APPLE SEASON
Autumn has arrived and with it comes Apple Season. Apples are good just to eat out of hand but they are also delicious in many different kinds of recipes starting Caramel Apples and Apple Sauce and then going on to numerous baked goods.
In preparation for using Apples in baked goods it is best to pick Apples that are not quite ripe and have few or no bruises. (Bruised areas can be cut out but if an Apple is extremely bruised it is best not to use it. Even though the skin is most likely to be removed, I still like to wash before peeling. Wash them in cold water and place in a colander so the excess water will drip out. Then dry your Apples before peeling them. Before peeling the Apples have a large bowl of cold water ready and add the juice of one lemon to the water. This will help prevent browning of the peeled Apple. After the skin is removed, cut the Apples in half and remove the cores. Return each Apple to the Water as the cores are removed. Next, depending on the intended use of the Apple either quarter or slice them. Suggestions are below.
APPLE SECTIONING SUGGESTION:
BAKED APPLES – cored and left whole
PIES – Peeled, cored and then sliced into Eighths
TURNOVERS – Peeled, cored and then sliced into Eighths
APPLE SAUCE – Peeled, cored and shredded
COOKIES – Peeled, cored and shredded
You can find many Apple Recipes right here at Sylveeeskitchen.com. Below you will find the links to these recipes.
HAVE APPLES? MAKE APPLE KUCHEN
One way to use up some of your Apples (if you have too many) is to make Apple Kuchen. Kuchen is a great breakfast item or dressed up with whipped cream or Ice Cream, it makes a great dessert for any meal. Kuchen is simple to make and delicious to eat. You will find the recipe by using the link above. Just click on Apple Kuchen and you will be taken to the recipe. Continue here and you will see some step by step photos to help you with your baking.
The Dough is simple to make and can easily be made by hand in a medium-size mixing bowl. When making the Kuchen divide the Dough in half and either roll out half (on floured surface – as the recipe says) or just press half the Dough into your greased baking dish. (8 x 8 or 9 x 9 is best)
Kuchen Dough pressed into Baking Dish
Peel and slice your Apples (don’t worry if they start to turn a little brown – this will disappear when baked)
You can either toss the Apples with the Cinnamon and Sugar in a separate bowl or just arrange the Apples on the Dough and then sprinkle with the Cinnamon and Sugar. Either way will work.
Apples on Dough
Cinnamon and Sugar Added
Next, either roll out the remaining Dough or just scoop dabs and place on top of the Apples. ( didn’t have quite enough dough to roll out so I scooped the Dough with a #60 Scoop or you can just used a spoon) I lightly pressed the dabs of dough onto the Apples. This method worked quite fine.
Bake for the time stated in the recipe at 350 degrees. Kuchen is best served warm and is quite good with Vanilla Sauce as stated in the recipe. I reheated the Kuchen the next morning with some Cheddar on top and we ate it for breakfast. Kuchen can also be served with whipped Cream and/or Vanilla Ice Cream.
Baked Kuchen
Served with Melted Cheddar
Either way you serve it, it will be delicious!
THANKSGIVING FAVORITES – DISHES TO CREATE FOR YOUR FAMILY DINNER
Thanksgiving is on the horizon and many families will be busy preparing food and enjoying it with their loved ones. If you love to cook and even if you don’t but are going to be cooking listed below are the links to some delicious recipes that you may enjoy for your Thanksgiving Meal. Take a look at them and then try out one or two or three or all. When you do, please let me know how you, your family and friends enjoyed them.
CREAMED SPINACH – Spinach is one of my favorite Vegetables and this version is delicious, even for non-Spinach lovers. It is also versatile and can be turned into a Creamed Spinach Soup just by adding some Vegetable Stock and a little more Cream or Milk. A great recipe for Thanksgiving and the days beyond.
Creamed Spinach
CURRIED FRUIT STUFFING – a little different twist on Thanksgiving Stuffing – the Curry and Fruit give your stuffing additional flavor in a delicious way. This recipe uses Traditional Stuffing Ingredients with the addition of Apple, Apricots and Golden Raisins or whatever you wish to use plus Curry Powder. It is delicious and quite tasty with the addition of the fruit.
