Cracker Barrel Fried Apples

Fried apples are like the essence of apple pie, except somehow better.  Butter, white and brown sugar and the natural sugars from the apples caramelize as the apples cook. Cinnamon, nutmeg and ginger are the perfect spices to round out the flavors.

Fried Apples--Cracker Barrel Copycat

Barrel
Crate and barrel
Cracker barrel
Barrel of monkeys
Barrel of fun
Barrel of laughs
Barrel along
Over a barrel
Barrel over
Bottom of the barrel
Lock, stock and barrel
Barrel of oil
Wine barrel
Pork barrel
Gun barrel
Salt barrel
Barrel roll
Scrape the barrel
With both barrels
Sound as a barrel
Barrel racing
Barrel chest
In the barrel

Do you ever do word plays like the one above? I really enjoy them. Whenever I start one of these tangents, I think of Hawkeye Pierce’s rant using the word “carry”.

“I will not carry a gun, Frank. When I got thrown into this war I had a clear understanding with the Pentagon: no guns. I’ll carry your books, I’ll carry a torch, I’ll carry a tune, I’ll carry on, carry over, carry forward, Cary Grant, cash and carry, carry me back to Old Virginia, I’ll even ‘hari-kari’ if you show me how, but I will not carry a gun!” ~Hawkeye Pierce: M.A.S.H. episode “Officer of the Day”.

(Despite the political implications above, I am NOT making a political statement regarding guns! I will say, though, that in my memory box I have a target and a medal for marksmanship from when I was a teenager.)

Fried Apples--Cracker Barrel Copycat

As I thought about the above “barrel” word tangent, I wondered how I could work it into a post. So, I did a search for “barrel recipes”, which lead me straightway to Cracker Barrel copycat recipes. Duh. That should have been obvious.

Cracker Barrel was started in 1969 in Lebanon, Tennessee. It’s Southern. Believe me, it is REALLY Southern. As I filtered through Cracker Barrel copycat recipes on line, I kept saying over and over to myself, “Yep, got that recipe…yep, that’s how it’s made…yep–cook it, then cook it some more, then fry it.”

While I scanned various copycat recipes, it quickly became apparent that I had better dust off my frying skills. Southerners definitely know their way around frying food. I think that the Southern art of frying things ought to be named the eighth wonder of the world.

I have to tell you that I honestly believe I can feel my heart do this deep, heavy, sustained, almost painful contraction every time I think about eating something that is deep fat fried. Fried chicken used to be my all-time favorite food, but I can hardly eat it anymore. I can usually get through a chicken leg and then I am done…or done in. My grandmother and mother used to make fried chicken with a fritter-style batter and I am telling you that it was outrageously amazing. For the sake of family history I ought to write down the recipe and make the chicken one last time to photograph.

Fried Apples--Cracker Barrel Copycat

At any rate, between the fact that I am not such a fan of deep fried foods anymore and the fact that Cracker Barrel cannot compete with Granny’s fried chicken, I have been left to choose one of the other items on their menu. As odd as it may seem, in contrast to my aversion to fried foods, I chose Fried Apples. They are not deep fat fried, but they are nevertheless fried–in butter. They are a fruit, so that loosely gives them a point or two on the nutrition scale. Very loosely.

Fried Apples are like apple pie filling except better. Frying brings out extra flavors through light caramelization. Caramelized sugars are so wonderful! These apples go beautifully as a side for pork or an addition to breakfast. My daughter and I ate them all by themselves as a late afternoon snack. They are heavenly.

Be sure to use apples that are meant for cooking, such as Granny Smith, Fuji or Rome Beauty. Cooking apples hold their shape and won’t turn to applesauce! For these Fried Apples, I used Granny Smith. I like their tart flavor pared with the sweetness of the caramelized sugars. The apple peels can be left on, if desired. Personally, I prefer peeled apples for this dish.

