Todd loves cooked apples. If I bake anything with apples at all, my husband is one very happy camper.
He says his mother baked the best apple pies ever. I have never been able to make an apple pie quite like his mom's, but a gal can't be good at everything I guess!
Even so, he enjoys the ones I do make, even if they are not quite as good . . . likewise the apple cakes, muffins, baked apples, applesauce, etc. that I make for him.
He really enjoyed these apple dumplings that I made this afternoon for afters.
If there's one thing that he enjoys almost as much as apple desserts, if not more, it's custard! This lovely recipe combines those two favourite things.
You get rich and flakey apple dumplings . . . a buttery crust spread with cinnamon sugar and wrapped around an apple quarter, then partially baked . . . but that's not all . . . no . . .
You then slather the partially baked dumplings with a rich and creamy almond custard, top them with some flaked almonds and some more cinnamon, and bake them until the dumplings are scrummily golden brown and the custard is puffed up all around them!!!
Oh my, but these did smell heavenly when they are baking and if the satisfied look on my husband's face was anything to go by while he was eating . . . they are also quite, quite decadently delicious to eat.
Of course he had his along with some pouring cream. It is the English way to do it, and why not!!
*Almond and Custard Apple Dumplings*
Serves 6
Printable Recipe
Delicious apple dumplings that bake in their very own almond custard. Easy and delicious!
For the Dumplings:
2 TBS golden caster sugar
1 tsp ground cinnamon
1 (250g) tin of refrigerated Croissant rolls dough
(separates into 6 rolls. Ready Roll makes them and the are in the
chiller section of the grocery store near the ready roll pastry)
2 Granny Smith apples, peeled and cored
For the Custard:
3.5 ounces golden caster sugar (1/2 vup)
4 fluid ounces of double cream (1/2 cup)
1 large free range egg
2 tsp almond essence
To top:
1.5 ounces flaked almonds (1/2 cup)
ground cinnamon
Preheat the oven to 190*C/375*F/ gas mark 5. Butter a 9 inch round baking dish. Set aside.
Cut the apples into quarters. Stir together the 2 TBS of caster sugar and the 1 tsp ground cinnamon. Unroll the croissant dough, separating it into 6 triangles. Flatten each one somewhat and then sprinkle with the cinnamon sugar, gently pressing it in, and holding back about 1 tsp of the mixture. Put an apple quarter onto the wide end of each triangle. (You will have two leftover, but don't worry about that yet.) Tuck in the edges around the apple and then begin to roll it up, starting at the wide end and rolling to the opposite point. Place into the prepared baking dish, tip side down, in a circle. There will be some space between and in the middle. Cut the remaining apple quarters into chunks. Toss with the remaining cinnamon sugar. Put a few of these into the centre and several in between each filled croissant.
Bake in the preheated oven for 15 to 20 minutes until golden brown.
In the meantime whisk together the egg, sugar, cream and almond essence for the custard, making sure it is well mixed and the sugar dissolves.
At the end of the first baking take the dish from the oven. Pour the custard mixture evenly over top of the partially baked rolls. Sprinkle the flaked almonds over top and then dust with more cinnamon. Return to the oven and bake for an additional 13 to 18 minutes, until a deep golden brown. If you feel it is browning too quickly you can cover it with some foil.
Serve warm and store any leftovers in the refrigerator.
These are just fabulous. Bon Appetit!
This is a tasty little gem I clipped from an old issue of Good Food Magazine yonks ago! It looked fabulously delicious and very simple to make. As you know I can be rather lazy sometimes and simple and delicious are what works best for me!
(source)
The race is on now for me to develop a tasty trifle recipe for my Christmas lunch this year. Other years I have done different versions such as:
Turkish Delight Trifle Very good and very sweet. Not for the faint of heart or those who are not fond of Turkish Delight.
When I was growing up in the 50's and 60's about the only fresh fruit that made a regular appearance in our house was apples and bananas. Fresh fruit really wasn't all that available in our small town . . . and I expect if it was, it was probably really expensive. We didn't mind that much though . . . my mother always made sure we had lots of tinned fruit.
One thing my mother always made at least once during the holidays was peanut butter fudge. It was never chocolate or any other kind . . . always peanut butter, but we didn't mind because we loved it so very much. It was a real treat!
Two of my children had birthday's in December. One on the eighth and the other on the ninth. I always tried to make each of my children special cakes for their birthdays, and as you can imagine having two birthdays two days in a row, this sometimes presented a bit of a challenge. I used to bake this Ruby Slipper Cake for my youngest daughter's birthday (the ninth) each year. This was Amanda's cake. Some years I dressed it up to look like a wreath in honor of December. It was always a lovely cake that we all enjoyed very much.
We are real soup lovers in this house. I don't think I have ever met a soup I did not like and neither has Todd. There is a cafe at the market in town that does lovely bowls of soup and for a really good price. Todd just loves to treat himself to a bowl when he goes into town in the winter.
This is a great soup for cold and windy days and a great soup for using up what is in the vegetable bin. You can vary the vegetables according to whatever you have on hand.
