Crispy Apple Doughnuts

makes about 24 rings

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For the Panko:

2 cups panko bread crumbs

2 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

For the Milky Batter:

1 cup flour

2 tablespoons cornstarch

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup milk (I used 2% milk)

1 large egg

4 Fuji or Granny Smith apples

oil for frying

In a medium bowl, whisk together panko crumbs, sugar, and cinnamon.  I like to use my fingers to crush the panko crumbs into a finer breadcrumb.  Set aside.

In a medium bowl, whisk together flour, cornstarch, sugar, cinnamon, nutmeg, baking powder, and salt.  In a small bowl, whisk together milk and egg.  Add the wet mixture to the dry mixture and whisk until no lumps remain.  Set aside to rest while you peel and slice the apples.

Peel the apples and slice into about 1/3-inch thick rings.  Use a small biscuit cutter to cut out the core.  You can also peel the apples and use a apple corer to core the apple before slicing it into rings.

Soak apple slices in milky batter mixture.  Set the panko mixture next to the milky batter.  Heat a heavy bottom sauce pan with 2-inches of oil to 350 degrees F, measuring heat with a candy/fry thermometer.

When oil has reached 350 degrees F, use  pair of tongs to remove a few rings from the milky batter, and coat in panko crumbs.  Once throughly coated in crumbs, use tongs to carefully place rings in hot oil.  Fry about 4 rings at once.  Fry until golden brown, flip over and fry until golden.  Remove from oil, place on a paper towel and fry the rest of the apple rings.  Bring the oil back up to 350 degrees before adding additional apple slices.

Keep the fried apples warm in a 200 degree oven while the others fry.  Sprinkle generously with powdered sugar and serve.

Super Simple Roasted Apples

makes 4 small servings

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4 Fuji apples, peeled and sliced thin

1 tablespoon lemon juice

3 tablespoons brown sugar

1 or 1 1/2 teaspoons cinnamon

1 teaspoons cornstarch

sprinkling of ground all spice

pinch of salt

2 tablespoons butter, cut into small cubes

Place a rack in the center of the oven and preheat oven to 400 degrees F.  Line a baking sheet with parchment paper.  Spread sliced apples across the baking sheet.  Sprinkle with lemon juice.  Sprinkle with brown sugar, cinnamon, cornstarch, all spice, and salt.  Toss with fingers.  Top with cubes of butter and bake for 15 to 25 minutes, until golden and bubbly to your desired doneness.  Remove from oven.  Allow to cool slightly and serve on top of ice cream or oatmeal.  Store in an airtight container for up to up to 3 days.  Reheat in a small pan over low heat on the stovetop.  

Apple Cinnamon Coffee Cake

makes two loaves

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For the Dough:

2 1/4 teaspoon (1 package) active dry yeast

1/4 cup warm water, about 105 to 155 degrees F.

big pinch of sugar

6 tablespoons granulated sugar

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

1/2 teaspoon ground cardamom

1/2 teaspoon salt

3 large eggs

4 1/2 to 5 cups all-purpose flour

1 cup warm whole milk, 105 to 115 degrees F.

For the Filling:

3 large apples, peeled and cut into small cubes (I used Fuji apples)

2 teaspoons fresh lemon juice

1/4 cup brown sugar

1 teaspoon ground cinnamon

1 teaspoon cornstarch

1/2 teaspoon fresh ground nutmeg

pinch of salt

For the Streusel:

1/2 cup all-purpose flour

1/2 cup brown sugar

1/2 teaspoon cinnamon

pinch of salt

pinch of cardamom

3 tablespoons unsalted butter, at room temperature

1 egg and sugar for brushing and topping the dough before baking

To Make the Dough:  In a small bowl, mix together yeast, warm water and pinch of sugar.  Stir together until yeast is dissolved and set aside for 10 minutes.  Yeast will foam up.  That’s how you know it’s alive!

In the bowl of an electric stand mixer, fitted with a paddle attachment, add the sugar, butter, cardamom, and salt.  Blend on medium speed until pale in color and fluffy, about 3 minutes.

Stop the mixer, scrape down the bowl, and add eggs and 1 cup of flour.  Blend on medium speed until thoroughly incorporated and creamy, about 1 minute.  Stop the mixer and add 2 cups more cups of flour, foamy yeast mixture, and warm milk.  Blend in medium speed until the flour disappears.  Mixture will be very wet.

Add 1 1/2 to 2 more cups of flour.  Blend until the flour is almost incorporated.

Dump the dough onto a lightly floured work surface.  Knead for 5 to 8 minutes by hand.  Dough will be glossy and just slightly sticky.  Place dough in an oiled bowl, cover with plastic wrap and a towel and let rest in a warm place for 1 1/2 hours, or until doubled in size.

