I mentioned the other day that I had to use up apples. Two of
them were bad but the other 6-7 were still fine. So yesterday I
cored and sliced them - using that nifty kitchen gadget that
cores and slices into 8 parts.

Anyway, I didn't want to waste that. This morning, I started
peeling all those 40 or so slices. I got about halfway then said,
"screw this peeling." so the rest I just left peeled. sorry.

The apple slices, I seasoned like I would for an apple pie.
Cinnamon, nutmeg, sugar, bit of cloves. Mixed all that in to sit
for awhile as I went on to make the batter for this mess.

I used Terry Coombs recipe for a quick dessert thing. As I had
quite a few apple slices, I doubled his batter recipe. (See his
recipe below). This made a very full dish of apple pie something
or whatever. hehh

I just now took it out of the oven and it looks to die for
delicious. Haven't tasted it yet but something that looks this
good just HAS to be good, I'm thinking.

First piece later today will be in honor of Ophy's darn
birthday!

Here's a pic of it right out of the oven:
Well nevermind. Seems that my old camera has officially died
now.
The dessert does look very good though.

-------------------------------------------------------------
Terry Coombs recipe:
--------------------
A cup of sugar , a cup of milk , a cup of flour , 1 1/2 tsp
baking
powder and 1/4 tsp salt makes the batter. Melt a stick of butter
in a
baking dish (in the oven) , pour the batter into the melted
butter and
dump a quart of drained fruit into the center . Bake for one hour
at
350° . Peaches get a sprinkle of ground cloves . We usually use
the
fruit juice and powdered milk for the milk in the batter . Any
canned
fruit will do , fresh fruits usually need some sweetening -
blackberries
benefit from a dash of almond extract .
------------------------------------------------------------

"Gary" > wrote in message ...
>I mentioned the other day that I had to use up apples. Two of
> them were bad but the other 6-7 were still fine. So yesterday I
> cored and sliced them - using that nifty kitchen gadget that
> cores and slices into 8 parts.
>
> Anyway, I didn't want to waste that. This morning, I started
> peeling all those 40 or so slices. I got about halfway then said,
> "screw this peeling." so the rest I just left peeled. sorry.
>
> The apple slices, I seasoned like I would for an apple pie.
> Cinnamon, nutmeg, sugar, bit of cloves. Mixed all that in to sit
> for awhile as I went on to make the batter for this mess.
>
> I used Terry Coombs recipe for a quick dessert thing. As I had
> quite a few apple slices, I doubled his batter recipe. (See his
> recipe below). This made a very full dish of apple pie something
> or whatever. hehh
>
> I just now took it out of the oven and it looks to die for
> delicious. Haven't tasted it yet but something that looks this
> good just HAS to be good, I'm thinking.
>
> First piece later today will be in honor of Ophy's darn
> birthday!
>
> Here's a pic of it right out of the oven:
> Well nevermind. Seems that my old camera has officially died
> now.
> The dessert does look very good though.

I'm sure it will be fine and tasty, it has to be on O's birthday.

Cheri

Gary > wrote:
> I mentioned the other day that I had to use up apples. Two of
> them were bad but the other 6-7 were still fine. So yesterday I
> cored and sliced them - using that nifty kitchen gadget that
> cores and slices into 8 parts.
>
> Anyway, I didn't want to waste that. This morning, I started
> peeling all those 40 or so slices. I got about halfway then said,
> "screw this peeling." so the rest I just left peeled. sorry.
>
> The apple slices, I seasoned like I would for an apple pie.
> Cinnamon, nutmeg, sugar, bit of cloves. Mixed all that in to sit
> for awhile as I went on to make the batter for this mess.
>
> I used Terry Coombs recipe for a quick dessert thing. As I had
> quite a few apple slices, I doubled his batter recipe. (See his
> recipe below). This made a very full dish of apple pie something
> or whatever. hehh
>
> I just now took it out of the oven and it looks to die for
> delicious. Haven't tasted it yet but something that looks this
> good just HAS to be good, I'm thinking.
>
> First piece later today will be in honor of Ophy's darn
> birthday!
>
> Here's a pic of it right out of the oven:
> Well nevermind. Seems that my old camera has officially died
> now.
> The dessert does look very good though.
>
> -------------------------------------------------------------
> Terry Coombs recipe:
> --------------------
> A cup of sugar , a cup of milk , a cup of flour , 1 1/2 tsp
> baking
> powder and 1/4 tsp salt makes the batter. Melt a stick of butter
> in a
> baking dish (in the oven) , pour the batter into the melted
> butter and
> dump a quart of drained fruit into the center . Bake for one hour
> at
> 350° . Peaches get a sprinkle of ground cloves . We usually use
> the
> fruit juice and powdered milk for the milk in the batter . Any
> canned
> fruit will do , fresh fruits usually need some sweetening -
> blackberries
> benefit from a dash of almond extract .
> ------------------------------------------------------------
>

