Memories of My Mom’s Apple Pie

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Memories of My Mom's Apple Pie
My Mom, Dorothy, along with my Grandma Myers, always made the best apple pies. I don’t remember seeing my Grandmother actually make pies, but I do have the best memories of eating dinner at her house; fried chicken, peas, rolls, and apple pie with slices of cheddar cheese for dessert.

My Mom, who is sadly gone, could have a pie prepared and baking in the oven within 20 to 30 minutes. I remember growing up watching her make apple pie in what I would now consider the old-fashioned way, but I know she learned to make pies from her Mom, my Grandmother.

Mom’s pie pastry was just flour, salt, shortening, and ice water. She would use two kitchen knives to cut the shortening into the flour until the bits were the size of peas, then add ice water until the pastry was moistened to her liking. She used her Mom’s, Grandma’s, rolling pin and she would just flour the countertop and roll the pastry. She would roll out the bottom pastry, fold the rolled pastry in half and lift it into the pie pan and patch any areas that were a little empty.

Mom peeling apples was always amazing to watch. She would hold an apple in her hand and use a paring knife to quickly peel the apple, cut in half and then into quarters, remove the core from each quartered piece, then slice into pieces. She kept the entire apple in her hand as she worked with each quarter. She was fast, efficient and an expert with that paring knife. Somehow, she kept the apple peels in one long spiral as she went around and around the apple. The spirals would wind up in the kitchen sink and my little hands would quickly snatch the spirals up to eat. What a treat!

Once the cup-up apples were piled and mounded in the pie pan, she would sprinkle sugar, a good amount of cinnamon, a light sprinkling of nutmeg and cloves, and a pinch of salt over the top of the apples. Not everything was measured, the measurements were mostly based on her years of apple pie experience. Mom never stirred the sugar and spices in with the apples, it was always just added on top of the apples.

The top pastry was then rolled out, but before the pastry was lifted onto the pie she would use her paring knife to cut some air vents into the middle. Then she would fold the rolled pastry in half and position it over the apple filling. She’d use that same paring knife to cut off extra pastry around the edges, and then fold the remaining pastry edges under the bottom pastry. Next the fluting. Mom was an expert at fluting the edges of the pastry and it always looked beautiful and professional. Just before placing the pie into the oven she would use her fingers to spread a thin layer of milk over the top pastry and finish with a light sprinkling of sugar to give the baked pie a pretty shine.

Mom’s left-over pie pastry was never thrown away. It was made into what she called a cinnamon roll, always a family favorite. Often Mom would make extra pastry just so there would be enough left-over pastry to make her cinnamon roll. She would gather each little scrap of pastry into a ball, roll it out thinly, cover with a blanket of sugar, and sprinkle with a good amount of cinnamon. The pastry was then rolled into a log. This cinnamon roll treat would go right into the oven to bake while the pie was baking.

Such memories! Years of watching my Mom make pie will always be one of my cherished memories. Today my pie making is largely based on the way my Mom made pie, but with a few updated changes. I use a few pastry recipes that are more to my liking along with a pastry blender. Although I have to admit I’m pretty proficient with cutting the fat (shortening and butter) into the pastry with two knives just like my Mom would do.

I have never been able to master my Mom’s method of peeling and slicing apples in the palm of my hand with a paring knife. I use a vegetable peeler and place the peeled and cored apples on a cutting board to cut into pieces. I place the apple pieces into a large mixing bowl, add the sugar and spices and thoroughly mix it all together before placing in the pie pan. I also use a few more apples than my Mom would use and accordingly a bit more sugar.

As my Mom would do, I typically make extra pastry to make Mom’s “cinnamon roll” for my own family. My one small change to her method is to brush milk over the top of the rolled log and lightly sprinkle with sugar before baking. I love the extra crunch this adds. Today my family including my husband, kids, and grandchildren love the cinnamon roll as much as the actual pie, just like I did with my Dad and siblings while growing up.

Lastly, I do like to dress up my pies with some added decoration, such as a lattice crust, cut-out pastry leaves, or a different fluting pattern.

My baking memories started as a young girl watching my Mom make pies, cakes and cookies. She taught me how to bake with love.
Recipe type: Dessert | Fruit Pie | Apple
Serves: 8 to 10 servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry: Classic Pie or Flaky Pie Pastry Prep: Unbaked Oven Temp: 375° Storage: Covered, Cool Place or Refrigerate Help: Flaky Pie Pastry

Help: Classic Pie Pastry | Flaky Pie Pastry| Making Flaky Pastry
Ingredients
Pastry (My Mom’s Version):
Or,
Pastry (My Version):
Mom’s Apple Pie Filling:
  • ¾ cup plus 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt
  • About 8 large tart green Granny Smith apples
Topping:
  • Approximately 1 teaspoon milk
  • Approximately 1 to 2 teaspoons granulated sugar
Instructions
Preheat oven to 375 degrees F. Prepare pastry for a 9-inch double-crust pie. Line a 9-inch pie pan with the bottom pastry.
Mom’s Apple Pie Filling:
  1. In a large mixing bowl, combine granulated sugar, cinnamon, nutmeg, cloves, and salt. Set aside.
  2. Peel, core, and dice apples into small pieces, about ¼ inches thick. Toss apple pieces into sugar mixture, stir with a wooden spoon until well mixed.
  3. Spread apple mixture in the pastry-lined pie pan. Cover filling with the top pastry and flute the edges. Cut slits or decorative designs in the top pastry to allow steam to escape.
  4. Topping: Using a pastry brush, lightly brush milk over top pastry and flute the edges, sprinkle with 1 to 2 teaspoons sugar.
  5. Bake: Bake 60 minutes or until the apple juices are bubbling and the crust is a golden brown. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
  6. Remove from oven. Cool on a wire cooling rack before cutting and serving.
Tip: Fruit pies are juicy and usually bubble over while baking; bubbling fruit juices are very sticky and can be hard to clean up. There are a few solutions for easy clean up. Place the pie on a rimmed baking sheet that has been lined with foil or parchment paper. If using foil, grease the foil for easier removal, or juices that have bubbled over will cause the foil to stick to the bottom of the pan. Discard the paper or foil along with the spilled juices after baking. Or, place a non-stick baking mat on top of un-greased foil, curve up the edges of the foil to keep the juices from spilling onto the floor of the oven, and place the pie directly on the baking mat. Or, place a drip pan lined with foil on a lower oven rack underneath the pie while it is baking to catch the juices when they bubble over.
Optional Lattice Top and Leaf Decoration:
  1. Roll the top pastry into a 13 inch circle, about ⅛ inches thick. Using a fluted or straight-edge pastry wheel, pizza cutter, or kitchen knife, cut twelve ¾ inch strips.
  2. Arrange 6 strips evenly spaced and ¾ inches apart, horizontally over the fruit filling that has been poured into the chilled pie shell, placing the longest strips in the middle. Each end of the strips should overhang the pie by at least 1 inch. Working from the right side, gently fold back every other strip, a little past the center, so that they are doubled back on themselves. Lay a vertical strip down the center next to the folds in the horizontal strips. Unfold the horizontal folded strips back over this strip to create a weave. Again, working from the right side, fold the other 3 horizontal strips back on themselves. Lay a second vertical strip next to the folds. The new strip should be parallel to, and ¾ inch from the first vertical strip. Repeat once more, so that ½ of the pie is woven. Turn the pie around. Weave the opposite side of the pie as you did the first side using the remaining three strips of pastry.
  3. Cut out leaf shapes with left-over pastry and place around top edge of lattice.
  4. Using a pastry brush, lightly brush milk over top lattice and leaf shapes, sprinkle entire top with 1 to 2 teaspoons sugar before baking.
Pastry Scraps Cinnamon Roll:
  1. See recipe for Pie Pastry Rollups

 

Applesauce Apple Tart

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Applesauce Apple Tart
Thinly sliced apples sit on top of a thick and chunky homemade applesauce. This is a perfect dessert any time of year, but it is especially delicious when the fall apples arrive. Serve this tart warm or cold plain, or with sweetened whipped cream or vanilla ice cream.
Recipe type: Dessert | Fruit Tart
Serves: 8 to 10 servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: 10 inch round tart pan with removable bottom Pastry: Sweet Tart Pastry Prep: Partially Baked Oven Temp: 375° Storage: Covered, Cool Place or Refrigerate
Ingredients
Sweet Tart Pastry:
  • 1½ cups all-purpose flour, plus additional for work surface
  • ¾ cup confectioners’ (powdered) sugar
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, cold, cut into ¼ inch pieces
  • 1 large egg yolk
  • 2 to 3 tablespoons whipping (heavy) cream or half-and-half cream
Applesauce Filling:
  • 5 large granny smith apples (about 2 pounds)
  • ¼ cup firmly packed light brown sugar
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
  • 2 teaspoons freshly squeezed lemon juice
  • 2 tablespoons water
Apple Topping:
  • 2 large granny smith apples
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon granulated sugar
Apricot Glaze:
  • 2 tablespoons apricot jam
  • 1 tablespoon water
Instructions
Sweet Tart Pastry:
  1. In a medium-sized mixing bowl, combine flour, sugar, and salt. With a pastry blender or two knives, cut the cold butter into the flour mixture until the mixture resembles coarse crumbs.
  2. In a small bowl, stir together the egg yolk and 2 tablespoons cream. Drizzle the egg mixture around the sides of the bowl into the flour mixture, and use a kitchen fork to mix the flour and egg mixture together until the dough starts forming clumps. Tip: If the dough seems too dry and is not forming into clumps, add another tablespoon of cream.
  3. Gather the dough together and form dough into a ball, then flatten the ball into a 6-inch disc. wrap the disc with plastic wrap and refrigerate 1 to 2 hours to chill the dough, or refrigerate up to 3 days before using.
  4. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the chilled pastry to a 12-inch circle and fit into one 10-inch round tart pan with a removable bottom.) Tip: dough can also be rolled between 2 lightly floured sheets of parchment paper.
  5. Press pastry gently against the sides of the tart pan. Trim excess pastry to ½ inch. Fold the overhang back over the inside of the sides of the pan, creating a double thickness to reinforce the sides of the tart crust, allowing pastry to extend ⅛ to ¼ inch above the top of the pan to allow for shrinkage. Place on a baking sheet, cover with plastic wrap and freeze tart shell until firm, at least 30 minutes.
  6. While tart shell is freezing, preheat oven to 375 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
  7. Remove chilled tart shell from freezer. line the chilled pie shell with foil or parchment paper, leaving a two-inch overhang. Fill with pie weights or dried beans or rice to keep the crust from puffing up and shrinking.
  8. Bake: Bake 20 minutes or until the pastry is dry and the edges have just begun to color. Remove from oven and carefully remove the foil and pie weights by gathering the edges of the foil and pulling out. Set the pan on a wire cooling rack to cool to room temperature, about 30 minutes, before adding the filling.
Applesauce Filling:
  1. Peel, core, and cut apples into ¼ inch sized pieces. Place apple pieces into a medium-sized heavy bottomed pot with brown sugar, cinnamon, salt, lemon juice, and water. Cook apple mixture over medium-low to medium heat, stirring frequently, until apples are very soft, 20 to 30 minutes. Remove from heat and scrape apple mixture into a bowl.
  2. Use a potato masher or back of a spoon to mash the warm apples until only a few apple chunks remain. It should look like a thick and chunky applesauce. Set aside to cool to room temperature, about 30 minutes.
Apple Topping:
  1. Peel the apples, cut in half, and remove the core. Thinly slice each apple half into slices, about ⅛ inch thick.
  2. Spread the applesauce filling in the tart shell, spreading evenly with the back of a spoon or small offset spatula.
  3. Arrange the apple slices on top of the applesauce filling in 2 circular rows, slightly overlapping the slices to cover the filling.
  4. Brush the melted butter over the top of the apples with a pastry brush. Tip: you can also drizzle the butter over the top in place of using a pastry brush.
  5. Sprinkle the sugar over the top of the apples.
  6. Bake: Bake the tart until the apple slices are soft when pierced with the top of a knife and the pastry edges are golden brown, about 45 to 50 minutes.
  7. Remove from oven. Place on a wire cooling rack and let cool about 10 minutes before glazing.
Apricot Glaze:
  1. Heat apricot jam and water in a small bowl in the microwave for 30 to 60 seconds or until the jam turns to liquid. Stir well.
  2. Use a pastry brush to brush the warm apricot glaze over the apple slices and top edge of the pastry crust.
  3. When tart if completely cooled, unmold the tart from the pan and serve at room temperature or refrigerate and serve cold. Refrigerate leftovers.

Adapted From: Williams Sonoma, Essentials of Baking, Welden Owen Inc, California, 2003; Food Network

 

Apple Pie-Cake

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Apple Pie-Cake
An old-fashioned comfort dessert with a thick layer of sweet cinnamon spiced apples and raisins sandwiched between layers of sweet pastry. This dessert is cake-like with a soft and thick pastry enveloping a layer of apples, however it is also seems like a rustic deep dish pie.