While the dough rises, make the apple filling and the streusel.

To make the Apple Filling, toss together diced apples, lemon juice, sugar, cinnamon, cornstarch, nutmeg and salt.  Leave at room temperature and set aside until ready to use.

To make the Streusel Filling:

In a small bowl, whisk together flour, sugar, cinnamon, salt, and cardamom.  Add butter and, using your fingers, work the butter into the flour mixture.  Break up the butter into the mixture, until thoroughly incorporated and crumbly.  Set aside.

Continue on with the Dough:

Line two baking sheets with parchment paper and set aside.

When the dough has doubled in size, dump it out onto a lightly floured work surface.   Use a large knife or a bench knife to divide the dough in two.  Roll each dough piece into about a 10×14-inch rectangle.  Sprinkle with half of the streusel mixture.  Add half of the apple mixture over the apples.  Add a bit of the apple juices too.  That’s fine.

Starting from the longest side, begin to roll the dough.  This isn’t like a cinnamon roll, you don’t have to roll it into a super tight swirl.  Fold in about 1 1/2 to 1-inch folds.  Keep the seam on the bottom.

Repeat the same steps for the second piece of dough.

Carefully lift roll onto the prepared baking sheet. **Now is a great time to freeze or refrigerate the coffee cake  dough for later baking.**  Take a pair of clean scissors and slice into the dough leaving about 3/4-inch of dough still attached.  Slice at 1-inch intervals.  Carefully begin to curve the sliced dough into a semi-circle/horseshoe shape.  If some of the apple juices escape, that’s ok    Cover with a towel and let rest in a warm place for 30 minutes.

Preheat the oven to 375 degrees F.

Brush dough with egg wash and sprinkle with raw or granulated sugar.  Bake for 30 to 35 minutes, until golden brown and cooked through.

Remove from the oven, allow to cool for 15 minutes before serving.  Best served warm with hot coffee.  Coffee cake will last, well wrapped at room temperature, for up to 3 days… or 3 hours.

**  If you decide to freeze the dough, place it in the fridge to thaw the evening before you’d like to bake it.  Once it’s thawed, slice it according to the above directions.  Allow to come to room temperature, and allow to rise for another 30 minutes beyond that.  Wash with egg and sugar, then bake.

**  If you decide to refrigerate the dough, simple take it out of the fridge, slice according to the above directions.  Let come to room temperature, then allow to rise for 30 minutes beyond that.  Brush with egg and sugar, then bake.

Carrot Apple Ginger Soup

serves 4

guided by this recipe.

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3 tablespoons olive oil

1 small yellow onion, sliced

1 clove garlic, minced

2 tablespoons fresh ginger, peeled and grated

1 small apple, peeled and sliced

4 to 5 cups sliced, peeled carrots (about 1 1/2 pounds)

4 cups vegetable broth

pinch of nutmeg

salt and pepper to taste

Heat olive oil in a large pot over medium heat.  Add onions and cook until softened and translucent, about 5 minutes.  Add ginger and garlic and cook for one minute, until fragrant.  Add sliced apples and diced carrots and cook for 3 minutes more.

Turn flame to medium-high and add vegetable broth.  Bring to a boil.  Reduce flame to low and simmer, uncovered,  until carrots and apples are softened, about 30 minutes.  Remove pan from the flame and let rest for 10 minutes.

Blend the soup in batches in a blender.  Be sure not to fill the blender more than halfway full or hot soup will explode everywhere.  Not cool.  Also, when blending hot liquids in a blender, leave the blender lid slightly ajar to let some of the steam escape.

Once all of the soup is blended, return to the pot.  You may decide that you want you soup a bit thinner in consistency.  Add more vegetable broth if you’d like.  Taste, and add a dash of fresh ground nutmeg, as well as salt and pepper to taste.  The soup won’t need much pepper, as ginger is pretty spicy.

Serve with a drizzle of quality olive oil, a sprinkling of fresh cracked pepper, and a few carrot top sprigs… cause you’re fancy, and whatnot.

Soup will last, in an airtight container in the refrigerator for up to 4 days.  Soup also freezes well.  Thaw in the fridge before reheating.

Apple Cinnamon Oatmeal Cookies

makes about 18 cookies to 24 cookies

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1/2 cup (1 stick) unsalted butter , softened

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1 cup all-purpose flour

1 1/4 cup oats, old fashioned or quick cooking

1/2 teaspoon baking powder

1/2 teaspoon baking soda

scant 1/2 teaspoon salt

1 teaspoon ground cinnamon

generous pinch fresh grated nutmeg

3/4 cup coarsely chopped walnuts

1 medium apple, peeled, diced small (i used a granny smith apple)

1 teaspoon fresh lemon juice

Place a rack in the center and upper third of the oven and preheat to 350 degrees F.  Line two baking sheets with parchment paper and set aside.

