Posts Tagged ‘apple’

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Cinnamon Apple and Blueberry Baked French Toast

February 5, 2018

I love baked french toast. You can prepare it the night before or the morning you want it. This one comes out especially fluffy and light, and the fruit is delicious.

You will need:

  • 1 loaf challah, cut into 1-inch chunks
  • 2 large tart apples, peeled, cored and chopped
  • 1/2 c fresh blueberries
  • 8 large eggs
  • 2 c milk
  • 1/2 c whipping cream
  • 1 c brown sugar, divided
  • 2 t vanilla extract
  • 2 1/2 t ground cinnamon, divided
  • 3/4 c flour
  • 1/2 t ground nutmeg
  • 1/2 c butter, cut into pieces

Then you will…

  1. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. In a large mixing bowl, combine the bread, apple and blueberries.
  3. In a medium mixing bowl, whisk together the milk, cream, half cup of the brown sugar, vanilla, and 1 ½ t of the cinnamon.
  4. Pour over bread and stir to coat. Let rest for 15-20 minutes until the liquid is absorbed, stirring periodically.
  5. Spread the mixture in the prepared dish. If prepping the night before, cover and refrigerate overnight.
  6. Preheat the oven to 350 degrees.
  7. Bake for 35 minutes.
  8. In a small mixing bowl, combine the remaining 1/2 cup of brown sugar with the remaining teaspoon of cinnamon, the flour and the nutmeg.
  9. Cut in the butter until crumbs form.
  10. Sprinkle the crumb topping on the French toast.
  11. Bake for another 5-10 minutes, or until the topping is melty and golden.

20171225 Baked French Toast 02

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Holiday Stuffing

November 21, 2017

I’m not going to lie: I love stuffing out of the box. It’s so easy, and I like how it tastes. This year, however, I decided to try making a simple vegetarian stuffing for a Friendsgiving celebration. We enjoyed every last bite.

20171111 Stuffing

You will need:

  • 12 T unsalted butter, divided
  • 2 large onions, minced
  • 6 stalks of celery, minced (can include the leaves)
  • 2 large apples, peeled, cored and chopped (suggest using a tart apple)
  • 3 T fresh poultry herbs (whatever combination you have on hand; suggest some combo of sage, thyme and rosemary)
  • 3 c unsalted vegetable stock
  • 2 eggs
  • 2 T garlic powder
  • 1/2 t paprika
  • 1/2 t pepper
  • 1/4 t salt
  • 16 c stale bread, cubed

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. In a large nonstick skillet, melt 8 tablespoons of the butter over medium heat.
  3. Add the onions, celery, apple, and fresh herbs. Saute for 5 minutes to allow to soften.
  4. Add the vegetable stock to the skillet and bring to a boil. Remove from heat.
  5. In a small mixing bowl, whisk together the eggs with 2 T garlic powder, paprika, pepper and salt.
  6. In a large mixing bowl, toss the bread with the egg mixture.
  7. Slowly mix in the vegetable stock mixture and toss to ensure even coating on the bread.
  8. Spread the stuffing in the prepared baking dish.
  9. Cut the remaining 4 tablespoons of butter into roughly 16 pieces.
  10. Sprinkle the top of the stuffing with the butter.
  11. Cover loosely with aluminum foil.
  12. Bake for 40 minutes.
  13. Remove the aluminum foil and bake another 20-30 minutes, or until golden.
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Fresh Apple Crisp

October 26, 2017

20170918 Apple Crisp 03

Isn’t fall fabulous? The leaves change to beautiful colors; the temperature drops; and you can do all sorts of fun activities like apple picking! We took R to his first orchard recently. He loved picking apples, although the goats on the farm were still a little daunting.

