GRAN'S APPLE CAKE

Today would have been my dad’s birthday. In his honor I bake a cake each year. This year I chose this yummy apple cake because this is the perfect season for a spiced apple and sweet glazed simple apple cake that fits like your favorite sweater or boots. It also makes the perfect dessert for any fall gathering, church supper or just plain old comfort food for brunch that is sure to bring a smile to everyone’s face. A little spicy and a little sweet, but seriously comforting each and every bite.

GRAN’S APPLE CAKE

CAKE
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 1/2 teaspoons apple pie spice
1 1/2 cups avocado oil
2 cups sugar
3 LARGE eggs, room temperature
2 teaspoons PURE vanilla extract
1 teaspoon FRESH lemon juice
3 medium apples, peeled and thinly sliced
1 cup chopped toasted walnuts
1/2 cup shredded coconut, (optional)
1 cup golden raisins
1/4 cup rum

• Preheat oven to 300°.
• In a small bowl pour rum over raisin and set aside.
• Spray bottom of a 10 inch spring form pan with non-stick cooking spray. I like my square shaped spring form pan.
• Whisk together flour, baking soda, salt and apple pie spice. Set aside.
• In a large bowl, beat oil, sugar and eggs until pale and slightly thick, about 2 minutes.
• Beat in vanilla and lemon juice.
• Add dry ingredients; stirring just until moistened.
• Drain raisins well.
• Fold in apples, raisins, walnuts and coconut if using (batter will be thick).
• Transfer to prepared pan.
• Bake until a toothpick inserted in center comes out clean, 55- 60 minutes.
• Cool cake in pan on rack.

GLAZE
1 cup powdered sugar
2 tablespoons FRESH lemon juice

• Whisk together the powdered sugar and lemon juice until well blended and smooth.
• Drizzle over cake.
• ENJOY!

NOTE: Japanese pears or crisp red pears work really nice in this cake also.

CARAMELIZED PEARS with PORK BELLY

A couple years ago one of my favorite restaurants had a starter plate of Pork Belly Lollipops with sliced pears and gochujang caramel dipping sauce. I’ll tell you when you ate that it was like the scene in the deli with Meg Ryan from When Harry Met Sally because they were just that good! This recipe comes pretty close to being equally as good. Unfortunately, the picture could have been better 🙁 I guess I’ll just have to make them again.

PORK BELLY on CARAMELIZED PEARS adapted from So Delicious

When pork belly is cooked right it is so soft that it literally melts in your mouth. Add the perfect fruit and sauce, well you’re in heaven!

1 pound pork belly, thin slices
1/2 tablespoon avocado oil
FRESH ground sea salt and black pepper

1/2 teaspoon garlic powder
1/2 + 2 tablespoons butter
2 tablespoons Bragg’s liquid aminos
1/4 cup water
1 pear, sliced thin
2 tablespoons gochujang
1 heaping tablespoon brown sugar

¼ cup QUALITY brandy

• Heat the avocado oil and 1/2 tablespoon butter in a skillet and add the pork belly slices.
• Season with salt, pepper, and garlic powder.
  
• Add pork belly pieces fat side down.
• When the pork belly pieces start to sizzle, add the liquid aminos. or soy sauce
  
• Stir, cook for 1-2 minutes, then add the water.
• Cook until the pork belly is cooked through and the sauce reduces.
• Take another skillet and melt the remaining butter on high heat.
• Add the pear slices, gochujang, brown sugar, and cognac, whisking together.
• When the liquid starts to simmer, remove the pan from the flame and quickly (so the pears don’t absorb too much alcohol) light it using a long barbecue lighter.
• Cook for 2 more minutes, then set aside.
• Serve immediately drizzling extra sauce over top.

PORK BELLY LOLLIPOPS FROM MCMENIMANS

BLACK FOREST DUMP CAKE

 

There’s an original version of this cake from the 1980’s, but there are ever so many possibilities to build on the flavors and make your own version! BLACK FOREST is one of my ALL time favorite versions. The other is the CARAMEL APPLE PECAN. 😀 That recipe will be coming up soon. 😀

BLACK FOREST DUMP CAKE
1 LARGE can crushed pineapple, drained, but save the juice!
21 ounce can COMSTOCK country cherry pie filling
1 box MOIST devil’s food cake mix
1/2 cup sweetened coconut
1/3-1/2 cup crushed pecans
1/2 cup butter, melted

• Preheat oven to 350°.
• Lightly spray 9×13 cake pan with non-stick spray.
• Pour crushed pineapple into pan.
• Pour cherry pie filling into pan. You can stir to mix them up a bit, but it is not necessary. Let your OCD decide 😀
• Evenly sprinkle dry cake mix over the pineapple cherry mixture and press down lightly.
• Whisk together the pineapple juice and the melted butter.
• Pour butter mixture over dry cake mix evenly making sure to cover all the dry cake mix.
• Sprinkle with coconut and pecans.
• Bake 35-40 minutes.
• Cool slightly.
• Top with whipped cream if desired

NOTE: If you still have dry cake mix showing, use a sheet of wax paper over the top of the cake and lightly press coconut and pecans into cake mix and butter. You can use a fork instead of the wax paper, but it takes a bit longer and then you have to lick the fork at the end. 😀

LEMON BLUEBERRY TURNOVERS

 

LEMON BLUEBERRY TURNOVERS
4-6 inch pieces of puff pastry
1 lemon, juiced
2 cups small wild blueberries
1 tablespoon cornstarch
1/2 cup + 2 tablespoons powdered sugar
1 egg

• Preheat oven to 425°.
• Line a baking sheet with parchment paper and set aside.
• In a small bowl whisk egg.
• In a medium bowl stir together the blueberries, cornstarch, 2 tablespoons of the lemon juice and 2 tablespoons of
• the powdered sugar.
• Arrange the puff pastry squares on the parchment paper several inches apart.
• Drain blueberries for a couple minutes.
• Lightly brush the edges of the puff pastry.
• With a slotted spoon divide the blueberry mixture among the puff pastry pieces.
• Gently fold a corner over to form a triangle and secure edges by firmly pressing the edges together with your fingers.
• Brush the outside of the turnovers with the beaten egg.
• Make a 1 inch slice on the top of each turnover.
• Bake the turnovers 14-18 minutes until golden, turning the pan half way through.
• While the turnovers are baking, make the glaze.
• In a small bowl whisk together 1/2 cup powdered sugar and 1 tablespoon lemon juice. If too thick add a bit more lemon juice.
• When turnovers are done, let cool at least 10 minutes before drizzling glaze over top.

