Carmelized Apple Brioche

This is not a Danish Pastry but it is pretty close.  It takes a couple of days to make the components of this pastry so plan ahead.  The effort is well worth it with a wonderful tasting pastry and soft vanilla custard.  You will never want to buy them again!  I did not glaze with the apple jelly as I prefer my pastry less sweet.  From Food and Drink Holiday 2015

PASTRY CREAM
1 cup milk
1/4 cup sugar
1/2 vanilla bean
2 egg yolks
3 tbsp cornstarch
2 tbsp unsalted butter

CARAMELIZED APPLES
2 tbsp unsalted butter, divided
1/2 cup sugar, divided
4 large Royal Gala apples, peeled, cored and cut into 1/4 inch thick slices

1 recipe Brioche (see below)
2 tbsp sugar
1/2 tsp cinnamon
1 egg beaten with 2 tsp water
1/2 cup apple jelly
Icing sugar for dusting

1. For the pastry cream, place 3/4 cup of the milk and the sugar in a saucepan.  Split the vanilla bean and scrape the black seeds into the milk; add the pod as well.  Place the saucepan over medium heat and bring to a sumer.
2. Whisk the remaining 1/4 cup milk with the yolks and cornstarch until smooth.  Slowly whisk the hot milk into the yolk mixture and combine well.  Pour the mixture back into the saucepan and place back over medium heat.  Bring to a simmer, whisking constantly until very thick, about 2 minutes.  Remove from heat and whisk in the butter until melted.  Scrape the pastry cream into a separate bowl.  Press a piece of plastic wrap directly on the surface and refrigerate until chilled.  The pastry cream can be prepared 3 days in advance.
3. For the caramelized apples, melt 1 tbsp butter in a large frying pan over medium heat.  Add 1/4 cup sugar and half the apple slices.  Cook, tossing frequently, about 5 minutes, or until the apples are tender and well caramelized but still hold their shape.  Transfer the apples to a bowl and repeat with remaining butter, sugar an apple slices.  Cool completely.
4. To assemble the brioche, line a baking sheet with parchment paper and set aside.  Combine the 2 tbsp sugar with the cinnamon.
5. On a floured surface, roll the brioche dough to a 10 x 10 inch square.  Brush lightly with beaten egg and top with the cinnamon sugar.  With a sharp knife, and cutting straight down, cut ten 1 inch wide strips.  Working with 1 strip at a time, place hands on either end of the strip and roll in opposite directions to create a tight twist of dough that encloses the cinnamon sugar.  Spiral the twist inward to create a circular shape, tucking the end under.  Place the circle of dough on the parchment lined baking sheet.  Continue with the remaining strips of dough, placing them at least 1 inch apart on the baking sheet.  Cover loosely with plastic wrap and set aside in a warm place until almost doubled in bulk, about 1 1/2 hours.
6. Preheat the oven to 350F
7. Remove the vanilla pod from the chilled pastry cream.  Whisk the pastry cream until it is smooth and spreadable.  Place a rounded tablespoon of pastry cream in the centre of each brioche spiral. To form the apple rosettes, take one slice of caramelized apple and roll it with your hands until it is tight.  This will be the core of the rosette.  Take another apple slice and roll it around the rosette core.  Keep adding one apple slice at a time, overlapping as you go, using 5 or 6 apple slices for each rosette.  Place one apple rosette overtop the pastry cream on each brioche spiral.  Bake the brioche until it is golden brown, about 20 minutes.  Remove from oven and cool on a wire rack.
8. Place the apple jelly in a small pot and place over medium heat.  Bring to a simmer and continue simmering for 1 to 2 minutes.  Brush the hot jelly over the apples just to coat, then sift icing sugar over the edges.

Makes 10

BRIOCHE

Sponge

3/4 cup bread flour

1/4 tsp rapid rise instant yeast

2 tbsp cold, unsalted butter, cut into 1/4 inch pieces

5 tbsp milk

Final Dough

3/4 cup bread flour

1 tsp salt

3/4 tsp rapid rise instant yeast

2 tbsp plus 1 tsp sugar

2 medium eggs

6 tbsp cold, unsalted butter, cut into 1/4 inch pieces

• For the sponge, combine the bread flour and yeast in the bowl of a stand mixer fitted with paddle attachment.  Add the butter and milk, and mix on low speed until well combined and no butter lumps remain, 1 to 2 minutes.  Cover the surface of the dough loosely with plastic wrap and allow to stand for 30 minutes.  The fermentation will begin during this time, but the sponge will not expand to any noticeable degree.
• For the final dough, place the flour, salt, instant yeast and half the sugar in a bowl and whisk to combine.  In another bowl, whisk the eggs just to break them up.  Add the dry mixture along with the eggs to the sponge and mix on low speed with the paddle attachment until the mixture is combined, about 1 minute.  Replace the paddle with the dough hook and mix the dough on low speed for 5 minutes.  Increase the speed to medium and mix for an additional 8 minutes, stopping to scrape down the sides of the bowl and the dough hook 1 or 2 times.  Add the remaining sugar and mix to incorporate.
• Add the butter in 3 additions, mixing until fully incorporated.  The dough will be very soft and shiny.  Wrap in layers of plastic wrap and refrigerate overnight.
• The dough can be held in the fridge for 2 days or frozen for 2 weeks.  Thaw in the fridge overnight before using.

