Frantic Home Cook - Home cooking, Recipes, Healthy, Frugal » dessert

Apple Wontons with Caramel Sauce

Francie — Fri, 03 Oct 2008 20:23:30 +0000

Caramel apples are one of my favorite treats. But, speaking as someone who wore braces for 9 years (let’s just say my nickname was Snaggletooth and leave it at that), I didn’t get to enjoy the caramel apple much during my childhood. You haven’t really lived until you’ve tried prying caramel out of metal braces. So now that I’m sans braces, I’m indulging now with a little more grownup version of the treat.

And it couldn’t be easier. Open a can of apple pie filling. Grab a pack of wonton wrappers.

Make sure you really seal the edges or the filling will leak out.

Here you have a choice: Bake ‘em or fry ‘em. My vote is fry ‘em. C’mon, it’s a dessert! But if you want to bake ‘em, you can spray them with cooking spray and toast ‘em for about 10 minutes in a 450 degree oven. You’ll probably want to turn them once too. But if you want to live a little, fry them for about 3-4 minutes in about 3″ of oil that’s 350 degrees.

Let them COOL for at least five minutes unless you regularly snack on molten lava.

If your name is Martha, make your own caramel sauce. If you’re Sandra Lee, it’s on the shelf by the ice cream.

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50 Incredible Romantic Chocolate Desserts for your Valentine

Francie — Fri, 08 Feb 2008 01:40:46 +0000

Please don’t lick your screen. These are not edible. Just in time for Valentine’s, I’ve scoured the best blogs for some incredible looking chocolate fantasies to make for your sweetie. These are some serious bites of chocolate love so don’t serve it to someone unless you’re prepared for the consequences….like sudden unconsciousness from ‘heavy chocoliciousness.’ (That phrase must be said slowly in a deep Barry White voice.)

No, no, there’s no need to thank me. I know what you’re craving. I know how weak you are…how you can almost smell the chocolate and you desperately want to lean in, just open your mouth and try to take a …OW!! I thinth I thipped a tooth. Trusth me. Don’th do ith.

Images – Creative Commons

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The crispiest Pear Apple Crisp

Francie — Tue, 29 Jan 2008 21:05:30 +0000

Sitting on my stove right now is a ‘panful’ of heaven. Undoubtedly the best fruit crisp I have ever made. I love pears so I added them to my apple crisp recipe and took some notes from Ina Garten’s fruit crisp using orange juice and lemon juice mixed with some flour, sugar and seasonings for the “sauce.” The result was ‘citrusy’ fresh like spring but hearty enough for winter (yes, I just realized that sounds like an Irish Spring commercial.)

And the crisp crust part? Words cannot describe how much I love this stuff. I found myself wondering if I could just make a pan of this and eat it alone. I’m not kidding. I topped it with a scoop of Dulce de Leche ice cream but plain ol’ vanilla would be just as good.

APPLE AND PEAR CRISP

4 ripe Bosc pears
4 Granny Smith apples
Zest of 1 orange
2 tablespoons freshly squeezed orange juice
Zest of one lemon
2 tablespoons freshly squeezed lemon juice
3/4 cup granulated sugar or Splenda
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 tsp salt

TOPPING:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon salt
1 cup old-fashioned oatmeal
2 sticks cold unsalted butter, cut into 1 Tbl. slices

Preheat the oven to 350 degrees F. Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in a food processor or use a pastry cutter until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a sheet pan and bake for an hour, until the top is brown and the fruit is bubbly. Top with ice cream.

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