Sunday Cooking: Caramel Apple BakeOver

Good apple pies are a considerable part of domestic happiness. ~Jane Austen

Today's Sunday Cooking was inspired by a statement from my dear husband who said "If apples in an apple pie were cooked as much as the carrots you make, I might like it more." Hmmm...I didn't know he didn't like apple pie.  I knew he preferred cherry or pumpkin but in the twenty years I have known him, this nugget of knowledge eluded me.  Guess there remains some things to learn about him ;)  

The only way to get him to eat carrots is to cook them until they are extremely soft and candy them with butter and brown sugar.  So, this recipe is for him.  It will be warm and ready when he gets home from work tonight and I'll top it with a scoop of cinnamon ice cream - love in a warm and melt-y, sweet sort of way...

It is the way cooking goes in my home.  I cook food the way my family will eat it.  It makes no sense to firmly assert that cooking carrots or apples longer than is recommended is the wrong way to do it. No tender-crisp green beans either...I want them to eat what I cook so that is not the battle I will pick.  I don't feed food critics in this house - I feed those whom I love and they love me right back.  

Here are my favorite BakeOver dessert recipes.  I hope you enjoy them.  

Caramel Apple BakeOver

Ingredients: 

4 cups peeled and sliced apples

1/4 cup water

1/2 cup sugar

3 Tablespoons butter

1 teaspoon ground cinnamon

dash salt

1 sheet puff pastry 

Instructions: 

• Preheat oven to 400 degrees F. 
• In a BakeOver pan or a deep non-stick skillet that can go in the oven, place apples, water, sugar, butter, cinnamon and salt.  Cover and cook over medium heat until apples are soft and sauce has thickened. 
• Cover the fruit with the sheet of puff pastry, folding corners toward the inside of the pan. 
• Bake for 20 minutes.  Remove from oven, place plate over pan and invert onto the plate.  I like to serve this with a scoop of cinnamon ice cream. 

Blueberry Vanilla BakeOver

Ingredients:

4 cups blueberries

2 Tablespoons water

1/2 cup sugar

3 Tablespoons butter

2 Tablespoons flour

1 teaspoon vanilla extract

dash salt

1 sheet puff pastry

Instructions: 

• Preheat oven to 400 degrees F. 
• In a BakeOver pan or a deep non-stick skillet that can go in the oven, place blueberries and sprinkle flour evenly over them.  Add water, sugar, butter, vanilla and salt.  Cover and cook over medium heat until blueberries are soft and sauce has thickened. 
• Cover the fruit with the sheet of puff pastry, folding corners towards the middle 
• Bake for 20 minutes.  Remove from oven, place plate over pan and invert onto the plate.  I like to serve this with a scoop of vanilla ice cream. 

My kitchen smells lovely of cinnamon and apples right now and that brings me domestic happiness.  Time to settle down with a bowl of potato soup and enjoy the football game.  Half-time will be dessert time!  I'm so glad you came by to visit :) 

Tomorrow we Make Every Monday Matter.  I hope to see you then!  

Peace be with you, 

Star Schipp

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