Kerry Apple Cake

Use a nice tart apple for this cake as it will contrast nicely with the sweetness of the cake.  If you don’t want to do the cider sauce just drizzle a little white frosting over it and you have a great fall dessert.  I made this one for my family at Thanksgiving.   From Food and Drink Spring 2016.

1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1 tbsp grated lemon zest
2 eggs
1/4 cup milk
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/8 tsp cinnamon
1/8 tsp nutmeg
3 large cooking apples, peeled and cut into 3/4 inch chunks
1 tbsp brown sugar

CIDER SAUCE
2 cups hard cider
2 sprigs rosemary
1/2 cup sugar

• preheat oven to 375 F.  Grease an 8 inch cake pan and line the base with parchment.
• Cream the butter and sugar with an electric mixer until fluffy, about 2 minutes.  Add zest.  Beat in eggs, then milk.  Sift flour with baking powder, salt, cinnamon and nutmeg, then add to butter mixture.  Stir until combined.  Mix in the apples.  The mixture will appear to have more apples than batter.  Spread evenly into prepared pan and sprinkle with brown sugar.
• Bake for 45 to 50 minutes or until a cake tester inserted into the cake comes out clean.
• Combine cider, rosemary and sugar in a pot over high heat.  Bring to a boil and reduce for 20 minutes or until syrupy.  Remove rosemary sprigs and serve sauce with warm apple cake.

Serves 6 to 8.

Savoury Apple and Turkey Sausage Tarte Tatin

This is a perfect recipe for this time of year.  Sweet and savoury with all the great fall flavours.  Serve with a side salad and a great glass of wine.  From Holiday 2015 Food and Drink Magazine

1/4 cup cold unsalted butter
3 tbsp brown sugar
1/4 tsp kosher salt
6 to 8 small fresh sage leaves
5 Golden Delicious apples, peeled, quartered lengthwise and cored with a paring knife
4 lean turkey sausage links, meat removed from casings
1 sheet puff pastry dough 225 g, thawed but still cold.  If using a brand with unrolled squares, roll out 1 square on a lightly floured surface to 1/4 inch thick, dusting off excess flour

• Generously butter an 8 inch cast iron skillet and then equally distribute remaining butter in small blobs around the bottom of the pan.  Sprinkle the sugar and salt over the butter.  Arrange sage leaves all around.
• Snugly fit apple quarters into skillet in an overlapping spiral, working your way to the centre.  Squeeze them in as tightly as you can.  Place knobs of sausage meat on top of apples, then lay puff pastry over the sausage, tucking excess dough in around the edges, trimming away if there still too much dough.  Poke dough a dozen times with the tip of the knife.
• Preheat oven to 450F.
• Place skillet over medium heat until juices start to boil.  Continue cooking until theres very little liquid left in the skillet - check by gently pushing the dough in from the edge with the tip of the knife.  It will take 25 to 27 minutes for the apples to cook and most of the juices to evaporate, without having the bottom burn.
• Transfer skillet to preheated oven and bake until pastry is browned on top and cooked through, 12 to 14 minutes.  Remove from oven and jerk pan around to release apples from the bottom.  Slide a small knife around the outer edge, making sure nothing is sticking.  Let cool for 20 minutes.
• Right before turning over your savoury tart tat in onto a serving plate, heat the bottom of the pan over high heat for 20 to 30 seconds, jiggling it to make sure nothing is sticking.  Place the large serving plate over the top of the pan, take a deep breath and flip the tart onto the plate, slice and serve.

Serves 4 to 6

Apple Crisp Tartlets

These are delightful individual sized apple pies.  To save time you could just buy pre-made pastry.  Serve warm with some vanilla ice cream for a wonderful dessert.

2 apples
1/4 cup granulated sugar
2 tbsp all purpose flour
2 tsp lemon juice
1/4 tsp cinnamon
Pinch salt

PASTRY
1 1/4 cups all purpose flour
1/4 tsp salt
1/4 cup cold butter, diced
1/4 cup cold lard, diced
2 tbsp ice water
2 tbsp sour cream

TOPPING
1 cup quick cooking rolled oats
1/2 cup packed brown sugar
1/3 cup all purpose flour
1/4 tsp ground nutmeg
1/3 cup butter, melted

PASTRY:  In large bowl, whisk flour with salt.  Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.

