Apple Bake

Serves 6 generous portions

Pan - I use a corning ware type pan so it is a thicker pan than the normal 9x13 tin or glass.   It is probably closer to an 8x10 size.

Crust

1 cup flour

2 Tablespoons sugar

1 Tsp salt

1/2 cup olive oil

4 Tablespoons milk or nut milk

In a small bowl combined the flour, sugar, and salt.  mix.  Add olive oil and milk.  mix.  It will be oily.  Pat into the pan.  

Crumble

2 tsp cinnamon

2/3 cup sugar

8 Tablespoons olive oil

1 1/3 cup flour

Combine the cinnamon, sugar, oil, and flour.  Mix together.  Put half the mixture onto the crust.  Hold the other half until later.

Apples

4 apples sliced thin

1 tsp cinnamon

1/2 tablespoon sugar

Mix together so apple slices are covered with cinnamon and sugar.  Place on the crust. 

Put the rest of the crumble on top of the apples.

Bake for 1 hour at 350.

Dinner Rolls

 From:  https://www.momontimeout.com/the-best-dinner-rolls-recipe/#recipe

Makes:  24 rolls

• 4 -5 cups all purpose flour
• 2 tbsp rapid rise, instant yeast
• 1/3 cup granulated sugar
• 1 tsp salt
• 1 1/2 cups warm milk , 110 degrees
• 5 tbsp butter, softened
• 1 egg , room temperature
• 2 tbsp melted butter

• Combine 3 cups of flour, yeast, sugar, salt, warm milk, butter, and egg in the bowl of a stand mixer.
• Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
• Increase speed to medium and beat for 2 minutes.
• Add 1/2 cup flour and blend with the dough hook until incorporated. And another 1/2 cup flour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed.
• Add additional flour as necessary. The dough should be slightly sticky and soft and pulling away from the edge of the bowl. 
• Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap. Let rise for 1 hour at room temperature.
• Remove the towel or plastic wrap and deflate the dough by punching down lightly. 
• Pinch off pieces of the dough and form 24 rolls. You can weigh them to keep the rolls close to the same size. Mine were about 2 ounces each but this will vary depending on how much flour you added.
• Transfer the rolls to a lightly greased quarter baking sheet or 9 x 13 baking dish. Cover with a towel or plastic wrap and let rise for an additional hour at room temperature. (My timing was off when I made these, and they actually rose for several hours.  They turned out great.)
• Preheat oven to 375 degrees. Bake the rolls for 12 to 15 minutes or until golden brown and cooked through. If the rolls are getting too brown, just tent the rolls with foil.
• Remove rolls and brush hot rolls with the melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.

Lemon Raspberry Cookies

 

From:  https://theforkedspoon.com/lemon-raspberry-cookies/

Makes: 18 cookies

• ½ cup butter - softened
• 1 cup granulated sugar
• ½ teaspoon pure vanilla extract
• 1 large egg - at room temperature
• ¼ teaspoon salt
• 1 lemon - zested and juiced
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• 1.5 cups all-purpose flour
• 1.5 cup raspberries - frozen

 

• Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper and set aside.
• In the bowl of a stand mixer, cream together the butter and sugar on medium power until light and fluffy (approximately 3 minutes). Reduce to low speed and add the vanilla extract, egg, salt, lemon zest, and lemon juice. Mix well, scraping down the sides of the bowl when needed.
• In a separate mixing bowl, sift together the baking powder, baking soda, and flour.
• With the mixer on low, slowly add the dry ingredients to the wet ingredients until just combined. Use a rubber spatula or wooden spoon and mix in the frozen raspberries (do not overmix!)
• Using a cookie scoop, drop the dough onto the prepared cookie sheet (approximately 1 heaping tablespoon per cookie). The dough is extremely sticky so it is much more difficult, messy, and time-consuming to use a regular spoon, so use a scooper if you have one.
• Bake for approximately 14-16 minutes or until they are no longer shiny on the top and they are just starting to turn golden brown around the edges.
• Allow the cookies to cool on the baking sheet for 10 minutes before moving them to a cooling rack to cool completely.

• While the first sheet of cookies is baking, place the second half of cookie dough in the fridge to prevent the raspberries from thawing completely.

Notes from the original author:

• Keep leftover cookies stored in an airtight container at room temperature for up to 3-4 days or freeze for up to 3 months.
• Optional: Before adding the raspberries, mix in 3/4 cup of white chocolate chips or semi-sweet chocolate chips.
• If you would like to make the cookie dough ahead of time and freeze them for later use, wait to add the raspberries until after you’ve thawed the dough and you’re ready to bake them. (I froze them with the raspberries in them, and it worked fine.  I did not thaw them before bake, and it worked just fine.)

Lasagna, Vegetable

 Makes 12 servings

Ingredients

• ▢8-10 lasagna noodles
• 1 head of broccoli diced small
• 4 Carrots diced small
• 2 zucchini diced small
• ▢
• ▢1-2 teaspoons dried basil
• 1 teaspoon dried oregano
• ▢4 cloves of garlic, minced
• ▢½ teaspoon salt
• ▢¼ teaspoon crushed red pepper flakes optional
• ▢½ onion 
• 1 can tomato paste
• ▢16 ounces cottage cheese


• ▢
• ▢
• ▢1 jar spaghetti sauce (I like Aldi organic marinara)
• ▢2 cups shredded Mozzarella Cheese divided
• Instructions

• Turn oven to 350.  Prepare 9x13 pan with nonstick cooking spray.
• Put broccoli, carrot, zucchini, onion in saute pan.  Cook until softened.
• Add garlic and cook for 1-2 minutes.


• Add in salt, oregano, basil, and crushed red pepper flakes.  Stir to combined well.  
• Add tomato paste and mix into veggies.  Once it is well mixed, add the pasta sauce.
• Turn down heat and keep it warm.  Just enough heat to let the flavors come together.
• Cook noodles according to package.
• While the noodles are cooking, combined the cottage cheese and mozzarella.
• When the noodles are done, you can start building the lasagna.  Put a little sauce on the bottom.  Next, put 1/2 the noodles, then 1/2 the cheese, then 1/2 the sauce.  I make two layers.
• Cook for 30 - 45 minutes or until heated through.  
• Let the lasagna sit for 10 minutes before serving.