NOTE: I like to use the juice that drain off the blueberries.

P# ~ PISTACHIO PLUM PLATZ

Anyone remember the old nightclub on the show Charmed? That is what inspired me to name this wonderful German Platz aka coffee cake.

P3 ~ PISTACHIO PLUM PLATZ
CAKE
2 1/2 cups all purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup unsalted butter,SOFTENED
2 LARGE eggs, lightly beaten
1/2 cup WHOLE milk
1 teaspoon PURE vanilla
3 LARGE black plums, sliced

• Preheat oven to 350°.
• Spray shallow baking dish(es) with non-stick cooking spray.
• Whisk together the flour, sugar, baking powder and salt.
• Add the softened butter with a pastry cutter or using gloved hands (my preference) until mixture is like coarse crumbs.
• Stream in eggs, milk and vanilla until well combined. Be sure to scrape down sides with a spatula to incorporate all the dry mixture. Mixture will be thicker and possibly lumpy JUST like it should be 😀
• Pour batter into prepared pan and smooth out evenly.
• Place plums slightly overlapped on top of batter. Set aside and make crumb topping.

CRUMB TOPPING
1/2 cup unsalted butter, softened
1 cup brown sugar
1/2 cup flour
1/4 teaspoon baking powder
3/4 cup crushed roasted with salt pistachios

• Mix all together using your hands again until it resembles coarse crumbs.
• Distribute topping evenly over top of plums.
• Bake 35-40 minutes or until fruit is soft and cake is cooked through.

NOTES: Other fruits that substitute well are peaches, cherries or nectarines .

APPLE SLAB PIE – 3 WAYS – APPLE CARAMEL, APPLE CHEDDAR & APPLE STREUSEL

I’ve been working on this post since last July when I promised to find my slab pie recipes for my nieces.  Katie and Lulu I am so sorry this took so long – I sure hope you enjoy them!  I hope having all 3 versions together inspires you to make your own.

Today I made “half” pies in the same pan so they almost looked more like a galette, but they tasted perfect!

APPLE CHEDDAR SLAB PIE
Pie Crust dough for a 2 crust pie (homemade or Pillsbury)
3/4 cup + 1/4 cup + 1/4 cup finely shredded sharp cheddar cheese
3 pounds Granny Smith apples, peeled, cored and cut into 1/4 inch slices
1/2 cup sugar
Juice of 1 LARGE lemon
1/8 teaspoon salt
1/2 cup flour
1/2 cup rolled oats
1/2 cup packed brown sugar
4 tablespoons COLD unsalted butter, cubed
1 LARGE egg, beaten

• Preheat oven to 400°.
• Lightly flour your work surface.
• Unroll first pie crust and sprinkle with 1/4 cup finely shredded cheddar cheese. Top with second crust and roll out to a 17×12 inch rectangle.
• Place crust in a 15×10 jelly roll pan. Refrigerate while you prepare the filling.
• In a large mixing bowl toss apple slices with lemon juice, salt, sugar and 1/4 cup of the flour.
• Remove piecrust from refrigerator.
• Spread apple mixture evenly into crust.
• Sprinkle with 1/4 cup cheddar cheese.
• In food processor pulse together the brown sugar, rolled oats, 1/4 cup flour and cold butter until crumbly.
• Sprinkle evenly over pie.
• Fold crust edges over pie like a Galette.
• Brush with egg.
• Bake 35-45 minutes until browned.
• Cool 1 hour.
• Cut into squares and serve with a dollop of vanilla ice cream.

APPLE STREUSEL SLAB PIE
1 1/2 cups brown sugar
1 teaspoon +1 teaspoon QUALITY cinnamon
1/4 teaspoon FRESH ground nutmeg
1/2 teaspoon salt
1 3/4 cups all purpose flour
12 ounces COLD unsalted butter, cubed
1/4 cup + 2/3 cup chopped walnuts
1/2 cup golden raisins
3 pounds Granny Smith apples, peeled, cored and cut into 1/4 inch slices

• Preheat oven to 400°.
• Lightly flour your work surface.
• Unroll first pie crust and sprinkle with 1/4 cup finely chopped walnuts and 1 teaspoon cinnamon.
• Top with second crust and roll out to a 17×12 inch rectangle.
• Place crust in a 15×10 jelly roll pan.
• Refrigerate while you prepare the filling.
• Combine brown sugar, cinnamon, nutmeg and salt.
• Combine 3/4 cup of the sugar mixture with 1 1/2 cups of the flour, the butter and 2/3 cup chopped walnuts cutting in butter until coarse crumbs form. Set aside.
• Combine remaining sugar with apples and 1/4 cup flour.
• Spread apple mixtures over crust evenly.
• Fold crust edges over pie like a Galette.
• Sprinkle with crumb mixture.
• Bake 35-45 minutes until browned and bubbly.
• Cool 1 hour.
• Cut into squares and serve with a dollop of vanilla ice cream.

