The intent was to make crispy apple slices for Aubs and Gav to snack on. But when Little Missy came bounding in, she said, "Ooooh, I smell apple pie." The fruit was only midway to dry and kind of gushy, but out of the slow,
250-degree oven they came, to be devoured by the fistful, in all their cinnamon-y glory.
250-degree oven they came, to be devoured by the fistful, in all their cinnamon-y glory.
Since then, I've purchased a neat little gizmo for twenty bucks and have discovered that according to oven temps/times and slice-thickness, results can range from soft... to leathery (like dried apricots)... to crispy-dry (like potato chips). All are delicious. Please note that drying time continues if left in oven after turning off.
Prior to baking, don't forget to sprinkle liberally with cinnamon; its health benefits are endless. We all know it to be an antioxidant... in addition, diabetes sufferers should be consuming it regularly. Please link above.
Yes, I'm cooking a lot, this January. Let me know when y'all are sick of recipes.
Meanwhile, Buon Appetito. :-)
Prior to baking, don't forget to sprinkle liberally with cinnamon; its health benefits are endless. We all know it to be an antioxidant... in addition, diabetes sufferers should be consuming it regularly. Please link above.
Yes, I'm cooking a lot, this January. Let me know when y'all are sick of recipes.
Meanwhile, Buon Appetito. :-)
