Desserts - Apple and Apricots

Posted on April 10, 2012 by bilrob

Desserts Apple and Apricots

We were browsing through our databases this morning, removing duplicate copies and deleting a few recipes that had bits missing, when we came across these two desserts that had not seen the light of day for some time.

Both of these desserts contain our favourite fruits, apples and apricots. We grow these in our garden, so we are always on the lookout of new ways to use them. I think you will also like these two desserts – Apple pie and Apricot cream desserts

HIGH-RISE APPLE PIE

PASTRY
2 ½ cups plain flour
1/3 cup icing sugar
185g butter
1/3cup water, approximately
1 egg white, lightly beaten
1 tablespoon castor sugar

APPLE FILLING
6 large apples, sliced
1/3 cup sugar
½ cup water

CITRUS SAUCE
1/3 cup custard powder
1/3 cup sugar
1 ½ cups milk
1/3 cup orange juice
2 tablespoons brandy
2 teaspoons grated orange rind

Pastry: Sift flour and icing sugar in bowl, rub in butter. Add enough water to mix to firm dough. Roll out two-thirds of pastry on lightly floured surface till large enough to line base and slightly overlap side of a 20cm spring-form tin. Spoon filling into pastry case. Roll out remaining pastry, brush edge of pie with egg white, cover with pastry. Press edges of pastry together firmly, trim. Cut a few slits in top of pastry, brush with remaining eggwhite, sprinkle with castor sugar.

Bake in moderately hot oven 20 minutes, reduce heat to moderate, bake further 30 minutes or until golden brown. Stand 30 minutes before removing from tin. Serve hot or cold with sauce.

Apple Filling: Place apples in saucepan with sugar and water, bring to boil, reduce heat, simmer 10 minutes (or microwave on HIGH for about 5 minutes) or until tender; cool to room temperature.

Citrus Sauce: Combine custard powder and sugar in saucepan, stir in milk and orange juice, stir constantly over heat (or microwave on HIGH for about 3 minutes) until mixture boils and thickens, stir in brandy and rind.

LUSCIOUS APRICOT CREAM

Desserts can be made a day ahead of serving. Recipe unsuitable to freeze or microwave.

1kg apricots
1 cup castor sugar
1 cup water
3eggs
1/3 cup castor sugar, extra
1 tablespoon gelatine
3 tablespoons lemon juice
1/4 cup passionfruit pulp
300mI carton thickened cream

Peel apricots, halve and remove stones. Combine sugar and water in saucepan, stir constantly over heat, without boiling, until sugar is dissolved. Add apricots, bring to the boil, reduce heat, simmer for about 10 minutes, without stirring, until apricots are tender. Remove apricots from syrup, reserve syrup and 8 apricot halves for the top of the dessert.

Blend or process remaining apricots until smooth. Beat eggs and extra sugar with electric mixer or rotary beater in top half of double saucepan or heatproof bowl over simmering water until thick, transfer to large bowl; cool. Sprinkle gelatine over lemon juice, dissolve over hot water, cool to room temperature; do not allow to set.

Stir apricots into egg mixture with gelatine mixture, passionfruit and cream. Pour into a lightly oiled 20cm ring pan, cover, refrigerate overnight. Turn onto serving plate, top with reserved apricots and syrup.

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Apple Pie - The American Dream

Posted on September 23, 2011 by bilrob

Apple Pie – The American Dream

We love baseball, hot dogs, apple pie and Chevrolet – or so an old ad for Chevrolet tells us. Apple pie is as American as… well.. apple pie. If baseball is the All-American sport, then apple pie is the all-American dessert. And while the internet and book stores have spread the recipes far and wide, there are classic apple desserts in every region that are characteristic of the cuisine for that area. Wherever Johnny Appleseed spread orchards, there are recipes that make use of other regional ingredients and traditions to create unique desserts with apples and – whatever!

If you think of apple pie as having two crusts and a filling of apples combined with sugar, brown sugar, cinnamon and nutmeg, some of the regional variations may surprise you. Apple cobbler, apple pandowdy, apple puff, apple crisp, apple brown betty are all variations of apple pie in different regions. The prevailing apple recipes for any region may be affected by the variety of apple that’s hardiest and most popular in that area, as well as the style of cuisine that’s prevalent.

In New England, for instance, most apple recipes call for Pippins, Granny Smith’s or other firm fleshed, sweet varieties of apple that cook up well and lose little moisture when being baked. In Maine, it’s not uncommon to find blueberries in your apple pie. In Massachusetts, cranberry apple pie is a favourite. In Vermont, the apples may be sweetened with honey or maple syrup. And in many restaurants on Cape Cod, rather than vanilla ice cream, your piping hot slice of heaven will be served topped with a slice of melting cheese.

