Apple Fritters!

The Apple Season is Over

Glazed and ready for a cup of coffee

Since it's the end of the apple season, I have ended up with one apple that is about to "blink" as we say in the south.  That means it's about to go bad.  This apple looked like it was just right to make apple fritters.

Ready for cooling and glazing

This is the recipe that I use but you might find it a little "unsweet" so feel free to add more sugar or Splenda if you want a sweeter batter.   After combining the ingredients, you will notice this batter is almost like pancake batter....which I am sure the origins of this recipe started out with extra fruit and batter left over.   As you know, here in the south, we don't waste anything, if it hasn't spoiled.  If it has...maybe the compost bin will be the final destination!  

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Cinnamon Apple Fritters

  for fritters:

2 tb sugar

2  eggs

1/2 ts vanilla

1 c flour

2 ts baking powder

1/2 ts cinnamon

1/8 ts pumpkin pie spice

1/2 ts salt

1/4 c milk, or buttermilk

1 ts lemon juice

2 c granny smith apples; peel, core

  vegetable oil for deep-frying

  for glaze:

1 1/4 c powdered sugar

1/4 ts vanilla

1 tb warm water

In a stand mixer, cream the sugar, eggs and vanilla for 1-2 minutes with the paddle attachment. Add flour, baking powder, cinnamon, pie spice, salt and milk. Mix well, scraping bowl as needed.

In a separate bowl, chop and toss peeled apples with lemon juice. Stir apples into batter.

Heat vegetable oil to 375F. Scoop out large spoonfuls of the batter and carefully and gently slide the fritter batter into the hot oil. When they get to a deep golden brown color, carefully turn the fritters over to brown the other side and continue cooking. When the fritters become brown on both sides, flip them over again.

Using a wire mesh strainer, remove the fritters, one at a time, to a paper-towel lined rack to drain & cool.

For Glaze: Whisk together powdered sugar, vanilla and water in a small bowl until you have a thin glaze. Using a pastry brush, brush glaze over the entire bottoms of the fritters. Let glaze harden slightly, turn over, and paint the glaze on the tops and sides. Place glazed fritters back onto wire cooling rack; let glaze fully harden.

Yield: 10 fritters

** Exported from Now You're Cooking! v5.97 **

I do hope you enjoy as much as we do....and they make a great breakfast treat!

ICE CREAM CAKE!

What a great dessert for a 

Hot Summer Day

This great dessert is so easy to do...but I must advise it is a bit time consuming.  All the steps require returning to the freezer for a complete refreeze before proceeding to the next step.  

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Ice Cream 'Cake'

Desserts, Ice Cream

15  Oreo Cookies

1 tablespoon cream

9  ice cream sandwiches; or more

1 pint banana ice cream

1 pint vanilla ice cream

1 pint strawberry ice cream

1 1/2 c heavy cream; whipped

1 envelope gelatin; softened in water

  sugar; to taste

Coat bottom and side of a 9-inch round springform pan with nonstick cooking

spray. Line side with waxed paper, using spray to help adhere to pan. Trim

paper to height of pan.

Finely crush 12 Oreo's in a food processor. Add milk; pulse just until

mixture holds together. Set aside.

My tip: Be sure ice cream bars are completely frozen. Do NOT unwrap, but

cut with paper attached. Return to freezer to completely refreeze. This

makes it so much easier to handle the cut bars...but WORK QUICKLY.

Cut each in quarters (cut once horizontally, once vertically). Break apart

and remove paper wrappers. Stack strips of sandwiches on end, packing them

snugly together, around wax-paper-lined pan. Repeat with remaining

sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan;

press firmly over bottom. Freeze 1 hour.

Remove all 3 flavors of ice cream or frozen yogurt from freezer and let

soften for 15 minutes at room temperature.  Transfer banana ice cream to a

small bowl and stir until good but firm spreading consistency. Return to

freezer for the ice cream layer to refreeze. Repeat with vanilla and

strawberry.

Remove pan from freezer. Spread ice cream on bottom, then top with vanilla

and strawberry, spreading all layers at level. Top with whipped cream,

edging border with star tip. Return to freezer; freeze overnight.

Whip cream until soft peaks form. Add sugar as desired and softened

gelatin. Whip until firm peaks form but do not over beat. Spread over top

and finish edge with whipped cream in a star tip bag.

To serve, remove side of pan, then waxed paper. Cut into wedges.

You can use any flavor of ice cream.  Choose your favorites!!   This would

also be great with Lime, Orange and Pineapple Sherbet.

Notes:  ©WHStoneman

Yield: 8 servings

** Exported from Now You're Cooking! v5.93 **

Cookie Crust added after Border

Ice Cream Layers Added

OH....THE POLLEN

 I just hate this time of year. Here in East Tennessee the yellow pollen is just awful. It's about 3 weeks of just heavy, nasty laden mess to clean up. Washing the veranda this morning and hope I can get it cleaned up and hope it's over soon.

Finally...got everything

put back together!