Dessert

Rhubarb Tarte Tatin

Rhubarb Tarte Tatin

From Todd Coleman for Saveur; adjustments made for Intervale Food Hub members

serves 6-8

Ingredients

3⁄4 lb. rhubarb, trimmed and cut into 1 1⁄2" pieces on an angle

1 1⁄2 cups sugar

4 tbsp. unsalted butter, plus 6 tbsp. cut into 1⁄2" cubes and chilled

1 tbsp. fresh lemon juice

2 tsp. vanilla extract

1⁄2 tsp. kosher salt

2 1⁄2 cups flour

2 tsp. baking powder

1⁄2 cup vegetable shortening

1⁄3 cup milk

2 eggs

Vanilla ice cream or whipped cream, for serving (optional)

Instructions

Heat oven to 375°. Combine rhubarb, 1 cup sugar, 4 tbsp. butter, lemon juice, vanilla, and 1⁄4 tsp. salt in a 9" cast-iron skillet over medium heat. Cook, stirring occasionally, until sugar is melted and rhubarb is tender and slightly caramelized, 8-10 minutes.

Meanwhile, whisk together remaining sugar and salt, plus flour and baking powder in a bowl. Add remaining butter and the shortening and, using your fingers, rub into flour mixture to form coarse pea-size pieces. Add milk and eggs and stir until a soft, sticky dough forms. Place spoonfuls of dough over rhubarb mixture and smooth with a nonstick spatula. Bake until the crust is golden and cooked through, about 30 minutes. Remove skillet from oven; place a large flat serving platter on top of the skillet and invert quickly and carefully. Serve warm or at room temperature with ice cream or whipped cream, if you like.

Caramel Apple Tart

Ingredients:

One 9 inch pie crust 

4 medium sized baking apples,(Empire, Rome or other) peeled and sliced 1/4 inch thick

1/2 cup of Fat Toad Farm Caramel

1 egg, beaten

1 teaspoon sugar

Directions: Preheat oven to 400°F. Roll dough out into one large or two small rounds on a baking sheet. Toss together apples and caramel. Mound caramel and apples in the middle of the dough leaving a 1-inch border. Fold dough up and over apples, to enclose fruit and prevent caramel from seeping out. Brush edges of dough with egg wash, and sprinkle with sugar. Bake until apples are tender and crust is golden brown, about 35-40 minutes.

Raspberry-Apple Yogurt Cake

Recipe and Photo by Sarah on KidRecipes.com.au

Ingredients

  • 1/2 cup butter, softened 
  • 1 cup sugar 
  • 1 tsp vanilla extract
  • 3 eggs 
  • 1 1/2 cup flour 
  • 1/2 cup yoghurt
  • 1 red apple, cored and thinly sliced 
  • 2/3 cup raspberries 
  • 1 Tbsp of sugar, for dusting 

Directions

Pre-heat oven to 350 F and grease and line a cake tin with baking paper.

Beat butter, sugar and vanilla until creamy. Add eggs one at a time, beating well after each addition.

Fold in sifted flour and yoghurt until combined. Pour mixture in to tin.

Top with raspberries and apples and sprinkle with extra sugar.

Bake for 60 - 65 min or until skewer comes out clean.

Leave to rest in pan for 15 mins before moving to wire rack to cool

Chocolate Beet Cake with Beet Cream Cheese Frosting

Recipe courtesy of Joy the Baker

 

INGREDIENTS

For the Cake:

2 medium beets, unpeeled but trimmed of their greens

1 teaspoon vegetable oil

6 ounces (3/4 cup) unsalted butter, softened, plus more for greasing the pans

1 cup packed brown sugar

3/4 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour, plus more for dusting the pans

2/3 cup unsweetened natural cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 1/4 cups buttermilk

For the Frosting:

1 cup (2 sticks) unsalted butter, softened

8 ounces (1 brick) cream cheese, softened

4 to 5 cups powdered sugar, sifted

2 tablespoons finely grated beets, mashed with a fork

1 teaspoon pure vanilla extract or scrapings of one vanilla bean pod

1-2 teaspoons milk, depending on desired consistency

1/2 teaspoon fresh lemon juice

pinch of salt

 

INSTRUCTIONS

Place a rack in the center and upper third of the oven.  Preheat oven to 375 degrees F.

Thoroughly wash beets under running water, and trim their leaves, leaving about 1/2 inch of stem.  Place clean beets in a piece of foil.  Drizzle with just a bit of vegetable oil.  Seal up foil.  Place on a baking sheet in the oven.  Roast until beets are tender when pierced with a knife, about 1 hour.

Remove the beets from the oven.  Open the foil and allow beets to cool completely.  Beets will be easy to peel (just using a paring knife) once completely cooled.

Using a box grater, grate the peeled beets on the finest grating plane.  Measure 3/4 cup of grated beets for the cake and 2 tablespoons for the frosting.  Set aside.

