Pages

Wednesday, October 24, 2012

Fall Food Challenge

Pam over at Helmet or Heels threw down the gauntlet this morning with a Fall Food Challenge.  It is that time of year when the weather is turning chilly in our hemisphere and we are turning to comfort foods.  Soup season has begun and so has the making of baked casseroles, hot breakfasts and warm desserts.

To read Pam's post click this ----> LINK.  The challenge in Pam's words:  
"I thought I’d throw out a challenge to see what Fall food you like too. 
If you blog, blog about it and let me know I’ll link to your post. 
If you want to submit a recipe via the comments, 
please do! I love trying new recipes."


I just happened to make some super easy Apple Dumplings for dessert last night and took pictures of the process.  Some of you may already know that I have started a second blog for recipes and foodie type stuff.  I originally took the pictures to post this recipe on that blog next week, but figured I'd post it up here first.  If you are interested you can check out my other blog by clicking this link ----> TROBAIRITZ' TABLE.


 APPLE DUMPLINGS





INGREDIENTS:


1- 8 oz tube Crescent Rolls
1 large Apple, cored and cut into 8 wedges
1/4 Cup Butter or Margarine
1/3 Cup Brown Sugar
1 tsp ground Cinnamon
1/3 Cup Ginger Ale soda (NOT DIET)




DIRECTIONS:

1.  Preheat oven to 350˚F.  Spray an 8x8 inch square glass pan with nonstick cooking spray.

2.  Open tube of crescent rolls (FYI - Pillsbury original are vegan) and separate the 8 dough triangles.  Place one wedge of apple on each triangle of dough, roll into crescent shape and place in dish point down.

(I left the peel on the Gala apple)


(Roll into a crescent)



3.  Repeat until all 8 rolls are done and in the pan.  Your pan should look something like this.

(waiting for the sauce)
4.  In small saucepan melt the butter, brown sugar and cinnamon until well combined and the sugar is fairly dissolved.  Add Ginger Ale and stir well.  It will foam a little bit.  Pour mixture over the dumplings.

(ready to cover with foil)
5.  Cover with foil and bake for 15 minutes.  Uncover and bake for an additional 15 minutes until golden brown.

(Mmmm cinnamon - wish I had smell-o-vision)
6.  Let rest for a few minutes and serve warm drizzling the sauce left in the dish over the dumplings.  We use two crescents per serving for a total of 4 servings.  So good you'll want to toss etiquette aside and lick the bowl.

(Troubadour prefers his with Trader Joe's Vanilla Soy Ice Cream)

If you decide to participate in Pam's challenge please hop on over to her blog and leave her a comment and let her know.

ADDENDUM:  To make a double batch (good for family gatherings) use a 9x13 glass pan and the following ingredient ratios:  2 tubes Crescent Rolls, 2 apples, 1/2 Cup Butter, 3/4 Cup Brown Sugar, 3/4 Cup Ginger Ale, 1.5 tsp Cinnamon

- Au Revoir

" In Hollywood, the women are all peaches.  It makes one long for an apple occasionally." - William Sommerset Maugham
.

25 comments:

  1. Tummy-lious!!! That looks amazing. Thank you for sharing! xoxo

    ReplyDelete
  2. Trobairitz:

    forget about licking the bowl, I am licking my screen ! looks good, I may try some this weekend. Better yet, just make some and I'll be right over.

    I'm not very inventive. I can only follow recipes, not make one

    bob
    Riding the Wet Coast
    My Flickr // My YouTube

    ReplyDelete
    Replies
    1. It is one of the easiest warm comfort food type of desserts you can make for this time of year. I didn't invent the recipe although I have altered it some.

      Delete
  3. Brandy,
    Although I've just had dinner, I'm with Bob - simply drooling! Congrats and I may well make some on Saturday when it's my turn to cook again. I have all the ingredients but it will be Aussie ginger beer, not Canadian. Sorry :-)

    ReplyDelete
    Replies
    1. I hope you do make it Geoff. I hadn't made them in over a year since we went vegan. Then I discovered the original crescents were vegan so I put it on the menu. I forgot how good they were.

