![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi17-pLnK16P7b_ek1oPQRmRsnuHmbq8LxnzY_qICy1673FbOs8TJXGPozze-4LYjLtEgjv6xRFVwSt6bXOsLzRnmDRyLSLiUl4hf41e9Y62n6RAIU470hR0cTfj2X0k6RBKhq97ui8FhE/s400/115.JPG)
Want a quick dessert without going to a lot of effort?
Mr. Hawthorne shows you how.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLMGdH5LbaOEAXImSf2wGYe8V0c0F8wU5Wrlxn1agv3GG44aunG5S4Old9TAdDx3SApv_k2L86z-4vqZlgI5RAO-u1GJiL35_pqZLbuIP7V-Kx9coMY8gSq6Uo9EWH3UMwZhabQrOkTmk/s400/002.JPG)
First, he peeled and sliced a few apples,
and drizzled honey and sprinkled cinnamon over top
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdp_rGGE40JZ1eM7VXgRrAkNfq6Gk6QzkLY30-tucE974Ughyphenhyphen3cfoQkGQWb_gTspc92vqDCPDjbFJInousc6oXsW_L7j5CDR_-cWi94GJfTcWiEaqL2JByt3tl1oxz3ZB7JMStwnjmcl0/s400/012.JPG)
Sprinkle some brown sugar over it.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi21WAKDwxpauaqiLBZTuvEt_cWb0peA5ME94gi6spC0XINHsbOH-T99UEoZDNjnFRhBrQ_Rsa1zMdRBjateTHZZj1S23s_57t2CQsXyYTF5hqi5B1hlVeDsQ0PQ3P-8ISE43yCLH_Sybo/s400/009.JPG)
Give it a handful of raisins and dot with butter.
Mr. Hawthorne baked the fruit in the toaster oven
at 250 degrees until the fruit settled about 1/4 to 1/3 from the top-
15-20 minutes.
Remove from oven and top with biscuit dough.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSMBO2F0aklGtWF1-aWlcdUyUwlaAJRFWdQ-Y61qwOKUhIhqhfhpxfAsbJ9m5bS-zESenywlXy6AVdNVWl0svQ4DapcrakmB1NZaazLtwSZzQDQcVjqV_CgL518OBJjQ9eYnVPPDO2KiQ/s400/015.JPG)
Mr. Hawthorne keeps a can of biscuit dough
in the fridge for occasions such as these.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh2BH8hqymiEymFquY7tGvuS4uOwv6nd_XXkU1YMcBV3IC3FjCvKVTeVQIfjujlRqfCYf5-fFhnrja-WLpwOp8l503rW3cw0rYkpCRwpskMJnqOPoUI9rb8Lg6ORRhgUuHWXZt5SyPkrE/s400/019.JPG)
Spread the biscuit dough over the baked fruit mixture
and slather butter on top.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilepCPcPbHHLtlSN8qKZNiAHLaxtXxEQdnBZY5eC2dX2Wbw6xopt1UoQGmLZ8fIrpLE5C2jkK1xHuzSQgk83FNUfytBvzqBPkTQKQGvPTR7JuA9At4YprkcKtW682AtDKar5SN0Y0_AmA/s400/020.JPG)
A sprinkling of sugar.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJVj9Fb5qD9vSx9p7XyYZol0GwKk7dt7SvGUTgiIzNDot5dlIqqJrQitq3wfJ96dvSooPOZeTxwEhpXbT06olH7o2sMMjMBm9WGIWI04Cv5Y3VFKXwAu7IYJ6UI_Ctd5MAfyj61FNYkQ0/s400/022.JPG)
Not just any sugar.
I recommended he use turbinado sugar.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZHmfXHoRSCsi9U5epYjbRt9JZD_i_qU2O4tm93Y22WJ3HJehqaMubO6yPipLqd6DNV182mI7AV_6wKRRUDDNMmMtVNBaVJth3H3NvLUPMPFHfA1J5tdMNmMY1BWuT20k8m8ZUzChPI4U/s400/004.JPG)
In case you don't know what turbinado is,
it's sugar from the first pressing of the cane.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdxCRjmpQ_d-OxWqM5kHALg3WWDa9giOMrR2GFFB7Sys-ePLInYw1CH2G1XOorjuUr4M2lv7iBtIma9rGvAfvvDQbfBFUpVH0OZajOCZRVnZcNJRgaZqkEeZh_1v_K6iqipSnvXyjJHg8/s400/005.JPG)
Extra virgin sugar, so to speak.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQViItmnaw7kpJcfJreUloOdFnqvLCQM0ogcXw2MFGsoRws1mXjRNjGjg2qRjHzFrzLl8lHn1dJEbNxHTGZQpJ6Hy8I6u-oALBqfYw2HNdJ5P_5o4P88OxPngskeYu_chbtZbttTpDF8/s400/002.JPG)
It has noticeably larger crystals than regular granulated sugar
and is golden brown in color.
Also, turbinado sugar retains the flavor of the molasses,
a natural byproduct of the sugar process.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibyv8niQDUguzD_6U1LHsSn1OU5NapAmwEZ4HpnGCwkLXdmvGN4jcPtctEuGZv8GExYFA5m_hKjoXNVEgZ-WelfhGilAG98a_9UrrCnwW0OcwMiet_szzexZQA3sd1h2F7miN7N-2U6vg/s400/025.JPG)
This went into a 300 degree toaster oven
and baked until the biscuit was browned -
about 15 - 20 minutes.
It depends on your oven.
Watch it.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja5FcJGxSbMvEbR3TVIUFvpOPcaE4MeUcLQjUl4Ku1Pu2gUeu_D5GgNWZUxHdxry8t4VboaPBj_P7RYXRQr1zAn8oikHRGm4egyDwc1I-7Gxrd9XDkxIEmihaOgJv5Sp1whiuYnK7Khzs/s400/113.JPG)
Serve hot over ice cream.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjux2w4Jyz1VXdSG3GsVhfPA6QOy76bpSGNabdw07-LZUytepI-CDKpyGeeNaKpUHfc47h4_iksyCwaYXNRenzkmpHCWSmG-KF3QtBIRquaMV6dqQyt86gJpEUzHL0TpONdUUJOLG9_gdw/s400/116.JPG)
Peach ice cream in this case.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqHR6VSxEU9DsQRdfdhBsyYJ3oUQkbD520ampQF9AiNQqV_wmY8SBxpdGV588br1xhhhXCKrPmPo7o4CA0WLx1W3NduyZxrTPSyQZBztVR37x0tOqARGlUfHDvdBGaHKZE7vpuDho7iKs/s400/111.JPG)
Mouthwatering.
3 comments:
I be droolin' now :~)
The hard part is finding a simple biscuit dough to keep in the fridge. I be rolling out biscuit dough all the time, and fancy, flakey, buttery whatever just won't do. I might just have to take my last two cans and make some apricot fried pies. Sometimes semiho is the way to go.
mouthwatering indeed
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