Filling: 7 Fuji apples (large), peeled and cut, or other green apples 50g (2 Tablespoons) butter 120g (slightly less than 2/3 cup) castor sugar 1 lemon (juice) 1/2 tsp cinnamon powder 70g (2/3 cup) raisins soaked in brandy for 1 day 150 g (1 1/2 cups) walnuts (toasted)
Topping: 100g (about 4 ounces, or 1/2 stick) butter 80g (slightly more than 1/3 cup) castor sugar 100g (about 3/4 cup) Cake flour
Instructions:
1. Filling: Boil apples, add sugar, lemon juice, and butter over low heat till soft and dry. Add raisins, cinnamon powder, and walnuts, stir evenly, remove from stove and cool.
2. Pastry: Mix bread and cake flour (no need to sift) in a bowl, cut clod butter into small cubes and use rubbing method to mix into flour. Slowly add in ice water and mix into a dough. Chill for half an hour.
Roll out dough onto a floured surface and cut out into pie tin. Prick the base with a fork to prevent puffing when baking.
3. Topping: Use another mixing bowl; pour in cake flour and castor sugar. Cut cold butter into small cubes and use rubbing method to create powdery texture. Do not allow big lumps. Put into fridge to chill for ten minutes.
4. Put apple fillings onto pie tin or pie shells. Preheat oven at 180 Celsius (350 degrees Fahrenheit), spread a layer of topping on top of apple filling. Bake for 35-40 minutes or until light brown.
This recipe is from Tammy’s Recipes.
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Jewish Apple Cake
A soft moist cake with a layer of apples and cinnamon inside
Yield:
10-12 servings
Ingredients:
8 cups peeled and sliced cooking apples (Granny Smith, Cortland, Mc Intosh, Golden Delicious, etc.) 2 cups sugar 2-3 teaspoons cinnamon 3/4 cup oil 3 eggs 1 cup fresh orange juice 1 teaspoon vanilla 2 1/2 cups flour 1/4 teaspoon salt 2 teaspoons baking powder
Instructions:
1. In a large bowl, toss the apples with the cinnamon and 1/2 cup of the sugar.
2. In mixing bowl, blend oil and remaining sugar. Stir in eggs, orange juice, and vanilla. Fold in flour, salt, and baking powder to make a soft smooth batter.
3. Generously grease a 9 x 13 baking pan*. Spoon half the batter into the pan. Arrange the apples in a layer on top, and then spread the remaining batter over the apples.
4. Bake at 350 degrees until browned and cake tests done with fork or toothpick, about 45-60 minutes.** Cool on wire rack (in pan), covered with a clean towel. To serve (warm or cold), sprinkle with powdered sugar.
This recipe is from Tammy’s Recipes.
Triple Chocolate Quick Bread
A sweet chocolate quick bread with chocolate chips inside, topped with a homemade chocolate glaze
Yield:
10-12 servings
Ingredients:
1/2 cup butter, softened 2/3 cup (packed) brown sugar 2 eggs 1 cup (6 ounces) semi-sweet chocolate chips, melted 1 1/2 cups applesauce 2 teaspoons vanilla 2 1/2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1/2 (3 ounces) cup miniature semi-sweet chocolate chips
Chocolate glaze ingredients:
1/2 cup (3 ounces) semi-sweet chocolate chips 1 Tablespoon butter 2-3 Tablespoons half and half cream 1/2 cup powdered sugar 1/4 teaspoon vanilla Pinch of salt
Instructions:
1. In mixing bowl, cream butter and sugar. Add eggs and melted chocolate, mixing well. Add applesauce and vanilla and stir well.
2. In another bowl, combine flour, baking soda, baking powder, and salt. Add to creamed mixture and mix until lumps are removed. Stir in chocolate chips.
3. Spread batter into one large greased loaf pan (8x4x3in.) or into four small greased loaf pans (5-1/2x3x2-in.). Bake at 350 degrees for 45 minutes or until bread tests done.
4. Cool in pans 10 minutes and then remove to a wire rack to finish cooling.
5. Make glaze: Melt chocolate chips and butter; stir in cream. Remove from heat and add sugar, vanilla, and salt. Drizzle over warm bread.
This recipe is from Tammy’s Recipes.
Quick and Easy Autumn Dessert
Sweet and cinnamon-y hot apples or pears over toasted cinnamon bread, topped with whipped cream or ice cream
Yield:
3-4 servings
Ingredients:
2 medium-large ripe pears OR tart apples, cored, peeled and thinly sliced 1/2 cup water, divided 3 Tablespoons sugar 1 Tablespoon raisins 1/2 Tablespoon butter 1 teaspoon ground cinnamon dash ground nutmeg 1 Tablespoon cornstarch 3-4 slices of cinnamon bread or cinnamon bagel, toasted Ice cream or whipped cream, optional
Instructions:
1. In medium-sized saucepan, heat fruit, 1/4 cup water, sugar, raisins, butter, cinnamon, and nutmeg, stirring occasionally, until boiling. Boil just until fruit is tender.
2. In small bowl, whisk together cornstarch and 1/4 cup water until smooth. Add to fruit mixture. Bring to a boil, stirring constantly, and cook for 1-2 minutes, until thickened.
3. Serve warm fruit mixture over cinnamon toast. Top with ice cream or whipped cream if desired.
This recipe is from Tammy’s Recipes.
