Punkin’ pickin’ and apple + cranberry turnoversPosted: October 23, 2011
Before running errands this afternoon, Greg and I finally did one of my favorite October traditions: pumpkin picking! This year we visited a new (to us) farm that is closer to our house than the one we have always gone to. We pulled up to Mayne’s farm and I liked it right away! The first thing I noticed was the four tractors neatly lined up, just waiting for a photo op.
I saw a baby cow (I wanted to give it a hug!)
We went on a hayride
And searched for the perfect pumpkins. We take this very seriously. We also take pumpkin carving very seriously- I’m still trying to decide what this year’s design will be. Last year we carved our pumpkins to look like Lance and Jackson (our dogs)- that one will be hard to top!
There were so many to choose from- I almost picked a green one.
Hmm… I wonder if pumpkin blossoms taste just like squash blossoms? I bet they do.
But in the end, we both found our “perfect” orange pumpkins.
Before we left, we took advantage of one more photo opportunity.
It was a really fun afternoon at the farm. We goofed around and acted like kids- it’s good to not take yourself so seriously sometimes!
After running around all day, I made an easy dinner- bulked up burgers that were thawed from the freezer, sweet potatoes (I couldn’t decide which type I wanted, so had half of a white and a jewel) and salad with roasted veggies.
Dessert followed: apple + cranberry turnovers!
So easy to make and so good!
Apple + cranberry turnovers
1 medium apple
1 T dried cranberries
1 tsp cinnamon
1/2 tsp lemon juice
1 T brown sugar
1 tsp butter
1 tsp corn starch
8 won-ton wrappers
Canola oil or other non-stick cooking spray
Sprinkling of cinnamon and sugar
Pre-heat oven to 400˚. (I cooked mine in a convection toaster oven.) Chop apple up into small pieces. Mix in a bowl with cinnamon, lemon juice, brown sugar, and butter. Cook over medium heat in a small pot until apples are soft. Add corn starch and stir well. Evenly distribute apple filling into won-ton wrappers and seal with water (or egg wash, if you prefer). Spray a cooking sheet with canola oil spray and lay the won-tons on top. Spray the top of the won-tons lightly with canola oil. Sprinkle with cinnamon and sugar. Bake for 3 minutes, turn over, and bake for 2 more minutes. Won-tons will be golden brown and crispy. Serve immediately.
I served mine over Chocolate-Covered Katie’s voluminous ice cream, since we didn’t have any ice cream in the house.
I think I’m going to make pumpkin pie turnovers next. Won-ton wrappers certainly are a great cheat to make an impressive dessert!
Have a good night all… a new week awaits!