Simple and Scrumptious Apple Turnovers

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Fall is upon us and with the cooler temperatures- I feel like baking!  This is one of our favorite fall treats.  It is simple enough that I feel I can even make it during the week for a special addition to our dinners. 

Crust:  This is actually bisquit dough.  I find it quicker and easier than pie dough and it tastes just a good.

2 c flour                                                                                          

1Tablespoon baking powder

2 teaspoons sugar

1/2 teaspoon cream of tartar

1/4 teaspoon salt

1/2 c shortening, marg. or butter

2/3 c milk

Stir together flour, baking powder, sugar, cream of tartar, and salt.  Cut in shortening till mixture resembles coarse crumbs.  Make a well in the center; add milk all at once. Stir just till dough clings together.

On a lightly floured surface, knead dough gently 10 to 12 times.  Roll to 1/2 inch thickness.  Cut with a 3 inch bisquit cutter or cup.  Roll each bisquit into a 6-8 inch circle. Place about 1/4 cup of filling in the center. Fold in half seal edges. Cut vent slits on top of turnover.  Place on greased cookie sheet.  Bake 15-20 minutes in a 400 degree oven or until golden.

Filling

3 medium to large baking apples peeled, cored and chopped

4-6 teaspoons of sugar or more depending on tartness of apples (sorry not an exact measurement but I just eyeball it and taste it)

1/2-1 teaspoon of cinnamon (depending on how much you like cinnamon!)

pinch of nutmeg

Mix up these four ingredients in a bowl. Set aside until ready to fill the turnovers.

After the turnovers are done baking and have cooled slightly, I drizzle them with a thin cinnamon/vanilla frosting (I make it thin enough to drizzle but thicker than an icing so it doesn’t just slide off the turnover).  Serve warm with a dallop of vanilla ice cream and a steaming cup of coffee.  MMMM!

Okay if you are really strapped for time I can give you an even simpler version!

Use refrigerated (store bought) bisquits (7-1/2 oz) roll them out as above.  For the filling use 1 apple, peeled, cored and chopped, 1/2 cup applesauce, 1/4 teaspoon of cinnamon, pinch of nutmeg.  Place a heaping Tablespoon on each circle and seal.  Instead of frosting brush tops of turnovers with butter, then sprinkle with a cinnamon/sugar mix.  Bake 400 degree oven 8-10 minutes or until golden.

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Lemon-Lime Cooler

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MMMM! One of my favorite summer-time drinks. I found a recipe for Brazilian Lemonade last year.  It called for using whole limes that you processed in a blender.  I found the drink to be a bit to bitter for my liking so I altered it to this…

Juice of 2 lemons and 5 limes

1/4-1/2 cup of sweetened condensed milk

1 cup sugar

6-8 cups water

Combine all ingredients and serve over ice.

Enjoy!

Cheddar Bread

I know the warmth of the summer months don’t usually evoke a desire to bake bread, but this girl can’t help herself! I love homemade bread.

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This recipe makes a wonderful start to summer sandwiches. We really enjoy making BLT’s and Tomato, cheese and bacon paninis with this bread.

Cheddar Bread

1 1/2 cups warm water

3/4 cups of cheddar cheese

4 1/4 cups of flour (I like to mix half wheat and half white)

1/4 cup fresh chives or 2 Tablespoons freeze-dried chives, optional

or

1 teaspoon garlic powder, optional

2 Tablespoons sugar

1 teaspoon salt

1 3/4 teaspoon of yeast

Place yeast in water and let set 10 minutes.  Stir in sugar, salt and chives or garlic powder if desired. Stir in 2 cups of flour. Add in cheddar cheese. Continue to mix in the rest of flour until you can’t stir in any more. Knead in remaining flour 6-8 minutes.

Place dough in greased bowl, covered, to rise 45 min-1 hour or until almost double.

Punch down and form into a rolled loaf.  Place on greased sheet cover and let rise until double.

Bake in 375 degree oven for 20-30 minutes or until golden brown. Brush with butter if desired.

Changes

I have decided to use this blog in totally different way from its intended use. I will be using if for a collection of my favorite recipes. Maybe someday I will have a large enough collection to put into a cookbook for my family and friends.