Maple Apple Walnut Twist Bread
When I saw this recipe in the the November, 2009 issue of Family Circle Magazine I couldn’t wait to try it! I swapped out the raspberry jam for home made apple maple jam, maybe next time I’ll try blackberry currant. It’s an easy recipe and delicious, hubby loved it!
Maple Apple Walnut Twist Bread
Dough:
3/4 c. milk
1/3 c. sugar
3 Tbsp. unsalted butter
1/2 tsp. salt
1 pkt. (2-1/4 tsp.) active dry yeast
3 eggs
4-1/4 c. all-purpose flour, more for dusting
Filling:
3/4 c. seedless raspberry jam
3/4 c. chopped, toasted walnuts
1 Tbsp. granulated sugar
For the dough:
Heat milk, sugar, butter and salt until butter melts. Let cool.
Sprinkle yeast over warm water in lg. bowl; stir to dissolve. Add milk mixture, 2 of the eggs and 1-1/4 c. flour. beat 3 minutes until smooth. Stir in 3 c. flour to form dough.
Turn dough out onto floured surface and knead until smooth and elastic about 3-5 min. Add flour as needed to prevent sticking. Place dough in oiled bowl and let rise, covered, until doubled 1 hr.
Punch dough down, place on floured surface. Cover and let rest 15 min.
Lightly coat 15″ x 10″ x 1″ baking sheet with non-stick spray.
Filling:
Roll dough into 14″ square. Brush with jam and sprinkle with toasted walnuts.
Beginning with one long edge, roll dough up jelly roll style. Pinch seam closed and carefully transfer to baking sheet. Cut roll in half lengthwise (pizza cutter works well). With cut sides facing up and starting in the middle, loosely cross strips back and forth to the top. Pinch ends to seal and tuck under. Repeat with other end. Cover with plastic and let rise until doubled 30-45 minutes.
Heatoven to 350 degrees. Lightly beat remaining egg and brush over bread, sprinkle with sugar.
Bake at 350 for 30 min., until loaf sounds hollow when tapped. Remove from oven and let cool on rack.
Deep Dish Pumpkin Pie:
Spicy and topped with mounds of ginger whipped cream, this is our family’s favorite!
Pastry: (For 0ne 9″-10″ pie.)
- 1 1/2 c. unbleached all-purpose flour
- 1 Tbsp. powdered sugar
- 1/2 tsp.salt
- 4 Tbsp. unsalted butter, chilled
- 4 Tbsp. vegetable shortening, chilled
- 3 Tbsp. ice water
Sift together dry ingredients. Cut the butter and shortening into pieces and add to flour. Use a pastry cutter to incorporate the pieces into the flour until the size of peas. Add water 1 Tbsp. at a time and work quickly to moisten flour. Put moistened dough to one side before adding the next Tbsp. When all is combined, quickly gather the dough together into a ball and flatten slightly. Put in a tightly covered bowl for 1 hour. Roll out, fit into pie tin and flute edge as desired. Prick the crust with a fork several times and refrigerate until ready to fill.
Filling:
- 2 c. fresh pumpkin (or squash) puree
- 1 c. heavy cream
- 1/2 c. REAL maple syrup
- 1/2 c. brown sugar
- 4 eggs, beaten
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. nutmeg
- small pinch cloves
Preheat oven to 350 degrees.
Combine pumpkin and rest of ingredients in a blender or food processor and mix until well combined and smooth. Place pie shell on bottom rack of oven then pour filling in. Bake 60-70 minutes until center is just set. Don’t over-bake, the center will be puffy and the pie will crack when cooled. Remove from oven and cool completely at room temp. Slice when cooled. Store uneaten pie in refrigerator.
Ginger Whipped Cream:
- 1 c. heavy cream
- 1 Tbsp. powdered sugar
- 1/8 tsp. ginger
Place beaters, bowl and cream in freezer for 15 minutes. Pour cream into bowl and beat on high speed until frothy, begin to add powdered sugar a bit at a time until it’s been completely incorporated. Continue to whip cream until soft peaks form. Fold in ginger. Refrigerate.
