Apple Crisp

Now that Fall is in the air, it’s time for a good Fall dessert, and this hot Apple Crisp will definitely do the trick!

Servings – 6 small or 4 large

Cook / Prep Time – about an hour

Ingredients for the topping:

  • 1/2 cup plus 2 tbsp all purpose flour

  • 1/2 cup brown sugar
  • 1/2 cup plus 2 tbsp rolled oats
  • 1/3 cup unsalted butter
  • 1/4 tsp ground cinnamon
  • 1/8 tsp salt
  • 1/8 tsp fresh grated or ground nutmeg
  • 1/8 tsp cardamom

Ingredients for the filling:

  • 3 large Granny Smith apples
  • 1 1/2 tbsp lemon juice
  • 1/2 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 3 tbsp melted unsalted butter
  • 1 tbsp cornstarch or Clearjel*
  • 2 tbsp water

* clearjel is a starch used for pie fillings that is superior to cornstarch because it tolerates high heat and acids better than cornstarch. This is a must have starch if you make a lot of pie fillings. You can use clearjel for any application that you use cornstarch for, including sauces, soups, stews and gravies. It seems to make a much smoother, shiny glaze and will not clump when cooled. It should be a staple at all grocery stores, but it’s not. It’s available from Amazon and some specialty food stores. I found some at an Amish market while on a road trip in Kentucky.

Be sure and get the cook type clearjel. There is also an instant clearjel that is amazing for other uses. You can mix the instant one with sugar and add liquid and it thickens without cooking.

Instructions for the topping…

Put all dry ingredients in a bowl and cut the butter into small pieces on top. Using a pastry blender (or your hands) mix the cold butter into the dry ingredients until it gets crumbly. Place it in the refrigerator until ready to use.

Instructions for the filling….

Preheat oven to 350 degrees. Peel and core the apples. Cut them into thin wedges, then cut the wedges in half. Place them in a bowl and add the lemon juice and blend.

In another bowl, mix the sugar, cinnamon and starch together and blend the mixture with the apples. Melt the butter and add to the apples along with the water.

Add the topping to the top of the apples and place in the oven for 35-40 minutes until well browned. Let cool for 15 minutes. It’s great with a scoop of ice cream!


Suggested songs to listen to while preparing the apple crisp….

“Little Green Apples” although this classic song was recorded by dozens of artists, my favorite version is by O.C. Smith from his 1968 album “Hickory Holler Revisited”

Since today is the birthday of Jon Anderson, the lead singer of Yes, how about a couple of songs from their “Fragile” album from 1971? Roundabout” and the B side of that single, “Long Distance Runaround” – both great songs, especially when performed live!

Jalapeño Cornbread Waffles

These are delicious and very easy to make, and they make a great companion to Chili and White Bean Soup! You can also serve them for breakfast with a little maple syrup!

Cook / Prep Time – About 30 minutes

Yield– 4 / 4 1/2″ x 5″ waffles


  • 1 – 8.5 oz. box of cornbread mix (I prefer Jiffy brand)
  • 1/3 cup of milk
  • 1 egg
  • 1 tbsp chopped jalapeño peppers

  • 1/2 cup frozen corn, chopped
  • 1/4 cup shredded cheddar cheese
  • 1 tbsp canola oil
  • Pan spray

Dump the cornbread mix into a mixing bowl. Add the milk, oil and egg and mix well. Fold the peppers, corn and cheese in. If you like it extra spicy, just add more jalapeños.

Spray the waffle iron with pan spray and preheat. When the iron is hot, add the batter, close the iron and cook until well browned, about 5 minutes. Remove, butter, and serve immediately.


Suggested music to listen to while waffling…..

Since Sir Cliff Richard turned 79 yesterday, how about…

“Devil Woman” from his 1976 album “I’m Nearly Famous” and “We Don’t Talk Anymore” from his 1979 album ” Rock ‘n’ Roll Juvenile”

While Cliff Richard is a relative unknown in the United States, the Englishman has been making music since the 1950s, and one of his biggest fans was John Lennon.

Homemade Cinnamon Rolls with Cream Cheese Icing

It’s finally starting to feel like fall here in Middle Tennessee! A great time to satisfy your sweet tooth with some warm, delicious and delectable Cinnamon Rolls!

Cook / Prep Time – About 5 hours

Servings – 18 rolls


  • For the dough…
  • 4 cups bread flour
  • 1 packet active dry yeast (2 1/4 tsp.)
  • 1cup lukewarm milk
  • 1/3 cup softened unsalted butter for the dough and 1/3 cup for the filling
  • 1 egg
  • 1 tsp salt
  • 1/4 cup ground cardamom **
  • 1/2 cup granulated sugar
  • 1/4 tsp dried orange peel**
  • 1 cup brown sugar
  • 2 tbsp cinnamon

For the icing…

  • 1/3 cup unsalted butter (softened)
  • 1 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 3 ounces cream cheese (softened)
  • 1/4 tsp dried orange peel
  • 1 tsp lemon juice

** cardamom and orange peel are optional, but as long as I have these ingredients on hand, I like to use them in sweet doughs because they seem to enhance the flavors.

In the bowl of a stand mixer, using a dough hook, dissolve the yeast and milk. Add the granulated sugar, salt, egg, 1/3 cup softened butter, cardamom, orange peel and 3 1/2 cups of the bread flour. Mix well on medium speed until well mixed, add more flour as needed until the dough pulls away from the sides of the bowl.

Place the dough in an oiled bowl , cover with plastic wrap, and set the dough in a warm place until dough has doubled in size, about 1-1 1/2 hours. If you have a bread proof function on your oven, place in the oven with the “bread proof” function on.

While the dough is rising, mix the brown sugar and cinnamon together for the filling.

When the dough has doubled in size, place the dough on a lightly floured surface and roll it out to a 13 x 16 inch rectangle…

Spread the dough with the 1/3 cup of softened butter…

Spread the cinnamon sugar mixture on the dough…

Roll the dough up jelly roll style…

Pinch the ends to seal…

Spray a baking dish with pan spray. Using a ruler, mark the dough every inch…

Using a dough cutter or sharp knife cut the dough into 1 inch pieces and place in the baking dish and cover with plastic wrap.

You should end up with approximately 18 rolls. ( I got 19) Place the baking dish back in a warm place and let them rise until double in size again, About 1-2 hours.

While waiting for the rolls to rise, add all the icing ingredients to a stand mixer bowl with a whisk attachment and whip all the ingredients together until the icing is smooth and creamy.

Preheat oven to 350 degrees. When the rolls are doubled in size, bake 15 to 20 minutes until the tops are browned. Spread the icing on top and


Note – you can freeze the rolls for up to a month as I did with the larger dish. Just place them in the freezer after placing them in the baking dish then place them in the refrigerator to thaw the day before and pull them out to raise for a couple of hours or until doubled in size before baking.

Suggested songs to listen to while preparing the rolls….

“Cinnamon Girl” a classic song by Neil Young from his 1969 album with Crazy Horse, “Everybody Knows This is Nowhere”

“Cinnamon” a bubblegum song by Tommy Roe from his 1969 album “Dizzy”

“Cinnamon” by The Stone Temple Pilots from their 2010 album “Stone Temple Pilots”

“Roll with It” by Steve Wynwood from his 1988 album “Roll with It”