Fire Cider Tonic

I found this recipe in the April issue of Martha Stewart Living.  I decided to share with all my readers as I am a firm believer in apple cider vinegar (ACV), and tonics made with ACV as part of your daily diet.  Here's what MSL has to say about this wonderful tonic:  "Fire cider is a tangy, sweet vinegar infused with vegetables, herbs, spices, and honey. A popular herbal folk remedy, it is used as an anti-flammatory and digestion.stimulating tonic, and to boost natural health processes. A tablespoon of ground turmeric can be added with the honey for increased health benefits. Drink a one-to-two ounce shot daily, dilute some in seltzer or still water, or use it in place of regular vinegar for salad dressings."

Ingredients

1/2 c thinly sliced fresh ginger (from two 4-inch pieces)
1/2 c peeled, diced fresh horseradish (from a 5-inch piece)
1 head garlic, cloves smashed and peeled
3 sprigs rosemary
2 jalapeno or serrano chiles, halved lengthwise
1 tsp whole black peppercorns
2 cinnamon sticks
1/2 small onion, cut into 1 1/2 inch pieces
1 lemon, cut in 1 1/2 inch pieces
1/2 orange, cut into 1-1/2 inch pieces
2 cups raw, unfiltered apple-cider vinegar such as Bragg, plus more as needed
1/3 to 1/2 c honey, preferably raw and unfiltered

1. Place ginger and horseradish in the bottom of a 1-quart Ball jar or similar resealable glass container. Add garlic, rosemary, chiles, peppercorns, cinnamon, and onion; then add lemon and orange pieces, pressing down to firmly pack ingredients in.  Add vinegar, adding more as necessary to fully submerge ingredients and fill jar. Seal jar (if using a metal lid, place a piece of parchment between jar and lid to prevent a corrosive reaction with vinegar). Store in a cool, dark place, shaking for a few seconds every day or two, at least 3 weeks and up to 6 weeks.

2. Strain through cheesecloth or a fine-mesh sieve; discard solids, Stir in honey. Store in a sealed container in refrigerator up to 1 month.

To your good health!!

Cinnamon Bun & Apple Upside Down Bread Pudding

 

If you do not have an oven-proof skillet for this recipe, I used a 10" cast iron skillet, then you can saute the apples and dump them into a 10" round cake pan.

Ingredients

2 cans cinnamon buns
2 C apples, cored, peeled & chopped
2 tsp. ground cinnamon
1/2 c butter
3/4 c packed brown sugar
4 eggs
1/2 c heavy cream
1 T pure vanilla extract
1/2 c raisins (optional)
3 T pure maple syrup & more for serving
French Vanilla ice cream (optional)

Preheat oven to 375*.   In a 10" oven-proof skillet, melt butter and brown sugar; add cinnamon and apples (and raisins, if using); saute over medium heat, stirring occasionally until apples are soft, approximately 10 minutes.

Cut cinnamon rolls into quarters.  Place them over the apple mixture.

In a medium bowl, add eggs, heavy cream and vanilla.  Whisk until well blended.  Pour over apples & cinnamon buns.

Bake for 25 - 35 minutes, or until bubbly, and cinnamon bun pieces are baked through.  Cool on a wire rack for 10 minutes, then turn upside down onto a plate while holding the place over the pan.  Drizzle with maple syrup.  Serve warm with a scoop of vanilla ice cream if desired.  Drizzle with more maple syrup.

Enjoy!

French Apple Cake

Ingredients

1½ pounds Granny Smith apples (about 4 large apples), peeled, cored, cut into 8 wedges, and sliced ⅛ inch thick crosswise
1 tablespoon Calvados, apple brandy or white rum
1 teaspoon lemon juice
1 cup + 2 tablespoons all-purpose flour, divided
1 cup + 1 tablespoon granulated sugar, divided
2 teaspoons baking powder
½ teaspoon salt
1 egg
2 egg yolks
1 cup vegetable oil
1 cup whole milk
1 teaspoon vanilla extract

Powdered sugar, for dusting

1. Adjust oven rack to lower-middle position and preheat oven to 325 degrees F. Spray a 9-inch springform pan with non-stick cooking spray. Place the prepared pan on a rimmed baking sheet lined with aluminum foil.

2. Place the apple slices into pie plate, cover with an inverted plate, and microwave until the apples are pliable and slightly translucent, about 3 minutes. Toss the apple slices with Calvados and lemon juice and let cool for 15 minutes.

3. In a medium bowl, whisk together 1 cup of the flour, 1 cup of the granulated sugar, baking powder, and salt.

4. In a large bowl, whisk together the whole egg, oil, milk, and vanilla extract until smooth. Add the dry ingredients and whisk until just combined. Transfer 1 cup of the batter to a separate small bowl and set aside.

