Toffee Apple Pudding

200 grams unsalted butter, softened, plus extra for greasing
200 grams light brown sugar
4 eggs, beaten
200 grams self-rising flour
150 grams peeled, cored, and chopped apple, divided

For the toffee sauce:
30 grams unsalted butter
70 ml whipping cream (1/4 cup plus 2 teaspoons)
85 grams dark brown sugar

Grease a 1.1 liter (2 pint) pudding basin. In a mixing bowl, cream together the butter and sugar until pale and fluffy. Add the beaten eggs a small amount at a time - if the mixture separates, just stir in a little of the flour. Gradually fold in the remaining flour, then add 100 grams of the chopped apple and mix well. 

Make the toffee sauce:
Put the butter, cream, and dark brown sugar in a saucepan. Bring to a boil and simmer until the sauce thickens slightly. Pour the sauce into the bottom of the greased basin, add the remaining 50 grams chopped apple, and then pour the batter on top.

Seal the basin with a lid or foil and steam on a rack in a covered pot for approximately 2 hours, until firm to the touch. Turn out onto a serving plate. 

Serves 6.

From Great British Puddings by The Pudding Club

Note: Can increase the toffee sauce quantities and hold back the extra to serve on top of the pudding. Can also serve with custard sauce.

Fruit Crisp

6 cups of fruit (cubed rhubarb, sliced and cubed fresh strawberries, peeled and cubed apples)
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
 
Topping:
1 cup flour
3/4 cup brown sugar
1/2 cup quick-cooking rolled oats
1/2 cup butter, melted
 
Heat oven to 375 F.
 
Mix all the chopped fruit in a large bowl.  Add the sugar, flour, and cinnamon, and stir until combined.
 
Place the fruit in an ungreased 8-inch square pan or medium-sized oval pan.  Combine the topping ingredients and sprinkle over the fruit.  Bake for 40 minutes.

 
From CBC North Arctic Kitchen

Magic Apple Plum Cobbler

1/2 cup (115 grams or 4 ounces) unsalted butter
1 cup (130 grams) all-purpose flour
1 cup (200 grams) sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea or table salt
3/4 cup (175 ml) whole milk
2 medium apples, peeled
3 small or 2 medium plums, no need to peel (and/or peaches)
3/4 teaspoon ground cinnamon
 
Heat the oven to 350°F.  Place butter in a 2 to 3-quart baking dish or a 7×11-inch cake pan.  Place pan in oven for 5 to 7 minutes, until butter has melted.  Tilt the dish to ensure it is evenly coated with butter.
 
Whisk together the flour, 3/4 cup sugar, baking powder, and salt in a small bowl and stir in milk. Mix until smooth.  Pour batter over the butter but do not stir, even if it looks like a puddle-y buttery mess.
 
Cut apples into 8 wedges, small plums into 4 wedges and medium ones into 4 to 6.  Space fruit over batter.  Sprinkle with cinnamon and then remaining sugar
 
Bake the cobbler until it is set and golden on top, 35 to 40 minutes. Cool slightly on a rack. Serve the cobbler warm or at room temperature.

Serves 8 to 10.

From Smitten Kitchen

Pot Roast Chicken with Apples and Cider (and optional cabbage)

2 tablespoons butter, divided
3 1/2 to 4 pound chicken
7 ounces (200 grams) bacon, cut into 3/4-inch chunks
2 onions, cut in half-moon slices

1/2 green cabbage, cut into ribbons (optional)
1 cup cider
Salt and pepper
4 sprigs fresh rosemary
3 apples, peeled, cored, and cut into wedges
A little granulated sugar
2/3 cup heavy cream
2 1/2 teaspoons Dijon mustard

Heat the oven to 325 F.

Melt half the butter over medium heat in a Dutch oven or other heavy, oven-safe pot into which the chicken will fit snugly.  Season the chicken and brown it gently on all sides, turning it with two big wooden spoons to keep from piercing the skin.

Carefully remove the chicken from the pot and set it aside.  In the same pot, cook the bacon until golden on all sides, then add the onions and cook for a few minutes more, just to get them nice and buttery.  Add cabbage, if using, and cook for another few minutes.

