Apples


When I was 8  and we lived east of Liverpool in the little village of Rainhill my Mom had a garden.  Not unusual to have a garden.  Except it was the first garden my Mom ever planted.  And it contained rhubarb which grew wonderfully in that area of England.  I loved it.  It was sour and sweet at the same time.  I haven’t had rhubarb but twice since then.  Both for Tuesdays with Dorie.  You don’t find it in the stores much.  But I have a friend who grew some and I had just enough to make this Crisp.

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Mix together two cups chopped apple and two cups chopped rhubarb with 1/2 cup sugar and 1 Tbl cornstarch.  {I added a heaping tsp of cinnamon.  Cinnamon and Apples are perfect together.}  Let this sit for about an hour.

With a pastry blender mix together 2/3 cup uncooked oats, 1/2 cup AP flour, 1/2 cup packed brown sugar. and 2 1/3 Tbl tub margarine until it resembles coarse crumbs.. {while I have enjoyed the recipes from this cookbook I will NOT miss using this awful  sub for butter!!!}.  

Sprinkle the topping mixture over the apple/rhubarb mix in a 1 quart casserole dish. Bake at 375 until the topping is light brown. {Mine took about 30 minutes.}  Let cool four about 2o minutes before serving.

I will tell you that this was NOT very good.  While The Man said it got better after a few bites I thought it was awful.  It could be that the rhubarb was picked too early and had no sweetness.  It could be the crumble which seemed stale.  It could be I just don’t like rhubarb anymore….There won’t be a repeat on this one.

The recipe is from Low-Fat, Low-Cholesterol Cookbook – my book for February Cookbook Countdown –  page 306.  The last recipe from this book as Countdown 14 starts tomorrow.  Still looking at a book for that one.

I’m linking this post with Cookbook Countdown 13 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

It has been a while since I have participated in Bundt Bakers. Mostly because we had cut down severely on sweet treats. But I have learned to bake with less sugar now and am looking forward to baking again.

This month’s theme was APPLES which is great since apple season is starting in some places.  We eat a lot of apples usually one a day so making this particular bundt just adds more fruit to the diet.  Of course it IS in the form of cake…..

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I adapted a recipe from Bundt Classics and it turned out to be very tasty.  Especially after I drizzled it with caramel sauce….

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There are TWO layers of cinnamon apples in the cake.  With streusel.

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For the Cake:

      3 cups all purpose flour

{I subbed in 1 1/2 cups of WWF for some of the AP flour}

      2 cups sugar

{I subbed 1 cup Splenda for 1 cup sugar}

      1 cup vegetable oil

 

      1/2 cup water

 

      1 tablespoon baking powder

 

      2 teaspoons vanilla

 

      1/2 teaspoon salt

 

      4 eggs

 

      4 cups peeled, thinly sliced

 

      apples

 

    1 Tbl cinnamon, or to taste

Heat oven to 325°. Grease and flour a 10 or 12 cup Bundt” Pan.If using a 10 cup pan, fill 3/4 full and make 3 to 4 cupcakes with the remaining batter.

Mix 1 tbl of cinnamon with the apples and set aside. You can use cinnamon to taste if you would rather.

In a small bowl, stir together all streusel ingredients; set aside.

      3/4 cup backed brown sugar

 

      1 cup flour

 

      1 cup rolled oats

 

    1 stick melted butter

In a large mixing bowl, mix all cake ingredients except apples. Mix 2 minutes on medium speed.

Spoon 1/3 of the batter into prepared pan. Place 1/2  of the apple slices over batter; sprinkle with 1/2 of the streusel. Spoon another third of the batter over the streusel; top with remaining apples and streusel. Gently spoon remaining batter on top.

Bake at 325° for 75 to 85 {mine only took about 70 minutes} minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan. Remove from pan; cool completely on rack. Drizzle with caramel.. 16 servings. Bundt Classics. Page 24.

If you are using the WWF sub the cake may be a little ‘coarser’ than usual. Just saying. And more than 70 minutes will make it dry.

