One of my favorite autumn side dishes is fried apples. My mother used to make this. It is a very simple recipe, but oh so yummy.
The number of apples you use is determined by how many you want to serve! I slice up one medium apple per person. I recommend a good cooking apple such as granny smith or macintosh. They hold their shape and are very flavorful. I usually peel the apples, but it isn’t necessary.
After peeling and slicing the number of apples you want, set them aside for a minute. In a saute pan or skillet, melt about 2 tablespoons of butter. Once this is melted, add the apple slices. Make sure you turn your burner down to medium or medium-high. Stir the slices around once in awhile. The apples will cook down in volume as they soften. It is up to your personal preference how crunchy or soft you want the apples to be. At the very end, sprinkle on some cinnamon and sugar to your taste.
I prefer to serve them warm, but it is pretty good when it is cooled in the refrigerator too. It is really hard to mess up a recipe like this. Just remember to keep your eyes on the apples while they are cooking. They are done pretty quickly.
2 c. milk
8 oz. Cool Whip
1 bag fun-size Snickers bars or 7 large (set some aside for top)
5 Granny Smith apples — (5 to 7)
Mix pudding & 2 cups milk. Blend 1 minute. Mix pudding & Cool Whip. Cut up apples & Snickers bite-size. Mix together, with pudding mix. Refrigerate hour before serving. Throw reserved Snickers pieces on top for decoration.
Also called 5-Cup Salad, because you are supposed to use just 1 cup of each ingredient, to equal 5 cups total, but I’m using way more than that to make enough for Thanksgiving. This is just a “dump” recipe as I’m planning on opening up the cans and just “dumping” them into a bowl.
Marshmallow Fruit Salad
Fruit cocktail, drained
Mandarin oranges, drained
Combine the fruit cocktail, mandarin oranges, cherries and pineapple chunks in a large bowl. Fold in the sour cream and coconut. Chill. Just before serving, stir in the marshmallows and serve.
I serve this along with tomorrow’s recipe for Christmas brunch.
Hot Spiced Fruit
16 ounces sliced peaches — with syrup
16 ounces pear halves — with syrup
15 ounces pineapple chunks in juice
1/2 cup orange marmalade
1 3″ cinnamon stick
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Mix all ingredients with liquid in a large saucepan. Bring to a boil. Reduce heat; cover and simmer 1 hour. This can be prepared in a crockpot.
Eat this warm as a fruit sauce, or it’s good served over sliced ham or ice cream.