Adding Apple Crisp to My Repertoire!

Sharing this is a great example of what home cooks face frequently.  I’m not running a high volume restaurant with many repeating items on it.  I certainly have regular items, but there aren’t enough days in the week to cook all the things we love to eat.  So, I like to keep adding new things to my repertoire.  Such is the case here. It’s been years since I’ve made an apple crisp.  But, challenge yourself to make new things! Avoid getting in a rut and making the same few items over and over and over again! 

Here was my approach.  I found a standard recipe on the internet, as there is an abundant amount of recipe sites.  

http://www.bettycrocker.com/recipes/apple-crisp/3715a45c-3c00-430c-bbe2-9865f9013238 

I use some basic tips when choosing and making recipes:

1.  Do a little bit of RESEARCH when you plan to make something new. Note the ingredients and techniques used. Take advantage of the comments sections on the internet sites.  Often users can give you the best advice of whether you want to pick a particular recipe. 

2.  If you can, AVOID making recipes that force you to buy lots of infrequently used items that you will probably never use again. I liked the fact that this particular recipe used nutmeg and cinnamon only.  For example, I don’t want to run to the store to buy ground cloves if I don’t have to.  I’m like you.  Time is valuable to me.

3. Don’t worry if the recipe doesn’t work perfectly.  When I baked this Crisp, I had to add a little bit of water to the pan and let it bake for an additional 20 minutes.  At the end of the planned baking time, it was obvious that the topping was still dry and there didn’t appear to be enough juice in the pan.  I didn’t worry.  I just added about 1/4 cup of water to help it out a bit.  20 minutes later, I had a gorgeous dessert coming out of the oven. 

4.  Lastly, bookmark, print or otherwise keep the recipe.  Make notes about what worked and what didn’t and tuck it away for future reference.

Keep adding new recipes to your repertoire. No one is grading us by scales of difficulty, only by the quality and variety of food we cook. This recipe worked for me.  I’ve made my notes and I’m writing a recipe card for this. Yeah, I’m going to make this a little more often!

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