Apple Pie Bars With Cognac

Apple Pie Bars with Cognac

Skip pastry with these easy, rustic and perhaps superior apple pie bars.   The cooked down apples release their sugars into a mix of lemon juice and Cognac creating an elevated filling suited for celebrations rounded out with a crumbly topping.

Ingredients:

Cognac Kissed Apple Pie Filling

6 medium apples, a mix of tart and sweet, such as Gala and Granny Smith, about 907 g

2 tbsp (30 mL) all-purpose flour
1/3 cup (80 mL) granulated sugar
1/4 tsp (1 mL) fine sea salt
3/4 tsp (4 mL) cinnamon
4 tsp (20 mL) Cognac
1/2 tsp (2 mL) fresh lemon juice

Crumb Crust                      
1 large egg
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) almond extract
2 1/2 cups (625 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1/2 tsp (2 mL) fine sea salt
13 tbsp (195 mL) cold, unsalted butter, cubed and returned to fridge

Directions:
Preheat oven to 375°F (191°C) and line a 9 × 9-inch (23 x 23-cm) square baking pan with parchment paper.

To make crust, in a small bowl, whisk the egg, and vanilla and almond extracts to combine and set in the fridge to chill.

To the bowl of a food processor fitted with the S-blade, add the flour, sugar and salt and pulse to combine. Sprinkle the cold, cubed butter overtop, secure the lid, and pulse again until the butter is dispersed throughout and the largest piece is smaller than a pea.

Remove the egg mixture from the fridge and pour it overtop of the flour mixture. Pulse one last time to combine. The dough should hold together when squeezed.

Remove 13/4 cups (425 mL) of the crust mixture into a bowl and transfer to the refrigerator.

Press the remaining dough into the bottom of the prepared pan, prick it with a fork and bake for 15 minutes. The edges will be lightly golden.

Meanwhile, prepare the apple pie filling. Peel, core and thinly slice apples. Place them in a large bowl and sprinkle with the flour, sugar, salt and cinnamon; toss to combine. In a small bowl, stir together the Cognac and lemon juice. Drizzle it over the apples and toss once more.

Spread the apples and the juices evenly overtop of the par-baked crust. Sprinkle with the reserved chilled crust mixture, breaking off bits so it resembles a crumble. Press down gently so crumble sticks lightly to the apples.

Bake for 15 minutes, then lower the oven temperature to 350°F (177°C)

10. Bake, rotating halfway through, for 50 minutes more, or until the topping is golden brown and the apples are soft. Remove from oven and allow it to cool to room temperature before serving. Serve alone, or with vanilla ice cream or whipped cream and a dusting of icing sugar. Leftover bars will keep in a tightly sealed container in the fridge for 3 to 4 days.
Makes 16 bars

German Apple Custard Cake

German Apple Custard Cake

The German Apple Cake – easy recipe – is perfect for baking with beginners or if you don’t have much time for baking a cake. You have found a very easy recipe for a delicious Apple Custard Cake. 

Ingredients:

Cake:

1 1/2 cups all-purpose flour  

1 teaspoon baking powder  

1/2 teaspoon cinnamon 

1/4 teaspoon salt  

1/2 cup unsalted butter, softened  

3/4 cup granulated sugar  

2 large eggs  

1 teaspoon vanilla extract  

1/2 cup whole milk

Custard Filling:

1 cup heavy cream

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

Topping

2 apples, peeled and thinly sliced

2 tablespoons sugar

1/2 teaspoon cinnamon

Directions:

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.  

In a bowl, whisk flour, baking powder, cinnamon, and salt.  

In another bowl, beat butter and sugar until fluffy. Add eggs and vanilla, mixing well.

Alternate adding dry ingredients and milk, mixing until smooth.

Pour batter into the pan and layer apple slices on top.

Bake for 25 minutes, then whisk custard ingredients and pour over the cake.

Sprinkle with sugar and cinnamon, then bake for another 20-25 minutes until custard is set.

Let cool before serving.

Prep Time: 15 minutes | Cooking Time: 45-50 minutes | Total Time: 1 hour 5 minutes

Pre-heat oven to 355 F.

Grease a 10 inch spring form very well with butter and dust with flour.

Place batter into a greased cake spring form .

Layer all apples on top.

Bake in preheated oven on 355 F for about 60 minutes.

