Wow! So, I decided that Thanksgiving would be the perfect time to give this recipe a test drive and oh my goodness! It was one of the best ideas I have ever had… It was a hit with everyone at the party. The only suggestion that was made was more apples and more brown sugar! Check out the process-
We then brushed it with beaten egg and ta-da!! The perfectly browned brie wrap! Unfortunately, it was devoured before we had a chance to snap a photo of the finished product, so you’ll just have to make it and see for yourself!
To satisfy those who thought it was lacking apples and brown sugar, perhaps you could slice the brie round in half, and make a layer of apples and brown sugar in the center as well as on the top! Let us know how yours turns out, and of course how your holiday season is carrying on!
So, I don’t know about you, but where I am winter is rolling in and it is hitting HARD! This is a nice warm breakfast recipe from Edible Life in YYC that will hit your sweet tooth just perfectly in these chilly winter months, take a look!
- 2 Tbsp unsalted butter, melted and cooled slightly
- 2 cups old fashioned oats
- 1/3 cup walnuts, chopped
- 1/2 cup brown sugar, packed
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 cups unsweetened vanilla almond milk
- 1/2 cup unsweetened apple sauce
- 1 large egg
- 2 tsp vanilla
- 1 Granny Smith apple; cored, peeled, & diced
- 1/2 cup raisins
- Preheat oven to 375 degrees. Butter an 8-inch square baking dish.
- Combine oats, walnuts, raisins, sugar, baking powder, cinnamon, and salt in a bowl.
- In separate bowl, whisk milk, applesauce, egg, 1 tablespoon butter, and vanilla.
- Add wet ingredients to dry and combine till mixed. Fold in diced apple.
- Transfer mixture to prepared baking dish. Drizzle with remaining butter.
- Bake for 40 to 45 minutes, until top is nicely golden and oat mixture has set. Allow to cool slightly.
Plate up with some fresh apple slices on the side, or even a scoop of vanilla yogurt and enjoy! Let us know what you think of this treat and how you changed it up to make it perfect! As always, don’t forget to zip on over to our official Rent an Apple Tree and get your hands on some of our fresh apples just in time for the season!
Happy Thanksgiving everyone! A cornerstone of every Thanksgiving is, of course, dinner! My personal favorite part is none other than the pies! Oh, the wonderful pies! Getting home early for Thanksgiving break, I’m able to make my own pie for this year’s feast. What better way to make a pie than with Rent An Apple Tree’s apples? Here’s a great recipe from finecooking.com. Enjoy!
Classic Apple Pie
Serves eight to ten.
Yields one 9-inch double-crust pie.
- 1-1/2 to 1-3/4 lb. Cortland apples (for the best results, use Rent An Apple Tree’s!) (about 4 medium)
- 1 lb.Granny Smith apples (about 2-1/2 medium)
- 2 tsp. fresh lemon juice
- 2/3 cup packed light brown sugar
- 1/4 cup plus 1 Tbs. granulated sugar
- 3 Tbs. cornstarch
- 1/2 tsp. ground cinnamon; more to taste
- 1/4 tsp. kosher salt
- 1/8 tsp. ground nutmeg
- 1 large egg white
- 2 tsp. unsalted butter, softened, plus 1 Tbs. cold unsalted butter cut into small (1/4-inch) cubes
- 4 to 6 Tbs. all-purpose flour
Position two oven racks in the lower third of the oven and heat the oven to 400°F.
For the Filling…
Peel the apples, cut each in half from top to bottom, remove the cores with a melon baller, and trim the ends with a paring knife. Lay the apples, cut side down, on a cutting board. Cut the Cortland apples (below left) crosswise into 3/4-inch pieces, and then halve each piece diagonally. Cut the Granny Smith apples (below right) crosswise into 1/4-inch slices, leaving them whole. Put the apples in a large bowl and toss with the lemon juice.
In a small dish, lightly beat the egg white with 1 teaspoon water. Set aside.
Assembling the Pie…
Butter a 9-inch ovenproof glass (Pyrex) pie plate, including the rim, with the 2 tsp. of softened butter.
