Apple Fritter Focaccia

Here's my version of the apple fritter focaccia that has been making the rounds on social media lately. Try it. You won't be disappointed! 

Cinnamon Apple Filling:

• 2 large Honey Crisp apples, cored and diced 
• 1/3 cup brown sugar
• 2 Tablespoons butter 
• 1 Tablespoon water
• 3 teaspoons cinnamon
• 1 Tablespoon flour 

Combine diced apples, sugar and water in skillet and cook over medium heat for about 5 minutes, or until soft and liquid is gone. Remove from heat.  Mix flour and cinnamon together and then add to apples. Stir to coat and set aside.

 Focaccia:

• 1 cup warm water
• 2 Tablespoons olive oil
• 1 Tablespoons sugar
• 1 teaspoon salt
• 2 1/2 cups flour
• 1 Tablespoon instant yeast

Combine warm water, sugar, oil and salt in large mixing bowl; stir in half the flour and yeast and mix well. Add remaining flour. Cover and let rise until doubled in bulk in warm place. 

Maple Glaze:

• 1 cup icing sugar
• 2 Tablespoons milk
• 1 Tablespoon melted butter
• 1/4 teaspoon maple extract

Whisk until smooth.

 Method:

1. Line a rimmed pan with parchment paper (I used 11 x 16). Coat with 2 tablespoons of extra-virgin olive oil.
2. Gently stretch dough toward edge of pan to create a large rectangle.
3. Evenly sprinkle with the apple mixture, reserving about 1/4 cup for later.
4. Fold dough into thirds, like folding a letter. Seal edges. Carefully flip the entire dough so seam is to bottom.
5. Using a bench scraper, score the dough all the way through  diagonally using a bench scraper, creating a diamond pattern.
6. Cover and proof for 45-60 minutes.
7. Preheat oven to 400F, placing rack in the lowest position.
8. Press reserved apples into the cracks of the focaccia. Then spread top with two tablespoons of melted butter. Bake for about 20 minutes or until golden brown. 
9. Remove from oven and carefully transfer focaccia onto wire rack, to prevent bottom from getting soggy.
10. While still warm, top with maple glaze.

Peach Pie

We have been enjoying a lot of peaches around here lately.  Here is a basic peach pie...simple as can be.

• Pastry for a 2 crust 9 inch pie (use your favorite recipe or purchase ready-made pastry.)
• 4 cups peaches,  peeled and  sliced
• 3/4 cup sugar
• 1/4 cup Minute Tapioca
• 1 Tablespoon lemon juice

1. Pre-heat oven to 400 °F.
2. Roll pastry to line 9-10 inch pie plate. Roll out top crust and set aside.
3. Mix peaches, sugar, tapioca and lemon juice. Pour into prepared pie shell.
4. Dampen edges.
5. Top with second crust.
6. Trim and crimp edge to seal.
7. Pierce top crust with fork to vent.
8. Sprinkle top crust with sugar (optional).
9. Bake at 400°F for 15 minutes. Reduce heat to 350°F and continue to bake for another 40 minutes...or until filling is bubbling.

Allow to cool...then slice and serve with a scoop of vanilla ice-cream. And that is one of the delights of the season!

Rhubarb Crunch Muffins

• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 - 1/2 t cinnamon
• 2/3 cup sugar
• 1/4 cup oil
• 1 egg
• 1/2 cup milk
• 1/4 cup orange juice
• 1 T orange zest
• 1 1/2 cups finely chopped rhubarb
• granola for topping

Combine flour, baking powder, soda, cinnamon and salt and set aside.
In large bowl, combine oil, egg and sugar and whisk. 
Add milk, zest and orange juice and whisk.
Stir in dry ingredients and rhubarb.
Fill 12 muffin cups.
Sprinkle granola over.
Bake at 350 for 20 minutes.
 

Pina Colada Cake

 Coconut Cake:

• 2 cups flour
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup butter, room temperature
• 2 cups sugar
• 13.5 ounces coconut milk
• 1 1/2 teaspoons coconut extract

Pineapple Filling:

• 20 oz can crushed pineapple
• 2/3 cup sugar
• 2 Tablespoons cornstarch

Coconut Cream Frosting:

• 8 oz. cream cheese 
• 2/3 cup icing sugar
• 1 1/2 teaspoon coconut extract
• 2 cups whipping cream

Instructions:

Coconut Cake:

1. Preheat oven to 350 degrees F. Line bottom of two 8'' pans with parchment and spray with cooking oil.
2. Beat butter and sugar until light and fluffy.
3. add coconut milk and extract and mix.
4. Gradually add in dry ingredients.
5. Beat egg whites in separate bowl until stiff peaks form.
6. Fold into batter.
7. Divide batter evenly between pans. Bake for 25-35 minutes or until toothpick comes out clean.
8. Remove from oven.  Cool for 5-10 minutes.  Then invert onto cooling rack.