Cracker Barrel Fried Apples

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4 servings

Fried apples are like the essence of apple pie, except somehow better. The butter and sugars form a caramelized syrup as the apples cook. Be sure to drizzle it over the apples before serving. Fried apples make a wonderful complimentary side for pork or as an accompaniment for breakfast.

Ingredients

  • 3 large cooking apples--_Granny Smith, Fuji or Rome Beauty recommended_
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons white granulated sugar
  • 2 tablespoons packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 cup (4 tablespoons or 1/2 stick) real butter

Instructions

  1. Peel, quarter and core apples. Slice into generous 1/4-inch slices. Place apple slices in a large mixing bowl and sprinkle with lemon juice. Toss to coat.
  2. In a small bowl, mix together white sugar, brown sugar, cinnamon, nutmeg and ginger. Pour over apples and stir to coat the apples well.
  3. In a large, hot frying pan over medium heat (cast iron works very well) melt the butter. Add the apples to the frying pan. Be sure to include any liquid that my have rendered in the apple bowl. Stir well to coat the apples. Cover pan and turn heat to medium low or low.
  4. Cook apples for 10-15 minutes until fork tender, stirring as needed. A syrup will form in the bottom of the pan as the apples cook. When serving the apples, be sure to pour the syrup over them.

Notes

The peelings may be left on the apples, if desired. It is important to use cooking/baking apples for this dish, such as Granny Smith. They hold their shape well and will not get mushy when cooked.

Recipe by Terri @ that's some good cookin'

http://tsgcookin.com/2014/11/cracker-barrel-fried-apples/

Fried Apples--Cracker Barrel Copycat

When it comes to copycat recipes, I issue myself a challenge: make them better than the real thing. The only recipe hack that still remains illusive is Olive Garden’s salad dressing. I have never found “the” copycat recipe. None of the recipes I have tried can match or improve upon the real thing. Thank heavens the dressing can now be found in many grocery stores. Woot, woot!

Here are three of my favorite copycat recipes:

Shake and Bake Trump Chicken

Shake-n-Bake: Shake and Bake Trump Chicken (meaning that I found a trump to the packaged stuff)

 

Spring TWIX Cookie Bars

TWIX Cookie Bars: Spring “TWIX” Cookie Bars (definitely worth the effort)

 

Zuppa Toscana

Olive Garden Zuppa Toscana: Zuppa Toscana

 

 

There is an additional copycat recipe who’s accuracy or copycat correctness I can neither confirm nor disclaim because I have never had a real Swig Sugar Cookie. However, this has definitely become one of my favorite cookies:

4th of July Swig-style Sugar CookiesSwig Sugar Cookies: Swig Style Sugar Cookie Recipe

 

Quinoa Pilaf

With its nutty flavor and pops of sweet from the carrots and peas, this Quinoa Pilaf is a great side for poultry or pork. With one simple change in the flavor of stock used, this pilaf works equally well as an accompaniment for beef.

Quinoa Pilaf

I mentioned in my last post that I had been craving quinoa while I was ill and that just as soon as I was feeling better, I would do a post on said quinoa. This is now that post.

That was an extraordinarily boring intro.

But, hey, here is something full of all kinds of excitement—I actually left the house Friday night and went to a store for the first time in almost 3 weeks. That’s just pure craziness, not being able to leave the house and not even caring. I wouldn’t have gone anywhere Friday night either were it not for the fact that I SERIOUSLY wanted a Marie Callendar’s razzleberry pie. You know—the kind in the freezer section at the grocery store.

I had asked the powers-that-be if they would pick one up for me on one their TWO trips out to the grocery store earlier in the day, but they forgot. I had to have my pie. I had been thinking about it all week; the perfect dessert following a big ol’ bowl of quinoa. Finally, last Friday night I couldn’t stand it any longer and talked my man into driving me to the store.

