http://anitalianinmykitchen.com/lemon-crostata/
Enjoy!
Peace in the Kitchen!
Tuesday, March 22, 2016
Italian Lemon Crostada
I just received this recipe and it looks yummy. I decided to copy a link to the recipe so you can see the photograph and get an idea of how delicious this looks. I love all things Lemon and I have great Lemon Pie Recipes. I haven't made this one so I don't know how it differs from our traditional Lemon Pie in America. This comes from Sweet Paul, a Blog that I follow and he got it from An Italian in My Kitchen. It was translated from Italian so that makes it authentic! I just ordered his Cookbook and it arrives this week. I'm looking forward to sharing additional recipes from him.
http://anitalianinmykitchen.com/lemon-crostata/
Enjoy!
Peace in the Kitchen!
http://anitalianinmykitchen.com/lemon-crostata/
Enjoy!
Peace in the Kitchen!
Monday, March 21, 2016
Cauliflower and Leek Gratin and another one of my favorite Cauliflower Gratin Recipes
I eat a lot of Cauliflower so I'm always looking for interesting ways to make it. I add raw Cauliflower to Salads, I make Cauliflower Soup, other Gratin recipes and Roasted. I like this addition of Leeks to a Cauliflower Gratin.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2 Quart Gratin Dish, well Buttered.
Water to cover the Florets.
1 - 3 Pound Head of Cauliflower broken into Florets.
2 Leeks, White and Light Green parts only. Trim into 1/4" slices.
2 Shallots, Peeled and Thinly Sliced.
4 TBS Butter
1 tsp Red Pepper Flakes. Additional to taste.
1 tsp Finely Chopped Fresh Thyme Leaves.
1/4 C Flour
1 1/2 C Heavy Cream
1 1/2 C Grated Gruyere Cheese. You can also use Emmental or your favorite Swiss Cheese.
Freshly Ground Black Pepper to taste.
In a large Soup Pot or Dutch Oven on Medium High Heat:
Bring Water to a Boil.
Add:
Cauliflower
Cook 2 minutes.
Drain, Rinse under Cold Water.
Transfer to a Large Mixing Bowl and set aside.
In a Saucepan on Medium Low Heat:
Butter
Heat until melted.
Add:
Leeks
Shallots
Red Pepper Flakes
Thyme
Mix well.
Cook, stirring often for 5 minutes.
Add:
Flour
Stir to combine well.
Add:
Heavy Cream, Slowly, stirring constantly just until well combined.
Increase heat to Medium High.
Bring to a Boil for 3 minutes, until it Thickens.
Remove from Heat.
Add:
3/4 C Cheese
Pepper to taste.
Stir until well combined.
Pour over Cauliflower.
Gently stir just to coat well.
Transfer to the Gratin Dish.
Sprinkle evenly with Remaining Cheese.
Bake for 25 minutes.
After Baking, Broil the top until Golden Brown (about 5 minutes).
Enjoy!
Peace in the Kitchen!
Here's my other favorite Recipe:
Cauliflower Gratin
Here's what you'll need:
Preheat the oven to 350 degrees.
A 2 Quart Gratin Dish, well buttered.
1 3 lb. Head of Cauliflower broken into Florets.
8 oz. Heavy Cream
4 oz. Milk
1 C Grated Cheddar Cheese + 1/4 C for Sprinkling prior to baking.
2 Eggs
Salt and Pepper to taste
A Pinch of Nutmeg
4 TBS Bread Crumbs ( Italian flavored if you like)
In a Saucepan with Boiling Water:
Cauliflower
Boil for 3 minutes.
Drain
Place in the Gratin Dish
In a Mixing Bowl:
Cream
Milk
1 C of the Cheese
Eggs
Whisk well.
Add:
Salt
Pepper
Nutmeg
Mix well.
Pour over the Cauliflower.
In a Mixing Bowl:
Breadcrumbs
Remaining Cheese
Mix well.
Sprinkle evenly over the Cauliflower.
Bake for 30 minutes.
It should be Golden Brown.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2 Quart Gratin Dish, well Buttered.
Water to cover the Florets.
1 - 3 Pound Head of Cauliflower broken into Florets.