Reduce the oven temperature to 350 degrees F.  Use butter to grease two 8 or 9-inch round baking pans.  Trace a piece of parchment paper so it is the same size as the bottom of the cake pan.  Cut it out and place inside the cake pan.  Butter the parchment paper.  Add a dusting of flour to coat the pan.  Set pans aside while you prepare the cake.

In the bowl of an electric stand mixer, fitted with a paddle attachment, cream together butter and sugars.  Beat on medium speed until pale and fluffy, about 3 to 5 minutes.  Beat in eggs, one at a time, for one minute after each addition.   Stop the mixer and scrape down the sides of the bowl as necessary.  Once eggs are incorporated, beat in beets and vanilla extract until thoroughly combined.

In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

Add half of the dry ingredients to the butter and egg mixture.  Beating on low speed , slowly add the buttermilk.  Once just incorporated, add the other half of the dry ingredients.  Beat on medium speed until milk and dry ingredients are just incorporated.  Try not to overmix the batter.  Bowl can be removed from the mixer and mixture folded with a spatula to finish incorporating ingredients.  Cake batter will be on the thick side… not pourable.

Divide the batter between the two prepared cake pans.  Bake for 23 to 25 minutes (for a 9-inch pan) or 30-32 minutes (for an 8-inch pan).  Cake is done when a skewer inserted in the center comes out clean.  Remove cakes from the oven and allow to rest for 10 minutes.  Invert cakes onto a cooling rack to cool completely before frosting and assembling the cake.

To make the Frosting:

In the bowl of an electric stand mixer, fitted with a paddle attachment, beat cream cheese for 30 seconds, until pliable and smooth.  Add the butter and beat for another 30 seconds, until well combined.  Stop the mixer and scrape down the bowl as necessary.  Beat in the beets.  Add the powdered sugar, vanilla extract, milk, lemon juice, and salt.  Beat on medium speed until smooth and silky.  Refrigerate the frosting for 30 minutes before frosting the cooled cakes.

To assemble the cake, place one layer of cake on a cake stand or cake plate.  Top with a generous amount of pink frosting.  Spread evenly.  Place the other cake on top of the frosting.  Top with frosting.  Work frosting onto the sides of the cake.  You will have extra frosting left over.  Refrigerate for an hour before serving (it will make the cake easier to slice).  Cake will last, well wrapped in the refrigerator, for up to 4 days.

 

BAKED HASSELBACK APPLES

Recipe By Kevin Is Cooking 

INGREDIENTS:

  • 2 large Honeycrisp apples, peeled, cored, and halved vertically (See Note 1)
  • 4 tbsp brown sugar, divided
  • 2½ tbsp butter, melted and divided
  • 1 tsp ground cinnamon, divided
  • 3 tbsp old-fashioned rolled oats
  • 2 tsp flour
  • ¼ tsp kosher salt
  • 1½ cups low-fat vanilla ice cream
  • 4 tbsp caramel sauce (optional)

DIRECTIONS:

  • Preheat oven to 400°F.

  • Place the apple with the flat cut side down and using chop sticks or wooden spoons, place one on either side of the apple. Starting at the outermost edges, cut ⅛” thick slices, cutting down to the chop stick or wooden spoon.

  • Place apple halves, cut sides down, in an 8-inch square glass or ceramic baking dish coated with cooking spray. (See Note 2) Combine 1 tablespoon sugar, 1 tablespoon butter, and ½ teaspoon cinnamon in a small bowl. Brush mixture evenly over each apple.

  • Cover with foil and bake at 400°F for 25-30 minutes. Remove foil. and continue baking for another 10 minutes or until apples are tender. Remove pan from oven and allow to cool for 10 minutes.

  • In a small bowl combine remaining 3 tablespoons sugar, remaining 1½ tablespoons butter, remaining ½ teaspoon cinnamon, oats, flour, and salt.

  • Carefully fan open the apple halve slices and carefully spoon streusel evenly over apples. Bake for 10 minutes. Turn broiler to high (leave pan in oven) and broil apples 2 minutes. Serve with ice cream and optional caramel sauce.

 

Sweet Potato Buttermilk Pie

Recipe courtesy of Smitten Kitchen

 

INGREDIENTS

1 1/2 pounds sweet potatoes (about 2 medium potatoes), peeled and chopped into a 1/2-inch dice
4 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice (optional)
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 large eggs, separated
1/2 cup sugar
2 tablespoons all-purpose flour
3/4 cup full- or lowfat buttermilk (or, you can make your own)
1 All-Butter, Really Flaky Pie Crust (a half recipe will yield a single crust), prebaked (instructions below)
Whipped cream, for serving

 

INSTRUCTIONS

Preheat the oven to 375°F.

