As I write this, it’s too dark to take a picture, but this week the leaves on our hold out tree have turned brown and the tree is on its way to bare. We’re moving towards late November and most of the trees have shed their leaves now. This is the time of year where I usually proclaim that it might as well snow to cover up the dead and brown. However, we’ve been enjoying an extra long Indian Summer and we might actually need to mow the grass again soon if we don’t start getting some heavy frost.
But, it’s nice to take advantage of the warmer weather to hang up a few Christmas lights in preparation of the coming season (both Christmas and cold) which is what we did over the weekend. We have a few, final touches to add in the coming weeks, but our display will be simple this year and I’m looking forward to it.
We are down to our last couple honeycrisp apples. If we had more, I’d have made the apple pie filling for today’s featured recipe from scratch, but it seems a shame to waste it on pie filling, so I’ll eat one this week dipped in peanut butter (which seems like a fitting way to honor the last honeycrisp apple of the season). We ate 2 bushels of honeycrisp apples this season. We can get them a little later into the year, but they’re just not as good.
But, enough about honeycrsip. This is an easy weekend dessert you can call on to use up the last of your apple supplies or just to add a little something special to the end of another fall day.
- flour tortillas
- .5c sugar
- 2 tsp cinnamon
- frying oil
- apple pie filling
- whipped cream
- Using a round cookie cutter, cut tortillas into smaller circles. I bent my cutter oblong and got tw out of the medium sized tortilla
- Mix cinnamon sugar in a bowl and set aside
- Pour 1 inch of oil into a heavy skillet for frying. Test the heat of the oil by tossing in a smal piece of tortilla. It should bubble and float the tortilla around the skillet. Place the tortilla into the skillet and allow to cook for 15-30 seconds. Flip it over and using a butter knife and fork, fold the tortilla in half to make a small taco shell
- Fry about thirty seconds a side until golden brown. Remove from the oil, blot quickly and dip it into the cinnamon and sugar while still hot
- Fill with apple pie filling and top with a dollop of whipped cream. Enjoy
So, the recipe itself is pretty simple, but the folding and timing of the taco shells take a little finesse. My first two, I over cooked and couldn’t fold them when I flipped them. It’s better to err on the side of under cooking the first side and then flipping to allow it to fold.
Also, I allowed my first few to drain completely on a towel and it didn’t allow the sugar to adhere. I left the rest a little more “damp” from the hot oil and it cinnamon sugar stuck much better.
According to the origina recipe, these will keep for days, but I’m not sure about that. I think the texture of the “tacos” would degrade and that they’re better eaten fresh. They’re also a little messy, but worth it.
Monday Chicken Spinach Pasta Bake
Tuesday Chicken Faitas
Wednesday Slow Cooker Greek Chicken Pitas
Friday Pizza night