I did save the BEST for last, at least in my opinion.  This pie tastes just like a caramel apple! The beauty though is that there is a thin and flaky crust that houses the juicy apples and crispy crust and is drizzled with a luscious homemade caramel for a melt in your mouth tasty treat.

CARAMEL APPLE SLAB PIE

CRUST
2¼ cups all-purpose flour
¾ teaspoon salt
⅔ cup CRISCO butter-flavored shortening
8 tablespoons cold water

• Spray a 15x10x1 inch jelly roll pan with non stick cooking spray and set aside.
• In a large bowl combine flour and salt. Using a pastry blender cut in the shortening until it resembles coarse crumbs.
• Sprinkle 1 tablespoon of the cold water over the mixture and toss with a fork. Repeat using 1 tablespoon of water at a time until it is moistened and knead the dough into a ball.
• Preheat oven to 375°.
• On a lightly floured surface, roll dough into a 19×13-inch rectangle.
• Wrap it around the rolling pin and unroll it into the prepared baking pan.
• Ease dough into the pan and up the sides, being careful not to stretch it.
• Trim dough to ½ inch beyond edge of pan.
• Fold dough edge over and flute as desired.

APPLES
⅔ cup sugar
⅓ cup all-purpose flour
2 teaspoons QUALITY ground cinnamon
1/2 cup golden raisin, optional
3½ pounds granny smith apples, peeled, cored, and cut into ¼-inch-thick slices (about 10 cups)

• In an extra large bowl combine the sugar, ⅓ cup flour, cinnamon, raisins and apples.
• Toss until coated.
• Spoon the mixture on the dough and spread evenly.

CRUMB TOPPING
1 cup quick-cooking rolled oats
1 cup packed brown sugar
½ cup all-purpose flour
½ cup butter, cold

• In a large bowl, stir together quick-cooking rolled oats, packed brown sugar, and all-purpose flour.
• Using a pastry blender, cut in butter until topping mixture resembles coarse crumbs.
• Sprinkle EVENLY on top of apples.
• Bake for 40-45 minutes or until apples are tender.
• Cool slightly.

NOTES:

• IF you are in a hurry, melting the butter and using a fork to mix it all together works well too.
• IF TOP IS BROWNING TOO QUICKLY, COVER LIGHTLY WITH A PIECE OF FOIL.

CARAMEL
1 cup PACKED brown sugar
4 tablespoons butter
½ cup half-and-half
1 tablespoon PURE Vanilla
Pinch of salt

• Mix all ingredients together until smooth in a medium saucepan over medium-low to medium heat.
• Cook while whisking gently for 5 to 7 minutes, until thicker.
• Turn off heat.
• Serve warm or refrigerate until cold.
• Drizzle on top of apple slab pie.

NOTE:  If you don’t use all your streusel topping, it stores perfect in the freezer.

APPLE LEMON HARVEST BUNDT CAKE

 

I combined my 3 favorite recipes; Shenandoah Apple Cake, Meyer Lemon Cake and Apple Cream Cheese Swirl Cake into a single recipe to make my Harvest bundt cake. and love it so much that this is now my favorite recipe!  This recipe makes two 9-inch bundt cakes or one 10-inch plus 2 small decorative bundt cakes or 6-8 small decorative bundt cakes.

The secret is the swirl of orange cream cheese that winds its way through the sweet tartness of the Meyer lemons and the crisp sweetness of the Honey Crisp apples to combine into the quintessential Thanksgiving dessert.

APPLE LEMON HARVEST BUNDT CAKE
SWIRL
8 ounces cream cheese, room temperature
1/2 cup powdered sugar
2 tablespoons WONDRA flour
1 LARGE egg
1 tablespoon FRESH orange zest

• On medium speed beat cream cheese until creamy in a medium mixing bowl.
• Reduce speed to low and add powdered sugar, flour, egg and orange zest, beating until smooth.
• Cover and chill while preparing batter.

BATTER
2 3/4 cups sugar
2 tablespoons Meyer lemon zest
1 tablespoon orange zest

• In a mixing bowl combine sugar and zest with a fork.
• Set aside 10-20 minutes so flavor infuses sugar.

3 cups unbleached flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon sea salt
1 teaspoon QUALITY cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon FRESH ground nutmeg
1/2 cup avocado oil
1/2 cup (1 stick) unsalted butter
1 teaspoon PURE vanilla
6 LARGE eggs at room temperature
1/4 cup apple cider
1/4 cup Meyer lemon juice
1 cup sour cream
2 LARGE Honey Crisp or Granny Smith apples, peeled, cored and diced

• Preheat oven to 350°.
• Prepare bundt cake pan(s) with non-stick cooking spray and a flour dusting.
• In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. Set aside.
• In the bowl of your stand mixer cream the avocado oil and butter together.
• Add the infused sugar, beating until well incorporated, light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Add apple cider, vanilla and lemon juice, blending well.
• Alternately add flour mixture and sour cream, starting and ending with flour mixture JUST until blended after each addition.
• Fold in apples.
• Spread half of mixture into prepared pan(s).
• Remove swirl mixture from the refrigerator and spoon evenly on top of batter, avoiding the edges.
• Top with remaining batter.
• Using a knife, gently pull the blade back and forth through the cake to swirl the cream cheese mixture into the batter. You don’t want to mix, just gently swirl.
• Bake 60-75 minutes for a LARGE bundt pan until tester comes out clean. For the smaller decorative pans I start checking them around 35 minutes.
• Let cool 15-20 minutes.
• Invert and transfer to a wire rack to COMPLETELY cool before the syrup and glaze.

SYRUP
1/4 cup FRESH Meyer lemon juice
1/2 cup sugar
1/4 cup water

• Combine ingredients in a small saucepan over low heat, stirring until sugar is COMPLETELY dissolved.
• Brush over COOLED cake.
• Allow cake to COMPLETELY cool again before glazing.

