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Yes, Mike, I have a sure-fire winner for kids and adults alike. I made this for a wedding and so many folks wanted the recipe, I had to publish it in the local paper!

It's called Apple Lasagna and the recipe is all over the web. Just type it in. But, wait! There's more! Take the two cans of apple pie filling called for in the recipe, and throw them in a pan and smoke them for an hour! Have the smoke already going and stir after 30 minutes. Let cool before you put the rest of it together. You will not believe how good it is! Aw, hell, I'll find the recipe for ya:

Apple Lasagna

2 cups shredded Cheddar cheese
1 cup ricotta cheese
1 egg
1/4 cup white sugar
1 teaspoon almond extract
2 (21 ounce) cans apple pie filling
8 lasagne noodles, cooked and drained
6 tablespoons all-purpose flour
6 tablespoons packed brown sugar
1/4 cup quick cooking oats
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
3 tablespoons butter
1 cup sour cream
1/3 cup packed brown sugar

1 Preheat oven to 350 degrees F (175 degrees C).
2 Combine Cheddar cheese, ricotta cheese, egg, white sugar, and almond extract in a medium bowl. Blend well. Spread one can apple pie filling over the bottom of a greased 9x13 inch pan. Layer with half of the noodles, and then the cheese mixture. Layer again with remaining noodles, and the second can of pie filling.
3 Combine flour, 6 tablespoons brown sugar, oats, cinnamon, and nutmeg in a small bowl. Cut in butter until crumbly. Sprinkle over top.
4 Bake in preheated oven for 45 minutes. Cool for 15 minutes.
5 Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth. Cover, and refrigerate. Serve warm apple lasagna with sour cream garnish.

This serves around 14. I have also made it with home-smoked cheddar and it was very good, indeed!

Have at it and please report how the kids like it!
Big Grin Big Grin

You might want to try the link on our home page for the recipe contest winners, we have a recipe for smoked pears and smoked bananas! Awesome recipes also.

Andi, I'm going to try the recipe you posted as well, I feed alot of people sometimes and this recipe sounds awesome! I think I would top it with some smoked pecans that have been coated in cinnamon and honey!! Yummmy!
I think the recipe looks great as well, how do you think we could adapt it so the entire cooking cycle is performed in the Cookshack unit? And use fresh apples rather than the apple sauce. One of our kids has algery conserns so we like to be careful what we feed him. And personally I hate turning on the inside oven - especially in the summer. Off topic but do you know some of the staff at Cookshack actually cook pizza in their smokers?
Go for it, She-Que Terry! I also put a handful of dried currants in mine. Love those babies all plumped up!

I dunno about fresh apples, Mike. The pie filling has all that good gooey stuff in it. You could make your own using apples, water, sugar, and cornstarch. Throw in some pie spice.

If you did the whole thing in the CS you would have to foil it and forego the wonderful crispy topping! Now that's a shame! The brown sugar and sour cream topping may help there. It really makes the recipe.

I also assume you are making this for kids at a camp or some such? You should already have a list of each kids' food allergy. It amazes me at the amount of food allergies these days. It may well be processed foods.

My recipe for Smoked Peaches with Indian Pudding may suffice. Don't know if anyone is allergic to cornmeal, but I've sure never heard of it! Wink
Smoked Peaches with Indian Pudding?
Sounds Great

What I did last night was take some peaches brown sugar and a bit of olive oil smoked the peaches for an hour with apple wood at 250 ( dial all the way up) then added a little more sugar and but the whole thing in a blender for 30 seconds until it looked like a relish (spelling?) then pored it over vanilla Ice Cream � it was a big hit I am now thinking of taking the same product and adding some hot stuff to make a BBQ sauce.

I might try the same thing with apples except I will cut down on the apple wood and try a longer oven time. What do you think? If anything was wrong with the Peaches is that their was too much smoke taste and I think the way to deal with this is cut down on the amount of wood used.

Andi I would just like to say how much I enjoy your posts and how much I learn from you. Thanks for the great tips.
Sheesh, Mike! LOVE is the Last Three Strokes! Thank you for the compliment. Very appreciated up this way.

Peaches too smokey? Did ya see my recipe? Just a short time, Dude. They are most "absorbant". As are all fruits. Here is a saying I live by; Tlinget thing:

Too much: No Good
Too Little: No Good
Plenty: Just Right

Always consider texture when smoking stuff. Texture and moisture are the BIG TWO. If something is soft and moist, it needs just a little. If it's hard and dry, have at it, OR change the texture. The texture can be changed as in brine, or sugaring (which is just another brine). Or precooking. But, I always get the smoke going first, cuz that's all I want is the smoke flavor. Finish elsewhere. Red Face
Well, Ret, I can't find it either. My copy is packed away and I can't remember exactly how I did it.'s with canned peaches. Uh, it's a custardy Injun Pudding...uh...that's about all I can remember...other than it's a great Winter dish!

Cookshack took away the contest winner's recipes! Wuzzupwidat? Confused

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