Showing posts with label apple recipes. Show all posts
Showing posts with label apple recipes. Show all posts

Wednesday, August 17, 2022

German Applesauce Cake #BundtBakers

The tender crumb on this German Applesauce Cake reminds me of a buttery pound cake, but with raisins and pecans, making it perfect with a cup of tea. 

Food Lust People Love: The tender crumb on this German Applesauce Cake reminds me of a buttery pound cake, but with raisins and pecans, making it perfect with a cup of tea.

Whenever I see jars of applesauce on the grocery store shelves, I must confess that I wonder who is buying it. After all, applesauce has got to be the easy thing in the world to make. Just peel the apples, core, chop and cook down with a splash of lemon juice or water. Literally, that is the whole recipe and it doesn’t even take very long. 

The chopped apples turn to sauce in a matter of about 10 minutes or so. You can speed up the process by mashing them with a potato masher once they soften, if you are really in a hurry.  

Applesauce is a family favorite with roast pork at our house and sometimes even pork chops. The tart but naturally sweet applesauce complements the savory pork wonderful. If you haven’t tried that combination, please do! When we are in the UK, I use Bramley apples which are great for baking and cooking. If I am elsewhere, I use Granny Smiths.  

German Applesauce Cake

I made this cake using Simple Truth Organic Plant Based Egg Replacer. It’s a powder made from chia seeds and chickpeas aka garbanzo beans, specifically for recipes when eggs are a binding agent, for instance, baked goods and quick breads like pancakes or waffles. It's available from Kroger or online, if you are in the States. This recipe is adapted from one on My Patchwork Quilt

Ingredients
For the cake batter:
3/4 cup or 150g sugar 
1/3 cup + 1 tablespoon or 78g shortening plus extra for the pan
2 medium eggs (or equivalent amount egg replacer)
1 1/8 cups or 290g homemade or store-bought applesauce
3/4 cup or 110g raisins
1/2 cup or 60g chopped pecans
1 1/2 cups or 187g flour, plus extra for the pan and raisins
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 teaspoons baking soda dissolved in 1 tablespoon water

For the cinnamon glaze:
1/3 cup or 41g powdered sugar
1/4 teaspoon cinnamon
1 – 1  1/2 teaspoons water

Method 
Preheat oven to 350°F or 180°C. Grease and flour a 10-cup Bundt pan.

With electric beaters or in the bowl of your stand mixer, cream shortening and sugar together until light and fluffy.


Add the eggs (or egg replacement) and beat until light.


In a small mixing bowl, whisk together the flour, cinnamon and salt.


Add applesauce and dissolved baking soda alternately with dry ingredients.


Toss the raisins with a sprinkle of flour then fold in the raisins and chopped pecans.


Spoon batter into your prepared pan.


Bake for 40-45 minutes, or until golden and a wooden skewer comes out clean. If it starts browning too much before it's baked through, you can cover the top lightly with foil. 


Cool in pan on wire rack for 10 minutes then turn the cake out to cool completely before glazing. 


To make the glaze, mix the powdered sugar and cinnamon. Add water gradually till you reach drizzling consistency. 

Drizzle the cake with the cinnamon glaze. I also gave mine an extra pinch of cinnamon sprinkled on top. Because apples and cinnamon are best friends. 

Food Lust People Love: The tender crumb on this German Applesauce Cake reminds me of a buttery pound cake, but with raisins and pecans, making it perfect with a cup of tea.

Slice to serve.

Food Lust People Love: The tender crumb on this German Applesauce Cake reminds me of a buttery pound cake, but with raisins and pecans, making it perfect with a cup of tea.

Enjoy!

Amazingly, it’s already the third Thursday of the month – this summer is zipping by! – so it’s time for my Bundt Baker friends to share their recipes. Today’s theme is applesauce! Many thanks to Sneha of Sneha’s Recipe for the theme and our host, Wendy of A Day in the Life on the Farm for her behind the scenes work. Check out the recipes links below.


#BundtBakers badge

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.



