Apple Pie with Candied Crust

Apple Pie with Candied Crust

Throwback Thursday — a popular trend on social media in which users relive past memories whether it be their childhood, old relationships, past vacations, old songs, or anything that gives them a happy and nostalgic feeling.

Yes, I have been known to participate in Throwback Thursday often, and my favorite of all time has got to be this pic from ‘back in the day’, where I proudly display the new Boom Box that Santa so generously left for me.  😉

There’s your laugh for the day, haha!  You’re welcome!  

Ahhh, the 70’s.  Those were the days, weren’t they?!  We had some fun foods back then, too, including Apple Pie with Candied Crust!

Growing up in the 70’s, I enjoyed a decade filled with disco music, fried foods, (because Santa brought my Mom a Fry-Daddy, haha!) all served up with plenty of cool Jell-O salads and Kool-Aid.

Summers were all about taking the “Nestea plunge” in our above ground pool, and winters were about baking with my Mom.

And roller skating.  Lots of roller skating…to the aforementioned disco music, of course.  😉

One of my favorite foods from those days is this incredibly simple yet absolutely scrumptious dessert called “Apple Pie with Candied Crust”.   Don’t let the word ‘crust’ scare you…it’s not really a crust, it’s more like a ‘crisp’.

No crusts were involved in the making of this Apple Pie with Candied Crust. 

What?!?  I know, I know…it sounds a little odd, but so did a lot of other things from the 70’s, right?!

Look how scrumptious!  And seriously…this is the easiest dessert recipe…ever in the history of the entire universe!  If you don’t believe that slight exaggeration, I’ll walk you through it.

Pop a stick of butter (real butter, pretty please!) into a microwave-safe bowl.  (Note:  we did not have a microwave in the 70’s, so this is a real luxury!)

Nuke it until it’s melty, but not melted all the way.  You know, kinda melted.  It will look like this:

Stir in all the dry ingredients — I know you have them on hand — brown sugar, flour, salt…simple baking staples.  Oh, and if you’re into nutmeg, go ahead and add 1/8 teaspoon.  I’m not really into nutmeg, so I just leave it out.

When it’s all mixed up and crumbly, spoon it over the apple filling (or any other flavor of pie filling!) in the pie plate.  Don’t smooth out the top — you want there to be some highs and lows for texture.

Keep a really close eye on the pie plate now, because at this point, everyone else in the house will want to sneak a little bit of that glorious topping.

Lovingly swat away any tempted hands, lol!  My husband simply can’t resist this topping, even before it’s baked.

Bake in a preheated 350-degree oven for 40 to 45 minutes, or until lightly browned and crispy.

Oh my goodness gracious!  Consider yourself warned about the amazingly scrumptious aromas that will be wafting throughout your house as this bakes.  You’ll want to get rid of every candle you own and just bake this every other day or so.

Kidding, or course, but I won’t judge if you do.  Just sayin’!

You’ll want to wait a bit for your Apple Pie with Candied Crust to cool before serving for two reasons:

First, it’s screaming hot, and I don’t want you to burn your mouth.  Second, the topping gets even crispier and more delicious as it cools a bit.

The flavors are best when it’s just warm enough to melt the vanilla ice cream you’ll scoop right on top.  Can you just imagine it now?

Personally, I consider myself an “Apple Pie with Candied Crust Purist” and don’t believe that this perfect dessert needs anything other than a large fork with which to enjoy every single bite.

Let’s do the math:  Crunchy topping + tender apples = pure heaven on a fork.   That’s really all you need in life, isn’t it?

Just look at the close-up!  See what I mean?!  Crunchy, tender, brown-sugary, buttery, decadent goodness in every single bite!

While I can certainly do without certain things from the ’70’s — such as my feathered hairstyle — I will always keep this recipe in the current rotation.

Hope you will, too, and I hope that this will bring back some of those happy and nostalgic feelings for you, as well!  Long live Throwback Thursday Recipes!

Here’s the handy printable!  Y’all enjoy!