2 Leeks, White and Light Green parts only. Trim into 1/4" slices.
2 Shallots, Peeled and Thinly Sliced.
4 TBS Butter
1 tsp Red Pepper Flakes. Additional to taste.
1 tsp Finely Chopped Fresh Thyme Leaves.
1/4 C Flour
1 1/2 C Heavy Cream
1 1/2 C Grated Gruyere Cheese. You can also use Emmental or your favorite Swiss Cheese.
Freshly Ground Black Pepper to taste.
In a large Soup Pot or Dutch Oven on Medium High Heat:
Bring Water to a Boil.
Add:
Cauliflower
Cook 2 minutes.
Drain, Rinse under Cold Water.
Transfer to a Large Mixing Bowl and set aside.
In a Saucepan on Medium Low Heat:
Butter
Heat until melted.
Add:
Leeks
Shallots
Red Pepper Flakes
Thyme
Mix well.
Cook, stirring often for 5 minutes.
Add:
Flour
Stir to combine well.
Add:
Heavy Cream, Slowly, stirring constantly just until well combined.
Increase heat to Medium High.
Bring to a Boil for 3 minutes, until it Thickens.
Remove from Heat.
Add:
3/4 C Cheese
Pepper to taste.
Stir until well combined.
Pour over Cauliflower.
Gently stir just to coat well.
Transfer to the Gratin Dish.
Sprinkle evenly with Remaining Cheese.
Bake for 25 minutes.
After Baking, Broil the top until Golden Brown (about 5 minutes).
Enjoy!
Peace in the Kitchen!
Here's my other favorite Recipe:
Cauliflower Gratin
Here's what you'll need:
Preheat the oven to 350 degrees.
A 2 Quart Gratin Dish, well buttered.
1 3 lb. Head of Cauliflower broken into Florets.
8 oz. Heavy Cream
4 oz. Milk
1 C Grated Cheddar Cheese + 1/4 C for Sprinkling prior to baking.
2 Eggs
Salt and Pepper to taste
A Pinch of Nutmeg
4 TBS Bread Crumbs ( Italian flavored if you like)
In a Saucepan with Boiling Water:
Cauliflower
Boil for 3 minutes.
Drain
Place in the Gratin Dish
In a Mixing Bowl:
Cream
Milk
1 C of the Cheese
Eggs
Whisk well.
Add:
Salt
Pepper
Nutmeg
Mix well.
Pour over the Cauliflower.
In a Mixing Bowl:
Breadcrumbs
Remaining Cheese
Mix well.
Sprinkle evenly over the Cauliflower.
Bake for 30 minutes.
It should be Golden Brown.
Enjoy!
Peace in the Kitchen!
Sunday, March 20, 2016
Baked Sun Dried Tomato and Artichoke Dip
This is a Baked Dip that's served on Toasted Slices of French Baguette Bread. I like Fresh Bruschetta and I also like Baked Dips. I have many Dip recipes on my Blog.
Baked Sun Dried Tomato and Artichoke Dip.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole Pan or 2 - 9" Round Pie Pans, sprayed with a Vegetable Spray or brushed well with Vegetable Oil.
1- 8 oz. Jar of Sun Dried Tomatoes in Olive Oil. Drain, reserve 2 TBS of the Oil and finely chop the Tomatoes.
2 - 14 oz. Cans of Artichoke Hearts, drained.
1/2 C Diced Onion
3 Cloves of Garlic, minced
2 C Shredded Swiss Cheese
1/4 C Shredded Parmesan Cheese
1 C Shredded Pecorino Romano Cheese
1/2 C Sour Cream
1/2 C Mayonnaise
1 - 10 oz. Frozen Chopped Spinach, thawed and squeezed dry in paper towels.
1 TBS Dried Oregano
1/2 tsp Fresh Ground Black Pepper
Toasted Slices of French Baguette Bread
In a Skillet on Medium High Heat:
Reserved Olive Oil, until Hot.
Add:
Onion
Sauté until translucent.
Add:
Garlic
Stir well and continue to cook for 1 minute.
Transfer to a Large Mixing Bowl.
