apples

Bready or Not Original: Apple Butter Bars

Posted by on May 30, 2018 in apples, Blog, blondies, Bready or Not, breakfast | Comments Off on Bready or Not Original: Apple Butter Bars

Last month I shared a recipe for Apple Butter Oatmeal Bars. This time around, I’m sharing easy and straightforward Apple Butter Bars.

Bready or Not Original: Apple Butter Bars

This is a totally original recipe out of necessity. I tried another recipe, and ended up with a crumbly mess. Therefore, I decided to adapt my Lemon Cheesecake Bar recipe.

Bready or Not Original: Apple Butter Bars

That attempt turned out perfect. It’s fast to make, as you don’t have to bake in stages, and the end result was cohesive.

Bready or Not Original: Apple Butter Bars

Do note that these are best chilled. They will get softer if kept at room temperature for a while.

Bready or Not Original: Apple Butter Bars

The taste is phenomenal. The crumb layers taste like vanilla shortbread, with a sporadic crunch from nuts. The thin layer of apple butter adds just the right about of spice and flavor.

Bready or Not Original: Apple Butter Bars

This would be great with other fruit butters, too!

Bready or Not Original: Apple Butter Bars

Bready or Not Original: Apple Butter Bars

This easy recipe will produce a large dish of delicious Apple Butter Bars. The crumb topping tastes like vanilla shortbread, while the thin apple butter layer adds just the right amount of spice and sweetness.

  • 2 cups all-purpose flour
  • 1 cup walnuts, chopped finely
  • 1 cup confectioners' sugar
  • 1 1/2 sticks (12 Tb) unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 1 1/2 cups apple butter or other fruit butter

Preheat oven at 350-degrees. Line a 9x13 pan with aluminum foil and apply nonstick spray or butter.

In a large bowl, blend together flour, walnuts, confectioners' sugar, butter, and vanilla, until it is crumbly. Reserve 1 1/2 cups of crumbs; press the rest into the ready pan.

Bake for 18-20 minutes, until the edges are turning golden brown and crust is set.

Pour apple butter over crust and smooth to edges. Crumble reserved flour mixture all over the top. Return the pan to the oven and bake for another 20 to 25 minutes.

Cool to room temperature then chill in fridge. Use foil to lift out bars to slice. Store in sealed container in the fridge for maximum flavor and cohesiveness.

OM NOM NOM!

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Bready or Not: Apple Butter Oatmeal Cookies

Posted by on Apr 18, 2018 in apples, Blog, Bready or Not, cookies | Comments Off on Bready or Not: Apple Butter Oatmeal Cookies

If you love apples and oatmeal cookies, this unique recipe combines those loves in a delicious new form!

Bready or Not: Apple Butter Oatmeal Cookies

These Apple Butter Oatmeal Cookies are thin and super chewy. Don’t substitute applesauce here. You need real apple butter, homemade or store-bought.

Bready or Not: Apple Butter Oatmeal Cookies

The dough can be finicky to work with. I use well-seasoned stoneware for my cookies, and I was surprised that my first batch completely stuck to the pan. After over a decade of seasoning the stoneware, that almost never happens!

Bready or Not: Apple Butter Oatmeal Cookies

The solution is simple: parchment paper. Keep it on the paper to bake and to cool, allowing the cookies to completely set. That doesn’t take long.

Bready or Not: Apple Butter Oatmeal Cookies

The end result is a thin, chewy oatmeal cookie with a rich apple flavor. I’ve never had anything quite like them!

Bready or Not: Apple Butter Oatmeal Cookies

Modified from Apple Butter Cookies in Best Loved Cookies & Bars by Taste of Home.

 

Bready or Not: Apple Butter Oatmeal Cookies

Bready or Not: Apple Butter Oatmeal Cookies

These Apple Butter Oatmeal Cookies require several hours of chill time prior to baking, and the use of parchment paper throughout the baking process. The dough can be sticky and finicky to work with, but the delicious result makes the effort worthwhile!

  • 1/4 cup (half stick) unsalted butter, softened
  • 2 cup brown sugar, packed
  • 1 egg
  • 1/2 cup quick oats
  • 1/2 cup + 2 Tablespoons apple butter
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • 1/2 cup golden raisins

In a large bowl, cream together the butter and sugar. Beat in the egg, oats, and apple butter.

In a separate bowl, sift together the dry ingredients. Gradually mix them into the butter mix, followed by the pecans and raisins. Cover dough with plastic wrap and refrigerate for several hours or overnight.

Preheat oven at 350-degrees. Prepare a baking sheet with parchment paper; note that the paper is a necessity, as this dough is very sticky. Scoop dough by teaspoonful, with lots of space between each dollop to account for spreading.

