"Travis McGee" > wrote in message
...
> On 7/1/2014 4:48 AM, Julie Bove wrote:
>>
>> "Travis McGee" > wrote in message
>> ...
>>> On 7/1/2014 2:59 AM, Julie Bove wrote:
>>>> I had apples to use up and also cornflakes. So I made a recipe that is
>>>> similar to apple crisp but uses the cornflakes instead of oats. I
>>>> subbed in Splenda and brown sugar Splenda for the sugar. Yes, I know
>>>> there is sugar in the brown sugar stuff and also the cornflakes.
>>>>
>>>> Heat wave will be rolling in soon so I figured I should bake while I
>>>> could.
>>>
>>> Sounds great. I have the same problem; I want to bake, but it's just
>>> too darn hot in the summer.
>>>
>>> What is "brown sugar Splenda"?
>>
>> It's a mix of Splenda and brown sugar. Splenda will add sweetness but
>> it will not caramelize which is why the brown sugar is needed.
>>>
>>> Here's a great recipe for apples, something like an apple crisp. Mom
>>> used to make these from time to time; they are great with ice cream,
>>> or milk, or cheese (preferably Velveeta). This would not work with
>>> anything but sugar, as it depends on caramelization for the sauce,
>>> which builds up in the bottom of the pan as the apples cook.
>>>
>>> *_Apple Twists_*
>>>
>>> This was the winner of the Pillsbury Bakeoff contest of 1958.
>>>
>>> Bake at 450 degrees for 20 to 30 minutes.
>>>
>>> Prepare 2 large apples, pared, cored, and each sliced into 8 wedges.
>>>
>>> Mix 1 1/2 cups flour and 1 tsp salt.
>>>
>>> Cut in 1/2 cup shortening until particles are size of peas
>>>
>>> Add 4 - 5 tablespoons water until dough is just moist enough to hold
>>> together.
>>>
>>> Form into a ball and roll out to 12 inch squares.
>>>
>>> Spread with 2 tablespoons soft butter - fold both sides to center. Roll
>>> out to a 16 x 10 inch rectangle. Cut into 16 10 x 1 inch strips.
>>>
>>> Wrap one strip around each apple wedge.
>>>
>>> Arrange in 13 x 9 x 3 pan - sides not touching.
>>>
>>> Brush with 1/3 cup melted butter (using all)
>>>
>>> Sprinkle with a mixture of:
>>> 1/2 cup sugar
>>> 1 to 1 1/2 teaspoons cinnamon
>>>
>>> Pour 3/4 cup water into pan
>>>
>>> Bake until golden brown.
>>
>> Thanks!
>
> I went to a small college, and lived on campus. The food service provider
> only served lunch and dinner during the regular week, and didn't serve
> meals at all on the weekend. The dorms did have kitchenettes, so we could
> cook for our selves. This is how I really got into cooking.
>
> I paid my little sister something like a dime per recipe to write down
> Mom's best recipes onto index cards, so that I could at least have the
> comfort of home on the weekends. I am still using them, to this day.

I got most of my recipes from the library. Most of what my mom made either
had no real recipe because she just did it the way she always did or... It
was some icky Weight Watcher's recipe.

I did have my mom's old cookbooks. Not sure that she really ever used them
except perhaps for a few desserts. And then I started collecting cookbooks.
But mostly when I made stuff, I just kind of winged it, looking at a similar
recipe for cook or bake times.

Some of my favorite dishes came about out of necessity. I only had a few
ingredients. What could I do with them?