Sounds delicious, but I have to ask, why didnt you peel them before
slicing?

On Monday, November 26, 2018 at 11:47:04 AM UTC-6, Gary wrote:
>
> I mentioned the other day that I had to use up apples. Two of
> them were bad but the other 6-7 were still fine. So yesterday I
> cored and sliced them - using that nifty kitchen gadget that
> cores and slices into 8 parts.
>
> Anyway, I didn't want to waste that. This morning, I started
> peeling all those 40 or so slices. I got about halfway then said,
> "screw this peeling." so the rest I just left peeled. sorry.
>
> The apple slices, I seasoned like I would for an apple pie.
> Cinnamon, nutmeg, sugar, bit of cloves. Mixed all that in to sit
> for awhile as I went on to make the batter for this mess.
>
>
Sounds delicious and you could have made fried apples or Waldorf salad.
All sound good no matter.

On Mon, 26 Nov 2018 18:40:03 -0000 (UTC), Jinx the Minx
> wrote:

>Gary > wrote:
>> I mentioned the other day that I had to use up apples. Two of
>> them were bad but the other 6-7 were still fine. So yesterday I
>> cored and sliced them - using that nifty kitchen gadget that
>> cores and slices into 8 parts.
>>
>> Anyway, I didn't want to waste that. This morning, I started
>> peeling all those 40 or so slices. I got about halfway then said,
>> "screw this peeling." so the rest I just left peeled. sorry.
>>
>> The apple slices, I seasoned like I would for an apple pie.
>> Cinnamon, nutmeg, sugar, bit of cloves. Mixed all that in to sit
>> for awhile as I went on to make the batter for this mess.
>>
>> I used Terry Coombs recipe for a quick dessert thing. As I had
>> quite a few apple slices, I doubled his batter recipe. (See his
>> recipe below). This made a very full dish of apple pie something
>> or whatever. hehh
>>
>> I just now took it out of the oven and it looks to die for
>> delicious. Haven't tasted it yet but something that looks this
>> good just HAS to be good, I'm thinking.
>>
>> First piece later today will be in honor of Ophy's darn
>> birthday!
>>
>> Here's a pic of it right out of the oven:
>> Well nevermind. Seems that my old camera has officially died
>> now.
>> The dessert does look very good though.
>>
>> -------------------------------------------------------------
>> Terry Coombs recipe:
>> --------------------
>> A cup of sugar , a cup of milk , a cup of flour , 1 1/2 tsp
>> baking
>> powder and 1/4 tsp salt makes the batter. Melt a stick of butter
>> in a
>> baking dish (in the oven) , pour the batter into the melted
>> butter and
>> dump a quart of drained fruit into the center . Bake for one hour
>> at
>> 350° . Peaches get a sprinkle of ground cloves . We usually use
>> the
>> fruit juice and powdered milk for the milk in the batter . Any
>> canned
>> fruit will do , fresh fruits usually need some sweetening -
>> blackberries
>> benefit from a dash of almond extract .
>> ------------------------------------------------------------
>>
>
>Sounds delicious, but I have to ask, why didn’t you peel them before
>slicing?

