Posts Tagged“Dessert”

Apple and Raisin Sweet Yeast Bread Stromboli ♥ New Family Favorite!

I spent many hours this fall season out in the apple orchard picking apple after apple after apple after… well you get the picture.:) I’m definitely not complaining–we had a beautiful crop of most of our apple varieties which was awesome awesome (yes you see double) awesome (now triple)! But apple picking is done for the year and time spent working at the farm continues to dwindle down. This is a good thing in a way, means a bit more time spent doing other things… like baking! Woohoo! So happily and eagerly taking advantage of all those apples I picked for all those months, I decided to try a new recipe rather than the usual apple pie. Have you heard of stromboli before? Me neither. Well I learned that it is an Italian bread creation that is normally filled with cheese and some sort of meat. Sounded yummy to me… cheese, meat and… cheese? But this time I ditched the savory and went with a sweet version. How about apples, raisins and brown sugar? All rolled up in a delicious, sweet yeast bread? Oh yea. mmmhmm. Found a new family favorite is what I did!

Mixed Apple and Raisin Stromboli

3 hours, 30 minutes

30 minutes

4 hours

Yield: 1 9-inch loaf

Mixed Apple and Raisin Stromboli

Ingredients

    Dough:
  • 1 1/4 teaspoons instant yeast
  • 1 teaspoon sugar or 1/2 teaspoon honey
  • 1/2 cup warm water (100F on an instant-read or candy thermometer)
  • 1/2 cup warm milk (100F on an instant-read or candy thermometer)
  • 1/4 cup butter
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 to 5 cups AP flour
  • Filling:
  • 4 graham crackers, crushed
  • 1/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 1/3 cup raisins
  • A little apple juice or cider
  • 2 tablespoon melted butter
  • 5 medium to large apples (a mix of apples would be best. Idared, Jonagold, and Northern Spy are good choices)
  • 2 teaspoons lemon juice

Instructions

    Make the dough:
  1. Proof the yeast by dissolving it in a small bowl with the water and a little sugar or honey. Let it sit for 10 minutes or until it bubbles. I just left it until I had the rest of the ingredients combined.
  2. After warming the milk, cut up the butter and let it melt in the milk.
  3. In a large bowl add 1/4 cup sugar, eggs, salt, and vanilla. Combine and then add milk/butter mixture. Stir in 2 cups of flour and stir vigorously until well combined or use a stand mixer and beat for 1 minute. Add more flour, a cup at a time, until the dough is kneadable. Knead for about 8 minutes (I did this right in the large bowl) and then form into a ball. Spray bowl with non-stick butter spray, cover bowl tightly with plastic wrap, and let dough rise in a warm spot until it has doubled in size (about 2 hours).
  4. Make the filling:
  5. Soak the raisins in the apple juice/cider. Mix the crushed crackers, brown sugar, and cinnamon in a bowl. Toss the apples and lemon juice in the crumb mixture and gently distribute with wooden spoon or hands. Drain raisins then add them with the apples.
  6. Putting it Together:
  7. On a well-floured surface flatten and shape dough into a rectangle with your hands and then use a rolling pin to roll it out to about a 16x12 rectangle. Brush the melted butter over the dough and then evenly spread the filling over the whole dough. Take all the edges of the dough and fold it over the apples about an inch or two. Roll the dough into a log and pinch the seam with your fingers. Place on cookie sheet lined with parchment, seam side down. Cover with plastic wrap and let rise again until it has increased by about 50%, about 1 hour.
  8. Preheat the oven to 375F. Place rack in middle of oven. Brush the top of the bread with butter or an egg wash and bake for about 30 minutes. You may need to reduce the temperature to 350F if it starts to brown too quickly. Keep an eye on it, especially at the 20 minute mark. It is done when it is a dark golden brown (on top and bottom).

Notes

Right out of the oven is when it's at its best! But room temperature is also lip-smacking good too! My dad loves it smothered with butter in the morning at breakfast.

http://tasteofsunsugar.com/?p=704
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Blue fingers and cheese? Yep, Blueberry Swirl Cheesecake!

