Quick Apple Dumplings

Well, there's your picture. It happened before I got back to the kitchen this morning. 8 dumplings. 2 kiddos. 1 Dear Husband.

Ta da.
Poof.
Gone.

Here's the recipe and I believe you'll love it!
Set the oven at 350.

You'll need:
2 apples - Granny Smith are fine, I like Jazz
1/2 stick butter
2 Tablespoons sugar
1 container refrigerated crescent rolls

Cut the apples in quarters, skin on and core them.
Wrap the apples in the crescent roll strips and place them in a greased 8x8 baking pan.
Melt butter and sugar and whisk together lightly.
Pour over the wrapped apples and bake for 35 minutes at 350 degrees.

Breakfast? Dessert? Kiddo's snack? Just enjoy.

Bechamel -- In Honor of Bastille Day

We should be dining of the delicious foods of France tonight, but I had a left-over steak salad from Chipotle and a slice of rare Filet Mignon waiting for me. Neither a Croque Monsieur or Croque Madam could keep me from that deliciousness. So, with nothing to show for the day, I offer:

A Bechamel Recipe

Printable Recipe

1 cup milk, scalded with a slice of onion, a bay leaf, a pinch of nutmeg, a couple of cloves, salt & pepper
Set aside so the flavors can mingle for 10-15 minutes
Make a roux of 1 1/2 Tablespoons of flour and 1 1/2 Tablespoons melted butter (heat until foaming)

When milk mixture is slightly cool, strain in the milk mixture and simmer, whisking for about 5 minutes.
For a thinner sauce, use 1 Tablespoon each flour and butter.

Use it in Macaroni & Cheese or any one of hundreds of uses for White Sauce. Or add parmesan and and a little tomato flesh for a nice pasta sauce.

And a bonus: my favorite Pate Sucre recipe (sweet tart dough - print it!).

And Viva la France!