Pour 1 1/2 inches of water into a 3-quart stock part with a strainer basket suspended over it and bring to a boil over medium-high heat. Add the sweet potatoes, cover and steam until fork-tender, about 20 minutes. Place the steamed sweet potatoes in a large bowl and let cool to room temperature. Mash them into a smooth puree with a fork or potato masher (though I suspect that a potato ricer would also do a great job). You should have 1 1/4 cups puree; discard any excess (by topping with a pat of butter, sprinkling with salt and making yourself a most-excellent snack). Add the butter, lemon juice if using, nutmeg, cinnamon and salt and mix thoroughly with a wooden spoon or rubber spatula after each addition.

In a small bowl, beat the egg yolks lightly with a whisk, about 30 seconds. Add the sugar and beat until they’re a creamy lemon-yellow color, about 1 1/2 minutes. Add the egg mixture to the sweet potato mixture and stir until the eggs are thoroughly incorporated and the filling is a consistent bright orange color. Add the flour a little at a time, stirring after each addition until thoroughly incorporated. Add the buttermilk and again stir until smooth and even.

With a cleaned whisk (or electric hand mixer), whisk the egg whites to soft peaks in a clean, dry bowl. With a wooden spoon or rubber spatula, gently fold the egg whites into the sweet potato-buttermilk mixture until thoroughly combined. Pour the mixture into the prebaked crust and bake on the middle rack of the oven until the center is firm and set, 35 to 40 minutes.

Remove the pie from the oven and cool completely on a rack. Serve at room temperature (or cold from the fridge; you can cover it with plastic wrap before chilling) with a dollop of whipped cream.

 

NOTES

To pre-bake your pie crust, choose a method: 

“Proper” method — Lay a sheet of aluminum foil over the dough and carefully scatter pie weights, dried beans or pennies over it. Bake on the middle rick of your oven at 325°F for 12 to 15 minutes. Remove the pie weights and the foil, prick the bottom of the crust with a fork, and bake for 10 minutes more.

Deb’s “Cheater” method — Freeze your rolled-out pie shell for 20 to 30 minutes until solid. Press a piece of buttered foil, buttered side down, very frozen shell and blind bake it at 325°F for 20 minutes, then carefully pull back the foil, press any part of the crust that has bubbled up gently back with the back of a spoon, prick the bottom of the crust with a fork, and bake for 10 minutes more.

 

Cranberry Pie with Thick Pecan Crumble

Recipe courtesy of Smitten Kitchen

 

INGREDIENTS

Crust
1 1/4 cups (155 grams) all-purpose flour
1 1/2 teaspoons (6 grams) granulated sugar
1/2 teaspoon (3 grams) fine sea or table salt
1 stick (4 ounces or 115 grams) cold unsalted butter, cut into chunks
1/4 cup (60 ml) very cold water, plus an additional tablespoon if needed

Filling
4 1/2 cups fresh or frozen cranberries (from 1 1/2 12-ounce bags)
1 cup granulated sugar, plus 1 to 2 more tablespoons, if desired, to taste
A few gratings of orange zest (yes, clementine zest works great here too)
A pinch of salt
1 tablespoon cornstarch

Streusel
2/3 cup rolled oats or 1/2 cup oat flour
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup light or dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon coarse or sea salt
3/4 cup pecans, toasted if you have the time
6 tablespoons unsalted butter, melted and cooled

To serve
Powdered sugar, sweetened whipped cream with a splash of vanilla extract or vanilla ice cream

 

INSTRUCTIONS

Make the pie dough:

  • By hand, with my one-bowl method: In the bottom of a large bowl, combine the flour, salt and sugar. Work the butter into the flour with your fingertips or a pastry blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. (Some people like to do this by freezing the stick of butter and coarsely grating it into the flour, but I haven’t found the results as flaky.) Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
  • With a food processor: In the work bowl of a food processor, combine flour, salt and sugar. Add butter and pulse machine until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Turn mixture out into mixing bowl. Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
  • Both methods: Wrap dough in a sheet of plastic wrap and refrigerate for at least one hour, or up to 48 hours, or you can quick-firm this in the freezer for 15 minutes. Longer than 2 days, it’s best to freeze it until needed.

Form the crust: On a floured counter, roll the dough out into a 12 to 13-inch circle-ish shape. Fold dough gently in quarters without creasing and transfer to a 9-inch standard (not deep-dish) pie plate. Unfold dough and trim overhang to about 1/2-inch. Fold overhang under edge of pie crust and crimp decoratively. Return to fridge until ready to fill.

[Optional: If you’d like to par-bake the crust, once you’ve rolled it out, freeze it for 10 minutes inside your pie tin, until solid. Prick unbaked crust with a fork several times. Line it with lightly buttered foil. Fill with pie weights, dried beans or pennies. Bake at 400°F (205°C) on rimmed baking sheet 15 minutes. Remove paper or foil and weights, and bake 5 to 10 more minutes until crust is golden brown and lightly crisp.]