Blue fingers are a sign of blueberry picking season! And yea, you’re right, this isn’t blueberry picking season. So why in the world am I talking about picking blueberries?! Well, my family loves blueberries so, so, so much that we have to make sure we pick enough during the summer to have throughout the winter and spring; and that is usually at least 30 quarts. We have a little over a dozen high-bush blueberry bushes my dad planted when I was just a little girl. And every year, from July through August, they produce some of the best tasting blueberries! In order to enjoy them during the winter we simply freeze them. The same day we pick them we give them a good rinse, take off any stems and pour them into quart freezer containers or bags. We will just pull them out of the freezer whenever we fancy and today I fancied cheesecake. Oh yea, you read that right… cheesecake… with blueberries!! Read More

Maple Syrup is in Season! Sappy Sweet Tarts Recipe

When growing up I remember following my dad and brothers around carrying a bucket I was given to one maple tree, then another and another. I would watch them tap into the tree and set up all the lines. It fascinated me as I stood there watching the sap drip, drip, drip into the bucket. And then early in the morning, right before school, I would run outside on the heels of my brother to check on the sap buckets. Often those buckets would be overflowing and we would have to haul them up the big hill to our house! It was exciting more than it was work. In the kitchen, which was attached to the dining room where momma also schooled us kids, the stove would constantly be on. The sap that filled our huge stock pot would boil and boil throughout the day and turn the whole room into a sauna! lol Yea, I was guilty of drawing pictures in the condensation that coated the windows… part of art class of course. ;) I could tell that the syrup was close to bottling up when I could start smelling its sweetness waft through the house. There is nothing like the taste of pure maple syrup! With a nod to those sweet memories, I wanted to make a dessert that could capture that special taste and sweetness, and these maple tartlets that I playfully call sappy sweet tarts could not be more perfect. So, so, so good!

Sappy Sweet Tarts: Maple Syrup Tartlets

Yield: 24-26 tartlets

Sappy Sweet Tarts: Maple Syrup Tartlets

Ingredients

    For the Pastry Base:
  • 2 sticks cold butter
  • 3 cups all-purpose flour
  • Milk
  • Maple syrup
  • Filling:
  • 1 stick softened butter
  • 1/2 cup brown sugar
  • 3/4 cup self-rising flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 2 tablespoons milk

Instructions

  1. Preheat oven to 375°.
  2. To make the pastry cut the cold butter into the flour and then add milk until a dough is formed. Form dough into a ball and place in freezer while you begin work on the filling.
  3. Beat together the softened butter, brown sugar, flour, and baking powder until thoroughly combined and crumbly. Add the vanilla, eggs, and milk and beat until thoroughly combined and the consitsency of oatmeal.
  4. Grease two shallow muffin tins with shortening.
  5. Take dough out of freezer and roll out very thinly on a lightly floured surface. Use a pastry cutter or pizza cutter and cut out large enough circles to fit your muffin tins. Four-inch diameter circles worked for me. They don't have to be perfectly round! Keep rolling out dough and cutting circles until all the dough has been used up.
  6. Pour a dash of maple syrup (about a teaspoon) in each tart and then evenly distrubute the filling into each tart.
  7. Bake in oven for about 20 minutes or until filling is golden. Tastes heavenly when served warm!
http://tasteofsunsugar.com/?p=454
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Warming the Home with Pumpkin Custard

Freezing your pumpkin in the fall means pumpkin goodness in the winter! My family tries to freeze as many quarts of cooked pumpkin puree as we can fit in the freezer. And today I am grabbing two of those quarts (roughly 5 cups) and whipping up some pumpkin custard! “What? Custard?” Yep, same stuff that goes in a pumpkin pie, but I’m not going to bother with a crust. Just scoop some of the custard in a bowl and load up on the whipped cream or even a scoop of ice cream and dig in! Sounds grand? I thought so! Read More