Apple Pie

Apple Pie

It is officially Fall and that means apple pie for me. Not pumpkin spice anything. Don’t get me wrong I love a pumpkin donut from Dunkin’ or better yet my sister’s amazing pumpkin roll with cream cheese frosting. But I can’t get into the cult of pumpkin spice. I’m a fan of anything apple. I love apple cider donuts, tarts, apple sauce, and pie.

 

American as Apple Pie

 

Apple PieEvery country in the western world has their apple dessert. Apples are hardy and store well. They are portable and don’t require anything. Grab, go, and eat. The picture that stays with me from the Netherlands is girls on bikes eating apples as they cycle to school, work, or home. The Netherlands and Germany are known for their apple desserts in forms of cakes.

Apples as we know them today are not native to the Americas. The seeds were brought by colonists after they found the native crab apples not eatable. In the late 18th Century, Dutch immigrants brought apple preserving techniques and the Germans  shared their flaky buttery crust creating a new truly American dessert, the apple pie. Reference to apple pie in the US goes as far back as 1796 in the cook book, American Cookery.

During the First and Second World Wars, soldiers were heard saying the reason why they were fighting was for “Mom and Apple Pie.” The humble pie became associated with patriotism.

 

My Pie

I buy small organic Gala apples in bags at Aldi with very intention of eating them. Sometimes I do, but others times they just sit there like they are posing for a still life. I hate to waste food so when they get to the point of not very appealing to grab and eat, I make either apple sauce or pie with them.

Since I always have apples, frozen rolled pie crust, and the other ingredients on hand, it is a quick and simple dessert that I could make a lot more. That said, if I make it all the time it won’t be good for my waist line nor will it be a special treat. I use whatever apples I have on hand which are usually Galas or any of the apples picked at my favorite local orchard, Rocky Brook, during the picking season.

Tucking into a fresh baked pie with ice cream or whipped cream is such fall comfort food.

 

Apple Pie

Ingredients

  • 8 cups thinly sliced apples (about 8 medium)
  • 1 tablespoon fresh lemon juice
  • 2/3 cup sugar
  • 3 tablespoons flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon salt

Preparation

  • 1. Preheat oven to 450F.
  • 2. Roll out pre-made pie crust. Place one crust in a deep dish pie plate.
  • 2. Put sliced apples and lemon juice in a bowl and tossing.
  • 3. Combine sugar through salt.
  • 4. Sprinkle spices over the apples and toss until well combined.
  • 5. Dump the apples into the pie plate and place the top crust on crimping the edges and making slits in the top.
  • 6. Brush with milk or egg wash.
  • 7. Bake at 450F for 15 minutes then reduce temperature to 350F baking for 40 minutes.
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The Oreo Cheesecake

The Oreo Cheesecake

The Cake We Make Together

 

The Oreo Cheesecake. That’s right. It is deserving of the “The.” My son and I have been making this cheesecake today since he was 4 years old. On Thanksgiving, Christmas, or New Year’s, this is out celebration dessert.

I don’t remember where this recipe is from after all of these years and the printout is worn. One of the reasons I created Well-Worn Apron was to curate recipes. It is time to transfer this one over from paper to the blog to keep it safe.

While I’ve thought about how to make this plant-based, I’ve decided not too. It is such a cherished dessert to us and indulging in to once a year is OK in my book.

Oreo Cheesecake is easy to make. A good recipe to make with children. They will enjoy crushing the Oreos with a baking pin for the crust, pouring the ingredients in, and decorating before going into the oven. Decorating the cake is my son’s favorite activity and for this Thanksgiving he make a smiley face. I use my Braun food processor to blend the batter and it makes an amazingly smooth batter. Once in the oven, it fills the house with the most wonderful smell.

