by development | Dec 14, 2020
Instructions:
One day before preparing your bread pudding, cut your French bread loaf into small cubes and place on a cookie sheet to dry out or ‘stale’ over night.
Apple Filling:
Peel, core and dice your Starr Ranch Growers Gala apples. In a large pan, melt butter and add flour and brown sugar, stirring well until completely absorbed by the flour. Next, gently toss in diced apples, adding apple pie spice (or pumpkin pie spice) and water – continuing to sauté and stir for the next 10 minutes with a wooden spoon until soft and golden. Be sure to keep an eye on this and stir regularly to avoid juices sticking to the pan. Once finished, remove from heat and strain the apple mixture – saving the apple juices in a separate bowl to use later as a drizzle.
Bread Pudding:
Preheat the oven to 375 degrees and grease a casserole dish (a large ceramic pie dish works too!) Spread the stale bread pieces out in the dish, followed by the apples, and mix gently to incorporate it all together. Top it off with your egg mixture, consisting of whisked eggs, whole milk, melted butter, vanilla extract, apple pie spice, 3/4 cup brown sugar and 1 tsp cinnamon and pour this mixture evenly over the bread pudding. Press down slightly into the bread, and place into oven for 35-40 minutes. Prick the center of the bread pudding with a fork or tooth pick and remove when firm to touch.
Pour the apple filling juices over the bread pudding. Allow to cool for about 10-15 minutes, and garnish with confectioners sugar and top with vanilla bean ice cream for serving. Enjoy!
by development | Dec 7, 2020
Mini JUICI Apple Cake Loaves:
In a large bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. Next add your softened butter and mix with a hand mixer until well-combined and granulated. Turning the mixer on low, add one egg at a time, followed by vanilla. Gently toss in diced apples and stir together with a wooden spoon or spatula (or even your hands if you’re ok with getting a little messy!) Make sure the apples are spread through out the dough evenly. The batter will be very thick.
Preheat the oven to 425 degrees and spray your mini loaf pan evenly. Scoop your mixture into each opening so that it is about 2/3 of the way filled. Leaving a little room to top with the crumble. These will slightly rise, but not too much.
Cinnamon Spiced Streusel Crumble:
In a small bowl, combine flour, brown sugar, pumpkin pie spice, and butter and mix together with a spoon until small crumbles begin to form. Top your batter with crumbles so that it covers the entire mixture well, and pack it in gently. Place in oven for about 6 minutes on 425 degrees, then decrease temperatures to 350 degrees for another 18-20 minutes. A fork or tooth pick should easily come out of your cake loaves without any sticky residue.
Cinnamon Vanilla Glaze:
Whisk together confectioners sugar, vanilla, whole milk and cinnamon and drizzle over mini loaves once they have cooled for about 15-20 minutes.
by development | Dec 1, 2020
For the Dough:
Begin by adding flour, sugar, cinnamon and salt into a blender or food processor. I used a heavy-duty Vitamix which did the trick. Pulse until combined and add spoonfuls of the coconut oil and blend well, adding cold water 1 tbsp at a time until the dough begins to mold together. Remove from blender or food processor and wrap in plastic wrap, and set in fridge for about 15-20 minutes. Next, preheat the oven to 375 degrees while you roll out the dough onto parchment paper and prepare the filling. When rolling out the dough into a circle, don’t worry about making sure it’s perfect – this is the beauty of galettes! Be sure to leave a 1″ border – enough to pinch in the sides of your crust around the galette filling. Once filled with the apple mixture, be sure to brush the dough with egg wash, top with turbinado sugar, pecans and drizzle extra caramel sauce at the very end.
For the Caramel Apple Filling:
Add your sliced Starr Ranch Growers Granny Smith apples to a medium-sized bowl and pour in the brown sugar, cinnamon and lemon juice. Mix gently with hands until apples are completely coated. Fill the middle of the crust with the apple mixture leaving a 1″ border. Begin to pinch the sides together until the filling is secured. Drizzle caramel sauce on the top of the apple mixture (not on the crust yet). Brush the crust with egg wash and top with sliced pecans and turbinado sugar. Back for 20-25 minutes or until golden. Remove and allow to cool slightly, and drizzle additional caramel sauce and top with vanilla bean ice cream. Enjoy!
by development | Nov 23, 2020
For the Dough:
Mix together dry ingredients – flour, sugar, cinnamon and salt in a large bowl.