In the Southern states, with their predilection for creamy, lightly spiced foods, the most common apple pie recipes include Apple Cream Pie (made with sour cream) and Apple Bourbon Pie, with raisins soaked in bourbon. Raisins soaked in rum are another popular addition to ‘apple pie’ in the South, especially in New Orleans. Other additions include rhubarb, diced peaches and walnuts.

Midwestern Apple Pie is the classic apple pie – two flaky crusts packed with thick, sweet, juicy apple slices mounded high and vented to let the fragrant steam escape. In Kansas or Missouri, your apple pie will satisfy any purist – served with a scoop of vanilla ice cream that melts into the syrupy filling and adds the perfect touch of creaminess to the mix.

In the South and Southwest you’ll find deep-fried apple pie, a variation that matches melt-in-your-mouth flaky fried crust with sweet, diced apples in a syrupy sauce. And in Pennsylvania, the home of the Pennsylvania Dutch, Apple Crumb Pie and Apple Pandowdy take the place of Apple Pie a la Mode on most restaurant menus.

As American as Apple Pie … from coast to coast, Americans have done what they do best – taken a classic and adapted it to suit the ingredients and tastes that surround them. Whether you top it with a sprinkle of cinnamon, a dollop of whipped cream or a slice of sharp cheddar, there’s no other food that comes close to being the All-American dessert.

author:Samuel Murray

Deep Dish Apple Pie – with Bill & Sheila

As American As Apple Pie

Posted on September 6, 2011 by bilrob

As American As Apple Pie

By Samuel Murray

Apple pie – baking with Bill & Sheila

Harvest A Wealth Of Apple Ideas

Posted on August 16, 2011 by bilrob

Harvest A Wealth Of Apple Ideas

The leaves have turned, pumpkins are ripening on the vine and most of Canada’s apple growers are in the orchards harvesting this year’s crop of apples for your enjoyment throughout the winter months. It is well known that apples are nutritious, as are apple-based products like pure apple juice, apple sauce and dried fruit snacks. But now more than ever, as research is showing that apples contain important anti-oxidants, apples and apple products are an important part of your family’s diet. Why not take advantage of the season and introduce new, innovative ways for your family to enjoy them every day.

Here are a few simple ways to increase your apple consumption and boost your anti-oxidant intake:

• Choose juice over pop. Apple juice contains health-promoting phytonutrients – natural antioxidants – and is usually fortified with Vitamin C.
• Liven up a simple salad by topping it with pieces of fruit or strips of Sun-Rype Fruit to Go bars.
• Want to try something new with that jar of Sun-Rype Apple Sauce? Try these suggestions:
• Use apple sauce on top of ice cream and sprinkle with granola for a healthy sundae.
• Swirl into yogurt or cottage cheese for a low fat parfait.
• Warm up crisp fall mornings by topping pancakes or French toast with hot apple sauce and a dollop of sour cream.
• Replace vegetable oil or butter in most recipes with an equal amount of apple sauce. Apple sauce lowers the fat and calories when you bake.

All it takes is a little imagination to increase the number of apples your family gets in their diet. And, of course, apples make it easier for your family members to get the five to ten daily servings of fruit and vegetables recommended by Canada’s Food Guide to Healthy Eating. Harvest season is a great time to experiment with apple products to see how they can enhance your meal times, for more creative ideas and recipes visit www.sunrype.com.

Harvest Apple Pie With Cheddar Crust

Apples partner well with cheddar and here the cheese is built right into the crust. For another variation, use your favourite crust recipe and top with apple crisp topping.

Cheddar Crust
2 1/4 cups all-purpose flour 550mL
3/4 tsp salt 4 mL
1/2 cup vegetable shortening125mL
1/4 cup cold butter 50mL
(cut into small pieces)
1 3/4 cups old cheddar cheese 425mL
5 to 6 tbsp ice water 75 to 90 mL

Apple Filling:
6 cups Ontario Apples 1.5 L, sliced peeled (Such as Cortland, Crispin (Mutsu), Golden Delicious, Jonagold, McIntosh, Northern Spy, Russet, Spartan)
1 tbsp lemon juice 15mL
1/3 cup granulated sugar 75mL
1 tbsp all-purpose flour 15mL
1/2 tsp cinnamon 2mL
1 egg yolk 1
1 tsp milk 5mL

• In large bowl, combine flour and salt. With pastry blender, cut in shortening and butter until mixture resembles fine crumbs. Stir in cheese. Stir in water a little at a time until dough holds together. Press into 2 round disks; wrap with plastic wrap and chill 30 minutes.
• Meanwhile prepare filling: In large bowl toss apples and lemon juice. In small bowl, combine sugar, flour and cinnamon; stir into apples.
• On lightly floured surface, roll out pastry for bottom crust to 1/8-inch (3mm) thickness. Place in 9-inch (23cm) pie plate; trim edge even with rim. Roll out pastry for top crust, cutting steam vents. Add filling to bottom crust, place top crust over apples, trimming to 1/2-inch (1 cm) over the edge. Tuck overhang under edge of bottom crust and finish edge as desired. In small bowl, beat together egg yolk and milk; brush top of pie with mixture.
• Bake on bottom rack in a 425ºF (220ºC) oven for 15 minutes then reduce temperature to 350ºF (180ºC) and bake for about 40 minutes or until apples are tender and crust is golden brown.

