By Teri Cayton
The Parsons Advocate
The deep freeze from Christmas has passed most of us by, but I understand parts of the country are still digging out from record breaking snow fall. We only got about 3 or 4 inches and that is enough for me. The cold was way too much for me and I basically hibernated throughout the Christmas weekend.
My brother visited for the weekend and we had a great meal and time together was priceless. That means more to me than anything at this stage of my life. My only regret was it was so cold that we couldn’t get out and do anything. I was going to take the whole family out for dinner on the Friday before Christmas and I had to cancel because the roads were so bad.
I did not think any dinner was worth someone getting hurt in a wreck. We can reschedule and do it some other time. We are big enough to realize that a gift is a gift no matter what time of year you receive it. Momma Said, “A late Christmas is better than no Christmas at all.”
I hope everyone had a wonderful and safe New Year’s celebration. I stayed a t home and was in bed before the clock chimed 12. I usually sleep through all the madness and awake in the morning another year older. Momma Said, “What doesn’t kill you makes you stronger.”
Caramel Apple Crisp with Cinnamon Ice Cream (No Machine)
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup old-fashioned rolled oats
- 3 tablespoons chopped almonds ( or pecans, walnuts etc.)
- 2 tablespoons cornmeal (fine)
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup chilled butter, cut into small pieces
- 2 teaspoons cornstarch
- 2 tablespoons brown sugar
- 1/2 teaspoon vanilla extract
- 1 pound fresh Granny smith apples (or whatever apples you use for cooking)
- Combine flour, brown sugar, oats, almonds, cornmeal, salt and cinnamon in the bowl of a food processor. Add butter and pulse 5 times or until the mixture resembles coarse meal around 10 seconds.
- Place it in the fridge until you need it. (It can be made ahead of time and kept in the fridge)
- Peel and chop your apples into small pieces. Small pieces cook down much better.
- Toss the chopped apples in the cornstarch, brown sugar and vanilla extract.
- In an 8 inch baking dish (or small individual dishes) Add in your apples mix
- Pile high because the apples cook down.
- Generously sprinkle over the crisp topping. More is better 🙂
- Bake at 375oF (190oC) for 30/35 minutes or until bubbly and topping is golden brown.
- 1 cup granulated sugar
- Enough water to cover the sugar
- 6 Tablespoons (90g) unsalted butter, cut up into 6 pieces*
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.
- Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
- Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
- Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
- Very slowly, drizzle in 1/2 cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
- Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
- 14 ounces (1 can/ 400ml) sweetened condensed milk (fat-free or regular) cold
- 2 cups (16oz/450 ml ) whipping cream, cold
- Place sweetened condensed milk in the fridge to keep cold
- Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
- Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
- Now you have your ice cream base you can add in your desired flavors and fixing. GO NUTS! Experiment and enjoy creating something that is all you.
- Place in a large re-sealable container and freeze at least 6 hours or overnight before eating.