It’s an old saying that pretty much everyone loves motherhood and apple pie, and I’d include myself in that list – particularly since there have been two back to back crop failures for the blueberry crop around our camp up north – otherwise as a good northern canadian lad I’d be endorsing motherhood and blueberry pie but definitely not turning down apple pie.
More realistically, in our home apple pie usually takes a back seat to apple crisp – which is so easy to throw together and is truly a great desert. But, Apple Kuchen also figures prominently among our favorite deserts because it’s a great desert in its own right and is almost as quick to prepare as apple crisp.
Partly devoured pan of whole barley base apple kuchen
For those who haven’t had it before it is an cake base topped with apples and a sugar and cinnamon topping. Since home ground whole grain flours are the principal ones that get used in our kitchen the base is usually whole barley or whole wheat – both of which work great and give more substance and flavour compared to white flours.
So next time you are looking for a great desert give Apple Kuchen a try.
Click on the post title to expand and see the recipe.
What was it Homer Simpson used to say…. MMMMMMMMMMMMMM Donuts. For me that is more likely to be MMMMMMMMMMM Apple Fritters, so it’s probably not surprising that I’ve played with dozens of recipes over the years – most yeast versions. But this quick one is the one I keep coming back to – it’s fantastic AND as a quick donut it’s a snap to produce. While I usually make them using fresh whole ground flour they work just as nicely with white flour.
The other nice thing is this recipe is that it scales wonderfully – from 1x to about 5x which is about the maximum I can manage to make with my deep fryer before it makes sense to do up another batch of batter – but given that takes all of five minutes it’s really no hardship. So get out your apples, heat up the oil and get ready to enjoy.
Click on the post title to expand for the whole recipe.
Instant Hot Chocolate Mix is a great convenience – especially when you head outside. That said, really good rich hot cocoa mix isn’t cheap – but you can easily make gourmet all in one mix at home with quality bulk ingredients for a fraction of the price of buying it already prepped very easily and quickly.
These also go great with homemade marshmallows which you can flavor any way you wish – peppermint or cinnamon anyone?
This is a desert that is guaranteed to WOW those to whom it is served. I know, it oft been the desert I’ve been requested to bring, and it was the desert I would request in return for straight A’s when I was in school – it may explain why I was honor role. For all of that awesomeness it is an incredibly easy desert to prepare. IF you are one of those folks who can’t seem to make a piecrust – then this is definitely a desert for you. Click on the post title for the full recipe and for a detailed step by step walk through the steps watch the video. You won’t regret it!
Marshmallows likely strike most folks today as some complex food that must contain several dozen compounds with long and complex names able to be made only in complex factories. The reality is exactly the opposite – marshmallows are simple and easy to produce at home. Moreover, you can make some great flavoured marshmallows – such as these peppermint ones that are the perfect accompaniment for hot chocolate.
Fresh Oatmeal Barley Raisin cookies packed for a day of skiing
You know those cookies from the store, the “fresh like” ones that are soft and chewy and oh so good. I have a soft spot for the Oatmeal-Raisin ones. These ones trump those. They taste better, feature all whole grains, and can be whipped together in under ten minutes. They go together quickly, if you are doing it by hand try to grab a Danish Whisk – you won’t go back to a wooden soon after you’ve tried it – or they can be made with even less effort with a stand mixer if you have one.
I think cookies have an undeserved reputation in some folks mind that they are a hassle. I think a big part of that can be resolved by using silicon baking sheets. They pretty much guarantee that you won’t suffer from the burnt bottom syndrome and they are reusable for many years – my oldest ones have been around for about ten years and are just about at the point that they need to be retired.
This recipe uses whole barley flour milled in the Homestead Grain Mill but you could just as easily substitute whole wheat, rye, triticale or spelt flour.
This loaf will blow your socks off it is awesome good. Yet like any other quick bread this is a breeze to whip up taking only moments worth of prep work. In addition to the whole grain it features an abundance of pumpkin – pumpkin is strangely in short supply in many loaves, that’s not the case here. As well, the sugar content isn’t as high as other loaves – and with the richness of the pumpkin and spice flavor you don’t miss the lesser amount of sugar. In my case I use my home canned pumpkin cubes which only need to be mashed up with a fork.
If you like pumpkin and do whole grain baking this is a recipe you need to try. I am sure it will become one of your favorites.
Try these and it will forever ruin your experience with donut shop fritters, they are awesome. Now, they aren’t quite as easy as just tossing the ingredients for bread into the bread machine and walking away, but if you have a handle on the processing steps they don’t take that much more time and the result at the end of the process is well worth it.
Start by making the whole wheat dough. This is a rich sweet dough that is oh so sticky. As such it’s best mixed in a stand mixer or in the bread machine on the dough cycle.
Apple fritter filing
While the dough is going through the cycle – which takes about an hour and a half – prepare your apple filling. If you can choose apples with a crisp firm flesh – those hold together best – but I find I’m often grabbing bags of softer fleshed apples we’ve gleaned and put down. Irrespective of the type of apple don’t cook them into a mush – you just want to soften them and get them to absorb some of the cinnamon caramel greatness.
When rolling out the dough make sure your work surface is well floured to keep the dough from sticking. Roll the dough out into a rectangle about 1/2″ thick, and then put the apple mixture on one half and fold the other segment over the filling.
Cut up dough and filling ready for forming
Now, in order to get that structure of dough and apple that fritters are known for you need to chop the material up cut on the diagonal about 3/4″ apart, and then cut the opposite diagonal in the other direction. Then take a scoop of the cut up dough and apple mix and firm it into a solid ball about 1″ thick.
Allow the fritters to double in bulk and then fry them up. When they are still warm dip one side in the glaze you can make up while the fritters are rising.
My favorite glaze is made using my homemade apple cider syrup which really punches up the apple flavor, but maple syrup or vanilla are also great options.