Before you get all “oh my gosh, she has to have her husband drive her places, he must be a control freak” there are two things you need to know: 1) I didn’t trust myself driving quite yet, and 2) I didn’t want to go to the store alone at night. I mean, I am drop dead sexy hot, especially after being sick for three weeks, and it was Friday night and some 70 year old man might give me “the look”. I just didn’t want to deal with that sort of thing, so I asked my hunka hunka burning love to go with me.

Actually, now that I think about it, I haven’t gotten “the look” in a few years. Uh oh. I’ve done gone and lost all my charms. Whew! That’s a relief!

John and Terri

Next to Lentil, Quinoa and Orzo Salad, pilaf-style is my favorite way to eat quinoa. I love the texture of quinoa, especially the little ‘pop’ that happens while chewing.

I’ve found through trial and error that quinoa is best cooked with less liquid than the 2:1 ratio which is generally recommended. I like to use between 1 ½ and 1 ¾ parts liquid to 1 part quinoa. A higher ratio produces a softer, almost mushy texture, whereas the lower liquid to grain ratio causes the quinoa to have a little more resistance when eaten. A sort of ‘al-dente’ texture, which seems to work well for this tiny grain.

Quinoa comes in several different color varieties, white/cream, red and black. Overall, I have come to prefer the red. My very favorite, though, is a mixture of the different colors and varieties. Each has a subtly different flavor and texture, with the white being the softest and most generic and the red or black having the most personality. No matter which color you decide to use, be sure to give this grain a good rinse in a fine meshed sieve under cool, running water. Quinoa has a natural coating, saponin, which makes it bitter if not rinsed. The coating deters predators and mankind alike, so rub the grain with your hand(s) to help remove the coating while rinsing under the cool water. It makes for a good symbiotic relationship, which can be explained in a lengthy treatise, but not today.

Quinoa Pilaf

If you’ve ever wondered about how to use quinoa, think of it as a superstar replacement for rice. It is loaded with vitamins and minerals and is a complete protein. In other words, it has all 9 amino acids which are required by the body to be able to build proteins. Believe it or not, the human body can’t use any less than the full 9 to make a protein and guess what you are made of? Yes! Good for you; you got it right. Proteins! I could go on for several more paragraphs giving you the ins and outs of protein building blocks, but you probably wouldn’t bother to read it. Am I right or am I right?

Quinoa Pilaf

Let’s move on to the Quinoa Pilaf. This is a very simple, but very flavorful dish. I used diced carrots, minced onions and minced fresh garlic cloves, all sautéed in a little butter for the pilaf add-ins. The raw quinoa was then added to the vegetables and everything was cooked in a salt-free chicken stock. I added salt, to taste; no other herbs or seasonings.

As a last minute addition, I stirred in some defrosted frozen peas. You know what I mean—previously frozen peas that had been defrosted. The heat from the cooked pilaf will warm the peas. Don’t cook the peas with the pilaf because they will get over-cooked, turn mushy, and will end up an undesirable olive green color. Then again, perhaps you may prefer them that way. If so, then toss them in with the quinoa prior to cooking…Okay, wait. I sorta lied. I actually warmed the peas in the microwave prior to adding them to the pilaf because I was originally going to use them as a side for the dinner. Once everything was on my plate, I realized that the peas worked great in the pilaf, so I ended up mixing everything together, except for the meatloaf which really needed its very own place on my plate. Or something like that.

Quinoa Pilaf

Side note: How many times have I used the words “quinoa” and “pilaf” in this post? Do you think that Google will punish me for using the same words too many times in one post and put this post last in Google searches for Quinoa Pilaf? Did you know that Google does stuff like that? Do I care? Yes, actually, I do care. A little bit; but not enough to change this post.

If you really wanted to make this a full, one dish meal, you could throw in some shredded chicken and you’d be set. As a matter of fact, I’m wishing that I had done that myself. YUM! So, next time I’ll make this lovely creation with all of the previously mentioned ingredients plus chicken plus some chicken-y herbs like rosemary, sage and/or thyme.

Okay, I’ve said enough. Here’s the Quinoa Pilaf recipe.

