Description
A recipe for Caramelized Apple Pecan Coffee Cake
Ingredients
* 3/4 cup coarsely chopped pecans, divided
* Cinnamon Streusel Topping
* 1/4 cup packed light brown sugar
* 1 teaspoon ground cinnamon
* 1/2 tablespoon unsalted butter, melted
* Apple Filling and Topping
* 1/4 cup granulated sugar
* 1 large Granny Smith apple, peeled, cored and cut into 3/8-inch dice
* 1/2 vanilla bean, split lengthwise, seeds scraped out
* Coffee Cake Batter
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon salt
* Pinch ground ginger
* Pinch ground cloves
* 1/3 cup plain whole yogurt
* 1/4 cup unsweetened applesauce
* 1/3 cup packed light brown sugar
* 1/3 cup granulated sugar
* 1 large egg
* 3 tablespoons unsalted butter, melted and cooled
Preparation
Prep time: 40 minutes | Cooking time: 1 hour 45 minutes
Preheat the oven to 350°F. Grease 9 x 1 1/2-inch round baking pan and set aside.
Spread pecans on baking sheet or jelly-roll pan and toast in oven until lightly browned, about 10 to 15 minutes. Set aside to cool.
Streusel Topping: In medium bowl, combine ight brown sugar and cinnamon. Stir in butter until well combined and mix in half of pecans. Set aside.
Apple Filling and Topping: In small heavy-bottomed saucepan, cook sugar over moderately low heat. Without stirring, shake pan to help sugar melt evenly, until melted and dark golden. Remove saucepan from heat and carefully add apples and vanilla bean pod and seeds (mixture will vigorously steam and caramel will harden). Cook mixture over moderate heat, shaking pan and stirring occasionally, until caramel is dissolved, liquid has evaporated and apples are tender but still hold their shape, about 10 to15 minutes. Discard vanilla bean pod. Spread apples on sheet pan to cool.
Coffee Cake Batter: In large bowl whisk together flour, baking powder, baking soda, cinnamon, salt, ginger and cloves. In another medium bowl, whisk together yogurt, applesauce, brown sugar, granulated sugar, egg and butter until smooth. Pour wet ingredients into dry mixture and mix until well combined with large spatula. Fold in half the cooled apple filling and remaining pecans and pour into prepared pan. Sprinkle with half the streusel and top with remaining apple filling. Sprinkle with remaining streusel and bake until toothpick inserted in center comes out clean, about 25 to 30 minutes. Let cool 20 minutes and cut into 8 wedges. Serve warm or at room temperature.
Perfect Pairing: Soft floral and spicy notes of coffees such as Starbucks Ubora Blend, Ethiopia Sidamo or Arabian Mocha Sanani accent the cake's apple tartness.
Serves
Makes 12 servings
9/20/08
Homemade Ice Cream
Have you ever wondered if there was a healthful alternative to the sugar and
preservative filled ice cream you buy in the supermarkets? If you have or if
you would truly like to try homemade ice cream then this is for you. I have a
recipe for vanilla ice cream, that will knock your socks off when you taste it.
The first thing you need to know is how to make your own 100% healthy and
natural vanilla extract. You might buy this from a good quality store if you can find an unadulterated brand. To make your own you'll need about a quart of milk, a vanilla bean (available at most health food stores), and a teaspoon of honey. You put the milk in a saucepan and heat on high while you slice the
vanilla bean lengthwise and in half.
Then put the halves of the vanilla bean into the milk. Boil for around 15 to 20
minutes, then cook on medium heat for a half hour or until the milk has a thin
sheet of film on top.
Stir the mixture constantly as it cooks to prevent burning. Cool the extract and freeze in a plastic bottle or container. This extract will last you for quite awhile since recipes call for only a few teaspoons each. You should-if you plan to make the ice cream anytime soon- save a cup of the extract in a container in your refridgeratior. Whenever you want to make more ice cream just get the extract out of the freezer and thaw in the refridgerator until a few tablespoons or so are thawed, then refreeze the rest before it thaws out.
Now I'll give you my vanilla ice cream recipe, follow the instructions carefully
and you'll get wonderful results.
Vanilla Ice Cream
You'll need: 3 eggs, with the egg whites and yolks seperated, 1/2 cup honey,
4 cups light cream, and 2 teaspoons vanilla extract.
1. In a medium size bowl beat the yolks until smooth. Gradually add honey,
beating until well-blended and thick. In a different small bowl beat the egg
whites until stiff, stir beaten whites in with the yolk and honey.
