Apple Fritter Bread

Apple Fritter Bread 

1/3 cup brown sugar 

1 tsp cinnamon

2/3 cup white sugar

1/2 cup butter, softened 

2 eggs

1 1/2 tsp vanilla 

1 1/2 cups flour

1 3/4 tsp baking powder 

1/2 cup milk

2 apples, peeled & chopped, mixed with 

2 tbsp white sugar and 

1 tsp cinnamon 

1/2 cup powdered sugar

1 - 3 tbsp milk

Preheat oven to 350 degrees. Coat a 9 x 5 loaf pan with non stick spray and set aside. 

Mix brown sugar and cinnamon in a small bowl and set aside. 

In a medium size bowl beat white sugar and butter together until smooth and creamy. Beat in eggs one at a time until well blended adding vanilla with the second egg. 

Sift together flour and baking powder. Add to creamed butter mixture and stir until well blended. Add milk stirring until smooth. 

Pour half the batter into the prepared pan, top with half of the apple mixture and half the sugar/cinnamon mixture. Pour in the remaining batter and top with the remaining apple mixture and the remaining sugar/cinnamon mixture. Use a knife to swirl the apple and sugar mixtures through the bread. 

Bake in the preheated for 50 -  60 minutes until a toothpick inserted into the centre comes out clean. Cool for 15 minutes. 

Combine powdered sugar with milk until smooth and drizzle over the bread. 

Baking options:  2 loaf recipe - 30 - 40 minutes or muffins - 15 - 20 minutes 

Christmas Nougat

Christmas Nougat

2 tbsp butter

450 grams of white chocolate 

500 grams of miniature marshmallows

1 1/2 cups chopped red and green gumdrops

Prepare and 8 x 8 baking dish by lining it with parchment paper.  Set aside.  

Chop gumdrops and set aside. 

Melt the butter, white chocolate and marshmallows in a large pot stirring until melted, smooth and well combined.  Remove from heat and allow to cool for approximately 2 minutes. 

Add the gumdrops, mix well and pour into the prepared pan. The mixture will be quite sticky so use a pice of parchment paper coated with non stick spray to spread evenly. 

Refrigerate for at least 2 hours or overnight and cut into 60 bite sized pieces. 

Store in an air tight container between parchment paper so the nougat does not stick together.  Freezes well. 

Gumdrops

Gumdrops

2 1/2 cups sugar

1 1/2 cups applesauce, unsweetened 

6 oz jello

1/2 oz unflavoured gelatin (2 envelopes)

1 tsp lemon juice 

Coat a 9 x 13 baking dish with cooking spray and set aside. 

Combine 2 cups sugar, applesauce, jello, gelatin and lemon juice in a large saucepan, stir to combine and let sit for 1 minute. Bring to a boil over medium heat stirring constantly. 

Boil for 1 minute and immediately pour into prepared baking dish. Refrigerate until firm approximately 3 hours or overnight. 

Cover a large cutting board with parchment paper and sprinkle with sugar. Loosen the sides of the gelatin and invert onto the parchment paper. Use small sharp cookie cutters to cut out the gumdrops. If needed dip the cookie cutters in hit water first. Rinse the cookie cutters as needed to keep them clean. 

Leave the gumdrops on the parchment paper for approximately 8 hours until just slightly sticky. Roll the gumdrops in the remaining sugar and store in an airtight container. 

Three Pepper Cashews & Pistachios

Three Pepper Cashews & Pistachios

2 cups cashews 

1/2 cup pistachios, shelled 

1 tbsp vegetable oil

1 tbsp hot pepper sauce

1 tbsp chili powder 

1 tsp kosher salt

1 tsp sugar

1/4 tsp cayenne pepper

Preheat oven to 300 degrees.  

Line a rimmed baking sheet with parchment paper. Place nuts in a large bowl and set aside. In a small bowl mix oil, hot pepper sauce, chili powder, salt, sugar and cayenne. Mix nuts and add spice mixture, stirring until well coated. 

Turn nuts into the prepared baking sheet in a single layer. Bake on centre rack of preheated oven until fragrant, stirring once or twice during baking approximately 15 minutes. 

Remove from oven and cook completely before storing. Store nuts in an airtight container for 3 days, refrigerate for a couple of weeks or in the freezer for a couple of months. 

Cranberry Pistachio Cheese Log

Cranberry Pistachio Cheese Log

Cranberry Pistachio Coating 

1 1/4 cups cranberries 

1 cup roasted, salted pistachios, shelled 

Cheese Log

7 - 8 oz goat cheese, log or tub

4 oz cream cheese, softened 

2 tbsp honey

1/4 tsp ground ginger

1/4 tsp cinnamon

1/4 tsp salt

1/4 tsp thyme

1/4 tsp Rosemary 

1/8 tsp pepper

1/2 cup cranberry pistachio coating

Honey for garnish

Add cranberries and pistachios to food processor and chop into small pieces being careful to not over-process.  Remove 1/2 cup and add it to a medium bowl. Add remaining goat cheese log ingredients and mix well to combine. 

Add this mixture to a large piece of plastic wrap and shape into a log. Tightly wrap the plastic wrap and place in freezer for 20 - 30 minutes. You want the cheese log to be slightly firm so it holds it shape but soft enough for the coating to stick. 

Line counter with a piece of parchment paper, add the remaining cranberry pistachio coating and spread into a single layer a little larger than the length of the cheese log. Add the cheese log to the edge of the coating and roll in the coating, pressing the coating into the cheese log so it sticks. Refrigerate the cheese log until ready to serve or serve immediately. 

When ready to serve remove from refrigerator 15 minutes before hand so it can soften. Drizzle generously with honey just before serving. 

Tomato Tarts

 Tomato Tarts 

2 sheets puff pastry 

3 cloves garlic, minced 

2 tbsp olive oil

1/2 lb (250) grams prosciutto, chopped into 1” pieces 

1/2 tsp pepper

1 tsp thyme 

1 tsp basil

Grape tomatoes, sliced 

Cut 2” circles from each puff pastry sheet. Place on a greased cookie sheet. Combine garlic, prosciutto, olive oil, pepper, thyme and basil in a food processor or blender. Process 5 - 7 seconds into a rough purée. Spread mixture over pastry circles. Top with a tomato slice. Bake at 375 degrees for 20 minutes or until edges are golden and crisp. 

Lasagna Soup

 Lasagna Soup

2 tbsp olive oil

1 lb ground beef 

1/2 onion, diced 

1 lb fresh mushrooms, sliced 

4 cloves garlic, minced 

5 1/2 oz tomato paste

7 oz tomato sauce 

1 28 oz can diced tomatoes 

4 - 6 cups beef broth 

1 tbsp Italian seasoning

Salt & pepper to taste 

4 oz Bow tie pasta  

Ricotta cheese 

Heat oil in a large soup pot over medium high heat. Add ground beef, onion, mushrooms and garlic sautéing until beef is cooked through, stirring and breaking up the ground beef. 

Stir in the diced tomatoes, tomato sauce, tomato paste, beef broth, Italian seasoning, salt and pepper. Bring to a boil and simmer for 30 minutes.  

Add pasta noodles and simmer until pasta is tender, approximately 15 minutes. 

Serve lasagna soup with  a dollop of ricotta cheese on top.