There is no thickener needed in the filling. Instead the apple juices seep into the soft pastry. While baking the pastry puffs up and turns golden brown. Serve warm or room temperature with vanilla ice cream, whipped cream, or Vanilla Sauce.

This is a wonderful fall dessert when apples are in season and at their best flavor. And because there is such amazing nutritional value packed in apples that you’re bound to feel healthier with every bite of this dessert.
Recipe type: Dessert | Apple Cake
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 13x9x2 inch oblong pan Pan Prep: Parchment Lined, Greased and Floured Oven Temp: 375° Storage: Cover and room temperature or refrigerate
Ingredients
Small amount of vegetable shortening and flour for preparing pan
Cake Batter:
  • 3½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • Juice of 1 lemon (about 2 tablespoons)
Apple Filling:
  • Juice of 1 lemon (about 2 tablespoons)
  • 10 medium-sized baking apples. Tip: Use all one kind of apple or a mix of apples. I use a mix of Fuji, Golden Delicious, and Braeburn apples.
  • 1 cup dark or golden raisins
  • ½ cup plus 2 tablespoons granulated sugar
  • 1¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
Topping:
  • About 1 tablespoon milk, half and half, or cream
  • About 1 tablespoon coarse sugar
Instructions
Cake Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating until thoroughly mixed. Add the lemon juice; the batter will probably look curdled about the lemon juice is added.
  4. With the mixer on low speed, add the flour mixture, beating just until blended. The batter will be fairly thick.
  5. Refrigerate: Divide the dough in half, and gently press the dough into a two flat 6-inch discs. Wrap each disc in plastic wrap and refrigerate 1 to 2 hours, or refrigerate up to 3 days before using.
  6. Preheat oven to 375 degrees F. Prepare one 13x9x2 inch oblong pan; lightly grease the pan with vegetable shortening, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Apple Filling:
  1. In a large mixing bowl, add lemon juice. Peel, core, and slice apples about ¼ inch thick, then cut the slices in half crosswise. Toss apple pieces into the lemon juice and stir until well mixed. Add the raisins, sugar, cinnamon, nutmeg, and salt. stir until well mixed. Set aside.
Assembly:
  1. Remove one dough disc from refrigerator. If the dough is too cold and difficult to roll, let stand at room temperature for 5 to 15 minutes. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough from the center out into a rectangle just a little larger than the pan, about 10x14 inches. Gently pick the dough up and place in the bottom of the prepared pan and a little up the sides of the pan.
  2. Spread the apple mixture evenly over the bottom pastry.
  3. Remove the second dough disc from refrigerator and roll the dough into a rectangle about 10x14 inches. Gently pick the dough up and place over the apples, tucking the excess pastry gently down the insides of the pan.
  4. Topping: Using a pastry brush, brush the milk or cream over the top of the pastry and sprinkle with coarse sugar. Cut 6 to 10 1-inch slits in the top pastry to allow steam to escape.
  5. Bake: bake 60 to 80 minutes or until the dough is golden brown and the juices from the apples are starting to bubble up through the slits. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
  6. Remove from the oven and place on a wire cooling rack to cool.

Adapted from Greenspan, Dorie, Baking, Houghton Mifflin Company, New York, 2006

Here’s a great article written by Helen Nichols with Health Benefits of Apples along with some interesting apple facts.

 

Caramel Apple Hand Pies

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Caramel Apple Hand Pies
These little fruit gems are a great alternative to regular-sized pies. They are easy to make, and easy to just pick up with your hands and eat.

You can make both the pastry and caramel sauce ahead of time and store in the refrigerator until ready to make the filling, assemble, and bake. You will probably end up with left-over caramel sauce which can be drizzled over the pies before serving, or refrigerate for another use.

Use a 9 Inch Double-Crust Pie recipe of your choice, or the flaky pie pastry recipe below. I love apple pies, but in making hand pies you can substitute almost any fruit filling including mincemeat.
Recipe type: Dessert | Apple Pies | Caramel
Serves: About 20 Hand Pies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pastry: Flaky Pie Pastry Prep: Unbaked Oven Temp: 375° Storage: Covered, Cool Place or Refrigerate

Help: Making Flaky Pastry | Rich Caramel Sauce
Ingredients
Rich Caramel Sauce:
Pastry:
  • 2½ cups all-purpose flour, plus additional for work surface
  • 4 teaspoons sugar
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cut into ¼ to ½ inch pieces
  • ½ cup cold vegetable shortening cut into small pieces
  • 5 to 6 tablespoons ice water
Apple Filling:
  • 1 tablespoon freshly squeezed lemon juice
  • 3 medium to large size Granny Smith apples
  • 1 tablespoon all-purpose flour
  • 2 tablespoons granulated sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1/16 teaspoon ground cloves
  • ⅛ teaspoon salt
Assembly:
  • 1 large egg, lightly beaten
  • About ¼ cup coarse turbinado sugar
Instructions
Rich Caramel Sauce:
  1. Prepare the Rich Caramel Sauce. Set aside. Tip: The Rich Caramel Sauce can be made up to one week in advance and stored in the refrigerator.
Pastry:
  1. In a large mixing bowl, combine flour, sugar, and salt; sift or whisk together to mix. Add the butter and shortening and gently mix with a fork to coat the cut pieces of fats with flour. With a pastry blender or two knives, cut butter and shortening into the flour mixture until the mixture resembles coarse crumbs, and some of the pieces of fat are the size of peas.
  2. Add the ice water, 1 tablespoon at a time; drizzle the water around the sides of the bowl, and use a kitchen fork to mix the flour and water together with each addition of water. As more water is added clumps of dough will begin to form. As the remainder of the water is added the clumps of dough will become larger. When the dough is done, it should feel cool and just slightly moist.
  3. Test the dough to determine if enough water has been added; gather a little of the dough in your hand and press it together gently in your hand, the dough should hold together. If the dough is crumbly and does not hold together, add an additional 1 to 2 tablespoons ice water, adding one teaspoon of water at a time until the dough is done and holds together. Tip: it is important not to add any more water than necessary and not to over-handle the dough with your hands; otherwise the dough may become tough and not be as crisp and flaky when baked.
  4. Refrigerate: Divide the dough in half, and gently press the dough into two 6-inch discs. Wrap in plastic wrap and refrigerate 1 to 2 hours, or refrigerate up to 3 days before using.
Apple Filling:
  1. In a medium mixing bowl, add lemon juice. Peel, core, and dice apples into small ¼ inch cubes. Toss apple pieces into lemon juice, stir until well mixed. Set aside.
  2. In a small mixing bowl, combine flour, sugar, cinnamon, nutmeg, cloves, and salt. Add to apple mixture and stir to mix all ingredients. Set aside
Assembly:
  1. Preheat oven to 375 degrees F. Prepare 2 large baking sheets; line with parchment paper, or line with a non-stick baking mat.
  2. Remove one pastry disc from refrigerator. If the pastry is too cold and difficult to roll, let stand at room temperature for 5 to 15 minutes. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the pastry from the center out into a circle about 8 or 9 inches in diameter. Gently pick the pastry up, lightly re-flour the work surface if necessary to prevent sticking, replace the pastry giving it a quarter turn. Continue rolling and turning until pastry is wafer thin, about 1/16 inch thick. Tip: keep lifting and turning the pastry to prevent it from sticking to the surface.
  3. Cut pastry into circles with a floured 4 inch-round cookie cutter. Pastry scraps can be gathered up, re-rolled, and cut into additional circles.
  4. Mound about 1 tablespoon of the apple filling in the center of each circle, and spoon about ½ teaspoon of the Rich Caramel Sauce over the apples. Use a pastry brush to lightly brush around the outside edges of the pastry circles with beaten egg. Fold the circles in half and press the edges together lightly with your fingers. Crimp the edges with the tines of a fork.
  5. Lightly brush the tops of each pie with beaten egg and sprinkle with turbinado sugar. Cut 2 or 3 small slits in the top of each pie to allow steam to escape.
  6. Bake: Place pies about 2 inches apart on baking sheets. Bake 20 to 25 minutes or until tops are a light golden brown. Remove pies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
  7. Remove remaining pastry disc from refrigerator, and repeat. Tip: If you have any leftover apple filling, place in a small ramekin and bake along with the last baking sheet of hand pies.
  8. To Serve: Pies can be served warm or cold. They are excellent to pick up and eat as is, or drizzled with some leftover caramel sauce.

 

French Apple Tart

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French Apple Tart
This is a traditional French pastry known as tarte aux pommes, with a sweet tart pastry, almond filling and apricot glaze. Be sure to take the time to overlap and arrange the apple slices evenly to make a nice presentation.
Recipe type: Dessert | Custard Tart | Fruit Tart
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 11½x7½x1" Oblong Tart with Removeable Bottom, or, One 10" Round Tart Pastry: Sweet Tart Pastry Prep: Baked Starting Oven Temp: 375° Storage: Covered, Cool Place or Refrigerate
Ingredients
Sweet Tart Pastry:
  • 1½ cups all-purpose flour, plus additional for work surface
  • ¼ cup granulated sugar
  • ⅛ teaspoon salt
  • ½ cup unsalted butter, cold, cut into ¼ inch pieces
  • 1 large egg yolk
  • 2 to 4 tablespoons half-and-half cream or whipping (heavy) cream
Almond Filling:
  • 7 tablespoons unsalted butter
  • ¼ cup granulated sugar
  • 3½ ounces almonds (about ¾ cup,) finely ground
  • 2 large eggs
Apple Filling:
  • 3 large Granny Smith apples
  • 2 tablespoons freshly squeezed lemon juice (1 lemon)
  • 2 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
Glaze:
  • ¼ cup apricot jam
Instructions
Sweet Tart Pastry:
  1. In a medium mixing bowl, combine flour, sugar, and salt. With a pastry blender or two knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs.
  2. In a small bowl, stir together the egg yolk and 2 tablespoons cream. Pour the egg mixture into the flour mixture and stir until the dough comes together and can be formed into a ball. Tip: If the dough seems too dry and is not forming into a ball, add another 1 to 2 tablespoons of cream.
  3. Form dough into a ball and flatten the ball into a 6 inch disc, wrap with plastic wrap and refrigerate 1 to 2 hours, or refrigerate up to 3 days before using
  4. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the chilled pastry to a 13x10 inch rectangle and fit into one 11½x7½x1 inch tart pan with a removable bottom. (Or, roll into a 12 inch circle and use one 10 inch round tart pan with a removable bottom.) Press pastry gently against the sides of the tart pan. Trim excess pastry to ½ inch. Fold the edge of the pastry under and press gently around the rim to seal the edge, allowing pastry to extend ⅛ to ¼ inch above the top of the pan to allow for shrinkage. Leave the border plain for a rustic look or crimp as desired. Lightly prick the bottom and sides with a fork at three-fourth or one inch intervals. Place on a baking sheet, cover with plastic wrap and refrigerate tart shell until firm, at least 30 minutes.
  5. While tart shell is refrigerating, preheat oven to 375 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
  6. Bake: Remove chilled tart shell from refrigerator. Leaving the tart shell on the baking sheet, bake 20 to 25 minutes or until the edges of the crust turn a light golden brown. Remove from oven and cool completely on a wire cooling rack.
  7. Reduce oven temperature to 350 degrees F.
Almond Filling:
  1. In a bowl of an electric mixer, combine the butter and sugar and beat on medium speed until creamy. Add the ground almonds and beat until combined. Add the eggs and beat until thoroughly combined. Stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Set aside.
Apple Filling:
  1. Peel apples, cut in half, remove core, and slice thinly about ⅛ inch thick. Place cut apples in a large mixing bowl and sprinkle with lemon juice, stir with a rubber spatula to coat all the apple pieces with lemon juice to keep apples from turning brown. Set aside.
  2. Assembly: Spoon the Almond Filling into the baked tart shell, smooth evenly with a small offset spatula.
  3. Arrange the apple slices over the top of the almond filling, overlapping the apples until the entire surface is covered. Tip: if using a round tart pan arrange the apples slices in a spiral pattern.
  4. Using a pastry brush, brush the top of the apples with the melted butter, and then sprinkle the granulated sugar evenly over the top.
  5. Bake: Bake 50 to 60 minutes, or until filling begins to brown and apples are tender when pierced. Remove from oven and place on a wire cooling rack to cool. Tip: During baking, if crust edges are getting too brown, loosely place a piece of foil over the edges to prevent the crust from over-browning.
Glaze:
  1. Just before tart is finished baking, heat the apricot jam a small saucepan on the stovetop or microwave, stir and heat the jam over low heat until it liquefies. Remove from heat. Use a pastry brush and brush the warm jam over the top of the still hot tart.
  2. Let tart cool at least 1 hour before cutting and serving to allow the juices to slightly thicken. Serve apple tart either warm or cold. Refrigerate leftovers.
Adapted From: Paul, Michael, Sweet Paris, Hardie Grant Books, 2012

 

Apple Butter

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Apple Butter
Growing up I loved to help my Mom make applesauce in the fall, but we never took the apples to the next cooking stage to make apple butter. I discovered the delicious joy of apple butter when I was grown, and it’s one of my favorite spreads for morning toast. To carry on the generations of cooking with love, I have the privilege of using the same iron kettle and food colander that my Mom used and which originally belonged to my Grandmother.

