Peanut Butter Apple Squares

 

Peanut butter and apple make one aromatic combination that is comforting, while being both scrumptious and delectably moist. Relatively quick to make and absolutely effortless to snack on, so much so, that no crumb will go a miss.  

Peanut Butter Apple Squares

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3/4 cup (175 ml) unbleached all purposed flour

1 (5 ml) teaspoon baking powder

1 teaspoon (5 ml) ground cinnamon

1 egg

3/4 cup (175 ml) brown sugar, lightly packed

1/4 cup (50 ml) milk

1 teaspoon (5 ml) vanilla extract

1/2 cup (125 ml) smooth or crunchy peanut butter 

1 cup ( 250 ml) cored, unpeeled apples, grated

Icing sugar, for decorating

Preheat oven to 350ºF (180ºC). Lightly grease and flour an 8 inch or 9 inch square baking tin. Line the bottom with baking parchment. Set aside. 

In a medium bowl sift together the flour, baking powder, and ground cinnamon. 

In a large bowl beat the egg until light, then beat in the sugar, milk, vanilla and peanut butter. Blend in the flour and stir in the grated apple. 

Spread in the prepared baking tin and bake for 20 to 25 minutes or until a toothpick inserted into the centre comes out clean. Do not overbake.

Cool in the tin until slightly warm. Cut into bars, and lightly dust with icing sugar. Place on a wire rack to finish cooling. 

Caramelized Apple and Leek Risotto

 

A celebration of seasonal ingredients and comforting flavours come together in this luxurious risotto. Dishing a delightful balance of textures and tastes with all the creamy richness of a classic risotto. The hint of sweet and savoury from the apples and fennel blends harmoniously with the leeks and goats cheese, adding layers of flavour, making this a comforting and elegant meal that's ideal for any occasion or a cozy night in. 

Caramelized Apple and Leek Risotto

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2 large apples, peeled and cored

1 fennel bulb, trimmed and chopped

1 tablespoon olive oil

2 tablespoons butter

Kosher salt, to taste

fresh thyme 

1 3/4 cups Arborio rice 

2 tablespoons olive oil

1 tablespoon butter

1 leek, white and light parts only, thinly sliced

1 small onion, finely chopped

3 cloves of garlic, peeled and minced

5 cups low sodium chicken or vegetable broth, warmed

2/3 cups dry white wine

6 oz of goat cheese, crumbled

fresh chopped parsley, for garnish

To make the Caramelized Apple and Fennel: 

In a large skillet over medium heat, melt the butter with the olive oil. Add the chopped apples and fennel and season with the Kosher salt. Cook over medium heat for about 20 minutes, stirring occasionally. Keeping an eye on the mixture after 10 minutes to prevent over-browning. 

Once the apple and fennel are tender and nicely golden brown, add a swish of wine, scrapping up any brown bits. Set aside.

To make the Risotto:

Clean the leek by cutting it lengthwise, then making a quarter turned slicing it again, leaving the root attached. Spread the layers and rinse under running water to remove any dirt. 

In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced leek and chopped onion. Sauté for about 5 minutes, until softened but not browned. Add the minced garlic and cook for another 2 minutes.

Stir in the Arborio rice and cook until the rice becomes translucent. Deglaze with the 2/3 cup white wine, stirring constantly until the wine is absorbed. Begin adding the warm broth, 2 - 3 ladles at a time, stirring continuously until the liquid is absorbed. Continue adding broth in this manner until the rice is el dente, about 18 - 20 minutes. When you can make a trench in the rice and it holds its shape for a few seconds, it's time to add the next ladle of broth. 

When you add the last ladle of broth, stir in the caramelized apple and fennel mixture. Cook until the stock is absorbed and the risotto is creamy and loose, like oatmeal. 

Stir in 2 tablespoons of butter until melted. Add the 6 oz of crumbled goats cheese and stir until creamy and well combined. Season with salt and pepper to taste.  Serve with chopped fresh parsley and crumbled goat cheese. 

Applesauce Cake

 

Applesauce cakes are tremendously moist and spicy and this one is abundant with plump juicy raisins. A midwinter cake that will absolutely warm and delight on the coldest of days.   