Print

Apple Pie with Candied Crust

4.5 rating based on 2 ratings

Nutrition per portion

Ingredients
  • 1 (21 oz.) can apple pie filling
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup packed light brown sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg (optional)
Method
  1. Preheat oven to 350 degrees.
  2. Spread apples into ungreased pie plate.
  3. Melt butter and mix in dry ingredients.
  4. Sprinkle mixture over apples.
  5. Bake for 40 to 45 minutes.
  6. Serve warm with softened vanilla ice cream or whipped cream.  Enjoy!

~Kimberley

 

 

 

 

 

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

ChickenNoodleSoup

Roasted Chicken Noodle Soup

Simple foods are the best, in my humble foodie opinion.  But simple foods that are comforting, warming, and healing…those are the absolute best!

Roasted Chicken Noodle Soup is one of those simple recipes that everyone should have handy for the inevitable cold and flu season.

When the temperatures start to take a dive, I like to make a big batch of this soup so that leftovers can be frozen for future cold / flu emergencies.  That way, when a friend or family member calls with the sniffles, I can go straight to the freezer for a healthy portion of soul-warming, sore throat-soothing homemade goodness.  Let’s face it, when you’re sick, homemade soup is the best, especially Roasted Chicken Noodle Soup!

My homemade Roasted Chicken Noodle Soup starts with a stock pot full of veggies, and ends with the convenience of a store-bought Rotisserie chicken.

roasted chicken noodle soup

Remember — a cooked rotisserie chicken is one of the best values for your grocery dollar!  

At almost any grocery store, you’ll find that a cooked rotisserie chicken is cheaper than a raw chicken of the same size, and all the work has been done for you!

No muss, no fuss!  Who doesn’t love that?!

Just bring it home, and remove the meat from the bones to use in an endless variety of meals.  Rotisserie chicken adds protein to green salads, makes incredible chicken salad sandwiches, chicken enchiladas, and of course, soul-soothing soups like this one!  Oh, and if you’re so inclined, after removing the meat you can use the carcass to make homemade chicken stock.  Personally, I love using Better than Buillion Chicken Base…so I don’t bother with making my own stock.  But I might one day!

Cold rotisserie chicken is one of my favorite quick lunches to grab when I’m working from home during the week, too.  I put some red grapes and cubes of extra sharp cheddar cheese alongside my chicken, and it’s like a yummy little picnic for me.

Chicken Salad is yummy, too!  Simply start with diced chicken breast, add some red grapes, celery, and onion (if you like), then toss with a little mayo just to bring it all together.  Voila!  Chicken Salad!

ChickenSalad

I digress…back to the Roasted Chicken Noodle Soup Recipe!

Such a simple recipe doesn’t really need much explanation.  If you can chop, you can make this amazing homemade soup, and I hope you will!

ChickenNoodleSoup

Doesn’t that look like a ladle full of pure yumminess?!  Let’s get right to the recipe, so you can make it as soon as possible.  Oh, and please remember to share this amazing recipe with everyone you love!

Print

Roasted Chicken Noodle Soup

5.0 rating based on 1 rating
Stay warm and healthy with this scrumptious homemade soup!

Nutrition per portion

Ingredients
  • 2 teaspoons olive oil
  • 2 cups chopped yellow onion
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon poultry seasoning
  • 8 cups chicken broth
  • 2 cups diced roasted chicken breast (rotisserie makes this easy!)
  • 2 cups uncooked egg noodles
Method

Instructions:

  1.  In a large Dutch oven or soup pot, heat the oil until hot.  Add onions, carrots, and celery; saute for 5 minutes or until tender.
  2. Stir in the garlic, oregano, thyme, and poultry seasoning; cook and stir for 1 minute.
  3. Add broth, and bring to a boil.  Reduce heat to medium-low, cover pot and simmer for 15 minutes.
  4. Stir in the roasted chicken and noodles; simmer for 10 minutes or until noodles are cooked.  Enjoy!

Kitchen Kimberley’s Tip:

Remember to cool all foods completely in smaller batches before placing into the freezer for storage.  I portion mine into 2-cup plastic containers, label them clearly, and place them into the fridge overnight.  They go into the freezer first thing in the morning.

