Yummy Food

Yesterday we had company over for dinner. I made my Grandma Hammer's apple crisp that is to die for. I also made a homemade caramel sauce to drizzle over it. It was soooooo good.
So to share in the goodness and the fact that apple season is coming upon us I'm going to share both recipes!

Enjoy! If you try one or both let me know!

APPLE CRISP FROM GRANDMA N. HAMMER

Topping
1/2 c. flour
1/2 c. oatmeal
1/2 c. brown sugar
1/4 c. butter (softened)
1/8 tsp. soda
1/8 tsp. baking power
1/8 tsp. salt

Blend together and put aside as the topping.
(I use a fork/hands to make sure all the dry ingredients are moistened by the butter)

4 c. slice apples
2 Tbsp butter
1/3 c. sugar
1/4 tsp cinnamon

Mix apples, butter, sugar, and cinnamon. ( I found that if I melt the butter it mixes better)
Butter/grease a baking dish and put apples in. Sprinkle topping over apples. Bake at 350 F for 45 minutes.

PS - I like to add a little dash or two of nutmeg to the apples for a bit more spice!

This fits great for a 8 x 8 baking dish. If you want to use a 9 x 13 increase the apples and the topping by about a 1/3 or more. If you double the recipe you'll have enough to fill one 9 x 13 pan and one 8x 8 pan.


CARAMEL SAUCE COURTESY OF DANIELA GALARZA (I found this one on the Internet)

2 c. sugar
1/2 c. water
1 c heavy cream
2 tsp lemon juice
2 Tbsp butter
1 Tbsp vanilla or other flavoring (bourbon, amaretto, brandy, etc)

-Combine sugar and water in a medium saucepan. Do not stir mixture, but swirl pan frequently to make sure water has moistened all of the sugar. Over high heat, without stirring, cook until dark amber in color. This should take about 15-20 minutes. The easiest way to test the color is to dip strips of white paper in it whenever you think it's close. Usually it looks darker in the pan that it really is. don't walk away from the kitchen when your making this; it can burn easily.
(I would know this because I can burn tomato soup. Long story. I was 12 or so.)

- Reduce the heat to low. Pour cream in very slowly while stirring with a wooden spoon. Sugar may spatter up, so stand back if it starts to bubble. If the sugar seizes up in the cream just keep stirring and it will eventually melt down into an even color. When mixture is smooth turn off heat and add lemon juice, butter, and vanilla or other flavoring.

-Store in an airtight container in the refrigerator for about 2 weeks. Warm before using.

I didn't have any heavy cream so you can subsitute that with 3/4 cup milk and 1/3 c. melted butter. It makes just a little over a cup of heavy cream.