Okay, we are going southern this week.
I got this recipe from a cookbook called, the Ethnic Vegetarian by Angela Shelf Medearis. The original recipe comes from the southern section of the book. Of course, I made some changes to ensure that it meets the simple, healthy and inexpensive criteria that the Recipe for Life recipes must meet. After all, you’ve gotta have some good food that’s good for you as you battle Alzheimer’s disease.
Biscuits with “fried” apples
In prior weeks we have extoled the virtues of the amazing apple. This week, I want to combine the goodness of the apple with some whole grain goodness of a biscuit that uses wheat flour.
- 1 cup soft wheat or white *self-rising flour (wheat is healthier)
- 3 tablespoons cream cheese (the soy version has much less fat and actually TASTES good)
- 2 tablespoons butter or margarine
- 1/3-cup milk (I use soy)
Note: if you don’t have self rising flour add 1 1/2 tsp. baking powder and 1/2 tsp. salt
- Preheat oven to 425 degrees and coat a baking sheet with cooking spray
- Place the flour, (baking powder and salt if not using self rising flour), cream cheese and butter in a medium bowl. Using a fork, blend the ingredients together till the mixture is crumbly. Gradually stir in the milk. 2 tablespoons at a time, until a dough forms. Turn the dough out onto a lightly floured surface.
- Gently knead the dough 4-5 times. Lightly pat out the dough into a 1/2-inch thick circle or square. Using a cutter (I use a glass) cut out the biscuit rounds and place about 2 inches apart on the baking sheet. You can also just form biscuits with your hands. You should get about 7-8 large biscuits. You can get 12 if you go smaller. I generally use wheat flour, which is heavier, so I go larger so that they’ll still be big and decadent looking.
- Bake for 8 minutes, or till lightly browned
“Fried” Apples – This is a favorite southern dish that generally ruins the health value of the apples with all the sugar and fat. This adaptation loses the fat and some of the sugar, but its HIGH on taste. My children (8, 13 and 15) are literally eating it as I type.
- 6 apples (Recipe calls for Rome. I used McIntosh because that’s what I have on hand) peeled, cored and sliced. Consider doubling this part of the recipe, the apples will last in the fridge.½ tsp lemon juice
- 1/4 tsp cinnamon (to taste)
- 1/4 tsp nutmeg (to taste)
- 1/3 cup apple juice
- ¼ cup or less brown sugar (I used dark)
Note: I just sprinkled about 1 tsp. or so of pumpkin pie spice over the apples and skipped the measurements and individual spices
- Place apple juice and lemon juice into skillet and let it start to bubble over medium heat
- Add sliced apples and cook for 3-4 minutes
- Add maple syrup and turn to low heat
- Stir in cinnamon and nutmeg and sprinkle with the brown sugar
- Cook apples another 4-5 minutes or till tender
- Mix well, serve over warm biscuits and enjoy!