Bready or Not Original: Caramel Apple Pie

Posted by on Dec 1, 2021 in apples, Blog, Bready or Not, breakfast, pie | 0 comments

Bready or Not has featured many kinds of apple pie and cake over the years, but this is the recipe that I have made most often across my twenty years of marriage: Caramel Apple Pie.

Caramel Apple Pie

I was shocked to realize I hadn’t featured it on Bready or Not since I started it on my domain site in 2014. I posted an earlier version on my LiveJournal, back in the day.

Caramel Apple Pie

The base recipe came from Mr. Food. Who else remembers the Mr. Food spots on TV? He used to be on Channel 30’s midday news in Fresno. I was newly engaged when I saw him demonstrate this on his five-minute TV spot, and I mailed to the TV station with a SASE to get a print copy of the recipe.

Caramel Apple Pie

The air date on the sheet is October 8th, 1999. I would have been watching the news from my dorm room at Fresno Pacific University!

Caramel Apple Pie

I’m pretty sure I made this recipe for my fianc√© when he came to visit me that Christmas (and we hoped that the Y2K Disaster would happen so he didn’t have to fly back to the Navy on January 1st).

Caramel Apple Pie

It seems only right to feature this recipe at holiday time all these years later. I wouldn’t be surprised if I’m asked to make this again in just a few weeks!

Greatly modified from Caramel Crunch Apple Pie from Mr. Food (rest in peace, good chef).

Bready or Not Original: Caramel Apple Pie

A basic, delicious apple pie that is sure to be a family favorite! Use a good mix of baking apples, and then go as hardcore on the caramel as you want. The Dutch crumb-style topping is a beautiful and perfectly-crunchy crown for this pie.
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: apple, pie
Author: Beth Cato

Ingredients

Pie filling:

  • 1 deep-dish pie shell homemade dough or store-bought
  • 5 medium apples mix of varieties best, including Granny Smith, Honeycrisp, Pink Lady, etc
  • 2 Tablespoons all-purpose flour

Topping:

  • 2/3 cup all-purpose flour
  • 1/2 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter 1 stick, cold
  • 1 jar caramel drizzle as much as desired; most of the jar will be unused

Instructions

  • Preheat oven at 375-degrees; set a baking sheet in the oven to heat up as well (this will reduce the likelihood of a pie with a soggy bottom). Press the pie dough into a deep dish pie pan, if not already formed. Stash it in the fridge while the filling is being prepared.
  • Peel and core apples and slice into thin wedges. Toss them with the 2 Tablespoons flour to coat. Set aside.
  • In a mixing bowl, sift together the flour, sugar, and cinnamon. Dice up the butter and toss it in the mix. Use a pastry cutter or a fork to mash up the butter to make pea-sized and smaller pieces of various shapes. Set bowl in fridge briefly, and bring out the pie shell.
  • Pour the apple slices into the pie shell and distribute them to make a nice mound. Drizzle jarred caramel over the top, to personal preference. Use a spoon to distribute crumb topping to cover apples, using butter lumps and powder to fill the nooks and crannies.
  • Set pie on hot baking sheet. Bake for 40 to 45 minutes, until apples are tender when pierced by fork. Cool for at least 30 minutes before cutting in.
  • Store pie covered by foil in fridge. Will keep for as long as a week. Great eaten cold or warmed up!

OM NOM NOM!

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    Bready or Not: White Chocolate Peppermint Bundt Cake

    Posted by on Nov 24, 2021 in Blog, Bready or Not, bundt, cake, chocolate, mint | 0 comments

    This White Chocolate Peppermint Bundt Cake features a light, refreshing peppermint flavor and a lot of white chocolate. Seriously, it’s a snow-capped mountain of a cake.

    Bready or Not: White Chocolate Peppermint Bundt Cake

    Don’t look for health food here. This thing is sweet. Lush. The middle is moist and dense, with a base (the former top) wonderfully crunchy in contrast.

    Bready or Not: White Chocolate Peppermint Bundt Cake

    White chocolate is melted into the batter, with chips also mixed in. See the golden dapples throughout the crumb? Those are the chips. They are like sweet explosions in the mouth.

    Bready or Not: White Chocolate Peppermint Bundt Cake

    And yes, there’s that snow cap: a thick blanket of melted-down chocolate wafers. It ends up firm, but ready to melt again once it meets the warmth of a mouth. It’s perfect along with that tender cake.

    Bready or Not: White Chocolate Peppermint Bundt Cake

    This will be great for any December gathering, but it’s so delicious, you’ll want to make it year-long!

