Friday, September 24, 2010

Apple Praline Bread

Now that fall is here, I love to make lots of different apple things! This one is so scrumptious!! This fills your home with such a wonderful smell and leaves your belly nice and full as well! Are you going apple picking? Or have you already been and trying to figure out what to do with all the apples? This is a great recipe to try!!

1 1/2 cups chopped pecans
1 (8oz) container sour cream
1 cup granulated sugar
2 large eggs
1 TBSP Vanilla
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups chopped apples
1/2 cup butter
1/2 cup firmly packed brown sugar

Preheat oven to 350. Bake 1/2 cup peacns in a single layer on a cookie sheet for 4 mins. Beat sour cream & next 3 ingredients with mixer until blended. Stir together flour & next 3 ingredients. Add to sour cream mix until blended. Stir in apples & toasted pecans. Pour into a 9x5 inch loaf pan. Sprinkle with remaining 1 cup pecans.

Bake at 350 for 1 hour - 1 hour 5 mins until toothpick comes out clean. Cool on wire rack for 10 mins then remove from pan to a wire rack.

Praline Topping:

Bring butter & brown sugar to a boil in saucepan over medium heat, stirring constantly. Boil 2 mins. Remove from heat & spoon over top of bread. Let cool completely. Enjoy!!!

Saturday, September 18, 2010

Apple-Walnut Galette

Autumn is just around the corner! The smell of fall always includes apples and cinnamon for me, and this galette fills your house with the most wonderful aroma!  This recipe can be used with various other fruits, like peaches, pears, and plums, along with many others. With this recipe, you can either make the from scratch crust, or cheat and buy the premade one. Either works just fine!

Preheat oven to 400

Ingredients for Apple Filling:

3 large Golden Delicious Apples, peeled, cored, & sliced
1 TBSP lemon juice
1/4 sugar
1 TBSP flour
1 1/2 tsp cinnamon
chopped walnuts

Combine apples with lemon juice in a medium size bowl. Stir in 1/4 cup sugar, flour, cinnamon and walnuts. Set aside.

Single pastry crust:

1 1/4 cup flour
1/2 tsp salt
1/4 cup (1/2 stick) cold unsalted butter cut into small peices
1/4 cup Crisco
3-4 TBSP cold water

Mix flour and salt in a mixing bowl. Add butter and Crisco until mixture resembles coarse meal. Sprinkle with cold water 1 TBSP at a time until pastry is just moist enough to hold together. Shape and flatten dough into a disc.

Roll dough on a lightly foured surface into a 14 in round. Roll dough onto rolling pin; unroll onto an ungreased large baking sheet.  Mound filling onto dough, leaving 2 1/2 inch border. Cut butter into peices and dot over filling. Fold border up over filling, working all the way around.  Brush sides with an egg wash. Sprinkle with cinnamon sugar and walnuts

Bake in the preheated 400 degree oven until filling is hot and crust is golden, about 30-40 minutes.

Apricot Jam, heated

Once galette comes out of the oven, brush the heated jam over the top of the galette evenly.

Wednesday, September 15, 2010

Persimmon Rugelach

Last year, I froze alot of persimmon pulp, not knowing exactly what to do with it. If persimmons are heated to too high of a temperature, they turn horribly bitter. So, I asked my friends at Relish Magazine for some help. They sent me a recipe that was perfect! I did a little bit of tweaking, but they are wonderful!  For those of you who don't know, rugelach is a jewish pastry made with a cream cheese dough and different fillings rolled up. These are quite tasty and addicting!  The best thing about this recipe is, you can use whatever type of fruit jam you have...or even throw in some mini chocolate chips or chop of a favorite candy! Multiple uses for this yummy recipe!
I also won a Relish Cookbook for posting this recipe!!

1 1/2 pounds cream cheese at room temperature
1 1/2 pounds unsalted butter at room temperature
1 1/2 teaspoons salt
6 3/4 cups all-purpose flour


Persimmon butter (or whatever jam you like to use)
2 cups walnuts, finely ground
1 cup granulated sugar
2 TBSP ground cinnamon
confectioner’s sugar (to sprinkle over cookies)

Preheat oven to 325 degrees.
To prepare dough, cream together cream cheese and butter using a mixer. In a separate bowl, whisk salt into flour. Mixing on the lowest speed, add flour mixture to cream cheese mixture about 1 cup at a time, until a creamy dough forms. Divide dough into 4 pieces and shape into rounds. Wrap each in plastic wrap and refrigerate 1 hour or freeze 20 minutes.
Mix walnuts, granulated sugar and cinnamon in a separate bowl.
If you are using jam that has large pieces of fruit, throw in the food processor to break up the chunks.
Flour your work surface and rolling pin.  Gently roll out dough into a 1/4-inch thick circle, about 8 to 10 inches in diameter.  Spread a thin layer of jam over rolled dough. Sprinkle nut mixture over the jam. Gently press filling into dough with your hands or large spatula.
 With a pizza cutter or knife, slice dough circle into 16 to 18 pie-shaped wedges, about 1 to 1 1/2 inches wide at the widest part. Pick up outside edge and tightly roll towards the center, pressing and tucking the tip under and the fillings back in if they are pushed out.
Place on a baking sheet lined with parchment paper or a silicone mat. Continue rolling the dough until you have used it up. Repeat with remaining dough rounds and filling.
Bake 20 to 25 minutes at 325, until the rugalach are golden brown and filling is bubbling. Transfer to a cooling rack. Dust with confectioner’s sugar.

Sunday, September 12, 2010

Roast Chicken with Garlic, Lemon and Parsley Recipe

Sometimes cooking the same way over and over again gets boring. I asked my friends at Relish Magazine for a different way to make a roasted chicken. They suggested this recipe. I tweaked it just a bit for what I had available in my pantry. The best results for this one is to marinate it over night. This is so flavorful! You will really enjoy this!!


1 cup flat-leaf parsley (fresh or dried)
2 garlic cloves
2 shallots or onions
1 tablespoon coarsely ground black pepper
3 tablespoons olive oil
1 1/2 tablespoons spicy mustard
1 1/2 teaspoons dried herbes de Provence
1/2 teaspoon dried rosemary
2 tsp lemon juice

To prepare marinade, combine all ingredients in a food processor; process to a paste.  To prepare chicken, coat chicken with marinade. Cover and refrigerate 4 hours or overnight.  
Preheat oven to 350F.
Place on rack in roasting pan.  Roast 1 1/2 hours or until a meat thermometer inserted in thigh registers 170F. Remove from oven and let rest 20 minutes.