Cinnamon Roll Dutch Apple Pie

After seeing the crust recipe on Pinterest about 1,001 times, I finally went for it. Combined with the apple filling, and the topping...heaven on a plate!  I have to totally give all the credit to Taste for Adventure, but I  wanted to have it here on my blog for easy reference.
First is the crust.. the video is on Taste for Adventure's site, it is just pie crust, I had to use two, but you spread about 2 tablespoons butter on the rolled out crust, sprinkle with a bit of sugar and cinnamon...

 Then roll up and slice as evenly as you can.

Press into pie plate and up the edges, don't leave any holes. Brush with melted butter. ( this was my addition so the crust doesn't get soggy. )

Fill with about 8 cups of sliced apples mixed with about 1/4 cup sugar and 2 Tablespoons flour. 

I forgot the pic on this one.. oops, LOL

Then top with 1 stick softened butter, 1 cup sugar, 1 cup flour, and 1 teaspoon cinnamon. 

( you make a struesel topping by combining all ingredients)

Like she said, it looks obnoxiously huge but it does shrink while baking, which, by the way, is 40 min at about 400. I did use the directions exactly, and I should have checked it a bit sooner...

OOPS, I forgot the icing... I have a 3 year old mind you that has to be watched while all this is happening.. 

Icing~ 1/2 cup powdered sugar, 2 teaspoons milk, 1/2 teaspoon cinnamon, and 1/4 teaspoon vanilla..

it may not be pretty, but sure is a delight! I used Granny Smiths and some Cortland for the apples. 

Thanks so much for reading, I hope you try this soon!

Bacon Choux Pastry Waffles with Caramel Apples

I have so many requests on Facebook for this recipe, i had to post it. besides, i also want it saved for future reference. My friend Marina had sent me the recipe for choux pastry that had an alternativefrom making them into waffles. No if anyone knows me, KNOWS i love choux pastry, which, normally is made for puff pastry or eclairs. The bacon addition is just something i came up with on a whim, and it worked. It really worked!
The house smelled so good while the apples were cooking , the whole family could barely stand it.
The waffles seem to take a little bit longer to cook than my usual recipe, it might be that my waffle iron is going to pot, or maybe because the batter is so rich.
Please leave your much welcome comments below, and if you have a blog and would like me to read, leave your comment as "name/url"

2 cups all purpose flour
2 cups water
2 sticks butter
1/2 cup sugar
1 teaspoon vanilla
8 eggs
1/2  of a 16-oz package bacon
Cook bacon till crispy. Crumble and set aside.
Bring the water and butter to a rolling boil, in a large, thick-bottomed, saucepan. Add the flour, all at once, reduce the heat; stir with a wooden spoon, cooking the mixture until it separates cleanly from both pan and spoon. Remove from heat; incorporate the eggs, one-by-one, beating well. The dough should be glossy and soft, but hold its shape.
Add milk. For each cup of prepared choux paste, work in about ½ cup whole milk, to form a thick smooth batter, which runs off the spoon in a ribbon. Add cooked bacon crumbles Heat the waffle iron, brush with oil or butter; use a portion of batter small enough to allow room for expansion. Cook until golden. makes 7 waffles.

~THE CARAMEL APPLES~
Combine the following in a saucepan or microwave-safe bowl:
4 tablespoons butter
3/4 cup light brown sugar, firmly packed
2 tablespoons apple juice concentrate or boiled cider
1/4 teaspoon cinnamon
1/4 teaspoon orange zest, juice or extract ( optional)
1 teaspoon vanilla
1/2 cup pure maple syrup, (you can substitute corn syrup if you don't have a thing for maple)
5-6 apples, peeled, cored and sliced fairly thin.
1 cup minced, toasted pecans (walnuts can be substituted)
Combine all ingredients in large skillet over medium heat, let cook down until apples are soft and mixture becimes thickened. It might take up to 25 minutes if the apples are juicy, but uit is well worth the time.
Pour over waffles and serve.

Cinnamon Rolls with Cream Cheese Apple Cider Frosting

3/4 cup milk
1/4 cup butter, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1 teaspoon salt
1/4 cup apple cider
1 egg
1 teaspoon vanilla
1 1/4 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup butter, softened
2 apples, minced ( i used Jonagold and Honeycrisp)
3/4 cup finely chopped pecans
Heat the milk, cider, sugar, 1/4 butter, and salt in a small saucepan until reaches a temp of 110 degrees or accidently "overheat" Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add cider, milk, mixture and egg : beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes.
In a small bowl, mix together brown sugar, apples, nutmeg,and cinnamon, place in fridge.
Roll out dough into a 12x9 inch rectangle. Spread dough with butter. Sprinkle with apple, pecan, cinnamon mixture. Roll up dough and pinch seam to seal.
Cut into 12 equal size rolls and place cut side up in rows of three in a greased 13x9 glass dish.

Cover with a damp towel and let rise about 30 min a warm place.
Bake for approx 30 min or golden brown.

