Apple crumb cake

Hi again, here’s another crumb cake recipe.   I had several apples that I needed to do something with. As it turned out I had more apples than I needed for this recipe so I froze the rest.  Now I’ll have some to make this again.   With he pandemic there isn’t much to do so why not bake, right?  It’s great that I have people to give the treats to .....wouldn’t want to have to eat all  these goodies myself.   V

I found the recipe here.    The recipe says it takes 15 to prepare for baking but it’s more like 30 plus.  Guess if you have apples peeled and cut it may only take 15 minutes to put together.  I bet this would be very good make with peaches or pears.   Something for next time.

My cake came out darker than hers b/c I used a bit more cinnamon.  Also a side note, this was good but I feel it was really not enough cake.  So if I made this again I will make a different base cake.

Ingredients

Ingredients for the cake:

 for the topping: 

Instructions 

3/4 cup all-purpose flour

 1/4 cup granulated sugar 

1 teaspoon baking powder 

3/4 teaspoon ground cinnamon 

1/8 teaspoon baking soda 

1/8 teaspoon salt 

1/4 cup + 2 Tablespoons of milk 

3/4 teaspoon pure vanilla extract 

1/4 cup + 2 teaspoons vegetable or canola oil 

1 large egg 

2 to 3 medium apples washed, peeled, cored and sliced 

 2 Tablespoons granulated sugar

 1/2 teaspoons ground cinnamon 

1 Tablespoon apple cider vinegar 

1/3 cup packed light brown sugar 

1/3 cup granulated sugar 

1 teaspoon ground cinnamon 

1/2 teaspoon salt 

1/2 cup unsalted butter melted and cooled 

1 and 1/2 cup all-purpose flour 

1. Grease and flour an 8" round springform pan. Set aside. 

2. Preheat oven to 375 degrees F.

to make the topping: to make the cake: 

 1. In a medium bowl, whisk together both sugars, cinnamon, salt and flour. Add melted butter and fluff with fork until mixtures creates crumbs. Set aside. 

1. In a medium mixing bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda and salt. In a large measuring cup, mix together milk, vanilla, oil and egg. Whisk until smooth. 

2. Add the wet ingredients to the dry ingredients and stir with a wooden spoon. Do not over mix. Few lumps in the batter are okay. 

3. Pour the cake batter into the prepared pan. 

4. In a medium bowl, toss together apple slices with two tablespoons of sugar, 1/2 teaspoon of cinnamon and the apple cider vinegar. Set aside. 

5. Arrange apple slices over the batter. 

6. Sprinkle crumb topping over the apples covering completely. 

7. Bake the cake for 30 to 40 minutes or until the topping is golden brown.

 8. Let cool completely in the pan. 

9. Transfer onto a serving plate or stand. Slice and serve. 

10. Keep in a covered container for up to 4 days.

1. Thanks for stopping by, have a great day and Always Remember to Find the Time to do All the things You Love. ❤️
   Donna

Apple Pork Roast in Slow Cooker

I made this one Sunday for family dinner.  Was really good with lots of flavor.  Love these kind of meals that you really don't have to fuss with and spend all day in the kitchen.
I always buy the large boneless pork loins when they are on sale at our local grocers.  I can get so many meals from one piece so really it's very economically wise to buy this way.  When I get it home I cut it into pork chops, thin cuts for stir fry and schnitzel and then also cut some pork roasts.

3-5 lbs boneless pork roast
2-3 apples *I used honey crisp b/c that's what I had*
1 large onion thick sliced
1./2 stick of butter cut in large pats
salt and pepper
2-3 TBL spicy mustard
2-3 TBL honey
1- 1 1/2 TBL thyme.  I would have used fresh but didn't have any

Directions:

Peel and cut onion, place in bottom of crock pot, place sliced apples on top then place the butter on top of apple.  Cut slits in the pork roast and place sliced apples in the slits.  Place on top of  apples, and onions.  Sprinkle salt and pepper, then add mustard then squirt honey evenly over top, last sprinkle the thyme on top *if your using fresh thyme place the springs on top of roast*.  Cook on low for about 5 hrs.  Internal temperature should be about 135-140.

