The Diva Digs up the Dirt (36 page)

6–8 large apples

Topping

¼ cup butter

½ cup sugar

¼ teaspoon cinnamon

teaspoon nutmeg

Whipped Cream

1 cup heavy cream

cup powdered sugar

1 teaspoon vanilla

The dough can be made by hand; however, it’s a breeze in a food processor. Just be sure to use the dough blade.

Peel and core the apples, and slice. I usually quarter the apples and cut each quarter into four slices. Set aside.

Preheat the oven to 425.

F
OR THE
D
OUGH
—

Cut the butter into four pieces, and place in the food processor. Add the flour and the baking powder. Pulse until thoroughly mixed, scraping the sides a couple of times.

Add the egg and the milk, and pulse into a ball. Do not overprocess, or it will be sticky.

Lightly butter a large baking sheet with a lip around the edge. Press the dough into the pan, or roll it out lightly. If it’s sticky, use just a bit of flour on top to roll it out easily.

Place the apples on top of the dough in rows so that they barely overlap one another.

Bake at 425 for 20 minutes.

M
EANWHILE
, M
AKE THE
T
OPPING
—

Mix the butter, sugar, cinnamon, and nutmeg to a smooth paste. I use a mini food processor.

When the apples have finished baking, remove the pan from the oven and turn the temperature down to 325.

Drop bits of the paste topping over the apples as uniformly as possible.

Return it to the oven, and bake at 325 for an additional 25 minutes.

M
EANWHILE
, M
AKE
W
HIPPED
C
REAM
—

Whip 1 cup of heavy cream.

When it begins to take shape, add 1/3 cup powdered sugar and 1 teaspoon vanilla. Whip briefly.

Remove the cake from the oven, and let stand a few minutes. Cut into squares, top with a dollop of whipped cream, and enjoy your afternoon!

Caramel Banana Muffins

½ cup butter

1 cup walnuts

1 cup flour

¾ cup sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

3 very ripe bananas

1 teaspoon vanilla

2 eggs

Topping below—optional.

Preheat oven to 350. Melt the butter, and set it aside to cool. Line a cupcake pan with paper liners.

In a food processor, mix the walnuts with the flour, sugar, baking powder, baking soda, and salt. Pulse until fine. Set aside.

Mash the bananas in a large bowl with a fork. Add the cooled butter and vanilla and mix.

Whisk the eggs for one to two minutes, then mix them into the butter and banana mixture. Pour the flour mixture on top and fold with a spatula.
Do not overmix!

Spoon into the cupcake liners, distributing evenly among cupcake liners. Bake 23–25 minutes or until the muffins are a light golden brown on top.

Makes 12–16 muffins.

TOPPING (PER MUFFIN)

1 to 2 bananas

3 Kraft Caramels

1 tablespoon heavy cream

Place the caramels and the cream in a small microwave-safe bowl or cup. Microwave for 20 seconds, then for 10 seconds, checking to see if the caramels have melted. Stir. Slice the bananas, and place two to three slices of fresh banana on top of each muffin. Top with caramel.

N
OTE
:

Three caramels and one tablespoon cream make enough sauce for three to four muffins. For more, simply double or triple the amounts.

Lemon Slush

1 cup lemon juice

1 cup water

1 cup sugar

4 ounces lemon vodka

2 ounces triple sec

Ice

Place the lemon juice, water, and sugar in a pot and bring to a low boil to dissolve the sugar and make syrup. Cool.

Add the syrup, lemon vodka, and triple sec to a blender and fill with ice. Pulse to an icy slush.

Makes 4 large servings.