Bake for 15 minutes or until set. Use parchment paper to lift the cookies onto a rack to cool, and put fresh paper on the cookie sheet. Prepare the next batch. By the time the next cookies are baked, the previous batch should be set and ready to move off the cooling rack.

Pack cookies with parchment or wax paper between layers, as they might stick together.

OM NOM NOM!

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Bready or Not: Cinnamon Apple Bundt Cake

Posted by on Feb 21, 2018 in apples, Blog, Bready or Not, breakfast, bundt, cake | Comments Off on Bready or Not: Cinnamon Apple Bundt Cake

Apple cake and apple pie are the favorites of the men in my family, and this Cinnamon Apple Bundt Cake met their full approval!

I try out different apple recipes on a regular basis; my apple tag on the site attests to that.

Bready or Not: Cinnamon Apple Bundt Cake

This recipe resembles another old favorite of mine, my basic apple cake that is made in a square baking pan.

Bready or Not: Cinnamon Apple Bundt Cake

The new recipe, however, makes more cake with an overall showier presentation. I love that sprinkle of confectioners’ sugar on top!

Bready or Not: Cinnamon Apple Bundt Cake

The most difficult thing about making this cake is peeling and chopping up the apples. After that, everything comes together quite quickly.

Bready or Not: Cinnamon Apple Bundt Cake

The end result is a tender, moist cake flecked with apple chunks. It’s the perfect breakfast, snack, or dessert, and is tasty hot or cold.

Modified from Taste of Home Sunday Best 2015.

Bready or Not: Cinnamon Apple Bundt Cake

This bundt cake is tender and moist, with chunks of apples throughout. Eat it hot or cold, or freeze some slices for later!

  • 3 medium apples, peeled and chopped
  • 2 teaspoons cinnamon
  • 2 cups white sugar
  • 1 cup canola oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • confectioners' sugar to sift over top, optional

Preheat oven to 350-degrees. Grease and flour a bundt cake pan.

In a large bowl, stir cinnamon to coat the chopped apples. Set aside.

In another big bowl, beat together sugar, oil, eggs, and vanilla. Combine the flour, salt and baking powder in another bowl, then slowly add it into the liquid mixture. Stir in the apples.

Pour the batter into the ready pan. Bake for 60 to 70 minutes, until it passes the toothpick test. Let cool in pan for 15 minutes, then carefully invert the cake out of the pan and onto a wire rack to completely cool.

Keep stored in fridge. If desired, before serving, sift confectioners' sugar over the top. Slices may be eaten cold or warmed up in the microwave. Cake can also be frozen in slices for later enjoyment.

OM NOM NOM!

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Bready or Not: Brown-Butter Apple-Cardamom Dutch Baby

Posted by on Jan 31, 2018 in apples, Blog, Bready or Not, breakfast | Comments Off on Bready or Not: Brown-Butter Apple-Cardamom Dutch Baby

Let’s finish up the breakfast theme with a glorious Brown-Butter Apple-Cardamom Dutch Baby.

Bready or Not: Brown-Butter Apple-Cardamom Dutch Baby

When I say ‘I’m cooking a Dutch baby,’ I can’t help but marvel at how lewd it sounds. I expect the FBI to come knocking.

Bready or Not: Brown-Butter Apple-Cardamom Dutch Baby

I didn’t name the dish, but I can state with certainty that no babies are harmed in the making of this recipe. (Well, not in MY house. You watch your kids around that stove!)

Bready or Not: Brown-Butter Apple-Cardamom Dutch Baby

It’s been a while since I posted my more basic Dutch baby recipe. This new version has even more oomph since it includes brown butter and an apple.

Bready or Not: Brown-Butter Apple-Cardamom Dutch Baby

A Dutch baby is a fabulous way to whip up a fast breakfast for a couple people. Everyone can ooh and ahh at how it looks when it comes out of the oven… and sigh at how it deflates as soon as it’s cut.

Bready or Not: Brown-Butter Apple-Cardamom Dutch Baby

But that’s okay. A deflated Dutch baby is still absolutely delicious. (Go away, FBI!)

Modified from Martha Stewart Magazine.

Bready or Not: Brown-Butter Apple-Cardamom Dutch Baby

Bready or Not: Brown-Butter Apple-Cardamom Dutch Baby

This delicious Dutch baby is a great way to feed a small group! Use a high-powered blender to mix the batter (eggs through vanilla extract on the list), and this comes together even faster.

  • 4 Tablespoons unsalted butter
  • 1/3 cup white sugar
  • 1/4 teaspoon cardamom
  • 3 large eggs, room temperature
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 2/3 cup milk, half & half, or almond milk
  • 1/2 teaspoon pure vanilla extract
  • 1 medium apple (Granny Smith or Gala work well), cored, peeled, sliced into thin wedges

Place butter in a saucepan; a light-bottomed pan makes it easier to prevent overcooking. Heat on medium, swirling occasionally to distribute the butter. Butter will begin to foam, and the color will change from lemony to golden to brown. At that point, it should emit a nutty aroma. That means it's done! Immediately remove from heat and pour butter into a bowl to cool.