Thanks for stopping by have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve.
Donna

Fresh Apple Bundt cake

Ingredients
1-1/4 cups vegetable oil
2 cups sugar
2 eggs
2 teaspoons vanilla
3 cups Gold Medal® all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup chopped pecans
1 cup shredded sweetened coconut
3 cups peeled  chopped apple (use your favorite baking apples, I used pink lady

1 overripe banana

Instructions

Preheat oven to 325°F. Grease and flour a 10-inch (12 cup) round bundt pan. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the oil and sugar. Add the eggs and vanilla and beat until well combined. With the mixer on low speed, add in the flour, baking soda, salt, nutmeg and cinnamon until well combined. Fold in the pecans, coconut and apples. Batter will be thick. Spread batter evenly into prepared cake pan and bake for 60-65 minutes or until a long wooden pick or knife inserted in the center comes out clean.

Let cake cool in pan on a wire rack for 15 minutes. Invert pan on wire rack until cake drops out. You might want to tap the bottom of the pan with a knife a few times to loosen the cake and make sure it came out in one piece. Slice and enjoy!

Thanks for stopping by, have a great week and Always Remember to Find the time to do ALL the things YOU L♥ve.
Donna

Apple bundt cake

This is a great cake.  I didn't do the glaze on this cake I just used powdered sugar.  Was delicious.  Give it a try.  Would be great for a brunch or just for coffee and cake time.

FOR THE CAKE:
2 cups sugar
3 large eggs
1 1/2 cups vegetable oil
1/2 cup orange juice (regular or fresh)
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup walnuts, finely chopped
2 1/2 cups peeled, cored, and finely diced sweet apples (about 4 medium apples)

FOR THE GLAZE:
6 tablespoons (3/4 stick) butter
3/4 cup sugar
1/2 teaspoon baking soda
¹⁄3 cup buttermilk

Preheat the oven to 325 degrees F. Thoroughly grease a 10-inch Bundt pan with Crisco and lightly flour it.

With an electric mixer, beat the 2 cups sugar, eggs, and oil until smooth. Add the orange juice and mix well. 

Sift together the flour, salt, 1 teaspoon baking soda, and cinnamon. Add the flour mixture to the sugar mixture and beat well. Add the vanilla. 

Stir in the walnuts and apples, until blended. Pour the batter into the prepared pan. 

Bake for 1 hour and 30 minutes. Remove the cake from the oven, let it cool in the pan for 15 minutes, then turn out onto a cake plate.

TO MAKE THE GLAZE:
Combine the 6 tablespoons butter, 3/4 cup sugar, 1/2 teaspoon baking soda, and buttermilk in a large saucepan and bring to a boil. Boil the mixture for 5 to 10 minutes, until it thickens slightly and begins to turn light brown. Take off the heat. 

Using a toothpick, punch 15 or 20 holes in the top of the cake and pour the glaze over the cake. Let the cake set and cool before serving. 

Store the cake in an airtight cake carrier in the refrigerator for up to 2 weeks.

Thanks for stopping by, have a great week and Always Remember to Find the time to Do ALL the things you L♥ve.
Donna

Apple Pecan Spice Cake

I made this back in December, as usual for work.  I had some apples that I needed to use to went searching.  I found this recipe and it looked and sounded very yummy.  I made a few changes which I will note in red in the directions.  Please read it first then proceed with the rest of the recipe.

without the cream cheese icing

Ingredients
3 cups Granny Smith Apples, chopped into small pieces (see below)
1 1/2 cups sugar
½ cup vegetable oil
2 eggs, lightly beaten
1 teaspoon vanilla
2 cups all purpose flour
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon nutmeg
1 teaspoon salt
½ cup milk
1 cup pecans roughly chopped
Brown Sugar Cream Cheese Frosting:
1 (8 oz) package cream cheese frosting, room temperature
¼ cup butter, softened
2 teaspoon vanilla
1 cup golden brown sugar

Directions:

