apples

Bready or Not Original: Apple-Frangipane Galette

Posted by on Oct 13, 2021 in apples, Blog, boozy, Bready or Not, breakfast, French, nutty, pie | 0 comments

This Apple-Frangipane Galette is like a leaner apple pie. It’s the way to enjoy a sweet treat without going full overkill.

Bready or Not Original: Apple-Frangipane Galette

This recipe has a lot of ingredients and steps, but they can be spread out over a few days, if you want. The actual recipe is pretty straightforward!

Bready or Not Original: Apple-Frangipane Galette

I’ve been doing a number of recipes that use frangipane, and I get asked almost every time: “what is frangipane?”

Bready or Not Original: Apple-Frangipane Galette

To quote Wikipedia, it’s: “a sweet almond-flavored custard used in a variety of ways including cakes and… pastries. …Today it is normally made of butter, sugar, eggs, and ground almonds.”

Bready or Not Original: Apple-Frangipane Galette

In other words, it’s a spreadable, sweet, nutty layer of goodness. It acts as the perfect complement to apples in this recipe.

Bready or Not Original: Apple-Frangipane Galette

Do note that this is best enjoyed the day it is made. It’s fine, though, to freeze slices of it right away. When you thaw them later, enjoy the pieces that same day!

Bready or Not Original: Apple-Frangipane Galette

This Apple-Frangipane Galette is like a lighter, thinner version of apple pie, made all the better by the rich-almond filling beneath the apples. Note that this should be eaten the day it is made, but it can also be frozen to be eaten later.
Course: Breakfast, Dessert, Snack
Cuisine: French
Keyword: almond, apple, pie
Author: Beth Cato

Equipment

  • parchment paper
  • food processor
  • pastry brush

Ingredients

Crust:

  • 1 cup all-purpose flour plus more for dusting
  • 4 teaspoons white sugar
  • 1/2 teaspoon salt
  • 6 Tablespoons cold unsalted butter cut into small pieces
  • 1 large egg

Frangipane:

  • 2/3 cup almond flour sifted to remove lumps
  • 1/4 cup white sugar
  • 1 Tablespoon all-purpose flour
  • 1 Tablespoon unsalted butter room temperature
  • 1 large egg
  • 1 Tablespoon apple brandy such as Calvados (optional)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon apple pie spice
  • pinch salt

Apple filling:

  • 2 medium apples such as Honeycrisp or Golden Delicious
  • 1 Tablespoon brown sugar packed
  • 1 Tablespoon white sugar
  • 1 teaspoon lemon juice
  • 1/4 teaspoon apple pie spice
  • 1 large egg beaten
  • turbinado or other coarse sugar

Glaze:

  • 2 Tablespoons honey
  • 2 teaspoons apple brandy such as Calvados

Instructions

Make the crust:

  • In a food processor, pulse together the flour, sugar, and salt. Add the butter and chop until it’s pea-sized. Add the egg and pulse until it comes together; if it doesn’t, add tiny drizzles of water until it does–just make sure the dough ends up cohesive, not wet. Turn out the dough onto a big piece of plastic wrap and compress the dough to form a disc. Wrap it up and chill it in fridge for a few hours, minimum, or a few days.

Make the frangipane:

  • Use a rubber spatula to combine the almond flour, sugar, flour, butter, egg, apple brandy, vanilla, pie spice and salt, making it smooth. Stash it in the fridge until ready to use.

Assembling the galette:

  • Preheat oven at 400-degrees. Prepare a big cookie sheet with a piece of parchment. Bring out the dough to warm for a few minutes, then lightly flour a surface and roll it out to about a 12-inch round. Move it to the parchment paper.
  • Spread the frangipane over the dough, leaving a blank 1 1/2-inch border. Set the baking sheet in the fridge while preparing the apples.

Prepare the apples:

  • Peel the apples and slice to 1/4-inch thickness. In another bowl, stir together the brown sugar, sugar, lemon juice, and pie spice. Add this to the apples, and toss them to coat. Bring out the galette dough. Arrange the apples on the frangipane starting from the middle, spiraling them outward while slightly overlapping them. Fold the blank edge over the apples to form a thin, pleated crust. Brush the beaten egg over the crust, then sprinkle it with coarse sugar.
  • Bake galette for 35 to 40 minutes. Apples in middle should be fork-tender when done. Cool for about 30 minutes.