 

The Oreo Cheesecake

Ingredients

  • 18 Oreo cookies, crushed
  • 1/4 cup melted butter
  • 24 ounces cream, softened (3 8oz. packages)
  • 1 can (14 oz) can sweetened condensed milk
  • 3 eggs
  • 2 teaspoons vanilla

Preparation

  • 1. Preheat oven to 300 degrees F.
  • 2. Mix Oreos and melted butter.
  • 3. Press the mixture in a greased 9-inch spring form pan.
  • 4. In a large bowl, cream together the remaining ingredients until well blended.
  • 5. Pour into the pan.
  • 6. Bake for 45-60 minutes.
  • 7. Don't over bake it until it cracks.
  • 8. Cool to room temperature and chill in the refrigerator before removing from pan.
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Rustic Fruit Tart

Rustic Fruit Tart

Making a rustic fruit tart is a simple way to bring the flavors of summer to your table. I usually make one when we have fruit that’s overripe to bite into. Frozen pie crust is always in my freezer so I can throw together a pie or tart when the fruit is ripe, or make samosas.

This recipe is so simple. I don’t really have a recipe It is something I just throw together without much thought. And sometimes, it works out and sometimes it doesn’t. I’ve used apples, peaches, and nectarines in my rustic fruit tarts. I’m not going to bother creating a recipe card because it is such free wheeling process.

All you need is some fruit, sugar, a little flour, maybe some lemon juice, and pie crust.

  • Slice or chuck the fruit. You can add blueberries or raspberries into the fruit like apples, peaches or nectarines as well depending on what you have on hand.
  • Dump in bowl.
  • Add sugar to taste, some lemon juice, and a touch of flour to thicken the mix while baking mixing well.
  • Arrange… ok dump… the mixture on the pie crust and fold up the crust.
  • If you want some browning then do an egg wash.
  • Bake in a pre-heated 375 oven for about 30-45 minutes. Checking on it when you get to the 30 minute mark.
  • Let cool a little then devour.

Be creative with your fruit tart. And enjoy!

Chocolate Nice Cream

Chocolate Nice Cream

Ice Cream! Ice Cream…

 

We all scream for ice cream! Especially in the summertime. The heat is on here in Newport so chocolate nice cream is welcome in our house. Recently I made mango sorbet and it turned out yummy so I decided to find out if I can make vegan chocolate ice cream. We love ice cream especially chocolate in our house. As we are eating more plant-based, it is important I can introduce “normal” foods familiar to my guys.

 

Chocolate Ice Cream is Easy

 

Yes, it is to my joy. Made with three ingredients: frozen bananas, plant milk, and cacao powder. That’s it. What I love about this recipe and the sorbet is it is ready to eat once done blending. You just need to remember to slice and freeze ripening bananas to have on hand, but other than that it is immediate gratification. Always appreciated when craving ice cream. Another thing I love about it is that it is healthy. You can have your ice cream and eat it too!!

A couple tips:
– Let the bananas thaw for a couple minutes
– Use quality cacao powder for a really luxe ice cream
– Put in freezer for that perfect consistency

My dairy forever son and my toughest food critic gave me two thumbs up. He couldn’t stop eating it.

 

Chocolate Nice Cream

Ingredients

  • - 5-6 medium-sized bananas or 2 cups, cut into slices and frozen
  • - 1-2 tablespoons plant milk
  • - 1-2 tablespoons cocoa, cacao, or carob powder

Preparation

  • 1. In a food processor or high speed blender, blend the slightly thawed bananas until they start to get smooth.
  • 2. Through the chute, add 1 tablespoon of plant milk and more if needed.
  • 3. Scrape down the sides and add in the cacao.
  • 4. Allow it to process again for another 3-4 minutes, or until fluffy and smooth. You may need to open and scrape down the sides periodically.
  • 5. Eat right there or put in air tight container in freezer.
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Vegan Mango Sorbet

Vegan Mango Sorbet

Mango sorbet has become my go-to creamy frozen dessert. Sorbets are naturally lactose-free and for those of us who dairy is not our friends means we can enjoy that feeling of eating a frozen dessert. On my journey to a plant-based lifestyle, my taste buds have evolved. Remember I was a dairy girl. Cheese and ice cream were food groups.