1. Preheat oven to 350 degrees and grease and flour a 9x13 inch baking pan. Set aside.
2. Peel and slice apples, place in a skillet with butter and sugar.  Add some cinnamon, about 2 Tbl and 1/4 cup brown sugar.  Cook until you have a mixture that looks syrupy.  Cool then chop the apples for the batter.
3. In a large mixing bowl, combine apples and sugar. Stir in oil, eggs, and vanilla.
4. In another mixing bowl combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add the flour mixture to the apple mixture. Add milk and stir until just combined. Add chopped pecans.
5. Pour into prepared 9x13 inch pan. Bake for 30-40 minutes or until toothpick comes out clean. Let cool completely.
6. To make the frosting: Beat the cream cheese until smooth. Add butter and continue to beat until smooth scraping down sides when needed. Add vanilla and brown sugar. Beat for 5 minutes until it is light and fluffy and the sugar has dissolved. Spread evenly on top of the cake. Refrigerate after frosting.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.

Donna

Dutch Apple Pie

 I made this for Thanksgiving Dinner this year.  I can't remember the last time I made a pie.  I used to make them all the time for the holidays.  This is a different take on a Dutch apple pie.  It was really good.  I used Gala apples so the pie is not a tart one.  Give it a try.  Sorry I forgot to get a shot of it cut.

Ingredients

• 1 pie crust, homemade or bought, 9"*homemade it better*
• FILLING:
• 3 lbs apples, peeled, cored and cut into slices
• 4 Tbsp butter (50 g)
• ½ cup brown sugar
• ½ cup white sugar
• 2 Tbsp water
• 2 Tbsp flour
• 1 Tbsp cornstarch
• 1 tsp cinnamon
• a pinch of nutmeg
• zest of ¼ lemon
• 1 tsp vanilla extract
• CRUMB TOPPING:
• ½ cup ground almonds
• ½ cup rolled oats
• ⅔ cup brown sugar
• ⅔ cup flour
• ½ tsp cinnamon
• 6 Tbsp butter (80 g) cold

Instructions

1. FILLING:
2. Melt butter in a large pot. Add brown and white sugar and water and stir to combine.
3. Add flour, cornstarch, cinnamon, nutmeg, lemon zest and vanilla and mix until incorporated.
4. Add apple slices and mix carefully until apples are coated with the sauce. Pour into the pie crust.
5. TOPPING:
6. Put almonds, rolled oats, brown sugar, flour and cinnamon in a food processor. Process until you get fine crumbs. Add butter and pulse a few times. Sprinkle evenly over pie filling. (To get larger crumbs, squeeze topping with your fingers.)
7. Bake for 45 minutes in preheated 350 F (175 C) oven.

Thanks for taking the time to stop by, have a wonderful week and Always Remember to Find the Time to do ALL the things YOU L♥ve.
Donna

Apple Crisp coffee Cake

 This is the cake I made for our Monday meeting.  The second one was divided up between, myself, family and my sister in law.  Had a little more to take to work.
Here is a picture of it before I put the icing on.  Yummy either way.

 adapted from here

 Now with icing

printable
makes 2 8" cakes

Ingredients

2 - 2 1/2 cups Unbleached All-Purpose Flour
1 cup whole wheat pastry flour
1/4 cup sugar
2 1/4 teaspoons (1 package) Quick Rise or Platinum Yeast
1/2 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup milk
1/4 cup unsalted butter, cut in to pieces
2 large eggs, room temperature
4 large Granny Smith apples, peeled, cored, diced
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 cup fresh lemon juice
3 tablespoons unsalted butter
1/3 cup packed light brown sugar
1/3 cup all-purpose flour
1/4 cup old-fashioned rolled oats (not quick-cooking)
1/4 cup sliced almonds
1/4 teaspoon cinnamon
1/8 teaspoon salt
3 tablespoons butter, melted
1 cup powdered sugar
1 tablespoon milk

Apple Filling
4 large Granny Smith apples, peeled, cored, diced
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 cup fresh lemon juice
3 tablespoons unsalted butter

Streusel Topping
1/3 cup packed light brown sugar
1/3 cup all-purpose flour
1/4 cup old-fashioned rolled oats (not quick-cooking)
1/4 cup sliced almonds
1/4 teaspoon cinnamon
1/8 teaspoon salt
3 tablespoons butter, melted

Icing
1 cup powdered sugar
1 tablespoon milk

****I skipped one of the steps by mistake and didn't do the first rise and it still came out really good***  I just made the dough, rolled it out and put topping on and let rise then baked****

and a slice

Directions

In the bowl of a stand mixer, using the paddle attachment, combine 1 cup flour, 1 cup whole wheat pastry flour, sugar, yeast, salt, and cinnamon.