Juilienned Apples
Dried Apricots
Golden Raisins
GOLDEN SQUASH JUBILEE – is a simple Vegetable Dish made with only 4 ingredients:
2 lbs. Banana Squash – shredded
1 cup dried Apricots – chopped
½ Cup firmly packed Brown Sugar
¼ cup Butter
This dish can be cooked in the Microwave or baked in the Oven.
MASHED POTATOES – be sure to use Russet Potatoes (you need to use a Potato that will crumble when baked so that they will mash easily
Mashed Potatoes
Green Asparagus
TURKEY FRITTATA – this is a great dish to use most any kind of leftover – it is an omelet made with Onions, Potatoes, Tomatoes and Cheese as well as the leftover Turkey. A Frittata is good for Breakfast, Lunch or Dinner.
TURKEY CROQUETTES – these are made with leftover Turkey, Onions and a smattering of other Vegetables – they are breaded and then fried and served with Remoulade Sauce.
TURKEY POT PIE – made with leftover Turkey, Vegetables and a Rough Puff Pastry or purchased Puff Pastry if you prefer. Great for leftover Turkey, Chicken or whatever else you have. Serve with a Salad and you have a complete meal.
Categories: Culinary Makeovers, Dinner Ideas, Leftovers, Main Tags: Apples, butter, Celery, Eggs, family dinner, Fruit, holiday recipes, Leftovers, Thanksgiving, Tomatoes, Vegetables
Southern California Farmer’s Markets – Calabassas
Saturday Morning Farmer’s Markets abound in Southern California. Within the distance of approximately 33 miles, extending from the city of Ventura to Calabassas (at the far Western end of the San Fernando Valley) there are 4 markets that I know of: Ventura, Camarillo Old Town, Newbury Park and Calabassas. You can go further South and find quite a few more but of course, it would be difficult to attend all of them in one day. On my foray to Calabassas I also went to Newbury Park and could have hit Camarillo if I had so desired. The market is across the street from the most prominent and probably well-known business in Camarillo and that would be the Sage Brush Cantina. The Cantina opened years ago in a one store front location and soon took over the properties next to it, so that now the whole block (where there used to be a bakery and other businesses) is now all Sage Brush Cantina and their parking lot. It has become a gathering for locals and out of towners as well.
The Calabassas Market is probably the most diverse and exciting of the one that I previously mentioned. The time slot is from 9 in the morning until 1 in the afternoon. You can buy produce, flowers, artisan bread products and foods ready-made to eat on the spot.
The first thing when you walk into the market is a sign for Valet Parking and an attendant to manage it. The fee is only $3.00 which is the same that the parking lot across the street charges. There is very little street parking in Calabassas and since the Market is well-attended the lot or Valet Parking is well worth it. An alternative is to park in the shopping center on Valley Circle – it is about a one block walk but if you are carrying market produce it can be a little tireing.
There are many flower vendors and they are the ones that are most prominent in the front of the market. This is not to say there are no produce vendors there – there are plenty but the flowers are so colorful and beautiful that they do stand out. If you are planning on purchasing flowers as well as produce wait until you are finished and almost ready to leave – that way your flowers will have stayed fresh in water until you pick them and take them home. If you carry them around the market there is a strong possibility that they will start to wilt, especially if it is a hot day.
There are many produce vendors but one of my favorite has produce similar to Underwoods in Camarillo in that they have those beautiful heads of Purple and Gold Cauliflower along with Romesco which is shaped like a castle with little turrets.
Gold and Purple Cauliflower
Green Cauliflower
Romanesco
One of the ways in which I like to use the Cauliflower is to prepare it with a Cheese Sauce – the simplest Cheese Sauce that you will ever make. Simply shred as much Medium or Sharp Cheddar Cheese and combine it with enough Mayonnaise to make a spreadable mixture. Place the washed Cauliflower in a microwavable dish and spread the Mayo/Cheese mixture all over it. Microwave for approximately five minutes or until the Cauliflower is fork tender.