Put the chicken back in the pot on top of the bacon mixture and add the cider.  Bring to a boil and then remove from heat.  Season with salt and pepper and add the sprigs of rosemary.  Cover the pot.

Cook chicken in the heated oven for 1 1/2 hours.  When it is cooked, the juices between the leg and the main body of the chicken should run clear when pierced at the thickest part.

While waiting for the bird to finish cooking, quickly sauté the apples in the remaining butter until just tender, sprinkling them with a little sugar to give sweetness and help them color.

When the chicken is cooked, carefully remove it from the pot, cover with tin foil, and keep warm in a low oven.  Bring the juices in the pot to boil and add the cream and mustard.  Boil until you have a sauce that will just coat the back of a spoon.  Check the seasoning, and add the cooked apples.  Serve the chicken, either whole or jointed, with the sauce.

Serves 6-8.

From Roast Figs Sugar Snow by Diana Henry, with a few changes

Brussels Sprouts, Apple, and Pomegranate Salad

1/2 large red onion, diced small
2 tablespoons red wine vinegar
2 teaspoons ground sumac
1/4 teaspoon kosher salt, plus more to season salad
2 cups shredded brussels sprouts
1/2 cup fresh pomegranate seeds (from about 1/2 a large one)
1/2 a large, tart, peeled apple, cored and diced
Juice of half a lemon, plus more to taste
1 1/2 to 2 tablespoons honey, plus more to taste
1/4 cup olive oil
Ground chipotle chile pepper, hot smoked paprika, or another chile flake, to taste
 
Make the sumac-pickled onions:
Combine red onion, wine vinegar, sumac and 1/4 teaspoon kosher salt in a small dish and set aside while you prepare the other ingredients, or ideally at least 15 minutes.
 
Combine all salad ingredients, including red onions and their pickling liquid, in a medium bowl and season to taste with salt and red pepper. Taste and adjust ingredients as desired.
 
This salad can be prepped ahead, but keep the dressing off of it until at most an hour before serving so it doesn’t discolor the sprouts.
 
Serves 4 to 6.
 
From Smitten Kitchen blog

Sugar-Crusted Apple Cobbler

4 medium-to-large baking apples, peeled, cored, and sliced 1/4" thick – about 6 cups (650g)

2 tablespoons (28g) lemon juice or (43g) boiled cider, optional

1/2 teaspoon cinnamon

8 tablespoons (113g) soft unsalted butter

1 cup (198g) sugar, divided

1/2 cup (113g) buttermilk or plain yogurt

1 cup (120g) all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon vanilla extract

1 to 2 tablespoons (14g to 28g) water

Heat the oven to 350°F. Lightly grease an 8” square or 9” round pan.

If desired, toss the apples with lemon juice (or boiled cider), and cinnamon.  Place the apples in the prepared pan, pressing them into an even layer.  Set aside.

Beat together the butter and 1/2 cup (99g) of the sugar in a medium mixing bowl until smooth and creamy.  Add the buttermilk, flour, baking soda, baking powder, salt, and vanilla, then beat again until smooth.

Spoon the batter – it should be rather stiff – over the apples in the pan, using your spatula to spread it into an even layer all the way to the edges of the pan.

Sprinkle the remaining 1/2 cup (99g) sugar over the batter as evenly as possible.  Use a small spoon to drizzle/splash the water onto the sugar, letting it soak in; the goal is to get all the sugar wet.

Bake the cobbler for 35 to 40 minutes, until the surface is golden and crispy and a toothpick inserted into the center of the cake topping comes out clean.

Remove the cobbler from the oven and place it on a rack to cool and set for about 30 minutes; the topping will settle during this time.  Serve the cobbler warm, with or without vanilla ice cream.

Cover leftover cobbler and store at room temperature.  Reheat in a warm 300°F oven for 10 to 20 minutes.  Refrigerate any leftovers.

Serves 8.

From King Arthur Flour

Apple Cider Cake

Cake:

Vegetable shortening or butter

1 cup apple cider

1 whole lemon

3 large or 4 small tart apples

1/4 cup (4 tablespoons/half stick) butter, softened

1 cup granulated sugar

2 eggs

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup heavy cream

1 teaspoon cinnamon

3 tablespoons granulated sugar

Glaze:

1 cup apple cider

1 cup confectioners’ sugar

1–2 tablespoons heavy cream or milk

Heat oven to 350 F.  Grease a 9x9-inch baking pan generously with vegetable shortening or butter.