You can imagine how bummed I was when I realized that dairy and I were not compatible. And funny how when you can’t have a favorite food, you suddenly want it more. That was me with ice cream. I suddenly wanted ice cream. I needed to find a win-win for health, waistline, and frankly my wallet. That’s where mango sorbet comes into the picture.

 

Refreshingly Simple to Make

 

Mango sorbet is so simple and quick to make. And what I love about it is that it is ready to eat when you finish preparing it. So if you keep the ingredients handy, then when a craving, for me usually after eating a strongly favored meal, hits then you can whip it up in less than five minutes. Also means a great dessert for entertaining.

All it is: frozen mango chunks, coconut milk, lime juice, and maple syrup. Throw it in the food processor blending until smooth. That is it! I use frozen mangoes for two reasons. One, I can’t selected a good mango to save my life. And two, it save time and work.

 

Chocolate Nice Cream is Next

 

Chocolate ice cream is a favorite of mine so I’m going to try out making chocolate nice cream using frozen banana and oat milk. Fingers crossed since chocolate is so good. In the meantime, grab a spoon and dig in into the mango sorbet or if puddings are more your thing then try chai pudding!

Vegan Mango Sorbet

Ingredients

  • 2-3 cups frozen mango chunks
  • 100 ml canned coconut milk
  • 2 Tablespoons maple syrup
  • Lime juice, 1/2 of lime

Preparation

  • Place all ingredients in food processor or blender and pulse until ingredients are smooth.
  • Serve immediately or place in air-tight container in freezer.
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Italian Pandora Bread Pudding

Italian Pandora Bread Pudding

Don’t regift that Panettone or Pandora Breads

Ever since watching the British Bakeoff Master Classes where Paul made the Italian sweet yeast dough, Pandora Bread, I wanted to make it since it looked tasty and lovely. It is a rich bread made with what flour, sugar, butter, and eggs. What has kept me from making with I lacked easy access to the tin star mold. Panettone with the fruit and raisins are common finds, but the plain one was very hard to find.

Right before Christmas, I stopped in RI Job Lots – a store I can not describe – and there was a shelf full of them. I had to buy it. And I couldn’t wait until Christmas to eat it. That night the box was opened and the Pandora was taken out of the bag. We all were looking forward to it. Well there was quite a lot of disappointment. It was dry and had a flavor we couldn’t figure out. Was it alcohol? We didn’t know.

The Pandora, which was quite large, sat on the counter top. I torn clumps of it as I walked by and I wasn’t putting a dent in it. Something had to be done with it, but what?

I made a Mary Berry Christmas Pavlova for a friend on Christmas Eve. It needed six egg whites. I kept the yolks not wanting to waste them. As I put them in the fridge, the thought came to me: bread pudding. I can make bread pudding with them since it takes six egg yolks. While you could toast the bread or batter them for French (or Italian) toast, I like the option for bread pudding better. It is warm and moist with tons of flavor. And it was a hit.

So don’t throw out your Panettone or Pandora or regift it, but instead make bread pudding with it. Tear it apart soaking it in an egg sugar cream mixture and bake. Sprinkle it with powder sugar and, as we say in this house, “Bob’s your uncle.”

Pandora Bread Pudding

Pandora Bread Pudding

Bread Pudding

Italian Pandora Bread Pudding

Ingredients

  • - 6 large egg yolks
  • - 2 cups whole milk
  • - 1 cup heavy cream
  • - 1 cup granulated sugar
  • - 1 teaspoon pure vanilla extract
  • - 1/2 teaspoon kosher salt
  • - 1/4 – 1/2 teaspoon ground nutmeg
  • - Pandora Bread, roughly chopped into 1-inch pieces
  • - 1/4 – 1/2 cup chopped white chocolate

Preparation

  • - Heat oven to 375° F.
  • - Butter or spray a shallow 2-quart baking dish.
  • - Whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg in a large bowl.
  • - Add the bread and chocolate and mix to combine.
  • - Transfer the mixture to the prepared baking dish and bake until set and a knife inserted in the center comes out clean in 40 minutes.
  • - Serve warm or at room temperature.
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