Rub 2 to 3 Tbs. of flour into the surface of a pastry cloth, forming a circle about 15 inches across, and also into a rolling pin stocking. If you don’t have a pastry cloth, rub the flour into a large, smooth-weave, cotton kitchen towel and use a floured rolling pin. Roll one of the disks of dough into a circle that’s 1/8 inch thick and about 15 inches across.
Lay the rolling pin across the upper third of the dough circle; lift the pastry cloth to gently drape the dough over the pin and then roll the pin toward you, wrapping the remaining dough loosely around it. Hold the rolling pin over the near edge of the pie plate. Allowing for about a 1-inch overhang, unroll the dough away from you, easing it into the contours of the pan. If the dough isn’t centered in the pan, gently adjust it and then lightly press it into the pan. Take care not to stretch the dough. If it tears, simply press it back together—the dough is quite forgiving.
Brush the bottom and sides of the dough with a light coating of the egg-white wash (you won’t need all of it). Leaving a 1/4-inch overhang, cut around the edge of the dough with kitchen shears.
Combine the sugar mixture with the apples and toss to coat well. Mound the apples in the pie plate, rearranging the fruit as needed to make the pile compact. Dot the apples with the 1 Tbs. cold butter cubes.
Rub another 2 to 3 Tbs. flour into the surface of the pastry cloth and stocking. Roll the remaining dough into a circle that’s 1/8 inch thick and about 15 inches across. Use the rolling pin to move the dough. As you unroll the dough, center it on top of the apples. Place your hands on either side of the top crust of the pie and ease the dough toward the center, giving the dough plenty of slack. Leaving a 3/4-inch overhang, trim the top layer of dough around the rim of the pie plate. Fold the top layer of dough under the bottom layer, tucking the two layers of dough together. Press a lightly floured fork around the edge of the dough to seal it, or flute the edge of the dough with lightly floured fingers.
Lightly brush the top with cold water and sprinkle the surface with the remaining 1 Tbs. sugar. Make steam vents in the dough by poking the tip of a paring knife through it in a few places; it’s important to vent well so that the steam from the cooking apples won’t build up and crack the top of the crust.
And finally, bake the pie!
Cover the rim of the pie with aluminum foil bands. This will prevent the edge of the crust from over-browning.
Place a rimmed baking sheet or an aluminum foil drip pan on the oven rack below the pie to catch any juices that overflow during baking. Set the pie on the rack above.
Bake until the top and bottom crusts are golden brown and the juices are bubbling, 60 to 75 minutes; to thicken, the juices must boil, so look for the bubbles through the steam vents or through cracks near the edges of the pie and listen for the sound of bubbling juices. During the last 5 minutes of baking, remove the foil bands from the edges of the pie. Cool the pie at least 3 hours and up to overnight before serving.
So, we have officially found the perfect appetizer for all of your holiday parties! This spread combines sweet with tart, depending on the type of apples you choose… It’s quick and easy and a foolproof treat everyone will love!
- 15 ounce carton whole milk ricotta cheese
- 6 ounces Gorgonzola cheese, crumbled
- 1/2 teaspoon snipped fresh thyme or 1/4 tsp. dried thyme, crushed
- 1/4 teaspoon snipped fresh rosemary or 1/8 tsp. dried rosemary, crushed
- 1 tablespoon honey
- 36 toasted baguette slices
- Sliced apples, fresh thyme, and/or toasted walnuts
1.Place ricotta in a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Stir in Gorgonzola, 1/2 teaspoon thyme, and 1/4 teaspoon rosemary until combined. Fold in 1 tablespoon honey until just combined. Spoon mixture into a serving bowl. Cover and chill 1 to 24 hours. Makes 36 appetizer servings.
2.To serve, spread on baguette slices and top with apple slices, thyme, and/or walnuts. Drizzle with honey.
Plate up and pass around! A huge thanks to Better Homes and Gardens for this delicious recipe, and saving us hours of stressing over recipes and destroying our kitchens! Don’t forget to check out our Rent an Apple Tree website, especially to get your hands on our special Black Friday promotion… As if another reason were needed to treat yourself and your loved ones to amazing Upstate NY apples!
