Category: Dessert

Posted in Dessert

Minnesota Delights: Hasselback Apples

Posted on by Northerly Nosh

It’s finally apple season again. Love going to the orchard and picking my own apples right off the tree. Can’t wait to make these again!!!!
Hasselback Apples

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Source: Cookinglight.com

2 large firm apples (honey crisp or pink lady), peeled, cored, and halved vertically
Cooking spray
4 tablespoons brown sugar, divided
2½ tablespoons butter, melted and divided
¾ teaspoon ground cinnamon, divided
2 tablespoons old fashioned rolled oats
1 teaspoon allpurpose flour
¼ teaspoon kosher salt
1½ cups vanilla or cinnamon ice cream

Prep Ahead: Preheat oven to 400°. Starting at the outermost edges, cut most (but not all) of the way through each apple half at ?-inch intervals. Place apple halves, cut sides down, in an 8-inch square glass or ceramic baking dish coated with cooking spray. Combine 1 tablespoon sugar, 1 tablespoon butter, and ½ teaspoon cinnamon; brush mixture evenly over apple.

Cover pan with foil; bake at 400° for 20 minutes. Remove foil. Bake at 400° for 10 minutes or until apples are tender. Remove pan from oven; cool 10 minutes.

Cool and wrap for for later use. Refrigerate baked apples until ready to serve up to two days. If you want to eat right away skip this step.

Serve Day: Combine remaining 3 tablespoons sugar, remaining 1½ tablespoons butter, remaining ¼ teaspoon cinnamon, oats, flour, and salt. Carefully fan open apple halves. Spoon oat mixture evenly over apples. Bake at 400° for 10 minutes. Turn broiler to high (leave pan in oven); broil 2 minutes. Serve with ice cream.

Posted in Dessert

Minnesota Delights: Scotcheroos

Posted on by Northerly Nosh

Scotcheroos

This is my husband’s favorite indulgence! His grandma makes these for him every Friday. She is 91!
  
1 cup light Karo Corn Syrup

1 cup sugar

1 cup creamy peanut butter

6 cups Rice Krispies

1 cup semisweet chocolate chips

1 cup butterscotch chips

Prep: Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat and stir in peanut butter. mix well Add Rice Krispies and stir to coat. Pour into greased 9 x 13 and pat into place. Melt chocolate and butterscotch chips together in a saucepan over low heat, stirring constantly. Spread over cereal. Cool at least 45 minutes or until firm.

Serve: Cut into bars.

Posted in Dessert

Minnesota Delights: Rhubarb Curd

Posted on by Northerly Nosh

Rhubarb Curd

  

2 1/2 c. rhubarb, cut in 1/2-in. pieces

1/3 c. plus 1/2 c. sugar, divided

1/3 c. cranberry juice

4 egg yolks

Pinch salt

2 tbsp. unsalted butter, cut into 4 pieces

Prep Day: In a saucepan over medium heat, combine rhubarb, 1/3 cup sugar and cranberry juice and cook, stirring frequently, until rhubarb breaks down into a sauce, about 10 minutes. Remove from heat and set aside.

In a saucepan (large enough over which a medium bowl might fit) over medium-high heat, bring about 2 inches of water to a boil. While water is heating, whisk egg yolks, remaining ½ cup sugar and salt in a medium bowl. Reduce heat to keep water at a simmer and place bowl over saucepan, whisking constantly until yolk mixture begins to thicken. When yolks are quite warm, whisk in rhubarb mixture, stirring constantly until mixture thickens. Add butter, 1 piece at a time, whisking well, then remove bowl from heat and set aside to cool. Refrigerate in a tightly covered container for up to 1 week.

To Serve: It’s great on warm scones or toast or dolloped alongside a slice of angel food cake or on a bowlful of fresh strawberries.