Whisk water with sour cream; drizzle over flour mixture, tossing briskly with fork and adding a little more water if needed to form ragged dough.  Press into disc.  Wrap and refrigerate until chilled, 30 minutes.

On lightly floured surface, roll out pastry to generous 1/3 inch thickness.  Using 4 inch round cutter, cut out 12 circles, rerolling scraps.  Fit into muffin cups; refrigerate for 30 minutes.

FILLING:  Meanwhile, peel, quarter and core apples.  Cut into small pieces.  Toss apples with sugar, flour, lemon juice, cinnamon and salt.  Divide apple mixture among pastry cups.

TOPPING:
In small bowl, whisk together oats, brown sugar, flour and nutmeg; stir in butter until combined.  Sprinkle over apple filling.

Bake in bottom third of 375F oven, covering with foil if topping darkens too much, until pastry and topping are golden and filling is tender, 40 to 45 minutes.

Run knife around edges of tarts to release.  Let stand in pan on rack for 10 minutes; remove from pan and let cool.

Sticky Caramel Apple Buns

These are decadent and indulgent treats.  A bit of whole wheat flour adds to the old fashioned quality of these treats.  From Canadian Living Magazine.

1/4 cup granulated sugar
1 1/2 tsp active dry yeast
2/3 cup milk
1 egg
2 tbsp butter, melted and cooled
1/2 tsp vanilla
1 3/4 cups all purpose flour
1 1/3 cups whole wheat flour
1/2 tsp salt

Apple Filling:
1/4 cup butter
3 apples peeled, cored and finely diced
1 1/2 tsp cinnamon

Caramel Sauce:
1/4 cup butter
1 cup packed brown sugar
2 tbsp whipping cream (35%)

1. In bowl, dissolve 1 tsp of the sugar in 1/3 cup warm water; sprinkle yeast over top.  Let stand until foamy, about 10 minutes.
2. In separate bowl, whisk together milk, egg, butter, vanilla and remaining sugar; stir in yeast mixture.
3. In large bowl, whisk together all purpose flour, whole wheat flour and salt.  Stir in yeast mixture to form ragged dough.  Turn out onto floured surface and knead, adding up to 2 tbsp more all purpose flour if needed, until soft and smooth but not sticky dough forms, about 10 minutes.
4. Transfer to greased bowl and turn to grease all over.  Cover and let stand in warm draft free place until doubled in bulk, about 2 hours.

Apple Filling

1. Meanwhile in skillet, melt butter over medium high heat; cook apples and cinnamon, stirring occasionally, until very tender and light golden, 6 to 8 minutes.  Transfer to bowl; let cool.

Caramel Sauce

1. In skillet, melt butter over medium heat.  Stir in sugar and 1 tbsp water; cook, stirring often, just until sugar is dissolved, about 2 minutes.  Remove from heat; stir in cream until smooth.  Pour into greased 13 x 9 inch baking dish.

• Turn out dough onto lightly floured surface; roll out into 20 x 12 inch rectangle.  Leaving 1/2 inch border uncovered at 1 long side, spread apple filling over dough.  Starting at long side opposite border, tightly roll up; pinch seam to seal.
• With sharp knife, cut into 12 pieces; place, cut sides up, in caramel.  Cover and let rise in warm draft-free place until doubled in bulk, about 1 hour.
• Bake in 375 F oven until golden and buns sound hollow when gently tapped, 25 to 30 minutes.  Let stand for 5 minutes.  Invert onto serving dish.

Apple Cranberry Pie with Almond Crust

This is a recipe based on one in Fresh Juice Magazine.  They used walnuts and I used almonds in the crust.  This is a great festive treat that is great served with ice cream.

1 cup walnut halves (or almond) - you could buy ground almonds 100g and skip processing them yourself
1/4 cup granulated sugar
2 cups all purpose flour
Pinch salt
1/2 cup unsalted butter, cubed
2 eggs, divided
1 tsp vanilla

FILLING
1 tbsp unsalted butter
1/3 cup packed brown sugar
1/2 tsp cinnamon
5 sweet apples such as Royal Gala, peeled cored and cut into 1/4 inch slices
2 cups fresh or frozen cranberries
2 tbsp all purpose flour

