Apple Cranberry Oat Crumble

1 Tbs unsalted butter or vegan alternative, at room temperature, for dish

TOPPING
2 cups rolled oats

1½ cups flour (or gluten free alternative)

1⅓ cups sugar

½ tsp salt

¾ unsalted butter or vegan alternative

FRUIT FILLING

8 large apples, sliced (3½ pounds prepped)

2 cups cranberries, fresh or frozen

1⅓ sugar

2 Tbs cornstarch

2 tsp cinnamon

Preheat the oven to 375°F. Butter a 3-quart baking dish.

To make the topping, mix the oats, flour, sugar, and salt together. Stir in the butter, then press the topping together with your hands to form small clumps. Put the topping in the freezer while you assemble the filling.

To make the fruit filling, toss the apples, cranberries, sugar, cornstarch, and cinnamon together in a large bowl. Transfer the filling to the prepared pan and spread it out, pressing the fruits down into the corners.

Press the oat crumble evenly over the fruit, then bake for 60 to 70 minutes, or until the crumble is lightly golden and the filling is bubbling up in the corners.

From Rustic Fruit Desserts, Cory Schreiber and Julie Richardson

Apple Pandowdy

1 tablespoon unsalted butter, at room temperature, for pan

Pastry:
11/2 cups (71/2 ounces) all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon fine sea salt
6 tablespoons (3 ounces) cold unsalted butter
1/2 cup cold whole milk, as needed

Fruit Filling:
8 large apples, peeled, cored, and each cut into 16 slices (31/2 pounds prepped)
1/3 cup (11/4 ounces) granulated sugar
1 teaspoon ground cinnamon
Pinch of fine sea salt
1 tablespoon freshly squeezed lemon juice
1 tablespoon pure vanilla extract
2 tablespoons unsalted butter

Vanilla Ice Cream (optional)


To make the pastry, mix the flour, sugar, baking powder, and salt together in a bowl. Cut the butter into 1-inch pieces, add to the flour mixture, and toss to evenly coat. Using your fingertips or a pastry blender, cut in the butter until completely broken down into the flour mixture. Add the milk a couple tablespoons at a time, stirring well after each addition to evenly moisten the dough. Add only enough milk for the dough to come together in relatively dry mass. Gather the dough into a ball, then pat it out int a square. Wrap the dough in a plastic wrap and refrigerate while you make the filling.

Preheat the oven to 375°F. Butter a 9-inch cast-iron skillet or a 9-inch square baking pan.
To make the fruit filling, toss the apples, sugar, cinnamon, salt, lemon juice, and vanilla together in a large bowl, then transfer the mixture to the prepared pan. Cut the butter into small cubes and scatter over the apples.

Roll out the pastry just a bit smaller than the size of the pan. (The small gap between the pastry and the side of the pan will allow steam to escape.) Carefully drape the pastry over the apples, then cut 3 steam vents in the pastry.

Bake for 35 minutes, or until the pastry is golden and the filling bubbles up around the edges. This pandowdy is best served warm, topped with a small scoop of vanilla ice cream.

Storage: This pandowdy is best served the day it is made, but any leftovers can be wrapped in plastic and kept at room temperature for 2 to 3 days.
 
Serves 8 to 12


Enjoy!

From: Rustic Fruit Dessert, Cory Schreiber and Julie Richardson

Plum Torte

Cut about 16 small plums in half and remove pits

Pre-heat oven to 350°

Heat plenty of water in bottom part of double boiler. In top part, melt 1 stick butter, turn off heat, gradually add ½ cup sugar, 1 cup flour and 2 beaten eggs. Mix well. Add 1 tbsp baking powder, 1 tsp vanilla and ½ tsp salt

Lightly grease square baking dish (9x10) and slowly pour in mixture. Place fruit  on top of dough, flesh side up and very close together. Push down a bit

Sprinkle plums with lemon juice, cinnamon, and ½ cup sugar (or to taste)

Bake 45 minutes or more, possibly an hour. Once it begins to brown a little and looks cooked,  test center with dry toothpick every five minutes.