GLAZE
2 cups powdered sugar
1/4cup WHOLE milk
3tablespoons QUALITY honey
2 tablespoons FRESH Meyer lemon juice
2 tablespoons Meyer lemon zest

• Whisk all together in small bowl until smooth.
• Drizzle over COMPLETELY cooled cake.
• Garnish with additional zest.

NOTE:

• THE BEST ADVICE, I can offer you on this recipe is prep work! Do ALL of the zesting, juicing and chopping before you begin a single step!!!
• Then infuse the sugar as directed as your second step before you begin the swirl so it allows more time for the sugar to be flavor infused.

HOISIN GLAZED GRILLED PORK CHOPS & PINEAPPLE SALSA

 

HOISIN GLAZED GRILLED PORK CHOPS & PINEAPPLE SALSA
CHOPS
4-6 bone in THICK pork chops
2 tablespoons toasted sesame oil
1/2 cup Hoisin sauce
3 tablespoons champagne vinegar
FRESH ground sea salt and black pepper

• Whisk together the Hoisin sauce and vinegar in a small bowl.
• Transfer 3 tablespoons to a small bowl and set aside.
• Pat chops dry and generously season with FRESH ground sea salt and black pepper.
• Brush pork chops with the sauce mixture.
• Grill pork over hot grill 3-4 minutes per side until seared and cooked through.
• Transfer pork to platter and brush with reserved Hoisin sauce mixture.
• Tent with foil and let rest 5 minutes.

SALSA
1 pineapple, peeled, cored and cut into 1/2 inch rings
1 tablespoons toasted sesame oil
1 bunch green onions, sliced thin
1 jalapeno, seeded and minced OR 1/4 cup minced mini red peppers
1/4 cup FRESH chopped cilantro
2 teaspoons FRESH grated ginger

• Brush pineapple all over with oil.
• Grill over hot grill 3 minutes on each side until charred.
• Transfer to cutting board.
• When cool enough to handle, chop into 1/2 inch pieces.
• Toss pineapple, green onions, cilantro and ginger with sesame oil.
• Season to taste with FRESH ground sea salt and black pepper.

TERIYAKI CHICKEN with PINEAPPLE SALSA and RED PEPPER JELLY GREEN BEANS

TERIYAKI CHICKEN
1/3 cup Bragg’s liquid aminos
1/4 cup sugar
2 tablespoons mirin
1 tablespoon FRESH grated ginger
1 teaspoon cornstarch
2 pounds boneless skinless chicken breasts or tenders

• Whisk together the liquid aminos, sugar, mirin, ginger and cornstarch together in a small saucepan.
• Bring to a SLOW boil over medium heat until thickened, about 2 minutes.
• Marinate chicken pieces for 1 hour.
• Grill chicken 2-3 minutes per side on a medium hot grill.
• Brush chicken with remaining sauce as grilling.

JALAPENO PINEAPPLE SALSA
1 pineapple, diced
4 cups watermelon cubes
2 jalapenos, seeded and diced
1 cup cherries, diced
1 small red onion, diced
1/3 cup chopped cilantro

• Toss all together.
• Chill at least 2 hours before serving.

RED PEPPER JELLY GREEN BEANS
1 1/2 pounds FRESH green beans, trimmed
1 LARGE shallot or SMALL red onion, diced
4 cloves or chicken in garlic, minced
FRESH ground sea salt and black pepper
1/4 cup FRESH orange juice
1/2 cup red pepper jelly
2 tablespoons chopped cilantro
2 tablespoons butter

• Heat butter until melted over medium heat.
• Add shallots or red onions and saute 2-3 minutes until softened.
• Add garlic and stir 30 seconds until fragrant.
• Add green beans and orange juice, stirring to coat.
• Add jelly to top of beans, cover and cook over medium heat 10-15 minutes until beans are tender.
• Stir in cilantro to blend flavor and serve immediately.

CHERRY BALSAMIC PORK CHOPS & PINEAPPLE COMPOTE

 

CHERRY BALSAMIC PORK CHOPS
2 boneless center cut pork chops
Avocado oil
1 shallot, sliced thin
FRESH ground sea salt and pepper
1 tablespoon white moscato wine
2 tablespoons cherry jam
2 tablespoons balsamic vinegar
PINCH sugar
1 tablespoon butter

• Heat a drizzle avocado oil in heavy cast iron pan.
• Season pork chops with salt and pepper.
• Add to pan and sear 3-4 minutes per side until ALMOST cooked through.
• Remove from pan and set aside.
• Add another drizzle of oil to the pan.
• Add shallots and sauce until browned.
• Add vinegar into pan and simmer until reduced.
• Add cherry jam and wine, breaking apart any large clumps.
• Season with salt, pepper and sugar to taste.
• Add butter, stirring to melt.
• Add pork chops back to pan, turning to coat. Cook another couple minutes until cooked through.

PINEAPPLE COMPOTE
2 tablespoons butter
1 cup minced onions
1 tablespoon grated fresh ginger
2 tablespoons white moscato wine
2 cups FRESH diced pineapple (about 1/2 a pineapple)
6 ounce can pineapple juice (I sometimes use pineapple orange)
1/2 cup QUALITY honey
FRESH ground sea salt, to taste
Red pepper flakes, to taste
1 tablespoon white wine vinegar (I like to use champagne vinegar)
1 teaspoon cornstarch
2 tablespoons FRESH minced parsley

• In a small saucepan melt butter over medium heat.
• Add onions and ginger, cooking until softened.
• Add wine, increase heat and cook until wine is absorbed.
• Stir in the pineapple pieces, pineapple juice and honey, stirring to combine well. Bring to a SLOW boil. Reduce
• heat and simmer until liquid is about half gone.
• Season with salt and red pepper.
• In a small bowl whisk together the vinegar and cornstarch.
• Fold vinegar mixture into saucepan.
• Simmer until thickened.
• Stir in parsley.
• Serve in parfait cups.

