Apple Crumb Bars

Fall is a time for everything apple. The cooler temperatures just beg for a kitchen to be filled with the inviting and delicious aroma apples being baked into mile high apple pies, apple bundt cakes, and cinnamon apple muffins. I hopped on the apple bandwagon over the weekend a baked up an apple filled treat for my family and a few friends of my kids that happen by my kitchen.

While working at a gourmet market about 4 years ago, I was continually developing seasonally recipes for the cookies, bars, cakes, and pies I prepared for our customers. One autumnal treat that was a customer favorite was Apple Crumb Bars. Spiced apples are sandwiched between two buttery oat-filled crumb layers and baked to a golden brown. Served warm topped with vanilla ice cream or alone with a cold glass of milk as an afternoon snack, these cinnamony apple bars are disappear quickly. The Husband has enjoyed the bars with his morning coffee and commented that they are the perfect Fall treat. He was even battling with a friend of My Middle One for the last couple bars on the cake stand.

Add this recipe to your files of treats to bake for your family and friends. They will be thanking you all season long.



Apple Crumb Bars

I like to use Empire or Braeburn apples in these tasty bars.

Makes 9 x 13 inch pan – about 24 bars

2 tablespoons butter
7 cups peeled and sliced apples (about 7 medium sized apples)
¼ cup apple cider or juice
1 tablespoon cornstarch
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon salt

for crumb layers -
1 ¼ cups flour – I use whole wheat white all purpose flour
½ cup brown sugar
¼ cup sugar
1 ½ cups oats
¼ teaspoon salt
10 tablespoons butter, chilled and cubed

vanilla ice cream – for serving, optional

Preheat oven to 375 degrees. Lightly grease a 9 x 13 inch baking pan and set aside.

In a large sauté pan over medium high heat, melt the butter and add the apples. Stir to coat the apples with the melted butter. Mix the apple cider or juice with the cornstarch, cinnamon, nutmeg, and salt until the cornstarch is dissolved. Stir into the apples and reduce heat to medium. Continue cooking until the apples begin to soften, about 5 – 7 minutes. Set aside.

Meanwhile, in a food processor add the flour, sugars, oats, and salt and pulse 4 – 6 times or until the still has some whole oats in it. Do not pulse until the mixture is fine. Add the butter and pulse until the mixture is crumbly with pieces about the size of marbles.

In the prepared baking pan, add one-half of the crumb mixture and press down. Layer the apples on top and sprinkle the remaining crumb mixture and press down lightly.

Bake for 30 minutes. Increase oven to 425 degrees and continue baking until the top of the bars are golden brown, about another 10 - 15 minutes. Let cool and cut into bars. Serve alone or topped with vanilla ice cream.

Crispy Beef Lettuce Wraps

Requested no less than 4 times so far this month by my clients and family, I feel this recipe is worthy of a blog post. Crispy Beef Lettuce Wraps are the ground beef cousin to a previous post of mine for Barbecued Asian Chicken Lettuce Wraps.

Lean ground beef is browned and seasoned with sauteed onions, hoisin sauce, sesame oil, and soy sauce and gets a spicy kick from pickled ginger - a favorite of My Oldest and No Thank You Boy when we go out for sushi - and Asian chile pepper sauce. Scooped into bibb lettuce leaves and sprinkled with chopped cashews, this handheld meal does not disappoint.

I made a double batch of this Asian inspired recipe for my family. We have been enjoying it in the lettuce leaves and also rolled up with shredded monteray jack cheese in a tortilla. There was a slight revolt at lunchtime today when My Middle One found out that The Husband had just finished off the remaining serving of Crispy Beef Lettuce Wraps.

This is one of those recipes that freezes well. After preparing the filling, cool and freeze in resealable bags. Pull it out of the freezer in the morning and by dinner time just heat for 1 - 2 minutes in the microwave on 70% power. Spoon into lettuce leaves and dinner is served.