Applesauce Cake

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serves 9

1/2 cup (125ml) olive oil

1 1/4 cup (300ml) white sugar

2 eggs

1 cup (250ml) unsweetened applesauce

1 1/2 cups (375ml) all-purpose flour

1/2 teaspoon (2ml) baking soda

1 teaspoon (5ml) baking powder

1/4 teaspoon (1ml) salt

2 teaspoon (10ml) ground cinnamon

1 teaspoon (5ml) ground cloves

1/2 teaspoon (2ml) grated nutmeg

1 cup (250ml) golden raisins

1 apple, of your choice, thinly sliced into rings, you will need 9 rings so you may have to slice another apple. 

Preheat oven to 350ºF (180ºC). Grease and lightly flour a 8-inch square baking tin and line the bottom with baking parchment. 

In a large bowl beat the olive oil, sugar and eggs until light. Stir in the applesauce.

In a a medium bowl combine the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg. Whisk together and then stir in the raisins. 

Add the flour mixture to the applesauce mixture and stir until just combined. 

Pour the batter into the prepared baking tin. Place 9 apple rings on top of the cake. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the centre comes out clean. Leave in the pan and place on a wire rack to cool. While the cake is slightly warm lightly dust with icing sugar and serve.   

Apple, Cranberry & Blueberry Crisp

 

The more fruit the merrier and this dessert is packed with loads of crisp tangy sweet fruit and of course you may use whatever fruit you wish, depending on the season, however this combination autumnally does it for me. An undemanding dessert that is universally divine every time.

Apple, Cranberry & Blueberry Crisp

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8 large apples, cored and roughly diced

2 cups frozen cranberries, slightly thawed

1 cup frozen blueberries, slightly thawed

1/2 cup sugar

1/4 cup unbleached all purpose flour

1 teaspoon ground cinnamon

Crisp Crumble Topping:

1 1/4 cup large flaked oats

1 cup unbleached all purpose flour

1/2 cup dark brown sugar

1/2 cup (1 stick) chilled butter, cut into pieces

Preheat oven to 350ºF (180ºC). Butter a 9 x 13 inch rectangle baking dish.

In a large bowl, combine the diced apples, cranberries, blueberries, sugar, flour and cinnamon and stir until well coated. Spread the mixture into the bottom of the prepared baking dish.

To make the crisp crumble topping, in another bowl mix the oats, flour and brown sugar together; cut the chilled butter into the oat mixture and blend until crumbly, I found it easier to use my clean hands to blend everything together. Spread the oat crumble mixture evenly over the top of the fruit. 

Bake in the preheated oven until fruit is bubbling and thick and the topping is golden brown, about 45 minutes to 1 hour. Allow to cool for about 10 minutes and serve; and you can serve this on its own or with a dollop of whip cream or a scoop of ice cream. 

Apple Rosemary Cake

 

In many ways November is a month of remembrance for me... our family and us. Rosemary is for remembrance and in Celtic mythology, legend and folklore apples are not only an emblem of fruitfulness but at times immortality too. I tend to make this during the first few months of winter, when remembrance and missing those who are no long with us deepens, as the subtle sweetness with the comforting aroma of rosemary brings about all sorts of memories.  

Apple Rosemary Cake

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1 cup (2 sticks) butter, softened

3/4 cup white sugar

3 large eggs

1 teaspoon vanilla extract

1/4 cup honey

2 cored and chopped Ambrosia apples

3 tablespoons finely chopped fresh rosemary

2 cups unbleached all purpose flour

2 teaspoon baking powder

extra apples slices for the top

Preheat oven to 325ºF (170ºC). Lightly butter and flour a 3 lb. loaf tin and line the bottom with baking parchment paper.

In a medium bowl combine the flour and baking powder. Add in the finely chopped rosemary and stir together. 

In a large bowl cream together the butter and sugar until light and fluffy. Add the eggs one at a time and stirring to incorporate after each. Stir in the vanilla extract and honey, then add the grated apples and stir together. 

Add the flour mixture, in three additions, to the butter and sugar mixture, stirring after each addition until the batter comes together nicely. The batter will be thick so spoon it as evenly as you can into the prepared loaf tin and using a butter knife smooth the top. Place thinly sliced apple slices or fresh rosemary sprigs on top to decorate. 