ORANGE PEANUT APPLE SALAD

When I first found this recipe in an old magazine, it intrigued me, but I let it sit for quite some time before I finally made it.  The original recipe called for red apples with the skin on and large chop.  It was also served on lettuce, neither of which set well with me so I adapted to something I could eat and O.M.G. my family fell in love with it.  I originally intended to serve it 2 nights in a row, but there wasn’t anything left after the first night!  Serve it at your next potluck or picnic and it will go over BIG!  I am going to experiment with another flavor of yogurt next time, maybe lemon or even raspberry.

ORANGE PEANUT APPLE SALAD
8 ounces creamy YOPLAIT orange yogurt
2 tablespoons QUALITY honey
FRESH ground sea salt and black pepper, to taste
2 large Granny Smith apples, peeled, cored and chopped
11 ounce can mandarin orange segments, drained WELL
2 celery stalks, chopped
4 green onions, halved and sliced thin
1 cup shredded carrots
1 cup dry roasted peanuts
Juice of 1 lemon

• Whisk together the yogurt, honey, salt and pepper.
• Toss apple pieces in the lemon juice.
• Discard the juice.
• Add the celery, carrots and nuts and toss well.
• Drizzle yogurt mixture over veggies and toss to coat.
• Fold in peanuts and orange segments.
• Cover and refrigerate until ready to serve.
• Serve over chopped romaine if desired.

BROWN BAG APPLE PIE

There are a lot of recipes out there for Brown Bag Apple Pie, but I honestly haven’t found one that compares to grans. ALL of those others will tell you that their pie is the most incredible one! Once again I haven’t found one that compares with gran’s old recipe. I can agree that no matter what recipe you use, the paper bag is THE key ingredient! It truly makes for a crust that doesn’t burn, but is a lightly textured and deep golden flaky crust, sweet and delicately flavored center and a crunchy topping. Don’t forget the luscious vanilla ice cream on a nice warm piece of pie!

BROWN BAG APPLE PIE
CRUST
1 cup all-purpose flour
1 ½ teaspoons SUPERFINE sugar
6 tablespoons UNSALTED butter
2 ½ tablespoons COLD vodka or more as needed

• Whisk the flour and white sugar together in a bowl until well-combined.
• Cut the unsalted butter into the flour until the mixture resembles coarse crumbs; sprinkle with the vodka, a little at a time, mixing the dough together lightly with a fork until it barely holds together.
• Form the dough into a ball and roll it out to a circle about 1/8-inch thick.
• Gently ease the dough into pie dish, pressing to fit pie pan.
• Cut off any excess pastry with a knife.
• Finish the edge of the crust by gently pressing the tines of a fork into the dough all the way around the edge of the pie dish.
• Set the crust aside.

FILLING
5 pounds Granny Smith apples – peeled, cored and sliced thinly
½ cup PACKED brown sugar
2 tablespoons WONDRA flour
2 teaspoons PURE ground cinnamon
3/4 teaspoon ground nutmeg
1 pinch QUALITY ground ginger
Juice from 1 LARGE lemon
2 tablespoons ginger snap crumbs

• In a large mixing bowl toss the apples with the brown sugar, flour, cinnamon, nutmeg, ginger, and lemon juice.
• Set aside.

CRUMB TOPPING
½ cup all-purpose flour
½ cup COLD butter
1/4 cup superfine sugar
1/4 cup PACKED brown sugar
1 1/2 teaspoons QUALITY cinnamon 



• Combine the flour, sugars and cinnamon, whisking to combine.
• Cut in butter pieces until you have a crumbly coarse mixture.


ASSEMBLY


• Sprinkle the ginger snap crumbs over the bottom of the pie crust evenly.
• Fill the pie with the apple mixture.
• Sprinkle the crumb topping mixture evenly over the filling.
• Preheat oven to 425°.
• Place pie in a brown paper bag (grocery size) so that bag is folded over, but not actually touching the pie itself.

• Bake for 1 hour. DO NOT PEEK while baking.
• Remove from the oven, carefully remove paper bag from around pie and let cool; serve warm.
• Store leftovers in refrigerator.


NOTE: ALTERNATE METHOD TO AN ACTUAL PAPER BAG

• Tear off two 30 inch long pieces of parchment paper.
• Place them perpendicular to each other on a work surface.
• Place the filled pie in the center of the two pieces of parchment, bring the paper ends up over the pie and fold and staple the parchment paper over the pie to COMPLETELY enclose and seal in the pie inside.
• The paper should not touch the top or sides of the pie.
• Place on a baking sheet to catch any drips.

SALTED WATERMELON SALSA

SALTED WATERMELON SALSA SALAD
4 cups diced watermelon
3 Roma tomatoes, diced
2 cloves garlic, minced
1/2 SMALL jalapeno, seeded and minced
3 tablespoons chopped cilantro
1/2 cup small diced red onion
1+ teaspoon sea salt, to taste

• Combine everything but the watermelon and toss to mix well.
• Gently fold in watermelon.
• Chill and enjoy!

CARNE ASADA & CARAMELIZED GRILLED PINEAPPLE

These pineapple spears are coated in a buttery brown sugar apple cinnamon glaze that caramelizes on the grill! It also pairs perfectly with a citrus carne asada!