My Apple Butter recipe has the perfect balance of sweetness and spices with the flavor of crisp fall apples in every spoonful; I think you will love it.

You can use any tart cooking apple; I prefer to use Granny Smith apples. When preparing the apples just rinse them as you normally would before eating and cut them into quarters without peeling or coring them because much of the apple pectin and flavor is in the peels and core. After the first cooking stage the cooked apples are processed through a food colander which will remove all the peel, core, seeds and stems. I normally use light brown sugar, but I’ve sometimes made this recipe with granulated sugar and it is just as good, so feel free to use the sugar of your choice. For the apple cider I normally just purchase fresh pressed cider which is available in most grocery stores in the fall.
Recipe type: Dessert Topping | Fruit Spread
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Equipment: Large Heavy-Bottomed Pan, Food Mill Method: Stovetop Yield:7 Cups Storage: Cover and Refrigerate
Ingredients
Apple Butter:
  • 6 pounds Granny Smith apples or other tart cooking apple, unpeeled, and uncored
  • 2½ cups apple cider
  • 2½ cups firmly packed light brown sugar (or granulated sugar)
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
Instructions
Apple Butter:
  1. Cut the apples into quarters. (Do not peel or core the apples.)
  2. First Cook: Place the apple quarters and apple cider in a large heavy-bottomed kettle or pot, bring to a boil over medium heat, then cover and reduce heat to low to simmer. Cook the apples, stirring occasionally, about 20 to 30 minutes until the apples are very soft and starting to get mushy. Remove from heat.
  4. Ladle the hot apples into a food colander (or food mill) with a large pan underneath. Use the pestle to strain the apple pulp into the bottom pan. Measure the resulting puree; you should have about 10 cups of apple puree.
  6. Rinse the original kettle or pot the apples were cooked in to remove any stuck-on apple residue and add the apple puree back to this pot. Add the sugar, cinnamon, allspice, nutmeg, cloves, salt, and lemon juice. Stir to completely blend the ingredients. Tip: the 2½ cups sugar is equal to ¼ cup sugar for each 1 cup of apple puree. You can adjust the sweetness and spices as desired.
  7. Second Cook: Cook the apple mixture over low heat, stirring frequently to prevent the puree from forming a crust on the pan bottom and burning. Continue cooking and stirring about 2 hours or until the mixture is very thick and the volume is reduced by about one-third. Be careful, the apple mixture is extremely hot and will burn your skin if you touch it. Tip: before beginning the second cook measure the volume by placing a long toothpick or wooden skewer and marking the depth of the mixture. After cooking re-insert the toothpick or skewer to measure and determine if the mixture in reduced by about one-third, or about 7 cups Apple Butter. Tip: If you have a splatter screen, this is the perfect time to use it since the apple mixture tends to bubble up and splatter while it is simmering. Place it over the simmering mixture to allow evaporation but to keep the splattering to a minimum.
  8. Ladle the finished Apple Butter into clean sterilized jars. Cool completely, cover jars and refrigerate. The apple and spices will deliciously mellow with refrigeration. Note: this recipe does not provide canning instructions for long-term or unrefrigerated storage.

Lattice-Topped Apple Tart

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Lattice-Topped Apple Tart
What could be easier than apple pie? Apple tart!! This tart is spiced with cinnamon and nutmeg and a combination of Golden Delicious and Granny Smith apples for a great taste and texture combination. Instead of actually weaving the lattice top, create a mock-lattice by simply laying some of the strips on the filling, then placing the remaining strips on top at a 45 degree angle. This tart is perfect served ala-mode with vanilla ice cream or sweetened whipped cream.

Note: This recipe uses a 10-inch tart pan and the 9-inch double crust Flaky Pie Pastry recipe, which is sufficient for the bottom crust and lattice top.
Recipe type: Dessert | Fruit Tart
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10" Tart with Removable Bottom Pastry: Flaky Pie Pastry Pastry Prep: Unbaked Oven Temp: 375° Storage: Covered, Cool Place or Refrigerate

Help: Flaky Pie Pastry
Ingredients
Pastry:
Apple Filling:
  • ½ cup granulated sugar
  • ¼ cup firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 3 pounds tart apples (Use 1½ pounds Golden Delicious and 1½ pounds Granny Smith Apples)
Topping:
  • 1 to 2 teaspoons milk, half and half, or cream
  • 2 tablespoons granulated sugar
Instructions
Pastry:
  1. Prepare Flaky Pie Pastry for one 9-inch double-crust pie and refrigerate as described through Step 5 of Flaky Pie Pastry recipe.
  2. Remove one dough disc from refrigerator. If the dough is too cold and difficult to roll, let stand at room temperature for 5 to 15 minutes. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough from the center out into a circle about 8 or 9 inches in diameter. Gently pick the dough up, lightly re-flour the work surface if necessary to prevent sticking, and replace the dough giving it a quarter turn. Continue lifting, turning, and rolling the dough until it is a 12 to 13-inch diameter circle and about ⅛ inches thick, doing your best to keep the dough shaped as circular as possible.
  3. Transfer the rolled dough to a 10-inch tart pan with a removable bottom. Press pastry gently against the sides of the tart pan. Trim excess pastry with a sharp kitchen knife to ½ inch. Place tart pan on a baking sheet, Cover with plastic wrap and refrigerate tart shell until firm and ready to use, at least 30 minutes.
  4. Remove the second dough disc from the refrigerator. Roll the pastry into an 11 to 12-inch circle, about ⅛ inches thick. Using a fluted or straight-edge pastry wheel, pizza cutter, or sharp kitchen knife, cut 12 to 14 strips about ¾-inches wide for the lattice top.
  5. Place the lattice strips on a baking sheet and refrigerate until firm and ready to use, 10 to 30 minutes.
Apple Filling:
  1. In a large mixing bowl, combine granulated sugar, brown sugar, cinnamon, nutmeg, flour, and salt. Set aside.
  2. Peel, core, and dice apples into small pieces. Dice the Golden Delicious apples into ½ inch pieces, and dice the Granny Smith apples into ¼ inch pieces. Toss apple pieces into the sugar mixture and stir with a rubber spatula or wooden spoon until well mixed. Tip: To bake evenly, the Granny Smith apples are diced smaller because they are a firmer apple than the Golden Delicious apples.
  3. Leave the tart shell on the baking sheet for adding the filling and baking so the bottom of the pan doesn’t separate from the outside ring when moved. Spread the apple mixture in the pastry-lined tart pan, distributing the fruit so the top is level instead of domed in the middle.
  4. Mock Lattice Top: Lay 6 or 7 pastry strips horizontally across the filling about ¾ inches apart. Lay the remaining strips on top of the first strips at a 45-degree angle. Using a sharp kitchen knife, trim the strips so they are just touching the edge of the pan. Gently roll the edge of the bottom crust over the edge of the strips.
  5. Cover the tart loosely with plastic wrap and refrigerate to re-chill the pastry while heating the oven.
  6. While tart is refrigerating, preheat oven to 375 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
  7. Pastry Topping: Remove the chilled tart from the refrigerator. Using a pastry brush, lightly brush milk, half and half, or cream over the lattice top and edges. Sprinkle the entire top of the tart evenly with sugar.
  8. Bake: Leaving the tart shell on the baking sheet, bake 60 minutes, or until the fruit juices are bubbling and the crust is a golden brown.
  9. Remove from oven and place on a wire cooling rack. Let tart stand at least 3 hours before cutting and serving to allow the juices to slightly thicken.
  10. Serving: When ready to serve remove the outer tart ring. You can leave the tart pan bottom in place or slide the tart off the pan bottom onto a serving platter. Cut the tart into wedges. Refrigerate leftovers.
  11. Tip: Fruit pies and tarts are juicy and usually bubble over while baking; bubbling fruit juices are very sticky and can be hard to clean up. There are a few solutions for easy clean up. Place the tart pan on a rimmed baking sheet that has been lined with foil or parchment paper. If using foil, grease the foil for easier removal, or juices that have bubbled over will cause the foil to stick to the bottom of the pan. Discard the paper or foil along with the spilled juices after baking. Or, place a non-stick baking mat on top of un-greased foil, curve up the edges of the foil to keep the juices from spilling onto the floor of the oven, and place the tart pan directly on the baking mat. Or, place a drip pan lined with foil on a lower oven rack underneath the tart while it is baking to catch the juices when they bubble over.

Apple Cranberry Lattice Pie

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Apple Cranberry Lattice Pie
This sweet harvest pie combines the sweetness of apples and golden raisins with the tartness of cranberries. The juice from the apples is boiled down to a light syrup which is added back to the fruit before baking. The top pastry is a beautiful lattice surrounded with cut-out pastry leaves. If you prefer, substitute a solid pastry top with cut-out steam vents.
Recipe type: Dessert | Fruit Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry: Flaky Pie Pastry Prep: Unbaked Starting Oven Temp: 425° Storage: Covered, Cool Place or Refrigerate

