Carmel Apple Crips

A few weeks ago I went to an event that was Thanksgiving themed and I really felt the need to bring a dessert.  I racked my brain and decided and individual carmel apple dessert was the way to go.
I picked up a box of puff pastry and the rest is history!

Ingredients
1 sheet puff pastry
1 lemon
1/2 can sweetened condenced milk
4-5 large apples
2 c crumbled gingersnaps

Directions
1)  thaw puff pastry
2)  preheat oven to 450
3)  in a bowl large enough to fit all the apples mix juice of the lemon and water to half full
4)  core the apples, then slice them into thin rings and put them in the lemon water
5)  cut the puff pastry into 9 pieces and place on a buttered and floured sheet pan
6)  drain the apples and shake the excess water off of them, then place stacks of 2-3 slices on each piece of puff pastry
7)  Drizzle 1 Tof sweetened condensed milk on each of them
8)  Pour 1 T gingersnap crumbs into the hole of each pile of apple rings
9)  bake at 450 for about 15 minutes, then turn oven down to 325 for another 15 minutes, or until apple rings are easily indented with the side of a fork.

NOTES:
1)  I originally baked these in paper muffin cups, but they stuck to the paper
2)  If you do not have a convection oven, it may be a good idea to place a second cookie sheet directly under the first to prevent the bottom from cooking quicker than the top
3)  If you wanted to make a single dessert you could roll the puff pastry to the size of your pan and layer the apple slices then sprinkle the entire pan with the sweetened condensed milk and gingersnap crumbs

Green Waldorf Salad

Waldorf salad is a long time classic that I love to play with.  The part that has always been hit or miss for me is the dressing.  I finally got it right.  Aurora was all over it.

Green Waldorf Salad

INGREDIENTS

1 romaine heart
1 granny smith apple
1 lemon
3 ribs celery
1/4 c cashew chunks
1/4 c craisins
2 T honey
1/4 c mayonnaise
1/4 c plain yogurt or sour cream
1/1 rosemary

DIRECTIONS

1)  zest and juice lemon

2)  put half of the lemon juice in a bowl with 3 c water (for apple)

3) dice apple and put in lemon water

4) thin slice celery across the stock

5) mix lemon zest, remaining lemon juice, honey, mayonnaise, yogurt and rosemary together to make dressing

6) drain apples and mix into dressing with celery, cashews and craisins until coated

7)  serve on top of romaine

Stone Fruit Salad

This would be great with ice cream, a cake, whipped cream, vanilla pudding or just by itself. CATEGORY: Vegetables Recipe Name: Stone Fruit Salad Ingredients: 3 apricots 2 peaches 2 nectarines 1 mango 2 T honey 1/2 t cinnamon 1/4 t ginger pinch nutmeg pinch clove Steps: * peel and slice mango off pit * 1/4 apricots *1/8 peaches and nectarines *Lightly grill fruit if desired for added richness * mix in spices * add honey to taste NOTES: * if your fruit is fully ripe then you will not need to add any honey. If your fruit is less cooperative, as mine was you will need to add just enough honey that you don't get any bitterness, not really to sweeten.