Add:
Tomatoes
Artichokes
Swiss Cheese
Parmesan Cheese
Pecorino Romano Cheese
Sour Cream
Mayonnaise
Spinach
Oregano
Black Pepper
Mix until completely combined.
Spoon into the Casserole Dish or Pie Pans.
Bake for 30 minutes.
Serve Spread onto Toasted Slices of French Baguette Bread.
Enjoy!
Peace in the Kitchen!
Baked Sun Dried Tomato and Artichoke Dip.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole Pan or 2 - 9" Round Pie Pans, sprayed with a Vegetable Spray or brushed well with Vegetable Oil.
1- 8 oz. Jar of Sun Dried Tomatoes in Olive Oil. Drain, reserve 2 TBS of the Oil and finely chop the Tomatoes.
2 - 14 oz. Cans of Artichoke Hearts, drained.
1/2 C Diced Onion
3 Cloves of Garlic, minced
2 C Shredded Swiss Cheese
1/4 C Shredded Parmesan Cheese
1 C Shredded Pecorino Romano Cheese
1/2 C Sour Cream
1/2 C Mayonnaise
1 - 10 oz. Frozen Chopped Spinach, thawed and squeezed dry in paper towels.
1 TBS Dried Oregano
1/2 tsp Fresh Ground Black Pepper
Toasted Slices of French Baguette Bread
In a Skillet on Medium High Heat:
Reserved Olive Oil, until Hot.
Add:
Onion
Sauté until translucent.
Add:
Garlic
Stir well and continue to cook for 1 minute.
Transfer to a Large Mixing Bowl.
Add:
Tomatoes
Artichokes
Swiss Cheese
Parmesan Cheese
Pecorino Romano Cheese
Sour Cream
Mayonnaise
Spinach
Oregano
Black Pepper
Mix until completely combined.
Spoon into the Casserole Dish or Pie Pans.
Bake for 30 minutes.
Serve Spread onto Toasted Slices of French Baguette Bread.
Enjoy!
Peace in the Kitchen!
Baking Pan Conversion
I was working on a recipe this morning and I wasn't quite sure what size pan I would bake it in. I did some research and decided to consolidate this information on measurements to convert Cups to Pan Sizes. I think it's great information. You can figure out the size of the pan based on the amount of Cups you have. This may be very common knowledge but I've never had it in one place where I can use it as a reference. I did an entire post on the Iconic 9" X 13" Casserole dish in America. The pan was probably created when America started producing Boxed Cake Mixes. In the end, I discovered that my recipe would fit in 1 - 9" X 13" X 2" Casserole Pan or (2) 9" Pie Pans.
Volume vs. Pan Size:
3 C = 8" X 1 1/4" Round Cake Pan
4 C = 8 1/2" X 1 1/2" Round Cake Pan
8" X 4" X 2 1/2" Round Pie Pan
9" X 1 1/2" Round Pie Pan
11" X 1" Round Tart Pan
6 C = 8" Round Cake Pan
7 1/2" X 3" Bundt Tube Pan
8"X 8" X 2" Square Pan
8 1/2" X 4 1/2" X 2" Loaf Pan
9" X 1 1/2" Round Cake Pan
9" X 2" Round Deep Dish Pie Pan
9" X 9" X 1/2" Square Pan
10" X 1 1/2" Round Pie Pan
11" X 7" X 2" Rectangular Pan
7 C = 8" X 2" Round Cake Pan
9" X 9" Square Pan
8 C = 8" X 8" Square Pan
9" X 2" Round Cake Pan
9" X 5" X 3" Loaf Pan
9" X 9" X 1 1/2" Square Pan
9 1/4" X 3 1/4" Brioche Pan
11" X 7" X 1 1/2" Casserole Pan
9 C = 8" X 3" Bundt Pan
9" X 3" Tube Pan
10 C = 8" X 2 1/2" Springform Pan
9" X 9" X 2" Square Pan
11 3/4" X 7 1/2" X 1 3/4" Casserole Pan
9" X 13" X 2" Casserole Pan
15" X 10 1/2" X 1" Jellyroll Pan
10" X 2" Round Cake Pan
11 C = 9" X 3" Springform Pan
10" X 2" Round Cake Pan
12C = (2) - 9" Round Cake Pans
9" X 3" Angel Food or Tube Pan
10" X 2 1/2" Springform Pan
10" X 3 1/2" Bundt Pan
9" X 13" X 2" Metal Baking Pan
14" X 10 1/2" X 2 1/2" Roasting Pan
15 C = 9" X 13" X 2" Casserole Pan
16 C = 9" X 3 1/2" Springform Pan
10 " X 4" Tube Pan
18 C = 10" X 4" Angel Food or Tube Pan
9" X 13" X 2" = (2) 8" Round Pie Pans
Here's another bit of information that I think is helpful when considering what size Baking Pan can be subsituted for a 2 Quart Casserole.
