Simple Deep Dish Apple Crisp

This recipe came by way of a little know book called, Indian Cookin by Frances L. Whisler.

Peel and slice firm, tart apples, put slices in large pie plate until full. Topping: Beat two eggs and 1 cup sugar together, add 2 tbsp. melted butter. Beat well. Fold in 1 cup sifted flour, with 1 tsp. baking powder and 1/2 tsp. salt. Add 1 tsp. baking powder and 1/2 tsp. salt. Add 1 tsp. vanilla. Spread mixture over apples and bake. 350 degrees until the apples are done and top crisp. 45 min.

We have tried this with different fruit and seasonings and nuts. Cinnamon and walnuts was a great addition to this apple crisp.

Try some other ideas and let us know how they worked for you.


A stew with a little bite.

This will make 8 servings and take about 3 hours total time.


2 pounds beef chuck stew meat, cut into 1 inch cubes

2 tablespoons flour

¼ teaspoon cayenne

Sea Salt and Ground pepper

2 tablespoons olive oil

2 minced garlic clove

14-ounces Stout beer of your choice i.e. Guinness, Master Thief, etc.

2 cups diced carrots

3 cups Yukon Gold potatoes or white potatoes peeled and cubed

1 large Vidalia Onion chopped

2 tablespoons tomato paste

3 cups beef stock

2 teaspoons Worcestershire sauce

1 bay leaf

sprig of thyme

Brown beef in a large Dutch oven with 1 tablespoon olive oil. In small bowl mix all the seasoning (except bay leaf and thyme)  to flour, when the beef is brown and beef to flour mixture in bowl and set aside. Add olive oil to Dutch oven and lightly brown onions and garlic. Add a little Master Thief to get all the good stuff from the bottom of the Dutch oven. Mix back in the beef and Master Thief plus the tomato paste. Add beef stock and Worcestershire, bay leaf and thyme. Let simmer for an hour. Add carrots and potatoes and simmer till potatoes are done. Don’t forget to take out the bay leaf afterwards.

Server with warm bread and have a wonderful feast.

A salad for a starter and some beer to go along makes a nice addition to this meal.

Pillsbury Orange Rolls with a twist.

Bread pudding is another one of those recipes that has a multitude of differing creations.Running across a new innovationon the Pillsbury website that leads it’s was to a new creation.Keep in mind the original recipe was part of the Pillsbury Bake-Off  last year by Kristi Strong.

2 (13.9 oz each) Pillsbury® refrigerated orange flavor sweet rolls with icing (16 rolls)

2 cups half-and-half

4 whole eggs

1/3 cup sugar

1 Granny Smith apple, cored, peeled and diced

1 Macintosh apple, cored, peeled and diced

½ cup chopped walnuts

½ cup golden raisins


The icing from the sweet rolls

2 tablespoons butter

¼ cup spiced rum

Preheat oven to 400°F. Spray cookie sheet with cooking spray, then place rolls 1 inch apart. Bake for 10 to 15 mins or until lightly brown. Remove from oven and let cool completely.Spray 8” square baking dish and turn oven down to 350°F. Take all but 4 rolls and cut them into ½ inch to 1 inch pieces and place them in a large bowl.In separate bowl, mix eggs, sugar and half and half, after thoroughly blended add to large bowl and mix with roll pieces.Then add apples, walnuts and raisins and mix well. Place them in the square baking dish.Bake at 350°F for 50 to 60 mins. A toothpick inserted should come out clean when ready and bread pudding should be a medium brown.In a sauce pan combine icing, butter and rum at low heat, serve sauce over warm bread pudding.

Trust me everyone will be surprised how you made them.