From Jada Berg’s grandmother

Gâteau au Caroube

¾ tasse de sucre brut
⅓ tasse d’huile
1 oeuf
1 tasse de lait
—————————————-
1¼ tasse de farine
¼ tasse de poudre de caroube
½ c. à thé de poudre à pâte
1 c. à thé de soda à pâte
¼ c. à thé de sel

Battre ensemble le sucre, l’huile et l’oeuf. Ajouter le lait. Tamiser ensemble les ing. secs. Mélanger le tout et verser dans un moule de 8”x 8” huilé. Cuire à 350°F environ 35 min.

Apple and Black Currant (or other small fruits) Brown Betty

1 tablespoon unsalted butter, at room temperature, for dish
6 large apples, peeled, cored, and sliced ¼ inch thick (3 pounds prepped)
1 cup (5 ounces) black currants stemmed
½ cup apple juice or apple cider
Zest and juice of 1 lemon
½ teaspoon fine sea salt
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
2 cups (5 ounces) crushed graham crackers or bread crumbs
½ cup (4 ounces) unsalted butter, melted
½ cup (3 ½ ounces) granulated sugar

Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter a 9-inch square baking dish.

Combine the apples and black currants in a bowl. Stir the apple juice, lemon zest and juice, salt, cinnamon, and nutmeg together in liquid measuring cup, then stir into the fruit.

Stir the bread crumbs, melted butter, and sugar together, then sprinkle one-third of the crumbs over the bottom of the prepared pan. Spread half the fruit over the crumbs in an even layer, top with another third of the crumbs, then top with the remaining fruit. Sprinkle the remaining crumbs over the fruit.

Cover with foil and bake in the lower third of the oven for 30 minutes, then remove the foil and bake for an additional 25 to 35 minutes, or until the topping is toasted and the filling is bubbling all over. Serve warm, preferably topped with a scoop of Vanilla Ice Cream.

Baking time: 55 to 65 minutes/ Serves 8 to 12

From:

Biscuits éponge à la gelée

 
1 tasse de margarine
½ tasse de sucre brut
———————————
2 oeufs
———————————
⅓ tasse de miel
1 c. à thé de vanille
3½ tasses de farine blanche
2 c. à thé de soda à pâte
———————————
Gelée de fruits au goût ou confiture

Défaire la  margarine et le sucre en crème. Ajouter les oeufs et bien mélanger. Ajouter le miel, la vanille, la farine et le soda puis mélanger. Placer au réfrigérateur 1 heure.

Abaisser la pâte à ¼ de pouce d’épaisseur. Découper à l’emporte-pièce. Faire un trou au centre de la rondelle de pâte qui ira sur le dessus. Déposer sur une plaque à biscuits.

Cuire au four à 350°F 10 minutes sur la grille du centre. Faire refroidir et réunir avec la gelée. Donne 2 douzaines de biscuits.

*Pour obtenir des biscuits plus tendres, on doit les metre au congélateur et les dégeler avant de servir.

Biscuits au beurre

1 tasse de beurre
———————————
½ tasse de sirop d’érable
1 c. à thé de vanille
½ c. à thé d’extrait d’amande
———————————
2 tasses de farine à pâtisserie tamisée
½ tasse de noix de Grenoble ou d'amandes émincées

Fouetter le beurre jusqu’à texture veloutée. Ajouter le sirop d’érable, la vanille, l’extrait d’amande et bien mélanger.

Ajouter la farine d’un seul trait et les noix. Bien mélanger le tout à la fourchette.

Déposer par cuillerée dans une grande plaque à biscuits non-graissée et aplatir avec une fourchette que vous trempez dans la farine à chaque fois. Cuire au four à 325°F de 25 à 30 minutes environ.

Donne deux douzaines de biscuits.

Recette originale de José-Anne Bernier

Pâte brisée

1 tasse de farine tamisée
1/3 tasse de beurre

3 c. à table de yogourt
1 œuf

Ajouter le beurre à la farine en petits morceaux et mélanger jusqu’à texture granuleuse. Battre le yogourt avec l’œuf et ajouter au mélange de farine. Abaisser la pâte sur une surface très enfarinée et avant de rouler, saupoudrer de farine le dessus de la pâte.