Homesteaders Apple Pie

 Homesteaders Apple Pie

This is the original Homesteader Apple Pie recipe.  The Big Sur River Inn on Highway CA 1 and 25 miles south of Carmel was built in 1935.  This is the apple pie recipe served at that time and still is in operation.  Reservation can be made online.

Ingredients:

 For the filling
¼ cup sugar
½ teaspoon cinnamon
½ teaspoon kosher salt
2 teaspoons nutmeg
¼ cup butter
2 ounces lemon juice
2 pounds apples, peeled and quartered
2 tablespoons all-purpose flour
¼ cup cream

For the trusty pie crust
1 cup all-purpose flour
1 teaspoon baking powder
1 pinch of kosher salt
¼ cup softened butter
1 tablespoon oil of your choice*
1 splash of apple cider vinegar 

For the crumb topping
1½ cups quick oats
¼ cup brown sugar
¼ cup white sugar
1 tablespoon softened butter
1/3 cup all-purpose flour
1 pinch of kosher salt

Directions

Mix pie crust ingredients together until dough forms a ball. Roll it out in a circle and ease into 11-inch pie plate.
Preheat oven to 300º F. Mix together filling ingredients in a bowl and mix topping ingredients together in a separate bowl.
Mound apple mixture into the pie crust, filling 2–3 inches above the pie pan. Add crumb topping. Bake for 1 hour. Makes 1 pie.

Notes 
River Inn makes at least 5 pies at a time and adds 1 whole egg to the dough for the crust. For making 1 pie, replace egg with 1 tablespoon oil of your choice

German Apple Cake

 

German Apple Cake

Indulge your autumn cravings with this delectable German apple cake. The subtle yet sweet flavors are everything you want in a fall dessert.

Ingredients:

1/2 cup butter + 1 teaspoon

2/3 cup sugar

1 packet (.32 oz) vanilla sugar

1 teaspoon vanilla extract

2 eggs

1 lemon zested (1 tablespoon)

1 1/2 cups flour

1/2 teaspoon baking powder

4 apples, peeled and sliced

2 teaspoons powdered sugar

Directions:

Preheat oven at 350*F.  Line the bottom of a springform pan with parchment paper and grease the sides and bottom with butter.

In a medium bowl, cream together the butter, sugar and the vanilla sugar with a stand or hand mixer until smooth, about 2 minutes.

Add the vanilla extract and eggs.  Beat again until well combined.

Zest lemon into batter, and slowly add the flour and baking powder.  Beat until combined,

Layer the apples in the bottom of the springform pan reserving enough slices to place on top of batter.

Pour the batter into the prepared springform pan.  Lay the apple slices on top of the batter.

Bake for 50 minutes or until a toothpick comes out clean

Allow to cool for 10 minutes, and the sprinkle with the powdered sugar before serving.

German Apple Cake

Indulge your autumn cravings with this delectable German apple cake. The subtle yet sweet flavors are everything you want in a fall dessert.

Ingredients:

1/2 cup butter + 1 teaspoon

2/3 cup sugar

1 packet (.32 oz) vanilla sugar

1 teaspoon vanilla extract

2 eggs

1 lemon zested (1 tablespoon)

1 1/2 cups flour

1/2 teaspoon baking powder

4 apples, peeled and sliced

2 teaspoons powdered sugar

Directions:

Preheat oven at 350*F.  Line the bottom of a springform pan with parchment paper and grease the sides and bottom with butter.

In a medium bowl, cream together the butter, sugar and the vanilla sugar with a stand or hand mixer until smooth, about 2 minutes.

Add the vanilla extract and eggs.  Beat again until well combined.

Zest lemon into batter, and slowly add the flour and baking powder.  Beat until combined,

Layer the apples in the bottom of the springform pan reserving enough slices to place on top of batter.

Pour the batter into the prepared springform pan.  Lay the apple slices on top of the batter.

Bake for 50 minutes or until a toothpick comes out clean

Allow to cool for 10 minutes, and the sprinkle with the powdered sugar before serving.