Heat oven: (Or reduce oven heat, if you just par-baked your crust) to 375°F (190°C).

Make the filling: Combine all filling ingredients — no need to defrost frozen cranberries, they’ll just need a couple extra minutes to warm up — in a medium saucepan over medium heat. After about 5 minutes, berries will begin to leak juices. Cook, stirring for 5 minutes more until filling is loose. If desired, you can lightly crush the mixture once or twice with a potato masher, but try to leave most berries intact. Transfer filling to a bowl to let it cool slightly for 5 to 10 minutes while you make the crumble topping.

Make the topping: If using whole oats, grind them to a powder in a food processor. Add pecans and coarsely grind them too. Add remaining ingredients except the butter, pulsing a few times to combine. Add butter, pulsing until crumbles form. Sprinkle topping over cranberry filling.

Bake pie: For 45 to 50 minutes, until juices are bubbling enough that they splash a bit onto the crumb topping. If pie browns too quickly, cover top with a piece of foil for remaining baking time. Transfer to a wire rack to cool a bit before serving showered with powdered sugar and alongside whipped cream or vanilla ice cream.

 

Sweet Potato Cake with Marshmallow Frosting

Recipe courtesy of Smitten Kitchen

 

INGREDIENTS

Cake:
1 1/2 pounds sweet potatoes (about 2 to 3 medium or 2 large)
2 cups (250 grams) all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon ground cinnamon
1/4 teaspoon (more to taste) ground ginger
Two pinches (more to taste) ground cloves
1/2 cup (1 stick or 115 grams) unsalted butter, at room temperature
1 cup (190 grams) packed light brown sugar
1/2 teaspoon vanilla extract
2 large eggs

Frosting:
3 large egg whites
3/4 cup granulated sugar
Pinch of salt
1/4 teaspoon cream of tartar (will help stabilize egg whites, don’t worry if you don’t have it)
1/2 teaspoon vanilla extract

 

INSTRUCTIONS

Roast sweet potatoes: Heat oven to 375 degrees. Prick potatoes all over with a fork. Rest on a baking sheet. Roast for 45 minutes to 1 hour, turning once or twice, until soft. Let cool completely. Can be kept in fridge for up to 3 days, if baked in advance.

Make cake: Heat oven to 350 degrees F. Line the bottom of an 8- to 9-inch square pan with parchment paper, then butter the paper and sides of the pan. [If you trust your nonstick pan, you might be able to skip the parchment, but I don’t like to live on the edge when it comes to getting cakes out of a pan.]

Peel cooled sweet potatoes and run flesh through a potato ricer, or mash until very smooth. (Do not blend in a blender or food processor.) Measure 1 1/2 packed cups (about 12 to 13 ounces) from sweet potato mash; you may have a little extra, which you should warm up with a pat of butter and sprinkle of sea salt and not share with anyone.

Whisk flour, baking powder, baking soda, salt and spices together in a medium bowl. In a large bowl, beat butter and brown sugar together with an electric mixer until light and fluffy, about 2 to 3 minutes. Add vanilla and eggs, and beat until just combined. Mix in sweet potato puree, then stir in dry ingredients just until they disappear.

Spread batter in prepared pan, and bake cake until a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Let cake rest in pan for 5 minutes on a cooling rack, then invert onto cooling rack, and let cool completely. You can speed this up, as I always do, in the fridge.

Make frosting: Place egg whites, granulated sugar, a pinch of salt and cream of tartar in a heatproof bowl set over a saucepan of gently simmering water. Whisk mixture for 3 minutes, until whites are warmed and sugar granules feels mostly dissolved. Remove bowl from top of saucepan, then, with an electric mixer, beat egg white mixture on high speed until stiff, glossy peaks form, about 4 to 7 minutes longer. Add vanilla and mix until combined.

Frost and decorate: If you’d like to make huge, marshmallow-like dollops, spread a bit of frosting thinly over cooled sweet potato cake. Then, using a very large round piping tip (I have an almost comically large one with a 1/2-inch opening) or the corner snipped off a freezer bag, pipe large dollops of frosting all over thin frosting layer. If you’d like to skip the dollops, you can just spread the frosting, thick and swirly, all over.

Using a kitchen torch, lightly brown the dollops so that they look (and smell!) like toasted marshmallows.

Serve: At room temperature cut into squares. Cake keeps at room temperature for two days; any longer, I like to keep it in the fridge.

 

Pear & Cranberry Crisp

Recipe courtesy of Cookie & Kate

 

INGREDIENTS

Pear cranberry (or apple) filling

4 large pears or apples (about 2 pounds), peeled, cored and sliced into small bite-sized pieces

1 cup fresh or frozen cranberries

⅓ cup honey

2 tablespoons arrowroot starch or 3 tablespoons cornstarch

1 tablespoon lemon juice

½ teaspoon ground ginger

¼ teaspoon cinnamon

Gluten-free walnut, oat and almond meal topping

1 cup old-fashioned oats

½ cup almond meal or almond flour

½ cup chopped walnuts

⅓ cup lightly packed brown sugar

¼ teaspoon fine grain sea salt

4 tablespoons butter

3 tablespoons plain yogurt (Greek or regular)

Don't forget the vanilla ice cream!