Pin this German Applesauce Cake!

Food Lust People Love: The tender crumb on this German Applesauce Cake reminds me of a buttery pound cake, but with raisins and pecans, making it perfect with a cup of tea.

 .

Tuesday, May 11, 2021

Cinnamon Apple Surprise Bread #BreadBakers

Cinnamon apple surprise bread is made with two batters, one cinnamon and one flavored with applesauce. Together they make a fun and tasty sweet loaf! 

Food Lust People Love: Cinnamon apple surprise bread is made with two batters, one cinnamon and one flavored with applesauce. Together they make a fun and tasty sweet loaf!

If you love apples and cinnamon together in a sweet bread, pick a day when you are lounging at home and are not in a rush to make this. It’s baked in two parts. First comes the apple bread, which I colored with no-taste red to make sure the apple shapes would pop out. 

The second batter is then spooned around the apple bread cutouts to create the surprise. Is it a bit of a production? Absolutely. Was I super pleased with the effect? You betcha! 

One great thing is that you get to snack on the leftovers of the apple bread part way through. We all decided that I should make that part again, just to eat plain. So good. 

Cinnamon Apple Surprise Bread

This bread took a bit longer than I thought it would to bake because I guess the already baked, chilled “apples” in the middle delayed the baking of the cinnamon batter. Just be patient and if yours starts to brown before it’s baked through, cover it with foil. 
 
Ingredients
For the apple bread:
3/4 cup or 94g all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup or 56g butter, softened
1/2 cup or 100g granulated sugar
1/4 cup packed or 50g brown sugar
2 oz or 56g ricotta, at room temperature
1/4 cup or 60ml sour cream
1 egg
1/2 cup or 130g thick applesauce
1/2 teaspoon no-taste red food gel (optional but necessary for the surprise effect) 

For the cinnamon bread:
2 1/4 cups or 280g all-purpose flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup or 200g granulated sugar
1/2 cup or 113g butter, softened
2 eggs
8 oz or 225g ricotta
1/4 cup or 60ml milk

Method
Preheat your oven to 350°F or 180°C. Line a 8x8 in or 20x20cm baking pan with baking parchment. I like to put a little butter in the corners and a smear of butter in the middle because it helps anchor the parchment. 

To make the apple quick bread, whisk together the flour, baking powder, baking soda, nutmeg and salt. Set aside.

In another bowl cream the sugars and butter together with a mixer on medium until fluffy. Add in the egg, ricotta, sour cream, applesauce and food coloring and beat again until combined. 


Add the wet ingredients to the dry and fold well to combine. 


Pour the batter into the prepared pan and smooth it out with a spatula. 


Bake 18-20 minutes in your preheated or until a wooden skewer comes out clean. 

Cool completely in pan on wire rack. 


Freeze for 15 minutes.

Meanwhile, for the cinnamon quick bread, prepare a 9x5 in or 13x23cm loaf pan by lining it with baking parchment. 

In a large bowl whisk together the flour, baking powder, baking soda, cinnamon and salt. 

In a large bowl beat the sugars and butter together with a mixer until fluffy and pale yellow. Add in the eggs, ricotta and milk and beat till combined.


Add the wet ingredients to the dry and fold well to combine. 


Using a 2 1/2-inch apple cookie cutter, cut 9 apples out of the chilled apple bread. Remove the extra bits around the apples. These make an excellent mid-bake snack. 


Spread about 1 inch or 2cm deep of the cinnamon batter in the bottom of the prepared loaf pan. 


Stand the apple cutouts close together lengthwise down the center of the loaf pan. I ended up using only eight of them to leave room for the cinnamon batter at both ends. 


Carefully spoon remaining cinnamon batter on the sides and gently spread it over the “apples” in loaf pan. I found this easier to do with a damp spatula since the batter is pretty thick. 


Bake about 45-50 minutes or till the loaf sounds hollow when tapped on the bottom. Cool in the pan on a wire rack for 10 minutes. 


Loosen sides and remove from pan. Cool completely. 

