Recipe Mama

Apple & Cinnamon Cake April 19, 2013

Filed under: Cakes — obsidian @ 2:20 pm
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This makes a very moist and delicious cake!  Topped with apples and with a stewed apple centre.

Dscf7331Ingredients:
2 cups white SR flour
2 eggs
1/4 cup raw sugar
1/2 cup butter
1 cup milk
1 apple cut into slices
2 apples cut into small pieces
Cinnamon
1 tsp vanilla essence
2 tb sugar additional

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Method:

Add the apple to a saucepan with the additional sugar, 1 tsp cinnamon and enough water to cover. simmer this until the apple slices are just turning tender and carefully remove those.  Leave the other apple pieces cooking until they turn very soft and all the liquid has gone.

Cream the butter and sugar.  Beat in 1 egg, the vanilla, half the milk and half the flour.  Add the other egg, remaining milk and flour.  Beat together until mixture is creamy.

Prepare a cake tin.  Spoon half the mixture out into the tin, then spread the stewed apple mixture over this.  Spoon on the remaining cake mixture.  Top with the slices of apple and sprinkle cinnamon on top.

Bake at 180ºC for about 30- mins until the cake has cooked through.  This cake will be quite moist due to the apple filling.  So you may need to turn the heat down a bit to stop it getting too brown on top while it’s finishing cooking.

    

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Apple & Blueberry Tarts November 29, 2009

These are really simple, look cute and are delicious.  They also make great lunchbox snacks.

Ingredients:
3 apples
handful of frozen blueberries
2 tb raw sugar
1 tb cornflour
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp mixed spice

Method:
Peel and core the apples, and chop into small pieces.  Put them in a saucepan with enough water to cover them by about 1cm, and simmer until the apples are soft.  There should be only a small amount of water left at this point.

Roughly mash the apples to remove most of the lumps.  Then mix the cornflour with a little water and add this to the pot, over heat, until the mixture thickens.  Add the blueberries and sugar.  Mix well and the blueberries should squash a bit and turn the apple mixture into a purple colour while still leaving lots of whole blueberries (you could mash them together if you don’t want to have whole blueberries)

Set aside to cool.

Lay out sheets of shortcrust pastry, and cut them out with a scone cutter.  Grease muffin tins and lay a pastry circle into each one, to make a tart case.  I used these silicone mini tart cases to get that wavy  tart shape. Spoon about a tablespoon of mixture into each one.

I like to cut a small star or other shape from the scraps of pastry, it’s less fiddly than making a full lid, and seems to give them a nice finished look (and makes them stackable!)  You can brush this with milk, but it’s not necessary.

Bake for around 15-20 mins at 200ºC.  Set on a wire rack to cool, or eat while still warm.  Makes about 24 small tarts.

 

Apple & Cinnamon Cakes

Filed under: Cakes — obsidian @ 8:43 am
Tags: , , ,

Ingredients:
1/2 cup butter (approx) – room temperature
1/2 cup raw sugar
Pinch each of cinnamon, cloves and mixed spice
2 eggs
1/2 cup milk
2 cups SR flour
5 apples (sweet ones)
1 tsp cinnamon and 1 tb raw sugar mixed to dust

Method:
1). Peel, core and finely chop 2 of the apples, put them in a saucepan with a little water and spices, and simmer until the apple is soft. Drain off the liquid.
2). Beat butter and sugar, add 1 egg, beat well then add the other egg, mix in half the milk and flour, beat well then add remaining milk and flour. Beat until pale and creamy.
3).  Spoon a a little of the mixture into muffin tins, about 1/4 fill them. Place a few pieces of cooked apple onto this, then top with more cake mixture.


4). Peel, core and slice the remaining apples to make enough apple slices to top each cake. Brush the tops with milk and sprinkle the cinnamon sugar ontop.

5).  Bake in a preheated 180ºC oven for 10 – 15 mins until golden on top.

 

Apple Tarts

Filed under: For Kids,Nibblies and party Snacks,Pies & Tarts - Sweet — obsidian @ 6:20 am
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These are really simple but look cute and are yummy.  They also make great lunchbox snacks.

Ingredients:
5 large apples
1 tb cornflour
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp mixed spice

Method:
Peel and core the apples, and chop into small pieces.  Put them in a saucepan with enough water to cover them by about 1cm, and simmer until the apples are soft.  There should be only a small amount of water left at this point.

