When Fall rolls around I know this means one of my seasonal favorites is here.
Honey Crisp apples!
I look forward to using them in a few new and old recipes.
This inspirational photo paired with my honey crisps resulted in two types of pies. With my muffin tin I made single serving tarts similar to this photo and the other...
I used my (small) oval ramekins for a double serving size.
Well, in my husbands case...he considers it his generous single serve.
Well, in my husbands case...he considers it his generous single serve.
Each were topped with vanilla cream.
I created this recipe in a pinch and now it's become the one most requested
I created this recipe in a pinch and now it's become the one most requested
Vanilla Cream
1 cup heavy whipping cream
1/2 cup (give or take to taste) Darigold /French-Vanilla-Creamer
(No substitutes. Darigold creamer is made with real cream)
1 teaspoon corn starch
Directions:
In a saucepan combine all the ingredients. Wisk until it thickens. Strain into pitcher. Lay plastic wrap directly on top of the vanilla cream sauce to avoid a skin from forming.
Can be served hot or cold.
Honey Crisp
Carmel Chocolate
Apple Appetizer
These are the best of both worlds,
chocolate and caramel!
Who could ask for more.
Directions:
Taking a melon baller cut balls out. With the tip of a pairing knife carve out small holes for filling.
Place balls in a bowl or bag, sprinkle Fruit Fresh covering the entire surface of the balled apples.
Pat dry. Fill with layers of caramel and chocolate ganache.
These can be plated individually in festive petite cupcake liners
1 cup heavy whipping cream
1/2 cup (give or take to taste) Darigold /French-Vanilla-Creamer
(No substitutes. Darigold creamer is made with real cream)
1 teaspoon corn starch
Directions:
In a saucepan combine all the ingredients. Wisk until it thickens. Strain into pitcher. Lay plastic wrap directly on top of the vanilla cream sauce to avoid a skin from forming.
Can be served hot or cold.
Honey Crisp
Carmel Chocolate
These are the best of both worlds,
chocolate and caramel!
Who could ask for more.
Directions:
Taking a melon baller cut balls out. With the tip of a pairing knife carve out small holes for filling.
Place balls in a bowl or bag, sprinkle Fruit Fresh covering the entire surface of the balled apples.
Pat dry. Fill with layers of caramel and chocolate ganache.
These can be plated individually in festive petite cupcake liners
What are your Fall favorites?
