Fall Flavors, Fall Fashions Perfect Pairings Contest: Day Two!

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(Image above: Caramel Apple Cream Cheese Cookie Bars taken from Picky Palate)

It’s Day Two, and our fall ingredient for today is APPLE.  Find your favorite apple recipe, and pair it with an adorable ModCloth outfit that matches your dish! Submit your apple recipe and matching outfit as a comment at the bottom of this post. Read complete contest guidelines here.

To show us just how yummy apples can be, Jenny from Picky Palate is sharing one of her super sweet, totally indulgent recipes and a matching outfit with us! Thanks, Jenny!

Keep reading for a cute fall look,and an ultra delicious apple treat!

Outfit:

Caramel Apple Cream Cheese Cookie Bars

  • 3 Tablespoons melted butter
  • 3 Cups Golden Grahams Cereal, ground in food processor
  • 1 Roll Pillsbury Sugar Cookie Dough or 2 pkgs Betty Crocker Sugar Cookie Dough Mix prepared and divided into 2 equal parts
  • 8 oz softened cream cheese
  • 1/4 Cup sugar
  • 1 teaspoon vanilla
  • 21 oz can apple pie filling
  • 1.5 oz package Nature Valley Oats N’ Honey Crunchy Granola Bars (2 count), crushed (I use a rolling pin to crush them right in the bag before opening)
  • 9.5 oz Kraft Caramels
  • 1/2 Cup Half and Half

Method:

  1. Preheat oven to 350 degrees F.  Combine melted butter and ground cereal into a large bowl; press into an 8×8 inch baking dish lined with foil that’s been sprayed with cooking spray.  Bake for 10 minutes then remove from oven.  Crumble half of the cookie dough over partially baked crust.
  2. Place cream cheese, sugar and vanilla into a mixer; beat until smooth.  Pour over crumbled cookie dough layer.  Bake for 25 minutes then remove from oven.  Top with 3/4 of the apple pie filling (I chose to just add part, but you can add the whole can if desired).  Next top with remaining cookie dough, breaking off into little pieces evenly over top.  Sprinkle with crushed granola bars and bake for 30-35 minutes or until toothpick comes clean from center.   Let cool completely, then cut into squares.  Melt caramels and Half and Half according to package directions.  Drizzle over each bar.  Refrigerate leftovers.
  3. Makes 9 squares. Refrigerate leftovers.

Leave your outfit ideas and matching recipes as a comment below, and good luck! Be sure to check back tomorrow at 1.00pm for the next ingredient – Squash!

198 Responses to Fall Flavors, Fall Fashions Perfect Pairings Contest: Day Two!

  1. Stacey J 10/14/2009 at 1:06 pm #

    Apple Sauce

    4 medium Norther Spy apples
    3/4 cups of water
    1/4 cup of sugar

    Peel, core and cute applease into quaters.
    Put apples, sugar and cater into a small saucepan.
    Cover and cook at medium heat for 15-20 minutes.
    Let apples cool.
    Mash with a fork.
    Add cinnamon prior to eating.

    Outfit:
    Gingham Gone Glam Dress
    Fiddle Boots
    My Fair Locket
    Gelato Glasses

  2. Grace 10/14/2009 at 1:07 pm #

    Apple Walnut Salad with Cranberry Vinaigrette

    INGREDIENTS
    1/2 cup chopped walnuts
    1/4 cup cranberries
    1/4 cup balsamic vinegar
    1 cup red onion, chopped
    1 tablespoon white sugar
    1 tablespoon Dijon-style prepared mustard
    1 cup olive oil
    salt and pepper to taste
    10 cups mixed salad greens, rinsed and dried
    2 Honeycrisp apples, cored and thinly sliced

    DIRECTIONS
    Preheat the oven to 350 degrees F (175 degrees C). Spread the walnuts out on a baking sheet in a single layer. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.
    In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.
    In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.

    OUTFIT TO MATCH
    Picture Day Jumper – to go with – Balsamic Vinegar
    Scout Finch Top in Maycomb – to go with – Mixed Greens
    Screen Door Wedges – to go with – Cranberry
    The Bumble Bee Bag – to go with – Olive Oil
    Aesop’s Fable Necklace in Fox – to go with – Dijon mustard
    Snow White Necklace – to go with – Apple
    Crimson Ghost Bracelet – to go with – Red Onion
    Knock On Wood Ring – to go with – Walnut
    Two Servings A Day Belt – to go with – Apple [again]

  3. Dominique 10/14/2009 at 1:08 pm #

    State Fair Candied Apples

    2 C. granulated sugar

    2 C. corn syrup

    1/3 C. cinnamon candy

    1 C. water

    3/4 t. cinnamon

    1/2 t. vanilla

    1/4 t. cloves

    3/4 t. red food coloring

    6 apples

    Remove stems from apples, wash, and pat dry. Insert a wooden skewer in each apple, running through the apple from stem end to base without protruding all the way through the bottom end.

    Combine sugar, corn syrup, cinnamon candies, and water in medium-sized saucepan. Cook until candies dissolve, stirring constantly. Be careful not to boil. Add cinnamon, vanilla, cloves, and food coloring. Mix thoroughly. Boil mixture to 300° F. using a candy thermometer without stirring.

    While mixture is boiling, generously prepare a baking sheet with cooking spray so it’s ready ahead of time. As soon as mixture reaches 300° F., remove it from heat and quickly dip each apple-one by one-into the mixture until it is thoroughly coated.

    Set coated apples, standing on their bottoms with skewer pointing up, on baking sheet until mixture hardens. Let apples reach room temperature before eating.

    Candied Outfit:
    1.Berry Basket Dress
    2.Metroparks Coat in Willow
    3.Swashbuckling belt
    4.The Poirot Necklace
    5.The Dahlia Headband
    6.Just Teasing Tights
    7.Lillehammer Booties

  4. RachaelRaquel 10/14/2009 at 1:08 pm #

    Warm Chestnut and Green Apple Salad
    • 6 cups (packed) arugula
    • 6 cups (packed) coarsely torn curly endive
    • 3 tablespoons extra-virgin olive oil, divided
    • 1 1/2 medium Granny Smith apples, peeled, cored, cut into 1/2-inch dice
    • 3/4 cup thinly sliced shallots
    • 1 1/2 cups steamed chestnuts (from two 7.25-ounce jars), coarsely chopped
    • 3 tablespoons red wine vinegar
    • 41/2 tablespoons walnut oil
    Toss arugula and endive in large bowl. (Can be prepared 6 hours ahead. Cover with damp kitchen towel; chill.)
    Heat 1 1/2 tablespoons olive oil in large skillet over medium-high heat. Add apples and shallots; sauté 5 minutes. Add chestnuts; sauté 1 minute. Stir in vinegar, scraping up any browned bits. Remove from heat; stir in walnut oil and remaining 1 1/2 tablespoons olive oil. Season with salt and pepper. Pour chestnut mixture over arugula mixture; toss. Divide salad among 8 plates.

    Dress Side Story (in Green)
    Dots and Daisies Tights in Brown
    Shirley Holmes Trench
    Magnum Opus Bracelet
    Knock on Wood Ring
    Quit Meshing Around Heels

  5. Mylynda N. 10/14/2009 at 1:11 pm #

    Golden Fall Caramel Apples

    Perfect for a fall stroll or picnic, these caramel apples contain no white sugar or corn syrup, and
    the caramel is guaranteed to stay on the apple! They’re delicious!

    Special equipment: lollipop sticks, parchment paper, candy thermometer (can find a cheap one at Whole Foods that works just fine)

    6 – 8 small apples, unwaxed, cold
    1 cup heavy cream
    1/2 teaspoon sea salt
    1 cup honey

    Line a baking sheet with parchment paper.
    Push a lollipop or popsicle stick deep into each apple – in through the stem.
    Fill a large bowl 1/2 full with ice water and set aside.
    In a medium, thick-bottomed saucepan heat the cream and salt until tiny bubbles start forming where the milk touches the pan – just before a simmer. Stir in the honey. Bring the mixture to a boil. Now reduce the heat to an active simmer and cook, stirring constantly with a wooden spoon, for about 15-20 minutes minutes or until the mixture reaches about 255-260F degrees. To stop the caramel from cooking, very, very carefully set the bottom of the saucepan in the bowl of cold water you prepared earlier – taking special care not to get any of the water in the caramel mixture. Stir until caramel begins to thicken up – you want the caramel to be thin enough that it will easily coat your apples, but not so thin that it will run right off. If the caramel thickens too much simply put the pot back over the burner for 10 seconds or so to heat it up a bit.
    I tilt my sauce pan so all the caramel forms a pool on one side, and use my other hand to dunk and twirl each apple until it is thoroughly coated with caramel. Place each apple on the parchment lined baking sheets and allow the caramel to cool and set.

    Recipe courtesy of my favorite recipe blogger, the amazing Heidi of 101cookbooks.com.

    I would wear the:

    Born To Run Bomber in Asbury Park
    Broken Social Scene Tee
    New Black Skinnies
    Great Lakes Boots
    Last of the Headbands

    while strolling through the park of Cincinnati’s hip Northside neighborhood,
    eating these Golden Fall Caramel Apples before we hit the record store!

  6. Sara 10/14/2009 at 1:12 pm #

    Chic ‘n Tasty Chocolate Dipped Apples
    Ingredients
    6 medium sweet-tart apples, such as Braeburn, Fuji, or Gala
    Popsicle sticks
    1 pound semisweet chocolate, cut into chunks
    1 cup M & M’s, chopped pistachios, shredded coconut, toffee pieces, or crushed Oreos
    Directions
    Twist off the stems from the apples and push a Popsicle stick down into the core. Put the apples in the fridge while preparing the chocolate; they’ll coat better if they’re cold.
    Slowly melt the chocolate in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Remove from the heat and stir until completely melted and warm, not hot. Dunk each apple into the chocolate, allowing the excess to drip back into the bowl. Roll the apples around in the chocolate, turning with the stick, so it’s coated all the way up to the top. Use a spoon to baste any hard to get spots.
    Put the desired coating in a separate bowl and roll the dipped apple around so it is completely covered. Set the chocolate dipped apples on a cookie sheet lined with wax paper. Refrigerate until the chocolate is set.

    OUTFIT:
    Big Apple Earrings
    Paradise Kitty Tank
    Sequin-tially Essential Skirt
    Venti Espresso Heels
    The Loch Awe Coat
    Cloche To Your Heart (hat)

  7. Jenn A.F. 10/14/2009 at 1:13 pm #

    Fall is apple picking season! My favorite fall time lunch is this mouth watering sandwich. Pair it with a side of chips, apple cinnamon ones perhaps, and a nice mug of apple cider to warm your tummy on a cool day.

    Outfit:
    First Day Skirt in Study Hall
    Green Acres Top in Oliver
    Storybook Ending Socks
    Stagecoach Purse
    Don’t Leave Me Stranded Circle Scarf
    See Ya Later Boots
    Stylin’ Stag Ring

    Ingredients:
    Whole wheat tortilla
    2 Tablespoons Apple butter
    1/4 red apple
    Brie cheese
    1/4 LB. Maple Turkey
    !/2 handful cashews
    1 tablespoon olive oil

    Prepare:
    Spread apple butter onto a tortilla. Lay 5 thin slices of (a) red apple, then a layer of brie cheese (1/4 round). Next, add about a 1/2 handful of cashew nuts, and then top with 5 slices of deli sliced turkey. Fold over.

    Lightly coat skillet with olive oil and turn stove on medium heat. Cook tortilla on each side until lightly browned (slightly crispy), and cheese melted. Serve and enjoy!

  8. Isabella 10/14/2009 at 1:16 pm #

    “Apple-Craisin Crisp”

    Ingredients:
    2 cups craisins (dried cranberries)
    3 cups apple slices
    1 cup granulated sugar
    1 tablespoon lemon juice
    1/4 teaspoon salt
    1 cup brown sugar, packed
    1 cup quick cooking oats
    1/2 cup all-purpose flour
    5 tablespoons butter
    Optional: plenty of whipped cream
    (home-made is the best!)

    Preparation:
    1) Preheat oven to 325º
    2) Lightly grease a 1 ½” baking dish.
    3) In a mixing bowl, combine the craisins, apples, cinnamon, granulated sugar, cinnamon, lemon juice, and salt. Scoop this mixture into the baking dish.
    4) Combine brown sugar, oats, and flour. cut in butter. Spoon over cranberry-apple mixture.
    5) Bake for 45 minutes to 1 hour, or until topping is crispy.
    6) Serve, top with whipped cream, and enjoy with friends by a warm, cozy fire!

    Outfit:

    Five Alarm Coat
    Little Sweetie Skirt
    The Layer Tee in Troposphere
    Dots and Daisies Tights in Brown
    Toulouse Lau-Wedges
    A Berry Sprig Deal Headband

  9. Allison 10/14/2009 at 1:17 pm #

    Hot and spicy with a touch of sweetness…both the fabulous recipe and outfit accomplish these essential characterisitcs.

    For the hot and spicy apple recipe:

    HOT SPICED APPLES WITH DULCE DE LECHE ICE CREAM

    Ingredients
    1. 2 Golden Delicious apples , cored and chopped
    2. 1/2 lemon , juiced
    3. 1/4 cup light brown sugar
    4. 1 teaspoon ground cinnamon
    5. Pinch freshly grated nutmeg
    6. Pinch salt
    7. 3 tablespoons unsalted butter
    8. 2 to 3 tablespoons dark rum, optional
    9. 1 pint dulce de leche ice cream

    Directions
    In a medium bowl, toss the apples with the lemon juice, brown sugar, cinnamon, nutmeg, and salt. Melt the butter in a medium skillet over medium-high heat. Add the apple mixture and cook until apples are saucy and softened, about 5 minutes. Carefully add the rum and cook another minute.
    Divide ice cream among 4 bowls and top with hot apples.

    For the hot and spicy apple ensemble:

    1. Dancing Queen Dress in Disco (need I say more? It says hot and spicy and apple red by itself! Delicious like the apples)
    2. Just Teasing Tights (to add some more spice to the look)
    3. Well-Heeled Black Heels (to finish the ensemble)
    4. Fringe Benefits Earrings, 5. Sparkle in the City Purse, and the 6. Labyrinth Bracelet (to top it off – the dulche de leche of the outfit)

  10. Norma KH 10/14/2009 at 1:19 pm #

    Baked Apples
    Simple, but soooooo good!

    6 apples
    ¾ cup dark brown sugar
    ¼ cup butter
    1 tbs powdered cinnamon
    ½ tbs powdered nutmeg

    Preheat your oven to 350F.

    Cut out the core of the apple, being careful NOT to cut entirely through the bottom – just enough to create a nice hole.

    In a small mixing bowl, blend together the butter, sugar and spices. Then spoon the sugar mixture into the hole of each apple, dividing it all up equally.

    Place the apples in a shallow baking pan, and bake for about 15 minutes. The sugar will begin to melt and the apples will be just tender. Bake longer if you prefer softer apples.

    I love these. Besides that they’re easy to make, they make a cold autumn or winter day so much cozier.

    Outfit:

    Big Apple Earrings
    One Way Street Necklace
    Autumn Drive Dress
    Metroparks Coat in Willow
    What the Doctor Ordered Bag
    Just Teasing Tights
    Quit Meshing Around Heels

  11. Norma KH 10/14/2009 at 1:24 pm #

    Apples Stuffed with Spiced Fruit

    2 Tablespoons lemon juice
    1 quart water
    4 medium cooking apples (Jonathan, Granny Smith, Golden Delicious, etc)
    ¼ cup currents or raisins
    ¼ cup cranberries, fresh or dried, chopped
    2 tablespoons brown sugar
    2 tablespoons butter or margarine, melted
    ½ teaspoon cinnamon
    ¼ teaspoon nutmeg
    1/3 cup apple cider or apple juice
    4 tablespoons vanilla yogurt, optional
    Sprinkle of Cinnamon for garnish

    In a large bowl, combine water and lemon juice; set aside.

    Prepare apples. Working with one apple at a time, slice ½ inch from the stem end and remove core; use a paring knife or apple corer. From the cut edge of each apple, peel away a ½ inch strip. Place each prepared apple in lemon-water; cut side down, to prevent browning, until ready to stuff.

    In a medium bowl, combine currents, cranberries, brown sugar, butter, cinnamon, and nutmeg. Drain apples. Stuff each apple with spiced fruit mixture.

    Place apples in a greased 8×8-inch baking dish. Pour apple cider over apples. Bake 350degrees F for 45 to 50 minutes.

    Serve warm with a little concentrated apple cider or juice in the bottom of the pan. Top each apple with 1- tablespoon vanilla yogurt or cream and a sprinkle of cinnamon, if desired. For smaller serving, cut each apple in half and garnish.

    Outfit:

    Licorice Rope Headband
    Snow White Necklace
    Gingham Gone Glam Dress
    Madison Jacket
    Betsey Johnson Love at First Tights
    Oh Snap Sandals

    This outfit is more for the beginning of fall when it’s still a little warm outside… or if you live near the equator.

  12. Jen 10/14/2009 at 1:24 pm #

    Apple and Blackberry Pie with Crumble

    Ingredients:
    6 x eating apples not too large and with
    stems intact
    squeeze of lemon juice
    5 tbl light muscovado sugar

    50 gm butter
    350 gm blackberries
    double cream to serve

    For the crumble pastry:
    180 gm plain flour
    90 gm unsalted butter
    at room temperature 90g natural golden caster sugar
    3 x free range
    medium egg yolks
    natural golden granulated sugar to sprinkle

    Directions:

    Preheat the oven to 190C/375F/Gas Mark 1.
    Peel the apples without
    removing the stalks rubbing immediately with lemon juice to prevent
    browning.
    Place in a pie dish that will allow enough room for the
    blackberries later.
    Sprinkle the apples with 3 tbsp of the muscovado
    sugar then smear each one with butter cover with foil and bake in the oven
    for about 30 minutes until nearly cooked but not collapsing. Remove the foil
    and leave in their dish to cool to room temperature.
    Meanwhile mix the
    blackberries with the remaining sugar then make the pastry. Put the flour in
    a large bowl make a well in the huddle tip in the butter and put the sugar
    and egg yolks on top.
    Using a fork mash the yolks butter and sugar
    together then start mashing the flour into this.
    Use your hands to mix
    everything together then knead on a work surface for about 30 seconds to
    make a smooth dough. (Alternatively blend the pastry ingredients to a dough
    in a food processor.)
    Wrap in clingfilm and refrigerate for about 20
    minutes.
    On a smooth surface dusted with flour roll out the pastry to
    about 5mm thick. Cut out a rough shape that’s bigger than the top of the
    pie dish.
    Then cut some thin strips from the remaining rolled dough and
    press them around the rim of the dish this will help make a perfect seal
    between the dish and the pastry topping.
    Next using a ring cutter cut out
    six circles each slightly smaller than the apples then arrange the apples in
    the pie dish where you think the holes will tall once the pastry is placed
    on top.
    Spoon the sugared blackberries around the apples packing them
    down.
    Now dampen the pastry lined rim with a finger dunked in water and
    place the pastry over the top.
    Jiggle the apples slightly so that they
    peek through the holes then lightly press the pastry cover onto the
    rim.
    Preheat the oven to 220C/425F/Gas Mark 7.
    Sprinkle the pastry top
    with granulated brown sugar and bake for about 10 minutes then turn down to
    190C/375F/Gas Mark 5 and cook for a futher 1 520 minutes or until the pastry
    looks lightly browned.
    Serve warm with lots of double cream.

    Outfit:
    *Willamette Blouse
    *Sonoma Valley Cardigan
    *Sexy Back Skinny Jeans in Jessica
    *Stone Cold Mary Janes in Camel
    *Big Apple Earrings
    *Key Wee Fruit Necklace

  13. Erica 10/14/2009 at 1:27 pm #

    ACORN SQUASH, APPLE AND GINGER BISQUE

    6 lb. acorn or butternut (preferred) squash (2)
    1 lb. onions, chopped
    1 lb. carrots, peeled and chopped
    1/4 c. chopped fresh ginger (cover with sherry)
    1 lb. apples, peeled, cored and chopped
    1 3/4 c. unbleached all-purpose flour
    16 c. chicken stock
    1/4 c. maple syrup or to taste
    Salt and pepper to taste
    3/4 c. butter
    1 lb. celery, chopped
    2 garlic cloves, chopped
    1 tsp. fresh thyme, chopped
    1 c. dry white wine
    3 bay leaves
    3 tbsp. brown sugar

    Cut the squash into quarters or rings, removing the seeds and pith. Peel and cube the flesh. In a saute pan, heat the butter and saute the squash, onions, celery, carrots, garlic, ginger, thyme and apples. Sprinkle with flour, whisking to form a smooth paste, and cook the mixture for 3 to 5 minutes. Stir in the wine and then the chicken stock.

    Bring to a boil, then reduce the heat to simmer. Add the bay leaves, maple syrup, brown sugar and salt and pepper. Cook for about 30 minutes, or until the vegetables are tender. Puree the soup. Serve warm. Serves 40.

    Perfect for a Thanksgiving for huge families!

    To make it the perfect evening:

    Cookie Sale Blouse
    Gamine Shorts in Amélie
    Chic Chevron Tights
    Down-Town Earrings in Green
    Stone Cold Mary Janes in Camel
    The Dublin Bangle
    Feeling Lucky Bag

  14. Stephanie 10/14/2009 at 1:28 pm #

    Apple-Grape Salad

    2 cups apples cubed
    1 cup grapes, seedless halved
    1/2 cup celery chopped
    1/4 cup walnuts chopped
    1 teaspoon lemon juice
    1/3 cup sour cream
    1/3 cup yogurt, plain

    Directions
    In large bowl, combine apples, grapes, celery, walnuts and lemon juice. Mix yogurt and sour cream. Mix lightly into fruit mix.

    Refrigerate. If desired, serve on lettuce lined plates

    Outfit:
    Huckleberry Dress
    Basic Cable Knit Cardigan in Mono
    All The Cage Heels
    Key Wee Fruit Nacklace
    The Scarlet O’Handbag

  15. Kristi 10/14/2009 at 1:32 pm #

    Easy Hot Spiced Carmel Apple Cider

    1 Cup Spiced Apple Cider
    1 Cinnamon Stick
    2 Wedges of red delicious apple
    Whip Cream Topping
    Carmel syrup

    Add 1 Cup of Spiced Apple Cider, cinnamon stick and apple wedges to an oversized mug. Microwave for 2 minutes (or longer depending on your wattage) until hot.

    Add a dallop of whip cream to the top of the drink and drizzle on top some yummy carmel syrup!

    WALLAH! its done and SUPER delish!! Enjoy!

    Yummy outfit to match:
    1. The Dauphine Tunic
    2. Time to Waist Jeans
    3. Electra Heels
    4. Citizen Coat
    5. Crimson Ghost Bracelet
    6. The Courtship Hoops
    7. History Girls Bag

  16. Sarah 10/14/2009 at 1:34 pm #

    APPLE-BERRY PIE
    INGREDIENTS
    1 pastry for a 9 inch double crust pie
    1 cup white sugar
    4 teaspoons tapioca
    1/2 teaspoon ground cinnamon
    2 cups fresh blackberries
    2 cups apples – peeled, cored and sliced
    2 tablespoons butter, cut into small pieces
    DIRECTIONS
    1. Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.
    2. In a large bowl, mix together the sugar, tapioca, and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Let stand for 20 minutes.
    3. Spoon filling into pastry lined pan. Dot with butter. Moisten the edge of the pastry with water. Cover with top crust; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning.
    4. Bake in preheated oven for 25 minutes. Remove foil, and continue baking for 20 to 25 minutes, or until crust is golden brown. Cool on wire rack.
    OUTFIT
    French Polynesia Dress
    Comfy Sweater Knit Tights in Kelly
    Venti Heels
    Everlasting Bloom Necklace
    Corsage Clip

  17. Sarita 10/14/2009 at 1:34 pm #

    Apple and Walnut Thanksgiving Stuffing

    2 Pounds of Stale Bread (whole wheat, white, rye, whatever tickles your fancy), cubed or torn up by hand into smaller pieces
    ¾ of a Pound of Sliced Walnuts
    1 ½ Large Onion sliced
    1 ½ Head of Celery sliced
    2-3 Granny Smith Apples (another option would be to use 1 ½ Granny Smith apple and a large handful of dried cranberries) diced
    7-14 cloves of garlic, minced
    1 ½ tablespoon of dried sage
    2 ½ tablespoons of dried thyme
    2 ½ tablespoons of ground allspice
    Fresh ground black pepper
    1 cup of white wine
    Veggie Broth
    Salt to taste

    Mix the bread and walnuts together (if you are using dried cranberries, toss them into this mix)

    Sautee all the veggies and fruit in the white wine. Add the herbs to the sautéing veggies. Cook until the veggies are tender, but not limp and mushy.

    Mix the vegetables with the bread cubes/walnut mix. Add enough broth to make it moist, but not soupy.

    Bake at 350 degrees covered for about 30 minutes. Then continue to bake it for 15 more minutes uncovered.

    Pair this dish with the following:

    Parlor Dress
    Satine Tights
    Waxing Crescent Earrings
    Dark Shadows Gloves
    Cloche To Your Heart Hat
    Snake Charming Flats
    Sparkle in the City Purse in gold

  18. Zoe 10/14/2009 at 1:34 pm #

    Sweet Potato Latkes with Spiced Applesauce

    For the latkes:
    1 lb sweet potatoes, peeled and coarsely grated
    1 onion, grated and drained of excess liquid
    1/3 cup all-purpose flour
    2 eggs, lightly beaten
    ¼ teaspoon each cayenne pepper and nutmeg (to taste)
    Salt and pepper to taste
    Olive oil for pan-frying

    For the applesauce:
    10 medium apples, like Gala or Fuji
    1 tablespoon honey
    Juice and zest of 1 lemon
    ½ teaspoon each ground cinnamon, ground cloves, ground allspice, and ground ginger (to taste)
    ¼ teaspoon nutmeg (to taste)
    Pinch of salt
    ½ cup water
    Splash of cognac (optional)

    Peel, core, and chop apples, then toss them with lemon juice. Put in a saucepan over medium-high heat and add remaining ingredients. Bring to a boil, stirring until honey is dissolved, then turn heat down to low and simmer for 20-30 minutes, or until apples are very soft. Mash with a fork or potato masher until desired consistency is reached. Keep warm on low heat until ready to serve.

    Mix together all latke ingredients in a large bowl. Heat oil in a skillet over medium-high heat. Drop tablespoonfuls of potato mixture into the oil and flatten with the back of a spatula. Reduce heat to medium and cook latkes until golden brown on both sides, about 1½ minutes per side. Transfer to paper towels or cooling rack to drain. Serve warm, topped with homemade applesauce.

    Outfit:
    Trifle Dress
    Cardinal Points Necklace
    Burst of Spring Earrings
    The Amy Bag
    Syracuse Cardigan in University Hill
    Stone Cold Mary Janes in Camel

  19. Sarah 10/14/2009 at 1:36 pm #

    CARMAL APPLES
    INGREDIENTS
    • 6 apples
    • 1 (14 ounce) package individually wrapped caramels, unwrapped
    • 2 tablespoons milk
    DIRECTIONS
    1. Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
    2. Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
    3. Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.
    OUTFIT
    Miss Scarlet Dress
    The Marcia Coat
    Lillehammer Booties

  20. Sarah 10/14/2009 at 1:38 pm #

    CANDY APPLES
    Ingredients:
    • 8 apples
    • 8 wooden skewers
    • 2 cups granulated sugar
    • 1 cup light corn syrup
    • 1/2 cup hot water
    • 1/2 cup red cinnamon candies, like Red Hots
    Preparation:
    1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
    2. Wash and dry the apples carefully. Remove the stems, and stick the skewers firmly in the stem ends.
    3. Combine the water, corn syrup and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then continue to cook, without stirring, until mixture reaches 250 degrees. Wash down the sides of the pan with a wet pastry brush occasionally to prevent crystallization.
    4. Once the candy reaches 250, add the cinnamon candies and stir briefly to incorporate. Continue to cook, washing down the sides, until it reaches 285 degrees.
    5. Remove from the heat and stir the candy so that it is smooth and even. Hold an apple by the skewer and dip it in the candy, tilting the pan at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the candy and twirl it to remove excess, then set it on the prepared baking sheet. Repeat with remaining apples.
    6. Allow apples to cool at room temperature. Candy apples are best enjoyed within 24 hours.
    OUTFIT
    Festival Dress
    Pistachio Flats
    Cape Plaid-eras

  21. Rachel 10/14/2009 at 1:39 pm #

    Outfit:
    Saffron Sophisticate Skirt
    Syracuse Cardigan in University Hill
    Apple Pickin’ Necklace (Out of Stock but adorable and perfect for the occasion) – Substitute Wood You Cry For Me Necklace
    Storybook Ending Socks
    Out of Africa Bag
    Chocolate Ganache Flats

  22. Rachel 10/14/2009 at 1:40 pm #

    Outfit:
    Saffron Sophisticate Skirt
    Syracuse Cardigan in University Hill
    Apple Pickin’ Necklace (Out of Stock but adorable and perfect for the occasion) – Substitute Wood You Cry For Me Necklace
    Storybook Ending Socks
    Out of Africa Bag
    Chocolate Ganache Flats

    Recipe:
    Classic Apple Cobbler
    Filling:
    6 cups green apples (peeled/sliced)
    3/4 cup white sugar
    2 tablespoons brown sugar
    1/4 cup flour
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1 teaspoon vanilla extract
    1/4 cup hot water
    1-1/2 tablespoon butter
    Topping:
    1 cup flour
    1/4 cup white sugar
    1/4 cup brown sugar
    1 teaspoon baking powder
    1/4 teaspoon salt
    2 tablespoons butter, softened
    1 egg

    In a large bowl, combine all filling ingredients (except butter), gently in a toss-like motion. Pour this mixture into a pie dish, or square baking dish that is lightly buttered or sprayed with non-stick spray. Now, place butter on top of filling in the center. Prepare topping by mixing all topping ingredients in a separate medium bowl. Mix with a spoon until batter is smooth. Drop batter on top of the filling with a spoon, as evenly as possible. The batter will spread while being cooked.

    Bake at 350°F for 30 minutes.

    Serve with vanilla ice cream or whipped topping.

    Serves 6.

  23. Jessica 10/14/2009 at 1:48 pm #

    Cranberry Apple Dumplings:
    INGREDIENTS:
    1 (8oz) roll of crescent dough
    2 medium Granny Smith apples
    2/3 cup freshly squeezed orange juice
    2/3 cup sugar
    1/3 cup butter
    1/2 cup sweetened dried cranberries
    1/4 teaspoon cinnamon
    Dash of Nutmeg
    1/2 teaspoon pure vanilla extract
    3/4 cup mild grated cheese (optional)
    METHOD:
    •Preheat over to 350°F and lightly coat a medium casserole dish with cooking spray.
    •Separate the roll of crescent pastry into individual sections.
    •Working with one piece at a time, flatten dough slightly with hands and manipulate the dough to cover a quarter of one apple. Repeat with the remaining dough and apple quarters; place dumplings in prepared dish.
    •Combine sugar, butter, cranberries, cinnamon, nutmeg and orange juice in a small pan. Bring to a boil and cook for one minute, stirring constantly. Remove from heat and stir in vanilla.
    •Pour sauce over dumplings, and bake for 25 minutes in preheated oven.
    •If desired, sprinkle cheese over dumplings at this point and bake for an addition five minutes or until the cheese is melted.

    And to match:
    Chocolates and Flowers Dress
    Paddle Boat Cardigan
    Quit Mesh-ing Around Heels
    Betsey Johnson Love at First Tights
    Take A Bow Necklace
    Buckle Up Bangle
    Straw-Bow-Y Fields Bag

    It’s a warm and cozy outfit, perfet for the crisp fall weather, and cozy like this warm dessert. 🙂

  24. Erica 10/14/2009 at 1:51 pm #

    FRESH APPLE QUICHE

    1/2 c. sausage (your choice)
    1/2 c. chopped onion
    1/4 tsp. thyme
    2 Red Delicious apples, pared & cut into 1/2″ cubes
    1 tbsp. lemon juice
    1 tbsp. sugar
    1/2 c. shredded cheese
    4 eggs, beaten
    2 c. light cream or milk
    1 single, deep dish pie crust

    In large skillet, cook sausage, onion and thyme until sausage is brown and onions tender, about 10 minutes. Remove from heat. Drain off excess fat. In a bowl, toss apples with lemon juice and sugar. Add prepared sausage mixture, cheese, eggs and cream or milk. Mix well. Pour into pie shell. Bake at 350 degrees for 40 or 45 minutes, or until custard is set. Let stand 10 minutes before cutting.

    Makes 6 servings.

    After a warm, hearty breakfast you’re ready to head out on a brisk autumn day in this cozy ensemble:

    Cloud City Jacket
    A Work of Art Dress
    Retro Paisley Tights
    Signature Walk Booties
    Through The Lens Bag
    Pretty Poppy Knit Hat
    Bestest Buds Earrings

  25. Kendall Darfler 10/14/2009 at 1:55 pm #

    Colorful Cinnamon Caramel Apples

    Ingredients

    * 2 packages (14 ounces each) caramels
    * 3 tablespoons milk chocolate chips
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    * 3 tablespoons water
    * 1 teaspoon ground cinnamon
    * 3/4 teaspoon vanilla extract
    * 8 Popsicle sticks
    * 8 large tart apples
    * Chocolate-covered toffee bits, finely chopped salted peanuts and cashews, flaked coconut, M&M’s miniature baking bits and/or chocolate sprinkles

    Directions

    * In a microwave-safe bowl, combine the caramels, chocolate chips, water, cinnamon and vanilla. Microwave, uncovered, on high for 1-1/2 minutes; stir. Microwave 30-60 seconds longer or until caramels are melted.
    * Insert Popsicle sticks into the apples; dip into caramel mixture, turning to coat. Roll in or press on desired toppings. Place on waxed paper; let stand until set.

    Candied, Colorful Outfit to match:
    Covered Wagon Dress
    Madison Jacket
    Electra Heels
    Mata Hari Necklace
    Tahitian Sun Kisslock

  26. Mariana 10/14/2009 at 1:55 pm #

    Apple Gazpacho

    Ingredients:
    1 kg tomatoes
    ½ onion
    1 garlic tooth
    1 green pepper
    2 Apples
    Olive Oil, vinegar and salt

    Directions:
    Peel the tomatoes and take its skin off, add the tomatoes, the onion, garlic, green pepper and the apples to the blender and then add the olive oil, vinegar and salt as your taste. Mix everything and serve the gazpacho in a soup bowl with a few crutons at the top.

    Outfit:
    Gazpacho Dress
    Santa Clara Scarf
    Fiesta Flats
    Brick Lane Bag in Green

  27. Amanda L. 10/14/2009 at 1:55 pm #

    It’s cloudy and drizzling outside, and nothing could be better than a warm homemade breakfast. So slip on some jeans, your favorite T, and grap your grocery shopping tote for some animal friendy shopping and cooking!

    Vegan Apple Waffles

    Equipment:
    Waffle iron, wisk or strong fork, 2 mixing bowls

    Ingredients
    1 large or two small apples, grated

    Dry ingredients:
    2 cups flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 tablespoon cinnamon
    1/4 teaspoon allspice
    1/4 teaspoon nutmeg
    1/8 teaspoon cloves

    Wet ingredients:
    1 cup applejuice
    3/4 cup soymilk
    1/3 cup applesauce
    2 tablepoons corn oil (canola or veg oil will do)
    4 Tablespoons sugar
    2 teaspoon vanilla

    Directions
    Preheat waffle iron.