Wrap and chill overnight before slicing.

Food Lust People Love: Cinnamon apple surprise bread is made with two batters, one cinnamon and one flavored with applesauce. Together they make a fun and tasty sweet loaf!

Enjoy! 

This month my Bread Baker friends are sharing bread with surprises inside at the instigation of our host, Kelly of Passion Kneaded. Check out all the creative recipes we are sharing below. Many thanks to Kelly for this fun theme and her behind the scenes work! 

BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakershome page. We take turns hosting each month and choosing the theme/ingredient.


Pin this Cinnamon Apple Surprise Bread! 

Food Lust People Love: Cinnamon apple surprise bread is made with two batters, one cinnamon and one flavored with applesauce. Together they make a fun and tasty sweet loaf!
.

Sunday, March 7, 2021

Red Cabbage Apple Mandarin Salad

Crunchy and light, this Red Cabbage Apple Mandarin Salad is a great side dish with seasonal cabbage, citrus and crisp apples to brighten a winter day. 

Food Lust People Love: Crunchy and light, this Red Cabbage Apple Mandarin Salad is a great side dish with seasonal cabbage, citrus and crisp apples to brighten a winter day.

This salad is inspired by one created by Chef Katy Sparks that I found a few years ago when I was searching online for winter salads. We love salads all year round and this one is one of my favorites because of the mix of tart and sweet with the added boost of flavor from the orange syrup. 

You will have some of the orange syrup left over. Drizzle it over pancakes or even hot buttered toast. Hope it brightens your day too! 

Red Cabbage Apple Mandarin Salad

If you can’t find mandarin oranges, use clementines, navel oranges or whatever sweet citrus you do have to hand. Blood oranges would be good in this salad too. Larger oranges can be cut into big sized pieces. I’ve given the weights of my onion, cabbage, apple and mandarins below but know that if yours weigh a little more or less, it’s all good. This salad is very forgiving. It’s also easily doubled or trebled. 

Ingredients
For the mandarin orange double syrup:
1/2 cup or 50g sugar
1/4 cup or 60ml water
zest peeled thinly from 1 mandarin (see photo below)

For the salad:
1/2 Spanish onion (6.5 oz or 184g whole) 
1/4 cup or 60ml walnut or cider vinegar
1/2 large green apple (9.5 oz or 270g whole)  
1 small red cabbage (about 1 lb or 450g whole)
2 tablespoons mandarin orange double syrup
3 mandarin oranges (each about 2.3 oz or 65g whole)

Method
First, to make the mandarin double syrup, heat all the ingredients in a small pot over a low heat until the sugar is completely dissolved. Set aside to cool. Store in a clean jar. 


Slice the onion as thinly as you can and put it in a large bowl with the vinegar. 


Cut the half apple in half again and remove the core. Slice it as thinly as you can and toss the apple slices in the vinegar with the onion. This will keep them from turning brown. 


Discard any tough outer leaves of the cabbage. Cut it in half and then remove the core. Slice the rest of the cabbage as thinly as you can. Add the orange syrup to the apples and onion and toss to combine. Add in the cabbage and toss again. 


Peel the mandarins, carefully removing all of the white pith. Separate into pegs. 


Add the mandarin pegs to the salad and toss again. Serve the salad at room temperature or chilled.

Food Lust People Love: Crunchy and light, this Red Cabbage Apple Mandarin Salad is a great side dish with seasonal cabbage, citrus and crisp apples to brighten a winter day.

Enjoy!

Happy Sunday FunDay! Today we are serving up healthy salads we hope you will enjoy! Check them out below. Many thanks to our host, Sneha of Sneha's Recipe.
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.


Pin this Red Cabbage Apple Mandarin Salad!

Food Lust People Love: Crunchy and light, this Red Cabbage Apple Mandarin Salad is a great side dish with seasonal cabbage, citrus and crisp apples to brighten a winter day.

 .

Monday, February 24, 2020

Apple Brown Sugar Muffins #MuffinMonday

These apple brown sugar muffins are tender and fluffy on the inside. The warm cinnamon elevates these beauties to pure comfort food. Brew up a pot of tea and bake up a batch.

