Dutch Apple Pie with Oatmeal Streusel
Makes 1 pie
- 1 x 9 inch pie shell
- 5 cups apples - peeled, cored and sliced
- 2 tablespoons all-purpose flour
- 2/3 cup white sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 tablespoons butter
- 3/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 cup packed brown sugar
- 3/4 cup rolled oats
- 1 teaspoon lemon zest
- 1/2 cup butter
- Preheat oven to 425 degrees F.
- Place apples in a large bowl.
- In another bowl, combine 2 tablespoons flour, white sugar, 1/2 teaspoon each of cinnamon, nutmeg and allspice.
- Mix well, and then add to apples evenly.
- Place apple mixture in pie shell and dot with 2 tablespoons of butter or margarine.
- Put aluminum foil lightly on top of filling, but do not seal.
- Bake for 10 minutes.
- In a medium bowl, combine 3/4 cup flour.
- 1/2 teaspoon cinnamon.
- brown sugar, oats and lemon zest.
- Mix thoroughly, and then cut in 1/2 cup butter or margarine until mixture is crumbly.
"All the kids love this one, especially my oldest."
Fig Pecan PieMakes 6 servings
- ½ cup chopped fig preserves
- 1 cup chopped pecans
- ½ cup sugar
- 1 tbsp cornstarch
- 1 tbsp pure vanilla extract
- 3 eggs, beaten
- pinch of cinnamon
- pinch of nutmeg
- 1 cup Karo syrup
- ¼ cup Louisiana cane syrup
- 1 x 9-inch uncooked pie shell
- Preheat oven to 325°F.
- In a large mixing bowl, combine sugar and cornstarch.
- Whisk in syrups, vanilla and eggs.
- Blend nuts and figs with mix.
- Add a pinch of cinnamon and nutmeg and add to pie shell.
- Bake 45 minutes on center rack of oven.
"My Nan makes this and it rocks!"
Chocolate & Baileys SouffléServes 6
- 1/2 cup whipping cream
- 1/4 cup demerara sugar
- 6 ounces white chocolate, coarsely chopped
- 3 large egg whites, room temperature
- 4 large egg yolks, room temperature
- 2 teaspoons grated orange peel
- 2 teaspoons Baileys
- 1 teaspoon of cream of tartar
- 2 tablespoons white sugar
- 2 ounces white chocolate coarsely chopped
- Powdered sugar
- Preheat oven to 350°F.
- Butter 6-cup soufflé dishes.
- Sprinkle the dishes with sugar to stick to the butter.
- Heat cream and 1/4 cup sugar in a saucepan over medium heat, stir until sugar dissolves.
- Add the 6 ounces of chocolate and stir until chocolate dissolves.
- Whisk in yolks and orange peel. Cook until mixture thickens slightly, stirring constantly, about 5 minutes; do not boil.
- Whisk in Baileys.
- Transfer mixture to large bowl.
- Beat egg whites and cream of tartar using a hand mixer, in another bowl until soft peaks form.
- Add 2 tablespoons of sugar and beat until stiff peaks form.
- Mix 2 ounces chopped chocolate into egg yolk mixture.
- Fold in egg whites in 2 batches.
- Transfer mixture to prepared soufflé dish. Bake until soufflé has risen and the top is light brown. Should take about 35 minutes.
- Dust with powdered sugar and serve.
"This is a really fancy dish to serve at dinner parties. A word of advice, try it out first it's kind of tricky, but worth every sumptuous bite."
Raspberry Compote SauceMakes 3 cups of sauce
- 1 cup demerara sugar
- 2 tablespoons cornstarch
- 1 pint fresh raspberries, sliced
- 3/4 cup of Florida orange juice
- 1 medium banana, diced
- 1 medium Seville orange, sliced with no pith
- 1/4 cup rum
- Blend sugar and cornstarch and mix well.
- Add 1 cup of raspberries and blend with sugar mixture
- Add orange juice and mix well.
- Cook over medium heat and stir constantly, until the compote has thickened and is clear.
- Add remaining berries and the rest of the ingredients and mix lightly, but thoroughly.
- Chill in the fridge.
"Nummie, nummie, numnums!"
Brownie Caramel Pecan BarsMakes 16 bars
- 1/2 cup sugar
- 2 tbsp butter, plus
- 1/4 cup of butter
- 2 tbsp water
- 2 cups milk chocolate chips
- 25 caramels
- 2 tbsp milk
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 2/3 cup all purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup pecan pieces
- Pre-heat oven to 350 F.
- Use a 9-inch square baking pan, grease and flour tinfoil.
- Combine sugar, butter and water in saucepan, cook over low heat (stirring constantly), and bring to boil.
- Remove from heat.
- Right away! Add 1 cup chocolate chips and stir until melted.
- Beat in eggs and vanilla and blend well.
- Mix together flour, baking soda and salt in a separate bowl.
- Stir into chocolate mixture.
- Put mix into baking pan and bake for about 15-20 minutes.
- Now make the topping. Unwrap caramels, add ¼ cup of butter and 2 tbsp of milk and microwave on high for a minute and stir. Microwave for ½ minutes, but stir every 30 seconds.
- Spread the topping on the brownies immediately. Sprinkle the rest of the chips and the pecans on the top.
- Cool and remove from pan.
"Great with a good shot of espresso."