Apple Kuchen

 

Apple Kuchen

The word Kuchen  (Koo-ken)  is German and translated, it simply means cake. It is applied to a great variety of pastries. My mother made a sweet bread dough and topped it with a sweetened whipping cream that baked leaving the most delicious custard like topping. It was our version of kuchen or coffee cake.
Ingredients:
¼ cup butter
1 cup sugar
2 eggs
3 cups flour
3 teaspoons baking powder
3 tablespoons milk
1 cup raisins
8 apples
3 tablespoons sugar
1 teaspoon cinnamon

Directions:

Cream butter with 1 cup sugar. Add eggs mixing after each addition.. Sift flour and baking powder,  add to butter-egg mixture alternately with milk. Add raisins. Wrap dough in waxed paper or clear plastic wrap. Put into refrigerator to chill.  Grate apple coarsely and mix with 3 tablespoons sugar and the cinnamon. 

Divide dough in 3 parts. Pat a third of dough into a greased 12- by 18-inch baking pan. Add half the apples. Roll out another third of dough. Lay over the apples. Add rest of apples and third part of dough. Sprinkle with sugar and cinnamon. Seal edges.   Bake 1 hour in a 400°F preheated oven.

Old Fashioned Baked Apples

Old Fashioned Baked Apples

If you’re looking for a light and easy dessert that will make your house smell like apple pie, look no further than old-fashioned baked apples. Filled with brown sugar and spices, and then baked in boozy apple cider, baked apples are perfect for a chilly evening when you’re craving something sweet and comforting but don’t want to expend much effort. The hardest part is coring the apples, but a melon baller makes quick work of it.

Ingredients:

• 6 baking apples, preferably Fuji or Gala
• ½ cup (packed) dark brown sugar
• ¾ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon salt

• 1½ tablespoons unsalted butter, cut into small chunks
• 1½ cups apple cider or apple juice
• 2 tablespoons brandy or bourbon (optional)
• 2 tablespoons fresh lemon juice, from 1 lemon

• Vanilla ice cream, for serving (optional)
• 
  

Directions:
Preheat the oven to 350°F and set an oven rack in the middle position.

Using the smaller side of a melon baller or a sharp-edged measuring teaspoon, core the apples, leaving the bottom ½ inch of the apples intact, and remove. (Do not use an apple corer, as it's hard to prevent the corer from going all the way through the apples.)

In a small bowl, mix together the brown sugar, cinnamon, nutmeg, and salt.

Place the apples in a 2 to 2.5-qt baking dish (they should fit snugly). Spoon the brown sugar mixture evenly into the apples. Top each apple with a chunk of butter.

In a liquid measuring cup, combine the apple cider (or juice), brandy (if using), and lemon juice. Pour around the apples. The liquid should come about 1 inch up the sides of the baking dish. Add more cider if necessary.

Bake for about 45 minutes, until the apples are tender when pierced with a sharp knife. Let cool for a few minutes, then carefully transfer the apples (and some of the cooking juices, if you like) to serving bowls. Serve with vanilla ice cream, if desired.

Apple Frangipane Galette

 

Apple Frangipane Galette

"This is a longtime favorite recipe from David Lebovitz. It was published in Fine Cooking years ago, and I think I’ve made it 1,000 times. I finally have my method down, which is reflected in the recipe below. Pastry dough yields 2 rounds. Don’t halve the recipe. Freeze the other round or keep it in the fridge for 3 to 5 days". Alexandra Cooks.com
Frangipane can be made up to a week in advance. Double the recipe if you are making 2 galettes. Use 1 egg for a double recipe.

Ingredients:
For the Pastry
2½ (320g) cups all-purpose flour
2 T. sugar
½ tsp. table salt
2 sticks (16 tablespoons | 8 oz | 227g ) unsalted butter
½ C. + 2 T. ice water
For The Frangipane
1/2 cup almond flour
2 tablespoons sugar
pinch salt
2 tablespoons butter at room temperature
1 egg (small if possible)
2 teaspoons Bourbon, rum, brandy or vanilla
For The Assembly
1 to 2 apples, I like Honey Crisp or Fuji, peeled and thinly sliced
2 tablespoons melted butter
1 to 2 tablespoons sugar, turbinado is nice
vanilla ice cream for serving

Directions:
Preheat the oven to 400ºF and place a rack in the center of the oven. In the bowl of a food processor, pulse the flour, sugar and salt together. 

Cut the butter into small pieces, then add to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. 

Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. 

Lay two clean tea towels on a work surface. Dump half of the crumbly dough mixture into the center of each. Grab the four corners of the towel together and twist to create a beggar’s purse pressing the dough into a disk. Use your hands to pack and pat the disk together. Store one of the rounds. Keep one handy.