CARAMELIZED GRILLED PINEAPPLE Serves: 4-6
Adapted from the Recipe Critic, Alyssa
One large ripe pineapple cut into spears
½ cup brown sugar
½ cup butter, melted
1 teaspoon cinnamon
1 teaspoon apple pie spice

• In a shallow baking dish lay the pineapple spears in a single layer pan.
• Sprinkle lightly with cinnamon.
• Whisk together the butter, brown sugar and apple pie spice. It needs to be thin enough to easily pour over the pineapple – microwave a few seconds if necessary.
• Pour over top of the pineapple spears.
• Grill for about 7-10 minutes or until it is starting to turn golden brown and has gorgeous grill marks.
• Brush with excess sauce from the dish before serving.

According to Wikipedia Carne asada is a roasted beef dish, literally meaning “roasted meat”^[1][2]. The dish mainly consists of pieces or thin cuts of beef (e.g. flank steak, skirt steak), sometimes marinated, sometimes lightly salted or rubbed with salt, pepper and/or spices, and then grilled. It can be eaten alone, with side dishes, chopped and eaten as tacos, or chopped and used as filler for tortas, burritos, etc. It is commonly accompanied with guacamole, salsa, beans, and grilled scallions and tortillas.

The dish is commonly prepared in the northern parts of Mexico (in the states of Baja California, Baja California Sur, Coahuila, Sonora, Sinaloa, Chihuahua, Nuevo León, and Tamaulipas) as well as in the American Southwest (especially Texas and New Mexico). It can be found as the main ingredient in tacos, tortas, burritos and fajitas, or is simply served as a stand-alone. It is sold at Mexican meat markets called “carnicerias” in the American Southwest; especially those states with Mexican/Mexican-American enclaves.

When purchasing carne asada from meat markets, consumers have two options available to them regarding the amount of preparation the steak has undergone pre-purchase: preparada, marinated meat as described above, serving as a time-saver for the home cook but typically at higher cost; and no preparada, unprepared meat, allowing for a home cook to create one’s own marinade. I buy unprepared meat and doctor my own.

All my pictures are before as we’re having it for dinner tonight. I’ll add an after picture later.

CARNE ASADA
2-3 pounds flank or skirt steak, sliced THIN
1 medium Vidalia onion, sliced thin
2 lemons, 1 sliced thin, 1 wedged for squeezing
1 lime, sliced thin
1 orange, sliced thin
1/3 cup champagne vinegar
2 teaspoons minced garlic, jar
1 teaspoon FRESH ground sea salt
1 teaspoon FRESH ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Hungarian paprika

• Soak the meat in the vinegar for an hour or so.
• Remove meat from vinegar and dry on paper towels.
• Sift together all the seasonings and rub into the meat on both sides.
• Layer the meat into a container alternating with the slices of lemon, limes, oranges and onions squeezing lemon juice on each layer as you go.
• Let marinate for overnight or a day or so.
• Grill on a VERY hot grill to desired doneness, 2-3 minutes per side.
• Serve with warm tortillas, Fresh Guacamole and Fresh Garden Salsa.

BAKED PINEAPPLE CASSEROLE

This is an oldie, but goodie right out of the grandma archive of recipes. I bet most of you have the ingredients right in your pantry.  The pineapple cooks up through the cracker crumbs and bonds with the cheese creating a ‘stuffing’ like texture.

BAKED PINEAPPLE CASSEROLE
2 large cans crushed pineapple DO NOT DRAIN
1 cup sugar
2 1/2 cups Ritz cracker crumbs* (see note)
6 tablespoons butter, melted
2 cups grated cheddar cheese
1/2 cup chopped pecans or walnuts, optional

• Preheat oven to 350°.
• In a small saucepan combine pineapple, juice and sugar, whisking until sugar is dissolved and pineapple is heated through. Remove from heat. Set aside.
• In a small mixing bowl use a fork to combine cracker crumbs and melted butter until well combined. Set aside.
• In baking dish or individual ramekins evenly layer the pineapple mixture.
• Top that with an even layer of the cracker crumb mixture.
• Evenly top with shredded cheese.
• Top with nuts, if using.
• Bake uncovered 20 minutes until bubbly and golden brown.

*NOTE: Keebler club crackers can be substituted, but it does alter the flavor a bit. You do need a cracker with a bit of a buttery flavor to them.

BAKED CARAMEL PEARS

In an effort to clean out magazines and cookbooklets, I joined Magazine Mondays hosted by Cream Puffs in Venice several years ago. What I really liked was that she wasn’t strict about when you posted so I could publish these yummy results as I found them. Unfortunately, I wasn’t able to find her bog for awhile and then she changed formats, but it got me working on that pile of recipes.

If you are anything like me, you have a drawer or a box full of recipes from newspapers, magazines, old maiden aunts, grandmothers, friends and every potluck you ever went to and said I have to have that recipe! Now while I usually keep the combination of spices and seasonings somewhat intact, I do make changes that make it more palatable to my family. So I always keep a list of likes, dislikes and allergies and am constantly altering recipes to fly by the seat of my pants.These recipes have been floating around so long in the box of scraps that I have no idea where they originated (but they look like pages from an old Lawry’s magazine when I worked there) which based on all my changes doesn’t matter, but reminds me to keep that box. Some days I feel like an archaeologist, but come up with oldies that were favorites and will now be revived.

 

BAKED CARAMEL PEARS

3-4 firm pears, pared and cut into fourths
1/3 cup packed brown sugar
1 teaspoon cinnamon*
2 tablespoons butter, cut into small squares
1/2 cup heavy cream
4 to 6 tablespoons chopped, toasted pecans, optional
1/4 cup rum soaked golden raisins**

• Preheat oven to 400 degrees.
• Arrange pears side by side, center down in an un-greased 8×8 baking dish.
• Stir together the brown sugar and cinnamon.
• Sprinkle raisins around the pears.
• Sprinkle with the brown sugar.
• Evenly dot with the butter squares.
• Bake uncovered 35-40 minutes or until pears are tender and brown sugar is bubbly.