    Bready or Not: White Chocolate Peppermint Bundt Cake

    This bundt cake is sweet and lush, laden with white chocolate inside and out! Make it look holiday-perfect by adding crushed peppermint on top, but really, enjoy it year-round. Good foods shouldn’t be confined to any one season!
    Course: Dessert, Snack
    Keyword: bundt cake, cake, chocolate, mint, sour cream
    Author: Beth Cato

    Equipment

    • 10-cup bundt cake
    • nonstick spray with flour
    • microwave-safe bowls

    Ingredients

    Cake:

    • 3/4 cup unsalted butter 1 and a half sticks, softened
    • 1 1/2 cups white sugar
    • 3 large eggs room temperature
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon peppermint extract
    • 3 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon kosher salt
    • 1/2 cup half & half or milk
    • 8 ounces white chocolate chips divided
    • 1/2 cup sour cream

    Topping:

    • 8- ounces white chocolate melting wafers melted
    • 5 peppermint candies crushed, optional

    Instructions

    • Preheat oven at 325-degrees. Apply nonstick spray with flour to coat the interior of the bundt pan.
    • In a big bowl, beat the butter and sugar until fluffy. Add eggs one at a time, followed by the extracts.
    • In a separate bowl, stir together flour, baking powder, and salt. Gradually mix the dry ingredients into the big bowl alternatively with the half & half, beating until they are just combined.
    • In a microwave-safe bowl, heat 2 ounces of white chocolate chips in 30 second bursts, stirring well between each zap, until it’s melted and smooth; keep an eye on the white chocolate, as it can burn fast! Add the melted chocolate into the cake batter. Follow that with the sour cream and the remaining white chocolate chips. Pour batter into the prepared pan.
    • Bake for about 1 hour 15 minutes; the middle should pass the toothpick test. If it’s getting overly brown near the end, cover the top with foil.
    • Let cake cool in pan for 20 minutes, then upend onto a cooling rack. Cool completely, speeding process in fridge if desired.
    • Melt chocolate wafers in microwave or on stovetop. Drizzle atop cake to form a thick snowcap. If desired, top with peppermints.

    OM NOM NOM!

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      Bready or Not: Pearl Sugar Ginger Cookies

      Posted by on Nov 17, 2021 in Blog, Bready or Not, cookies | 0 comments

      Pearl Sugar Ginger Cookies! These beauties are holiday-perfect with their crackled gingerbread looks and a crusting of pearl sugar.

      Bready or Not: Pearl Sugar Ginger Cookies

      What is pearl sugar, you ask? Something awesome! It’s the kind of thing you see in Scandinavian bakeries, and through the miracle of the internet, you can now use it in home baking as well.

      Bready or Not: Pearl Sugar Ginger Cookies

      I highly recommend the stuff. Not only is it pretty, but it adds an texturally-pleasant crunch. That is especially nice with these cookies, as the actual cookie is quite chewy. The sugar granules make it into something extraordinary.

      Bready or Not: Pearl Sugar Ginger Cookies

      If you can’t find pearl sugar in nearby stores (I can’t), it is available on Amazon. I like the Lars’ brand. [affiliate link]

      These cookies will keep for upwards of a week in a sealed container, making them perfect for holiday cookie trays and gift-giving.

      Bready or Not: Pearl Sugar Ginger Cookies

      Recipe modified from my favorite baking magazine, Bake from Scratch.

      Bready or Not: Pearl Sugar Ginger Cookies

      These luscious holiday-perfect cookies are chewy on the inside and also delightfully crunchy on the outside, thanks to grains of Swedish pearl sugar. These cookies are great for gift-giving as they will keep for days! Using a teaspoon scoop, this makes about 42 cookies. Modified from Bake from Scratch Magazine.
      Course: Dessert, Snack
      Keyword: cookies, gingerbread, swedish pearl sugar
      Author: Beth Cato

      Equipment

      • parchment paper
      • teaspoon scoop

      Ingredients

      • 1/2 cup unsalted butter (1 stick) room temperature
      • 3/4 cup white sugar
      • 1/4 cup light brown sugar packed
      • 1 medium lemon zested
      • 1/3 cup molasses not blackstrap
      • 1 large egg room temperature
      • 2 1/4 cups all-purpose flour
      • 2 teaspoons ground ginger
      • 1 teaspoon baking soda
      • 1 teaspoon kosher salt
      • 3/4 teaspoon ground cinnamon
      • 1/2 teaspoon ground cardamom
      • 1/2 teaspoon ground cloves
      • 1 cup Swedish pearl sugar

      Instructions

      • Preheat oven to 350-degrees. Line a baking sheet with parchment paper.
      • Beat together the butter, white sugar, brown sugar, and lemon zest until fluffy. In a stand mixer , this will be 2 to 3 minutes. Add the molasses and egg, scraping the bowl to make sure everything is mixed.
      • In a separate bowl, stir together the flour, ginger, baking soda, salt, cinnamon, cardamom, and cloves.
      • Gradually add the dry ingredients to the butter mixture. Stage the pearl sugar in a small bowl.
      • Use a teaspoon scoop to form balls of dough. Roll them in the pearl sugar. If the granules aren’t sticking well, lightly dampen the dough and try again. Place the balls spaced out on the pan.
      • Bake until the cookies look crackled on top with the edges just set, at 10 to 12 minutes. Let set on pan a few minutes before transferring cookies to a rack to completely cool. Store cookies in an airtight container at room temperature.

      OM NOM NOM!

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        New Poetry Publications

        Posted by on Nov 11, 2021 in anthology:poem, Blog | 0 comments

        I have a number of stories set to come out in the next few months, but somehow, October ended up being a month for poetry releases!

        #SFWAPro

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