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You all know how I adore a rustic fare. For me, cobbler is the perfect expression of myself thru food.  I adore everything about it’s Southern, rustic, fruitful, sweet, hearty wholesomeness. My favorite waivers between apple and cherry, I go back & forth each time I have one or the other, so I imagine I like them both absolutely equally. That seems all fair in the world of food choices, no?

Fully aware of my constant cobbler debate, Mom decided upon Apple Cobbler for a post-holiday dinner dessert this year. Oh joy! So as I write this post, I must say I’m skewing much towards the side of apple cobbler as a favorite once again. The apples were crisp and even in the wintry chill, reminded me of a perfect Fall day in North Carolina.

This recipe was well, adapted we shall say,  from a basic recipe, mostly because I’m not the best at following instructions and I got a bit ambitious with the initial mixing of ingredients. But much to my delight, it’s hard to mess up a hearty cobbler and so I shall share our delicious mishap with you too.

 

Rustic Apple Crisp

Toss together the following ingredients in a lovely mixing bowl. This will be the inside of your cobbler. Spray a glass baking dish & fill with the below:
6 small granny smith apples, in thin slices.
4 TBSP flour
1/2 cup brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
Sprinkling of salt

Mix the following ingredients together for the crumbly topping to pile atop the apple mixture:
3/4 cup flour
1/2 cup brown sugar
6 TBSP salted butter in pats
2/3 cups oats
1/4 tsp cinnamon
1/4 tsp nutmeg

Bake in oven at 350F degrees for 30-40 minutes. Serve with whipped cream or scoop of vanilla bean ice cream. Top with caramel sauce for even more oooh’s & aaaah’s.

Wax paper rows of farm-raised perfections, caramel & cocoa hand-dippings with pasture times spent gathering.

May sound familiar if you’ve perused our Pecan Orchard Pleasantries Full Apron. This apron was inspired by my beau’s Granny, whom I was lucky enough to spend a chilly winter day with in the kitchen over the holidays.

Year after year she spends countless days hand-picking pecans from the picturesque horse pasture at their family farm to stockpile enough to make endless turtles for the holidays. Cracking, cleaning, & bagging the whole pecans are just the beginning. This recipe truly is an heirloom in their family, and one that will be preserved for generations to come.

The secret to the recipe, of course, is the fresh, whole pecans carefully made into crosses on a wide sheet of wax paper, turtle after turtle. For a quart sized Ziploc bagful, you’ll need about 2 bags of Kraft caramels and 6 squares of chocolate almond bark.

Simply “cross” the pecans, melt the caramels in the microwave & carefully (will be hot) pull of a spoonful of caramel & flatten and place onto each pecan cross. Once these are all carameled, melt the chocolate bricks in the microwave and again spoon on a dollop to complete the turtles! Allow them to firm & dry and then divulge in some serious, farm raised perfection!

Thanks Granny.

icebox-cakeA delight of a recipe to share today, the Ice Box Cake.

Similar in name to IceMilk, and similar in that the term “ice box” has really been dropped from our vocabulary today. Ice boxes are what modern day refrigerators are to us today, an absolutely essential development for kitchens everywhere. Most were made of wood, then lined with a metal like tin or zinc, with a layer of padding like cork or straw between to help insulate the large block of ice inside that kept the family food cool.

So todays recipe, the Ice Box Cake is a wonderfully inspiring treat. I hope it will make children ask for years to come “why is it called an ice box cake?” And it makes for a lovely presentation with the lady fingers & glass dish.

meatballsI thought I’d share this delightful recipe for Meatballs that comes from long time family friend Clare Ratigan.

Perfect for entertaining and served as an appetizer, or a wonderfully different option to serve as the “meat” for a meal – I’ve seen more and more meatballs being served lately at gatherings.

For a healthy start to 09, you could also substitute with extra lean ground turkey. Delish!

corn-puddingAs it has been cool & rainy for quite a few days now – thought this recipe for Corn Pudding might be a nice warm & filling dish to share.

While this is a great, easy recipe using corn right out of the can this time of year – it is especially wonderful with fresh corn cut right off the cob!

Corn counts as a healthy new year dish, no?


As promised in our post from yesterday, here is the coveted, wonderful and perfectly pleasing “Crescent” Cinnamon Rolls recipe that inspired the “Rollings of Cinnamon” full apron by IceMilk Aprons – and Mom!

You will find the front & back of the recipe card for your baking pleasure! Enjoy.cinnamon-rolls-fcinnamon-rolls-b

copycat-chocolate-fudge-sauceAs the holiday season grows nearer every day, I decided this weekend to make a large batch of this treasured family recipe – Copycat Chocolate Fudge Sauce.

I quadrupled (yes, 4x!) the recipe and poured the sauce into small mason jars and stored in the fridge – with the intent in sharing this wonderful treat with friends during the holiday season.  Homemade desserts make the perfect hostess gift when you’re invited to a dinner party or when needing gifts for special people in your day. Include a recipe card for an extra-special treat so they may enjoy the sauce long after its gone! Enjoy!

brandied-sweet-potatoesIn return for the many recipes we’ve received so far for the recipe sharing contest, we thought we’d continue the sharing of our own families Thanksgiving recipes with another dish.

This wonderful Brandied Sweet Potato recipe is Grandma’s, with a little spillover from the card!  A little twist on the traditional sweet potato casserole recipes you may be accustomed to.

And, please continue to send in your recipes for sharing!

As we get ready to gear up for the final two months of the year, the Fall air begins to chill and the leaves turn colors Grandma’s Pecan Pie recipe only seems fitting.

A recipe archived by my mom, I do hope you give this one a try with your family this Thanksgiving!

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