Cleaning off the counters

My countertops are covered with the final garden harvest. Apples, cabbage, onions, carrots and celery are a few of the things scattered on any open kitchen space, awaiting their final destination. How to use them up? These are some of my favorite dishes we’re eating right now that are helping to clear off my countertops.

Some apples have been on the counter a bit too long. They have lost some of their crispness, but the flavors are still there. I dusted off this apple cobbler recipe from my recipe box and gave it a bit of a tweak. It is a great way to juice up these older apples and have a dessert that is so easy to make. Like magic, the dough and apples will switch places in the final dish.

I enjoy cabbage (I’m pretty Irish). This cabbage roll soup is a great way to use up everything in one big pot. You could use potatoes instead of rice for the starch in the recipe, but I prefer white rice, brown rice or a combination of both.

The last recipe is one I’ve been holding off until the holiday baking season. Nothing warms up a house or a tummy quicker than fresh sweet rolls. Enjoy.

DECADENT APPLE COBBLER

1 cup flour

1 cup sugar

1 teaspoon baking powder

1/2 teaspoon salt

2 eggs

2 tablespoons butter, melted

2 tablespoons milk

6 cups peeled and sliced apples

1/2 cup brandy

1/2 cup sugar

Mix together flour, 1 cup sugar, baking powder and salt. Whisk together eggs, butter and milk. Pour into dry ingredients. Mix well. This will be thick; you can add a bit more milk if necessary. Pour into a greased 9-inch square pan and set aside. Pour brandy and sugar into deep skillet over medium heat. Stir until sugar is dissolved; add apples and stir to coat. Cook for a few minutes to thicken syrup. Pour over dough in pan. Bake at 350 degrees 40 minutes or until golden brown. The apples will flip-flop with the dough as it bakes.

CABBAGE ROLL SOUP

4 cups beef broth

8 ounces tomato paste

1/2 cup uncooked long grain rice

1 bay leaf

3 teaspoons brown sugar

2 teaspoons dried parsley

2 small spoons olive oil

Pinch salt and pepper

1 pound ground beef

1 onion, diced

2 teaspoons small garlic, minced

4 cups cabbage, chopped

2 carrots, sliced

In a large pot, brown meat in oil; season with salt and pepper. When almost done, add onions and garlic. Cook another four minutes. Add remaining ingredients. Bring to a boil, then turn down to simmer until rice is done, about 25 minutes.

BUTTER PECAN CINNAMON BUNS bakerbynature.com

Dough:

1 cup whole milk

4 tablespoons butter, softened

3 1/2 cups flour, divided

1 package rapid-rise yeast

3 tablespoons sugar

3/4 teaspoon salt

1 large egg, room temperature

Heat milk over medium-high heat until bubbles just start to appear around the edge of the pan; remove from heat. Add butter and cool to 120 degrees; set aside. In a bowl, combine 2 ½ cups flour, yeast, sugar and salt. Whisk in egg. Slowly add butter-milk mixture until combined. Put dough hook on mixer. Add ¼ cup flour at a time to dough. Once all flour is added, increase speed to medium and mix for five minutes. Remove dough and knead 5-6 times. Place in greased bowl; cover and let rise. Punch down dough and roll out to a 16- by 9-inch rectangle.

Filling:

1 cup light brown sugar

1 tablespoon cinnamon

3/4 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1/2 cup very soft butter

Combine to form a thick paste. Spread filling on dough, leaving a 2-inch barrier around edges. Roll up, starting on long side. Pinch ends to seal. Using serrated knife, cut dough into 12 equal sizes.

Place pieces in a greased 9- by 13-inch pan. Cover and let rise for 30 minutes. Bake at 350 degrees for 18-20 minutes or until lightly browned on top. Allow to cool a few minutes. Top with butter pecans.

Butter pecans:

1/2 cup butter

3/4 cup dark brown sugar

1/4 teaspoon cinnamon

1/3 cup heavy cream

1/4 teaspoon salt

1 1/2 cups pecan halves

1/2 cup pecans, chopped very chunky

2 teaspoons vanilla

Melt butter in small saucepan. Add brown sugar and cook, stirring with whisk until sugar melts and starts to bubble, about two minutes. Add cinnamon, cream and salt; whisk to combine. Using rubber spatula, fold pecans into liquid until completely coated. Remove from heat. Add vanilla. Pour on top of rolls and serve.

My notes: The filling is great but way too much for a single rectangle of dough. I would double the dough recipe and split the filling between the two pieces. I would double the butter pecan topping as well, but not use all of it on the rolls. Save some back to put on ice cream for dessert at a later time.

As their four children pursue dairy careers off the family farm, Natalie and Mark Schmitt are exploring new adventures on the farm outside of the milking barn at their farm north of Rice, Minnesota.