1. Chop walnuts until coarsely chopped.  Add granulated sugar, flour and salt; mix until fine.  Add butter; using two knives or a pastry cutter combine until crumbly.  Add 1 of the eggs and vanilla; mix until dough sticks together.  If dough isn't holding together, add 1 to 2 tsp cold water and mix to combine.  Press dough into a ball and divide into 2 pieces, roughly one third and 2 thirds in size; wrap and refrigerate for 15 minutes.
2. Press larger portion of dough evenly over bottom and sides of 9 inch pie plate; flute edge of pastry, if desired.  Refrigerate for 15 minutes.
3. For the filling, in large skillet over medium heat, melt butter.  Add brown sugar, cinnamon, apples and cranberries.  Cook, stirring, until apples are tender crisp and juicy and cranberries pop,  8 to 10 minutes.  Stir flour into apple cranberry mixture; cook for 1 minute or until juices are thickened.  Transfer mixture to chilled piecrust and spread evenly.
4. Preheat oven to 375F.  On lightly floured surface, roll out remaining dough to scant 1/4 inch thickness.  Using 2 to 3 inch cookie cutter, cut 8 to 10 shapes and arrange over filling, overlapping slightly.  In small bowl, beat remaining egg with 2 tsp water; brush egg wash over shapes.  Bake in centre of oven until bubbling and golden, 35 to 40 minutes.

Apple Almond Tart

The is a really easy tart to make and has great flavour.  I really liked the almond base on this, almost like having some marzipan on the bottom, but not as sweet.  This would be a great dessert for upcoming Thanksgiving!  From Food and Drink winter 2013.  Pastries with flaky crusts such as pies and tarts, tend to be laden with fat and calories.  While phyllo can also supply a wallop of fat (due to each sheet being well buttered) using egg whites instead can trim hundreds of calories from the dessert.  Use the same technique with phyllo for savoury pastries as well.

1/2 cup natural almonds
1/3 cup granulated sugar
3 tbsp butter
Pinch salt
1 large egg
1 large egg yolk
1 tbsp amaretto or almond liqueur
1/2 tsp pure almond extract
Vegetable oil cooking spray
4 phyllo pastry sheets, thawed overnight in refrigerator
1 egg white
2 golden delicious apples, peeled, cored and cut into 1/4 inch slices tossed with 1 tbsp fresh lemon juice
2 tbsp apricot jam

1. Preheat oven to 350F.
2. Pulse almonds with 2 tbsp sugar in a food processor until finely ground.  Add butter, remaining sugar and salt to almond mixture and process until well mixed.  Whisk together egg, egg yolk, liqueur and extract in a small bowl and add to almond mixture, processing until combined well.
3. Prepare a 10 or 11 inch tart pan with removable bottom by spraying with nonstick vegetable oil spray.  Place 1 sheet of phyllo dough in the tart pan and press into sides of the pan.  Tuck edges down towards bottom so that they will not burn during baking.  Keep remainder covered with a damp towel to prevent drying.  Brush sheet with egg white.  Repeat with each of phyllo, criss-crossing to give length to all sides and covering any holes in phyllo.  Brush each layer with egg white.
4. Spread almond mixture over prepared phyllo, making sure that filling is evenly spread.  Place apple slices in concentric circles (may be slightly overlapping).  Using scissor, trim excess phyllo so that the phyllo is even with the top of the tart pan.  Bake for 45 to 50 minutes or until apples are tender and crust is golden.  Just before removing tart from the oven, melt jam in small sacuepan over medium-low heat, about 5 minutes; strain.  Brush tart, both top and crush with apricot jam.

Serves 8

Per serving

Calories 203

Carb 23 g

Fibre 2 g

Protein 4 g

Total fat 10 g

Saturated fat 3 g

Sodium 90 mg

Bacon Wrapped Pork Loin with Apples and Sage

Get the best bacon you can for this…preferably from a butcher..it will make a huge difference.  From Food and Drink Autumn 2010.

2 large pork tenderloins (or 1 pork loin roast 1 kg)
10 fresh sage leaves very finely chopped or 1 tsp dried rubbed sage
2 to 3 large garlic cloves, minced
1/4 tsp salt
1/4 tsp freshly ground black pepper
9 to 10 slices thick cut bacon
Kitchen twine
3 to 4 large apples such as Cortland or Spy
1 large cooking onion
2 tbsp all purpose flour
1 1/2 cups chicken broth or stock