And there's a crank gadget that peels apples and other fruit.
Before playing with apples be sure to have some lemon juice, to
prevent browning... also a typical ingredient in apple thingies.
https://www.amazon.com/s/ref=nb_sb_s...=322JLU8IODKET

On 11/26/2018 11:46 AM, Gary wrote:
> I mentioned the other day that I had to use up apples. Two of
> them were bad but the other 6-7 were still fine. So yesterday I
> cored and sliced them - using that nifty kitchen gadget that
> cores and slices into 8 parts.
>
> Anyway, I didn't want to waste that. This morning, I started
> peeling all those 40 or so slices. I got about halfway then said,
> "screw this peeling." so the rest I just left peeled. sorry.
>
> The apple slices, I seasoned like I would for an apple pie.
> Cinnamon, nutmeg, sugar, bit of cloves. Mixed all that in to sit
> for awhile as I went on to make the batter for this mess.
>
> I used Terry Coombs recipe for a quick dessert thing. As I had
> quite a few apple slices, I doubled his batter recipe. (See his
> recipe below). This made a very full dish of apple pie something
> or whatever. hehh
>
> I just now took it out of the oven and it looks to die for
> delicious. Haven't tasted it yet but something that looks this
> good just HAS to be good, I'm thinking.
>
> First piece later today will be in honor of Ophy's darn
> birthday!
>
> Here's a pic of it right out of the oven:
> Well nevermind. Seems that my old camera has officially died
> now.
> The dessert does look very good though.
>
> -------------------------------------------------------------
> Terry Coombs recipe:
> --------------------
> A cup of sugar , a cup of milk , a cup of flour , 1 1/2 tsp
> baking
> powder and 1/4 tsp salt makes the batter. Melt a stick of butter
> in a
> baking dish (in the oven) , pour the batter into the melted
> butter and
> dump a quart of drained fruit into the center . Bake for one hour
> at
> 350° . Peaches get a sprinkle of ground cloves . We usually use
> the
> fruit juice and powdered milk for the milk in the batter . Any
> canned
> fruit will do , fresh fruits usually need some sweetening -
> blackberries
> benefit from a dash of almond extract .
> ------------------------------------------------------------

Â*Â* We call it cobbler ... As long as it cooked long enough for the
apples to get done it should be outstanding . I think I might have
rolled those apple slices in some sugar and cinnamon before dumping them
in - of course I don't know that you didn't so ... Sure wish your camera
had worked , I can just see that golden brown crust with little edges of
apple slice peeking thru ... <<must resist , must resist> there is one
nice slice of apple pie left , I'm doing my best to leave it for her ...
after all , it's the "fruit of her labor" .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

> wrote:
> On Mon, 26 Nov 2018 18:40:03 -0000 (UTC), Jinx the Minx
> > wrote:
>
>> Gary > wrote:
>>> I mentioned the other day that I had to use up apples. Two of
>>> them were bad but the other 6-7 were still fine. So yesterday I
>>> cored and sliced them - using that nifty kitchen gadget that
>>> cores and slices into 8 parts.
>>>
>>> Anyway, I didn't want to waste that. This morning, I started
>>> peeling all those 40 or so slices. I got about halfway then said,
>>> "screw this peeling." so the rest I just left peeled. sorry.
>>>
>>> The apple slices, I seasoned like I would for an apple pie.
>>> Cinnamon, nutmeg, sugar, bit of cloves. Mixed all that in to sit
>>> for awhile as I went on to make the batter for this mess.
>>>
>>> I used Terry Coombs recipe for a quick dessert thing. As I had
>>> quite a few apple slices, I doubled his batter recipe. (See his
>>> recipe below). This made a very full dish of apple pie something
>>> or whatever. hehh
>>>
>>> I just now took it out of the oven and it looks to die for
>>> delicious. Haven't tasted it yet but something that looks this
>>> good just HAS to be good, I'm thinking.
>>>
>>> First piece later today will be in honor of Ophy's darn
>>> birthday!
>>>
>>> Here's a pic of it right out of the oven:
>>> Well nevermind. Seems that my old camera has officially died
>>> now.
>>> The dessert does look very good though.
>>>
>>> -------------------------------------------------------------
>>> Terry Coombs recipe:
>>> --------------------
>>> A cup of sugar , a cup of milk , a cup of flour , 1 1/2 tsp
>>> baking
>>> powder and 1/4 tsp salt makes the batter. Melt a stick of butter
>>> in a
>>> baking dish (in the oven) , pour the batter into the melted
>>> butter and
>>> dump a quart of drained fruit into the center . Bake for one hour
>>> at
>>> 350° . Peaches get a sprinkle of ground cloves . We usually use
>>> the
>>> fruit juice and powdered milk for the milk in the batter . Any
>>> canned
>>> fruit will do , fresh fruits usually need some sweetening -
>>> blackberries
>>> benefit from a dash of almond extract .
>>> ------------------------------------------------------------
>>>
>>
>> Sounds delicious, but I have to ask, why didnÂ’t you peel them before
>> slicing?
>
> And there's a crank gadget that peels apples and other fruit.
> Before playing with apples be sure to have some lemon juice, to
> prevent browning... also a typical ingredient in apple thingies.
> https://www.amazon.com/s/ref=nb_sb_s...=322JLU8IODKET
>
>
>