Quinoa Pilaf

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 cups

Simple and flavorful, this Quinoa Pilaf is a great side dish for poultry or pork. As a side dish for beef, simply use beef stock instead of chicken stock for the liquid.

Ingredients

  • 2 tablespoons butter
  • 1 large carrot, peeled and diced
  • ½ small onion, small diced
  • 2 cloves garlic, minced
  • 1 cup quinoa, rinsed and drained
  • Salt, to taste
  • 1 ¾ cup salt-free chicken stock
  • ½ cup frozen baby peas, defrosted (can put in a strainer and rinse under warm water for a quick defrost)

Instructions

  1. In a 2-quart saucepot, melt the butter over medium high heat. Add the onions and carrots; sauté for about 2 minutes. Add the garlic and sauté for an additional 1 minute.
  2. Add the quinoa, salt and chicken stock; stir to distribute ingredients. Bring to a boil, turn heat to low and cover pot with lid. Cook for 15 minutes.
  3. Remove lid, stir and check for moisture content and doneness. If there is remaining liquid in bottom of pan, return lid to pot and continue to cook for an additional 2-5 minutes, depending on amount of liquid. If, on the other hand, the quinoa needs additional cooking time and there is not enough liquid present, add about ¼ cup (maybe more) additional liquid and give it a quick stir. Continue to cook until quinoa is has reached desired texture.
  4. Stir in peas. Serve hot.

Notes

Cooking Liquid: If stock or broth is not available, water may also be used. To serve this pilaf with beef, use beef stock instead of chicken stock.

One-Pot Meal: To make this pilaf a complete meal, stir in shredded or diced chicken or beef. Fresh herbs such as rosemary, thyme, sage or parsley may be added as well as seasoning salt blends of choice.

http://tsgcookin.com/2014/11/quinoa-pilaf-2/

Quinoa Pilaf

For your quinoa reading pleasure:

You may also like:

Lentil, Quinoa and Orzo Salad
Lentil, Quinoa and Orzo Salad
Slow Cooker Steel Cut Oats with Blueberries and Peaches
Slow Cooker Steel Cut Oats with Blueberries and Peaches
Oatmeal Scotchies
Oatmeal Scotchies

 

Ummm

The movie, “While You Were Sleeping” begins with Sandra Bullock’s voice narrating over pictorial vignettes from her life as a child. She opens with the following lines as she recounts memories of her childhood. “First, I remember being with my dad. He would get these far-off looks in his eye, and he would say, ‘Life doesn’t always turn out the way you plan.’ I just wish I realized at the time he was talking about MY life.”

We’ve all been there, right? We’ve all found ourselves in situations where our lives were not turning out the way we’d planned. That’s where I am right now.

I got sick a few weeks ago–quite sick. Four doctors worth of sick. That’s why there haven’t been any posts since October 15.

I’d tell you about the illness, but really…this isn’t a good forum for talking about it. I have another blog, a personal blog, that would be a better forum for discussing such matters. I’ve kept the blog private for 7 or 8 years, but now see the need to open it publicly. It’s not quite ready yet to open, but it will be open in the near future.

In the meantime, I am getting better bit by bit. I can’t believe that all of my remaining October blog plans came to naught and my November plans are already being impinged upon. It makes me sad.

I cooked tonight for the first time in several weeks. It was a super simple meal of pancakes and a couple of pieces of bacon. Now the house smells like cooked bacon.

Have you ever noticed that bacon cooking makes a house smell wonderful, but cooked bacon just makes a house smell like old grease? I smell like old bacon grease now, too. yay.

Anyway, I want to post something this week. Realistically, it won’t happen until towards the end of the week. It will probably be something with quinoa. Don’t get your knickers in a twist about a post on quinoa. Would you believe that it is pretty much the only food I have wanted to eat for about three weeks? Quinoa. Who knew? I actually craved this quinoa salad the whole time I’ve been sick. Why? What is there about this salad that my body has needed? It’s not like I am a super intensely focused healthy eater. I generally eat a fairly balanced diet–lots of fruits and veggies, lowish fat, no problems with dairy and love all things bread, light on the meat. But the quinoa craving has been really interesting.