Don’t wash the food processor! Combine almond flour, sugar, salt, butter and egg in the dirty bowl of the food processor. Pulse until combined, then add vanilla or alcohol. Purée until smooth.

On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment- or Silpat-lined sheetpan. 

Spoon the frangipane into the center leaving a 1-inch border. Arrange the apple slices in concentric circles starting at the outer edge of the frangipane. Fold the exposed edge of dough towards the center to make a rustic enclosure. Brush the edge of the dough with melted butter. Drizzle the remainder over the exposed apples. Sprinkle the sugar evenly over the top. 

Bake for 35 minutes or until golden. Remove pan from the oven and let rest on cooling rack for 5 to 10 minutes or until Silpat or paper is cool enough to handle. Grab the edges of the paper or Silpat and slide to a cooling rack to cool further or to a cutting board to serve. Cut into wedges. Serve on its own or with vanilla ice cream.

Alexandracooks.com

Thyme-Crusted Pork, Honeyed Apple & Taleggio Sandwich

 Thyme-Crusted Pork, Honeyed 

Apple & Taleggio Sandwich

Taleggio cheese has a gorgeous fruitiness that works beautifully with apples. There’s no need to remove the rind as it is edible. If you feel the need to add greens to this decadent sandwich, peppery baby arugula fits the bill.

Ingredients:

Pork 

1 lb (500 g) pork tenderloin, silver skin removed 
¼ cup (60 mL) chopped thyme 
2 tbsp (30 mL) Dijon mustard 
Salt and freshly ground pepper 
2 tbsp (30 mL) olive oil 
Apples 
2 small McIntosh apples 
1 tbsp (15 mL) butter 
1 tsp (5 mL) honey 
4 brioche buns, halved crosswise and toasted 
Honey mustard 
8 oz (250 g) Taleggio, sliced 

Directions:

For pork, dry tenderloin with paper towel. In a small bowl combine thyme, Dijon, salt and pepper. Rub pork with mustard mixture. Remove to a plate and refrigerate uncovered for 1 hour to allow coating to dry. 

When ready to cook, preheat oven to 400°F (200°C). 

Heat oil over medium heat in a large ovenproof nonstick skillet and brown tenderloin on all sides, about 6 minutes total. Place pan in oven and cook for 6 to 8 minutes, or until pork is just pink inside. Remove to a cutting board and tent with foil until ready to assemble sandwiches. 

For apples, trim top and bottom and slice each through the centre into 4 thick slices. Using a small spoon scoop out core and discard. Heat butter and honey in a large nonstick skillet over medium-high heat. Fry apple slices 3 minutes per side, or until golden and soft. 

To assemble, slice pork on the diagonal into ½-inch-thick (1-cm) slices. Spread bottom buns with a small amount of honey mustard and divide pork between them. Top each with an equal amount of cheese, and 2 apple slices. Place remaining bun halves on top. 

Makes 4 

Rustic Fruit Tarts

                                              

Rustic Fruit Tarts

Ingredients:

Pastry
9 tablespoons (128g) unsalted butter, softened
3 tablespoons (35g) sugar
1/4 teaspoon salt
2 large egg yolks
2 1/2 cups (298g) All-Purpose Flour
1/4 cup (57g) light cream or milk
Filling
1 cup (227g) sour cream, regular or low-fat
1/4 cup (50g) sugar
3 tablespoons (21g) Flour
1 teaspoon cinnamon
1/2 teaspoon cardamom, optional
1 tablespoon (14g) lemon zest (grated rind) or 1/4 teaspoon lemon oil
3 to 4 large (454g to 567g) apples, peeled, cored and diced in 3/4" dice, or 4 to 5 large peaches or plums, peeled, pitted and diced
To finish (optional)
1 large egg mixed with 1 tablespoon water
coarse white sparkling sugar, for sprinkling on top

Directions:
To make the pastry: In a medium-sized mixing bowl, beat together the butter, sugar, salt and egg yolks until they're light-colored and fluffy.

Add the flour and cream, and mix until well-combined.

Divide the dough into 6 pieces, round each piece into a ball, flatten the balls into disks, then cover them with a damp cloth, or wrap with plastic wrap.