2. Then add the cream and egg mixture together in a saucepan, cook on
medium heat, stirring constantly for 15 minutes.
3. Stir in vanilla extract, and either process in an ice cream maker or just
freeze in a bucket container overnight. Serve with an ice cream scoop.
This ice cream is rich, creamy, natural, and very healthy I'm sure you'll enjoy it.
Article Source: http://www.goodcookrecipes.com
Beth Scott is the author of the eBook "The Ultimate Whole Wheat Bread Baking Guide!" to visit her website go to Breadmaking.Apt-Products.com
preservative filled ice cream you buy in the supermarkets? If you have or if
you would truly like to try homemade ice cream then this is for you. I have a
recipe for vanilla ice cream, that will knock your socks off when you taste it.
The first thing you need to know is how to make your own 100% healthy and
natural vanilla extract. You might buy this from a good quality store if you can find an unadulterated brand. To make your own you'll need about a quart of milk, a vanilla bean (available at most health food stores), and a teaspoon of honey. You put the milk in a saucepan and heat on high while you slice the
vanilla bean lengthwise and in half.
Then put the halves of the vanilla bean into the milk. Boil for around 15 to 20
minutes, then cook on medium heat for a half hour or until the milk has a thin
sheet of film on top.
Stir the mixture constantly as it cooks to prevent burning. Cool the extract and freeze in a plastic bottle or container. This extract will last you for quite awhile since recipes call for only a few teaspoons each. You should-if you plan to make the ice cream anytime soon- save a cup of the extract in a container in your refridgeratior. Whenever you want to make more ice cream just get the extract out of the freezer and thaw in the refridgerator until a few tablespoons or so are thawed, then refreeze the rest before it thaws out.
Now I'll give you my vanilla ice cream recipe, follow the instructions carefully
and you'll get wonderful results.
Vanilla Ice Cream
You'll need: 3 eggs, with the egg whites and yolks seperated, 1/2 cup honey,
4 cups light cream, and 2 teaspoons vanilla extract.
1. In a medium size bowl beat the yolks until smooth. Gradually add honey,
beating until well-blended and thick. In a different small bowl beat the egg
whites until stiff, stir beaten whites in with the yolk and honey.
2. Then add the cream and egg mixture together in a saucepan, cook on
medium heat, stirring constantly for 15 minutes.
3. Stir in vanilla extract, and either process in an ice cream maker or just
freeze in a bucket container overnight. Serve with an ice cream scoop.
This ice cream is rich, creamy, natural, and very healthy I'm sure you'll enjoy it.
Article Source: http://www.goodcookrecipes.com
Beth Scott is the author of the eBook "The Ultimate Whole Wheat Bread Baking Guide!" to visit her website go to Breadmaking.Apt-Products.com
Home Made Biscuit Recipe
Ingredients
3 cups flour (Preferably a soft wheat flour; look for flour labled "soft wheat". If you cannot find soft flour, mixing three parts all-purpose flour with one part cake flour will get you close.)
4 1/2 tsp. baking powder
3/4 tsp. cream of tartar
2 1/2 tablespoons sugar
3/4 tsp. salt
3/4 cup shortening
1 egg, beaten
1 cup milk
Preheat oven.
Sift all dry ingredients into bowl.
Cut in shortening until like coarse meal.
Beat egg lightly and add to milk.
Add liquid to dry ingredients and mix with fork until dough holds together.
Turn out onto floured board and knead lightly with floured fingers.
Roll out 3/4 inch thick and cut with floured cutter (a round cookie cutter).
Place on baking sheet and bake at 450°F for 12 minutes.
Article Source: http://www.goodcookrecipes.com
Recipe contributed by Tasha Slone.
3 cups flour (Preferably a soft wheat flour; look for flour labled "soft wheat". If you cannot find soft flour, mixing three parts all-purpose flour with one part cake flour will get you close.)
4 1/2 tsp. baking powder
3/4 tsp. cream of tartar
2 1/2 tablespoons sugar
3/4 tsp. salt
3/4 cup shortening
1 egg, beaten
1 cup milk
Preheat oven.
Sift all dry ingredients into bowl.
Cut in shortening until like coarse meal.
Beat egg lightly and add to milk.
Add liquid to dry ingredients and mix with fork until dough holds together.
Turn out onto floured board and knead lightly with floured fingers.
Roll out 3/4 inch thick and cut with floured cutter (a round cookie cutter).
Place on baking sheet and bake at 450°F for 12 minutes.
Article Source: http://www.goodcookrecipes.com
Recipe contributed by Tasha Slone.
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