Stay healthy and warm, my fabulous foodie friends! 

~Kimberley


SaveSave

SaveSaveSaveSaveSaveSaveSaveSave

SaveSaveSaveSaveSaveSaveSaveSave

SaveSaveSaveSave

SaveSave

SaveSave

SaveSave

SaveSaveSaveSave

SaveSave

SaveSave

SaveSave

SaveSaveSaveSave

Kitchen Kimberley loves food…and her FoodSaver!

This site contains affiliate links, which means I earn a small commission if you make a purchase through those links.  I only recommend brands I personally use and trust. Thanks for supporting Kitchen Kimberley!

Waste not, want not!  It’s a proverb that we’ve all heard before, probably more than once — but at least once at the dinner table as a 5-year-old with a plate full of unwanted peas or spinach, right?!

Vividly, I remember my Mom teaching me that proverb when I was a young girl, and it was likely one of the most valuable lessons I received from her.  As a child, I ate everything willingly, (and still do, haha!!) so she was probably referring to not wasting crayons or something ha!

Today, as an adult running a household, (I am actually the CFO!)  I most certainly apply that proverb to my food!

You knew I’d come back around to food, right?

Spaghetti Bolognese

Hi, I’m Kitchen Kimberley, and my world revolves around food…no surprise there, right?  And because I love food, I do not like to waste it…ever!  

Well, according to a recent news report, Americans waste up to 40% of the food they purchase.  What a shockingly sad statistic!   How can we waste less food?

Ideally, we would buy only what we need, when we need it, and we would actually use it and enjoy it.

But let’s face it, life is busy, and sometimes things come up…and then plans change, and suddenly we’re eating out because we don’t have time to prepare all of that food we purchased.

And then…(cue dramatic music!)…then comes ‘trash day’ when we clean out the fridge and toss all of that wasted money (I mean food) into the trash.   Eeeeek!

Can you relate?  I know I can!    So, I work very hard to menu plan, shop accordingly, store everything appropriately, and stick to the plan of preparing healthy, enjoyable meals for my family.

It’s working beautifully, pun intended!  Just look at this beautiful salad!  No waste here!

But where do I start, you ask?  First of all, in order to save money it is wise to shop the grocery ads, and buy in bulk whenever possible for future meals.

When I bring home bulk purchases, I immediately break them down into appropriate sizes and use my FoodSaver to seal them for longer and fresher storage.  Of course the handy FoodSaver bags have a space where I can easily label with content and date, which I love!  Everything is then placed into the freezer for safe storage, and it stays that way!

Never before has one gadget saved me so much $$$ and time!  Seriously, I love it, and it’s so easy and fun to use!  Check it out!

So many FoodSavers, so little time!

There are a variety of FoodSaver models available now on Amazon.  Read the descriptions and find the one that’s the right fit for you and your needs.  Since I am a tad thrifty (total understatement!), I ordered the medium-priced model from Amazon, and it has worked fabulously!  You can consider is a “starter kit” of sorts, because it comes with a lots of different sized heat-seal bags ready to use!

The instructions are easy to follow, and I have now “food-saved” everything from soup to nuts!

FoodSaver keeps food fresh up to 5 times longer and prevents freezer burn.  It will save you money by keeping foods fresh, and ready to enjoy.  What more could you ask for?  Not much, I think.

A few examples of this…are beef and poultry, which can be frozen up to 6 months in ordinary freezer storage, or 2 to 3 years using the FoodSaver!

It works fabulously for fresh foods, too!  Fresh berries are only good for a few days in the refrigerator using ordinary storage, but can be kept fresh for 1 to 2 weeks using the FoodSaver bags.

Can you tell I love this thing?  I have been a loyal FoodSaver since 2014, and there’s no telling how much this gadget has saved me, and also will save me in the future.  No doubt, it has already paid for itself — and I love gadgets like that!