Preheat oven at 450-degrees and place a 10-inch cast iron skillet to heat up as well.

In a bowl, stir together the sugar and cardamom.

In a large bowl, beat the eggs on medium-high until they are pale and frothy. Add the flour, salt, milk, vanilla, and a heaping tablespoon of the cardamom-sugar. Beat everything until it's smooth, though expect the batter to be thin.

Using a potholder, pull the skillet from the oven. Pour in the brown butter and apple slices, stirring a few times to coat the fruit and pan. Spread the apple pieces into a fairly even layer across the bottom and pour the batter over it. Immediately return skillet to oven.

Bake for 18 to 22 minutes, until the Dutch Baby is puffed and golden. Sprinkle a couple more tablespoons of the cardamom-sugar on top. Serve immediately.

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Bonus Bready or Not: Dried Apple Pie Feature at Unbound Worlds

Posted by on Jun 30, 2017 in apples, Blog, Bready or Not, call of fire, pie | Comments Off on Bonus Bready or Not: Dried Apple Pie Feature at Unbound Worlds

Just in time for this week’s holidays (Independence Day! And heck, Canada Day, too!) I’m sharing a special recipe over at Unbound Worlds. I combined a bunch of 19th-century recipes to create my own recipe for Dried Apple Pie. A century ago, that was the handiest way to make apple pie all year-round no matter where you lived. This is how my character Ingrid Carmichael learned to make apple pie from her mother.

It’s actually a pretty simple recipe, too–all you have to do is re-hydrate the apples in some apple cider or juice! You’re spared the pain of peeling the apples, too. Check out the recipe and post at Unbound Worlds.

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A Bready or Not Original: Apple Snickerdoodle Bars

Posted by on Mar 1, 2017 in apples, Blog, blondies, Bready or Not, cake, cookies | Comments Off on A Bready or Not Original: Apple Snickerdoodle Bars

I have shared many takes on snickerdoodles and many versions of apple cake and pie. This time, I combine apple cake and snickerdoodles to make something especially awesome.

A Bready or Not Original: Apple Snickerdoodle Bars

These Apple Snickerdoodle Bars are incredibly straightforward to make. The most time-consuming thing is peeling and dicing the apples. The batter comes together fast, the apples mix right in, and you top the whole thing with a cinnamon-sugar layer.

A Bready or Not Original: Apple Snickerdoodle Bars

In under thirty minutes of baking, BOOM. You have created a masterpiece.

A Bready or Not Original: Apple Snickerdoodle Bars

Seriously, if you love apples and snickerdoodles, a piece of this will be like heaven. It is dense and tender, not crumbly at all. The topping crisps up in an amazing way.

A Bready or Not Original: Apple Snickerdoodle Bars

I store these cut-up between wax paper layers in the fridge. They also freeze well.

If you’re bonkers for these bars, freezing them might help with the matter of restraint.

A Bready or Not Original: Apple Snickerdoodle Bars

A Bready or Not Original: Apple Snickerdoodle Bars

If you love apples and snickerdoodles, one of these bars will be like heaven! This produces a full 13×9 pan of dense, tender, blissful bars. Store them in a sealed container in the fridge; bars can also be frozen.

  • Bars
  • 2 cups peeled & diced baking apples (2 medium apples)
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 2 teaspoons baking powder
  • 1 tsp cream of tartar
  • 1/2 cup butter (1 stick), melted
  • 2 cups brown sugar, packed
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • Topping
  • 1/4 cup white sugar
  • 3 teaspoons cinnamon

Line a 13x9 pan with aluminum foil or parchment paper. Apply nonstick spray or butter. Preheat oven at 350-degrees.

Peel and dice the apples; stir in some flour to lightly coat to prevent browning as you prepare the batter.

In a medium bowl, combine the flour, salt, baking powder, and cream of tartar. Set aside.

In a large bowl, mix the melted butter and brown sugar. Add the eggs and vanilla. Slowly stir in the dry ingredients. Once that is just combined (it will be very thick), add the diced apples.

Dollop the batter into the prepared pan and spread it out evenly. In another small bowl, combine the white sugar and cinnamon. Use a spoon to cover the top of the batter with the cinnamon-sugar.

Bake for 28 to 32 minutes, until the top is set and the middle passes the toothpick test. Let cool at room temperature and then chill in the fridge. Use the parchment or foil to lift the bars out for easy cutting on a board. Store bars in a sealed container in the fridge.

OM NOM NOM!

 

A Bready or Not Original: Apple Snickerdoodle Bars

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