Make the glaze:

  • In a small saucepan on the stovetop or in a microwave-safe bowl in the microwave, warm the honey and brandy until it is loose and spreadable. Using a clean pastry brush, brush glaze over the apples.
  • Let galette cool another 30 minutes, minimum, before cutting it–a pizza slicer is great for this. The galette is best eaten the day it is made, or promptly frozen in slices to be eaten soon after it thaws.

OM NOM NOM!

    Read More

    Bready or Not: French Apple Cake in a Springform Pan

    Posted by on Oct 6, 2021 in apples, Blog, Bready or Not, breakfast, cake, French | 0 comments

    This French Apple Cake is thick with apples, not cake. There’s actually just enough batter to adhere everything together.

    Bready or Not: French Apple Cake in a Springform Pan

    The apples are the star, so get good ones. I recommend doing about half Honeycrisp and Pink Ladies, but go for a combo of two good kinds of baking apples. (Not sure which ones are best for baking? Google has lots of recs!)

    Bready or Not: French Apple Cake in a Springform Pan

    I’ve had a springform pan for years, but I’ve never used it like I did in 2020. That particular pan makes this cake extra good, too, because it creates a high cake with nicely browned edges.

    Bready or Not: French Apple Cake in a Springform Pan

    One thing I’ve noticed about French and Irish apple cakes is that they really emphasize the fruit. American cakes and pies add a lot more spice. As much as I love loading on the cinnamon, it’s refreshing to do a take like this sometimes.

    Bready or Not: French Apple Cake in a Springform Pan

    Let the fruit taste… well, fruity. Here, the addition of Calvados or another apple brandy brings that out even more. You don’t end up with an alcohol taste in the final result, but it does draw out more of the apple flavor.

    This cake is a great one to slice up and freeze for later, too. Make the goodness last even longer!

    Modified from Bake from Scratch September/October 2020 issue.

    Bready or Not: French Apple Cake in a Springform Pan

    This apple cake that lets the flavors of the apples shine through rather than with spices, as with American-style cakes and pies! There is just enough batter to adhere the apples together. Modified from Bake from Scratch September/October 2020 issue.
    Course: Breakfast, Dessert, Snack
    Cuisine: French
    Keyword: apple, cake, springform pan
    Author: Beth Cato

    Equipment

    • 9-inch springform pan
    • uneven spatula
    • parchment paper

    Ingredients

    • 8 large baking apples totaling about 800 grams mix of Honeycrisp and Pink Lady recommended
    • 2 teaspoons lemon juice
    • 3 large eggs room temperature
    • 3/4 cup white sugar
    • 3 Tablespoons apple brandy use Calvados to make it especially French
    • 1 teaspoon vanilla bean paste or substitute vanilla extract
    • 1 cup all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon kosher salt
    • 2/3 cup unsalted butter melted and cooled
    • 1 Tablespoon sparkling sugar
    • Confectioners' sugar for serving

    Instructions

    • Preheat oven at 350-degrees. Prepare a 9-inch springform pan by cutting a piece of parchment to fit the base. Apple nonstick spray to the pan, then add the parchment, and spray it as well. In addition, tear a piece of aluminum foil to cup the bottom of the pan to catch any drips.
    • Peel the apples and chop into 1-inch pieces. Toss with lemon juice. Set aside.
    • In a big bowl, beat eggs until they are pale and foamy. Add the white sugar, apple brandy, and vanilla.
    • In a separate bowl, sift together the flour, baking powder, and salt. Gradually mix the dry ingredients into the big egg-sugar bowl along with the melted butter. Scrape the bowl as needed, stirring everything until just combined. Don’t expect a huge amount of batter–it’s there to act like delicious glue for all of the apple pieces!
    • Reserve 1 heaping cup of the apple chunks. Fold the rest of the apples into the batter, coating them. Dump the mix into the prepared pan and even out with an uneven spatula. Arrange the remaining apples on top, pushing them into the batter and smoothing them out as much as possible.
    • Bake for 20 minutes. Add sparkling sugar over the top. Bake another 20 minutes and check on the cake. It is done with apples in middle are tender and a digital thermometer plunged into the center reads at least 200-degrees. If needed, cook longer; if it’s browning too much, cover with foil.
    • Let cake cool in pan for 15 minutes on a cooling rack. Carefully release the springform ring to let it completely cool for at least an hour; place in fridge to speed the chilling process, if desired.
    • Slice into wedges. Enjoy cold, at room temperature, or warmed, with confectioners' sugar sprinkled over the top. Pieces can also be individually wrapped and frozen for later.