Golden Cauliflower
Covered with Mayo/Cheese Mixture
Micro-waved – Ready for Eating
I love Mushrooms and one of the Vendors has a great variety of Mushrooms and they are locally (in the Conejo Valley just West of Calabassas) raised. Mushrooms grow best in the dark and not exactly knowing I asked the Vendor where he grew them – in a Greenhouse? The answer was no – he actually grows most of them in a warehouse building – probably in raised beds or flats. You could purchase one type of mushroom or a variety pack of different sizes and different prices. I couldn’t resist and did buy a $15 pack which did last me for several meals.
Mushroom Varieties
More Mushrooms
Also at the market were Citrus Vendors, Vegetable Vendors, Egg Vendors, Hot Sauce Vendors and many more. I am pictured below at the booth of a vendor from Central California – at this point in the day (about 1 hours before closing) his products were marked down to 3 for $5.00. An excellent and everything I purchase from his was of excellent quality.
Sylvia at Calabassas Mkt
Organic Produce
This next vendor sells Cucumbers, Tomatoes and Beans at both the Calabassas Market and the Market in Thousand Oaks on Thursday afternoon. When I visit these markets her stand is always one that I stop at. The Cucumbers are of the Japanese variety and do not need to be peeled. They are always sweet and crisp and delicious.
Wonderful Cucumbers
One of the Vendors at the Calabassas Market was not selling produce but instead he had Pasta and Olives – the booth was called Zona de Italy. Lots of interesting pasta and delicious Olives of various varieties.
So take a trip out to Calabassas and check out their produce, flowers, pasta, etc.
Olives
Zona Italy
Categories: Dinner Ideas, Farm Markets, Fruit, Lunch Ideas, Main, Pasta, Salads Tags: Apples, family dinner, Fruit, Mushrooms, Pasta, Tomatoes, Vegetables
SO. CAL FARMER’S MARKETS – OLD TOWN CAMARILLO
There are numerous Farmer’s Markets in Ventura County – on Saturday alone there are four different markets all within driving distance of each other. Starting in Ventura, you have a medium size Market on the corner of Santa Clara and Palm Streets. (See my previous post in January of this year)
Another local Saturday Market in Ventura County is the one in ‘Old Town Camarillo’. This one is different from the other markets available in that it is sponsored by the Camarillo Hospice and a portion of all sales goes to this cause. The Camarillo Market is a Certified Market and is probably the largest one in the County, maybe only equal in size to the Thousand Oaks Market.
At the Camarillo Market you will find produce vendors, flower vendors and food product vendors. There is also a booth for Kettle Corn, Tamales, and Coffee. You can buy Olive Oil, Hummus and Flat Breads, and best of all, ‘Old Boney Mountain’ Hot Sauces and Grotto Dust. The Old Boney Products are produced by Jeff Losey who own the company and has named it for ‘Old Boney Mountain’ which can be found in the National Recreation Area in Newbury Park and which also can be seen from his property.
My favorite produce vendor is Underwood farms which also goes to the Thousand Oaks Market. If you miss a market day and need fresh produce, you can also go straight to the Underwood Farms in Somis and/or Moorpark, both of which are in Ventura County.
Underwood farms
Shown below are some unusual varieties of well-known Vegetables. The Romanesco is a form of Broccoli but is certainly much more fun. Since it almost looks like a Castle, I have used in Children’s Cooing Classes when there was a ‘Kingdom’ Theme involved. Next is my favorite type of Cauliflower – Purple and Yellow or Golden. It is probably just my imagination but I do think the colored Cauliflower, especially the yellow one has more flavor than the white. This may be true because there certainly has to be more Carotene in the yellow variety and carotene does provide flavor.
Next is the Purple and Green Cabbage which is not unusual in itself, but these are so fresh and so beautiful that you cannot help purchasing them and running home to use them.
Romanesco
Colorful Cauliflower
Green and Purple Cabbage
Another produce vendor that you will want to stop at is the Tomato Booth from Beylik Farms. They have Orange Tomatoes, Red Plum Tomatoes and Japanese Tomatoes. The winter variety are grown in Green Houses, but they taste as good as if they were grown outdoors.
