Saturday, November 5, 2011

Food on Friday: Joy the Baker's roasted apples

Double the goodness this week with not one, but two wonderful fall recipes.  This one comes from one of my favorite food blogs called Joy the Baker.  Joy is very cute, often hilarious and totally relatable (you gotta love a girl with a messy bedside table).
My apples, just out of the oven.
I saw this recipe on her blog last week and thought to myself: must. have. now.  These are seriously delicious and, just like she says, are basically the inside of a pie!  I made them on Sunday morning and put them on top of super simple "what are we going to have this morning?" french toast.  Later in the day I also put them on vanilla ice cream...The next morning I put them in my yogurt.  How am I not grossly obese?

Super Simple Roasted Apples
from Joy the Baker
makes 4 small servings

4 Fuji apples, peeled and sliced thin
1 tablespoon lemon juice
3 tablespoons brown sugar
1 or 1 1/2 teaspoons cinnamon
1 teaspoons cornstarch
sprinkling of ground all spice
pinch of salt
2 tablespoons butter, cut into small cubes

Place a rack in the center of the oven and preheat oven to 400 degrees F.  Line a baking sheet with parchment paper.  Spread sliced apples across the baking sheet.  Sprinkle with lemon juice.  Sprinkle with brown sugar, cinnamon, cornstarch, all spice, and salt.  Toss with fingers.  Top with cubes of butter and bake for 15 to 25 minutes, until golden and bubbly to your desired doneness.  Remove from oven.  Allow to cool slightly and serve on top of ice cream or oatmeal.  Store in an airtight container for up to up to 3 days.  Reheat in a small pan over low heat on the stovetop. 
Sunday morning breakie.
Jamie's Super Simple "I-Would-Use-Better-Bread-If-I-Had-It" French Toast
By no means the best french toast out there (that almost definitely goes to cinnamon-apple-raisin-bread french toast) this is I think the best french toast you can make in a pinch with sandwich bread.  

serves 2 big eaters or 3 small eaters

4 eggs
2/3 c milk
1 tablespoon sugar
1 teaspoon vanilla
a pinch of salt
1 teaspoon cinnamon
6 pieces of sandwich bread

Whisk together egg, milk, sugar, vanilla, salt and cinnamon in a shallow dish.  Soak bread in mixture 2 pieces at a time (if your dish is large enough).  Melt about 1/2 a tablespoon of butter in a skillet over medium heat.  Once bread has soaked on each side for about 2 minutes, place the bread in skillet.  Cook about 2-3 minutes, until golden brown.  Place in slightly warmed oven to keep warm while you cook the rest of the french toast.  Continue until all pieces are cooked.  Serve with the apples above, maple syrup and powdered sugar.

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