 

INSTRUCTIONS

  1. Preheat the oven to 350 degrees Fahrenheit. In a 9 by 9-inch baking dish, mix together the pears (or apples), cranberries, honey, arrowroot or cornstarch, lemon juice, ginger and cinnamon.
  2. Optional: brown the butter for a more complex flavor. Melt the butter in a small saucepan over medium heat. Swirl the pan by the handle often so the butter doesn’t splatter. Continue to heat the butter, swirling frequently, until you see little brown flecks in the bottom of the pan (this will take about three minutes).
  3. In a medium mixing bowl, stir together the oats, almond meal or flour, walnuts, brown sugar and salt. Mix in the Greek yogurt and browned butter (or melted butter). Stir until all of the flour is incorporated and the mixture is moistened throughout.
  4. Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down). Bake for 55 minutes, or until the filling is bubbling around the edges, the top is turning lightly golden and most of the cranberries have burst. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, I insist.

 

NOTES

  • To make this recipe nut free, omit the walnuts and use ¾ cup whole wheat flour and ¾ cup oats instead of the almond meal and oats specified above. It will no longer be gluten free. If you want to keep it gluten free, I suspect that you could replace the almond meal with oat flour or more oats (haven't tried that, please comment if you do!).
  • To make this recipe vegan, I believe you could use melted coconut oil in place of the browned butter/yogurt (use 4 tablespoons coconut oil and add up to 3 more, until the topping mixture is moistened throughout) and maple syrup instead of the honey. I haven't tried it, though.
  • Wait, what's arrowroot starch? Arrowroot starch is a great thickener to use in place of corn starch, which is often genetically modified. It’s gluten free, too. Look for it in the baking section of well-stocked grocery stores or buy it online.

 

Kabocha Squash Pie

Recipe by The Splendid Table

Ingedients

For the crust

  • 1 1/2 cups flour, plus some for rolling out the dough
  • 1 tablespoon sugar
  • Salt
  • 8 tablespoons cold unsalted butter, cut into small pieces
  • 2 tablespoons cold vegetable shortening

For the filling

  • 3 pounds kabocha squash, to measure about 2 1/2 cups when baked
  • 3/4 cup packed light brown sugar
  • 2 tablespoons molasses or sorghum
  • 3 egg yolks
  • 1/2 cup heavy cream
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground mace
  • Pinch of salt
  • 1 teaspoon ground cinnamon
  • 1 tablespoon sugar
  • Freshly whipped cream

Instructions

  • For the pie crust, whisk the flour, salt, and sugar in a mixing bowl. Work the butter and shortening into the flour using a pastry blender, 2 butter knives, or your fingertips until it resembles coarse cornmeal. Sprinkle in 5 tablespoons ice water and toss together lightly until the dough comes together (add a little more ice water if needed). Shape the dough into a flat disk; don’t overhandle. Wrap the dough in plastic wrap, and chill for at least 1 hour.
  • Preheat the oven to 400°. Cut the squash in half horizontally. Scoop out and discard the seeds. Place the squash cut side down on a baking pan and add a splash of water to the pan. Bake the squash until tender when poked with a knife, about 1 hour. Remove from the oven, set aside, and allow to cool. Reduce the oven heat to 375°.
  • When the squash is cool enough to handle, scoop out enough flesh to measure 2 1/2 cups. Put the flesh into a large bowl. Discard the skins. Add the brown sugar, molasses, egg yolks, cream, ginger, cinnamon, mace, and salt, and mix together well.
  • Roll out the dough into a 12-inch round on a lightly floured surface. Roll the dough loosely around the rolling pin then unfurl it into a 9-inch pie pan. Lightly press it into the pan. Leave 1 inch of dough hanging over the edge. Trim any excess off with a sharp knife. Tuck the dough under itself, then use your thumb and forefinger to crimp the edge.
  • Pour the filling into the unbaked pie shell and smooth the top with a rubber spatula. Bake for 1 hour. Mix the sugar and cinnamon together in a cup. Sprinkle the top of the pie with cinnamon sugar. Serve with whipped cream.