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Ingredients
Flaky Pie Pastry:
  • 2 cups all-purpose flour, plus additional for work surface
  • 4 rounded teaspoons granulated sugar
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, cold, cut into small pieces
  • 4 tablespoons vegetable shortening
  • 4 to 5 tablespoons ice water
Filling:
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 6 large apples (3 Granny Smith apples and 3 Braeburn apples, about 3 pounds)
  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 2 cups fresh or frozen cranberries
  • ½ cup golden raisins
  • Tip: Use a citrus juicer for freshly squeezed juice.
Egg Glaze:
  • 1 egg + 1 tablespoon water
  • Approximately 1 tablespoon granulated sugar
Instructions
Flaky Pie Pastry:
  1. In a large mixing bowl, combine flour, sugar, and salt; whisk together to mix. With a pastry blender or two knives, cut butter and shortening into the flour mixture until the mixture resembles coarse crumbs. Drizzle the ice water over the mixture and toss with a fork until the dough is evenly moist and begins to come together in a mass but does not form a ball.
  2. Divide dough into 2 portions, a larger portion using about ⅔ of the dough and a smaller portion using about ⅓ of the dough. Gently pat the larger portion into a 6 inch disc and the smaller portion into a 3 inch disc. Wrap in plastic wrap and refrigerate until chilled and firm, 30 to 60 minutes.
  3. Remove the larger dough disc from refrigerator. If the dough is too cold and is hard to roll out, let stand at room temperature for 10 to 20 minutes. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll out the dough into a circle about ⅛ inch thick. The circle will be larger than 12 inches, providing enough to line the pie pan and scraps for the leaves. Transfer rolled dough to a 9 inch pan. Trim the overhang to about ¾ inches. Cover with plastic wrap and refrigerate pie shell until firm, at least 30 minutes.
  4. From the dough scraps, and using a small sharp knife, cut out 20 leaves. Re-roll the scraps if necessary. Use the back of the knife to press lines into the dough to resemble the veining on a leaf. Transfer to a plate, cover and refrigerate until ready to use.
Filling:
  1. Prepare filling while dough is chilling. In a large bowl, combine granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Set aside.
  2. Peel, core, and slice apples into ¼ to ⅛ inch pieces. Toss apple pieces into the sugar mixture, stir until well mixed. Sprinkle lemon juice over the apple mixture, stir until well mixed. Let the apples sit to develop the juices (macerate) for 30 minutes to 1 hour.
  3. Transfer the apples to a colander suspended over a bowl to capture the liquid. The fruit should release 1 to 1¼ cups of liquid. Transfer the apples to a bowl and toss them with the cornstarch until all traces of the cornstarch have disappeared.
  4. In a small heavy saucepan over medium to medium-high heat, combine the apple liquid and butter; boil the boil the liquid down to about ¾ to 1 cup, stirring occasionally with a rubber spatula or wooden spoon, about 10 to 15 minutes, or until it is a dark amber color and is syrupy. Remove the pan from the heat.
  5. Pour the hot syrup over the apples, tossing gently. Add the cranberries and raisins, and toss gently to mix. Set aside until top pastry is rolled out. Just before you are ready to create the lattice top, pour the fruit mixture into the chilled pie shell.
Lattice Top:
  1. Remove the smaller dough disc from refrigerator. If the dough is too cold and is hard to roll out, let stand at room temperature for 10 to 20 minutes.
  2. Roll the dough into a 13 inch circle, about ⅛ inches thick. Using a fluted or straight-edge pastry wheel, pizza cutter, or kitchen knife, cut twelve ¾ inch strips.
  3. Arrange 6 strips evenly spaced and ¾ inches apart, horizontally over the fruit filling that has been poured into the chilled pie shell, placing the longest strips in the middle. Each end of the strips should overhang the pie by at least 1 inch. Working from the right side, gently fold back every other strip, a little past the center, so that they are doubled back on themselves. Lay a vertical strip down the center next to the folds in the horizontal strips. Unfold the horizontal folded strips back over this strip to create a weave. Again, working from the right side, fold the other 3 horizontal strips back on themselves. Lay a second vertical strip next to the folds. The new strip should be parallel to, and ¾ inch from the first vertical strip. Repeat once more, so that ½ of the pie is woven. Turn the pie around. Weave the opposite side of the pie as you did the first side using the remaining three strips of pastry.
  4. Trim the pastry strips, leaving a 1 inch overhang around the pie. Fold the pastry strips under the bottom pastry. Gently Press the two layers together to seal the edge. Remove the dough leaves from the refrigerator. Arrange the leaves around the edge, gently pressing the base of each leaf to the woven edge.
  5. Cover the pie loosely with plastic wrap and refrigerate 30 minutes before baking to re-chill the pastry.
While pie is refrigerating, preheat oven to 425 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
Egg Glaze:
  1. Remove pie from refrigerator. In a small bowl, combine egg and water; whisk with a fork or wire whisk to thoroughly break up the egg. Using a pastry brush, lightly brush the top of the lattice and leaves with the egg glaze. Sprinkle the sugar over the top of the pie. Tip: if you don’t have a pastry brush, dip your finger in the egg and gently spread the egg glaze over the top of the pastry.
  2. Bake: Line a rimmed baking sheet lined with foil or parchment paper. Place pie on the baking sheet and transfer to the oven.
  3. Bake 15 minutes. Reduce oven to 350 degrees F. Bake an additional 50 to 60 minutes, or until the juices are thick and bubbling and the crust is a golden brown. Rotate the pan during baking if necessary for even browning. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
  4. Remove pie from oven. Cool completely on a wire cooling rack before cutting and serving. Tip: let the pie cool at least 4 hours to allow the juices to thicken. Otherwise the juices will be very liquid and will flow out of the crust when it is cut.
Tip: Fruit pies are juicy and usually bubble over; bubbling fruit juices are very sticky and can be hard to clean up. There are a few solutions for easy clean up. Place the pie on a rimmed baking sheet that has been lined with foil or parchment paper. If using foil, grease the foil for easier removal, or juices that have bubbled over will cause the foil to stick to the bottom of the pan. Discard the paper or foil along with the spilled juices after baking. Or, place a non-stick Teflon baking pad on top of un-greased foil, curve up the edges of the foil to keep the juices from spilling onto the floor of the oven, and place the pie directly on the baking pad. Or, place a drip pan lined with foil on a lower oven rack underneath the pie while it is baking to catch the juices when they bubble over.
Source: Clements, Carole, Baking, Hermes House, New York, 2001
Williams Sonoma, Essentials of Baking, Welden Owen Inc, California, 2003
Mushet, Cindy and Sur La Table, The Art & Soul of Baking, Andrews McMeel Publishing, Missouri, 2008
Beranbaum, Rose Levy, The Pie and Pastry Bible, Scribner, New York, 1998

 

Ghost Cupcakes

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Ghost Cupcakes
Ghoulishly spooky Ghost Cupcakes make a sweet edible treat for Halloween, or feature them as a Halloween centerpiece. Each ghost is a stack of 2 standard size cupcakes and 1 mini cupcake that is covered in rolled fondant. I made Applesauce Spice Cupcakes to fit in with the fall theme; however you could use any cupcake recipe you prefer.

Cakes covered and decorated with rolled fondant take some planning and preparation; you will probably want to allow up to 2 days for making and assembling these Ghost Cupcakes so that is an enjoyable and stress-free project. See the decorating list and timeline at the end of the recipe for assembling and decorating the Ghost Cupcakes.
Recipe type: Dessert | Cupcakes | Butter Cakes | Rolled Fondant
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Standard 12-Cup Muffin Pans and One Mini Muffin Pan Pan Prep: Paper Liners or Greased and Floured Oven Temp: 350° Yield: 30 Cupcakes Storage: Loosely Covered, Room Temperature

Help: Cake Hints and Tips, Rolled Fondant Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Applesauce Spice Batter:
  • ½ cup raisins
  • 2½ cups all-purpose flour
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 large eggs
  • 1½ cups sweetened applesauce
Vanilla Butter Frosting (for crumb coat):
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup vegetable shortening
  • 1 teaspoon pure vanilla extract
  • 4 cups confectioner's (powdered) sugar
  • 2 tablespoons milk, plus additional if needed
Ghost Decoration:
Instructions
Preheat oven to 350 degrees F. Prepare two standard 12-cup muffin pans and one mini muffin pan; line with paper cupcake liners, or lightly grease the pans with shortening and dust with flour.
Batter:
  1. Plump the raisins by steaming with a double boiler; steam the raisins about 1 minute or until softened. Thoroughly drain, or spread the raisins on paper toweling to dry. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place a steamer or plastic or wire mesh colander on top of the simmering water, the upper pan should not touch the water. Set aside.
  2. In a medium mixing bowl, combine flour, baking soda, salt, baking powder, cinnamon, allspice, cloves, and nutmeg; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 5 minutes to add all of the sugar, then add the brown sugar, taking an additional 3 to 4 minutes, beating until the butter and sugar are fully incorporated and the mixture is a light, or pale color, with a fluffy texture. While adding the sugars, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the applesauce, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and applesauce, ending with the last portion of the flour, and stirring just until blended.
  6. Remove the bowl from the mixer. Using a large rubber spatula, fold in the raisins.
  7. Spoon the batter into the cupcake liners. Fill ⅔ full, using about ¼ cup of batter per cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
  8. Bake: Bake standard size cupcakes, rotating pan halfway through, 18 to 20 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Mini cupcakes will take 10 to 12 minutes to bake. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before frosting.
Vanilla Butter Frosting (for crumb coat):
  1. In a medium mixing bowl, use an electric hand mixer or wooden spoon and beat the butter and shortening until smooth. Add vanilla and beat until well mixed. Gradually add the sugar, one cup at a time, beating well after each addition. The mixture will appear dry after all the sugar has been added. Add milk and beat until frosting is smooth, creamy, and fluffy. Add additional milk if necessary to make a good spreading consistency.
Assemble Layers and First Crumb Coat:
  1. Each ghost is made with 2 standard size cupcakes and one mini cupcake stacked on top of each other. Place one standard size cupcake, upside down, on a small cake board. Secure the cupcake to the cake board; place about a teaspoon of frosting in the middle of the board, center the cupcake and press the cake lightly into the frosting to adhere.
  2. Using an offset spatula spread a small amount of frosting on top of the cupcake. Place a second standard size cupcake, upside down, on top of the 1st cake. Spread a small amount of frosting on top and place a mini cupcake, right side up, on top. Crumb coat the cakes by covering the sides and top of the cupcake stack with a thin layer of frosting. Use the frosting to fill in the gaps between the cupcake layers. Let the cupcake stack sit until the crumb coat is dried to the touch. At this point you can cover the cake in plastic wrap and refrigerate overnight. Tip: the crumb coat is a thin layer. Don’t worry Ghost-Cupcakes-crumbcoatif the cake shows through in places, it will be covered again with another crumb coat layer.
  3. Cover remaining frosting tightly with plastic wrap until ready to continue with cake, or cover tightly and refrigerate if completing the following day.
Second Crumb Coat:
  1. The second crumb coat should be applied just prior to covering the cake with rolled fondant. Re-whip frosting to bring it back to a fluffy texture, adding a small amount of milk if necessary. Apply a second crumb coat by covering the sides and top of the cupcake stack with a thin layer of frosting over the first crumb coat. The second crumb coat will provide a sticky surface for the fondant to stick to.
Rolled Fondant:
  1. While the second crumb coat is still fresh and soft, cover the cupcake stack with rolled fondant. Use about 6 ounces of rolled fondant for each ghost. Roll the fondant into an 8 inch circle. Drape the fondant over the cupcake stack, creating folds in the fondant for a ghost appearance. Place raisin eyes with a small dab of frosting. Complete one ghost at a time, keeping the remaining fondant covered until ready to use.
Decorating List and Timeline:
I used the following decorating items and timeline to assemble and decorate the Ghost Cupcakes:
Decorating:
Small Cake boards, cut to about 3 inches in diameter
72 ounces rolled fondant
Raisins (for eyes)
Day one:
  1. Make the fondant. Shape the fondant into a thick disk and rub a thin coating of shortening over the entire surface to keep the fondant from drying out. Wrap the fondant disc tightly in at least two layers of plastic wrap and then place in a resealable plastic bag or airtight container and store at room temperature to cure overnight.
  2. I made two batches, about 6 pounds, of Classic Rolled Fondant for these cupcake ghosts. I used about 6 ounces for each ghost.
  3. Leftover fondant can be wrapped tightly and stored for a future project.
  4. Bake the cupcakes. After the cupcakes are cooled, cover and refrigerate overnight to tighten the crumb and firm up the cake.
Day two:
  1. Prepare the frosting. Assemble the cupcake stacks and apply the first frosting crumb coat. Let the crumb coat sit until dry and firm to the touch, at least 30 minutes, or place in the refrigerator to speed up the drying. Cover remaining frosting tightly with plastic wrap or place in an airtight container until ready to continue with cake.
  2. Remove the cured fondant from the plastic and knead for several minutes to warm the fondant until it is pliable and smooth. You probably won’t need any vegetable shortening on the rolling surface for this kneading, however if it starts to stick use a little shortening on the rolling surface and your hands. If the fondant is stiff and difficult to knead, microwave for about 15 seconds to warm it up. If the fondant seems too dry you can knead a small amount of vegetable shortening in, or if it seems too sticky knead a small amount of powdered sugar or cornstarch in. Cover until ready to use.
  3. Apply the second crumb coat just prior to covering with fondant.
  4. Complete one ghost at a time, keeping the remaining fondant covered until ready to use. Roll about 6 ounces of fondant into an 8 inch circle for each ghost.

Applesauce Spice Cupcakes

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Applesauce Spice Cupcakes
A fresh Applesauce Spice Cupcake with a hot cup of coffee or tea warms your heart and soul.
Recipe type: Dessert | Cupcakes | Butter Cakes
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Standard 12-Cup Muffin Pans Pan Prep: Paper Liners Oven Temp: 350° Yield: 30 Cupcakes Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • ½ cup raisins
  • 2½ cups all-purpose flour
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 large eggs
  • 1½ cups sweetened applesauce
Maple Cream Cheese Frosting:
  • 12 ounces cream cheese, room temperature
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup pure maple syrup, preferably grade B
  • 4 cups confectioners’ (powdered) sugar
Instructions
Preheat oven to 350 degrees F. Prepare two standard 12-cup muffin pans; line with paper cupcake liners.
Batter:
  1. Plump the raisins by steaming with a double boiler; steam the raisins about 1 minute or until softened. Thoroughly drain, or spread the raisins on paper toweling to dry. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place a steamer or plastic or wire mesh colander on top of the simmering water, the upper pan should not touch the water. Set aside.
  2. In a medium mixing bowl, combine flour, baking soda, salt, baking powder, cinnamon, allspice, cloves, and nutmeg; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 5 minutes to add all of the sugar, then add the brown sugar, taking an additional 3 to 4 minutes, beating until the butter and sugar are fully incorporated and the mixture is a light, or pale color, with a fluffy texture. While adding the sugars, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the applesauce, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and applesauce, ending with the last portion of the flour, and stirring just until blended.
  6. Remove the bowl from the mixer. Using a large rubber spatula, fold in the raisins.
  7. Spoon the batter into the cupcake liners. Fill ⅔ full, using about ¼ cup of batter per cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
  8. Bake: Bake, rotating pan halfway through, 18 to 20 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before frosting.
Maple Cream Cheese Frosting:
  1. In a medium mixing bowl, combine cream cheese, butter, and maple syrup; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy.
  2. Use a small offset spatula to frost the top of each cupcake, or use a pastry bag and decorating tip to pipe the frosting. Tip: If frosting seems too soft for piping, refrigerate 30 minutes or longer for the desired consistency.
  3. Refrigerate frosted cupcakes until ready to serve. Refrigerate leftovers.

