Tasty Tuesday Slow Cooked Apples
Can you believe it is almost Thanksgiving? Oh what a wonderful time of year. A time set aside to think about thanks, giving thanks and filling the mind, spirit, belly and arms with fantastic treats!
Our treats start arriving on Wednesday and the locals on Thursday. The smell of cleaning is strong in the house today. So strong that I just had to add some cinnamon and spice to the mix. Silver polish is great stuff… but when the trays and forks are shining and sparkling… it is time to dazzle the taste buds.In late September we went apple picking, and bought extras just for Thanksgiving get together. Leanne is bringing the apple pies, Penny will bring an apple slice tray, so I am making some slow cooked apples to top the morning’s waffles. And for a sneak preview tonight.Splenda brown and white sugars are used as sweeteners for the diabetics in the crowd! Is there anything that we don’t treat ourselves to at this time of year? Abundance is noticeable. Things have been put away, kept on hold until the holiday arrives. We are ever so thankful for that ability, and most of all for the friends and family that will be here to share. I hope your table is full too, of people and scrumptious dishes! Slow Cooked Apples6 firm apples Spies or Granny Smith, peeled and cut into eighths1 T lemon juice1/2 cup Splenda white sugar1/4 c Splenda brown sugar2 T flour1 t cinnamon1/4 t nutmeg1 pinch salt6 T butter cut in chunksIn a crock pot add the apples and lemon juice. Stir to coat. On top of this add remaining ingredients. Put lid on cooker and allow to cook at low for 3 hours.Stir occasionally during the cooking.Use on top of breakfast food, or as a chunky applesauce. Great hot or cold.byDeborahonTuesday, November 23, 2010Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:apples,Breakfast,Crock Pot,Deborah,Recipe,Side Dish