Gotta love gadgets like that!  Here’s a handy-dandy link, so you can get yours today!  This is the one I use, and I absolutely love it!

 You can click on this image to get more details!

Check out some other FoodSaver models and accessories below to get started!

Until we eat again…may all your food be fresh and fabulous!

~Kimberley


SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

autumn surprise cake

Autumn Surprise Cake

This site contains affiliate links, which means I earn a small commission if you make a purchase through those links.  I only recommend brands I personally use and trust. Thanks for supporting Kitchen Kimberley!

As soon as the first hint of fall arrives, I start craving this amazing Autumn Surprise Cake!

I fell madly in love with the flavors of this cake many years ago…and the thick, maple-vanilla icing on top is the stuff of daydreams during the long, hot Texas summer.  I just can’t wait to taste this little bit of heaven on a cake plate!  It’s always the first ‘fall treat’ to come out of my kitchen.

When no one is looking…I may or may not lick my fork clean.  Okay, I lick my fork even when people are looking, ha!  I have no shame.  You will lick your fork, too…trust me on this one!

I mean, really — with apples, pecans and coconut, what more could you possibly ask for?  Oh, you could ask for the rich, creamy, maple-licious icing, that’s what!  Simply put, this is a glorious cake!

Bake this for family and friends, and enjoy the rave reviews!  Be sure to dress it up on a pretty cake plate, and garnish with thinly sliced apple.  Yum!

Kitchen Kimberley’s Tip:  For garnish, coat apple slices in lemon or orange juice to prevent browning.  Lemon-Lime soda works, too!

Autumn Surprise Cake will take your weekend to a whole new level!

Autumn Surprise Cake is a recipe which falls into the category of “look forward to baking this cake every year”, and I certainly do just that!  I don’t really need a reason to bake this cake, but I think fall weekends are a great reason to have your cake and eat it, too.  I especially like to bake it on a Friday, so that my sweet Terry and I can enjoy it all weekend long.

For some odd reason, when I eat a single layer cake like this one, I feel a little less guilty than when there are 3 layers in a cake.

Does it sound like I am justifying the frequent baking of Autumn Surprise Cake?

Perhaps, but single layer cakes are a permissible treat around our house…and we eat them guilt-free on weekends!

Speaking of weekends, one of my favorite fall activities is a weekend visit to the Dallas Arboretum.  Have you visited yet?  You should!  There’s a lovely exhibit called Autumn at the Arboretum, and it is the perfect getaway for anyone who loves fall!

Pumpkins at the Arboretum

Around every corner are bountiful fall blooms, and there’s a 1-acre Pumpkin Village in the Pecan Grove where you can lose yourself in the fun fall festivities!  We love to enjoy this exhibit and then relax with a light picnic lunch on the lawn.

There is so much to see and do at the Arboretum, and the whole family will love it!  If you’re in the Dallas area, it’s a must-see attraction!

Pumpkin House at the Arboretum

After a full day of walking and enjoying the colorful acres of the park, we look forward to coming home to a nice slice of Autumn Surprise Cake!

What’s the surprise?  Good question!

Perhaps the name indicates how surprising the fabulous flavors are that come from such a simple cake.  I didn’t name this cake…but I sure do love it, and hope you will, too!  It’s a simple cake with scrumptious flavor, and it bakes up beautifully in one simple 9-inch round cake pan.

Autumn Surprise Cake is one of the hundreds of fabulous fall and winter recipes you’ll find in my cookbook, Fabulous Foodie Favorites: Cook, Eat, Smile, Repeat!  available on Amazon.  Since I am such a ‘seasonal foodie’, I wrote this book as a kitchen reference for the cool seasons.  You’ll enjoy everything from appetizers through desserts, with cooking tips and serving ideas sprinkled throughout this lovely book.  Read a sample on Amazon, and then order your copy today!

Here’s the recipe for Autumn Surprise Cake, so run to the kitchen and bake this as soon as you can!  Oh, and once you taste that icing, think of other fall treats you can use it for again and again!  Pumpkin cupcakes?  Top them with this icing recipe!  You’ll be so glad you did!