      Ginger beer is a great idea and would add to the flavor. I love ginger so I may have to try this. Do I get points for the only apples in the fridge being NZ Galas? We are in the land of northwest apples and all I have are NZ ones, go figure.

      Delete
    2. Lots of points for you Brandy. We have a Gala apple tree in our garden and get so many we swap a few for plums and other fruit in the neighbourhood. A sort of unofficial co-operative which works!

      Feedback will be forthcoming in due course......

      Delete
  4. Mmmmmm I dont like apples but this looks really yummy.

    ReplyDelete
    Replies
    1. Honestly, you don't taste a lot of apples. It is mostly cinnamon, sugary doughy goodness.

      Delete
    2. "sugary, doughy goodness"......... that's adequately enough right there :)

      Delete
    3. Kind of make some wish I had some for breakfast. :-)

      Delete
  5. Look nice. Never thought of ginger ale....

    ReplyDelete
    Replies
    1. It originally called for Mountain Dew, but I just couldn't do the Dew. I am liking Geoff's idea of ginger beer though, should still have enough sugar content for the sauce making.

      Delete
  6. Those do look really good and without any butter. Most desserts like this seem to ask for a lot of butter. Maybe add a little brandy to the remaining sauce in the baking dish and pour it flaming over your servings...

    ReplyDelete
    Replies
    1. It is only 1/4 C of butter or margarine (4 Tbsp) so it isn't too bad. I am sure there is ample fat in the crescents. I use Earth Balance Vegan Buttery Sticks and they work just as well as butter or margarine for the recipe.

      I like your flaming idea, that would be pretty cool. I have some rum in the cupboard, wonder how that would be if I added a little splash to the sauce. I used to make a bread pudding with a hot whiskey sauce for over the top that was pretty good.

      Delete
  7. oh my mmmmmmmmmmmmmm! (ps, i dont do the dew either, lol). earth balance butter made from olive oil richard, its the best :) thank you, i will try this!!! mmmm

    ReplyDelete
    Replies
    1. Warning MQ - they are tasty - and addictive.

      Delete
  8. Trobairitz:

    I don't have any Ginger Ale, but I do have Coke so that's what I am going to use. The coke has sugar and Carmel in it so should work . . .

    For those who are NOT VEGAN, I recently saw an episode on the food channel where they went to a good Diner/Dives & Drive-in where they made fantastic chicken. The secret ingredient was Coca Cola. They coated the chicken with it with the marinade before they broiled/baked it. The sugar of the coke carmelized onto the chicken and made it taste delicious. I love fried onions and I keep forgetting to add it to the pan

    bob
    Riding the Wet Coast
    My Flickr // My YouTube

    ReplyDelete
    Replies
    1. I will be interested to see how it turns out with the Coke Bob. It should work in theory, your sauce will just be darker is my guess.

      Delete
  9. MMMMM looks good. I might have to cook something this weekend. I have to think about what to cook... green chili? white chili? Leek-Potato soup? hummmm...

    ReplyDelete
    Replies
    1. So many choices for this time of year......

      Delete
  10. Fall comfort food. We are having lots of soups lately, cabbage rolls etc. Your stuff looks so delicious. Maybe you should open up a cafe and serve these in season. Yummy!

    ReplyDelete
    Replies
    1. Mmm cabbage rolls. Thanks Sonja.

      Don't think we've never thought to open a cafe. My maternal grandfather was a professional baker until he was in his 80's. My maternal grandfather used to own a restaurant and bar and my mom has also not only worked in restaurants but owned them too and when she owned it she did all of the baking for the restaurant. It was known for her homemade pies. Is it any wonder I enjoy cooking and baking?

      Delete
  11. Do you realise it's spring here so I can't technically try this recipe for another 6 months .... hmmm I have some ginger beer in the fridge ... oh I'm gonna have to try it!!!

    ReplyDelete
    Replies
    1. I think you can try it any time of year Brenda. It's always cinnamon season.

      Delete