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Back when peaches were in season, I devised a baked oatmeal recipe to incorporate them. I just threw a few things together and pushed it into the oven. To my surprise, it was really good. We’ve tried it with pears and apples, with the same delicious results.

Hot fruit on the bottom, sweet oatmeal in the middle, and crunchy almonds on top. This could easily be a dessert…

:: Fruit-on-the-Bottom Baked Oatmeal ::

Ingredients:

  • Approximately 1 1/2 cup thinly sliced fruit* or enough to generously cover the bottom of a 9-inch square baking dish
  • 1/2 cup whole milk
  • 2/3 cup pure maple syrup
  • 2 large eggs
  • 3/4 cup (1 1/2 sticks) butter
  • 1 teaspoon pure vanilla extract
  • 2 cups old fashioned rolled oats
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 4 tablespoons demerara, sucanat or rapadura, divided
  • 1/3 cup slices almonds

*Peaches, pears & apples are good choices. If using apples, make sure to cup them thinly or they will be crunchy.

  1. Preheat oven to 350° F. Melt butter; pour 1/4 cup into bottom of a 9-inch square baking dish. Arrange sliced fruit on top of the butter and sprinkle with 2 tablespoons demerara. Set aside.
  2. In a medium bowl, mix together milk, maple syrup, eggs, remaining butter and vanilla.
  3. In a large bowl, whisk together oats, baking powder, baking soda and salt. Stir the wet ingredients into the dry ingredients and mix well. Pour over fruit and smooth the top. Sprinkle with almonds and remaining 2 tablespoons demerara.
  4. Bake at 350° for 40-50 minutes, or until browned on top and fruit is bubbly. Allow to cool slightly. Serve with milk, cream or Vanilla Sauce.

Serves 6-8

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I while ago I saw an article in Martha Stewart Living, February 2007 about English puddings. I immediately wanted to make some of the delicious-looking recipes. So we made Eve’s Pudding. I was quite pleased with the results, as was everyone else. Even Dad, the ultimate food critic in our family, said it was good. Keeping with the British tradition, we served our pudding with a vanilla sauce. It was the perfect dessert for a cool, wet fall evening!

. . .

. . .

: : Eve’s Pudding : :

Adapted from Martha Stewart Living

Ingredients:

For the Pudding:

  • 1/2 cup (1 stick) butter, softened, plus more for baking dish
  • 1 1/4 cups (5 oz.) Whole Wheat Pastry Flour
  • 1 1/4 teaspoons baking powder
  • Salt
  • 1 3/4 pounds baking apples, peeled, cored, and cut into 1/8-inch-thick slices
  • 3/4 cup demerara, Sucanat, or rapadura
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup whole milk

For the Sauce:

  • 2 tablespoons maple syrup
  • 1 1/2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups whole milk
  • 2 egg yolks, slightly beaten
  • 2 tablespoons butter, softened
  • 2 teaspoons pure vanilla extract

Directions:

For the Pudding:

1) Preheat oven to 350°. Butter a 9″ square baking dish; set aside. Whisk flour, baking powder, and 1/2 teaspoon salt in a medium bowl; set aside.

2) Put apples, 1/4 cup sugar, lemon juice, cinnamon, and a pinch of salt into a large bowl; toss to combine. Transfer to prepared baking dish, and sprinkle 2 tablespoons water over top; set aside.

3) Put butter and 6 tablespoons sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Add eggs, one at a time, mixing after each addition. Mix in vanilla. Reduce speed to low. Add flour mixture, alternating with milk. Mix until combined.

4) Spread batter over apples, and sprinkle with remaining 2 tablespoons sugar. Bake until batter is cooked through and juices are bubbling, about 40 minutes. Let cool on a wire rack 15 minutes.

Meanwhile, as the pudding in cooling, make the sauce:

1) Blend maple syrup, cornstarch and salt in a medium saucepan. Combine milk and egg yolks. Gradually stir into sugar mixture.

2) Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Serve warm over the pudding.

The original recipe is supposed to serve 8-10, but seven hungry people didn’t find it hard to lick the pan clean.

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