Print

Autumn Surprise Cake

5.0 rating based on 1 rating

Nutrition per portion

Ingredients
  • 2 cups peeled, cored, chopped baking apples (Granny Smith, Rome, or any firm apple)
  • 1 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 egg, beaten
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup flaked coconut
  • Vanilla Icing Ingredients:
  • 1 cup brown sugar, packed
  • 3 tablespoons butter
  • 1/4 cup milk
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans or walnuts
Method

Cake Instructions:

  1.  Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine apples and sugar; let stand until juice forms.
  3. Meanwhile, sift together the dry ingredients, and then add them to the juicy apple mixture.
  4. Add egg, oil, nuts and coconut, blending well.
  5. Pour mixture into a greased and floured 9-inch round cake pan.
  6. Bake for 40 to 45 minutes; let cool in pan for 10 minutes, then remove to  wire rack to cool completely.

Vanilla Icing Instructions:

  1. In a saucepan over medium heat, mix brown sugar, butter and milk; bring mixture to a boil and boil for only one minute.
  2. Carefully stir in powdered sugar and vanilla; remove from heat.
  3. Beat icing until smooth and thick enough to spread onto cooled cake.
  4. Spread icing onto cake and then sprinkle with chopped nuts.  Enjoy!

Until we eat again…happy baking!

~Kimberley

 

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

Scrumptious Salmon Patties

This site contains affiliate links, which means I earn a small commission if you make a purchase through those links.  I only recommend brands I personally use and trust. Thanks for supporting Kitchen Kimberley!

Salmon Croquettes or Salmon Patties?  Let’s just be casual and call them Patties, shall we?!

Scrumptious Salmon Patties

Perhaps if you’re serving them at a fancy-shmancy dinner event you can call them “Croquettes” and impress people with your Southern-ish French accent.  You have fancy-shmancy dinner events in your life, right?

Continue Reading “Scrumptious Salmon Patties”

Instant Pot Chicken Chile Verde Burritos

Instant Pot Chicken Chile Verde Burritos

This site contains affiliate links, which means I earn a small commission if you make a purchase through those links.  I only recommend brands I personally use and trust. Thanks for supporting Kitchen Kimberley!

Ever wake up and want to move to Alaska, or maybe, I don’t know…um…Antarctica?

Here in Texas, that’s a daily occurrence for me during the long, hot summer, ha!  It is hot!  How hot is it?

It’s so hot, the weathermen don’t really have to work on a forecast.  All they have to do is repeatedly say ‘record breaking heat’ and ‘dangerous heat advisory’ and their job is done for July and August.

Goodness gracious!  Instant Pot to the rescue!

Instant Pot Chicken Chile Verde Burritos

The thought of preheating my oven (and in turn my kitchen!) doesn’t really sound appealing, so I am super thankful for my Instant Pot!  It has saved dinner more than a few times this summer!

Continue Reading “Instant Pot Chicken Chile Verde Burritos”

sheet pan shrimp dinner

Sheet Pan Shrimp Dinner

This site contains affiliate links, which means I earn a small commission if you make a purchase through those links.  I only recommend brands I personally use and trust. Thanks for supporting Kitchen Kimberley!

Last Saturday night we enjoyed a lovely “date night” at home with this scrumptious Sheet Pan Shrimp Dinner!

Since we’ve been eating “clean” for about 4 weeks on the 17 Day Diet, we have not been to a restaurant.  Not even once!

Why not?  Because this Sheet Pan Shrimp Dinner is the perfect example of how fabulous cooking and dining can be in the comfort of your own home!

Being on a ‘diet’ conjures up images of raw celery sticks and rice cakes, but we haven’t had any of that!  On this new ‘lifestyle’ (I don’t like the word ‘diet’!) we have lost a combined total of 28 pounds so far!  Woohoo!

Best of all, we’ve been enjoying scrumptious food that is packed with flavor and nutrients, like this Sheet Pan Shrimp Dinner!  

Continue Reading “Sheet Pan Shrimp Dinner”

%d bloggers like this: