Posts Tagged ‘desserts


Apple Crisp

Apples are another traditional Rosh Hashanah food.  This apple crisp recipe comes from

I used McIntosh apples instead of Granny Smith and liked the results.  McIntosh are tart enough to balance the sugar in this recipe.  I also substituted a few tablespoons of brown sugar for some of the white sugar mixed in with the apples and in the topping.   The recipe made more than one pie plate could hold, so I made another mini-crisp in a bowl.  The quantity of filling depends on the size of the apples – I used four large and three very small apples, so five large apples would probably be plenty instead of the 7-8 the recipe calls for.  This can be made a day ahead of time.


Super Sweet Caramel-Like Apple Pie

I checked out to find a good apple pie recipe and came across Apple Pie by Grandma Ople.  This recipe had an incredible 1,547 reviews, most of them five stars, and a bunch of the reviewers said they’d won blue ribbons at their county fairs with this pie.  So, it looked like a winner to me.

The verdict: this pie turned out extremely sweet… too sweet in my opinion.  The thick sugar mixture gives it a praline-like flavor.  I think next time I’ll revert to a family recipe that uses less sugar and butter – I prefer having the flavor of the apples front and center with a little bit of cinnamon secondary to that.  If you like a sweet caramel taste, you will probably love this recipe.  I would recommend sticking with the Granny Smith apples recommended in the recipe or another very tart variety since the recipe is already so sweet.

In making this recipe, I followed the advice given by many of the reviewers on and made several changes to the original:

1)  In the butter-sugar-flour mixture, omit the water and add a tablespoon of cornstarch.

2) The butter-sugar mixture is very thick, so add it to the apples before putting on a top crust or lattice.  I also used a basting brush to cover the lattice crust with leftover butter from the sauce pan.

2)  Add cinnamon and vanilla if you so desire.  I totally forgot about this until I was about to put the pie in the oven, so I sprinkled cinnamon over the pie.  Better than no cinnamon at all.

3)  Bake at 350 for the whole time instead of starting out at 425.

4)  After about 35 minutes, the edges of the crust were sufficiently browned.  To keep them from burning, I took the pie out and placed strips of foil around the edges and left them on for the duration of the cooking time.

In the interest of time (and because I don’t currently have a rolling pin in my possession) I used two store-bought pie crusts, one for the bottom and one for the lattice.  Homemade crust is always better if there’s time to make it!


Rich Fudgy Brownies

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Margaret’s Chocolate Chip Cookies

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