Le Muffin~

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92,834 notes February 02, 2014

thecakebar:

Rose Apple Pie Tutorial {click link for FULL tutorial}

11 notes June 10, 2013

Rambo Apple Crisp

wilife:

Adapted from Apple: A Global History

Ingredients

3/4 cup all-purpose flour, leveled

1/4 cup packed brown sugar

1/2 teaspoon salt

1/2 cup plus 2 tablespoons granulated sugar

8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes

1 cup old-fashioned rolled oats (not instant)

3 pounds apples, such as Rambo, Empire, or Gala, peeled, cored, and cut into 1/2-inch chunks

2 tablespoons fresh lemon juice

1/2 teaspoon ground cinnamon

1/8 teaspoon nutmeg

Directions

  1. Preheat oven to 375 degrees.

Topping: In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Place in refrigerator to chill while you prepare apples.

  1. Filling: In another large bowl, toss apples with lemon juice, cinnamon, nutmeg, and remaining 1/2 cup granulated sugar. Transfer to an 11 x 17-inch baking dish or other shallow 2-quart baking dish.
  2. Assemble: Remove topping from refrigerator and sprinkle on apple mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.

Serves 8. 

71 notes May 19, 2013

teaandtext:

Baked Apples by pastryaffair on Flickr.

20 notes March 30, 2013

what-recipe:

Butternut Squash & Red Pear Soup (with Apples and Sage)

Read More

23 notes January 28, 2013

5 notes November 07, 2012

magnificus-mixturis:

Apple Turnovers Recipe

2 notes November 06, 2012

georgiahilmer:

Apple Pie Bread Pudding
Love & Confections original recipe

Apple Pie Bread Pudding Ingredients:
 - 2 teaspoons Cinnamon
 - 3/4 teaspoon Nutmeg
 - 1/4 teaspoon Allspice
 - 2 cups Granulated Sugar, separated 
 - 4 cups Whole Milk
 - 6 Eggs
 - 1 large loaf of crusty Bread (Italian or Country)
 - 5 small Apples, or 3 medium Apples
 - 1 tablespoon Lemon Juice
 - 4 cups hot tap water

Apple Pie Bread Pudding Directions:
 - Combine the Cinnamon, Nutmeg and Allspice and set aside. Cut the Bread into inch-sized cubes and set aside.
 - In a medium saucepan, scald the Whole Milk but do not bring it to a boil. While the Milk is heating, crack the Eggs into a large bowl and whisk vigorously with 1 & 1/2 cups of Granulated sugar.
 - Once the Milk is warm, slowly pour into the Egg and Sugar mixture while whisking constantly (called Tempering, so the Eggs don’t curdle/scramble). Once all the Milk is added, whisk in 1 & 1/2 teaspoons of the homemade apple pie Spice Mix.
 - Place all the bread into the large bowl so it can soak up the mixture. You can toss it with a spoon and press down to make sure all the bread touches liquid. Leave it to “soak” for 30 minutes.
 - Heat the oven to 300F. Wash and dice the Apples into 1/2 inch cubes. I prefer the skin on for an added texture, but you can peel them if you do not like the skin. Place the apples in a bowl and add the Lemon Juice, the rest of the Spice Mix, remaining sugar and stir until the apples are completely coated.
 - Using a 2.5 quart Corningware or deep casserole dish (or if you prefer, individual portioned dishes) layer the soaked Bread and the Apple Mixture in 5 layers, beginning and ending with the Bread.
 - One of the most important steps when making bread pudding is to use a water bath, or Bain Marie. Place a large dish or pan (big enough to fit the casserole dish and about 4 cups of water) on the rack in the middle of your oven. Place the casserole dish inside and then add the water - this is the easiest way so you don’t create a big mess by moving the already full water bath into to oven.
 - Cook for 45-55 minutes. The top will look slightly crisp and the bread should be moist, but cake-like with no excess liquid around the edges. Very carefully, and if you can, take the bread pudding out of the water bath and let it cool slightly before eating. If you can’t grab the casserole dish, take both containers out of the oven and let the water cool, until you can get the casserole out of the water bath. Again, please be careful, because the water bath is extremely hot!
 - Best served warm with either vanilla ice cream or homemade Creme Anglaise

9 notes October 09, 2012

41 notes August 17, 2012

thevegancookbook:

pumpkin-apple butter

4,632 notes April 19, 2012

dietkiller:

Bread Pudding Tart with Brown Sugar Crumble

2 notes February 18, 2012

32 notes November 10, 2011

oohhhbaby:

spiced apple and pear shortcakes

37,329 notes November 09, 2011

adoseofyourstruly:

Apple pie in an apple