1. If any silver skin on loins is present cut away and discard.  Sprinkle sage, garlic, salt and pepper all over loins.  Place loins closely together lengthwise, with thick ends meeting thin ends to even out roast thickness.
2. Lay out slices of bacon snugly together on a cutting board, forming a rectangle.  Place loins across bacon so bacon ends emerge from each side.  Beginning at one end, lift a bacon end up over loins at a 45 degree angle.   Then, alternating sides, continue lifting bacon ends down the length of roast forming a chevron pattern of bacon on top.
3. Cut five 12 inch lengths of twine and one 30 inch length.  Place 5 shorter lengths of twine under loins widthwise.  Working out from roast centre, firmly (but not causing deep indents to form) tie up each piece of twine, spacing evenly apart.  Then tie up roast lengthwise with longer piece of twine.  Trim twine ends; discard. (Roast can be prepared, covered and refrigerated for up to half a day.  Add 10 to 15 minutes to roasting time).
4. When ready to roast, preheat oven to 425F.  Heat a large frying pan over medium heat.  Lightly brown roast on all sides, about 15 minutes in total.  Transfer to a baking pan lined with a rack.  Place in oven; set time for 30 minutes.  Check and continue roasting until a meat thermometer reads 145F.  Remove from oven: transfer to cutting board.  Cover roast with foil; let rest 15 to 20 minutes.
5. Meanwhile, peel core and slice apples.  Thinly slice onion.
6. Drain most of fat from frying pan; place back over medium heat.  Add onion; cook 10 minutes or until lightly browned.  Stir in flour; cook 1 minute.  Stir in chicken broth; add apple slices.  Bring to a boil; simmer, covered 5 to 10 minutes or until apples are tender and sauce is lightly thickened.  Add more broth if too thick; keep covered and hot.
7. To slice pork roast, snip off lengthwise string.  Then slice about 3/4 inch thick removing crosswise strings as they are encountered.  Place a few saucy apples on each warm serving plate, top with a couple of slices of roast and drizzle with more sauce.  Serve with mashed potatoes and vegetables.

Apple Streusel Muffins

Really yummy!

2 cups flour
1 cup sugar
1 tbsp baking powder
1 1/4 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
2 large eggs, beaten
1 cup sour cream
1/4 cup butter, melted
1 cup finely diced apple, unpeeled

Streusel Topping
1/4 cup sugar
3 tbsp flour
1/4 tsp cinnamon
2 tbsp butter

In a large bowl, stir together flour, sugar, baking powder, cinnamon, salt and baking soda; set aside.  In a small bowl, beat eggs, sour cream and butter.  Add all at once to dry ingredients along with apples.  Stir until just moistened.  Fill well greased muffin tins 2/3 full.

Streusel topping:  Combine ingredients and sprinkle on muffins.  Bake at 400F for 20 to 25 minutes.  Makes 18 muffins

Dutch Pancake with Spiced Apples

For breakfast, brunch or dinner!  From Food and Drink 2000

4 eggs
1 cup milk
3/4 cup all purpose flour
1/4 tsp salt
1 tbsp granulated sugar
3 tbsp butter, softened

SPICED APPLES
2 large apples, peeled and cored
2 tbsp butter
1/4 cup brown sugar
1/4 cup brown sugar
1 tsp cinnamon
1 tsp ginger

1. Preheat oven to 425F.
2. In a large bowl, whisk together eggs, milk, flour, salt and sugar until just mixed.
3. Place butter in a 10 inch skillet.  Heat on the stove until butter is sizzling, about 2 minutes.  Pour the batter into the skillet and place in oven.
4. Bake for 20 to 25 minutes or until puffed and golden.
5. While pancake is baking, slice apples into 12 sections.
6. Melt butter over medium low heat.  Add sugar, cinnamon and ginger and stir together.  Add apples and saute until softened, about 5 minutes.
7. Remove pancake from oven and serve immediately with warm spiced apples, the pancake will not stay puffed for more than a few minutes.

**Tip - when making pancake batter, don't overmix the wet and dry ingredients, it makes a rubbery pancake.  When frying pancakes, wait until the edges are bubbly and the bubbles start to burst, then turn over.  The first side takes about 2 minutes, the second side about 1 minute.

Pancakes don't have to be made and eaten immediately.   The batter will stand overnight in the refrigerator and cooked pancakes can be reheated successfully in a 350F oven for 3 to 5 minutes

Japanese Chicken Curry

I love, love, love this one!  The Japanese curry powder in this recipe uses a lot of healthy turmeric, giving it a distinctive yellow look.  Serve with rice or noodles.  From Food & Drink 2011

1 1/2 lbs (750g) boneless, skinless chicken thighs
Salt and freshly ground pepper
1/3 cup vegetable oil
1 cup thinly sliced onion
1/2 cup coarsely grated peeled apple
2 tbsp Japanese Curry Powder (recipe follows)
1 tbsp chopped fresh ginger
1 tbsp chopped garlic
3 tbsp flour
2 cups chicken stock
4 cups baby spinach
2 tbsp finely chopped coriander

