Sweet Potatoes and Apples!

My own personal apple saga continues with this quick and easy side dish from my childhood. My Mama put raisins in it. I don’t. Enough said.

I consider this a cheat recipe since it uses canned yams. But it’s so good, no one will notice. Hide the cans in the bottom of the recycle bin.

Fully drain 2 large cans yams. Cut each in half lengthwise. Peel, core, and slice 3 large firm apples.

Butter or spray a casserole dish. Make a layer of yams, then half the apples, yams, apples, finish with yams.

In a saucepan, melt 1/2 stick of butter. Stir in 1/4C packed brown sugar and 1t cinnamon. Combine well. Pour over apples and yams.

Cover with foil. Bake at 375 F for 30 to 40 minutes until apples are tender. Serve hot.

I usually make this for Thanksgiving, but it is also a good side with baked or roast chicken. It’s good by itself!

Happy Apples for Fall!

Love, Grammy ❤

Fall Delicious Baked Stuffed Apples!

No Fall apple recipe collection is complete without baked stuffed apples. The stuffing is sweet and nutty and buttery, the apples truly the taste of Fall. I love these and hope you do too. My Mother used to make them often.

You want firm, fresh apples, but you can use red, yellow, green, or a combination. Everyone has a favorite. I’m partial to my honey crisps, of course!

So take 4 apples. Use a small sharp knife to remove the stems, seeds, and most of the cores. Don’t cut all the way through the bottom, but make a deep well.

In a medium bowl, mix 2T room temp butter with 1/4C packed brown sugar and 1t cinnamon. Add in 1/4C finely chopped pecans. Scoop stuffing evenly into apples. Place in a baking dish and add 1/2C water to the dish.

Bake in a 350 F oven for about 40 minutes or until apples are tender. To serve, scoop pan juices over apples and add that important scoop of vanilla ice cream.

This is a quick, easy Fall dessert everyone will love. It’s easy to double for a larger crowd.

Happy Fall! Cook those apples!

Love, Grammy ❤

Grammy’s Apple Crisp!

Greetings! Happy Fall again, and especially Happy October, my favorite month of the year! The apple happiness continues today, with an apple crisp recipe.

Crisps are wonderful. They are easy, and a great thing to do with all kinds of fresh fruit. I make them in the winter too, using frozen fruit. Warm out of the oven, this apple crisp has an apple pie kind of flavor, but with buttery crispiness all over. Perfect for a big scoop of vanilla ice cream! I’d make some today but I’m still eating yesterday’s apple cake. I love apple desserts!

Peel, core, and thinly slice 3 large sweet apples. My honey crisps are perfect for this. You should have about 3 cups. Arrange them in a 2qt casserole dish lightly greased or sprayed. If you have over 3 cups, eat the extra!

Now, in a medium bowl, whisk 1C flour, 1C sugar, 1t cinnamon, 1/2t nutmeg, and a pinch each of salt and cloves. Using a pastry blender or 2 knives, cut in 1 stick cold cubed butter til you have coarse crumbs. The Kitchen Aid food processor pulsed a few times does this well also.

Sprinkle that amazing concoction all over the apples. In an oven preheated to 375 F, bake about 45 minutes til golden and bubbly. Cool on a rack 15 minutes before serving. Plop a scoop of vanilla ice cream on each serving.

Oh heck, maybe I will just make this heavenly dessert today anyway! I still want to lose 5 pounds, and this is not going to help!

I hope you enjoy today’s apple offering!

Love, Grammy ❤

Happy Fall Apple Coffee Cake!

I’m back! So sorry for the long break. Life gets in the way sometimes. But I plan to return to my efforts to bring you delicious recipes my family enjoys.

I love Fall! While I love all kinds of Fall foods, I’m more an apple girl than a pumpkin spice girl. I’m amazed at everything you see in the store now pumpkin spice flavored. Sorry, but well… ick. Pumpkin pie is great, pumpkin cheesecake bars are good…. but that’s about it for me.

Today I bring you an Apple coffee cake that is moist, delicious, and full of apples. I bought a bunch of honey crisp apples at the Farmer’s Market to eat, cook, and enjoy. A truly amazing investment I assure you!