Food Lust People Love: These apple brown sugar muffins are tender and fluffy on the inside. The warm cinnamon elevates these beauties to pure comfort food. Brew up a pot of tea and bake up a batch. If there is any combination that smells as delightful as it bakes as apples, brown sugar and cinnamon, I don’t know what it is. While these were in the oven, my house smelled absolutely fabulous. Plus they are delicious. Bake these. You won’t regret it.

Our kitchen is in a bit of a shambles as we rip out the old narrow cupboards and add new more spacious ones but we feel very strongly that anyone who owns a home built one hundred years ago has a responsibility to keep the original feel and as many of the vintage elements as one can. I know my readers in the UK will laugh at a 100-year-old home being considered old but, hey, the US is still a new republic, history-wise. And goodness knows we have a lot to learn.

The William Wilson Realty Company created our neighborhood in Houston, the Woodland Heights, back in 1907 but we believe our house dates from the early 1920s. The word wasn’t used back then but we would have been in the suburbs! Now with the spread of Houston to actual suburbs, we are considered almost downtown. Isn’t it funny how times change? The original houses sold for about $4,000, which I am guessing was a lot of money in those days.

One thing a person can still bake in a distraught kitchen is muffins. Two bowls: Wet ingredients. Dry ingredients. Mix them together and bake, even if you don’t have a countertop. That arrives on Thursday. One day we will have a more functional kitchen and I have to tell you, I’m still going to bake muffins. And use the Instant Pot. It’s been a godsend.

Apple Brown Sugar Muffins

If there is any combination that smells as delightful as it bakes as apples, brown sugar and cinnamon, I don’t know what it is. While these were in the oven, my house smelled absolutely fabulous. Plus the muffins are delicious. Bake them. You won’t regret it.

Ingredients
1 large apple (about 9 oz or 254g whole)
2 teaspoons lemon juice
2 cups or 250g all purpose flour
3/4 cup, tightly packed, or 150g dark brown sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup or 240ml milk
1/2 cup or 120ml canola or other light oil, plus a little extra for the pan
1 large egg
1 teaspoon vanilla

Method
Preheat oven to 350°F or 180°C. Prepare your muffin pan by brushing it with oil or line it with paper muffin liners.

Peel, core and chop the apple into small pieces and toss them immediately with the lemon juice to stop them from discoloring.



In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon and salt together. In another bowl, whisk together the milk, oil, egg and vanilla.

Add the apple pieces into the dry ingredient bowl and stir to coat.



Pour the wet ingredients into the dry ones and fold until they are just combined. Do not over mix.

 Divide your batter evenly between the 12 muffin cups.



Bake 20-25 minutes in the preheated oven or until muffins are golden. Remove them from oven and let them cool for a few minutes before removing the muffins from the pan. Cool completely on a wire rack.

Food Lust People Love: These apple brown sugar muffins are tender and fluffy on the inside. The warm cinnamon elevates these beauties to pure comfort food. Brew up a pot of tea and bake up a batch. If there is any combination that smells as delightful as it bakes as apples, brown sugar and cinnamon, I don’t know what it is. While these were in the oven, my house smelled absolutely fabulous. Plus they are delicious. Bake these. You won’t regret it.

Enjoy!

Food Lust People Love: These apple brown sugar muffins are tender and fluffy on the inside. The warm cinnamon elevates these beauties to pure comfort food. Brew up a pot of tea and bake up a batch. If there is any combination that smells as delightful as it bakes as apples, brown sugar and cinnamon, I don’t know what it is. While these were in the oven, my house smelled absolutely fabulous. Plus they are delicious. Bake these. You won’t regret it.


It's the last Monday of the month and that means it's Muffin Monday! Check out all the wonderful muffins my friends are sharing:
Muffin Monday

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Apple Brown Sugar Muffins! 

