T-Day Prep: Day 10

Two more items checked off the list – mashed potatoes and one dessert.

I know mashed potatoes are super easy, but I’ve never made them before, so I wanted to make sure there weren’t any hidden obstacles (like say, an inability to peel potatoes or something). Lo and behold, I don’t need to worry about any of that, because NavyGuy (aka mashed potato dictator) pulled off a non-violent coup d’etat in the kitchen last night and took power of the mashed potato making. I merely asked him to help peel potatoes because I was falling behind, and next thing I know – he’s complaining about my attempts to drain the potatoes, fretting over the fact that they aren’t “done” enough, and wielding the masher like a weapon! Oh, and I dared to use milk instead of heavy cream, AND I like my mashed potatoes with a few lumps left in for texture (as opposed to the liquidy, beaten-within-an-inch-of-their-life, baby food consistency that NavyGuy prefers). So, now that I haven’t practiced making mashed potatoes, NavyGuy is going to have to leave his deep fried turkey long enough to come help with the starch. Good grief. We had a nice division of labor going on (Adam Smith would have been eternally proud), but now the whole system has gone to pot.

At least my dessert turned out splendid. One of my cousin’s made a heavenly apple crisp at Thanksgiving last year; determined to find an easier way to make it though, I abandoned her honest to goodness homemade recipe and searched for something that would save me time and energy, while not sacrificing too much taste.

Voila! I present, Easy Apple Crisp (and after further intenet searching – Even Easier Apple Crisp!).

– 4-5 medium baking apples (I have no clue which apples are “baking” – I bought the ones on sale at the store. They were redish-greenish, and tasted good.)
– 1 T lemon juice
– 2 T granulated sugar
– 1 T flour
– 1 t ground cinnamon
– 1 pkg oatmeal raisin cookie dough (the package of frozen stuff)

1) Preheat oven to 325 F. Spray 8 in baking pan with nonstick cooking spray.
2) Peel, core, and slice the apples. (My process – carefully peel with a sharp knife, then use an apple slicer to cut each into 8 pieces, then use the knife to slice each of the pieces smaller.)
3) Combine all of the ingredients except the cookie dough in a large bowl. Then put the apple mixture into the baking pan.
4) Crumble the cold cookie mixture on top. (I added a little more cinnamon on top just to make it fancier :).
5) Bake for 40-45 minutes. Serve warm or at room temperature.

I love this recipe because I looooove apple crisp, but making the mixture and the topping from scratch is just too much work. So, cheating and using the premade dough is a lifesaver. It tasted amazing – I served it with vanilla ice cream. You could also add caramel sauce to put it over the top 🙂 [Recipe from Christine Moore, Little Flower Candy Co., Pasadena]

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