NOTES:

• *I deleted the pecans and increased the brown sugar to 1/3 cup while adding the cinnamon also.
  **I soaked the raisins in rum for a day or so before and they were yummy!
• Next time I will maybe broil the pears for a couple of minutes after they come out of the oven to crystallize the sugar.

PLUM SLAB PIE

PLUM SLAB PIE ala Valerie Bertinelli yield 12 servings
CRUST
3 cups all-purpose flour, plus extra for dusting
1/4 cup granulated sugar
2 teaspoons kosher salt
3 sticks (12 ounces) cold unsalted butter, cubed
1 tablespoon white wine vinegar
1/3 cup cold water, plus more if needed
Cooking spray, for spraying the baking sheet
1 tablespoon heavy cream
1 large egg
2 tablespoons turbinado sugar

• Combine the flour, granulated sugar and salt in a food processor and mix until combined.
• Add the butter and pulse until evenly combined and the size of small pebbles.
• Pour in the vinegar and pulse 1 to 2 times until just combined.
• With the food processor running, slowly pour in the cold water, adding just enough for the dough to form a ball. You may not need the entire 1/3 cup of water.
• Remove the dough from the food processor and form it into a ball.
• Cut off about a third of the ball so you have a small piece (about 10 ounces) and a larger piece (about 1 pound 6 ounces; see Cook’s Note).
• Form both pieces of dough into discs, wrap in plastic wrap and refrigerate for at least 4 hours.
• Preheat the oven to 400 degrees F.
• Spray a baking sheet very lightly with cooking spray.
• Dust a work surface lightly with flour.
• Roll the larger disc of dough into a rectangle that is 2 inches larger on all sides than the baking sheet.
• Roll the dough onto the rolling pin and then unfold it over the baking sheet, gently guiding the dough into the baking sheet and lightly pressing it into the corners, sides and bottom.
• Refrigerate while you prepare the rest of the pie.
• Lightly dust the work surface with flour and roll out the smaller disc of dough into a 20-by-12-inch rectangle.
• Place a ruler along the 12-inch side of the dough and make a mark with a pizza cutter every 1/2 inch. Turn the ruler along each mark and use it as a guide to cut a straight line, making twelve 1/2-inch strips that are 20 inches long.
• Transfer the strips of dough to a baking sheet, laying them diagonally so they fit and dusting the strips with flour as you lay them down.
• Refrigerate while you make the filling so the dough does not begin to stick together.

FILLING
6 pounds red plums, cut in 1/4-inch half-moon slices
1 1/2 cups granulated sugar
3 tablespoons cornstarch
2 teaspoons almond extract
2 teaspoons orange zest plus 1/3 cup fresh orange juice (about 1 small navel orange)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon kosher salt

• In a large bowl, mix together the plums, granulated sugar, cornstarch, almond extract, orange zest and juice, cinnamon, ginger and salt, making sure the plums are evenly coated.
• Let sit no more than 5 minutes.

ASSEMBLY

• Evenly spread the filling over the crust on the baking sheet.
• Lay one of the dough strips diagonally across the baking sheet from one corner to the other.
• Repeat laying strips parallel to the first piece evenly across the rest of the pie. You can cut strips down to size as you work your way towards the end of the pie, making sure to leave a bit of overhang on both sides.
• Take every other strip of dough and fold it back over itself so that it exposes a little more than half of the filling. Lay a long strip of dough in the opposite direction, going diagonally from one corner to the other. Fold the dough strips back down and you will begin to see a lattice form. Fold back every other strip of dough that you didn’t fold back before, and then lay another strip of dough diagonally across the pie, working towards a corner. Continue this process until half the pie has a lattice top. Then rotate the pan and repeat the same process on the other side to finish the lattice.
• Fold the dough hanging over the sides of the pie up and over the edge, tucking the ends of the strips from the lattice top inside. This will ensure the strips of dough stay anchored to the edges of the pie.
• Crimp the edges of the dough using your pointer fingers and thumb to pinch the dough together.
• Whisk together the heavy cream and egg and brush evenly over the lattice top and edges of the pie.
• Sprinkle the entire pie with turbinado sugar and bake until the crust is a deep golden brown and bubbles form towards the middle of the pie, about 1 hour and 10 minutes.
• Let cool completely, at least 40 minutes.

COOK’S NOTES

• I have made this many times and it translates into other flavor profiles EXTREMELY well.  My personal favorite is peach, but I also love it made as cherry!
• The weights for dividing the dough are approximations!  The weights are totally dependent on several factors – your climate (rain really affects the outcome) as well as how much water you add to the dough. The most important thing is to remember is to divide the dough so you have 1 piece that is twice the size as the other piece of dough.

APPLE BREAD PUDDING

 
APPLE BREAD PUDDING serves 8-10
2 tablespoons butter
3 large GRANNY SMITH apples (1 1/2 POUNDS), peeled and cut into 1/2-inch cubes
3 cups heavy cream
3 large eggs
1 large egg yolk
1/4 cup granulated sugar
1 teaspoon ground cinnamon
16 ounce cinnamon-raisin bread loaf, cut into 3/4-inch cubes
1 LARGE croissant, broken into small pieces
1/4 cup golden raisins
4 tablespoons turbinado sugar

• Preheat oven to 375°.
• Melt butter in a large nonstick skillet over medium-high heat.
• Add apples, and cook, stirring occasionally, 8-10 minutes or until softened and lightly browned.
• Whisk together cream, eggs, egg yolk, sugar and cinnamon in a large bowl until smooth.
• Stir in bread cubes and croissant pieces and let stand 5 minutes.
• Stir in cooked apples.
• Sprinkle 2 tablespoons turbinado sugar into a buttered 13- x 9-inch baking dish.
• Fold in bread pieces and raisins to apple mixture, and spread in an even layer into baking dish.
• Sprinkle with remaining 2 tablespoons turbinado sugar.
• Bake at 375° for 40-45 minutes or until light golden and center is set. Pudding will puff to the top of dish and pull away slightly from sides as it bakes.
• Cool 10 minutes.
• Serve warm with Apple Brandy Crème Anglaise and Sautéed Apples if desired.