Easy Pumpkin Mousse:
- 3 c. home-made pumpkin butter (recipe here) or canned
- 1 1/2 c. heavy cream
- 1/2 c. crushed gingersnap cookies (opt.)
Place cream, beaters and bowl in the freezer for 15 minutes. Pour the cream into the bowl and whip until soft peaks form. Gently fold in the pumpkin butter a 1/2 c. at a time. Refrigerate until well-chilled. Serve topped with gingersnap crumbs.
SOUPS
Broccoli Cheddar Soup
- 2Tbsp. butter
- 2 medium onions, thinly sliced
- 1 c. fresh parsley
- 2 Tbsp. flour
- 4 c. chicken or vegetable stock
- 4 c. milk
- 1/8 tsp. nutmeg
- 2 lbs. fresh broccoli, coarsely chopped
- 2 c. grated Vermont cheddar cheese
- 1/2 tsp. Worcestershire sauce
- salt and pepper to taste
Melt the butter in in a large pot over low heat. Add onions and parsley, cook until soft, sprinkle with flour and stir to make a paste. Slowly pour in milk and stock while stirring. Add spices. Bring to a boil slowly, simmer 10 minutes. Increase heat to medium; add broccoli cooking for 2 minutes or just until soft and still bright green. Puree soup with a hand blender or pour into a regular blender. Return soup to a clean pot and stir in the cheese. Do not let soup boil. When the cheese has melted and the soup is creamy, add Worcestershire salt and pepper to taste.
Hearty Onion Soup
- 6 strips bacon or 3 Tbsp. butter
- 3 c. packed of assorted sliced onions
- 1 Tbsp. sugar
- 4 cloves garlic,minced
- 1 tsp. sage
- 2 Tbsp. flour
- 2 Tbsp. cider vinegar
- 1 (12 oz.) bottle beer or ale
- 2 qts. beef broth
- 2 Tbsp. grainy mustard
- 6 slices crusty white bread
- 3 c. grated cheddar cheese
Cook bacon in a large pot over low heat (or melt butter). Remove to drain on paper towel. Increase heat to high and add onions. Cook until transparent, stirring occasionally. Sprinkle the sugar over the onions and cook until browned. Lower the heat and add the sage and garlic. Cook for one minute. Add flour and stir to make a paste. Add the vinegar, let cook until bubbly at edges and pour in beer and broth. Bring to a boil; reduce heat and simmer 30 minutes. Season with salt and pepper to taste. Ladle soup into individual oven-proof crocks. Trim bread to fit inside each crock and spread with mustard. Place bread slice, mustard side up, into each crock. Sprinkle each slice with a handful of the cheese, mounding it in the center. Place under the broiler until cheese is bubbly. (or bake at 500 degrees for 15 min.) Garnish with bacon pieces.
Leonard’s Beet Soup
Leonard is an elderly neighbor of ours. Each summer he comes to see the garden and share memories and recipes from his Polish mother’s kitchen. This beet soup is one of his favorites.
- One bunch small-medium beets, washed
- 1 c. sour cream
- 1 egg
- 2 Tbsp.butter
- 2 Tbsp. flour
- Vinegar, salt, pepper to taste
Cut the green tops from the beets leaving a 1″ stem. Reserve the greens. Place the beets in a heavy pot of boiling water and cook until just tender. Meanwhile thinly slice the beet greens. Remove the beets from the heat, drain and cool slightly. Remove the skins and slice the beets about 1/4″ thick. Put the beets into a clean soup pot and cover with water. Bring the water to a simmer over medium heat. Add the greens and simmer just until tender. Beat the sour cream and egg until blended. Add the flour and stir to combine. With the beets gently boiling, add the sour cream mixture. Stir gently. Add the butter and stir to melt. Add sugar, salt, pepper to taste.