Blueberry Maple Yogurt Bars

Recipe By Real Simple

INGREDIENTS

  • ½ cup light brown sugar
  • 1 ¼ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 ¼ cups old fashioned oats
  • 4 ounces butter, melted
  • 4 tablespoons maple syrup
  • 1 ¾ cups plain Greek yogurt (drain 4 cups regular yogurt in a cheesecloth or paper towel-lined sieve overnight to thicken; you should have about 2 cups)
  • 5 teaspoons cornstarch
  • cups blueberries

DIRECTIONS

  • Heat oven to 350°F. Line an 8-inch square baking pan with 2 crisscrossed pieces of parchment, leaving an overhang on all sides.
  • Combine the brown sugar, flour, baking powder, cinnamon, salt, and oats in a large bowl. Stir in the melted butter and mix until the pieces form a coarse crumble. Spoon 2 cups of the mixture into the bottom of the pan and gently press into an even layer; reserve the rest.
  • Combine the maple syrup, yogurt and cornstarch in another bowl. Pour into the pan and spread into an even layer. Scatter with blueberries and top with remaining crumble.
  • Bake for 45 minutes, until light golden brown. Remove from oven and let rest for 30 minutes, then transfer to the refrigerator to cool for 1 hour more. Slice into bars and serve. Bars will keep, refrigerated in an airtight container, for 3 days.

Flourless Oatmeal Carrot Cake Cookies

Recipe By I Heart Eating

Ingredients

Cookies

  • 3 c . rolled oats divided
  • 1 tsp . baking powder
  • 2 tsp . ground cinnamon
  • 1 tsp . ground ginger
  • 1/2 tsp . ground nutmeg
  • 1/2 tsp . salt
  • 1/3 c . coconut oil
  • 1 c . brown sugar packed
  • 2 large eggs
  • 1 tsp . vanilla extract
  • 2 c . grated carrot
  • 1 c . shredded coconut
  • 1/2 c . chopped pecans optional

Icing

  • 2 oz . cream cheese
  • 1 c . powdered sugar
  • 2-3 T . milk

Instructions

  • Line two baking sheets with parchment paper; set aside.
  • Grind two cups of oats into flour (a blender or food processor should do this).
  • In a medium bowl, whisk together oat flour, remaining 1 cup oats, baking powder, cinnamon, ginger, nutmeg, and salt.
  • With an electric mixer (either hand or stand), beat together the coconut oil and sugar until combined.
  • Beat in the eggs and the vanilla until combined.
  • Stir in the flour mixture just until combined.
  • Stir in the carrots, coconut, and nuts, if using.
  • Cover, and chill in the refrigerator for 1 hour.
  • Preheat the oven to 350 F.
  • Using a 1 ½ tablespoon cookie scoop, drop about batter about 2-inches apart onto the prepared baking sheets.
  • Gently flatten slightly, if desired.
  • Bake for 10-15 minutes, or until cookie is set and very lightly browned at the edges.
  • Remove from the oven and let the cookies cool on the sheets for at least 5 minutes.
  • Transfer to wire cooling rack to cool to room temperature before icing.
  • To make icing, beat together cream cheese, powdered sugar, and 2 tablespoons milk until well-combined.
  • Add additional milk as needed to get to desired consistency.
  • Drizzle icing over cooled cookies.
  • Cover, and store leftover cookies in the fridge.

Apple Pie Biscuits

Recipe courtesy of Joy the Baker

 

INGREDIENTS

For the apples:

1 apple, peeled, cored and sliced very thin

2 tablespoons unsalted butter

1 teaspoon ground cinnamon

2 tablespoons packed brown sugar

For the biscuits:

2 cups King Arthur Unbleached Self-Rising Flour

1/4 cup cold unsalted butter, cut into small cubes

2 tablespoons granulated sugar

2/3 to 3/4 cup cold buttermilk

For the topping:

1 large egg, beaten

2 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

pinch of salt

 

PREPARATION

  1. Place a rack in the center of the oven and preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
  2. To make the apples, place butter in a medium skilled over medium heat to melt. Add the apples, cinnamon, and brown sugar. Toss with a wooden spoon until all of the apples are coated and the sugar is melted over the apples, about 2 to 4 minutes. The mixture will be warm and glossy, but the apples won't be cooked through. That's right! Remove from the heat and set aside.
  3. To make the biscuit dough, place flour in a medium bowl and add cold butter cubes. Use your fingers to quickly break the butter down into the flour. Some of the butter bits will be the size of oats, some the size of small peas. Stir in the granulated sugar.
  4. Create a well in the center of the butter and flour mixture and add 2/3 cup buttermilk. Stir the mixture together until it is well moistened and holds together well. Biscuit dough should be soft and moist. Add the remaining buttermilk as needed. If you're using your own homemade self-rising flour or gluten-free self-rising flour, you'll want to add the full 3/4 cup of buttermilk.
  5. Use all-purpose flour to generously dust a clear work surface. Spoon dough onto the floured surface and use your hands to gather it into a ball and gently pat it into a small rectangle. If you're using gluten-free self-rising flour, the dough will crack a bit as you shape it into a rectangle, and again as you fold it over the apples. That's OK; just keep patting it back together.
  6. Use a rolling pin to gently roll the dough into a rectangle 1/2-inch thick, about 7-inches x 10-inches. Arrange cooled apples in a single layer over half of the rolled out biscuit dough. Fold the bare side of the dough over the apples and gently press the edges to seal in the apples. Use the palms of your hand to pat the dough into a 6 x 8-inch rectangle if the edges are looking a bit rounded.
  7. Use a sharp knife to slice the dough into 12 squares. Use a spatula to place each biscuit onto the prepared baking sheet, about 2-inches apart.
  8. In a small bowl, whisk together sugar for topping, cinnamon, and salt.
  9. Brush each biscuit top with beaten egg and sprinkle generously with the cinnamon sugar mixture.
  10. Bake for 12 to 14 minutes until the biscuits are risen and golden brown. Remove from the oven and serve warm or cool completely before storing in an airtight container. Biscuits are best enjoyed within two days of baking.