Bake in the preheated oven for 50 to 60 minutes or until done in the centre, checking with toothpick inserted into the centre. Allow the loaf to rest in the tin for 10 minutes, carefully remove from the tin, the parchment will help ease this, and transfer to a wire rack to cool.    

Apple Pound Cake

An autumnal pound cake that is warm and inviting and the sticky brown sugar icing is not only a pleasant touch, it envelops the richness of this crumbly moist melt in your mouth seasonal cake slice after slice. 

Apple Pound Cake

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2 cups white sugar

1 1/2 cups light olive oil

3 large eggs

1 1 /2 teaspoons vanilla extract

3 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon British mixed spice

1 teaspoon salt

3 cups firm apples, diced (about 3 to 4 medium sized apples)

1 cup chopped walnuts

Brown Sugar Butter Icing:

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1/2 cup (1 stick) butter

1 cup dark brown sugar

1/4 cup evaporated milk

1 teaspoon maple extract

Heat the butter and brown sugar together over low heat. Add the evaporated milk and allow it to come to a full boil. Remove from the heat and add the maple extract. Drizzle over cake.

Preheat oven to 325ºF (170ºC). Grease and flour a 9 inch tube pan.

Core the apples. With the skins still on dice the apples.  

In a large bowl mix together the sugar and oil. Add the eggs and vanilla extract and beat well. Add the diced apples to the sugar and oil mixture and stir.

In another bowl combine the flour, baking soda, British mixed spice and salt. Stir in the chopped walnuts.

Add the flour mixture to the sugar and oil mixture and mix well. Pour or spoon batter into the prepared tube pan. 

Bake in the preheated oven for 1 hour and 20 minutes or until cake is done, testing with a toothpick towards the centre, if it comes out clean with a few moist crumbs not wet and gooey.

When done, remove from oven and place on a wire rack and cool for 10 minutes. Gently run a knife down the sides and the inner sides of the pan be careful not to stick the knife into the cake or scratch the pan. Tap the pan firmly a few times to help loosen the cake. Place the wire rack or a plate over the base of the pan and invert the cake pan onto the plate and slowly lift the pan off and let the cake continue to cool on the plate. 

When the cake is cool make the brown sugar butter icing, see recipe and instructions above, and drizzle over cake. 

Apple Bran Muffins

Adding more fibre daily can have many benefits, it can or may help protect against many diseases such as diabetes, cancer, high blood pressure and heart disease. There are two types of fibre, insoluble and soluble. Insoluble fibre like, whole-grain breads, cereals, flax seeds, the skins of some fruit and vegetables, help to keep the bowels healthy. Soluble fibre like, fruits and vegetables, oatmeal, oat bran, beans, lentils and peas, may help reduce cholesterol and control blood sugar levels. If you are looking to increase your daily fibre than these apple bran muffins are moreish and you will forget just how fibrously healthy they are with every bite.  - JD  

Bran Muffins

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makes approximately 12 muffins

1/2 cup butter, softened

1 cup brown sugar

2 eggs

1/2 cup unbleached all purpose flour

1/2 cup oatmeal flour

1 cup bran

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoons nutmeg

1 cup diced apples with skins, washed and cored

1 cup milk

Preheat oven to 375ºF and line a muffin tin with baking papers. 

In a large bowl, cream together the butter and sugar, then add the eggs.

In a separate bowl, mix flour, oat flour, bran, baking soda, cinnamon, nutmeg and the diced apples together. 

Add the flour mixture to the butter, sugar and egg mixture. Add the milk and gently stir until just combined.

Spoon muffin batter into prepared muffin tin and bake for 15 to 20 minutes.

Mabon ~ Autumn Equinox and Somerset Apple Cake

 

Mabon, September 21st to 29th in the Northern Hemisphere, celebrates the turning of Autumn and the Autumnal Equinox which also marks the second harvest. The full moon is at its closest during this equinox and is known as the Harvest Moon. 

Night and day are of equal length however the sun begins to wane and the nights are drawing in and growing longer and the days shorter and cooler. The leaves are beginning to turn, the birds are preparing to fly away, the grass begins to brown and the flowers are fading. Summer turns to autumn... it is a time of abundance, transition, reflection and gratitude. Time to look ahead to the waning of the season and start making winter preparations. Think rest, reflection, gratitude and abundance.  

