Tuesday, September 20, 2011

Mr. Hawthorne's Divine Apple Thingie.

Mr. Hawthorne made this up the other night. It was exquisite.
We don't know what to call it, but it is absolutely divine.
2 apples a handful each of raisins and craisins, soaked in rum
Peel and chop apples. Add rum-soaked raisins and craisins.
Add some brown sugar.
Stir around a bit.
Butter on top.
A little cinnamon.
Mr. Hawthorne decided to add in two packages of duck sauce from some long-ago Chinese take-out.
We had some frozen Pillsbury biscuit dough (gasp) which Mr. Hawthorne thawed out and pressed into the top. Yes. Rosie has frozen biscuit dough on hand. You see, when the Little Hawthorne Boys were here this summer, they would always want sausage biscuits with gravy for breakfast. I got tired of making the biscuits from scratch, so I subbed the frozen biscuits. My boys did not like the frozen biscuits, so I had to go back to scratch. So I have frozen biscuit dough leftover. Apparently it's good enough for me and the Mister, but not for my boys. They have such discriminating tastes.
Just poke the dough in.
A little sugar on top.
And a drizzle of honey.
Ready for the oven.
This went into our little toaster oven at 250 degrees for about 30 minutes or until biscuit dough is cooked through. Then Mr. Hawthorne raised the temperature to 275 degrees to brown the top for maybe another 10 minutes.
Mr. Hawthorne got mad at me because after he went to bed I came back in and finished this off. Too bad I had no ice cream, but I really didn't miss it. It was that good.


Rocquie said...

I would have never thought of adding duck sauce, but sure, why not?

Kathy said...

My divine apple thingy: nuke cut-up apples (peel ON) with erythritol (from here https://store.doctorgrandmas.com/ excellent stuff), cinnamon & butter dots. Let cool a bit & serve with Greek vanilla yogurt. Divine & more than a little good for you. It would be better with some streusel topping though.

Rosie Hawthorne said...

The duck sauce was there, Sage. What can I say?

And Kathy, I'll pass on erythritol, but the Greek vanilla yogurt sounds lovely.