To make the filling: In a medium-sized mixing bowl, whisk together the sour cream, sugar, pie filling enhancer or flour, cinnamon, cardamom and lemon.

Toss the mixture with the diced fruit.

To assemble and finish the tarts: Preheat the oven to 375°F.

Roll the disks of dough into 8" circles, and place them on a lightly greased or parchment-lined baking sheet.

Spoon about 1/2 cup of the fruit filling into the center of each disk. Bring the sides of the dough up around the filling, making pleats to hold the dough in place if necessary.


Brush the sides of the tarts with the egg and water mixture (egg wash) and sprinkle with coarse sugar, if desired.


Bake the tarts for 10 minutes, then turn the oven down to 350°F and bake for an additional 20 to 25 minutes. The filling should be look cooked and bubble slightly around the edges, and the pastry lightly browned.

Polish Apple Pie/Polish Apple Crumb Pie

Polish Apple Pie/Polish Apple Crumb Pie

Ingredients:
Dough:
2 cups of flour
1/2 cup powder sugar
1 ts baking powder
1 butter (200 gr/0,44 lb)
3 egg yolks
1 tbs thick yogurt
Directions:
Sift the flour, sugar and baking powder into a bowl.

Cut butter into small pieces and rub into flour and sugar with fingers. You can use also a food processor.

Add egg yolks and thick yogurt. Continue mixing till you get smooth dough. Don’t do it too long- butter will melt.

Divide the dough into 2 parts: 1/3 and 2/3, cover with cling foil and refrigerate for 1 -1,5 hour.

In the meantime prepare apples:
4 semi-sour apples ( I used Antonówka)
1/4 cup water
1/2 cup sugar
1 ts cinnamon
1 tbs potato starch
2 tbs lemon juice
3 tbs breadcrumbs

Directions:
Core and slice the apples. Some may say to peel them, I don’t think it is necessary.

Place cut apples in a pan, add water and simmer for 10 minutes without mixing. Then mix carefully, add cinnamon, sugar and potato starch mixed with lemon juice and 3 tbs water. Simmer another 2 minutes.

Preheat the oven to 180 C/ 350 F.

Cover baking pan ( 20 cm x 30 cm) with baking paper. Cover the bottom and the sides with 2/3 portion of the dough. Bake for 8 minutes.

Cool for few minutes, sprinkle with breadcrumbs and place a layer of apples. Sprinkle the remaining dough with your fingers on the top.

Bake for about 45 minutes, till the top is nicely brown and crispy.

After cooling, sprinkle apple pie with powdered sugar.

Your Szarlotka – Polish Apple Pie is ready to be served:) Smacznego!

Apple Fritter Coffee Cake ~ Hot Chocolate Bombs

                                                    

                  Apple Fritter Coffee Cake

Ingredients

Coffee cake:
1/3 cup brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
2 apples, peeled and chopped (your favorite kind), mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon
Glaze:
1/2 cup of powdered sugar
1-3 tablespoons of milk or cream- depending on the thickness of glaze

Directions
Preheat oven to 350 degrees. 

Use a 9x5-inch loaf pan and grease with Crisco or spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.

Mix brown sugar and cinnamon together in a bowl. Set aside.

In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.

Beat in eggs, 1 at a time, until blended in; add in vanilla extract.

Combine & whisk flour and baking powder together in another bowl and add in creamed butter mixture and stir until blended.

Mix milk into batter until smooth.

Pour half the batter into the prepared loaf pan; add half the apple mixture, then half the brown sugar/cinnamon mixture.

Pour the remaining batter over apple layer and top with remaining apple mixture, then the remaining brown sugar cinnamon mixture.

Swirl brown sugar mixture through apples using knife or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.

To make the glaze, mix powdered sugar and milk or cream together until well mixed.

Let cool for about 15 minutes before drizzling with glaze.

*****

 

Hot Chocolate Bombs

Hot Chocolate Bombs are chocolate spheres filled with homemade chocolate milk powder and marshmallows that are put into a mug with hot milk for a delicious cup of hot cocoa.

Prep Time 20 minutes

Freeze 10 minutes

Total Time 30 minutes

Ingredients:
Chocolate Milk Powder
⅔ cup (133g) granulated sugar
⅓ cup (39g) cocoa powder
1 pinch salt
Chocolate Bombs
1 cup semi-sweet chocolate chips
6 tablespoons chocolate milk powder, divided
3 tablespoons mini marshmallows, divided
1 silicone chocolate bomb mold

Directions:
Chocolate Milk Powder

To get started, get out a jar with a lid or a food processor.

