4 ounces cream cheese
6 tablespoons powdered sugar
1 teaspoon almond extract
1 medium to large tart green apple, peeled and diced (about 1¼–1½ cups)
1 tablespoon flour
1½ tablespoons sugar
1½ tablespoons brown sugar
1 teaspoon lemon juice
½ teaspoon cinnamon
1 roll ready-to-bake refrigerated French bread dough
1 tablespoon melted butter
¼ cup powdered sugar
¼ teaspoon almond extract
1–2 tablespoons milk (to reach desired consistency)
1. Preheat oven to 375 degrees F.
2. Beat together cream cheese, powdered sugar, and almond extract in a medium-sized bowl until light and fluffy.
3. Toss apple pieces with flour, sugar, brown sugar, lemon juice, and cinnamon in another bowl until they’re well coated.
4. On a lightly floured surface, roll bread dough into a 9 x 12-inch rectangle. Using a pizza cutter or sharp knife, cut the longer side into 4 equal rows. Cut the shorter side into 3 equal rows, creating twelve 3 x 3-inch squares.
5. Lightly spray a 12-cup muffin pan with nonstick spray. Place 1 square of bread dough in each of the cups.
6. Evenly distribute cream cheese mixture into the dough-lined muffin cups and spread out evenly. Top with apple mixture.
7. Bake 15–20 minutes or until bread is light golden brown. Remove from oven and let pan cool 5–10 minutes. Use a fork to carefully remove apple bites from the pan and place on a cooling rack.
8. For glaze: Whisk together glaze ingredients and drizzle over each apple bite.
1¾ cups all-purpose flour
2¼ teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons cornstarch
3 tablespoons plus 1 teaspoon granulated sugar
1/2 teaspoon fine sea salt
3 large eggs
3/4 cup buttermilk
3/4 cup heavy cream
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
8 slices cheddar cheese
6 slices Applewood smoked bacon, cooked crisp and crumbled
1. Heat a waffle iron according to manufacturer’s directions.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cornstarch, sugar, and salt.
3. In another bowl, whisk together the eggs, buttermilk, and heavy cream.
4. Using a wooden spoon, stir the wet ingredients into the dry ingredients until just a few streaks of flour remain and the batter is almost mixed together. Add the melted butter and stir until just combined.
5. Allow batter to rest 15 to 30 minutes.
6. Brush butter on both sides of the hot waffle iron. Pour about 1/3 cup of the batter onto the iron, quickly add 1 to 2 pieces of sliced cheese and 1 heaping tablespoon of bacon crumbles, then scoop and gently but quickly spread a little more batter over the top. Cook according to waffle iron instructions.
Serve warm with Apple Butter Syrup.
Makes 4 waffles.
Apple Butter Syrup
1 granny smith apple, peeled and diced
1 teaspoon olive oil
1/4 cup (1/2 stick) butter
1/2 cup buttermilk
1/2 cup apple cider
3/4 cup granulated sugar
1/2 teaspoon ground cinnamon
2 tablespoons Karo Syrup
1/2 teaspoon baking soda
1. In a large, heavy pot (not a regular saucepan) over medium heat, add the apples and oil and sauté until soft, about 2 minutes, stirring occasionally.
2. Add the butter, buttermilk, apple cider, sugar, cinnamon, and Karo Syrup. Bring to a boil. Remove from heat and stir in the baking soda.
3. Place back on the burner and turn down to a simmer for 3 minutes, or until slightly thickened. Serve immediately.
1 pound Granny Smith apples
¼ cup sugar, plus 2 tablespoons, divided
2 tablespoons butter
¾ teaspoon ground cinnamon, divided
5 tablespoons water, divided
1 tablespoon cornstarch
2 puff pastry sheets, thawed
1 egg white
1. Peel, core, and cut apples into ½-inch pieces. In a saucepan over medium heat, combine apples, ¼ cup sugar, butter, and ¼ teaspoon cinnamon until butter is melted, stirring often. Add 2 tablespoons water, stir to combine, then cover and cook 10 to 12 minutes, until apples are fork tender.
