Proverbs 9:10 The fear of the Lord is the beginning of wisdom, and the knowledge of the Holy One is understanding.
“Don’t let it bother you that you are different. That’s what makes you unique. It gives extra value to your intelligence. That’s what puts you in demand. Don’t care how others run their companies; run yours right. Don’t care if most of the people walk away from danger; you walk toward it. You do what’s right. Don’t lie. Don’t cheat. Don’t steal. Don’t hang around with people who do. It takes courage to swim upstream, against the current. Do it!” Charles Swindoll
Happy Sunday! I think this would be a most appropriate day for a confusion! For those of you that received an email from me on Thursday that said “test message” — here is the rest of the story…
I have had trouble with my email program for some time now. On Wednesday night it gave out completely. So, up early Thursday morning I got to thinking, “I’ll just download a new email program, simple.” So – I did. Then the smartest part of the idiot in me thought, “I think I’ll send myself an email to see if the new program works!” All is well until I sent that test message to myself and inadvertently included MY ENTIRE ADDRESS BOOK! However, I am hearing from a lot of my friends! Also, many of my friends took the opportunity to look at my blog for the first time, so in this little “error” the Lord used my mistake to the greater good! Isn’t He something? Aren’t I quite an [email protected]#$%
My brother-in-law gave us 10 gallons of apples yesterday. Whew, that is a lot of apples. My sweet husband took pity on mother and I and assisted in the assembly line of getting these apples from the buckets to the freezer. The last 12 cups ended up as an apple crisp for us and one for our neighbors, Kevin and Kathy. This is a basic apple crisp, but the caramel and the vanilla give it an added richness befitting the freshest of fall apples!
3 ½ pounds of Granny Smith* apples, about 8 cups sliced
2/3 cup Turbinado sugar (sugar in the raw)
2 teaspoon freshly squeezed lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 cup caramel syrup (ice cream topping works well)
To Make the Topping:
Place chilled butter in a large bowl and using a pastry cutter (or a food processor), cut through the pieces. Add brown sugar, salt, flour, and oatmeal continuing to cut with blade. When mixed, cover with plastic wrap and refrigerate. Do not over-blend. A little chunky is good.
To Make The Apple Crisp:
Preheat oven to 350 degrees F
Peel and core the apples and cut them in 1/8 inch thick-crescent-shaped slices.
In a mixing bowl, gently toss together the apple slices, sugar, lemon juice, cinnamon, and vanilla.
Set aside at room temperature until the apples begin to give off their juices, about 10 minutes.
Transfer the apple mixture to a 2-quart greased glass baking dish; spread it out well, filling to all the corners.
Pour caramel syrup back and forth over the apples.
Remove the crumb mixture from the refrigerator. Take a handful and squeeze tightly to compress it into a solid piece; then hold the compressed topping over the baking dish and crumble it by hand into small pieces, strewing them over the apples; repeat with the remaining topping.
Place the baking dish directly on the oven rack and bake until the apple crisp is good and bubbly around the edge, 35 to 45 minutes. Rotate the dish occasionally so the topping browns evenly and does not burn. If it appears to be browning too quickly, loosely drape it with aluminum foil.
When the crisp is done, leave it at room temperature until it cools enough to cut into individual servings, about 20 minutes. Serve with your favorite ice cream or fresh whipping cream.
* The apples I used today are a mix of Red Delicious and Winesap. The sweetness of the Red Delicious sets off the tart and tangy Winesap perfectly.
The process of caramelization consists of heating sugar slowly to around 170 °C (340 °F). As the sugar heats, the molecules break down and re-form into compounds with a characteristic color and flavor.