Herbs associated with Mabon are sage, rosemary, lavender, rue, yarrow and cinnamon; Flowers, plants and trees are sunflowers, marigolds, hibiscus, red poppies, thistle, fern, and oak tree. Symbols are the apple, acorns, leaves, pine cones and the cornucopia. Colours are green, red, yellow, orange brown and gold. Animals associated with Mabon are dogs, wolves, the stag, blackbirds, the owl, salmon and goats. 

Things you may do to celebrate Mabon together, with friends or family, or in solitude are: Go apple picking, clean your house and get rid of any stagnate energy, write in a journal, make a gratitude list, go for a walk, connect with nature, make a corn doll, burn candles in Mabon colours , bake bread or apple recipes or make apple cider.

Mabon foods are seasonal and usually consist of apples, pomegranates, squash, grapes, dried fruits, corn, wheat and rye breads, seeds and nuts, potatoes, carrots and onions as well as cider and wine. This Somerset Apple Cake is a lovely recipe to make and enjoy during Mabon. Happy Mabon/Autumn Equinox! - JD 

Somerset Apple Cake

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250 grams ( 1 and 1/2 cups) unbleached all purpose flour

1/2 teaspoon mixed spice

175 grams ( 3/4 cups or 1 and 1/2 sticks) butter, softened

175 grams (1 cup) brown sugar

2 cups chopped apples with skins

1/2 teaspoon baking soda

1/2 cup dry cider

additional brown sugar for sprinkling 

thin apple slices for decorating

Preheat oven to 325ºF (170ºC). Grease and flour a 7 inch baking cake tin. Line the bottom with baking parchment.

In a bowl sieve the flour and mixed spice together. 

In a large bowl add the butter and brown sugar, beat until soft and creamy.

Place the chopped apples in a medium bowl, add the cider and baking soda, quickly mix together, then add to the butter mixture and stir together until combine, add the flour and spice mixture and stir until a thick batter has formed.

Spoon the dough into the prepared cake tin. Smoothing the top. Place the thinly sliced apple slices however you wish on top, I placed them in a circle. Sprinkle with brown sugar.

Bake in the preheated oven for 60 to 90 minutes or until firm.

 

Almond Cake

Sometimes you don't need a reason to make a cake such as this however I can guarantee that you will want to make this more often than not. Feel free to top the cake with whatever fruit you like, apples are what I have on hand at any given time. Moist, crumbly and delicately tender, it is hard to believe it is gluten free.    

Almond Cake

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3/4 cup unsalted butter, softened 

1 cup sugar

4 eggs

1/2 cup milk

1 teaspoon vanilla

1 1/2 cups Almond flour

1/2 cup Coconut flour

1/4 teaspoon salt

2 teaspoon baking powder

thin slices of fresh apple rings to decorate the top

Preheat oven to 350ºF. Grease and flour a 9x13 inch cake pan.

In a large bowl cream together the butter and sugar until smooth. Add in the eggs one at a time, and beat until well blended. Add the milk and vanilla and mix until combined. 

In a separate bowl, combine the almond and coconut flours, salt and baking powder. Stir the combined dry ingredients into the butter egg mixture and beat until nice and creamy. Spoon the batter into the prepared cake tin and spread batter evenly. Arrange the freshly sliced apple rings on top, how ever you wish. Bake in the preheated oven for about 30 minutes. The cake should have a bit of spring to it and golden in colour. Before serving lightly dust with some icing sugar over the top. 

Notes: If replacing the coconut flour with all purpose flour the cake is no longer gluten free. It tastes just as good, it just won't be gluten free.  

Keeping warm. - JD 

Apple Ginger Loaf

Welcoming the change of season with this lovely autumnal loaf that smells and tastes divine. 

Apple Ginger Loaf

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2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons ground ginger

1 teaspoon salt

2 large eggs, beaten

1/2 cup dark brown sugar

1/2 cup vegetable oil

2 tablespoons milk

3 medium sized apples, cored and cut into cubes

1 cup chopped walnuts, optional

thinly sliced apple pieces,  for decorating the top 

Preheat the oven to 350ºF. Grease and line a 8x4 loaf tin. 

In a large bowl combine the flour, baking powder, ground ginger, salt, chopped walnuts and the cubed apple together. 

