Posts Tagged ‘apple’

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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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Fresh Apple Cake

September 20, 2015

The fall is a wonderful time for baking, especially with apples. We had a lazy Sunday, so I made this for an afternoon treat. It would also be yummy with a cup of tea or coffee.

20150920 Apple Cake

You will need:

  • 2 eggs, lightly whisked
  • 1/2 c brown sugar
  • 1/2 c apple butter (substitute brown sugar if needed)
  • 1 c sugar
  • 1 t vanilla
  • 1/2 c unsalted butter, melted
  • 3 green apples, peeled and finely chopped
  • 1 t baking powder
  • 1 t salt
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1/2 t ginger
  • 1/4 t cloves
  • 2 c flour
  • Extra raw sugar to sprinkle on top

Then you will…

  1. Preheat oven to 350 degrees. Line a 9×9 baking dish with aluminum foil and lightly grease.
  2. In a medium mixing bowl, combine the eggs, sugars, apple butter (if using), vanilla and butter.
  3. Stir in the apples.
  4. Mix in the baking powder, salt, cinnamon, nutmeg, ginger and cloves.
  5. Mix in the flour.
  6. Spread in the prepared baking dish. Top with the extra raw sugar.
  7. Bake 45-60 minutes or until set in the middle and golden on top.
  8. Allow to cool for 10 minutes before serving.
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Apple Butter Cake

June 16, 2015

One of my good friends gifted me some apple butter made by his mom. It is scrumptious, and I wanted to try my hand at showcasing it in something equally enticing. This is a simple cake that you can bake in a 9×13 dish or a bundt pan.

20150516 Apple Butter Cake 01

You will need:

  • 1/2 c unsalted butter, room temperature
  • 1 c sugar
  • 2 eggs, room temperature and lightly beaten
  • 3/4 c apple butter
  • 1 c sour cream
  • 1 t vanilla extract
  • 1/2 c ground almond meal (optional)
  • 1 t baking soda
  • 1 t baking powder
  • 1/4 t salt
  • 2 c whole wheat flour
  • 1/2 c brown sugar
  • 1/2 t ground cinnamon
  • 1/4 t ground nutmeg

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 inch glass baking dish.
  2. In a large mixing bowl, cream together the butter and sugar until smooth and fluffy.
  3. Mix in the eggs until well combined and smooth.
  4. Mix in the apple butter, sour cream and vanilla.
  5. Stir in the almond meal (if using), baking soda, baking powder and salt.
  6. Stir in the flour until incorporated.
  7. Spread the batter in the prepared baking dish.
  8. In a small bowl, combine the brown sugar with the cinnamon and nutmeg.
  9. Sprinkle the spiced brown sugar mixture on top of the cake.
  10. Bake for 35-45 minutes, or until golden and a tester in the middle comes out clean.
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Cinnamon Apple Challah

December 27, 2014

Challah is typically made for the Jewish sabbath or holidays, like Rosh Hashanah. With the new year coming, I decided to make a round challah loaf as a symbol of the cycle of the seasons. It does take a bit for the dough to rise, but the result is a lightly sweet bread filled with cinnamon apples.  This recipe makes 2 loaves.

20141226 Apple Challah

You will need:

  • 1 1/2 c lukewarm water, divided
  • 1 pkg ( 2 1/4 t) yeast
  • 1 t sugar
  • 2 eggs
  • 3 egg yolks
  • 3/4 c honey
  • 2 T vegetable oil
  • 2 t vanilla extract
  • 1/2 t salt
  • 1 t ground cinnamon, divided
  • 5-7 c all-purpose flour
  • 3 medium tart apples
  • 1/4 c brown sugar
  • 1/4 t nutmeg
  • 1/2 t ground ginger

Then you will…

  1. In a large mixing bowl, combine 1/2 cup of the warm water with the yeast and teaspoon of sugar. Let sit for 10 minutes.
  2. Mix in 1 egg, the three egg yolks, honey, vegetable oil, vanilla, salt and 1/2 teaspoon of the cinnamon.
  3. Stir in the flour until it starts to pull away from the sides of the bowl.
  4. Transfer the dough to a lightly floured surface and knead until smooth and not sticky, adding more flour as needed.
  5. Place the dough in a bowl that is lightly oiled. Cover and allow to rise in a warm place for 1 hour.
  6. Punch the dough down and allow the dough to rise for another hour.
  7. Meanwhile, peel and finely dice the apples.
  8. In a small mixing bowl, combine the apples with the remaining 1/2 teaspoon cinnamon, the brown sugar, nutmeg and ginger.
  9. Divide the dough into 8 equal portion. Using your hands spread the each dough piece into a rectangle, roughly 12 inches by 3 inches.
  10. Add a little bit of the apple mixture down the middle of each piece, leaving at least an 1/8-inch border.
  11. Wrap the sides of the dough up over the apple and pinch to seal each piece into a tube filled with the apple mixture.
  12. Gentle roll and stretch each piece into a rope roughly 16 inches long. Be careful not to allow any apple to poke out.
  13. At this point you should have 8 ropes of apple dough. You will have 4 pieces for each loaf. Search online and you will find many different ways to braid a 4-strand challah. You can also search for a “turban challah” to see patterns for making a round loaf like I did.
  14. Preheat your oven to 350 degrees.
  15. Braid into two loaves and transfer to a parchment lined baking sheet.
  16. In a small bowl, whisk together the remaining egg with a splash of water.
  17. Brush the egg wash on top of the loaves.
  18. Bake for 20 minutes.
  19. Remove from the oven and brush again with the egg wash. At this point you can sprinkle a little brown sugar on top if you would like.
  20. Return the baking sheet to the oven, flipping it so the other side is to the back. Bake for another 20 minutes.
  21. Remove and allow to cool on a wire rack.
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Apple Tea Cocktail

