Apple, Cranberry, and Pecan Topping for Pancakes

You may remember from a recent post that my family has pancakes for breakfast almost every Saturday. Whole wheat pancakes are our family's favorite, but they wouldn't be the same without this apple, cranberry, and pecan topping.

This is an amazing accompaniment for pancakes. Oh sure, pure maple syrup is always good over pancakes. While plain maple syrup rarely disappoints when drizzled or denched (whatever your preference may be) over pancakes, once you try this apple, cranberry, and pecan topping, you may never feel the same about just plain ol' maple syrup again.

And that's okay. I promise.

INGREDIENTS:

3 1/2 tablespoons cold unsalted butter
3 sweet apples (medium), peeled, cored, and cut into 1/2-inch pieces (about 4 cups)
Pinch salt
1 cup apple cider
1/2 cup dried cranberries
1/2 cup maple syrup
1/2 teaspoon vanilla extract
1 teaspoon fresh lemon juice
3/4 cup pecans, toasted and chopped coarse

DIRECTIONS:

1. Melt 1 1/2 tablespoons butter in large skillet over medium-high heat. Add apples and salt; cook, stirring occasionally, until softened and browned, 7-9 minutes.


2. Add cider and cranberries; cook until liquid has almost evaporated, 6-8 minutes.

3. Stir in maple syrup and cook until thickened, 4-5 minutes. Add vanilla, lemon juice, and remaining butter; whisk until sauce is smooth.

4. Serve with toasted nuts on top of whole wheat pancakes.

Recipe from Cook's Illustrated.

Yields: 6-8 servings. Each serving contains: Calories 213; Total Fat 12.5g; Saturated Fat 3.8g; Cholesterol 13mg; Sodium 59mg; Total Carbohydrates 26.6g; Dietary Fiber 2.6g; Sugars 21.5g; Protein 1.2g; Vitamin A 4%; Vitamin C 7%; Calcium 3%; Iron 4%

Click here for a printable version of this recipe.

Rustic Free-Form Apple Tartlets

Food is one of the love channels that goes straight to my husband's heart. There is nothing more satisfying to him than great food cooked for him. It's one of his love languages. So when Father's Day rolled around, there really wasn't a question of what we would be giving him. No gifts necessary for this man of mine, just food.

The other thing that is important to know about my husband is that he loves, I mean loves, apple desserts. Apple pie is his all-time favorite, but high on his list is also apple crisp, apple dumplings, apple cobbler, and apple strudel. Add a scoop of homemade vanilla ice cream, and my husband is in heaven.

Because of my husband's fondness of apple desserts, I am always in pursuit of a new apple recipe that will put a little twist on his favorite classic. These apple tartlets were the answer. I loved the idea of no crust to make. The words "rustic" and "free-form" felt so much more relaxed to me; no perfect pie crust needed. I also loved the idea of cream cheese in the crust--that was enough of a little-something-different that would satisfy and delight him.

Apples. Check. Straight-forward recipe. Check. A little-something-different. Check. Great tasting. Check. Happy Husband. Check!

INGREDIENTS:

Tart Dough
1 1/4 cups all-purpose flour*
2 tablespoons granulated sugar
1/4 teaspoon table salt
8 tablespoons unsalted butter (1 stick), cold, cut into 1/2-inch pieces
4 ounces cream cheese (cold), cut into 1/2-inch pieces
2 teaspoons lemon juice from 1 lemon
1-2 tablespoons ice water

Apple Filling
1 1/4 pounds Granny Smith apples (about 3 medium)
1 1/4 pounds McIntosh apples* (about 3 medium)
2 tablespoons lemon juice from 1 lemon
1/4 cup granulated sugar
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
2 egg whites, beaten lightly

*A couple things about the ingredients....I substituted 1/2 spelt flour and 1/2 whole wheat flour for the all-purpose flour in this recipe. I didn't want you to be alarmed if my dough was darker or appeared different than yours. Also, if you are unable to find McIntosh apples, substitute Gala, Fuji, or Braeburn.

DIRECTIONS:

1. In bowl of food processor fitted with steel blade, pulse flour, sugar, and salt to combine. Add butter and cream cheese; pulse until mixture is sandy, pebble like curds, 10 to 12 one-second pulses (mixture should not form cohesive ball). Turn mixture into medium bowl.


2. Sprinkle lemon juice and 1 tablespoon ice water over mixture. With rubber spatula, use folding motion to evenly distribute water and lemon juice into flour mixture until small portion of dough holds together when squeezed in palm of hand. Add up to 1 additional tablespoon ice water if necessary. Mixture will look dry even after liquid is incorporated.

3. Turn dough onto clean, dry work surface; gather and gently press together into cohesive ball, then flatten into rough disk.