Thats the one we had growing up!

On 26 Nov 2018, Pamela wrote
(in article >):

> On 18:18 26 Nov 2018, > wrote in
> news >
> > "Gary" > wrote in message
> > ...
> > > I mentioned the other day that I had to use up apples. Two of
> > > them were bad but the other 6-7 were still fine. So yesterday I
> > > cored and sliced them - using that nifty kitchen gadget that
> > > cores and slices into 8 parts.
> > >
> > > Anyway, I didn't want to waste that. This morning, I started
> > > peeling all those 40 or so slices. I got about halfway then said,
> > > "screw this peeling." so the rest I just left peeled. sorry.
> > >
> > > The apple slices, I seasoned like I would for an apple pie.
> > > Cinnamon, nutmeg, sugar, bit of cloves. Mixed all that in to sit
> > > for awhile as I went on to make the batter for this mess.
> > >
> > > I used Terry Coombs recipe for a quick dessert thing. As I had
> > > quite a few apple slices, I doubled his batter recipe. (See his
> > > recipe below). This made a very full dish of apple pie something
> > > or whatever. hehh
> > >
> > > I just now took it out of the oven and it looks to die for
> > > delicious. Haven't tasted it yet but something that looks this
> > > good just HAS to be good, I'm thinking.
> > >
> > > First piece later today will be in honor of Ophy's darn
> > > birthday!
> > >
> > > Here's a pic of it right out of the oven:
> > > Well nevermind. Seems that my old camera has officially died
> > > now.
> > > The dessert does look very good though.
> >
> > I'm sure it will be fine and tasty, it has to be on O's birthday.
> >
> > Cheri
>
> Her husband says he's cooking her profiteroles today. I hope they're a
> success!

What was it tonight?

Iceland economy pizza?

"Jinx the Minx" wrote in message news
> wrote:
> On Mon, 26 Nov 2018 18:40:03 -0000 (UTC), Jinx the Minx
> > wrote:
>
>> Gary > wrote:
>>> I mentioned the other day that I had to use up apples. Two of
>>> them were bad but the other 6-7 were still fine. So yesterday I
>>> cored and sliced them - using that nifty kitchen gadget that
>>> cores and slices into 8 parts.
>>>
>>> Anyway, I didn't want to waste that. This morning, I started
>>> peeling all those 40 or so slices. I got about halfway then said,
>>> "screw this peeling." so the rest I just left peeled. sorry.
>>>
>>> The apple slices, I seasoned like I would for an apple pie.
>>> Cinnamon, nutmeg, sugar, bit of cloves. Mixed all that in to sit
>>> for awhile as I went on to make the batter for this mess.
>>>
>>> I used Terry Coombs recipe for a quick dessert thing. As I had
>>> quite a few apple slices, I doubled his batter recipe. (See his
>>> recipe below). This made a very full dish of apple pie something
>>> or whatever. hehh
>>>
>>> I just now took it out of the oven and it looks to die for
>>> delicious. Haven't tasted it yet but something that looks this
>>> good just HAS to be good, I'm thinking.
>>>
>>> First piece later today will be in honor of Ophy's darn
>>> birthday!
>>>
>>> Here's a pic of it right out of the oven:
>>> Well nevermind. Seems that my old camera has officially died
>>> now.
>>> The dessert does look very good though.
>>>
>>> -------------------------------------------------------------
>>> Terry Coombs recipe:
>>> --------------------
>>> A cup of sugar , a cup of milk , a cup of flour , 1 1/2 tsp
>>> baking
>>> powder and 1/4 tsp salt makes the batter. Melt a stick of butter
>>> in a
>>> baking dish (in the oven) , pour the batter into the melted
>>> butter and
>>> dump a quart of drained fruit into the center . Bake for one hour
>>> at
>>> 350° . Peaches get a sprinkle of ground cloves . We usually use
>>> the
>>> fruit juice and powdered milk for the milk in the batter . Any
>>> canned
>>> fruit will do , fresh fruits usually need some sweetening -
>>> blackberries
>>> benefit from a dash of almond extract .
>>> ------------------------------------------------------------
>>>
>>
>> Sounds delicious, but I have to ask, why didnt you peel them before
>> slicing?
>
> And there's a crank gadget that peels apples and other fruit.
> Before playing with apples be sure to have some lemon juice, to
> prevent browning... also a typical ingredient in apple thingies.
> https://www.amazon.com/s/ref=nb_sb_s...=322JLU8IODKET
>
>
>

