MOMS PEACH CRISP RECIPES

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MOM'S APPLE FRITTERS - ALLRECIPES



Mom's Apple Fritters - Allrecipes image

My mom made these for us after school in the fall with the apples we'd pick and buy from a fruit farm. Warm, crisp, and sweet, a perfect fall treat.

Provided by ABBY9

Categories     Quick Bread

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 24 servings

Number Of Ingredients 10

1 quart vegetable oil for deep-frying
1 ½ cups all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
½ teaspoon salt
⅔ cup milk
2 eggs, beaten
1 tablespoon vegetable oil
3 cups apples - peeled, cored and chopped
1 cup cinnamon sugar

Steps:

  • Heat the oil in a deep-fryer or electric skillet to 375 degrees F (190 degrees C).
  • In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the milk, eggs and oil and stir until well blended. Mix in apples until they are evenly distributed.
  • Drop spoonfuls of the batter into the hot oil and fry until golden on both sides, about 5 minutes depending on the size. Fry in smaller batches so they are not crowded. Remove from the hot oil using a slotted spoon and drain briefly on paper towels. Toss with cinnamon sugar while still warm.

Nutrition Facts : Calories 117.8 calories, CarbohydrateContent 17.4 g, CholesterolContent 16 mg, FatContent 4.9 g, FiberContent 0.6 g, ProteinContent 1.6 g, SaturatedFatContent 0.8 g, SodiumContent 98.1 mg, SugarContent 2.5 g

CLAM CHOWDER – INSTANT POT RECIPES



Clam Chowder – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 - 6 servings

Number Of Ingredients 12

13 ounces chopped clams ( 2 cans , drained and juices reserved,)
5 slices bacon (diced)
1 onion (, finely diced)
3 tbsp butter
2 sprigs fresh tyme (or 1/4 tsp dried)
1 1/2 tsp celery seed (or 2 stalks celery, diced)
2 cloves garlic (, minced)
1 1/2 tsp kosher salt
1/4 tsp pepper
1 1/2 lbs gold potatoes (cut into 1/2 inch dice)
1/3 cups half and half
snipped chives (, for garnish)

Steps:

  • Drain clams, reserving up to 2 cups of clam juice. If needed, add enough water to clam juice to make 2 cups.
  • Add diced bacon to the Instant Pot. Using the display panel select the SAUTE function.
  • Cook, stirring occasionally, until the fat has rendered, but the bacon is not crispy.
  • Add onion, butter, thyme and celery seed or celery. Deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then saute until onion is soft, 3-4 minutes.
  • Add garlic, salt and pepper and cook for 1-2 minutes more.
  • Add clam juice and potatoes and stir to combine.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  • When the time is up, let the pressure naturally release for 4 minutes, then quick-release the remaining pressure.
  • Using a slotted spoon, remove about half the potatoes to a bowl and set aside. Remove thyme sprigs and discard.
  • Use an immersion blender to process soup mixture until smooth. Return reserved potatoes to the pot along with the clams and half and half.
  • Cook and stir on the WARM function until chowder is heated through. (Switch to the SAUTE function if needed, but do not boil.)
  • Garnish with snipped chives

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