Everybody knows Jack Johnson’s “Banana Pancakes” song, and frankly, it’s one of my personal favorites. True be told as well, bananas aren’t the only fruit you can make pancakes with. Apple pancakes are a delicious breakfast and will soon be your family’s favorite! Check out this recipe we found on Food Network, you won’t be disappointed! Perhaps even Jack Johnson himself will change his tune!
about 20 4-inch pancakes
1 3/4 cups all-purpose flour, plus more as needed
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon fine salt
1/8 teaspoon freshly ground nutmeg
2 large eggs at room temperature
1 1/4 cups milk at room temperature
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter, plus more as needed
4 Macintosh or other small apples
Warm maple syrup, as an accompaniment
1.) Preheat the oven to 200 degrees F. Set a wire rack on a baking sheet and place in the oven.
2.) Whisk 1 3/4 cups flour, the sugar, baking powder, salt and nutmeg in a large bowl. In small bowl or liquid measuring cup, whisk the eggs with the milk and vanilla extract. Melt 3 tablespoons butter in a large well-seasoned cast-iron or non stick skillet over medium heat. Whisk the butter into the milk mixture. Add the liquid ingredients to the dry mixture, and whisk just long enough to make a thick batter, (if there are a couple lumps that’s okay).
3.) Using a melon baler or an apple corer, peel and core the apples keeping them whole. Slice the apples crosswise to make 1/4-inch rounds. Put some flour on a plate and dredge the apple slices until lightly coated, shaking off any excess flour.
4.) In the same skillet over medium to medium-low heat, place 3 apple slices about 3-inches apart in the skillet. Cook without turning until browned, about 3 minutes. Ladle about 2 tablespoons of the batter over each apple ring. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 to 3 minutes. Add a nut-sized bit of butter to the skillet, as needed, and flip the pancakes, cook until golden on the underside, about 1 minute more.
5.) Serve with warm maple syrup and enjoy!
So, when I lived in Europe it didn’t take long before I discovered that crepes were a go-to recipe when you didn’t know what to make. Although I did have some good savory crepes, the dessert crepes were by far my favorite! So this amazing dessert recipe found on Zoom Yummy caught my attention! Check it out-
- 1Cup Cake Flour
- 1Cup Milk
- 1/2 Cup Water
- 1/4 Cup Granulated White Sugar
- 2 Eggs
- Pinch of Salt
- 6 Apples
- 1 1/2 Tbsp Lemon Juice
- 1 Tbsp Lemon Zest
- 1/2 Tsp Ground Cinnamon
- 2 Tbsp Unsalted Butter
- 6 Tbsp Sugar
- 3 Tbsp Confectioners Sugar
- First, in a larger bowl, combine the flour, milk, water, sugar, eggs and salt.
- Whisk until well combined and there are no lumps in the batter.
- Heat a non-stick skillet or pan over medium-high heat.
- Pour in about 1/2 tbsp vegetable oil.
- Carefully ladle about 1/4 cup batter into skillet.
- Rotate skillet so the batter spreads out and thinly coats the bottom of the skillet.
- Return skillet to heat, and cook the crepe until edges turn golden brown and lacy, and start to pull away from the skillet. Using a knife or an offset spatula, carefully turn crepe over; cook other side until just golden.
- Slide the crepe onto a heat-proof plate.
- Repeat with the remaining batter, stirring it before making another crepe. Stack cooked crepes on top of one another.
- Peel the apples and cut them into 1-inch (2.5 cm) chunks.
- Place the apples in a medium bowl. Add lemon zest, lemon juice, and cinnamon. Toss to coat.
- Melt the butter in a skillet or pan over medium heat. Add granulated sugar, and cook, stirring occasionally until sugar turns amber in color. If caramel starts to get too dark, remove the skillet from heat.
- Add apples, and cook, turning apples over, until soft and completely caramelized. Remove the apples from heat.
- Combine the creme fraiche (or sour cream) with the confectioners’ sugar in a bowl. Whip the mixture a little.
- Spoon a scant 1/2 cup caramelized apples onto each crepe, and dust lightly with confectioners’ sugar.
Honestly, the only thing that could possibly make this recipe any better is if it were made with some fresh, Upstate NY Rent an Apple Tree apples!