1. Cut chicken thighs in thirds.  Season chicken thighs with salt and pepper.  Heat 2 tbsp oil in a large skillet over medium high heat.  Add thighs in batches and sear about 1 minute per side or until lightly golden.  Reserve.
2. Reduce heat to medium.  Add remaining 1/4 cup oil and onion into skillet and saute for 2 minutes or until onion is softened.  Add apple, curry powder, ginger and garlic and saute for 1 minute or until fragrant.  Stir in flour and cook, stirring for 1 to 2 minutes to cook out floury taste.  Add stock a little at a time until well combined, and bring to a boil.  Simmer 5 minutes to thicken, and taste for seasoning.
3. Return chicken to skillet and cook in sauce for another 10 minutes or until thighs are cooked through.  Add spinach and coriander.  Cook just until spinach wilts.

Serves 4

Japanese Curry Powder

2 tbsp turmeric

1 tbsp ground coriander

1 tsp ground cumin

1/2 tsp ground cardamom

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp freshly ground pepper

1/4 tsp cayenne pepper

1/4 tsp ground cloves

1/4 tsp ground fennel

Combine all spices in a small bowl and stir until uniform.  Extra curry powder keeps well in a sealed container.  Makes 4 tbsp.

Buttery Cinnamon Cake with Apple Compote

I really liked this recipe out of Food & Drink Autumn 2010.  It is simple, flavourful and versatile.  Switch the apples for your favourite fruit like peaches, bananas or pears for a change.  If using apples try a firm tart type for the best flavour.  This cake is best served warm.

1 1/2 cups all purpose flour
2 tsp ground cinnamon or ginger
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
2 tsp vanilla
1 cup sour cream or plain yogurt

GLAZE
2 tbsp packed brown sugar
Pinch ground cinnamon
2 tbsp water

APPLE COMPOTE
4 large red-skinned apples, diced (peeled if desired)
1/4 cup packed brown sugar
1/4 tsp ground cinnamon
Pinch ground cardamom or ginger
juice of 1 lemon
1/2 tsp vanilla

1. Preheat oven to 350F.  Grease the sides of a 9 inch springform pan and line the bottom with parchment paper.
2. Combine flour, cinnamon, baking powder, baking soda and salt in a bowl.  In a separate bowl, using electric mixer, beat butter and sugar until fluffy.   Beat in egg and vanilla until blended.  Stir in flour mixture alternately with sour cream, making 3 additions of flour and  of sour cream.  Spread into prepared pan, smoothing top.
3. Bake for about 45 minutes or until tester inserted in the centre comes out clean.  Let cool in pan on a rack for 30 minutes.  
4. For the glaze, combine sugar, cinnamon and water in a small bowl, stirring to dissolve sugar.  Remove ring form cake.  Brush top and sides with glaze and serve warm or slide the cake off the pan onto a rack and let cool completely.
5. Meanwhile, prepare the apple compote.  Combine apples, sugar, cinnamon, cardamom and lemon juice in a saucepan.  Bring to a simmer over medium heat, stirring occasionally.  Cover, reduce heat to medium-low and simmer, stirring often, for about 5 minutes or until apples are tender but still keep their shape.  Remove from heat and stir in vanilla.  Serve warm with slices of cake.

Serves 8

Cranberry Hazelnut Stuffing

Something for your next big dinner

1/2 cup dried cranberries
1/4 cup orange liqueur or orange juice
1 1/4 cups chopped celery
1 1/4 cups chopped onion
1/4 cup butter
1 tsp poultry seasoning
1 8 oz pkg herb seasoned stuffing mix 2 cups
2 cups peeled, chopped apple (2 apples)
1/2 lb turkey sausage
1 cup cooked wild rice
1/2 cup shopped hazelnuts or slivered almonds
1/2 cup snipped parsley
3/4 to 1 cup chicken broth
Salt and pepper to taste

• In a small saucepan bring cranberries and orange liqueur or juice to boiling.  Remove from heat and set aside.
• In a large skillet cook celery and onion in hot butter till tender.  Stir in poultry seasoning; set aside.  In a large bowl combine stuffing mix, apple, cooked sausage, wild rice, hazelnuts or almonds, and parsley.  Stir in the cranberry mixture and celery and onion mixture.  Drizzle with enough chicken broth to moisten, tossing lightly.  Season with salt and pepper.  Use to stuff one 8 to 10 lb turkey, or bake covered, in an ungreased 3 quart casserole in a 325 oven for 40 to 60 minutes or till heated through.  Makes 8 to 10 servings.

Mini Apple Pies

These are fussy but fun!