5. Add the egg yolks to the remaining batter in the large bowl and whisk to combine. Using a rubber spatula, gently fold in the cooled apples. Transfer the batter to the prepared pan; using an offset spatula, spread the batter evenly to the pan edges, gently pressing on the apples to create even, compact layer, and smooth surface.

6. Whisk the remaining 2 tablespoons of flour into the reserved batter. Pour over the batter in the pan and spread evenly to the pan edges and smooth the surface. Sprinkle the remaining 1 tablespoon granulated sugar evenly over the cake.

7. Bake until the center of the cake is set, a toothpick inserted in the center comes out clean and the top is golden brown, about 1 hour 15 minutes. Transfer the pan to a wire rack and cool for 5 minutes. Run a paring knife around the sides of the pan and cool completely, 2 to 3 hours. Dust lightly with powdered sugar before serving.

Recipe from The Brown Eyed Baker

Tres' Bon!

Apple Walnut Tart with Maple Custard

For the Walnut Crust:

2½ cups walnut pieces

4 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

1 egg white

¼ teaspoon kosher salt

For the Custard:

1½ cups milk (I used 1%)

6 egg yolks

½ cup pure maple syrup

¼ cup cornstarch

½ teaspoon kosher salt

1 teaspoon vanilla extract

Additionally:

2 red apples, quartered, cored, and thinly sliced (keep in lemon water until ready to use)

juice of a lemon

Instructions

For the Walnut Crust:

Preheat the oven to 400 degrees F.

In a food processor or chopper, pulse the walnuts until the are finely chopped, and the pieces are about the size of breadcrumbs.

Place the chopped nuts in a large bowl and add the remaining ingredients, tossing together with a fork.

Press the mixture evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom.

Bake for 15 minutes.

For the Custard:

Pour the milk into a small pot and place over medium heat until small bubbles form around the edges.

In a medium mixing bowl, whisk the egg yolks with the maple syrup, cornstarch, and salt.

Slowly pour the hot milk over the egg mixture, while whisking, to warm the eggs.

Place the mixture back into the pot and place over low heat. Cook, stirring constantly, until the mixture comes to a bubble and becomes very thick.

Stir in the vanilla and transfer to a heat safe container. Lay plastic wrap over the surface. Chill for 2 hours.

Assemble the Tart:

Spread the maple custard in the walnut tart shell.

Warm the apple slices in the lemon water in the microwave until pliable, about 2-3 minutes

Lay 6 apple slices end to end, then roll from one end to the other creating a rose. Stand up in custard. Continue making roses and place evenly over the custard. Chill until ready to serve.

Recipe adapted from Hip Foodie Mom

Pumpkin Apple Cake with Maple Pecan Bacon Topping

Ingredients

2 eggs

3/4 cup regular white sugar

1/2 cup brown sugar

2/3 cup vegetable oil

1 teaspoon vanilla extract

1 cup pumpkin puree

2 cups all-purpose flour, sifted

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon cinnamon

4 cups apples, cored, peeled and diced

Maple Glaze

Pecan Bacon Crumble

Preheat oven to 350 degrees.  Make Pecan Bacon Crumble. Set aside. Keep oven temp at 350 degrees.

In a medium bowl, using electric mixer, beat eggs, white sugar and brown sugar until light in color and creamy, about 4-5 minutes.

Add oil and vanilla extract and beat for 1-2 minutes more to blend in the ingredients. Add pumpkin puree and continue beating for 1 more minute to combine.

In a separate medium bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.

Add dry ingredients to wet ingredients and mix just until combined. Do not over mix. Fold in the apples.

Spray the bundt pan with baking spray. Carefully pour the batter into the bundt pan.

Bake at 350 degrees for about 50 or 60 minutes or until a tooth pick inserted in the cake comes out clean. Let the cake cool on a wire rack for about 40 minutes. Invert the bundt pan onto the serving platter and let the cake to cool further.

Drizzle cool cake with Maple Glaze and Top with Pecan Bacon Crumble.

Maple Glaze: Whisk together 1 c confectioners' sugar, 1/4 c pure maple syrup, 1 T very soft butter, 1/2 tsp. vanilla, If too thick add more syrup; too thin, add more confectioner's sugar.

Pecan Bacon Crumble: Line a baking sheet with a silicon mat or parchment. In a medium bowl beat 1 egg white. Add pinch of salt, 1/4 c pure maple syrup, 4 strips of crisp cooked bacon, chopped fine and 1/2 c toasted pecans, chopped. Spread out on prepared baking sheet and bake for 15 minutes. Remove from oven and stir.  Mixture should be moist and sticky with no liquid. If liquid still remains, return to oven for another 5-10 minutes or until no liquid remains.  Stir and set aside to cool.

Recipe adapted from Julia's Album.

