Tag Archives: summer recipes

Apple Turnovers

Posted in breakfast, sweets, things we like to eat by

MyDaughterandI- Apple Turnovers

For Father’s Day, we decided to try something a little bit different for dessert- apple turnovers. Somehow we’ve never tried turnovers before, and this first attempt was delicious and so easy!

My dad’s favorite dessert is apple pie, but due to limited time, and no ready-made pie crust, we couldn’t whip up a pie. Instead, we used up some puff pastry sheets that we had in our freezer, and made these delicious turnovers.

They were definitely a hit- we served them with a scoop of vanilla ice cream, and some caramel sauce drizzled over the top. It’s definitely a keeper recipe!

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Apple Turnovers

  • 4 Granny Smith apples – peeled, cored and sliced
  • 2 tablespoons butter
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 (17.25 ounce) package frozen puff pastry sheets, thawed

Directions:

  1. Melt butter in a large skillet over medium heat. Place apples in pan, and cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
  2. Preheat the oven to 400 degrees F (200 degrees C).
  3. Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
  4. Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned.

Cindy & Jordan

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{Flashback} Zucchini Nut Bread

Posted in breakfast, sweets, things we like to eat by

 

We’ve been dreaming of zucchini bread around here, so we decided to go ahead and repost our favorite recipe for using up a bountiful harvest. zucchini bread 1 editedThis time of year it is all about the zucchini. How to use up the surplus of the lovely, green vegetable that grows so prolifically. I think people actually avoid me when they see me coming at them with bags of squash!

Today we decided to just go for the tried and true zucchini bread. We have made several different recipes, but I love the lemon zest in this one and also the cinnamon and nutmeg. Mmmmm, the house smells so good right now – I can’t wait for it to come out of the oven.

zucchini bread 13 edited

The original recipe from The Better Homes and Gardens New Cookbook only makes one loaf. I figure if I am going to get everything dirty, I may as well make at least two loaves, so I doubled the recipe and modified it slightly.

Preheat oven to 350*. In mixing bowl beat together sugar, zucchini, and egg.

zucchini bread 2

zucchini bread 3

Add oil and lemon zest and mix well.

zucchini bread 4

Add in the flour, cinnamon, baking soda, salt, nutmeg, and baking powder…zucchini bread 6

and mix well.

zucchini bread 7

Gently fold in chopped nuts. Turn batter into a greased loaf pan, I sprinkle a bit of cinnamon sugar into the pan after spaying in a bit of oil.

zucchini bread 5

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I also sprinkle a bit more of the cinnamon sugar onto the batter before putting it into the oven. Bake at 350* for 50 to 60 minutes or till a wooden toothpick inserted near the center comes out clean. Cool in pan 10 minutes. Remove from pan, and cool on a rack.

zucchini bread 9

zucchini bread 12 edited

zucchini bread 10 edited

Psych is definitely going to be an “Obsessions”  post sometime in the near future- we love that show! In fact, we just finished watching the Season 7 finale- it’s a sad day in our household.

Zucchini Nut Bread

(makes two loaves)

Preheat oven to 350*
3 cups flour
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1/4 tsp. nutmeg
1/2 tsp. baking powder
2 cups sugar
2 1/2 cups shredded zucchini
2 eggs
1/2 cup oil
1/2 tsp. lemon zest
3/4 cup chopped walnuts

In mixing bowl beat together sugar, zucchini, and egg. Add oil and lemon zest and mix well. Add in the flour, cinnamon, baking soda, salt, nutmeg, and baking powder, and mix well. Gently fold in chopped nuts. Turn batter into a greased loaf pan, i sprinkle a bit of cinnamon sugar into the pan after spaying in a it of oil. I also sprinkle a bit more of the cinnamon sugar onto the batter before putting it into the oven. Bake at 350* for 50 to 60 minutes or till a wooden toothpick inserted near the center comes out clean. Cool in pan 10 minutes. Remove from pan, and cool on a rack.

Cindy & Jordan