Families around the country will honor their fathers this weekend, showing their appreciation for the important men in their lives in as many ways as there are fathers. Those celebrations will include one common denominator, however – food.
While many families will enjoy a meal at their favorite restaurant, others will gather for a home-cooked meal. It’s possible to enjoy both, though.
Your family could dine out and then return home for a delicious dessert, like this Candy Apple Cobbler with a scoop of whipped cream on top. Or if Dad wants to stay home with loved ones, you could surprise him with a great-tasting pasta dish, like this Veggie-Shrimp Alfredo, followed with the cobbler for dessert.
Either way, it will be a great way to celebrate your father. Happy Father’s Day to all the dads out there!
CANDY APPLE COBBLER
Topping:
1/2 cup margarine or butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla
1 cup flour
1 cup oats
3/4 teaspoon cinnamon
Using electric mixer on medium speed, beat butter and sugar in a large bowl until creamy. Blend in egg and vanilla. Stir in flour, oats and cinnamon thoroughly. Set aside until ready to use.
Apple Filling:
5 cups thinly sliced apples
3/4 cup sugar
1 1/2 teaspoons cornstarch
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup caramel ice cream topping
1/2 cup chopped nuts (your choice)
Preheat oven to 350 degrees. Peel, core and slice apples. In a bowl, combine apples, sugar, cornstarch, cinnamon and nutmeg. Mix well.
In a separate small bowl, combine the ice cream topping and nuts. Evenly spread apple mixture in bottom of buttered 3-quart baking pan or dish. Then drop spoonfuls of the ice cream topping evenly over the apples.
Spoon topping evenly over all. Bake for 45 minutes or until golden brown.
VEGGIE-SHRIMP ALFREDO
6 ounces uncooked linguine (or spaghetti)
8 ounces fresh asparagus spears, trimmed and cut into 1 1/2-inch pieces
1 cup baby carrots, quartered lengthwise
1 cup fresh sliced mushrooms
1 cup frozen peas, thawed
1 teaspoon minced garlic
1/2 cup water
1 (1-pound) package frozen, ready-to-cook medium shrimp, thawed; tails and shells removed
1 regular size jar Alfredo sauce
2 tablespoons chopped fresh chives, plus more for garnish
1 teaspoon grated lemon peel
1/2 cup grated Parmesan cheese, plus more for garnish
Cook and drain linguine as directed on package; cover and keep warm. Meanwhile, in a 12-inch skillet, place asparagus, carrots, mushrooms, peas, garlic and water. Heat to boiling. Reduce heat to medium-low and cover and simmer for 4-6 minutes or until vegetables are crisp-tender.
Add shrimp and cook and stir 2-3 minutes or until shrimp is pink. Drain and return mixture to skillet. Stir in Alfredo sauce, 2 tablespoons chives and lemon peel. Sprinkle 1/2 cup Parmesan cheese over top. Simmer, uncovered, for 2-4 minutes, stirring occasionally, until mixture is thoroughly heated.
Serve over linguine. Sprinkle more chives and Parmesan cheese when serving. Makes 4 large servings.
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