desserts Newsletter


October 9 2006 Desserts Newsletter

Sweet Sensations
Editor: Sandra L. Garth
October 9, 2006
Issue #5

o Editor's Notes
o Apple of My Eye
o Apple Recipes
o REVIEW: Ben & Jerry’s Apple Pie Ice-Cream
o Copyright Info

o Editor's Notes

Hi Dessert Lovers!

Apples are in abundance in the stores and on roadside stands. Why not treat yourselves and your family to a delicious apple dessert this week. If you’re not ready to turn the oven on yet, sip on a warm mug of apple cider to get you in the mood. Also, check out the review for a cool apple dessert that is as close as your grocer’s freezer. So many apples, so many choices.

Life is Short, Have Dessert

o Apple of My Eye

As a Michigan native I think there is nothing better than our homegrown apples. I’m sure the good folks of Washington would disagree. We all would agree that there’s nothing that signals autumn like baking with apples. The scent of cinnamon and nutmeg wafting through the air wraps around you like a comfy robe. I wonder if anyone still leaves an apple pie to cool on the windowsill. As American as apple pie is, there are tons of other desserts chocked full of apples.

Hey Look Me Over
Always pick apples that are firm, fresh smelling, and void of any punctures or bruises. Buying bagged ones are more economical, but picking your own from the bin, ensures the cream of the crop. Even after selecting the best ones it’s wise to handle them with care. The trek from the shopping cart to home has rendered many a perfect specimen to near applesauce consistency.

Freshness Factor
Apples should be stored in a cool dark place or refrigerated in a plastic bag. The plastic helps to retain moisture and repels odors from other foods. If possible they shouldn’t touch. (they like their own space) An apple has a good reason to be brown if it’s covered in chocolate. You say that’s not chocolate or caramel on your apple? To prevent browning toss them with any citrus juice, or dip in lightly salted water. There are also commercial preparations like Fruit Fresh that will do the same thing. For long term storage it’s best to freeze them. Peel, core and slice the apples. Then dip in a light salt water solution, place in zippered bag and freeze. Did you know that apples can keep your potatoes from sprouting? Simply put an apple in your bag of potatoes and your potatoes will be sprout less.

Picking the Right One
Apples should be chosen according to their use, and with over 7,000 varieties that can be overwhelming. Here’s a little “just so you know” about making the right choice.

Red Delicious - Crunchy and sweet. Works well in salads, but tends to get mushy when cooked.
Golden Delicious - Mildly sweet and stays white longer than most varieties when cut. Holds up well when cooked.
Rome Beauty - The crown jewel of baking apples. It’s tart but sweet flavor is enhanced when cooked.
Granny Smith - Tart and good for snacking, and cooking. Take extra care not to overcook or it loses its shape.
Fuji - Super-sweet and crisp. Holds its shape when baked. It has a hard texture is excellent for eating raw as well as baked.
Jonagold - This juicy apple has a tangy-sweet flavor. It’s good for eating raw, cooking and is also a good one for pies.

An Apple a Day
One a day is really good for you. On average we eat about 19 pounds a year. Apple consumptions is said to lower blood cholesterol, improved bowel function, and reduce the risk of stroke. One whole unpeeled apple provides 5 grams of fiber and is approximately 80 calories.

What You Get for the Money
1 lb fresh = 2 large = 2-2 ½ cup sliced
1 lb dried = 4 1/3 cup = 8 cups cooked

o Apple Recipes

Apple Pudding Cake

Apple cake with nuts and raisins and a caramel-like topping.

2 cups apple, peeled, cored and chopped
1 cup white sugar
1 egg
1 tsp vanilla extract
1 cup all purpose flour
1 tsp baking soda
1 ½ tsp ground cinnamon
¾ cup chopped walnuts
¾ cup raisins

½ cup brown sugar
½ cup white sugar
2 TBS all purpose flour
1 cup water
½ cup butter
1 tsp vanilla
½ cup chopped walnuts
½ cup raisins

Preheat oven to 350° F, grease and flour an 8 inch pan, or prepare with a non-stick spray. Toss apples and sugar together in a large bowl. In a smaller bowl whisk the eggs and vanilla, and then stir into the apple mixture.

Sift the flour, baking soda and cinnamon and add to the apple mixture. Don’t over mix. Fold in the nuts and raisins, taking care not to break up the apples. Bake in the preheated oven for 40-45 minutes, or until toothpick inserted in the center comes out clean. Prepare the topping about 10 minutes before the cake is done.


In a saucepan mix the together the sugars and flour. Add the water and cook over medium heat, stirring constantly until mixture thickens and boils. Remove from heat and blend in butter, vanilla, walnuts and raisin; stir until butter melts. Pour over cake while it is still hot.

Creamy Apple Pie

The diva of apple desserts takes on a twist with the addition of cream.

