Rainy End of Week

It's Friday and I've had a pretty lazy day.  I got a haircut and went to the post office but nothing major.  Now it is raining, late afternoon and it feels like it might be tea time.

I made applesauce with about 2/3 of the apples.  Still more to go but that was my limit for peeling for one day.  Maybe tomorrow.  I also made apple dumplings and they were good.  I think I can make them, freeze them before baking and then bake.  I have to experiment.  And find room in the freezer!

Apple Dumplings from Everyday with Rachael Ray October 2008

• 2 cups flour
• 1 stick butter, cut into 1/2 inch cubes and chilled
• 1/4 teaspoon salt
• 1 cup brown sugar
• 1/2 teaspoon sugar
• 4 small baking apples, peeled, cored, halved lengthwise
• vanilla ice cream or whipped cream for serving

1. Preheat the oven to 350 degrees.
2. Using a food processor, pulse the flour, butter and salt until coarse crumbs form.  Sprinkle 1/2 cup water on the dough and pulse to blend.
3. Divide the dough into 4 equal pieces and flatten into disks; wrap each one in plastic wrap and refrigerate until chilled, about 30 minutes.  On a floured surface, roll each disk into a 9 inch round.
4. In a small bowl, combine the brown sugar and cinnamon.  Place half and apple, cut side up, in the center of each dough round.  Fill each apple with one-quarter of the cinnamon-sugar mixture.  Top each with another apple half, cut side down.  Pull the dough up around the apple.  Pinch the dough together to seal. 
5. Place the dumplings, seam side down, in a lightly greased baking dish and bake until ligh golden, about 1 hour.  Transfer to plates and spoon any syrup from the dish over the apples.  Serve warm with the ice cream.

Notes:  I think I could have cut the amount of brown sugar.  This was a lot.  It did make a nice sauce though.  I baked mine about 1 hour and 15 minutes to get golden. 

Since we got back from vacation I have been cooking but not necessarily using recipes.  I've been trying to use things in the pantry and freezer since the freezer is very full right now.  I did try a new pasta recipe to use some fontina I had in the fridge and some gnocchi in the pantry and we both enjoyed it.

 Gnocchi with Broccoli Fontina Sauce from Cooking Light August 2003

• 14  cups  water
• 10  cup  broccoli florets
• 2  (16-ounce) boxes vacuum-packed gnocchi (such as Alessi)
• 2  teaspoons  olive oil
• 3/4  cup  finely chopped onion
• 6  garlic cloves, minced
• 1  cup  (4 ounces) grated fontina cheese
• 1/2  cup  fat-free, less-sodium chicken broth
• 1/4  teaspoon  freshly ground black pepper
• 1/2  cup  (2 ounces) grated fresh Parmesan cheese

Bring water to a boil in a large Dutch oven. Add broccoli and gnocchi; cook 3 minutes or until done. Drain.

Heat oil in a large skillet over medium heat. Add onion and garlic; cook 3 minutes or until tender, stirring frequently. Stir in broccoli mixture, fontina, broth, and pepper; cook 1 minute or until thoroughly heated. Sprinkle with Parmesan.