Orange Tomatoes
Red Tomatoes
In addition to Underwood and Beylik Farms there are numerous other Produce Vendors. There are also booths selling artisan Greens such as Kale and other Greens. One of the offerings that I love is the booth that sells Sprouts of different varieties. I especially like the Sunflower Sprouts which are great on sandwiches and in salads. Then we have the fruit vendors, selling Apples, Oranges and other Citrus fruit in addition to Strawberries (fresh picked the same day as being sold from local fields.
One of my favorite vendors is ‘Old Boney Mountain Hot Sauce Products’. Jeff Losey, who is the owner and CEO of the Company donates his profits to organizations such as the Camarillo Hospice, Wounded Warrior and Newbury Park High School Football Team. Old Boney Products are named after ‘Old Boney Mountain’ in the National Recreation Area in the Santa Monica Mountains located in Newbury Park. Jeff and his family can view Old Boney Mountain from their home where the Peppers are also grown.
Old Boney Products with Jeff Losey and Rieman Family Members
There are also at least two flower vendors – one sells live plants (this particular vendor goes both to the Camarillo Market and the Thousand Oaks Market. Every Fall right before Thanksgiving, I buy my Pansy Plants from them. The price is right and the plants are beautiful. (Living in Southern California with hot summers, the Pansies do not survive beyond late Spring, so I have to replant them every year. In addition to the Pansies, they also sell Orchid Plants and other shade plants. *** There are other vendors selling cut flowers to take home to enjoy.
Last, but not least, are the prepared food vendors. One sells freshly baked Artisan Bread Products. Normally I will make my own Challah and other Egg Breads but this past Saturday I had not had the time to do so and wanted to make French for Breakfast on Sunday so I purchase a Brioche from this vendor. It was very expensive ($10.00) and cost about 5 times what it would cost me to make it (not counting my time) but it was well worth it. It was delicious and made not only great French Toast but excellent sandwiches as well.
Artisan Bread
Another Vendor sells Tamales, another sells different varieties of Hummus and Flat Breads and of course Kettle Korn. If these aren’t enough, there are also booths selling handmade crafts, such as jewelry, shell items, wood items, etc.
Take a trip out here next Saturday (or whenever you happen to be in town) and enjoy the wares at the Old Town Camarillo Farmer’s Market.
Categories: Farm Markets, Main, Salads Tags: Apples, Fruit, Salad, Tomatoes, Vegetables
GINGERBREAD APPLESAUCE CAKE – Culinary Makeovers
Here we go again! Remember the Gingerbread Waffles made from the leftover pieces of Gingerbread Houses? Well, with only a 2 person Household, you can only eat Gingerbread Waffles so many days in a row and since I hate to throw good food away, I did it again! I decided to make cookies with the Waffle Batter and wouldn’t you know, I did not think about putting extra sugar into it – Waffles don’t need a lot of sugar since you usually pour syrup on them or top with sweetened fruit and when we tasted the cookies – uh oh! They tasted like Gingerbread Biscuits – not very palatable – so instead of throwing the cookies away, I just dried them out and pulverized them again just like I did with the leftover House pieces. I then used my Zucchini Bread Recipe as a guide and made a delicious moist Gingerbread Applesauce Cake with Raisins. This was a delicious and satisfying Breakfast Delight!
So here is how I made the Gingerbread/Applesauce Cake. The recipe can be adapted for use without the leftover Gingerbread pieces. Just let me know and I will change it for whoever would like it.
Pictured below are the cookies – i left them uncovered for a couple of hours to dry them out – they were a moist cookies and would have been really good with some sugar and maybe some raisins added to them.
Gingerbread Waffle Cookies
Place the cookies in your Food Processor and chop them up, using the PULSE BUTTON at first; once they are broken up, then turn it on and run just until they are a fine crumb – not more than a couple of seconds at a time.