Raisin Pound Cake

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Raisin Pound Cake
Rich and fragrant with spices, this flavorful pound cake is flecked throughout with apple and raisins. The grated apple makes this cake moist and helps it too stay fresh for days. This cake is delicious served either plain, with a sprinkling of powdered sugar, or topped with a sweet orange glaze.
Recipe type: Dessert | Butter Cake
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Bundt Pan Prep: Greased and Floured Starting Oven Temp: 375° Storage:Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1 cup dark raisins
  • 1 cup golden raisins
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup butter, room temperature
  • 2 tablespoons grated orange zest (1 orange)
  • 1 cup granulated sugar
  • 1 cup light or dark brown sugar (or a combination of both)
  • 4 large eggs, warmed to room temperature
  • 1 cup grated, peeled apple (about 2 medium sized apples)
Orange Glaze:
  • 1 cup confectioner's (powdered) sugar
  • 1 tablespoon grated orange zest (about ½ orange)
  • 4 to 5 teaspoons freshly squeezed orange juice
Garnish:
  • ¼ cup dark raisins
  • ¼ cup golden raisins
  • 1 teaspoon granulated sugar
Instructions
Preheat oven to 375 degrees F. Prepare one 9-inch Bundt pan or fluted tube pan; lightly grease the pan with shortening and dust with flour.
Batter:
  1. Plump the dark raisins and golden raisins by steaming in a colander in a double boiler; steam the raisins about 1 minute or until softened. Thoroughly drain, or spread the raisins on paper toweling to dry. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place the fruit in a steamer or plastic or wire mesh colander on top of the simmering water, the upper pan should not touch the water.
  2. In a medium mixing bowl, combine flour, baking powder, salt, ginger, cinnamon, and nutmeg; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, orange zest, granulated sugar, and brown sugar until light and fluffy. Tip: To cream, start by placing the butter and orange zest in the bowl, with an electric mixer on medium speed begin by beating the butter and orange zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. Slowly add the brown sugar over an additional 3 to 4 minutes. While adding the sugars, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended.
  6. Remove the bowl from the mixer. Using a large rubber spatula, gently fold the apples and raisins into the batter.
  7. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 25 minutes. Then lower the oven temperature to 325 degrees F, and bake another 70 or 80 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Orange Glaze:
  1. In a small mixing bowl, combine confectioner's sugar and orange zest. Add 4 teaspoons orange juice and stir until smooth. Add additional teaspoon of orange juice if needed to make a good drizzling consistency. The glaze should be like a soft icing, but thin enough that it will run down over the sides of the cake.
  2. Drizzle glaze over the cake, allowing the glaze to drip down the sides.
Garnish:
  1. In a small bowl, combine dark raisins and golden raisins. Toss with sugar to coat. Sprinkle a few raisins over the orange glaze and arrange the remainder around base of cake.
Adapted From: Dalsass, Diana, The New Good Cake Book, W.W. Norton & Company, New York, 1997

Caramel Apple Cheesecake

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Caramel Apple Cheesecake
Combine orange scented cheesecake with the autumn flavors of apples, walnuts and a warm caramel drizzle. A crunchy oat, walnut, and cinnamon crust provides a nice flavor and texture contrast to a creamy cheesecake
Recipe type: Dessert | Cheesecake | Caramel
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Springform Pan Prep: Buttered Starting Oven Temp: 350° Method: bain marie Storage: Cover and Refrigerate

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TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Oat and Walnut Crust:
  • ½ cup all-purpose flour
  • ½ cup old-fashioned oats
  • ½ cup walnuts, chopped small
  • ¼ cup firmly packed light brown sugar
  • ½ teaspoon ground cinnamon
  • 5 tablespoons unsalted butter, melted
Cream Cheese Filling:
  • ¾ cup granulated sugar, divided
  • 1 tablespoon freshly grated orange zest
  • 3 (8 ounce) packages cream cheese, room temperature
  • ½ cup firmly packed light brown sugar
  • 1 tablespoon freshly squeezed orange juice
  • 1 tablespoon pure vanilla extract
  • ½ cup heavy (whipping) cream
  • 4 large eggs
Apple Topping:
  • 2 cups apple juice
  • ¼ cup granulated sugar
  • 1 tablespoon unsalted butter
  • 2 or 3 tart baking apples, such as Granny Smith
Caramel:
  • 1½ cups granulated sugar
  • ¼ cup water
  • ¾ cup heavy (whipping) cream
  • ½ teaspoon pure vanilla extract
Instructions
Preheat oven to 350 degrees F. Prepare one 9-inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to butter the sides and bottom of pan with 1 tablespoon of melted butter.
Oat and Walnut Crust:
  1. In a medium mixing bowl, combine flour, oats, walnuts, brown sugar, cinnamon, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
  2. Bake: Pour the crumb mixture into the springform pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom and about ½ inch up the sides of the pan. Place the pan on a baking sheet; bake 8 minutes. Remove from oven and place on a wire cooling rack to cool.
  3. When cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
  4. Reduce oven to 325 degrees F.
Cream Cheese Filling:
  1. In a food processor, or mini chopper, or blender, combine ¼ cup granulated sugar and orange zest, process until combined and zest is chopped fine.
  2. In a large bowl, add the cream cheese, orange sugar, remaining ½ cup granulated sugar, and brown sugar; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
  3. Add the orange juice, vanilla, and whipping cream; continue beating on medium low speed until thoroughly combined, about 1 minute.
  4. Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
  5. Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
  6. Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
  7. Pour the cheesecake filling into the oat and walnut crust.
  8. Bake: Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 60 to 80 minutes. Tip: The Cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
  9. Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
  10. When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
Apple Topping:
  1. In a large sauté pan over high heat, combine apple juice and sugar; bring to a boil and let cook, about 10 to 20 minutes, until reduced to about ½ cup and mixture is thickened and a golden brown color. Remove pan from heat to stop mixture from over-thickening and burning. Add the butter and stir until melted.
  2. Meanwhile, while the apple juice is cooking, peel, core, and slice apples about ¼ inches thick. Reduce the stovetop heat to medium, return the pan to the heat and add the apples. Cook apples, stirring occasionally, until soft and lightly caramelized. Remove from heat and set aside to cool.
Caramel:
  1. In a large heavy saucepan, combine the sugar and water. Bring to a boil over medium high heat, stirring frequently until sugar completely dissolves. Continue to boil until amber in color, 10 to 12 minutes, without stirring, but you can gently swirl the pan occasionally, if necessary, to even out the color. Remove pan from heat and let set about 30 seconds to allow the bubbling to subside. Tip: it is important to use a large saucepan that holds at least double the volume of the ingredients. Otherwise, when the cream is added to the hot caramel mixture it could boil up and over if the pan is too small.
  2. Meanwhile, while the caramel is cooking, in a small heavy saucepan over medium low heat, heat the cream until it is hot and just beginning to steam. Remove from heat and set aside to keep warm.
  3. Slowly and carefully pour the warmed whipping cream into the hot caramel mixture, whisking with a wire whisk until smooth. Be careful, the mixture will seem to erupt when the cream is added and the caramel will thicken. If necessary, return the pan to the heat; cook over medium heat until the caramel dissolves, about 1 to 2 minutes. Remove the pan from the heat and stir in the vanilla. Set aside to cool slightly, the caramel will thicken as it cools.
Serve:
  1. When ready to serve, rewarm the caramel and apples.
  2. Arrange the warm apple slices on top of cheesecake and drizzle with warm caramel topping. Serve additional sauce on the side. Or, spoon apple slices and caramel on top of individual slices of cheesecake.
  3. When ready to serve, Arrange the warm apple slices on top of cheesecake and drizzle with warm caramel topping. Serve additional sauce on the side. Or, spoon apple slices and caramel on top of individual slices of cheesecake.
Source: Better Homes and Gardens, New Baking Book, Meredith Corporation, Iowa, 1998
Bobby Flay, 2007
Emeril Lagasse, Emeril's Kitchens , William Morrow, 2003
The Taste of Home Fall Baking Cookbook, Reiman Media Group, Wisconsin, 2009
Yard, Sherry, The Secrets of Baking, Houghton Mifflin Company, New York, 2003

Gingerbread Loaf

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Gingerbread Loaf
Molasses and warm spices mix together to make a delicious, aromatic bread. This bread is very moist and stores well, and the walnuts sprinkled on top make a pretty topping.
Recipe type: Dessert | Quick Bread
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9"x5"x2¾" Loaf Pan Pan Prep: Greased and Floured Oven Temp: 350° Yield: 1 Loaf Storage: Tightly Wrapped, Room Temperature

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1¾ cups all-purpose flour
  • ¾ cup whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1 cup buttermilk, chilled
  • ¾ cup firmly packed dark brown sugar
  • ½ cup light or dark molasses
  • ¼ cup vegetable oil
  • 3 tablespoons commercial applesauce
  • 2 large eggs
  • ½ cup golden raisins
Topping:
  • 2 tablespoons walnuts, finely chopped
Instructions
Preheat oven to 350 degrees F. Prepare one 9x5x2¾ inch loaf pan; lightly grease the pan with shortening and dust with flour. Tip: to make baked bread easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Batter:
  1. In a medium mixing bowl, sift together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, ginger, cardamom, cinnamon, and nutmeg. Set aside.
  2. In a large bowl, combine buttermilk, brown sugar, molasses, oil, applesauce, and eggs; whisk together until well blended. Add flour mixture; stir just until blended. Stir in raisins.
Topping:
  1. Pour batter in the loaf pan. Sprinkle walnuts on top, down the center of the loaf.
  2. Bake: Bake 60 minutes or until a toothpick inserted in the center comes out clean. Remove pan from oven and let cool about 15 minutes. Grabbing the top edges of the parchment paper, lift bread from loaf pans and place on a wire cooling rack to finish cooling. Remove parchment paper and discard.
Testing for doneness: Use the baking times given in the recipe as an estimate as some ovens bake faster or slower than others. Insert a wooden toothpick or long wooden skewer near the center of the bread and remove it. There should be a few moist crumbs attached to the toothpick or skewer, but not batter. Or, insert an instant read thermometer into the middle of the loaf; the internal temperature should range between 195-205 degrees F. Tip: I like to use a combination of the toothpick test plus a temperature reading using a Super-Fast Thermapen Thermometer for an accurate test of doneness.
Recipe Adapted from Cooking Light May 2006

Rustic Apple Cranberry Tart

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Rustic Apple Cranberry Tart
Bright red cranberries and crisp fall apples make a pretty dessert. The flavors of fall come together in this flavorful tart, sweetened with brown sugar and orange zest.
Recipe type: Dessert | Fruit Tart
Recipe Notes
Pan: One 9" Pie Pastry: Classic Pie Pastry Prep: Unbaked Starting Oven Temp: 425° Storage: Covered, Cool Place or Refrigerate

Help: Classic Pie Pastry
Ingredients
Pastry:
Filling:
  • ¾ cup firmly packed light brown sugar
  • ¼ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons grated orange zest (zest of one orange)
  • 4 large tart baking apples, such as Granny Smith
  • 1 cup fresh or frozen cranberries
Topping:
  • Approximately 1 teaspoon milk (preferably whole milk)
  • Approximately 1 teaspoon granulated sugar
Instructions
Preheat oven to 425 degrees F.
Pastry:
  1. Prepare Classic Pie Pastry for a 9 inch single-crust pie. Roll out the pastry at least 4 inches larger in diameter than the size of the pie pan. Line one 9 inch pie pan with the bottom pastry; do not cut off the excess pastry. Set aside.
Filling:
  1. In a large mixing bowl, combine brown sugar, flour, cinnamon, nutmeg, and orange zest. Set aside.
  2. Peel, core, and slice apples, about ¼ inches thick. Toss apples into sugar mixture, stir until well mixed. Add cranberries, stir until mixed
  3. Spread apple and cranberry mixture in the pastry-lined pie pan. Fold the excess pie pastry up over the filling, leaving the middle open.
Topping:
  1. Using a pastry brush, lightly brush milk over top of pastry, sprinkle with granulated sugar.
  2. Bake: Bake 15 minutes. Reduce oven to 350 degrees F. Bake an additional 60 minutes, or until the apple juices are bubbling and the crust is a golden brown. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
  3. Remove from oven. Cool on a wire cooling rack before cutting and serving.

Spiced Apple and Pear Pie

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Spiced Apple and Pear Pie
A perfect pie to bake when the fall harvest of apples and pears is available. The blend of apple, pear, lemon zest, and warm spices makes a winning pie. Make a Classic Pie Pastry if you prefer, or this extra special Sweet Butter Egg Pastry.
Recipe type: Dessert | Fruit Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry: Sweet Butter Egg Pastry Prep: Chilled, Unbaked Starting Oven Temp: 400° Storage: Covered, Cool Place or Refrigerate
Ingredients
Sweet Butter Egg Pastry:
  • 2½ cups all-purpose flour, plus additional for work surface
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • ¾ cup unsalted butter, chilled, cut into small pieces
  • 1 large egg
  • 4 to 6 tablespoons cold water
Filling:
  • ⅔ cup granulated sugar
  • ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon grated lemon zest (about 1 lemon)
  • 3 large tart baking apples, such as Granny Smith
  • 3 large Bartlett or Bosc pears
  • 1 teaspoon pure vanilla extract
  • Tip: Use a citrus zester for fresh zest.
Topping:
  • Approximately 1 teaspoon milk (preferably whole milk)
  • Approximately 1 teaspoon granulated sugar
Instructions
Sweet Butter Egg Pastry:
  1. In a large mixing bowl, combine flour, sugar, and salt; whisk together to mix. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
  2. In a small bowl, combine egg and 4 tablespoons water; beat the egg with a wire whisk or fork until frothy. Add egg mixture to the flour mixture, mixing until all the flour is moistened and forms a ball. If the dough seems too crumbly, add the additional water (or a little more) if necessary.
  3. Divide dough in half; gently pat each half into a 6 inch disc. Wrap in plastic and refrigerate 1 to 2 hours.
  4. Preheat oven to 400 degrees F.
  5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll one of the chilled pastries from the center out into a circle about 8 or 9 inches in diameter. Gently pick the pastry up, lightly re-flour the work surface, and replace the pastry upside down. Continue rolling the pastry into a 12 to 14 inch diameter circle.
  6. Transfer the pastry to a pie pan; gently press the pastry to the bottom and sides of the pie pan. Trim the pastry to ½ inch beyond the edge of the pie pan.
  7. Roll out remaining pastry about 14 inches in diameter, or at least 2 inches larger in diameter than the filled pie. Set aside.
Filling:
  1. In a large bowl, combine granulated sugar, flour, salt, cinnamon, ginger, nutmeg, and lemon zest. Set aside.
  2. Peel, core, and slice apples and pears, about ¼ inches thick. Toss apples and pears into sugar mixture, stir until well mixed. Sprinkle vanilla extract over apple and pear mixture, stir until well mixed.
  3. Spread apple and pear mixture in the pastry-lined pie pan. Cover filling with the top pastry and flute the edges. Cut slits in the top pastry to allow steam to escape. If desired, cut decorative shapes out of pastry scraps and lay on top of pastry.
Topping:
  1. Using a pastry brush, lightly brush milk over top pastry and fluted edges, sprinkle with 1 teaspoon sugar. Spiced Apple and Pear Pie
  2. Bake: Bake 15 minutes. Reduce oven to 350 degrees F. Bake an additional 60 minutes, or until the apple and pear juices are bubbling and the crust is a golden brown. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
  3. Remove from oven. Cool on a wire cooling rack before cutting and serving.
Tip: Fruit pies are juicy and usually bubble over; bubbling fruit juices are very sticky and can be hard to clean up. There are a few solutions for easy clean up. Place the pie on a rimmed baking sheet that has been lined with foil or parchment paper. If using foil, grease the foil for easier removal, or juices that have bubbled over will cause the foil to stick to the bottom of the pan. Discard the paper or foil along with the spilled juices after baking. Or, place a non-stick baking mat on top of un-greased foil, curve up the edges of the foil to keep the juices from spilling onto the floor of the oven, and place the pie directly on the baking mat. Or, place a drip pan lined with foil on a lower oven rack underneath the pie while it is baking to catch the juices when they bubble over.

 

Apple Pie Bars

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Apple Pie Bars
When fall arrives, crisp apples of every color and variety begin to show up in the markets. Celebrate the season with Apple Pie Bars made with a sweet buttery crust and finished with a Vanilla Glaze drizzle. I made these bars with a lattice top because lattice pies have a nice look, but you could also use a solid top crust with a few vents cut in to let the steam escape
Recipe type: Dessert | Fruit Pie | Slab Pie
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10½" x15½" x1" Jelly Roll Pan Prep: Ungreased Pastry: Sweet Butter Pastry Prep: Unbaked Oven Temp: 400° Storage: Covered, Cool Place or Refrigerate
Ingredients
Pastry:
  • 4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold
  • 2 large egg yolks
  • ½ cup cold milk (preferably whole milk)
Filling:
  • 1¼ cups granulated sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 8 cups apples (about 3 pounds) (use all Granny Smith or a combination of about 5 Granny Smith apples and 3 Yellow Delicious apples)
  • 2 teaspoons lemon juice
  • ¼ cup cornstarch
Topping:
  • Approximately 1 tablespoon milk (preferably whole milk)
  • Approximately 1 tablespoon granulated sugar
Vanilla Glaze:
  • 1 cup confectioners' (powdered) sugar
  • 1 tablespoon light corn syrup
  • ¼ teaspoon pure vanilla extract
  • 3 to 4 teaspoons warm milk (preferably whole milk)
Instructions
Pastry:
  1. In a large mixing bowl, combine flour, sugar, and salt; whisk together to mix. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
  2. In a small bowl, combine egg yolks and milk. Add egg mixture to the flour mixture, mixing until all the flour is moistened and forms a ball. If the dough seems too crumbly, add a little more milk if necessary.
  3. Divide pastry in half; gently pat each half into a 6 inch disc. Wrap in plastic and refrigerate at least 30 minutes.
  4. Remove one pastry disc from refrigerator. If the pastry is too cold and is hard to roll out, let stand at room temperature for 10 to 20 minutes. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the pastry from the center out into a rectangle about 12 inches by 17 inches.
  5. Transfer the pastry to one ungreased 10½ x15½ x1 inch Jelly Roll pan; gently press the pastry to the bottom and sides of the pan. Trim the pastry to ½ to 1 inch beyond the edge of the pan.
Filling:
  1. Prepare filling while pastry is chilling. In a small mixing bowl, combine sugar, cinnamon, nutmeg, and salt. Set aside.
  2. Peel, core, and slice apples about ¼ inches thick and place in a large bowl with lemon juice. Stir to evenly distribute lemon juice to help prevent apples from turning brown. Sprinkle cornstarch over apples, and stir until well mixed and cornstarch is dissolved. Set aside until top pastry is rolled out. Just before you are ready to create the lattice top, add the sugar mixture to the apples, stir until well mixed, and pour the apple mixture into the jelly roll pan lined with the bottom pastry. Pat the apples as evenly as possible in the pan to make an even surface for the lattice top. Tip: don’t add the sugar mixture to the apples until ready to place in the pastry lined pan. When the sugar is added the apples will begin to develop juice (macerate), creating too much juice for bars.
Lattice Top:
  1. Remove the remaining pastry disc from refrigerator. If the pastry is too cold and is hard to roll out, let stand at room temperature for 10 to 20 minutes Roll the pastry into a rectangle about 19 inches by 21 inches, about ⅛ inches thick. Using a fluted or straight-edge pastry wheel, pizza cutter, or kitchen knife, cut as many ½ inch strips and the size of the rolled pastry will allow. (You will need several strips, depending on how far apart the lattice is spaced.)
  2. Arrange strips evenly spaced and about ¾ inches apart, diagonally over the apple filling, placing the longest strips in the middle. Each end of the strips should overhang the pan by at least 1 or 2 inches. Working from the right side, gently fold back every other strip, a little past the center, so that they are doubled back on themselves. Lay a vertical strip down the center next to the folds in the horizontal strips. Unfold the horizontal folded strips back over this strip to create a weave. Again, working from the right side, fold the other horizontal strips back on themselves. Lay a second vertical strip next to the folds. The new strip should be parallel to, and about ¾ inch from the first vertical strip. Repeat once more, so that ½ of the pan is woven. Turn the pan around. Weave the opposite side of the pan as you did the first side using the remaining strips of pastry.
  3. Trim the pastry strips, leaving a 1 inch overhang around the pan. Fold the pastry strips under the bottom pastry. Gently Press the two layers together to seal the edge. If you have any lattice strips remaining, place them around the outside edge as a finishing touch.
  4. Cover the pie loosely with plastic wrap and refrigerate for 30 to 60 minutes to chill. Chilling the pie before baking helps to maintain a flaky crust and relaxes the pastry to help prevent it from shrinking while it bakes.
  5. While pie is refrigerating, preheat oven to 400 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
Topping:
  1. Using a pastry brush, lightly brush milk or half and half over lattice top and sprinkle with sugar.
  2. Bake: Place Jelly roll pan on a baking sheet lined with foil and transfer to the oven. Bake 60 to 75 minutes, or until the juices are thick and bubbling and the crust is a golden brown. Rotate the pan during baking if necessary for even browning. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
Vanilla Glaze:
  1. In a medium bowl, and using an electric hand mixer, or wire whisk or spoon, combine powdered sugar, corn syrup, vanilla. Add warm milk in small quantities, start with 2 teaspoons of milk, then when it’s getting close to the right consistency add milk in teaspoonfuls or just drops of milk at a time, until it is the desired consistency; for drizzling, the icing should be like a thick sour cream.
  2. When the glaze is the right consistency, drizzle over top of cooled pan of bars. When glaze is set, cut into bars.
Tip: Fruit pies are juicy and usually bubble over; bubbling fruit juices are very sticky and can be hard to clean up. There are a few solutions for easy clean up. Place the pan on a larger rimmed baking sheet that has been lined with foil or parchment paper. If using foil, grease the foil for easier removal, or juices that have bubbled over will cause the foil to stick to the bottom of the pan. Discard the paper or foil along with the spilled juices after baking. Or, place a non-stick baking mat on top of un-greased foil, curve up the edges of the foil to keep the juices from spilling onto the floor of the oven, and place the pan directly on the baking mat. Or, place a drip pan lined with foil on a lower oven rack underneath the pan while it is baking to catch the juices when they bubble over.

Apple-Brown Sugar Tart

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Apple-Brown Sugar Tart
Bake this pretty and delicious apple tart when the new crop of fall apples is available. Apples are available year round; however they are especially good in the fall. The brown sugar and almond pastry is filled with sweet baking apples, then covered with an orange marmalade-brown sugary syrup.
Recipe type: Dessert | Fruit Tart
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Tart with Removable Bottom Pastry: Brown Sugar Pastry Prep: Unbaked Oven Temp: 350° Storage: Covered, Cool Place or Refrigerate
Ingredients
Brown Sugar Pastry:
  • 1¼ cups all-purpose flour
  • ½ cup slivered almonds, toasted, then finely ground or chopped
  • ¼ cup firmly packed light brown sugar
  • 1 large egg yolk
  • ½ cup unsalted butter, chilled, cut into small pieces
  • 1 tablespoon ice water (if needed)
Filling:
  • ⅓ cup firmly packed light brown sugar, divided
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon quick-cooking tapioca
  • 3 sweet baking apples (1½ pounds), such as Gala or Pink Lady
  • 3 tablespoons Orange Marmalade
Instructions
Preheat oven to 350 degrees F.
Brown Sugar Pastry:
  1. In a large mixing bowl, combine flour, almonds, brown sugar, and egg yolk. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs, but holds together when pinched with your fingers. Or, process in a food processor. If pastry is too dry, add 1 tablespoon ice water.
  2. Press pastry evenly into one 9 inch tart pan with a removable bottom, patting pastry evenly over bottom and up the sides, flush with the rim of the pan.
Filling:
  1. In a large bowl, add 2 tablespoons brown sugar, orange juice, and tapioca; stir until well mixed. Let sit for 10 minutes to soften the tapioca.
  2. Peel, core, and slice apples into ¼ inch-thick slices. Toss the apple slices into the brown sugar mixture, gently stir to coat apples. Place the slices in the prepared pastry lined pan, neatly overlapping the pieces.
  3. In a microwave-safe bowl, combine remaining brown sugar and Orange Marmalade. Heat in 30 second intervals using 100% power, stirring each time, until marmalade is melted. Pour evenly over apple slices.
  4. Bake: Bake 55 to 60 minutes or until crust is lightly browned and apples are tender when pierced. Remove from oven and cool on a wire cooling rack at least 15 minutes.
  5. Remove the outer metal ring of the tart pan; slide a thin kitchen knife between the bottom crust and the tart pan bottom to release, then slide the tart onto a serving plate.
Serving suggestion: Serve tart either when cooled to room temperature or still slightly warm. Spoon a dollop of whipped cream on top, or serve ala-mode with vanilla ice cream.

All-American Apple Pie

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All-American Apple Pie
Apple pie is my son Ryan’s favorite dessert. Grandma Myers served apple pie with a slice of cheddar cheese for dessert. However, nothing beats warm apple pie served Ala-mode with a scoop of vanilla ice cream. Try combining more than one variety of apples for a richer apple flavor. I also like to add a little bit of brown sugar and almond extract to make a more flavorful, and best apple pie ever.
Recipe type: Dessert | Fruit Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry: Classic Pie Pastry Prep: Unbaked Starting Oven Temp: 425° Storage: Covered, Cool Place or Refrigerate

Help: Classic Pie Pastry
Ingredients
Classic Pie Pastry for one 9 inch double-crust pie
Filling:
  • 1¼ cups granulated sugar
  • ¼ cup firmly packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 8 large apples (8 Granny Smith apples, or, 6 Granny Smith apples and 2 Braeburn apples)
  • ½ teaspoon pure almond extract
Topping:
  • Approximately 1 teaspoon milk (preferably whole milk)
  • Approximately 1 teaspoon granulated sugar
Instructions
Preheat oven to 425 degrees F. Prepare pastry for a 9 inch double-crust pie. Line a 9 inch pie pan with the bottom pastry.
Filling:
  1. In a large mixing bowl, combine granulated sugar, brown sugar, cinnamon, nutmeg, cloves, flour, and salt. Set aside.
  2. Peel, core, and dice apples into small pieces, about ¼ inches thick. Toss apple pieces into sugar mixture, stir with a wooden spoon until well mixed. Sprinkle almond extract over apple mixture, stir until well mixed.
  3. Spread apple mixture in the pastry-lined pie pan. Cover filling with the top pastry and flute the edges. Cut slits or decorative designs in the top pastry to allow steam to escape.
Topping:
  1. Using a pastry brush, lightly brush milk or half and half over top pastry and fluted edges, sprinkle with 1 teaspoon sugar.Apple Pie
  2. Bake: Bake 15 minutes. Reduce oven to 350 degrees F. Bake an additional 60 minutes, or until the apple juices are bubbling and the crust is a golden brown. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
  3. Remove from oven. Cool on a wire cooling rack before cutting and serving.
Tip: Fruit pies are juicy and usually bubble over while baking; bubbling fruit juices are very sticky and can be hard to clean up. There are a few solutions for easy clean up. Place the pie on a rimmed baking sheet that has been lined with foil or parchment paper. If using foil, grease the foil for easier removal, or juices that have bubbled over will cause the foil to stick to the bottom of the pan. Discard the paper or foil along with the spilled juices after baking. Or, place a non-stick baking mat on top of un-greased foil, curve up the edges of the foil to keep the juices from spilling onto the floor of the oven, and place the pie directly on the baking mat. Or, place a drip pan lined with foil on a lower oven rack underneath the pie while it is baking to catch the juices when they bubble over.
Serving suggestion: Serve pie either when cooled to room temperature or still slightly warm. Spoon a dollop of whipped cream or whipped topping on top, or serve ala-mode with vanilla ice cream.

Apple and Golden Raisin Cheesecake Bars

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Apple and Golden Raisin Cheesecake Bars
This is a bar cookie that tastes like a cross between cheese cake and apple pie. The crunchy oatmeal base pairs nicely with the creamy cream cheese filling and sweet apple raisin mixture with just the right amount of warm spices.
Recipe type: Dessert | Bar Cookie
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 13"x9"x2" Oblong Pan Prep: Greased Oven Temp: 350° Yield: 3 Dozen Bars Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Crust:
  • 1½ cups old-fashioned oats
  • ¾ cup all-purpose flour
  • ½ cup firmly packed light brown sugar
  • ¼ cup granulated sugar
  • ¾ cup unsalted butter, room temperature
Filling:
  • 2 (8 ounce) packages cream cheese, room temperature
  • 2 large eggs
  • ½ cup plus 2 tablespoons granulated sugar, divided
  • 1 teaspoon pure vanilla extract
  • 1 Granny Smith apple, coarsely chopped (about 1 cup)
  • ½ cup golden raisins
  • 1 teaspoon pure almond extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
Instructions
Preheat oven to 350 degrees F. Prepare one 13x9x2 inch oblong pan; lightly grease the pan with shortening.
Crust:
  1. In a medium mixing bowl, combine oats, flour, brown sugar, and granulated sugar; whisk together to mix. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs. Reserve 1 cup mixture.
  2. Press remaining mixture evenly into the baking pan. Bake 12 to 15 minutes or until firm but not browned. Remove from oven.
Filling:
  1. Prepare filling while crust is baking. In a large bowl, combine cream cheese, eggs, ½ cup sugar, and vanilla; use an electric mixer or wooden spoon and beat together until thoroughly mixed. Spread cream cheese mixture over the still warm baked crust.
  2. In a medium bowl, combine chopped apple, raisins, and almond extract; stir until mixed. Add 2 tablespoons sugar, cinnamon, nutmeg, and allspice; mix well.
  3. Spread the apple mixture evenly over the cream cheese mixture. Sprinkle the reserved oat mixture evenly over the top.
  4. Bake: Bake 20 to 25 minutes or until the top is a light golden brown. Leave cookie in the pan to cool; place baking pan on a wire cooling rack to cool. Cut into 2 inch bars.
  5. Cover bars and refrigerate until ready to serve.
Tip: My favorite tool to cut bar cookies is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a pizza cutter or small kitchen knife to cut the cookie into bars.

Caramel Apple Cake

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Caramel Apple Cake
Think cool autumn days with the leaves turning color, bushels of crisp ripe apples, warm spices, and sweet caramel, and you have all the ingredients for a fantastic Caramel Apple Cake. Frost the cake with Caramel Flour Buttercream and this is truly a stunning and delicious cake. Make your own applesauce when apples are at their peak in the fall, or use commercial applesauce – either way this cake won’t disappoint you.

The caramel sauce used in the Caramel Flour Buttercream can also be drizzled over the top of the cake to make a pretty presentation. And there will be plenty of caramel sauce left over to use as a topping with other cakes, sweet breads, and ice cream.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 8" Round Layers Pan Prep: Greased and Floured Oven Temp: 325° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Sugar and Caramel Stages

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 4 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 2½ cups granulated sugar
  • 2 large eggs
  • 4 cups sweetened applesauce
Caramel Sauce:
  • 1½ cups granulated sugar
  • ½ cup water
  • ¼ cup light corn syrup
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1½ cups whipping (heavy) cream, room temperature
Caramel Flour Buttercream:
  • 1½ cups granulated sugar
  • ⅓ cup all-purpose flour
  • 1½ cups milk (preferably whole milk)
  • ⅓ cup Whipping (heavy) cream
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • ⅓ cup caramel sauce
Instructions
Preheat oven to 325 degrees F. Prepare three 8 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, allspice, and cloves; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  3. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  4. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the applesauce, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and applesauce, ending with the last portion of the flour, and stirring just until blended.
  5. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 40 to 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Caramel Sauce:
  1. In a medium size heavy-bottomed pan combine sugar, water, and corn syrup. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. Use a pastry brush to wash down the sides of the pan to remove any stray granules of sugar. Increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 300 degrees F, a hard crack stage, using a candy thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Immediately remove pan from the heat. Let stand about 1 minute to let the bubbling subside. Be careful, the caramel is extremely hot and will cause serious burns if you touch it.
  2. Add the butter and whipping cream and stir until combined. Tip: if any caramel mixture is stuck to the bottom of the pan, place the pan on low heat and stir until the caramel liquefies and blends with the butter and cream. Remove from the heat.
  3. Let cool completely. Store tightly covered in the refrigerator until ready to use.
Caramel Flour Buttercream:
  1. In a medium size heavy-bottomed pan add sugar and flour; whisk together to mix. Add the milk and whipping cream and whisk together until thoroughly combined. Cook over medium heat, whisking constantly, until the mixture comes to a boil; boil and whisk for another minute. Remove from pan from the heat.
  2. Transfer the hot sugar mixture to a large bowl of an electric mixer. Using the paddle attachment, beat the mixture at high speed, about 5 to 8 minutes, or until the mixture is cool. Tip: Touch the mixture and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
  3. Reduce the mixer to medium speed and add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The Buttercream may look curdled after the butter is added, but it will become smooth as you continue to beat it. Add the vanilla and continue beating until the Buttercream is thick and smooth, about another 3 to 5 minutes. Slowly drizzle in the caramel sauce and continue beating another minute.
Assembly:
  1. Place one of the layers on a cake plate. Using an offset spatula spread about 1 cup of the frosting on top. Repeat with the second layer. Place the last cake layer on top. Cover the sides and top of the cake with the remaining frosting.
  2. Place 2 to 3 tablespoons of caramel sauce in a small plastic freezer bag. Put a little piece of tape on corner to reinforce the tip, and then roll over top of bag to keep neater. (You could also use a plastic squeeze bottle with a tip available in decorating stores or a pastry bag with a small decorating tip), Twist the top of the bag to create some pressure to make easier to squeeze out. Cut a tiny corner off the tip of the bag.
  3. Drizzle the caramel sauce over the top of the cake. To make the web design, drizzle the caramel in circles, starting in the center of the cake and moving to the outside edge of the cake. Use a wooden toothpick and drag the tip of the toothpick from the center of the cake to the outside edge like a spoke.
  4. Refrigerate the cake 30 minutes before serving to firm the frosting and caramel before serving. Refrigerate leftovers.
Source: Lewis, Matt and Renato Poliafito, Baked Explorations, Stewart, Tabori & Chang, New York, 2010

Apple Dumplings

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Apple Dumplings
Apple Dumplings, an old family favorite that is perfect in the fall when apples are at their best. My Dad loved apple dumplings, and when I was growing up my Mom would sometimes make them for dinner instead of dessert. What a treat! With a little heavy cream poured over the top these are heavenly. This is a variation on the recipe my Mom used, using a syrup with a rich combination of sugar, butter, spices and just a little lemon added, poured over whole apples filled with a butter, brown sugar and cinnamon mixture. My Mom doesn’t remember adding any decoration to her dumplings, but I think the pastry leaves add a rustic appeal.
Recipe type: Dessert | Baked Apples | Pastry
Serves: 6
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 13"x9"x2" Oblong Pan Prep: Greased Oven Temp: 375° Storage: Covered, Cool Place or Refrigerate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Pastry:
  • 2½ cups all-purpose flour
  • 1 teaspoon salt
  • ½ cup unsalted butter
  • ⅓ cup vegetable shortening
  • 6 to 7 tablespoons ice water
Syrup:
  • 1½ cups granulated sugar
  • 1½ cups water
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon freshly squeezed lemon juice
  • ½ cup unsalted butter
  • Tip: Use a citrus juicer for freshly squeezed juice.
Fruit and Filling:
  • 2 tablespoons unsalted butter, room temperature
  • ½ cup firmly packed light brown sugar
  • ¾ teaspoon ground cinnamon
  • 6 medium tart baking apples, such as Granny Smith Apples
Instructions
Pastry:
  1. In a large mixing bowl, combine flour and salt; whisk together to mix. With a pastry blender or two knives, cut butter and shortening into the flour mixture until the mixture resembles coarse crumbs. Drizzle the ice water over the mixture and toss with a fork until the dough is evenly moist and begins to come together in a mass but does not form a ball.
  2. Gently pat the dough into a disc, wrap in plastic wrap and refrigerate until chilled and firm, 30 to 60 minutes.
Preheat oven to 375 degrees F. Prepare one 13x9x2 inch oblong pan; lightly grease with shortening.
Syrup:
  1. In a small heavy saucepan, combine the sugar, water, cinnamon, nutmeg, lemon juice, and butter. Heat to boiling, boil gently for 3 minutes. Remove from heat and set aside to cool slightly.
Fruit and Filling:
  1. In a small bowl, combine the butter, brown sugar, and cinnamon; stir until well blended.
  2. Peel the apples; remove the cores but do not go all the way through the apple, leaving the bottoms intact.
  3. Fill the cavities of the apples with the butter and sugar mixture.
Assembly:
  1. Remove the dough from refrigerator. Divide dough into 6 portions. Keep the dough you are not working with covered and refrigerated. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll out each portion of dough into a square about ⅛ inch thick. Trim edges to an 8 inch square. Save the scraps, refrigerated, for the leaf decorations.
  2. Place an apple, right side up, in the center of a dough square. Bring a corner of the dough up to the top of the apple and press it gently against the apple. Bring the corner next to it up to the top, overlapping the dough, and press it gently into place. Continue with the remaining two corners. Roll the pastry edges inward and press gently against the apple to seal the edges.
  3. Roll the dough scraps about ⅛ inch thick, and cut 36 leaf shapes, about 1½ to 2 inches long. Use the back of the knife to press lines into the dough to resemble the veining on a leaf. Lightly moisten the top of each pastry covered apple, and press the end of the leaves onto the top of the dumplings, overlapping the leaves slightly, using 6 leaves for each dumpling. Roll small pieces of left-over dough into small circles and place on top, in the middle of the leaves.
  4. Place the pastry covered apples in the prepared pan, spacing evenly. Gently spoon the still warm syrup over each apple to coat the pastry and leaf shapes. Pour remaining syrup around each apple.
  5. Bake: Bake 45 to 55 minutes or until the pastry is golden and the apples feel tender when pierced with a skewer. Tip: The leaves tend to brown faster than the rest of the pastry. If getting too brown, loosely place a piece of foil over the top to prevent the pastry from over-browning.
  6. Remove from oven, place pan on a wire cooling rack to cool for 20 to 30 minutes before serving. Serve warm with heavy cream, whipped cream, or ice cream.

 

Apple Date Cake

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Apple Date Cake
A wonderful chewy crust forms on the top of this cake when baked. Every bite is filled with apples and pecans. For a delicious treat, serve warm with a dollop of whipped cream.
Recipe type: Dessert | Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: 13x9x2 inch oblong Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ cup commercial applesauce
  • 1 teaspoon pure vanilla extract
  • 1½ cups peeled, coarsely chopped Granny Smith apple (about 1 large)
  • 1½ cups peeled, coarsely chopped Golden Delicious apple (about 1 large)
  • ½ teaspoon freshly squeezed lemon juice
  • 1 cup pitted dates, coarsely chopped
  • 1 teaspoon all-purpose flour
  • ½ cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 2 large eggs
  • ⅔ cup toasted walnuts or pecans, coarsely chopped
Instructions
Preheat oven to 325 degrees F. Prepare one 13x9x2 inch oblong pan; lightly grease the pan with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine 2 cups flour, baking soda, baking powder, salt, and cinnamon, sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the applesauce and vanilla together. Set aside
  3. Chop the apples and immediately sprinkle with lemon juice and stir to mix (the lemon juice helps prevent the apples from turning brown.) Set aside.
  4. Chop the dates; sprinkle the coarsely chopped dates with 1 teaspoon flour to keep the dates from sticking together. Set aside. Tip: Since the dates get very sticky when chopping, sprinkle with the 1 teaspoon of flour before chopping to help cut down on the stickiness.
  5. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  6. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  7. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the applesauce mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and applesauce mixture, ending with the last portion of the flour, and stirring just until blended.
  8. Add apples, dates and nuts. Using a balloon type whisk or large rubber spatula, gently fold into the batter to mix.
  9. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 60 to 70 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and cool on a wire cooling rack.
  10. This cake may be served directly from the pan, or remove and place on a serving plate. Serve warm or cool. If desired, serve with sweetened whipped cream.
Recipe adapted from Cooking Light October 2006

Almond Apple Gateau

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Almond Apple Gateau
A Madeira sponge cake flavored with lemon zest, spices, and grated apples is the basis for this elegant dessert. The gateau is layered with marzipan and apricot jam, and then covered with a thick coat of sweetened whipped cream made with ground almonds. Don’t let the apples fool you; they aren’t picked from a tree. Each apple is a sweet confection made with marzipan, a whole clove for the apple stem and sepal, and painted with food color. I quickly realized I should have made a bushel of apples; everyone I served this to delighted in eating the sweet marzipan apples as much as the cake.

You can make the marzipan up to a week ahead of time and refrigerate; the marzipan is easier to work with when chilled. Also make the marzipan apples one or two days beforehand so they are ready to use once the cake is completed and ready to serve. Remove the clove pieces before eating the apples.
Recipe type: Dessert | Genoise Cake | Apple | Marzipan
Serves: 12 to 16
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Cake Batter:
  • 1 cup all-purpose flour
  • ⅓ cup corn starch
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 6 tablespoons unsalted butter (to clarify)
  • 1 teaspoon pure vanilla extract
  • 1 medium sized Granny Smith baking apple
  • 1 medium sized sweet apple (such as Braeburn or Fuji)
  • 2 teaspoons freshly squeezed lemon juice
  • 5 large eggs
  • ¾ cup granulated sugar
  • ⅛ teaspoon salt
  • 1 tablespoon freshly grated lemon zest (about 1 lemon)
  • 2 ounces finely ground blanched almonds (about ½ cup)
Marzipan:
  • 2 cups granulated sugar
  • ⅔ cup water
  • ⅛ teaspoon cream of tartar
  • 4 cups blanched, finely ground almonds
  • 2 large egg whites, lightly beaten
  • About ½ cup confectioner’s (powdered) sugar (for kneading)
Filling:
  • ½ cup apricot jam
Whipped Cream Topping:
  • 1½ cups whipping (heavy) cream
  • ¼ cup plus 2 tablespoons confectioners' (powdered) sugar
  • 1 teaspoon pure vanilla extract
  • 2 ounces finely ground blanched almonds (about ½ cup)
Garnish:
  • About 1 cup sliced almonds, toasted
  • ⅛ teaspoon ground cinnamon
  • 1/16 teaspoon ground nutmeg
  • 1/16 teaspoon ground allspice
  • 1/16 teaspoon ground cloves
Marzipan Apples:
  • About 12 ounces marzipan for marzipan apples
  • Whole cloves
  • Food Coloring
  • Clear alcohol such as vodka or gin or kirschwasser
  • Small artist paintbrush
  • Edible glitter (optional)
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch round layer cake pan; lightly grease the pan with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Wrap the outside of the pan with a cake strip to help ensure the cake rises evenly. Tip: Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Cake Batter:
  1. In a medium mixing bowl, combine flour, corn starch, cinnamon, nutmeg, allspice, and cloves; sift or whisk together to mix. Set aside.
  2. Clarify Butter: Melt and simmer the butter in a saucepan over low heat for a few minutes. Skim off and discard the white layer that forms on top. Let the butter sit and cool for about 5 minutes to allow the milk solids to sink to the bottom of the pan. Carefully spoon out the clear (clarified) butter into a small bowl. If you think you’ve accidentally scooped out some of the milk solids from the bottom, strain the clarified butter through a piece of cheesecloth to remove the solids. Discard the milk solids.
  3. Measure ¼ cup clarified butter to use, discarding any remaining butter or save for another project. Stir in vanilla extract. Set aside.
  4. Peel, core, and coarsely grate the apples, Sprinkle 2 teaspoons lemon juice over the grated apples, stir until well mixed. Place apples in a colander and place in your kitchen sink to let apples juices drain out while preparing the rest of the batter.
  5. In a large bowl of an electric mixer, use a wire whisk to whisk together the eggs, sugar, salt, and one tablespoon lemon juice just until blended. Place the bowl over a pan of barely simmering water, making sure that the water does not touch the bottom of the bowl, and heat the egg mixture 3 to 5 minutes, whisking constantly, until the mixture is a deep golden color and warm to the touch, 115 to 120 degrees on an instant-read thermometer. Tip: it is important to whisk constantly while heating the mixture so the eggs don’t start cooking, creating scrambled eggs.
  6. Remove the bowl from the simmering water and dry the bottom. Using an electric mixer with the whisk attachment, beat the egg mixture on medium-high speed until cool and the mixture has tripled in volume and is thick and light in color, about 5 to 6 minutes. Remove the bowl from the mixer.
  7. Place the flour mixture into a wire mesh strainer and sprinkle 2 to 3 tablespoons at a time over the egg mixture. Using a balloon type whisk or large rubber spatula, fold the flour mixture into the eggs, using about 3 to 4 turns with each addition of flour, and making sure to reach to the bottom of the bowl as you fold. Do not worry about incorporating all the flour until the last addition, as too much handling will deflate the batter. The flour should be added quickly in about 5 to 6 additions.
  8. Before the last addition of flour, quickly pour the warm butter in a stream over the batter. Immediately sprinkle in the remaining flour mixture, and fold into the batter using another 3 to 4 turns. Gently add the grated apples and ground almonds and fold into the batter taking about 12 to 15 more turns to completely incorporate the ingredients, and taking no more than 15 to 20 seconds as the batter can deflate quickly.
  9. Using a rubber spatula, immediately push the batter into the prepared pan. If any butter remains in the bottom of the bowl, do not add to the batter as this could prevent the cake from rising. Smooth the top of the batter with a small offset spatula or the back of a large spoon.
  10. Bake: Tap the pan on the counter to remove air bubbles, and place the pan in the oven. Bake 35 to 40 minutes or until the cake is springy to the touch and has come away from the sides of the pan. Remove the pan from the oven and let stand 10 minutes on a wire cooling rack. Run a thin sharp knife around the edge of the pan to release the cake. Remove cake from the pan and place on a wire cooling rack to finish cooling. Tip: Lightly grease the cooling rack with vegetable oil or a nonstick cooking spray to prevent the cake from sticking.
Marzipan:
  1. In a large size heavy saucepan, preferably non-stick, combine sugar and water. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Add the cream of tartar, increase the heat to medium-high and bring to a boil. Cover the pan and boil for 3 minutes.
  2. Remove the lid, and return the pan to medium high heat. Bring the syrup to a boil, without stirring, until the syrup reaches a temperature of 240 degrees F, a soft-ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Remove pan from the heat.
  3. Dip the bottom of the saucepan in a large bowl of cold water, and beat the syrup with a wooden spoon until the syrup cools and becomes thick and creamy and starts turning white.
  4. Stir in the ground almonds and egg whites; the mixture may seem dry and crumbly at this point. Place the pan over low heat and stir for 2 to 3 minutes or until the mixture is well mixed. The heat will help to soften the mixture making it easier to mix.
  5. Kneading: Sprinkle a large marble board, or large pastry mat with powdered sugar. Turn the marzipan mixture out onto the board.
  6. Using a rubber spatula or wooden spoon, begin lifting and folding the edges of the marzipan into the center until it is cool enough to handle with your hands.
  7. Gather the entire mixture up with your hands or dough scraper into a ball and begin kneading until the marzipan becomes smooth and pliable, 5 to 6 minutes, adding additional powdered sugar 1 tablespoon at a time if the marzipan is too sticky. You will probably knead the entire ½ cup powdered sugar into the marzipan; however it is ok to add additional powdered sugar if needed.
  8. The marzipan can be used immediately, or wrap in plastic wrap and place in a resealable plastic bag or airtight container and store in a cool place or refrigerate until ready to use.
  9. This recipe makes about 2 pounds of marzipan; 1 pound is used to assemble the cake, and a portion of the other pound is used to make the marzipan apples.
Assembly and Filling:
  1. Divide 1 pound of marzipan in half. Sprinkle a large marble board, or large pastry mat with powdered sugar. Using a rolling pin, roll out each of the ½ pound portions of marzipan into a 9 inch circle, about ⅛ inch thick. Set aside.
  2. Use a long serrated kitchen knife to split the cake into 3 horizontal layers. Place the first layer cut side up on a cake plate. Using a pastry brush, brush ¼ cup of the apricot jam over the cake layer. Lay one of the rolled marzipan circles on the apricot jam. Tip: The marzipan layer should be the same size as the cake layer. If the marzipan is larger you can gently press in on the edges of the marzipan until it is even with the cake layer.
  3. Place the middle layer over the first and brush ¼ cup of the apricot jam over the cake layer. Lay the remaining rolled marzipan circle on the apricot jam, making sure the edges of the marzipan are even with the cake layer.
  4. Place the third layer cut side down on top of the cake. Refrigerate while preparing the Whipped Cream Topping.
Whipped Cream Topping:
  1. In a large mixing bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the powdered sugar and vanilla, continue beating until thick and stiff. Remove bowl from the mixer and use a rubber spatula to gently fold in the ground almonds. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream.
  2. Remove the cake from the refrigerator. Frost the sides and top of the cake with the whipped cream topping.
Garnish:
  1. Gently press the toasted sliced almonds around the sides of the cake, covering the sides completely.
  2. Use the back of a large kitchen knife to press lines into the top of the cake, marking the cake into 16 portions.
  3. In a small bowl, combine the cinnamon, nutmeg, allspice, and cloves. Use a fine-mesh sieve to dust the top of cake with the spice mixture. Tip: you don’t need to use all the spice mixture, just a light sprinkling is best.
  4. Refrigerate the cake at least one hour to stabilize the whipped cream before serving.
  5. Arrange the marzipan apples around the top of the cake just before serving.
Marzipan Apples:
  1. Use about 12 ounces of the remaining marzipan to make about 25 marzipan apples, or use the whole remaining 1 pound portion to add extra apples when serving.Making Marzipan Apples
  2. Use about ½ ounce of marzipan for each apple, and form into a small ball about ¾ to 1 inch in diameter.
  3. Use a sharp pair of kitchen scissors and cut off the round end of a clove and press into the marzipan ball for the apple’s sepal. Press the stem of the clove into the opposite side of the marzipan ball to make the apple stem.
  4. Use a small artist paintbrush to paint the apples with diluted red and green food color mixed with clear alcohol, then sprinkle[/url] with edible glitter, if desired. Tip: I painted the apples with a thin coat of electric green food color diluted with the clear alcohol and let dry. Then I lightly brushed a reddish color over parts of the apples, made with red, pink, and terracotta food color diluted with the clear alcohol. Before the apples were completely dry I lightly dusted a small amount of ruby red disco dust, or edible glitter, onto the red portions of the apples. Let sit to dry completely.