Apple


I love making slices. Well, that’s the Australian term for it. In the US we call it a bar cookie. A cake made in a square pan and cut into squares. They can be made with just about anything. Fruit. Lemon pudding. Or, as Donna made it, with apples.

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And it was delicious. A cookie like base filled with cinnamon-y cooked apples and covered with a lovely crumble on top. Thanks for this one Chaya. Definitely going into the baking rotation.The recipe is on Donna’s Site. Super easy. Super good.

Check with Gaye, Chaya, and Sarah for their ‘slice’.

Making strudel, danish, Challah is, to me, a fun way to spend time in the kitchen. This tasty treat from KAF is not exception. Full of apples and cinnamon it is perfect for breakfast or snack or dessert or…anything!

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The recipe starts out like cinnamon rolls. Roll out the dough, cover with the filling and then roll up and slice. But after rolling the dough, which was wonderfully soft with the added potato flakes and butter, and filling it with the apple and cinnamon, which I doubled, you slice it in half and then slice it in half horizontally and twist the two pieces together. While messy to work with it looks beautiful and tastes fantastic.

I basically adhered to the recipe except I doubled the cinnamon and and then 1/2 again as much apple mix on each roll. They seemed rather empty with just what was called for. I think I would add some pecans next time.

Hint: if you are using flour I would suggest draining the mix in a sieve before using – it is very wet.

One is already gone the other is in the freezer waiting for company and breakfast.

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The other Twists can be found on the ABC page after October 3. Visit with them and see their beautiful twists.

And the recipe is on the King Arthur Flour page.

It’s PotLuck week at ICHH. And since we can choose any chef/cook we want from previous months I went with Bittman again. This time, something simple – COOKIES.

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    1/2 cup peanut oil or vegetable oil, 8 Tbl unsalted butter, softened
    1/2 cup granulated sugar Stevia
    1/2 cup packed brown sugar
    1/4 cup applesauce, or 2 eggs
    1 1/2 cups all-purpose flour
    2 cups rolled oats (not instant)
    1 cup (about 3 ounces) chopped dried apples, or other fruit
    1/2 cup chopped walnuts or pecans
    1/2 teaspoon ground cinnamon
    Pinch salt
    2 teaspoons baking powder
    1/2 cup almond milk, rice milk, or oat milk, or cow’s milk
    1/2 teaspoon vanilla or almond extract

Blend butter (or oil) with sugars. Add in the applesauce (or eggs) and mix until well blended.
Mix the dry ingredients. Alternating with the milk add to the sugar/oil/applesauce mix.
Stir in the vanilla.
Drop tablespoon sized mounds of dough onto an ungreased cookie sheet and bake at 375 degrees for 10 – 12 minutes until lightly browned. Cool on a rack. About 40 cookies. {Original Recipe}

These were pretty good. They are not very sweet but the pecans add a nice crunch and the apples add a little sweetness. They would also be good with dried cranberries. I think I would try and add a little PB next time for sweetness and fiber.

{Nutritional info: (each cookie) 106 calories, 7 g fat, Less than 1 g cholesterol, 11 carbs, less than 1 g fiber, 3 g sugar, 1 g protein.}
The recipe is from Bittman’s Food Matters page 290.

Also known as Cinnamon coated maple apple cake.

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These were so flavorful and moist. I just wish they had come out of the pan a little easier. But, it’s how it tastes that counts, right?

The recipe calls for shredded fresh apples but the day I decided to make this all of the apples had been eaten and I didn’t want to go back to the store so I used some apples I had put up the year before. Since I couldn’t shred them I chopped them into small dice. That worked. I also increased the cinnamon in the cake. We like cinnamon. I also made just /2 of the recipe which gave me 6 little mini-bundts. Perfect for the two of us. And they are long gone.

Gaye sent us all the recipe for these yummy little bundt cakes. The recipe is from Donna’s book – SEASONS on page 218. You can find the recipe HERE as well.

Check with

for their cakes.

If you are interested in joining in with us, just leave one of us a comment. We post on Wednesdays.

Which is a fancy way to say APPLESAUCE AND TURNOVERS! So much better in French, don’t you think.

I almost didn’t make this. We are not big lovers of applesauce. I had plenty of apple butter but the idea of the turnovers swayed me right into the kitchen. Since I knew I was making the turnovers, I decided to leave the apple sauce VERY chunky.

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VERY chunky! And that bowl of goodness became….

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Sprinkled with a little sugar they were the perfect biteful of sweet for dessert.

I only made 1/2 of the total recipe and that gave me 12 little apple puffs. And I am forever grateful to MOM for gifting me these

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many many years ago. Makes turnovers {and meat pies} so simple to make!!

Check out the other compote de pommes by visiting with French Fridays with Dorie’s Bakers and Cooks.

The recipe is on page 392 of Dorie’s around my french table.

I am always amazed at the power of Arborio rice to absorb so much liquid. Just 1/2 cup of rice and it soaks up FOUR cups of milk!! FOUR CUPS!! Amazing!!

I have made rice pudding before. I made it for CEinMB with pumpkin. It was the first time I had made it and it worked! Cause the first time I made it – it was a sad mess!! But I finally figured it all out! So now I am actually comfortable making it. Like this week for French Fridays with Dorie. After 40 minutes I had a sweet moist rice pudding to serve with Dorie’s tasty Caramel Apples.

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Oh, it’s so good. Actually the pudding is just pudding, but Those. Caramelized. Apples!! I ate could have eaten those with a spoon. Dorie has them in an apple cider caramel which added so much extra flavor. Sugar, butter, cream, apple cider make up the sauce. I didn’t have any apple cider so I used some slightly diluted boiled apple cider I had made earlier.

The recipe is on page 429 of Dorie’s around my French table.

Stop by French Fridays with Dorie and check out the other Dorista’s puddings.

Using wonton wrappers for desserts is not anything new. I have used them before. Fried and filled with chocolate. So I was ready to use them again when Chaya made her pick for this week.

wontonchocolate

What you have are layers.

    Wonton Wrapper
    Apple slice
    chocolate
    wonton wrapper


Which is then brushed with butter and baked.

These sounded really tasty, but they were disappointing. Maybe Donna used larger wrappers but there wasn’t enough filling to get much flavor and too much wrapper around the outside. And while the outer edge was crispy the middle was a little leathery.

I filled some with apple and chocolate, some with apple and butterscotch chips (Thank you, Kayte) and some with apple and cinnamon chips. All of the fillings were tasty, there just wasn’t enough to get lots of flavor.

I don’t think I will make these again. At least not in this size.

If you want to try them you can find the recipe on Donna’s website.

And check with Gaye
Kayte and
Chaya to see if they liked them.

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