Recently my sister-in-law’s (Ava) daughter and son-in-law (Dawn & Michael Williams) came to see Ava for an overnight visit. She cooked dinner and invited me to join them. For my contribution, I decided to use a recipe from my cookbook titled “A Taste of Home from the Schlabach Family.” You may recall the recent recipe I featured from the book for “Sour Cream Blueberry Pie.”
I was a bit wary of the recipe because it sounded very different and I wanted their feedback before sharing it with the Record. It did receive a “thumbs-up” from all of them. Even Dawn that doesn’t relish cooking requested the recipe. That must make it a KEEPER.
I did do a couple of things different. Since I do not care for Granny Apples, I used Fuji apples and because I had cranraisins in my staple supply, I substituted them for the raisins. If you try it, I hope you too will like it.
APPLE AU GRATIN
2 lb. Granny Apples (I used Fuji apples), peeled and sliced
½ cup raisins (I used cranraisins)
½ tsp. cinnamon
¼ cup lemon juice
¾ cup brown sugar, packed
½ cup flour
1/8 tsp. salt
¼ cup butter, softened
1 cup sharp cheddar cheese, grated
Arrange apples in a well-buttered 1 qt. casserole. Sprinkle with raisins, cinnamon, and lemon juice. In a bowl, using a fork stir together the brown sugar, flour, salt, butter, and cheese; sprinkle over the apples. Bake at 350○ for 30 minutes or until apples are tender. It took me 25 minutes extra before the apples were soft.
Best served warm topped with vanilla ice cream.