Recette originale de José-Anne Bernier

Tartelettes aux fraises

2 tasses d’amandes broyées
2 tasses de flocons d’avoine broyés
2 tasses de farine de blé entier
————————————
¾ tasse de sirop d’érable
¾ tasse d’huile
¼ tasse d’eau
————————————-
Environ 48 fraises fraîches ou congelées non-sucrées de grosseur moyenne

Mélanger les amandes, les flocons d’avoine et la farine. Ajouter le sirop d’érable, l’huile et l’eau. Bien mélanger.

Déposer ce mélange dans 24 moules en papier et façonner en petites tartelettes. Déposer les fraises dans les tartelettes (environ 2 pour chacune) en les écrasant légèrement pour bien remplir le centre.

Faire cuire au four à 350°F de 30 à 35 minutes.

*Si vous utilisez des fraises congelées, il faut bien les égoutter car les tartelettes auront tendance à déborder. Les fraises peuvent être remplacées par d’autres fruits (bleuets, framboises…).

Muffins aux graines de sésame et de pavot

2 tasse de farine
1 c. à thé de poudre à pâte
1 c. à thé de soda
½ c. à thé de sel
½ tasse de noix hachées
¼ tasse de germe de blé
¼ tasse de graines de sésame
¼ tasse de graine de pavot
—————————————
1 oeuf battu
¼ tasse d’huile
1 tasse de sucre
—————————————
1 tasse de lait

Tamiser ensemble la farine, la poudre à pâte, le soda et le sel. Ajouter le reste des ing. secs. Mélanger l’oeuf, l’huile et le sucre brut et incorporer le mélange de farine en alternant avec le lait.
Verser dans 12 gros moules à muffins bien huilés. Cuire au four à 350°F de 25 à 30 min.

Chocolate Zucchini Cake

2 1/2 cups regular all-purpose flour, unsifted

1/2 cup cocoa

2 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

3/4 cup soft butter

2 cups sugar

3 eggs

2 teaspoons vanilla

2 teaspoons grated orange peel

2 cups coarsely shredded zucchini

1/2 cup milk

1 cup chopped walnuts or pecans

Glaze (directions follow)

Preheat the oven to 350°F.

Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.

With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.

Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.

Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.

Drizzle glaze over cake.

Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.

Makes 10-12 servings.

From:  simplyrecipes.com

Walnut Cake with Lemon Glaze

Cake
½ cup butter, at room temperature
¾ cup sugar
2 eggs, lightly beaten
—————————————
⅓ cup plain yogurt
⅓ cup kefir (or additional ⅓ cup yogurt)
—————————————
2 cups unbleached white flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon cinnamon
—————————————
1 tablespoon freshly grated lemon rind
1 cup walnuts, toasted and finely chopped

Glaze
¾ cup water
1 cup sugar
1 cinnamon stick (or ½ teaspoon ground cinnamon)
¼ cup fresh lemon juice
¼ teaspoon ground allspice
Dash of ground cloves

Preheat the oven to 350°.

For the cake, cream together the butter and sugar until light and fluffy and then mix in the eggs. Blend the yogurt with the buttermilk. Sift together the dry ingredients and add them alternately with the yogurt mixture into the egg mixture. Stir in the lemon rind and walnuts.

Pour the batter into a buttered 9x13-inch baking pan and bake for 30 to 40 minutes, until a toothpick inserted in the center comes out mostly clean. The cake should still be moist.

Meanwhile, make the glaze by simmering together all the ingredients, covered, for about 15 minutes. Remove the cinnamon stick. When the cake is done, remove it from the oven, turn the oven off, pour the glaze over the hot cake, and return it to the oven for about 10 minutes. Cut the cake into squares and serve it warm or cool with a scoop of vanilla ice cream.


Adapted from:

Muffins

3 tablespoons oil
2 cups flour
¼ sugar
½ teaspoon salt
3 teaspoons baking powder
1 egg
1 cup milk, plus more if needed

Preheat the oven to 400°F. Grease muffin tin.

Mix together the dry ingredients. Beat together the egg and oil. Mix all. Bake 20 to 30 min.

Makes 8 large or 12 medium muffins

Blueberry or Cranberry Muffins:

Add 1 teaspoon cinnamon to dry ing. and increase sugar to ½  cup. Add 1 cup of the fruits to the batter at last minute. Blueberry are good with ½ teaspoon lemon zest and cranberry with ½ cup chopped nuts and/or 1 tablespoon minced orange zest.

