apples

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

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.
Course: Breakfast
Keyword: apple, pancake
Author: Beth Cato

Ingredients

  • 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 or 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

Instructions

  • 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.
Read More

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.

Dried Apple Pie26-cato_sm

#SFWAPro

Save

Read More

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

If you love apples and snickerdoodles, one of these bars will be like heaven! This produces a full 13x9 pan of dense, tender, blissful bars. Store them in a sealed container in the fridge; bars can also be frozen.
Course: Breakfast, Dessert, Snack
Keyword: apple, bars, snickerdoodle
Author: Beth Cato

Ingredients

Bars

  • 2 cups baking apples 2 medium apples, peeled & diced
  • 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

Instructions

  • 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

Read More

Bready or Not: Maple Apple Pie

Posted by on Aug 17, 2016 in apples, Blog, Bready or Not, breakfast, maple, pie | Comments Off on Bready or Not: Maple Apple Pie

This pie is my own original creation. I hacked together three existing recipes and amped up the maple to make something totally new. When I told my husband about how I melded everything, he said, “Oh, so it’s a Voltron pie.” That’s now our nickname for this Maple Apple Pie.

Bready or Not: Maple Apple Pie

Maple sugar is the key ingredient in every step, but it’s just enough to embody the flavor without it going overkill. I highly recommend buying a big ol’ container of maple sugar–trust me, if you want to follow along with my recipes, you’ll go through it eventually. This is the brand I use:

The most amazing thing about this? The filling sauce. I borrowed and modified it from a pear galette recipe (which I’ll feature this fall) from the cookbook Maple. It’s really more like a paste in texture, grainy and strong with a lovely combo of maple and lemon. You’ll want to lick the bowl.

Bready or Not: Maple Apple Pie

This pie smells glorious. It’s like autumn, Thanksgiving, Christmas. And the taste… well. My husband adores my Caramel Apple Pie and considers it his all-time favorite.

Bready or Not: Maple Apple Pie

Or it was, until he had Voltron Pie.

Bready or Not: Maple Apple Pie

That’s right. This maple-filled pie is the new champion in the Cato household.

Bready or Not: Maple Apple Pie

 

Bready or Not: Maple Apple Pie

A Bready or Not original. This Maple Apple Pie is infused with maple sugar through every layer. If you love apple pie and love maple, this pie is your destiny.
Course: Breakfast, Dessert, Snack
Keyword: apple, lemon, maple, pie
Author: Beth Cato

Ingredients

Crust:

  • 1 1/2 cups all-purpose flour
  • 1 Tablespoon maple sugar
  • 1/4 teaspoon salt
  • 4 Tablespoons unsalted butter 1/2 cube, cold
  • 2 Tablespoons avocado oil or canola oil
  • 3 - 5 Tablespoons ice water

Filling:

  • 4 - 5 Granny Smith apples
  • 1 teaspoon vanilla extract or a vanilla bean, scraped
  • 1 Tablespoon lemon juice
  • 2 Tablespoons all-purpose flour
  • 1/2 cup maple sugar

Crumb topping:

  • 2/3 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup maple sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter 1 stick , cold

Instructions

  • Combine crust ingredients. Work in butter until it is just pea-sized, and use only as much water as needed to make the dough cohesive. Wrap well in plastic wrap and refrigerate for a few hours or a few days.
  • Roll out dough to equal thickness and place in pie dish. Cover with plastic wrap and freeze while preparing the filling, or freeze for several days.
  • Preheat oven at 375-degrees. Peel and core apples and slice to 1/8s or smaller. Toss them in a light dusting of flour to prevent sticking. Place apples in pie crust on a cookie sheet.
  • In a small bowl, whisk together the vanilla extract, lemon juice, flour, and maple sugar; it'll form a thick maple paste. Set aside.
  • In another small bowl, combine the topping ingredients. Use a fork and knife to reduce the butter to pea-sized chunks.
  • Return to the maple sauce. Give it a good stir, and drizzle thick syrup all over apples. Cover evenly with crumb topping.
  • Bake for 40-45 minutes, or until the apples are tender when stabbed with a fork.
  • OM NOM NOM!

 

Bready or Not: Maple Apple Pie

Save

Save

Read More

Bready or Not: Apple Cinnamon Cake

Posted by on Feb 17, 2016 in apples, Blog, Bready or Not, breakfast, cake | Comments Off on Bready or Not: Apple Cinnamon Cake

I mention every so often that apple pie is probably the favorite thing of both my dad and my husband. This apple cake now rates right up there, too.

Apple Cinnamon Cake

This cake is easy to put together. The most time-consuming thing is peeling and chopping the apples. The cake bakes up dense, soft, and full of cinnamon and apple flavor.

Apple Cinnamon Cake

One of the great things about this recipe is that it’s easy to parcel out leftovers–if you have any. Cut the cake into pieces, freeze each separately, wrap in waxed paper, and place in freezer bags or plastic containers. Thaw pieces in fridge, and eat them cold or warm up in the microwave or oven (the latter being the family preference).

Apple Cinnamon Cake

This apple cake is great whenever. Serve it for breakfast, snack, or dessert. It’ll make your belly happy any time of day.

Apple Cinnamon Cake

Modified from Apple Squares at Julia’s Album.

