Fried Apple Ice Cream

Love the caramel at the bottom. This is served at the Dalles House, St Croix Falls, Wisconsin. Enough for 4 to share.

Fried Apples

2 medium apples
2 tablespoons butter
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon table salt

Peel and core the apples, slice them into 1/4-inch wedges.

Melt the butter in a 10-inch non-stick skillet over medium heat. Sprinkle the brown sugar over the butter and then layer the apple slices on top. Continuously stir the apples to coat them in the butter and brown sugar. When a syrup forms, sprinkle the cinnamon, nutmeg, and salt over the ingredients in the pan and stir together.

Reduce heat and continue to stir until the apples are tender and the syrup has reduced and thickened slightly. Remove the skillet from the heat and let the apples cool for several minutes. Serve alone, or as a topping for ice cream.
Makes 4-6 servings

Yorkshire Pudding or Popovers?

In Wisconsin, they call these delicious yeast rolls Popovers but our Canadian friend remembers his mother baking them as Yorkshire Pudding. Either name, they were yummy. The recipe for Popovers calls for butter in baking while Yorkshire Pudding uses lard.

Every day at the Dalles House in St Croix Falls they serve Yorkshire Pudding with a different flavored butter. Ours was Applesauce blended with softened butter and a hint of powdered sugar added to make it spreadable. Another flavored butter is made by combining raspberries and lemon with the butter.

Tastes & Treasures recipe for Refrigerator Rolls would be a nice comparison to these and very easy to make.

Refrigerator Rolls page 170
2 envelopes dry yeast
1/4 cup lukewarm water
2 cups milk
1 cup (2 sticks) butter
4 eggs
3/4 cup sugar
2 teaspoons salt
7 cups all-purpose flour

Dissolve the yeast in the lukewarm water in a bowl. Let stand for 10 to 15 minutes. Scald the milk in a saucepan. Add the butter to the hot milk and stir until melted. Beat the eggs in a mixing bowl until blended. Beat in the sugar and salt. Add the milk mixture and beat until combined. Add the yeast mixture and flour and beat until a dough forms.
Turn the dough onto a lightly floured surface and knead several times. do not allow the dough to become too stiff. Place the dough in a greased bowl, turning to coat the surface. Chill, covered for 2 to 10 hours. Shape the dough as desired and arrange on a baking sheet. Let rise until doubled in bulk. Preheat the oven to 350 degrees and bake for 15 to 20 minutes or until light brown. Decrease the sugar to 2/3 cup for a less sweet dough.
Makes about 2 dozen rolls depending on shape