Spiced Apple Raisin Crisp *melissa

This was the first dessert I learned to make well as a married person. The reason being, my husband is an apple crisp fanatic. I can't even count the number of times that I've made this during my 4 years of marriage. If I'm making apple raisin crisp for an event Nate usually demands that I make a double batch so he can have his own all to himself. (My husband is probably the least greedy person I know, except when it comes to apple crisp.)

Filling Ingredients:

About 2 lbs apples (mix of granny smiths & sweet apples) peeled, cored, chopped

1/2 cup golden raisins

1/4 cup apple cider or juice

1/4 cup firmly packed brown sugar

1 1/2 tsp ground cinnamon

1/4 tsp ground cloves 

Topping Ingredients:

1 cup firmly packed brown sugar

1 cup old-fashioned oats

3/4 cup all purpose flour

1/4 tsp salt

1/2 stick butter (chilled, cut into pieces)

Peel, core, and chop apples. If you have a willing helper in your kitchen this is one of the best steps to delegate.

In a large pot combine apples, raisins, cider.....

 

....brown sugar, cinnamon, and cloves.....

 

   

  

Stir and simmer apples until they're just about soft (I like them to still have a bit of crunch)

 

Ok, now it's time to prepare the topping. Combine oats, brown sugar, flour, salt, and mix together with hands....

 

 Now, add butter to mixture and mix with hands until well incorporated into oats mixture...

 

 

 

Now, fill your baking dish with the apples and then put on your topping..... 

 

 

Bake in 350 degree oven for about 30 min and until crust just begins to brown....

Serve warm with vanilla ice cream. ENJOY!

Butternut Squash & Green Apple soup *melissa

 If you happen to be reading this and you find yourself basking in the sun of California or some other sunny place...good for you. Here on the east coast we've been subject to an onslaught of rainy chilly weather. What better to pull you out of the soggy grumpies than a creamy butternut squash soup!

Ingredients

2 tablespoons butter
2 large leeks (white and pale green 
    parts only), chopped
1 large onion, chopped
1 large potato, peeled and cubed
2 cups cubed butternut squash
1 cup diced carrots
1 Granny Smith apple, peeled, cored,
    and sliced 1/4-inch thick
1 quart chicken stock
1/4 cup dry white wine
1 can evaporated milk
1/2 cup sour cream
1/4 teaspoon ground nutmeg
salt and pepper to taste

First chop and clean your leeks. I find that the best way to do this is to give them a quick rinse then chop them in 1/4 " slices....

Place in bowl of cold water and let them soak for a few minutes so that all the sand and dirt stuck between the layers can seep out. 

Then peel and chop your potato, apples, carrots and onion...

Time to attack that squash. Cut off the top, stem and all, then cut straight down from end to end with a large sturdy knife. Don't be scared of the seedy, stringy bit on the inside (but doesn't it look like it should be featured in The Alien movies with Sigourney Weaver?)

Now take a sharp edged metal spoon and scoop away the seedy innards of your squash until it's nice and clean like this..

 OK, now chop chop chop into about 1" cubes....and you're ready to begin the sauteing...

Melt butter in heavy stock pot, add onions and sauté until translucent. Add leeks and sauté for another two minutes (season with salt and pepper.) 

Add potato, squash, carrots and apples along with the chicken stock. Bring to a boil and then reduce to medium heat and simmer for about 20 minutes or until potatoes are fork tender.

Carefully puree soup either with wand blender (if you don't have one...put it on your Christmas list---if you do a lot of pureeing this gadget will save you LOTS of time and clean up.) After soup is pureed add can of evaporated milk, sour cream and white wine. 

Serve with shredded cheddar, a dollop of sour cream and some good sourdough bread. Enjoy and sooth those soggy grumpies away.