    Sift together the dry ingredients in a large mixing bowl. In a medium bowl, mix together all the wet ingredients (including sugar) until well combined. Create a well in the center of the flour mixture and slowly blend in the wet ingredients until combined. Fold in the grated apple.

    Make your waffles according to manufacturers directions. For crispier waffles, let cook 30 seconds to a minute longer than the directions suggest.

    Outfit:
    four seasons jeans
    animal rights T
    rainbowboots
    the sonoma valley cardigan
    crimson ghost bracelet
    the generous green tree tote

  28. Meredith 10/14/2009 at 1:56 pm #

    TURKEY, BRIE AND APPLE GRILLED SANDWICH (for 2):
    4 slices Sandwich Bread; Sturdy Enough For Grilling
    2 Tablespoons Olive Oil
    1 teaspoon Apple Butter (You Can Substitute Apricot Preserves, Cranberry Dressing, Or Just More Mayonnaise)
    1 teaspoon Mayonnaise
    4 ounces, weight Brie Cheese (rind Removed Or Left On)
    1 whole Apple Of Choice (make It A Crispy And Tasty Choice!)
    2 slices Turkey Breast, Or More To Taste
    2 pinch(es) Salt And Pepper (to Taste)

    Preparation Instructions
    Begin by preheating your panini press, grill pan, skillet or oven. If using a grill pan or skillet, heat over medium heat; if using an oven, set to broil (on the low setting, if that’s an option).
    Start building the sandwich by laying out your sandwich bread and lightly brushing the insides with olive oil. On one piece of bread, spread apple butter; on the other, mayonnaise. You don’t need much of either.
    Cut the brie into thin slices. To make the brie easier to slice (and to remove the rind, if you’re like me and want your cheese to be free), put the brie in the freezer for 20 to 30 minutes. Use a serrated knife with long, smooth, strokes for happy brie slicing. Place one layer of brie slices on one piece of the bread.
    Next, thinly slice your apple of choice. I used a Granny Smith, but you can use what you’d like. Just make sure it’s nice and crispy. Top the layer of brie with a layer of apple slices.
    Add the turkey on top of the apple.

    Season with salt and pepper to your liking. I like lots of pepper.
    If you’re using a panini press, grill pan or skillet, lightly brush the heated surface with olive oil before placing the sandwich on.
    Panini/grill press users: place the sandwich on and “press” for about 4 minutes. Check every minute or so to avoid burning. You want the cheese to melt and the sandwich to warm but not burn. And the little grill lines are cool, too.
    Grill pan or skillet users: place the sandwich in the pan, then place another pan on top to press the sandwich. Or press the sandwich with a spatula. Cook on one side for about 2 minutes, then flip and cook on other side for about 2 more minutes. Again, you’ll want the cheese to melt and sandwich to warm but be careful to watch for burning.

    OUTFIT:
    Utrecht Top
    The TomKat Jean
    Walking Into Spider-Wedges
    Apple Pickin Necklace
    Dad Knows Best Watch

  29. Andrea 10/14/2009 at 1:57 pm #

    Recipe: Apple Cranberry Quinoa – an easy side dish with lots of great textures and flavors.

    Prepare quinoa according to directions on the package (use chicken broth for extra depth).

    Halfway through cooking, add one chopped apple, a cup of chopped walnuts, and a cup of dried cranberries. Adjust amount of fruit and nuts depending on how many people you plan on serving.

    Outfit: Conte pencil skirt
    Hepburn Blouse
    Peek-A-Back Cardigan
    Satine Tights
    Twisting Tree Necklace
    Venti Heels

  30. Genevieve 10/14/2009 at 1:57 pm #

    Bourbon Sweet Potato and Apple Casserole with a Pecan Crust
    3-3 ¼ lb sweet potatoes (about 3)
    2 oz (4tbsp) unsalted butter, more for pan
    4 oz (1 cup) toasted and finely chopped pecans
    1 1/3 cups fresh bread crumbs
    2 tbsp finely chopped fresh parsley
    Kosher salt
    1 cup heavy cream
    8 ¼-inch thick slices fresh ginger, unpeeled and crushed
    2 whole star anise
    1 2-to-3-inch cinnamon stick
    2 tbsp plus 2 tsp brown sugar
    1 ½ tsp pure vanilla extract
    1 ¾ lb granny smith apples (about 3) peeled, quartered, cored and thinly sliced
    Bake sweet potatoes: Position a rack on the center of the oven and heat the oven to 400F. Line a rimmed baking sheet with aluminum foil. Prick the sweet potatoes all over with a fork and bake them on the sheet until completely tender when pierced with a fork, 55-60 minutes. Let rest until cool enough to handle. Reduce oven temp to 375F
    Discard skins and put flesh in medium mixing bowl. With a potato masher, work the sweet potatoes until they’re well mashed.
    Make the crumb topping: Melt 2 tbsp of the butter and combine with the pecans, breadcrumbs, parsley, and two big pinches of salt in a small bowl.
    Infuse the cream: combine heavy cream, ginger, star anise, and cinnamon stick in a small saucepan. Bring to a full boil and remove from heat immediately (careful not to boil over). Let steep fro 15-20 minutes. Strain through a fine sieve into a liquid measuring cup, pressing down on solids with a spatula to extract all of the liquid. Stir in 2 tbsp of the bourbon, the vanilla extract and ¼ tsp salt.
    Cook the apples: in a 12-inch non-stick skillet, melt the remaining 2 tbsp butter over medium-high heat. Add the apples, season with ¼ tsp salt, and toss well. Raise the heat to high and cook, stirring frequently, until soft and lightly browned, 8-9 minutes. Lower the heat if the apples are getting too dark, but not so much that they soften without browning.
    Turn off the heat, carefully add the remaining 2 tbsp bourbon and stir until it evaporates, a few seconds. Pour in 1/3 cup of the infused cream and stir until the apples have absorbed most of it. Set the pan aside and let the apples cool for about 15 minutes, turning them occasionally to release steam.
    Assemble the casserole: butter a shallow 3-quart baking dish. Add the remaining cream to the mashed sweet potatoes and mix thoroughly. Season to taste with salt. Arrange the apples across the bottom of the baking dish. Spread the sweet potato mixture over the apples in an even layer. Top with the pecan-crumb mixture.
    Bake the casserole at 375F until the crumb topping in dark brown, about 25 minutes.

    It looks long but it is oh so deliciously worth it 🙂 And to match:
    Autumn Drive Dress
    Paddle Boat Cardigan
    Bourbon Street Ankle Boots
    Straw-Bow-Y Fields Bag
    Sweetheart Roses Earrings (Red)

  31. Rebecca 10/14/2009 at 2:02 pm #

    Apple Pie with Raisins:

    3/4 stick unsalted butter
    2 1/2 pounds applespeeled, cored, and sliced into 1/4-inch wedges
    1/2 cup sugar plus 1 tablespoon for sprinkling
    1/4 cup raisins
    1/2 teaspoons ground cinnamon
    1/4 teaspoons ground cloves
    2 tablespoons freshly squeezed lemon juice
    2 tablespoons cornstarch
    1 egg beaten with 2 tablespoons water

    Directions
    Melt 3 tablespoons of the butter in a large, heavy-bottomed saute pan over medium heat. Add the apple wedges and saute until slightly softened but holding their shape, 3 to 4 minutes. Add the 1/2 cup of sugar and stir to combine. Add the raisins, cinnamon, and cloves and stir.

    In a bowl, combine the lemon juice and cornstarch. Stir the mixture into the apple mixture and remove the pan from the heat. Let cool completely.

    Preheat the oven to 375 degrees F.

    Fill an unbaked bottom crust with apple filling and dot the top crust with the remaining 3 tablespoons butter. Top with a rolled-out top crust. Cut 1/2-inch vents in a round-the-clock pattern into the top crust to allow steam to escape. Brush the top lightly with egg wash and sprinkle with the remaining 1 tablespoon sugar.

    Place on the middle rack of the oven and bake for 20 minutes, checking occasionally to ensure that the top is browning evenly. Bake until the top is uniformly golden brown, 15 to 20 minutes more.

    Outfit:
    Stable Girl Dress
    Head of the Class Cardigan
    Cut Out Flats
    Thrill of the Hunt Necklace

  32. Chelsea Urquhart 10/14/2009 at 2:04 pm #

    Wonderful Apple Crisp

    Ingredients:
    • 3 pounds tart apples
    • 2 tablespoons lemon juice
    • 1/2 cup light brown sugar, packed
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/3 cup all-purpose flour
    • 1/3 cup granulated sugar
    • 1/3 cup rolled oats
    • 4 tablespoons cold butter (1/2 stick)
    • 1/2 cup chopped walnuts or pecans
    Preparation:
    Peel, core and chop the apples; toss in a bowl with lemon juice. In a separate bowl, combine the brown sugar, cinnamon, and nutmeg; add to the apples and toss to combine.
    In another bowl combine flour, sugar and oats. Cut butter into 8 small pieces, and cut butter into flour with a pastry blender or two forks until mixture is crumbly. Stir in the chopped nuts.
    Butter a 9-inch square baking dish. Spread apple mixture in bottom of baking dish then sprinkle with flour mixture. Bake at 375° for 30 to 45 minutes, or until apples are tender and topping is lightly browned.
    Serve warm or at room temperature, with vanilla ice cream

    Matching Outfit!

    Debutante Ball Convertible Dress in Black
    Book Report Vest
    Paging Bettie Blouse
    Bourbon Street Ankle Boots
    Two Servings A Day Belt
    Outstanding Oak Necklace
    Big Apple Earrings
    Just Teasing Tights
    Lady Sage Gloves

  33. Morgan 10/14/2009 at 2:04 pm #

    Apple Glow

    Ingredients:

    * 4oz. chilled apple juice
    * 4oz. white grape juice
    * 1/2 honey dew melon
    * Apple slices (garnish)

    In a blender, combine apple juice, grape juice and the honey dew. Blend 1 minute or until honey dew and juices are smooth. Pour into chilled martini glasses with apple slices for garnish.

    Outfit:
    * Pinnacle of Pretty Pin
    * Full Throttle Heels in Lucy
    * Kitsune Socks optional- depends on how daring you are 🙂
    * Dancing Queen Dress in Disco
    * Two Servings a Day Belt

  34. Alison L. 10/14/2009 at 2:06 pm #

    Apple Crisp

    Outfit:
    Need for Tweed Dress
    Seamstress Heels
    Big Apple Earrings
    Grammar School Knee Highs

    Recipie::
    3 pounds tart apples
    2 tablespoons lemon juice
    1/2 cup light brown sugar, packed
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/3 cup all-purpose flour
    1/3 cup granulated sugar
    1/3 cup rolled oats
    4 tablespoons cold butter (1/2 stick)
    1/2 cup chopped walnuts or pecans
    Preparation:
    Peel, core and chop the apples; toss in a bowl with lemon juice. In a separate bowl, combine the brown sugar, cinnamon, and nutmeg; add to the apples and toss to combine.
    In another bowl combine flour, sugar and oats. Cut butter into 8 small pieces, and cut butter into flour with a pastry blender or two forks until mixture is crumbly. Stir in the chopped nuts.

    Butter a 9-inch square baking dish. Spread apple mixture in bottom of baking dish then sprinkle with flour mixture. Bake at 375° for 30 to 45 minutes, or until apples are tender and topping is lightly browned.

    Serve warm or at room temperature, with vanilla ice cream or a little heavy cream, if desired.

  35. Alejandra E. 10/14/2009 at 2:09 pm #

    Apple Cake

    3/4 cup (75 grams) chopped walnuts or pecans

    1 pound (454 grams) apples

    1-2 tablespoons freshly squeezed lemon juice

    1 1/2 cup (195 grams) all purpose flour

    3/4 cup (150 grams) granulated white sugar

    1 1/2 teaspoons baking powder

    1 teaspoon ground cinnamon

    1/4 teaspoon salt

    6 tablespoons (85 grams) unsalted butter, melted

    2 large eggs

    1/2 teaspoon vanilla extract

    2 tablespoons milk

    1/3 cup (50 grams) raisins

    Preheat oven to 350 degrees F (180 degrees C) Butter an 8 inch (20 cm) square baking pan and then line with wax paper.

    Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly brown. Remove from oven and cool on a wire rack and then coarsely chop.

    Peel, core, and coarsely chop the apples. Toss with 1 – 2 tablespoons of lemon juice so they won’t turn brown.

    In the bowl of your electric mixer (or with a hand mixer), combine the flour, sugar, baking powder, ground cinnamon, and salt. Add the melted butter, eggs, and vanilla extract and beat until fully incorporated. Fold in the chopped nuts, raisins, and chopped apples. If the batter is thick, stir in the milk.

    Transfer the batter to the prepared pan and smooth the top. Bake in preheated oven for about 35 – 45 minutes or until golden brown and a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.

    While the cake is still warm, prepare the glaze. Place apricot jam or preserves in a small saucepan and warm over medium heat until liquid. Remove from heat and strain the jam through a fine strainer to remove any fruit lumps. Alternatively, place the apricot jam or preserves in a small bowl and heat in the microwave. Using a brush, spread the warmed preserves over the apple cake.

    Serve with softly whipped cream or vanilla ice cream.

    Outfit:
    Bluegrass Festival Dress
    Hearthside Tights
    Dahlia Headband
    Shirley Temple Earrings
    Venti Espresso Heels

  36. Sydney 10/14/2009 at 2:09 pm #

    Apple Cinnamon Tart
    Ingredients
    • 1 1/2 c rolled oats
    • 1 tb cinnamon
    • 1/2 ts cinnamon
    • 3/4 c apple juice
    • 2 lg apples, peeled/sliced
    • 1 ts lemon juice, room temp
    • 1/3 c water, cold
    • 1 pk unflavored gelatin
    • 2 c Fat-free yogurt
    • 1/4 c honey
    • 1/2 ts almond extract

    Preparation
    Preheat oven at 350. Prepare a pie plate with cooking spray. In a small bowl, combine oats and 1 tablespoon cinnamon. Toss with 1/4 cup apple juice. Press onto bottom of pie plate. Bake 5 minutes or until set. Cool. In a mixing bowl, toss apple slices with lemon juice; arrange on cooled crust in pan and set aside. In a small saucepan, combine water and remaining 1/2 cup apple juice. Sprinkle gelatin over water mixture; let stand 3 minutes to soften. Cook and stir over medium heat until gelatin is completely dissolved; remove from heat. Add yogurt, honey, remaining 1/2 teaspoon cinnamon and almond extract; blend well. Pour over apples in crust. Chill several hours or overnight. Makes 10 servings.

    Outfit:
    Milk and Honey Dress
    Peek-A-Back Cardigan
    Two Servings a Day Belt
    Nobel Style Prize Flats in Bronze
    What’s The Story Necklace
    The Illuminated Ring
    Labyrinth Bracelet
    Anything Bows Headband
    Through the Lens Bag

  37. Adrienne 10/14/2009 at 2:09 pm #

    Sweet Red Candy Apples

    8 medium sized Granny Smith apples
    8 wooden craft sticks
    3 cups white sugar
    1/2 cup light corn syrup
    1 cup water
    1/4 teaspoon red food coloring

    Wash and dry the apples. Remove any stems or leaves and insert a wooden stick into the top of each apple. Set apples aside.

    Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer, or until a little syrup dropped into cold water separates into breakable threads.

    Remove saucepan from heat and stir in food coloring.

    Dip one apple completely in the syrup and swirl it around a little with the stick to coat. Hold the apple above the saucepan to drain off excess. Place the apple, with the stick facing up, on a well greased pan.

    Repeat with remaining apples. If syrup thickens or cools too much, simply reheat briefly before proceeding. Let apples cool completely before serving.

    And for the outfit, I’ve put together
    The Loch Awe Coat
    Imaginationland Tee
    Key Wee Fruit Necklace
    Dahlia Headband in Red
    Time To Waist Jeans
    Bourbon Street Ankle Boots

  38. judy 10/14/2009 at 2:10 pm #

    makes 1 serving (I use this recipe like at least 4 times a week. Mmmmm….)

    APPLE & PEANUT BUTTER SNACK

    INGREDIENTS:
    2 small apples
    2 tbsp. Peanut Butter (or replace with Caramel for a not as healthy 😉

    DIRECTIONS:
    1. Cut each apple in four
    2. remove the core
    3. spread on a TBSP of peanut butter on each apples

    OUTFIT:
    Sun Dancing Skirt (to match the peanut butter)

    Best Friend Tank in Ochre (to match the red skin on the apple)

    Woodward Cardigan (to match the inside/core of the apple)

    Bourbon Street Ankle Boots (to match apple skin)

    Dots and Daisies Tights in Brown (to match peanut butter)

    Wood You Cry For Me Necklace (to match the peanut butter)

    The Scarlet O’Handbag (to match the red apple skin)

    Foxy Sunglasses pulled up in hair like a headband (to match the red apple skin)

  39. Cameron 10/14/2009 at 2:10 pm #

    I found this recipe when I was about 13 and it has become a family favorite!

    The BEST Apple Pie I Have EVER Tasted:

    Dough Ingredients:
    2 1/2 cups all-purpose flour
    4 teaspoons sugar
    1/4 teaspoon fine salt
    14 tablespoons cold butter, diced
    1 large egg, lightly beaten with 2 tablespoons cold water

    Filling Ingredients:
    2 tablespoons freshly squeezed lemon juice
    3 pounds Granny Smith Apples (can also use golden delicious or other baking apples, but I have found Granny Smiths to work the best!
    2/3 cup sugar, and more for sprinkling on the pie
    1/4 cup unsalted butter
    1/4 teaspoon ground cinnamon

    In a large bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until equally distributed. Add the egg and stir the dough together with a fork. If the dough is dry, you can sprinkle up to a tablespoon more of cold water over the mixture.

    Separate dough in half and create two thick discs. Cover with plastic wrap and refrigerate for one hour.

    While the dough is chilling, make the filling. Peel and core the apples, and cut them to a preferred size. Put them in a large bowl. Add lemon juice and toss. Add the sugar and toss so that the sugar coats the apples evenly.

    In a large sauce pan or stock pot, melt the butter over medium high heat. Add the apples and cook, stirring until the sugar dissolves and the mixture begins to simmer. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, usually between 7-10 minutes.

    Strain the apples in a colander over a large bowl to catch all of the juice. Return the juices to the pan and simmer over medium heat until thickened. Add cinnamon (and a pinch of nutmeg, if available). In a large bowl, toss the apples with the juices. Set aside to cool.

    Preheat Oven to 375 degrees.

    On a floured surface, roll each piece of dough into a disc about 12 inches wide. Use one of the pieces to line the bottom of a 9 inch pie pan and trim so it hangs about 1/2 inch beyond the edge of the pan. Spoon filling on top of the dough.

    Cut a small shape in the other piece of dough (your choice; I like to cut a small star directly in the center) to allow air to escape while baking. Cover the filling with the other piece of dough and fold its top edges over the bottom piece of dough and press down to merge the two. Scallop edges as desired. Use a fork or sharp knife to pierce the top layer of dough in several more places, for ventilation. Dust the top of the pie with granulated sugar. Refrigerate the unbaked pie for 15-20 minutes.

    Bake the pie on a rack in the middle of the oven for about 50 minutes or until crust is golden. Cool slightly before serving, and then serve with a scoop of vanilla ice cream. SO GOOD.

    Outfit:
    Paging Betty Blouse
    Time to Waist Jeans
    Citizen Coat
    Storybook Ending Socks
    Happy Feet T-Straps in Eley
    Versailles Headband
    Big Apple Earrings
    Brighter Skies Umbrella in Aqua

  40. Catherine 10/14/2009 at 2:13 pm #

    Hot Apple Cider

    Ingredients
    8 cups Apple Cider
    9 Cinnamon Sticks
    8 Whole Cloves
    Fresh Ginger

    Preparation
    Combine 8 cups apple cider, 1 cinnamon stick, 8 whole cloves and 1 (3-inch) piece of fresh ginger, peeled and cut into 6 small pieces, in a saucepan; bring to a simmer over medium-low heat. Simmer, partially covered, for 15 minutes. Strain into a heatproof pitcher or bowl and serve warm. Garnish with extra cinnamon sticks. Serves 8.

    Nutritional Information
    Calories:118
    Fat:0g (sat 0g)
    Protein:0g
    Carbohydrate:29g
    Fiber:0g
    Cholesterol:0mg
    Sodium:8mg

    http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1875792

    Outfit inspired by picture/recipe of hot apple cider:
    Shorts on a Train
    Just Teasing Tights
    Syracuse Cardigan in University Hill
    Star Bright Wedges
    Stagecoach Purse

  41. Kate 10/14/2009 at 2:19 pm #

    Sausage, Apple and Cranberry Stuffing

    Ingredients:
    *1 1/2 cups cubed whole wheat bread
    *3 3/4 cups cubed white bread
    *1 pound ground turkey sausage
    *1 cup chopped onion
    *3/4 cup chopped celery
    *2 1/2 teaspoons dried sage
    *1 1/2 teaspoons dried rosemary
    *1/2 teaspoon dried thyme
    *1 Golden Delicious apple, cored and chopped
    *3/4 cup dried cranberries
    *1/3 cup minced fresh parsley
    *1 cooked turkey liver, finely chopped
    *3/4 cup turkey stock
    *4 tablespoons unsalted butter, melted

    Directions:
    1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
    2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
    3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.

    Matching Outfit:
    Boston Cream Pie Dress
    Sierra Vista Cardigan
    Olive and Twist Pump
    Stylin’ Stag Ring
    Perfect Palate Bag

  42. Rachel C 10/14/2009 at 2:21 pm #

    Apples Crisp

    4 large apples, peeled and sliced
    1 cup sugar
    nutmeg and cinnamon to taste
    4 tbsp. water
    ½ cup margarine
    1 cup flour, sifted

    Preheat oven to 350. Sprinkle apples with nutmeg, cinnamon, and ½ cup of sugar; add water. Place in a 9 inch square baking dish. Cream margarine and remaining sugar. Add flour and mix well. Pat this mixture over apples and bake 30-45 minutes. Serves 6.
    Delicious served warm with vanilla ice cream

    Outfit to match:
    Gingham Gone Glam Dress
    Holland, 1945 Jacket
    Scarlet O’Handbag
    Two Servings a Day Belt
    Mardi Gras Earrings

  43. Caitlyn Jarvis 10/14/2009 at 2:21 pm #

    Apple Pie Empanadas

    Ingredients:

    2 tablespoons butter
    4 McIntosh apples, peeled, cored, and sliced, or 1 can apple pie filling
    1/2 cup sugar
    1/2 teaspoon ground cinnamon
    1 teaspoon lemon juice
    1 (8-piece) container refrigerated flaky biscuit dough
    2 tablespoons water
    Powdered sugar

    Directions:

    Filling: Add the butter to a large saute pan and melt. Add the apples, sugar, cinnamon and lemon juice. Cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat and cool.

    When the filling is cool, roll the biscuits out on a lightly floured surface so that each biscuit forms a 7 to 8-inch circle. Place 2 to 3 tablespoons of the filling on each biscuit circle. Brush the edges of the circle with water. Fold the circle over the filling to make a half-moon shape. Seal by pressing the edges with the tines of a fork.

    Preheat deep-fryer with oil to 350 degrees F.

    Carefully add the pies to the oil, 1 at a time, and fry until golden brown, turning the pies as necessary for even browning, about 5 to 8 minutes. Drain on paper towels. Sprinkle with powdered sugar immediately.

    The outfit:
    The Gehry Bolero Blouse
    Best Friend Tank in Putty
    The TomKat Jeans
    Last of the Headbands
    Crimson Ghost Bracelet
    Screen Door Wedges
    Out of Africa Bag

  44. Jack 10/14/2009 at 2:21 pm #

    The Recipe:

    1 tablespoon soy butter (I used Earth Balance)
    3 leeks, thinly sliced
    1 large carrot, thinly sliced
    1 1/4 lbs sweet potatoes, peeled and cubed
    2 large tart apples, peeled and cubed
    5 cups water
    nutmeg
    1 cup apple juice
    1 cup light soy cream (I used original flavor Silk soy creamer)
    salt
    pepper

    -Melt the butter in a large saucepan. Add the leeks and cover and cook for 6-8 minutes, or until soft.

    -Add carrot, sweet potatoes, apples and water in pot. Season with salt, pepper, and nutmeg. Bring to boil, then reduce to simmer, stirring occasionally for about 20 minutes, until the vegetables are very tender.

    -Let soup cool, then drain off liquids. Put vegetables and leeks in food processor or blender. Blend and gradually add approximately half the water left from boiling.

    -Return soup to pot and add the apple juice. return it to a simmer for about 10 minutes and it is heated thoroughly.

    -Stir in cream and simmer for about another 5 minutes, stirring frequently. season to taste if you wish then the soup is ready to serve.

    The Outfit:
    Don’t Leave Me Stranded Circle Scarf
    Chocolates and Flowers Dress
    Poetry Prize Belt
    Satine Tights
    Roanoke boots
    Beyond Basic Cardigan
    Knock on Wood Ring

  45. Jack 10/14/2009 at 2:22 pm #

    (That’s for vegan sweet potato and apple soup, from http://vegweb.com/index.php?topic=26198.0)

  46. Ann-Marie 10/14/2009 at 2:23 pm #

    Red Hot Candy Apples

    -8 apples
    -8 wooden skewers or popsicle sticks
    -2 cups granulated sugar
    -1 cup light corn syrup
    -1/2 cup hot water
    -1/2 cup red cinnamon candies, like Red Hots

    1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

    2. Wash and dry the apples carefully. Remove the stems, and stick the skewers or sticks firmly where you removed the stems.

    3. Combine the water, corn syrup and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then continue to cook, without stirring, until mixture reaches 250 degrees. Wash down the sides of the pan to prevent crystallization.

    4. Once the candy reaches 250, add the cinnamon candies and stir briefly to incorporate. Continue to cook, washing down the sides, until it reaches 285 degrees.

    5. Remove from the heat and stir the candy so that it is smooth and even. Hold an apple by the skewer and dip it in the candy, tilting the pan at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the candy and twirl it to remove excess, then set it on the prepared baking sheet. Repeat with remaining apples.

    6. Allow apples to cool at room temperature. Candy apples are best enjoyed within 24 hours.

    If you find that the candy mixture begins to harden before you are done, warm it gently over medium heat just until it liquefies again.

    Outfit:
    1. Hot Tamale Tunic
    2. Pris Leggings
    3. Seamstress Heels
    4. Night Lily Headband
    5. Cherry On Top Purse
    6. Marie Antoinette Ring
    7. Big Apple Earrings

  47. Rachel C 10/14/2009 at 2:23 pm #

    Apple Sour Cream Coffee Cake

    1 cup butter, softened
    2 cups sugar
    2 eggs
    1 tsp. vanilla
    8 oz. sour cream
    2 cups flour
    ½ tsp. salt
    1 tsp. baking powder
    1 cup peeled and sliced apples (1 medium apple)
    1 cup finely chopped nuts
    5 tbsp. brown sugar
    1 tsp. cinnamon

    Have all ingredients (including eggs) at room temperature. Preheat oven to 325. Cream butter and sugar until light and fluffy. Fold in eggs, vanilla, and sour cream; mix well. Add flour, salt, and baking powder; mix. Use spoon to fold in apples. Spoon batter into 9×13 baking dish. Combine last three ingredients and sprinkle over cake. Bake 45-50 minutes.
    Yummy served warm or cold with hot coffee and ice cream.

    Outfit to match:
    Boutique Crawl Cardigan
    Mod Squad Skirt
    Nobel Style Prize Flats in Bronze
    Beauty and the Beehive Sunglasses
    Big Apple Earrings

  48. Kathryn McAdams 10/14/2009 at 2:25 pm #

    Plan a night out with friends to the local theater. On that cool night, invite everyone over for a pre-event treat. As you are waiting for everyone to arrive, serve these warm, delicious apple dumplings. They will warm you and your guests up on the inside while you look fabulous on the outside with the following outfit.

    Delicious Baked Apple Dumplings

    INGREDIENTS
    1 (17.5 ounce) package frozen puff pastry, thawed
    1 cup white sugar
    3/8 cup dry bread crumbs
    3 tablespoons ground cinnamon
    1 pinch ground nutmeg
    1 egg, beaten
    4 Granny Smith apples – peeled, cored and halved
    1 cup confectioners’ sugar
    1 teaspoon vanilla extract
    3 tablespoons milk

    DIRECTIONS
    1.Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.

    2.Roll out each sheet of pastry to measure 12×12 inches. Cut into quarters, to make 8 – 6 inch squares.

    3.In a small bowl, combine sugar, bread crumbs, cinnamon and nutmeg. Brush a pastry square with beaten egg. Place 1 tablespoon bread crumb mixture in center. Place one apple half, core side down, over bread crumbs. Top with another tablespoon of mixture. Pull up four corners of pastry and pinch sides together to seal seams completely. Repeat with remaining apples.

    4.Brush each dumpling with beaten egg. Place in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and continue baking 25 minutes more, until lightly browned. Let cool completely at room temperature.

    5.To make icing, combine confectioners’ sugar and vanilla and enough milk to make a drizzling consistency. Drizzle over cooled dumplings. Serve the same day.

    OUTFIT:
    Rockin’ the Suburbs Dress
    Basic Cabin Knit Cardigan in Mono
    Full Throttle Heels in Cameron
    My Pet Octopus Cuff in Gold
    Out of Africa Bag
    and once you venture out into the chilly air, cover up with the Newbury Street Jacket.

  49. Amanda 10/14/2009 at 2:28 pm #

    Skillet Apple Pie

    If your skillet is not ovenproof, precook the apples and stir in the cider mixture as instructed, then transfer the apples to a 13- by 9-inch baking dish. Roll out the dough to a 13- by 9-inch rectangle and bake it as instructed.

    Ingredients
    Crust
    1 cup unbleached all-purpose flour (5 ounces), plus more for dusting work surface
    1 tbsp sugar
    1/2 tsp table salt
    2 tbsp vegetable shortening, chilled
    6 tbsp (3/4 stick) cold unsalted butter, cut into 1/4-inch pieces
    3-4 tbsp ice water

    Filling
    1/2 cup apple cider
    1/3 cup maple syrup
    2 tbsp fresh lemon juice from 1 lemon
    2 tsp cornstarch
    1/8 tsp ground cinnamon (optional)
    2 tbsp unsalted butter
    2 1/2 pounds sweet apples and tart apples (about 5 medium), peeled,
    cored, halved, and cut into 1/2-inch-thick wedges (Golden Delicious and Cortland or Empire make a good mix of sweet and tart)

    1 egg white, lightly beaten
    2 tsp sugar

    Directions:
    1. For the crust: Pulse flour, sugar, and salt in food processor until combined. Add shortening and process until mixture has texture of coarse sand, about ten 1-second pulses. Scatter butter pieces over flour mixture and process until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Transfer mixture to medium bowl.

    2. Sprinkle 3 tbsp ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tbsp more ice water if dough does not come together. Turn dough out onto sheet of plastic wrap and flatten into 4-inch disk. Wrap dough and refrigerate 30 minutes, or up to 2 days, before rolling out. (If dough is refrigerated longer than 1 hour, let stand at room temperature until malleable.)

    3. For the filling: Adjust oven rack to upper-middle position and heat oven to 500°F. Whisk cider, syrup, lemon juice, cornstarch, and cinnamon (if using) together in medium bowl until smooth. Heat butter in 12-inch heatproof skillet over medium-high heat. When foaming subsides, add apples and cook, stirring 2 or 3 times until apples begin to caramelize, about 5 minutes. (Do not fully cook apples.) Remove pan from heat, add cider mixture, and gently stir until apples are well coated. Set aside to cool slightly.

    4. To assemble and bake: Roll out dough on lightly floured work surface, or between 2 large sheets of plastic wrap, to 11-inch circle. Roll dough loosely around rolling pin and unroll over apple filling. Brush dough with egg white and sprinkle with sugar. With sharp knife, gently cut dough into 6 pieces by making 1 vertical cut followed by 2 evenly spaced horizontal cuts (perpendicular to first cut). Bake until apples are tender and crust is a deep golden brown, about 20 minutes.

    Let cool 15 minutes; serve the pie warm or at room temperature with vanilla ice cream or whipped cream.

    The outfit:
    Au Pair Maxi Dress
    Boutique crawl cardigan
    Screen Door Wedges
    Cloche To Your Heart hat
    Ms. Darcy Bracelet
    Put a Wing on It Earrings

  50. Annette 10/14/2009 at 2:31 pm #

    Swedish Apple Pancakes
    Ingredients:
    3 tablespoons unsalted butter
    2 large apples, peeled, cored, and sliced 1/4-inch thick
    1/4 cup light brown sugar, packed
    3 eggs
    1 teaspoon granulated sugar
    Pinch salt
    1/2 cup whole milk
    1/2 cup all-purpose flour
    1/4 teaspoon cinnamon
    1 lemon wedge, for squeezing
    Directions:
    Preheat the oven to 450 degrees F. In a large ovenproof skillet (preferably with curved sides), melt 2 tablespoons of the butter over medium heat. Add the apple slices and cook, stirring, until tender, about 10 minutes. Add 2 tablespoons of the brown sugar and stir to combine.
    In a medium bowl, whisk together the eggs, sugar, salt, milk, and flour. Pour this batter over the apples in the skillet, transfer to the oven, and bake until puffy, about 10 minutes. Meanwhile, in a small bowl, mix the cinnamon and remaining 2 tablespoons brown sugar. Cut the remaining tablespoon of butter into pieces. When the pancake puffs, remove from the oven, dot with butter, sprinkle with cinnamon sugar, and return to the oven to bake until browned, about 10 minutes more. As the pancake comes out of the oven, squeeze the lemon juice over the top. Serve in wedges right out of the pan with maple syrup.

    Outfit:
    Gingham Gone Glam Dress
    Screen Door Wedges
    Kind of Blue Cardigan
    Rainy Day Friends Earrings (umbrellas)
    The Scarlet O’Handbag
    How Bow Can You Go Bangle

  51. Becca 10/14/2009 at 2:33 pm #

    Apple Pie Cupcakes
    Yield: 24 cupcakes

    Ingredients:
    For the cupcakes:
    3 cups sifted cake flour
    1 tbsp. baking powder
    ½ tsp. salt
    1 cup butter, at room temperature
    2 cups sugar
    4 eggs
    1 ½ tsp. vanilla extract
    1 cup milk

    For the apple filling:
    2 tbsp. butter
    2 tsp. cinnamon
    2-3 tbsp. sugar
    3 large Granny Smith apples, peeled, cored and diced

    For decorating:
    vanilla buttercream (I used 3/4 of a batch)

    Directions:
    To make the cupcakes, preheat the oven to 350°. Line two cupcake pans with paper liners.

    In a medium bowl, sift together the cake flour, baking powder and salt. In the bowl of an electric mixer, cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Add the vanilla extract and mix well to combine. Add in the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Stir until just combined.

    Divide the batter evenly among the cupcake liners, filling them about 2/3-3/4 full. Bake until golden and a toothpick inserted in the center comes out clean, about 18 to 22 minutes. Remove from the oven and allow to cool for 5 minutes in the pans. Transfer to wire racks to cool completely.

