Skip to main content

Un-Fried Apple Pies

So tonight we were looking for a light but tasty dessert. Last fall we dried a large amount of apples so I knew we could try to make some fried apple pies, but I thought I would put a spin on the classic. This recipe is made with the southern staple, crescent rolls, and reducing the fat by baking the desserts.

Ingredients:                   Preheat Oven Temperature: 350 degrees
1 1/2 Cups Dried Apples
1/2 Cup Water
1 Tablespoon Margarine
1 teaspoon Cinnamon
1/8 teaspoon Salt
1 Tablespoon Brown Sugar
1 Tablespoon Sugar
1 8-count package Crescent Rolls




Combine all ingredients, except crescent rolls, in a small pot over medium heat.
Simmer for 5 minutes or until the syrup thickens and apples become tender.
Warning: Watch the pot closely! Stir frequently to prevent sticking. 
While the apples simmer, unroll the crescent rolls on a cookie sheet lined with parchment paper.
Seal the seam between sets of crescents to form 4 rectangles instead of 8 triangles.

Allow the apples to cool slightly and then place 1 1/2 tablespoons of
filling on each dough segment.
Spread the filling into a thin line across the center of the dough.

Gently fold dough over filling to form long pouches.

Bake the pies in a preheated oven for  10-12 minutes or until golden.
Serve immediately with vanilla ice cream.
For extra flavor, drizzle with caramel sauce.


Comments

Popular posts from this blog

Banana Zucchini Bread with Raisins and Cinnamon Sugar Swirl

It is that time of year again when I am working to develop new and interesting ways to use up all of the vegetables coming from the garden. Last year, I posted "The Best Zucchini Bread" recipe; this is still a great recipe but this one is even better! Since entering my last trimester of pregnancy, I am craving cinnamon raisin bread. This recipe was created to help merge the two flavors while also adding in some nutrients from bananas, as I always seems to have 2 or 3 that get left over and become a little too ripe. This bread is so fragrant, moist, and delicious! If I had some walnuts in the freezer, I might even finely chop some and incorporate them into the swirl for even more texture. This bread is perfect for breakfast, afternoon snack, or even dessert. I hope you will give this recipe a try. 2 very ripe Bananas, mashed 1 cup Zucchini, grated 1/2 cup Vegetable Oil 1 Egg, beaten 1 teaspoon Vanilla 3/4 cup Sugar 1 teaspoon Baking Soda 1/2 teaspoon Baking Powder 1/4 teaspoo…

Poor Man's Ribs: Roasted BBQ Pork Necks

Ok, I know what you are thinking. Pork Necks???? Yes, yes...I was skeptical at first as well. However, as I read about the cut of meat, I found that it was often described as tender and rib-like. So, I decided to give it a try. The cut is much cheaper than any ribs I have been able to find. These turned out fall-off-the-bone and succulent. As my husband said, "This is the poor man's rib." So the next time you are at the store, just step back from what the cut says and just give them a try. They really are delicious!




Ingredients:
1 1/2 Tablespoons Whole Grain Dijon Style Mustard
1/2 teaspoon Garlic Salt
1/2 teaspoon Paprika
1/4 teaspoon Black Pepper
1/4 teaspoon Salt
1/8 teaspoon Cayenne Pepper
3 1/2 Pound Fresh Pork Necks
1/4 Cup Water
3 Tablespoons Sweet/Spicy BBQ Sauce

1. In a small bowl, combine the mustard and seasonings to create a flavor paste. Rub the pork necks with the mixture. Cover and refrigerate for at least 4 hours.
2. Preheat the oven to 350 degrees.
3. Pr…

Black-eyed Pea Croquettes

So it is well known that I make Black Bean Burgers all the time. I love the versatility of the recipe and the ability to make a week of lunches in about 15 minutes. Today, I found myself with a bowl of leftover black-eyed peas in the fridge and the desire for something new. This recipe is also great because I always have canned black-eyed peas in the pantry since they are one of my husband's favorite vegetables, which means I can make this recipe anytime. So whether you use leftover homemade, like I did, or canned, this recipe is great. Additionally, these are not coated and fried like traditional croquettes, which makes them an even better option. Enjoy these as a side dish, on a sandwich, or with a side salad for a delicious, healthy, and easy meal. These do not hold or reheat well, so enjoy them while they're hot.
2 Cups Black-eyed Peas, drained and rinsed 3 Scallions, whites and greens thinly sliced 1 Clove Garlic 1 Egg, lightly beaten 3/4 Cup Bread Crumbs, preferably who…