Place the first cup of apple cider in a small pan on the stove and bring to a boil.  Boil until reduced to 1/4 cup.  Set aside to cool. 

Squeeze lemon into a bowl of water.  Core and peel the apples, then cut each into 16 slices (fewer slices if using smaller apples).  Place apples into water and then onto a plate to dry – this will keep them from turning brown.

In the bowl of a stand mixer with paddle attachment, beat butter and sugar until well-mixed.  With the mixer running, add eggs one at a time, beating until smooth.  Scrape sides of bowl and beat until light and fluffy, about three minutes.

Into a medium bowl, sift flour, baking powder, baking soda and salt.  In a small bowl, mix together cream and cooled, reduced cider.

With the mixer on low, alternate adding the flour mixture and the cream/cider mixture until well-combined.  Scrape sides and mix until smooth.

Pour the batter into the greased pan.  Arrange the apples, set into the top of the batter with outer edges up.

In a small bowl, mix the 3 tablespoons sugar with cinnamon.  Sprinkle cinnamon sugar over the top of the cake.  Bake in the oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, make the glaze:

Boil the second cup of apple cider on the stove as before, but this time reduce down to two tablespoons.  Watch it carefully to make sure that it doesn’t evaporate too far.  Place the confectioners’ sugar in a small bowl and add the reduced cider along with one tablespoon of milk or cream and stir.  Add the last tablespoon of milk or cream a little at a time until desired consistency is reached.  It should be thick, but runny enough to drizzle off the end of a spoon.

When the cake comes out of the oven, cool to room temperature and cut into nine squares.  Drizzle the glaze over each portion, letting it run down the sides, and serve. 

From Cooking Inspired website

Granny Smith, Cucumber, and Mint Infused Water

1 Granny Smith apple, cored, seeded, thinly sliced
1/2 English cucumber, thinly sliced
4 sprigs fresh mint
1 gallon water

In a large pitcher, combine the apples slices, cucumber slices, mint, and water.  Refrigerate for at least 1 hour before serving.

Makes 8 to 10 servings.

From The Outdoor Table by April McKinney

Note: May also use a traditional cucumber in this recipe; remove the seeds by slicing the cucumber lengthwise and then using a spoon to scoop them out.

Apple Fritters with Maple Glaze

For the dough:

2 cups whole milk, at room temperature, between 75 and 85 degrees

½ cup granulated sugar

3½ tsp active dry yeast

1 large egg + 1 large egg yolk, slightly beaten

6 tbsp butter, melted and cooled to room temperature

1 tbsp pure vanilla extract

1 tsp orange zest

6 cups unbleached, all-purpose flour

1/2 tsp ground nutmeg

2 tsp salt

Vegetable oil for frying

For the apple filling:

2 tbsp lemon juice

4 Granny Smith apples

2 tbsp ground cinnamon

1/2 cup granulated sugar

1 tbsp apple cider vinegar

1/4 tsp salt

For the maple glaze:

3 cups powdered sugar

a pinch of salt

3/4 – 1 cup pure maple syrup

1 tsp pure vanilla extract

1 tsp almond extract

Make the dough:

Make the dough:

Pour the milk into the bowl of a standing mixer, and sprinkle in the sugar and yeast. Stir to combine and then let sit for about 5 minutes to let the yeast begin to come alive. Whisk in the egg, egg yolk, melted butter, vanilla and orange zest.

Fit your mixer with the dough hook, add 5 cups of the all-purpose flour and the nutmeg and mix on medium-low speed until the dough begins to come together. Slowly add enough of the remaining cup of flour so that the dough comes together into a soft, slightly sticky ball. Depending on the humidity in the air, this might take the entire remaining cup or only a bit of it. What you’re looking for is a soft, smooth ball of dough that clings to the dough hook, does not stick to the sides of the bowl, but does stick slightly to the bottom of the bowl. If you stop the mixer and touch the dough, it should feel slightly sticky, but not so wet as to be confused with cookie dough.

Once the dough has come together, sprinkle in the salt. Let the mixer knead the dough for about 8-10 minutes. The dough should look very soft and smooth.

