Baked Apple Turnovers

I made these turnovers last week as I had a bag of frozen apple slices that wanted using, as well as a puff pastry dough that had been sitting in the fridge a couple days while I decided what to do with it.  These turned out delicious, and well worth keeping the recipe on hand for the next time – and so I share it here!  I found several recipes online, but most call for deep-frying; I don’t do grease.  Baking them is healthier, ecologically as well as medically, and they come out tasting like the apple pie pockets from a well-known fast-food chain restaurant – except I know exactly what goes into these, no chemicals or unpronounceable ingredients involved. They only take about 10 minutes to prepare and would be a great dessert for guests, or a quick toss-together when you’ve got withering apples to use up.

For a real treat, serve these warm with a scoop of vanilla ice cream on the side.  Enjoy!

Apple Turnovers

Baked Apple Turnovers

3-4 apples, peeled, cored and finely diced

4 tablespoons brown sugar

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 sheet of ready-rolled puff pastry

A bit of milk or cream for brushing

Prepare the apples as instructed; then toss together with the sugar and spices.

Roll out the pastry dough, and score with a knife to cut into 6 squares.

Spoon a bit of the mixture into the centre (off just a bit, as you’ll fold it at the centre), keeping it away from the edges.  Fold over corner-to-corner into a triangle, and press the open edges together with the tines of a fork.  Repeat until all are done, spreading them evenly on a baking tray lined with baking paper.  Brush the tops with a bit of milk or cream (or egg wash).

Bake at 180°C (350°F) for ~30-40 minutes, or until golden brown.

Makes 6 turnovers.

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Marronikuchen (Chestnut Torte)

marronikuchen

Credit:  Coop

It’s been quite some time since I added a new recipe; I’ve been quite sick since mid-November (respiratory infection), so I haven’t really felt like experimenting in the kitchen – I’ve encored several of the recipes that already appear in the archives here.  Today, however, I spent a couple hours doing crafts with some women from our church, and one of them brought a wonderful cake; I asked her for the recipe so that I could present it to you, and make it available to add to our Pinterest boards!  It was a recipe that appeared in the Swiss Coop grocer’s online magazine back in October 2013, so I offer you the original German version along with my English translation and conversions.  It’s a delicious torte well worth making!

 

In case you’re wondering what the difference between a cake and a torte is, the latter is a rich, dense cake made with relatively many eggs and little to no flour; that also means that you’ll want to serve smaller portions!

Marronikuchen

4 Eier (Eigelb und Eiweiss trennen)

200 gr Butter

1 Päckli Vanillezucker

150 gr Zucker

350 gr Marronipurée

50 gr Mandeln

½ Päckli Backpulver

Zubereitung:  Butter schaumig rühren, Eigelb, Zucker, Vanillezucker zugeben, weiterrühren.  Marronipurée, Mandelm und Backpulver zugeben.  Eiweiss zu Schnee schlagen und vorsichtig unter die Masse heben.  In einer eingebutterten Springform bei 180°C ca. 50-55 Minuten in der unteren Ofenhälfte backen.

Chestnut Torte

4 eggs (separate yolks and whites)

200 gr. (7 oz.) butter

7 gr. vanilla sugar, or 1 tsp. vanilla extract

150 gr. (5 oz.) sugar

350 gr. (12 oz.) chestnut purée (in Switzerland, also known as “Vermicelles”)

50 gr. ground almonds

7 gr. (1½ tsp.) baking powder

Preparation:  Beat the butter until foamy, then stir in egg yolks, sugar & vanilla; blend thoroughly.  Add the chestnut purée, almonds & baking powder.  In a separate bowl, whip egg whites until foamy; carefully fold into the first mixture.  Pour into a buttered springform pan and bake at 180°C (350°F) for 50-55 minutes on the lower rack of the oven.

Quick & Easy 3-Bit Frosting

FrostingThis frosting is so stinkin’ easy, it’s really my only go-to frosting when I want to top off a great cake or cupcakes!  No cooking, no fuss, no special ingredients – just straightforward frosting, whether you need a lot or a little.

Quick & Easy 3-Bit Frosting

1 pint (~475 ml.) heavy cream, well chilled
1 cup sifted icing sugar
1 teaspoon vanilla

Beat the chilled cream until frothy.  Add the icing sugar and vanilla gradually while beating.  Add in your preferred flavourings, and whip until light and a thick enough consistency to spread as an icing.  Chill until ready to use, and spread onto a cooled cake or cupcakes.  Serve immediately, or keep in a cool place (or the cream will melt).

Additional Possibilities:

CHOCOLATE 1
1/2 cup cocoa, sifted in with the icing sugar

CHOCOLATE 2
1/2 bar of your favourite chocolate, gradually melted/stirred/melted stirred in the microwave on a low setting.  Pour into the basic mix, and whip again until stiff.  Adjust sugar downward accordingly.