Enjoy!
Peace in the Kitchen!
Volume vs. Pan Size:
3 C = 8" X 1 1/4" Round Cake Pan
4 C = 8 1/2" X 1 1/2" Round Cake Pan
8" X 4" X 2 1/2" Round Pie Pan
9" X 1 1/2" Round Pie Pan
11" X 1" Round Tart Pan
6 C = 8" Round Cake Pan
7 1/2" X 3" Bundt Tube Pan
8"X 8" X 2" Square Pan
8 1/2" X 4 1/2" X 2" Loaf Pan
9" X 1 1/2" Round Cake Pan
9" X 2" Round Deep Dish Pie Pan
9" X 9" X 1/2" Square Pan
10" X 1 1/2" Round Pie Pan
11" X 7" X 2" Rectangular Pan
7 C = 8" X 2" Round Cake Pan
9" X 9" Square Pan
8 C = 8" X 8" Square Pan
9" X 2" Round Cake Pan
9" X 5" X 3" Loaf Pan
9" X 9" X 1 1/2" Square Pan
9 1/4" X 3 1/4" Brioche Pan
11" X 7" X 1 1/2" Casserole Pan
9 C = 8" X 3" Bundt Pan
9" X 3" Tube Pan
10 C = 8" X 2 1/2" Springform Pan
9" X 9" X 2" Square Pan
11 3/4" X 7 1/2" X 1 3/4" Casserole Pan
9" X 13" X 2" Casserole Pan
15" X 10 1/2" X 1" Jellyroll Pan
10" X 2" Round Cake Pan
11 C = 9" X 3" Springform Pan
10" X 2" Round Cake Pan
12C = (2) - 9" Round Cake Pans
9" X 3" Angel Food or Tube Pan
10" X 2 1/2" Springform Pan
10" X 3 1/2" Bundt Pan
9" X 13" X 2" Metal Baking Pan
14" X 10 1/2" X 2 1/2" Roasting Pan
15 C = 9" X 13" X 2" Casserole Pan
16 C = 9" X 3 1/2" Springform Pan
10 " X 4" Tube Pan
18 C = 10" X 4" Angel Food or Tube Pan
9" X 13" X 2" = (2) 8" Round Pie Pans
Here's another bit of information that I think is helpful when considering what size Baking Pan can be subsituted for a 2 Quart Casserole.
2 quarts
Casserole Substitutions
Peace in the Kitchen!
Friday, March 18, 2016
Cream of Corn Soup
I love Soup and I have a lot of Soup Recipes on the Blog. I make Soup during the entire year. In the Winter I make it every weekend.
I was surprised to see that I've never posted my recipe for Cream of Corn Soup.
Cream of Corn Soup
4 TBS Butter
1/2 C Diced Onion
1 C Diced Celery
2 1/2 C Water
2 C Cubed Raw Potato
2 C Frozen Corn
1 - 14 oz. Can of Creamed Corn
1 tsp Salt
1 tsp Pepper
3 TBS Flour
3 C Half and Half
In a Large Soup pot on Medium Heat:
Butter
Heat until melted.
Ad:
Flour
Whisk well until completely incorporated.
Add:
Onion
Celery
Cook and additional 5 minutes. Stir often.
Add:
Water
Potato
Corn
Creamed Corn
Salt
Pepper
Whisk well.
Cover and simmer 30 minutes.
Add:
Half and Half.
Simmer uncovered for 30 minutes. Stir often as it thickens.
Enjoy!
