If nothing ever changed, there'd be no butterflies. ~Author Unknown

Change is inevitable -- it's all in how you look at it and how you deal with it.  A lot of things have changed for me in the last few months.  The bills keep coming and the time keeps flying.  It's all in how we deal with it.  I find it best to just put all my cares on the Lord and just work day to day.  Even if I worried all day, it would not change any thing - it would just make me sick.  Hebrews 13:5 "Let your conversation be without covetousness; and be content with such things as ye have: for he hath said, I will never leave thee, nor forsake thee."

Today, let's not worry over tomorrow but concern ourselves with today and what we can do today to trim away the things that are worrisome or unnecessary.

Enjoy life today, plan for tomorrow but don't worry about anything.  Here is the latest in recipes for you to enjoy.

Charlene


Apple Strudel

Ingredients
5 sheets phyllo dough 
10 ounce(s) (about 2) Golden Delicious apples
10 ounce(s) (about 2) Granny Smith apples
8 tablespoon(s) unsalted butter
1 pinch(s) salt 
1/2 cup(s) golden raisins
2 tablespoon(s) Calvados
1/4 cup(s) day-old bread, ground into crumbs
1/4 cup(s) granulated sugar
1/3 cup(s) walnuts, chopped
1/4 teaspoon(s) cinnamon 
1/2 teaspoon(s) fresh squeezed lemon, for juice 
Cinnamon Sugar:
3 tablespoon(s) granulated sugar
1/2 teaspoon(s) cinnamon
1 tablespoon(s) raw sugar

Directions
Defrost phyllo dough if frozen. Prepare a baking  sheet with a lightly greased piece of parchment paper . Set aside. Preheat oven to 400 degrees F.
Peel, core and slice apples lengthwise. Sauté apples together in a sauté pan with 2 tablespoons of unsalted butter. Sprinkle with salt. Sauté until apples are just soft. Place apples in a bowl and set aside.
Combine raisins and Calvados in a small bowl and cover with plastic  wrap, microwave on high for just 1 minute. Let stand covered and set aside.
Melt about 1 tablespoon butter in a sauté pan over medium low heat; add freshly ground bread crumbs and toast, stirring frequently, until golden and fragrant, about 1 to 2 minutes. Transfer breadcrumbs to a small bowl and set aside. Toss together apples, raisins, breadcrumbs, and sugar, walnuts, cinnamon and lemon juice. Melt the remaining butter and reserve.
Place a sheet of parchment paper cut larger than the phyllo on the worktable. Place a sheet of phyllo dough on the parchment with the longer side facing you horizontally. Brush the phyllo with butter and sprinkle with cinnamon-sugar. Repeat with the remaining four sheets, stacking each on top of the other. Place the filling in a 3-inch wide strip following the length of the phyllo, about 2 inches from the sides. Fold short ends of phyllo over filling. Fold the long end closest to you over filling. Roll, not too tightly, over the filling. Using the parchment paper as an aid and guide to roll the entire "log" of strudel.
Place the strudel on a baking sheet on greased parchment paper, seam side down. Brush the entire pastry with butter and sprinkle with the remaining cinnamon sugar. Slice vents in the top of the strudel and bake. Bake until golden brown, 20 to 30 minutes. Remove from the oven and allow to rest. Transfer to a serving dish and top with sweetened crème fraiche. Slice with a serrated knife and serve.
For cinnamon-sugar: Combine all ingredients in a bowl and mix.