Thats the one we had growing up!
=

We still have one)

On 11/26/2018 2:12 PM, Terry Coombs wrote:
> On 11/26/2018 11:46 AM, Gary wrote:
>> I mentioned the other day that I had to use up apples. Two of
>> them were bad but the other 6-7 were still fine.Â* So yesterday I
>> cored and sliced them - using that nifty kitchen gadget that
>> cores and slices into 8 parts.
>>
>> Anyway, I didn't want to waste that. This morning, I started
>> peeling all those 40 or so slices. I got about halfway then said,
>> "screw this peeling." so the rest I just left peeled. sorry.
>>
>> The apple slices, I seasoned like I would for an apple pie.
>> Cinnamon, nutmeg, sugar, bit of cloves. Mixed all that in to sit
>> for awhile as I went on to make the batter for this mess.
>>
>> I used Terry Coombs recipe for a quick dessert thing. As I had
>> quite a few apple slices, I doubled his batter recipe. (See his
>> recipe below). This made a very full dish of apple pie something
>> or whatever. hehh
>>
>> I just now took it out of the oven and it looks to die for
>> delicious. Haven't tasted it yet but something that looks this
>> good just HAS to be good, I'm thinking.
>>
>> First piece later today will be in honor of Ophy's darn
>> birthday!Â*
>>
>> Here's a pic of it right out of the oven:
>> Â* Well nevermind. Seems that my old camera has officially died
>> now.
>> Â* The dessert does look very good though.
>>
>> -------------------------------------------------------------
>> Terry Coombs recipe:
>> --------------------
>> A cup of sugar , a cup of milk , a cup of flour , 1 1/2 tsp
>> baking
>> powder and 1/4 tsp salt makes the batter. Melt a stick of butter
>> in a
>> baking dish (in the oven) , pour the batter into the melted
>> butter and
>> dump a quart of drained fruit into the center . Bake for one hour
>> at
>> 350° . Peaches get a sprinkle of ground cloves . We usually use
>> the
>> fruit juice and powdered milk for the milk in the batter . Any
>> canned
>> fruit will do , fresh fruits usually need some sweetening -
>> blackberries
>> benefit from a dash of almond extract .
>> ------------------------------------------------------------
>
> Â*Â* We call it cobbler ... As long as it cooked long enough for the
> apples to get done it should be outstanding . I think I might have
> rolled those apple slices in some sugar and cinnamon before dumping
> them in - of course I don't know that you didn't so ... Sure wish your
> camera had worked , I can just see that golden brown crust with little
> edges of apple slice peeking thru ... <<must resist , must resist>
> there is one nice slice of apple pie left , I'm doing my best to leave
> it for her ... after all , it's the "fruit of her labor" .
>
Â* Well , if I'd read more closely I'd have seen how the apples were
seasoned ...

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

Jinx the Minx wrote:
>
> Sounds delicious, but I have to ask, why didnt you peel them before
> slicing?

