Recipe of the Week: Apple Dumplings

This recipe is definitely numbered among my "most bizarre ingredients in a recipe" recipes.  I can think of only a few dishes that I would use carbonated beverages to create.

Let's see...there's Coca-cola in its namesake cake and Dr. Pepper to marinate ribs.

And that's it.

It's a real short list.

But then there is this third recipe, which uses Mountain Dew, of all things.  (Sidenote:  Mountain Dew was originally created by a couple of East Tennesseans as a mixer for their moonshine.  Hence its name and the shotgun-toting hillbilly on the label.  Just in case you ever wanted to know that...well, now you do.)

Stay with me.  The recipe goes beyond bizarre and straight into stuff your face goodness, I promise.  Since apple season is *almost* here, this is a wonderful way to usher in fall.

Dew-licious Apple Dumplings

Ingredients:
1 can crescent rolls (8 rolls)
1 large Granny Smith apple, peeled and cored, sliced into 8 wedges
1/2 cup butter
3/4 cup sugar
1/2 teaspoon cinnamon (or more to taste)
6 ounces (1/2 can) of Mountain Dew

Directions:
Heat oven to 350 degrees.  Butter a 9x9 glass baking dish

Separate crescent dough and roll each apple wedge, starting at the small end.  Crimp edges to seal apple wedges and place in pan.  In a small saucepan, melt the butter, add the sugar and cinnamon; whisk together just until blended (the sugar will not be melted).  Pour over dumplings, then pour mountain dew over them. Bake for 30-35 minutes or until golden brown. Serve with whipped cream or ice cream.

Note:  The recipe can be doubled, using a 9x12 pan.  Allow a slightly longer cooking time so all the dumplings get baked, around 40-50 minutes.

If you want to "skinny down" this recipe, you can substitute low-fat crescent rolls,  diet Mountain Dew, and half Splenda for the sugar.

So what is your most twisted recipe?  Please share!

Happy eating!

Recipe of the Week: Fried Apples

My mother-in-law makes the world's best macaroni and cheese and the best fried apples I've ever eaten, too. I haven't figured out exactly what makes her macaroni and cheese so special, so for now I'll stick with sharing what I do know:  her fried apples.

I had never encountered fried apples until I moved south. Now they are among my favorite holiday side dishes. They are very simple to make, so please don't pick up that can of something called "fried apples" at the store - set it down and pick out a half-dozen fresh, crisp apples. I promise that in a few minutes, you'll have something far tastier to serve. (Warning: you may find yourself testing them as you go, so you might need to pick up extra apples, just to have enough for everybody else. I speak from experience.)

Memaw Katie's Fried Apples

Ingredients:
6 small to medium-sized apples (see note)
4-6 tablespoons butter (do not substitute margarine)
1/2 cup sugar
1 tablespoon orange juice

Directions:
Core and slice apples. (Note: I usually use Braeburn, Jonagold or Honey Crisp - something with a fine, firm texture and light skin; not as tart as Granny Smith. If you opt for Red Delicious, peel the skins as they tend to be tough and bitter.)

Melt butter in large heavy skillet over medium heat. Add apples in a single layer and sprinkle with sugar. Cook over medium heat, stirring frequently, until apples are soft and sugar has completely melted and caramelized a bit (approximately 15-20 minutes.) Add a dash of orange juice at the end;  not much - just enough to give it a subtle flavor.  Stir through and serve immediately. Makes 4-6 servings.

And that's it - serve them hot or warm. (They're pretty good cold, too.) They can accompany turkey or ham as part of a traditional meal, or serve them over pancakes or hot buttered biscuits for a morning treat. Or over some good vanilla ice cream for dessert.  The possibilities are practically endless.

Happy cooking (and eating!)