Oh well. Wish me luck on the healing front. I’ll be back. I think I need to go power wash myself to get the smell of bacon grease off of me. ~Terri

Hey, I just thought of something–if anyone is interested, leave me messages in the comment section telling what great things are going on in your lives. You really need to understand that when I say ‘great things’, I mean that even if you say “all I did today was take the garbage can to the curb”, I consider that GREAT! Just think–you had the ability to get outside and move a garbage can!!!!!! Do you know what that means to someone who is not well enough for even that mundane task? I’d LOVE to hear what other people are doing. YAY YOU!!!!!!!

Angeletti Cookies

Angeletti--a light and airy, softly sweet Italian cookie

Rita
Lana
Roylene
Rhonda
Jocelyn
Sherri
Betty
Betty Jean
Cinda
Hillary

Among other things, October is breast cancer awareness month. Go pink! The ten women listed above are real. I know them. They all have or have had breast cancer. Each of their stories is unique. When I read the names of these women, I think of each one’s personal story. I stand in silent respect for their suffering and their bravery. None of them look at themselves as being particularly brave, but from my perspective each woman deserves the honor given a hero.

One of these women, Rita, is currently undergoing treatment for stage 3 breast cancer. Despite the horrendous effects of chemo, Rita still comes to work, serving others through her loving skills as a nurse. She had been at work–serving others–the day she lost her hair. I do not know how she continues to move forward with her life in positive ways. I would have folded long ago.

Angeletti--a light and airy, softly sweet Italian cookie

If you are a woman, you probably have spent most of your life thinking about breast cancer. Certainly it is the disease about which we are taught almost as soon as we hit puberty. I remember that when I was about 10, I started noticing changes in my body. Mostly my chest was really sore. I was afraid and didn’t want to say anything to anyone. I thought that I had breast cancer and tried to imagine how the doctor would “cut off” my breasts when I didn’t even have any!

Finally one day my mom said something to me about what was happening to my body. I was so relieved to know that I didn’t have breast cancer and that what I was experiencing was totally on track for a preteen girl. My point, though, is that even at that young age, I was already aware of breast cancer and its effects.

Angeletti--a light and airy, softly sweet Italian cookie

Although we mostly focus on women and girls as targets for breast cancer, it can also develop in men and boys. Oh, and lest you think that breast cancer is the #1 killer among women, it is not. Heart disease holds that place of honor, but that is a post for another time.

At the end of this post I have included some links to information provided by The National Breast Cancer Foundation. The information is highly beneficial in educating women and others in their lives about breast cancer. 1 in 8 women will be diagnosed with breast cancer in their lifetime–get educated, find help and hope.

Angeletti--a light and airy, softly sweet Italian cookie

In honor of Rita (and because she is Italian :) ), I have chosen to spotlight an Italian cookie today. It is called an Angeletti. Angeletti cookies are generally an Italian Christmas cookie, but because of the name, I thought that it was appropriate to use them in this post about breast cancer and those who are affected by it.

These cookies are the most interesting cookie I have ever made or eaten. Despite the fact that they look like a simple sugar cookie or a Mexican wedding cookie, they are quite different in texture from either of those. They are amazingly light little cookie puffs, almost fluffy in texture. After two or three chews, they develop a surprising marshmallow-like consistency.

For such a small cookie, they sure provide a lot of satisfaction.

