Epimeles

the Pence family cookbook

Recipes Tagged with “apple”

French Apple Cake

dessert cake apple

Ingredients

  • 1 cup (about 4 1/4 oz.) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup (4 oz.) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 3 tablespoons (1 1/2 oz.) dark rum (such as Myers’s)
  • 1 teaspoon vanilla extract
  • 1 large Granny Smith or Fuji apple, peeled, cored, and cut into 1/2-in. cubes (about 1 1/2 cups)
  • Powdered sugar

Preparation

Preheat oven to 350°F. Grease and flour an 8-inch round cake pan; line with parchment paper.

Whisk together flour, baking powder, baking soda, and salt in a large bowl; set aside. Beat butter and granulated sugar with a stand mixer fitted with a paddle attachment on medium speed until lightened and creamy, about 2 minutes. Add eggs 1 at a time, beating until just incorporated. Beat in rum and vanilla until just incorporated. Add flour mixture; beat until just combined (do not overmix). Fold in apples.

Spoon batter into prepared pan, spreading to edges. Bake in preheated oven until top is golden brown, 25 to 30 minutes. Let cool completely in pan on a wire rack, about 30 minutes. Run a knife around cake edges to loosen from pan; invert onto a cake plate. Dust with powdered sugar, and serve.

MyRecipes


German Apple Pancakes

breakfast apple pancake untested

Ingredients

  • 4 eggs
  • 3/4 c. flour
  • 1/2 tsp. salt
  • 3/4 c. milk
  • 1/4 c. sugar
  • 1/2 tsp. cinnamon
  • 4 tbsp. butter
  • 2 medium apples, peeled if desired, thinly sliced

Preparation

Preheat oven to 400. Place two pie pans in the oven to heat. Beat the eggs, flour, milk, and salt on medium speed for 1 minute. Combine sugar and cinnamon and set aside. Take the pans out of the oven and put 2 tbsp. butter in each one, swirling to coat bottom and sides. Spread the apple slices in the bottom of the pans. Pour half the batter in each pan. Sprinkle with cinnamon sugar. Bake for 20-25 minutes until golden brown and puffy.

Penzey’s Spices


Calvados-Glazed Apples

side dish apple

Ingredients

  • 4 Granny Smiths
  • 50g (3-4 tbsp.) butter
  • a sprig of sage
  • 25g (around 1/8 c.) golden caster sugar (or raw sugar)
  • 2 tbsp Calvados

Preparation

Quarter the apples, cut out the cores and trim the ends. Heat the butter in a frying pan and toss in the apple wedges and sage. Cook for 2 mins, then sprinkle in the golden caster sugar and continue cooking for about 5 mins, stirring gently until golden and softened. Pour in the Calvados and cautiously flambé. Season lightly and keep warm until ready to serve.

Gordon Ramsay, BBC Good Food, December 2005


Autumn Margarita

cocktails apple tequila

Ingredients

  • 2 oz. good white tequila
  • juice of 1/2 a lime
  • 3 oz. fresh-pressed cider

Preparation

Put all ingredients in a cocktail shaker with ice and shake vigorously. Pour into cocktail glass with a cinnamon-sugar rim. Garnish with a slice of fresh apple.

Mario Batali, New York Times Magazine


Apple Cake

dessert apple cake

Ingredients

  • 2 eggs
  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 2 tsp. vanilla
  • 1 TBSP grated lemon peel
  • 2 TBSP lemon juice
  • 1 tsp. salt
  • 3 cups flour
  • 1 1/4 tsp. baking soda
  • 1 tsp. cinnamon
  • 3 cups peeled and freshly grated apples
  • 2 cups chopped pecans
  • Garnish: 1 cup heavy cream, beaten til stiff with 1 TBS each sugar and calvados (cream cheese icing would also be great)

Preparation

Preheat oven to 325. Grease the bottom, but not sides, of a 10-inch angel-food-cake pan. Flour lightly.

Beat the eggs well in a large mixing bowl. Add the sugar, oil, vanilla, lemon rind and juice, and salt. Beat until well combined.

Sift the flour before measuring it. Sift it again with the baking soda and cinnamon. Add gradually to the egg mixture, beating thoroughly after each addition. Stir in the apples and pecans.

Bake for 1 1/2 hours, or until it passes the toothpick test.

Serve with whipping cream.

The Gold and Fizdale Cookbook


Baked Apple Upside-Down French Toast

breakfast apple untested

Ingredients

  • 3 lbs. Granny Smith apples, peeled, quartered and thinly sliced
  • 6 Tablespoons butter
  • ¾ cup granulated sugar
  • 1 teaspoon cinnamon
  • 8 slices French bread, sliced ¾” thick
  • 6 to 7 eggs
  • ½ teaspoon vanilla
  • ¼ teaspoon freshly grated nutmeg
  • 1 cup milk
  • ½ cup heavy cream

Preparation

Melt butter in large sauté pan and add sliced apples. Top apples with sugar and cinnamon and stir to incorporate. Saute over medium heat until apples are limp and translucent, about 10 minutes, stirring so they don’t scorch.

