Saturday, March 26, 2011

Small projects and a camera issue and the best baked apples ever!

I was able to get a few smaller projects done this week....Unfortunately, the Nikon has decided to not take pictures this week, so I'm stuck with the crappy camera on my droid (worst camera ever!!) So bear with me for the blurry, smudgy pictures - it's the best I can do right now)

I put together a quick, easy sewing machine cover - used Habitat by Benartex. I just need to get to the store for some velcro for the side tabs and it will be finished. I wanted something simple to cover it instead of the hard white case it came with.

I also put together a quick nook cover to use instead of my hard leather case. I go back and forth with reading it in the case and out of the case, so this works well for the out of the case one of my favorite fabrics - Lantern Bloom by Laura Gunn...

And last by not least....Baked Apples from America's Test Kitchen....holy cow are these great!! I used grapefruit zest because that's all I had on hand....served up with some Turkey Hill Ginger Snap ice cream....perfection! I used our 12" cast iron skillet and it worked great. Just need to dice the apple a bit smaller next time.


  • 7large (about 6 ounces each) Granny Smith apples
  • 6tablespoons unsalted butter , softened
  • 1/4cup packed brown sugar
  • 1/3cup dried cranberries , coarsely chopped
  • 1/3cup coarsely chopped pecans , toasted
  • 3tablespoons old-fashioned rolled oats
  • 1teaspoon finely grated zest from 1 orange
  • 1/2teaspoon ground cinnamon
  •  Pinch table salt
  • 1/3cup maple syrup
  • 1/3cup plus 2 tablespoons apple cider
  • 1. Adjust oven rack to middle position and heat oven to 375 degrees. Peel, core, and cut 1 apple into 1/4-inch dice. Combine 5 tablespoons of butter, brown sugar, cranberries, pecans, oats, orange zest, cinnamon, diced apple, and salt in large bowl; set aside.
  • 2. Shave thin slice off bottom (blossom end) of remaining 6 apples to allow them to sit flat. Cut top 1/2 inch off stem end of apples and reserve. Peel apples and use melon baller or small measuring spoon to remove 1½-inch diameter core, being careful not to cut through bottom of apple.
  • 3. Melt remaining tablespoon butter in 12-inch nonstick ovensafe skillet over medium heat. Once foaming subsides, add apples, stem-side down, and cook until cut surface is golden brown, about 3 minutes. Flip apples, reduce heat to low, and spoon filling inside, mounding excess filling over cavities; top with reserved apple caps. Add maple syrup and 1/3 cup cider to skillet. Transfer skillet to oven, and bake until skewer inserted into apples meets little resistance, 35 to 40 minutes, basting every 10 minutes with maple syrup mixture in skillet.
  • 4. Transfer apples to serving platter. Stir up to 2 tablespoons remaining cider into sauce in skillet to adjust consistency. Pour sauce over apples and serve.

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