2. In a small bowl, mix together 2 tablespoons water and cornstarch to make a slurry; add slurry to saucepan. Stir and cover an additional 1 to 2 minutes, until apple mixture starts to thicken. Remove from heat and set aside.
3. Preheat oven to 375 degrees F.
4. Roll out both puff pastry sheets and cut each sheet into six 3x6-inch rectangles. Evenly distribute the apple mixture down the middle of 6 of the rectangles. Make 3 to 5 cuts down the middle of the remaining 6 sheets of puff pastry.
5. Top each apple-covered rectangle with a puff pastry sheet that has been cut. Press the edges together using the tines of a fork. In small bowl, mix together egg white and 1 tablespoon water. Brush egg-white mixture over the top of each hand pie. In a separate small bowl, mix together 2 tablespoons sugar and ½ teaspoon cinnamon, then sprinkle over the top of each pie.
6. Place on a large baking sheet and bake 15 to 18 minutes, until pastry starts to brown.
5 cups peeled, sliced Granny Smith apples
5 cups peeled, sliced pears
1½ cups dried cranberries
¼ cup plus 2 tablespoons sugar
¼ cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon or pumpkin pie spice
1 cup oats
1 cup all-purpose flour
1 cup packed brown sugar
¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon cinnamon
1 cup chopped pecans, optional
½ cup butter, melted
1. Preheat oven to 350 degrees F.
2. For the filling: Combine apples, pears, and cranberries in a large bowl. Mix together sugars, flour, and cinnamon or pumpkin pie spice and sprinkle over fruit mixture. Toss mixture gently to coat fruit and then transfer to a 9 x 13-inch pan. Set aside.
3. For the topping: Combine oats, flour, brown sugar, baking powder, baking soda, cinnamon, chopped nuts (if using), and melted butter.
4. Crumble topping over fruit mixture and bake 45 minutes or until golden brown on top.
1 large sweet potato, baked and peeled (bake about at 400 degrees F. for 45 minutes)
3 cups chicken or vegetable broth
1 tablespoon olive oil
1 large carrot, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 zucchini, chopped
1/2 pound lean ground turkey
1 large apple, peeled and chopped
1 cup skim milk
1/4 teaspoon pumpkin pie spice
Salt to taste, start with 1/2 teaspoon
1. In a blender, puree baked sweet potato and the broth until smooth; set aside.
2. Heat oil in a large pot over medium heat. Add the carrots, peppers, and zucchini and sauté until tender, about 5 minutes.
3. Add the ground turkey and apple and cook through, about 5 to 8 more minutes.
4. Once everything is cooked through and tender, add the puree and milk to the pot, stirring gently to lift any browned bits from the bottom of the pan.
5. Add pumpkin pie spice and salt to taste and reduce heat to a simmer. Simmer at least 30 minutes—and up to several hours—prior to serving. Taste and balance flavors with extra salt, if needed, before serving.
Serve with potato rolls (page 94) or sweet potato rolls (page 97).
1 cup chilled apple cider
½ cup chilled ginger ale
1–2 scoops vanilla ice cream, or any seasonal flavor such as cinnamon or apple pie
Ground cinnamon and nutmeg, for garnish
1–2 tablespoons bottled caramel sauce
Pour apple cider and ginger ale into a glass. Add vanilla ice cream. Sprinkle on nutmeg and cinnamon, to taste, and drizzle caramel sauce on top. Serve immediately with a straw and a spoon.
12 frozen dinner rolls, thawed
2 Granny Smith apples, chopped
⅓ cup brown sugar
½ cup walnuts, finely chopped
½ teaspoon ground cinnamon
2 tablespoons butter, melted
1. Preheat oven to 350 degrees F. Spray a 9×5-inch loaf pan with nonstick cooking spray.
2. Mix together the chopped apples, brown sugar, walnuts, and cinnamon until well combined.
3. Using a pair of clean kitchen scissors, cut each roll into thirds.
4. Place 12 small roll pieces in the bottom of the loaf pan. Drizzle about a third of the melted butter on top of the roll pieces. Then top with a third of the apple mixture. Repeat 2 more times, until all ingredients have been used.