3 cups apple, peeled, cored, finely chopped - about 3 - use a tart apple like a MacIntosh
1/3 cup sugar
1 tbsp all purpose flour
1/2 tsp cinnamon
pastry dough for two single pie crusts

• Preheat the oven to 375 F.  Lightly grease 16 disposable aluminum tart tins, or muffin cups
• In a bowl, stir together the chopped apples, sugar, flour and cinnamon.  Mix well and set aside.
• Working with half of the pastry dough at a time, roll it out quite thinly - thinner than for a full sized pie, making sure you don't get holes or that it is difficult to handle.  With a round cookie cutter, cut out 16 circles of dough.  Repeat with the other half of the dough so you have 32 circles. 
• Gently press the 16 bottom crusts into the prepared tins.  Spoon the apple mixture into the pastry lined tins, heaping the apples up in the middle and keeping the edges clear.
• Place one top crust at a time over the apples in the tin.  Press down firmly around the edges to seal.  With a tiny cookie cutter or wide plastic straw, cut a vent in the middle of each of the top crusts.  
• Arrange filled tins on a baking sheet and bake for 25 to 30 minutes or until the pastry is golden brown and the apples are tender when you poke a toothpick into the middle of the pie.  Allow to cool for 10 minutes, then run a knife around the edge of each tin and remove pies to a rack to cool a few more minutes before serving.

Apple Pie

One of my favourites!

2 ¼ cups flour

1 tsp salt

1 cup shortening

5-7 tbsp ice cold water

6 cups thinly sliced peeled tart apples (about 4 large apples)

¾ cup sugar

1 tbsp cornstarch

½ tsp ground cinnamon

¼ tsp ground nutmeg

1 tbsp lemon juice (optional)

1. Preheat oven to 400 F.  Mix flour and salt in large bowl.  Cut in shortening using a pastry blender or 2 knives until mixture resembles coarse crumbs.
2. Add water. 1 tbsp at a time, mixing lightly with fork until flour mixture is evenly moistened and clings together when pressed into a ball.  Divide dough in half; shape each half into a ½ inch thick round.  Wrap each dough round in plastic wrap; refrigerate 10 to 15 min.
3. Meanwhile toss apples with sugar, cornstarch, cinnamon, nutmeg and lemon juice in large bowl; set aside. Place 1 dough round between 2 large sheets of plastic wrap; roll out dough with rolling pin to flatten slightly, working from centre of dough to edge.  Turn over; continue rolling until dough round is about 2 in. larger in diameter of inverted 9 in pie plate.
4. Peel off top piece of plastic wrap; invert dough into pie plate.  Peel off remaining piece of plastic wrap; press dough evenly onto bottom and up side of pie plate, being careful not to stretch the dough.  Trim any excess dough hanging over edge of the pie plate with sharp knife; reserve trimmings.
5. Fill with apple mixture; set aside.  Roll out remaining dough as directed; place over filling.  Trim top crust about ½ inch beyond edge of pie plate.  Fold edge of top crust under edge of bottom crust; pinch edges together to form a ridge.  Flute edge.  Cut several slits near centre of pie to allow steam to escape.  Bake 45 to 50 min. or until juices form bubbles that burst slowly.  Cool.

Apple Cupcakes with Maple Icing

Simply wonderful!

Cupcakes:

1 ¾ cups all purpose flour

1 ½ tsp baking powder

½ tsp ground cinnamon

¼ tsp salt

1 cup soft butter

1 cup dark brown sugar

1 tsp vanilla extract

½ cup apple cider

1 large apple peeled, cored, coarsely chopped

Icing:

4 tbsp butter softened

1 ½ cups confectioners sugar

1 tbsp apple cider

½ tsp maple extract

Heat oven to 350F.  Line 12 cup muffin pan with paper liners.  In medium bowl, whisk together flour, baking powder, cinnamon and salt.

In large bowl with an electric mixer, cream together butter and brown sugar until fluffy.  Add vanilla and mix.  Add eggs, one at a time, beating well after each addition.  Beginning with the flour mixture, alternately add flour mixture then apple cider to the batter.  Stir in apples.

Divide mixture evenly among prepared muffin cups.  Bake until toothpick inserted in centre comes out clean, about 30 minutes.  Cool on wire rack 5 minutes.  Remove from pan and let cool completely.

To make icing, beat butter, confectioners’ sugar, cider and maple extract in medium bowl until light and fluffy.

Makes 12 frosted cupcakes.

Apple Crisp

I kinda love that this is done in a crock pot!  A very simple recipe but the nuts and spices really work well together in this one!