Peace in the Kitchen!
I was surprised to see that I've never posted my recipe for Cream of Corn Soup.
Cream of Corn Soup
4 TBS Butter
1/2 C Diced Onion
1 C Diced Celery
2 1/2 C Water
2 C Cubed Raw Potato
2 C Frozen Corn
1 - 14 oz. Can of Creamed Corn
1 tsp Salt
1 tsp Pepper
3 TBS Flour
3 C Half and Half
In a Large Soup pot on Medium Heat:
Butter
Heat until melted.
Ad:
Flour
Whisk well until completely incorporated.
Add:
Onion
Celery
Cook and additional 5 minutes. Stir often.
Add:
Water
Potato
Corn
Creamed Corn
Salt
Pepper
Whisk well.
Cover and simmer 30 minutes.
Add:
Half and Half.
Simmer uncovered for 30 minutes. Stir often as it thickens.
Enjoy!
Peace in the Kitchen!
Thursday, March 17, 2016
Individual Pineapple Upside Down Cake
A High School Classmate from Michigan sent me a picture of a Pineapple Upside Down Pan that she has. Thanks Cheryl, it was the inspiration for this post. It makes 6 individual servings. I immediately ordered one.
After much research, I decided to post this recipe.
I just received the recipe from Cheryl and photographs of the articles in which a recipe appeared to make these individual cakes in a 12 C Muffin Tin. This offers an alternative to those that don't have the NordicWare Pineapple Pan.
Individual Pineapple Upside Down Cake
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Nordic Individual Pineapple Upside Down Cake Pan, brushed well with Pan Release Mix.
(Equal parts of Crisco, Vegetable Oil) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Pineapple Layer:
1 C Pineapple Rings, drained and reserve the Juice.
6 Red Maraschino Cherries
4 TBS Butter, melted
2/3 C Dark Brown Sugar
Cake Batter:
2 Large Eggs
2/3 C Granulated Sugar
4 TBS of the reserved Juice
2/3 C Flour
1 tsp Baking Powder
A Pinch of Salt
Pineapple Layer Directions.
In a Small Bowl:
Butter
Brown Sugar
Mix well.
Divide Evenly among the 6 cups in the pan.
Put 1 Pineapple Ring in each Pan.
Place 1 Cherry in the center of each Pineapple Ring.
Batter Directions:
In a large mixing bowl with a hand mixer:
Eggs
Sugar
Beat until Pale Yellow.
Add:
Juice
Mix just to incorporate.
Add:
Flour
Baking Powder
Salt
Mix in just until well incorporated.
Spoon Batter evenly over the Pineapple Rings.
Bake 20 - 25 minutes until a toothpick in the center comes out clean.
Remove the Pan to a Rack to cool for 10 minutes minutes.
Invert the Cakes onto a Large Serving Platter.
(Preferably a Rectangular Platter)
You can also turn them out onto a Sheet Pan and transfer to individual plates to serve.
(Place the Sheet Pan onto the Pineapple Pan and quickly flip it over)
Enjoy!
Peace in the Kitchen!
Here's the recipe for a 12 C Muffin Tin
Here's what you'll need:
Preheat the oven to 350 degrees
1 - 12 C Muffin Tin brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Batter:
6 TBS Butter
1/2 C Whole Milk
1 C Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
2 Eggs
3/4 C Granulated Sugar
1/2 tsp Vanilla
Topping:
6 TBS Butter
3/4 C Dark Brown Sugar
12 Red Maraschino Cherries
1 - 20 oz. Can of Pineapple Rings
Batter directions:
In a Saucepan on Medium Heat:
Butter
Milk
Heat, stirring until Butter melts.
Transfer to a bowl and set aside.
In each well of the Muffin Pan:
1/2 TBS of Butter/Unmelted.
1 TBS Brown Sugar
Place Pan in the Preheated Oven until the Butter Melts. (about 3 minutes)
But Pineapple Rings into Quarters.
Put 1 Cherry in the center of each well.
Place 2 pieces of the Pineapple around the Cherries in the wells.
Set aside.
Batter directions:
In a Medium Mixing Bowl:
Flour
Baking Powder
Salt
Whisk well.