¾ cup sugar
¼ cup packed brown sugar
2 TBS all purpose flour
½ tsp cinnamon
½ tsp nutmeg
1/8 tsp salt
2 lbs cooking apples, cored and sliced approx 6 cups
¼ cup light cream
3 TBS butter
1 TBS milk
Pie Crust for a double layer 9 inch pie ( double the pie crust recipe)

Pie Crust

1 ¼ cups all purpose flour
½ tsp salt
1/3 cup plus 1 TBS shortening
3-4 TBS ice water

Mix the flour and salt then cut in shortening with a pastry blender or two knives until mixture is crumbly. Sprinkle ice water a tablespoon at a time over mixture.
Mix with a fork just until dry ingredients are moistened, too much water and your dough will be tough. Shape dough in a ball, cover with plastic wrap and refrigerate for at least 30 minutes.
Using half the pie dough roll out to a 12 inch round on a lightly floured surface or pastry cloth. Take the extra time to keep dough in a circle, but don‘t play around with it too much. Gently lift the dough and place in the pie plate. Fit into a 9 inch plate, trimming overhang to ½ inch.

Preheat oven to 400° F. Combine the sugars, flour, cinnamon and nutmeg in a large bowl and whisk together to blend. Add the apples tossing well to coat. Spoon into the pie crust. Pour cream onto apple mixture and dot with the butter.

Roll the remaining half of the dough to an 11 inch circle using the same technique as the first half. Transfer to top of pie. Once again, trim overhang to ½ inch and turn edges under. Flute edges and brush top with milk. A sprinkling of sugar on top is also a nice touch. Bake in preheated oven for 50 minutes or until pastry is lightly golden. Cool at least an hour, this gives the juices a chance to settle and not run out when the pie is cut.

Depending on how you like the consistency of your pie, you can also parboil the apple mixture for about 10 minutes before spooning it into the crust.

Applesauce Donuts

These donuts use baking powder and soda rather than yeast for rising. Eliminating the traditional rising waiting period means you’ll be able to eat them quicker.

½ cup sugar
¼ cup packed brown sugar
2 eggs
2 TBS canola oil
2 ¾ cups all purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp cinnamon
½ tsp nutmeg
¼ cup milk
1 cup applesauce
½ tsp vanilla
Canola Oil
Powdered Sugar

This simple step is one that the kids can help with, and they‘ll get a kick out of saying they helped make the donuts. In a large bowl combine the sugars, eggs and oil. Beat at medium speed of an electric mixture until blended. Combine the next 6 ingredients in a large bowl and give them a quick whisk to blend. Next add to the sugar mixture alternately with milk, beginning and ending with the flour mix. Add the applesauce and vanilla.

Pour about 2-3 inches of oil in a heavy saucepan. Make sure it is big enough to allow for expansion of the oil when you add the batter. Heat the oil to 375°F. Drop the batter by heaping tablespoons into oil. Be careful of the hot splattering oil.

Fry 3-4 at a time. Cook 2 minutes on each side or until golden. Sometime the 2 minute rule is the best one to follow. You don’t want the insides to be doughy. Drain the donuts on paper towels, and sprinkle with powdered sugar.

Semi-Homemade Apple Dumpling Cobbler

Yippee for refrigerated dough! You’re making it with love so it’s still homemade.

1 (8oz) can refrigerated crescent rolls
2 large baking apples, peeled, cored and quartered
1 cup pineapple juice
2/3 cup sugar
½ cup butter
1 tsp cinnamon

Preheat oven to 350° F. Unroll dough and separate. Wrap each apple quarter with a crescent roll and place in a lightly greased 13x9 inch pan or one that has been prepared with a non-stick spray.

In a small saucepan bring the pineapple juice, sugar and butter to a boil. Pour over the dumplings. Stir together the 2 tsp of sugar and cinnamon and sprinkle over the dumplings. Now you have a cobbler. Bake for 25 minutes or until golden and bubbly.

o REVIEW: Ben & Jerry’s Apple Pie Ice-Cream

Apple Pie Ala Mode takes on a whole new meaning thanks to Ben & Jerry. They make a flavor called, American Pie. The ice-cream is filled with chunks of apple and pie crust pieces. I didn’t dare read the label for the calorie count; if taste was an indication this frozen treat is loaded. The apple pieces were just sweet enough, considering that they were surrounded by an ultra rich vanilla ice-cream. The apple to pie crust ratio was pretty good also. It could have used more cinnamon and nutmeg to give it a homier apple pie taste. Always socially conscious, Ben & Jerry use a pie chart (actually shaped like a pie) on the lid that represents the Federal Discretionary Budget. It breaks down how the money is spent, emphasizing that more should be budgeted on healthcare of underprivileged children. Leave it to this Vermont duo to satisfy our sweet tooth’s and make us aware of society’s ills at the same time. Good job guys.

o Copyright Information

Copyright [2006] by [], All Rights

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