November 30, 2014

20141127 Apple Tea CocktailThis is a sassy cocktail that will get any festive occasion going strong. The maple syrup, earl grey tea, and apple juice make it perfect for fall and winter gatherings.

You will need:

  • 12 bags Earl Grey tea, divided
  • 2 c boiling water
  • 3 T light brown sugar
  • 3 c gin or vodka
  • Maple syrup
  • Lemon juice
  • Unfiltered apple juice (I used a honeycrisp cider from Trader Joe’s)

Then you will…

  1. Steep 8 of the tea bags in the boiling water.
  2. Mix in the brown sugar. Refrigerate overnight.
  3. Steep the remaining tea bags in the gin for 2 hours, stirring periodically. Refrigerate overnight.
  4. Fill a cocktail shaker halfway with ice. Add the following:
    1. 2 oz infused gin (or vodka)
    2. 2 oz apple juice
    3. 1 oz maple syrup
    4. 1/2 oz lemon juice
    5. 1/2 oz sweetened tea
  5. Shake and smile.
  6. Serve over ice and share with friends and family.
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Slow Cooked Apple Oatmeal

September 29, 2014

I love warm breakfasts. I really like having it ready when I wake up, like this oatmeal. You mix everything together in the slow cooker the night before, turn it on, and have yummy oatmeal ready to eat when you get up the next morning! Magic!

20140915 Slow Apple Oatmeal

You will need:

  • 1 c steel cut oats
  • 1 1/2 c milk
  • 1 c apple cider
  • 1/2 c water
  • 1 t ground cinnamon
  • 1/4 t ground nutmeg
  • 3 T maple syrup
  • 4 apples, cored and chopped into bite-sized pieces

Then you will…

  1. Lightly grease the slow cooker with nonstick cooking spray.
  2. Mix together the oats, milk, cider, water, cinnamon, nutmeg, maple syrup and apples in the slow cooker.
  3. Cover and cook on LOW for 7 hours.
  4. Serve with chopped nuts and a little extra milk.
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Sour Cream Apple Pie

August 27, 2014

My family was skeptical when I said I was making a sour cream apple pie. “Sour cream?” they asked. It may sound a bit odd, but the end result is a wonderfully scrumptious pie to share around the table. The sour cream keeps it from being too sweet and adds richness.

20140704 Sour Cream Apple Pie 01

You will need:

  • 1 9-inch pie crust, unbaked (try this simple pie crust recipe)
  • 1/3 c + 1/4 c granulated sugar, divided
  • 1/3 c old-fashioned oats
  • 1 t ground cinnamon
  • 1/4 c unsalted butter, cold and cut into small pieces
  • 1/2 c light brown sugar
  • 2 T flour
  • 1/8 t salt
  • 1/4 t ground nutmeg
  • 1/4 t ground cloves
  • 1/4 t ground ginger
  • 1 c sour cream (regular will taste better than low-fat)
  • 1/2 t vanilla extract
  • 1 egg, lightly beaten
  • 6-8 tart apples, peeled and cut how you like them — either slices or chopped

Then you will…

  1. Preheat your oven to 425 degrees. Prep a 9-inch pie plate with the unbaked crust, pressing it onto the bottom and up the sides of the baking dish.
  2. In a medium mixing bowl, mix together 1/3 cup of granulated sugar and the oats.
  3. Stir in the ground cinnamon.
  4. Cut in the butter until the mixture has a fine crumb texture. Set aside in the fridge until ready to use.
  5. In a large mixing bowl, combine the remaining 1/4 cup of granulated sugar with the brown sugar, 2 tablespoons of flour, salt, nutmeg, cloves and ginger. Mix well.
  6. Mix in the sour cream, vanilla and egg until thoroughly combined and smooth.
  7. Stir in the apple pieces.
  8. Pour the filling into the prepared pie crust.
  9. Bake for 15 minutes before reducing the oven temperature to 350 degrees.
  10. Bake for an additional 30 minutes.
  11. Sprinkle the oat crumb topping over the pie.
  12. Bake another 15 minutes or until the pie is golden.
  13. Allow the pie to cool to room temperature before serving. Refrigerate leftovers.

20140704 Sour Cream Apple Pie 02

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