Butter a large bowl and dump the dough into the bowl. Butter a piece plastic wrap (or spray with non-stick spray) and use it to cover the bowl. Let the dough rise at room temperature for 1-2 hours, until doubled in size.

While the dough rises, make the apple filling:

Add the lemon juice to a medium size saucepan. Peel, core, and dice the apples into pieces about the size of a pea. As you chop the apples, add them to the saucepan and toss them around in the lemon juice to prevent them from browning.

Add the rest of the filling ingredients to the saucepan. Stir to mix and set over medium heat. Cook, stirring frequently, until the apples are soft and the liquid in the pan is thick and syrupy, about 15-20 minutes.

Scrape the filling into a bowl and let cool to room temperature, stirring occasionally.

Shape the fritters and let them rise:

Cover two large baking sheets with parchment paper and set nearby.

Dump the dough out onto a clean work surface and roll it into a square that’s approximatly 16 inches. Spread the apple filling over the dough and roll the whole thing up into a very loose log.

Using a dough scrapper or the edge of a metal spatula, chop the dough from one end of the log to the other into pieces that are no bigger than 1-inch wide.

Push the pieces of dough into a sloppy mound in the center of your workspace and continue to chop the dough every which way, so that you have a gooey pile of small pieces of dough and apple filling.

Use your hands to scoop up a palm sized portion of dough and apples. Gently press the dough together in your hands and lay it down on one of the parchment covered baking sheet. Continue with the rest of the dough, leaving at least 4 inches in between fritters on the baking sheets. This is a messy job – so have fun with it!

Spray a couple of sheets of plastic wrap with non-stick spray and cover the fritters. Let rise at room temperature for 1-2 hours, until nearly doubled in bulk. OR – place the sheets of fritters in the refrigerator to rise for up to 12 hours.

Make the maple glaze:

Put the powdered and salt in a medium size bowl and add 3/4 cup maple syrup and the vanilla and almond extracts. Stir until smooth. Add more maple syrup if necessary to create a consistency similar to cream. Cover and set aside.

Fry the fritters:

If the dough has been rising in the refrigerator, let the sheets of apple fritters sit out on the counter for about 1 hour to allow the dough to come to room temperature.

Pour enough vegetable oil into a large, deep saucepan to come up the sides 3 or 4 inches. Heat the oil to 350 – 370 degrees. Cover a baking sheet or serving platter with a few sheets of paper towels and set it near the stovetop.

Cut the parchment around two of the fritters so that it extends around the fritter by a couple of inches. Using a spatula, lower the fritters into the hot oil one at a time, parchment and all. Using metal tongs, gently lift the edge of the parchment paper, flipping the fritter over in the hot oil, and lifting the paper away.

Cooke the fritters for about 3-4 minutes on each side, until they are a deep golden brown. Do your best to keep the oil temperature between 350 and 360 degrees. Using a slotted spoon or spatula, transfer the fritters to the paper towel lined platter.

Within 1-2 minutes of the fritters coming out of the hot oil, drizzle the tops with a generous amount of maple glaze.  Repeat with the remaining fritters.

Fritters are best served soon after frying.

Makes 12-16.

From Of Batter & Dough blog

Apple Cider Caramel Sauce

1 cup apple cider
1 cup firmly packed light brown sugar
1/2 cup butter
1/4 cup whipping cream

Cook cider in a 3-quart saucepan over medium heat, stirring often, 10 minutes or until reduced to 1/4 cup.  Stir in remaining ingredients.  Bring to a boil over medium-high heat, stirring constantly.  Boil, stirring constantly, 2 minutes.  Remove from heat and cool completely.  Refrigerate up to 1 week.  To reheat, microwave at high 10 to 15 seconds or just until warm; stir until smooth.

Makes 1 1/4 cups.

From Southern Living

Sticky Fruity Upside-Down Cake

Topping:
1 apple or firm pear, peeled, cored, and sliced
1/3 cup dried blueberries, currants, cranberries, or raisins
1/2 cup packed light brown sugar
3 tablespoons unsalted butter, plus extra for greasing the pan

Cake:

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 stick unsalted butter, softened

1/2 cup sugar

1/2 teaspoon vanilla extract

1 large egg or equivalent egg substitute

1 tablespoon apple or pear jam preserves (optional)

1/2 cup well-shaken buttermilk

Heat the oven to 400° F.

