Comforting Kids with Apples

We've been doing some cooking around here.

And some mistakes!  I had long enjoyed Cracker "Toffee" but had never made it.  But a mistake on the Brownie Kaper Chart afforded me an opportunity to bring in snacks--I made the toffee.  And it was a disaster!  I misread the recipe and added the chocolate chips before baking and it was awful.  So I tried it again, a week or so later, with Sis's help, and it worked.

The other big disaster took out dinner--as I went to add the cheese to an alfredo sauce, I realized it was moldy and, before I could find other, the sauce spoiled.  And dinner was ruined.  The kids didn't mind--they got frozen dumplings, their favorite.  But I was in tears, having had a long day already.   It was a new recipe that I made up--chicken tortellini alfredo--and I'll post it if I get it right.
Otherwise, the kids love my apple version of cranberry-upside down cake.  We've made it twice and it's a lovely breakfast the next day, too.  And they liked my homemade cheesy beef macaroni.  Add that to my list of possible dinners.

Nothing like winter for comfort food.

-=-=-=-=-=-
Cracker "Toffee"

1 sleeve saltine crackers
1/2 cup butter (1 stick)
1/2 cup sugar
 2 cups chocolate chips

Line baking sheet with aluminum foil.  Arrange crackers in a single layer on baking sheet.  Boil butter and sugar and pour over crackers.  Bake at 350F for 10 minutes.  Spread chocolate chips over crackers and cool.  Break into pieces.

school fundraiser cookbook


Apple Upside-Down Cake

8 tablespoon unsalted butter, room temperature
1 cup sugar
½ teaspoon ground cinnamon
¼ teaspoon allspice
3 apples, peeled and sliced thinly
1 large egg
1 teaspoon vanilla extract
1 ¾ cup all purpose flour
1 ½ cup teaspoons baking powder
¼ teaspoon salt
½ cup milk

Preheat oven to 350°F, with rack in center. Rub the bottom and sides of an 8” round cake pan with 2 tablespoons butter. In a small bowl, whisk together ½ cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange apples in a single layer on top.

With an electric mixer, cream remaining 6 tablespoons butter and ½ cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the milk, until well combined.
Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30-35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.

inspired by Martha Stewart Everyday Food's cranberry upside-down cake


"Chili" Mac
It's not chili flavored, but I wanted to call it something besides "Cheesy Macaroni and Beef."

2 tablespoons butter
2 tablespoons flour
2 cups milk
2 cups grated cheddar cheese
1/2 lb elbow macaroni
1 lb ground beef
salt, pepper, garlic powder, etc to taste

Brown ground beef (or turkey.)  Set aside.  Meanwhile, boil pasta til al dente.  Make a white sauce:  melt butter and cook flour.  Add milk and cheese, heating until melted.  Stir ground beef and macaroni into cheese sauce.  Season to taste.  

Mommy Hungry