Fall Foods For This Week
My husband is in the mood for all things fall.
I will pull out my fall dish set and plan several meals for this week that we are craving!
Lets start with my favorite Woodland Theme dishes. I am still collecting these. Hoping to collect enough for a place setting for 12. It's fun just visiting my mom from time to time. On my way I stop at Walnut Bowl to get a piece or two.
I will pull out my fall dish set and plan several meals for this week that we are craving!
Lets start with my favorite Woodland Theme dishes. I am still collecting these. Hoping to collect enough for a place setting for 12. It's fun just visiting my mom from time to time. On my way I stop at Walnut Bowl to get a piece or two.
Wednesday:
sauerkraut Bratwursts with mustard and relish
Thursday:
grilled marinated chicken strips, fried green tomatoes and squash with stuff baked potato
Dessert for our Thursday night family dinner is:
apple tart cheesecake
Ingredients
CRUST
- 1 cup finely ground gingersnap cookie crumbs (about 24 to 28 cookies)
- 1/2 cup finely chopped toasted pecans
- 1/4 cup butter, melted
- 2 tablespoons light brown sugar
- Vegetable cooking spray
- FILLING
- 2 (8-oz.) packages cream cheese, softened
- 3/4 cup firmly packed light brown sugar
- 1 large egg $
- 1/4 teaspoon apple pie spice
- TOPPING
- 3 pounds tart apples (such as Granny Smith), peeled and cut into 1/2-inch-thick wedges
- 1/3 cup firmly packed light brown sugar
- 1 tablespoon butter
- 2 tablespoons apple jelly
Preparation
- 1. Prepare Crust: Preheat oven to 375°. Stir together gingersnap cookie crumbs and next 3 ingredients in a medium bowl until moist. Press crumb mixture on bottom and up sides of a lightly greased (with cooking spray) 9-inch tart pan with removable bottom.
- 2. Prepare Filling: Beat cream cheese and next 3 ingredients at medium-low speed with an electric mixer until smooth. Pour cream cheese mixture into prepared crust, spreading with an offset spatula. Place tart pan on a baking sheet.
- 3. Bake at 375° for 20 to 25 minutes or until center is almost set. Cool completely on a wire rack (about 40 minutes). Chill 8 to 12 hours.
- 4. Prepare Topping: Stir together apples and 1/3 cup light brown sugar in a large bowl. Melt 1 Tbsp. butter in a large skillet over medium-high heat. Add apple mixture to skillet, and cook, stirring often, 16 to 18 minutes or until golden brown. Remove skillet from heat, and cool apples completely (about 30 minutes).
- 5. Arrange apples on top of chilled cheesecake in a decorative fashion. (To achieve a rosette look, start by arranging apples in an overlapping circular pattern about 1 inch from the edge of the crust. Make a second small circular pattern inside the first. Thinly slice some of the cooked apples, curl them, and place in the center of the tart.)
- 6. Microwave jelly and 1 tsp. water in a small microwave-safe bowl at HIGH 20 to 30 seconds or until melted and smooth. Brush apples with half of jelly mixture.
- 7. Preheat broiler with oven rack 5 to 6 inches from heat. Broil tart 2 to 3 minutes or just until apples begin to brown. Remove from oven, and brush apples with remaining jelly mixture. Chill 1 hour before serving.
- Note: Tart will hold in refrigerator overnight, but the crust will soften the longer it sits in the refrigerator.