Food Lust People Love: These apple brown sugar muffins are tender and fluffy on the inside. The warm cinnamon elevates these beauties to pure comfort food. Brew up a pot of tea and bake up a batch. If there is any combination that smells as delightful as it bakes as apples, brown sugar and cinnamon, I don’t know what it is. While these were in the oven, my house smelled absolutely fabulous. Plus they are delicious. Bake these. You won’t regret it.
 .

Wednesday, October 2, 2019

Cider-braised Pig Cheeks with Apples #FoodieExtravaganza

These cider-braised pig cheeks with apples are a triumph of slow cooking at its tender-making best. Both the pork and the apples are melt in your mouth delicious, a perfect bowl of Autumn on a chilly day.

Food Lust People Love: These cider-braised pig cheeks with apples are a triumph of slow cooking at its tender-making best. Both the pork and the apples are melt in your mouth delicious, a perfect bowl of Autumn on a chilly day. For the two tart apples, use a variety like Granny Smith or, if you are so fortunate, Cox’s Orange Pippin. The two sweeter apples can be whichever you prefer for eating straight out of your hand, for instance, Royal Gala or Red Delicious . If you don’t have pork stock (or a pork stock cube to dissolve in water), you can substitute chicken or vegetable stock.


I’ve been reading about pig cheeks for ages, without every actually coming across any. Apparently, along with their bovine counterpart, pig cheeks became a trendy cut for chefs, presumably originally, because they were inexpensive, yet divine when treated properly, that is to say, cooked long and slow. Well, like all ingredients that become trendy – I’m looking at you, oxtail and marrow bones – the price goes up.

Imagine my delight then, to find a package labeled “Pig Cheeks” in the frozen section of the pork department in my Dubai grocery store. And it was relatively affordable.

Cider-braised Pig Cheeks with Apples

For the two tart apples, use a variety like Granny Smith or, if you are so fortunate, Cox’s Orange Pippin. The two sweeter apples can be whichever you prefer for eating straight out of your hand, for instance, Royal Gala or Red Delicious . If you don’t have pork stock (or a pork stock cube to dissolve in water), you can substitute chicken or vegetable stock. This recipe is adapted from one of Nigel Slater’s in his Guardian newspaper column.

Ingredients
Fine sea salt
Freshly ground black pepper
3 tablespoons olive oil
2.2 lbs or 1 kg pigs’ cheeks, cut in chunks
4 medium sized purple onions
4 apples - 2 tart, 2 sweet
2 1/2 cups or 600ml pork stock
1 large can dry cider 440ml – I recommend Strongbow
Flat leaf parsley to garnish

Method
Warm the oil in a large Dutch oven over a moderate to high heat. Sprinkle the pigs’ cheeks with salt and pepper, then brown then in the oil. You will have to do this in batches, removing the browned pork to a bowl as you go.



Pig cheeks, or I should say, the pig cheeks available in Dubai (imported from Kenya) are very fatty. Nigel doesn’t mention this at all so perhaps my so-called pig cheeks were some other fattier cut, but never mind. Once the fat is rendered, we are going to pour it off and continue apace.

While the cheeks are browning, peel the onions, quarter them then cut them into thick slices.



Once all of your cubed cheeks are golden, pour off most of the rendered fat. Turn the heat down and add the onions to the pot. Sauté them until soft and translucent.



Preheat your oven to 325°F or 163°C.

Once the onions are tender, remove the Dutch oven from the stove. Add the cubed pig cheeks to the pot and give the whole thing a stir.



Cut the apples into quarters, removing the cores as you go. Add them to the Dutch oven and top with the stock and the cider.

Food Lust People Love: These cider-braised pig cheeks with apples are a triumph of slow cooking at its tender-making best. Both the pork and the apples are melt in your mouth delicious, a perfect bowl of Autumn on a chilly day. For the two tart apples, use a variety like Granny Smith or, if you are so fortunate, Cox’s Orange Pippin. The two sweeter apples can be whichever you prefer for eating straight out of your hand, for instance, Royal Gala or Red Delicious . If you don’t have pork stock (or a pork stock cube to dissolve in water), you can substitute chicken or vegetable stock.