To make the topping, grease a 9-inch round cake pan well with butter.  Lay the fruit slices across the bottom and sprinkle evenly with the dried fruit.  In a small saucepan over medium heat, melt the brown sugar and butter together until the mixture is foaming and the sugar has dissolved.  Pour the sugar-butter mixture over the fruit.  Bake in the oven for 20 minutes.

Meanwhile, whisk together flour, baking powder, baking soda, and salt, and set aside.  In a larger bowl, beat butter and sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla.  Add egg, and preserves if using, and beat well.

At low speed, mix in the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour mixture, and mixing until just combined.  When fruit is baked, remove from oven and spoon batter into the baking pan, spreading it evenly across the fruit and smoothing the top.  

Bake until cake is golden and a wooden pick inserted in the center comes out clean, 20 to 24 minutes.  Cool in pan 5 minutes.  Invert a flat platter over the baking pan and, holding them together, invert quickly and carefully.  Lift off the baking dish.  

Serves 4 to 8 people.

Assembled by me from various recipes.

Apple Cider, Grainy Mustard, and Shallot Vinaigrette

3/4 cup (180 ml) apple cider
2 tablespoons apple cider vinegar
3 tablespoons minced shallot
Kosher salt
Freshly ground black pepper
1 1/2 tablespoons whole-grain Dijon mustard
1/4 cup mild-flavored extra virgin olive oil

In a small skillet or pan over medium-high heat, bring the cider to a boil.  Continue boiling, swirling the pan occasionally, until reduced to 3 tablespoons, about 5 minutes.  Pour the hot reduced cider into a heatproof glass jar and let cool to room temperature.

Add the vinegar, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the jar and swirl to dissolve the salt.  Add the mustard and olive oil, screw on the lid tightly, and shake until the ingredients are well-combined.  Let stand to allow the flavors to meld, about 15 minutes.  Taste and adjust the seasoning with additional salt and pepper, if necessary.  Shake to recombine just before using.

Makes 3/4 cup.

From Best Dressed by by Dawn Yanagihara and Adam Ried

Harvest Apple Spritz

1/4 cup honey
1 inch fresh ginger, peeled and sliced
Finely grated zest of 2 oranges
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
1 1/2 cups apple cider
2-4 cans sparkling water

In a small pot, combine 1/2 cup water, honey, ginger, and orange zest, and bring to boil over high heat.  Boil for 5 minutes, then remove from heat.  Let cool.  Strain.

In a large pitcher, combine the ginger syrup mix, orange juice, lemon juice, and cider.  Chill until ready to serve.  Add sparkling water to taste just before serving.  Garnish drinks with apple and/or orange slices, if desired.

Makes about 8 servings.

From Half Baked Harvest blog, with minor changes

Black Bean Soup with Apple

8 cups water
1 pound dried black (turtle) beans (about 2 cups)
6 ounces smoked bacon (6 slices), very finely chopped
1 large onion, finely chopped
5 cloves garlic, finely chopped
4 ribs celery, finely chopped
7 cups unsalted chicken stock
1/2 teaspoon dried red pepper flakes or cayenne powder
2 teaspoons ground allspice
1 teaspoon ground ginger
5 fresh (or 3 dried) bay leaves
2 large tart apples, peeled, cored, and cut into 1/4-inch dice
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
1 1/2 teaspoons salt
Freshly ground black pepper to taste
2 teaspoons sherry vinegar or apple cider vinegar
2 tablespoons pure maple syrup or dark brown sugar
Optional garnishes: chopped chives or green onions, and/or shredded sharp Cheddar cheese

Early in the day or a day ahead: 
Bring the water to a boil in a large (6- to 8-quart) soup pot.  Pour in the beans, remove the pan from the heat, and let the beans soak for 1 hour at room temperature or overnight in the refrigerator.  Drain the beans in a colander and rinse them thoroughly with cold water.