Makes 6 servings.

Grandma's Apple Pie

Posted on August 15, 2011 by bilrob

Grandma’s Apple Pie

One Year my parents gave my wife and I several bags of apples from a local orchard. Most of them were Golden Delicious and we were instructed not to cook with these,”.. they are for eating only.”. When we arrived home my wife’s Grandmother stopped by and spotted the bags of apples. She said “Would you like me to make a pie with those?” We instantly responded YES! The pie was incredible! So, here it is:

APPLE PIE RECIPE

5 or 6 apples
3/4 cup brown sugar
1/4 cup white sugar
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg (optional)
1/2 stick of butter or margarine (optional)
2 TBSP flour (optional)
1 TBSP lemon juice
1 frozen pie crust

Peel and cut up apples into small pieces. Put apples in a bowl of water and lemon juice to keep from turning brown and to keep fresh. In a separate bowl, mix sugars, flour, salt, cinnamon and nutmeg. Add about half of the sugar mixture to the apples. Add softened margarine (optional). Stir all together. Pour apples into frozen 9 inch pie crust. Bake at 350 degrees for approximately 1 1/4 hours. After the pie starts cooking for about 20 minutes add the rest of the sugar mixture and baste apples every 20 minutes.

Grandma’s Divinity Recipe

My wife’s grandmother made many incredible dishes in her kitchen over the years. Sometimes, if in the right mood, she would offer to write them down. We always said YES! Here is one of the finest deserts you will ever try, and it’s easy to make:
2 egg whites
3 cups sugar
1 cup light corn syrup
1/2 cup water
1 teaspoon vanilla flavouring
1 cup pecans

Cook sugar, corn syrup and water on high heat for the first 2 minutes, stirring constantly. Then, lower the burner a notch (from medium high to medium etc) and cook until a drop of mixture forms a hard ball when dropped into cold water. Another way to test this is to stir mixture and allow it to form a long thin string when dropped from your stirring utensil. When it is thin and elastic enough to spin a web, it is ready. Our heating time came to 15 minutes on medium heat.

Gradually pour this mixture into the unbeaten egg whites. Beat with an electric mixer until firm. Add vanilla and pecans.

Beat until chalky. Drop by tablespoonful’s onto wax paper. Place pecan halves or other topping before completely dry.

Hardens quickly, spoon quickly or find an assistant for this.

NOTE: Humidity must be >50% for this recipe to come out properly.
author:David Jones

APPLE PIE WITH SAVORY CHEESE PASTRY

Posted on July 21, 2011 by bilrob

APPLE PIE WITH SAVORY CHEESE PASTRY

For the Filling
• 1 1/4 lb (560g) apples, cored and sliced into 8 wedges each finely grated orange rind
• soft brown sugar
• 1 oz (25 g) strong chedder cheese, finely grated

For the pastry case
• 4 oz (100 g) self-raising flour
• 4 oz (100 g) whole-wheat flour
• pinch of salt
• 4 oz (100 g) soft butter
• 2 oz (50 g) strong cheddar cheese finely grated
• 1 egg slightly beaten
• 1 tablespoon water

Preparation

1. Make the pastry first. Put the two flours in a bowl with the salt and combine. It is essential that the butter is nice and soft: break it up into walnut size lumps and scatter it over the flour. Then scatter the cheese as well and rub it and the butter into the flour. Lightly mix the beaten egg with the cold water and pour this over the mix. Work the liquid into the flour to form a dough. Divide the mix into two and form into a ball. Wrap the pastry in cling film and chill.

2. Allow the pastry to come back to room temperature and roll out to a size larger than your baking tin. Cover the base and sides of the tin with the pastry and place in the fridge to chill.

3. When you are ready to bake, pre-heat the oven to 325°f / 160°c. Line the pastry case with tinfoil, weight with ceramic beans and bake blind for 30 minutes or until nice and dry. Remove the foil and the beans and allow to cool.

4. Peel, core and thinly slice the apples and mix with plenty of the grated orange rind. Scatter a little sugar on the base of the cooked pastry case,fill with the apple slices, then add more sugar. Roll out the second ball of pastry to form the lid for the pie. Flop it over the rolling pin then over the top of the apples. Seal well and make a few slits to allow steam to escape. Bake in the oven at 350°f or 180°c. As the pie comes out of the
oven, scatter the remaining grated cheese on top. English recipes 07

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Desserts - Apple and Apricots