In a microwave safe dish, heat milk and butter until warm (120° – 130°F). Add heated milk and butter to flour mixture. Mix in eggs. Blend at low speed until moistened. Beat 3 minutes at medium speed.

Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough, adding more or less flour as needed. Knead the dough for 5 minutes. Place in greased bowl, turning to grease top. Cover; let rest until doubled, about an hour.

While the dough is rising, prepare the apple filling:

 combine apples, 1/2 cup sugar, lemon juice, and cinnamon. Melt 3 tablespoons butter in a sauté pan. Add the apple mixture and sauté over medium heat until apples are tender and juices are thickened, about 10 minutes. Remove from heat and cool to room temperature before using.

Prepare streusel topping:

In a large bowl combine brown sugar, flour, oats, almonds, cinnamon, and salt. Add melted butter and mix with a fork or your hands until mixture forms large clumbs.

Coat a 8” springform pan with non-stick cooking spray, or cut 2 pieces of parchment to fit 2 8-inch round cake pans. Sprays pans, line with parchment, and spray parchment.

Divide dough in half and keep remaining half covered with plastic wrap.

Divide the dough again in to two pieces – a smaller piece 1/3 of the dough and a larger piece 2/3 of the dough. Shape the larger piece into a ball, then on a lightly floured surface, roll the dough in to a 9-inch round. Put the round in to the bottom of the springform pan. If necessary, use your fingers to press the dough to fit the pan.

Divide the smaller piece in to four pieces. Use your hands to roll each piece in to a 16-inch long rope. Twist two ropes together and place it on top of the dough in the pan, along the outside to create an decorative border. Repeat with the remaining two ropes and join the twists together in the pan. Cover.

Repeat with remaining half of the dough.

Place half of the apple filling in the middle of each coffee cake and spread to the border. Top the apple filling with streusel topping.

Cover; let rise in warm place until doubled in size, about 45 minutes.

Preheat oven to 350°. Uncover coffee cakes. Bake 20 to 25 minutes or until golden brown. Cool 5 minutes. Carefully remove from pan; place on serving plate.

Icing: In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle over warm coffee cakes.

This is very yummy and would be wonderful for breakfast.  May add this to my list for holiday baking.
Thanks for stopping by, have a wonderful week and remember to find the time to Do ALL the things YOU L♥ve.
Donna

cranberry apple crumb cake

This is this weeks treat for work.  Monday's we have our staff, leasing meeting and I always try
to bring a treat.  I have had cranberries in the freezer that I wanted to use up and also had apples that needed to be cooked or of course made into something yummy.  I started out wanting to make
cranberry bars but then decided on this.  It's really very tasty, has just the right amount of tart and sweet and simple to put together.

Ingredients:

Cake:

2/3 cup + 2 tablespoons of granulated sugar, divided
zest of 1 lemon
1/2 cup (1 stick) of unsalted butter, melted
2 large eggs
1 teaspoon of vanilla extract
1 1/3 cups of all-purpose flour
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1/2 teaspoon of salt
1/3 cup of sour cream
2 small apples, peeled, cored and thinly sliced
juice of 1 lemon
1 (12 ounce) bag of fresh cranberries, rinsed and dried
1/4 cup sugar
1/4 water

Crumb:

1 cup of all-purpose flour
1/4 cup of light brown sugar
1/4 teaspoon of salt
1/4 cup (1/2 stick) of unsalted butter, melted

