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.
A pie just for Fruit Lovers!
Tink
*When I dream, I cook and bake like an artist!*
Peach Apple Banana Pie
INGREDIENTS
4 White peaches
3 Cortland apples
1 firm banana
12 gingers cookies
1/2c honey
1/8tsp ginger powder
1/4tsp burbon vanilla
1/4c Wondra flour
prepared graham crust pie shell
INSTRUCTIONS
Pre-heat oven 350F
STEP 1 – Peel and thin slice peaches.
STEP 2 – peel and cut apples into tiny pieces.
STEP 3 – peel and thin slice banana
STEP 4 – Place cut fruit into large bowl
STEP 5 – Mix into fruit; honey,ginger powder,
vanilla.
STEP 6 – Let sit for 10min
STEP 7 – Add wondera flour to fruit and spice mixture and mix well.
STEP 8 – Pour into pie shell.
STEP 9 – Place ginger cookies around on top.
STEP 10 – Bake 350F for 35min.
Let cool before cutting.
It took me a while to get used to the idea of a dessert pizza, but eventually I loosened up! Here is another good one to add to the list…
Tink
*When I dream, I cook and bake like an artist!*
Caramel Apple Crunch Pizza Pie
INGREDIENTS
1 box refrigerated pie crust, using both crusts
3-4 granny smith apples,peeled and sliced into 1/4 inch slices.
1 tablespoon lemon juice
1/2 cup white sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup brown sugar
1/2 cup quick cooking oats
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans
4 tablespoon butter, cut into cubes
1 bottle or jar caramel ice cream topping
Vanilla ice cream–optional
INSTRUCTIONS
Preheat oven to 375 F
STEP 1 – Open pie crusts and roll both gently together onto a pizza stone or pizza pan or cookie sheet. Use parchment paper if using pan or cookie sheet. Crimp edges.
STEP 2 – Peel and slice apples and place in large bowl. Coat with lemon juice.
STEP 3 – Mix white sugar, cinnamon and nutmeg together in small bowl and toss with apples until evenly covered.
STEP 4 – Lay apples slightly overlapping around the pie crust, starting on the outside edge working inward.
STEP 5 – Mix brown sugar, oats, cinnamon, vanilla and nuts together in small bowl until combined.
STEP 6 – Sprinkle over apples. Dot top with butter.
STEP 7 – Bake in preheated oven for 20-30 minutes until bubbly and pie crust edges are browned. (Cover edges with foil if they are browning too quickly).
STEP 8 – Remove from oven and top with caramel ice cream topping. Allow to cool slightly and serve with vanilla ice cream if desired.
A creamy apple filling and a crunchy topping distinguish this variation.
HINT: The pie is baked for 35 minutes before the topping is added. If the topping or crust brown too quickly, use foil to cover the darker areas.
Tink
*When I dream, I cook and bake like an artist!*
Sour Cream And Apple Crumble Pie
INGREDIENTS
Crust:
1 1/2 cups flour
3 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 pound unsalted butter
3-4 teaspoons Calvados or apple cider
Filling:
6-8 tart apples
1 egg, slightly beaten
1 1/4 cups sour cream
3/4 cups sugar
1/2 teasppon salt
2 teaspoons vanilla
1/4 cup flour
Topping:
1/3 cup brown sugar
1/3 cup white suagr
1 teaspoon cinnamon
1/2 cup flour
1 cup coarsely chopped walnuts
5 tablesoons melted butter
pinch of salt
INSTRUCTIONS
Crust:
STEP 1 – Sift flour, sugar, salt and cinamon in bowl.
STEP 2 – Cut in butter.
STEP 3 – Add enough apple cider or Calvados to hold dough together.
STEP 4 – Form into a ball.
STEP 5 – Flatten slightly and roll on lightly floured surface.
STEP 6 – Put into a 9″ deep pie pan.
Filling:
STEP 1 – Pare and thinly slice aples.
STEP 2 – Mix eggs, sour cream, sugar, salt, flour and vanilla.
STEP 3 – Add to apples and toss to coat. Lightly spoon into crust.
Preheat oven 450 F
STEP 1 – Bake 10 minutes at 450 degrees.
STEP 2 – Reduce to 350 degrees and bake an additional 40-45 minutes.
