Baked Apples

One of my favorite smells is the scent of apples and cinnamon baking in the oven.  With the addition of raisins and pecans, these smell almost as good as they taste!  Baked apples make a great dessert for holiday dinners.  Serve them with a big scoop of vanilla ice cream.  Like apple pie without the crust (great for gluten-free eaters)!



Ingredients:

4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold (see cooking apple varieties)
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup chopped pecans
1/4 cup currants or chopped raisins
1 Tbsp butter
3/4 cup boiling water


Directions:

Preheat oven to 375°F. Wash apples. Remove cores to 1/2 inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a paring knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about 3/4-inch to an inch wide.  (See photos below for demonstration.)

In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture. Top with a dot of butter (1/4 of the Tbps).

Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices.

Serve warm with vanilla icecream on the side.

(Recipe and photos courtesy of Simply Recipes.)

Pumpkin Tiramisu

First of all, I have to say, I aboslutely ADORE pumpkin.  Love it!  This dessert is a great alternative to pumpkin pie, if you’re looking to make something different this year.  You can make individual glasses of the tiramisu or make it in an 8x8 inch pan and serve as wedges. Garnish with whipped cream flavored with sugar and a dash of cinnamon.

Ingredients:
2 cups chilled whipping cream
1 cup sugar
1 cup mascarpone cheese
2 cups organic canned pumpkin puree
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
30 Madeleine Cookies
1/4 cup rum (I use dark rum)

In a mixer with fitted with a chilled metal bowl and beater attached, beat whipping cream and sugar until soft peaks form. Add the cheese, pumpkin, and spices; beating until smooth.

Line bottom of an 8 x 8 inch dish with the Madeleines, overlapping and crowding to fit. Sprinkle with 2 tablespoons rum. Spread half of filling over Madeleines.

Repeat with the remaining Madeleines, remaining 2 tablespoons rum, and remaining filling. Smooth. Wrap tightly in plastic wrap and then foil. Chill in the refrigerator overnight.

To serve, run a knife around the sides of the pan. Cut into wedges and serve with a sweetened cream.

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(Recipe courtesy of Donsuemor; Photos courtesy of Old Fashioned Living.)