5. Let rise for about an hour, or until rolls have doubled in size.
6. Bake 30 to 35 minutes, until tops are golden brown and the middle rolls are done.
1½ cups whole or 2% milk
1 cup sugar
2 eggs, separated
1 cup heavy cream
1 teaspoon cinnamon
1 teaspoon vanilla
Pie Crust (or use a refrigerated pie crust)
2⁄3 cup flour
Pinch of salt
6 tablespoons shortening
2–3 tablespoons ice water
½ tablespoon butter, melted
2 teaspoons sugar mixed with ⅛ teaspoon cinnamon
Apple Pie Filling (see Tip)
2 tablespoons softened butter, for rubbing pan
3 cups peeled, sliced Fuji apples (about 1½ pounds)
1½ teaspoons lemon or lime juice
¼ cup brown sugar
½ teaspoon pumpkin pie spice (or ¼ teaspoon cinnamon and ¼ teaspoon nutmeg)
1 tablespoon all-purpose flour
1. For the custard: Combine milk and sugar in a medium saucepan and heat over low until bubbles form around the edges. Whisk 2 egg yolks in a separate small bowl. Slowly add half of the heated milk mixture to egg yolks, whisking constantly. When mixture is fully combined, slowly pour mixture back into the saucepan with the rest of the milk, whisking constantly. Add cream. Insert a candy thermometer and cook on low until temperature reaches 160 degrees F., stirring frequently. Remove from heat and add cinnamon and vanilla. Allow to cool and then transfer to an airtight container and refrigerate. This step can be done 2–3 days before freezing.
2. For the pie crust: Combine flour and salt in a medium bowl and then cut in shortening with a pastry blender or two knives. Sprinkle in ice water, a little at a time, gently tossing dough until it forms a ball. Roll out crust onto a baking sheet and then brush with melted butter and sprinkle with cinnamon sugar. Bake 12–14 minutes at 375 degrees F. or until golden brown. Cool completely. Gently break into chunks. You can also roll out a refrigerated pie crust instead of making your own.
3. For the pie filling: Preheat oven to 400 degrees F. Generously rub a 9-inch pie plate or a medium-sized, oven-safe skillet with butter. Peel apples and chop into bite-sized pieces. Toss with lemon or lime juice. Combine brown sugar, spices, and flour in a small bowl and sprinkle over apples. Toss apples in flour mixture and then place them in buttered pie plate. Cover with aluminum foil and bake 30–40 minutes or until apples are tender and syrupy. Allow to cool and then refrigerate until ready to use. This can be done 2–3 days before freezing the ice cream.
4. For the ice cream: When ready to freeze the ice cream, combine apples and custard. Pour mixture into ice cream maker and freeze according to manufacturer’s instructions. When the machine is straining and ice cream is almost done, add baked pie crust pieces. Allow the machine to continue churning until pieces are incorporated. You can also mix in pieces by hand when ice cream is done churning.
5. Transfer ice cream to a freezer-safe container and freeze 3–4 hours or until it can be easily scooped. For best taste, freeze overnight. This will keep about a week in a freezer-safe container.
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) chilled shortening or butter, diced
3/4 cup milk
2 tablespoons butter, melted
2 teaspoons ground cinnamon
1/4 cup brown sugar
3 cups grated apples (about 3 to 4 apples)
1 cup granulated sugar
2 cups water
1. Preheat oven to 400 degrees F.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Add the shortening or butter pieces and cut in with a pastry cutter or fork until the mixture becomes sand-like in texture (the shortening or butter should be pea-sized). Add the milk and stir to form a soft dough.
4. On a floured board, roll the dough in an oblong sheet 1/4-inch thick, and brush with melted butter.
5. Combine cinnamon and brown sugar in a small bowl.
6. Cover dough with grated apples and sprinkle with cinnamon-sugar mixture. Set aside.
7. In a medium saucepan over medium heat, combine the water and sugar to create a simple syrup. Heat through and stir until sugar is completely dissolved. Pour mixture into a 9x13-inch baking dish.
8. Roll dough out jelly roll style, cut in slices 1½-inches thick, and place cut side down in the pan of sugar water.
9. Bake 40 minutes or until the rolls have enlarged to fill the entire pan. Serve warm in a bowl with milk or cream.
Makes 8 to 12 rolls.