Baked to Perfection


Apple Crisp


4 granny smith apples
4 ounces brown sugar
2 ounces apple juice
cinnamon to taste
2 ounces butter
1 tablespoon of cornstarch
2 ounces water
granola as needed

Peel the apples, core, slice about a ¼-inch thick or small-medium dice cubes. In a saucepan place the apples, sugar, apple juice, and cinnamon and bring to a boil for about 8-10 minutes. Add the cornstarch and 2 ounces of cold water in a different container and dilute the cornstarch. Add to the apple mixture and stir for about 2 more minutes (at this point it is going to look like apple pie mix). Remove from the fire and add the butter; stir until the butter is melted.
Place the apples in soufflé cups or cast iron containers about 1.5-2 inches deep. Top with granola and place in the oven at 350 degrees for 15 minutes, or until golden brown. Serve with your favorite ice cream – preferably vanilla or cinnamon.

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Buttermilk Pie


3 eggs
1/2 cup butter, softened
1 1/2 cups white sugar
3 tablespoons all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/8 tablespoon freshly grated nutmeg
1 pie crust, your favorite recipe

Preheat oven to 350 degrees. Beat eggs until frothy; add butter, sugar and flour. Beat until smooth. Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell. Bake for 40 to 60 minutes, or until center is firm.
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Pumkin Loaf with Candied Walnuts, Spiced Mascarpone, Salted Caramel & Cranberry Preserve

Erling Jensen
Pumkln Loaf

5 ounces milk
2 whole eggs
12 ounces pumpkin puree or canned pumpkin
2 ½ tablespoons yeast
27 ½ ounces all purpose flour

2 ounces light brown sugar
2 teaspoons each of ground clove, cinnamon, ginger and nutmeg
2 ½ teaspoons salt
1 ½ cup candied walnuts (see below)

Combine all ingredients except walnuts and salt in a bowl or stand up mixer. Mix until well combined. Knead dough for approximately 5 minutes until sticky. Add salt and walnuts, work until fully incorporated. Place dough in an oiled bowl in a warm place, covered and allow to double in size. Divide dough into 14 ounce balls and place in 9 X 5 loaf pans, allow to double in size. Bake at 350 degrees for 30 minutes or until toothpick comes out clean.

Candied Walnuts: Take equal parts (approximately 3 cups of each) sugar and water and combine in a saucepan on low heat. Add walnuts to this simple syrup and allow to boil for approximately 5 minutes. Remove walnuts from syrup and fry in 350 degrees oil until they are a deep, golden brown. Salt to taste.

Spiced Mascarpone
8 ounces mascarpone, softened
½ cup heavy cream, whipped
¼ cup powdered sugar
1.5 teaspoons pumpkin pie spice

Mix mascarpone on medium speed for 1-2 minutes. Add pumpkin pie spice and mix for 1 minute. In a separate bowl, whip cream and powdered sugar, and then fold into mascarpone.

Salted Caramel
2 cups sugar
¼ cup water
2 cups heavy cream, room temperature
2 tablespoons butter
1 teaspoon salt

In a saucepan bring sugar and water to a boil and let cook until it turns amber in color. Without removing from heat add heavy cream and mix with a wire whisk until well incorporated. Bring to a boil then remove from heat and add butter. Once butter is melted stir and add salt. Let cool.

Cranberry Preserve
1 cup dried cranberries
1 ½ cup sugar
1 ½ cup water
1 lemon, juice only 1 ounce brandy
1 ounce Grand Marnier
Add water to cranberries and let sit for at least 1 hour. In a pot bring brandy and Grand Marnier to a boil. Add cranberries, water, and lemon juice and let boil for 1 minute. Add sugar and let cook over medium heat for 30 minutes or until thickened.

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Kooky Canuck

Peach Cobbler

Kooky Canuck

6 cups sliced peaches
1 teaspoon cinnamon
½ cup brown sugar
2 tablespoons cornstarch

Cobbler Dough
2 ½ cups flour
3 tablespoons granulated sugar
1 teaspoon salt
1 cup shortening
1 egg

Preheat oven to 350 degrees.
Filling: In a large bowl combine brown sugar, cinnamon, and cornstarch – mixing well. Fold peaches into the mix until well combined. Pour mixture into a 6” cast iron skillet.
Dough: In a large bowl, sift flour, 3 tablespoons sugar, and salt. Cut in the shortening with a pastry cutter until the mixture resembles coarse crumbs. In a separate bowl, whisk together egg and cold water. Sprinkle over flour and shortening mixture, and work with hands forming dough into a ball. Chill dough for 30 minutes, then roll to 1/4 inch thickness.
Place cobbler dough directly over peach filling, making sure to cover the edges of the skillet. Sprinkle the top of the dough with sugar and cinnamon mixture. Bake until cobbler crust is golden brown, about 30 minutes. Let cool slightly, and serve with vanilla ice cream.