Put the pot back on the stove. Over a medium flame, bring the liquid to a quick boil. Remove from the stove, pop the lid on tightly and put the pot in the preheated oven.

Braise the cheeks, covered, for 2 1/2 hours, stirring them gently, and checking the liquid level about half way through. Add a little water if they look like they are going dry.

When your cooking time is up, remove the lid and bake the cheeks uncovered for about 20-30 minutes or until the liquid is lovely and spoon-able, like a good stew - not too thin.

Check the seasoning, adding a little more salt and pepper, if needed.

Sprinkle with some chopped parsley for garnish. Serve in warmed bowls, making sure every one gets some pork, onion and apple in each.

Enjoy!

Food Lust People Love: These cider-braised pig cheeks with apples are a triumph of slow cooking at its tender-making best. Both the pork and the apples are melt in your mouth delicious, a perfect bowl of Autumn on a chilly day. For the two tart apples, use a variety like Granny Smith or, if you are so fortunate, Cox’s Orange Pippin. The two sweeter apples can be whichever you prefer for eating straight out of your hand, for instance, Royal Gala or Red Delicious . If you don’t have pork stock (or a pork stock cube to dissolve in water), you can substitute chicken or vegetable stock.

Check out the other apple recipes my Foodie Extravaganza group is sharing today. Many thanks to our host, Kelley from Simply Inspired Meals.

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

Pin these Cider-Braised Pig Cheeks with Apples!

Food Lust People Love: These cider-braised pig cheeks with apples are a triumph of slow cooking at its tender-making best. Both the pork and the apples are melt in your mouth delicious, a perfect bowl of Autumn on a chilly day. For the two tart apples, use a variety like Granny Smith or, if you are so fortunate, Cox’s Orange Pippin. The two sweeter apples can be whichever you prefer for eating straight out of your hand, for instance, Royal Gala or Red Delicious . If you don’t have pork stock (or a pork stock cube to dissolve in water), you can substitute chicken or vegetable stock.
.

Tuesday, February 12, 2019

Steamed Apple Date Bread #BreadBakers

A quick bread cooked on the stovetop? Yes, it’s not only possible, but I highly recommend it! This steamed apple date bread is so easy to make and it is chock full of flavor with sticky dates, tart chopped apple and brown sugar.

Food Lust People Love: A quick bread cooked on the stovetop? Yes, it’s not only possible, but I highly recommend it! This steamed apple date bread is so easy to make and it is chock full of flavor with sticky dates, tart chopped apple and brown sugar. Enjoy these two little loaves simply sliced or toasted and buttered. Either way, they are perfect for breakfast, coffee breaks, snack or teatime.

This month my Bread Bakers event has an unusual theme: Catch up!  Our host Pavani from Cook’s Hideout proposed that we make a bread from a past Bread Bakers theme that we missed participating in.

This steamed apple date bread is my 52nd Bread Bakers recipe and, if you care to do the math that means I’ve only missed one event since I started the group in September 2014. I missed Steamed Breads in August 2017 because my daughters and I were making the cross-country trek from the Boston to Los Angeles. Truth be told though, I wasn’t that disappointed.

You see, I am not really a fan of steamed bread. It’s often pale and anemic looking and needs a filling to make it worth eating. If I wanted to participate this month, I decided that the ingredients needed to bring some color as well as flavor to my bread. Dates and brown sugar seemed like a good idea.

My neighbor and very good friend Sandra very kindly gave me some sweet dates from her date palms and she also shared her microwaveable date loaf recipe. (It’s fabulous and you’d never guess it was “baked” in the microwave!) I merged hers with one on the King Arthur website for a harvest bread steamed in a pudding bowl (the misleading accompanying photo aside), and the method for Boston brown bread steamed in coffee cans which does actually turn out cylindrical.

This bread is sooooo good! Just sweet enough with a tender crumb, great flavor and lovely color. I can now say that I like, nay LOVE, steamed bread.