Toss in cubes of cold butter and work into flour with a pastry cutter until small pebble-like pieces begin to form. Feel free to use your hands after using the pastry-cutter as well to break down butter into small mealy pieces.
Add beaten egg and begin to stir mixture with a wooden spoon.
Next, add cold water one tablespoon at a time as you shape the mixture into a ball of dough with your hands.
Cut the dough into 2 pieces, utilizing one half for your lattices, and the other for the bottoms of your pie. Cover with plastic-wrap and place both halves of dough in the refrigerator for about 30 minutes
Dust your work surface and rolling pin with flour and roll one half of your dough ball out to about 1/8″ thickness. Using a extra large biscuit-cutter, cut out the bottoms of you mini pies into 3-4 inch circles – about 6-8 of them.
Roll out the second ball of dough until about 1/8″ thickness and slice your lattice strips with a pastry cutter to desired sizes – mine were kept thin and short for these mini pies -but feel free to get creative and have fun with it! Set aside will preparing filling.
For the Filling:
In a large bowl, combine pumpkin spice blend, maple syrup, and vanilla.
In a separate bowl, mix together the brown sugar, lemon juice and the additional pumpkin pie spice blend. Gently add the apple slices in and toss by hand to coat them with the mixture.
Place pie rounds on parchment paper and scoop about 1-1.5 tablespoons of the mixture onto your mini pie rounds leaving enough empty space on the edges.
Add your alternating lattice strips over the pie one at a time – cinching those pieces together on the ends, and using the end of a fork to cinch the entire pie together enclosing the apple mixture. Lightly brush the dough with egg wash. Sprinkle with turbinado sugar.
Place the cookie sheet with the mini pies in the refrigerator for about 10-15 minutes, while pre-heating the oven to 400 F in the meantime.
Bake the pies for about 30-35 minutes or until golden and firm.
Cool slightly before serving and enjoy with vanilla bean ice cream!
by development | Nov 16, 2020
For the Biscuits:
1. Begin by preheating the oven to 400 degrees.
2. In a food processor or high-powered blender, combine the flour, baking powder, salt, and butter and pulse until the mixture forms large pea-sized balls. Transfer the mixture into a large bowl and add the cheddar, apples, bacon and jalapeños and stir well to combine. Slowly pour in the buttermilk, mixing together the dough with a large wooden spoon in between pours. Once all buttermilk is added and the dough becomes too thick to mix with a spoon, begin submersing hands into dough and knead well into bowl.
3. Remove the dough from the bowl at this point, and roll out onto a clean surface and pat into a 1.5-inch thick square. Cut the dough into 4 squares and add 1 slice of cream cheese to 3 of the 4 squares, pressing slightly to flatten, and stacking the cream cheese topped pieces on top of each other with the fourth piece (without cream cheese) on top. Dust the work surface with flour and re-roll the dough out into a 1.5 inch thick rectangle again. Cut into 10-12 biscuits with large circular biscuit cutter. Transfer biscuits to a parchment lined baking sheet and chill for 10 minutes in the refrigerator.
4. Remove the biscuits from the refrigerator and brush with melted butter. Transfer to the oven and bake for about 20 minutes or until golden.
For Apple Butter:
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Add the apples, apple cider, brown sugar, spice blend and salt in a large sauce pan or pot, and cook over medium-low heat, uncovered, (stirring occasionally) until the apples have become very soft.
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Use a hand mixer to puree the apples mixture or let it slightly cool and add to a blender and mix until very smooth and creamy.
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Place the puree back into the pot and continue to cook, uncovered and continue to stir through out until a dark brown color begins to take form.
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Squeeze lemon juice into mixture and stir once more, allowing to cool before adding to jars or storage.
- Spread over biscuits and top with flaky sea salt – enjoy!
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