Rinse and dry the soup pot and place it over medium heat.  Add the bacon and cook, stirring often, until it renders most of its fat but is not quite crisp.  Tilt the pot and use a large spoon to remove some of the fat if needed, leaving about 1/4 cup behind.  Add the onion, garlic, and celery; cook, stirring often, until they are softened, about 5 minutes.  Add the beans, chicken stock, pepper flakes or cayenne, allspice, ginger, and bay leaves, and bring the mixture to a boil.  Reduce the heat, cover, and gently simmer until the beans are very soft, about 1 1/2 to 2 hours.

Stir in the diced apples, thyme, rosemary, salt, black pepper, vinegar, and syrup or sugar.  Simmer the soup until the apples are very soft but still hold their shape, about 15 minutes.  Remove the bay leaves.  Taste and add more salt or vinegar if needed.  For a creamier texture, partially mash the beans with a potato masher or handheld immersion blender.  

Serve with chives or green onions, and/or sharp Cheddar cheese.

Serves 8.

From The Herbfarm Cookbook by Jerry Traunfeld, with minor changes

Note: For a vegetarian version, substitute 1/4 cup olive oil for bacon and use vegetable stock instead of chicken stock.

Cinnamon-Apple Twist Bread

Dough:

3 1/4 cups unbleached all-purpose flour

1/4 cup potato flour OR 1/2 cup + 1 tablespoon dry instant mashed potatoes (unflavored)

3 tablespoons granulated sugar

1 1/2 teaspoons instant yeast

1 1/4 teaspoons salt

3 tablespoons soft butter

1 teaspoon vanilla extract

1 large egg

1 cup + 2 tablespoons room-temperature or lukewarm milk

Filling:

1 cup peeled, grated apple (about 1 large apple, or 1 to 2 smaller apples)

1 tablespoon lemon juice

1/2 cup granulated sugar

3 tablespoons cornstarch

1/8 teaspoon salt

1 teaspoon cinnamon

Glaze:

1 cup confectioners' sugar

1 teaspoon vanilla extract

1/8 teaspoon salt

1 to 2 tablespoons water OR 2 to 4 tablespoons heavy cream

To make the dough: Whisk together all of the dry ingredients, then add the butter, vanilla, egg, and milk, mixing until a shaggy dough forms. If your schedule permits, let the dough rest for 30 minutes; this resting period allows the flour to absorb the liquid fully, making it easier to knead.

Knead the dough — by hand, using a mixer, or in a bread machine set on the dough cycle — until it's smooth and soft, though still slightly sticky. Place the dough in a greased bowl, turning to coat. Cover the bowl, and let the dough rise until it's almost doubled in bulk, about 1 1/2 to 2 hours. The amount of time this takes will depend on the temperature of your kitchen; yeast works the fastest at about 85°F, but we prefer the flavor the bread gets from a longer, cooler (about 70°F) rise. If you're using a bread machine set on the dough cycle, simply allow it to complete its cycle.

While the dough is rising, make the filling.  Toss the grated apple with the lemon juice in a saucepan. Whisk together the sugar, cornstarch, salt, and cinnamon, and add to the pan, stirring to combine. Cook over low heat, stirring frequently, until the apple starts to release its juice. Increase the heat to medium, and bring to a simmer. Simmer, stirring, until the mixture thickens, 1 to 2 minutes; drawing a spatula across the bottom of the pan should leave a track that doesn't readily fill in. Remove from the heat, and set aside to cool to room temperature; if you want to hasten the process, place in the refrigerator.

To assemble the loaf: Gently deflate the risen dough and turn it out onto a lightly floured or greased work surface. Divide the dough in half. Roll the first half into a 10" x 12" rectangle. Spread half the filling over the rolled-out dough, leaving a 1/2" margin clear of filling along all sides. 

Starting with a long side, roll the dough into a log, sealing the edge. Use a bench knife, pizza cutter, or sharp knife to cut the log in half lengthwise. Place the half-logs, filled side up, side by side on a well-greased or parchment-lined baking sheet. Keeping the filling side up, twist or "braid" the two logs together, working from the center to each end. Pinch the ends together. Repeat with the second piece of dough. Cover the twists lightly, and set them aside to rise for 1 to 2 hours; they should be puffy but not doubled in bulk.

To bake the bread: Bake the loaves in a preheated 350°F oven for 30 to 40 minutes, until they're lightly browned. Check the loaves after 20 minutes and tent with aluminum foil if they're browning too quickly. When the loaves are fully baked, a digital thermometer inserted into a loaf (be sure to position the thermometer in the bread, not the filling) should register about 190°F. Remove the bread from the oven and allow it to cool for about 1 hour before glazing and serving.