COFFEE
1 tablespoon instant coffee, dissolved in the cream

LEMON
1/2 teaspoon lemon extract
1 finely grated lemon, rind of, in place of the vanilla

ORANGE
1/2 teaspoon orange extract
1 finely grated orange, rind of, in place of the vanilla

NUT
1 teaspoon almond extract, in place of the vanilla
3/4 cup minced nuts, of your choice, folded in

TIPSY
1 -2 tablespoon brandy or 1 -2 tablespoon rum or 1 -2 tablespoon Bourbon, in place of the vanilla (For extra tipsy, pierce the cake layers and dribble with more of the same type of liquor and let stand)

 

Sioux Indian Pudding

In researching for my other blogs, this week I posted articles about the extraordinary life of Zitkala-Sa, a Sioux woman born in 1876.  In keeping with the themes of my other blogs, I thought I’d post a Sioux recipe.  Unlike most of the recipes I post, I have not yet tried this, but it sounds good, and one that I’ll try soon!  Just click on the photo to go to the recipe on allrecipes.

Sioux Indian Pudding

 

Swiss Apple Tiramisu

I posted this originally in 2012, and wanted to share it with those new to the blog!  I’ll be making this tonight as a dessert to Swiss cheese fondue; despite the cream layer, it will make a light and refreshing contrast to the heavier main meal.  Over a decade ago, I got this recipe from a Swiss friend; I’ve made it dozens of times, and it always gets rave reviews and requests for the recipe!  Unlike other tiramisu, this has no raw eggs, or coffee.

 

lady finger cookies

Lady Fingers Cookies

Swiss Apple Tiramisu

 

750 gr. apples

Peel them, chop into large chunks, and blitz them with a chopper (or knife if you’re a purist) into a coarse apple puree.  Add:

1 Tbs. vanilla sugar

½ lemon’s juice

1 C. apple juice

a dash of Amaretto or almond extract

Mix it all together into an apple sauce.  Next, in a separate bowl, mix the cream layer:

500 gr. mascarpone

5 dl. whipped cream

2 Tbs. apple schnapps (Calvados)

Beat til foamy.  You’ll also need:

3 pkgs. Lady Finger cookies (approx. 18 per 2 layers = 36)

In a casserole dish, layer as follows: A bit of applesauce, then rows of biscuits, and whipped topping; repeat once more.

Make this at least an hour before serving, and chill it until time to serve.  I stab toothpicks around the edge and a few down the centre to keep the plastic foil from touching a nicely-smoothed surface.

Magic Crustless Sweet Potato Pie

This pie is also known as a “mock pumpkin pie”, because it tastes just like it!  The “magic” in the title is because, though no crust is used, a “crust” will form as it bakes; the bisquick settles into a distinct layer, creating a crust.

The cinnamon, ginger and nutmeg can be replaced with 2 teaspoons of pumpkin pie spice mix, if you prefer that, though they have the same resulting, delicious taste.  The condense/evaporated milk is sugarless, and only a 1/2 cup sugar is needed, as the sweet potatoes bring their own natural sweetness to the mix.

Magic Crustless Sweet Potato PieMagic Crustless Sweet Potato Pie

1 cup Bisquick baking mix
2 cups cooked, peeled sweet potatoes *
4 ounces (1/2 cup) unsalted butter
1 12 oz. can evaporated milk (also called condense milk)
1/2 cup light brown sugar, packed
2 large eggs, slightly beaten
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
A dash of salt

*To prepare the sweet potatoes:  Peel and dice into small bits, then boil in water with a squeeze of honey, until they are soft.  Drain, and then mash.  Let them cool slightly before mixing with the eggs.

Mix Bisquick, sugar, spices, vanilla, eggs, prepared sweet potatoes, salt, and evaporated milk in a blender until smooth. Grease a 9-inch pie plate with butter.
Pour into the prepared pie plate.
Bake at 180°C (350°F) for 50 to 55 minutes or until knife inserted near centre comes out clean.

Serve with a dollop of whipped cream on top, and enjoy!

Go-To Bisquick Apple Pie

Groaning Bisquick Apple PieI made this pie tonight by combining two recipes and tweaking – as one does.  It’s delicious, and I think I can stop looking for a go-to recipe for apple pies!  The crumbly crust of Bisquick contrasts with the creamy smooth filling and texture of the baked apple slices to make it a sensuous experience in the mouth.

Go-To Bisquick Apple Pie

CRUST

2 C. Bisquick Mix

½ C. Softened butter

5-6 Tbs. Hot water

Whisk together with a fork until smooth and a ball is formed.  Pat into a buttered pie dish, smoothing it up the edges.  Bake at 200°C (400°F) for 10-15 minutes, until lightly golden.  Remove from oven and allow to cool while you prepare the filling:

FILLING

400 gr. apple juice

2 Tbs. cornstarch

2 Tbs. butter

1 tsp. ground cinnamon

1 tsp. vanilla extract

6 medium cooking apples (peeled, cored & sliced)

Combine apple juice & cornstarch in a medium saucepan, stirring well. Cook over medium heat until thickened & bubbly. Stir in butter, cinnamon, & vanilla. Add apples; toss well to coat.

Pour into the pie crust, spreading evenly.  Bake at 180°C 35-40 minutes, until crust is golden brown.  Let it rest ~10 minutes; the liquid will firm up.

Add a dollop of whipped cream, and enjoy!