Peel and dice the apple and toss with lemon juice.  Set aside.

Beat the sugar and butter in the bowl of a stand mixer fit with a paddle attachment.  Beat until creamy, about 3 to 4 minutes.  Add egg one,  beating for 1 minute..  Add the vanilla extract and beat until blended.

Whisk together the oats, flour, baking powder, baking soda, spices and salt.  Add to the butter and egg mixture slowly beating on low speed until just incorporated.  Stir in the walnuts and apple chunks last.

Bake at 350 degrees F for 10 to 13 minutes or until they’ve reached your desired doneness.  I like mine a little underdone and cook them for 10 minutes.  Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.  Or you could just eat them warm.  That’s probably the best idea.  Makes about 2 dozen cookies.

Vegan Pumpkin Cranberry Apple Pecan Bread

makes two 9x4x3-inch loaves (and it freezes well!)

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2 cups all-purpose flour

1 1/2 cups whole wheat flour

2 cups light brown sugar, packed

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon freshly grated nutmeg

1 teaspoon cinnamon

1 teaspoon allspice

1/2 teaspoon cloves

1 15-ounce can pumpkin puree, or just under two cups

1 cup vegetable oil

1/3 cup maple syrup

1/3 cup water

1 cup chopped pecans plus 8 pecan halves

1 heaping cup fresh cramberries

1 medium Granny Smith apple, peeled and cored and cut into small pieces

Preheat oven to 350 degrees F.  Place a rack in the center of the oven.  Grease and flour two loaf pans (mine are 9x4x3) and set aside.

In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.

In a medium bowl, carefully whisk together pumpkin puree, oil, maple syrup and water.

Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together.  Make sure to scrape the bottom of the bowl well, finding any stray flour bits to mix in.  Fold in most of the chopped pecans, cranberries and apple chunks.

Divide the dough between the two greased pans and arrange pecan halves on top of each loaf.  Sprinkle loaf with cinnamon and granulated sugar if you’d like.  Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean.  Remove from the oven.  Let rest in the pans for 20 minutes, then invert onto a cooling rack.

Cool completely before slicing.  Slice into thick pieces and serve.  Maybe even wrap one loaf up in plastic wrap and store in the freezer for future munching.

Apple Tarte Tatin

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1 sheet all-butter puff pastry, thawed but still cold

7 apples (I used Granny Smith and Fuji)

1 stick (4 ounces) salted butter

1 cup sugar

Preheat oven to 374 degrees F.  Place a cookie sheet in the oven too.

Peel, core and quarter the apples.  You might be tempted to cut the apple pieces smaller that quarters.  Don’t.  The apples will cook down considerable when cooked so you’ll want to keep the pieces nice and big. Set aside.  If the apples brown just a bit while they’re waiting to be baked… that’s totally fine.

Melt butter in a 10-inch, heavy bottom… heavy all over… cast iron skillet.  Remove butter from the heat and whisk in the sugar.  The mixture will be thick.  Just spread it evenly over the bottom of the cast iron.

Arrange the apple quarters in the pan by stacking the pieces in a circle along the outside of the pan and working you way in.  Pack the apples in tight as they will cook down when they’re cooked on the stovetop.  Save any extra apple quarters to add to the tart as it cooks on the stove and more room frees up.

Return the pan to the stovetop and cook over medium high heat for 10 minutes.  Be sure to keep the flame at medium high, letting the sugar boil and caramelize.  The high heat will help the sugar caramelize and the apples cook at the correct rate.  A lower heat will break down the apples before caramelizing the sugar.  I know it’s scary… but medium high is the way to go.

While apples are cooking, remove and unfold puff pastry.  On a lightly floured surface, gently roll out puff pastry, extending it about 1/2 to 1-inch on all sides.  This won’t require a lot of rolling at all.  Find a dinner plate about the size of the 10-inch cast iron skillet.  Place the dinner plate on top of the puff pastry to use as a measuring guide to cut out a circle.  Cut the pastry about 1/2-inch bigger than the plate.  The extra dough you’ll just tuck into the cast iron.  Place the puff pastry in the fridge until the apples are done cooking.

Check apples after 10 minutes.  The caramel should be close.  Add any extra apple quarters if you find you have room. Let apples and caramel cook for another 5 minutes.  Keeping an eye on the caramel color.  There is no need to stir or otherwise disturb the caramel or apples… just watch.