You will need:

  • 8 tart apples
  • 3/4 c flour
  • 3/4 c packed brown sugar
  • 1/2 t salt
  • 1 1/2 t ground cinnamon
  • 1/2 t ground ginger
  • 1/4 t ground cloves
  • 1/4 t ground nutmeg
  • 8 T unsalted butter, cold and cut into small cubes

Then you will…

  1. Preheat your oven to 375 degrees Fahrenheit. Set out a 9×13 inch baking dish.
  2. Peel, core and cut the apples into 1-inch pieces.
  3. Spread the apples in the baking dish.
  4. In a small mixing bowl, combine together the flour with the brown sugar, cinnamon, ginger, cloves, and nutmeg
  5. Cut the butter into the flour mixture until it is coarse and crumbly.
  6. Sprinkle the flour mixture on top of the apples.
  7. Bake until golden, tender and bubbling, about 50-60 minutes.
  8. Allow to cool at least 5 minutes before serving. It’s particularly yummy with a little vanilla ice cream or fresh cream on top.
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Maple Dijon Pork Roast with Apples and Sweet Potato

August 17, 2016

20160725 Pork 04

This is a great dinner, in part because your side dish cooks with it! It fills your house with the smells of maple, mustard, and roasting veggies and pork. Once you pop everything in the oven, there is very little work left to do. This means you can enjoy a glass of wine with friends before breaking bread with them.

You will need:

  • 2-3 lb pork roast
  • 5 T Dijon mustard
  • 3 T maple syrup
  • 1/2 c olive oil, divided
  • 1 t ground pepper, divided
  • 1/2 t salt, divided
  • 3 granny smith apples, cored and quartered
  • 2 sweet potatoes, peeled and cut into 1/4-inch rounds
  • 1 large sweet onion, peeled and cut into eighths
  • 1/2 t paprika
  • 1/2 t garlic powder
  • 1/4 t cinnamon
  • 1/4 t cumin
  • 1/4 t chili powder

Then you will…

  1. Preheat your oven to 500 degrees.
  2. Pat the pork dry.
  3. In a small bowl, mix together the mustard, maple syrup, 1/4 cup of olive oil, 1/2 teaspoon of pepper, and 1/4 t salt.
  4. Coat the outside of the pork with about 3/4 of the sauce. Reserve the extra sauce.
  5. Place the pork on a roasting rack in a large baking dish.
  6. Bake the pork roast for 15 minutes.
  7. Meanwhile, in a large mixing bowl, toss the apples, sweet potato and onion with the remaining 1/4 c olive oil, 1/2 t pepper, 1/4 t salt, paprika, garlic powder, cinnamon, cumin, and chili powder.
  8. Remove the roasting rack from the pan and return the pork roast to the baking dish.
  9. Spread the apple and sweet potato mixture around the pork.
  10. Reduce oven temperature to 450 degrees.
  11. Return the baking dish to the oven.
  12. Roast for another 20-30 minutes, stirring the apples and sweet potato mixture at least once and brushing the pork with the extra sauce with 10-15 minutes left on the baking time. Pork should reach 120-130 degrees before you take it out of the oven.
  13. Remove from the oven. Allow the pork to rest at least 10 minutes before slicing.
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Baked Oatmeal-Cranberry Apples

February 4, 2016

We used to have baked apples as an afternoon school snack; it was a treat best enjoyed in the fall and winter on a cool day. This variant can be prepped ahead of time and then popped in the oven just before you want them. If you have extra filling and topping, don’t fret! Place it in a little baking dish and cook alongside the apples to get a mini apple crisp.

You will need:

  • 4 apples (I used honeycrisp)
  • 4 T unsalted butter, divided
  • 1/2 c brown sugar, divided
  • 1/2 t ground cinnamon, divided
  • 1/4 4 t ground nutmeg
  • 1/4 c walnuts, roughly chopped
  • 1/4 c dried cranberries, roughly chopped
  • 4 T flour
  • 1/4 c old-fashioned oats
  • Pinch of salt

Then you will…

  1. Preheat your oven to 400 degrees. Line a baking dish with foil.
  2. Using a spoon, core and scoop out the middle of each apple. You want to leave at least a 1/4 inch of the sides left and no more than a 1/2 inch from the bottom. This will create a shell to fill and bake.
  3. Discard the seeds and pieces with core. Cut off any peel from the apple bits.
  4. In a small sauce pan, combine the apple bits with 2 tablespoons of the butter, 1/4 cup of the brown sugar, 1/4 teaspoon of the cinnamon, the nutmeg, walnuts and cranberries.
  5. Heat over medium-low heat for 10-12 minutes. The apple should be tender and most juice cooked off. Remove from heat.
  6. In a medium bowl, mix together the flour, oats, remaining brown sugar, salt and remaining cinnamon.
  7. Cut the remaining two tablespoons of butter into rough pieces. Cut the butter into the dry ingredient mixture until it is integrated and crumbly.
  8. Fill the apple shells with the apple-walnut filling.
  9. Top generously with the crumb topping.
  10. Bake for 15-20 minutes, or until the topping is golden and crispy.
  11. Serve warm with a little ice cream (or even fresh cream or yogurt!).