Spice Muffins:

Add 1 teaspoon cinnamon, ½ teaspoon each allspice and ginger, and 1 pinch cloves and mace or nutmeg. Use 1 cup of whole wheat flour in place of 1 cup of white flour. Add ½ cup raisins or currants if you like.

Banana-nut Muffins:

Good with half bran or whole wheat flour. Add ½ cup roughly chopped walnuts, pecans, or cashews. Substitute 1 cup mashed very ripe banana for ¾ cup of the milk. Use honey or maple syrup in place of sugar.

Bran Muffins:
 
Substitute 1 cup bran for 1 cup of flour. Use 2 eggs and honey, molasses, or maple syrup. Add ½ cup raisins if you like.

Lavender Cookies*

1½ cups whole wheat flour
1 heaping Tbsp dried lavender
1 tsp baking powder
2 Tbsp flax seeds, ground
Zest of 1 orange
½ cup butter, at room temperature
½ cup sugar (or stevia**)
1 large egg
½ tsp vanilla extract
Almond slices, for garnish
1 Tbsp butter, to grease cookie sheet

Preheat oven to 350 F. Grease a cookie sheet and set aside.

Sift the flour twice to give more lightness to the cookies. Stir in lavender, baking powder, flax seed and orange zest. In separate bowl, beat butter with sugar until pale. Beat in egg and vanilla. Slowly beat in dry ingredients.

Place batter, one Tbsp at a time, onto cookie sheet. Sprinkle the tops with almond slices, then bake for 15 to 20 minutes or until golden.

Makes 2 dozen cookies

*Any herb or flower (roses, sage, basil, tea mix, etc.) can replace the lavender.

**Stevia (liquid)

1 tsp = 1 cup sugar
6 drops = 1 Tbsp sugar
2 drops = 1 tsp sugar
For each cup of sugar replaced by stevia, add ¼ to ½ cup of bulk
(applesauce, fruit puree, fruit juice, puree pumpkin, yogurt…)

In this recipe, I added the vanilla to 1 tsp, as well as 1 tsp of almond extract in an effort to cover the taste of the stevia...

Coconut Pumpkin Tart

2 cups all-purpose flour
½ cup toasted coconut
¼ cup sugar
2 tsp chopped fresh thyme
¾ tsp salt, divided
5 Tbsp cold butter
⅓ cup ice-cold water
1 cup sugar
1 Tbsp cornstarch
1 tsp ground ginger
1 tsp ground cinnamon
⅛ tsp ground cloves
1½ cups pumpkin puree
3 eggs, lightly beaten
1½ cups milk (thick, the recipe calls for evaporated)
Fresh thyme sprigs for garnish

In a food processor, pulse together the flour, coconut, sugar, thyme, and ¼ tsp salt. Cut the butter into cubes, and add to the flour mixture; pulse until mixture is crumbly, about 20 seconds.

Gradually add the water in a slow, steady stream, until mixture forms a rough ball. Turn the dough out onto a sheet of plastic wrap, and shape into a thick disk. Wrap tightly, and refrigerate for 1 hour.

Preheat oven to 425°. On a lightly floured surface, roll dough out to ⅛-inch thickness. Place in a 9-inch fluted tart pan, pressing up the sides. Line dough with parchment paper; fill with pie weights, and bake for 8 to 10 min. Remove pie weights and parchment, and bake an additional 4 minutes; set aside to cool.

In a large bowl, combine the remaining ½ tsp  salt, sugar, cornstarch, ginger, cinnamon, cloves, pumpkin puree, and eggs. Gradually stir in the milk and pour into prepared crust.

Bake for 10 min. Reduce heat to 350°, and continue baking for 15-20 min., or until the center of the tart does not move when pan is tilted. Cool on a wire rack. Garnish with fresh thyme.

Makes 1 tart

Chocolate Pudding

3 Tbsp cornstarch
3 Tbsp  sugar
2 Tbsp cocoa (or carob powder)
2 cups milk
1 tsp vanilla extract

In a saucepan, thoroughly combine cornstarch, sugar and cocoa. Add milk and stir until very smooth. Cook on medium heat, stirring constantly until the pudding comes to a boil. Then lower the heat and gently simmer, stirring continuously for 3 or 4 min. Stir in vanilla. Pour hot pudding into a decorative serving bowl or 4 individual custard cups. Serve warm or chill for about 2 hours, until cold and set. Garnish with mint leaves.