In another bowl add the 2 eggs and gently beat together; add the brown sugar, vegetable oil and milk and stir to blend together, add to the dry ingredients and stir until just blended, do not beat or over stir. Spread into the prepared loaf tin. Add the slices of apple on top.

Bake in the preheated oven for 60 to 80 minutes or until a toothpick inserted in the centre comes out clean. Cool on a wire rack for 10 minutes before removing from the tin. 

 

Harvest Spread

Celebrating Mabon or Autumn... Autumn Equinox is a delight. There are many things one can make or do and share to give thanks to the fruits of the earth during the cooler months ahead. This Harvest Spread is one of many delicious recipes you can create to celebrate.    

Harvest Spread

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1 cup tart apple, cored and finely diced

1 cup celery, finely chopped

1 cup sharp cheddar cheese, grated

2 pkgs (80z each) cream cheese bricks

1 tablespoon mayonaise

1 tablespoon sugar

1/2 teaspoon cinnamon

1 cup chopped pecans or walnuts

Prepare the ingredients as stated. Place all the ingredients in to a large bowl. Mix with a wooden spoon until blended. Refrigerate for several hours before serving. Serve with crackers and rustic  slices of bread or spread on toast. 

Wheat Germ Muffins

Quite simply these are a basic muffin with substance and the apple wedges on top dresses up these otherwise plain muffins. However under the radar these muffins may be they are a healthy alternative and one that will be enjoyed with just about anything. 

Wheat Germ Muffins

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1 cup unbleached all purpose flour

1/2 cup wheat Germ

1/2 cup cornmeal

1 tablespoon ground flax seed

2 tablespoons coconut sugar

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

1 egg, beaten 

1 cup milk

1/4 cup butter, melted and slightly cooled

apple wedges, thinly sliced 

Preheat the oven to 400ºF. Line a muffin tin with paper baking cups or reusable silicone baking cup liners. Set aside.

In a large bowl whisk together the flour, wheat germ, cornmeal, ground flax seed, coconut sugar, ground cinnamon, baking powder and salt. Make a well in the centre of the dry ingredients. 

In another bowl combine together the egg, milk and melted butter; add all at once to the flour mixture. Stir just until moistened; the batter should be a bit lumpy.    

Fill the lined muffin cups with batter and place a few thinly sliced apple wedges into the tops of each muffin and bake for 15 to 20 minutes until muffins are lightly brown. Serve warm with a little bit butter. 

Notes: you could add grated apple to the muffin batter. 


Hope everyone had a nice weekend. - JD 

Carrot Banana Chickpea Flour Muffins

This recipe was passed on to me by a friend and I was up to the pantry challenge; plus it does seem like I have been baking muffins quite a bit lately. I sum that up to many reasons, they are quick and easy to make, pantry ingredients may be low or sparse, and at times whatever I can find on the shelf at the shop; therefore making me pull ingredients together and also modifying recipes. 

The original recipe called for two mashed bananas, not having any, I grated 1 to 2 apples, cored. Also the recipe called for 8 tablespoons of melted coconut oil, I used vegetable oil instead. Dark brown sugar was used instead of light brown sugar and sour cream replaced the natural yoghurt. Still, these muffins turned out wonderful. Crumbly and tender.  

Carrot Banana Chickpea Flour Muffins 

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1 1/2 cups chickpea flour

1/4 cup light brown sugar or coconut sugar

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

3 eggs

1/2 cup natural yoghurt or sour cream

2 mashed bananas

2 large carrots, peeled and grated

1 apple, cored and grated 

8 tablespoons coconut oil

1 teaspoon maple extract

sunflower seeds, to sprinkle on top, optional 

Preheat oven to 350ºF (180ºC) and line a muffin tin with muffin liners.

In a large bowl mix the chickpea flour, sugar, baking powder and cinnamon together.

In another bowl, beat the eggs, sour cream, mashed bananas, or shredded apple if using instead, shredded carrots, grated apple, oil and maple extract together until nice combined. Pour into the dry mixture. Stir until the wet and dry ingredients are well combined.

Spoon the batter, equally, into 6 muffin moulds and fill to the top. Bake the muffins in the  preheated oven for 20 to 25 minutes or until the tops of the muffins are golden brown. 