20160118 Baked Apple 01.JPG

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Caramel Apple Crisp

December 1, 2015

This dessert takes a little bit of time to prepare, but the end result reminds me of a delicious caramel apple rolled in pecans. We served it up with some vanilla ice cream for our Friendsgiving feast. If you want to save some time, you could use your favorite caramel sauce rather than making it from scratch.

20151115 Salted Caramel Apple Crisp 01

You will need the following for the caramel sauce:

  • 2 c sugar
  • 12 T unsalted butter, room temperature and cut into small cubes
  • 1 c whipping cream, room temperature
  • 1 T sea salt

Then you will…

  1. In a large sauce pan, heat the sugar over medium heat. Stir frequently with a wooden spoon.
  2. Once all the sugar is melted, stop stirring and allow the sugar to cook until a deep amber color.
  3. Add the butter to the pan. Stir until melted and smooth.
  4. Remove the pan from heat.
  5. Slowly stir in the cream until thoroughly mixed in and smooth.
  6. Stir in the salt. Allow to cool to room temperature.

Then you will need the following for the crisp:

  • 7 Honeycrisp or Granny Smith apples, peeled + cored + sliced
  • 3/4 c light brown sugar, divided
  • 3 T flour
  • Juice of 1 lemon
  • 1 1/2 t ground cinnamon, divided
  • 1/2 t ground nutmeg
  • 1/4 t ground cloves
  • 1/4 t ground ginger
  • Pinch of salt
  • 9 T unsalted butter, cold
  • 1/2 c flour
  • 1/3 c old-fashioned oats
  • 1 c pecans, chopped

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9-inch pie plate with non-stick cooking spray.
  2. In a large mixing bowl, toss the apple slices with 1/4 cup of brown sugar, lemon juice, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, cloves, ginger and a pinch of salt.
  3. In a large non-stick skillet, melt 1 tablespoon of butter over medium-low heat.
  4. Add the apple mixture and cook for 10 minutes, stirring occasionally. The apples should just be starting to soften.
  5. Meanwhile, combine the flour, 1/2 cup of brown sugar and 1/2 teaspoon cinnamon in a food processor. Pulse to mix together.
  6. Cut the remaining 8 tablespoons of butter into cubes.
  7. Add the butter to the food processor and pulse until butter is integrated into the mixture.
  8. Add the oats and pulse just until mixed in.
  9. Stir 1/2 cup of the caramel sauce and the pecans into the apple mixture.
  10. Spread the apples into the prepared pie dish.
  11. Top with the oat crumbs.
  12. Bake 30-45 minutes, or until the crumbs are golden brown and the filling is bubbly.
  13. Allow to cool at least 15 minutes before serving.
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Overnight French Toast Breakfast Bread Pudding

November 9, 2015

This breakfast dish gets prepared the night before, so all you have to do is pop it into the oven and serve. It’s full of fall spices and is perfect for brunch or a holiday breakfast.

You will need:

  • 1 loaf challah bread (or favorite of your choice), cut into 1-inch cubes
  • 8 eggs, lightly beaten
  • 2 c milk
  • 1/2 c apple butter
  • 1 t vanilla extract
  • 1 t ground cinnamon
  • 1/2 t ground nutmeg
  • 1/2 t ground ginger
  • 1/4 t ground cloves
  • Sugar in the raw or brown sugar to sprinkle on top

Then you will…

  1. In a large mixing bowl, combine the eggs, milk, apple butter, vanilla, and spices.
  2. Mix in the bread cubes.
  3. Stir to coat and allow most of the liquid to soak into the bread.
  4. Spread the mixture into a 9×13 baking dish.
  5. Cover and refrigerate overnight.
  6. Preheat your oven to 350 degrees.
  7. Sprinkle the sugar on top of the breakfast bread pudding and bake 30-45 minutes. The top should be golden and the middle set.
  8. Serve with warmed maple syrup.

20151107 Breakfast Bread Pudding 01

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