    OM NOM NOM!

      Read More

      Bready or Not Original: Slow Cooker Apple Steel Cut Oats

      Posted by on Aug 11, 2021 in apples, Blog, Bready or Not, breakfast, gluten-free, healthier, main dish, maple | Comments Off on Bready or Not Original: Slow Cooker Apple Steel Cut Oats

      These Slow Cooker Apple Steel Cut Oats are not the most photogenic of foods, but they are delicious, healthy, and good, and probably one of the most convenient meals in my cooking repertoire.

      Bready or Not Original: Slow Cooker Apple Steel Cut Oats

      I’ve been cooking this recipe for over five years now, tweaking it here and there, making it better. What I present here is really a foundation. This recipe can be customized all kinds of ways–either when the food is being assembled, by adding in different spices or apples, or by tweaking it at serving time.

      Bready or Not Original: Slow Cooker Apple Steel Cut Oats

      I love using Gala, Honeycrisp, or Pink Lady apples, but go for any good baking-type apple or a variety thereof. You don’t want the apples to go to mush. Or maybe you do? That might not be a terrible thing here.

      Bready or Not Original: Slow Cooker Apple Steel Cut Oats

      I typically use unsweetened vanilla almond milk or cashew milk, but any plain or vanilla nut, soy, or oat milks would work, or you can opt for dairy milk.

      Bready or Not Original: Slow Cooker Apple Steel Cut Oats

      This isn’t an overnight slow cooker oats recipe. I’ve tried that. Even on low and warm settings, the oats just plain overcooked for my preference. The consistency goes brick-like and the pot requires some intense scraping if you don’t use a removable liner. I prefer to make this during the day, and then portion out the oats to go in the fridge and freezer. They reheat beautifully.

      Bready or Not Original: Slow Cooker Apple Steel Cut Oats

      These convenient slow cooker steel cut oats cook up in under 4 hours and can be portioned out to enjoy for a full week–or longer, if you freeze some! This is a hearty, healthy breakfast food if ever there was one.
      Course: Breakfast
      Cuisine: American
      Keyword: apple, maple, oats, steel cut oats
      Author: Beth Cato

      Equipment

      • large slow cooker

      Ingredients

      • 2 cups steel cut oats no substitutes
      • 2 cups nut milk or oat milk, regular or vanilla, sweetened or unsweetened
      • 2 cups water
      • 2 medium apples peeled and chopped
      • 1/4 cup brown sugar packed
      • 1/4 cup pure maple syrup
      • 2 teaspoons ground cinnamon
      • 1/4 teaspoon sea salt
      • 2 teaspoons vanilla extract

      Instructions

      • Place all ingredients in slow cooker and stir to distribute. Place lid on pot and put heat level to LOW. Cook for 3 hours before lifting lid again. Stir and taste to test doneness. Continue to cook for 30 minutes to an hour more, dependent on the desired texture for the oats. The longer it cooks, the thicker it will be.
      • Serve oats fresh, or stash in fridge to reheat in microwave over the next week. These oats are great to portion out and freeze for later. If desired, add more spices, fresh fruit, or extra milk when serving–the customization possibilities are endless!

      *OM NOM NOM!*

        Read More

        Bready or Not Original: Apple-Oat Cookies

        Posted by on Jul 21, 2021 in apples, Blog, Bready or Not, breakfast, cookies | Comments Off on Bready or Not Original: Apple-Oat Cookies

        These Apple-Oat Cookies are like a cross between apple oatmeal and apple pie, in a convenient portable form.

        Bready or Not Original: Apple-Oat Cookies

        Really, these cookies feel homey. They take like comfort, with the apples and oats a little dense but not too heavy. The glaze on top adds a touch of sweetness that is just right.

        Bready or Not Original: Apple-Oat Cookies

        As I have a husband who loves apple oatmeal AND apple pie, he enjoyed these cookies greatly. They are a perfect breakfast cookie!

        Bready or Not Original: Apple-Oat Cookies

        I found that they kept for at least three days at room temperature. Even better–as these were all for my husband to enjoy–I found they froze and thawed without a problem. I actually froze most of the batch straight away. Portion control is a good thing, especially with over thirty cookies offering temptation!

        Bready or Not Original: Apple-Oat Cookies

        I used a Gala apple, but I say any sweet baking apple would work well.

