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ENGLISH
12
APPLE COBBLER
• ½ Cup All-
Purpose Flour
• ¼ Cup Light
Brown Sugar
• ¼ Cup White Sugar
• ¼ Tsp. Ground
Cinnamon
•
1
/8 Tsp. Ground
Nutmeg
• Tiny Pinch of Salt
• ¼ Cup Butter,
cut into pieces
• ½ Cup Chopped
Walnuts
• 2 Tbsp. and 2
Tsp. White Sugar,
or to taste
• 1½ Tsp. Cornstarch
• ¼ Tsp. Ground Ginger
• ¼ Tsp. Ground
Cinnamon
• 3 Cups Apples,
peeled, cored
and chopped
• 1 Tbsp. Lemon Juice
Mix our, brown sugar, ¼ cup of white sugar, ¼ teaspoon
cinnamon, nutmeg, and salt together in a bowl.
Combine butter with the our mixture using ngers or a
fork until coarse crumbs form. Stir in walnuts and set aside.
In a separate bowl, whisk together remaining sugar,
cornstarch, ginger, and ¼ teaspoon cinnamon.
Place the apples in a slow cooker. Stir in the
cornstarch mixture; toss with lemon juice.
Sprinkle the walnut crumb topping on top.
Cover and cook on High for 1 to 2 hours or Low for 3 to 4
hours, until apples are tender. Partially uncover the slow
cooker to allow the topping to harden, about ½ hour.
Yield: 4 Servings
RICE PUDDING
• ½ Cup Uncooked,
Short Grain
White Rice
• ½ Cup White Sugar
• 12-oz. Evaporated
Milk
• 1 Tsp. Vanilla
• 1 Cinnamon Stick
• 1 Tsp. Ground
Nutmeg
Put all ingredients (rice, sugar, evaporated milk, vanilla,
cinnamon stick, and nutmeg) into a ceramic cooking pot.
Cover, and cook on Low setting for 2
hours, stirring every 30 minutes.
Add another ½ cup of water or milk and cook
on High setting for an additional 1 hour.
Remove cinnamon stick and serve warm.
Yield: 4 Servings
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