    To make the apple filling, heat the butter a medium skillet over medium-high heat. Add the cinnamon and sugar and cook for a minute, until the mixture begins to bubble. Lower the heat to medium and stir in the apples. Mix well. Cook until the apples are somewhat tender, about 10 minutes. Remove from heat and let cool.

    While the apple mixture is cooling, use the cone method to remove a chunk from the center of each cupcake, making sure to leave a rim around the top of the cupcake. Fill the holes with the cooled apple mixture. To decorate, top each cupcake with a swirl of vanilla buttercream.

    Outfit:
    Dr. Quinn Dress
    Seamstress Heels
    Dots and Daisies Tights in Brown
    Wishing Well Bag
    Big Apple Earrings
    Carnation Instant Classic Ring

  52. Alexandra K. 10/14/2009 at 2:34 pm #

    I don’t know if its the smell that makes me think of fall, or the taste, because I can never eat just one, but these babies are amazing!

    PUMPKIN APPLE STREUSEL MUFFINS:

    Muffins:
    – 2 1/2 cups all-purpose flour
    – 2 cups granulated sugar
    – 1 tablespoon pumpkin pie spice
    – 1 teaspoon baking soda
    – 1/2 teaspoon salt
    – 1 1/4 cups Libby’s 100% Purpe Pumpkin
    – 2 large eggs
    – 1/4 cup vegetable oil
    – 2 cupss apples, peeled, cored and finely chopped

    Streusel Topping:
    – 1/4 cup granulated cugar
    – 2 tablespoons all-purpose flour
    – 1/2 teaspoon ground cinnamon
    – 2 tablespoons butter or margarine

    Directions:
    Preheat over to 350 degrees F; grease or paper-line 24 muffic cups.

    FOR MUFFINS:
    COMBINE flour, sugar, pumpkin pie spice, baking soda and salt in large bowl. Combine pumpkin, eggs and oil in medium bowl; mix well. Stir into flour mixture just until moistened. Stir in apples. Spoon batter into prepared muffin cups, filling three-fourths full.

    FOR STREUSEL TOPPING:
    COMBINE sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle over muffin batter.

    BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly.

    OUTFIT:- Pumpkin Seed Tunic
    – TomKat Jean
    – Ship Shape Tote (to carry all your freshly picked apples in)
    – Garden Slate Flats
    – Big Apple Earrings

  53. Charity S. 10/14/2009 at 2:38 pm #

    Creamy Chicken-Apple Chili
    courtesy of Susan Lily Ott

    what you’ll need:
    1/4 cup extra-virgin olive oil
    2 pounds chicken tenders, cut into
    1/2-inch-thick slices
    4 teaspoons chili powder
    2 teaspoons ground cumin
    Salt and pepper
    2 apples, cut into 1/2-inch cubes
    1 onion, chopped
    4 tablespoons butter
    1/4 cup flour
    2 cups chicken broth
    3/4 cup milk
    Two 15-ounce cans pinto or white beans, rinsed
    2 cups shredded monterey jack cheese (about 8 ounces) T
    oasted tortillas, for serving Chopped scallions, for serving

    preparation:
    In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the chicken, chili powder and cumin. Season with salt and pepper and cook, stirring, for 5 minutes; transfer to a bowl.

    In the same pot, heat the remaining 2 tablespoons olive oil. Add the apples and onion and cook, stirring, until softened, 6 minutes; add to the chicken.

    In the same pot, melt the butter over medium-low heat. Whisk in the flour for 1 minute; whisk in the chicken broth and milk until thickened, 3 minutes. Stir in the chicken-apple mixture and beans, bring to a simmer, then stir in the cheese. Serve with the tortillas and scallions.

    Outfit as spicy as the chili!:
    Five Alarm Coat
    Weardrobe Dress
    Black Peacock Feather Tights
    Baccarat Heels
    A Modern Fascinator
    Stylin’ Stag Ring

  54. Cassie 10/14/2009 at 2:39 pm #

    This is easy. I love apples and pie is my favorite food, but spiked cider is by FAR the best thing about fall.

    My favorite recipe is pretty simple.

    1 Gallon of Apple Cider (Cider Hill Farms from Amesbury, MA is the best!)
    2 Cinnamon Sticks
    A handful of cloves
    Peel from one orange and one lemon

    Simmer everything together on a low flame for about 45 minutes (steam will be rising from the pot). Ladle into mugs with a shot of dark rum (I like Black Strap Cruz Rum)

    Clearly this concoction is perfect for a fall cocktail party so my outfit would be:

    Wouldn’t You Like to Bow Dress
    Mini Dots Tights in Delphinium
    A Berry Sprig Deal Headband
    Well-Heeled Black Heels
    The Suffragette Coat

  55. Jessica G. 10/14/2009 at 2:45 pm #

    Grandma’s Apple Cake Recipe

    This recipe is classic in my family and always warm, delicious, and comforting…

    INGREDIENTS
    2 1/4 cups all-purpose flour
    2 1/4 teaspoons baking soda
    1 teaspoon salt
    2 teaspoons ground cinnamon
    1/2 cup butter
    1 cup white sugar
    1 cup brown sugar
    3 eggs
    2 teaspoons vanilla extract
    7 apples – peeled, cored and shredded
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    DIRECTIONS
    1) Preheat oven to 350 degrees F. Grease and flour a 10 inch Bundt pan. 2)Sift together the flour, baking soda, salt and cinnamon. Set aside.
    3)In a large bowl, cream together the butter, brown sugar and white sugar until fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Beat in the flour mixture. Fold in the diced apples.
    4)Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
    5)Allow cake to cool in the pan for 60 minutes, then turn out and sprinkle with confectioners’ sugar

    The outfit to go out this delectable recipe is the perfect combination of a classy, original, fabulously Mod outfit…

    Lava Lounge Dress
    Kick-Ball-Change Tights
    Fiddle Boots
    Orbit Necklace
    Marie Antoinette Ring
    Girl With Pearl Flower Earrings
    Deco to Go Bag

  56. Amy J 10/14/2009 at 2:46 pm #

    Apple Crisp
    4 cups sliced tart apples
    2/3 to 3/4 cup brown sugar (packed)
    3/4 teaspoon cinnamon
    1/3 cup butter (or margarine) softened
    1/2 cup oats
    1/2 cup all-purpose flour
    3/4 teaspoon nutmeg
    Heat oven to 375 degrees F. Grease square 8x8x2″ pan. Place apple slices in pan. Mix remaining ingredients and thoroughly sprinkle over apples. Bake 30 minutes, or until apples are tender and topping is golden brown. Serve warm and with ice cream if desired.

    Outfit:
    The Autumn Drive dress with Dots and Daises tights in brown. Topped with a Long Distance Calling Card-igan in International, and paired with either The Nottingham Boots or the Muir Wood Booties. Finish with a brown beret and the Archimedes Cuff braclet.

  57. Jessica Hickey 10/14/2009 at 2:46 pm #

    This is my very own apple crisp recipe! Its delicious, and I learned to make it without measuring ingredients, so this is a real, fun, fly-by-your-pants kinda recipe…..add or delete ingredient sizes as you like!

    6 big green apples
    1/2 cup brown sugar
    2 tsp white sugar… Read More
    1/2 tsp cinnamon
    1/2 tsp nutmeg
    1 cup steel-cut oatmeal
    1/2 cup melted butter

    Directions:
    Core and peel the apples, then cut into slices and throw into a glass bowl.
    In a small bowl, mix a bit of the cinnamon, nutmeg, and brown sugar, then pour in with the apple slices.

    Mix everything else but the butter in another bowl and set aside.

    Mix some of the the butter into the apples and dry ingredients. toss well, making sure all apples are coated.
    Mix remaining butter into the rest of the dry ingredients, so they’re lumpy but not sticky
    Put apples into a casserole dish, top with dry ingredients, then pop into the oven at 4oo degrees, for about fifteen minnits, or until the top is crustyish.

    Serve with ice cream, and try not to eat all at once.

    My Matching Outfit:
    In The Beginning dress
    Know The Ropes Espadrilles
    Venerable Bead Bracelet
    Squirrel Power Earrings

  58. Katie 10/14/2009 at 2:47 pm #

    Apple Filled Sugar Cookies
    (A spin on Raspberry Filled Cookies)

    For the filling
    6-8 Peeled, cored, and finely sliced apples
    2/3 cup of sugar
    1/3 cup of flour
    1 tbsp cinnamon

    Gently combine the apples with the dry ingredients. After each slice is coated, the mixture can be mashed a bit with a potato masher or something of that kind. The mixture should be fine enough to fit in the sugar cookies!

    *The filling can also be substituted with some kind of apple jam*

    For the sugar cookies
    1 cup sugar
    1 cup softened butter
    3 tbsp. milk
    2 tsp vanilla
    1 egg
    3 cups flour
    1 1/2 tsp. baking powder
    1/2 tsp. salt

    In a large bowl, combine the first five ingredients. Slowly add in the dry ingredients, mixing well. The dough will need to be chilled for a few hours- so make this part ahead of time!
    After the dough has been chilled, roll it out on a floured surface about 1/4 inch thick. Use a cookie cutter or something round, like a cup, and cut circles. Place the circles of dough on a cookie sheet. Add about a tsp. of the filling to the center of each cookie. Cut out more circles from the dough, and place each circle on-top of the cookie slices with filling. Press the edges together, sprinkle with sugar, and prick the tops with a fork!

    Bake at 400 degrees for about 8-10 minutes until edges are light brown.

    Outfit:

    The Louvre Dress
    Princess Ozma Cardigan
    Mini Dots Tights in Delphinium
    Well-Heeled Black Heels
    Girl On The Go Scarf
    Bestest Buds Earrings

  59. Rachel F. 10/14/2009 at 2:48 pm #

    It’s Sweater Weather in New England!

    Fall in New England is the perfect time for apple picking and comfy sweaters. My favorite time of year is best enjoyed with one of my favorite recipes.

    “Caramel Apple Cheesecake Bars with Streusel Topping”

    Ingredients
    2 cups all-purpose flour
    1/2 cup firmly packed brown sugar
    1 cup (2 sticks) butter, softened
    2 (8-ounce) packages cream cheese,

    softened
    1/2 cup sugar, plus 2 tablespoons, divided
    2 large eggs
    1 teaspoon vanilla extract
    3 Granny Smith apples, peeled, cored and finely chopped
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    Streusel topping, recipe follows
    1/2 cup caramel topping
    Directions
    Preheat oven to 350 degrees F.

    In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

    In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

    In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.

    Streusel Topping:
    1 cup firmly packed brown sugar
    1 cup all-purpose flour
    1/2 cup quick cooking oats
    1/2 cup (1 stick) butter, softened
    In a small bowl, combine all ingredients.

    Yield: approximately 3 cups

    http://www.foodnetwork.com/recipes/paula-deen/caramel-apple-cheesecake-bars-with-streusel-topping-recipe/index.html

    A Perfect Apple Picking, Sweater Weather Outfit:
    Ginger Button Sweater
    Carob Tunic
    Time To Waiste Jeans
    Roanoke Boots
    Big Apple Earrings
    It Takes Two Tote (for stashing your apples)

  60. Ashley T 10/14/2009 at 2:56 pm #

    Pretty Ugly Apple Wrap

    My pies are more successful when they are free-form as opposed to manipulating a perfect crust into a pie pan. Ditto goes for when I’m putting an outfit together.

    Crust:

    1 c unsalted butter, cubed and frozen
    2 c AP flour, chilled
    1 tsp salt
    1/2 c ice water

    Apple Filling:

    2 c tart apples, sliced into thin wedges
    1/4 c brown sugar
    1 tsp cinnamon
    1/4 tsp ground cloves
    1 tbs unsalted butter
    1 tbs bourbon

    1 tsp granulated sugar

    Preparation:

    Blend butter, flour, and salt together in a chilled food processor until mixture resembles corn meal. Slowly add ice water just until dough forms. Wrap dough in saran wrap and refrigerate for at least 1 hour. Roll dough into a large, 1/4″ circle and place onto non-stick baking sheet.

    Dredge apples in sugar, cinnamon, and cloves. Spread apple mixture in an even layer in the center of the rolled dough, leaving 2″ around the edge. Wrap excess dough around apples; dot apples with bourbon and remaining butter. Sprinkle granulated sugar onto crust edge.

    Bake at 425° for 20-30 minutes, or until apples are soft and crust is golden.

    Outfit to match:

    Sound Garden Tee
    The Rory Cardigan
    Wagon Wheel Skirt
    Storybook Ending Socks
    Big Apple Earrings
    The Illuminated Ring
    Blue Lagoon Flats

  61. Sirona Beuchler 10/14/2009 at 3:03 pm #

    Baked Apples with Candied Bacon and a Bacon Infused Vodka chaser!

    Baked apples are pretty simple.
    preheat oven to 300 degrees
    Place bacon on a rack over a parchment paper lined cookie sheet. Sprinkle generously with brown sugar and cracked black pepper. Bake for 45 min to an hour.

    Core your apples and pack the now vacant center with butter, brown sugar, and little salt and a little pepper. Place in oven with bacon until soft, 45 min to an hour.

    When ready to eat, place an apple on each plate with some candied bacon on top. Serve with vanilla ice cream and bacon infused vodka!

    Fry remaining strips of bacon in a pan. Place strips and bacon grease in large glass jar and pour your vodka over. Seal jar and place a cool dry place for about 3 months. Once the Vodka has been infused, place jar in fridge to solidify the bacon fats. Strain out the bacon and fat and transfer Vodka to bottle.

    Enjoy!

    Apples and Vodka Outfit

    Autumn Drive Dress
    Study Buddy Cardigan
    Arbor Boots in Cherry
    Dots and Daises Tights in Brown
    Rise and Style Headband
    Braid Brigade Earrings

  62. Rebekah Carroll 10/14/2009 at 3:06 pm #

    Roasted Apple Tarts

    Tart:

    ¾ C of sugar
    1 stick + 3 tablespoons salted butter (11 tablespoons total)
    4 egg yolks
    2 C unbleached all purpose flour
    2 tablespoons baking powder

    Cream butter and sugar in electric mixer
    Add eggs and baking powder, mix until combined
    Cover with plastic wrap and refrigerate for at least 2 hours
    Roll out to ½ inch thickness, and cut into 4 inch circles with a round cutter
    Bake at 350 degrees for about 20 minutes or until golden brown
    Cool completely

    Roasted Apples:

    6 medium apples (Fuji or Granny Smith)
    2 tablespoons sugar

    Peel and core apples and then cut into 8 wedges
    Place apple wedges on parchment lined sheet pan
    Sprinkle with sugar
    Bake at 400 degrees for about 15 minutes
    Remove and cool

    Cream:

    2 cups whole milk
    1 cup sugar
    1/3 cup cornstarch
    2 eggs + 1 yolk
    2 teaspoons vanilla extract
    1 tablespoon unsalted butter

    1 cup heavy cream (whipped to soft peaks, refrigerate until needed)

    Place milk in saucepan and bring to boil
    In a separate bowl, whisk together the eggs, sugar, and cornstarch until no lumps
    Temper hot milk into egg mixture and whisk
    Return to saucepan and cook until it comes to a boil and thickens
    Remove from heat and immediately transfer to a clean bowl
    Whisk in vanilla and butter, and whisk until it has cooled down
    Place plastic wrap on top (touching cream so no skin forms)
    Refrigerate and when cold, combine with the heavy whipping cream
    Fold in the cream in small amounts until all has been added

    Assemble the Tarts

    Add a dollop of cream on top of each tart round
    Place 5 or 6 apple slices in the shape of a fan on top
    Glaze with hot apricot glaze (you can use apricot jam warmed up in the microwave and then strained to remove chunks)
    Finish off with a sprinkle your favorite chopped nuts (pistachios work well)

    Enjoy!

    Outfit:

    Darling Daisy Top
    You Are My Sunshine Skirt
    Queen of Sparta Cuff
    Euphrates Sandals

  63. Andrea 10/14/2009 at 3:08 pm #

    Apples? Lemons? Combined?? Yes please!

    Apple walnut cake with lemon sauce

    1 1/2 cups all-purpose flour
    1/2 teaspoon salt
    2 teaspoons baking powder
    1 tablespoon granulated sugar
    2 tablespoons shortening
    2 tablespoons butter
    1/2 cup milk
    1 egg, beaten well
    4 large tart apples, peeled and cut into eighths
    3 tablespoons packed light brown sugar
    1 teaspoon cinnamon

    Sift flour with salt, baking powder, and the 1 tablespoon sugar. Cut in shortening and butter. Whisk milk into the beaten egg then stir in flour mixture. Spread the soft dough in a greased 7x11x2-inch or 8 or 9-inch square baking pan. Arrange apples, pointed side down, in even rows on dough. Mix brown sugar and cinnamon and nuts; sprinkle over the apples. Bake at 400° for 30 to 35 minutes.
    Serve this apple cake hot with lemon sauce or ice cream.

    Lemon Sauce

    1/2 cup granulated sugar
    1 tablespoon cornstarch
    1/4 teaspoon salt
    1 cup boiling water
    1 tablespoon finely grated lemon peel
    2 tablespoons fresh lemon juice
    1 tablespoon butter

    In a saucepan, combine sugar, cornstarch and salt. Add boiling water. Cook, stirring constantly, until mixture is thick and clear. Stir in lemon peel, lemon juice, and butter. Serve warm.

    For the outfit, a mix of lemony yellow, apple red, and walnut brown should do the trick.

    Let’s take the Missed Connection dress, slip on the Dots and Daisies tights in brown, and then throw on the Toulouse Lau-Wedges!

  64. Courtney 10/14/2009 at 3:09 pm #

    Crock Pot Apple Sauce

    It’s vegan, it’s dessert, and it’ll make your house smell really good!

    8 apples
    1/2 c. brown sugar
    1/2 c. water
    1/4 tsp. allspice
    1/4 tsp cloves
    1/4 tsp cinnamon
    3/4 tsp. nutmeg

    Cut up apples, but everything in the crock pot. Cook on low for 8 to 10 hours, or on high for 3 to 4 hours.

    Outfit:

    Corn Maze Tunic
    The New Black Skinnies
    Pumpkin Carving Heels
    Spread Your Wings Headband
    Eyedust in Prima Donna
    Queen of Sparta Bangle

  65. Erica 10/14/2009 at 3:15 pm #

    How to stay warm and dry in the Vermont fall season!

    SPICY APPLE CIDER

    2 cups water
    2 cinnamon sticks
    1 tablespoon whole cloves
    1/2 teaspoon whole allspice
    2 quarts apple cider
    1 lemon, thinly sliced
    1 orange, thinly sliced

    Combine water and spices in a large Dutch oven; bring to a boil. Reduce heat and simmer 10 minutes. Strain mixture discarding spices, return water to Dutch oven. Add apple cider, lemon and orange; cook over low heat until thoroughly heated. Serve warm.

    Serving Size: 10.

    Now that we’re all toasty, here’s how to look great out in the rain:

    The Draper Equestrian Hat
    Cape Plaid-eras
    Soda Fountain Dress in Ginger
    Reverberation Tights
    Roanoke Boots
    Peacock Feather Earrings
    Bloom Over Gloom Umbrella

  66. Ashley R. 10/14/2009 at 3:19 pm #

    Yummy-licious Apple Crisp
    3 Granny Smith Apples, peeled, cored and sliced
    2 Macintosh Apples, peeled, cored and sliced
    1 tsp. ground cinnamon
    1 tsp. apple pie spice
    1 c. + 1 tbsp. all purpose flour
    ¼ c. white sugar
    1¼ c. brown sugar
    ½ c. butter, melted
    ¼ tsp. baking soda
    ¼ tsp. baking powder
    1 c. quick-cooking oats
    ¼ c. water

    Preheat oven to 350. Place sliced apples in 8×8 pan. Mix white sugar and ¼ c. brown sugar, 1 tbsp. flour, cinnamon and apple pie spice together and sprinkle over apples. Pour water evenly over apples. Combine oats, remaining 1 c. flour, remaining 1 c. brown sugar, baking soda, baking powder and melted butter together and pour over apple mixture. Bake for 45 minutes. Serve warm with vanilla bean ice cream on a cool autumn night!

    Apple Crisp Worthy Wear:
    Need for Tweed Dress
    Syracuse Cardigan in University Hill
    Big Apple Earrings
    Dots and Daisies Tights in Brown
    Stone Cold Mary Janes in Camel

  67. Catarina 10/14/2009 at 3:21 pm #

    Ingredients
    – Apple
    – Hunny
    – Cinnamon
    – Port Wine

    Preparation
    – Remove the core of apple with a knife
    – Arrange the apples in a baking dish
    – At the opening (hole) of the apple, pour a little honey
    – After the honey, stick a cinnamon stick in the same opening
    – Sprinkle the apples with port wine
    – Put them in the oven

  68. Sassy Scot 10/14/2009 at 3:26 pm #

    Harvest Caramel-Apple Pie Sticks

    Ingredients
    1 (14-ounce) package caramels
    3 apples
    3 cinnamon sticks
    30 vanilla wafer cookies
    1 teaspoon cinnamon

    Directions
    Heat a small saucepan over high heat. Add 3 tablespoons water and the caramels and reduce the heat to low. Stir the caramels frequently until they are completely melted. Be careful not to burn the caramel. While the caramels are melting, pull the stems out of the apples and cut a thin slice from the bottoms so they have a flat surface to stand on. Insert a cinnamon stick into the top of each apple. Put the vanilla wafers into a plastic bag and coarsely crush them. Put the crumbs into a bowl and mix in the cinnamon. Dip each apple into the melted caramel, making sure to get it completely coated. Put the coated apples onto a cookie sheet lined with waxed paper. Refrigerate the caramel apples for 1 to 2 minutes to harden up the caramel. Roll them in the cinnamon-crumb mixture and enjoy!

    Matching Outfit
    Applause is Welcome Dress
    Betty Johnson Love At First Tights
    Meeting in Manhattan Heels
    Golden Oldie Wrist Watch
    Big Apple Earings
    Deco To Go Bag

  69. Catarina 10/14/2009 at 3:26 pm #

    Ingredients
    – Apple (per person)
    – Hunny
    – Cinnamon
    – Port Wine

    Preparation
    – Remove the core of apple with a knife
    – Arrange the apples in a baking dish
    – At the opening (hole) of the apple, pour a little honey
    – After the honey, stick a cinnamon stick in the same opening
    – Sprinkle the apples with port wine
    – Put it in the oven

    Outfits
    Autumnfest Dress
    Happy Feet T-Straps in Eley
    Apple Pickin Necklace (ih ih)

  70. Camille Carrière 10/14/2009 at 3:29 pm #

    A hearty healthy yummy recipe that can also be vegan friendly and gluten-free. It is paired for a canadian autumn outfit, for the changing leaves and the cool crisp air.

    enjoy!

    1/2 c. brown flaxseeds
    1 egg
    1/4 c vegetable oil
    1 1/2 c brown sugar OR 85 ml brown sugar syrup
    1 c pumpkin puree*
    1/2 c unsweetened applesauce
    1 1/2 c unbleached spelt flour
    1 tsp baking soda
    1/2 tsp baking powder
    1/2 tsp salt
    1 tsp cinnamon
    1/2 tsp nutmeg
    1/4 tsp cloves

    1. Start by making pumpkin purée with a small pumpkin. Bake @ 350F for about 60 min. Purée and add pumpkin all spice.

    2. Make apple sauce by cooking apples with a bit of water on the stove in a pot until apple peals and apples are tender. Purée the apples without the peels.

    3.Mix sugar, pumpkin, applesauce, egg and oil.

    4. Mix dry ingredients together and stir into pumpkin mixture just till combined.

    5.Pour into 12 muffin cups and bake for about 20 minutes at 375F, or until brown on the top. Use a toothpick to test if the muffins are cooked.

    Yummy!

    Outfit:

    Scissor Sister Coat
    Applause is Welcome Dress
    Dots and Daisies Tights in Brown
    Jagged Little Heels
    Girl With Pearl Flower Earrings
    Rose Around the Ring

  71. Camille Carrière 10/14/2009 at 3:30 pm #

    Brown rice syrup ** not brown sugar

  72. Alexandrea 10/14/2009 at 3:32 pm #

    Luscious Apple Crisp

    10 cups apples, peeled, cored and sliced
    1 cup white sugar
    1 tablespoon all-purpose flour
    1 teaspoon ground cinnamon
    1/2 cup water
    1 cup quick-cooking oats
    1 cup all-purpose flour
    1 cup packed brown sugar
    1/4 teaspoon baking powder
    1/4 teaspoon baking soda
    1/2 cup butter, melted

    Preheat oven to 350 degrees F.
    Place the sliced apples in a 9×13 pan. Mix the white sugar, 1 T flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
    Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
    Bake for about 45 minutes.

    Matching outfit:

    Dress Side Story
    Just Teasing Tights
    River Delta Heels
    Big Apple Earrings
    Twisting Tree Ring in Gold

  73. Linda 10/14/2009 at 3:37 pm #

    Apple, Shallot and Herb Dressing
    Ingredients:
    1-lb. loaf French bread, torn into 1/2-inch pieces
    4 Tbs. (1/2 stick) unsalted butter
    10 shallots, peeled and cut into 1/2-inch-thick 
  slices
    1 fennel bulb, trimmed and cut into 1/2-inch dice
    1 celery root, peeled and cut into 1/2-inch dice
    1 1/2 cups toasted walnuts, coarsely chopped
    2 Fuji or McIntosh apples, peeled, cored and cut 
  into 1/4-inch dice
    Salt and freshly ground pepper, to taste
    1/2 tsp. finely ground coriander
    2 tsp. chopped fresh thyme
    2 tsp. chopped fresh sage
    1 cup golden raisins
    3 to 4 cups milk
    Directions:
    Spread the bread out on a baking sheet and let dry overnight.

Preheat an oven to 350°F. Butter a 13-by-9-inch baking dish.

In a fry pan over medium heat, melt the butter. Add the shallots and sauté, stirring occasionally, until tender and golden, 10 to 12 minutes. Add the fennel, celery root, walnuts and apples and sauté, stirring occasionally, until the fennel is tender, 3 to 4 minutes more. Season with salt and pepper.

In a large bowl, combine the bread and the shallot mixture. Add the coriander, thyme, sage, raisins and the 3 cups milk and stir gently to mix. Let stand, stirring occasionally, until the milk is absorbed, about 30 minutes. If the dressing seems dry, add more milk as needed. Adjust the seasonings with salt and pepper. 

Transfer the dressing to the prepared baking dish and bake until browned and crispy, about 1 hour. Serves 10 to 12.

    I’d wear this while making and eating this dressing:

    wine and dine sweater
    raspberry smoothie skirt
    reverberation tights
    stylin stag ring
    big apple earrings
    fiddle boots

  74. Alexandrea 10/14/2009 at 3:41 pm #

    Cooked Apple Snacks — a simple, healthy recipe. 🙂

    *2 apples per serving – cored and sliced into wedges
    *Water enough to halfway cover apples
    *1-2 T honey per serving
    *A dash of cinnamon

    Place sliced apples in a saucepan and add water. Cook on medium heat until apples are soft. Drain any remaining water and add the honey and cinnamon. Mix carefully and serve warm.
    Note: Add a dash of orange juice with pulp for a great flavor!

    Matching Outfit:
    Covered Bridge Dress
    Full Throttle Heels
    Twisting Tree Ring in Gold
    Cherry on Top Purse

  75. Miranda 10/14/2009 at 3:44 pm #

    Make anything taste like the holidays with deliciously decadent apple butter!

    INGREDIENTS
    * 1 (12 fluid ounce) can frozen apple juice concentrate, thawed
    * 1/2 cup apple cider
    * 4 pounds Macintosh apples – peeled, cored and chopped
    * 3/4 cup dark brown sugar
    * 1 cup apple brandy
    * 1 teaspoon ground cinnamon
    * 1 teaspoon ground ginger
    * 1/4 teaspoon ground cloves

    DIRECTIONS
    1. In a large saucepan, bring apple juice concentrate, apple cider, and Macintosh apples to a boil. Reduce heat to low. Stirring occasionally, simmer uncovered about 1 hour, until apples are easily mashed.
    2. Mix dark brown sugar, apple brandy, cinnamon, ginger, and cloves into the apple mixture. Bring to a boil, reduce heat, and simmer uncovered 2 hours, stirring occasionally, until thickened. Transfer to sealed sterile containers, and cool at least 1 hour before serving.

    I’ll serve it with crackers and brie at a holiday party and wear:
    *I Want You Back dress
    *Quit Meshing Around Heels in noir
    *Mini Dots Tights in Delphinium
    *Fashion Rescue Bracelet

    Sassy and simple..

    Happy fall!!

  76. Mindy Schwarzauer 10/14/2009 at 3:47 pm #

    GRANNY’S GREEN APPLE DUMPLINGS

    THE LOOK:
    Dress Side Story Dress
    Color in Between the Lines Coat
    River Delta Heels
    Golden Oldie Wristwatch
    Ms. Darcy Bracelet
    Carnation Instant Classic Ring

    THE RECIPE:
    Ingredients:
    2 large Granny Smith apples, peeled & cored
    2 (10 ounce) cans refrigerated crescent roll dough
    1 cup butter
    1/2 cup brown sugar
    1 cup white sugar
    1 teaspoon ground cinnamon
    1 teaspoon vanilla
    1 (12 fluid ounce) can or bottle Mountain Dew

    Directions:
    1.Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
    2.Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
    3.Melt butter in a small saucepan and stir in brown sugar, white sugar, cinnamon and vanilla. Continue cooking mixture until it is well blended and thickens, stirring constantly. Pour over the apple dumplings. Pour Mountain Dewâ„¢ over the dumplings.
    4.Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

  77. Bri 10/14/2009 at 4:04 pm #

    The perfect dessert for an Autumn picnic in Arizona!

    http://www.polyvore.com/applesauce_brownies/set?id=12804359

    -4 oz semisweet chocolate
    -1 cup flour
    -1 tsp baking powder
    -1/4 tsp cinnamon
    -1/4 tsp salt
    -1/2 cup butter
    -1 1/4 cup sugar
    -2 eggs
    -1 tsp vanilla
    -1/2 cup unsweetened applesauce
    -13″x9″ pan

    Preheat the oven to 350 degrees, grease the 13″x9″ pan.
    Cream the sugar and butter.
    Mix dry ingredients in a separate bowl.
    Melt chocolate, combine with creamed butter and sugar and add vanilla and applesauce to melted chocolate.
    Combine dry ingredients with wet ingredients. Pour into pan.
    Bake for 20-25 minutes on middle oven rack. Devour!

    I would wear:
    Cotswold Booties
    Curtsy Skirt
    Jett Cropped Jacket
    Through the Lens Bag
    The Izzie Sweater
    The Draper Equestrian Hat
    The Sonnets Charm Bracelet

  78. Strawberry 10/14/2009 at 4:10 pm #

    Apple

    French Apple Tart

    Ingredients

    For the pastry:

    2 cups all-purpose flour
    1/2 teaspoon kosher salt
    1 tablespoon sugar
    12 tablespoons (11/2 sticks) cold unsalted butter, diced
    1/2 cup ice water

    For the apples:

    4 Granny Smith apples
    1/2 cup sugar
    4 tablespoons (1/2 stick) cold unsalted butter, small diced
    1/2 cup apricot jelly or warm sieved apricot jam
    2 tablespoons Calvados, rum, or water

    Directions

    For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

    Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

    Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

    Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.

    Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don’t worry! The apple juices will burn in the pan but the tart will be fine! When the tart’s done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.

    Tea and Crumpets skirt
    Acoustic Night Cardigan
    Best Friend Tank in Cerulean
    Garden Gazebo Pendant
    Glory Daisy Ring
    Anything Bows Headband in Gold
    Nobel Style Prize Flats in Bronze

  79. Jess 10/14/2009 at 4:11 pm #

    *Outfit*
    Brown-Eyed Girl Blouse
    Refreshing Cardigan in Lime
    Saffron Sophisticate Skirt
    Storybook Ending Socks
    Muir Woods Booties
    *recipe*
    4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold
    1/4 cup brown sugar
    1 teaspoon cinnamon
    1/4 cup chopped pecans
    1/4 cup currants or chopped raisins
    1 Tbsp butter
    3/4 cup boiling water
    1 Preheat oven to 375°F. Wash apples. Remove cores to 1/2 inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a paring knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about 3/4-inch to an inch wide.

    2 In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture. Top with a dot of butter (1/4 of the Tbps).

    3 Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices.

    Serve warm with vanilla icecream on the side.

    Makes 4 servings.

  80. Stephanie N. 10/14/2009 at 4:15 pm #

    let’s not forget DRINKS! lol ;D
    RED CANDY APPLE MARTINI…
    1/2oz butterscotch schnapps
    2oz vodka
    2oz sour apple schnapps
    2oz cranberry juice
    *pour the butterscotch schnapps, vodka, apple schnapps, and cranberry juice into a cocktail shaker over ice. cover, and shake until the outside of the shaker has frosted. strain into a chilled martini glass to serve. you could even rim the glass with sugar and/or cinnamon! yummy and sweet!

    OUTFIT…
    Hepburn Blouse
    Maestro Vest (pin detached)
    Conte Pencil Skirt
    Electra Heels (i know they’re out of stock, but, they are STUNNING!)
    The Pop-lar Pendant
    Sweetheart Roses Earrings (in red)
    Cherry On Top Purse

  81. PJ Heavner 10/14/2009 at 4:21 pm #

    Apple Crisp

    5 pounds McIntosh or Macoun apples
    Grated zest of 1 orange
    Grated zest of 1 lemon
    2 tablespoons freshly squeezed orange juice
    2 tablespoons freshly squeezed lemon juice
    1/2 cup granulated sugar
    2 teaspoons ground cinnamon
    1 teaspoon ground nutmeg

    For the topping:
    nocoupons
    1 1/2 cups flour
    3/4 cup granulated sugar
    3/4 cup light brown sugar, packed
    1/2 teaspoon kosher salt
    1 cup oatmeal
    1/2 pound cold unsalted butter, diced
    Directions
    Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.

    Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.

    To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.

    Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

    Outfit:
    Ginghham Gone Glam Dress
    Screen Door Wedges
    Don’t Leave me Stranded Circle Scarf
    Carnation Instant Classic Ring

  82. Becki 10/14/2009 at 4:22 pm #

    Homemade Caramel Apples
    *I’m obsessed with caramel apples*

    1 cup butter
    2 cups packed brown sugar
    1 cup light corn syrup
    1 (14 ounce) can sweetened condensed milk
    2 teaspoons vanilla
    8-10 wooden sticks
    8-10 medium tart apples

    Wash and dry the apples, removing any stems. Insert a wooden stick into the end of each apple.

    Combine butter, brown sugar, corn syrup and milk in a heavy saucepan. Bring to a boil over medium-high heat. Boil for 30 to 40 minutes, or until syrup reaches 248 degrees (firm ball stage) on a candy thermometer.

    Remove from heat and stir in vanilla. Dip each apple into the caramel mixture, swirling to coat. Set apples on wax paper to cool completely before serving.
    *Optional* If you want, crush up a butterfinger or other candy and roll the caramel covered apple in it.

