Ingredients:
1 Granny Smith Apple
1 stick of butter
1/2 cup of sugar
1/2 tsp vanilla
Crescent Rolls
6oz Mountain Dew
Cinnamon
First, preheat the oven to 350.
While that is warming up, core the apple and cut into eight equal slices. Peel the slices. Roll one slice into each crescent roll.
...isn't this easy?...
Melt the stick of butter in a pot. Once melted, slowly stir in the sugar. Stir until it develops a uniform consistency...it won't all melt, just make sure it is well stirred and uniform. Once complete, add vanilla.
Put the apple/rolls into a dish. I find if I'm using one apple that two pyrex bread loaf dishes work well, or if I'm using two apples--a casserole dish is perfect.
Pour the butter/sugar/vanilla mixture over the apple rolls.
Pour the Mountain Dew over the apple rolls.
Sprinkle a bit of Cinnamon over the apple rolls.
Bake at 350 for 25-30 minutes.
Let cool, then enjoy! Tastes great alone or paired with ice cream :)
Friday, April 8, 2011
Friday, March 11, 2011
...correction!...
Well, I tried the link to Anne Burrell's steak recipe. I made the steak just as she directed...and...it was HORRIBLE! So, if you've tried it her way, let me know what you think...and if you haven't...don't! Here are some of my thoughts after trying hers: don't let your steaks sit in the fridge for a couple of days, it seemed to dry them out...I stand by my practice of prepping the day of grilling; don't use all that red pepper, it was way too spicy; I've talked to some other steak folks however, and they agree that the use of brown sugar works. So...let me know how your steaks turn out and how you prepared them!
Additionally, the Apple Dumplings won the poll! Look for that video next week...
Additionally, the Apple Dumplings won the poll! Look for that video next week...
Friday, February 11, 2011
New video...steak!
Our next video, steak, is up!
Though I don't divulge the exact recipe for my rub, some basic spices are explained. Also, here's a link to Anne Burrell's method (hint, it is VERY similar to mine!).
The focus of this edition is on techniques for grilling a good steak. First you want the best quality steak you can afford. I prefer rib-eye fresh cut at the local butcher...but in keeping with our theme, steak from the supercenter should work fine...
Next, work in your rub several hours before you plan on grilling. Some basic rub necessities are salt and pepper...powdered garlic is often also a favorite--and Anne Burrell's secret ingredient is brown sugar...a wonderful choice that will help enhance the sear/crust!
Never grill a cold steak! It will lead to uneven heating. Experts recommend taking the steak out of the fridge about thirty minutes before grilling--I usually take mine out an hour before hand...
When you're ready, preheat your grill at least ten to fifteen minutes before placing the steaks. Don't forget to scrape down the gunk from the surface. I usually like to start my burners on high, reaching a temp of 500-550 degrees. I place the steaks at 45 deg angles and rotate them after two minutes to get nice 'x' grill marks. I use two minutes; rotate, turn heat down (aiming for between 450 and 500 deg) and flip after another two minutes. That gives us four minutes on the first side. I do the same on the other side, but I turn them after three minutes...giving us four minutes on the first side and six minutes on the second side. On my grill, at that temperature, I get a perfect medium rare. Grills and cooking times will vary, so you'll need to experiment. While you're perfecting your timing, you might need to slice into the steak before you take them off to check them...that's ok...it took me about a year and hundreds of steaks before my timing and ability to judge steaks by feeling them were fine tuned (and I'm still learning!)...
I use two sets of tongs to prevent bacterial contamination...I use one set for initial placement and turning then another set for the final removal (if you watch closely, you'll see this in the video...).
After your steaks come off the grill, you must let them rest! The heat will have driven moisture from the muscle fibers and if you start cutting into it now, you'll lose juiciness! I cover mine on a plate with aluminum foil and let them sit for about ten minutes to let those juices work their way back into the meat.
You'll find the video's below...I hope they offer some helpful tips--please leave your feedback!
Though I don't divulge the exact recipe for my rub, some basic spices are explained. Also, here's a link to Anne Burrell's method (hint, it is VERY similar to mine!).
The focus of this edition is on techniques for grilling a good steak. First you want the best quality steak you can afford. I prefer rib-eye fresh cut at the local butcher...but in keeping with our theme, steak from the supercenter should work fine...
Next, work in your rub several hours before you plan on grilling. Some basic rub necessities are salt and pepper...powdered garlic is often also a favorite--and Anne Burrell's secret ingredient is brown sugar...a wonderful choice that will help enhance the sear/crust!
Never grill a cold steak! It will lead to uneven heating. Experts recommend taking the steak out of the fridge about thirty minutes before grilling--I usually take mine out an hour before hand...
When you're ready, preheat your grill at least ten to fifteen minutes before placing the steaks. Don't forget to scrape down the gunk from the surface. I usually like to start my burners on high, reaching a temp of 500-550 degrees. I place the steaks at 45 deg angles and rotate them after two minutes to get nice 'x' grill marks. I use two minutes; rotate, turn heat down (aiming for between 450 and 500 deg) and flip after another two minutes. That gives us four minutes on the first side. I do the same on the other side, but I turn them after three minutes...giving us four minutes on the first side and six minutes on the second side. On my grill, at that temperature, I get a perfect medium rare. Grills and cooking times will vary, so you'll need to experiment. While you're perfecting your timing, you might need to slice into the steak before you take them off to check them...that's ok...it took me about a year and hundreds of steaks before my timing and ability to judge steaks by feeling them were fine tuned (and I'm still learning!)...
I use two sets of tongs to prevent bacterial contamination...I use one set for initial placement and turning then another set for the final removal (if you watch closely, you'll see this in the video...).
After your steaks come off the grill, you must let them rest! The heat will have driven moisture from the muscle fibers and if you start cutting into it now, you'll lose juiciness! I cover mine on a plate with aluminum foil and let them sit for about ten minutes to let those juices work their way back into the meat.
You'll find the video's below...I hope they offer some helpful tips--please leave your feedback!
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