flat-ti, a ti another bit bigger ... That will do, ma'am Blancmange, The Mo-di-fi-cation!

Ah yes, I forgot ... Even without rhubarb, this pudding is delicious!

If you have any surplus in the freezer, you can make this recipe anytime. I almost taste to make another ...

Pudding rhubarb, strawberries and maple


Ingredients:

sauce 1 tsp.
tablespoons butter 1 cup maple syrup (I ¾ cup)
½ cup (100g) brown sugar 2 tablespoons
. Tea
flour 1 1 / 2 cups fresh strawberries
* 1 1 / 2 cup rhubarb chopped * Note

BM:
I replaced the fresh strawberries and rhubarb by :
1 kg of frozen strawberries .
I put 2 tsp. tablespoons flour (instead of 2 tsp. tea)


Cake

2 eggs 1 cup (200 g) sugar (me, ¾ cup (150 g))
1 / 4 tsp. teaspoon vanilla
1 / 4 cup (60 g) of fat Vegetable (shortening)
1 3 / 4 cup (245 g) flour 2 tablespoons
. tea (8 g) baking powder
1 / 4 tsp.
teaspoon salt 3 / 4 cup milk



Steps:
Prepare the strawberry sauce
Bring to boil butter, syrup, brown sugar, 2 tablespoons . to tea (tablespoon) of flour, strawberries and rhubarb . Cook 7 minutes. (With 2 tsp. Tablespoons flour + frozen strawberries, I cooked 2-3 min.)
Blend just to undo the fruits. Book.

Preheat oven to 350 ° F


Prepare cake
Whisk eggs, sugar and vanilla two minutes. Add
fat, stir and reserve.

Sift flour, baking powder, salt and add to eggs, alternating with milk.

** Pour the batter into a greased 9-inch square buttered. and pour hot fruit mixture on top.
I did the opposite: strawberry sauce and dough at the bottom cake on top .


Bake 40 minutes or until a pin in the center comes out clean the cake.

BM ** Note:
I have not spent the sauce in a blender and I added more flour, I thought it would be better to put the sauce in the dish and dough on top. I certainly did not want to make a second blunder!
I baked in 2 square pans. (25 min. For the smallest and 35 min. For the other).



Sources:
Original version: Celebrate the cuisine of Sakya
Recipe adapted for chilly: Legend Fall
Recipe adapted for blundering: Blancmange

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Wedding Toiletry Baskets Online

Potatoes Baked Parmesan


Here is a recipe for ultra mega fast and simple.

Serves 4:
Ingredients:

• 4 potatoes
• 100 g heavy cream 100 g
• parmesan salt and pepper

Preparation:

Cook the potatoes to steam.
When cooked, cut them into 2 and remove the flesh of potatoes.
Heat oven to 200 ° C.

Crush with a fork the flesh with fresh cream, Parmesan, salt and pepper.
Salt the potatoes, fill with stuffing.

Bake 10 minutes.

A taste accompanied by a green salad and a slice of smoked ham.

Four Word Sayings That Start With No

Lentil salad with fennel, orange and smoked salmon saltimbocca



Inspired by a very nice recipe Mary, I wanted to try my own version of the lentil salad with smoked salmon.

In case you did not know yet I am an unconditional fennel, then to embellish a little different lenses and orange, I added some thin slices of this divine vegetable.

For the sauce simply retrieve the orange juice that we will detail in nets, squeeze a lemon and add shallots and olive oil.

Result: a salad very fresh and full of protein, omega 3 and vitamin C, nothing better to face the winter comes fast ...



salad of lentils, fennel, orange and smoked salmon
Serves 4.
Preparation time: 10 minutes.
Cooking time: 25 minutes.

• 250g lentils (preferably brown or green)
• 2 oranges 1 / 2 fennel
• 150g smoked salmon
• 2 shallots 1 lemon
• 4 tablespoons olive oil
• salt & pepper

Cook lentils in a large volume of water after rinsing. Follow the directions on the package.

Rinse the fennel and cut into thin slices, reserving small green leaves for the sauce. Fillet of orange harvesting the precious juices to flow.

Squeeze the lemon, mince the shallot and fennel leaves. Add the orange juice, olive oil, salt and pepper.

When lentils are cooked , rinse under cold water, add the sauce and chill if you have time. Serve the lentils in a sauce in a bowl, add sliced fennel, orange fillets and slices of smoked salmon. Serve warm or cold.

