I have always had an interest in baking and cooking. I remember when I was a girl of thirteen making bread and cinnamon rolls every Saturday with littlest sister. It was an all day affair and I must admit to using said littlest sister as the clean up gal. Not proud of it, but I think (hope) that she has forgiven me by now.
In the early days of our relationship, I made a cherry pie for my now husband and placed it proudly on the back burner of the stove. Well, I guess you know where this story is going. Someone (I’m not saying who, but I think it was me) turned on the wrong burner and incinerated the pie from the bottom up. Suffice it say there were tears and regret and no pie to eat.
Some years later, littlest sister and I decided to go into business together and we opened a catering and wedding cake shop. We shared the loathsome job of cleaning up the continuous tons of dishes, pots, pans and utensils that appeared in the sink and on the counter. I don’t remember having a dishwasher at the time. We tried out lots of recipes to find just the right fit for our clientele and, as you can imagine, there were lots of leftovers. I would bring them home and put them in the freezer where they would be snacked upon with abandon.
When we decided to close the store, the inventory in my freezer disappeared and I went back to baking and freezing a modest selection of either cookies, squares or muffins for my family. They were appreciated by one and all if I do say so myself. I remember hearing a conversation between my son and his friends one afternoon after school. After a little discussion they declared that the best place to play was here because A’s mom had the best desserts.
Well, the kids are grown up now and live in their own homes. They come to visit and when they do, I like to have dessert available-especially for my grandchildren. But my husband says:
What about me?
I get it! He is accustomed to having delightful little freezer bits on which to munch. But things have changed. I don’t want to spend the same amount of time baking even though I enjoy it. I don’t want to be tempted myself and I want the treats to last until the company comes. So I make them the week of, put them in the freezer and hope for the best. If I make them way ahead of time, like for Christmas, I will resort to putting packing tape around the cookie tins so they are at least a little tougher to breach.
But I understand, he is used to having sweets at the ready. So I put on my thinking cap and came up with this recipe for Baked Apples which is filling, keeps in the fridge for quite a few days and is fairly healthy and just sweet enough. I created this recipe after a Thanksgiving trip to an apple farm with my daughter and her family. Our share of the apples left me scrambling to get them used up. One can only eat so many raw apples. And by one, I really mean my husband. Apples are a fruit that I do not enjoy raw and neither do my cats for that matter.
Vegan Annie’s Handy Kitchen Tips
Use your imagination and try other fruits such as peaches and pears. Simply slice in half, remove the pit or core and lay fruit on its side. Reduce the cooking time.
Add some dates, raisins, cranberries to the center of the apple.
If you don’t want the added sugar, try pouring a little juice in the bottom of the dish before cooking.
The coconut oil can be left out if you are avoiding added fat.
May all beings be happy and free.