The mornings are so crisp and there is a light layer of frost on the grass and farmlands. The squirrels are feverishly trying to gather everything they possibly can, including my remaining garden items, thank you very much. They are running around all over our yard, jumping from tree to tree and getting ready for the winter.
Not to worry though, the sun has burned off much of the frost and husband is playing in the season's last golf tournament this morning. One teenager has slept in and the other early bird teen got up and wanted to cook together.
When fall sets in, I always go into my nesting mode, just like my friendly squirrels. I want warmth and comfort aromas running through the house at all times. I bake, bake and try to find fall harvest dishes to warm our bodies.
When the kitchen is not going full throttle, we build fires. Last night we even had our first fire in our brick lined fireplace. As my husband puts it though, he says I like a nice "bonfire" going all night. Well perhaps I do go a little bit overboard on the logs and flames. (You should see me when we go camping...you could land a plane with our campfires by the light that they give off).
This morning we made these wonderful buttery apple dumplings. A little challenging for the teenager as the biscuit dough can get a little sticky, but she did great and they tasted amazing. This dish is perfect for a brunch or overnight company.
|Roll apple into blanket of biscuit.|
|Start lining up these little bundles.|
|Pour the vanilla-butter sauce.|
|Add a kiss of sugar and cinnamon.|
|Makes you forget the chill outside.|
Adapted from Home Cooking with Trisha Yearwood
2 Granny Smith Apples
1 Cup Sugar
1/2 Cup (1 stick) Butter
1/4 tsp. Vanilla Extract
8 Canned Buttermilk Biscuits
4 tsp. Ground Cinnamon
Preheat oven to 375 degrees.
Peel, core and slice the apples vertically into 8 slices each. Squeeze the lemon into a bowl of water and add the apple slices to keep from turning brown.
In a medium saucepan, mix 1 cup water, 3/4 cup of the sugar, the butter and vanilla. Bring the sugar mixture to a boil over medium heat, so it thickens to a nice sauce.
Separate each biscuit into 2 layers. Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap and seal on the bottom. Place the wrapped slices, sealed-side down in a 9x12x2 casserole dish. Pour the hot sugar-butter mixture over the apple slices. Mix the remaining 1/4 cup sugar with the cinnamon and sprinkle the mixture over the tops of the wrapped apples. Bake until golden brown, approximately 35 minutes.