mach zehnder modulator

Try this quick and yummy dessert for a weeknight dinner or a special occasion. Sugar is minimized, and the dairy products could be minimized further if you want to avoid the fat. Good apples are the highlight here, and the peel is left on to maximize their nutritional value.

Tink

*When I dream, I cook and bake like an artist!*

Easy Apple Raisin Unpie

INGREDIENTS
6 to 8 large baking apples: with good body, tartness, and some sweetness. Gala works well.
1/2 cup raisins
3/4 cup all purpose flour
1/4 cup buckwheat flour
1/2 cup sugar
1/2 cup (1 stick butter), plus 1-2 T
2 T honey
Juice of one lemon
1 t cinnamon

INSTRUCTIONS

Preheat oven to 375.
STEP 1 – Core and thinly slice the apples. Leave the peel on.
STEP 2 – Place them in a 9″ square baking dish as you slice them.
STEP 3 – Squeeze the lemon over them as you finish slicing every other apple.
STEP 4 – When you’re done, mix the apples a little to distribute the lemon juice.
STEP 5 – Dot apples with the 1T of butter.
STEP 6 – Sprinkle the raisins over the top of the apples.

STEP 1 – In another bowl, combine the flour, buckwheat, sugar, honey, and stick of butter.
STEP 2 – Mix and integrate the butter until pea-sized (using a pastry blender or 2 knives).
STEP 3 – Pour mixture over the top of the apples, distributing evenly.

NOTE: No need for other toppings, but if it is a special occasion, serve with whipped cream or ice cream.

Bake at 375 for 30 minutes.

I can’t speak French, but I sure can eat and enjoy it! LOL

Tink

*When I dream, I cook and bake like an artist!*

Grand Marnier Apple Tarte Tatin

INGREDIENTS
Crust:
1 1/2 cups flour
1/2 teaspoon kosher salt
1 tablespoon sugar
10 tablespoons cold unsalted butter, cut into small pieces
4-5 tablespoons ice water
4 ounces orange marmalade, melted

Filling:
8 golden delicious apples, peeled and cored
4 tablespoons unsalted butter
1 cup sugar
2 tablespoons Grand Marnier, Calvados or orange extract
4 ounces orange marmalade

INSTRUCTIONS
Crust:
STEP 1 – Place flour, salt and sugar in bottom of a food processor.
STEP 2 – Pulse until combined.
STEP 3 – Toss butter pieces carefully in processor bowl to coat.
STEP 4 – Turn on processor or pulse until pieces are the size of baby peas.
STEP 5 – Add water and process for a few seconds until dough just starts to come together.
STEP 6 – Remove dough and place on lightly floured surface.
STEP 7 – Smear with heel of hand to incorporate loose flour and give flaky texture to dough. Do not overwork.
STEP 8 – Gather up dough quickly into flat disk shape and place in refrigerator for about 1/2 hour.

Preheat oven to 400°F.
STEP 1 – Roll out dough and fit into tart pan that has been generously buttered and floured.
STEP 2 – Line with foil and fill with uncooked beans or pie weights.
STEP 3 – Place in hot oven for about 20 minutes, and then remove foil and beans.
STEP 4 – Cook until pastry is golden brown.
STEP 5 – Brush pastry with marmalade to seal.

Preheat oven to 400 F
STEP 1 – Thinly slice 4 apples and place in saucepan with 2 T butter and 1/2 cup sugar.
STEP 2 – Cook for about 10 minutes until apples are soft, stirring occasionally.
STEP 3 – Add orange extract. Smash with a fork.
STEP 4 – Spread on top of pastry evenly.
STEP 5 – Slice remaining apples and place on filling in concentric circles.
STEP 6 – Sprinkle remaining 1/2 cup sugar on top of apples and dot with remaining 2 T butter.
STEP 7 – Cook in 400°F oven for about 40 minutes or until apples are softened and slightly caramelized.
STEP 8 – Melt marmalade with extract and brush all over top of tart.

Bread pudding is one of my weaknesses, I’ll admit it!

Increase the healthy quotient using sugar free wheat bread, splenda, green apples and egg beaters. Adding flax seeds is good for those watching cholesterol and need more fiber.

