Category Archives: apples

Caramel apple sheet cake from chef-in-training.com

Posted on by
Caramel-Apple-Sheet-Cake-1
2 cups flour plus 2 Tablespoons flour
  • 2 cups sugar
  • 1 teaspoon cinnamon
  • ½ cup butter
  • 1 cup water
  • ½ cup shortening
  • ½ cup buttermilk
  • ½ teaspoon baking soda
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups peeled and chopped green apples
Frosting
  • ½ cup butter
  • 6 Tablespoons milk
  • 3½ cups powdered sugar
  • ½ teaspoon vanilla
  • ⅛ cup caramel sauce (I use caramel ice cream topping)
  1. In a large mixing bowl, measure flour, sugar and cinnamon and stir to combine. Set aside.
  2. In medium sauce pan combine butter, water, and shorting. Bring to a boil. After mixture reaches a boil add it to the flour mixture and stir to combine. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in between each addition. Stir in apples.
  3. Pour into a 15×13 inch greased jelly roll pan.
  4. Bake at 400 degrees F for 20 minutes. Let cool for about 10-15 minutes.
  5. While cake is cooling, make frosting by combining butter, and milk in a medium mixing bowl. Microwave until butter is melted. Add powdered sugar, vanilla, and caramel sauce and stir until smooth. Pour frosting evenly over cooled cake.

Autumn crunch pasta salad from chelseasmessyapron.com

Posted on by
AUTUMN-CRUNCH-PASTA-SALAD
  • 5 ounces fresh spinach (half a 10 ounce bag)
  • 1 and 1/2 cups dry small pasta
  • 3/4 cup chopped celery
  • 3/4 cup dried cranberries
  • 1 can (15 ounces) mandarin oranges
  • 1 large Granny Smith Apple
  • 1 teaspoon lemon juice
  • 1/3 cup pecans
  • Optional: Feta cheese
Dressing
  • 4 tablespoons olive oil or vegetable oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons white wine vinegar
  • 2-4 tablespoons white sugar
  • 1/8 teaspoon each: paprika, onion powder
  • 1 tablespoon poppy seeds
  1. Cook the pasta according to package directions.
  2. While the pasta is cooking, prepare the dressing. In a food processor or blender (I used my small Twister jar on the Blendtec) combine the oil (the vegetable oil yields a richer and in my opinion better taste, but the olive oil is healthier and still tastes great), apple cider vinegar, white wine vinegar, sugar, (adjust — more or less to personal preference, we like a less sweet dressing and use about 2 tablespoons) paprika, and onion powder. Pulse or blend for about 10 seconds. Stir in the poppyseeds.
  3. Drain the pasta once it’s cooked through and immediately toss a few tablespoons of the dressing with the pasta. This helps the pasta soak in the dressing and the flavor.
  4. Chill the dressed pasta in the fridge.
  5. Meanwhile, combine the (washed and de-stemmed) spinach with the chopped celery in a large bowl. Add in the cranberries and a can of drained mandarine oranges.
  6. If desired peel the apple (We like to leave on the peel!) and then slice into thin slices. Toss with lemon juice and then add to the salad.
  7. Pour dressing over the salad and toss. Add in the completely cooled pasta and toss with the rest of the salad.
  8. If you want to toast the pecans, place them in a single layer in a dry saucepan (don’t add anything) over medium heat. Stir constantly until the nuts are barely fragrant — just a couple of minutes. Watch carefully as the nuts are VERY easily scorched/burned.
  9. Alternatively, you can candy the pecans if desired. Check the link in the last paragraph of the blog text for how to candy pecans.
  10. Top the salad with the pecans and feta cheese.
  11. Enjoy immediately.  Serves: 6-8 as a side
NOTES
This salad (like most) aren’t very great leftover. If you aren’t eating this immediately, keep the ingredients separate from the dressing and only toss with the dressing right before eating. Top with pecans and feta after dressing the salad.

Nancy Silverton’s Best Fall Salad

Posted on by
  1. salad6 slices of thick-cut applewood-smoked bacon (OMIT)
  2. 1/2 cup hazelnuts
  3. 1 tablespoon hazelnut or canola oil
  4. Kosher salt
  5. Pepper
  6. 1/4 cup sherry vinegar
  7. 1/4 cup minced shallots
  8. 2 tablespoons fresh lemon juice
  9. 1 teaspoon sugar
  10. 1/2 cup extra-virgin olive oil
  11. Light green leaves from 2 small heads of Bibb lettuce
  12. 1/2 cup Concord grapes, halved and seeded
  13. 4 ounces Gorgonzola dolce, crumbled
  14. Snipped chives, for garnish
  1. Preheat the oven to 325°. On a foil-lined rimmed baking sheet, bake the bacon for about 17 minutes, turning once, until browned but still chewy. Transfer the bacon to paper towels to drain, then cut into 1-inch pieces. Leave the oven on.
  2. Meanwhile, spread the hazelnuts in a pie plate and bake for about 12 minutes, until lightly browned and the skins start to crack. Transfer the hazelnuts to a clean kitchen towel and rub them together to remove the skins; let cool. Coarsely chop the hazelnuts and transfer to a small bowl. Stir in the hazelnut oil and season with salt and pepper.
  3. In a medium bowl, whisk the sherry vinegar with the minced shallots, lemon juice and sugar. Gradually whisk in the olive oil until incorporated. Season the shallot vinaigrette with salt and pepper.
  4. In a large bowl, toss the lettuce leaves with 1/4 cup of the shallot vinaigrette and season lightly with salt and pepper. On a serving platter or plates, layer the lettuce leaves with the bacon pieces, chopped hazelnuts, Concord grapes and Gorgonzola dolce. Garnish with snipped chives and serve, passing the remaining shallot vinaigrette at the table.