Crispy Beef Lettuce Wraps

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serves 6

24 Boston Bibb or butter lettuce leaves
1 and 1/2 pounds lean ground beef, 93% fat free
1 tablespoon canola oil
1 large onion, chopped, about 2 cups
3 cloves fresh garlic, minced
1 tablespoon soy sauce or tamari
1/4 cup hoisin sauce
3 tablespoon minced pickled ginger
1 and 1/2 tablespoons rice wine vinegar
2 teaspoons Asian chile pepper sauce or red pepper flakes to taste
1-1/2 (8 ounce) cans water chestnuts, drained and finely chopped
1 bunch scallions, chopped
2 teaspoons Asian (dark) sesame oil
1/3 cup chopped cashews

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.

In a saute pan over medium high heat, add the ground beef and brown, stirring often. Drain off any fat and remove from a pan. Keep warm.

In the same pan over medium high heat, add the canola oil and saute the onions for 8 - 10 minutes. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir to combine. Stir in chopped water chestnuts, scallions, sesame oil, browned ground beef and continue cooking until heated through, about 2 minutes.

Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, spoon a portion of the meat into a lettuce leaf and sprinkle with the cashews.

Slow Cooker Summer Ratatouille with Parmesan Polenta

The end of summer is turning out to be just as hot as was the beginning of summer. With temperatures creeping back up into the 90s, I decided a slow cooker meal was in order. This time, I went with a vegetarian option - Slow Cooker Summer Ratatouille with Parmesan Polenta. I knew this dinner would be hard to sell to my kids; therefore, The Husband and I enjoyed our veggie-filled dinner while the kids fended for themselves.

I was a little skeptical that an entree consisting mainly of of eggplant, zucchini, and tomatoes would turn to mush after spending 5 hours in my slow cooker. To my surprise, the vegetables were cooked just right and still held their shape after an afternoon of cooking. The garlic and herbs de Provence (a spice mix of savory, fennel, thyme, basil, and tarragon) added just the right kick. Nestled in creamy polenta, the ratatouille was a healthy and filling dinner.

After the success of Slow Cooker Summer Ratatouille with Parmesan Polenta, I see more vegetarian entrees in my slow cooker future.


Slow Cooker Summer Ratatouille with Parmesan Polenta

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Note -- I used a quick cooking polenta which only takes 5 minutes to prepare. Therefore, I made only 2 portions when I made this for dinner. And I used milk instead of water to make it have a richer taste.

serves 6

4 cups eggplant, large dice
3 cups zucchini and yellow squash, large dice
2 cups tomatoes, large dice
1 can (8-ounce) tomato sauce
1 cup red pepper, large dice
1 cup onion, diced
1 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, chopped
1 teaspoon Herbs de Provence
1 (15-ounce) can cannellini beans, drained
2 tablespoons fresh basil, finely chopped
extra Parmesan cheese for serving

for the polenta (for 2 servings)--
2 cups 1% milk
1/4 - 1/2 teaspoon salt
1/2 cup polenta
1/3 cup Parmesan cheese

In a slow cooker, combine eggplant, zucchini, yellow squash, tomato, tomato sauce, red pepper, onion, salt, pepper, garlic, and herbs de Provence.

Cover and cook on low heat setting for 4 1/2 to 5 hours or on high heat setting for 2 to 2 1/2 hours. About 10 minutes prior to serving, stir in the cannellini beans and basil.

Meanwhile, for the polenta, bring the milk to a boil, add the salt, and pour the polenta into the pot in a steady stream, while stirring. Cook, stirring continuously, for 5 minutes or until the mixture comes together but is still soft. Remove from heat and stir in the butter and parmesan cheese.

To serve, spoon polenta into a shallow bowl and top with the ratatouille. Sprinkle with additional Parmesan cheese.

Announcement!! The winner of the second $100 Visa giftcard Lean Meat Match-Up swag bag is ......... Natalie!!!!