Tink

*When I dream, I cook and bake like an artist!*

Apple Bread Pudding

INGREDIENTS
1 cup of Eggbeaters
4 slices of sugar free wheat bread
2 tlbs. of splenda
1 tsp. vanilla extract
3 granny smith apples
1/2 cup of skim milk
1 tsp. of cinnamon
1 tlb. of smart balance margarine
veg. spray
2 tlbs. of flax seeds.

INSTRUCTIONS
Preheat oven to 375 F
STEP 1 – Mix eggbeaters, milk, vanilla, cinnamon and splenda together.
STEP 2 – Tear bread into big pieces , then put into wet mixture until soaked up most of wet mixture STEP 3 – Peel and slice apples into thin slices in a 1 quart baking casserole and spray with veg. spray
STEP 4 – Add melted smart balance margarine to bottom of casserole.
STEP 5 – Arrange apple slices on bottom, then put the bread mixture on top of apples.
STEP 6 – Sprinkle flax seeds on top.
STEP 7 – Put in a 375 degree oven and bake for 20 min. or until top is golden and has a slight firm feel to the touch.

The apple slices, sprinkled with white and brown sugars acquire a caramel-like flavor as they bake slowly. Serve the tart while it’s still warm. When you cut it, the sweet, buttery syrup will ooze out. Spoon it over each piece so you don’t lose it.

Tink

*When I dream, I cook and bake like an artist!*

Russian Open Apple Tart

INGREDIENTS
Sour Cream Pastry:
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
about 3 Tablespoons sour cream

Filling:
8 med. sized tart cooking apples, peeled and cut into 1/2 inch slices (2quarts),
about 4 teaspns ground cinnamon,
1/3 cup each granulated sugar and firmly packed brown sugar,
3 Tablespns ea. butter and lemon juice,
dairy sour cream and finely chopped walnuts , optional.

INSTRUCTIONS
Sour Cream Pastry:
STEP 1 – Sift together into mixing bowl 1 cup all-purpose flour and 1/2 teaspoon salt.
STEP 2 – With pastry blender or two knives, cut in 1/3 cup shortening until particles are fine.
STEP 3 – Add about 3 Tablespoon sour cream and toss with fork to mix well.
STEP 4 – Shape into a ball.

Assemble:
Preheat oven to 350 F
STEP 1 – Roll out pastry and line a 9 inch piepan, forming a high fluted edge.
STEP 2 – Overlap apple slices around sides of pan.
STEP 3 – Fill center with a layer of apple slices, then another layer in rows packed tightly together. STEP 4 – Mix cinnamon and sugars; sprinkle over apples.
STEP 5 – Dot with butter and sprinkle with lemon juice.
STEP 6 – Bake in 350 degree oven for 1 1/4 hours, or until apples are tender.
STEP 7 – Place on a rack to cool partially.
STEP 8 – Cut into wedges and serve warm topped with a spoonful of sour cream and a sprinkling of walnuts

I will admit, I had to look up what a Gallette is. I discovered that a gallette is a rustic Italian dessert made with a freeform crust and filled with fruit.

The contributor of this recipe reduced calories by using a sweet variety of apple, honey crisp, to avoid needing added sugar. The apples were saute’d in low-fat butter. Butter-flavored spray was used between layers of phyllo dough, and the garnish is a prepared sugar-free whipped heavy cream.
The rum used is a white, light rum, also a calorie-saver!

Tink

*When I dream, I cook and bake like an artist!*

Rustic Currant Apple Gallette

INGREDIENTS
1 1/2 tablespoons currants, divided
5 tablespoons white light rum, divided
2 medium-sized Honey Crisp apples, peeled, cored and cut into 1/4 inch thick slices
2 tablespoons light, reduced-fat butter or buttermilk-based spread
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg

Crust:
6 sheets phyllo dough, thawed if frozen, eight inches in diameter
non-stick butter-flavored cooking spray
Garnish:
Spritz of prepared sugar-free whipped heavy cream
mint leaves

INSTRUCTIONS
Preheat oven to 375 degrees F.
STEP 1 – Soak the currants in 2 tablespoons of the rum; set aside.
STEP 2 – Prepare the apples and heat the low-fat butter in a small skillet over medium heat; saute the apples until just beginning to soften, about 5 minutes.
STEP 3 – Add the cinnamon, nutmeg and rum and saute another 3 minutes. Set aside.