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Salud! At Whole Foods Market, Poplar Avenue

Pumpkin Butter Pecan Ginger Twists

Salud! At Whole Foods Market, Poplar Avenue

1 package frozen puff pastry, thawed
½ cup pecans, finely chopped
3 ounces crystallized ginger, finely chopped (about ½ cup)
6 ounces prepared pumpkin butter

2 ounces cream cheese, softened
3 tablespoons powdered sugar
¼ – ½ cup heavy cream
3 tablespoons granulated sugar
1 tablespoon ground cinnamon

Preheat the oven to 425 degrees. Line two sheet pans with parchment paper or silpat mats.
On a lightly floured surface, roll out the puff pastry sheets into large rectangles, about 1/16 inch thick. (If one piece of puff pastry, cut in half before rolling; if two sheets, roll each out). Cut each sheet into four even rectangles.
Mix together the pecans and ginger in a medium bowl. Set aside. Spread the pumpkin butter in an even layer over 4 pastry rectangles; sprinkle the pecan mixture evenly over the pumpkin butter. Carefully place the remaining pastry on top of each pumpkin butter rectangle, pressing gently to adhere. With a sharp knife or pizza cutter, cut each filled rectangle into 4 long and even strips.
Transfer the strips, one at a time, to the prepared sheet pans, twisting the ends to create a spiral. Continue with the remaining pastry strips, putting 8 strips on each pan. Place in the freezer for 5 minutes or in the refrigerator for 20 to chill the pastry before baking.
Place the pans in the oven and reduce the heat to 400 degrees. Bake until puffed and lightly browned, about 15-20 minutes, rotating pans halfway. Cool completely on the sheet pans.
For the glaze, beat together with a hand mixer the cream cheese and powdered sugar, adding enough cream to achieve the desired consistency. Place the mixture in a piping bag or zip-top plastic bag and pipe onto the cooled twists – you can also use a spoon to drizzle the mixture. Combine the sugar and cinnamon together in a small bowl, and sprinkle over top of the twists.
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Owen Brennan’s

Layered Hibiscus, Cream & Champagne No Bake Pie

Owen Brennan's

Cream Layer (Bottom)
1 ounce lavender
2 Sheets gelatin
4 cups heavy cream
1 1/2 cups sugar

Bring to a boil: Lavender, heavy cream & sugar, and let simmer for 15 minutes. Strain lavender out with gelatin blooming in ice water. Remove gelatin and mix into cream mixture. Let cool to room temperature, then pour each glass about 1/3 full. Place in freezer or fridge for 1-2 hours until set.
Champagne Layer (Middle)
1 jar candied hibiscus flower
1 pint fresh blackberry
1 bottle champagne
1 cup sugar
2 sheets gelatin
Bring champagne and sugar to boil. Once boiled, remove from heat and add bloomed gelatin from ice water. Take hibiscus flower and insert 1 blackberry into center. Place flower on top of cream layer in glass. Once champagne is cooled to room temperature, slowly pour over flower into glass. Place in freezer or fridge for 1-2 hours until firm.
Strawberry Layer (Top)
2 pints strawberries
1 1/2 cups sugar
2 whole cloves
2 sheets gelatin

Bring strawberries, sugar and cloves to a boil. Bloom gelatin in ice water. Strain strawberry mix then add gelatin. Let stand until room temperature, then top off glasses with mix. Place in fridge for 2 hours until set.

Interim Restaurant & Bar

Apple Pie

Interim Restaurant & Bar

Feuilletage (crust)
1 cup sugar
1 teaspoon salt
1/2 cup water
1 cup butter

Combine flour, salt and water; mix into dough and put in refrigerator for 30 minutes. Pour dough with butter 6 times.
4 apples, cut into 8 pieces
1 pint fresh blackberry
1 cup water
1 cup sugar
1 tablespoon sugar Cook apples and water on stovetop over low heat for 35 minutes; mix with sugar and heat again for 10 minutes on very low heat
6 medium apples
1/2 cup sugar
3 tablespoons vanilla
1 tablespoon cinnamon Peel and slice apples. Cook apple slices, sugar, vanilla and cinnamon on low heat for 10 minutes to cook out water. Allow to cool in refigerator.

Building the Pie
Roll out dough and place in a 10 inch pie mold. Pour applesauce in first, then lay apples out on top. Use remaining dough, cut into strips to create crisscross crust on top. Egg wash, then bake at 345 degrees for 1 hour and 10 minutes.
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Chocolate Boubon Pecan Pie


18 mini pie shells
1/2 cup butter
1 cup light corn syrup
4 eggs
1 cup sugar
3 ounces bourbon

1/4 teaspoon kosher salt
1 teaspoon vanilla extract
6 ounces semisweet chocolate chips
1 cup chopped pecans
1/2 cup whole pecans

Combine butter and corn syrup in a saucepan and set over medium heat. Once butter has melted, add sugar.
In a mixing bowl, combine eggs, bourbon, vanilla, and salt. Mix well. While whisking, slowly pour butter mixture into egg mixture. Stir in chocolate chips and chopped pecans. Divide mixture into pie shells. Top each pie with whole pecans. Bake at 325 degrees for 45 to 50 minutes.

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