4. With chef's knife or dough scraper, cut dough into 6 equal pieces.

5. Shape each piece into disk about 3 inches wide. Place disks in single layer on flat dinner plate, wrap plate in plastic, and refrigerate until firm, about 30 minutes (can be refrigerated up to 2 days).

6. Remove dough from refrigerator (if refrigerated longer than 30 minutes, let stand at room temperature until soft and malleable). Working one at a time, roll out disks between 2 sheets of lightly floured parchment paper into circles approximately 6 inches wide. Remove top layer of parchment; trim bottom layer of parchment into rectangles about 2 inches larger than dough. Stack rectangles with parchment on plate; cover plate with plastic wrap and refrigerate while preparing fruit.

7. Adjust one oven rack to highest position and other rack to lowest position; heat oven to 400 degrees. Peel, core, and cut apples into 1/4-inch slices and toss with lemon juice, 1/4 cup sugar, and cinnamon.

8. Arrange parchment-lined dough rounds in single layer on work surface. Arrange apple slices in even circle over dough, leaving free a 1-inch perimeter of dough for fluted edge.

9. Fill in center with additional slices, lending support to circular wall of apples.

10. Fold outer lip of dough snugly inward over apples, pleating dough to fit snugly around applies. With cupped hands, gently compress and shape dough to filling, reinforcing shape and compacting apples.

11. Using parchment lining, slide 3 tartlets onto each of 2 cookie sheets.

12. Bake tartlets until pale golden brown, about 15 minutes. Brush crust with beaten egg whites and sprinkle apples with remaining 2 tablespoons sugar. Return tartlets to oven, switching positions of cookie sheets; bake until crust is deep golden brown and apples are tender, about 15 minutes longer.

13. Cool tartlets on cookie sheet 5 minutes, using wide metal spatula, remove from parchment and transfer to cooling rack. Cool additional 5 minutes. Serve with a scoop of ice cream or with lightly sweetened whipped cream.

Recipe from Cook's Illustrated

Yields: 6 servings. Each serving contains: Calories 481; Total Fat 22.8g; Saturated Fat 13.9g; Cholesterol 61mg; Sodium 282mg; Total Carbohydrates 65.3g; Dietary Fiber 4.8g; Sugars 39.5g; Protein 5.9g; Vitamin A 16%; Vitamin C 18%; Calcium 3%; Iron 11%

Click here for a printable version of this recipe.

Baked Apples

Do you need something to do with soft apples? My family enjoys eating apples when they are crunchy and juicy, but won't eat a soft one with a 9-foot pole. This recipe is the perfect solution for those softer-than-you-want-to-eat apples. Plus, it's a great tasting accompaniment to a warm bowl of oatmeal!

INGREDIENTS:

2 cups dried cranberries

1 1/4 cups coarsely chopped walnuts

1 cup packed brown sugar

1 cup water

2 teaspoons ground cinnamon

6 Gala apples, cored and chopped (about 3 pounds)

DIRECTIONS:

1. Place walnuts in saute pan and brown over medium-high heat, stirring frequently, until golden brown, about 5 minutes.

2. Combine cranberries, brown sugar, water, cinnamon, and apples in medium-size mixing bowl. Transfer mixture to 9 x 13 baking pan.

3. Top with toasted walnuts. Bake for one hour at 350 degrees or until apples are softened but not mushy.

4. Enjoy as an accompaniment to pork or over oatmeal, pancakes, or spiced pumpkin bread. For those of you watching calories, one serving size is 1/4 cup. My children at least doubled the serving size of the baked apples when it served with a 1 cup serving of warm oatmeal.


Yields: 6 cups (serving size: 1/4 cup) Calories 126; Fat 4.1g; Cholesterol 0.0mg; Calcium 16mg; Carbohydrate 23.7mg; Sodium 4mg; Protein 1g; Fiber 2.3g.

Recipe from Cooking Light; Modifications mine.

Click here for a printable version of this recipe.

Skillet Apple Pie

You may never go back to an "original" apple pie after making Skillet Apple Pie. It is easier than it may first appear, and the taste is music to your mouth!

INGREDIENTS:

Crust
1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoon vegetable shortening, chilled
6 tablespoon cold unsalted butter, cut into 1/4-inch pieces
3-4 tablespoon ice water

Filling
1/2 cup apple cider - must be apple cider and not apple juice
1/3 cup maple syrup
2 tablespoon juice from 1 lemon
2 teaspoons cornstarch
1/8 t ground cinnamon
2 tablespoons unsalted butter
5 medium sweet & tart apples peeled, cored, & cut into 1/2-inch thick wedges (about 2 1/2 pounds)
1 egg white, lightly beaten
2 teaspoons sugar

FOR THE CRUST:

Pulse flour, sugar, and salt in food processor until combined. Add shortening and process until mixture has texture of coarse sand, about ten 1-second pulses. Scatter butter pieces over flour mixture and process until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Transfer to medium bowl.
Sprinkle 3 T ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 T more ice water if dough does not come together. Turn dough out onto sheet of plastic wrap and flatten into 4-inch disk. Wrap dough and refrigerate 30 minutes, or up to 2 days, before rolling out. (If dough is refrigerated longer than 1 hour, let stand at room temperature until malleable.)