Preparation:
Preheat the oven to 350 degrees F.  Grease a 9″ x 13″-inch baking pan with non-stick baking spray.  Line it with a sheet of parchment paper leaving a generous overhang for easy removal; set aside.
Put cranberry's in a small saucepan with a 1/4 of water and about a 1/4 sugar and a pinch of salt.  Cook until cranberries open and you can mush them.  It will be quite thick.  Set a side to cool.
Using a stand or electric mixer (or mix by hand) mix together 2/3 cup of sugar, lemon zest and butter.  Add eggs, one at a time then vanilla extract.
In a medium bowl whisk together flour, baking powder, baking soda and salt.  Slowly add the dry mixture into the egg mixture, 1/3 at a time, mixing each time until just moistened, while scraping down the sides.  Add sour cream and mix until combined (do not over mix).
In a small bowl add sliced apples and douse with lemon juice, using your fingers to combine; set aside.
Dollop batter into the prepared pan, using a spatula to spread the batter into an even layer.  Place the apple slices over the top of the batter, then place the cranberries over the apple slices.  Sprinkle the remaining 2 tablespoons of sugar over the top.
For the crumb: Mix flour, brown sugar, salt and butter in a medium bowl with your fingertips until it looks like wet sand.  Sprinkle evenly over the entire batter and bake for 45-50 minutes or until toothpick/tester inserted into the center comes out clean.  Let the cake cool completely before cutting into the pan.  Once cooled, cut into squares and serve.
If you like vanilla ice cream this would go great with it!!

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the Things YOU Love.
Donna

Pear Apple Coffee Cake

My oldest grandson Josh was home on leave and one night he requested German food.  My daughter asked if I would make the dessert so this is what I made.

Filling:
2 granny smith apples (sliced)
2 Bartlett pears (sliced)
2 TBL butter
2-3 tsp. cinnamon
1/4 tsp fresh ground nutmeg
pinch of salt
1 tsp. lemon juice
1/4 cup of sugar

Dough
1 1/4 cup of AP flour
1/4 tsp slat
3/4 TBL yeast
2 1/4 TBL butter, melted
½ egg (whisk....use other 1/2 to
3 oz hot tap water

Directions:
In a skillet cook the apples with the other ingredients, side aside to cool.

Dough:
Whisk together the first 3 ingredients
In another bowl whisk the next 3 ingredients, add to the flour mixture and knead for 3 minutes.   (dough will be sticky and soft)  Cover and let rest for 20 minutes.

On floured surface, roll out dough to a 13x15 triangle.  Transfer to a parchment lined cookie sheet , cut strips along each side, leave a good space in the middle for your filling.  Pile on filling  (I also added 1/4 cup of fine chopped walnuts on top of the filling, you can also add raisins or dried  cranberries ) and then fold up end and then do a criss cross til you reach the other end, before folding the last strips fold up end then do the criss cross.
Cover with plastic wrap and put in refrigerator for 2 hours.
Preheat oven to 375°
Make Strudel for top

Ingredients:
1 1/2 TBL butter
3 TBL AP flour
1/8 cup powdered sugar
1/8 tsp cinnamon
1/4 cup slivered almonds or fine chopped almonds
Combine dry ingredients then cut in butter to make coarse crumbs.
Brush cake with rhe remaining ½ of egg, then top with strusel.  Bake at 375 for 15 minutes, then turn down oven to 350° and bake for an additional 15 minutes.
Top with vanilla glaze
Glaze:
1/8 cup powdered sugar
dash of vanilla
1-2 tsp water
Mix to make glaze
in small bowl put sugar and dash of vanilla, add small amount of water at first, stir, add more is needed.  You need to get it to the consistency of a slight running mixture.  Drizzle over top.

 Thanks for stopping by, have a GREAT day and Remember to Find the Time to Do ALL the things YOU love.
Donna

Apple Tart

Hi everyone, it's been a while since I've posted .....sorry about that, life just seems to get away from me at times. I have made several new items but my pictures were just awful. Didn't want to post them because they were not very appetizing looking. Will try them again after the holidays and hopefully get them posted.
I went to the library last week to get a few cook books on french pastry. I found the one book that had some awesome things in it. WELL I get home and start going through it looking for 2 recipes and Guess WHAT??? Some terrible person ripped the pages out. Can you imagine?????. I was so disappointed, they had ripped 7 recipes out of the book. I called the library to let them know so that they didn't think when I returned them it was me. I brought home 5 books and this recipe that follows is from one of them. It's Good Housekeeping's Illustrated Book of Desserts. Just love books that have pictures. :)
Printable recipe
You will need a 10 inch tart pan (removable bottom)
Ingredients:
shell
1 cup AP flour 5 TBL soft butter 2TBL sugar 1/8 tsp salt
2 TBL cold water
Filling:
6 medium golden delicious apples (about 2 lbs)
1 10-12 oz jar apricot preserves
1/4 cup sugar
1 tsp lemon juice

Dough:
combine all ingredients for shell and mix with fingertips just until blended. Add more water if need 1 tsp. at a time. Pat into tart pan, making sure to get it well pressed into the side to the rim. Refrigerate.