Pour apples into a 9” x 13” glass ovenproof baking dish. Top with sliced French bread. Fill any spaces with small pieces of sliced bread so that entire surface is covered. Whisk eggs with vanilla, nutmeg, milk and cream. Pour this mixture over the Bread evenly so that all pieces absorb the liquid. Cover with plastic wrap and refrigerate until morning.

The next morning, pre-heat the oven to 400º. Bake French toast for 25 minutes or until bread is golden and custard is set. Invert carefully onto a sheet pan and cut into squares to serve, apple-side-up. You may add the syrup of your choice and a dollop of crème fraiche. Serves 6 to 8.

Shelburne Inn


Apple Streusel

dessert apple untested

Ingredients

  • 3 good-sized fresh fall apples—Cortland or McIntosh are both great
  • 1/2 Cup sugar
  • 1 tsp. cinnamon
  • 1/4 tsp. vanilla extract

Topping:

  • 1/2 stick cold butter (4 TB.)
  • 1/2 Cup flour
  • 1/3 Cup sugar
  • 1/2 tsp. cinnamon

Preparation

Preheat oven to 350°. Grease the bottom only of a small (4 cups or so) casserole dish. Peel and core the apples, slice and place in a bowl. Top with sugar, cinnamon and vanilla, toss to coat. Set aside while preparing topping. Make the streusel by cutting the cold butter into a bowl, adding flour, sugar and cinnamon, and rubbing it through your fingers until the streusel is a coarse, sandy/pebbly texture. Put the seasoned apples into the pan, top generously with the streusel, and bake at 350° about 30 minutes, until the streusel is golden brown and the apple is starting to bubble up through the topping.

Penzey’s Spices


Slow-Cooker Apple Butter

breakfast apple crockpot jam

Ingredients

  • 4 pounds cooking apples
  • 2 cups apple cider
  • 3 cups granulated sugar
  • 2 teaspoons cinnamon
  • 1/8 teaspoon allspice
  • 1 teaspoon ground cloves, optional

Preparation

Stem, core and quarter apples. Do not peel. Combine apples and cider in large slow cooker. Cover. Cook on low 10 hours. Stir in sugar and spices, continue cooking 1 hour. Remove from heat and cool thoroughly. Stir to mix in skins.

Makes 4 to 5 pints.

Freeze in pint containers or pour into hot sterilized jars and seal (we used plastic freezer bags).

Pittsburgh Post-Gazette


Teddie’s Apple Cake

dessert apple cake untested

Ingredients

  • Butter for greasing pan
  • 3 cups flour, plus more for dusting pan
  • 1 1/2 cups vegetable oil
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 3 cups peeled, cored and thickly sliced tart apples, like Honeycrisp or Granny Smith
  • 1 cup chopped walnuts
  • 1 cup raisins
  • Vanilla ice cream (optional)

Preparation

1. Preheat oven to 350 degrees. Butter and flour a 9-inch tube pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.

2. Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts and raisins and stir until combined.

3. Transfer the mixture to the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out. Serve at room temperature with vanilla ice cream, if desired. Serves 8.

The New York Times


Farro Salad with Green Apple, Toasted Spices & Pine Nuts

side dish apple farro vegan vegetarian

Ingredients

  • 6 cups water
  • 1 1/3 cups farro
  • ¾ teaspoon kosher salt, divided
  • ½ cup pine nuts
  • 1 ½ teaspoons coriander seeds
  • ¼ teaspoon fennel seeds
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, coarsely chopped
  • 3 tablespoons vinegar, such as aged sherry or white wine
  • ½ cup chopped Italian parsley
  • 1 medium Granny Smith apple, cored and diced
  • 3 tablespoons lemon juice
  • ½ teaspoon freshly ground black pepper

Preparation

Bring water to a boil in a 2-quart saucepan. Add farro, cover and reduce heat to a simmer. Cook 20 minutes, add ½ teaspoon salt and cook an additional 15 to 20 minutes. Farro should be tender. Drain well through a colander, then spread onto a large plate lined with several layers of paper towels. Set aside about 10 minutes.

Spread pine nuts in a large skillet and place over medium heat. Set timer for 5 minutes and toast, shaking pan occasionally, until nuts are lightly browned. Transfer to a cutting surface and chop coarsely. Place pan back on heat. Add coriander and fennel seeds and toast until grant. Transfer to a mortar and crush lightly with a pestle. Or spread on a cutting board and crush with the side of a chef’s knife.

Pour 1 tablespoon olive oil into the skillet and heat over medium heat. Add onions and cook about 5 minutes or until translucent. Add ¼ teaspoon salt, increase heat slightly and cook uncovered until golden brown, about 5 minutes longer. Stir in vinegar and cook until reduced by half. Add remaining 2 tablespoons olive oil and the reserved spices. Remove from heat.

Place farro in a bowl. Add nuts, onion mixture, parsley, apple and 2 tablespoons lemon juice. Toss to coat, seasoning with a little more lemon juice and fresh ground black pepper. Serve warm or at room temperature.

Seattle Times