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Apple Pie Barley


Needing two cups of cooked barley for Barley Vegetable Soup, I made a double batch of barley because the teen table counterpart loves barley like oatmeal.  Served with cinnamon and sugar, cranberries dried, fresh, or jam, or the ultimate favorite is with cooked apples.  Having all ready cooked the barley, I decided to try a new apple variation.  Stewed apples as for pie filling.

Instructions:
To a small saucepan, add one diced apple of choice, one teaspoon of sugar, two dashes of cinnamon, one of nutmeg and ginger, and a pinch of salt.  Cook on low until apples are to desired tenderness.

While apples are cooking, in a small bowl, mix two one teaspoon of cornstarch to one teaspoon of water.  Set aside.

When apples are to liking, add cornstarch mixture, mix well and set aside for two minutes to allow cornstarch to thicken water slurry.

Serve two parts barley to one part apple pie filling.  

Scaled for Likability: Great
Sometimes I win the mother of the year award with the teen.  Dessert tonight was one of those wins.  What I did not tell the teen was how healthy this dessert was.  Double win.  

Edit: September 29, 2020
Leftover barley was warmed in microwave and then covered with warmed apple pie filling.  A tablespoon of water was added as the barley thickened overnight.  The teen table counterpart gladly ate all the remaining barley and apple pie filling for breakfast with a side of eggs.  

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