Filling: Peel and core 3 apples, cut into chunks. Take about 1/3 and put in blender with 1/4 cup water and puree. Add remaining apples 1/3 at a time and blend until smooth. Pour mixture into saucepan and add 1/3 cup apricot preserves and 2 TBL sugar. Cook on high heat to boiling. Reduce heat to medium, cook uncovered about 20 minutes until applesauce is very thick, stirring frequently..


Cut remaining apples into 1/8 inch slices, put in bowl and gentle toss with lemon juice and 2 TBL sugar.
Preheat oven 400F, fill tart shell with applesauce mix and then arrange apples on top. Bake for 45 minutes until apples are tender and slightly browned. Remove and cool on wire rack.
Take remaining preserves, heat to boiling, cook about 2 minutes or until thick. Brush top of tart. Serve.

Thanks for stopping by. Hope everyone has a Blessed Thanksgiving and please take the time to be Thankful for all you have, and Remember to find the time to do ALL the things you love. Oh PS please watch over my Grandson Josh and keep him safe. We will miss him soooooooooooo much this Thanksgiving. Love you Josh.

Apple/Cranberry Muffins

Seems I'm on a muffin kick these days.  I had some apples I needed to do something with and this is the end result.   I have decided to make the banana muffin recipe I use as my base recipe and just change ingredients.  They are so moist and yummy why change a good thing.

Bake 375 fir 20-25 minutes ---- makes 6 large muffins or 12 regular muffins. Ingredients: 1 1/2 cup AP flour 1 tsp baking powder 1 tsp baking soda 1 TBL corn starch 1/2 tsp salt 1/2 tsp nutmeg 1 tsp vanilla 1/3 cup oil (could use butter, melted) 1 egg 3/4 cup sugar 1 1/2 cup cooked apples (see below) 1/2 cup dried cranberries 1/3 cup ginger ale soda (reg or diet) 1/4 cup chopped walnuts (or pecans) For the apples, peal and core them, slice and place in a skillet with some butter, about 2 TBL, add 1/3 cup of brown sugar, 1 1/2 TBL cinnamon ,  1 1/2 TBL AP flour.  After the apples have started to soften add 1/3 cup of ginger ale soda, let cook until you get a thick sauce coating the apples.  Set aside to cool.  Soak your cranberries in warm water so they will be nice and plump and juice.  Drain before you put into batter. Direction: Mix dry ingredients and set aside.  In a large bowl whisk the egg, sugar, vanilla.  Add the apple mixture and cranberries to incorporate.  Add the dry ingredients and mix until incorporated.  Do not over mix, add nuts and mid.  Let set in bowl for about 10 minutes.  Fill lined muffin tins and fill 3/4 full bake and test with toothpick.  They should be golden brown and toothpick comes out clean. Sure hope you try this one, they are great and would be wonderful for breakfast or at brunch.  Great snack for the kids too. Thanks for stopping by, have a wonderful day and Remember to Find the Time to Do all the Things you love. Donna

Caramel Apple Scones

I made these about a month ago when the weather had gotten crazy once again.  Crazy weather, one day almost 70 the next 15.  I was craving something different that day so I thought hmmmmmm wonder how a caramel apple scone would taste.  So I took my scone recipe and adapted it to this yummy Scone.