But the Hubs and The Boy loved it. I was thinking it would be perfect with some nice cinnamon/vanilla ice cream on top. Or maybe some chopped pecans in the streusel. But that’s just me…..

BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

This weeks’ theme for I Heart Cooking Clubs was Fresh and Fruity.  Which is a great theme for this time of the year.  So many fresh fruits and veggies everywhere.  But here in the south while we have plenty of veggies coming in we don’t really have any fruits.  Watermelon is about all.  Fortunately for me I have some ‘fresh’ fruit that I canned last year so I used that.

For these….

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apple and pear upside-down caramel tarts

They are mini versions of a tarte Tatin and they are easy to put together.  And delicious.

Caramel sauce:
    1 ½ cups sugar
    4 ounces unsalted butter, room temperature
    ½ teaspoon ground cinnamon
    1/2 cup whipping cream

Tarts:

    2 Granny Smith apples, peeled, quartered, cored and cut into ½-inch–thick wedges
    2 Anjou pears, peeled, quartered, cored and cut into ½-inch-thick wedges
    1 frozen puff pastry sheet (half of 17.3-ounce package), thawed
  • To make the caramel sauce: Stir the sugar and 1/3 cup water in a medium heavy saucepan over a medium heat until the sugar dissolves and the syrup comes to a simmer, occasionally brushing down the sides of the pan with a wet pastry brush to remove any sugar that clings to the side.
  • The sugar that clings to the side of the pan has a tendency to crystallize and ruin the silky consistency of the caramel, so wiping the sugar off the sides of the pan will help prevent this from happening.
  • Allow the sugar syrup to boil without stirring, brushing down the sides of the pan and swirling the pan occasionally to ensure it cooks evenly, for about 8 minutes or until it begins to turn golden brown.
  • You will need to watch the syrup closely as it can burn quite easily.
  • Remove the pan from the heat.
  • Add the butter and whisk until the butter melts and the mixture forms a caramel sauce. Stir in the cinnamon.
  • Pour three-fourths of the caramel sauce into four 4-inch-diameter cake pans with at least 1 3/4-inch-high sides, dividing equally.
  • Allow the caramel in pans to cool.
  • Whisk the cream into the remaining caramel sauce to blend and set the caramel sauce aside.
  • To make the tarts: Arrange a layer of the apples and pears decoratively over the caramel in the pans, then stack the remaining apples and pears to fill the pans completely. Unfold the pastry on a work surface and press the seams together if necessary.
  • Cut out four 4-inch rounds.
  • Place the pastry rounds over the apples and pears and tuck the pastry down between the sides of the pans.
  • Prick the pastry 5 to 6 times with a fork or small sharp knife.
  • Cover the tarts with plastic wrap and refrigerate for at least 1 hour and up to 1 day to chill the pastry.
  • Preheat the oven to 450° F.
  • Transfer the tarts to a baking sheet and bake for about 30 minutes or until the pastry is golden brown and cooked through and the apples are very tender.
  • Let rest at room temperature for 20 minutes to allow the flavors to meld and the juices to cool and thicken slightly.
  • Place a plate over each tart.
  • In a swift movement, invert each tart onto each plate.
  • Remove the pans.
  • Drizzle some of the reserved caramel sauce around the tarts and serve.
  • Reserve any remaining caramel sauce in the refrigerator for another use.
  • These are definitely going into the dessert rotation. I always have puff pastry in the freezer and always have apples and pears on the counter (or in the pantary) so it would be no trouble to put these together – often.

    These are from relaxed cooking with curtis stone (page 358)

    Check wit the other members of I Heart Cooking Club to see what they made with fruit this week.

    Hard to believe it is already March 18th.  I am constantly astounded at how quickly time goes by.  Seems like just yesterday I received my ‘assignment’ for The Secret Recipe Club and now it already time to post about it.  This month I cooked with Sarah.  She is the cook/baker and mother of three adorable kitties who blogs over at The Pajama Chef.  Lucky for her husband she  loves to try out new dishes and he becomes her sous chef.

