For over two weeks I have been slicing and peeling apples by the dozens thanks to some very generous colleagues with a bounty to share. I’ve already made 5 pies, 3 dozen apple cinnamon muffins, apple cake, apple onion & yellow squash gratin, AND two dozen caramel apple cinnamon rolls. What’s next on the menu?
You’ll be the first to know when I finally decide… and hopefully I’ll get them finished before the pears and plums show up.
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3 T. roasted shallot olive oil
3 small white or sweet onions, sliced
1/2 tsp. dried sage (or 1 tbls chopped fresh sage)
course salt and freshly ground pepper
1/2 cup dry sherry
2 yellow squash, peeled and sliced
3 small apples, peeled, cored & sliced
1/2 cup freshly grated Parmesan cheese
Preheat oven to 350°. In a 10 inch skillet, heat 2 T. oil over medium heat. Add onions and 2 T. water; season with salt and pepper. Cook, stirring occasionally until they begin to brown, about 10 minutes. Add sherry and sage and cook until liquid is reduced to a glaze, about 3 minutes. Set aside.
In a 2 qt shallow baking dish (or 9″ square dish), arrange squash in overlapping layers; season with salt and pepper. Spread onions evening over squash. Arrange apples in an overlapping layer over the onions. Drizzle with remaining 1 tbls. olive oil. Cover tightly with foil. Bake 45 minutes.
Uncover and sprinkle cheese on top. Raise the oven temp to 450º and bake 10 minutes longer, or until the cheese has melted and is golden brown. Let cool 10 minutes before serving.
Copyright © 2019 Montana Mountain Maven / Tina R. Cusker. All rights reserved.
2 packages (4 1/2 tsp) dry yeast
1/2 cup warm water
2 1/2 cups milk
1/2 cup butter
2/3 cup sugar
2 tsp salt
4 eggs
8 1/2 – 9 cups flour
5 cups diced, peeled and cored apples
1 cup butter
1 1/2 cups packed brown sugar
1 cup heavy cream
2 tsp cinnamon
1 1/3 cups all purpose flour
1 cup whole wheat flour
1 cup sugar
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
5 cups thinly sliced, peeled, diced apples
1/2 cup oil
1/4 cup honey
1 tsp vanilla
2 eggs
Heat oven to 350º. Spray a 13×9 pan with non-stick cooking spray. In a large mixing bowl, combine all ingredients at low speed until moistened; beat 2 minutes at medium speed. Spread batter in prepared pan. Bake for 40-50 minutes or until toothpick comes out clean. Serve warm or cool with shipped cream, ice bream or caramel sauce, if desired.
*Recipe taken from The Pillsbury Cookbook
Copyright © 2019 Montana Mountain Maven / Tina R. Cusker. All rights reserved.