Measure the crumbs – if you do not have 2 cups of crumbs, adjust the other ingredients accordingly
Gingerbread Crumbs
The remaining ingredients that you are going to need are:
1 cup All-Purpose Flour
1/2 tsp. Salt
1/2 tsp. Baking Soda
1 tsp. ground Cinnamon
1/2 tsp. ground Ginger
1/4 tsp. ground Cloves (optional)
3 large Eggs
1/2 cup Butter, melted
1 tsp. Vanilla
1 cup Brown Sugar
1 cup Applesauce
1/2 cup Raisins
The Applesauce pictured below was homemade chunky Applesauce
Applesauce
This cake was all made in the Food Processor, but if you don’t have one or prefer not use it, you can do this with a Portable Mixer, Standing Mixer, or even with hand implements.
Once you have your crumbs, Applesauce and Rasins prepared and measured, begin making your cake.
- Adjust the oven rack to the middle position and heat to 350 degrees.
- Butter, or spray an 8 or 9″ round or square pan and set aside.
- Combine the Flour, Salt, Baking Soda and Spices in a medium size bowl.
- Place the Eggs in the Food Processor and run until they are well mixed.
- Add the Brown Sugar, Butter and Vanilla and mix again.
- Add the Applesauce and Pulse until it is well distributed.
- Add the Flour Mixture and run until well – mixed. (DO NOT OVERMIX!)
- Add the Raisins and pulse, just until they are distributed throughout the batter.
- Pour the mixture into the prepared pan; tap lightly to level and then bake for 45 minutes or until a pick inserted in the middle comes out clean.
- Allow the cake to cool on a wire rack before inverting onto a serving platter.
Baked Cake
Serve warm or at room temperature with Vanilla Ice Cream or top with a Cream Cheese Frosting.
Cake Portion with Ice Cream
Categories: Baking, Cookies, Dessert Ideas, GINGERBREAD HOUSES, Main Tags: Apples, baking, Cookies, Dessert Ideas, family dinner, Fruit, kids cooking
GINGERBREAD WAFFLES – A Culinary Makeover
Baking is one of my favorite things to do and during the Winter Holidays I make Gingerbread Houses and I teach other people how to make Gingerbread. This past December, in addition to my classes I baked and built four different houses. One for the Cancer Support Community’s Holiday Boutique, one for a sample for my class, one for home and one as a gift. There are two ways to bake the houses – one is to cut out the pieces from the unbaked dough and the other is to bake the dough first before cutting out the pieces. The advantage of the second method is that the pieces will all fit together without additional trimming after the baking process. The disadvantage is that there are going to be a lot of sections of cookie that will not be big enough for any house, except for the chimney and how many of those do you need? Now we do love to eat the leftovers but when there are a lot of leftovers, you can only so much.
As I said, Baking is one of my favorite things to do, but another one of my favorite culinary activities is to turn leftovers into new products and that is what I did with the leftover Gingerbread pieces. I pulverized them to a fine crumb in my Food Processor and turned them into a Waffle Batter. If you like Gingerbread, then you certainly will like Gingerbread Waffles. Here is how I did it.
- Break up the leftover Gingerbread pieces into sections that will fit in your Food Processor that has been fitted with the Chopping Blade. Use the Pulse Button to break up the pieces into small pieces and then turn it on to finely chop the Gingerbread pieces. You should end up with a medium to fine crumb.
- Measure the Crumbs – 2 cups of Gingerbread Crumbs will make enough waffles for 3-4 people.
Gingerbread Crumbs
- Use your Food Processor (do not wash out the bowl) or a large mixing bowl. Beat 3 Eggs until well mixed and then add 1 1/2 cups Buttermilk and blend together.
- Combine the Gingerbread Crumbs with 1 1/2 cups of All-Purpose Flour, 1 tsp. Cinnamon, 1/2 tsp. Ground Ginger and 1/2 tsp. Baking Soda. Add to the Buttermilk/Egg mixture and Pulse, just until mixed. If doing in a bowl, with a whisk, just mix until the Ingredients are blended – DO NOT OVER-MIX! (Over-mixing Waffle, Pancake or Muffin Batter will make the product tough.
- Stir in 1/4 cup Melted Butter.
Gingerbread Waffle Batter
- Heat your Waffle Iron until the indicator light tells you the Iron is hot. If necessary, lightly oil or spray the surface of the Iron.