Combine the sugar, cocoa powder, and salt. Use a food processor or shake up the ingredients in a sealed container until all the ingredients are mixed together. 

Store in a sealed container in a cool, dry place.

Melting Chocolate--Double Boiler Method

Fill a medium pot almost halfway with water. Bring the water to a simmer over low heat. 

Place a heat-safe bowl (glass or stainless steel) that can just fit on top of the pot of simmering water, but leaves a gap between the water and bottom of the bowl.

Add the chocolate chips to the bowl. Keep the heat on low and use a rubber spatula to stir the melting chocolate chips until smooth. Remove the bowl of chocolate, but leave the water in the pot to be used later.
Chocolate Molds

Add a heaping spoonful of the melted chocolate to each of the six chocolate molds. Use the spoon to spread the chocolate up the sides of each mold. Make sure the entire inside of each mold is evenly coated with chocolate. (Save extra chocolate to use later.)

Freeze the chocolate for 10 minutes, or until completely set.

Once set, carefully remove the chocolate cups from the mold, placing them on a baking sheet lined with parchment paper.

Assembling Hot Chocolate Bombs

Flip over three of the molds to be filled. Fill each of the three halves with 2 tablespoons of the chocolate milk powder and 1 tablespoon of mini marshmallows.

Place the other three halves, seam-side down, on a separate baking sheet. Place the sheet on top of the pot of warm water over low heat to slightly melt the rims of the molds.

With gloves on (so you don't leave fingerprints) cover each filled chocolate half with an empty half, sealing it.
Decorate with any extra melted chocolate, sprinkles, and other candies. Use immediately, or within 24 hours, for best results. Store at room temperature.

To make hot chocolate, add a chocolate bomb into a mug. Slowly pour about 1½ cups of hot milk over the bombs and stir. Sip and enjoy!

Caramel Apples

Caramel Apples

Ingredients
2 cups sugar
1/4 cup light corn syrup
1/2 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract
Kosher salt
6 medium very crisp apples (such as Honeycrisp, Red Delicious, Pink Lady or Granny Smith), well washed and dried
Nonstick cooking spray, for the parchment

Directions:
Special equipment: a candy thermometer; 6 candy apple sticks, large lollipop sticks or dowel rods, cut to 5-inch lengths with one end sharpened

Add the sugar, corn syrup and 1/2 cup water to a small saucepan over medium-high heat. Stir a few times before the sugar begins to boil to combine the ingredients. Attach a candy thermometer to the inside of the pan and bring the syrup to a boil. 

Cook until the syrup begins to turn an amber color, then swirl the syrup to even out the color. Continue to cook until the syrup is a deep amber and the thermometer reads between 375 and 380 degrees F, then remove from the heat. 

Carefully pour in the cream and gently whisk to combine. Stir in the butter, vanilla and a pinch of salt until smooth. Keep off the heat but keep the thermometer attached to the pan.

Pierce the apples through the stem ends about halfway through with candy apple sticks. Line a baking sheet with parchment and lightly spray with nonstick cooking spray. 

When the temperature of the caramel reads around 190 degrees F, dip an apple, using the stick as a handle and swirling to coat completely. Allow excess caramel to drip off the bottom and use a spatula to help remove any large amount of caramel, as it will pool around the apple when you set it down to cool on the lined baking sheet. 

Repeat with the remaining apples, gently heating the caramel on the stovetop over low heat, stirring, if it gets too thick for dipping. Allow the caramel to set and cool completely before serving or wrapping apples, about 1 hour. 

Cook’s Note
To add toppings, dip apples in mini chocolate candies, shredded coconut, crushed cookies or chopped nuts immediately after coating with caramel.

Skillet Pork Chops With Apples

 

Skillet Pork Chops With Apples

Ingredients:
4 boneless pork loin chops (6 ounces each)
3 medium apples, cut into wedges
1 large onion, cut into thin wedges
1/4 cup water
1/3 cup balsamic vinaigrette
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
Place a large nonstick skillet over medium heat; brown pork chops on both sides, about 4 minutes. Remove from pan.