Topping:
STEP 1 – Mix sugar, cinnamon, flour, salt, and nuts.
STEP 2 – Add melted butter and mix well.
STEP 3 – After pie has been in oven for 35 minutes, spread topping over pie and continue to bake until golden brown.
As if we needed another excuse to buy a big jug of cider!
Tink
*When I dream, I cook and bake like an artist!*
Double Crust Apple Cider Pie
INGREDIENTS
2 2/3 c apple cider
2 2/3 lb granny smith apples, peeled, cored, sliced
12 oz golden delicious apples, peeled, cored, sliced
1 c sugar
1/4 c flour
1/2 tsp cinnamon
1/4 tsp mace
1/4 tsp salt
4 tsp lemon juice
3 Tbsp unsalted butter, in small pieces
INSTRUCTIONS
STEP 1 – Boil cider til reduced to 2/3 cup.
STEP 2 – Cool.
Preheat oven 425 degrees.
STEP 1 – Mix apples, flour and flavorings.
STEP 2 – Add cider and lemon juice.
STEP 3 – Dump in crust, dot with butter, top with second crust, slash top
STEP 4 – Bake in bottom third of oven 25 minutes then lower to 350 degrees and cook until filling bubbles – about 50 more minutes.
STEP 5 – To prevent edges from browning too quickly, cover edges with foil but leave center open.
This is a great autumn dessert. Serve it with a scoop of vanilla ice cream and a little carmel topping drizzled over the top of both.
Tink
*When I dream, I cook and bake like an artist!*
Easy Apple Cheesecake
INGREDIENTS
Crust:
2 cups graham cracker crumbs
4 Tlbs. butter
1 Tbs. cinnamon
Filling:
4 (8oz) pkgs cream cheese
1 cup sugar
4 eggs
1 tsp. vanilla
1 can apple pie filling
Topping:
3Tbs. flour
3Tbs brown sugar
1/4 tsp. cinnamon
2T butter
INSTRUCTIONS
Preheat oven to 350 F.
Crust:
STEP 1 – Melt butter in microwave.
STEP 2 – Combine graham cracker crumbs, butter and cinnamon.
STEP 3 – Press into the bottom of a 9″ springform pan. Bake for about 8 min.
Filling:
STEP 1 – In lage mixing bowl combine eggs and sugar; mix till creamy.
STEP 2 – Add cream cheese 1 at a time.
STEP 3 – Add vanilla.
Assemble:
STEP 1 – spread apple pie filling over the bottom of the crust.
STEP 2 – Pour cream cheese mixture over pie filling.
STEP 3 – Bake 50 min.
Topping:
STEP 1 – To mix topping: combine flour brown sugar, and cinnamon.
STEP 2 – Cut in butter.
STEP 3 – Spread topping over baking cheese cake.
STEP 4 – bake 10 min.
STEP 5 – Turn off oven and allow cheese cake to cool at least 1 hr.
Serve with vanilla ice cream and a fruity sauce, such as, blueberry, rasberry, or blackberry.
Tink
*When I dream, I cook and bake like an artist!*
Carmalized Apples In Phyllo Pastry
INGREDIENTS
3 Apples(diced)
2 Tbs Brown sugar
1/2 tsp cinnamon
1/8 tsp ground cloves
1 Tbs maple syrup
3-4 Tbs butter
4 sheets phyllo pastry
INSTRUCTIONS
Heat oven to 375F.
STEP 1 – Melt butter over medium-high heat in a medium skillet.
STEP 2 – Add apples, cinnamon, sugar, and cloves.
STEP 3 – Cook until apples are tender and carmalized. Take off heat and set aside.
Assembly
STEP 1 – Quarter Phyllo pastry(keep under a damp cloth when not in use).
STEP 2 – Brush 4 small ramekins with butter.
STEP 3 – Place one sheet of Phyllo in each ramekin.
STEP 4 – Butter the phyllo and place another sheet in, add more butter, add phyllo, repeat.
STEP 5 – Fold Phyllo over the filling and butter the tops.
STEP 6 – Place in oven and bake for 8 minutes.
STEP 7 – Remove from oven and brush with syrup, cover with foil and bake for 4 more minutes.
STEP 8 – Remove from oven and let cool for at least 5 minutes. Top with vanilla ice cream and enjoy.
