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And don’t forget a recipe like the one contributed below by one of our fabulous MoM Members is totally freezable – a massive win if you like to bake things ahead of time.
I appropriated her cookbook some time ago because she doesn’t actually cook. Hasn’t since I met her over 20 years ago, and according to my late husband, hasn’t cooked “properly” for as long as he can remember. Unsalted Butter: because butter makes everything taste better. It also helps set and bind the biscuit base and crumble topping. The recipe below calls for a small amount of preparation, some stove-top simmering and baking. Preparing and combining the ingredients takes less than 15 minutes and the oven does the rest of the work.
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Bake at 180 C for 35 to 40 minutes or until the top is golden brown and a skewer inserted into the middle comes out
I wanted to call these Apple Pie Bars because that’s exactly what they taste like. But unlike pie, they’re super easy to make. And with a one-year-old at my feet, easy is what I’m all about right now. I've made this slice with both tinned apples (a pantry relic from 2020 COVID where we bought tinned fruit) and fresh, stewed apples and they both work well. The only advantage to home stewed apples is that I tend to add cinnamon and sugar to them. The hissing noise was our hot water tank leaking and steam was rising from the kitchen floor. Water was rapidly flooding into the lounge room.Step 4 - Raise the oven temperature to 180C/350F. Then spoon over with the sour cream mixture over the apples and then sprinkle with cinnamon sugar. Bake for 25 minutes or until set. Cool and then chill in the fridge and then cut up. Serve chilled (this needs to be stored in the fridge). I'm not an early morning person but a couple of weeks ago I had to wake up early for an event and that turned out to be a most fortuitous thing indeed. It was early and Mr NQN had just left for work. Bleary eyed, I stumbled out of the bedroom and saw Teddy asleep in the lounge room wrapped up in a blanket. I said good morning to him and gave him a kiss and then I turned my head as I heard a strange hissing noise. It was coming from the kitchen. In a separate bowl or stand mixer cream the room-temperature butter and sugar together until light and fluffy. Add the vanilla extract and egg and mix well. Add the dry ingredients and mix lightly until well mixed but still crumbly. Just like my favourite Apple Cake, this slice takes the magic of apples and cinnamon and makes something altogether delightful. Honestly, I’m smitten. She told me she stopped cooking around the time they moved south (when my husband was about 8, maybe), because the village didn’t do gas for cookers. She hates electric cookers and so, she stopped cooking! I suppose that’s as good an excuse as any!
I’ve gone for the crunchy sugar topping because I just love the added sweetness against the sour apples and I’m a huge fan of crunchy toppings! Think brûlée and crumble. In a large mixing bowl, add apples, cinnamon, nutmeg and lemon zest. Stir to combine. Pour apples over crust (it’s ok if the crust is still hot) and spread out to form one even layer. This apple slice has to cool and then be chilled completely and then sliced as it needs to firm up completely before eating. It must be served chilled and tastes even better after a day or two in the fridge! If you like a little spice in your baking you can use the option of adding cinnamon and allspice. You could also add a pinch of nutmeg if you like that flavour, I think that most sweet spices would work well in this recipe or if you prefer a plain taste just leave them out.
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To understand the results, let’s explore the science behind oxidation. Science Behind Why Apples Turn Brown Measure the cream in a jug. Add the egg, sugar and brandy (or vanilla) and mix well until smooth. Slowly pour this mixture evenly over the apples, letting it seep through the layers.
To prepare apple filling, add apples, cinnamon, nutmeg and fresh lemon zest to a large mixing bowl. Stir until apples are coated. Pour apples over crust and spread out into one even layer. The sour cream layer You could try substituting the egg in this recipe with ¼ cup of apple sauce which would complement the flavours but I haven't personally tested this. Can you freeze it? So we’re talking different apples, different flours, different sugars, different fats, different ingredient ratio and with or without a topping – there are so many ways you can go with it.Dear Reader, did I mention that I am terrible in a crisis? I will literally stand there frozen while disaster unfolds around me. Now, let’s get to the experiment that will test the apple browning experiment hypothesis! How to Set Up the Apple Oxidation Experiment Materials: When it comes to preventing an apple slice from browning, the winner is salt water! The lemon juice was a close second. Interestingly, vinegar seemed to have accelerated the browning process instead of slowing it down. Cook the apples slowly in a covered saucepan with the sugar, water, lemon zest and cinnamon. When they are soft, put them in a bowl to cool.
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