Tag Archives: apples

pumpkin apple streusel cake

4 Granny Smith apples, diced peeled and cored |||| 3 tablespoons + 1 stick unsalted butter |||| 3 tablespoons + 2 tablespoons sugar |||| 1 teaspoon cinnamon |||| 1 1/2 cups flour |||| 1 cup packed brown sugar |||| 1/2 teaspoon salt |||| 3/4 cup canned pure pumpkin |||| 1/3 cup sour cream |||| 2 teaspoons pumpkin pie spice |||| 1 teaspoon baking soda |||| 2 large eggs

1. Melt 3 tablespoons butter in a large skillet. Add apples and saute until apples begin to brown, about 5 minutes. Add 3 tablespoons sugar and cinnamon and saute until golden brown, about 3 more minutes.

2. Preheat oven to 350 degrees. Butter a 9-inch spring form pan.

3. Combine flour, brown sugar, butter, and salt in a large bowl. Using an electric mixer beat until mixture resembles a course meal. Set aside 2/3 cup of mixture for topping.  Beat pumpkin, sour cream, 2 tablespoons sugar, spice, baking soda and eggs into remaining flour mixture.

4. Transfer batter to pan. Scatter apples evenly over top. Sprinkle reserved topping over apples. Bake the cake for about 1 hour 10 minutes, until the topping is golden brown. Cool cake in pan on a rack for 20 minutes.

 

I swear this is the last of the apple baked goods recipes. A few weeks ago I went home and my mom wanted to try this recipe (I think she got it out of an old Bon Appetit.) I can’t say that I was sorry when it was done, the cake turned out really well. This cake is like pumpkin and apple pie mixed into one. I know, I didn’t think so much goodness could exist in one dish either…  The bottom layer of cake is super moist, I think the secret ingredient is sour cream. Then there is apple pie on top with a great streusel topping. Oh, its so good. Good Americans know neither apple nor pumpkin pie is complete without a generous scoop of vanilla a ice cream. This cake is no exception.

I couldn’t make this cake in my own kitchen. Springform pans are just a little more than I am ready for right now. I am still working on a good set of knives and a blender. Maybe if I am a good girl, Santa will bring me a set of knives this year.

This recipe calls for 3/4 cup of pumpkin, but the jars of pumpkin sold in most grocery stores contain 3 1/2 cups. What to do with all this leftover pumpkin? I need more pumpkin recipes. I might try to make something savory with the extra pumpkin mix rather than more sweet baked goods. Although who doesn’t like a good pumpkin roll with cream cheese filling?

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experimental pie

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PIE FILLING

3 large yams, peeled and diced |||| 8 apples, peeled, cored, and diced |||| 1/2 cup sweet white onion, finely chopped |||| 2 tablespoons paprika |||| 2 tablespoons + 1/4 cup vegetable oil |||| 2 teaspoons + 1 tablespoon curry paste |||| 1 tablespoon cinnamon |||| 1/4 cup of + 2 teaspoons honey |||| 2 tablespoons apple cider |||| 1 teaspoon mustard |||| 1 cup of dried, sweetened cranberries

CRUST

1 2/3 cups white flour |||| 1/3 cup cornmeal |||| 1 teaspoon salt |||| 3/4 cup vegetable shortening |||| 1/3 cup ice water |||| 1/2 cup brown sugar

1. Preheat oven to 375 degrees. Grease a large rimmed baking sheet. Toss the diced yams with vegetable oil, paprika, salt, and pepper. Spread out yams evenly on the baking sheet. Roast yams until they are tender and lightly browned on the outside, about 1 hour.

2. Saute the onions in a large non-stick skillet. When the onions are tender, add apples, 2 tsp curry paste, cinnamon and honey to the skillet. Saute the apples until they are tender and browned.

3. In a small bowl combine 1/4 vegetable oil, 1 tablespoon curry paste, 2 teaspoons honey, mustard, and apple cider.

4. When the yams and apples are done, combine them in a large bowl with the curry/honey mixture and the cranberries.

5. Combine all the crust ingredients in a large bowl. Kneed with your hands until the course dough starts to mold into a ball.

6. Evenly press the dough into the bottom and sides of 2 9-inch greased pie pan. Set aside 1/2 cup of the crumbly dough for the topping.