Bottom line - pure laziness.
As I said though, the apples were old and about to be ruined so I
wanted to use them up before tossing them out. I wanted to use
them but wasn't in the mood to cook a dessert thing.

Also I eat fresh apples without peeling and also often I slice
them and eat on a cracker with sharp cheddar.

Anyway that cobbler/cake turned out fantastic and don't even
notice the peels. It turned out to be a very good last minute
save.

Terry Coombs wrote:
>
> Â Well , if I'd read more closely I'd have seen how the apples were
> seasoned ...

Turned out so well. As far as I'm concerned, the heck with PITA
apple pies. From now on, I'll just make this cobbler thing.

On Tue, 27 Nov 2018 11:22:33 -0500, Gary > wrote:

>Jinx the Minx wrote:
>>
>> Sounds delicious, but I have to ask, why didnt you peel them before
>> slicing?
>
>Bottom line - pure laziness.
>As I said though, the apples were old and about to be ruined so I
>wanted to use them up before tossing them out. I wanted to use
>them but wasn't in the mood to cook a dessert thing.
>
>Also I eat fresh apples without peeling and also often I slice
>them and eat on a cracker with sharp cheddar.
>
>Anyway that cobbler/cake turned out fantastic and don't even
>notice the peels. It turned out to be a very good last minute
>save.


With old apples should have made apple wine.

On 11/27/2018 10:22 AM, Gary wrote:
> Terry Coombs wrote:
>> Â Well , if I'd read more closely I'd have seen how the apples were
>> seasoned ...
> Turned out so well. As far as I'm concerned, the heck with PITA
> apple pies. From now on, I'll just make this cobbler thing.
Â* Have you tried it warmed up with a dollop of vanilla ice cream yet ?

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

Gary, my nifty kitchen gadget peels, cores and "spiral slices" apples all with one hand-
cranked pass through the gadget. Need them cut up or diced? No problem, just leave them in
their natural stack and cut through the stack the way you want. It also will do the basics,
like yours, without peeling, but that has never been my choice. My nifty gadget is
at least twenty years old, is used regularly and is still as sharp as a devil. It cost $24.95.

N.

On Tuesday, November 27, 2018 at 6:46:47 PM UTC-10, Nancy2 wrote:
> Gary, my nifty kitchen gadget peels, cores and "spiral slices" apples all with one hand-
> cranked pass through the gadget. Need them cut up or diced? No problem, just leave them in
> their natural stack and cut through the stack the way you want. It also will do the basics,
> like yours, without peeling, but that has never been my choice. My nifty gadget is
> at least twenty years old, is used regularly and is still as sharp as a devil. It cost $24.95.
>
> N.

I got one of those. It's probably 5 years old and it's still in a box. I have a plastic one that works fine so until it breaks I'm stuck with it. Both of these cost around 10 bucks each. That's one God-damn good-fun machine.

"Nancy2" wrote in message
...

Gary, my nifty kitchen gadget peels, cores and "spiral slices" apples all
with one hand-
cranked pass through the gadget. Need them cut up or diced? No problem,
just leave them in
their natural stack and cut through the stack the way you want. It also
will do the basics,
like yours, without peeling, but that has never been my choice. My nifty
gadget is
at least twenty years old, is used regularly and is still as sharp as a
devil. It cost $24.95.

N.

==

Sounds just l like ours

Terry Coombs wrote:
>
> On 11/27/2018 10:22 AM, Gary wrote:
> > Terry Coombs wrote:
> >> Â Well , if I'd read more closely I'd have seen how the apples were
> >> seasoned ...
> > Turned out so well. As far as I'm concerned, the heck with PITA
> > apple pies. From now on, I'll just make this cobbler thing.
> Â Have you tried it warmed up with a dollop of vanilla ice cream yet ?

Well....keeping it at room temp is boring.
I've kept it cold in the fridge. I like it cold but I also like
it better heated up in the microwave with a good spread of butter
on top (that melts in). Good treat!

I sure did immediately think of the vanilla ice cream but I don't
have any or I certainly would have used that too. I do have the
ice cream on my list for tomorrow. Might buy some but the cobbler
is running out too.