It's snowed in South Carolina for the second time within a month, which is incredibly rare here. The snow two weeks ago was light and fluffy. There were about 3-4 inches in my area, but it had all melted by day two. We did the stock up on bread and milk then, and thought it was pointless, so we didn't bother this time. I actually did buy bread since we were out, but the grocery store was out of milk two days before the storm since everyone stormed the stores. Our state basically shuts down from snow or ice as we don't have the resources to clear all of the roads, and there tend to be a lot of power outages from tree limbs breaking. Well this time the snow has not melted and the roads are covered. We had hail and freezing rain for hours last night, so it's frozen over the top and every small puddle has turned to ice. We watched many cars today trying to make it up the small hill in front of our house. They all slid backwards and had to go back the way they came. Temperatures are still low tonight, and the ice is expected to stay through tomorrow, so we are stuck at home another day.
With very little food or ingredients in the house, and a sugar craving I didn't want to ignore, I searched the web for ideas of what I could make with what was on hand. I combined about 3 different apple cobbler recipes I found, as I had to make do with what I had, and it came out tasting great! Here is the recipe if you'd like to try it for a hot dessert on a winter night.
Easy Apple Cobbler
3 Apples
1 cup Flour
3/4 cup Brown Sugar
1/4 cup Sugar
1 1/4 cup Oats
3/4 cup Margarine (or butter)
1/2 tsp cinnamon, or just a sprinkle
1. Heat oven to 350 degrees and grease a glass dish.
2. Cut Apples into slices and place in the bottom of glass dish.
3. Mix flour, sugars, oats, and cinnamon.
4. Add melted butter to the mixture, and stir well until all of the oats have been covered.
5. Scoop mixture over the apples.
6. Bake for 1 hour.
Serve with vanilla ice cream on top for the best flavor combination! I also added a drizzle of caramel, but that's up to you of course.
Comments
Post a Comment