        Bready or Not Original: Apple-Oat Cookies

        Bready or Not Original: Apple-Oat Cookies

        These soft cookies are like a combination of apple-cinnamon oatmeal and apple pie! The glaze adds just the right touch of sweetness. These make a great breakfast, snack, or dessert. Makes about 35 cookies with a tablespoon scoop.
        Course: Breakfast, Dessert, Snack
        Cuisine: American
        Keyword: apple, cookies, oats
        Servings: 35 cookies
        Author: Beth Cato

        Equipment

        • tablespoon cookie scoop
        • parchment paper
        • waxed paper

        Ingredients

        Cookies

        • 2 1/4 cups all-purpose flour
        • 1 cup old-fashioned oats also called rolled oats
        • 1 teaspoon ground cinnamon
        • 3/4 teaspoon baking powder
        • 1/2 teaspoon baking soda
        • 1/2 teaspoon salt
        • 1/4 teaspoon ground allspice
        • 3/4 cup unsalted butter 1 1/2 sticks, room temperature
        • 1/2 cup brown sugar packed
        • 1/2 cup white sugar
        • 2 large eggs room temperature
        • 2 teaspoons vanilla extract
        • 1 large baking apple peeled and finely chopped; Gala and Fuji are ideal

        Glaze

        • 1 cup confectioners' sugar plus more if needed
        • 2 Tablespoons milk or half & half, plus more if needed

        Instructions

        • Preheat oven at 350-degrees. Line a large baking pan with parchment paper.
        • In a medium bowl, whisk together flour, oats, cinnamon, baking powder, baking soda, salt, and allspice.
        • In a big mixing bowl, combine the soft butter, brown sugar, and white sugar. Follow up with the eggs and vanilla. Slowly mix in the dry ingredients. Fold in the apple pieces.
        • Use a tablespoon scoop or spoon to dole out dough spaced an inch apart on the cookie sheet. Bake until set, about 10 to 12 minutes. Let set on rack for 10 minutes, then move to a cooling rack. Continue with the next batch.
        • Once all of the cookies are cool, make the glaze. Stir together the confectioners’ sugar and milk to form a thick but oozy consistency. Spoon over the cookies.
        • Store in a sealed container at room temperature, with waxed paper between the stacked layers. They will keep for at least three days. Cookies will freeze and thaw without issue.

        OM NOM NOM!

          Bready or Not Original: Apple-Oat Cookies
          Read More

          Bready or Not Original: Apple Caramel Chip Blondies

          Posted by on Jun 23, 2021 in apples, Blog, blondies, Bready or Not, breakfast, chocolate, cookies | Comments Off on Bready or Not Original: Apple Caramel Chip Blondies

          These Apple Caramel Chip Blondies are soft, sweet, and dangerously snackable, perfect for a quick bite to get you through the day.

          Bready or Not Original: Apple Caramel Chip Blondies

          I have other apple bar recipes like my tried-and-true Apple Cake that are thicker and more meal-like.

          Bready or Not Original: Apple Caramel Chip Blondies

          These bars are thin and light. They aren’t even heavy with apples, but the apple flavor is definitely there.

          Bready or Not Original: Apple Caramel Chip Blondies

          This is the kind of thing to use for a light breakfast, snack, or dessert, and they’d be great to wrap up and pack to go.

          Bready or Not Original: Apple Caramel Chip Blondies

          I used caramel chips for this recipe, but butterscotch or white chocolate would be great, too–or even seasonal sweet chips like pumpkin spice!

          Bready or Not Original: Apple Caramel Chip Blondies

          Bready or Not Original: Apple Caramel Chip Blondies

          These are small, soft, and highly snackable apple bars, perfect for kids and adults alike!
          Course: Breakfast, Dessert, Snack
          Cuisine: American
          Keyword: apple, bars, caramel chips, chocolate
          Author: Beth Cato

          Equipment

          • 9x9 pan
          • medium saucepan

          Ingredients

          • 1 cup all-purpose flour
          • 1/2 teaspoon kosher salt
          • 1/4 teaspoon baking powder
          • 6 Tablespoons unsalted butter
          • 3/4 cup light brown sugar packed
          • 1 teaspoon pure vanilla extract
          • 2 large eggs room temperature
          • 1 apple such as Ambrosia or Honeycrisp, peeled and chopped into raisin-sized pieces
          • 1/3 cup caramel chips or substitute butterscotch chips or white chocolate chips

