Saturday, November 5, 2022

Fall Cooking

Two weekends ago I stayed with my mom while her husband traveled out of town. My goal is always to get her out and about which for her can be as simple as a drive thru coffee shop. On Saturday morning we did just that. She’s fallen in love with her local Scooters and it’s about the only choice in her small town. We picked up pumpkin spice lattes and two cinnamon rolls and  sat on her patio to bask in the sun. Because the day was so gorgeous we were able to stay out there for about two hours! We have to hold on to days like that as cold weather approaches. 

The next day our adventure was an Apples on the Avenue about 20 minutes north of her. Another day filled with sunshine but very windy. We were happy to enjoy the weather from inside the car. We picked up two bags of apples and headed home. I used some of those apples to make a delicious dessert to serve at two different events. I would make this again. And eat it again and again. I went to a small pre-Halloween party on Saturday night and we shared this with Grandmother's Sauce (recipe below) and then I served it again on Sunday when I made a birthday lunch for Kristin and Travis. I did give my mother some of the bread pudding as well to celebrate our Sunday outing.

Here is the Honey Apple Bread Pudding recipe by Melissa Clark on New York Times Recipes.  Hopefully you are able to click the link and look at the recipe. I know the whole subscription thing prevents this sometimes so I made a Google copy for you. I used a chunky French loaf instead of the Challah bread. I served delicious "Grandmother's Sauce" over the top and it took this recipe next level.  Also sometimes the sauce is perfect dipped on your finger straight out of the jar!

Grandmother's Sauce (from The Cottage; Casual Cuisine from Old La Jolla's Favorite Beachside Bungalow by Jane & Michael Stern)

2 cups whipping cream
1 egg
1 cup sugar
1/4 cup butter, melted
1 tsp vanilla extract

Whip the cream in a large mixing bowl. In a medium bowl beat the egg with an electric mixer until thick and lemony colored. Gradually add the sugar, beating until thickened, about 2-3 minutes. Stir in the melted butter and vanilla. Gently fold in the whipped cream. Chill at least 1-2 hours so the sugar is fully dissolved. Makes 5 cups. 

I think you could substitute any fruit for the apples but at this time of the year the apples I picked up were tart and perfect in this dessert.  Enjoy!

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