So let’s make this cake. Make it for company, family, or to eat all yourself. It’s that good!

Grease or spray a 9 x 13 baking dish and preheat your oven to 325 F. This is easy… throw the following into a bowl: 2-1/2C flour, 1t baking soda, 1t cinnamon, 1-1/2C brown sugar, 1 egg, 1/3C oil, and 1C buttermilk. Stir until just combined. Add 3C peeled, cored, chopped apple. Pour into prepared pan and smooth top. In a small bowl, add 2T melted butter and 1t cinnamon to 1/2 C sugar. Sprinkle over top. Bake 45-50 minutes til nicely browned and toothpick inserted in center comes out clean. Cool on rack in pan. Serve from pan.

I love this cake. I blew my pre- vacation diet on this cake. I’m going to eat another piece right now!


Love, Grammy ❤

P.S. I just ate another piece!!

The Best of Boston: Boston Cream Cake!

A slightly different take on the Boston Cream Pie, this cake has it all: a light, moist, sweet cake, delicious creamy custard filling, and a rich chocolate ganache topping. Oh. My. Goodness. This cake is just right to serve at home or bring with you, perfect for a luncheon or dinner. It is not at all difficult to make, but looks and tastes impressive. Let Grammy take you down the road to delicious!

First make the filling: Lightly beat 4 egg yolks. Set aside. In a saucepan put 3/4C sugar, 4T cornstarch, and 2C milk. Whisk til smooth. Cook and stir over medium heat until it bubbles and thickens, simmer 2 minutes and remove from heat. Add a bit to the yolks to temper them, then add back to the pan. Return to medium heat and bring to a gentle boil. Boil and stir 2 minutes. Remove from heat and add 2T butter and 2t vanilla. Stir til smooth. Pour into a bowl and press plastic wrap to the surface. Put in the fridge.

Next, make the cake: Get out your sifter and sift 2-1/2C flour, 3-1/2t baking powder, and 1/2t salt. Set aside. Beat 3/4C softened butter, 1-1/2C sugar, and 3T vegetable oil for 4 minutes. Add 1T vanilla and 4 eggs, and beat til smooth. Add half of flour mixture and beat well. Add 1-1/4C milk, and beat well. Add rest of flour mixture and beat well. Pour into 2- 8 or 9 inch cake pans sprayed with cooking spray and bake at 350 F for 22 to 25 minutes. Cool in pans on rack for 2-3 minutes, then turn out onto rack and cool completely. Trim flat. Whisk the custard, spread over one layer and top with another.

Make ganache topping: Put 1C semi sweet chocolate chips and 2T corn syrup in a medium bowl. Heat 1/2C heavy cream until it just begins to boil. Pour over chips and let sit 2 minutes, then whisk til smooth. Pour over center of cake, spread to edges and let drip over sides. Set in fridge to firm up, then cover with plastic wrap. Keep refrigerated.

Please make and enjoy my Best of Boston Cream Cake! Makes me miss beautiful Boston!

Have a wonderful weekend!

Love, Grammy ❤

Oven Fried Chicken Tenders!

Who doesn’t love chicken tenders? With dipping sauces like barbecue, honey mustard, even ketchup to enjoy them with, they are delicious! But messy to make. Until now.

Buy a 2 lb package of raw tenders or cut 2 lbs of skinless boneless chicken breast into strips and you’re off!

In a large shallow bowl beat 2 eggs. Add a healthy squirt of mayonnaise and one of dijon or honey mustard. Add 1/2t kosher salt, and black pepper to taste. Mix well, then whisk in 1/4C flour. In another shallow bowl, pour 2C Panko breadcrumbs.

Dip the tenders first in the batter, then roll in the breadcrumbs. Press to adhere. Lay on a baking sheet sprayed with cooking spray. Melt 6T butter and drizzle over tenders.

Bake at 400 F for 20 minutes, til browned and cooked through. Don’t overcook or they will dry out.

Yummy, no fuss no muss no frying tenders, to dip in anything you like. Great cold the next day, too!


Love, Grammy ❤