Dough
2 cups flour
2 tsp. baking powder
1/4 tsp salt
6 TBL cold butter *in chunks*
3/4 cup half and half
3 jonathan apples, peel and sliced
1/4 cup brown sugar
4 TBL white sugar
2 TBL butter
3 TBL cinnamon
pinch of salt
1/4 cup white wine
1/4 cup caramel pieces *see picture*
Directions:

Peel and slice apples, to fry pan add butter, then apples, cinnamon, salt and sugars.  Stir until a little juice appears, add caramels.  Add the wine and reduce, it will thicken as it cooks (about 5-7 minutes)  Let cool.

For the dough combine all the dry ingredients and cut in the butter until you have crumbly, coarse dough.  Add milk all at once and gently fold mixture and then fold in the apple mixture.  Do not overwork dough.  Put in floured surface and knead for a couple of minutes.  If dough is sticky add just a bit of flour.  Place on parchment lined cookie sheet and form in a disk about 1 inch of so high.  Cut into 8 sections and separate so they are not touching, bake at 400 for approximately 15 minutes.   Do not overcook or they will be dry.  Remove and cool on rack.

 Thanks for stopping by.  Have a wonderful day and Remember to Find the time to do ALL the things YOU LOVE.
Donna

Very Quick Apple Strudel

 
The other night I made a crock pot chicken recipe I found at Coleen's site.  Crock pot cooking is new for me.  Don't think I've ever owned one and just before Christmas I was in Walmart and they were one sale so I thought what the hey! The recipe was good and really no fuss.  I seem to be rambling so back to the apple strudel.  I wanted to have a dessert with this meal that was just as easy, and this was it.

Ingredients
5 Jonathan apples cored and sliced
2 Tbl butter
1/2 tsp salt
juice from 1/2 small lemon
1/4 cup brown sugar (packed)
2 TBL cinnamon
1/4 cup fine chopped pecans
1/3 white wine
I sheet puff pastry defrosted
Melt butter in a skillet and add apples, sprinkle brown sugar, cinnamon and salt over apples, stir so apples are coated, cook for about 4-5 minutes.  Add wine and reduce and cook until apples are tender.  *my apples were tart so I added a bit more sugar to my liking.
Roll out the dough to a good size rectangle put filling on dough and spread to about 1 inch from all sides, top with nuts.   From short side start rolling dough like a jelly roll.  Seal ends and cut slits in top for steam to escape.  Bake at 400 for about 20-25 minutes until crust is golden brown.  Sprinkle powdered sugar on top and serve.
*I think this would be good with some raisins added too.

 I think you could put any type of filling you wanted in this and it would be just yummy.
Thanks for stopping by, have a wonderful day and Remember to Find the Time to do ALL the thing YOU love.
Donna 

Apple coffee cake

This is another recipe I made from Coleen's site.  It sure is good and not very difficult.  Give it a try.  I didn't follow her recipe for the apples I just kind of winged my own.

 Make the apple filling first so it can cool. In a large frying pan, melt 1/3 cup of butter and saute five apples (peeled, cored and sliced) apples over medium heat  almost tender. Stir in 3/4 cup white sugar 1 tsp of cinnamon.  I also added some white wine about 1/4 cup and cooked until it reduced and sauce had thickened a bit.  Set aside to cool.

For the dough, put the following in your stand mixer:

2 1/2 cups all purpose flour4 tablespoons sugar
1/2 teaspoon salt
1 heaping tablespoon yeast

Whisk the above ingredients together to mix well.

In a small bowl, whisk the following ingredients together and then add them to the dry mixture.
1/3 cup melted (but not hot) butter1 egg
3/4 cup hot tap water
Knead the dough with your machine, on medium speed, for three minutes. If it seems too dry, add an extra tablespoon of water. After three minutes, scrape down the sides of the bowl (dough will be very soft and sticky), cover and let it sit for 20 minutes.
After 20 minutes, divide dough in half (makes 2 coffee cakes) and roll each half out on floured surface to a 12x14 rectangle. Place each rectangle on its own parchment lined cookie sheet. Put apple filling down the center and then cut the sides with strips to make a crisscross.

Fold the little strips back over the apple filling (no need to pinch it, just lay them over). Cover each coffee cake with plastic wrap and refrigerate for two hours. After two hours, take out of fridge and let it sit at room temperature for 30 minutes. After 30 minutes, top each coffee cake with
 struesel topping (which is made with 3/4 cup sliced almonds + 6 tablespoons all purpose flour + 1/4 cup powdered sugar + 3 tablespoons butter + 1/4 teaspoon cinnamon - cut butter into dry ingredients until fine crumbs).

