Serving This Week 9-14 to 9-18-2020
Come and see what I will be cooking up on Marilyns Treats this week!
This is what I featured the week of 9-14 to 9-18-2020 on my blog. On Tuesday was Apple Slab Pie. Wednesday was Apple Cider Cinnamon Sugar Donuts. Thursday was Perfect Fall Apple Pie. And winding up this week Butternut Squash Ravioli in Browned Butter. Enjoy!
If you missed what I served up last week please click Serving This Week 9-7 to 9-11-2020.
It’s official! The fall weather is coming and the orchard and farm down the street is bustling.
The apple trees are straining their limbs to hold all though delicious apples.
Honey Crisp are being harvested and I got a bushel for eating and baking.
Today, with the sun shining in the windows and a nice breeze blowing in the patio door wall I fired up my oven. And whoa, I didn’t use fired lightly.
Whipping up the slab pie was not much more than peeling and cutting the large apples. After sliding my pan into the oven I suddenly remembered I didn’t add my signature pads of butter to the apples!
Trying not to let the steam burn my face I frantically sliced butter and tossed it into the pan. The last one MISSED and sizzled as it melted and burned on the electric coils.
I prefer gas, but this home has NO GAS lines and I didn’t like the price to do the changeover.
Black smoke filled the air as the smoke alarm screamed its warning and I ran through the house with my apron fanning the air. What a sight to see.
Gentle hubby stood and laughed as I cried. The worst part of the ordeal is the lovely aroma of baking pie just couldn’t make it past the burning butter.
Of course, my timer problem (I never remember to set it) reared its ugly head and the entire edge of my pie was black. I decided to go ahead and take a photo for this recipe anyway. After all, we have all burned a pie or two, eh?
Well, now you know. The best laid plans for a nice dessert can go awry. Need more deliciousness?
The strong taste of apple really shines through in these donuts.
I don’t know about you but we always look forward to donut season.
Just the smell of ther warm donut and the cinnamon coating is enough to make me drool.
Donuts don’t last long in my home this time of year.
Pairing them with fresh cider or apple smash is a dream come true.
We can each eat half a dozen if I allow my kids.
When you make these donuts remember that The buttermilk is key.
Don’t skimp on the flour or they will be sticky.
These are easy to make and unfortunately for my diet easy to eat as well.
Being just down the street from an orchard I just had to make this recipe.
Perfect Fall Apple Pie is one of my two signature dishes.
The other is my very own recipe for Lasagna.
Any meal in my house that has both is a Holiday all its own.
Did you know tart apples make the best apple pies?
The addition of the sugars and spices are already sweet and the tart apples allow the apple taste to shine and burst through with their natural flavor.
If you don’t have a tart apple available then soak your apples in 3 parts water to 1 part lemon juice to leach some of the natural sugars.
The lemon juice also helps prevent your cut apples from turning brown!
I have found the Macintosh apple makes the best pie.
In addition to being a bit tarter the texture isn’t as fibrous.
And the juices aren’t as runny as a Honeycrisp or Paula Red.
The only caveat is they are ready for picking about 10 days later.
But they are worth the wait.
This Betty Crocker recipe has been made in my home for more than 40 years and never failed me.
My husband has taken to making the pies the last few years and each one has turned out even better than the last!
My only wish is that I could make a light and flakey crust. But my daughter-in-law does using the recipe below in the grey box.
Do any of you have a tried and true double crust recipe?
Want a dinner ready in under 30 minutes, 4 ingredients, and only 7 weight watchers points?
This is the one for you.
This Butternut Squash Ravioli was so fast to prepare I had dinner on the table in less than 30 minutes!
I admit the ravioli were already prepared, but to be honest, I don’t have the time to make my own noodles, stuff them and run them through my Kitchen Aid.
While boiling the noodles actually took the longest amount of time, the browned butter sauce with the cranberries and pecans were quick to make.
Add a bit of thyme and voila!
Dinner is on the table.
Serve with a nice salad, garlic bread, and a green veggie and spend your time saved drinking some nice Red Wine! My kind of meal.
We love squash prepared in many different ways.
And ravioli is just one. I have a more traditional recipe also on the blog.
But I love to make a brown butter sauce.
And it is so easy to prepare even a novice cook can pull it off.
Just melt the butter in a skillet that isn;t too hot and cook for 3 minutes.
Just remember the temperature of the pan should not be too hot.
You just need to pay attention and lower the heat if it starts to burn or smoke.
The addition of the cranberries in this recipe is what take this Butternut Squash RaviolI over the top.
It dish will appear to your family as if you slaved all day over the hot stove.
But you will know that the ravioli was premade and you made the sauce!
The hardest part of dinner was setting the table.
And I am sure someone else will get up and wash the dishes. Just give them that “mom” look!