Apple Crumble Slab Pie

This makes enough for a large crowd.  You can serve warm with ice cream, drizzle with your favorite caramel sauce, or both!

Ingredients

Crust

3 cups Unbleached All-Purpose Flour

1 teaspoon salt

2 tablespoons buttermilk powder or cornstarch, optional; for a golden crust with added tenderness

1/2 cup vegetable shortening

12 tablespoons cold unsalted butter, diced into 1/2" pieces

6 to 10 tablespoons ice water

Filling

8 cups peeled, cored, and sliced apples; from about 3 1/4 pounds whole apples

2 tablespoons lemon juice

2 tablespoons Unbleached all-purpose flour

3/4 cup sugar

2 teaspoons Apple Pie Space

 1/4 teaspoon salt

1/4 cup boiled cider (KAF)*; or frozen apple juice concentrate, thawed*

2 tablespoons melted butter

*Boiled cider will yield much better flavor; but if you don't have it, use the concentrate.

Crumble

1 1/2 cups old-fashioned oats

1 cup light brown sugar

1 3/4 cups all-purpose flour

1/2 teaspoon salt

14 tablespoons cold unsalted butter, diced into 1/2" pieces

1) To make the crust: Whisk together the flour, salt, and buttermilk powder.

2) Add the shortening, working it in until evenly incorporated.

3) Work in the butter until the mixture is unevenly crumbly; you want big chunks of butter in among the smaller ones.

4) Add 6 tablespoons water, and toss to combine. Toss with enough additional water to make a chunky, fairly cohesive mixture. It should hold together when you gather it up and squeeze it in your hand.

5) Form the dough into a rectangle, wrap it in plastic, and refrigerate for 1 hour.

6) Place the dough on a large floured work surface. Roll it into a 15" x 20" rectangle.

7) Starting with a short end, roll the crust around your rolling pin and transfer it to an ungreased or parchment-lined 13" x 18" (half sheet) pan, pressing it into the corners and edges and using any overhanging scraps to patch any cracks or uneven edges.

8) Refrigerate the crust while you prepare the filling and crumble.

9) Preheat the oven to 375°F.

10) To make the filling: Combine the sliced apples and lemon juice in a large mixing bowl.

11) In a small bowl, whisk together the flour, the sugar, spice, and salt. Sprinkle the mixture over the apples, stirring to coat. Stir in the boiled cider and melted butter. Set the mixture aside.

12) To make the crumble: Stir together the oats, sugar, flour, and salt. Work in the butter until the mixture is unevenly crumbly. Set it aside.

13) Spoon the filling into the chilled crust, then top with the crumble.

14) Bake the pie for 55 to 65 minutes, until the crust and crumble are golden and the filling is bubbling.

15) Transfer the pie to a rack to cool; it will hold together better if you let it cool completely before serving.

Recipe adapted from King Arthur Flour (KAF)

The Best Apple Crisp Ever

Apple Crisp was probably one of my very first desserts I made as a child. I had a children's version of  a Betty Crocker cookbook, and I would make this recipe again and again.  Over the years I tweaked it to appeal to my own taste and it's my "go to" dessert in the Fall.  It's so easy and versatile, and you can make it in a large dish, round dish or individual ramekins.  I use sweet apples so that I do not need to add any sugar to them.  The only sugar is in the wonderful, rich and oatmeal laced topping.

This recipe will make an 8" x 8" dish or 4 individual 1 cup ramekins/dishes.

Ingredients:

6 large sweet, soft apples (like Cortland or Macintosh), peeled, cored and thinly sliced
1 tsp. ground cinnamon
3/4 c firmly packed brown sugar (I prefer dark, but light works as well)
1/4 c all-purpose flour
1/3 c old fashioned oats
1/2 tsp. salt
5 T cold butter, cut into 1/2 pieces

Preheat oven to 375*.  In a large bowl, toss apples with cinnamon and place in 8"x8" dish or 4 ramekins.
In same bowl add remaining 5 ingredients.  Using a pastry blender or your hands, work butter and dry ingredients together until course crumbs appear.  Sprinkle topping over apples.  Place dish(es) on a baking sheet and bake 20-25 minutes until filling is bubbly and topping is browned.
Best served warm.  Serve with ice cream or whipped cream if desired.

Yumly!