In a Large Mixing Bowl:
Eggs
Sugar
Vanilla
Whisk well.
Add:
Flour Mixture.
Stir well with a Blending Fork.
Add:
Milk Mixture.
Stir to combine well.
Pour Batter evenly among the wells.
Bake 25 minutes.
Transfer Pan to a Rack to cool fo 5 minutes.
Place a Sheet Pan over the top of the Muffin Pan.
Invert it, releasing the cakes.
Transfer each cake to the rack, over the Sheet Pan to cool completely.
Enjoy!
Peace in the Kitchen!
After much research, I decided to post this recipe.
I just received the recipe from Cheryl and photographs of the articles in which a recipe appeared to make these individual cakes in a 12 C Muffin Tin. This offers an alternative to those that don't have the NordicWare Pineapple Pan.
Individual Pineapple Upside Down Cake
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Nordic Individual Pineapple Upside Down Cake Pan, brushed well with Pan Release Mix.
(Equal parts of Crisco, Vegetable Oil) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Pineapple Layer:
1 C Pineapple Rings, drained and reserve the Juice.
6 Red Maraschino Cherries
4 TBS Butter, melted
2/3 C Dark Brown Sugar
Cake Batter:
2 Large Eggs
2/3 C Granulated Sugar
4 TBS of the reserved Juice
2/3 C Flour
1 tsp Baking Powder
A Pinch of Salt
Pineapple Layer Directions.
In a Small Bowl:
Butter
Brown Sugar
Mix well.
Divide Evenly among the 6 cups in the pan.
Put 1 Pineapple Ring in each Pan.
Place 1 Cherry in the center of each Pineapple Ring.
Batter Directions:
In a large mixing bowl with a hand mixer:
Eggs
Sugar
Beat until Pale Yellow.
Add:
Juice
Mix just to incorporate.
Add:
Flour
Baking Powder
Salt
Mix in just until well incorporated.
Spoon Batter evenly over the Pineapple Rings.
Bake 20 - 25 minutes until a toothpick in the center comes out clean.
Remove the Pan to a Rack to cool for 10 minutes minutes.
Invert the Cakes onto a Large Serving Platter.
(Preferably a Rectangular Platter)
You can also turn them out onto a Sheet Pan and transfer to individual plates to serve.
(Place the Sheet Pan onto the Pineapple Pan and quickly flip it over)
Enjoy!
Peace in the Kitchen!
Here's the recipe for a 12 C Muffin Tin
Here's what you'll need:
Preheat the oven to 350 degrees
1 - 12 C Muffin Tin brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Batter:
6 TBS Butter
1/2 C Whole Milk
1 C Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
2 Eggs
3/4 C Granulated Sugar
1/2 tsp Vanilla
Topping:
6 TBS Butter
3/4 C Dark Brown Sugar
12 Red Maraschino Cherries
1 - 20 oz. Can of Pineapple Rings
Batter directions:
In a Saucepan on Medium Heat:
Butter
Milk
Heat, stirring until Butter melts.
Transfer to a bowl and set aside.
In each well of the Muffin Pan:
1/2 TBS of Butter/Unmelted.
1 TBS Brown Sugar
Place Pan in the Preheated Oven until the Butter Melts. (about 3 minutes)
But Pineapple Rings into Quarters.
Put 1 Cherry in the center of each well.
Place 2 pieces of the Pineapple around the Cherries in the wells.
Set aside.
Batter directions:
In a Medium Mixing Bowl:
Flour
Baking Powder
Salt
Whisk well.
In a Large Mixing Bowl:
Eggs
Sugar
Vanilla
Whisk well.
Add:
Flour Mixture.
Stir well with a Blending Fork.
Add:
Milk Mixture.
Stir to combine well.
Pour Batter evenly among the wells.
Bake 25 minutes.
Transfer Pan to a Rack to cool fo 5 minutes.
Place a Sheet Pan over the top of the Muffin Pan.
Invert it, releasing the cakes.
Transfer each cake to the rack, over the Sheet Pan to cool completely.
Enjoy!
Peace in the Kitchen!