To make the glaze: Mix together all of the glaze ingredients. Drizzle over the loaves once they're cool.

Store leftover bread, loosely covered, at room temperature for several days; freeze for longer storage. If you know ahead of time you're going to freeze one or both of the loaves, don't glaze; wrap completely cooled, unglazed bread tightly in plastic, and freeze for up to a month. When ready to serve, remove from the freezer, unwrap, cover loosely with plastic, and let thaw at room temperature. Glaze and serve.

Makes 2 loaves.

From King Arthur Flour

Notes:

If you don't have potato flour or flakes, substitute 3/4 cup (about 6 ounces) unseasoned mashed potatoes, adding them to the dry ingredients along with the milk. Reduce the milk to 2/3 cup, adding additional flour or milk as needed to create a smooth, soft dough.

Want to prepare this loaf ahead, then bake it the next day? Make the bread up to the point where it's shaped and on a pan. Cover the loaves with lightly greased plastic wrap, and refrigerate overnight (about 12 hours). Next morning, remove the loaves from the fridge, and let them come to room temperature and rise a bit (still covered); this will take 1 to 2 hours, depending on the warmth of your kitchen. Bake and finish as directed.

To make apple swirl rolls: Follow the directions above to the point where you've rolled the dough into a log. Repeat with the remaining piece of dough, then cut each log into 1" slices. Place the slices cut side up in well-greased or parchment-lined pans, placing them close together (though not touching) for soft-sided rolls, or about 2" apart for crustier rolls. Allow the rolls to rise until they're puffy. Bake as directed, reducing the baking time to 18 to 20 minutes. Drizzle with glaze.

Cardamom-Scented Custard with Diced Fruit

1 tablespoon sugar

Juice of 1/2 lime

300 g (2/3 pound) mixed chopped fruit (apples, pears, grapes)

Mint leaves, chopped (optional)

900 ml (3 3/4 cups) whole milk

1/2 vanilla bean, split lengthways

4 green cardamom pods, crushed

2 egg yolks

40 g sugar

Stir together sugar and lime juice.  Mix the chopped fruit in a bowl, add the lime syrup, and mint if desired, and stir to coat the fruit thoroughly.  Set aside to chill in the refrigerator.

Pour the milk into a non-stick saucepan (large enough to prevent it boiling over).  Heat almost to boiling point, then turn down to a simmer and cook for 25-30 minutes until there is 300 ml (1 1/2 cups) left.  Add the vanilla pod and crushed cardamom to the milk and allow to just come to a boil, then take the pan off the heat and leave to infuse for 30 minutes.  Beat the egg yolks with the sugar in a large bowl.

Remove the whole spices from the pan of milk and discard.  Reheat the milk until hot, then pour the hot milk over the egg yolks, whisking vigorously.  When completely mixed in, place the bowl over a pan of simmering water and stir over low heat for 10-12 minutes until the mixture thickens sufficiently to coat the back of a spoon.

Pour into a serving bowl, allow to cool, and serve chilled with the fruit.

Serves 4.

From Spice at Home by Vivek Singh

Apple Crisp

Filling:

3 pounds whole apples, to yield 2 pounds peeled, cored, and sliced apples (about 9 cups)

1/4 cup apple cider or juice, or water

1/4 to 3/4 cup brown sugar, depending on the sweetness/tartness of your apples

2 tablespoons melted butter

2 tablespoons boiled cider (optional)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

3 tablespoons unbleached all-purpose flour or tapioca flour

1/4 teaspoon salt

Topping:

3/4 cup unbleached all-purpose flour

1/2 cup quick oats

Heaping 1/4 teaspoon salt

2/3 cup brown sugar, light or dark

1 teaspoon ground cinnamon

3/4 teaspoon baking powder

1/2 cup (8 tablespoons) cold butter, cut into pats

Heat oven to 350°F. Grease a 9" x 9" square cake pan, or similar-sized casserole pan.

Slice the apples about 1/4" thick. Toss them with the remaining filling ingredients, and spread them in the pan.