Pineapple Filling:

1. Combine all ingredients in saucepan and cook over medium heat, stirring frequently, until thickened. 
2. Cool. Store in fridge until ready to use.

Coconut Cream Filling:

1. Combine cream cheese, sugar and extract in mixer and whip until smooth.
2. Add whipping cream and whip until thickened.

Assemble:

1. Cut each cake layer in half horizontally.
2. Place one cake layer on serving plate.  Spread with half the pineapple filling.
3. Top with second layer. Spread with cream filling.
4. Top with third layer and spread with remaining pineapple filling.
5. Top with last layer, and frost with coconut cream frosting.
6. Sprinkle the outside with toasted coconut.
7. Garnish with mounds of whipped cream and maraschino cherries.

*If you are garnishing with extra mounds of whipped cream, you may need 1 1/2 times the cream filling recipe.

Chocolate Chip Granola Bars ~ GF and Peanut Free

With a granddaughter who can't handle wheat or peanuts, I came up with some granola bars that she can enjoy!

• 4 ½ cups GF rolled oats (used Red Mill)
• 3 cups Rice Chex cereal (crushed to make 3 cups)
• ½ cup butter
• ½ honey
• 1 cup brown sugar (packed)
• 2 teaspoons vanilla
• 1 cup mini chocolate chips (Chipits)
• 1 cup semi-sweet chocolate chips, melted for drizzle.

1. Combine oats and rice cereal in large bowl.
2. Heat butter, honey and brown sugar on stovetop until mixture comes to a boil. Reduce heat to low and cook for 2 minutes, while stirring.
3. Remove from heat and add vanilla extract.
4. Stir sauce into dry ingredients and stir until everything is coated.
5. Add chips and stir to combine.
6. Press into 11” x 17” pan, lined with parchment paper.
7. Refrigerate for 2 hours (or speed up process by putting in the freezer for a bit).
8. Melt chips for drizzle in microwave on high for 90 seconds (stirring every 30 seconds).
9. Drizzle over bars. Return to fridge (or freezer) until chocolate drizzle is hard.
10. Remove bars from pan to cutting board and cut into bars of desired size.

Grilled Corn Salad

The flavours of summer combine to make this salad a great side dish for a BBQ.  With sweet local corn and cherry tomatoes fresh from the garden...it's simple and delicious!

• 6 cobs of corn, grilled*
• 1/2 cup diced red onion
• 1 cup cherry tomatoes, halved
• 3 tablespoons olive oil
• 3 tablespoons white wine vinegar
• 1 teaspoon sugar
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup chopped basil

1. Preheat the grill to medium.  Remove the outer layers of the corn husks and then soak the whole cob in water for about 30 minutes.  Peel back remaining husks and remove hair.  Brush the kernels with olive oil; then pull husks back over the ear.   Place the cobs on the grill and cook for about 15 minutes.  
2. Once the cobs have cooled, cut kernels off the cob.
3. Add tomatoes, onion and basil to corn.
4. Combine oil, vinegar, sugar, salt and pepper; mix well.  
5. Stir the dressing into the corn salad and enjoy!

 *The grilled corn gives the salad a nice smoky flavour, but you can also use cobs cooked on the stove top.

Lazy Cabbage Roll Casserole

 

Cabbage rolls in a hurry! Making cabbage rolls is a time-consuming task.  This simplified version is not... and is every bit as tasty. 

Ingredients:

• 1 Tbsp. oil
• 1 lb ground beef
• 1 onion, chopped
• 1 can tomato sauce (14 oz./ 398 ml)
• 1 3/4 cup water
• 2/3 cup long grain rice
• 1 tsp chicken or beef bouillon
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 6 cups coleslaw mix or 1/2 head cabbage, shredded
• sour cream

Directions:

1. Heat oil in large frypan over medium heat. Add beef and onions and cook until browned, while stirring to break up.
2. Drain off excess fat. 
3. Add tomato sauce, water, rice, bouillon, salt and pepper.
4. Bring to a boil and then simmer for about 20 minutes, until rice is tender.
5. Sprinkle half the cabbage in bottom of greased 9'' x 13'' pan. Spread half the meat mixture over.  Sprinkle with remaining cabbage and top with the rest of the meat mixture.
6. Bake, covered, at 350°F for about 1 hour.
7. Serve with sour cream.