Bam Margera Vito Tatoo

Cranberry Pudding with Dates

If my voizzzzzzzzine is to publish a recipe fall in winter, although I too publishes.
Why would I not right? It's been so long since I wanted to show you my beautiful croustarde and I did not dare.

It's time for cranberries!
Blancmange croustarde a kitchen with apples and cranberries.
This recipe will become part of my favorite pies. The contrasting flavors of sweet apple tart with cranberries gives him a taste absolutely sublime. And what of its beautiful color, cranberries gives him a proud look, I think. If you
cranberries and apples in store, try this lovely crisp. A true delight!


I took the recipe home The delights of Maya .
When I saw his beautiful crisp color, I immediately ran to the basement to see if I had cranberries in the freezer. I even almost went down the stairs I was so anxious to know if I left. I was too upset at the idea of being able to taste this lovely crisp.
Finally, I done well to go see. I had a nice bag of cranberries, Yes!


Adapted from a recipe for gourmet:
As I wanted to be sure he'll remain a small part, I had to increase the amount of ingredients in the recipe. I put in red the exact quantities that I used and other small changes to a nice big tasty crisp.

Apple Crisp Cranberry
** quantities for food lovers, red

Ingredients:
Trim top
3 / 4 cup (100 g) flour (11 / 4 cup)
1 / 2 cup (90g) brown sugar (3 / 4 cup)
1 / 2 cup (45 g) rolled oats (oatmeal) (1 cup)
1 / 2 cup (45 g) flaked sweetened coconut (1 / 2 cup)
1 tsp. teaspoon ground cinnamon (1 tsp. tea)
1 / 4 teaspoon ground ginger (not set)
1 / 2 cup (125 g) butter, cut into pieces (3 / 4 cup)


Trim fruity
4 medium apples, peeled, cored and cubed (8 apples)
1 cup fresh cranberries (me, frozen, not thawed, 2 cups) 1
/ 2 cup dried cranberries (not set)
2 / 3 cup (160 g) sugar (2 / 3 cup) 1 tablespoon
. tablespoon flour (2 tbsp tablespoon)

Note BM:
I added 1 tablespoon . tablespoons minute tapioca (for frozen cranberries)





Steps:
Preheat oven to 375 ° F. Lightly butter
a cast iron skillet or cake pan 9 "(23 cm) diameter. Book.
(I cooked in a flat rectangular Pyrex 9 X 13 ". for a greater amount)

Trim top
Place all ingredients in a food processor and pulse for 1 minute, until mixture forms large pieces.

Trim fruity
Combine all ingredients in large bowl.

Transfer the mixture into the iron stove (Pyrex dish). Book.

Cover with the crumble on top. Bake for 40

45 minutes or until the topping is golden brown and filling begins to bubble on the sides.

Wait 15 minutes before serving.


Source: Baking From My Home to Yours - Dorie Greenspan

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Woodbury Ugg Boots Price

It's easy to make this pudding dates.

not even need to break an egg, there are none in the recipe.

I still can not believe it. I already know the recipe by heart, so it's easy to do!

Warning:
Warning! If you decide to make this recipe, you'll have to redo the same recipe the next day. Your sweet tooth will you achaler. They may even blackmail you for you to do the same pudding a 3rd consecutive times. I warned you!

Now, when I unearthed this great recipe?
Right here , in voizzzzine in my Gold . is a rummage in Viviane , she found this recipe. An old recipe that
date of 50 years. (Aye. c'es ... you too funny ... that date (pudding with dates!)) She said they could get anything she wants, in exchange for a slice of this dessert. Interested, eh?

Pudding with Dates

Ingredients:
Cake
1 / 2 cup (100 g)
sugar 1 cup (135 g) flour 2 tablespoons
. tea (8 g) baking powder
1 / 2 cup (125 g) milk
1 pinch salt 1 cup
pitted dates, chopped


Syrup 1 / 2 cup (125 g) water 1 tablespoon
. tablespoon (15 g) butter 1 cup
(200 g) brown sugar




















Steps:
Cake
Mix all ingredients together. Batter will be thick, extending in a 9-inch pan (23 cm) pan.


Syrup In a saucepan bring all ingredients and heat on the stove to melt the brown sugar and butter.
Pour the syrup over the batter.
Bake in preheated 400 ° F for 26 minutes. (I cooked to 375 ° F).
Cool and cut into squares.


Source: Jehane Benoit
Legend Autumn

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