    Pair with this outfit:

    Whole Lotta Love Dress
    Charter School Cardigan in Biology
    Poetry Prize Belt
    Big Apple Earrings
    Licorice Rope Headband
    Dots and Daisies Tights in Brown
    As You Wish Boots

  83. Kay 10/14/2009 at 4:33 pm #

    Prosciutto, Brie and Apple Panini

    This will make a lunch for 4 (^-^)

    4 tablespoons plus 2 teaspoons unsalted butter, softened

    1 scallion, finely chopped

    1/2 teaspoon fresh lemon juice

    1/4 teaspoon Dijon mustard

    4 soft hero or ciabatta rolls, or 1 long baguette, halved lengthwise

    3/4 pound thinly sliced prosciutto (or other thinly sliced ham)

    1/2 pound Brie, rind removed, cheese cut into 4 pieces

    1 large Granny Smith apple–peeled, cored and thinly sliced

    1. In a bowl, beat 4 tablespoons of the butter until creamy. Stir in the scallion, lemon juice and mustard until smooth.

    2. Preheat a griddle over low heat. Spread the scallion butter on the cut sides of the rolls. Lay the prosciutto on the bottom halves; top with the Brie and the apple slices and close the sandwiches. Lightly spread the remaining 2 teaspoons of butter on the outside of the rolls (it will be a very thin layer).

    3. Put the sandwiches on the griddle. Cover with a heavy skillet and cook over low heat, turning occasionally, until toasted and the Brie is melted, 10 minutes. Cut the panini in half and serve.

    Outfit:
    Hepburn Blouse
    Basic Cable Knit Cardigan in Terra
    Wagon Wheel Skirt
    Grammar School Knee Highs
    Bibliophile Heels
    Big Apple Earrings
    A Bird To The Wise Necklace
    Mod Genius Glasses

  84. Kristen 10/14/2009 at 4:36 pm #

    Apple-A-Day Sweet Potatoes

    I usually just make one serving for myself, but you can multiply the quantites by the servings desired. This vegan friendly recipe is much healthier than regular mashed potatoes, offering smart nutrition for the smartly dressed – and still full of fall flavor.

    Per medium-sized sweet potato:
    1/4 cup unsweetened applesauce
    1 tablespoon peanut butter
    1/2 teaspoon cinnamon (+/- to taste)

    Puncture all over with fork and bake sweet potato in microwave 6-7 minutes on high power, turning over at least once. (You can also bake in the oven at 350 for 90 minutes.) Check for doneness by inserting fork at widest point – potato should be nice and soft, with some natural sugar syrup escaping.

    Slice off ends, peel if desired, and mash with applesauce, peanut butter and cinnamon.

    Gehry Bolero Cardigan
    Ginkgo Dress
    Crimson Ghost Bracelet
    Seamstress Heels

  85. Isabelle 10/14/2009 at 4:38 pm #

    During the fall families come together to celebrate the year, eat, and, at least where i live, play in the falling red and yellow leaves. So what better to make than a quick and super delicious homemade apple sauce, that is easily warmed when everyone comes in from the chilly fall weather.

    RECIPE for APPLE SAUCE

    This recipe can be made to serve any amount of people, i recommend using one or two more apples than you have people. The following is good for a family of four.

    5 medium sized apples, i like to use mac apples since they cook well, but crab apples also work very well (if use crab apples double the amount of apples, since they are very small)

    1 tablespoon of sugar
    1/2 cup of water
    1 cinnamon stick
    1/2 tsp of nutmeg

    Slice up the apples so that you have small bite sized chunks. Put all of these into a large pot and cover with the 1/2 cup of water. Add sugar, cinnamon, and nutmeg and stir over medium heat on a stove top. If you let the bottom burn just a little, it gives the the sauce a delicious smoky flavor. Heat until the apple pieces start to lose their shapes and it takes on the sauce like texture. I like to leave the chunks of apple in the sauce, but you can also blend the sauce together to get an even consistency. SERVE in a big wooden bowl topped with a sprinkle of cinnamon for just straight eating, or serve alongside pancakes, toast, or pork chops.

    OUTFIT
    Highlands dress
    Eye dust in dragon scales
    Big apple earrings
    Peek a back cardigan
    AS you wish boots

  86. megan 10/14/2009 at 4:45 pm #

    Recipe: Procuitto wrapped steak with a balsamic fig glaze. Served with wilted spinach and maple syrup roasted apple and pumpkin

    (Dinner for four)

    Ingredients
    4x 300 steaks (ribye is nice but whatever your cut of choice)
    8x strips of procuitto
    1 tbs olive oil
    Fig jam
    Balsamic glaze
    4 Fuji Apples (or apple of choice)
    1/2 Butternut (or pumpkin of choice)
    1/2 cup of maple syrup
    Bunch of spinach leaves (or your choice of earthy autumny vegetable matter)
    1 tbs butter
    2 cloves of crushed garlic

    The Steaks (start cooking about 25 minutes before serving)
    Trim down slightly, you want 2 pieces of procuitto to wrap around nicely. Depending on the size of your procuitto you should be able to wrap one piece around once. I double layer it because the outside bit gets really crisp but the inside bit still is all delecious and procuitto-ey. Secure with toothpick. I rub the steaks down with the olive oil and salt and pepper then let them rest for awhile. These can be prepped much ealier on. Cook each side for a few minutes on a frypan (skillet? I don’t know what the American word is for it) then finish in a 180C oven for 10 minutes, let rest for 10. Pull out toothpicks.

    The Glaze
    Once you have popped your steak in the oven use the pain juices and pop the fig jam in to loosen it up and get it all tacky then add the balsamic glaze. I normaly do this by taste, depending on how much glaze I want. It’s just about getting the balance between the sweet tacky fig jam and the delecious tangy balsamic. If it’s a little too thick add a touch of water. When plating I would spoon masses of it over the steak.

    The Pumpkin & Apple (This would be the first thing you’d start)
    Cut your pumpkin no bigger than 10 cm chunks. Preheat your oven to 180C with your roasting tray already in containing a drizzle of olive oil – Enough to coat the pan but not to leave your pumpkin swimming. Roast the pumpkin for an hour, turning halfway through.
    Cut your apples into segments. I like them fairly thin, they have a better chance at crisping up some. After the pumpkin has been in an hour throw your apple in. After the first turn of the apples (15 minutes) take your tray out and add your maple syrup. Coat all roasting matter and pop in for another 15-20 minutes. If they look like they are burning lower the temp.

    The Spinach (last thing to be done)
    Butter and garlic in a pan, cook until all smelly and delicious. Throw your spinach in, toss until wilted.

    Plating:
    Spinach first, put the steak on top, ladel the glaze on top, pop your pumpkin and apples around the plate. Voila.

    Since I went all dinner party on the recipe, I thought I’d do sexy satin autumn dinner party attire:

    The Outfit:
    Chablis Dress
    Cape of Good Hope
    Venti Espress Heels
    Dots and Daiseys Tights in Brown
    Metalsmith Necklace
    Osprey Headband

  87. Katie 10/14/2009 at 4:45 pm #

    Girl Scout Dump Cake

    This recipe is best enjoyed around a campfire with friends….though oven instructions have been included! Despite the unglamorous name, this cake is full of buttery sweet yellow goodness.

    1 Can ((16 oz) Apple Pie Filling
    1 Box (~15 oz) Yellow Cake Mix
    1 Stick Butter
    1 Dutch Oven

    Campfire Directions:
    Heat charcoal briquettes and/or start campfire until you have a large mound of embers. Line Dutch Oven with aluminum foil. In bottom of oven ‘dump’ apple pie filling. Next ‘dump’ the yellow cake mix. Chunk the stick of butter in bits over top of cake mix, roughly 1 butter chunk for every 3 square inches of space. Place lid on oven and set on bed of coals. Place embers on top of oven as well, or 10-12 charcoal briquettes. Wait until topping is golden and butter has melted through the cake mix, and pie filling bubbles up on edges, 15-30 minutes depending on heat of fire and enjoy!

    Stove Oven Directions:
    Prepare in Dutch Oven as before. Place in preheated oven at 350*F. Wait15-30 minutes, or until butter has melted through cake mix, cake mix is golden, and pie filling is bubbling through edges.

    Cozy Apple Dump Cake Outfit:

    Raking Leaves Tank in Maple
    Refreshing Cardigan in Lemon
    Four Seasons Jeans
    Alexandra Leg Warmers
    Snow White Necklace
    Muir Woods Booties

  88. Shannon C. 10/14/2009 at 4:51 pm #

    The Recipe:

    Plums and Apples Chicken

    (For Two. Lovely for a cozy Autumn evening.)

    1 Tablespoon Butter
    Apple Juice
    2 Small-Medium Sized Chicken Breasts
    3-4 Tablespoons Apple Jelly
    2 Apples
    2 Plums

    In a frying pan, melt 1Tbs. butter, with a small amount of apple juice. Add chicken and apple jelly. Add more apple juice, but don’t cover the chicken in it. Allow to cook.
    Meanwhile, core the apples and cut into chunks, peeling them first, if you would like. Do the same with the plums. Add to the pan with the chicken and allow to simmer until the chicken is cooked through.
    Serve with fried kohlrabi or your favorite autumn side dish.
    Enjoy!

    The Outfit:

    Marshmallow Fluff Dress
    Long Distance Calling Cardigan
    Ultraviolet Tights
    Seamstress Heels
    Osprey Headband

  89. tali 10/14/2009 at 5:15 pm #

    recipe: apple cranberry tarte-tatin

    Crust
    * 1 cup flour
    * 1/2 cup old-fashioned rolled oats
    * 1 tablespoon granulated sugar
    * 1/2 teaspoon salt
    * 4 tablespoons cold unsalted butter, cut into small pieces
    * 2 tablespoons canola oil
    * 3 tablespoons ice water

    Filling
    * 2 pears, peeled and thinly sliced
    * 1 large apple, peeled and thinly sliced
    * 1 tablespoon lemon juice
    * 1/2 cup light brown sugar
    * 2 tablespoons unsalted butter
    * 1 teaspoon ground cinnamon
    * 1/2 teaspoon ground ginger
    * 1 cup fresh cranberries

    1. For the crust: Place flour, oats, granulated sugar and salt in a food processor; process until the oats are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it holds together. Form the dough into a 5-inch disk, wrap in plastic or wax paper and refrigerate while you prepare the filling.
    2. Preheat oven to 375°F.
    3. For the filling: Toss pears and apple with lemon juice in a large bowl.
    4. Place brown sugar, butter, cinnamon and ginger in a 10-inch ovenproof skillet; cook over medium-low heat, stirring, until the butter and sugar are melted and the mixture starts to bubble. Remove from the heat. Starting at the center of the pan, arrange the pear and apple slices in concentric circles, overlapping the slices and adding another layer until all the slices are in the pan. Scatter cranberries on top.
    5. Return the pan to medium-low heat and bring the liquid to a simmer. (It might be hard to see the simmering; take a peek under the fruit or listen for the bubbling.) Cover and cook for 5 minutes. Uncover and cook, gently swirling the pan occasionally, until the sauce becomes a thick, caramel-like glaze, 7 to 10 minutes. Remove from the heat.
    6. Roll the dough out between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough over the fruit. Peel off the remaining paper. Quickly tuck the edges of the crust down into the sides of the pan. Prick the top with a fork.
    7. Transfer the pan to the oven. Bake until the crust is just beginning to brown around the edges, 30 to 35 minutes. Let cool for 15 minutes. Run a knife around the edge of the pan to release the crust. Place a serving plate larger than the pan on top of it and invert the tart onto the plate (it may take a light shaking to release the tart from the pan). Serve warm.

    Outfit:
    Gettin’ Twiggy Wit It Dress (bright like apples, pears and cranberries)
    Kick-Ball-Change Tights (sparkly like sugar)
    Seamstress Heels (shiny like caramel)
    West End Girls Coat (full of details, and warm, like tarte tatin!)

  90. tali 10/14/2009 at 5:16 pm #

    *edit* (title)
    recipe: apple, pear and cranberry tarte-tatin

    Crust
    * 1 cup flour
    * 1/2 cup old-fashioned rolled oats
    * 1 tablespoon granulated sugar
    * 1/2 teaspoon salt
    * 4 tablespoons cold unsalted butter, cut into small pieces
    * 2 tablespoons canola oil
    * 3 tablespoons ice water

    Filling
    * 2 pears, peeled and thinly sliced
    * 1 large apple, peeled and thinly sliced
    * 1 tablespoon lemon juice
    * 1/2 cup light brown sugar
    * 2 tablespoons unsalted butter
    * 1 teaspoon ground cinnamon
    * 1/2 teaspoon ground ginger
    * 1 cup fresh cranberries

    1. For the crust: Place flour, oats, granulated sugar and salt in a food processor; process until the oats are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it holds together. Form the dough into a 5-inch disk, wrap in plastic or wax paper and refrigerate while you prepare the filling.
    2. Preheat oven to 375°F.
    3. For the filling: Toss pears and apple with lemon juice in a large bowl.
    4. Place brown sugar, butter, cinnamon and ginger in a 10-inch ovenproof skillet; cook over medium-low heat, stirring, until the butter and sugar are melted and the mixture starts to bubble. Remove from the heat. Starting at the center of the pan, arrange the pear and apple slices in concentric circles, overlapping the slices and adding another layer until all the slices are in the pan. Scatter cranberries on top.
    5. Return the pan to medium-low heat and bring the liquid to a simmer. (It might be hard to see the simmering; take a peek under the fruit or listen for the bubbling.) Cover and cook for 5 minutes. Uncover and cook, gently swirling the pan occasionally, until the sauce becomes a thick, caramel-like glaze, 7 to 10 minutes. Remove from the heat.
    6. Roll the dough out between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough over the fruit. Peel off the remaining paper. Quickly tuck the edges of the crust down into the sides of the pan. Prick the top with a fork.
    7. Transfer the pan to the oven. Bake until the crust is just beginning to brown around the edges, 30 to 35 minutes. Let cool for 15 minutes. Run a knife around the edge of the pan to release the crust. Place a serving plate larger than the pan on top of it and invert the tart onto the plate (it may take a light shaking to release the tart from the pan). Serve warm.

    Outfit:
    Gettin’ Twiggy Wit It Dress (bright like apples, pears and cranberries)
    Kick-Ball-Change Tights (sparkly like sugar)
    Seamstress Heels (shiny like caramel)
    West End Girls Coat (full of details, and warm, like tarte tatin!)

  91. Chelsea K. 10/14/2009 at 5:24 pm #

    The leaves are changing, the weather is starting to become colder and winter is on its way. The goodbyes to summer are becoming finale. With the coming of autumn also come long walks in the fresh air, apple picking, warm coats and scarves, and APPLE CIDER! Why shouldn’t we love fall? With the Fall Harvest Cobbler and this brilliant outfit, you will almost feel excited to put away those sandals and take out your supply of tights and mittens.

    Fall Harvest Cobbler

    Ingredients
    ½ cup all purpose flour
    1/3 cup yellow cornmeal
    2 tbsp. granulated sugar
    1 tsp. baking powder
    1/8 tsp. salt
    3 tbsp. butter
    ½ cup chopped pecans
    2 tbsp. brown sugar
    ¼ tsp. ground cinnamon
    8 cups peeled, cored, cubed apples (about 8 medium apples)
    ½ cup dried cherries
    1/3 cup packed brown sugar
    1 tbsp. lemon juice
    ¼ tsp. ground cinnamon
    ¼ cup water
    1 tbsp. cornstarch
    1/3 cup half and half or light cream half and half
    or light cream (optional)
    Directions
    Preheat oven to 375 degrees.
    Topping: In a bowl stir together flour, granulated sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Set aside.
    Pecan Mixture: In another small bowl combine the pecans, 2 tbsp. brown sugar, and the ¼ tsp. ground cinnamon and set aside.

    Filling: In a large saucepan combine the apples, cherries, the 1/3 cup brown sugar, lemon juice, and ¼ tsp. cinnamon. Bring to boiling, stirring constantly, reduce heat. Simmer, covered, for 5 minutes or until fruit is almost tender, stirring occasionally. Combine water and cornstarch. Add to saucepan. Cook and stir until thickened and bubbly. Keep hot.

    Finish it off: Stir 1/3 cup half and half into flour mixture, stirring just to moisten. Transfer filling to a 2-quart square baking dish. Using a spoon, immediately drop topping into small mounds on top of filling. Sprinkle with pecan mixture. Bake for About 35 minutes.
    Outfit
    Stylin’ Stag Ring
    Daydreaming Locket
    Dots and Daisies Tights in Brown
    Basically Bib Top (tucked into skirt)
    Bluebell Skirt
    Rainbow Boots
    The Scarlet O’Handbag
    Long Distance Calling Card-igan in International

  92. Cyndi 10/14/2009 at 5:35 pm #

    Apples and Noodles (AKA Apple Kugel)

    Ingredients:
    2 Cups Noodles cooked and drained
    2 Apples peeled and sliced
    1 Dash Cinnamon ground
    4 Tablespoons Brown Sugar Frimly Packed
    4 Tablespoons Butter (1/4 stick) cut into 6 pieces

    Directions:
    1. Preheat oven to 350 deg F Place half of the noodles and apples in a buttered baking dish.

    2. Sprinkle with half the brown sugar and a dash of cinnamon.

    3. Dot with half the butter. Repeat. Cover and bake 30 minutes.

    4. Stir well before serving (or, leave uncovered toward the end of baking to give the top a nice crunchy texture).

    Outfit:
    Gingham Gone Glam Dress
    Screen Door Wedges
    The Alicia Locket

  93. Emily F. 10/14/2009 at 5:36 pm #

    To Eat:

    Apple Cherry Tart w/Crumb Topping

    Crumb Topping-
    2/3 cup all-purpose flour
    1/2 cup packed brown sugar
    1/2 tsp. ground cinnamon
    1/3 cup butter or margarine
    1/2 cup pecans, chopped

    Tart-
    1/2 pkg. (15 oz) refrigerated pie crust (1 crust)
    1- 21 oz can cherry pie filling, divided
    2 Large Granny Smith apples
    Preheat oven to 400° F. Let pie crust stand at room temp. for 15 min. For topping, in bowl, combine flour, brown sugar, cinnamon, and butter. Blend with a pastry blender. Add pecans to mixture.
    Mix well, set aside. For tart, roll pie crust into a 13″ circle using a lightly floured roller.
    Peel, core, and slice apples. Cut slices crosswise in half, layer apples evenly over crust to within 1 inch of edge of crust. Spread 1/2 cup of pie filling over apples. Sprinkle topping over apples.
    Fold outer edge of pastry over filling to form rim (pastry will cover outer edge of filling only).
    Bake 30-35 min or until crust is golden brown. Cool slightly. Also great served with vanilla ice cream with remaining pie filling.
    Makes: 12 servings

    To Wear:
    Five Alarm Coat
    Best Friend Tank in Putty
    Curtsy Skirt in Snow White
    Betsey Johnson Love at First Tights in Red
    Lucy Locket Bracelet
    Big Apple Earings
    One Woman Band Necklace
    Venti Heels

  94. shushie 10/14/2009 at 5:41 pm #

    Outfit:
    Boutique Crawl Cardigan
    Gamine Shorts in Amelie
    Carousel Coat
    Stripe to my Lou Socks
    Venti Heels
    Big Apple Earrings

    Recipe:
    Apple Cobbler with Cheddar Biscuits

    1-cup water
    2/3-cup sugar
    3 Tbsp. Minute Tapioca
    1 tsp. ground cinnamon
    1/4 tsp. ground nutmeg
    6 cups thinly sliced peeled apples
    1 cup shredded cheddar cheese
    3/4-cup flour
    2 Tbsp. sugar
    1 tsp. Baking Powder
    1/8 tsp. salt
    1/4-cup (1/2 stick) butter or margarine
    3 Tbsp. milk

    Directions
    Preheat oven to 375°F. Mix water, 2/3 cup sugar, tapioca, cinnamon and nutmeg in large saucepan. Stir in apples. Bring to full boil on medium heat, stirring constantly. Pour into 8-inch square baking dish. Sprinkle with 1/2 cup of the cheese.

    Mix flour, 2 Tbsp. sugar, baking powder and salt in large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in remaining 1/2 cup cheese and milk until mixture forms soft dough. Take the baking dish out of the oven and in 1/4 cup portions, place the dough atop the fruit, distributing the biscuits evenly.

    Bake 25 minutes or until biscuits are golden brown.

  95. Rachael 10/14/2009 at 5:44 pm #

    BAKED APPLE RECIPE
    4 large good baking apples
    • 1/4 cup brown sugar
    • 1 teaspoon cinnamon
    • 1/4 cup chopped pecans
    • 1 Tbsp butter
    • 3/4 cup boiling water
    Preheat oven to 375°F.
    Wash apples.
    Remove cores to 1/2 inch of the bottom of the apples
    Remove out the seeds.
    Combine the sugar, cinnamon, and pecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with mixture. Top with a dot of butter
    Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices. Serve warm with vanilla ice cream on the side.
    Serves 4

    Outfit:
    Highlands Dress
    Five Alarm Coat
    Pretty Poppy Knit Hat
    Toulouse Lau-Wedges

  96. Amanda 10/14/2009 at 5:49 pm #

    Apple Walnut Sticky Buns
    – 1 (16 oz ) package hot roll mix
    – ½ cup honey
    – ¼ cup butter
    – 1 tsp. Cinnamon
    – 1 cup brown sugar
    – 1 cup chopped walnuts
    – 2 ½ cups peeled, cored sweet apples

    Grease 12 unlined muffin pan cups. Prepare the hot roll mix according to package directions. Turn the dough out onto a lightly floured surface ad twice, shape into a ball. Let the dough rest 15 minutes. In a small saucepan over low, stir honey and butter until melted, remove from heat and add cinnamon. Place 1 tablespoon mixture in the bottom of each muffin pan cup. Add a pinch of brown sugar and a pinch of walnuts to each cup as well. Roll the dough out on to a lightly floured surface, form a 18 x 12 inch rectangle. Brush the dough with remaining brown sugar and walnuts. Sprinkle with the apple pieces as well. Roll up in jelly roll fashion; cut 1 ½ inch slices. Place slices cu side up in muffin cups. Let rise covered with a kitchen towel for 30 minutes in a warm place. To bake, preheat oven to 350F. Place muffin pan on cookie sheet and bake for 30-35 minutes, remove pa from oven and invert on cookie sheet. Serve warm, Serves 12.

    Apple inspired outfit:
    – Gazpacho dress
    – The charter school cardigan in biology
    – Butercream ganache t-strap
    – Owl for one pin
    – Buckle up bangle
    – Burst of spring earrings

  97. Rachel 10/14/2009 at 5:51 pm #

    Apple Outfit:
    Bake Sale Jacket
    In the Beginning Dress
    Dots and Daisies Tights in Brown
    Brobdingnag Locket
    Twisting Tree Ring

    My favorite holiday dessert 🙂

    Deep Dish Apple Pie
    Line lightly greased casserole dish with pie crust.

    A 9x 13 pan will take 2 double crust recipes.

    I have used pre-prepared pie crust pieced togetherto fit the pan-

    a 9×13 pan will use 4 pre-prepared crusts.
    Mix together in a small bowl:

    2 tsp cinnamon

    ½ cup flour

    In a large bowl mix together:
    10-14 Mitsu Crispin apples, or Granny Smith or 20 oz apples, peeled thinly

    1 tablespoon lemon juice

    cinnamon mixture

    Arrange apple mixture in pan, allowing apples to mound up in center. The higher the mound the more ‘deep dish’ the pie will turn out.

    Dot around with small pieces of butter – 2 tablespoons butter

    Arrange pie crust on top of mounded apples. Cut steam slit in top crust.

    Place on cookie sheet to catch juice drips while cooking.

    Bake 40-50 at 350 minutes until crust is brown and juice bubbles.

    Makes a great breakfast as well as dessert.

  98. Rachael 10/14/2009 at 5:53 pm #

    Easy, Delicious Apple Crisp:

    Apple Mixture:
    4 c. chopped apples
    1 t. cinnamon
    ¼ c. water

    Mix together in pan (7×11)

    Put together in bowl:
    ¾ c. flour
    1/3 c. margarine/butter
    1 c. sugar

    Sprinkle on top of apple mixture.
    Bake at 350 for 40 minutes
    Serve and enjoy!

    Apple Crisp Outfit:
    Scarlet Dress
    Cape Plaid-eras
    Fox Sunglasses
    Electra Heels

  99. jacquelyn erbacher 10/14/2009 at 6:00 pm #

    The Recipe- Apple Crisp

    The Outfit- crisp outer layer with warm sweetness inside

    1.Casey Dress with Poetry Prize Belt
    2.Topped with Born to Run Bomber in Asbury Park
    Add
    3.Mini Dot Tights in Delphinium
    4.Rainbow Boots
    Enjoy!

    Apple Crisp

    4 medium Granny Smith apples (4 cups)
    3/4 cup packed brown sugar
    1/2 cup all-purpose flour
    1/2 cup quick-cooking oats
    1/3 cup butter or margarine, softened
    3/4 tsp. ground cinnamon
    3/4 tsp. ground nutmeg
    Cream or ice cream (recommended)

    1. Heat oven to 375. Grease bottom and sides of 8-inch square pan with shortening.

    2. Spread apples in pan. In medium bowl,
    stir remaining ingredients except cream until well mixed: sprinkle over apples.

    3.Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve with ice cream or cream.

    I recommend doubling the topping!!
    Enjoy!

  100. Kristen Renee 10/14/2009 at 6:05 pm #

    Cabbage and Apple Salad

    Ingredients: 1/2 head cabbage (medium size), 2 apples, 1/2 cup raisins, 1/2 cup heavy cream, 1/3 cup honey

    1. Cut and coarsely shred the cabbage. Put the cabbage into a large bowl.
    2. Cut each apple into 4 pieces and remove the cores. USe a grater to shred the palles into the large bowl.
    3. Add raisins to the bowl.
    4. Use a large spoon and ofrk to toss th
    4. Use a large spoon and fork to toss the sald and continue untl all ingredients are mixed.
    5. Combine cream nad honey in the small bowl. Pour the mixture over the slad and toss lightly.
    6. Cover bowl and put in the refrigerator to chill before serving.

    6 servings

    Outfit:
    Corn Maze Tunic
    Four Seasons Jeans
    Ice Cream Twist Wedges

  101. Jessie 10/14/2009 at 6:06 pm #

    Apple Tarte Tatin

    1/2 C Granulated Sugar
    1/4 C Unsalted Butter
    8-10 Full Flavored Apples such as Braeburn, Macintosh or Granny Smith
    Puff Pastry

    1. Peel, core and half the apples. Place in bowl of aciduated (water with a squeeze of lemon in it) until ready to use to keep apples from browning.

    2. Take out a sheet of puff pastry to thaw. Roll it out just slightly and cut down to the size of the cast iron pan you will use to cook the apples.

    3. Put butter and sugar in the cast iron pan over a medium low flame.

    4. Stand up apple halves in concentric circles in pan and slowly cook until bottom side of apples begins to soften. With a pair of tongs, turn apple halves over to cook both sides.

    5. When the caramel at the bottom of the pan starts to brown, place the puff pastry over the apples, tucking in the sides.

    6. Place in 375 degree oven until the puff pastry has a deep brown color on the top. Let rest two to three minutes, draining any excessive liquid (a little bit is okay).

    7. Before the tarte cools too long and sets, place a plate larger than the pan over the tarte and quickly flip over.

    8. Make yummy noises.

    Serves 8

    The Outfit:
    – Hepburn Blouse
    – Gamine Shorts in Amelie
    – Storybook Ending Socks
    – Gift Wrap Necklace
    – Night Lily Headband
    – Bibliophile Heels
    – Madison Jacket

  102. Katie 10/14/2009 at 6:18 pm #

    Most Spectacular Apple Tart
    Dough:
    1 cup unbleached all-purpose flour
    1/2 teaspoon sugar
    1/8 teaspoon salt
    6 tablespoons (3/4 stick) unsalted butter, just softened, cut in 1/2-inch pieces
    3 1/2 tablespoons chilled water

    Filling:
    2 pounds apples (Golden Delicious or another tart, firm variety), peeled, cored (save peels and cores), and sliced
    2 tablespoons unsalted butter, melted
    5 tablespoons sugar

    Glaze:
    1/2 cup sugar

    MIX flour, sugar, and salt in a large bowl; add 2 tablespoons of the butter. Blend in a mixer until dough resembles coarse cornmeal. Add remaining butter; mix until biggest pieces look like large peas.

    DRIBBLE in water, stir, then dribble in more, until dough just holds together. Toss with hands, letting it fall through fingers, until it’s ropy with some dry patches. If dry patches predominate, add another tablespoon water. Keep tossing until you can roll dough into a ball. Flatten into a 4-inch-thick disk; refrigerate. After at least 30 minutes, remove; let soften so it’s malleable but still cold. Smooth cracks at edges. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Dust excess flour from both sides with a dry pastry brush.

    PLACE dough in a lightly greased 9-inch round tart pan, or simply on a parchment-lined baking sheet if you wish to go free-form, or galette-style with it. Heat oven to 400#176;F. (If you have a pizza stone, place it in the center of the rack.)

    OVERLAP apples on dough in a ring 2 inches from edge if going galette-style, or up to the sides if using the tart pan. Continue inward until you reach the center. Fold any dough hanging over pan back onto itself; crimp edges at 1-inch intervals.

    BRUSH melted butter over apples and onto dough edge. Sprinkle 2 tablespoons sugar over dough edge and the other 3 tablespoons over apples. (Deb note: I found it nearly impossible to coat it with this much sugar, so I used a little less–more like 3 tablespoons. It made a lightly sweet tart, which we found perfect.)

    BAKE in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes.

    MAKE glaze: Put reserved peels and cores in a large saucepan, along with sugar. Pour in just enough water to cover; simmer for 25 minutes. Strain syrup through cheesecloth.

    REMOVE tart from oven, and slide off parchment onto cooling rack. Let cool at least 15 minutes.

    BRUSH glaze over tart, slice, and serve.

    Paired with the stylings of:
    Gingham Gone Glam Dress
    Long Distance Calling Card-igan in International
    Semi-charmed Necklace
    Venti-Heels

    Classy, cozy, delicious.

  103. Kathryn 10/14/2009 at 6:25 pm #

    Apple Orchard Punch

    INGREDIENTS (Nutrition)
    1 (32 fluid ounce) bottle apple juice, chilled

    1 (12 fluid ounce) can frozen cranberry juice concentrate

    1 cup orange juice

    1 1/2 liters ginger ale

    1 apple

    DIRECTIONS
    In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.

    Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.

    Apple Orchard Outfit:
    Bayou Rose Skirt
    The Layer Tee in Troposphere
    The Rachel Cardigan
    Library Stacks Heels
    Dots and Daisies Tights in Brown
    Two-Lips Necklace
    Bronze Eden Earrings
    Out of Africa Bag

  104. Adri 10/14/2009 at 6:29 pm #

    My Grandma’s pumpkin soup with candied apples is great for a cool fall dinner party!

    you’ll need:
    -1 cup diced onions
    -1 cup diced carrots
    -1 cup diced celery
    -1 cup diced leeks
    -1 teaspoon finely chopped garlic
    -1/4 cup butter
    -1 cup sherry
    -1 gallon pumpkin, roasted and peeled
    -1 cup rice
    -1 gallon chicken stock
    -2 cups cream
    -salt and pepper to taste
    -pumpkin seeds
    -apples

    Prep:
    1. Sauté all vegetables in butter until leeks are translucent.
    2. Deglaze with sherry and reduce by half. Add chicken stock, rice, salt and pepper, and pumpkin.
    3. Cook until rice is very overcooked (exploded).
    4. Blend or process, then run through a sieve.
    5. Add cream just before reheating.
    6. To add something extra, garnish with roasted pumpkin seeds and candied granny smith apples

    To prep the candied apples:
    1. Take your granny smith apples and sauteè in butter and carmelized sugar
    2. Slice fairly thin, thin enough to lay on the soup

    Outfit for the dinner party:

    What’s Eating Gilbert Cardigan
    Sequin-tially Essential Skirt
    Raking Leaves Tank in Oak
    Dots and Daisies Tights in Brown
    Pistachio Flats
    Timed Race Watch Necklace
    City Of Angels Ring
    Cobweb Cuff

  105. Miss Kellie 10/14/2009 at 6:41 pm #

    Stuffed Baked Apples a la Mode

    *4 large McIntosh or Empire apples, cored
    *1 tablespoon lemon juice
    *3/4 cup brown sugar
    *1/4 cup instant oatmeal mix or rolled oats
    *1/4 teaspoon nutmeg, a healthy grating
    *1 teaspoon ground cinnamon
    *4 tablespoons butter, cut into pieces
    *2 ounces, 1/8 cup, golden raisins, chopped
    *1/4 cup chopped walnuts or walnut pieces or pecans
    *1 pint Dulce de Leche (caramel) ice cream or caramel swirl ice cream
    *Whipped cream

    Preheat oven to 425 degrees F.

    Sprinkle cored apples with lemon juice. Mix next 7 ingredients and over-stuff apples. Bake 20 minutes in a small oven safe dish. Transfer apples to small bowls with a spoon and top with ice cream and whipped cream.

    OUTFIT:
    Dr Quinn Dress
    Five Alarm Coat
    Storybook Ending Socks
    Seamstress heels
    Shirley temple Earrings
    Peace offering pin (coat)

  106. emily 10/14/2009 at 6:46 pm #

    Apple Dumplings

    Ingredients
    6 apples
    2 c flour
    2 1/2 t baking powder
    1/2 t salt
    2/3 c shortening
    1/2 c milk
    2 c brown sugar
    2 c water
    1/4 t cinnamon
    1/4 t nutmeg
    1/4 c butter

    peel and core apples
    sift flour, baking powder and salt
    mix in milk and softened shortening to make dough; roll and cut into approx 6″ x 6″ squares
    cook brown sugar, nutmeg, cinnamon and water in saucepan for 5 mins; stir in butter
    pour sauce into apple cores and fold pastry dough around apples
    sprinkle chopped walnuts over apples if desired
    bake 375 for 35-40 mins

    Outfit
    Miss Scarlet Dress
    Just Teasing Tights, with
    Screen Door Wedges
    matched with
    Wuthering Heights Locket, and
    Big Apple Earrings
    (and Gelato Sunglasses, if on picnic or safari)

  107. Kayla 10/14/2009 at 6:53 pm #

    Poached Apples with Vanilla Cinnamon Sauce!

    4 granny smith apples, peeled with the stem on
    3 cups of sugar
    2 vanilla beans, split and scraped
    4 cinnamon sticks
    2 quarts of water
    Juice of one lemon

    In a roomy one gallon pot place peeled apples, vanilla, cinnamon and sugar.
    Cover with water then bring to a simmer over medium to low heat for twenty minutes.
    Once the apples are soft enough, pierce with a knife.
    Remove the apples with a slotted spoon to a holding plate.
    Reduce poaching liquid to a light syrup, then place the apples back in sauce pot and hold on warm until ready to serve.
    Place one apple in the middle of each bowl. Pour warm syrup over each apple and then garnish cinnamon sticks and vanilla beans.

    Poached Apples Ensemble!

    The Aztec Sweater Dress
    Ruf-Full Vest

    Pop Peep Toes

    Two Servings A Day Belt in Yellow
    Liberian Girl Jewelry Set
    Stylin’ Stag Ring
    Marie Antoinette Ring

    Feelin’ Lucky Bag

    Delicious!

  108. Veronica 10/14/2009 at 7:01 pm #

    I imagine a ModCloth Girl baking these Apple Butter Cupcakes and bringing over a batch to her best friend’s house to share with mixed company. A black sleek shirt is the perfect canvas for a necklace that resembles the Golden Delicious dried apple slices that top the cupcakes. Tights with a hint of color keep her warm, along with smart, smooth boots and a bright skirt which mimics waves of grains. Autumn air can be crisp, so she grabs her jacket and a covered tray of cupcakes and out the door she goes!

