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Great Food Recipes
November 25th, 2011 | 
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Ingredients:
2 1/4 cup(s) all-purpose flour
1/2 cup(s) sugar
3/4 teaspoon(s) salt
1 1/2 stick(s) cold unsalted butter, chilled and cut into cubes
1/4 cup(s) ice water
1 tablespoon(s) distilled white vinegar
1 1/2 stick(s) unsalted butter
1 1/4 cup(s) light brown sugar
1/2 cup(s) honey
1/2 teaspoon(s) salt
1/4 teaspoon(s) curry powder, optional
1 cup(s) heavy cream
1 pound(s) pecan halves
Directions:
Make the crust: In a food processor, pulse the flour with the sugar and salt. Add the cubed butter and process until the mixture resembles coarse meal. Sprinkle on the ice water and vinegar and process until the crumbs are evenly moistened. Turn the crumbs out onto a sheet of wax paper and knead just until the dough comes together. Pat the dough into a disk, wrap in plastic and refrigerate until slightly chilled, about 15 minutes.
Preheat the oven to 375 degrees. Line the bottom of a 9-by-13-inch metal baking pan with parchment paper. Roll out the dough between 2 sheets of wax paper to an 11- by-15-inch rectangle (1/4 inch thick). Trim the dough to a 9-by-13-inch rectangle and place it in the baking pan. Cut the remaining dough into 3/4-inch-wide strips and press them up the side of the pan to form a rim all around. Refrigerate the dough until firm, about 30 minutes.
Line the dough with parchment paper and fill with pie weights or dried beans. Bake for about 25 minutes, until the dough is just set. Remove the parchment paper and weights and bake the crust for about 12 minutes longer, until lightly golden and set. Let cool.
Make the topping: In a large saucepan, combine the butter, brown sugar, honey and salt and cook over moderate heat, stirring, until foamy and slightly thickened, about 10 minutes. Add the curry powder (if using) and cream and cook, stirring occasionally, until a candy thermometer inserted in the caramel registers 240° (soft ball stage), about 10 minutes longer. Add the pecans and cook for 2 minutes longer. Pour the filling over the crust, spreading it evenly. Bake for about 15 minutes, until the crust is golden and the topping is bubbling. Let cool completely. Slide the parchment onto a cutting board. Cut into bars and serve.
From Food & Wine
I came across the picture and thought it was neat to put ice cream into apples. So I searched for the recipe and found it.
Apple Ice Creams with Brandy Caramel
The sauce would probably serve at least 8. If you don’t need that much, (try to) refrigerate or freeze the rest
25g butter
½ cup firmly packed brown sugar
¼ cup golden syrup
¼ cup cold water
pinch salt
1x tin (400g) sweetened condensed milk
1 tsp vanilla essence/extract
2 Tbsp brandy
apples (use nice round red ones that ‘stand up’ nicely)
ice cream
chopped nuts
Place the butter in a saucepan and melt it gently. Add the brown sugar, golden syrup, water and salt. Heat gently at first and stir constantly as the sugar dissolves. Bring to the boil, still stirring, until the mixture really bubbles like mad. Reduce the heat, and add the condensed milk, vanilla and brandy. Stir until it’s nicely combined and a good caramel colour, then take it off the heat.
Cut the top bit off the apple, and scoop out all the inside flesh. I used a melon baller which was handy, I’m sure a teaspoon would do the trick. If you want to do this more than 5 minutes before serving, squeeze lemon juice over the apple to stop it browning. Fill the apple with a scoop or two of ice cream, and drizzle with the warm caramel (if the caramel has thickened while you got the apples ready, just gently heat it again, or add one more dash of brandy). Top with chopped nuts and serve.
I found the recipe (and the origin of the picture) HERE.
1 cup all-purpose flour
1 1/2 tablespoons light or dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 ground cloves
1/8 ground ginger
1 cup buttermilk, shaken
1 egg
1/4 cup pumpkin puree
1/2 tablespoons of butter, melted and cooled slightly
1/2 cup chocolate chips
Pre-heat oven to 200˚F.
In a medium bowl, sift together the flour, brown sugar, baking powder, baking soda, salt, and spices: cinnamon, nutmeg, cloves and ginger. In a measuring cup (or small bowl), measure out the buttermilk. Add the egg and lightly beat. Next, mix in the pumpkin puree until completely blended. Pour in the slightly cooled melted butter and mix some more. Lots of mixin’!
In two batches, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
Heat up your griddle or cast iron skillet over medium low-heat and brush with 1 tablespoon of butter. Scoop the batter, using a 1/4 cup measure, to the warm skillet. Top each pancake with desired amount of chocolate chips. I added about 6-7 chips per pancake. Cook until small bubbles form on the surface of the pancake and then flip. Cook on opposite side for about 40 seconds, or until golden brown.
Transfer done pancakes to a baking sheet and place in oven to keep warm. Proceed with the rest of the pancakes until you’ve gone through all of the batter. Serve with warm maple syrup.
Yields about 8 pancakes
From HERE.
Warm Apple Crisp
- 4 cups sliced apples (I used Granny Smith’s)
- 3/4 cup hot water
- 1/2 cup brown sugar
- 2 t. cinnamon
- 3/4 cup self-rising flour
- 1 stick butter
- 1/2 cup sugar
Place sliced apples into a greased 13×9 baking dish. Sprinkle with brown sugar and cinnamon. Pour hot water over mixture. Stire flour and sugar together. Cut in butter until mixture looks like cornmeal, sprinkle over apple mixture. Bake at 400 degrees for 45 minutes or until top is brown.
Serve with a dollop of vanilla ice cream!
From HERE.