Have a good weekend and stay safe everyone! - JD

Curry Galette

Now more than ever is time for leftovers and creating a meal on limited ingredients. Savoury galettes are an easy way to create a delicious meal and use those bits and pieces,  like I did with a leftover curry. 

Preheat oven to 375ºF. Line a baking tray with baking parchment paper. Simply roll out ready made puff pastry or homemade pastry. Transfer the now rolled out puff pastry to the prepared baking tray. 

Evenly spread crushed tomatoes over the puff pastry, leaving about 1 to 2 inches from the edge.  Add about 3 teaspoonfuls of mild or hot curry paste and spread over the crushed tomatoes. Sprinkle with freshly grated carrots over top of the two sauces. Then spoon the leftover curry on top of the grated carrots. Sprinkle a handful of frozen peas over the leftover curry mixture. Fold up the sides. Brush the sides with an egg wash and pop  in the preheated oven and cook for 20 to 30 minutes until pastry is golden brown and puffed up and the filling is warmed. Serve with freshly grated apple on top and with a soup or salad.

Notes: you may add the grated apple on top before popping in the oven to bake.  

Hope everyone is keeping well and staying safe. Have a good weekend everyone! - JD  

Food Photo of the Day ~ Blueberry Apple Galette

Two galettes are better than one! Perfect for a sharing and perfect as a dessert to top of a delicious Sunday roast. This easy French dessert is an effortless way to use up lingering fruit and add some comfort on a cool Autumn evening. 

- JD  

Spiced Apple Bundt Cake

Everything about this cake says autumn to me and as it bakes the warmth of the spices blend and evoke those autumnal feelings. 

Spiced Apple Bundt Cake 

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1 cup casters sugar

1 cup brown sugar

1 cup vegetable oil

3 eggs

2 teaspoons maple extract

3cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons ground cinnamon
1 teaspoon Chai baking spice

1/2 teaspoon freshly grated nutmeg

5 apples, cored and grated with peel

2 carrots, peeled and grated

1/2 cup chopped walnuts, optional

Maple Glaze:

1/2 cup butter
1/2 cup dark brown sugar

1 tablespoon milk

1 teaspoon maple extract or maple syrup

Preheat oven to 325ºF. Grease and flour a Bundt pan. Set aside.

In a medium bowl whisk together the flour, baking soda, salt, cinnamon, chai spice and nutmeg.

In a large bowl beat the sugars, oil, eggs and maple extract with an electric hand mixer until light and fluffy. Add the flour mixture and stir with a spatula until just blended. Fold in the apples, carrots and walnuts. Spoon into the prepared Bundt pan. 

Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted in the centre comes out clean. Allow cake to cool for 20 minutes before inverting on a wire rack.  

    

Making the glaze... in a medium sauce over medium heat, melt the butter, brown sugar, milk, maple syrup together. Bring to a boil; stirring to dissolve the sugar. Remove from heat and drizzle over the cake. 

Tip: when spooning the glaze over the cake; place a piece of wax paper under the wire rack as the wax paper will catch any glaze drippings. 

Notes: If you can not find Chai Baking Spice then use All Spice. 

Hope everyone had a lovely weekend. I did get some relaxing moments to push this cold along although probably not enough. - JD 

Apple Bread Pudding

When rainy days are many the need or want for comfort food rises however when there is an unused portion of a loaf of bread hanging about the kitchen one can not resist making  bread pudding. This easy recipe is perfect for breakfast/brunch or dessert. 

Apple Bread Pudding

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8-10 slices of whole wheat day old bread

2 tablespoons butter, melted

4 Granny Smith apples, peeled, cored and chopped

4 eggs, beaten

2 1/4 cups milk

1/2 cup coconut sugar

1 teaspoon cinnamon

some freshly grated nutmeg

1 teaspoon vanilla
cinnamon sugar, for sprinkling on top, optional

Preheat the oven to 350ºF (175ºC). Grease a 9x13 baking dish.

Cut the bread into cubes and place the cubes into a large bowl. Drizzle with the 2 tablespoons of melted butter. Turn into the prepared baking dish. Set aside.

Peel, core and chopped the apples, if you haven't already done so, and place the apple pieces on top of the buttered cubes bread. 