          Instructions

          • Preheat oven at 350-degrees. Line a 9x9 pan with foil and apply nonstick spray or butter.
          • In a small bowl, whisk together flour, salt, and baking powder. Set aside.
          • In a medium saucepan, melt the butter, and continue to monitor a few more minutes, stirring often, to brown the butter. It should have a fresh, nutty smell. Remove from heat. Stir in the brown sugar and vanilla until the sugar is less grainy. Let the pan cool for a few minutes. Beat in the eggs until smooth. Stir in the dry ingredients next, followed by the apple pieces. Fold in the chips last.
          • Pour the batter into the pan and smooth out the top. Bake for about 25 minutes, until the middle passes the toothpick test.
          • Cool to room temperature. Use the foil to lift the contents onto a cutting board to slice up. Store the bars in a sealed container, with waxed paper or parchment between stacked layers.

          OM NOM NOM!

            Read More

            Bready or Not Original: Vanilla Applesauce Cake

            Posted by on May 26, 2021 in apples, Blog, Bready or Not, breakfast, cake | Comments Off on Bready or Not Original: Vanilla Applesauce Cake

            Some days call for a no-fuss apple cake. This Vanilla Applesauce Cake is for those kinds of days.

            Bready or Not Original: Vanilla Applesauce Cake

            There is no need to worry about procuring apples, or having them go bad, or the effort to peel and slice them. This cake uses applesauce, which loads the cake with beautiful flavor.

            Bready or Not Original: Vanilla Applesauce Cake

            The cake also has the gentle flavor of a great combination of spices. The finisher is no-fuss, too: a top crusted with coarse sugar that adds a touch more sweet and a tiny crunch.

            Bready or Not Original: Vanilla Applesauce Cake

            Want to serve this cake for just a few people? No problem. Slice up the cake, and freeze individual slices for later.

            Bready or Not Original: Vanilla Applesauce Cake

            Modified greatly from a Heilala Vanilla ad in Bake from Scratch Magazine, September/October 2019.

            Bready or Not Original: Vanilla Applesauce Cake

            Applesauce is the secret to this no-fuss spiced single layer cake. It is moist and delicious, perfect to hit that sweet-spot for a breakfast or dessert!
            Course: Breakfast, Dessert, Snack
            Cuisine: American
            Keyword: apple, applesauce, cake, springform pan
            Author: Beth Cato

            Equipment

            • 9-inch springform pan
            • offset spatula
            • parchment paper

            Ingredients

            • 2 cups all-purpose flour
            • 2 teaspoons baking powder
            • 2 teaspoons ground cinnamon
            • 1 teaspoon kosher salt
            • 1/2 teaspoon baking soda
            • 1/2 teaspoon ground ginger
            • 1/4 teaspoon ground cloves
            • 1 cup white sugar
            • 1 cup applesauce or about 2 individual serving cups of applesauce
            • 1/2 cup buttermilk or soured milk (see note)
            • 1/2 cup vegetable oil
            • 2 large eggs room temperature
            • 1 teaspoon vanilla extract
            • 1/4 cup coarse sugar as topping, such as turbinado, maple, etc

            Instructions

            • Preheat oven at 350-degrees. Cut parchment paper to fit in the base of a 9-inch springform pan. Apply nonstick spray with flour to bottom and sides of pan. Add parchment and spray again. Set aside.
            • In a big bowl, combine flour, baking powder, cinnamon, salt, baking soda, ginger, and cloves.
            • In another bowl, whisk together the sugar, applesauce, buttermilk or soured milk, oil, eggs, and vanilla. Gradually pour the wet ingredients into the dry, mixing well.
            • Pour batter into the pan and smooth out with an uneven spatula. There will likely be bubbles in the batter. Gently tap the sides of the pan and thump it on the counter to get them to rise and burst. Using a spoon, sprinkle the coarse sugar all over the top as evenly as possible.
            • Bake for 35 to 40 minutes, until the middle passes the toothpick test. Let cool in pan for 10 minutes, then release sides. Let cake cool completely on base for several hours.
            • Slice into wedges and serve. Cake keeps well in a sealed container at room temperature and pieces can also be wrapped individually and frozen for later enjoyment.

            OM NOM NOM!

              Notes

              Soured milk is a convenient substitute for buttermilk. In a liquid measuring cup, pour enough lemon juice or vinegar to cover the bottom, then pour in milk or half & half to equal the full 1/2 cup of liquid called for in this recipe. Let it sit for about 10 minutes to curdle, then use.

              Read More