- Pour approximately 1/2 cup of Batter on each section of you Waffle Irons Grids (this will vary, depending on the size and shape of our Waffle Iron)
Batter on Grids
- Close and Bake until the steaming stops. Keep the baked Waffles warm in a low oven until you are ready to serve them.
Baked Waffles
- Serve with Fruit Compote and or Maple Syrup and melted Butter. The Waffles in the Feature Photo are served with crisply cooked bacon.
- For the Fruit Compote,I melted about 2 Tbsps. of Butter along with Brown Sugar (2-4 Tbsps.). I then added pitted and halved Cherries, Blackberries and fresh Pineapple pieces. This will work with just about any fruit – Apples are great with Gingerbread as well as Bananas, Mango or Papaya.
Making Fruit Compote
And this is how you use leftover Gingerbread to make Waffles! As a convenience, I have also listed the ingredients below.
2 CUPS Gingerbread Crumbs
1 1/2 cups Flour
1 tsp. Cinnamon
1/2 tsp. ground Ginger
1/2 tsp. Baking Soda
3 Eggs
1 1/2 cups Buttermilk
1/4 cup melted Butter
Categories: Bread, Breakfast Ideas, Cooking for Kids, GINGERBREAD HOUSES, Holiday Meals, Main Tags: Apples, baking, butter, Buttermilk, Eggs, family dinner, Fruit Compote, gingerbread, holiday recipes, kids cooking, Waffles
WHAT TO DO WITH THOSE EXCESS APPLES #2
Apple Bread & Muffins: Use the Apple Bread Recipe to make Muffins as well as Bread
Apple Bread
Baked Apple Muffins
Pies: Apple Pies can be made as a Double Crust Pie or as a French Apple Tart
Apple Pie
Apple Pie Slice with Cheese
Apple Sauce: the Apple Sauce pictured is not a true Apple Sauce. The Apples have been juliened, not pureed. This gives more texture and flavor. This version of Apple Sauce is good as a condiment with Ice Cream, Cereal or on top of cake. To make the Sauce, peel and seed the Apples and then cut into Juiien strips. If you have a food processor, use the 6 x 6 Julienne Blade to cut them. Place Julienne Apples in a saucepan that is large enough to hold them along with Brown Sugar (minimum amount), some Water or Apple Juice and cook until the Apples give up their moisture and the resulting mixture is of the viscosity that you want. If you do a large quantity pack into sterilized canning jars and seal with caps and rings. Place in a kettle and cover with water to at least 1″ over the tops of the jars and bring to a boil. Boil for 5 minutes. Carefully remove from the pot and turn upside down on a clean dish towel. Turning the jars upside down will insure that the lids will seal. If you use a pot with a rack inside that can be lifted out, this will be the safest way to remove the jars from the hot water. Let stand upside down until cool. Turn right side up and tighten the lids. Store in a cool dry place. Apple Sauce is great with Pork, Poultry and Seafood dishes.
Apple Sauce
Tarts: An easy way to make delicious, beautiful tarts is to have on hand some Puff Pastry Sheets. Peel and slice your Apples and then place on Puff Pastry that has been cut into a circle or square, whichever you prefer. Place the prepared Puff Pastry on a baking sheet – if you have Silpat, use that or just put the pastry on the ungreased baking sheet.
Layer the Apples on the Puff Pastry, being sure to leave about 1″ uncovered all the way around.
Sprinkle a little Sugar and Cinnamon on top of the Apples. Bake at 400 degrees for 20-25 minutes or until the edges have puffed up to form a rim and are a nice dark golden brown.
Remove from the oven and brush the Apples with Jelly that has been heated to melt it down to make it brushable.
Once the Jelly has set up, your tarts are ready to serve.
9″ Apple Tart
Apple Turnovers
Use your Apples for eating, baking or cooking. Have fun and enjoy!
