Makes about 12 cups
1 (3 pound) butternut squash – peeled, seeded, and cubed
1 tablespoon olive oil
salt and ground black pepper to taste
8 strips bacon, chopped
1 large onion, chopped
6 stalks celery, chopped
6 carrots, chopped
1 bay leaf
2 teaspoons curry powder
1 teaspoon dried thyme
1 Granny Smith apple – peeled, cored, and cubed
4 cloves garlic, minced
1 cup apple cider
1 1/2 quarts chicken stock
1/2 teaspoon ground nutmeg (optional)
1 1/2 cups sour cream
- Preheat oven to 375.
- Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes.
- Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan.
- Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples and cooked squash and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.
- Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don’t fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending.
- Stir the nutmeg into the soup.
- Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.
3 c flour
1 t baking soda
1 t salt
1 t cinnamon
1 1/4 c vegetable oil
2 t vanilla
2 c sugar
3 c diced and peeled apples
1 c walnuts
3/4 c raisins (optional)
Preheat oven to 350. Grease a 15×10 glass pan.
Combine dry ingredients and set aside. Combine wet ingredients and pour over dry ingredients and mix until just combined.
Stir together all apple mixture ingredients. Combine with batter until just combined. Pour into pan. Bake for 40-45 minutes until toothpick inserted comes out clean.
3 c unsifted cake flour
2 c sugar
1 T baking powder
1 c magnola oil
1/2 c orange juice
2 1/2 t vanilla
4 or 5 apples, peeled and diced
2 t cinnamon
5 T sugar
Preheat oven to 350. Grease tube pan.
Stir to combine dry ingredients. Mix liquid ingredients separately and pour over dry. Mix with an electric mixer until blended.
Combine diced apples with cinnamon and sugar.
Pour 1/2 batter into prepared pan. Add 1/2 of the apple mixture in a layer overtop. Add the rest of the batter, and top with the remainder of the apples.
Bake 1 hour and 10 minutes at 350. Check after 45 minutes and cover with foil if needed.
Allow the cake to cool in the pan on a wire rack. When cool, run a knife or spatula around the edge of the pan, and remove the outside of the cake pan. Gently run a knife or spatula between the cake and the pan bottom to loosen. Invert the cake over a plate and remove the pan bottom (the cake will be upside down on the plate.) Place a cake plate face down on the bottom side of the cake, and holding both plates, flip the cake, so it is right-side (apple-side) up.
5 apples (Granny Smith, Golden Delicious)
1/3 c brown sugar, packed
1/3 c sugar
1/2 c flour
3/4 c oats
1/2 c unsalted butter, melted
1/3 c water
Preheat oven to 375.
Peel, core, slice apples and arrange on 8 inch baking dish. Combine sugar, flour, oats and butter. Spread over apples.
Sprinkle water over everything. Bake at 375 for 30 minutes. Serve with ice cream.
All-Butter Pastry Dough
3/4 c sugar
1/4 c molasses
4 T flour
1 T cornstarch
1/2 t ginger
1/4 t nutmeg
1/2 t cinnamon
splash of vanilla
3 T unsalted butter
Preheat oven to 400.
Peel, core, slice apples. Mix all filling ingredients, except for the butter, and combine with sliced apples.
Roll out each disc of the All-Butter Pastry Dough on a lightly floured surface to a 12-inch round. Place dough in prepared pie dish. Spoon in filling. Add chunks of butter on top of apples.
Roll out second dough disc to a 13-inch round. Drape dough over filling. Seal top and bottom edges and trim to a 1/2 inch overhang. Place extra dough aside.** Fold overhang under; crimp decoratively. Brush crust with milk and sprinkle sugar overtop.
With extra dough, combine and roll flat. Using any size muffin tin, cut extra dough to size and place in each hole. Add extra filling. Place in oven with pie.
Lower oven temperature to 375. Transfer pie to baking sheet and place in oven. Bake pie for 15 minutes, then cover with foil. Bake for 30-40 minutes more, until crust is golden brown, apples are tender, and filling is bubbling.
Cool for at least 30 minutes and serve at room temperature.
4 c of flour. Bread flour is preferred for stretching paper thin.
1 large egg
1 c hot water
1/2 c vegetable oil
1/4 t salt
8 oz cottage cheese
Sugar to taste. up to 3/4 cup.
lemon peel: optional
3 lbs or 12 medium sized apples (Granny Smith, Penn State, Roma)
3/4 cups sugar
1 tsp salt
2 tsp cinnamon
2 sticks butter, melted
Do ahead: Strain cottage cheese overnight through cheesecloth.
Mix and knead dough. Divide in half and flatten to a square. Put oil on saran wrap and place dough on each one. Place wrapped dough on top of each other and cover with a towel. Let set for 30-45 minutes in a warm place.
Mix strained cheese, egg and sugar. Set aside.
Peel, core, slice apples. Mix apples and other ingredients together to make filling. Set aside.
Sprinkle flour on a bedsheet over an average dinette table. Roll dough on bedsheet from middle to outer edge and stretch paper thin. Spread melted butter on dough and continue stretching by pulling outwards with fingers under dough. Dough should cover table and overhang about 12-24 inches.
Spread cheese filling on one part of stretched dough, but not to edge; spread apple filling on top of second part of stretched dough. Overlap unfilled edges over filling and dough. Spread more melted butter on new edges. Roll short ends of dough inward toward center to have two long rolls. Split the dough in half lengthwise to have two separate rolls. Pat with water and seal ends.
Cover baking sheets with parchment paper. “Snake” it onto the parchment paper and baking sheet. Punch holes in rolled dough with a fork.
Bake at 350 for 25 min.
yield: Makes 8 to 10 servings
active time: 25 minutes
total time: 3 Hours
3/4 cups all purpose flour
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons (or more) ice water
1 1/2 pounds Granny Smith apples, peeled, cored, cut into 1/8-inch-thick slices
4 tablespoons sugar, divided
1 teaspoon finely grated lemon peel
1/4 cup apricot preserves
- Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 2 days ahead. Keep dough chilled. Soften slightly at room temperature before rolling out.
- Roll out dough between sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter. Remove top sheet of parchment. Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet. Chill 15 minutes.
- Preheat oven to 450°F. Combine apple slices, 2 tablespoons sugar, and lemon peel in medium bowl; toss to blend. Spread preserves over crust, leaving 1 1/2-inch plain border. Arrange apple slices in concentric circles atop preserves, overlapping slightly. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust. Brush crust with milk. Sprinkle crust edges and apples with remaining 2 tablespoons sugar.
- Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 30 minutes longer. Remove from oven. Slide long thin knife between parchment and galette. Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature.