Old Fashioned Apple Crisp

 

I love the desserts our Mom’s and grandmother’s used to make, don’t you?  Nothing fancy at all…just simple desserts that were so easy to make and so wholesome.  And the best part was the heavenly smell of cinnamon and apples when you walked in the door.  I love this dessert!

Old Fashioned Apple Crisp

5 pounds Fuji or Granny Smith apples

Grated zest of one orange

2 tablespoons freshly squeezed orange juice

Grated zest of one lemon

2 tablespoons freshly squeezed lemon juice

1/2 cup granulated sugar

2 teaspoons cinnamon

1/4 cup brown sugar

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

Topping

1 1/2 cups flour

3/4 cup granulated sugar

3/4 cup light brown sugar, packed

1/2 teaspoon kosher salt

1 cup rolled oats (not instant)

1/2 pound (2 sticks) cold unsalted butter, diced

Preheat the oven to 350 degrees. Butter a 9 by 14 by 2-inch oval baking dish.

Peel, core, and cut the apples into large chunks or wedges. Combine the apples with the lemon and orange zest and the sugar, cinnamon and nutmeg.  Pour in the lemon and orange juice and stir until everything is combined.  Pour  into the buttered dish.

For The Topping

Combine the flour, both sugars, salt, oats, and cold butter in the bowl of an electric mixer. 

Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.

Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

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Eggs Benedict With Ham

 

 

 

 

 

 

 

 

 

 

 

 

 

I remember when I used to be afraid to even attempt to make this dish.  Then one day, I asked myself what I was afraid of and couldn’t come up with a reasonable answer so I decided to try.  That was 25 years ago and I have been making this simple breakfast ever since.  Nothing to fear.  So easy and so good!

 

Eggs Benedict With Ham

 

3 extra large or jumbo eggs

3 English muffins

1 teaspoon butter (to fry ham or bacon)

3 slices of Ham or Canadian bacon

4 teaspoons distilled white vinegar

In a large deep skillet, melt 1 teaspoon butter over medium heat and brown ham on both sides. Transfer to a plate and cover with foil to keep warm.

Wipe out the same skillet and fill it with 3 inches of water.  Add vinegar and swirl it around so that you have the water moving in a circular motion.  Heat the water until it is slightly boiling under the surface.  Just a few tiny bubbles, not a full boil.

 

 

 

 

 

 

 

 

 

Break each of the 3 eggs separately into small bowls.  Be careful as you pour each egg gently into the water.  You don’t want the yolk to break.  Allow the egg to cook for 3-5 minutes until white surrounding they yolk is set.  

 

 

 

 

 

 

 

 

 

 

Using a slotted spoon, lift the eggs and lay them on a paper towel line plate.

Make the Hollandaise

3 egg yolks

1/2 cup firm butter

1 Tablespoon lemon juice or white wine vinegar

 

Melt the butter in a large measuring cup in the microwave. Set aside.

 Add the egg yolks and lemon (or use white wine vinegar) in a blender and blend for a few seconds. Open the top of the blender and drizzle the melted butter, a little at a time.  Continue adding the melted butter until there is no more butter left.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Use the pulse option if you feel the lowest power is still too strong. Once all the melted butter is added, the Hollandaise sauce should be thick with a silky texture.  Lightly season with salt and pepper. Serve over poached eggs.

 Build your breakfast

Split the English muffins in half.  Toast the muffins and spread a little butter on each one.  Add a slice of ham on top of each half.   

 

 

 

 

 

 

 

 

 

 

 

 

Place one poached egg on top of the ham.  Spoon Hollandaise on top and let it run over the sides.    

 

 

 

 

 

 

 

 

 

 

 

 

Garnish with parsley, chives, paprika, etc.  Serve over poached eggs.

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Crispy Potato Skins

 

 

 

 

 

 

 

 

 

I love to make potato skins for an appetizer or for a meal. Soft and and cheesy on the inside and perfectly crispy on the outside!  Betcha can’t eat just one!

 Crispy Potato Skins

 6 Russet baking potatoes

3 melted butter

1 tablespoon grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon pepper

8 bacon strips, cooked and crumbled

6 thin slices Velveeta cheese from block

1 cup shredded cheddar cheese

4 green onions, sliced

Heat oven to 375 degrees.  Pierce just the top of your potatoes with a fork. Bake at 400 for 45 minutes. Remove from oven and cool enough to handle.

 

 

 

 

 

 

 

 

 

In a small bowl, mix together the melted butter, Parmesan, salt, garlic powder, and pepper.  Place shells, opening sides down, on a greased baking sheet; brush each potato bottom with butter and spice mixture. Place back in the oven and bake for another 10 minutes or until brown and crispy.

 

 

 

 

 

 

 

 

 

 

 

 

Remove potato shells from oven; turn over so that the cavity is now facing you. Add a small slice of Velveeta cheese to the center of each shell. Sprinkle chopped bacon on top of cheese. Then sprinkle shredded cheddar on top. Bake for 2 more minutes until cheese is melted.

 

 

 

 

 

 

 

 

 

 

 

 

Add  some green onions or chives, and a dollop of sour cream.  Or just eat them like they are! 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

So Good!!!!

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.