I am the DESSERT MAVEN.
With the able help of my nimble assistant Tselmeg (Need help peeling, coring and slicing a dozen apples? She's your girl!), I have whipped out three pans of apple crunch and two pumpkin pies in an hour and a half. Now all that remains is baking the pies, which will take about an hour. WOOT!ETA:
I made the pies using the recipe off the back of a 29-oz. can of Libby's pumpkin, with an extra teaspoon of cinnamon added. NOT the pumpkin pie mix, BTW, but the pure canned pumpkin. And
(recipe from Pat Gore in Grain Valley, MO, parenthetical comments by me. ;)
6 large apples, peeled, cored and thinly sliced (I used Granny Smiths)
1/2 cup granulated sugar
1/2 teaspoon nutmeg or cinnamon (I used both.)
1 cup all-purpose flour
1 cup brown sugar
1/2 cup butter
Preheat oven to 325°F. Grease an 8-inch square baking pan.
Spread apples in pan. Top with granulated sugar and sprinkle with nutmeg or (and) cinnamon.
Mix together flour and brown sugar. Cut in butter using a pastry cutter or your fingers until mixture resembles coarse meal. Spread over apples.
Bake 1 hour. Serve with ice cream or whipped cream. Serves 6 to 8. (I doubled the recipe, so I think we're gonna have some leftovers. ;9 )
Y'know, it's amazing how much a simple lack of itch has elevated my mood. *boogies* Happy Thanksgiving to my amazing f-list. I am exceedingly thankful for each one of you. *schnoogles*