Apple Rose Muffins

apple rose2 gala apples – cored and sliced thin – LEAVE PEEL ON

3/4 cups sugar

1 tsp cinnamon

1/2 tsps butter

In a skillet, melt the butter.  Add the sugar and cinnamon – mix.  Add the apples.

Saute the apples on low heat for about 20 minutes until syrupy and soft.  The

apples should be pliable but not mushy.  Remove from heat and drain – save the liquid.

For the muffin:

1 cup plus 1 tbsps flour

1/2 tsp apple pie spice

1/4 tsp baking powder

Mix the above together and set aside.

1 tbsps brown sugar

2 tbsps white sugar

1/4 tsp lemon zest

1 egg

2 tbsps vegetable oil

4 tbsps milk

Beat altogether and then add the flour mixture and blend well.

Generously grease a 6 well muffin tin.  Divide the dough evenly in the 6 wells.

Start making a flower out of the apples slices.  I start by taking one sliced and rolling it up tightly and putting it in the center of each muffin well – this is the center of your rose.  Then I take slices of apple and begin arranging them concentrically around the middle point out to the edge pushing the slices a bit down in the dough but leaving most of the apple above the dough with the peel sides always up – this adds a nice touch of color to the rose.

Bake at 350 for about 22 minutes

Cool in pan about 10 minutes and then remove.  Use the reserved liquid from the apples saute as a sauce if you wish.

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Starburst Coffee Cake

star cake done

1 tbsp yeast

1/3 cup sugar

2/3 cup warm milk

3-1/2 cups flour

1/2 cup melted shortening

3 eggs

3/4 tsp salt

Dissolve the yeast and sugar in the warm milk.  Let sit for about 15 minutes. Add 1 cup flour and blend well.  Add melted shortening, eggs, and remaining flour and salt.  Mix on mixer for about 3-4 minutes. Remove and place in a greased bowl – cover and let rise 1 hour Turn out and braid as desired

Put aside and let rise after braiding for about 45 minutes.

Bake at 375 degrees for 25-50 minutes.

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Brioche Apple Tart

Brioche Apple Tart

Brioche Apple Tart

For the brioche:

 

1/3 cup whole milk

2-1/2 tsp yeast

3-1/2 cups flour

1/3 cup sugar

1-1/2 tsp salt

5 large eggs

1/2 lb butter

Heat milk to 100 degrees (no warmer).  Sprinkle yeast over milk and wait 10 minutes.

Combine flour, sugar and salt in a mixer bowl with a dough hook.  Add the milk/yeast mixture along with the 5 eggs.  Mix on low until it comes together as a rough dough.  Increase speed to medium and mix 10 minutes.

With mixer on low, add the butter, a couple tbsps at a time – butter MUST be soft but till cool.  If it is too warm, it will ruin the recipe.

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Pineapple Upside Down Cake

Pineapple Upside Down Cake

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3/4 cup flour

3 tbsps cake flour

3 tbsps ground almonds

1/2 tsp baking powder

1/4 tsp salt

3/4 cup sugar

1 stick soft butter (1/2 cup)

2 large eggs

1/2 tsp vanilla

scant 1/2 cup sour cream

Whisk flours, almonds, baking powder and salt.  In a mixer, beat the butter and sugar until light.  Add eggs one at a time.  Beat in dry ingredients, alternating with the sour cream

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Strawberry Charlotte Mousse Filling

Strawberry Charlotte

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10 oz frozen strawberries in syrup

1 tbsps gelatin

1 cup heavy cream

Thaw the strawberries and drain them, reserving the liquid.

In a small pan, place the gelatin and the strawberry syrup.  Place over low heat for a few minutes to dissolve the gelatin.

Place the strawberries into a food processor.  With the processor running, slowly add the gelatin mixture.

In another mixer bowl, beat the cream until soft peaks form.  Add strawberry mixture and blend well.  Pour into prepared mold.

Refrigerate at least 4 hours.  Unmold and decorate as you wish!

(Learn about the jelly roll here.)

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Jelly Roll for Strawberry Charlotte

Strawberry Charlotte

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5 eggs separated

1 tsp vanilla

3/4 cup sugar

1 cup sifted cake flour

1/2 tsp baking powder

1/4 tsp salt

12 oz strawberry jam or cake filling

Grease a jelly roll pan and line with parchment,  Grease and flour.

In mixer, beat yolks until foamy.  Add vanilla and sugar and beat until light and lemon colored.

Sift cake flour and baking powder and salt together.  Sift over yolk mixture.  Blend well.

In another mixer bowl, beat whites until stiff but not dry.  Carefully fold into yolk mixture and spread in pan.

Bake at 375 for about 15 minutes.

Have a tea towel dusted with confectioners sugar ready.  Remove cake from oven and immediately invert onto tea towel.  Remove parchment paper and roll the cake up into the towel.  Put on rack and cool completely.

Unroll cake  Spread cake with jam or pie filling.  Immediately roll up.  Cut cake into 1/2″ slices.

Lightly oil a 4 quart bowl and place cut slices in bowl to cover bottom and up sides as far as they will go.

(Learn about the filling here.)

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Tiramisu Charlotte Filling

Tiramisu Charlotte

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6 egg yolks

1 cup sugar

1-1/4 cups marscapone

1-3/4 cups heavy cream

Combine yolks and sugar in top of double boiler over low heat.  Heat, whisking frequently, for 8-10 minutes until sugar is dissolved and mixture is warm.

Put into a mixer bowl and whip until light and lemon colored.  Add marscapone and blend well.

In another bowl, beat the cream until stiff peaks.  Fold two mixture together.

Pour into mold and refrigerate a minimum of 4 hours.  Dust top with cocoa and garnish with chocolate curls.

(Learn about the ladyfingers here.)

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