Fall Food Challenge

Pam over at Helmet or Heels threw down the gauntlet this morning with a Fall Food Challenge.  It is that time of year when the weather is turning chilly in our hemisphere and we are turning to comfort foods.  Soup season has begun and so has the making of baked casseroles, hot breakfasts and warm desserts.

To read Pam's post click this ----> LINK.  The challenge in Pam's words:  

"I thought I’d throw out a challenge to see what Fall food you like too. 

If you blog, blog about it and let me know I’ll link to your post. 

If you want to submit a recipe via the comments, 

please do! I love trying new recipes."

I just happened to make some super easy Apple Dumplings for dessert last night and took pictures of the process.  Some of you may already know that I have started a second blog for recipes and foodie type stuff.  I originally took the pictures to post this recipe on that blog next week, but figured I'd post it up here first.  If you are interested you can check out my other blog by clicking this link ----> TROBAIRITZ' TABLE.

 APPLE DUMPLINGS

INGREDIENTS:


1- 8 oz tube Crescent Rolls
1 large Apple, cored and cut into 8 wedges
1/4 Cup Butter or Margarine
1/3 Cup Brown Sugar
1 tsp ground Cinnamon
1/3 Cup Ginger Ale soda (NOT DIET)




DIRECTIONS:

1.  Preheat oven to 350˚F.  Spray an 8x8 inch square glass pan with nonstick cooking spray.

2.  Open tube of crescent rolls (FYI - Pillsbury original are vegan) and separate the 8 dough triangles.  Place one wedge of apple on each triangle of dough, roll into crescent shape and place in dish point down.

(I left the peel on the Gala apple)

(Roll into a crescent)

3.  Repeat until all 8 rolls are done and in the pan.  Your pan should look something like this.

(waiting for the sauce)

4.  In small saucepan melt the butter, brown sugar and cinnamon until well combined and the sugar is fairly dissolved.  Add Ginger Ale and stir well.  It will foam a little bit.  Pour mixture over the dumplings.

(ready to cover with foil)

5.  Cover with foil and bake for 15 minutes.  Uncover and bake for an additional 15 minutes until golden brown.

(Mmmm cinnamon - wish I had smell-o-vision)

6.  Let rest for a few minutes and serve warm drizzling the sauce left in the dish over the dumplings.  We use two crescents per serving for a total of 4 servings.  So good you'll want to toss etiquette aside and lick the bowl.

(Troubadour prefers his with Trader Joe's Vanilla Soy Ice Cream)

If you decide to participate in Pam's challenge please hop on over to her blog and leave her a comment and let her know.

ADDENDUM:  To make a double batch (good for family gatherings) use a 9x13 glass pan and the following ingredient ratios:  2 tubes Crescent Rolls, 2 apples, 1/2 Cup Butter, 3/4 Cup Brown Sugar, 3/4 Cup Ginger Ale, 1.5 tsp Cinnamon

- Au Revoir

" In Hollywood, the women are all peaches.  It makes one long for an apple occasionally." - William Sommerset Maugham
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