Categories: Baking, Bread, Cooking for Kids, Family Fun, Food as Gifts, Fruit, Holiday Ideas, Main, Pastry Tags: Apples, baking, Bread, Dessert Ideas, Fruit
WHAT TO DO WITH THOSE EXCESS APPLES #1
Do you have an Apple Tree that is a mass producer? Or do you have friends with Apples that they are trying to get rid of? If the answer to either question is yes, then here is what you can do with them. If the answer is no and you need to purchase apples, you can still use the recipes below. For convenience the recipes are listed in alphabetical order.
Apple Cookies
Apple Braid
Apple Braid
To make the Apple Braid you will need Puff Pastry Sheets – Sliced Apples as prepared for Apple Turnovers, a Baking Sheet and a knife.
- Peel, slice and dress the Apples as for the Turnovers.
- Lay out a large sheet of Puff Pastry (alternatively use Pie Crust) on a pastry board.
- Arrange the prepared Apples down the middle of the Pastry leaving about 2 inches at either end.
- As pictured, cut the exposed pastry into 2″ strips.
- Lap each piece over the middle, working from side to side. Fold in the ends so that the Apples are completely covered.
- Transfer to a baking pan that has been covered with baking parchment or a silpat sheet.
- Preheat the oven to 400 degrees. While the oven is heating, brush the Pastry with a beaten Egg White and then sprinkle with Demarara Sugar. (Coarse, brown Sugar)
- Bake on the lower shelf of the oven for 25 minutes or until the pastry has puffed up and is a dark golden brown.
- Remove from the oven and allow to cool before transferring to a serving platter or cutting board.
- To serve, cut into pieces at least 2 inches long. Best when eaten warm and is very good with Vanilla Ice Cream or Whipped Cream.
(1) Apple Prep
(2) Puff Pastry on Board
(3 & 4) Apples down the Center and Pastry Cut
(5) Finishing the Braid
Baked Braid
Categories: Baking, Dessert Ideas, Fruit, Main, Pastry Tags: Apples, baking, Dessert Ideas, Fruit
APPLE VARIETIES – ‘NATIONAL APPLE MONTH’
October is ‘National Apple Month and what better time to talk about, eat and use Apples in Desserts, Snacks and Meals. Here is an Alphabetical list of some of the Apples available. There are so many, it is almost impossible to be able to keep track of them all. We all have our favorites but it may be fun to try a new one or two. Keep on eye for some of the ones listed below. There is at least one for every letter of the Alphabet except for the letter ‘X’. If anyone knows of an Apple beginning with an ‘X’, please let me know. At the end of this list are links to Apple Recipes in this Blog.
- A Ambrosia, Anna Apple
- B Beverly Hills, Burgundy
- C Crab Apples, Cameo, Captain Kidd, Candy Crisp
- D Delicious, Dawn, Davey, Dayton
- E Epicure
- F Fuji
- G Granny Smith, Gravenstein, Golden Delicious, Gala
- H Hayes, Hampshire, Hawaii
- I Irish Peach, Idared
- J jonathan, Jonagold, Jester, John, Jonadel
- K Kary, Kent, Katya, Keepsake
- L Lady, Liberty, Limelight
- M McIntosh, Maiden’s Blush, Macon
- N Nectar, Niagra, Norfolk
- O Oliver, Opal, Ontario
- P Pippin, Pink Lady, Pacific Rose, Pacific Beauty
- Q Quebec Bell, Queen Cox
- R Razor Russet, Red Delicious, Red Baron
- S Scarlet, Scarlet Surprise, Scarlet O’Hara
- T Taylor, Telstar, Tickled Pink
- W Winesap, Waltz, Wellington
- X
- Y Yates, Yellow Transparent, York Imperial
- Z Zari, Zest
APPLE BREAD – http://www.sylveeeskitchen.com/recipes/baked-goods/breads/apple-bread/
APPLE COOKIES - http://www.sylveeeskitchen.com/recipes/baked-goods/cookies/apple-cookies/
CARAMEL APPLES - http://www.sylveeeskitchen.com/recipes/baked-goods/cookies/apple-cookies/
Categories: Baking, Bread, Breakfast Ideas, Cooking for Everyone, Dessert Ideas, Family Fun, Halloween, Main, National Food Days, Pastry Tags: Apples, baking, Children's Cooking, family dinner, Fruit, National Food Days