While still warm , top with :

Apple Cider Frosting
2 cups apple cider
1 cinnamon stick, broke in half
1 teaspoon vanilla
8 ounces cream cheese, cut into bits and softened
1/2 cup   confectioners' sugar
1/2 stick of butter, softened
Boil cider and cinnamon stick in a saucepan until it is reduced to about 1/4 cup and let it cool. In a bowl with an electric mixer beat together the cream cheese, the butter, the confectioners' sugar, and the reduced cider until the icing is smooth.

Apple Braid Bread

If you have already seen this post, pardon my repetitiveness, i am still in the process of adding old blogs from Wordpress and my Facebook page.
Since it is Autumn, and almost apple season, this is something that will warm the tummies of your chilren, neighbors, and friends. It makes 2 loaves and the dough is required to be refrigerated 24 hours before baking , so make sure the time is convienient for you. You won't regret it!

1 pkg. active dry yeast (or 2 1/4 teaspoons )
1/4 cup warm water
1/2 cup butter
1/3 cup pure maple syrup
3/4 teaspoon salt
4 cups flour
1/2 cup milk
4 eggs
1/3 cup packed brown sugar
2 Tablespoons flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
4 cups sliced apples
1/4 cup butter, softened
Milk, for brushing dough

~~~~~~~~~Strusel Topping~~~~~~~~~~~

3 Tablespoons flour
3 Tablespoons brown sugar
2 Tablespoons pure maple syrup
2 Tablespoons butter
Mix together strusel topping ingredients. Save.

In a small bowl combine yeast and warm water. in large one combine 1/2 cup butter, syrup , and salt. Add 1 cup of the flour, milk, eggs, and dissolved yeast. Mix well. Stir in remaining flour and beat till smooth. place dough in large greased bowl, cover and refrigerate 6-24 hours. Remove from fridge and let sit and rise for about 2 hours or till double. Punch down and divide in 1/2.



For filling, in med mixing bowl stir together apples, brown sugar, syrup, cinnamon, nutmeg and cloves.



Grease 2 baking sheets.



Roll dough into 2 12x9 inch rectangles on floured surface. Spread with 1/4 cup softened butter. Spread the filling in a 3 inch wide strip down the center of each rectangle to within 1 inch of the edges.
On the long ends make 3 inch cuts from the edges torward the center at 1 inch intervalsStarting at one end, alternatly fold opposite strips of dough, at an angle over filling. pressing lightly to seal. Cover and let rise about 1 hour, or till double.
Baste with milk and sprinke with strusel topping.
Bake 350 for about 25-30 min or until golden brown.

Autumn Chutney

This is my first time making a chutney, i had checked around to what the basic ideas of making one was and looked in the fridge and pantry to see what i had. Being so close to autumn, i wanted to blend some flavors of the season together. It’s tangy, sweet, salty, crunchy, soft, … mmmm i love the textures! We are serving this with Grilled Maple Brined Pork Chops ( next post) and Cream Cheese Mashed Potatoes with Grilled Acorn Squash.
Enjoy!
1/2 cup warm apple juice or cider
3 tablespoons cider vinegar
2 tablespoons Orange Blossom Balsamic Vinegar ( white vinegar will do)

2 tablespoons honey
1/4 cup brown sugar
1/2 cup raisins
1 teaspoon fresh mint
1/2 teaspoon salt
1/2 teaspoon allspice
2 large red onions, quartered lengthwise and sliced thin crosswise (about 2 cups)
3 tablespoons vegetable oil
2 tablespoons butter
2 Granny Smith apples, peeled, cored and cut into small slices
2 slices smoked bacon, cut into lardons ( 1/2 inch pieces)
1 celery stalk, sliced
In a small bowl combine well 2/3 cup warm cider or apple juice, the vinegar, basalmic vinegar, the honey, the raisins, the mint, salt, and the allspice, and let the mixture stand while cooking the onions. Sautee onions in oil and butter in med lo heat till carmelized, a light brown color. Stir in the raisin mixture and cook the mixture over moderate heat, stirring, until the liquid is almost evaporated and the apples are tender, and season the chutney with salt and pepper. The chutney may be made 3 days in advance, cooled, and kept covered and chilled. Serve the chutney at room temperature.

Caramel Apple Strusel Bundt Cake

This cake is so light and fluffy, with a wonderful apple, “caramely” top, and strusel packed on top of that. It does take extra time to make, but ohhh so worth it. Funny how our company stayed till it was all baked and cooled   Thanks Food  and Wine for the recipe.

~Strusel~
1/4 cup pecan halves
2 tablespoons rolled oats
1/2 cup plus 1 tablespoon all-purpose flour
4 tablespoons packed dark brown sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 tablespoons unsalted butter
~Cake~
2 1/2 cups brown sugar
1 1/2 teaspoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 Granny Smith apples (2 pounds)—peeled, cored and cut into 1/2-inch dice
2 sticks plus 3 tablespoons butter, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk
1/4 cup apple juice concentrate
1/2 teaspoon pure vanilla extract
2 teaspoons finely grated orange zest
3 large eggs
MAKE THE STREUSEL TOPPING
Preheat the oven to 325°. On a parchment paper—lined baking sheet, toast the pecans and oats for about 10 minutes, until lightly browned and fragrant. Let cool.
In a food processor, pulse the flour with the toasted pecans until the nuts are finely ground. Transfer to a medium bowl and stir in the oats, dark brown sugar, salt, black pepper and cinnamon, and nutmeg. Using a fork, stir in the butter until large clumps form. Spread the streusel on the parchment-lined baking sheet in a single layer and bake for about 15 minutes, until golden brown. Let cool.
MAKE THE CAKE
Increase the oven temperature to 350°. Generously butter and flour a 10-inch Bundt pan. In a large bowl, combine 1/2 cup of the brown sugar with the cornstarch, nutmeg and cinnamon. Add the apples and toss until the apples are thoroughly coated.
In a large skillet, melt 3 tablespoons of the butter. Add the spiced apples and cook over moderately high heat, stirring occasionally, until they’re almost tender, about 6 minutes. Scrape the apples onto a baking sheet and refrigerate until they are cool, about 15 minutes.
In a medium bowl, whisk the flour with the baking soda and salt. In a measuring cup, mix the buttermilk with the apple juice concentrate and vanilla. In the bowl of a stand mixer fitted with the paddle, beat the remaining 2 sticks of butter and 2 cups of brown sugar with the orange zest at medium-high speed until fluffy, about 2 minutes. Add the eggs one at a time, beating well between additions. At low speed, in 3 alternating additions, beat in the dry ingredients and buttermilk mixture; scrape down the side of the bowl as necessary.
Spoon the cooled apples into the bottom of the Bundt pan, spreading them out. Scrape the cake batter over the apples and smooth the surface with a spatula. Bake the cake in the center of the oven for about 1 hour, until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for 5 minutes.
Set a cooling rack on a baking sheet. Invert the cake onto the rack and scrape any apples stuck to the pan back onto the cake. While the apples are hot, pack the streusel topping over the top of the cake. Let stand until cool, about 1 hour. Slice the cake with a serrated knife and serve.

Apple Almond Butter Cheesecake

You can buy apple butter at your local grocer, but since apples are in season, it’s so simple to make.. i basically used THIS recipe from Allrecipes.com but added some more spice, a couple cinnamon sticks and when almost done, a can of Solo Almond Filling
If you’re not up for the cheesecake, the apple almond butter is good on toast in the morning …


Preheat oven to 350
~~~~Crust~~~~~~
10 inch springform pan, buttered and aluminum foil wrapped around bottom and halfway up sides
1 package Lorna Doones or other shortbread cookies
3/4 stick butter, melted
Melt butter and crush cookies. I crush mine in a food storage bag, sealed, and a rolling pin. Place in springform pan and mix well. Pat down.
~Filling~~~
4 8-oz packages cream cheese, at room temp
1 cup white sugar
1/2- 3/4 cup light brown sugar, lightly packed ( sweetness depending on your taste)
1 teaspoon vanilla ( i use vanilla bean paste)
1 1/2 teaspoons cinnamon
1/8 teaspoon allspice
1/4 teaspoon nutmeg
1/2 cup sour cream
1 teaspoon flour
Beat softened cream cheese and sugar very well. Add eggs, one at a time, mixing well after each addition. Add vanilla, spices, sour cream, and flour.
Pour into crust. Dot with apple almond butter and swirl in the best you can with a butterknife.
Bake approximatly 1 hour 15 minutes. Turn oven off, and let cake cool in there for about an hour.
Remove and serve with sauteed apples and brown sugar

