Showing posts with label apples. Show all posts
Crepes with Apples & Prunes!!!
For crepe batter you will need:
1 cup flour (sifted)
1 tsp sugar
3 eggs
1 cup milk
For apple & prune filling you will need:
3 cups apples (peeled & sliced)
½ cup prunes (sliced)
½ cup sugar
1 tablespoon flour
Juice and zest of ½ lemon
2 tablespoons of butter for frying crepes and apples
½ cup heavy whipping cream for topping
Dashes of nutmeg
Dashes of powdered sugar
For crepe batter, sift flour with sugar into a bowl. Make a well in the center of the flour and drop in the lightly beaten eggs. Slowly pour half the milk into the flour, gradually working the flour into the milk with a spoon. When all the ingredients are well incorporated, whisk vigorously until it becomes smooth and completely free of lumps. Allow the mixture to stand for a few minutes. Then add remaining amount of milk, stirring vigorously.
Combine ingredients for filling. Heat frying pan with one tablespoon of butter, over medium heat. Cook the filling until the apples are gently softened.
Once crepes are cooked, gently slide from the pan and into a plate. Add about two tablespoons of filling at the end of each crepe and gently roll. Finish with a dollop of whipped cream, a dash of nutmeg and a dash of powdered sugar!!
This is a delightful way to serve up breakfast, lunch or dinner.
This is a delightful way to serve up breakfast, lunch or dinner.
With Love,
Catherine
xo
Holiday Apple Pie
Holiday Apple Pie
(Adapted from Bon Appetite Magazine November 2011)
Serves 8
Prep Time: 15 minutes
Inactive Prep Time: 2 hours – overnight
Cook Time: 2 hours
For crust you will need:
3 cups AP flour plus more for surface
1 Tbsp. sugar
1½ tsp. kosher salt
½ cup unsalted butter, chilled and cut into cubes
½ cup vegetable shortening
1/3 cup ice water (or more if need)
For apple filling you will need:
3 lbs tart, crisp apples, peeled, quartered, cored, thinly sliced.
½ cup white sugar
¼ cup dark brown sugar
1 tsp. cinnamon
½ tsp. nutmeg
2 tbsp. AP flour
2-3 tbsp. unsalted butter
CRUST
Pulse flour, sugar, and salt in a food processor. Add butter and shortening; pulse until coarse meal forms. Add 1/3 cup ice water; pulse until dough forms clumps, adding more ice water by teaspoons if necessary. Gather dough into a ball; divide in half. Flatten into disks, wrap in plastic, and chill for at least 1 hour or overnight. NOTE: dough may keep for up to 2 days refrigerated.
Roll out 1 dough disk on a lightly floured surface and transfer to a prepared pie dish. Press gently onto bottom and up sides leaving no overhang. Freeze until firm, about ten minutes. Add scraps to remaining dough and roll out on parchment paper. Slide paper onto a rimless baking sheet and return to refrigerator.
Preheat oven to 350 degrees F. Line dough in pie dish with parchment paper or tin foil, and fill with pie weights. Bake until edges are just beginning to turn golden, 25 minutes. Remove foil and weights, and return to oven. Let bake for about 20 minutes longer, until crust is dark golden all over. Transfer to wire rack and let cool completely.
APPLE FILLING
Mix apples, sugars, flour, spices, and butter in a large saucepan. Stir to coat. Cook over medium heat-low heat, stirring often, until juices have thickened, about 30 minutes. Let mixture cool to room temp.
Preheat oven to 350 degrees F. Transfer fruit to crust. Remove remaining dough from refrigerator. Using a decorative cutter, make a pattern in the center of dough; reserve cutouts. Invert dough over pie. Trim dough along edge of crust, leaving no overhang. Arrange reserved dough cutouts decoratively over top crust. Place pie on a baking sheet and bake until crust is golden brown and juices bubble, approximately 45 minutes. Transfer to wire rack and let cool completely before serving. Try it & Love it.
xoxo,
Tammy♥ & Catherine
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Apple Muffins!!!
Ingredients:
4 cups flour – sifted
½ cup sugar
2 tablespoons baking powder
3 cups diced apples – skinless
½ cup brown sugar
1½ cups milk
2 eggs
¾ cups butter
Preheat Oven 350 degrees:
In a bowl combine the diced apples with the brown sugar and set aside.
In a mixer combine the butter with the sugar and cream on low. Add the eggs and milk, with the mixer speed on low.
Sift the flour with the baking powder and add to the mixer. Add the apples and continue to mix on low.
Butter the muffin tins and scoop the batter in the tins with an ice-cream scoop or large spoon.
Bake about 20-25 minutes or until the toothpick test comes out clean.
These are delicious treats for the morning with butter, jam or cream cheese.
With Love,
Catherine
xo
Apple Tart!!!
Inspired by: Food and Wine Annual Cookbook
Ingredients:
4 medium to large apples – peeled & sliced
Zest of 1 lemon – plus juice of ½ lemon
½ cup sugar
1 inch piece fresh ginger – grated
2 tablespoons raisins
1 egg white
2 tablespoons of chopped almonds plus 2 tablespoons sugar – for dusting
Standard Pastry Crust:
2 cups all-purpose flour
4 tablespoons lard or Crisco – all-vegetable shortening
4 tablespoons unsalted butter
3-4 tablespoons cold water
Sift the flour into a bowl. Rub the flour using your fingers until the mixture resembles fine bread crumbs. Gradually add the water. Mix the dough lightly. Gather and form into a ball. Don’t knead the dough. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
Roll the pastry out, using short light strokes.
Preheat Oven 350 degrees:
In a bowl combine the sliced apples plus the lemon zest, lemon juice, sugar and raisins. Toss this all together.
Roll out dough to a large circle and arrange the apples in the center of the circle. Do not add the juice from the bottom of the bowl. Fold the edge of the dough over the apples. Overlap the dough where needed and pinch the dough together. Brush the rim with the egg white and sprinkle with the almond and sugar combination.
Carefully place on a non-stick cookie sheet.
Bake about 50-55 minutes or until the crust is golden and the apples are tender.
Remove from cookie sheet to a rack or plate to cool.
This is such a pretty presentation and so delicious!!
Enjoy with Lots of Love,
Catherine
xo
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