After 15-18 minutes on the stovetop, remove the pan from heat.  Careful… this will be hot and heavy.

Carefully place the puff pastry over the hot apples, tucking into the edges of the puff pastry.  Don’t worry if it’s not smooth and perfect… it’ll bake up just fine.  Place the cast iron on top of the hot cookie sheet in the oven and bake for 20-30 minutes, until the pastry is puffed and golden.

Remove from the oven and allow to cool for 30 minutes.

Run a knife along the edges of the cast iron to make sure that none of the puff pastry edges are sticking to the pan.  Place a large plate on top of the cast iron and, using two giant pot holders, invert the plate and pan.  You should hear or feel a little drop as the tart falls onto the place.  Life the cast iron and you should have a gorgeous tarte tatin.

If any apple slices stuck to the cast iron, just remove them with a fork and place them right back in the tart.

Perfect!  This tart is best served warm but keeps for a day at room temperature.

Apple Walnut Flax Seed Bread

makes one 9×5-inch loaf

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1 cup all-purpose flour

3/4 cup whole wheat flour

3/4 cup brown sugar, packed

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

generous pinch freshly ground nutmeg

2/3 cup buttermilk (if you don’t have buttermilk, try these substitutions)

1/3 cup unsalted butter, melted and slightly cooled

1 teaspoon vanilla extract

2 large eggs, lightly beaten

1 cup grated apples

1/2 cup coarsely chopped apples

1 tablespoon flax seeds

3/4 cup coarsely chopped walnuts, divided

cinnamon and sugar for sprinkling

Preheat oven to 350 degrees F.

Grease and flour a 9x5x3-inch loaf pan and set aside.

In a medium bowl, whisk together flours, sugar, salt, baking powder, baking soda, cinnamon and nutmeg.

In a small bowl, whisk together buttermilk, eggs, melted butter and vanilla extract.

Mix the wet ingredients into the dry ingredients.  Add the grated apples, chopped apples flax seeds and half of the chopped walnuts.  Fold to incorporate thoroughly.

Spoon batter into prepared pan and top with granulated sugar, cinnamon and the rest of the walnuts.

Bake for 40 to 50 minutes or until a skewer inserted in the center of the loaf comes out clean.

Let cool in the pan for 15 minutes then invert onto a cooling rack to cool before wrapping.

Serve slightly toasted with butter. Yumtastic.

Spiced Apple Cake

from The Sweet Life

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Sauteed Apples

2 tart apples (about 1 pound)

2 Tablespoons butter

2 Tablespoons sugar

Cake

12 Tablespoons butter, at room temperature

1 cup packed light brown sugar

4 egg yolks, at room temperature

1 3/4 cups flour

1/2 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon allspice

1/2 teaspoon clove

1 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1/2 cup plus 1 Tablespoon sour cream

1/4 cup raw sugar (or granulated if you don’t have raw on hand)

Preheat the oven to 350 degrees F and place a rack in the center of the oven.  Butter and flour an 8-inch spring form pan and set aside.

To sautee the apples: peel, core and dice the apples into 1/4-inch cubes.  Melt the butter in a saute pan over medium heat until butter beings to bubble.  Add the diced apples and cook for one minute, stirring with a wooden spoon.  Add the sugar and continue to cook for 2 minutes.  Turn the heat to low and cook the apples, uncovered for 4-5 minutes until they are softened.  Remove from heat and allow to cool.  You’ll only use the sauteed apples for the recipe so you can discard any liquids that may have accumulated.

To make the cake:  cream the butter, sugar and spices in a stand mixer fit with a paddle attachment until light in color and fluffy.  This may take 6 to 8 minutes.  Stop the mixer occasionally, to scrape down the sides of the bowl and continue beating until mixture is light and fluffy.

Add the egg yolks one at a time and continue beating until fluffy and glossy.

Measure out the flour, salt, baking powder and baking soda.  With the mixer set on low speed, add half of the dry ingredients to the batter.  Mix until no flour streaks remain.  Add the sour cream all at once and incorporate.  Add the rest of the dry ingredients and mix until no traces remain.  Fold in the cooked apples with a rubber spatula.  The cake batter will be thick.

Spread the cake batter into the prepared pan and distribute evenly.  Take a knife and run it in a singular circular motion through the batter 1-inch from the edge of the pan.  This will help the cake to rise evenly.  Sprinkle the cake with the raw or granulated sugar and bake for 60- 70 minutes or until a toothpick inserted in the center of the cake comes out clean.  Allow to cool for 10 minutes before removing the sides of the spring form pan.