Roughly mash the apples to remove most of the lumps.  Then mix the cornflour with a little water and add this to the pot, over heat, until the mixture thickens.

You may add sugar to this mixture if you like, but I have found if you use sweet apples, it isn’t needed.

Set aside to cool.

Lay out sheets of shortcrust pastry, and cut them out with a scone cutter to get that wavy edge.  Grease muffin tins and lay a pastry circle into each one, to make a tart case.  Spoon about a tablespoon of mixture into each one.

I like to cut a small star or other shape from the scraps of pastry, it’s less fiddly than making a full lid, and seems to give them a nice finished look.  You can brush this with milk, but it’s not necessary.

Bake for around 15-20 mins at 200ºC.  Set on a wire rack to cool, or eat while still warm.

 

Baked Apples November 16, 2008

Filed under: Sweets — obsidian @ 4:59 am
Tags: , , ,

Ingredients:
4 Apples (any kind)
1/2 cup (approx) Raisins or Sultanas
1 teaspoon Cinnamon
3 teaspoons Sugar
Dash of Red Wine or Dash of Water
1/4 teaspoon ground Cloves

 
Method:
1). Core the apples and peel a strip around the hole. This seems to stop the skins from wrinkling for some reason.
2). In a bowl, mix the rest of the ingredients together. Just use enough liquid to make a syrupy mixture. You can leave this mix sitting over night if you want the raisins to go lovely and mushy.
3). Use a baking dish that is just big enough to fit the apples in – hole facing upwards.
4). Spoon the mixture into the holes and pack it in well.
5). Put this in the oven and bake at a low temperature until the apples feel soft. I baste the apples ever few minutes with any remaining juice and the juice that comes from the mix you packed the apples with. This keeps them from drying out.
6). When soft, remove from the oven and allow to cool. I like to cut these in halves to make it easier to eat, and you can serve them with the cut side up and the fruity mix in the channel where you cored it.

 

Apple Pie

Filed under: Pies & Tarts - Sweet — obsidian @ 4:56 am
Tags: ,

Ingredients:
3 – 4 Apples (depending on size). Granny Smiths are best… If you can’t get those, some green, slightly tangy apple is good. Or use red sweet apples and you can leave out the sugar.
1 teaspoon (approx) Cinnamon
3 tablespoons (approx) Sugar
15 whole Cloves (or about 1/4 teaspoon of ground cloves)
Short pastry

 
Method:
1). Peel and chop the apples. Put these in a pot with the whole cloves (not the powder if you are using that) and enough water to cover the pieces, and bring to the boil. Simmer until the apples are soft and mushy.
2). Drain the apples to remove excess water, and fish out the cloves (It helps if you remembered exactly how many you put into the pan, so you can make sure you got them all). Mash these apples. I like to have some slight chunks in my apple pie…. so don’t go mad smashing them… just a rough mush will do.
3). Add the cinnamon and sugar (and ground cloves if you’re using these) and mix well. You can do this to taste… if the apples aren’t very tart then you might not need so much sugar. If they are really tart you might need more.
4). Leave this mixture to cool while you make the pastry.
5). Divide the pastry in half and roll out both pieces. Alternately, you can make a latticework top for the pie – if you don’t have enough pastry to do a lid, or you prefer the look. If so, you’ll need only about 1/4 of the pastry for the strips, and the rest for the pie crust.
6). Grease your baking pan/dish and place the pastry bottom into it. Fill the dish with your apple mix, and put the lid on top. If making a latticework top, cut equal strips and lay these along the top of the pie. You’ll have to keep lifting the strips up to make the under/over patterns – so do so carefully.
7). You can finish the edges off by using the prongs of a fork to make a ||||| pattern along the edges (this also helps to stick the two halves together) If you are feeling creative (and have spare pastry), you could make some leaves or other decorations for the top.
9). Using a pastry brush, lightly coat the pastry top with milk (this stops it burning and makes it a bit shiny). You can add egg to this milk too if you like (but it just tends to waste a lot of egg). I like to sprinkle raw sugar over the top for a bit more sweetness, and a nice country look.
10). If you have a solid top, carefully (with a sharp knife) cut a line or two in the top, to allow the steam to escape as it is cooking (or the pie will blow up).
11). Bake at a fairly high temperature until the pastry is browning. Serve hot or cold.

 

You could add raisins or sultanas to this if you wish. Perhaps rhubarb… You could also make it using peaches or some other fruits instead.