Crust:
STEP 1 – Take an 8 inch pie plate or the inside of an 8 inch springform pan and set it on top of the 6 slices of phyllo dough.
STEP 2 – With a sharp knife, trace the diameter and remove the excess dough.
STEP 3 – Cover the dough, which is now 8 inches in diameter, with a piece of plastic wrap and then a wet towel to keep from drying out.
STEP 4 – Put a sheet of parchment paper on a baking sheet and place the first sheet of phyllo dough in the center.
STEP 5 – Spray it with the butter-flavored cooking spray. Do this with the remaining pieces of phyllo dough until all six are piled onto the baking sheet.

Filling:
STEP 1 – Leaving a 1/2 inch-3/4 inch area around the outside of the phyllo dough circles, place the apple mixture into the center of the dough.
STEP 2 – Take half of the currants which have been soaked in the rum and sprinkle them over the apple mixture.
STEP 3 – Fold the gallette crust twice to form a rim around the apple mixture.
STEP 4 – Bake 25 minutes or until the crust is just beginning to brown. Cool.
STEP 5 – When ready to serve, divide the gallette in half, placing each half on a dessert plate.
STEP 6 – Spritz each half lightly with the prepared cream, sprinkle on the remaining currants and add sprigs of mint leaves.

I first learned about Creme Anglaise in college when my friend Jennifer made an incredible Apple Dumpling with Creme Anglaise. I was a convert… and went right out and bought the cookbook!

Here is a nice variation!

Tink

*When I dream, I cook and bake like an artist!*

Apple Tart With Eggnog Creme Anglaise

INGREDIENTS
Pastry:
10 tablespoons unsalted butter, slightly softened
1/3 cup sugar
1 egg, lightly beaten
2 cups flour
1/4 tsp salt

Creme anglaise:
3 egg yolks
2 tablespoons sugar
1 cup milk
1/2 tsp nutmeg
1/4 teaspoon cinnamon
3 tablespoons dark rum

Filling:
1 1/4 cups sour cream
1/4 cup granulated sugar
1 cup flour;divided
2 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
4 medium granny smith apples
1/2 dark-brown sugar
2 ounces walnuts, coarsely chopped
3 tablespoons unsalted butter, softened

INSTRUCTIONS
To prepare pastry:
STEP 1 – Cream together butter and sugar until light and fluffy.
STEP 2 – Gradually whisk in egg.
STEP 3 – Combine flour and salt; slowly add to butter mixture, mixing well.
STEP 4 – Cover with wax paper and let rest 30 minutes.
STEP 5 – Press onto the bottom and up the sides of a 9 1/2 inch quiche pan or deep-dish pie pan.
STEP 6 – Set aside. (This can be done 48 hours in advance, covered and held in refrigeration).

To prepare the creme anglaise:
STEP 1 – Whisk together the egg yolks and sugar.
STEP 2 – In a medium saucepan, bring the milk to a boil.
STEP 3 – Whisk into the yolk mixture and pour back into the pan.
STEP 4 – Stir constantly over medium heat until the sauce thickens.
STEP 5 – Remove from the heat and stir in the nutmeg and cinnamon.
STEP 6 – Let the sauce cool 15 minutes before stirring in the rum.
STEP 7 – Cover and refrigerate until ready to use. (This can be done 48 hours in advance).

Prepare the filling:
STEP 1 – Whisk together the sour cream, sugar, 1/2 cup flour, the eggs, cinnamon, nutmeg and salt.
STEP 2 – Peel, core and cut the apples into 1/4 inch slices; cut the slices in half crosswise.
STEP 3 – Stir into the sour-cream mixture.

Assemble the pie:
Preheat oven to 350 F
STEP 1 – Transfer the apples to the pastry-lined pan and bake in a preheated 350 degree oven for 20 minutes.
STEP 2 – While the tart is cooking, combine the remaining 1/2 cup flour, the brown sugar and walnuts. STEP 3 – Add the butter to form a crumb mixture.
STEP 4 – Remove the tart from the oven, sprinkle the crumb topping and continue baking 25 minutes.
STEP 5 – Cool the tart on a wire rack.
STEP 6 – Serve warm or at room temperature with the chilled creme anglaise.

Looking for an interesting appetizer? I just couldn’t resist this one!