Steamed Apple Date Bread

Enjoy these two loaves simply sliced, or toasted and buttered. Either way, they are perfect for breakfast, coffee breaks, snack or teatime. Without ever turning your oven on.

Ingredients
8 oz or 225g sweet ripe dates, pits removed, then chopped
1 cup, firmly packed, or 200g brown sugar
1 cup or 245g plain yogurt
1/4 cup or 60g butter
1 teaspoon baking soda
1 1/2 cups or 190g flour
1 1/2 cups or 180g wholemeal flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon salt
1 Granny Smith apple, peeled, cored and chopped into small pieces
2 eggs

Method
Place the chopped dates, brown sugar, yogurt and butter into a small pan and cook over a medium low heat until it starts to boil, about 4-5 minutes.





Pour the mixture into a mixing bowl and stir in the baking soda. It will get very bubbly. Set aside to cool, stirring occasionally to speed up the process. (I popped mine in the freezer for about 10 minutes as well.)



Grease the insides of two coffee cans with melted butter or non-stick baking spray. Bring a teakettle of water to a boil.

In a large mixing bowl, combine the flours, baking powder, salt and spices. Tip in the chopped apple and stir well to coat.



In another bowl, beat the eggs. Whisk in the cooled date mixture.



Fold your wet ingredients into the bowl with the dry ingredients until just mixed.



Divide your thick batter between the two greased coffee cans.

Cover the cans with a square of baking parchment, then hold it in place with a square of aluminum foil. Secure the foil with poultry string or silicone rubber bands.



Place the coffee cans in a deep stock pot on top of a vegetable steamer or some crumpled foil so they don’t touch the bottom.



The pan should be deep enough so its lid can cover top of the coffee cans. Fill the pan with boiling water two-thirds of the way up the coffee cans. You may have to boil another kettle of water if you are using a vegetable steamer, which will lift the cans quite high off the bottom of the pot.



Cover, bring the water back to a boil and lower the heat to a simmer. Steam the two coffee cans for about 2 hours, adding water to the pot if necessary.

Remove the cans from the pot and take off the foil and parchment paper.

Food Lust People Love: A quick bread cooked on the stovetop? Yes, it’s not only possible, but I highly recommend it! This steamed apple date bread is so easy to make and it is chock full of flavor with sticky dates, tart chopped apple and brown sugar. Enjoy these two little loaves simply sliced or toasted and buttered. Either way, they are perfect for breakfast, coffee breaks, snack or teatime.

Leave to cool for at least 30 minutes before turning the loaves out.

Food Lust People Love: A quick bread cooked on the stovetop? Yes, it’s not only possible, but I highly recommend it! This steamed apple date bread is so easy to make and it is chock full of flavor with sticky dates, tart chopped apple and brown sugar. Enjoy these two little loaves simply sliced or toasted and buttered. Either way, they are perfect for breakfast, coffee breaks, snack or teatime.


Enjoy!

Food Lust People Love: A quick bread cooked on the stovetop? Yes, it’s not only possible, but I highly recommend it! This steamed apple date bread is so easy to make and it is chock full of flavor with sticky dates, tart chopped apple and brown sugar. Enjoy these two little loaves simply sliced or toasted and buttered. Either way, they are perfect for breakfast, coffee breaks, snack or teatime.


Check out the rest of the wonderful bread recipes my Bread Bakers are sharing today. Many thanks to Pavani of Cook’s Hideout for hosting this month.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Pin this Steamed Apple Date Bread!

Food Lust People Love: A quick bread cooked on the stovetop? Yes, it’s not only possible, but I highly recommend it! This steamed apple date bread is so easy to make and it is chock full of flavor with sticky dates, tart chopped apple and brown sugar. Enjoy these two little loaves simply sliced or toasted and buttered. Either way, they are perfect for breakfast, coffee breaks, snack or teatime.
  .

Thursday, August 16, 2018

Toffee Apple Bread Pudding Bundt #BundtBakers

Tart apple, sticky toffee and vanilla custard filled bread come together in this toffee apple bread pudding Bundt to create a dessert that is way more than the sum of its parts.