Apple Pie Cake in a Springform Pan served with Homemade Whipped Cream
I've talked about Apples in many of my recipes. I grew up in Michigan where Apple Orchards were all around us. We would enter the neighbor's orchard and pick apples. I'm sure we must have had a stomach ache many times from eating Green Apples, but it was just what we did as kids.We managed to escape getting caught!
This is a great Pie/Cake combination. I have a Springform Pan with a Tempered Glass Bottom and I don't remove it when serving anything made in it. I simply transfer the dessert to a Serving Platter.
I included my recipe for Homemade Whipped Cream Recipe to garnish individual servings.
Apple Pie Cake in a Springform Pan
Here's what you'll need:
Preheat the oven to 350 degrees
1- 10" Springform Pan brushed well with Pan Release Mix. (Equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
8 Jonagold Apples, peeled, cored and sliced.
1 1/2 TBS of Cinnamon/Sugar. (1 1/4 TBS Cinnamon with 1 1/4 TBS of Granulated Sugar)
3 Large Eggs
1 1/2 C Superfine Sugar. (Granulated Sugar gently pulsed in a Food Processor)
1 1/2 C Vegetable Oil
3 tsp Vanilla
1 1/2 C Flour
(additional Cinnamon/Sugar for dusting before baking)
Layer Apple Slices in the Pan. Start on the outer edge and layer in a circle until all of the Apples have been used.
Sprinkle with additional Cinnamon/Sugar.
In a Stand Mixer with a Paddle Attachment:
Eggs
Sugar
Mix until Pale Yellow.
Add:
Oil
Vanilla
Beat until well combined.
Add:
Flour, slowly, until fully incorporated.
Pour Batter over the Apples.
Bang the Pan several times on a hard surface to distribute the Batter into the Apples.
Bake 1 hour.
Remove the Pan to a Rack to cool completely.
Refrigerate for 30 minutes. This will help set the Apples.
Release the sides of the Pan, leaving the cake on the removable bottom and transfer it
to a Serving Platter to slice and serve.
Heat individual slices in a Microwave or serve at Room Temperature.
Servings can be garnished with Homemade Whipped Cream.
This is my favorite recipe for homemade Whipped Cream.
Homemade Whipped Cream:
1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.
Enjoy!
Peace in the Kitchen!
This is a great Pie/Cake combination. I have a Springform Pan with a Tempered Glass Bottom and I don't remove it when serving anything made in it. I simply transfer the dessert to a Serving Platter.
I included my recipe for Homemade Whipped Cream Recipe to garnish individual servings.
 |
| Jonagold Apple |
Apple Pie Cake in a Springform Pan
Here's what you'll need:
Preheat the oven to 350 degrees
1- 10" Springform Pan brushed well with Pan Release Mix. (Equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
8 Jonagold Apples, peeled, cored and sliced.
1 1/2 TBS of Cinnamon/Sugar. (1 1/4 TBS Cinnamon with 1 1/4 TBS of Granulated Sugar)
3 Large Eggs
1 1/2 C Superfine Sugar. (Granulated Sugar gently pulsed in a Food Processor)
1 1/2 C Vegetable Oil
3 tsp Vanilla
1 1/2 C Flour
(additional Cinnamon/Sugar for dusting before baking)
Layer Apple Slices in the Pan. Start on the outer edge and layer in a circle until all of the Apples have been used.
Sprinkle with additional Cinnamon/Sugar.
In a Stand Mixer with a Paddle Attachment:
Eggs
Sugar
Mix until Pale Yellow.
Add:
Oil
Vanilla
Beat until well combined.
Add:
Flour, slowly, until fully incorporated.
Pour Batter over the Apples.
Bang the Pan several times on a hard surface to distribute the Batter into the Apples.
Bake 1 hour.
Remove the Pan to a Rack to cool completely.
Refrigerate for 30 minutes. This will help set the Apples.
Release the sides of the Pan, leaving the cake on the removable bottom and transfer it
to a Serving Platter to slice and serve.
Heat individual slices in a Microwave or serve at Room Temperature.
Servings can be garnished with Homemade Whipped Cream.
This is my favorite recipe for homemade Whipped Cream.
Homemade Whipped Cream:
1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.
Enjoy!
Peace in the Kitchen!
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