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  Sinfully Delicious

I would have titled this page "101 Sinful Things You Can Do With an Apple," but in the end, I only decided to include four. These recipes are "sinful" in the sense that they're rich with teeth-rotting sugar or artery-clogging fat, or in one case, stomach-acid-churning spiciness. Basically, despite whatever reputation apples might have as being health food, these recipes show just how bad for you an apple can be, when fixed the right way. But it's the sinful pleasures such as fat and sugar that taste so good! Well, dig in. ^__^

  Apple Brandy Brew

From Just Fruit Recipes.

Note: Perfect for drinking when you're trying to drown your sorrows in the company of an angelic friend.

2 c Apple cider
1 c Peach brandy
1 Cinnamon stick
4-5 qt Apple-flavored wine

Combine ingredients in slow-cooking pot. Cover and heat on low for 3 to 4 hours. Serve hot.

  Apple Salsa

From HotChili-Mike's Recipe Archives.

Note: Hotter than the fires in the sixth circle of Hell. But not necessarily the seventh circle.

2 md Red apples; Macs or Cortland
2 tb Lime juice
1/2 c Chopped orange segments
1/2 c Onion; finely chopped
1/2 c Green pepper; finely chopped
1 Jalapeno pepper; fine chop
1 Clove garlic; minced
2 tb Cilantro; chopped
1 tb Cider vinegar
1/2 ts Ground cumin
1 ts Vegetable oil

Core and dice apples in 1/4 inch pieces. Toss immediately with lime juice. Stir in remaining ingredients. Chill 2 hours before serving. Good with pork, chicken, turkey and fish. Makes 3 cups.

  Caramel Apples

From Aunt Lynnie's Kitchen.

Note: Guaranteed to get stuck in your mouth and to rot teeth. These are sugary, fattening, and bad for you. Enjoy!

4 medium apples (washed and dried)
2 c Sugar
1 Tblsp. corn syrup
1/2 c water
1 c (2 sticks) unsalted butter, cut into pieces and room temperature
1 c heavy cream
Pinch of salt
Chopped peanuts (optional)

Fill an oven proof bowl with water, just in case the caramel starts to burn you can submerge the bottom of the saucepan in it. Insert a small stick into the stem end of each apple, set aside. Place sugar, corn syrup and water in a heavy bottom, medium sized pan with high sides. Stir with wooden spoon to combine. Cook over medium heat. Don't stir until the syrup becomes a deep golden brown. Remove from heat and with a clean wooden spoon beat in the butter then the cream. Add a pinch of salt. Dip apples in caramel swirling and tilting the pan so apples are completely coated. Dip in chopped peanuts if desired and place on lightly buttered wax paper to cool and harden.

  Apple Flan

From Just Fruit Recipes.

Note: This recipe is NOT a real flan recipe, since real flan is absolutely, positively, hellishly difficult to pull off. But it's oh-so-yummy and oh-so-bad for your health! So here's a "cheater's-flan" for the rest of us inept cooks.

1 c All purpose flour
1 1/2 tb Granulated sugar
1/4 c Cold butter or margarine, cut in small pieces
2 tb Solid vegetable shortening
3 tb Cold tap water or more
White from 1 lg. egg

1 lb Medium size Granny Smith apples, peeled, quartered, cored and cut in thin slices (4 cups)
2/3 c Heavy cream
1/2 c Granulated sugar
2 lg Eggs
1 ts Vanilla

1/2 c Apricot preserves

To make crust, mix flour and sugar in a medium size bowl. Cut in butter and shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle water over flour mixture, 1 tablespoon at a time, stirring lightly with a fork after each addition to distribute moisture evenly. Press lightly to form a ball. Flatten into a 1 inch thick circle. Wrap in plastic and refrigerate about 1 hour until firm enough to roll. Place oven rack in center of oven; heat to 400 degrees. Have ready a 9 inch tart pan with removable bottom. On a lightly floured surface with lightly floured rolling pin, roll out dough to an 11 inch diameter circle. Line bottom and sides of tart pan. Prick dough all over with a fork. Press a 12 inch piece of foil snugly into tart shell. Bake 10 minutes or until shell is set but not browned. Remove from oven; carefully lift off foil. Reduce oven temperature to 350 degrees. Lightly beat egg white in a small bowl with a fork until slightly foamy. Brush over bottom and sides of shell. Bake 1 minute to set egg white. Cool to room temperature on a wire rack. To make filling, arrange apple slices slightly overlapping in pinwheel fashion to cover bottom of tart shell. Whisk cream, sugar, eggs and vanilla in a medium size bowl until well blended. Carefully pour over apples. Bake 40 to 45 minutes until custard is set and edges of apples lightly browned. Cool slightly in pan on wire rack. Meanwhile in a small saucepan stir preserves over low heat until melted. Strain, then brush evenly over apples. Cool to room temperature; remove pan rim. Makes 8 servings.

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