In a large bowl combine the eggs, milk, sugar, cinnamon, nutmeg and vanilla. Beat until well blended. Pour over the bread and lightly push down with a fork until the bread is covered and has soaked up the egg mixture. If all the egg mixture seems to get absorbed however the top is a bit dry, not to worry, when the pudding is baking it puffs up absorbing the bread fully. Sprinkle the top with some cinnamon sugar, if you wish. Bake in the preheated oven for 45 minutes or until the top springs back slightly when gently pressed.  

Notes: you can substitute dark brown sugar or white sugar for the coconut sugar. 

Hope everyone had a great weekend. The sun was shining bright all weekend long; casting it's warm rays upon us. - JD 

Apple Dumplings

This was my first time making apple dumplings and it won't be my last. A fairly straight forward recipe, equal to apple pie, that has plenty of flavour.  

Apple Dumplings

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4 apples peeled, cored and quartered

homemade pie crust for 1 to 2 pies 8 inch pies rolled and cut into squares or triangles, that will wrap around and cover each piece of apple, or use ready made pie crust or 1 to 2 cans ready made refrigerator crescent rolls 

1/2 cup butter

1/2 cup caster sugar

1/2 cup brown sugar

1 cup orange juice
1/2 teaspoon ground cinnamon

1 teaspoon rum flavouring

Preheat oven to 350ºF (175ºC)

Wrap each apple piece in one piece of square or triangle cut pie pastry or the crescent roll.

Place seam side down in an 9x13 baking dish and sprinkle with cinnamon.

In a medium saucepan combined the butter, caster sugar, brown sugar and orange juice and bring to a boil. Remove from heat and whisk in the ground cinnamon and rum flavouring. Pour over the apple dumplings. 

Bake for 30 minutes, or until the pastry is golden brown and the apples are tender. Spoon sauce over rolls when serving.  

Notes: I chose to make my own pie pastry because I just couldn't bring myself to buy refrigerator crescent rolls. 

Hope everyone had a lovely weekend. - JD 

Apple Raisin Bannock

A delicately dense scone like texture with a slight sweet taste thanks to the dried raisins and fresh apples.  A slice of this bannock with butter and a wee bit of Irish Whiskey or a glass of Irish Cider would be spot on. 

Apple Raisin Bannock

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3 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

2 tablespoons caster sugar

3/4 cup raisins

1 apple, peeled and diced

1 1/2 cups buttermilk

Preheat oven to 400ºF. Grease and flour a round cake tin and line the bottom with baking parchment paper. Set aside.

In a large bowl place all the dry ingredients together, including the raisins and diced apple. Mix together well. Make a slight well into the centre of the flour mixture, pour the buttermilk and stir until a soft slightly sticky dough forms. If the dough seems dry add a bit more buttermilk, a little at a time.  

Transfer the dough into the prepared cake tin and spread evenly. Bake for 25 to 30 minutes or until risen and lightly browned. 

Apple Cheddar Buttermilk Bread

Easily one of my favourite loaves to make. Perfect for sandwiches or on it's own with  a nice lashing of butter.  


Cheddar Apple Buttermilk Bread

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makes 1 loaf

2 cups unbleached all purpose flour

2 tablespoons caster sugar

1 teaspoon baking soda

1 teaspoon cream of tartar

pinch of salt

1 cup of shredded old cheddar cheese

2 apples, peeled and diced

1/4 cup butter

1 1/4 cups buttermilk

Preheat oven to 350ºF (180ºC) Grease and flour a loaf tin. Line the bottom with baking parchment paper. Set side.

In a large bowl combine the flour, sugar, baking soda, cream of tartar, salt. Add the shredded cheese and diced apples to the flour mixture. 

Cut in the butter and mix well with your hands for a few minutes until the flour mixture becomes crumbly and start to stick together.Stir in the buttermilk to form a nice soft dough. Place the dough into the prepared loaf tin and spread evenly. Sprinkle more shredded cheese on top and bake for about 45 minutes.   

Hope everyone had a nice weekend and for those whom had a long weekend, like us, it was as well. There seems to be a bit of a break, weather wise, temperatures have warmed up slightly... if you call minus 19ºC warm. Which at this time, I am! Stay warm and for those in warmer climates,  stay cool. - JD