In same skillet, combine apples, onion and water. Place pork chops over apple mixture; drizzle chops with vinaigrette. Sprinkle with salt and pepper. 

Reduce heat; simmer, covered, until a thermometer inserted in chops reads 145°, 3-5 minutes.

Crepes Aux Fruits

 

Crepes Aux Fruits

Sunday evening, Phyllis and husband Dave were dinner guest at our daughter's home.  Phyllis is a long time friend of the family and piano teacher of Anne and Greg's daughters.  We were gifted with hostess gifts of  Phyllis's homemade Apricot Jam and the recipe for Crepes Aux Fruits.  What a wonderful gift! 

Ingredients:

3 - 4 apples or pears thinly sliced, sautéed in butter 

    until tender

Add lemon juice 

1/4 to 1/2 cup apricot jam

1 1/4 cup toasted slivered almonds 

1 to 2 tablespoons rum

Simmer a few minutes.

Directions:

Fill crepes, fold, and place in buttered baking dish.  

Sprinkle with confectioners sugar, dot with butter.

Bake 350 degrees until heated through.

Crepe Recipe:

Ingredients

4 eggs
1 1/3 cups milk
2 tablespoons butter, melted, or oil
1 cup all-purpose flour
1/2 teaspoon salt, if desired

Directions:
In medium bowl, beat eggs slightly. Add all remaining ingredients; beat until smooth.

Heat crepe pan, or 7 or 8-inch skillet over medium-high heat until hot. Grease pan lightly with oil.

Pour scant 1/4 cup batter into hot pan, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. Turn and cook other side until light brown. Fill with desired filling.

One of the best tools for making crepes is the right pan. An 8-inch skillet with sloped sides, that has a nonstick finish or is a heavy-bottomed stainless-steel that heats well, allows you to quickly pour in the batter and gently swirl it around to make consistently thin crepes that are evenly browned and lacy around the edges.

• Use a wire whisk to stir up the batter—and you want it to be very smooth. Strain it through a wire mesh sieve to remove any lumps if needed.
• Crepes are great made ahead. To freeze place crepes between pieces of plastic wrap, then wrap entire stack in foil for up to 2 months. To thaw, place package in refrigerator overnight, remove pieces of plastic wrap between crepes and bake in 250°F oven 5 minutes or until warm.
• Heat the pan slowly so it reaches the perfect temperature to quickly cook each crêpe without sticking. Lightly butter the pan before adding the batter; buttering skillet as needed.
• Practice flipping the crêpes. Wait until the surface of a crêpe is no longer shiny and the edges are starting to brown. Loosen it from the skillet with a small spatula; turn and cook other side until light brown. Another method is after loosening from skillet, lift the pan up off the burner. Push the skillet forward quickly so the crêpe slides out and flips on its own, landing back in the pan to finish cooking.
• Save time and make crepes ahead of time. Make crepes as directed and cool completely; do not fill. Stack crepes, placing waxed paper between each, keep covered.

Serve with Creme Chantilly

Ingredients:
½ vanilla bean
1 cup heavy whipping cream
2 tablespoons superfine sugar
½ teaspoon vanilla extract

Directions:

Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife. Transfer seeds to a large bowl; discard pod.

Pour heavy cream over vanilla seeds. Add sugar and vanilla extract. Whip with an electric mixer until soft peaks form, 3 to 5 minutes. Cover with plastic wrap and chill until serving.

Traditional Danish Apple Cake

This is a recipe from 

Copenhagen Denmark

Traditional Danish Apple Cake

Ingredients:

1 1/2 pounds apples

3 tablespoons water

2 tablespoons butter

1 tablespoon sugar

Filling:

5 oz. dried bread crumbs

3 oz. sugar

6 tablespoons butter

8 oz. whipping cream

Directions:

Peel the apples and remove the cores.  Slice the apples into crescents and boil them with the water over low heat.  Add the butter when the apples are tender.  Add sugar to taste.  Leave to cool.

Filling:  Mix the breadcrumbs and sugar.  Melt the butter in a frying pan.  Add the breadcrumb mixture and gently cook, stirring all of the time, until golden brown.  Allow to cool.

Serving:  Whip the cream.  Put the apple and filling in alternate layers in small glass bowls, finisheing with a layer of filling.  Decorate with whipped cream and redcurrant or raspberry jelly.