Recipes A to Z


Apfel Kuchen Recipe

German Apple Cake

Apfel Kuchen German Apples cake

for 28 cm (11 inches) springform cake pan

for the shell:

preheat oven 325 F or 160 C

  • 225 gram (1-1/2 cups + 2 tsp) all purpose flour
  • 1.5 egg yolk
  • 50 grams (1/4 cup) sugar
  • zest of 1 lemon
  • 9 grams (1 little pouch) of vanilla sugar
  • 125 grams (1/2 cup) butter

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.

for the filling:

  • 30 mL (2 TBSP) breadcrumbs sprinkle onto the dough shell
  • 750 grams (1.6 pounds) sliced apples (approx 6 to 8 apples, cored and peeled)
  • 100 grams (1/2 cup) raisins
  • 250 mL (1 cup) quark
  • 250 mL (1 cup) creme fraiche
  • 125 grams (1/2 cup) sugar
  • 1.5 egg yolk
  • 2 egg whites (beat until soft peaks)
  • 22.5 mL (1.5 TBSP) tapioca starch

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.


Apple Tarts with Savoury Crust


Makes 6 tarts, 6" wide for the Dough

  • 2-3/4 cups flour
  • 1 tsp salt
  • 1-1/2 TBSP sugar
  • 1 cup butter, cut into tiny pieces
  • 1-1/2 cup aged white cheddar, grated coarse
  • 1/3 cup ice cold water


  • 6 Ambrosias (or 3 granny smiths & 3 galas) peeled, cored and sliced 1/8" thick
  • 3/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1 TBSP lemon juice
  • 3 TBSP flour
  • 1/3 cup raisins

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.

Cheddar Chive Biscuits Recipe

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!

Cheddar Chive Biscuits

12 - 15 biscuits

preheat oven 400 degrees F or 200 degrees C

best served right away, or warmed up a few seconds in the microwave

  • 256 grams (2 cups) all purpose flour
  • 15 mL (1 TBSP) baking powder
  • 5 mL (1 teasp) salt
  • 57 grams (1/4 cup) cold unsalted butter
  • 125 mL (1/2 cup) grated aged cheddar cheese
  • 60 mL (1/4 cup) chopped chives
  • 250 mL (1 cup) milk or less
  • 10 mL (2 teas) melted butter to brush on top of biscuits before baking


  1. Combine flour, baking powder and salt. Cut in cold butter with pastry cutter until the mixture is well incorporated and looks like coarse crumbles.
  2. Add in the cheese and chives.
  3. Stir in the milk, a bit at a time until you can form a dough… use less or more if needed.
  4. Roll out on flour board about 3/4" to 1" thick. cut with round cookie cutter. I used 2" diameter. Place on greased cookie sheet or parchment paper.
  5. Brush with melted butter and bake for 20 - 25 minutes. Enjoy!

Cherry Clafoutis 

Ingredients for 6 servings

  • 2 cups of fresh pitted cherries
  • 2 tablespoons of toasted sliced or slivered almonds
  • 3 eggs
  • 1 cup of sugar
  • 1 tablespoon of brown sugar
  • 1/2 cup of all-purpose flour
  • 1/8 teaspoon of salt
  • 1 cup of whole milk
  • 2 teaspoons of Amaretto
  • 1 1/2 teaspoons of vanilla extract
  • Powdered sugar for dusting


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!



Cherry Orange Preserves

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.


 Egg Blossoms 

There are many variations of Egg Blossoms, but the following recipe is what we serve our guests here at Apples and Quails. 

   2 Blossoms per serving

This recipe will make 6 blossoms; I use a muffin tin for 6

  • melted butter
  • 36 squares of phyllo pastry cut 4.5" X 4.5"
  • 6 slices of black forest ham (cut to fit the bottom of the muffin tin)
  • parmesan cheese
  • 6 eggs
  • finely chopped chives
  • dash of cayenne
  • salt & pepper optional
  • sun-dried tomato

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.


Lemon Lavender Cookies Recipe

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.

Lemon Lavender Cookies

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

  • 175 mL (3/4 cups sugar)
  • 30 mL zest (or zest from 2 large lemons)
  • 30 mL (2 TBSP) lemon juice
  • 1/2 teas of lavender or less if you want just a hint
  • 224 grams (1-3/4 cups) all purpose flour
  • 1 mL (1/4 teas) baking soda
  • 1 mL (1/4 teas) salt
  • 175 mL (6 oz) of cold unsalted butter, cut into little cubes
  • 1 egg yolk
  • 2 mL (1/2 teas) pure vanilla extract


  1. Mix well with a fork, the sugar, zest and lavender. Set aside.
  2. Mix together flour, baking soda and salt.
  3. Add the flour to the sugar mixture, and mix until all well incorporated.
  4. Add all the butter pieces into the flour and sugar, and pulse together until it resembles cornmeal. Beat the egg yolk, and add lemon juice and vanilla. Make sure it is nice and smooth and then slowly drizzle this into the mixture above.
  5. Continue pulsing until it forms into a dough.
  6. Work on a clean surface, and form into a long cylinder about 1-1/2" diameter. Wrap tightly and refrigerate for 2 hours or more.
  7. Cut 3/8" thick slices and place onto prepared baking sheets. Allow 1" around each slice.
  8. Bake for 12 minutes until just golden brown.
  9. Allow to cool before transferring the cookies.

Pearl Barley & Berry Pudding

   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!


  • 150 g unsalted butter, room temperature
  • 180 g icing sugar, plus extra to finish
  • 2 medium size eggs
  • 150 g natural yoghurt
  • 2 tsp pure vanilla extract
  • 100g uncooked pearl barley, drained and dried slightly (will yield 300g cooked)
  • 250 g plain flour (substitute Spelt Flour if you like)
  • 2 tsp baking powder
  • 300 g mixed frozen berries

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.

Baked Pumpkin Souffle

 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!






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Summerland, Okanagan, BC
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