    Apple Butter Cupcakes Ingredients:
    1 cup (2 sticks) room temp. unsalted butter
    1 cup sugar
    3 large eggs
    1 1/2 teaspoons pure vanilla extract
    2 1/4 cups all-purpose flour
    1/2 teaspoon nutmeg
    1 teaspoon baking soda
    1/2 teaspoon fine salt
    1/2 cup sour cream
    1 large baking apple, peeled, cored, and finely chopped (about 1 cup)
    1/2 cup apple butter
    2 12-cup muffin pans
    Dried apple slices, preferably circular
    Directions:
    Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners.
    Cream the butter and vanilla sugar together in mixer until fluffy.
    Add eggs, one at a time and vanilla extract, beating until smooth.
    Combine flour, nutmeg, baking soda and salt in a medium bowl.
    Add half the flour mixture to the creamed butter, then sour cream, then the rest of the flour. Beat until well combined; don’t over mix! Fold in the chopped apples. Fill muffin tins 1/2 way full. Bake until a toothpick inserted into the center of the cupcakes comes out clean; about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely.
    Put apple butter into a small pastry bag with an open tip. Squeeze a small amount into the center of each cupcake. Cool before frosting the tops with icing, and then add a dried Golden Delicious apple slice on top for decoration!

    A Golden Delicious Ensemble:
    Five Alarm Coat
    Danse Du Ventre Necklace Set
    Simplici-Tee in Calm
    Crimson Ghost Bracelet
    Golden Wheat Skirt
    Kick-Ball-Change Tights
    Rainbow Boots

  109. Misty 10/14/2009 at 7:02 pm #

    Grandma’s Apple Cookies
    (I like these best with a simple confectioner’s sugar frosting on top!)

    INGREDIENTS

    * 1/2 cup shortening
    * 1 1/3 cups packed brown sugar
    * 1 egg
    * 1/4 cup milk
    * 1 teaspoon baking soda
    * 2 cups all-purpose flour
    * 1 teaspoon ground cinnamon
    * 1/2 teaspoon ground cloves
    * 1/2 teaspoon ground nutmeg
    * 1 cup chopped walnuts
    * 1 cup dates, pitted and chopped
    * 1 cup chopped apples

    DIRECTIONS

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Cream the shortening and brown sugar together. Mix in the egg and milk. Stir in the apples. Add the flour, baking soda, ground cinnamon, ground cloves, ground nutmeg. Stir in the nuts and dates.
    3. Either drop spoonfuls of dough onto a lightly greased cookie sheet or spread dough into a 13×18 inch lightly greased jelly roll pan. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes for the cookies or 20 to 25 minutes for the bars. Let cool then ice, if desired.

    OUTFIT:
    Wagon Wheel Skirt
    What to Wear Blouse
    Cut It Out Flats
    Carnation Instant Classic Ring
    Madison Jacket
    Deco to Go Bag

  110. Hannah Elisabeth 10/14/2009 at 7:18 pm #

    Apple Cheesecake!

    Ingredients:
    16 oz. cream cheese
    4 cups peeled apple slices
    1 cup graham cracker crumbs
    3 tablespoons, 1/2 cup, 1/3 cup sugar
    1 teaspoon cinnamon
    3 tablespoons melted margarine/butter
    2 eggs
    1/2 teaspoon vanilla extract
    1/2 cup chopped pecans

    Directions
    1. Heat oven to 350 degrees. Combine graham cracker crumbs, 3 tablespoons sugar, 1/2 teaspoons cinnamon, and melted margarine. Mix well. Press mixture into the bottom of a 9-inch pie plate to make the crust. Bake for 10 minutes.
    2. In another bowl, beat together 1/2 cup sugar and and the cream cheese. Add the eggs one at a time, beating the mixture in between. Mix in vanilla, then pour mixture into crust.
    3. Take another bowl and mix 1/3 cup of sugar with 1/2 teaspoon of cinnamon. Add the apples and toss together to coat them. Lay the apples over the top of the cheesecake. Sprinkle pecans over the apples and put back in oven for 1 hour.
    4. Chill, serve, eat with gusto!

    Outfit:
    Gamine Shorts in Amélie
    Hepburn Blouse
    Venti Heels
    One Way Street Necklace

  111. Sam 10/14/2009 at 7:31 pm #

    Homemade Rosy Pink Applesauce

    3 lbs apples
    sugar
    cinnamon
    nutmeg

    Quarter the apples, leaving skins on. Remove seeds, stems, and cores.
    Fill large pot 1/3 full with water; add apples. Heat, on high, until water boils. Turn heat to low and cover pot. Cook apples for 30-45 minutes, or until bottom layer of apples is fully mushy. While the apples are cooking, monitor water levels, and stir apples occasionally.
    After apples are done cooking, let cool, and strain. Add sugar, cinnamon, and nutmeg to taste.

    Perennial Garden Dress
    Three Days of Peace Shrug
    Two Servings a Day Belt
    Friendship Wedges
    Big Apple Earrings

  112. Katie 10/14/2009 at 7:36 pm #

    For an Amazing Fall dessert try Olga’s Giant Apple Crisp!

    Recipe:

    8 cups firm tart apples, sliced
    4 tablespoons sugar
    2 tablespoons lemon juice
    2/3 cup sifted all-purpose flour
    2 cups uncooked oats
    1 cup brown sugar
    1 teaspoon salt
    2 teaspoons ground cinnamon
    2/3 cup butter, melted
    Directions
    Preheat oven to 375 degrees F.

    In a 9 by 12-inch glass baking dish, combine apples, sugar, and lemon juice. Set aside. In another bowl, combine flour, oats, brown sugar, salt and cinnamon. Toss with melted butter until mixture resembles coarse crumbles. Top apples with oat mixture. Bake for 30 to 35 minutes, or until apples are tender. Serve warm topped with heavy cream, or cool to room temperature and serve with ice cream, if desired.

    Outfit:
    Grecian Green Dress,Big Apple Earings,
    Paddle Boat Cardigan,The Ivory Tower Coat,Jagged Little Heel,Just Teasing Tights,The Fob-ulous Necklace,Lady Sage Gloves
    and The Lita Clutch in Fender.

  113. Jenia 10/14/2009 at 7:40 pm #

    Chicken-Apple Pâté

    Ingredients:
    1 lb of chicken livers.
    ½ lb of skinless boneless chicken breasts.
    1 small onion, halved.
    ¼ cup of half-and-half.
    ¼ cup of chicken broth.
    1 teaspoon of salt.
    ½ teaspoon of ground nutmeg.
    2 medium eggs.
    1 cup of shredded peeled apple.
    Bread slices or crackers, to serve with.

    Preparation:
    Preheat your oven to 350ºF.
    Grease a loaf pan, 8½ × ½ × 2 ½ inches.
    Place the chicken livers, chicken breasts and onion in a food processor. Cover and process until coarsely
    ground.
    Add the remaining ingredients except the shredded apple.
    Cover and process until blended well.
    Stir in the shredded apple.
    Pour chicken mixture into mold. Cover tightly and bake for 75 minutes.
    Allow to stand uncovered for 1 hour at room temperature.
    Cover and refrigerate for 2 hours.
    Unmold onto serving platter.
    Serve with bread slices or crackers.

    Outfit:
    Now That I Can Dance Dress
    Electra Heels
    Cherry On Top Purse
    Pensive Peacock Earrings
    Cuff Love Bracelet

  114. Emily 10/14/2009 at 7:41 pm #

    Eat this decadent deep dish pie, while looking as fresh and vibrant as your favorite fruit!

    Dulce de Leche Apple Pie:

    Ingredients:
    ½ cup brown sugar
    1/3 cup granulated sugar
    1/3 cup cornstarch
    ¼ teaspoon cinnamon
    ¼ teaspoon freshly grated nutmeg
    pinch of salt
    7 to 8 cups of peeled, sliced apples
    ½ cup dulce de leche
    2 Tablespoons apple cider
    ½ teaspoon vanilla extract
    double crust for 9-inch pie (purchased or homemade)
    egg white mixed with 1 teaspoon of water
    coarse sugar for top, optional
    1. Preheat oven to 400 degrees F. Center rack in oven.
    2. In a small bowl, mix sugars, cornstarch, spices and salt.
    3. In a large bowl, toss together apples, dulce de leche, apple cider and vanilla extract. Add dry ingredients and toss to combine.
    4. Between waxed paper, roll out pie dough as large as possible keeping it a good thickness. Line deep dish pie pan with crust and let it hang over the sides. Brush with egg white mixture. Add filling and spread out evenly.
    5. Roll out 2nd crust a little bit too & place on top of pie. Crimp edges together in a decorative fashion to seal. Brush with egg white mixture. Cut a few holes in the top crust for venting. Sprinkle with coarse sugar, if using.
    6. Bake for 30 minutes. Then turn the temperature down to 375 degrees F. If pie is browning, cover it with foil and top with a pie-crust-shield to prevent crust edges from burning. If you don’t have a pie shield, just cover the whole thing with foil. Bake for another 30 minutes.
    7. Remove pie from oven and cool on rack for several hours to allow filling to set.

    Best enjoyed paired with:

    -Hepburn Blouse
    -Peek a Back Cardigan
    -Time to Waist Jeans
    -Toulouse Lau Wedges
    -Shirley Temple Earrings
    -How Bow can you go Bangle
    -Just What the Doctor Ordered bag

  115. Emma 10/14/2009 at 7:48 pm #

    Apple Sauce Snickerdoodle cookies (delicious!!)
    Ingredients:
    2 3/4 cups all purpose flour
    1/2 cup smooth, unsweetened applesauce
    1/2 cup shortening
    2 eggs
    1 cup sugar
    1/4 cup honey
    1/4 cup packed brown sugar
    1/4 teaspoon ground nutmeg
    2 teaspoons cream of tartar
    1 teaspoon baking soda
    1/4 teaspoon salt
    ***For Rolling***
    2 teaspoons cinnamon
    2 tablespoons sugar

    Directions:

    Heat oven to 375.

    In a large bowl, wisk together the applesauce, shortening, the honey, the sugars and the eggs.

    In a seperate bowl, sift together the flour, baking soda, salt, nutmeg, and cream of tartar. Slowly stir the dry ingredients into the wet ones. Cover and place in the freezer for about 45 minutes. This makes it easier to handle.

    In a shallow bowl mix the sugar and the cinnamon. Roll the dough into evenly sized balls and roll in the sugar. Place them 2 inches apart on an ungreased cookie sheet.

    Bake for 12-15 minutes. The cookies should be brown and soft, but not burned. Remove from cookie sheet immediately and place on wire rack to cool. (yields 3 dozen)

    outfit:
    Apple A Day Necklace
    Miami Sunset Dress
    Composition VII Hat

  116. RachaelRaquel 10/14/2009 at 7:52 pm #

    Lattice Apple Pie with Mexican Brown Sugar
    Ingredients
    • 1/2 pound piloncillo (unrefined brown sugar; also called panela)
    • 3/4 cup water
    • 4 (1-inch-wide) strips orange zest
    • 1/4 teaspoon cinnamon
    • 1/4 teaspoon ground allspice
    • 2 1/2 pound medium apples
    • 3 tablespoons all-purpose flour
    • Pastry dough (for a double-crust pie)
    • 1 tablespoon milk
    • 1 teaspoon sugar

    • Accompaniment: rum ice cream
    print a shopping list for this recipe

    Preparation
    Put a large heavy baking sheet in middle of oven and preheat oven to 425°F.
    Bring piloncillo, water, zest, spices, and 1/8 teaspoon salt to a boil in a small heavy saucepan, covered, stirring occasionally until piloncillo has dissolved. Remove lid and boil over medium-low heat until syrup is thickened and reduced to about 3/4 cup, 6 to 10 minutes. Discard zest and cool syrup slightly.
    Meanwhile, peel and core apples, then cut into 1/2-inch-wide wedges.
    Toss apples with flour, then with syrup.
    Roll out 1 piece of dough (keeping remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate.
    Trim edge, leaving a 1/2-inch overhang, and chill shell.
    Roll out remaining piece of dough on a lightly floured surface with a lightly floured rolling pin into a 16-by 11-inch rectangle. Cut dough crosswise into 11 (1 1/4-inch-wide) strips.
    Stir apple mixture, then spoon evenly into pie shell. Weave a tight lattice pattern over pie with pastry strips.
    Trim all strips flush with edge of pie plate. Fold bottom crust up over edge of lattice and crimp. Brush lattice (but not edge) with milk and sprinkle with sugar.
    Bake pie on hot baking sheet 20 minutes.
    Reduce oven temperature to 375°F and bake until crust is golden and filling is bubbling, 50 to 60 minutes more. Cool pie to warm or room temperature, about 1 1/2 hours.

    -Hepburn blouse
    -Sun Dancing Skirt
    -Jagged Little Heel
    -Stagecoach Purse
    -Vanity Fair Ring
    -Tran-quill-ity hoops
    -Compass Rose Necklace

    Aww yeah! Looking good!

  117. Angelique 10/14/2009 at 8:11 pm #

    Thanks for such a lovely contest!

    Here is my recipe for Apple Sour Cream Cake. It is awesome, if I do say so myself 😉

    Grease and flour 10 cup tube pan or bundt pan and set aside

    For Cake:
    3 eggs
    1 cup of butter, softened
    2 cups sugar
    1 tsp vanilla
    2 cups flour
    1 tsp baking powder
    ½ tsp salt
    1 cup sour cream

    For Topping and Filling:
    4 tblsp sugar
    1 ½ tsp cinnamon
    2 apples cut into small pieces
    1 cup pecans
    Pinch of nutmeg

    1. beat butter and sugar until light and fluffy
    2. add eggs one at a time—beat very well after each addition…batter will look “fluffy” when you’ve added the third egg
    3. beat in sour cream
    4. add vanilla
    5. sift together flour, baking powder, and salt
    6. “fold” the dry ingredients into the batter
    7. In a separate bowl, mix together the topping
    8. Line the bottom of the greased and floured bundt pan w/topping
    9. Pour one layer of batter over topping
    10. Add another layer of topping over batter
    11. Continue in this manner until you’ve used up all the topping and batter
    12. Bake in 350 degree oven for 55 minutes
    13. Let cool until pan is hot, but not too hot to touch
    14. Flip cake over and out of pan.

    Apple Sour Cream Cake outfit:
    Liesel Dress
    Book report vest
    Storybook ending socks
    Arbor boots in cherry
    Not your average owl pendant

  118. Ray 10/14/2009 at 8:22 pm #

    Baked Apples
    4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold
    1/4 cup brown sugar
    1 teaspoon cinnamon
    1/4 cup chopped pecans
    1/4 cup currants or chopped raisins
    1 Tbsp butter
    3/4 cup boiling water

    1 Preheat oven to 375°F. Wash apples. Remove cores to 1/2 inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a paring knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about 3/4-inch to an inch wide.

    2 In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture. Top with a dot of butter (1/4 of the Tbps).

    3 Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices.

    Serve warm with vanilla icecream on the side.

    Makes 4 servings.

    Baked Apple Outfit
    Raspberry Smoothie Skirt
    What to Wear Blouse
    Sonoma Valley Cardigan
    Just Teasing Tights
    All the Cage Heels
    Compass Rose Necklace
    Deco to Go Bag
    The Dazzle Belt

  119. Christina Silvas 10/14/2009 at 8:47 pm #

    Recipe:

    EASY AS(S APPLE) PIE!!!

    I do not care for apple pie but the cranberries are the ‘accessory’ that makes this pie the HG of all pies.

    1 9inch unbaked pastry shell
    Peel, core & slice 5 granny smith apples
    in a separate bowl mix:
    1 cup sugar
    1/8 tsp salt
    1 1/2 TBS cornstarch
    1/4 tsp cinnamon
    1/8 tsp nutmeg
    1 cup fresh or frozen cranberries
    (or you can even get away with soaking 1 cup of ‘craisens’ in boiled water for 15 minutes and then drain) ; )
    Toss together ’til coated
    pack into pie shell
    dot with 2 TBS of butter
    add top crust to pie with slits or a pattern
    (I like good ol’ basket weave style)
    brush top crust with milk, sprinkle with sugar

    Oven starts at 450 degrees
    Bake for 10 minutes
    Turn down to 350 degrees
    Bake for 35-45 minutes

    Perfect pie baking (or eating) outfit:

    AUTUMN DRIVE DRESS
    LILLEHAMMER BOOTIES
    KICK-BALL-CHANGE TIGHTS
    GOLDEN LAURELS NECKLACE
    and, of course…
    BIG APPLE EARRINGS

    *I like to serve my pie cooled but always while looking HOT!! ; )

  120. Alicia 10/14/2009 at 8:47 pm #

    Sour Cream Apple Pie with Streusel Topping

    Ingredients

    Filling
    1 cup sour cream
    2/3 cup sugar
    2 Tablespoons flour
    1/4 teaspoon salt
    1 teaspoon vanilla
    1 egg
    3 cups peeled, sliced tart apples (about 1 1/4 pounds of slices)
    1 9″ unbaked pie shell, frozen or chilled in the freezer for at least 30 minutes

    Topping
    1/2 cup brown sugar, packed
    1/3 cup flour
    1/4 cup butter, room temperature
    1/2 teaspoon cinnamon
    Mix together all ingredients until the mixture resembes coarse crumbs.
    Method

    1 Preheat oven to 400°F.

    2 Beat together sour cream, sugar, flour, salt, vanilla and egg (can beat by hand). Add apples, mixing carefully to coat well.

    3 Put filling into a pie shell and bake at 400 degrees initially for 25 min.

    4 Remove from oven and sprinkle with Cinnamon Crumb Topping. Bake for and additional 20 more minutes.

    Let cool for a hour before serving. Serves 8.

    Perfect Outfit to Match:

    Marshmallow Fluff Dress
    Nonpareil Top
    Stylin’ Stag Ring
    Stagecoach Purse
    Orbit Necklace
    Big Apple Earrings
    Personal Ad Peep Toes in Mauve
    Betsey Johnson Lonely Hearts Tights

  121. Stefani Allegretti 10/14/2009 at 8:49 pm #

    BAKED APPLES RECIPE

    1 red delicious apple
    1/2 tsp. butter
    1/2 tsp. cinnamon
    pinch of ground cloves
    pinch of sugar

    First begin by preheating the oven to 350 degrees. While it is heating, core your
    apple so that the seeds and most of the core is removed. measure 1/2 of a teaspoon
    of butter and place inside the core of the apple. Then measure 1/2 of a teaspoon of
    cinnamon and place inside the core. Sprinkle just a pinch of sugar and a pinch of
    cloves over the apple. The place in a pan inside of the oven for 20 minutes or until
    soft. Remove from the oven and enjoy!

    Outfit…
    Do Si Do dress
    Syracuse Carnigan in Westcott
    Screen Door Wedges

  122. Elizabeth 10/14/2009 at 9:00 pm #

    Mama E’s Famous Apple Crisp
    Ingredients:
    13” x 9” pan or similar
    10 medium-sized Golden Delicious apples, peeled, cored, and sliced
    1 cup of packed brown sugar
    ¾ cup of flour

    1 cup quick-cooking oats

    ½ cup butter (1 stick)

    1 ½ teaspoons cinnamon

    ½ teaspoon nutmeg

    375 degrees, 40 minutes
    Directions:
    Mix together in a bowl the oatmeal, brown sugar, cinnamon, nutmeg, and flour. Cut the butter into the mix until it is divided into sections that are about pea size (Use a pastry blender if you have one, or just chop it small before adding and then use two knives “scissor style” and cut it smaller). Put the apples into the bottom of the pan. Sprinkle the oatmeal mixture on top. Bake at 375° for 40 minutes. Check whether it’s done by using a fork and seeing if the apples are tender.

    Red Delicious Outfit:
    Shirley Temple Earrings
    Best Friend Tank in Gray
    The Helen Blouse
    Two Servings a Day Belt in Red
    Time to Waist Jeans
    Crimson Ghost Bracelet
    The Clash Bracelet
    Coup de Couer Watch Ring
    Screen Door Wedges

  123. Kristin T. 10/14/2009 at 9:31 pm #

    Spiked Apple Cider

    2 dozen apples
    6 oz Calvados
    4 cinnamon sticks
    3 whole cloves
    1/4 tsp fresh grated nutmeg

    Juice the apples. If the liquid is too thick, add water in 1/4 cup increments. Pour the juice into a pan and add the cinnamon, cloves, and nutmeg. Simmer for at least 30 minutes. Pour 1 oz each of the Calvados into 6 mugs. Add the cider to the mugs. Garnish with a whole cinnamon stick.

    Outfit:
    Femme Bot Skirt
    Delphinium Top
    Zipper Foot Heels
    Butterfly Effect Necklace
    Peacock Prism Earrings
    Licorice Rope Headband

  124. Ronnie 10/14/2009 at 9:40 pm #

    French Apple Pie
    (A glamorous fall treat the lovely Scarlett O’Hara surely would have loved.)

    Ingrediants:
    1/4 cup butter, softened
    1 cup white sugar
    1 egg
    1/4 teaspoon salt
    1 teaspoon ground cinnamon
    1 teaspoon ground nutmeg
    1 teaspoon baking soda
    1 cup all-purpose flour
    1/2 cup chopped walnuts
    2 1/2 cups diced apple without peel
    1 teaspoon vanilla extract
    2 tablespoons hot water
    3 ounces cream cheese, softened
    3 tablespoons unsalted butter, softened
    1/2 teaspoon vanilla extract
    1 1/2 cups sifted confectioners’ sugar

    Directions:

    1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
    2.Combine 1/4 cup butter, white sugar, egg, salt, cinnamon, nutmeg, soda, flour, nuts, apples, 1 teaspoon vanilla, and hot water in the order given. (Batter will be thick). Pour into pie pan.
    3.Bake for 45 minutes at 350 degrees F (175 degrees C).
    4.Serve with cream cheese frosting. To make frosting: mix cream cheese, 3 tablespoons butter, 1/2 teaspoon vanilla, and sifted confectioners’ sugar. Beat until smooth. Can serve hot or warm. Also, can refrigerate and let cream cheese topping set up for a cold dessert.

    I can just imagine this ensemble being the perfect outfit for a fall dinner party, topped off with the perfect fall dessert!!!

    The Fall Recipe for Style:

    Miss Scarlet Dress
    Mini Dots Tights in Delphium

    The Scarlet O’Handbag
    Big Apple Earings
    Cloche To Your Heart Hat
    Dark Shadows Gloves
    Well-Heeled Black Heels

    And if the dinner is on a chilly night:
    1943 New Year’s Eve Coat

  125. Cara 10/14/2009 at 9:42 pm #

    Savory Sausage and Apple Quiche

    Ingredients:

    1 (9 inch) refrigerated pie crust
    3/4 cup shredded Swiss cheese
    2 tablespoons Parmesan cheese
    1 tablespoon chopped fresh chives
    1 tablespoon chopped fresh parsley
    1 (12 ounce) package Bob Evans® Original or Maple Sausage Links
    4 eggs
    1 1/2 cups milk
    3/4 teaspoon salt
    3/4 teaspoon sugar
    1 dash cayenne pepper (optional)
    1 medium apple, cut into 1/4-inch slices

    Instructions:
    Preheat oven to 425 degrees F. Line 10-inch quiche or pie pan with pie crust. Sprinkle cheeses, chives and parsley over bottom of crust. Cook sausage in large skillet over medium heat until no longer pink in the center. Arrange in spoke fashion over cheese layer. Beat eggs in medium bowl with wire whisk until light in color. Whisk in milk, salt and sugar until well blended. Carefully pour egg mixture over sausage layer; sprinkle with cayenne pepper, if desired. Arrange apple slices around outside edge of quiche, pressing down slightly into egg mixture to coat apples. Bake 20 minutes. Reduce oven temperature to 350 degrees F; bake 15 to 20 minutes more or until knife inserted into center comes out clean

    Outfit:

    Chocolate Mousse Dress
    Ginger Button Sweater
    Dots and Daisies Tights in Silver
    Pretty Poppy Knit Hat
    I styled the sheriff
    Heart on your Sleeve Bangle
    Knock on Wood Ring
    The Pop-lar Pendant

  126. Jennifer 10/14/2009 at 9:44 pm #

    Harvest Pumpkin Apple Bread

    Ingredients
    3 cups all-purpose flour
    2 teaspoons ground cinnamon
    2 teaspoons baking soda
    1 ½ teaspoons salt
    3 cups granulated sugar
    1 (15 oz) can pumpkin puree
    4 large eggs
    1 cup vegetable oil
    ½ cup apple juice
    1 large baking apple, peeled, cored, and diced

    Directions
    1.Preheat oven to 350 degrees. Grease and flour two 9×5-inch loaf pans.
    2.Combine flour, cinnamon, baking soda and salt in large bowl.
    3.Combine sugar, pumpkin, eggs, vegetable oil and apple juice in large mixer bowl; beat until just blended.
    4.Add pumpkin mixture to flour mixture; stir just until moistened. Fold in apples.
    5.Spoon batter into prepared loaf pans. Bake for 65-70 minutes or until wooden toothpick inserted in center comes out clean. Cool in pans on wire racks for ten minutes. Remove to wire racks to cool completely.

    Outfit (I know this outfit seems blueberry-centric, but I could totally see myself wearing tihs outfit as I show up to a friend’s house with a fresh-baked loaf of pumpklin-apple bread!
    •Blueberry Pie Dress
    •.The Changeling Hat
    •Snow White Necklace
    •Cotswold Booties

  127. Shayla Silva 10/14/2009 at 9:47 pm #

    Turkey, Brie and Apple Grilled Sandwich Recipe

    Ingredients:
    *4 slices sandwich bread
    *2 tablespoons olive oil
    *1 teaspoon apple butter
    *1 teaspoon mayo
    *4 oz. (weight) brie cheese
    *1 apple
    *2 slices turkey breast
    *Salt and pepper to taste

    Preparation:
    *Preheat grill pan or skillet or oven over medium heat.
    *Build the sandwich by laying out your sandwich bread and lightly brushing the insides with olive oil. On one piece of bread, spread apple butter; on the other mayo.
    *Cut the brie into thin slices. Place one layer of brie slices on one piece of the bread.
    *Thinly slice your apple of choice. Top the layer of brie with a layer of apple slices.
    *Add the turkey on top of the apple.
    *Salt and pepper to your liking.
    *Lightly brush the grill pan or skillet surface with olive oil before placing the sandwich on.
    *Place sandwich in pan and press sandwich with spatula.
    *Cook on one side for about 2 minutes, then flip and cook on other side for about 2 more minutes.

    My “Oui-oui! Apple and Brie!” outfit:
    *Darling Daisy Top
    *Jumper for Joy
    *Big Apple Earrings
    *Hearthside Tights
    *Muir Woods Booties in Stone

  128. Kristin T. 10/14/2009 at 9:48 pm #

    French Apple Tart

    * 2 cups all-purpose flour
    * 1/2 teaspoon kosher salt
    * 1 tablespoon sugar
    * 12 tablespoons (11/2 sticks) cold unsalted butter, diced
    * 1/2 cup ice water
    * 4 Granny Smith apples
    * 1/2 cup sugar
    * 4 tablespoons (1/2 stick) cold unsalted butter, small diced
    * 1/2 cup apricot jelly
    * 2 tablespoons water

    For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

    Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

    Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

    Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with the full 1/2 cup of sugar and dot with the butter.

    Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. When the tart’s done, heat the apricot jelly together with the water and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.

    Outfit:
    Gestural Dress
    Venti Heels
    Lonely Hearts Tights
    Snowfinch Headband
    2 Clash Bracelets
    Mardi Gras Earrings

  129. April 10/14/2009 at 10:29 pm #

    Remember when your mom use to make monkey bread? Well put that gooey cinnamon awesomeness with apple pie and you’ve got Caramel Apple Pie!

    Ingredients
    12 Rhodesâ„¢ Cinnamon Rolls or 12 Rhodes Anytime!â„¢ Cinnamon Rolls thawed, but still cold
    1 large granny smith apple, peeled and diced
    1/4 cup brown sugar
    1/2 teaspoon cinnamon
    1/4 cup graham cracker crumbs
    2 tablespoons chopped pecans
    1 packet cream cheese frosting (included with cinnamon rolls)
    3 tablespoons caramel ice cream topping
    Instructions
    Cut each roll into four pieces and arrange in a sprayed 12-inch deep dish pizza pan. Cover loosely with sprayed plastic wrap and let rise 2 hours in a warm place (if using Anytime rolls you do not need to let them rise). In a small bowl combine apple, brown sugar, cinnamon, graham cracker crumbs and pecans. Remove wrap and sprinkle apple mixture over the risen dough. Bake at 350° 20-25 minutes or until well browned. Combine one packet of cream cheese frosting with the caramel topping. Drizzle over top of apple pie.

    FYI Alternates for the adventurous foodies: I have also used my mom’s old monkey bread recipe to make the crust of this pie and strudel toppings before, and it turned out to be really tasty!

    My Apple Orchard Outfit:
    Big Apple Earrings
    Just Teasing Tights- “Are my seams straight?” “I’ll say,” giggles Daphne. These tights still look as classy as they did on Marilyn Monroe in Some Like It Hot!
    Grass Is Always Greener Dress – I love this dress!! It’s as green as the orchard where those tart Granny Smith Apples grow.
    Snake Charming Flats – to go with those poisonously cute Big Apple Earrings
    Bunny Hop Necklace – I wanted to put some more animals in the orchard
    Oh, and I can’t forget the Greener Pastures Umbrella since it’s be so rainy today!

  130. Anette Rutherford 10/14/2009 at 10:38 pm #

    Pumpkin Pancakes with Sauteed Apples
    (From the Harrods Cookery Book)

    Ingredients:
    1/2 a cup of diced pumpkin flesh
    1/2 a cup of finely ground cornmeal
    1/2 a cup of unbleached flour
    1 teaspoon of baking powder
    1/4 of a cup of light brown sugar
    1/2 a teaspoon of cinnamon
    1/4 of a teaspoon of ground ginger
    Pinch of grated nutmeg
    Salt
    1 teaspoon of grated orange or lemon zest
    1 Egg
    About a 1/4 of a cup of milk
    4 tablespoons of butter
    2 large dessert apples, peeled, cored and sliced
    Maple syrup, to serve

    Method:
    1. To make the pumpkin puree, remove the seeds and stringy membrane from the pumpkin then place on a lightly greased cookie sheet and bake in an oven preheated to 350 degrees for 45 minutes to an hour (or until tender). Remove the flesh with a large spoon and puree in a blender or food processor
    2. Sift all the dry ingredients together into a bowl. Make a well in the center and ass the orange zest, egg, pumpkin puree and milk. Beat to a stiff batter
    3. Melt the butter and saute the apple slices until golden and just softened. Keep hot. Heat a griddle or large skillet over a moderate heat. Brush with melted butter and pour 2 to 3 tablespoons of thee pumpkin batter onto the surface, spreading lightly. Cook 2 or 3 at a time
    4. Cook for 1 to 2 minutes or until bubbles appear at the edges. Carefully turn over and cook for a further 1 to 2 minutes or until golden brown and just firm to the touch. Keep hot while you make the remaining pancakes
    5. Serve with sauteed apple slices and maple syrup (Serves 4)

    My “Pumpkin Pancakes with Sauteed Apples” inspired outfit:
    -Need For Tweed Dress
    -Storybook Ending Socks
    -Pumpkin Carving Heels
    -Apple Pickin Necklace
    -Big Apple Earrings
    -Cobweb Cuff

    Enjoy!

  131. Michele 10/14/2009 at 10:45 pm #

    Life is a Bowl of Cherry and Apple Pie
    This delicious cherry and apple pie will remind you of the goodness life has to offer with the first bite!

    Ingredients:
    3 large sweet Golden Delicious apples, peeled, cored, and cut into 8 pieces
    12 ounces fresh or frozen pitted cherries
    1/4 cup black raisins
    1/2 cup granulated sugar
    1/2 teaspoon ground cinnamon
    1/4 teaspoon grated nutmeg
    1 tablespoon cornstarch
    1 cup rolled oats
    1/2 cup packed light brown sugar
    6 tablespoons all-purpose flour
    8 tablespoons unsalted butter, cut into pieces
    1 unbaked pie crust, for a 9 or 10-inch deep dish baking pan
    Vanilla ice cream, as accompaniment

    Directions:
    Preheat the oven to 400 degrees F.

    In a large bowl, combine the apples, cherries, raisins, granulated sugar, 1/4 teaspoon of cinnamon, 1/8 teaspoon of nutmeg and cornstarch and toss well to combine.

    In a separate bowl, combine the oats, brown sugar, flour, remaining 1/4 teaspoon of cinnamon, and remaining 1/8 teaspoon of nutmeg.

    Blend the butter into the dry ingredients using your fingers until the mixture resembles coarse crumbles.

    Line a 9 or 10-inch deep baking dish with pie crust and pour in the fruit mixture. Sprinkle the crumble mixture over the top and bake for 20 minutes. Lower the temperature to 350 degrees F and continue baking until bubbly, apples are tender and the pie crust is browned- about 35 to 40 minutes longer.

    Remove from the oven and let rest at least 15 minutes. Serve warm, with vanilla ice cream on top.

    Match my divine dessert with this sassy outfit, and you will be loving life to the fullest!

    Sweetie Bird Dress
    Shirley Temple Earrings
    Cardinal Points Necklace
    A Berry Sprig Deal Headband
    Sparkle in the City Purse (in black to match the raisins)
    Spinning Jenny Vest (love that crumble topping!)
    Venti Heels
    Storybook Ending Socks
    Vanity Fair Ring (don’t forget your scoop of ice cream on top!)

  132. Sarah 10/14/2009 at 10:47 pm #

    Apple Salad
    -1 large red apple
    -1 large green apple
    -1/2 cup sliced celery
    -1/4 cup chopped walnuts or pecans
    -1 large banana
    -1/2 cup sliced seedless grapes
    -1/4 cup light mayonnaise
    -2 tablespoons light sour cream
    -juice of one lemon
    Preparation: Wash apples, celery, and grapes. Core apples and cut into ½ inch cubes. Sprinkle the apples with the lemon juice to prevent them from turning brown. Chop the celery, bananas, and grapes as desired. Combine all the ingredients together in a large bowl. Serve immediately or chill in the refrigerator for up to 4 hours. Serves 4.
    Outfit:
    Autumn Drive Dress
    Five Alarm Coat
    Dots and Daisies Tights in Brown
    Snow White Necklace
    Quit Meshing Around Heels in Brown

  133. Andrew 10/14/2009 at 10:49 pm #

    Makes 4 Servings

    4 cups (1 L) unsweetened apple juice
    4 cups (1 L) Red Delicious apples, thinly sliced

    1. Preheat oven to 400°F (200°C).
    2. Lay a large, clean dish towel on countertop. Have a second towel handy.
    3. Pour apple juice into large pot or Dutch oven. Bring to a boil.
    4. While juice heats, prepare apples by washing, coring and halving. Leave peel on. Slice into 1/8 inch thick or thinner slices and cut in half again.
    5. Transfer apples to boiling juice for about 3 minutes. Remove from juice with a slotted spoon or sieve. (Juice can be reserved, cooled and drank later.)
    6. Place apples in a single layer on clean towel. Place second towel on top and pat dry by pressing down firmly.
    7. Transfer apples to a cooling rack placed on top of a large baking sheet. Prevent apples from touching each other.
    8. Place apples in the preheated oven. After about 10 minutes of baking, rotate the pan for an additional 5-10 minutes, watching to ensure no burning. Turn off heat.
    9. Remove pan from the oven. Carefully flip each apple slice. Return pan to oven and allow to sit for at least one hour. Store cooled apples in sealed plastic container or freeze, although these tasty snacks get eaten pretty quickly.

    http://www.bctree.com/recipes/archive/dried-apple-chips.php

    The picture and recipe inspired this outfit:

    Big apple earrings
    Night Shift Dress
    Sonoma Valley Cardigan
    The Alicia Locket
    Storybook Ending Socks
    Bibliophile Heels

  134. Sarah Conley 10/14/2009 at 10:50 pm #

    Frangipane French Apple Starlet Tartlet

    Ingredients
    – 1 store bought pie crust
    – 1 cup shelled hazelnuts
    – 1/4 cup plus 2 tablespoons sugar, divided
    – 1 egg
    – 3 tablespoons unsalted butter, divided
    – Dash vanilla
    – 4 large apples (mix and match kind)
    – 1 cup apricot preserves
    – 1 tablespoon calvados or water
    – whipped creme or creme fresh

    Directions

    Preheat the oven to 375 degrees F.

