Apple Tartlets

 I love apple pie, but I can't eat a whole one! Well, I probably could, but never mind. These tartlets are two delicious bites of apple pie each. And if I'm posting, you know it's super easy.

Ingredients

5 good size apples. The original recipe calls for Granny Smith, I was happy with the honey crisp.

2 1/2 Tbsp. white sugar

2 1/2 Tbsp. brown sugar

1 Tbsp. cornstarch

pinch of salt

1 tsp. cinnamon

1 Tbsp. melted butter

splash of lemon juice

Toss all of the above and then cook with another Tbsp. of butter over medium low for 5-7 minutes, until softened, but not mush.

You can also prepare a crumble for this. But I don't have a lot of luck with that, so if that's what you want, you're on your own.

The pastry part is easy with a package of prepackaged pie dough. Using a glass with a diameter of 4.25", I was able to make six circles out of each crust. Grease a regular muffin tin. For the best placement, I sort of fold them up and try to drop it into the center of the muffin spot. Then fill them up right to the top with the apple mixture.

Bake at 375 degrees for 20-25 minutes or until golden brown. Cool for 10 minutes.

This is courtesy of the Recession Chef, on Substack.

Swedish Meatballs

 

This is so fast and easy and do I need to say - delicious? One of the comments suggested using French onion soup instead of broth. I did that and I think it probably made all the difference. Serve over egg noodles. Makes for a nice meatball sandwich the next day, if you're lucky.

Ingredients

1 cup of broth (or French onion soup)

1 cup milk (original recipe calls for heavy cream)

3 Tbsp. flour

1 Tbsp. Worcestershire sauce

1/2 tsp. black pepper

1/2 tsp. ground rosemary

10 oz. thawed meatballs

Directions

The original recipe said to just whisk together all the ingredients except the meatballs and cook in a large pan over low heat until smooth, around 10 minutes. Seems easy, but I was a bit skeptical.

So I made a proper roux with 3 Tbsp. of butter and the 3 Tbsp. of flour. Then I slowly added the milk (that I always warm first in the microwave). Then the spices, then the broth. I think you could use a 1/4 more broth and thereby create a little more sauce for your meatballs in which to simmer. Cook for 10 minutes or until meatballs reach 160 degrees.