Apple Crisp

Let the Kit-tastrophe continue! No, no, no... that name won't work. Kit and Caboodle? Kitting Around? Break me off a piece of that Kit Kat Blog?!

Eh, whatever, we'll figure it out together.

This week's featured food kit is McCutcheon's Apple Crisp Mix. My parents picked it up for me from Delicious Orchards--famed for its pies, turnovers, and apple cider doughnuts, among other things. It's got a great reputation for baked goods, so I was willing to bet that this would be a winner.

Ingredients:

1/2 Package of McCutcheon's Apple Crisp Mix

2 Large Apples

4 Tablespoons of Butter

Steps/Analysis:

First things first: you'll have to peel and slice the apples. At the supermarket, I chose braeburn because (1) they looked ripe and (2) they were on special, which is all the reason I've ever needed to buy anything.

I sliced them about 1/8 of an inch thick and dumped them into a round baking dish that's been greased up with some butter. (In the interest of complete discretion, McCutcheon's recommends a pie dish, but I don't currently own one.)

Next, melt four tablespoons of butter in the microwave and add the McCutcheon's mix. Stir until delightful little clumps of crisp topping form.

Spread the topping over the prepared apples and remove to a 375 degree oven for 30 minutes.

Serving/Notes:

As we all know, there's only one thing to do with warm apple crisp . . . smother it in vanilla ice cream and consume!

Overall, I was pretty satisfied with this product. I found it to be a little dry, but perhaps that's because I'm used to syrupy-soaked, restaurant-purchased crisps. The topping had a chewy, oatmeal-like texture.

Beer Bread in a Bottle

As it turns out, being a cook is a lot like being a writer.

Let me explain.

Once I openly identified myself as a writer to friends and family, it became surprisingly easy to shop for me during the holidays. The notebooks and pen sets just came rolling in. Since I'm a cook now, as well, this Christmas I received my fair share of cookbooks and kits.

For example, I present to you Moose Grub "Beer Bread in a Bottle," straight from Bar Harbor!

My family knows me too well. I like beer. I like bread. Let's make this happen.

Ingredients:

1 Moose Grub "Beer Bread in a Bottle"

1 12 Oz. Beer (Room Temperature)

Non-stick Cooking Spray

Steps/Analysis:

The good folks at Bar Harbor really make things easy for you. First, empty the contents of the "Beer Bread in a Bottle" into a large bowl. The dry mix contains just about everything you need.

Next, add a room temperature beer of your choice to the mix.

The kit encourages you to experiment with the beer you use, stating that light and dark beer may be used and that each will bring its own unique flavor to the party. I chose my own personal favorite draft: Yuengling.

Stir the mix and beer to thoroughly combine.

Find a loaf pan and give it a quick blast of non-stick spray. Pour the now sticky and fully-formed dough into the pan and toss it into a 350 degree oven for 50-60 minutes. Done-zo!

Serving/Notes:
I was quite happy with the way the bread turned out. I ended up with a sourdough-style loaf with just a hint of that delicious Yuengling taste. It was a little crumbly, but still suitable for sandwich or any other use.