    Roast the hazelnuts on a cookie sheet for 7 or 8 minutes. Transfer the nuts to a food processor, add the 1/4 cup sugar, egg, 1 tablespoon butter, and vanilla, and process until a creamy paste forms. This is frangipane.

    Line a cookie sheet with tin foil or a silpat. Unroll 1 pie crust onto the cookie sheet.

    Spread the frangipane on the dough, stopping about 1 1/2-inches from all sides.

    Peel and core the apples, and cut them into 1/2-inch thick slices. Arrange them attractively in a slightly overlapping pattern, like the tiles of a roof, on the pastry dough so that the apples cover the frangipane. Fold the edge of the dough back over the apples to make border of dough. Increase the oven temperature to 400 degrees F. Sprinkle 2 tablespoons sugar over the apples, letting a little of the sugar fall onto the border to help crystallize the dough. Dot the top of the tart with butter. Bake for 1 hour. The dough should be nicely crystallized all over.

    Remove the finished tart from the oven and cool on a rack until lukewarm. Put apricot preserves and calvados (or water) in a small sauce pan over low heat until they are melted and combined. Use this to glaze the surface of the tart, spreading it carefully on the apples with the underside of a spoon. Serve at room temperature cut into little wedges, with whipped cream or creme fresh.

    the Scarlett Starlet look:

    ~ A Work of Art Dress
    ~Born to Run Bomber in Asbury Park
    ~Walking Into Spider-Wedges
    ~Twiggy Earrings

  135. Gia. 10/14/2009 at 10:54 pm #

    The Outfit:
    Autumn Drive Dress
    Knit Pick Cardigan
    Dots & Daisies Tights in Brown
    Get to the Point Spectators in Brown
    Licorice Rope Headband
    Red Lipstick ; )

    The Recipe:
    Vegan Apple Peanut Butter Caramel Bars

    For the crust:
    3 cups graham cracker crumbs
    1/3 cup oil *or” melted earth balance, cooled
    3 tablespoons plain soy milk
    1 teaspoon vanilla

    For the apple layer:
    3 lbs granny smith apples (about 6), peeled and thinly sliced
    1 tblspn canola oil
    1/3 cup sugar
    1/3 cup cold water (or apple cider or apple juice if you’ve got it)
    3 tablespoons all-purp flour
    pinch each: cinnamon, ginger, allspice

    For the crumb topping:
    1/2 cup flour
    3 tablespoons sugar
    2 to 3 tablespoons canola oil
    pinch each: cinnamon, ginger, allspice

    For the peanut butter caramel:
    2/3 cup chunky peanut butter (the no stir kind* – not the kind that separates)
    1/4 cup pure maple syrup
    3 tablespoons brown rice syrup

    Preheat oven to 350 F and do all your prepping. Grease a 13×9 metal baking pan.

    Place graham cracker crumbs into a mixing bowl. Drizzle with the oil mix until moistened. Add the soy milk and mix with your fingers, the crumbs should hold together if pinched. Press the crumbs firmly into the prepared baking pan to form a crust. Bake for 10 minutes.

    Prepare the apples:
    In a heavy bottomed skillet over medium heat, saute the apples in the oil until they are tender, about 10 minutes. Mix together the flour and water. Add the sugar and flour/water mixture along with the spices. Lower heat and gently heat for 3 more minutes, until thickened.

    Prepare the topping:
    Place the flour, sugar and spices in a mixing bowl. Drizzle 2 tablespoons of oil into the flour and mix with your finger tips until crumbs start to form. Keep tossing the mixture with your fingers, you want the crumbs to get fairly large for crumbs. Add more oil if necessary.

    Once all those components are ready, assemble the bars. Spoon the apples over the crust and distribute as evenly as possible. Be gentle, make sure you are sporking and not spreading, you don’t want to break up the crust. Sprinkle the crumb topping over the top. It won’t cover the entire thing, just place it randomly over the top so that the apples are peeking through in places.

    Return to oven and bake for 25 more minutes. When it is almost done (about 5 minutes) start preparing the peanut butter caramel.

    For the peanut butter caramel:
    Mix all ingredients very well in a small sauce pan. Heat over medium for about 3 minutes. It should soften and drop from a spatula in ribbons.

    When the bars are done baking, drizzle caramel all over the place. Let cool completely.

  136. Emily 10/14/2009 at 11:03 pm #

    My outfit is inspired by green Granny Smith apples:

    -Dress Side Story Dress (in apple green)
    -Poetry Prize belt
    -Seamstress Heels
    -I Spy Necklace (to read recipes in fine print)
    -Time on My Hands Ring (as a reminder to set the cooking timer)

    Caramel Apple Bars

    Prep Time: 20 min
    Cook Time: 25 min
    Ingredients:
    • 2 cups flour
    • 2 cups quick cooking rolled oats
    • 1-1/2 cups brown sugar
    • 1 tsp. baking soda
    • 1-1/4 cups butter, melted
    • 1-1/2 cups caramel ice cream topping
    • 1/2 cup flour
    • 2-1/2 cups coarsely chopped peeled Granny Smith apples
    • 1/2 cup chopped dried cranberries
    • 1 cup chopped pecans

    Preparation:
    Preheat oven to 350 degrees. Grease a 15×10″ jelly roll pan and set aside. In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda, and melted butter. Stir with wooden spoon and mix until crumbly. Press half of this mixture in prepared pan and set aside. Reserve remaining crumbly mixture.

    In small saucepan, combine ice cream topping and 1/2 cup flour. Mix well with wire whisk. Bring to a boil over medium heat, stirring constantly. Boil for 3-4 minutes until thickened.
    Sprinkle apples, cranberries, and pecans over crust in pan. Pour caramel mixture over apples and sprinkle with reserved crumbly mixture. Bake at 350 degrees for 25-35 minutes until golden brown. Cool and cut into bars. 48 bars

  137. Sarah K. 10/14/2009 at 11:07 pm #

    recipe:
    apple custard crisp

    1 tin evaporated milk
    1 tbsp. vanilla
    1/4 cup sugar
    2 tbsp. custard powder
    2 eggs
    cinnamon
    brown sugar
    apples
    2 tbsp. honey
    1/2 cup rolled oats
    melted butter
    crushed graham crackers/crumbs

    preheat oven to 300 degrees.
    first, boil the sliced apples till slightly soft.
    next, coat them in cinnamon and brown sugar. (as much as you want!)
    make custard by mixing milk, sugar, vanilla, custard powder, and eggs. whisk, then stir continuously over low heat until it thickens.
    pour the custard over the apples in a casserole dish. mix remaining ingredients to make oat topping, spread on top, and place in oven till top is crispy!

    outfit:
    a classic outfit for a classic dessert. cozy & sunny to match!

    soda fountain dress in ginger
    rose colored tights
    apple pickin necklace
    finishing school headband in sparkling ivory
    bourbon street ankle boots

  138. Tracy 10/14/2009 at 11:18 pm #

    Apple Pie Cupcakes (aka “Apple Zoeys,” named after my friend Zoey of course, she always wanted to find an easier and faster method for making apple pie so I figured cupcakes made the most sense!)

    *makes about 24

    Ingredients;

    For the cupcakes:

    3 cups sifted cake flour

    1 tbsp. baking powder

    ½ tsp. salt

    1 cup butter, at room temperature

    2 cups sugar

    4 eggs

    1 ½ tsp. vanilla extract

    1 cup milk

    For the apple filling:

    2 tbsp. butter

    2 tsp. cinnamon

    2-3 tbsp. sugar

    3 large Granny Smith apples, peeled, cored and diced

    For decoration:

    vanilla buttercream (I used 3/4 of a batch)

    Directions:

    To make the cupcakes, preheat the oven to 350°. Line two cupcake pans with paper liners.

    In a medium bowl, sift together the cake flour, baking powder and salt. In the bowl of an electric mixer, cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Add the vanilla extract and mix well to combine. Add in the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Stir until just combined.

    Divide the batter evenly among the cupcake liners, filling them about 2/3-3/4 full. Bake until golden and a toothpick inserted in the center comes out clean, about 18 to 22 minutes. Remove from the oven and allow to cool for 5 minutes in the pans. Transfer to wire racks to cool completely.

    To make the apple filling, heat the butter a medium skillet over medium-high heat. Add the cinnamon and sugar and cook for a minute, until the mixture begins to bubble. Lower the heat to medium and stir in the apples. Mix well. Cook until the apples are somewhat tender, about 10 minutes. Remove from heat and let cool.

    While the apple mixture is cooling, use the cone method to remove a chunk from the center of each cupcake, making sure to leave a rim around the top of the cupcake. Fill the holes with the cooled apple mixture. To decorate, top each cupcake with a swirl of vanilla buttercream.

    The Outfit:
    The Gold and the Bow-tie-ful Clip
    Cynical Teen Glasses in Brown
    Sincerely Yours Locket
    Beyond Basic Cardigan
    Metallurgy Dress
    Chic Chevron Tights
    Whistle Stop Boots
    Desperately Seeking Fringe Purse

  139. Jamie 10/14/2009 at 11:34 pm #

    Ingredients

    * 1 tablespoon unsalted butter
    * 4 Golden Delicious apples, peeled, cored, cut into 16ths
    * 1/2 teaspoon ground cinnamon
    * 2 tablespoons brown sugar
    * 1 orange, juiced
    * Vanilla ice cream

    Directions

    In a medium heated skillet add the butter then add the apples. Cook for about 2 to 5 minutes then add the cinnamon, brown sugar and orange juice. Swirl the apples around to make sure they all get coated. Cook another 5 minutes until apples are soft and caramelize. Serve warm with scoop of vanilla ice cream.

    OUTFIT:
    Eponine Tunic
    Black Flag Pants
    Screen Door Wedges
    Pretty Poppy Knit Hat
    Wood You Cry For Me Necklace

  140. Lorin D. 10/14/2009 at 11:38 pm #

    What to eat:

    Warm Apple-Buttermilk Custard Pie

    1/2 (15 oz) package refrigerated piecrusts
    1/2 cup butter, divided
    2 Granny Smith apples, peeled and sliced
    1/2 cup granulated sugar
    3/4 tsp. ground cinnamon, divided

    1 1/3 cups granulated sugar
    4 large eggs
    2 Tbsp. all-purpose flour
    1 tsp. vanilla extract
    3/4 cup buttermilk

    3 Tbsp. butter, softened
    1/4 cup granulated sugar
    1/4 cup firmly packed light brown sugar
    1/2 cup all-purpose flour

    Directions:
    1. Fit piecrust into a 9 inch pieplace. Fold edges under and crimp. Prick bottom and sides of piecrust with a fork.
    2. Melt 1/4 cup butter in a large skillet over medium heat; add apple, 1/2 cup granulated sugar, adn 1/2 tsp. cinnamon. Cook, stirring occasionally, 3 to 5 minutes; set aside.
    3. Beat remaining 1/4 cup butter and 1 1/3 cups granulated sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until yellow disappears. Add 2 Tbsp. flour and vanilla, beating until blended. Add buttermilk, beating until smooth.
    4. Spoon apple mixture into piecrust; pour buttermilk mixture over apple mixture.
    5. Bake at 300 degrees for 30 minutes. Stir 3 Tbsp. butter, 1/4 cup granulated sugar, brown sugar, 1/2 cup flour, and remaining 1/4 tsp. cinnamon until crumbly. Sprinkle over pie. Bake 40 more minutes or until a knife inserted in center comes out clean. Let stand 1 hour and then get out the forks! It’s pie time 🙂

    What to wear:

    Gingham Gone Glam Dress
    The Goldie Trench
    Decorative Arts Tights
    Stone Cold Mary Janes in Camel
    Big Apple Earrings

  141. Jordan! 10/14/2009 at 11:43 pm #

    Outfit:)

    The Bard Blouse in Comedy
    Maestro Vest
    Alhambra Pants
    Snake Charming Flats
    Cloche To Your Heart

    Recipe!

    Apple Cinnamon Cookies:

    Ingredients:

    2-3 large granny smith apples (enough to yield 2-2.5 cups
    of diced apples)
    2.5-3 cups flour
    1 teaspoon baking soda
    1 teaspoon salt
    1 cup brown sugar
    1 cup white sugar
    2 sticks (1 cup) butter
    1 tablespoon cinnamon
    2 eggs

    Core, peel, and dice the apples. Size is not critical, although I’d keep
    the pieces relatively small – keep in mind they will shrink when cooked.
    Set these aside for later, you can sprinkle with lemon juice if you’re
    concerned about them browning, but it’s not really necessary. You
    should get about 2-2.5 cups diced. Adjust amount to taste. Keep in mind,
    the more apples you add, the moister the dough will be. (see below)

    Cream the butter and sugar. I generally get the butter+sugar very fluffy.

    Add the sifted dry ingredients (I personally only sift the flour and add
    the ingredients independently. I add them in order from the smallest
    to largest, generally while mixing to get them evenly distributed)

    The dough should be fairly moist, so don’t overdo the flour.

    Turn out onto cookie sheets in drops about 1″ around. Be sure and leave
    plenty of room around each cookie. I get around 10-12 cookies per sheet,
    but I tend to make them large.

    Bake for approximately 10 minutes in a 350 degree oven. They should be
    removed when the cookies turn a nice shade of brown on the top. If in doubt
    undercook – after removing the cookies, cut one in half – if a small layer
    in the middle of the cookie looked really undercooked, you’ve got them
    cooked just right.

  142. Mina 10/14/2009 at 11:46 pm #

    Apple-Sage Glazed Grilled Whole Turkey with Grilled Apples

    Ingredients

    * 1 tablespoon canola oil, plus more for brushing on the turkey
    * 1 small red onion, coarsely chopped
    * 1 serrano chile, coarsely chopped
    * 3 cups apple cider vinegar
    * 1 1/2 cups granulated sugar
    * 2 Granny Smith apples, peeled, cored, and coarsely chopped, plus 2 peeled, cored, and sliced into 1/2-inch thick slices
    * 3 tablespoons chopped fresh sage leaves
    * Salt and freshly ground pepper
    * 1 whole (20 pound) turkey

    Directions

    Preheat the grill to medium-high. Heat oil in a medium saucepan on the grates of the grill or on a burner. Add the onion and cook until soft, about 3 minutes. Add the serrano chile and cook for 1 minute. Add the vinegar and sugar and cook until the sugar has melted. Stir in the chopped apples and cook until the apples are soft and the mixture is slightly thickened, about 10 minutes. Remove from the heat and let cool slightly. Place the apple mixture in a food processor and add the sage. Pulse until smooth. Season with salt and pepper, to taste. Let cool to room temperature.

    Have a large drip pan filled with a little water positioned under where the turkey will be placed on the grill. Brush the entire turkey with oil and season with salt and pepper. Grill the turkey on all sides until golden brown. Reduce the heat of the grill to medium to maintain a constant temperature of 350 degrees F. Cook turkey until a thermometer inserted into the thigh registers 170 to 175 degrees F. Begin brushing the entire turkey with the apple glaze during the last 15 minutes of cooking. Remove from the grill and brush with more of the glaze. Let rest for 15 minutes before slicing. Grill the sliced apples for 2 to 3 minutes on each side and serve with the turkey.

    What to wear:
    Best Friend Tank in Cerulean
    Puddle Jumping shorts
    Pocahon-toes Socks
    Intarsia Earrings
    Metalsmith Necklace
    Uffizi Handbag

  143. ani 10/14/2009 at 11:56 pm #

    Frosted apple squares

    Yield: one 15″ x 10″ square cake

    Dough
    3 3/4 to 4 cups all-purpose flour
    2 tablespoons sugar
    1 envelope (1/4 ounce or 2 1/4 tsp) FLEISCHMANN’S RapidRise Yeast
    1 teaspoon salt
    1/2 cup water
    1/2 cup milk
    1 cup butter or margarine
    4 egg yolks

    Apple Filling
    1/2 cup water
    1/2 cup sugar
    3 tablespoons cornstarch
    2 teaspoons ground cinnamon
    1/2 teaspoon ground nutmeg
    1/4 teaspoon salt
    1 egg yolk
    3 medium cooking apples, cored, peeled, sliced

    Powdered Sugar Glaze
    2 cups powdered sugar, sifted
    3 to 4 tablespoons milk
    5 drops neon blue food coloring

    Apple Filling:
    In a saucepan, combine 1/2 cup water, 1/2 cup sugar, 3 tablespoons cornstarch, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon salt. Stir in 1 slightly beaten egg yolk and 3 medium cooking apples, cored, peeled and thinly sliced. Cook over medium heat, stirring constantly until thick, about 5 minutes. Remove from heat; let cool.

    Dough:
    In a large bowl, combine 1 1/4 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120 to 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolks and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough.
    Divide dough in half; roll half of the dough on lightly floured surface to fit the bottom of ungreased 15 “ x 10 “ baking pan. Spread with Apple Filling. Roll remaining dough large enough to cover filling. Seal edges together. Snip surface of dough with scissors to let steam escape. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
    Bake at 375 F for 20 minutes or until evenly golden. Drizzle with Powdered Sugar Glaze. Let cool in pan; cut into squares.

    Powdered Sugar Glaze:
    In a small bowl, combine 2 cups powdered sugar, sifted; and 3 to 4 tablespoons milk. Stir until smooth. Add the 5 drops of neon blue food coloring .

    Prepare this deliciously cool dessert for a fall dinner party. When you arrive everyone will be dazzled by the sight of you slipping out of your grey t- coat to reveal your sparkling glitz and glamour dress paired with complementing catwalk stilettos

  144. Shannon C. 10/15/2009 at 12:15 am #

    *Edit to the outfit with Plums and Apples Chicken

    I didn’t specify which Long Distance Calling Cardigan – I intended for it to be the Long Distance Calling Cardigan in International.

  145. WightCrow 10/15/2009 at 12:33 am #

    This is the recipe that my family uses each Fall to make apple pie:

    Ingredients
    1/3 cup butter, melted
    1 tsp. ground cinnamon
    4 lb. Granny Smith apples, cored and cut into 1/4-inch thick slices (about 12 cups)
    1 15-oz. pkg. rolled refrigerated unbaked pie crust (2 crusts)
    1/2 cup packed brown sugar
    2 Tbsp. all-purpose flour
    1/2 tsp. salt
    1 egg, lightly beaten
    1 Tbsp. water

    Directions
    1. Preheat oven to 475F. In very large bowl combine butter and cinnamon; add apples and toss gently to coat. Spread apples evenly in a parchment paper- or foil-lined, large roasting pan or two 15x10x1-inch baking pans. Roast (one pan at a time if using baking pans) 4 to 5 inches from heat for 7 to 10 minutes or until apples start to brown on edges, turning once halfway through. Cool apples in pan(s). Reduce heat to 375F.

    2. Let refrigerated pastry stand at room temperature according to package directions. Line 9-inch pie plate with half of pastry as directed.

    3. In very large bowl stir together brown sugar, flour, and salt. Add apple slices and any juices; stir to coat. Transfer to pastry-lined pie plate. Trim top crust to edge of pie plate. Fold top pastry edge under bottom pastry; crimp edge. Brush top with mixture of beaten egg and water. Cover edge of pie with foil to prevent overbrowning.

    4. Place on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie. Bake 30 minutes; remove foil from pie. Bake for 35 to 40 minutes more or until top is golden and filling is bubbly. Remove to a wire rack. Cool completely. Serve with remaining topping. Makes 8 servings.

    Outfit:

    Tiny Dancer’s Dress, Dahlia Headband, Bestest Buds Earrings, Two Servings a Day Belt, Glory Daisy Ring, Rose Around the Ring, Bedknobs and Broomsticks Bag, Toulouse Lau-Wedges, Betsey Johnson Love at First Tights in Red, Snow White Necklace, Ms. Darcy Bracelet, It’s a Crewel, Crewel Scarf, Five Alarm Coat

    http://farm3.static.flickr.com/2446/4013419036_2f390661bb_b.jpg

  146. Kaitlyn 10/15/2009 at 1:09 am #

    For a delicious morning treat try:

    Apple Yogurt Muffins

    Makes 16 muffins and can be found at:
    http://jas.familyfun.go.com/recipefinder/display?id=13896

    Ingredients:
    2 cups of Flour
    1/2 cup of Sugar
    1 1/2 teaspoon of Baking Powder
    1 teaspoon of Baking Soda
    1/2 teaspoon of Salt
    1 Egg
    1 cup of Low-Fat Vanilla Yogurt
    1/4 cup of Low-Fat Milk
    1/4 cup of Oil
    1 teaspoon of Orange Zest
    2 Tablespoons of Orange Juice
    1 cup of Diced Apples
    1/2 cup of Raisins

    Preparations:
    1. In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.

    2. In a second bowl, mix the egg, yogurt, milk, oil, orange zest, and orange juice.

    3. Add the wet ingredients to the dry ingredients along with the diced apples and raisins, do not overmix

    4.Spray two 8-cup muffin tins with vegetable oil spray. Spoon thhe batter into the tins and bake at 400 degrees for 20-24 minutes or until golden brown.

    5. Enjoy!

    The Outfit that I would be wearing:
    Darling Daisey Top
    You Are My Sunishine Skirt
    Candy Corn Heels
    Gibson Bag in Electirc
    An-Jewl-Ic Necklace
    Mother’s Monogram Earrings

    Perfect Breakfast and Outfit for our Fall Days!

  147. Margaret 10/15/2009 at 1:26 am #

    Turkey with spiced squash and apples:

    1 pound acorn squash, seeded and cut into 6 wedges
    3 red apples, peeled and quartered
    3 tablespoons maple syrup
    1/4 cup apple juice or cider
    1/3 teaspoon cinnamon
    1/4 teaspoon nutmeg
    6 turkey breast cutlets (leftover turkey breast works great, too; perfect for after Thanksgiving!)

    Preheat over to 350 degrees. In a baking dish, arrange squash wedges and apple quarters together in the pan. In a small bowl, mix together syrup, apple juice, cinnamon and nutmeg. Pour half the syrup mixture over the top of the squash and apples. Bake for 30 minutes or until nearly fully cooked. Add turkey cutlets and remaining syrup mixture, spooning sauce over the cutlets. Return to the oven and bake for an additional 20 minutes or until turkey and squash are both completely cooked.

    Autumn Drive Dress
    Long Distance Calling Card-igan in International
    Shirley Temple Earrings

  148. Jen 10/15/2009 at 1:40 am #

    Apple and Olive Oil Cake with Maple Icing

    For the cake:
    80g or 3oz sultanas
    4 tbsp water
    280g or 2 cups plain flour
    1/2 tsp ground cinnamon
    1/4 tsp salt
    1/2 tsp baking powder
    1 1/4 tsp bicarbonate of soda (baking soda)
    120ml or 1/2 cup olive oil
    160g or 3/4 cup caster sugar
    1/2 vanilla pod
    2 eggs, lightly beaten
    3 Bramley apples or 4 Granny Smiths
    Grated zest of 1 lemon
    2 egg whites
    icing/confectioner’s sugar (optional) for dusting – if not making the icing*

    For the icing:
    100g or 1 stick – 2 tsp unsalted butter, softened to room temperature
    100g or 1/2 cup light muscovado sugar
    85ml or 3 oz maple syrup
    220g or 1 cup cream cheese

    For the cake:
    – Heat the oven to 170C (325F)/Gas Mark 3.
    – Grease (I used butter) a springform pan 20cm (8 in.) in diameter, then line the bottom and sides of it with baking parchment (if you are generous with your greasage, the baking parchment will adhere to the pan nicely which is very convenient when you want to get the cake out of it).
    – Put the sultana raisins and the water in a saucepan and simmer on low heat until the water has been absorbed completely. Set aside to cool.
    – Sift together the dry ingredients (flour, cinnamon, salt, baking powder, bicarbonate of soda) and set aside.
    – Peel, core and dice the apples into 1cm or 1/2 inch cubes. Set aside.
    – In a separate large bowl, mix the olive oil and sugar together by hand or in a stand mixer fitted with the paddle attachment (which I have but I did it by hand so you can too).
    – Slit the vanilla pod lengthwise and scrape out the seeds into the oil and sugar. Beat until well mixed (the vanilla can clump when you scrape it out so make sure to “de-clump” it).
    – Add the lightly beaten eggs gradually, leaving you with a thick, smooth batter in the end.
    – Add the diced apples, sultanas, and the lemon zest.
    – Add the dry ingredients, folding in gently (you can do this in one go).
    – In a separate clean and dry bowl, whisk the egg whites to soft peaks.
    – Fold the whisked egg whites very gently (to lose as little air as possible) into the main batter in 2 additions. 2 additions is best as the more additions you do, the more you are folding the batter and losing air.
    – Pour the batter into the prepared pan, smooth out the surface (there can be errant pieces of apple sticking out). Bake for an hour and a half or until a skewer inserted in the middle comes out clean (it took my oven about an hour and ten minutes so do check before the stipulated time if it looks done to you).
    – Let cool completely in the pan.
    – The flavors of the cake mature over time so for best results wrap the cake in cling film/saran wrap and refrigerate for up to three days before assembly. That means make the icing on the day you will be eating the cake.

    For the icing:
    – Beat the butter, muscovado sugar and maple syrup together either by hand or in a stand mixer fitted with the paddle attachment (I used my stand mixer for this) until light and airy. Add the cream cheese and continue beating until thoroughly blended and smooth.

    Outfit:
    * In the Beginning Dress
    *The Decoupage Cardigan
    *Venti Heels
    *Big Apple Earrings
    *Sassy Sparrow Necklace

  149. Jenn Tidwell 10/15/2009 at 3:45 am #

    Double Apple Blue Cheese Salad

    Serves: 2
    Prep: 15-20 minutes
    Cook: N/A

    Salad:
    2 c. romaine, chopped
    ½ Red Delicious apple, halved, cored and sliced thin
    ½ Granny Smith apple, halved, cored and sliced thin
    2 celery stalks, sliced
    2 hard boiled egg, chopped
    1/3 c. blue cheese crumbles
    ¼ c. walnuts, crushed

    Dressing:
    1 T. yellow mustard
    1 shallot, minced
    1 t. lemon juice
    1 t. balsamic vinegar
    Salt and pepper, to taste
    ¼ c. olive oil

    In a large bowl combine ingredients for salad and set aside. In a small mixing bowl combine ingredients for dressing, except for oil. Using a whisk drizzle in oil slowly and blend until emulsified, or thickened slightly.
    Pour dressing over salad and toss gently to coat evenly. Serve right away or keep cold in fridge until ready.

    Outfit:
    -Harvest Time Boquet Dress
    -Boutique Crawl Cartigan
    -Screen Door Wedges
    -Snow White Necklace

  150. Jenn Tidwell 10/15/2009 at 3:52 am #

    Granny Apple Surprise with Caramel Candied Quaker Granola & Spiced Whip Cream

    Serves: 4
    Prep: 20 minutes
    Cook: 35-40 minutes

    Filling
    2 granny smith apples, peeled, cored and sliced thin
    1 lemon, juiced
    2 T. flour
    ½ t. cinnamon
    ¼ t. nutmeg
    ½ T. apple cider vinegar
    ½ c. apple juice
    Topping
    ½ c. Quaker rolled oats
    ½ c. granola
    ¼ c. brown sugar
    Pinch salt
    2 T. unsalted butter, divided into four
    Caramel candy
    1 c. white sugar
    1 T. water
    Garnish
    1 c. heavy whipping cream
    Pinch cinnamon
    Pinch nutmeg

    Preheat a large skillet over medium heat. In a large bowl combine apples, half of the lemon juice and flour. Toss to coat evenly and add to skillet. Sautee apples for 3 to 5 minutes stirring frequently for even cooking.
    Add cinnamon, nutmeg, cider vinegar and juice and bring to a boil. Reduce heat to low and simmer about 10 minutes.
    In the meantime preheat oven to 325 degrees F. Lightly spray four 5 ounce oven proof ramekins. Scoop the apple mixture evenly into each ramekin. In a medium bowl combine oats, granola, brown sugar and salt and combine thoroughly. Distribute the topping in proportion atop the ramekins. Place one half tablespoon onto each ramekin and place all on a baking sheet. Bake 20 to 25 minutes, until golden and bubbly.
    To prepare the caramel candy top combine white sugar and water in a non-stick medium sauce pan. Heat over low and let the two begin to meld together. Swirl the pan as the sugar melts and browns lightly. Once sugar is completely dissolved and has a light tan it is ready. Evenly drizzle each ramekin with caramel candy.
    Using a hand held mixer or standing mixer, whip cream with spices until stiff peaks form, about 3 to 5 minutes. Be careful not to over mix or cream will turn to butter.
    Finish each ramekin off with a dollop of spiced whip cream and serve.

    Outfit:
    – -The Layer Tee in Mesophere
    -Willamette Blouse
    -Conte’ Pencil Skirt
    – Kitsune Socks
    – Well-Heeled Black Heels
    – Princess Ozma Cardigan
    – Player Piano NecklaceWil

  151. Jenn Tidwell 10/15/2009 at 3:58 am #

    Maple Roasted Red Apples with Chicken Pineapple Sausage Stuffing

    Serves: 2
    Prep: 15 minutes
    Cook: 40 minutes

    2 large red apples, cored from top and hollowed out carefully
    1 celery stalk, diced
    1 chicken with pineapple sausage, diced
    2 cloves garlic, minced
    2 T. onion, minced
    ½ c. corn bread crumbs
    3 T. unsalted butter, melted
    Salt and pepper, to taste
    2 T. maple syrup

    Preheat oven to 325 degrees F. Place prepared apples on a baking sheet and set aside. In a large bowl combine celery, chicken sausage, garlic, onion, corn bread crumbs, melted butter, salt and pepper. Stir to coat until moist.
    Evenly stuff each apple until mix is gone. Bake for 35 to 40 minutes until tender. Drizzle each apple with 1 table spoon of syrup the last 5 minutes of cooking time.

    Outfir:
    – Vintage Perfect Patchwork Dress
    – Knit-Pick Cardigan
    – Apple Pickin Necklace
    – Candy Corn Heels

  152. Breanna 10/15/2009 at 4:47 am #

    The perfect date night salad, and the perfect date night outfit! Wow your significant other with this great pairing:

    Date Night Salad:
    1 large bunch baby spinach leaves, rinsed
    1 Granny Smith apple, thinly sliced (but thick enough to be crisp, not papery) and cored
    1/3 cup walnuts, chopped
    2 oz fresh goat cheese/chevre, crumbled

    Toss spinach leaves and apple slices in a salad bowl until any remaining water drops from the rinsed spinach is gone. Add chopped walnuts and toss some more. Add the goat cheese and toss it a little bit more! Make sure everything is mixed up just the way you like it.

    Best topped with a raspberry vinaigrette such as Annie’s Naturals–a little bit of sweet to complement the apple, but with a tang to add flavor and a creaminess to echo the chevre and contrast the crunchiness of the walnuts. This salad has something for everyone! Makes two servings, perfect for serving on a date night with some simple rosemary-roasted chicken 🙂

    Of course, once you’ve fed you and your honey, you’ll want to top off your great meal with some time out together. What better way to make the most of the healthful meal you just enjoyed than with a figure-skimming pair of jeans?

    Perfect Date Night Outfit:
    Time to Waist Jeans
    Insignia Top, tucked in (the color in the bib echoes your raspberry vinaigrette!)
    Floral Greeting Cardigan
    Hi-Fi Heels
    Grey Box Theater Earrings
    Uffizi Handbag (to hold your movie tickets, fairground prizes, or to pick your sweetie’s jaw up off of the floor)

  153. c_tyler 10/15/2009 at 9:58 am #

    SOUTHERN APPLE CREAM PIE
    (my birthday pie every year!)

    2 unbaked 9-inch pie shells
    1 qt. finely chopped peeled apples
    1 1/2 c. sugar
    4 tbsp. flour
    2 c. buttermilk or dairy sour cream
    2 eggs, beaten
    1 tsp. vanilla

    TOPPING:
    1 c. sugar
    2 tsp. cinnamon
    4 oz. (1 stick) butter
    3/8 c. (6 tbsp.) flour

    Chop apples fine, add sugar and flour and mix thoroughly. Add buttermilk or sour cream and beaten eggs. Stir in vanilla. Place in pie shells. Bake in hot 400 degree oven for 30 minutes. Remove from oven and sprinkle topping over pies (topping will heap up in pies). Bake 10 minutes longer.

    To make topping: Cream together sugar, cinnamon, butter and flour until mixture is crumbly. Sprinkle all on the pies.

    Southern Comfort Outfit to Match:
    Digital Jungle Top
    Paddle Boat Cardigan
    Tomkat Jeans
    Knock on Wood Ring
    History Girl Bag
    Federation Flats

  154. Tran 10/15/2009 at 10:18 am #

    Outfit:

    Clothes Horse Dress
    Thrill of the Hunt Necklace
    How The West Was Cute Belt
    Dots and Daisies Tights in Brown
    Bourbon Street Ankle Boots

    Recipe: Apple Crepes

    Ingredients

    * 1 stick butter
    * 1 cup brown sugar
    * 1/2 teaspoon cinnamon
    * 1/4 teaspoon fresh grated nutmeg
    * 1 cup walnut pieces
    * 3 Granny Smith apples, cored and sliced 1/4-inch thick
    * 1/4 to 1/2 cup Apple Jack Brandy, or any other apple liquor or brandy
    * 8 scoops cinnamon or vanilla ice cream
    * 8 crepes
    * 2 ounces crumbled Blue cheese

    Method:

    In a saute pan, melt the butter. Stir in the brown sugar, cinnamon, and nutmeg. Cook the mixture for 1 minute to dissolve the sugar. Add the walnuts and apples. Cook the apples for 3 to 4 minutes, or until the apples are tender and caramelized. Remove the pan from the heat and add the brandy. Place the pan back on the stove. Shake the pan a couple of times to ignite the flame. If the flame does not ignite, carefully light the flame with a match. Spread a scoop of the ice cream evenly over each crepe. Starting with one side, gently roll the crepe up like a jellyroll. Place the crepes in the freezer and freeze until firm, about 1 hour. Divide the crepes between four shallow bowls. Spoon the apple/walnut mixture over the crepes. Sprinkle the cheese over the top and serve immediately.