To make the topping, whisk together the flour, oats, salt, sugar, cinnamon, and baking powder.  Add the cold butter, working it in to make an unevenly crumbly mixture.  Spread the topping over the apples in the pan.

Set the pan on a parchment- or foil-lined cookie sheet, to catch any potential drips. Bake the crisp for about 60 minutes, until it's bubbling and the top is golden brown.

Remove crisp from the oven, and allow it to cool for at least 20 minutes before serving. If you serve the crisp hot/warm, it may be quite soft. If you wait till it's completely cool, it will firm up nicely. A good compromise is to wait for it to cool completely, then reheat individual portions briefly in the microwave. Vanilla ice cream is a tasty accompaniment.

Makes 9 to 12 servings.

From King Arthur Flour

Applesauce

4 pounds apples, peeled and cored
4 strips of lemon peel
1/4 teaspoon ground cinnamon or 1 cinnamon stick
1 cup water

Peel, core, and chop the apples into large chunks, about 8 pieces per apple.  Put all of the ingredients in a large pot and bring to a boil.  Once boiling, reduce it to a simmer and cover the pot.  Cook for approximately 30 minutes or until apples are quite soft. Remove the lemon peels and whole cinnamon stick, if used, and let sauce cool.

Puree in a food processor, blender, or food mill.

From Smitten Kitchen 

Apple Sangria (Non-Alcoholic)

2 quarts cider

1 cup fresh lemon juice (from 6 lemons), plus 1 lemon, thinly sliced

1 quart fresh orange juice (from 10 oranges), plus 1 orange, thinly sliced

1 bottle (24 1/2 ounces) sparkling white-grape juice, chilled

1 apple, thinly sliced

In a pitcher, combine the cider, lemon, and orange juices.  Cover and chill. Just before serving, add sparkling grape juice and sliced fruit.

Makes 1 gallon.

From MarthaStewart.com

Apple and Maple Bread Pudding

Custard:

6 large eggs

1/2 cup pure maple syrup (preferably Grade B)

1/2 cup (packed) dark brown sugar

1 tablespoon vanilla extract

2 teaspoons ground cinnamon

1/2 teaspoon fine sea salt

1 cup whole milk

1 cup heavy whipping cream

2 tablespoons thinned boiled apple cider, apple brandy, or apple cider

1 1-pound loaf brioche, all crust trimmed, bread cut into 3/4- to 1-inch cubes (6 1/2 to 7 cups)

Apples:

3 tablespoons unsalted butter

2 1/2 pounds Cortland or Granny Smith apples (about 5), peeled, quartered, cored, cut into 1/3-inch-thick slices (about 7 cups)

1/4 cup pure maple syrup plus additional for brushing (preferably Grade B)

1/4 cup (packed) dark brown sugar

For custard:
Whisk eggs, maple syrup, brown sugar, vanilla, cinnamon, and sea salt in large bowl. Add milk, cream, and cider and whisk until well blended. Add bread cubes and press to submerge into custard. Let soak at least 30 minutes, occasionally pressing on bread cubes to submerge.

For apples:
Meanwhile, position rack in bottom third of oven and preheat to 350°F. Generously butter 9x5-inch glass or ceramic loaf pan with at least 3-inch-high sides. Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add apple slices and sauté until deep golden and beginning to soften, stirring and turning apple slices frequently, 10 to 12 minutes. Stir in 1/4 cup maple syrup, then brown sugar. Simmer until sugar dissolves and mixture thickens to syrup, about 1 minute. Remove from heat.

Mix half of apple slices into bread and custard mixture. Transfer bread pudding mixture to prepared pan. Arrange remaining apple slices atop bread pudding in 2 lengthwise rows. Spoon any remaining syrup from skillet over apple slices. Place loaf pan on rimmed baking sheet (to catch any spills during baking).

Bake bread pudding until puffed and cracked on top, apples are deep brown, and instant-read thermometer inserted into center of pudding registers 170°F to 180°F, about 1 hour 30 minutes (pudding will rise high above top of pan). Remove from oven and let rest at room temperature 45 minutes to 1 hour (pudding will fall). Brush apples on top of pudding with additional maple syrup. Spoon pudding into bowls and serve warm or at room temperature.

Makes 10 to 12 servings.

From Bon Appetit via Epicurious