Sausage Cheese Cups

>So simple, is a great addition to any brunch or an appetizer. I wanted to use the Apple Jack Farmstead cheese from Boggy Meadow Farm, in Walpole, NH. You can see my previous blog about them HERE. It is very mild, a touch of appley sweetness and a touch of spice.

24 wonton skins
4 tablespoons butter, melted
4 oz Apple Jack Farmstead Cheese ( you can use monterey jack or cheddar if you desire)
1 lb. breakfast sausage
1 shallot, or 1 tablespoon onion, minced\
pepper
4 Tablespoons apple juice or cider
2 diced apples
1 teaspoon lemon juice
1/2 teaspoon cinnamon
Pure maple syrup, for drizzling.
Preheat oven to 350.
Get out 2 muffin tins, 12 cups each. Baste both sides of each wonton wrapper with melted butter. Gently place into muffin tins. Sprinle with the Apple Jack Cheese. Bake till golden, watching closely.
Brown crumbled sausage, shallot or onion, and pepper till done. Drizzle with apple cider or juice and simmer for about 5-10 minutes. Remove from pan and set aside. Reserve any juices in pan. ( 1-2 teaspoons)
Peel and finely dice apples. Roll around in lemon juice ( for non browning and a slight tang) sprinkle with cinnamon. Sautee till tender crisp, remove from pan and let cool a bit.
Divide sausage evenly between cups. Sprinkle with apples. If desired, sprinle with a bit more cheese.
Place in warm oven just to heat through. ( Does not need to be cooked through)
Drizzle with maple syrup.
Thanks for stopping by!
Boggy Meadows Farms provided the cheese for this recipe.