    Yield: 4 servings

  155. MEG 10/15/2009 at 10:25 am #

    Fried Apple Fritters

    1 1/4 cups all-purpose flour, plus more for dredging
    1/2 cup fine yellow cornmeal
    1/4 cup packed light-brown sugar
    1 tablespoon baking soda
    1 1/2 teaspoons coarse salt
    1 cup buttermilk, room temperature
    1 large egg, room temperature
    1 teaspoon pure vanilla extract
    Vegetable oil, for frying
    2 Gala apples, peeled, cored, and cut into 1/4-inch-thick rings
    Confectioners’ sugar, for dusting

    Whisk together flour, cornmeal, brown sugar, baking soda, and salt in a large bowl. Whisk together buttermilk, egg, vanilla, and 3/4 cup water in another bowl. Add buttermilk mixture to flour mixture; stir to combine (batter will be lumpy).

    Heat about 4 inches oil in a medium cast-iron or heavy stockpot until it registers 360 degrees.on a deep-fry thermometer. Dredge apple rings into flour, shaking off excess; then dip into batter. Working in small batches, fry, flipping once, until dark golden brown, about 2 minutes per side. Transfer to paper towels to drain. (Adjust heat between batches as needed to keep oil at a steady temperature.) Dust with confectioners’ sugar before serving.

    Perfect Pairing:

    Do-Si-Do Dress
    Stone Cold Mary Janes in Camel
    Poetry Prize Belt
    Pris Leggings
    Pretty Poppy Knit Hat
    Big Apple Earrings

    http://fallpairings.weebly.com/apple.html

  156. Eíra 10/15/2009 at 12:03 pm #

    ¤The windy grayness of the Fall-sky only underlines the colourful apples and flaming trees of this season. I sway into the kitchen, humming in my Sense and Sensibility Boots underneath my Esmeralda Dress. Fall can bring out my inner witch like no other season. And with my Brown Peacock Feather Tights paired with the Peacock Feather Earrings, I am ready to fly into the world of Apple-delights.
    The coolness of Fall prones me to wear and cook in layers, so to stay warm in the kitchen, I have my Pioneer Dress safely underneath, and, to be on the safe side, my Three Days of Peace Shrug just within my reach.
    With my Dragon Scales-dusted Eyes I take a final look at the kitchen table-content, and satisfied I turn to the stove, and my;
    Baked Lamb in Roots&Apples with Mashed Potatoes Apple&Gravy-sauce…

    -¤-How to…
    (for 4)
    You need time and several ingredients to make this mouth-watering Fall-dish.
    And also, you need a square roaster.

    Ingredients:
    *Roots – 2 or 3 kinds besides from
    *Apples – as you will use these both for the baked dish and the sauce – I suggest you have 1 Kilo of apples at your disposal.
    *Fresh Rosemary and/or Thyme
    *Stock – preferably one suited for Lamb, but Wild-stock can also be used.
    *Lamb Fillets for 4 prs.
    *2 kilos of Bakingpotatoes
    *Low-fat Milk
    *Butter
    *Some honey
    *Gravy Browning
    *a little cream
    *one onion
    *4 – 5 cloves of garlic

    1. The day before, preferably, you soak this in cold water. The water must cover the roaster entirely.

    2. The day of actual cooking;
    First things first – you turn on the oven, – pre-heat to 200 dg. Celsius.

    a). Make a choice of 2 or 3 kinds of roots – besides from your apples. (This should not be the sweetest kind you can find. On the contrary, a sour apple makes delish cooking.)

    My choice is:
    2 parsley-roots
    2 big parsnip
    2 fist-sized chunk of celery root
    3-4 apples (in Denmark we have this apple-sort that’s small and reddish, but not sweet used for cooking).

    b.) You scrub and peal and chop. Oven is still pre-heating. DONT chop to pieces, mind you, this dish is best when it has a bite, – so make the pieces small chunks.

    c.) Add them with 2-3 cloves of roughly chopped garlic – to the roaster. Fill and cover the bottom. As you will later add the lamb, this is also where you CAN add some of the fresh chopped Rosemary, grained pepper, and some fresh Thyme (-not too much, just to add a little flavor).

    d.) Take 1 cup of stock, homemade or otherwise, preheat it with 1 small cup of water, and the finely chopped onion, crushed 2-3 cloves of garlic, and pepper. Depending on the stock, and the smell when it simmers, you can add some more stock. When it has softly boiled, and the onions are blanched, you add some to your roaster, making sure to leave 2/3 for your gravy-sauce.

    e.) Take your Lamb-fillets. Gently roll them in a mixture of honey and some of the freshly chopped Rosemary
    &Thyme. Not a lot of honey should be used, just enough to make the herbs stick to the meat.
    Place them on top of the roots and apples in the roaster.

    f.) close it up – put in the oven – 200 dg. Celsius, and let it stay there for 2 hrs.

    2. Mashed Potatoes & Apple-Sauce.
    a). After 1 hour of the total baking-time, you peal the Potatoes. I always choose baking-potatoes, as they are bigger, and then there is less trouble in pealing. Slice them up in small cubes. And boil them up – NO salt added.

    b.) While they are boiling, you peal the next set of apples. The rest of the kilo.
    Chop them up in small cubes too. And in a smaller pot add them, plus just a small amount of water, – almost nothing really. Just to make sure they dont burn before they boil. It’s very important not to add too much, as apples contains a lot of water in themselves, so really – its a tiny drop we are talking about here.

    c.) The potatoes will be ready first, so when you pour off the water, leave a little bit aside, to use in the mashing potatoes. And let the potatoes cool a little bit off, with the lid on.

    d.) Make sure the apples are stirred in regularly. They should reach a point where they take the form of a stew. Let it.

    e.) When I mash potatoes I prefer to use a fork, myself, but whatever is best for you, you now turn to the potatoes and mash away. First thing you add to them is the butter. A good big chunk. Mash some more, and stir. Add the milk, – now I know I havent written how much of eihter butter milk or anything. Thats because mashed potatoes is an intuitive dish. You cant measure an exact amount. It must be creamy and fluffy – but not too moist and loose. So – add a good slosh of milk. Mash and stir. If it still seems too dry add some more.
    Then a good slosh of the potatowater. Mash and stir. Then a tiny spoon of salt. Now taste it – to adjust.
    Leave it to rest with the lid on.

    f.) Remove apples from stove. And mash and stir till you have a smooth apple-thick-gravy.
    Add a little cinnamon. A very small amount of pepper (- trust me). And the secret – a tiny tiny amount of vanilla-sugar. Tiny tiny tiny.
    Stir real good. Taste – and it should have this – sweet-sour-(apple)-spiced-christmas’cy-kind of taste, – all in one.
    Then its done. Leave it to rest with the lid on.

    3. Brown gravy-sauce:

    Retrieving your gravy — from waay up there somewhere in this story of a dish — you heat it up again.
    When its softly boiling, add the cream – a good slosh, – and the browning. Let it simmer – and simmer some more – till the 2 hours of baking is finally up – and serve all three parts in one composition – where the baked meat – with roots form half the plate – with mashed potatoes aside – with a cover of applesauce & gravy.

    BON APPETIT

  157. Eíra 10/15/2009 at 12:06 pm #

    PS: comment for part 1: soak the ROASTER …. SOAK THE ROASTER – entirely! in water…
    sorry…. :/

  158. Erica 10/15/2009 at 12:33 pm #

    Baked Stuffed Apples

    1/4 c. raisins
    1/4 c. walnuts, chopped
    1 tsp. cinnamon
    1 tbsp. brown sugar
    4 lg. baking apples
    1 tbsp. butter
    1/2 c. water

    Heat oven to 375 degrees. In a bowl, combine first 4 ingredients. Peel off 1/3 of the skin at the top of each apple core. Stuff each apple with equal amounts of raisin mixture. Dot each with 1/4 teaspoon butter. Arrange in 8 x 8 inch baking dish. Pour water around apples. Bake 45 minutes until tender, not mushy, basting occasionally.

    Wine and Dine Sweater
    The Adventurist Skirt
    Decorative Arts Tights
    Personal Ad Peep Toes in Mauve
    The Rosalynn Bangle
    Pensive Peacock Earrings

  159. Whitney Hickam 10/15/2009 at 1:13 pm #

    Apple Pecan Layer Cake

    This is a rich two layer cake, studded with pecans, and frosted with a rich browned butter powdered sugar frosting. Or you can frost it with Cream Cheese Frosting; it’s your choice. Yum.

    Ingredients:
    •2-1/2 cups flour
    •2 cups sugar
    •1 tsp. baking powder
    •1 tsp. baking soda
    •1/2 tsp. salt
    •1 tsp. cinnamon
    •2 eggs
    •3/4 cup oil
    •1-1/2 cups applesauce
    •1/2 cup chopped pecans

    Preparation:
    Preheat oven to 350 degrees F. Grease and flour two round 9″ layer cake pans and set aside.
    Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl and mix to combine. Add eggs, oil and applesauce and beat until combined. Then beat for two more minutes at medium speed on a mixer, or 100 strokes with a wooden spoon. Stir in pecans. Pour batter into the prepared pans and bake at 350 degrees for 30-40 minutes or until top springs back when lightly touched with finger, cake pulls away from edges of pan, and a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then remove from pans to a wire rack and cool thoroughly.

    Fill and frost layers with Cream Cheese Frosting.

    Or, for Browned Butter Frosting, in heavy saucepan over low heat, melt 1/2 cup butter (NO substitutes). Continue cooking over low heat, stirring frequently, until the butter turns light golden brown. This can take awhile, up to 10 minutes. After the butter browns, it can burn quickly, so watch it carefully. Remove from heat and cool until warm.

    In large mixer bowl, combine 4-1/2 cups powdered sugar with the cooled browned butter and 1/4 cup apple cider or apple juice. Beat until combined. You can add 2-4 more Tbsp. of apple cider to reach desired spreading consistency. Fill and frost cake.
    then Eat!

    and the perfect fall outfit!:
    Lady Chatterly Dress
    Just Teasing Tights
    Deco To Go Bag
    Bibliophile Heels
    Pining for Plumage Earrings
    Art Nouveau Necklace

  160. Chelsey Mossburg 10/15/2009 at 2:02 pm #

    Ingredients
    2/3 cup coarsely chopped onion
    2/3 cup coarsely chopped celery
    2/3 cup coarsely chopped carrot
    1/4 cup raisins
    1/4 cup water
    1 tsp. instant chicken bouillon granules
    1/8 tsp. pepper
    1 cup coarsely chopped cooking apple, unpeeled, such as Jonathan or Rome Beauty
    2 1- to 1-1/2-lb. Cornish game hens, halved lengthwise
    1/4 cup toasted almonds
    Apple Brandy Sauce (see recipe)
    Directions
    1. Preheat oven to 375 degrees F. For stuffing, in a medium saucepan combine onion, celery, carrot, raisins, water, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Drain. Stir in the apple.

    2. Spoon stuffing into 4 mounds on the bottom of a greased 13x9x2-inch baking dish. Place hen halves, cut side down, over the vegetable mounds. Bake, loosely covered, for 1 hour.

    3. Uncover hens; brush with some of the Apple-Brandy Sauce. Bake, uncovered, for 15 to 20 minutes more or until hens are tender and an instant-read thermometer registers 180 degrees F, brushing once or twice with more sauce.

    4. Using a wide spatula, transfer hens with stuffing to dinner plates. Sprinkle with almonds. Heat remaining sauce until bubbly and pass at the table. Makes 4 main-dish servings.

    Apple-Brandy Sauce: In a small saucepan combine 1 cup apple juice, 4 tsp. cornstarch, 1 Tbsp. brown sugar, and 1/4 tsp. ground cinnamon. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from the heat. Stir in 4 tsp. brandy, if desired. Set aside.

    Make-Ahead Tip: Sauce can be made the day before without the brandy. Cover; chill. Stir in brandy, if desired, before using sauce.

    Nutrition Facts
    Calories 439, Total Fat (g) 16, Cholesterol (mg) 89, Sodium (mg) 266, Carbohydrate (g) 32, Fiber (g) 4, Protein (g) 44, Vitamin A (DV%) 81, Vitamin C (DV%) 11, Calcium (DV%) 7, Iron (DV%) 7, Percent Daily Values are based on a 2,000 calorie diet

    the perfect hostess outfit
    dinner party dress
    an-jewelic necklace
    snow owl ring
    catwalk stilettos
    and the perfect touch of flare
    the modern facinator in black

  161. Chelsey Mossburg 10/15/2009 at 2:37 pm #

    you’ll be the hostess witht he mostess when you serve up this delicious sunday dinner, Stuffed Cornish hen with Apple Brandy sauce. you’ll friends and family will leave not only raving about your amazing cooking but also your fabaulous outfit!

    Ingredients
    2/3 cup coarsely chopped onion
    2/3 cup coarsely chopped celery
    2/3 cup coarsely chopped carrot
    1/4 cup raisins
    1/4 cup water
    1 tsp. instant chicken bouillon granules
    1/8 tsp. pepper
    1 cup coarsely chopped cooking apple, unpeeled, such as Jonathan or Rome Beauty
    2 1- to 1-1/2-lb. Cornish game hens, halved lengthwise
    1/4 cup toasted almonds
    Apple Brandy Sauce (see recipe)
    Directions
    1. Preheat oven to 375 degrees F. For stuffing, in a medium saucepan combine onion, celery, carrot, raisins, water, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Drain. Stir in the apple.

    2. Spoon stuffing into 4 mounds on the bottom of a greased 13x9x2-inch baking dish. Place hen halves, cut side down, over the vegetable mounds. Bake, loosely covered, for 1 hour.

    3. Uncover hens; brush with some of the Apple-Brandy Sauce. Bake, uncovered, for 15 to 20 minutes more or until hens are tender and an instant-read thermometer registers 180 degrees F, brushing once or twice with more sauce.

    4. Using a wide spatula, transfer hens with stuffing to dinner plates. Sprinkle with almonds. Heat remaining sauce until bubbly and pass at the table. Makes 4 main-dish servings.

    Apple-Brandy Sauce: In a small saucepan combine 1 cup apple juice, 4 tsp. cornstarch, 1 Tbsp. brown sugar, and 1/4 tsp. ground cinnamon. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from the heat. Stir in 4 tsp. brandy, if desired. Set aside.

    Make-Ahead Tip: Sauce can be made the day before without the brandy. Cover; chill. Stir in brandy, if desired, before using sauce.

    Nutrition Facts
    Calories 439, Total Fat (g) 16, Cholesterol (mg) 89, Sodium (mg) 266, Carbohydrate (g) 32, Fiber (g) 4, Protein (g) 44, Vitamin A (DV%) 81, Vitamin C (DV%) 11, Calcium (DV%) 7, Iron (DV%) 7, Percent Daily Values are based on a 2,000 calorie diet

    the perfect wholesome Hostess outfit:
    cottage couture dress
    peak a back cardgian
    big apple earrings
    wutherings heights locket
    snow owl ring
    sidewalk cafe flats

  162. clarice 10/15/2009 at 2:53 pm #

    recipe: apple streusel cupcakes
    for the topping
    1 cup packed dark brown sugar
    1 cup flour
    1/2 tspn salt
    1/2 tspn ground cinnamon
    1/2 cup chilled unsalted butter cut into small pieces
    for the muffins
    1/2 cup unsalted butter
    1 3/4 cups flour
    2 tspn baking powder
    1 tspn baking soda
    1 1/2 cups sour cream
    1 cup granulated sugar
    1 tspn pure vanilla extract
    3 eggs
    2 large apples, peeled and diced into tiny pieces
    confectioner’s sugar and milk (to taste) for icing
    directions:
    1. Prepare streusel topping: In a medium bowl, stir together brown sugar, flour, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
    2. Preheat oven to 350 degrees. Prepare muffins: Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins). In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
    3. Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture. Fold in diced apples.
    4. Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Dust with confectioners’ sugar, if desired.

    outf
    Gingham gone glam dress (red)
    the gold and the bow-tie-ful clip (gold)
    dots and daisies tights in brown
    band on the run shades in metallics
    big apple earrings
    history girls bag (apples can fit in here 🙂
    toulouse lau wedges (red)
    paddle boat cardigan

    and voila! a perfect outfit to scarf down some apple goodies!

    happy autumn!:

  163. Laura G 10/15/2009 at 2:57 pm #

    Grilled Apple, Bacon and Cheddar Sandwich with Roasted Red Onion Mayo

    Ingredients
    Sandwich:

    * 2 slices (1/2-inch-thick) sourdough, multigrain or another hearty bread
    * 4 slices thick-cut bacon, cooked crisp
    * 4 slices Cheddar
    * 1/2 Granny Smith apple, cored, sliced thin
    * Roasted Red Onion Mayo, recipe follows
    * Butter

    Preheat a seasoned grill pan or griddle over medium heat. Assemble this sandwich just as you would a traditional grilled cheese sandwich: spread 1 slice of bread with some Red Onion Mayo, then top with 2 slices Cheddar, the bacon, the apple slices, then 2 more slices of Cheddar, finishing with another mayo-slathered slice of bread. Butter the outsides of the bread and transfer to the hot grill. Grill about 3 minutes per side, since this sandwich is so thick. Remove to a cutting board and cut the sandwich in half on the diagonal to serve.
    Roasted Red Onion Mayo:

    * 1 medium red onion, chopped
    * 2 teaspoons olive oil
    * Salt and pepper
    * 1 cup mayonnaise

    Preheat oven to 375 degrees F.

    On a small rimmed baking sheet, toss the red onion, olive oil, salt and pepper together. Roast in the oven for 25 to 30 minutes until the onion is very soft, stirring occasionally. Remove from oven and let cool. Transfer to a food processor and buzz until finely chopped. Add the mayo and pulse until smooth and combined.

    Outfit:

    Miss Scarlet Dress
    Fender’s Barberry Tights
    Nobel Style Prize Flats in Bronze
    Berry Sprig Deal Headband
    Golden Laurels Necklace
    Stylin’ Stag Ring

  164. Angelica 10/15/2009 at 3:50 pm #

    Outfit:
    Dr. Quinn Dress
    Grammar School Knee Highs
    Stone Cold Mary Janes in Camel
    Big Apple Earrings
    Marie Antoinette Ring

    Recipe best served in:
    Owl in the Family Rice Bowls

    Apple Cinnamon Madeleines

    150g plain all-purpose flour
    1 tsp baking powder
    1 tsp ground cinnamon
    100g unsalted butter, softened (plus more for greasing)
    50g light muscovado sugar
    75g caster sugar
    2 eggs, lightly whisked
    ½ cup pureed apples
    granulated sugar for coating

    Preheat oven to 180ºC.
    Brush madeleine moulds with butter.
    In a small bowl sift together flour, baking powder and ground cinnamon, set aside.
    Cream butter and sugars in another bowl until light and creamy.
    Add eggs and apple puree and beat until combined.
    Sift in flour mixture and fold until the flour has been incorporated into the wet mixture.
    Place a heaped teaspoonful of the mixture in each mould and bake for 8-10 minutes or until the tops are golden.
    Remove from oven and cool for 5 minutes in tray.
    Unmould and lightly coat madeleines with granulated sugar.

  165. Sarah Sally 10/15/2009 at 4:04 pm #

    When fall comes around, I love making my infamous Puffy Apple Oven Pancake. It’s so warm and delicious for those cold fall days when the leaves are crunching and all you need is something that tastes like something your grandma would make.

    Preheat oven to 400 degrees Farenheit and grease a 9in pie dish with butter.
    Peel and core one small apple before cutting it into quarters and from there into small chunks.
    In a meduim-sized bowl, stir together 2 tablespoons of sugar and 1/4 teaspoon of cinnamon with a fork. Add the apple chunks and toss until all of the chunks have an even cinnamon-sugar coating. Put this filling in the prepared pie dish, spreading them about with the fork before putting it in the oven for 5 minutes.
    In a large bowl or blender, combine 2 tablespoons of sugar, 1/4 teaspoon of cinnamon, 3 large eggs, 1 cup of whole milk, 3/4 cup of flour, and 3/4 teaspoon of vanilla. Mix or blend together until the batter is frothy and resembling pancake batter.
    Open the oven and do not remove the dish of baked apples. Pour the batter over the apples evenly. Push the dish back into the oven completely.
    Bake the pancake for roughly 25 minutes, or until it looks puffy and brown. Remove the dish and set it on a cooling rack. As it cools, hold a mesh sieve over the pancake and use it to sprinkle 2 tablespoons of confectioners’ sugar over the pancake.
    Cut like a pie and serve warm and fresh.

    As I bring slices of this yummy pancake around my neighborhood to my neighbors, I would be wearing the Cottage Couture Dress, the Beyond Basic Cardigan, the Betsey Johnson Love at First Tights in Red, the Rose Garden Tour Flats, and the Cherry on Top Purse.

  166. Angelica 10/15/2009 at 4:16 pm #

    Outfit:
    Troop Beverly Hills Romper
    Make a Scene Tights
    I Styled the Sheriff Boots
    Peace Offering Pin

    Recipe best made with Bubby’s Matryoshkas Measuring Cups, Strawberry Shortstack Spatula, It Takes Two Oven Mitt, and served on Conversation Plates

    Apple Turnovers

    1 teaspoon grated orange zest
    3 tablespoons freshly squeezed orange juice
    1 1/4 pounds tart apples, such as Empire or Granny Smith (3 apples)
    3 tablespoons dried cherries
    3 tablespoons sugar, plus extra to sprinkle on top
    1 tablespoon all-purpose flour
    1/4 teaspoon ground cinnamon
    1/8 teaspoon ground nutmeg
    Pinch kosher salt
    1 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted
    1 egg beaten with 1 tablespoon water, for egg wash

    1. Preheat the oven to 400 degrees F.
    2. Combine the orange zest and orange juice in a bowl.
    3. Peel, quarter, and core the apples and then cut them in 3/4-inch dice. Immediately toss the apples with the zest and juice to prevent them from turning brown.
    4. Add the cherries, sugar, flour, cinnamon, nutmeg, and salt.
    5. Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares and keep chilled until ready to use.
    6. Brush the edges of each square with the egg wash and neatly place about 1/3 cup of the apple mixture on half of the square.
    7. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork.
    8. Transfer to a sheet pan lined with parchment paper.
    9. Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature.

    Serves 8.

  167. Lindsay 10/15/2009 at 5:11 pm #

    Roasted Apples with Candied Walnuts and Meringue

    (serves 4)

    Ingredients

    2 Granny Smith Apples, halved and cored
    2 Egg Whites
    ½ Cup Crushed Walnuts
    1 Cup White Sugar
    ½ Cup Brown Sugar
    2 Tablespoons Butter
    2 Tablespoons Butter (melted)
    2 Tablespoons Apple Brandy
    1 Teaspoon Vanilla
    1 Teaspoon Ground Clove (may substitute cinnamon)
    Cinnamon

    Preheat oven to 350 degrees. Place apple halves in glass baking dish with non-stick cooking spray. Mix melted butter, ¼ cup brown sugar and apple brandy in mixing glass, then spread over apples. Bake for 20 minutes, until golden brown. Let cool, but leave the oven on.

    Cook walnuts over a medium heat with remaining brown sugar, butter, vanilla, and clove. When walnuts are coated in syrup, remove from heat and put aside.

    Beat egg whites until it forms soft peaks, then gradually beat in sugar- if you have an electric mixer, this is the time to use it. A stiff meringue can leave you with a sore elbow, and that’s what you are looking for: shiny white peaks that hold form.

    Top the cooked apples with the nut mixture, drizzle any remaining syrup over the apples. Then spoon a hefty dollop of meringue on top, and put in the oven for 5 or 6 minutes, until the meringue shows light golden tinge.

    Sprinkle with cinnamon to autumnal taste and serve with spoons.

    Apple of My Outfit:
    Autumn Drive Dress
    Hepburn Blouse
    Dots and Daisies Tights (brown)
    Fob-ulous Necklace
    Anything Bows Headband
    Out of Africa Bag
    Venti Heels

  168. Ashley Knotts 10/15/2009 at 5:16 pm #

    Apple Dumpling Recipe:
    2 cups flour
    2 tsp baking powder
    1 tsp salt
    2/3 cup shortening
    1/2 cup milk
    6 med apples
    Sift together dry ingredients, cut in shortening. Add milk stir till all is
    moisented. On lightly floured surface roll dough to 1/4 inch thick and about 12 X
    18 Rectangle.
    Cut into six squares. Place a peeled and cored apple in each. Sprinfle with sugar,
    cinnamon and nutmeg and dot with butter. moisten edges of dough and bring corners to
    center and pinch together.
    Place in baking dish 1 inch apart. Dish should be ungreased.
    Prepare the following syrup and pour over dumplings before baking
    Syrup: 1 1/2 cups sugar
    1 1/2 cup water
    1/4 tsp of cinnamon
    1/2 tsp of nutmeg
    8 drops of red food color
    Bring to a boil, remove from heat and add 3 tblsp of butter.
    Bake at 375 for 35 minutes or until apples are tender when forked.

    Serve with warm cream sauce poured over top.
    Prepare cream sauce
    1 cup milk
    2 -3 tblsp sugar to taste
    1 whole egg
    Dash of salt
    Mix well and then place on heat till it starts to boil then add thickening enough to
    make gravy like consistency. Thickening can be made with flour or cornstarch 2 3-
    tblsps mixed with small quantity of water to make a runny paste type substance.

    Apple Dumpling Outfit:
    King’s Cross Station Dress
    Cape Plaid-eras
    Two Servings A Day Belt
    Betsey Johnson Love at First Tights in Red
    Cherry On Top Purse
    Bow-it-All Headband
    Girly Girl Gloves in Black
    Venti Espresso Heels (Because Apple Dumplings are fab with Espresso!)

  169. Alison 10/15/2009 at 6:45 pm #

    Caramel Apple Spice Cupcakes from Veganomicon. – this recipes makes 12+ cupcakes

    2 tart variety firm apples
    2 tablespoons brown sugar
    1 tablespoon nonhydrogenated vegan margerine
    1 cup soy milk
    1 tbsp lemon juice
    1/3 cup canola oil
    3/4 cup granulated sugar
    1 teaspoon grated lemon zest
    1 teaspoon vanilla extract
    1 1/2 cups flour
    1 1/2 teaspoons baking soda
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    1 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg

    Caramel-Penuche Frosting

    1/2 cup granulated sugar
    3 tablespoons non-hydrogenated vegan margerine
    1 tablespoon molasses
    1/3 cup soymilk
    pinch of salt
    2 1/2 cups confectioners’ sugar
    1 teaspoon vanilla extract
    1/2 cup toasted, chopped pecans for sprinkling

    Preheat the oven to 350 and line a 12-cup muffin tin with paper (or reusable) liners.

    Leaving skin on apples, core and dice them into small pieces. Heat brown sugar and margarine in a heavy skillet over medium heat, stirring, until the mixture begins to bubble. Add apple pieces and stir to coat. Cook, stirring occasionally, until almost all of the water has evaporated and apples are lightly caramelized, about 12 min. Remove from heat.

    In a larger bowl, whisk together almond milk and lemon juice, and all to sit for a minute to curdle. Add the canola oil, sugar, lemon zest, and vanilla, and beat well Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg and stir until dry ingredients are moistened. Fold in the sauteed apples.

    Fill cupcake liners 3/4 of way with batter and bake for 20-22 minutes, until a toothpick comes out clean when inserted into center. When done, remove from the oven and cool on wire racks.

    To make the frosting:

    Combine the sugar, margarine, molasses, almond milk, and salt in a saucepan over medium heat. Stir and bring to a boil and allow mixture to boil for 7-8 minutes, stirring occasionally. Remove from heat.

    When the frosting mixture has cooled slightly and is still warm, stir in half the confectioners’ sugar and the vanilla, then beat with electric beaters for 2-3 minutes, until creamy. (Slowly beat in the remaining confectioners’ sugar until a thick, fudgelike frosting forms. Frost and sprinkle with chopped pecans.

    Paired with this sweet and spiced ensemble:

    Swiss Miss Dress w/
    Red Two Servings a Day Belt instead
    Bourbon Street Ankle Boots
    Betsy Johnson Beige Love at First Tights
    A Modern Fascinator in Ruby
    Snow White Necklace
    Amber Rd. Coat in Brown Houndstooth

  170. Audrey 10/15/2009 at 7:18 pm #

    Ingredients

    * Pastry:
    * 2 1/2 cups all-purpose flour
    * 1/2 teaspoon salt
    * 1/2 cup vegetable shortening
    * 1/2 cup ice water
    * Cooking spray
    *

    Filling:
    * 10 cup thinly sliced peeled Granny Smith apple (about 3 pounds)
    * 3/4 cup granulated sugar
    * 1 1/2 tablespoons all-purpose flour
    * 1 teaspoon ground cinnamon
    * 1/2 teaspoon salt
    * 1/4 teaspoon ground nutmeg
    * 1 tablespoon chilled butter, cut into small pieces
    *

    Topping:
    * 1 tablespoon fat-free milk
    * 1 teaspoon turbinado sugar

    Preparation

    To prepare pastry, lightly spoon 2 1/2 cups flour into dry measuring cups; level with a knife. Combine 2 1/2 cups flour and 1/2 teaspoon salt in a large bowl, stirring well with a whisk; cut in shortening with a pastry blender or two knives until mixture resembles coarse meal. Gradually add ice water; toss with a fork until flour mixture is moist. Divide the dough into 2 equal portions. Gently press each portion into a 4-inch circle on heavy-duty plastic wrap; cover and chill 30 minutes.

    Preheat oven to 425°.

    Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place 1 portion of chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch deep-dish pie plate coated with cooking spray. Remove remaining plastic wrap.

    To prepare filling, combine apple and next 5 ingredients (through nutmeg); toss gently to coat. Spoon apple mixture into prepared pie plate; top with butter.

    Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place remaining portion of chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, over apple mixture. Remove remaining plastic wrap. Press edges of dough together. Fold edges under, and flute. Cut several slits in top of dough to allow steam to escape.

    To prepare topping, brush top of dough with milk; sprinkle turbinado sugar evenly over dough. Place pie plate on a foil-lined baking sheet; bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 40 minutes or until browned. Cool on a wire rack.

    Outfit:
    Huckleberry Dress
    Ginger Button Sweater
    Make a Scene Tights
    Green Beret of Glamor
    Goldfinger-less Gloves
    Old Time Pocket Watch Necklace
    Snowy Owl Ring
    Chocolate Ganache Flats

  171. Sarah 10/15/2009 at 7:39 pm #

    This may seem simple, but I think the best apple recipe in the world is my Dad’s apple pie. Sooo delicious, especially when it’s right out of the oven!

    Preheat oven to 450 degrees.

    For the amazing, buttery crust:
    1/3 cup crisco
    1/3 cup butter
    2 cups regular flour
    1/2 teaspoon salt
    1/4 cup water
    Mix all ingredients together; consistency should be greasy, but not sticky. Keep it in the fridge while you make the filling.

    Filling:
    6-8 apples (depending on size), chopped into medium-size chunks
    1/2 cup sugar
    1/2 tsp cinnamon (or a little more)
    Dash of nutmeg
    1 tablespoon of lemon juice
    1 tablespoon flour
    2 tablespoons water
    Mix all ingredients together with your hands in a large container. All the apples should be completely covered with sugar and spices.

    Take the dough out of the freezer, and divide it in half. Roll out half between two sheets of wax paper. Take top sheet off, and turn upside down into 9″ pie plate. Cut off the extra dough, and add it to the other half.

    Prick the bottom with a fork, and put the filling into the pie crust bottom. Then roll out the rest of dough, same way as before, and spread it over the top, crimping top and bottom edges together. Finally, prick top of pie crust with fork.

    Bake for 15 minutes in preheated 450 degree oven, and then turn down to 300 degrees and cook for an additional 30 mins.

    I spent a lot of time last year making this pie for the bands that played at my college, since we were responsible for providing them with food. So, here’s an amazing outfit to stay warm, cute, and comfortable, from baking to concert-going:

    Runnin’ Out of Fools Dress
    Decoupage Cardigan
    The Fox and the Houndstooth Coat
    Dots and Daisies Tights in Brown
    Storybook Ending Socks
    Bibliophile Heels
    Poetry Prize Belt
    Beatbox Beanie
    Big Apple Earrings 🙂
    Book It Locket
    Marie Antoinette Ring
    Feed the Birds Tote

  172. Antonia A 10/15/2009 at 8:19 pm #

    Recipe:
    Apple Crumble Muffins
    1 1/2 cups all-purpose flour
    1/2 cup sugar
    2 tsp baking powder
    1 tsp cinnamon
    pinch of salt
    1 egg
    2/3 cup milk
    2 apples, peeled, cored and finely chopped
    1/4 cup sunflower oil
    1/4 dark brown sugar
    Preheat oven to 375 degrees. Line a 12 cup muffin pan with paper muffin liners. Put the flour, sugar, baking powder, 1/2 tsp of cinnamon and salt into a bowl. Add the egg, milk, apple, and oil and stir for a few seconds until just combined. Spoon the mixture evenly into the paper muffin liners. Combine the brown sugar and the remaining cinnamon and sprinkle over the muffins. Bake for 15 to 20 minutes or until well-risen and firm. They are best served warm…perfect for a fall morning!

    Outfit:
    Femme en Brun Dress
    Decorative Arts Tights
    Chocolate Ganache Flats

  173. Aya F. 10/16/2009 at 1:07 am #

    [ RECIPE ]

    French Apple Tart (Tarte de Pommes a la Normande) (http://allrecipes.com/Recipe/French-Apple-Tart-Tarte-de-Pommes-a-la-Normande/Detail.aspx)

    INGREDIENTS

    [ PASTRY ]
    * 1 1/3 cups all-purpose flour
    * 1 pinch salt
    * 1/2 cup butter, softened
    * 1 egg yolk
    * 3 tablespoons cold water, or as needed

    [ FRANGIPANE ]
    * 1/2 cup butter, softened
    * 1/2 cup white sugar
    * 1 egg, beaten
    * 1 egg yolk
    * 1 tablespoon apple brandy
    * 2/3 cup ground almonds
    * 2 tablespoons all-purpose flour
    *
    * 4 medium sweet apples – peeled, cored, halved and thinly sliced
    * 1 teaspoon white sugar for decoration
    * 1/4 cup apricot jelly

    DIRECTIONS

    1. In a medium bowl, stir together 1 1/3 cups of flour and salt. Add the butter, 1 egg yolk and water, and stir until the mixture forms large crumbs. If it is too dry to press a handful together, stir in more water. Press the dough into a ball, and wrap in plastic wrap. Flatten slightly, and refrigerate for at least 30 minutes, or until firm. This part can be done up to three days in advance.
    2. To make the frangipane, cream together the butter and 1/2 cup of sugar in a medium bowl until light and soft. Gradually mix in the egg and the remaining egg yolk one at a time. Stir in the apple brandy. Stir 2 tablespoons of flour into the ground almonds, then mix into the batter. Set aside.
    3. Roll the pastry dough out to about a 12 inch circle on a lightly floured surface. Fold loosely into quarters, and center the point in a 10 inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm.
    4. Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.
    5. Spoon the frangipane into the chilled pastry, and spread into an even layer. Arrange the apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the center.
    6. Place the pie plate on top of the baking sheet in the preheated oven. Bake for 15 minutes, or until the filling begins to brown. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for another 10 minutes, then sprinkle sugar over the top of the tart. Return to the oven for 10 more minutes, or until the sugar caramelizes slightly.
    7. Cool the tart on a wire rack. A short time before serving, warm the apricot jelly. Add some water if necessary to make it a liquid consistency. Brush onto the tart for a nice shine.

