Baked to Perfection

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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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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Pumkln Loaf

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.

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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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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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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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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