Fall is for baking: part 1

Found on http://www.thekitchn.com/thekitchn/dessert/quick-onebowl-recipe-apple-gouda-oatmeal-cookies-128940
but originally from a quaker oats cookbook

Apple Gouda Oatmeal Cookies
makes 24 cookies

2/3 cup extra-virgin olive oil
1 egg
1 teaspoon vanilla OR 1 tablespoon dark rum
3/4 cup flour
1/4 cup firmly packed brown sugar
1 teaspoon powdered ginger
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups old-fashioned oats
1/2 cup golden raisins
1 medium-sized apple (about 10 ounces)
4 ounces Gouda cheese, finely chopped (about 1 cup)

Preheat the oven to 375°F. Whisk the olive oil and egg together in a glass measuring cup until completely combined. Whisk in the vanilla or rum. Set aside.

In a large bowl, whisk together the flour, brown sugar, ginger, baking powder, salt, and oats. Stir in the raisins.

Peel and core the apple. Use the coarse side of a grater to grate it directly into the flour. (You should have 1 1/2 to 2 cups of shredded apple.) Stir in the apple and the chopped Gouda.

Add the liquids from the measuring cup and stir just until everything is moistened. The dough will be loose and clumpy. Drop in large spoonfuls on an ungreased baking sheet. Bake for 17 minutes, or until the cookies are golden. They will be very soft still. Let them cool on the baking sheets for 5 minutes before removing to cooling racks to cool completely.

Store in an airtight container at room temperature for up to 5 days.

sausage and sweet onion pie

I recently had the opportunity to buy a decent quantity of pork from a small local farmer, and one of the packages was sausage. I was trying to come up with something other than traditional biscuits and gravy to make with it, and this is where I landed. This recipe is loosely based on the tomato and onion pie my friend Hannah got me hooked on last year.

Ingredients:
1 pie shell in a 9″ pie pan
1 lb mild pork sausage
1 large sweet onion
2 large roma tomatoes
a large handful of fresh basil leaves
a small handful of fresh oregano leaves
1/4 cup couscous
salt and pepper
2 cups of shredded cheese. I used a combo of parmesan, romano, fontina, asiago, provolone and mozzarella.

To prepare:
cook the sausage in crumbles until it’s almost done. set aside to cool.
sprinkle about 1/8 cup of the couscous into the bottom of the pie shell (the couscous absorbs extra liquid and keeps the flavor of it in the pie.)
slice the sweet onion thinly and put one layer in the bottom of the shell. layer thin tomato slices on top of that, a little salt and pepper, about half the basil and oregano, torn into small pieces, and then about 2/3 of the sausage.
Sprinkle the other 1/8 cup of couscous over the top, then add about half your cheese.
Repeat this layering process with the remainder of your ingredients, covering the top with the last of the shredded cheese.

Bake in a 350* oven for roughly half an hour. If your crust or the cheese starts to brown too much, cover it with tinfoil.

Sorry you don’t get a picture of the cooked pie, it got attacked the minute it came out of the oven!