If you'll remember, this was a library book. In other words, I quickly exhausted all of my scrap paper.the strips getting thinner and thinner as the book went on (so the paper would last). There not something I want to eat everyday.well, okay I want to, but my thighs disagree.but definitely eat them from time to time.so worth it! ![]() So flippin' delicious! I mean, these are almost too easy to make. Bake for 35 minutes, or until golden brown. ![]() sugar with the cinnamon and sprinkle the mixture over the tops of the wrapped apples. But afterall, they are dumplings, they need water. I sat there.looking, contemplating.thinking, Trisha- are you sure about this? I mean, I'm sure you know what you're doing, but that is a LOT of liquid. Don't freak out! This seems like a sh*tload of liquid. Pour the hot sugar mixture over the apple slices. Place the wrapped slices, sealed side down, in a 9 x 12 x 2" casserole dish I used a 9 x 13. Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal on the bottom. Bring the mixture to a boil over medium heat. of the sugar, the butter, and the vanilla. In a medium saucepan, mix the water, 3/4 c. cover with water to keep slices from turning brown. Peel, core, and slice the aples vertically into 8 slices each. That fabulous.Ĩ canned buttermilk biscuits (the dough.not pre-cooked) Or spray it on myself and watch the saliva slip from the corners of people's mouths as I walk by. I want to bottle that scent and have it at the ready if I get unexpected house guests. I want so badly to convey how awesome my house smelled while these were cooking. Well, maybe it's not funny, but it's curious to say the least. The funny thing is, they use refrigerator biscuits. IT SMELLS SO INVITING, YOUR NEIGHBORS STOMACHS WILL GROWL! Honest. Trisha's Apple Dumplings are "Quick and Delicious! .like having your own individual apple pie."Īnd they make your house smell A-MAZE-ING! OUT OF THIS WORLD AMAZING. It also just happened to be the first thing I made, so I was hooked from the get-go. I want to share my favorite recipe from the book, though (so far). That's on my list for the next couple of weeks, as well. There's a particular Grape Salad that makes my mouth water every time I look at the recipe and picture. Bake until the dish bubbles around the edges, about 15 minutes.Rip! The rest of the book was more of the same.my paper quickly disappearing! Poultry and sides.crunchy slaw, much like one my grandma makes.and a crockpot mac & cheese that is set to made around here this weekend.to breads "a meal isn't complete without bread!", this book has fabulous variety! She moves on to cakes and pies Rip! and finishes with cookies, candies and the like. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Add the drained macaroni to the cheese sauce and mix thoroughly.įor the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Continue to cook, stirring constantly, until the sauce thickens. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. ![]() Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. For the macaroni: Preheat the oven to 350 degrees F.
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