This is hearty and delicious. Today I used carrots, swede, celery, onion, leeks, cabbage . . . and I might even have added a splash of tomato juice. I can't remember. But if I did it was only a splash.
The barley makes it especially hearty. I do so love barley or rice in a soup, don't you?
You could add a handful of dried peas as well if you wanted to. They would go very well. In any case this basic recipe can be a canvas for you to work upon and create your own speciality!
*Hearty Vegetable Soup*
Serves 4 to 6
a few handfuls of chopped cabbage
3 large cloves of garlic, crushed
1 1/2 litres chicken or vegetable stock (about 6 1/2 cups)
60g of uncooked pearl barley (1/3 cup)
Heat the olive oil and butter together in a large saucepan. Add all of
the vegetables except for the garlic. Stir to coat. Sweat over low
heat, stirring occasionally, for about 15 minutes, until beginning to
soften. Add the garlic and thyme. Cook for a few minutes longer. Add
the stock along with some seasoning. Bring to the boil, then reduce to a
simmer. Simmer for about 10 minutes. Stir in the barley. Simmer
gently for about half an hour until the barley is cooked. Taste and
adjust seasoning with salt and black pepper as desired. Serve hot with
some crusty bread.
(Don't forget to fish out and discard the thyme stalk!)
Todd has his with a roll. The Canadian in my loves it with crackers and the commoner in me likes them crumbled over top like croutons. ☺
Happy Friday and Bon Appetit!
We are not partakers of red meat very often. When we do it is usually in the form of a roast or pork chops, sometimes a stew . . . sausages. Maybe we might have red meat about once every two weeks if that. Todd does love a good chop and he adores this BBQ Pork that I make from time to time. Its done in the oven, not on the BBQ, but it has a lovely spicy rub and I serve it with a zingy sauce for dipping!
We are a small family, Todd and I. Just the two of us and our Mitzie Doodle doggie who isn't supposed to eat human food. After having cooked for a huge family for many years, I now find myself facing the challenge of cooking for just the two of us. Don't get me wrong, I don't mind leftovers and I am an expert at using them up and making them interesting, but dishes built for two are also a good way to go in my kitchen.
Who does not love a scone? A delicious tiny bread, built just for one. Small indulgences meant to be enjoyed with a hot drink . . . and sometimes cream and jam.
Not me! I adore scones! I can honestly say I have never met a scone that I didn't like!
That is why when I saw these on the Land'O'Lakes site the other day I immediately wanted to go into the kitchen and bake them.
Gingerbread Scones. Just the name is tempting! How much more festive could you get in a scone? The recipe is attributed to the Pioneer Woman.
The dough was a lot wetter than I thought it would be. She mentioned in her recipe that the dough would be crumbly, but mine wasn't. It was quite wet, but I went with the flow and just used a well floured board.
Perhaps it is the difference between British and American flour, I am not sure. If you don't want a wet dough, add the liquid ingredients gradually until you get a dough the consistency of what you are looking for.
These smell heavenly when they are baking. Absolutely heavenly.
I wanted to dive in right away.
But you really need to wait until they are cooled, and then you need to glaze them with that scrumptious cream cheese glaze . . .
And then you need to let that set before you dive in. Trust me. It will be well worth the wait.
Mmmm . . . these are FABULOUS! Really delish! Tender and flakey and oh so filled with flavour!
*Gingerbread Scones*
Makes 8
1/4 tsp each ground nutmeg and ground cardamom
1/2 tsp salt
60ml molasses (1/4 cup)
milk for brushing
demerara sugar for sprinkling (turbinado)
Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a large baking sheet which you have lined with baking paper.
Bake in the preheated oven for 20 to 24 minutes until nicely poufy and set. Remove from the oven and allow to cool completely.
Whisk together the drizzle ingredients until smooth. Drizzle decoratively over the top of the scones. Allow the drizzle to set before serving. These will keep in an airtight container for several days.
You really need to try these. They are truly wonderful! They will fill your house with lovely Christmasy Festive Smells!! Bon Appetit!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
We had the Missionary Elders for supper about a week ago now I guess. I really like to feed them and I like to serve them things which are a big different than what they might get in other people's homes. I never cook a roast dinner for them. I figure they get enough of them, and I know they are greateful for every meal they get, but I like to treat them to something a bit different like these Sweet and Sour Meatballs, which I have to tell you, went down a real treat!
Oh how I loved Christmas when I was a child. My mother used to bake us some lovely treats for the occasion. Date slices, War Cake, Feather Squares and cut out shortbread biscuits/cookies. She would decorate the shortbreads with icing and bits of candied cherry. Oh my but they tasted just lovely. I have been on the look out ever since for a homemade shortbread that tastes as good as the memory of those. I think I found it!
I wanted to tell you about this fabulous book I recently received. As a food blogger I am often sent cookbooks for review. I love cookery books and I love getting them. I was recently sent this book entitled Eat with Intention, Recipes and Meditations for a Life That Lights You Up, by Cassandra Bodzak, creator of Eat with Intention TV.
