Something old, something new, something borrowed — but not something blue!
Maybe that phrase came to mind this evening because my niece got engaged this week, and we were talking possible wedding plans.
But the reality is it’s fitting for today’s recipes. With apple season still in full swing (I was at the orchard today and was told they would be open until Nov. 11) — and the threat of that four-letter word — SNOW! — on the horizon yet this week, I dug into the files for another oldie-but-goodie from DotMom and an apple dessert that I haven’t shared before. The first comes from one of my favorite former Worthington High School home ec teachers, Jan Perry, who now lives in Moorhead. The caramel and apple combination is a classic.
The second one, I must admit I haven’t tried, but it is from another reputable source, a compilation of hometown recipes of which my mom was also a part. It’s a new take on apple pie that I “borrowed” to share with you. Since I can’t think of anything blue that will work with apples, that will have to do.
Jan’s Apple Caramel Dessert
2 cups granulated sugar
½ cup butter
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
½ teaspoon nutmeg
½ teaspoon cinnamon
1 cup chopped nuts
3 cups finely chopped raw apples
¼ cup butter
1¼ cups brown sugar
1 cup white syrup
1 cup heavy cream
½ teaspoon vanilla
Cream granulated sugar and ½ cup butter. Mix in eggs, flour,soda, salt, spices and nuts. Last fold in the apples. Bake in a 9- by 13-inch pan at 300 degrees for 1 hour.
For sauce, combine the ¼ cup butter, brown sugar and syrup. Boil 5 minutes. Add cream and return to a boil. Add vanilla. Pour sauce over each piece just before serving and top with a dab of whipped cream.
Upside Down Pecan Apple Pie
½ stick butter, softened
1 cup pecan halves
⅔ cup brown sugar, packed
One two-count box refrigerated pie crusts
6 cups apples, sliced
½ cup granulated sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
Smooth the butter around the bottom and sides of a 9-inch pie pan. Stick pecan halves into the butter and then press the brown sugar evenly over top of pecans. Top with one of the pie crusts, extending about 1 inch beyond the edge of the pan.
Mix the granulated sugar with the cinnamon and nutmeg and sprinkle over top of the apples. Put apple mixture on top of the first pie crust, then top with the second. Flute the edges of the two crusts together. Prick top with a fork.
Bake at 450 degrees for 10 minutes, then reduce heat to 350 degrees and continue baking for 35 to 45 minutes, until golden brown. Flip upside down to serve.