Food Lust People Love: Tart apple, sticky toffee and vanilla custard filled bread come together in this toffee apple bread pudding Bundt to create a dessert that is way more than the sum of its parts.


My husband is a huge fan of bread pudding but I must confess that it’s not my favorite dessert. I do love that is uses up leftover stale bread though, so I make it from time to time. The problem is that he eats just two or three servings, and then I have leftover bread pudding! First world problems, I know, I know.

I hate waste so I’ve started working smarter. This recipe is made in a 6-cup Bundt pan (<Amazon affiliate link) so that’s four generous servings or 5-6 skimpy ones. I promise you, no one will want a skimpy serving of toffee apple bread pudding!

Toffee Apple Bread Pudding Bundt

This recipe is adapted from one on the BBC Good Food site. The caramel can be homemade or store-bought. All caramel is good!

Ingredients
3 brioche buns (Mine weighed 6 oz or 170g.)*
2 eggs
3/4 cup or 180ml full-fat milk
1/2 cup or 120ml whipping cream
4 tablespoons golden caster sugar (You can substitute granulated sugar.)
1 teaspoon vanilla extract
1 green apple (I used a Granny Smith)
1 cup or 312g thick caramel
3 tablespoons butter, melted and cooled, for buttering 6-cup Bundt pan.

Optional: extra caramel for serving

*Note: You can substitute another stale bread but buttery brioche makes a richer bread pudding. Also, the crusts are tender so they don’t have to be removed.

Method
Cut the brioche buns into small cubes and set aside.



In a large mixing bowl, whisk the eggs, milk, cream, vanilla extract together with the 4 tablespoons sugar.

Core and peel the apple, then chop it into small chunks. Toss the chunks immediately into the egg mixture so they don’t turn brown.



Stir the bread cubes through the apple/egg mixture. Cover with cling film and refrigerate for 30 minutes.



When the refrigeration time is up, preheat your oven to 350°F or 180°C. Using a pastry brush, liberally butter the Bundt pan with the melted butter and pour the rest of it into the bottom of the Bundt pan.



Spoon 1/3 of the pudding mix into the pan. Spoon about 1/4 of the caramel into the pan.

Top with another 1/3 of the pudding mix, followed by another 1/4 of the caramel.

Finish with the rest of the pudding mix followed by another 1/4 of the caramel, reserving the final 1/4 of the caramel for pouring over the finished apple bread pudding.



Put the Bundt pan inside another larger cake pan and put your kettle on to boil.

Put the pans in the preheated oven and carefully pour boiling water into the bottom pan to about halfway up that pan.

Bake for 35-40 minutes until the top is golden and the custard has set. You should see some butter bubbling up around the edges.

Food Lust People Love: Tart apple, sticky toffee and vanilla custard filled bread come together in this toffee apple bread pudding Bundt to create a dessert that is way more than the sum of its parts.

Cool for 10 minutes on a wire rack then invert on a plate. This toffee apple bread pudding Bundt can be served immediately with the reserved caramel on the side. Or continue cooling it completely and drizzle on the additional caramel before serving.

Food Lust People Love: Tart apple, sticky toffee and vanilla custard filled bread come together in this toffee apple bread pudding Bundt to create a dessert that is way more than the sum of its parts.


If you have even more caramel than the recipe calls for (My store-bought jar held more that one cup.) serve those leftovers with the pudding. Because more caramel is always better.

Food Lust People Love: Tart apple, sticky toffee and vanilla custard filled bread come together in this toffee apple bread pudding Bundt to create a dessert that is way more than the sum of its parts.

Enjoy!

Many thanks and happy birthday month to our host Wendy from A Day in the Life on the Farm. Check out all the lovely apple Bundts we are sharing today!
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#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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Food Lust People Love: Tart apple, sticky toffee and vanilla custard filled bread come together in this toffee apple bread pudding Bundt to create a dessert that is way more than the sum of its parts.
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