Cashew Cardamom Balls

1 cup lightly roasted cashew pieces
Cardamom seeds from 4 pods
1 cup finely chopped dates
Finely grated peel of one orange
½ cup dried coconut toasted and powdered in blender

Chop cashews rather fine (the blender chops them too fine). Remove cardamom from pods and grind. Combine cashews and cardamom in a bowl with dates and orange peel. Knead mixture with fingertips until uniforms, then roll into 1-inch balls and coat them with coconut.

Makes 18 balls




 

Sourdough Blueberry Muffins

 A good way to use our sourdough if we don't have time to make fresh bread:

1 cup whole wheat flour
1/4 tsp salt
1 tsp baking soda
1/4 cup sugar
1 tsp cinnamon


1 cup sourdough sponge
1 egg
1 tsp vanilla
3 Tbsp oil
3 Tbsp kefir (or yogourt)


1/2 tsp lemon zest (or organic lemon extract)
1/2 cup blueberries

Preheat oven to 425F.
Combine dry ingredients in small bowl. Stir in blueberries. Combine
wet ingredients in medium bowl. Add dry ingredients to wet ones.
Mix quickly and spoon into 6 muffin cups (oil with a mix of oil and lecithin).
Bake at 425 for about 20 minutes.

Variation:

For Spice Apple Muffins, omit the lemon zest and replace the blueberries by 1 apple. Add to the dry mix: 1/2 tsp allspice, 1/2 tsp ginger and a pinch of clove and mace or nutmeg.

For Cranberry Nut Muffins, replace the lemon zest by orange zest and the blueberries by 1/2 cup of cranberries and 1/4 cup of nuts and adding 1/4 cup extra of sugar.

Adapted from http://sourdoughhome.com/

Miles’ Apple Crisp

3 cups whole wheat pastry flour

3 cups ground sunflower seeds

¾ cup oil

½ cup sugar

¼ teaspoon salt

Cinnamon

Ginger

Nutmeg

Apples

Barley Malt

Mix the topping. Pack apples. Drizzle barley malt on apples. Pack topping about ½ inch thick. Bake until it bubbles.

Lemon Rhubarb (or berries) Bundt Cake

1 Tbsp oil or soy butter for pan

CAKE

2½ cups plus 2 Tbsp (12½ ounces plus ⅝ ounces) flour

2 tsp baking powder

½ sea salt

1 cup (8 ounces) soy butter

1¾cups (12 ounces) sugar

Zest of 1 lemon

3 eggs

½ tsp lemon oil

¾ cup soy milk (mixed with kefir or yogurt if possible)

1 pound rhubarb (or blueberries, cranberries, etc), trimmed and very thinly sliced (3 cups or 12 ounces prepped)

LEMON GLAZE

2 cups (8½ ounces) sifted powdered sugar, or more as needed

Juice of 1 lemon

1 Tbsp soy butter

Preheat the oven to 350 F. Oil a 10-cup Bundt pan or 12 small ones. 

To make the cake, sift the 2½ cups flour, the baking powder, and salt together. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter, sugar, and lemon zest together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the lemon oil. Stir in the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the flour mixture and scraping down the sides of the bowl occasionally. The batter will be very thick.

Toss the rhubarb with the 2 Tbsp flour and fold half the rhubarb into the batter. Pour the batter into the prepared pan and sprinkle the remaining rhubarb on top. 

Bake for 30 minutes, then rotate the pan and cook for an additional 30 minutes, or until the top of the cake is firm and the center springs back when lightly touched. Cool the cake in its pan on a wire rack for 30 minutes before inverting and removing the pan.

To make the lemon glaze, whisk the powdered sugar, lemon juice, and butter together. The mixture should be thick. If it is not, whisk in another Tbsp or two of the sugar. Spread the glaze over the cake as soon as you remove the cake from the pan. 

Storage: Covered with a cake cover, the cake will keep at room temperature for 3 to 4 days. 

Adapted from: