There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

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Friday, November 19, 2021

Apple Walnut Bake - Testing


1 - Very good, but I'm going to try it in a smaller baking dish for a thicker experience of the apple. Just from a 9x13" to a gratin dish to start.

8 cups sliced peeled apples (about 6 medium or 700 gr)
2-1/4 cups packed brown sugar, divided
2 teaspoons ground cinnamon
1 cup butter, softened
2 large eggs
2 cups all-purpose flour
1 cup finely chopped walnuts, divided
  1. Place apples in a greased 13x9-in. gratin baking dish. Sprinkle with 1/4 cup brown sugar and cinnamon. 
  2. In a bowl, cream butter and remaining brown sugar. Beat in eggs. 
  3. Stir in flour and 1/2 cup walnuts. Spread over apples. Sprinkle with remaining walnuts.
  4. Bake at 350° for 45-55 minutes or until the apples are tender. Serve warm, with ice cream if desired.
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