Angeletti--a light and airy, softly sweet Italian cookie

A few notes:

  • Be sure to spoon the flour into the measuring cup. Too much flour really will ruin the texture of these cookies.
  • The batter is sticky. At first it may look as though it will be impossible to roll into a ball, but flour your hands and everything will be fine. I found that I needed to re-flour my hands after every fourth cookie. Simply pat a little flour between your palms and you’re good to go.
  • Do not make the cookies too large. The recipe calls for using a level tablespoon of dough for each cookie. Although seemingly small, this is a great size for these cookies. They do expand during cooking, but they do not flatten out.
  • Bake the cookies fully. If under-baked, they will collapse as they cool and will be gummy in the middle. Not soft. Not chewy. Gummy. To test for doneness, tap a few of the cookies lightly. If the cookie “gives” under light tapping, then it needs to be baked for another minute or two. Remember—think light and airy, not heavy and definitely not smooshy. ← official baking term; add it to your vocabulary
  • The glaze should be thin-ish, not thick like frosting. The tops of the cookies will be dipped in the glaze and then set on a rack until the glaze gets firm. This could take several hours. Patience, young padawan.

Angeletti--a light and airy, softly sweet Italian cookie

Angeletti Cookies

Prep Time: 40 minutes

Cook Time: 8 minutes

Total Time: 1 hour, 40 minutes

Yield: about 4-5 dozen cookies

Angeletti cookies are a traditional Italian Christmas cookie, but can be adapted for many different occasions. These small, lightly sweet cookies are tender and cloud-like, changing to an almost marshmallow-like consistency when eaten. Each cookie is made with only a tablespoon of dough, so be prepared to eat one after another...after another...and another.

Ingredients

    For the Cookies:
  • 3 cups all-purpose flour, spooned and leveled, plus more for flouring hands to shape the dough
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened (1 stick)
  • 3/4 cup vanilla sugar (white granulated sugar can also be used)
  • 1/2 cup whole milk
  • 1 1/2 teaspoons vanilla extract (if using plain white sugar, increase vanilla extract to 2 1/2 teaspoons) (1 teaspoon anise extract can be used in place of the vanilla extract)
  • 3 large eggs
  • For the Glaze:
  • 2 cups powdered sugar
  • 4-5 tablespoons milk or water
  • 1/2 teaspoon vanilla extract
  • Food coloring, if desired White glaze is traditional for Angeletti.
  • Additional ingredients:
  • sprinkles, as desired (recommended: jimmies or coarse sanding sugar)

Instructions

    For the Cookies:
  1. Preheat oven to 375-degrees F. Line cookie sheets with parchment paper or silicone baking mats; set aside.
  2. To measure out flour, spoon lightly into measuring cup, then with a straight edge level the flour even with the top of the cup. Add flour to a large measuring bowl. Whisk the baking powder and salt into the flour. Please note that the recipe calls for 1 tablespoon of baking powder. Set aside.
  3. In the bowl of a stand mixer, with the whisk attachment beat together the butter and sugar until creamy, about 1 minute. Scrape down the sides of the bowl and add the milk and vanilla. Mix just until blended. Add the eggs, one at a time, mixing after each addition. Scrape down the sides of the bowl.
  4. Change to the paddle attachment. Add the flour mixture to the bowl and mix on low speed just until incorporated, stopping to scrape down sides of bowl as needed. Do not over-mix. The dough should be soft and sticky, but malleable with floured hands. Allow dough to sit covered with plastic wrap for 5 minutes.
  5. For each cookie, measure out a level tablespoonful of dough. (A one tablespoon scoop works well). With clean, floured hands lightly roll dough into a ball. Hands will need to be re-floured after about every fourth cookie to keep the dough from sticking to the hands. Place cookie dough balls on prepared pan, spacing 2-inches apart.
  6. Bake for 7-8 minutes until set. The cookies should be resistant when touched lightly with a finger and light brown on the bottom. If light pressure from a finger causes the cookie to dent, the cookies should be returned to the oven for another minute or two. Underdone cookies will collapse as they cool and have a gummy texture.
  7. Place baked cookies on a wire rack to cool. After cookies have cooled, glaze and decorate with sprinkles of choice.
  8. For the Glaze:
  9. Place empty cooling racks over parchment or wax paper.
  10. Put powdered sugar in a medium-sized bowl. Add vanilla and 4 tablespoons milk to the powdered sugar; mix with electric hand mixer until smooth. Use additional milk or water as needed to thin glaze to a "dipping" consistency. The glaze should be loose, but not watery.
  11. Working with one cookie at a time, dip the top of the cookie into the glaze. Lift cookie from glaze, top facing down, allowing excess glaze to drip back into the bowl. Place glazed cookie facing up on the cooling rack. Sprinkle with jimmies or decorative sugar as desired before the glaze sets. I added sprinkles after each fourth cookie. Four seemed to be the magic number with this recipe.
  12. Allow cookies to sit out until glaze sets, about 30 minutes. Once the glaze has set, store cookies in an air-tight container for up to three days. Suggestion: store cookies in single layers with parchment or wax paper between layers.