NOTE:

• If you like a thinner, crispier bread pudding use a larger baking dish to make a thinner layer. Personally I like LOTS of crispy edges!  Next time I’ll make it in individual ramekins!
• To make ahead, cover and chill baked and cooled bread pudding overnight. Let stand 20 minutes, then reheat in a 350° oven for 20 minutes.

Sautéed APPLES (OPTIONAL)
2 tablespoons butter
2 large Granny Smith apples, peeled and diced
3 tablespoons sugar
2 teaspoons fresh lemon juice

• Melt butter in a large skillet over medium heat.a
• Add apples, and sauté 2 minutes.
• Stir in sugar and lemon juice, stirring often, 6 to 8 minutes or until golden.

APPLE BRANDY Crème ANGLAISE (OPTIONAL)
1 cup heavy cream
2 large egg yolks
1/4 cup sugar
2 tablespoons apple brandy
1/4 teaspoon QUALITY cinnamon

• Whisk together cream, egg yolks, and sugar in a 2-qt. saucepan, and cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture thinly coats back of a wooden spoon.
• Pour through a fine wire-mesh strainer into a bowl.
• Whisk together the brandy and cinnamon. Stir in to cream mixture.
• Fill a large bowl with ice and place cream mixture in ice, let stand, stirring constantly for 30 minutes.
• Cover and chill at least 1 hour or up to 3 days.

APPLE PIE CAKE

APPLE PIE CAKE ala Bobby Flay
TOAST
1 loaf day-old sourdough bread, crust removed, cut into 1-inch cubes

• Preheat the oven to 275 °.
• Spread the bread cubes on a large baking sheet and bake until lightly toasted, about 15 minutes.
• Let cool.
• Adjust the oven to 350°.

APPLES
1/2 cup sugar
1/4 cup apple cider, plus more for syrup if needed
Juice of 1/2 lemon
3 Gala apples, peeled, cored and diced
3 medium Granny Smith apples, peeled, cored and diced
2 tablespoons apple brandy, such as Calvados, optional

• Combine the sugar, apple cider and lemon juice in a large, high-sided saute pan and bring to a simmer over medium heat.
• Stir in the Gala and Granny Smith apples and cook, stirring occasionally, until softened and caramelized, about 15 minutes.
• Add the apple brandy if using; cook a few minutes longer.
• Using a slotted spoon, transfer the apples to a bowl (you don't want the apples to be too wet) and let cool.
• Reserve the apple cooking liquid for serving.

STREUSEL
1 stick (8 tablespoons) butter, softened
1/4 teaspoon fine salt
1/4 cup sugar
1 cup all-purpose flour
1/2 cup rolled oats
1/2 teaspoon cinnamon

Mix together the butter, salt and sugar in a large bowl until smooth.

Add the flour, oats and cinnamon and mix until well combined.

Refrigerate for 15 minutes.

Squeeze the mixture in your hands to form larger and smaller clumps.

 
ASSEMBLY
softened butter for greasing baking dish 3 large eggs
2 large egg yolks
1 teaspoon vanilla
1/2 teaspoon cinnamon
2 1/2 cups half-and-half
4 tablespoons cold butter, cut into pieces

• Butter a 9-by-13-inch baking dish with some softened butter.
• Whisk the eggs, yolks, vanilla and cinnamon in a large bowl until smooth.
• Whisk in the half-and-half, then fold in the cooled apples.
• Add the bread and stir to coat, pressing down to make sure bread is totally submerged.
• Let sit for 10 minutes.
• Transfer the apple-bread mixture to the buttered baking dish, pressing down to make sure the top is an even layer.
• Scatter the streusel evenly over the top.
• Cover with foil and bake for 30 minutes.
• Uncover and continue baking until puffed and lightly golden brown, another 30 minutes or so.
• Remove from the oven and let cool slightly.
• Reheat the reserved apple cooking liquid. (If very thin, simmer briefly over medium heat until reduced to a syrup; if there isn't much, add some apple cider and simmer briefly.)
• Turn the heat to low and whisk in the cold butter, piece by piece, until emulsified.
• Serve with the French toast.

CARAMEL GLAZED APPLES

I’ve been making these for years, but they never grow old and are a GREAT fruity pick me up in this cold weather.
4 large Granny Smith apples (I used Honey Crisp, but they’re only available for such a short window of time)
4 tablespoons butter
4 tablespoons Kahlua’
4 tablespoons golden raisins

• Preheat oven to 375 degrees.
• Peel and core apples.
• Slice each apple horizontally into 5 or 6 slices.
• Place apples in a 9×9 baking dish.
• Sprinkle 1 tablespoon of raisins into each apple.
• Melt butter and whisk in the Kahlua’.
• Drizzle over the apples.
• Bake uncovered 45-60 minutes until fork tender.
• Baste every 15 minutes.

1 cup sugar
1/2 cup water
1/2 cup light corn syrup
1/4 cup heavy cream
pinch of salt

• In a heavy saucepan whisk together the water, sugar, corn syrup and a pinch of salt.
• Bring to a boil over medium heat, stirring until sugar is completely dissolved.
• Boil without stirring until mixture turns golden.
• Remove from heat.
• Slowly stir in the cream.
• Let cool.
• To serve, plate apples in their stack, pour caramel sauce down the center of each apple and top with a scoop of french vanilla ice cream.