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.