![\"apples,](\"http:\/\/heidiannie.com\/wp-content\/uploads\/2009\/10\/apples-pie-bread-and-gumbo-good-eats-0041.jpg\")
<\/a> <\/p>\nWhen the texture is the way you like it (smooth or a little apple lumpy),<\/p>\n
you can taste and add sugar( depending on how sweet your apples are- 1\/2 -3\/4 cup will make it sweet) and cinnamon (1\/2- 1 tsp. to your taste) or those red hot cinnamon hearts and it will end up with a little pink look to it.<\/p>\n
<\/p>\n
That’s it!<\/p>\n
Yesterday I made seafood gumbo.<\/p>\n
It was so good, my mouth is watering just writing about it.<\/p>\n
There are a lot of great recipes on-line if you want to make your own batch. <\/p>\n
This is the one I used.<\/a><\/p>\n But it was the first time I actually did all the work and completed a good roux.<\/p>\n And I finally figured out why my roux wasn’t that great before.<\/p>\n It takes patience.<\/p>\n and perseverance.<\/p>\n And I think they should show pictures.<\/p>\n So here is a pictorial journal of the many colors of Roux.<\/p>\n I KNOW roux means red in French.<\/p>\n But there’s red and then there’s red.<\/strong><\/p>\n <\/p>\n 1\/3 cup bacon fat and a scant cup of flour. I added the flour left over on my pastry board from making the pie. Because I have a hard time wasting food.<\/p>\n Even flour.<\/p>\n The color is light beige.<\/p>\n Now stir, stir, stir ! Find a stool and sit down next to your stove, because the next 30 minutes or so is STIR. This is harder than making Risotto- because that only takes about 22 minutes.<\/p>\n Are you still stirring?<\/p>\n Good.<\/p>\n Look! It is turning to a light tan color! Same color- better picture.<\/p>\n This is darker-raw sienna of roux.<\/p>\n Here I have been stirring for about 17 minutes.<\/p>\n You have to keep stirring or it will burn.<\/p>\n And then you wasted all the time you put into it-<\/p>\n and have to start over again.<\/p>\n It is hard to tell the color here- but I have put in my 30 minutes and it sure looked mahogany red to me!<\/p>\n So I added my vegetables. <\/p>\n And sauteed them in the roux.<\/p>\n The guy who gave the recipe said you could brown your flour in the oven and it is a lot easier. I might go that route next time!<\/p>\n And now for some show off cookie time!<\/p>\n I’m not really SHOWING off- I’m just very pleased with how these turned out.<\/p>\n <\/p>\n I baked these gingerbread cookies yesterday.<\/p>\n And painted them with white and dark chocolate today!<\/p>\n Gingerbread ponies,apples and sea gulls!<\/p>\n Jill asked for the slow cooker applesauce recipe. This is so easy, I’m ashamed to call it a recipe. Basically, you peel, core, and slice the apples and put them in the slow cooker on high for about 1 hour. … Continue reading <\/a> Here is where I started.<\/p>\n<\/a> <\/p>\n
And it has only been about 7 minutes!<\/p>\n<\/a> <\/p>\n<\/a> <\/p>\n<\/a> <\/p>\n<\/a> <\/p>\n<\/a> <\/p>\n<\/a> <\/a> <\/a> <\/a> <\/a> Aren’t they cute!<\/p>\n","protected":false},"excerpt":{"rendered":"