This recipe comes from The Muffin Lady, Muffins, Cupcakes, and Quick Breads for the Happy Soul, by Linda Fisher.
Linda has an interesting story… divorced and struggling to provide for her young son, she adapted her mothers pancake recipe into a muffin batter and began baking muffins and selling them out of her red Radio Flyer wagon on the sidewalks of Westminster, Maryland. But soon the Health Department intervened, telling her that would have to stop as she did not have a department approved commercial kitchen. Fortunately, the local community came together to support “The Muffin Lady” and the fire department offered her the use of their government approved kitchen.
Concerning baking with apples, she says, “Apples have a flavor, but they need some seasoning when they are baked. Cardamom, cinnamon, nutmeg, and cloves are key spices with apple, pumpkin, and other autumn fruits. Summer fruits don’t need them because they tend to be pungent enough on their own.”
These muffins are a great example of this as the moist base is just softly flavored with the fresh apples and the sweet, spiced, crunchy topping provides the complimentary flavor and texture.
I think the flavor of these muffins improves with time so try to make them a bit ahead of time. They easily keep for several days.
1/2 cup brown sugar
1/2 cup white sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1/4 cup flour
1/2 stick butter
1/2 cup finely chopped pecans
Mix all of the dry ingredients except the nuts. Cut the butter into the mix using your hands to break into large chunks. Mix by hand until small balls form, Toss the nuts lightly into the mix.
For the muffins:
2 large granny smith apples, peeled, cored and small diced (about 3 cups)
2 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 cup whole milk
4 tablespoons butter, melted
1 teaspoon vanilla
1/4 cup canola oil
Preheat the oven to 350 degrees. Sift together the dry ingredients, Make a well in the center. Blend in the eggs, milk, butter, vanilla and oil. Fold in the apples. Spoon the batter into a wax paper lined muffin pan, filling cups almost to the top. Top with streusel and bake until light golden brown and toothpick comes out clean. Baking time will be 25-40 minutes depending on size of muffin tin. Makes 12 (4-ounce muffins) or 6 (8-ounce muffins.)
All American Apple Turnovers
I love making these turnovers. It is best to use a combination of apples in your filling to create the best texture and flavor. Try a combo of Granny Smith and Golden Delicious, Rome or Jonathans. Just make sure they are of the firm, cooking apple variety. These are amazing fresh out of the oven so for entertaining, get them all ready and keep them in the refrigerator, ready to bake. They are still good the day after baking but you will find the pasty to be softer and less flaky. The recipe comes from Gourmet Magazine.
First, make the dough and chill:
1 1/2 cups all purpose flour
1/2 cup cake flour
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 sticks (6 ounces) cold, unsalted butter, cut into 1/2 inch slices
4 ounces cold cream cheese, pinched into small pieces
1 egg yolk, lightly beaten
3-4 tablespoons ice water
In a food processor, combine the 2 flours, sugar, and salt and process until blended. Add the butter and cream cheese and pulse 10-12 times until the butter is coated with the flour and is the size of small peas.
Combine the egg yolk with 3 tablespoons of the ice water. Pour this mixture through the feed tube and continue pulsing several times, until the dough just begins to clump together, but before it forms a ball on the blade. (Use the remaining 1 tablespoon ice water if the dough seems too dry)
Using floured hands, pat the dough into a ball, then press it into a 4×6 inch rectangle, about 1 1/2 inches thick. Dust the dough lightly with flour and wrap in wax paper. Refrigerate for at least 30 minutes before rolling out.
To make the turnovers:
2 tablespoons unsalted butter
3 large apples, peeled, cored and cut in 1/4 inch dice (3 cups)
1/2 cup apple cider, or unsweetened apple juice
2 tablespoons sugar
2 tablespoons fresh lemon juice
pinch of salt
1/2 cup unsweetened apple butter
1 teaspoon finely grated lemon zest
1 teaspoon cinnamon
pinch of ground cloves
pinch of ground allspice
cream cheese dough
1 egg, beaten with 1 tablespoon water
Melt the butter in a large skillet over medium high heat. Add 2 cups of the diced apples and cook, stirring frequently, until the begin to color, about 5 minutes. Stir in the cider, sugar, lemon juice and salt. Reduce the heat to moderate and cook until the liquid is reduced and the apples appear almost dry but still retain their shape, about 5 minutes longer. Remove the skillet from the heat and sir in the apple butter, lemon zest, cinnamon, cloves and allspice, along with the remaining cup of raw apples. Transfer the apple mixture to a medium bowl and refrigerate, uncovered, until cooled completely.
On a lightly floured work surface, roll out the cream cheese dough to an 18-20 inch rectangle, 1/16 inch thick. Using a 6 inch plate or bowl as a guide, cut out eight rounds as close together as possible. Gather and re-roll the dough then cut out 2 additional rounds.
Spoon the cooled apple filling on the lower half of each of the rounds. Lightly moisten the edges of the rounds with water and fold the dough over the filling to form semicircular turnovers. Press down on the edges to seal, first with your fingers and then with the times of a fork. Using the back of a small knife, press into the sealed edges a 1/2 inch intervals to create a scalloped effect. Transfer the turnovers to a heavy, parchment paper lined baking sheet and refrigerate for at least 15 minutes.
Bake the turnovers in the middle of the oven for 10 minutes. Move them to the upper rack and bake for 8-10 minutes longer, or until the pastry is a deep golden brown and he filling begins to bubble. Let cool on a rack.
Drizzle with a confectioner’s sugar glaze if desired:
1/2 cup confectioner’s sugar
1/4 teaspoon vanille
2 or more teaspoons water
Whisk together until glaze is a nice drizzling consistency Transfer to a zip lock sandwich bag and snip off a tiny piece of one corner and use this to pipe the glaze onto the turnovers.
Ina’s French Apple Tart with Cinnamon Ice Cream
Ina says that this just might be her favorite dessert and I just might agree. I’ve made this a number of times and it is simply a perfect recipe. You will find it in Barefoot Contessa, Back to Basics. The only addition I made was to use a baking sheet with sides and wrap it in foil because the sugar and butter do burn on the pan , and sometimes in the oven, and create a bit of a mess to clean up. I like to have this all ready and bake it during dinner because it is to die for warm out of the oven. Amazing, it stays crisp and if there are leftovers, they usually disappear around breakfast time the next morning. (Wish I had gotten a photo of the whole tart but sometimes enjoyment cannot wait for photography!)
For the pastry
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons cold, unsalted butter, diced
1/2 cup ice water
For the apples
4 Granny Smith Apples
1/2 cup sugar
4 tablespoons cold unsalted butter, small diced
1/2 cup apricot jelly or sieved apricot jam
2 tablespoons water
For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine, Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least an hour.
Preheat the open to 400 degrees. Wrap a jelly roll pan with foil then line with parchment paper. (this will help with the cleanup)
Roll the dough slightly larger than 10×14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4 inch thick slices. Lay overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with the full 1/2 cup sugar and dot with the butter.
Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs us in one area,cut a little slit with a knife to let the air out. Don’t worry! The apple juices will burn in the pan but the tart will be fine! When that tart is done, heat the apricot jelly together with the water and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so tit doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.
Serve with cinnamon ice cream or gelato, or vanilla ice cream sprinkled with cinnamon.