Phyllo dough is a lighter option that typical pie crust. Dried fruit and apple make this higher in fiber and iron than most desserts. The natural sweetness of the fruit means that the amount of sugar can be reduced.
Tink
*When I dream, I cook and bake like an artist!*
Mini Rum Harvest Fruit Tarts
INGREDIENTS
1 package mini fillo pastry shells (15)
FILLING:
3 tbsp peeled and finely chopped apple
1 tbsp dried cherries
1 tbsp dried golden raisin
1 tbsp snipped dried apricots
2 tbsp apple juice
1 tbsp rum
2 tsp brown sugar
1/2 tbsp flour
STRUESEL TOPPING:
1 tbsp flour
1 tbsp oatmeal
2 tsp brown sugar
1/2 tbsp brown sugar
1/2 tbsp chopped walnuts
INSTRUCTIONS
Preheat oven to 350 F.
STEP 1 – In a small, microwave save bowl combine dried fruits, apple juice, and rum.
STEP 2 – Microwave for 2 minutes.
STEP 3 – In another small bowl combine chopped apple, brown sugar, and flour.
STEP 4 – Stir hot dried fruit mixture into apples. Set aside.
STEP 5 – Combine stuesel ingredients in a bowl.
STEP 6 – Cut in butter with pastry blender or fingers until mixture represents coarse crumbs.
STEP 7 – Set shells on an ungreased baking sheet.
STEP 8 – Fill shells with fruit mixture and top with struesel mixture.
STEP 9 – Bake at 350 F for 8 minutes.
STEP 10 – Transfer to wire rack and cool.Идея за подарък
This cake is for the folks who love apple pie filling but don’t not like the crust. It’s a deliciously moist honey cake filled with an apple pie filling and glazed with apple cider caramel.
Tink
*When I dream, I cook and bake like an artist!*
Apple Cider Honey Cake
INGREDIENTS
For the cake:
8 oz canola oil
298 g pure cane sugar
3 lg eggs
1 C honey, good quality wildflower or blackberry
471 g unbleached all-purpose flour
1 T bakng powder
1 tsp baking soda
1/2 tsp salt
1 T + 1 tsp ground cinnamon
1/8 tsp ground clove
1/2 tsp freshly ground nutmeg
4 fl oz freshly squeezed orange juice
4 fl oz ginger ale, good quality
4 fl oz decaf espresso
2 fl oz rum
1 tsp pure vanilla extract
For the apple pie filling:
3 med apples
50 g pure cane sugar
2 T unbleached, all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
pinch of groung ginger
pinch of ground clove
pinch of kosher salt
1 T unsalted butter
For the caramel apple cider glaze:
1 C brown sugar
4 oz unsalted butter
4 fl oz heavy cream
INSTRUCTIONS
For the cake:
Preheat oven to 350 F
STEP 1 – Creaming together all ingredients.
STEP 2 – Spray and line with parchment paper, 2 – 8″ pans.
STEP 3 – Fill one, 1/3 (1# 1.2oz) full, fill the other 2/3rds (2# 2.4oz) full.
STEP 4 – Bake in 350 degree (F) oven until toothpick comes out clean, around 45 minutes for the 2/3 full pan.
STEP 5 – Cool the cake layers and cut one into two equal layers.
STEP 6 – Wrap in plastic wrap separately and place in frige until ready to assemble.
For the filling:
STEP 1 – Peel, core and slice the apples (whatever thickness you desire).
STEP 2 – Place them in a bowl of cold water until ready to use.
STEP 3 – Combine dry ingredients.
STEP 4 – Strain the apples and place them in a saute pan with the tablespoon of butter.
STEP 5 – Sprinkle the dry ingredients over and saute until the apples are tender. You may add a little water if the filling begins to dry out before the apples are tender.
For the glaze:
STEP – Place ingredients in a large sauce pot, bring to a boil, reduce to a simmer and cook for 2-3 minutes.
STEP – Swirl the pan to combine ingredients if necesary.
STEP – Let sit to thicken for approximately 30 minutes.
To assemble:
STEP 1 – place one cake layer on a cake stand or plate, cover with 1/2 of the filling, place another cake round centered on top and repeat with remaining cake filling.
STEP 2 – After placing the last cake round centered on top, pour over warm (slightly cooled and thickend) caramel apple cider glaze.