Bake at 375 for 15 minutes, then turn heat down to 350 for another 15 minutes. Remove from oven and place on cooling rack. Drizzle simple vanilla glaze over the top and decorate with more sliced almonds.

Printable Recipe

My daughter also made this recipe and made one with apples and one with Peach (for me)  I love peach desserts.

 

Thanks for stopping by, have a wonderful day and Remember to Find the Time to do all the Things YOU love.

Donna

Apple Turnover

Saturday we celebrated my daughters 37th birthday. (wow)  Her birthday was on the 9th but she wanted to have her birthday dinner on Saturday.  Every year she wants me to make her one of her favorites, which is Corned Beef, cabbage and mashed potatoes.  (I must say one of my favorites too, well really it's the whole family's except for my Son Danny...won't repeat what he said about cabbage...LOL)  Well Alan, my son-in-law wanted to help cook something for his wife so she said she wanted Apple Turnovers for dessert.  I made the apple mixture and Alan put them all together.  Don't they look yummy.  They sure were good.
This is the apple mixture, very simple
Slice apples about 6, put into skillet with 3/4 stick of butter, 3-4TBL cinnamon, 1 TBL nutmeg, 1/3 cup sugar, pinch of salt, 1/4 cup white drinking sweet wine.  Cook until reduced.  Then put into puff pastry, with a dab of butter.

I had the puff pastry thawed and cut into 6 pieces, then Alan cut them in half, put this mixture in a sealed the edges.  Baked them at 400 degrees for about 20 mintues. Then dust with powdered sugar or you could make the powdered sugar icing.                                                                                                                             

Give these a try, a quick easy dessert or a nice treat for a Sunday Brunch.  Even the man in your life  (if you   have one) can do these.   ;)                                                                                                                                                                            

 Have a wonderful week, and please try to Find the Time to Do all the Things you Love.

Donna    
PS here is a picture of Alan and Mirna. (she had a taste too)

                                                                                                                  

Apple Cinnamon Scones

YUM YUM.........My daughter told me these tasted a bit like apple pie.  She also told me that next time I should add some nutmeg and allspice, so I think I will do that.  My grandsons football team had a bake sale Saturday so I made some things to help.  These were one of the items I made.  I also made some mini English muffins, both regular and cinnamon raisin and hamburger rolls.  I'll post those items at a later time.


Ingredients:
Apple-Raisin Scones
(makes 6 large scones or 12 minis)

1 cup diced apples (or other fruit)
3 tablespoons sugar (granulated)
2 - 3 TBL cinnamon
1/4 cup red wine
3 TBL butter for apples
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter, in cubes, slightly softened
2/3 cup half-and-half or cream or cold buttermilk

Topping:
1 tablespoon sugar

Preheat oven to 400 degrees. Lightly grease a cookie sheet.

If using larger fruit, cut into bite-sized pieces. Sprinkle fruit with 1/2 tablespoon sugar; set aside. Be sure to make the pieces small, or they tend to fall out of the dough. They'll still be plenty prominent in your finished scones.

Combine remaining sugar with flour, baking powder and salt. Add butter, using a pastry cutter or 2 knives to cut in butter (you may want to use your fingers to be sure butter is evenly mixed into flour). Stir in fruit; then add cream/half-and-half/buttermilk all at once. Use spatula to gently stir dough until it holds together.

Turn onto a lightly floured surface and knead a few times to incorporate dry ingredients. Be gentle so you don't break up the fruit and don't overwork the dough. Sprinkle dough with flour if it gets sticky.

Press (pat) the dough into a circle 3/4 inch thick. If any fruit peek out, push them into dough. Cut circle into 6-8 wedges, then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them. Bake 15 minutes.

 Apples ready for dicing.









Apples with the cinnamon, butter and wine.

Scones ready for the oven

 

Now ready to eat...................................

 

Thanks for stopping by, have a wonderful day...And Find the Time to Do ALL the things you Love.
Donna