6 cups thinly sliced peeled apples

2 tsp lemon juice

1/3 cup walnuts

1 1/3 cups uncooked quick oats

½ cup all purpose flour

½ cup packed light brown sugar

½ tsp ground cinnamon

¼ tsp ground ginger

¼ tsp salt

Dash ground nutmeg

Dash ground cloves

¼ cup cold butter, cut into small pieces

1. Spray crock pot with nonstick cooking spray.  Place apples in medium bowl.  Sprinkle with lemon juice; toss to coat.  Add nuts and mix well.  Transfer to crock pot.
2. Combine oats, flour, brown sugar, cinnamon, ginger, salt, nutmeg and cloves, if desired, in medium bowl.  Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
3. Sprinkle oat mixture over apples; smooth top.  Cover; cook on low 4 hours or on high 2 hours or until apples are tender.

Apple and Sour Cherry Pie

1 ¾ cups all purpose flour

¾ cup cold butter, thinly sliced

1/3 cup cake and pastry flour

¼ tsp salt

½ cup ice water

1 egg white

1 tbsp granulated sugar

Filling:

6 cups thinly sliced quartered cored peeled apples

½ cup granulated sugar

½ cup dried sour cherries

3 tbsp lemon juice

1 tbsp cornstarch

1 tbsp brandy

½ tsp cinnamon

Pinch ground allspice

• In bowl and using fork, toss together all purpose flour, butter, cake and pastry flour and salt.  Slowly add water, tossing until absorbed and mixture is messy.  Turn out onto lightly floured surface.
• Using rolling pin, roll out mixture to rough and crumbly shape.  With pastry scraper or metal spatula, scrape dough back into rough mound. Repeat rolling and scraping dough into mound 2 or 3 more times until dough holds together.  Roll out into about 9 x 6 inch rectangle.  With scraper, fold one third over then second third to make 3 layers; roll.  Repeat folding and rolling 3 times.  Fold again.  Wrap in plastic wrap; refrigerate for 45 minutes or until chilled.
• On lightly floured surface, roll out pastry to 17 x 13 inch rectangle.
• Filling:  In large bowl, toss together apples, sugar, cherries, lemon juice, cornstarch, brandy, cinnamon and allspice.  Spoon lengthwise along centre third of pastry to within 2 inches of short sides; fold long sides over filling.  Pinch to seal seam; pinch ends.  Tuck ends under; pinch ends again.
• With spatulas, transfer seam side down to large parchment paper lined rimmed baking sheet.  Cut 5 diagonal slashes in top.  Bake in bottom third of 375F oven for 45 to 50 min. or until golden and filling is tender.

One Dish Apple Streusel

Here is a great dessert for a snowy day

Batter

1 1/2 cups flour

2 envelopes Quick Rise Yeast (2 1/4 tsp each)

1/3 cup sugar

1/2 tsp salt

1/3 cup butter melted

1/2 cup evaporated milk, very warm

1 egg

1/4 tsp almond extract

Apple Filling

1 can apple pie filling (540 ml)

Streusel Topping

1/3 cup flour

1/3 cup brown sugar

2 tsp butter, softened

1. Batter:  Mix batter ingredients together in a greased 8x8 baking dish.
2. Filling:  Top batter with apple pie filling
3. Topping:  In a separate small bowl, mix streusel topping ingredients with a fork until uniform in consistency.  Sprinkle topping over pie filling.
4. Bake by placing in a cold oven. Set temperature to 350F, baking for 30 minutes or until done.

Layered Apple Parfait

A great desert any time of the year, but especially in the fall.  The Mascarpone has great texture and flavour and is lightened up by the whipping cream.  From Food and Drink magazine Autumn 2010.

2 cups rose wine
2 cups apple juice
1 cup granulated sugar
4 star anise (optional)
3 slices ginger, smashed
2 inch piece cinnamon stick
4 apples, peeled, cored and quartered
1 cup mascarpone cheese
1 cup whipping cream
1 cup crushed amaretti or ginger cookies
1/2 cup toasted slivered almonds

1. Combine wine, apple juice, sugar, star anise, ginger and cinnamon stick in a pot large enough to hold apples in 1 layer.
2. Bring to a boil over high heat stirring to make sure sugar is dissolved.  Boil for 2 minutes until well combined.
3. Reduce heat to medium low add apples, and cover with a circle of parchment to help them stay submerged.  Poach for 15 to 20 minutes or until soft and saturated with flavour.  Remove with a slotted spoon.
4. Return heat to high and bring juices to boil.  Boil until reduced to a thick syrupy texture, about 15 to 20 minutes.  There will be about 3/4 cup left.  Return apples to pot to coat with syrup.
5. Combine mascarpone with 1/4 cup syrup.  Beat whipping cream until soft peaks form and stir half of whipped cream into mascarpone.
6. Layer amaretti cookies, mascarpone cream and 2 quartered pieces of apple in a parfait glass and repeat the layers.  Top with remaining whipped cream and drizzle with a little syrup.  Scatter over toasted almonds.

Serves 4