Post by cuteascountry_Shortcake on Jun 5, 2005 15:49:14 GMT -6
For Lesleigh in PA on 6/3 who asked about the “fried” apples for the breakfast parfait bar, note that “fried” is in quotes. This has the flavor, but doesn’t need watching. It is the recipe I use as a side dish on occasion. For breakfast or as dessert topping, I might toss in a little Splenda to make it a tad sweeter, but not much.
“Fried” Apples
(Serves 4 as a side dish; should be enough for 6-8 as a dessert topping or on yogurt parfaits)
3-4 apples (about 1 1/2 lb), Gala or Granny Smith works well
2 Tbsp light butter
2 Tbsp brown sugar
1/4 tsp cinnamon
1 tsp flour
1 Tbsp water
Preheat oven to 375°F.
Peel apples and slice into eighths.
Melt light butter in a skillet. Toss the sliced apples in the butter.
Sprinkle with brown sugar, cinnamon, and flour.
Stir the apples to coat. Add water and stir.
Spoon the apples and liquid into a small casserole dish, cover, and bake for about 20 minutes or until they reach the consistency you like.
Uncover and let the apples sit for about 10 minutes before serving.
(Light butter comes in stick form. It is real butter with tapioca added and has half the fat/calories of butter.)
Submitted by Susan in San Antonio
Printed in Nancy's Kitchen Newsletter 6/05/05
“Fried” Apples
(Serves 4 as a side dish; should be enough for 6-8 as a dessert topping or on yogurt parfaits)
3-4 apples (about 1 1/2 lb), Gala or Granny Smith works well
2 Tbsp light butter
2 Tbsp brown sugar
1/4 tsp cinnamon
1 tsp flour
1 Tbsp water
Preheat oven to 375°F.
Peel apples and slice into eighths.
Melt light butter in a skillet. Toss the sliced apples in the butter.
Sprinkle with brown sugar, cinnamon, and flour.
Stir the apples to coat. Add water and stir.
Spoon the apples and liquid into a small casserole dish, cover, and bake for about 20 minutes or until they reach the consistency you like.
Uncover and let the apples sit for about 10 minutes before serving.
(Light butter comes in stick form. It is real butter with tapioca added and has half the fat/calories of butter.)
Submitted by Susan in San Antonio
Printed in Nancy's Kitchen Newsletter 6/05/05