FOR THE FILLING:
1. Adjust oven rack to upper-middle position (between 7-9 inches from heating element) and heat oven to 500 degrees.

2. Whisk cider, syrup, lemon juice, cornstarch, and cinnamon together in medium bowl until smooth.

3. Heat butter in 12-inch ovenproof skillet over medium-high heat. When bubbling subsides, add apples and cook, stirring 2 or 3 times until apples begin to caramelize, about 5 minutes. Do not fully cook apples.) Remove from heat.


4. Add cider mixture, and gently stir until apples are well coated. Set aside to cool slightly.


***NOTE***I rarely get the opportunity to cook by myself any longer, and you can see some little hands did not get the cinnamon mixed well in this apple cider sauce; that's okay. I just sprinkled some additional cinnamon right on top of the apples to compensate for the cinnamon that was left in the bowl. I could have also simply taken a spatula to the sides of the bowl to remove the remaining cinnamon...it's up to you.

FOR BAKING & ASSEMBLING:
Roll out dough on lightly floured surface, or between 2 sheets of plastic wrap, to 11-inch circle.
Roll dough loosely around rolling pin and unroll over apple filling. Brush dough with egg white and sprinkle with sugar. With sharp knife, gently cut dough into 6 or 8 pieces.

Bake until apples are tender and crust in a deep golden brown, about 20 minutes. Let cool 15 minutes.

Doesn't that look good? Add a scoop of vanilla bean ice cream and get ready for your stomach and mouth to thank you!

Recipe by Cook's Illustrated, Sept-Oct, 2008

Apple Coffee Cake with Crumble Toping and Brown Sugar Glaze

Apple season is upon us and my husband's favorite kind of dessert is apple pie. No, that's not true. My husband's favorite kind of dessert is apple anything. Pie. Cake. Crisp. Crumble. It makes no difference as long as apple is in it and there is a lot of it, especially if it is served warm with a generous scoop of vanilla bean ice cream.

I am in a constant search for the best apple dessert I can find. This recipe is a very close contender for first! It will not disappoint all you apple-lovers out there. Actually, it may not disappoint anyone who likes dessert!

Cake:
1 stick plus 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples

Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened

Brown Sugar Glaze:
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water

1. Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
2. In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy.
3. Add the eggs 1 at a time, beating after the addition of each.
4. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt.
5. Add to the wet ingredients, alternating with the sour cream and vanilla.
   
6. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
   
7. To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs.
   
8. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes.
   
9. Remove from the oven and let cool on a wire rack for at least 10 minutes.
   
10. To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth.
    
11. Drizzle the cake with the glaze and let harden slightly. Serve warm.
    

Recipe by Emeril Lagasse, 2002

Homemade Applesauce

This summer we went camping with some friends, all of whom happen to be great cooks. When camping, we schedule our meals to eat together, family style, with one family cooking a particular meal for everyone, whether that's breakfast, lunch, or dinner. We were served homemade applesauce one morning as an accompaniment to breakfast. It took one sampling of homemade applesauce for me to be convinced that I should be making applesause from scratch instead of buying it premade. Give it a try. You'll love it too.

1 medium navel oranges, zested and juiced
1 lemon, zested and juiced
3 pounds Granny Smith apples (about 6 to 8 apples)
3 pounds sweet red apples, such as McIntosh or Winesap (about 6 to 8 apples)
1/2 cup light brown sugar, packed
4 tablespoons butter, unsalted2
teaspoons ground cinnamon
1/2 teaspoon ground allspice

1. Preheat the oven to 400 degrees F.
2. Place the zest and juice of the oranges and lemon in a large bowl.
3. Peel, quarter, and core the apples (reserving the peel of 2 of the red apples) and toss them in the juice. Pour the apples, reserved apple peel, and juice into a nonreactive Dutch oven or enameled iron pot.
4. Add the brown sugar, butter, cinnamon, and allspice and cover the pot.
5. Bake for 1 hour, or until all the apples are soft. Remove and discard the red apple peel.
6. Mix with a whisk until smooth, and serve warm or at room temperature.
   

Makes 2-1/2 quarts
Ina Garten, 2007; Modifications mine.