The 10-minute dessert

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Sometimes you just have to have something sweet. But with new scientific health data about what excessive sugar does to the body, it is hard to justify grabbing a Snickers bar in the checkout line and heaven forbid you should think about stopping by the Dairy Queen.

One of the best things I learned while living in the south was how the simple act of peeling and slicing apples, sautéing them with a little sugar and cinnamon, then serving them up on a cold morning to the kids worked wonders on the disposition of all involved. There is something about the simple things in life that works that way. Would we all like to win the lottery, well yes. But until then try this simple recipe and bring a smile to the face of someone you love.

Sautéed Apple Crisp

Melt 3 tablespoons butter in a large skillet over medium-high. Add 2 large peeled and thinly sliced apples; increase heat to high, and cook until apples begin to soften, about 3 minutes, stirring once.

Sprinkle with 1/4 cup packed light brown sugar and 1/2 teaspoon ground cinnamon, and cook, stirring occasionally until sugar melts and apples are tender, about 3 minutes.

Whisk together 1/3 cup apple cider and 1 teaspoon all-purpose flour; add to skillet, and cook stirring constantly, until thickened, about 1 minute.

Divide apple mixture evenly among four bowls; sprinkle each with 1/4 cup maple-pecan granola, and top each with a scoop of vanilla or cinnamon ice cream.

Serves 4.

(Source: Southern Living)

The story of granola

Since granola was mentioned in the recipe above I thought you all might enjoy learning where granola came from.

In the mid-1800s, Dr. Sylvester Graham, of Graham Cracker fame, promoted his wholegrain wheat flour bread for its high nutritional value. Shortly after, Dr. James Jackson created the world’s first breakfast cereal by baking the graham flour into dense wholegrain nuggets dubbed Granula, which had to be soaked overnight to be edible. Enter Dr. John Harvey Kellogg who, in 1876, created his own version of granula, which he called Granola. Then, Charles W. Post got into the act with a similar formula known as Grape Nuts.

The popularity of granola waned only to be revived nearly 100 years later with our modern renewed interest in wholegrain foods.

Susan Woody has been a food writer for more than 25 years and is a member of the Association of Food Journalists.

By | 2017-02-08T11:19:06+00:00 February 8th, 2017|

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