Apple Brownies
A soft and slightly chewy apple cake, dusted with powdered sugar and cut into squares
Yield:
24 squares
Ingredients:
2/3 cup butter 1 1/2 cups brown sugar 2 eggs 1 teaspoon vanilla 2 cups flour 1/2 teaspoon cinnamon 2 teaspoons baking powder 1/4 teaspoon salt 1 cup peeled chopped apples 1/2 cup nuts (optional) Powdered sugar
Instructions:
1. Cream butter and brown sugar. Add eggs and vanilla, mixing well. Add flour, cinnamon, baking powder, and salt. Stir well. Stir in apples and nuts.
2. Spread batter into a greased 9 x 13-inch baking pan. Bake at 350 degrees for 30-35 minutes, until brownies test done with a fork and slightly browned on top.
3. Cool; dust top with powdered sugar and cut into 24 squares.
Fancy Springform Apple Cake
A fragrant vanilla crust with a vanilla cinnamon apple filling
Yield:
12-16 servings
Ingredients:
Cake Crust:
1/2 cup sugar 1/2 cup butter, melted and cooled 1 egg 1 teaspoon vanilla 1/4 teaspoon salt 1 1/2+ cups flour 1 1/2 teaspoons baking powder
Apple Mixture:
7-9 cups sliced peeled cooking/baking apples* 3 Tablespoons lemon juice 1/4 cup sugar
Vanilla Sauce:
3 Tablespoons butter, melted 1 cup sugar 2 large eggs 1 teaspoon vanilla 1 teaspoon ground cinnamon
Optional: powdered sugar for dusting finished cake
Instructions:
1. In a large bowl, combine all crust ingredients to make a soft but stiff dough. Add more flour as needed to ensure that you have a dough and not a batter. Cover with plastic wrap and chill for 15 minutes.
2. In a large bowl, toss the apples with lemon juice and 1/4 cup sugar.
3. Grease the bottom and sides of a 10-inch springform pan. Pat dough evenly on the bottom and sides of the pan (dough should be about 1/8-1/4 inches thick). Fill with apple mixture, pressing gently. Cover with foil.
4. Bake at 350 degrees for 15 minutes; remove foil and bake for an additional 45 minutes or until apples are soft. The apples on top will look a little dry; use a fork or toothpick to test apples for doneness.
5. In a bowl, combine vanilla sauce ingredients in order listed. Pour over hot cake, allowing sauce to fill between the apples. Bake for another 20-25 minutes.
6. Cool cake on wire rack; cover with plastic wrap and chill for 4-6 hours of overnight. Dust with powdered sugar before serving, if desired.
Meringue
Light and sweet homemade meringue topping for pies
Yield:
meringue for one 9-inch pie
Ingredients:
3 egg whites 1/2 teaspoon vanilla 1/4 teaspoon cream of tarter OR white vinegar 6 Tablespoons sugar
Instructions:
1. Beat egg whites with vanilla and cream of tarter (OR white vinegar) until soft peaks form.
2. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.
3. Spread meringue over pie and bake at 350 degrees for 12-15 minutes, until meringue is lightly browned.
Pumpkin Sheet Cake with Cream Cheese Frosting
A moist pumpkin sheet cake with homemade cream cheese icing
1. Beat pumpkin, sugar, and oil. Add eggs, mixing well.
2. In another bowl, combine dry cake ingredients and stir to mix. Add to pumpkin mixture and beat well.
3. Pour batter into greased 15 x 10 x 1-inch jelly roll pan. Bake at 350 degrees for 25-30 minutes or until cake tests done with a toothpick. Cool on a wire rack (in the pan); cover with a towel after about 15 minutes of cooling.
4. To make frosting, beat cream cheese, butter, and vanilla in a mixing bowl until smooth. Gradually add sugar, mixing well. Add milk until frosting reaches desired thickness. Frosten cooled cake and sprinkle with chopped nuts if desired.
This recipe is from Tammy’s Recipes.
Cinnamon Sprinkle Cake
A fluffy, spongey cinnamon cake with brown sugar, cinnamon, and butterscotch chips sprinkled inside
Yield:
12-16 servings
Ingredients:
Cake Ingredients:
3/4 cup oil 2 cups sugar 3 eggs 1/2 cup water 1/2 cup milk 1 Tablespoon vanilla 2 3/4 cups flour 1/2 teaspoon salt 1 teaspoon ground cinnamon 2 1/2 teaspoons baking powder 1 teaspoon baking soda
Cinnamon Sprinkle Ingredients:
1/2 cup brown sugar 1 Tablespoon oil or melted butter 1 teaspoon vanilla 1 1/2 teaspoons ground cinnamon 1/2 cup butterscotch chips or milk chocolate toffee bits 1/3 cup nuts, such as pecans or walnuts
Instructions:
1. Combine the cinnamon sprinkle ingredients in a blender or food processor and process until crumbled medium-fine. (Alternately, put ingredients in a heavy plastic bag and use a rolling pin to break into bits.)
2. Preheat oven to 350 degrees. To make cake batter, combine oil, sugar, eggs, water, milk, and vanilla in a large bowl and beat until smooth.
3. Combine the cake dry ingredients in a smaller bowl and mix thoroughly. Add to wet mixture and beat for a minute or so, until most lumps are removed. Batter will be wet and loose.
4. Pour batter into a well-greased 9 x 13-inch pan (or a 10-inch springform pan). Sprinkle top with cinnamon sprinkle mixture and immediately put into pre-heated oven. Bake for 40-45 minutes (60-70 minutes in springform) until cake tests done with a toothpick and top is browned and firm to touch.