Notes

Be sure to spoon the flour into the measuring cup. Too much flour really will ruin the texture of these cookies.

The batter is sticky. At first it may look as though it will be impossible to roll into a ball, but flour your hands and everything will be fine. I found that I needed to re-flour my hands after every fourth cookie. Simply pat a little flour between your hands and you’re good to go.

Do not make the cookies too large. The recipe calls for using a level tablespoon of dough for each cookie. Although seemingly small, this is a great size for these cookies. They do expand during cooking, rising rather than flattening out.

Bake the cookies fully. If under-baked, they will collapse as they cool and will be gummy in the middle. Not soft. Not chewy. Gummy. To test for doneness, tap a few of the cookies lightly. If the cookie “gives” under light tapping, then it needs to be baked for another minute or two. Remember—think light and airy, not heavy and definitely not smooshy. ? official baking term; add it to your vocabulary

The glaze should be thin-ish, not thick like frosting. The tops of the cookies will be dipped in the glaze and then set on a rack until the glaze gets firm. This could take several hours. Patience, young padawan.

Recipe lightly adapted from Good Housekeeping

http://tsgcookin.com/2014/10/angeletti-cookies/

Angeletti--a light and airy, softly sweet Italian cookie

 

Breast Cancer Resources:

 

Breast Cancer Early Detection Plan
Click the pic to be taken to The National Breast Cancer Awareness Foundation website to learn about making an early detection plan.

 

Breast Cancer Awareness
Click the pic for an outstanding FREE, ON-LINE resource for anyone with breast cancer, families of those with breast cancer and medical professionals who deal with individuals who have breast cancer.

 You may also like:

Swig-style Sugar Cookies
Swig-style Sugar Cookies
Almond Shortbread Thumbrpint Cookies with Raspberry Jam
Almond Shortbread Thumbrpint Cookies with Raspberry Jam
Amish Sugar Cookies with M&M's
Amish Sugar Cookies with M&M’s

Chicken and Spinach with Cheese-Stuffed Ravioli Casserole

Chicken and Spinach with Cheese-Stuffed Ravioli Casserole

What are your thoughts about casseroles or “hot dishes”, as they are known in some parts of the country? What images does the word casserole conger up in your mind?

For me, I have two thoughts, either ‘yum!’ or ‘bleh!’. Mostly I have a positive outlook on casseroles. I find them warm and comforting, family friendly and welcoming. My favorite casserole from my childhood is Penny Casserole. I revamped it a few years ago and posted both the original and the updated versions here on the blog. You should go and read that post; it’s funny, involving yours truly locking myself out of the house in the middle of the night barefooted in 40-degree weather.

Chicken and Spinach with Cheese-Stuffed Ravioli Casserole

One day I was thinking about the similarities between casseroles, soups and salads. The ingredients are often similar, sometimes even the same, but the textures, appearance and attributes are a bit different in each dish. It’s kind of like the three states of matter–solid, liquid and gas.

Casseroles are more of a solid–unless of course you don’t cook them long enough or add too much liquid or simply like them loose (e.g., Chicken Cordon Bleu Casserole). Soups are obviously comparable to theContinue Reading