Meditation and wellness teacher Cassandra Bodzak struggled for years with unhealthy dieting, stomach pains, and food allergies. It was only when she began to listen to her body and eat with intention that she transformed her life. In this book, she shares her wisdom to help you discover:
*how to uncover the foods that are hurting you
*how to nourish your body from a place of self-love
*how to incorporate a daily gratitude or meditation practice into your life
*how to prepare nearly 75 plant-based recipes, each accompanied by a mantra and meditation for eating with purpose and fueling your body
Eat with
Intention is the book I've been waiting for. I love how Ms Bodzak pairs
her healthy recipes with meditations, affirmations and exercises that
truly help you to feel connected to the food you put into your body, and
help to break the habitual struggle with food choices and dieting. It is so much
more than just pretty, healthy recipes. The paired meditations are a
great way to connect with yourself through the foods you eat. I just love this concept.
This is a wonderful book, both beautiful, thoughtful and containing great recipes that are delicious, nourishing and actually feasible. Pair that with beautiful photography and you have a really winning combination.
Complete with nearly 100 recipes, meditations for each recipe, self-care
tips, and easy guidelines for people who want to end the cycle of
destructive eating, Eat with Intentionshows you the way to
cleanse your body with love and to put potent, nutrient-rich food into
your diet as an act of self-care. "Get thin fast" schemes never come
from a place of love and are actually destructive to the relationship we
have with our body because they stem from a desperation to change it.
Reading this book is really has helping me to rethink how and what I eat! It is not only filled with
recipes that make my mouth water, but so much more than that. I can't tell you how many times I've bought a book that was lacking content, and nothing but delicious photos interspersed with recipes that are either too complicated and tiresome to execute or that use ingredients that are way off the scale in ingredients and time concerns. This book is FILLED with quick meditations and healthy recipes that I think I will actually make. It bridges the gap between the mind and body connection as it presents emotional and physical health as equals.
recipes that make my mouth water, but so much more than that. I can't tell you how many times I've bought a book that was lacking content, and nothing but delicious photos interspersed with recipes that are either too complicated and tiresome to execute or that use ingredients that are way off the scale in ingredients and time concerns. This book is FILLED with quick meditations and healthy recipes that I think I will actually make. It bridges the gap between the mind and body connection as it presents emotional and physical health as equals.
Eating with intention is your solution to long-term health and wellness,
a vastly different and effective approach from fad cleanses that
frequently lead to a rollercoaster of weights and a never-ending cycle
of diets. Each recipe has been carefully crafted with healthy
ingredients designed to fuel you and provide you with energy and a depth
of flavor that even the finest chefs can appreciate. From smoothies and
soups to entrees and snacks, Eat with Intention is the answer for every person who is ready to make a lifetime change to their minds and bodies.
I am finding the
author's fresh take on food and well being very refreshing. It's more than a cook book,
it's an experience. With the recipes, meditations, and affirmations, I
feel like I'm truly receiving a holistic approach to my self care. I am really looking forward to getting stuck into it in the New Year and putting some of this stuff into practice.
- Hardcover: 192 pages
- Publisher: Race Point Publishing (15 Nov. 2016)
- Language: English
- ISBN-10: 1631062360
- ISBN-13: 978-1631062360
Note - Although I was sent a copy of the book free of charge for review, I was not required to write a positive review. Any and all opinions are my own entirely. If you are wanting to make a change to what you are eating and the way you are eating it, this is the book for you.
If you are looking for a simple dessert this weekend look no further. This Triple Chocolate Cookie Tart is not only delicious, but very simple and quick to make. I would actually call it fabulous and a ten out of ten on the win/win/win scale!!!
I did kind of a dry run for Christmas dinner the other week. Its never a good idea to try out new recipes ON the special day so I usually try them out ahead of time.
I never mind really because, if its good, I get to actually enjoy a special meal twice and we all know how much I love my food!
Turkey is the meat of choice in most homes for Christmas Dinner. I know that it is also the choice of meat for the holidays in Canada. In America, probably not, since they just had turkey for Thanksgiving, but if they are anything like me, they never quite get tired of eating turkey.
Well, just so long as it is cooked well that is. Ain't nobody going to like a poorly cooked dry turkey!!!
This year I decided to try cooking a Turkey Crown in the slow cooker and I have to say that I was totally pleased with the results.
It was so easy to do, and resulted in a perfectly cooked and deliciously moist turkey! I adapted the idea from a recipe I discovered on Skinny Taste.
So not only is this delicious, but it is also relatively low in fat as well. If you really were craving a brown looking turkey, you could finish it off in the oven for about 15 minutes, but I did not bother.
I basically was just wanting to see how the recipe worked and how it tasted.
I was so pleased with the results that I am doing it again on Christmas Day, which works perfectly for me as this year Christmas is on a Sunday and we will be spending an hour in church in the morning, so I won't be home to tend any turkeys.
Not only was this simple to do and the meat tender and delicious, but the gravy was some of the best gravy I have ever eaten. I give this recipe a resounding ten out of ten!
*Crock Pot Turkey Breast*
Makes 10 servings
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