 

NOTES

For step-by-step photos and more detailed instruction head to Joy the Baker

 

Iced Oatmeal-Applesauce Cookies

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Recipe by Martha Stewart

INGREDIENTS

  • 4 tablespoons unsalted butter, melted
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 cup chunky-style applesauce
  • 1 1/2 cups old-fashioned rolled oats
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 1 cup golden raisins
  • 1 3/4 cups confectioners' sugar
  • 3 tablespoons pure maple syrup

DIRECTIONS

  • Make cookies: Preheat oven to 350. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined. Add egg and applesauce, mix until well blended, 2 to 3 minutes. Mix in oats, flour, baking soda, baking powder, and salt. Mix in raisins.
  • Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.
  • Make icing: Whisk confectioners' sugar, syrup, and 3 tablespoons water until smooth. Drizzle over cookies, let set.

Applesauce Parfait with Cinnamon & Breadcrumbs

Recipe courtesy of Food 52

 

INGREDIENTS

1 1/2 cups breadcrumbs

3 tablespoons sugar

2 teaspoons ground cinnamon

2 tablespoons butter

Applesauce

3 cups plain or vanilla or honey-sweetened yogurt

1/2 cup chopped, toasted hazelnuts

 

INSTRUCTIONS

  1. In a nonstick skillet, stir together the breadcrumbs, sugar, cinnamon, and butter and cook over medium heat, stirring constantly, until the crumbs are toasted and fragrant, about 5 minutes. Allow to cool.
  2. In 4 bowls or large glasses, make layers of applesauce, breadcrumbs, and yogurt. Top each serving with a scattering of toasted hazelnuts and serve.

 

NOTES

Turn this breakfast parfait into dessert by swapping out the yogurt for some whipped cream!

 

Apple Fritter Bread

Recipe by Love In the Oven 

Ingredients

  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2/3 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk (I used almond milk) 
  • 1 apple, peeled and chopped, mixed with 1 T granulated sugar and 1/2 tsp cinnamon

For the Glaze.. 

  • 1 cup of powdered sugar + 1-3 tablespoons of milk or cream, mixed together to a drizzling consistency

Directions

  • Preheat oven to 350 degrees F. Grease and flour a 9×5-inch loaf pan.
  • Mix brown sugar and cinnamon together in a bowl. Set aside.
  • Cream together the white sugar and butter. Add in the eggs and vanilla extract.
  • Gradually stir in the flour and baking powder. Mix milk into batter until smooth.
  • Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar mixture.
  • Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture.
  • Swirl brown sugar mixture through apples using a knife.
  • Bake for 30-40 minutes, or until toothpick comes out clean.
  • Let cool for 15 minutes before drizzling with glaze.

 

Source - http://lovintheoven.com/apple-fritter-bread/

Bloomin' Baked Apples

Recipe By The Gunny Sack

 

INGREDIENTS

2 Honeycrisp apples (or other crisp apples)

2 tbsp butter

3 tbsp brown sugar, packed

1 tbsp flour

1 tsp cinnamon

4 caramels

Optional toppings: vanilla ice cream, caramel sauce, and cinnamon

 

DIRECTIONS

  1. Preheat the oven to 375 degrees.
  2. To get the blooming apple look, you need to cut the apples. Slice off the top ¼ to ⅓ of the apples. Scoop out the core with a melon baller or stainless steel measuring spoon.
  3. Use a thin paring knife to make two, deep circular cuts around the center of the apple. Next, turn the apple over and make narrow cuts all the way around the apple. Flip it back over and you can see all of the cuts.
  4. Place the apples in an oven safe dish and put two caramels into the center of each apple.
  5. Heat butter and brown sugar in the microwave for 30 second, stir and continue heating for an additional 30 seconds. Remove from the microwave and stir in flour and cinnamon. Divide the mixture over the top of the two sliced apples.
  6. Bake at 375 for 25-30 minutes. (Check apples after 25 minutes and continue cooking until tender. Some apples can take 45 min to 1 hour to soften.)
  7. Remove from the oven and use a large spoon to move the apples into bowls.
  8. Top with a scoop of ice cream, drizzle with caramel and sprinkle with cinnamon. The ice cream will cause the caramel in the center to harden so eat quickly or put the ice cream scoop on the side.

