My foodie friend, Colleen from Souffle Bombay, was recently thinking about what cookbook made her fall in love with cooking, then she decided to ask the same question to a number of her foodie friends, myself included, and #CookbooksandCalphalon was born! Enjoy 17 food bloggers’ stories as well as the recipes that go along with them as we celebrate our love of cooking and the perfect pairing of Cookbooks & Calphalon!
I grew up “plain”. From 6 to 13 my family was in several conservative Mennonite Churches. The reasons we entered are long, and the reasons we left, just as long. Memories of “growing up plain” aren’t always the fondest but one of the best things I learned was how to cook and bake. Those were the only “household chores” I enjoyed. I remember my first cookbook. In fact, I still have part of it. I can no longer find the cover or first third of the book but in flipping through its pages I do remember the first recipe I ever tried was a simple apple crisp.
I remember being around 10 when I received that cookbook. I wasn’t proud of that cookbook because “plain folk aren’t suppose to be proud folk” but I was pleased as punch and felt pretty special. I was determined to make every single recipe in that book. I never did get that far, but my favorite was apple crisp. It was so simple but also so delicious. Served with a scoop of vanilla ice cream or cold milk, it was dessert or could even be breakfast.
It’s been a long time since I used that recipe. In digging out the cookbook I found the recipe in my mind is really quite different now, and instead of getting more difficult, it has gotten more simplistic. I have a few tricks up my sleeve but for today we are going with simple being better. Fall will give me plenty of time to reveal those tantalizing recipes.
- Apple Layer:
- 8 cups apples, peeled, cored, and sliced thin
- 1/2 cup sugar
- 2 teaspoons cinnamon
- Topping Layer:
- 3 cups rolled oats
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 1/2 cup salted butter, softened
- Pre-heat oven to 375.
- Mix together ingredients for apple layer and spread in 9 x 13 dish.
- Mix together topping ingredients until crumbly.
- Spread over top of apples.
- Bake 30-40 minutes, until apples are soft and topping is lightly browned.
Of course, with all this focus on favorite cookbooks we need to have a giveaway, right? However, you can’t cook without cookware and you can’t use cookware unless you can cook so we are hosting an awesome Cookbooks AND Calphalon Giveaway to help round out your kitchen! A big thank you to Calphalon and Page St. Press for giving away these great products.
Also, don’t forget the Calphalon promotion for #CouplesCooking that I told you about here or the other Calphalon giveaway HERE. Calphalon’s just falling from the sky on Real: The Kitchen and Beyond these days!
Follow the #CookbooksandCalphalon fun on social media for great recipes, tips and more and good luck in BOTH giveaways!
a Rafflecopter giveaway
- Beirut Tahini Swirls – Pastry Chef Online
- Buttermilk Cheddar Biscuits– In the Loop
- Classic Yellow Cake with Chocolate Frosting – Urban Bakes
- Cookie Dough Fudge Brownies – Sugar Dish Me
- Peanut Butter Squares – Kelly Bakes
- Plum and Pluot Galette – Fork Vs Spoon
- Raspberry Swirl Pound Cake – The Redhead Baker
- Simple Apple Crisp – Real: The Kitchen and Beyond
- Homemade Spinach and Cheese Ravioli – Food Lust People Love
- Lemon Basil Chicken Thighs – Mind Over Batter
- Pasta with Chopping-Board Pistachio Pesto – Little Kitchie
- Pecan Encrusted Chicken with a Creamy Dijon Sauce – Souffle Bombay
- Pesto Pasta and Peas with Grilled Shrimp – The Suburban Soapbox
- Roasted Salmon with Peanut Sauce – Tiny Farmhouse
- Spaghetti Parmesan – Food Ramblings
- Tomato Jam – Healthy. Delicious.
- Oat-chata – Healthy Slow Cooking