Caramel Apple Blondie Cheesecake

Ingredients

3/4 c toasted & chopped pecans
2 (8 oz.) pkgs. cream cheese, room temperature
1/2 c granulated sugar
1 tsp. vanilla
4 large eggs, divided
1/2 c firmly packed light brown sugar
1/2 c butter, melted
1 c all-purpose flour
1 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. salt
1-1/2 c peeled and diced Granny Smith Apples (about 2 apples)
Caramel Apple Topping
Caramel Sauce

Preheat oven to 325*.  Sprinkle pecans over bottom of a non-stick 9" springform pan.  If not non-stick, grease and flour the pan.
Beat cream cheese, granulated sugar, and vanilla at medium speed with an electric stand mixer until blended and smooth. Add 3 eggs, 1 at a time, beating after each addition.
Whisk together brown sugar, melted butter, and remaining egg in a large bowl until blended.
Stir together flour and next 3 ingredients; add to brown sugar mixture, and stir until blended. Stir in apples. Spoon batter into prepared pan. Carefully spoon cream cheese mixture over batter.
Bake for 1 hour and 10 minutes or until set. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. Cool completely in pan on a wire rack.  Transfer to a serving plate.
Meanwhile, prepare Caramel Apple Topping and Caramel Sauce. Spoon topping over cheesecake; drizzle with 1/2 c Caramel Sauce. Serve with leftover Caramel Sauce on the side.

Caramel Apple Topping

Melt 1/4 c butter in a large skillet over medium heat; add 1/2 c sugar and 1 tsp. fresh lemon juice, and cook, stirring constantly with a wooden spoon, 5 to 6 minutes or until mixture turns a light golden brown. Add 5 large Granny Smith apples, peeled and cut into 1/2-inch-thick wedges. Cook, stirring often, 15-18 minutes more or until apples are tender and caramelized. Remove from heat and cool 20 minutes.

Caramel Sauce
1 c firmly packed light brown sugar
1/2 c butter
1/4 c heavy cream
1/4 c honey

Bring brown sugar, butter, heavy cream and honey to a boil in a medium saucepan over medium-high heat, stirring constantly.  Boil for 2 minutes, stirring constantly.  Remove from heat, and cool 15 minutes before serving. Store in an airtight container in refrigerator up to 1 week. To reheat, microwave at HIGH 10-15 seconds or just until warm; stir until smooth.

(Recipe adapted from Southern Living Fall Entertaining Magazine)

Enjoy!

Apple Peel & Core Jelly Jars

After I made 3 quarts of pink applesauce I had so many peels and cores left over I decided to use them to make apple jelly.  Here's how I did it ...

Ingredients:

Apple peels and cores from roughly 10 red apples
6 cups water
3 T powdered pectin
1-1/2 c granulated sugar
1 Cinnamon stick
1 Whole Clove
Star Anise (optional)

Makes approximately 3 cups.

Bring peels and cores to a boil over high heat.  Reduce heat to medium; simmer for 45 minutes.  Pour through a sieve into a large saucepan to equal 3 cups liquid.  Add water to make up the difference if needed.

Whisk in pectin and sugar.  Add cinnamon stick and clove.  Bring a boil and continue to boil for 2 minutes.  Remove from heat and discard spices.  Pour into hot sterilized jars/jar; filling to 1/4 inch from top.  Wipe jar rim and cool completely.   Add a star anise to top of each jar, then add lids and chill 12 hours.  Refrigerate up to 1 month.

(Recipe adapted from Southing Living magazine)

Autumn Apple Upside Down Cake

Ingredients

 Topping

3 medium apples

4 tablespoons butter

3/4 cup light brown sugar, firmly packed

2 tablespoons boiled cider or thawed apple juice concentrate

1/4 teaspoon ground cinnamon

1/2 cup light corn syrup

Cake

3/4 cup vegetable oil

1 cup brown sugar, firmly packed

2 tablespoons boiled cider or thawed apple juice concentrate

2 large eggs

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon salt

1 teaspoon baking soda

1 1/2 cups flour

1 large apple, peeled and finely chopped

·          

Preheat the oven to 350°F. Lightly grease a 13"x9" cake pan. Line the bottom with parchment, and grease the parchment.

Peeling and slice the apples into 1/4" thick wedges.

Place the apples in rows along the pan.

Prepare the topping by heating the butter, sugar, boiled cider, cinnamon, and corn syrup together over low heat, stirring until the sugar is dissolved.

Pour 1/2 cup of the syrup mixture into the prepared pan, and set the rest aside.

To make the cake: Beat the oil, brown sugar, boiled cider, eggs, spices, and salt together for 2 minutes at medium speed

Mix the flour with the baking soda, and stir it into the batter.

Add the chopped apple, and mix until just blended.

Drop scoops of the batter atop the apples in the pan, gently spreading to cover.

Bake the cake for 30 to 35 minutes, or until a cake tester inserted near the center comes out clean.

Remove the cake from the oven, and run a thin spatula around the edge to loosen.

Let the cake cool in the pan for 5 minutes, then turn it out onto a serving plate, bottom side up. Scrape out any sauce that remains in the pan, and spread it over the cake.

Reheat the reserved topping. If butter starts to separate as you reheat, add water by the teaspoon and stir until the butter rejoins the rest of the sauce.

Pour the sauce over the cake. Serve cake warm or at room temperature. Recipe adapted from KAF.