 

NOTES

For more pictures to give a visual on how exactly to cut up the apples, please visit the source link below!

 

Carrot Apple Bread

Recipe By Averie Cooks

 

INGREDIENTS

1 large egg
1/2 cup light brown sugar, packed
1/3 cup liquid-state coconut oil (canola or vegetable may be substituted)
1/4 cup granulated sugar
1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
2 teaspoons vanilla extract
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 cup all-purpose flour
1/2  teaspoon baking powder
1/2  teaspoon baking soda
pinch salt, optional and to taste
3/4 cup grated carrots (about 1-2 large peeled and trimmed carrots)
3/4 cup grated apples (I used 1-2 medium unpeeled apple)

 

DIRECTIONS

  1. Preheat oven to 350F. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. (I haven't tried the recipe in an 8x4-inch pan and cannot comment on how long it will take to bake, but use an 8x4 pan if you prefer a taller loaf.)
  2. In a large bowl, add the the first eight ingredients, through nutmeg, and whisk to combine.
  3. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix.
  4. Add the carrots, apples, and fold gently to combine.
  5. Turn batter (it's very thick, this is what you want) out into the prepared pan, smoothing the top lightly with a spatula.
  6. Bake for about 45 to 52 minutes (I baked 50 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tip - Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of carrots, apples, climate, and oven variances. Bake until done; watch your bread, not the clock and don't worry if it takes longer to bake than the baking estimates provided.
  7. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. 

 

NOTES

Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

 

Asian Pear Crisp with Vanilla Ice Cream

INGREDIENTS   4 medium Asian pears (or 5 small), seeds removed & cut in small slices 1 tablespoon fresh lemon juice 2 tablespoons light brown sugar 1 1/2 tablespoons all-purpose flour 1 1/2 tablespoons ground cinnamon  Topping: 1 1/2 cups old fashion whole grain oats 2/3 cup all-purpose flour 1/3 cup light brown sugar 1/4 teaspoon baking powder 8 tablespoons unsalted butter, cut in small pieces 2 1/2 tablespoons maple syrup      INSTRUCTIONS   1. Preheat oven to 350 degrees with the rack positioned in the middle. 2. In a 8x13 casserole dish, add the sliced pears, lemon juice, sugar, flour and cinnamon. Mix until ingredients are combined. 3. In a large bowl, add all the topping ingredients together and mix until ingredients are combined and form small lumps.  4. Pour the topping mixture over the pears and spread the mixture evenly. 5. Place the casserole in the center of the oven and bake for 30 minutes. 6. Serve warm with a scoop of vanilla ice cream.

INGREDIENTS

4 medium Asian pears (or 5 small), seeds removed & cut in small slices
1 tablespoon fresh lemon juice
2 tablespoons light brown sugar
1 1/2 tablespoons all-purpose flour
1 1/2 tablespoons ground cinnamon

Topping:
1 1/2 cups old fashion whole grain oats
2/3 cup all-purpose flour
1/3 cup light brown sugar
1/4 teaspoon baking powder
8 tablespoons unsalted butter, cut in small pieces
2 1/2 tablespoons maple syrup

 

INSTRUCTIONS

1. Preheat oven to 350 degrees with the rack positioned in the middle.
2. In a 8x13 casserole dish, add the sliced pears, lemon juice, sugar, flour and cinnamon. Mix until ingredients are combined.
3. In a large bowl, add all the topping ingredients together and mix until ingredients are combined and form small lumps.

4. Pour the topping mixture over the pears and spread the mixture evenly.
5. Place the casserole in the center of the oven and bake for 30 minutes.
6. Serve warm with a scoop of vanilla ice cream.

Plum Torte

INGREDIENTS   ¾ to 1 cup sugar  ½ cup unsalted butter, softened  1 cup unbleached flour, sifted  1 teaspoon baking powder   Pinch of salt (optional)  2 eggs  24 halves pitted purple plums   Sugar, lemon juice and cinnamon, for topping      INSTRUCTIONS   Heat oven to 350 degrees.  Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.  Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.  Bake 1 hour, approximately. Remove and cool; refrigerate or freeze* if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)   *To freeze, double-wrap the torte in foil, place in a plastic bag and seal.

INGREDIENTS

¾ to 1 cup sugar

½ cup unsalted butter, softened

1 cup unbleached flour, sifted

1 teaspoon baking powder

 Pinch of salt (optional)

2 eggs

24 halves pitted purple plums

 Sugar, lemon juice and cinnamon, for topping

 

INSTRUCTIONS

Heat oven to 350 degrees.

Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.

Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.

Bake 1 hour, approximately. Remove and cool; refrigerate or freeze* if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

*To freeze, double-wrap the torte in foil, place in a plastic bag and seal.