Tink

*When I dream, I cook and bake like an artist!*

Blue Cheese And Apple Squares

INGREDIENTS
3 red or green apples, peeled, cored, and thinly sliced
4-6 ounces blue cheese
3-4 tablespoons olive oil
2 tablespoons fresh thyme
1 package (2 sheets) puff pastry

INSTRUCTIONS

Preheat oven to 425ºF.
STEP 1 – Spread out 1 sheet of the puff pastry and cut into 2-inch squares.
STEP 2 – Repeat with second sheet.
STEP 3 – Evenly space puff pastry squares on a baking sheet.
STEP 4 – Place about a teaspoon of crumbled blue cheese in the middle of each square and press down into the dough (don’t punch through).
STEP 5 – Top each square with 2-3 slices of apple, making sure to cover all of the cheese.
STEP 6 – Drizzle with olive oil and sprinkle with the fresh thyme.
STEP 7 – Bake at 425ºF for 20-25 minutes, until apples are tender and the pastry is brown.
STEP 8 – Remove from oven and let cool to room temperature on a baking rack.

Oooh La La!

Tink

*When I dream, I cook and bake like an artist!*

French Christmas Apple Tart

INGREDIENTS
Filling:
5 Granny Smith apples (about 2 1/2 lbs.), peeled and chopped
1 1/2 tablespoons orange-flower water

1 recipe pate brisee (recipe follows)
1/4 cup sugar
3 Granny Smith apples (about 1 1/2 lbs.), peeled, halved, and cut crosswise into thin slices

Pate Brisee:
2 1/2 cups all-purpose flour
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits
4 tablespoons (1/4 cup) cold vegetable shortening
1/2 teaspoon salt

INSTRUCTIONS
Make the filling:
STEP 1 – In a large heavy saucepan cook the apples and orange-flower water, covered, over moderately low heat, stirring occasionally, for 20 minutes, or until the apples are very tender and are the consistency of a chunky puree.

Make the Pastry:
STEP 1 – In a large bowl blend the flour, butter, vegetable shortening, and salt until the mixture resembles meal.
STEP 2 – Add 6 tablespoons (or less) ice water, toss the mixture until the water is incorporated and form the dough into a ball.
STEP 3 – Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute fat evenly and re-form it into a ball.
STEP 4 – Chill the dough, wrapped in plastic wrap, for 1 hour.

Assembling the tart:
STEP 1 – Roll out three-fourths of the dough 1/8-inch thick on a floured surface, fit into a 12-inch tart pan with a removable fluted rim, and prick the shell.
STEP 2 – Sprinkle 2 tablespoons of the sugar over the bottom of the shell and chill the shell for 30 minutes.
STEP 3 – Spread the cooked apple filling in the shell, arrange the apple slices decoratively over it, and sprinkle the apples with 1 tablespoon of the remaining sugar.

Preheat oven to 350F
STEP 1 – Roll out the remaining dough 1/8-inch thick on a floured surface, cut it into ¼-inch-wide strips, and arrange the strips in a lattice pattern over the apples, pressing the ends of the strips onto the rim of the shell.
STEP 2 – Sprinkle the lattice dough with the remaining 1 tablespoon sugar and bake the tart in the bottom third of a preheated 350° F. oven for 50 minutes, or until the apple slices are very tender and the crust is golden brown.

You’ll need to get up a bit early, to give the rolls time to rise, but the exclamations of enjoyment should make it worthwhile!

Tink

*When I dream, I cook and bake like an artist!*

Caramel Apple Breakfast Pie

INGREDIENTS
1 package Bake and Serve Cinnamon Rolls (12), thawed but still cold
1 large granny smith apple, peeled and diced
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup graham cracker crumbs
2 tablespoons chopped pecans

Icing:
1 packet cream cheese frosting (included with cinnamon rolls)
3 tablespoons caramel ice cream topping

INSTRUCTIONS
STEP  – Cut each roll into four pieces and arrange in a sprayed 12-inch deep-dish pizza pan.
STEP  – Cover with sprayed plastic wrap.
STEP  – Let rise 2 hours in a warm place.

Preheat oven to 350F
STEP  – In a small bowl combine apple, brown sugar, cinnamon, cracker crumbs and pecans.
STEP  – Remove wrap from pan and sprinkle apple mixture over the risen dough.
STEP  – Bake at 350 degrees F. 20-25 minutes or until golden brown.
STEP  – Combine one packet of cream cheese frosting with the caramel topping.
STEP  – Drizzle over pie while still warm.