7. Divide yam/apple mixture evenly between the two pie pans. Top each pie with 1/4 cup of the crumbly pie crust, 1/4 cup brown sugar and a drizzle of honey.

8. Bake pie at 400 degrees for 10 minutes. Then turn the heat down to 350 degrees and bake for about 40 minutes, or until the crust is golden brown.

 

This Experimental Pie started as a recipe for roasted yam and apple salad out of October’s Bon Appetit. But my salad turned out too mushy and not particularly appetizing. And I wasn’t really digging the sweet and savory flavors. After a taste test and caucus with Dana, I was convinced to turn this salad into PIE! So I immediatly started making some pie crust -shout out to Kathryn’s Mom for the pie crust recipe! (Although I did add the cornmeal because I was just short on flour for the recipe.) Also note that this recipe makes two pies.

Even as a finished product, I still didn’t really like this pie. My roommates on the other hand, loved it! I guess its just a personal preference. Its just the combination of the savory curry paste and mustard with the honey and brown sugar. But don’t let that discourage you, this pie is delicious to some.

I gave one of the pies to the boys upstairs. Still waiting for reviews and my pie pan back.

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pork with rosemary apple marinade

 

1 pork tenderloin |||| 1 peeled and diced apple |||| 1/4 cup apple cider vinegar |||| 2 tablespoons minced shallots |||| 2 tablespoons sugar |||| 2 teaspoons fresh chopped rosemary |||| 3 teaspoons honey mustard |||| 1 teaspoon soy sauce |||| 2 teaspoons chopped green onions |||| 1/4 cup vegetable oil |||| 1/2 teaspoon of salt and pepper

1. Combine the apple, vinegar, shallots, sugar, rosemary, salt and pepper in a skillet. Cover and simmer until thee apples are tender. Mash the apples with a fork.

2. Combine apple and rosemary mixture with mustard, soy sauce, and green onions. Gradually add the oil in small increments. Mix until well blended and the oil is incorporated.

3. Marinate the pork tenderloin in the apple and rosemary mixture. A gallon sized plastic bag works well for marinating and its easy to clean up.

4. After the pork has marinated for an hour or son, preheat the oven to 400 degrees. Heat a large skillet over high heat. Add the tenderloin and marinade. Turn the tenderloin occasionally to make sure its cooked evenly. Brown tenderloin on all sides. It should take about 6-8 minutes.

5. Transfer the skillet to the oven and cook to desired done-ness. 30 minutes and the tenderloin should be medium-well. After removing the tenderloin from the oven, allow it to cool for 5 minutes before cutting.

 

COST:

This dish is more expensive due to the cost of the meat. But pork is one of my favorite meats, I just can’t resist. I had the sugar, salt, pepper, soy sauce, mustard, and apple in the pantry.

$17.90 – 1 pork tenderloin

$1.99 – 1 bunch of fresh rosemary

$0.99 – 1 bunch of green onion

$0.42 – 1 shallot

$1.99 – 1 quart of apple cider vinegar

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$13.29 TOTAL

$13.29/ 4 servings = $3.32 per serving

 

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apple muffins

apples, peeled and chopped |||| 1 stick unsalted butter |||| 1 cup sugar |||| 1 teaspoon baking soda |||| 1 teaspoon baking powder |||| 1/2 teaspoon salt |||| 2 teaspoons cinnamon |||| 2 large eggs

1. Preheat oven to 350 degrees.

2. In a large bowl combine butter, eggs, and sugar until smooth.

3. In a separate bowl, mix together flour baking soda, baking powder, salt, and cinnamon.  Add the apples and egg mixture and mix well.

4. Grease muffin tray and divide batter evenly between cups. Bake for about 30 minutes.  Top with a sprinkle of sugar and cinnamon. Leave in the muffin trays until completely cooled.

COST:

I had all the ingredients in the pantry for this one. Today we went apple picking at Beak & Skiff outside Syracuse, NY. We bought so many apples and apple cider and apple jam and apple donuts and so many apples at the orchard! Apples for everyone! The Empire apples were $0.96/pound so I am estimating that the apples used in the recipe cost between $3.00-4.00.  Super cheap recipe and delicious!

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