    As usual I found more recipes than I had time to make.  For some reason I gravitated toward sides and sweets this month so that is what I went with.

    First the veggies:  How about Baked Cauli-Tots Two Ways

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    Cauliflower is one of my favorite veggies.  As a child I only ate three – cauliflower, broccoli, and corn. And the only way I would eat the cauliflower was with cheese.  Times haven’t changed much except this time the recipe is different.  Shredded cauliflower baked with herbs and cheese.  Good Stuff!!  I made mine in mini cupcake tins and they were perfect bites.

    And then two sweets.  The Man has been asking for something to eat with lunch.  Just a little bite of something sweet.

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    How about Peanut Butter Sandwich Cookies and not just any filling but dulce de leche – Caramel!  Yep, made from Sweetened Condensed milk.  Cooked until it is thick and super sweet.  Fortunately I keep several cans in the pantry already to use.  While she empties the can into a double boiler and cooks it until it is very thick I have always just cooked 3 – 4 cans in boiling water so I always have some.  These are very sweet and one or two are all you need to satisfy that sweet tooth.  I don’t think I will make just plain cookies again.

    One night I needed something just for the two of us.  Something that would be gone in one night.  Sarah’s Twice Baked Apple Crisps were just the thing.  They were good, but the crisp just would not cooperate for me.  So we had Baked Apples in Sauce.  :(.

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    I don’t know what happened here.  But it was still good, especially with a little whipped cream.  Sarah suggested ice cream and that would have been so much better.

    Next on my list:

    Butternut squash and quinoa salad

    Stovetop Mac and Cheese with Broccoli

    Sausage Pepper Penne”

    Amish Cheeseburger Soup

    and lots more….. I’ll be going back to visit Sarah because I know I will want to make more of her dishes. Too good to pass up.

    Please visit the rest of Group C and see what they cooked up this month.

    If you want to join in the fun visit The Secret Recipe Club to find out how.

    Phyllo Dough is NOT my friend.  Really NOT my friend! It’s not the phyllo’s fault.  I just have had trouble working with it.  I think it’s because my phyllo had been in my freezer too long.  Some of it was dried out, some of it was doughy.  I think I just need to work with some fresh phyllo.  That being said I won’t hesitate to use it whenever it makes a good dessert better.  Flakier.  Lighter.  Like these turnovers from Ellie.

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    Apples, cranberries, brown sugar, cinnamon, nutmeg.  All cooked together.  Making my house smell sooooo good.  And so were the turnovers.

    The only change I made was to use some pears I canned this summer instead of the apples. The Man does love pears and since I was making these for him….. Served warm with some vanilla ice cream, YES PLEASE!!

    And… AND… only 200 calories each!!

    The recipe is on page 294 of Ellie’s The Food You Crave and I found it on the FoodNetwork as well.

    It is Fall, well, one day from, and the fall apples are coming into the stores. If we had an orchard near by I would be there every day to pick some fresh, but alack and alas we are way too far south for that. This is the time of the year when SOME of the apples are really good – Jazz, Fuji, Braeburn – so it was easy to find some good Fuji apples for Dorie’s Apple Kuchen…

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    …which is this weeks ‘assignment’ for Baking Chez Moi/Tuesday’s with Dorie. Since the Man’s birthday is this week and I always make Dorie’s “Bill’s Big Carrot Cake” from Baking From My Home to Yours {the BEST carrot cake recipe EVAH!!} for the occasion I only made 1/2 of this apple dessert in a 6″ springform pan.

    The crust is sweet, the custard is creamy, the apples are softly crisp. Just a yummy dessert!!

    The only change I made was to sub in some dried cranberries soaked in the rum rather than the raisins.

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    The rest of the Kuchens are on the BCM webpage so come on by. The recipe is on page 16 of Dorie’s Baking Chez Moi

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