German Apple Cake
for 28 cm (11 inches) springform cake pan
preheat oven 325 F or 160 C
Combine all of the above, cut the butter in with pastry cutter. Knead into a soft dough. Roll to fit the form pan and press dough up onto the sides to form a complete shell.
In a large mixing bowl, beat egg yolk and sugar until foamy; add in apples and raisins. Fold in quark, creme fraiche, and starch powder. Lastly gently fold in the beaten egg whites and pour into shell. Bake for 50-60 minutes 325 degrees F or 160 degrees C until golden brown on top, and filling is bubbly.
Makes 6 tarts, 6" wide for the Dough
Prepare pie crust, form into 6 balls, wrap in plastic and refrigerate at least 1-1/2 hours or up to 3 days. You can freeze pie crust for 2 or 3 months. Roll out on lightly flour surface.
Mix the apples with all the ingredients for the filling. Fill the crust with apples and turn the edges up and overlap the apples a bit. Save the juices.
Make 425 degrees for 15 minutes. and Brush the juices onto the apples and reduce heat to 325 and bake for 20 to 25 minutes.
Let cool for at least 15 minutes before serving. You can heat them up in the microwave and drizzle caramel sauce on top.
Chives are the first "produce" to flourish and ready for harvest in the early Spring. They are actually the smallest family of the onion family. See lower left hand side of Chives photo -- I've use cut a small batch for this recipe -- they'll grow back in no time at all!
preheat oven 400 degrees F or 200 degrees C
best served right away, or warmed up a few seconds in the microwave
Ingredients for 6 servings
1 Preheat the oven to 350F. Butter and lightly flour a 9X9 baking dish. Sprinkle the dish with the cherries and almonds.
2 Put eggs, sugars, salt, and flour into blender, and blend until smooth.
3 Add the milk, Amaretto and vanilla extract. Mix for a few seconds just until smooth, pour gently into the baking dish.
4 Bake for 40-50 minutes or until lightly browned. Clafoutis will deflate a bit while cooling. Sprinkle with powdered sugar when cool. Enjoy!
Yields: 8 jars (250 mL each)
6 cups (750 ml) Pitted and Halved Lapin Cherries
zest of 2 oranges
4 cups white sugar
2 TBSP (30 mL) orange liqueur
Simmer the cherries in a covered pot for about 10 minutes until tender. Remove from heat. Add the sugar & zest and mix well. Bring back to a boil over medium heat -- stirring frequently careful not to burn bottom. Increase heat to high and cook for 15 to 20 minutes stirring constantly. Remove from heat, and skim off any foam. Add the liqueur and stir well. Ladle into hot sterlized jars; Seal.
There are many variations of Egg Blossoms, but the following recipe is what we serve our guests here at Apples and Quails.
This recipe will make 6 blossoms; I use a muffin tin for 6
Butter the muffin tins / Brush melted butter in between 2 sheets and alternate 3 sets by lining the muffin tin. Place a piece of ham on the bottom, sprinkled with parmesan cheese. Break one egg into each; sprinkle with chives, cayenne and if desired salt and pepper as per taste. Top with a bit of sundered tomato. Bake 350 degree for 18 minutes.
*because the phyllo is so delicate; I use another sheet of cookie sheet under the muffin tin to prevent the bottoms from burning.
I was inspired by the thought of baking with Lavender after our travels in Provence, France. We enjoyed ice cream, cookies, and cakes all flavoured with a hint of lavender. These make a lovely and special gift for your hostess. Wonderfully light and airy, they just melt in your mouth.
To prepare the lavender sugar: I use a loose tea ball and fill it with culinary lavender and fill the jar with 2 cups of sugar. Leave it for 2 weeks.
375 degrees F / 190 degrees C
You can cook the barley the night before, making it super easy to make! It’s delicious with a dollop with crème fraiche, and it looks pretty too!
Preheat oven 180 degrees C / 350 degrees F
Cook the barley first, drain and let dry a bit by setting aside. Grease a round 20 cm baking dish (or 6 to 8 individual ramekins). Beat butter and sugar until slightly fluffy. Add eggs and beat until smooth. Stir in the yoghurt and vanilla, then fold in the barley. Mix flour and baking powder together first, and then add into the batter. Mix with wooden spoon until evenly mixed. Pour batter into greased baking dish, and sprinkle the frozen berries over the batter. Fill the baking dish no more than three-quarters full and bake for about 45 minutes for large dishes (less for ramekins), just until a skewer comes out clean.
Perfect for cool autumn breakfasts, this soufflé will serve 6.
Melt 2 TBSP butter and 1 TBSP brown sugar in skillet, add 1/4 cup of pecan halves and set aside. You will sprinkle this on top of the soufflé just before you pop into the oven.
Mix together in small bowl: 2/3 cup flour, 1 tsp. pumpkin spice, 1/3 cup sugar, 1/4 tsp salt
Whisk together in a large bowl: 3 TBSP melted butter, 4 egg yolks, 2/3 cups buttermilk, 1-1/2 tsp vanilla. add 1 cup pumpkin puree.
Beat 4 eggwhites until stiff. Add the flour mixture and pumpkin mixture well. then gently fold in the whites.
Sprinkle with the brown sugar, pecan mixture.
Baked in souffle dish 350 degrees for 30 to 40 minutes.
dust with vanilla or powder sugar. Serve immediately out of oven!