THANKSGIVING RECIPES
Bread Stuffing
- 1 c. butter
- 2 c. diced celery or fennel
- 1 1/2 c. chopped onions
- 1/4 c. fresh parsley, minced
- 2 1/4 tsp. salt
- 2 tsp. poultry seasoning ( or 2 tsp. minced fresh sage, 1 tsp. each minced fresh thyme and marjoram)
- 1/4 tsp. white pepper
- 18 c. fresh bread cubes (recipe below)
- 3 egg whites, slightly beaten
Melt butter in a large Dutch oven over medium heat. Add celery (or fennel) and onion; cooking until tender, about 10 minutes. Add poultry seasoning (or herbs) and stir until thoroughly mixed. Stir in bread cubes and egg whites. Mix well. Stuff lightly into turkey and roast according to directions or place into a buttered pan and bake at 350 degrees about 45 minutes.
Oatmeal Honey Whole Wheat Bread
- 1 c. rolled oats
- 2 1/4 c. water, divided
- 1 Tbsp. active dry yeast
- 1/3 c. honey
- 2 tsp. salt
- 1 Tbsp. butter
- 4 c. organic white flour or bread flour
- 1 1/2 c. organic wheat flour
Pour 2 c. boiling water over oats in a bowl and let sit 10 minutes. Stir yeast into remaining 1/4 c. warm water with a pinch of sugar, let sit until foamy, 10 minutes. When the oats have cooled to luke-warm (not hot) add honey, salt, butter and yeast. Add flour 1 c. at a time and work in. Knead until the dough is smooth and elastic. Place in a greased bowl, turning to coat and cover. Let rise in a warm spot until doubled, about 50 minutes. Punch down the dough, turn out and divide in half. Shape each half into a loaf and place in greased loaf pan. Cover, let rise until doubled. Bake at 350 degrees for 40 minutes, cool on racks. (To use for stuffing let sit out uncovered for 48 hours.)
Squash Rolls
- 1 c. milk
- 1/2 c. sugar (may substitute 1 tsp. stevia)
- 2 Tbsp. butter
- 1 tsp. salt
- 2 1/4 tsp. active dry yeast (1 envelope)
- 1/4 c. warm water
- 1 c. mashed cooked winter squash
- 4 1/2-5 c. organic flour
Heat milk, sugar and butter until butter is melted. Cool to warm. Dissolve yeast in warm water in a large bowl. Stir in the milk mixture, squash and 2 c. flour. Beat until smooth. Stir in remaining flour, knead until smooth and elastic, 5 min. Place in greased bowl, turn to coat. Cover and let rise until doubled about one hour. Punch down dough and pinch off pieces to roll into 1″ balls. Place 3 balls in each of 24 greased muffin cups. Let rise until doubled. Bake at 400 degrees 15-20 min.
Spiced Cranberries
- 1 lb. fresh cranberries
- 1 1/2 c. sugar (or 1 Tbsp. powdered stevia)
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. allspice
In a food processor, grind all ingredients. Refrigerate at least one hour before serving.
Glazed Apples and Carrots
- 2 lbs. carrots, sliced
- 2 lbs. apples, cored, peeled, sliced
- 3 Tbsp. butter
- 2 Tbsp. real maple syrup
- 1/2 tsp. cinnamon
Cook carrots until tender crisp. drain. Melt butter in a large skillet over medium heat. Add the apples, coating with butter. Add carrots and stir until apples are soft. Add maple syrup and cinnamon, stir well. Serve hot.
“Waldorf” Salad
- 4 large apples, peeled, cored and cubed
- 1/4 c. chopped walnuts
- 1/2 c. halved sweet red or maraschino cherries
- 1 c. grapes, halved
- 1/4 c. sweetened dried cranberries
- 2 mandarin oranges peeled, segmented and chopped
- 1/2 c. dates
- 1-1 1/2 c. organic vanilla yogurt
Combine all ingredients in a large bowl and stir well to combine. Refrigerate until serving.
Sweet Potato Bake
- 7-8 medium sweet potatoes or yams, cooked until tender
- 1/2 c. maple syrup or brown sugar (or 1 tsp. powdered stevia)
- 1/4 c. butter
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1 egg white
- optional: mini-marshmallows
In a large bowl, mash potatoes until smooth. Add sugar, butter, cinnamon, salt and egg white. Beat until fluffy. Put into a greased casserole dish and bake at 35o degrees for 45 minutes. Remove from oven and top with mini-marshmallows. Put back into oven just until marshmallows are puffy and golden.