 

Kale Salad with Apples and Hazelnuts

Posted on by
  • 5 cups cuFood52rly kale and mustard green leaves, torn into small pieces
  • 2 scallions,trimmed and thinly sliced on the bias
  • 2 tablespoons olive oil
  • 1 tablespoon brown rice vinegar
  • Sea salt and coarsely ground black pepper
  • 1 tart apple
  • 1/4 cup hazelnuts, chopped and toasted
  • 1/4 cup pecorino romano or parmesan, shaved with a vegetable peeler
  1. In a large bowl, combine the kale, mustard greens, scallions, olive oil, vinegar, salt and pepper. Mix with your hands to really blend the dressing and rub it into the greens. Let the salad sit while you prepare the rest.
  2. Core the apple. I like to do this with a melon baller. Thinly — like, super thinly — slice the two halves from stem to flower end. If you have a mandoline, that’s the easiest way to go. Add the apples to the salad and gently fold together so they don’t break in half. Taste and adjust seasonings.
  3. Spread the salad on a platter. Sprinkle with the hazelnuts and cheese shavings.

 

Dutch Apple Cake from Elizabeth Peters

Posted on by

My husband and I came to Canada over 40 years ago from Holland. This traditional Dutch recipe is a family favorite and frequently goes along with me to potluck suppers and other get-togethers. —Elizabeth Peters,
Dutch Apple Cake One
– 3 medium tart apples, peeled and cut into 1/4-inch slices (3 cups)
– 3 tablespoons plus 1 cup sugar, divided
– 1 teaspoon ground cinnamon
– 2/3 cup butter, softened
– 4 Eggs
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1/8 teaspoon salt

In a large bowl, combine the apples, 3 tablespoons sugar and cinnamon; let stand for 1 hour. In another bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; gradually add to creamed mixture and beat until smooth. Transfer to a greased 9-in. x 5-in. loaf pan. Push apple slices vertically into batter, placing them close together. Bake at 300° for 1-1/2 to 1-3/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Yield: 10-12 servings.

Apple pie cake from Martha Stewart

Posted on by

apple cake

2 cups flour
1 cup packed light-brown sugar
2 teaspoons cinnamon
1/2 pound (2 sticks) cold unsalted butter, cut into 8 pieces
5 pounds (about 12) tart apples, such as Granny Smith
2 tablespoons fresh lemon juice

In a large bowl, combine flour,and 1 teaspoon cinnamon. Using an electric mixer or a pastry cutter, cut in until the mixture forms pea-size pieces. Press 2/3 of the mixture onto bottom and 1 inch up the side of a 9-inch springform pan.

Preheat oven to 350 degrees. apples cut into thin slices, and place in a bowl. Pour off any accumulated liquid. Toss apple slices with remaining teaspoon cinnamon and lemon ,and put them in the prepared pan, pressing down gently as you pack them in (they will mound above the edge of the pan). Sprinkle remaining crumb mixture on top.

Put the pan on an aluminum foil-lined baking sheet, and for 1 hour and 15 minutes, or until golden brown on top. Run a knife around the edge of the pan, and let the cake cool in the pan to set. Serve at room temperature.

Kale Salad — Tina

Posted on by

IMG_2721I used pumpkin seeds as I didn’t have candied walnuts and I like them with kale.

I had a big bag of chopped fresh kale only half-used. I had apples. I had spiced walnuts in the freezer that I made ages ago.

So I massaged the kale with some olive oil, s&p, and a few red pepper flakes. Put it on a cookie sheet with the frozen nuts and warmed them in a 325F oven for about 15 minutes. The kale was just crisp and the nuts had warmed through.

I made a light amount of dressing with balsamic, olive oil, s&p, bit of Dijon and a pinch of sugar. Chopped an apple.

When the kale and nuts had cooled, I chopped the nuts roughly, and tossed nuts, kale and apples with the dressing.

DMV Note: a nice addition is grated feta, pecorino or parm

Sour Cream Apple Walnut Cake, Christine Babcock

Posted on by

IMG_2515
3 cups All-Purpose Flour
1 teaspoon soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 large eggs
1/2 cup butter, melted
1/2 cup vegetable oil
2 cups sugar
1 cup sour cream
2 teaspoons vanilla extract
3 cups peeled, chopped apples
1 1/2 cups chopped walnuts

Cream Cheese Glaze
4 ounces cream cheese
2 cups powdered sugar
1 teaspoon vanilla extract
2 to 3 tablespoons milk

1. HEAT oven to 325º F. Grease and flour 10-inch tube pan. Whisk together flour, soda, salt and cinnamon in large bowl. Set aside. Beat eggs in large bowl. Stir in butter, oil, sugar, sour cream and 2 teaspoons vanilla. Stir in flour mixture just until blended. Stir in apples and walnuts until well blended. Spoon batter into prepared pan.

2. BAKE 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan. Cool completely. NOTE it took a lot longer than time listed!!

3. BEAT cream cheese until fluffy. Beat in powdered sugar and 1 teaspoon vanilla. Add enough milk to make desired consistency to spoon over cake. Store in refrigerator.

NOTE: cake required much more than 1 hour and 10 min., next time I may increase the oven temp to 350. Perhaps my oven temp is off I will check this as well.

It came from the Martha White recipe site.