    [ Outfit ]

    The Tart-Up! It’s Already Fall Outfit (http://i36.tinypic.com/2ic4odi.png)

    *Applause is Welcome Dress
    *Dots and Daisies Tights (in brown)
    *Time for Romance Necklace
    *Cut It Out Flats
    *Madame Bovary Ring (in white)
    *Vanilla Skies Parasol

    Easy, elegant and a tasty treat (in the eyes), the Tart-Up! It’s Already Fall Outfit is like a walk along the streets of Paris in your Applause is Welcome Dress (its golden brown skirt reminiscent of the browned sugar sprinkled across the tarts), with the delicate taste of apples and almonds still wandering in your mouth. Glide endlessly and effortlessly around antique shops in your Cut-It-Out Flats paired with the Dots and Daisies tights and to make you’re not late for that fancy dinner party you’re going to, check the time with the oh-so-lovely Time for Romance necklace. Cushioned around a beautiful ornate gold frame is the Madame Bovary ring, wrapped daintily around your finger, your hands around the Vanilla Skies Parasol taking extra care you’re not underdressed this time.

  174. RachaelRaquel 10/16/2009 at 1:47 pm #

    Wassail

    You know what tradition needs to be revived? WASSAILING! You know… as in: “Here we come a-wassailing
    Among the leaves so green;
    Here we come a-wand’ring
    So fair to be seen.”
    Here’s a perfect Wassail Recipe:
    • 2 (3-inch) cinnamon sticks plus 8 for garnish
    • 10 whole allspice
    • 8 whole cloves
    • 1 qt cranberry juice cocktail
    • 1 qt apple cider
    • 2 tablespoons sugar
    • 1 Granny Smith apple
    • 1 cup Calvados or apple liqueur

    Preparation
    Wrap 2 cinnamon sticks, allspice, and cloves in cheesecloth and tie with string. Simmer cranberry juice, cider, sugar, and spice bag in a 5-quart heavy pot, uncovered, skimming froth occasionally, 10 minutes.
    Halve apple and cut into 1/4-inch-thick slices. Add apple slices and Calvados to cider mixture and simmer 2 minutes (slices will remain crisp). Serve hot and garnish with cinnamon sticks.

    AND now for the ultimate Wassailing outfit:

    Thrown for a loop Top
    Chalet Skirt
    Crimson Glow Tights
    Full Throttle heels in Lucy
    The Louise Hat
    The Loch Awe Coat

  175. Jessica 10/16/2009 at 1:49 pm #

    Apple Chutney

    This condiment is best served warm on a cold autumn afternoon. Try it on water crackers with slices of brie or make a sandwich with roast chicken or leftover Thanksgiving turkey. Yummy!

    Ingredients:
    -2 Granny Smith apples, peeled, cored, chopped
    -1/2 C chopped onion
    -1/4 C red wine vinegar
    -1/4 C brown sugar
    -1 T grated orange peel
    -1 T grated fresh ginger
    – 1/2 t allspice

    Directions:
    -Combine all ingredients in a medium saucepan and stir well.
    -Bring to boil; reduce heat, cover, and simmer for 50 min.
    -Uncover and simmer on low heat 2-4 min to cook off excess liquid.
    -Cool and enjoy! Stores up to 2 wks.

    Matching Outfit:
    -Corn Maze Tunic
    -Sonoma Valley Cardigan
    -Dots and Daisies Tights in Brown
    -I Styled the Sheriff Boots
    -The Alicia Locket
    -Carnation Instant Classic Ring
    -Stagecoach Purse

  176. Chelsey Mossburg 10/16/2009 at 2:05 pm #

    you’ll be the hostess witht he mostess when you serve up this delicious sunday dinner, Stuffed Cornish hen with Apple Brandy sauce. you’ll friends and family will leave not only raving about your amazing cooking but also your fabaulous outfit!

    the perfect wholesome Hostess outfit:
    cottage couture dress
    peak a back cardgian
    big apple earrings
    wutherings heights locket
    snow owl ring
    sidewalk cafe flats
    and top it off with Feather in your Headband

    Stuffed Cornish Hen with Apple Brandy Sauce
    Ingredients
    2/3 cup coarsely chopped onion
    2/3 cup coarsely chopped celery
    2/3 cup coarsely chopped carrot
    1/4 cup raisins
    1/4 cup water
    1 tsp. instant chicken bouillon granules
    1/8 tsp. pepper
    1 cup coarsely chopped cooking apple, unpeeled, such as Jonathan or Rome Beauty
    2 1- to 1-1/2-lb. Cornish game hens, halved lengthwise
    1/4 cup toasted almonds
    Apple Brandy Sauce (see recipe)
    Directions
    1. Preheat oven to 375 degrees F. For stuffing, in a medium saucepan combine onion, celery, carrot, raisins, water, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Drain. Stir in the apple.

    2. Spoon stuffing into 4 mounds on the bottom of a greased 13×9×2-inch baking dish. Place hen halves, cut side down, over the vegetable mounds. Bake, loosely covered, for 1 hour.

    3. Uncover hens; brush with some of the Apple-Brandy Sauce. Bake, uncovered, for 15 to 20 minutes more or until hens are tender and an instant-read thermometer registers 180 degrees F, brushing once or twice with more sauce.

    4. Using a wide spatula, transfer hens with stuffing to dinner plates. Sprinkle with almonds. Heat remaining sauce until bubbly and pass at the table. Makes 4 main-dish servings.

    Apple-Brandy Sauce: In a small saucepan combine 1 cup apple juice, 4 tsp. cornstarch, 1 Tbsp. brown sugar, and 1/4 tsp. ground cinnamon. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from the heat. Stir in 4 tsp. brandy, if desired. Set aside.

    Make-Ahead Tip: Sauce can be made the day before without the brandy. Cover; chill. Stir in brandy, if desired, before using sauce.

    Nutrition Facts
    Calories 439, Total Fat (g) 16, Cholesterol (mg) 89, Sodium (mg) 266, Carbohydrate (g) 32, Fiber (g) 4, Protein (g) 44, Vitamin A (DV%) 81, Vitamin C (DV%) 11, Calcium (DV%) 7, Iron (DV%) 7, Percent Daily Values are based on a 2,000 calorie diet

  177. fliut 10/16/2009 at 2:10 pm #

    Autumn Apple Soup

    24 oz Frozen pureed winter squash – (butternut), defrosted
    2 tb Unsalted butter or margarine
    1 c Unsweetened applesauce
    1 c Light cream
    1 1/2 c Chicken stock
    1/4 c Ground toasted walnuts
    2 ts Dried chervil; crumbled
    1/2 ts Ground mace
    Salt
    White pepper
    1/2 c Toasted walnut pieces – for garnish

    Combine all the ingredients, except the walnuts to be used for garnish in a large saucepan and stir to blend well. Cook the soup over medium heat until warmed (about 6 to 8 minutes). Spoon into bowls and garnish with chopped walnut pieces.

    Delicious Side Ensemble:

    Admiral-Ably Attired Jacket
    Now That I Can Dance Dress
    Crimson Glow Tights
    Last Picture Show Boots
    What The Doctor Ordered Bag
    Maverick Sunglasses
    Mardi Gras Earrings
    Age of Industry Ring

  178. Pat 10/16/2009 at 3:02 pm #

    This is an interesting twist on apple pie incorporating Chinese flavors. This would be an ideal dessert for an Asian meal and pairs perfectly with the outfit I have selected.

    CHINESE LATTICED APPLE PIE with
    GINGER-WALNUT MERINGUE TOPPING

    Pie:
    1 – 15 oz. Box Refrigerated Pie Crust
    6 C. Cortland or Other Cooking Apples, peeled, cored and sliced
    1 t. Chinese Five-spice Seasoning
    1/3 C. Orange Marmalade
    1/3 C. Honey
    1 T. Lemon Juice
    1 T. Flour
    1 T. Butter

    For Pie: Heat oven to 425º F. Prepare first pie crust according to package directions for two-crust pie, using a 9-inch pie pan.

    In a large bowl, mix together sliced apples, five-spice seasoning, orange marmalade, honey, lemon juice and flour. Place apple mixture into prepared pastry-lined pan. Dot with butter.

    To make lattice top, cut second crust into 1/2-inch strips. Arrange strips in lattice design over apple mixture. Bake in 425º oven for 50-60 minutes, covering crust edges with foil in the last 15 minutes to prevent overbrowning, if necessary. Cool 20 minutes before preparing meringue. Reduce oven temperature to 400º.

    Meringue Topping:
    1/2 C. Walnuts, finely chopped
    1 t. Ground Ginger
    3 Egg Whites
    1/4 t. Cream of Tartar
    6 T. Granulated Sugar

    For Meringue: In a small bowl, mix together walnuts and ginger and set aside. In a mixing bowl with electric mixer, beat egg whites with cream of tartar until frothy. Gradually, beat in sugar. Continue beating until stiff and glossy. Fold in walnut-ginger mixture. Spread over top of pie, swirling or pulling up points for decorative top. Bake in 400º oven for 8-10 minutes or until delicately browned. Refrigerate for several hours before serving. Makes 8 servings.

    Outfit:
    Bamboo Garden Wrap Dress
    River Delta Heels
    Bronze Eden Earrings
    Kung Fu Pin-Da

  179. Veronica Henning 10/16/2009 at 3:05 pm #

    Apple Upside-Down Cake à la mode

    Oven temp: 350 degrees F
    Cook time: 20-25 minutes
    Servings: 4

    Ingredients:
    2 medium Golden Delicious Apples
    4 tablespoons unsalted butter
    ¼ cup brown sugar
    2 tablespoons cinnamon
    1 tablespoon nutmeg
    2 teaspoons ginger
    1 teaspoon baking powder
    1/8 teaspoon baking soda
    1/8 teaspoon salt
    1/3 cup sugar
    ½ cup buttermilk
    ½ teaspoon vanilla extract
    Vanilla ice cream for serving, optional
    Chopped pecans for serving, optional

    Directions:
    Preheat oven to 350 degrees F.

    First divide up your butter. Two tablespoons will be evenly distributed between four small ramekins. One remaining tablespoon will go into the sauce pan for sautéing the apples. The last tablespoon should be melted and set aside for later. Next, add your brown sugar onto of the butter in the ramekins. Now peel, core, and thinly slice both apples. Place the apple slices into your pan with the butter and sauté until they just start to get soft. Place the apple slices on top of the butter and brown sugar. Sprinkle the apples with cinnamon, nutmeg, and bit of ginger.

    In a medium mixing bowl, combine the dry ingredients: baking powder, baking soda, flour, and salt. In a separate bowl, whisk together the sugar, buttermilk, vanilla, and melted butter. Then combine the wet ingredients into the dry and mix just enough to combine. Don’t overmix! Finally, pour the batter over the apples.

    Place the ramekins onto a cookie sheet and place in oven to bake for 20-25 minutes. Once done, remove from the oven and put on a cooling rack. Run a knife along the edges of the ramekins and flip over onto a plate. Plop some ice cream and pecans on top for a delicious and unique dessert!

    Outfit:
    Fir Tree Blouse
    Just Fur Fun Vest
    First Day Skirt in Study Hall
    Grammar School Knee Highs
    See Ya Later Boots

  180. Zelda 10/16/2009 at 3:19 pm #

    My favorite breakfast. Eat it with some powdered sugar or drizzle it with caramel sauce.

    Apple Dutch Baby
    (http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/4578/Recipe.cfm):

    ingredients:
    1/4 cup (1/2 stick/2 oz./56g) unsalted butter
    1 Golden Delicious or Granny Smith apple, peeled, cored and cut into 1/2-inch-wide wedges
    3/4 cup whole milk
    3/4 cup all-purpose flour
    4 large eggs
    3 tablespoons granulated sugar
    1/2 teaspoon vanilla extract
    1/4 teaspoon salt
    Confectioners’ sugar, for dusting

    Instructions:
    Put oven rack in middle position of oven and preheat oven to 450 degrees F/230 degrees C.

    Melt butter in a 10-inch cast iron skillet over moderate heat, then transfer 2 tablespoons to a blender. Add apple wedges to skillet and cook, turning over once, until beginning to soften, 3 to 5 minutes.

    While apple is cooking, add milk, flour, eggs, granulated sugar, vanilla, and salt to butter in blender and blend until smooth.

    Pour batter over apple and transfer skillet to oven. Bake in preheated oven until pancake is puffed and golden, about 15 minutes. Dust with confectioners sugar and serve immediately.

    Matchy-matchy Outfit:
    Syracuse Cardigan in University Hill
    Amsterdam Dress
    Betsey Johnson Love at First Tight in red
    Arbor boots in Cherry
    What the Doctor Ordered bag
    The Gold and the Bow-tie-ful Clip
    Madam Bovary Ring in Coral Orange.

  181. Tracy 10/16/2009 at 8:29 pm #

    Apple-Cranberry Spice Muffins:

    Ingredients-

    1 1/3 cups flour
    1/2 cup sugar
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon cinnamon
    1/4 teaspoon nutmeg
    Pinch of ground cloves

    Pinch of salt
    2 eggs
    1/4 cup canola oil
    1 cup sour cream
    1 large Granny Smith apple (or other tart variety), peeled, cored, and finely chopped
    1/2 cup finely chopped walnuts (optional)
    1/2 cup sweetened dried cranberries

    Instructions-

    1. Heat the oven to 400° F. Grease the bottoms only of 12 standard muffin cups.

    2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In a medium bowl, whisk the eggs, oil, and sour cream until well blended. Add the egg mixture, apples, walnuts (if you’re using them), and dried cranberries to the dry ingredients. Stir just until the batter is blended, then divide it among the muffin cups.

    3. Bake the muffins for 15 minutes or until a toothpick inserted into the center of one comes out clean. Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them. Makes 1 dozen.

    The Outfit:
    Captain of Cool Jacket
    Park Ranger Tunic
    The New Black Skinnies
    Venti Espresso Heels

  182. Nic 10/16/2009 at 10:35 pm #

    Apple Pie Cupcakes
    Yield: 24 cupcakes

    Ingredients:
    For the cupcakes:
    3 cups sifted cake flour
    1 tbsp. baking powder
    ½ tsp. salt
    1 cup butter, at room temperature
    2 cups sugar
    4 eggs
    1 ½ tsp. vanilla extract
    1 cup milk

    For the apple filling:
    2 tbsp. butter
    2 tsp. cinnamon
    2-3 tbsp. sugar
    3 large Granny Smith apples, peeled, cored and diced

    Directions:
    To make the cupcakes, preheat the oven to 350°. Line two cupcake pans with paper liners.

    In a medium bowl, sift together the cake flour, baking powder and salt. In the bowl of an electric mixer, cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Add the vanilla extract and mix well to combine. Add in the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Stir until just combined.

    Divide the batter evenly among the cupcake liners, filling them about 2/3-3/4 full. Bake until golden and a toothpick inserted in the center comes out clean, about 18 to 22 minutes. Remove from the oven and allow to cool for 5 minutes in the pans. Transfer to wire racks to cool completely.

    To make the apple filling, heat the butter a medium skillet over medium-high heat. Add the cinnamon and sugar and cook for a minute, until the mixture begins to bubble. Lower the heat to medium and stir in the apples. Mix well. Cook until the apples are somewhat tender, about 10 minutes. Remove from heat and let cool.

    Outfit:
    Cosmic Tights
    The Femme Bot Skirt
    Shakespeare’s Sister Blouse
    Get to the Point Spectators in Brown

  183. Aya F. 10/17/2009 at 12:21 am #

    [ RECIPE ]

    Apple Pie

    [ INGREDIENTS ]

    * 1 recipe pastry for a 9 inch double crust pie
    * 1/2 cup unsalted butter
    * 3 tablespoons all-purpose flour
    * 1/4 cup water
    * 1/2 cup white sugar
    * 1/2 cup packed brown sugar
    * 8 Granny Smith apples – peeled, cored and sliced

    [ DIRECTIONS ]

    1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
    2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
    3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

    [ OUTFIT ]

    *Honeybunny in Wonderland Dress
    *Garden State Flats
    *Petite Owl Pendant
    *The Dublin Bangle

  184. mallorymike 10/17/2009 at 10:40 am #

    Apple Dapple Cake (straight from my Grandma’s coveted recipe box)!

    Cake:
    3 cups all-purpose flour
    1 1/2 cups sugar
    1 teaspoon baking soda
    1/2 teaspoon salt
    3 large eggs, beaten
    1/2 cup vegetable oil
    1 cup applesauce
    2 teaspoons vanilla
    2 teaspoons cinnamon
    3 cups finely chopped apples

    Glaze:
    1 cup brown sugar
    1/2 cup butter
    1/4 cup milk

    1.) In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. Make a well in the center and set aside.
    2.) In a medium bowl, combine eggs, oil, applesauce, and vanilla. Add the wet mixture to dry ingredients and stir just until moistened. Stir in apples.
    3.) Spread the batter in a greased and floured 9 x 13-inch pan. Bake at 350°F for 45-50 minutes.
    4.) For the glaze, combine the brown sugar, butter, and milk in a small saucepan. Cook and stir until bubbly and all of the sugar is dissolved (about 4 minutes). Drizzle warm over cake, and let it sit for a few minutes so it can seep into the cake. Put the cake back into the oven for another 1 ½ minutes. Take it out, let the cake cool, and enjoy the moist, spicy deliciousness! If you put a piece of the cake in the microwave for 30 sec before eating it, it makes the gooey topping even more amazing!

    Outfit:
    Hepburn Blouse
    Jett Cropped Jacket
    Time to Waist Jeans
    Lillehammer Booties
    Mod Goldenrod Glovelettes

  185. Jessica 10/17/2009 at 1:28 pm #

    Apple-Squash Soup
    3 T of butter
    2 cups of chopped onion
    5 t curry powder
    3 1bs acorn or butternut squash, peeled, seeded and cubed
    2 Granny Smith apples, peeled and cubed
    3 cups chicken stock
    1 t salt
    1 cup of apple cider
    Freshly grated pepper
    1-2 granny smith apples for garnish (grated or chopped)

    In large pot, melt butter. Add oinion and saute. Stir in curry. Add squash, apples, stock, and salt. Bring to a boil. Reduce heat. Cool 25 minutes or till tender. Puree soup in a blender. Stir in Cider. Pepper liberally. Garnish with apples.

    Outfit:
    Lillypad princess dress
    Sidewalk café flats in noisette
    Anythingbows headband
    Storybook ending socks

  186. Lauren Ashley 10/17/2009 at 2:30 pm #

    Imagine a blustery fall day, the leaves are red, the ground is slippery with fresh rain. On a day like this you want to be cozy in and out. What are you wearing?

    Snazzy Sweater Dress – A darling new dress!
    The Carousel Coat, buttoned securely to keep out drizzles
    Cloche to Your Heart, for a modicum of “class”, and pulled snugly around cold ear tips
    Longitude Tights in Cayenne, aren’t they just the perfect color?
    The Last Picture Show Boots, warm for walking around town
    And, of course, for another bright spot in this daring pallet, Red Bestest Buds Earings
    I’d hate to overdo it, but, this outfit still needs a special touch, The Old Time Pocket Watch Necklace!

    After walking around town, or maybe perusing your favorite vintage bookstores, its time for a treat! You have two options, Grandma’s house, a gingerbread affair of green and pink paint, or the local coffee shop. Either way your sure to be served a slice of this Delicious Apple cake – smothered in Cream Cheese Frosting.

    The Number One Mouth Melting Apple Cake Recipe

    2 C. Sugar
    1 C. Coconut Oil (This is the key ingredient, Grandma’s secret touch)
    ½ C. Olive Oil
    3 Eggs
    2 tsp. Vanilla
    1 tsp. Lemon Juice
    1 ½ C.. Whole Wheat Pastry Flour
    1 ½ C. All Purpose White Flour
    1 tsp. Salt
    1 tsp. Baking Soda
    1 tsp. Cinnamon
    3 C. Apples, peeled and chopped into teeny, bite sized, cubes
    1 C. Nuts (Walnuts are the best!)

    Heat your oven to 350. Blend the sugar, coconut oil, and olive oil, in a mixer until creamy looking. (It won’t take long! I promise!) Add the eggs, vanilla, and lemon juice, mix. Add flour, salt, baking soda, and cinnamon – then mix well! Gently fold in your apples, plop, plop, plop! And don’t forget the delectable nuts! Pour into a 9X13 pan and bake for 1 hour – or until your nose tells you its done! Now let it cool for a few minutes, and try not to eat a crusty corner while you wait!

    Cream Cheese Frosting

    6 oz. Cream Cheese
    ½ C. Softened Butter
    2 tsp. Vanilla
    4 ½ to 4 ¾ C. Sifted Powdered Sugar

    While waiting for your cake to cool slightly, whip up this tangy topping! In a bowl beat together the cream cheese, butter, and vanilla, until it is very soft and fluffy. Gradually add 2 Cups of the powdered sugar, beating well!

    Slowly, in small increments, add the rest of the sugar – you want a spreadable frosting – not too sloppy and not too thick. When you think its right for you, stop adding sugar. Now frost the top of your yummy apple cake – I like it best when its warm!

    What could be better than a warm piece of healthy apple cake in your stomach while out gallivanting on a wintry fall day? Coconut oil and whole wheat flour make this a great option if you want a healthy desert. Whole wheat flour can even be substituted for the rest of the flour – making it even better!

    Adieu, Adieu, its time to say goodbye! You’ve got books to study, places to go, vintage hairstyles to see, the world is so full of such happy things.

  187. Chelsey Mossburg 10/17/2009 at 3:00 pm #

    Heart Healthy Coffee Cake

    the Perfect Beakfast with the Girls Outfit:
    minty fresh dress
    classic philosophy coat
    daisies and dots tights
    fresh boots in gwen
    treasure nest necklace
    feather in your headband

    Ingredients
    Nonstick cooking spray
    2/3 cup all-purpose flour
    1/2 cup whole wheat flour
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1/4 teaspoon salt
    1-1/2 cups peeled, cored, and finely chopped apple (2 large), such as Jonathan or Granny Smith
    1/4 cup frozen or refrigerated egg product, thawed
    3/4 cup sugar
    1/4 cup chopped walnuts or pecans
    1/4 cup applesauce
    1 tablespoon all-purpose flour
    1 tablespoon whole wheat flour
    1/2 teaspoon ground cinnamon
    1 tablespoon margarine
    1/4 cup chopped walnuts or pecans
    1/4 cup packed brown sugar
    Directions
    1. Lightly coat a 9-inch round baking pan with cooking spray; set aside. In a medium bowl combine the 2/3 cup all-purpose flour, 1/2 cup whole wheat flour, baking soda, the 1 teaspoon cinnamon, and salt; set aside.

    2. In a large mixing bowl toss together the chopped apple and egg product. Stir in the 3/4 cup sugar, the 1/4 cup nuts, and applesauce. Add flour mixture and stir just until combined. Pour batter into prepared pan. For topping, stir together the brown sugar, the remaining all-purpose flour, whole wheat flour, and cinnamon. Cut in margarine until crumbly. Stir in remaining 1/4 cup chopped nuts. Sprinkle topping over batter in pan.

    3. Bake in 350 degree F oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Remove from pan and serve warm. Makes 10 servings.

    Make-Ahead Tips: Cool coffee cake completely. Wrap in foil and place in airtight freezer container or plastic freezer bag. Seal, label, and freeze up to 1 month. Thaw at room temperature for 2 hours. Or, reheat by placing frozen, wrapped coffee cake in 300 degree F oven for 30 minutes.

    Nutrition Facts
    Servings Per Recipe 10 servings Calories 203, Total Fat (g) 5, Saturated Fat (g) 1, Cholesterol (mg) 0, Sodium (mg) 207, Carbohydrate (g) 37, Fiber (g) 2, Protein (g) 4, Percent Daily Values are based on a 2,000 calorie diet

  188. Raven 10/17/2009 at 8:26 pm #

    Sweet & Salty Caramel Apples:

    Ingredients:
    6 Granny Smith apples
    6 wooden sticks
    1 ounce package individually wrapped caramels
    2 tablespoons of water
    ½ teaspoon of vanilla extract
    1 ½ tablespoons of coarse salt
    1 cup of semi-sweet chocolate chips

    Directions:
    Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.

    Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil. Sprinkle lightly with the coarse salt and chill.

    Put the chocolate chips in a microwave-safe bowl. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve.

    Enjoy!

    Outfit:
    Sexy Back Jeans in Jessica
    All Buttoned Up Vest
    Chocolate Ganache Flats
    The Dauphine Tunic
    Dot the Leaf Necklace
    Green Beret of Glamour

    J

  189. Kathy Morgan 10/17/2009 at 11:30 pm #

    Cranberry Stuffed Apple

    Ingredients:
    6 Medium apples cored (Braeburn, Fuji, Granny Smith, Golden Delicious apples)

    For the syrup –
    1/2 cup packed brown sugar
    1 Tsp. Cinnamon
    1/2 Tsp. Clove
    1 Tbsp. Cornstarch
    1 cup cranberry juice
    For the stuffing –
    1/2 cup chopped pecans
    1/2 cup dried cranberries
    Garnish
    2 Tbsp. honey

    Directions:
    1. Preheat oven to 350 degrees. Using a vegetable peeler partially peel apples, leaving vertical strips of skin intact. Place apples in six 10-oz custard cups; fill each core with dried cranberry and pecan mixture; set aside.
    2. In a bowl stir together brown sugar and cornstarch. Add cranberry juice. Stir until sugar dissolves. Divide syrup evenly among the dishes. Place dishes in a large shallow baking pan.
    3. Bake apples, uncovered, for 40 to 45 minutes or until apples are tender. Drizzle with honey and enjoy!

    Outfit:
    Big Apple Earrings
    Five Alarm Coat
    Minsk Scarf
    Rockferry Dress
    Hearthside Tights
    Hi-Fi Heels
    The Generous Tree Tote

  190. Chelsey Mossburg 10/18/2009 at 11:45 am #

    Quick Apple Dumpling Recipe

    Outfit:
    cottage couture dress
    peak a back cardgian
    big apple earrings
    wutherings heights locket
    snow owl ring
    sidewalk cafe flats
    and top it off with Feather in your Headband

    Yield
    8 servings

    Ingredients
    1 1/2 cups sugar
    2 cups water
    1/2 teaspoon ground cinnamon, divided
    1/2 teaspoon ground nutmeg, divided
    1/4 cup butter or margarine
    2/3 cup sugar
    2 (15-ounce) packages refrigerated piecrusts
    8 medium Braeburn apples, peeled and cored*
    3 tablespoons butter or margarine, cut up
    Vanilla ice cream (optional)
    Preparation
    Bring 1 1/2 cups sugar, 2 cups water, 1/4 teaspoon cinnamon, and 1/4 teaspoon nutmeg to a boil in a saucepan over medium-high heat, stirring constantly; reduce heat, and simmer, stirring occasionally, 10 minutes. Remove from heat, and stir in 1/4 cup butter. Set syrup aside.

    Combine 2/3 cup sugar, remaining 1/4 teaspoon cinnamon, and remaining 1/4 teaspoon nutmeg.

    Cut piecrusts in half, and roll into 8-inch circles. Place 1 apple in center of each circle. Sprinkle each evenly with sugar mixture; dot evenly with 3 tablespoons butter.

    Fold dough over apples, pinching to seal. Place in a lightly greased 13- x 9-inch baking dish. Drizzle with syrup.

    Bake at 375° for 40 to 45 minutes. Serve with vanilla ice cream, if desired.

    *Golden Delicious or Granny Smith apples may be substituted.

  191. Kellie Warren 10/18/2009 at 2:44 pm #

    Applescotch Sundaes
    *1 cup packed brown sugar
    *1/4 cup all-purpose flour
    *1/4 cup water
    *1 tablespoon lemon juice
    *1/2 teaspoon salt
    *5 cups thinly sliced peeled tart apples
    *3 tablespoons butter or margarine
    *1 teaspoon vanilla extract
    *Vanilla ice cream

    In a saucepan, combine brown sugar, flour, water, lemon juice, and salt; stir until smooth. Bring to a boil; boil and stir for 2 minutes. Add apples; return to a boil. Reduce heat, cover and simmer for 10-12 minutes until apples are tender. Remove from the heat; add butter and vanilla. Stir until butter is melted. Serve warm over ice cream. Can also be served over cake or gingerbread cookies.

    My outfit:

    Whenever I think of baking with apples, I think of Snow White, baking her apple pie with the help of her animal friends. So my outfit is a modern-day Snow White ensemble. 🙂

    *Blonde Ambition Dress
    *Long Distance Calling Card-igan in Domestic
    *Two Servings A Day Belt in Red
    *Bow-It-All Headband
    *Screen Door Wedges
    *Big Apple Earrings

  192. Chelsey Mossburg 10/18/2009 at 8:21 pm #

    Old-Fashioned Apple Pie

    what is as classic as this delicious apple pie? the outfit you’ll be wearing when you serve it up to your friends!

    cottage couture dress
    peak a back cardgian
    big apple earrings
    wutherings heights locket
    snow owl ring
    sidewalk cafe flats
    and top it off with Feather in your Headband

    Ingredients
    6 cups thinly sliced peeled tart apples
    1 tablespoon lemon juice
    1/2 cup granulated sugar
    1/4 cup all-purpose flour
    1/4 cup packed brown sugar
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    Dash ground cloves
    1 recipe Pastry for Double-Crust Pie (see below)
    1 tablespoon butter or margarine
    Shredded cheddar cheese (optional)
    Milk (optional)
    Directions
    1. In a large mixing bowl toss apples with lemon juice. Combine granulated sugar, flour, brown sugar, cinnamon, nutmeg, and cloves. Add to apples and toss until apples are coated. Set apple mixture aside.

    2. Prepare Pastry for Double-Crust Pie. Divide dough in half. Form each half into a ball. On a lightly floured surface, roll out 1 ball of dough into a 12-inch circle. Ease pastry into a 9-inch pie plate.

    3. Transfer apple mixture to pastry-lined pie plate. Dot with butter or margarine. Trim pastry even with pie plate. For top crust, roll out remaining dough. Cut slits in top crust. Place top crust on the filling. Seal and flute the edge. Brush with milk, if desired.

    4. To prevent overbrowning, cover the edge of the pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until the top is golden brown and apples are tender. Serve warm with cheddar cheese, if desired. Makes 6 to 8 servings.

    Pastry for Double-Crust Pie: Stir together 2 1/4 cups all-purpose flour and 3/4 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon cold water at a time, until all the dough is moistened (6 to 8 tablespoons water total).

    Make-Ahead Tip: Up to seven days ahead, prepare pastry; roll into rounds. Stack between waxed paper on a baking sheet. Wrap, seal, label, and freeze. Thaw at room temperature before using. Pastry also may be refrigerated for up to three days.

  193. Chelsey Mossburg 10/18/2009 at 8:28 pm #

    Rustic Apple and Pear Tart

    the perfect fall combo of green and red is also found in this delightful little outfit.

    cottage couture dress
    peak a back cardgian
    big apple earrings
    wutherings heights locket
    snow owl ring
    sidewalk cafe flats
    and top it off with Feather in your Headband

    Ingredients
    7 cups apples and/or pears, peeled, if desired, cored, and cut into 1-inch wedges
    2 tablespoons lemon juice
    1/4 cup all-purpose flour
    1/4 cup packed brown sugar
    1-1/2 teaspoons ground cinnamon
    1/2 of a 17-1/4-ounce package puff pastry (1 sheet)
    1 egg white, slightly beaten
    1 tablespoon butter or margarine
    Sweetened whipped cream or ice cream (optional)
    Directions
    1. Combine apple and/or pear slices and lemon juice in mixing bowl. Combine flour, brown sugar, and cinnamon. Add to fruit mixture, toss to coat. Set aside.

    2. Roll out puff pastry into a 14-inch square. Gently ease rolled pastry into a 10- to 11-inch tart pan, lightly pressing pastry to sides of tart pan and leaving remaining pastry hanging over edge of pan. Brush bottom with beaten egg white. Transfer fruit into pastry-lined tart pan. Dot with butter or margarine. Fold edges of pastry over toward center to partially cover fruit.

    3. Bake in a 350 degree F oven for 50 to 55 minutes or until pastry is golden brown and apples are tender. Serve warm with sweetened whipped cream or ice cream, if desired. Makes 12 servings.

  194. Lauran 10/18/2009 at 9:02 pm #

    This recipe comes from the lovely city of London. Last weekend my boyfriend’s sister (who lives in East London) made this cake and then told me about it in our biweekly email. It sounded so fabulous that I had to get the recipe.

    DORSET APPLE CAKE:
    1 3/4 cups of flour
    1 3/4 cups of skinned, cored, and diced dessert apples (she used 2 smallish Early Windsor apples, if you can’t find these use a sweet apple)
    1/2 a lemon
    1/2 tablespoon baking powder
    1/2 cup butter, diced
    3/4 of a cup + a tbs of soft light brown sugar
    1 egg, beaten
    1 to 2 tbs of milk
    1 tsp cinnamon
    1 tsp nutmeg

    – preheat the oven to 350F, grease a 7in round cake pan
    – juice the lemon half, toss diced apple in bowl with lemon juice and set aside
    – Sift the flour and baking powder together and stir in butter until mixture resembles breadcrumbs
    – into flour mixture, stir in half the brown sugar with the tossed apple and beaten egg, add in milk until it has a soft ‘dropping’ consistency
    – pour dough into cake pan.
    – Mix the remaining sugar, cinnamon, and nutmeg in a bowl and sprinkle over top the cake dough
    – bake 45-50 minutes until golden brown

    My outfit that goes with this yummy dessert is both warm and golden brown just like the cake, and like the cake would be well at home on the streets of London.

    Take the: Winter in the City Dress
    belt it with: Buffalo Jill Belt
    pull on: Dots and Daisies Tights in Brown
    with: Storybook Ending Socks over top
    pair with: Walk on the Wild Side Heels
    throw on: Holland, 1945 Jacket
    and the Minsk Scarf
    and the final touches of: Plumage of Burma Clip and Miss Person-Owl-Ity Earrings in blue

  195. Crystal Teed 10/18/2009 at 11:40 pm #

    Apple Grits
    2 cups beer
    Grits (Quantity per packet instructions)
    1 apple diced into half inch cubes
    4 oz feta cheese

    Directions
    Prepare grits using beer instead of water using packet instructions.
    When almost cooked add feta cheese and stir. add apples moments before serving

    Outfit
    Mason Dixon Dress in Gingham
    Whenever, Whenever Heels
    Bow-it-All Headband

Trackbacks/Pingbacks

  1. ModLife » Blog Archive » Fall Flavors, Fall Fashions: ModCloth Cooks Perfect Pairings Contest! - 10/14/2009

    […] Leave your outfit ideas and matching recipes as a comment below, and good luck! Be sure to check back tomorrow at 1.00pm for the next ingredient’s recipe – Apples! […]

  2. ModLife » Blog Archive » Fall Flavors, Fall Fashions – The Perfect Pairings Contest is Back! - 10/14/2009

    […] 14 – The ingredient is Apple, and our guest blogger is Jenny from the delectably sweet blog Picky […]

  3. Modlife » Blog Archive » Fall Flavors, Fall Fashions Perfect … « Popular News, Information and Entertainment - 11/21/2009

    […] Use a spoon to dig out the seeds. Make the holes about 3/4-inch to an inch wide. 2 In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture. …… Cushioned around a beautiful ornate gold frame is the Madame Bovary ring, wrapped daintily around your finger, your hands around the Vanilla Skies Parasol taking extra care you’re not underdressed this time. …Continued […]

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