Cranberry and Sage Apple Brown Bettie Recipe

Cranberry and Sage Apple Brown Bettie Recipe

Cranberry and Sage Apple Brown Bettie Recipe

Ingredients
  • 4 cups cubed challah or brioche
  • 1 1/2 cups brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 TBSP finely chopped fresh sage
  • 2 tsp grated orange zest
  • large pinch of salt
  • 3 pounds granny smith apples, peeled, cored, and thinly sliced
  • 6 oz fresh cranberries
  • 1/2 cup juice (I used a combo of orange juice and apple cider, you can use any fruit juice you want)
  • 3 TBSP cold unsalted butter, thinly sliced
Instructions
  1. Preheat your oven to 350°. Spread the cubed bread on a baking sheet and toast in the oven until dry, about 8 minutes. Let the bread cool, then pulse the into coarse crumbs in a food processor or blender.
  2. Butter a 10″ or 12″ cast iron skillet. You could also use a baking dish or pie plate. Spread 1/3 of the bread crumbs in the bottom of your skillet or dish in an even layer.
  3. In a small bowl, combine the sugar with cinnamon, nutmeg, orange zest, fresh sage, and salt. Spread half of the apple slices over the bread crumbs in the baking dish and top with half of the sugar mixture. Drizzle half of the juice over the apples. Cover with another 1/3 of the bread crumbs and the remaining apples, sugar mixture, and juice. Cover with the remaining bread crumbs. Dot the top of the Bettie with thin slices of butter all over.
  4. Bake at 350F on the center oven wrack for about 1 hour, until the apples are tender and the juices are bubbling. Cover the baking dish with foil during the last 15 minutes to prevent the crumbs from getting too dark. Let cool for 30 minutes before serving. I like to serve with cinnamon whipped cream.

Apple Cake (Apple Kuchen)

Apple Cake (Apple Kuchen)

Apple Cake (Apple Kuchen)

Ingredients

  • 4-5 medium Granny Smith Apples
  • 1/2 cup butter, room temperature
  • 2/3 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups White Lily All-Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup sour cream

topping

  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • glaze
  • 1 cup powdered sugar
  • 1 1/2 tablespoons milk
  • 1/4 teaspoon vanilla extract

Directions

  1. Cream butter and sugar together until light and fluffy. Add in eggs one at a time, add vanilla.
  2. Combine flour, baking powder, salt and cinnamon.
  3. Alternating, add flour mixture and sour cream, starting and ending with flour. Mixing just until each addition is incorporated into batter.
  4. Lightly grease a 9×13 baking pan. (I line mine with parchment paper for easy removal of cake to a serving tray.) Spoon batter into prepared pan.
  5. Peel, core and slice apples into thin slices (about 16 slices per apple) place apples in a single layer across top of batter.
  6. Combine sugar and cinnamon for topping. Sprinkle over top of apple layer.
  7. Bake in a preheated 350 degree oven for 40 minutes, until toothpick inserted in center comes out clean.
  8. Remove cake from oven and let cool 30 minutes.
  9. Prepare glaze, combine powdered sugar, milk and vanilla, stirring until smooth. Drizzle over top of cake. Serve cake still warm or can be served cooled.
  10. Store in refrigerator.

Apple-Cream Cheese Bundt Cake

Apple-Cream Cheese Bundt Cake

Apple-Cream Cheese Bundt Cake

Ingredients

For the cream cheese filling:

  • 1 (8-oz.) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract

For the cake:

  • 1 cup finely chopped pecans
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 3 large eggs, lightly beaten
  • 3/4 cup canola oil
  • 3/4 cup applesauce
  • 1 teaspoon vanilla extract
  • 3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.)

For the praline frosting:

  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup butter
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Instructions

  • Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
  • Prepare Batter: Preheat oven to 350 degrees. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour, granulated sugar, light brown sugar, cinnamon, salt, baking soda, nutmeg and allspice in a large bowl. Add the eggs, oil, applesauce and vanilla to the dry mixture, stirring just until dry ingredients are moistened. Stir in apples and pecans.
  • Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
  • Bake at 350 degrees for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
  • Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

Apple Rings with Cinnamon

Apple Rings with Cinnamon

 

Apple Rings with Cinnamon

Ingredients

  • 1 large egg white
  • 1 cup water
  • 1 tablespoon vanilla
  • 1 cup all purpose flour
  • 1/4 teaspoon salt
  • 6 large Granny Smith apples, peeled
  • Canola oil for frying
  • Cinnamon sugar for garnishing
  • Caramel sauce, warmed

Instructions

  1. Whisk egg until frothy and then whisk in water and vanilla. Whisk in flour and salt and let sit while slicing apples.
  2. Slice peeled apples into 1/2 inch thick slices across the apple’s diameter (you will get about 4 slices per apple). Using varying sized biscuit cutters, cut “rings” out of apple slices so that the rings are a little thicker than 1/4 inch each, discarding smallest circle containing core.
  3. Heat oil to 350 degrees. (Caution: Don’t let oil get too hot – your rings will burn quickly. If rings are cooking too quickly, lower the heat of the oil a bit.)
  4. Dip apple rings into batter, letting excess drip off. Cook in oil in small batches, turning frequently to monitor browning. When the rings turn golden brown, remove to a plate and while still hot sprinkle generously with cinnamon sugar. Serve immediately with warm drizzled caramel sauce.

Mini Apple Pies

Mini Apple Pies

Ingredients

  • 1 package Pilsbury Crescent Dough (the flat sheet that they new make … believe it is Crescent Creations)
  • 1 can apple pie filling
  • 5 Tbsp flour
  • 2 Tbsp sugar
  • 1/2 tsp cinnamon
  • 2 Tbsp butter

Instructions

  1. Preheat oven to 350.
  2. Roll out dough. I used the Baker’s Roller to flatten and stretch it a tad. I then used the Pizza Cutter to cut it into 12 even squares. Place one square into each well of the pan.
  3. Using the Medium Scoop, place one scoop of apple pie filling onto each square.
  4. In a medium bowl, mix together the flour, sugar and cinnamon. Cut the butter into this mixture until crumbly. Using the Small Scoop, place a scant scoop of the mixture to the top of each square.
  5. Pull the corners of the dough to the middle, then add another small scoop of the crumble mixture to the tops.
  6. Bake for 15 minutes; remove from pan to cooling rack immediately. Serve hot with ice cream or even cold. Either way, they are to die for! Enjoy!