 

Bready or Not: Apple Cinnamon Cake

These dense, luscious apple cake squares are perfect for breakfast, brunch, snack or dessert! Use firm baking apples like Granny Smith. Leftovers can be frozen in pieces, and once thawed, can be eaten straight from the fridge or heated in the microwave or oven.
Course: Dessert, Snack
Keyword: apple, cake, sour cream
Author: Beth Cato

Ingredients

  • 3 medium apples peeled, cored, & chopped into small chunks
  • 1 teaspoon cinnamon heaping
  • 1/4 cup brown sugar packed
  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup white sugar
  • 1/3 cup vegetable oil
  • 1/3 cup sour cream or Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 eggs room temperature

Instructions

  • Preheat oven to 350-degrees. Line a 9×9 square pan with foil and apply butter or nonstick spray.
  • In a medium bowl, toss peeled and chopped apples with cinnamon and brown sugar.
  • In a separate bowl, combine the flour, baking powder, and salt.
  • In a larger mixing bowl, whisk together the white sugar, vegetable oil, sour cream/yogurt, and vanilla extract until it's smooth. Add the eggs.
  • Add the dry ingredients into the wet ingredients until everything is just mixed.
  • Pour half the batter into the ready pan. Sprinkle half the apples evenly over the top. Pour the remaining batter, smooth it out, then add the remaining apples.
  • Bake for about an hour. It will pass the toothpick test when done. Cool completely and store covered in the fridge.
  • OM NOM NOM!

 

Apple Cinnamon Cake

Read More

Bready or Not: Appeltaart

Posted by on Dec 16, 2015 in apples, Blog, Bready or Not, pie | Comments Off on Bready or Not: Appeltaart

I love my traditional Caramel Apple Pie recipe, but this deep-dish apple pie is something extraordinary! It uses a springform pan.

Appeltaart

Brace yourself for a lot of pictures. This is one of those rare times when my end result looked exactly like the photo in the magazine.

Appeltaart

It’s a photogenic pie, isn’t it?

Appeltaart

This Appeltaart is as delicious as it looks, too. My husband and my dad are hardcore apple pie lovers. It’s probably one of their all-time favorite foods. This pie rated VERY highly for both of them.

Appeltaart

The directions look long, but really, it’s not an intimidating pie. I know a lot of folks hate rolling out pie crusts–well, this is the recipe for you! You press most of the dough into the pan and then slice strips for the lattice on top.

Appeltaart

The original recipe had raisins in it–which was blasphemous to my family. I omitted the raisins and added more cinnamon.

It would be easy to modify the recipe more. Add a drizzle of caramel or dulce de leche. Try adding some nutmeg, cloves, or cardamom. Or if the making the lattice top worries you, tuck that dough away for other purposes, and throw together a crumb topping. Or instead of cutting strips for the lattice, roll out the dough and use small cookie cutters shaped like leaves or other things.

Appeltaart

Whatever you do, I bet you’ll be amazed at the Appeltaart. This will be the showcase for your holiday dessert table… and something special to make all year round.

Appeltaart

Modified from a recipe in Martha Stewart Living magazine; also online.

Bready or Not: Appeltaart

This gorgeous deep-dish apple pie is made in a springform pan. If you're intimidated by pie crusts, you'll love the press-in crust for this recipe! Modified from an Appeltaart recipe originally featured in Martha Stewart Living.
Course: Breakfast, Dessert, Snack
Keyword: apple, cake, lemon, pie
Author: Beth Cato

Ingredients

Dough

  • 2 1/4 cups all-purpose flour plus more for surface
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup light brown sugar packed
  • 3/4 cup unsalted butter 1 1/2 sticks, cut into small pieces, plus more for pan
  • 1 large egg
  • 2 Tablespoons water
  • 1 teaspoon pure vanilla extract

Filling

  • 2 1/4 pounds Granny Smith apples peeled, cored, and cut into chunks (6 cups)
  • 1/4 cup white sugar
  • 3 teaspoons cinnamon
  • pinch salt
  • 2 teaspoons fresh lemon juice
  • 1 1/2 Tablespoons all-purpose flour plus more as needed
  • 1 large egg lightly beaten

Instructions

Dough:

  • In a bowl, stir together the all-purpose flour, baking powder, salt, and brown sugar. Add the butter and work it in until only pea-size pieces are visible.
  • In a small bowl, whisk together the egg, water, and vanilla, then pour into the dry mix. Mix until the dough makes a ball. Form about two-thirds of the dough into one disk and remaining third of dough into another disk. Separately wrap each portion in plastic wrap. Refrigerate them until firm, about 1 hour.

Filling:

  • Toss together the apples, granulated sugar, cinnamon, salt, lemon juice, and 1 1/2 tablespoons flour. Set aside but stir every so often as you make other preparations.
  • Preheat the oven to 350-degrees. Prepare a 9-inch round springform pan by cutting parchment paper to fit the circle inside. Use butter or Pam to adhere the parchment in the pan, then fully grease the top of the parchment and the sides of the pan.
  • Lightly flour a surface. Take out your large dough disk and roll it out. It's okay if it's fragmented. Take the pieces and press them into the bottom and up the sides of the pan. Sprinkle some flour over the dough.
  • Use a slotted spoon to transfer the apple filling into the crust; you'll discard any leftover juice. Roll out the other dough disk to be about 1/4-inch thick. Use a pizza cutter or knife to cut the dough into thick strips. Lay half of the strips over the filling, then do the other half crossing the other way. Press the edges of the strips into the crust at the sides.
  • Lightly beat the egg and brush the lattice with the egg wash.
  • Bake the pie until the crust is golden brown and apples are tender when stabbed with a fork, about 1 hour 10-20 minutes. Check it at the 40 minute point and cover it with foil if it starts to look too dark.
  • Let it cool on a wire rack until sides of tart pull away from pan, about 30 minutes. Unsnap the springform pan and remove the side circle; keep the appeltaart on the base for convenient serving. Let it cool for an least an hour before cutting in.
  • OM NOM NOM!

 

Appeltaart

 

Read More