These are so easy to make but your family/company will think it took you forever to make (as if you really did). They are fabulous and so tasty.
- 1/4 cup butter
- 1/2 cup sugar
- 6 yellow Delicious apples, peeled, cored cut into cubes (3/4 “)
- 1/3 cup whipping cream
- 1 tsp. pure vanilla extract
- 1 tsp. lemon juice
- pinch of salt
- 1 lb. frozen puff pastry, thawed
- 1 egg, beaten well
- 1/2 tsp. cinnamon
- 3 tbsp. sugar
In a large frypan, melt the butter and sprinkle 1/4 cup of the sugar, stirring to combine and soften (about 2 minutes).
Add the apples, tossing to coat with the butter mixture and increase the heat to a medium high. Flip them over occasionally so the apples can release their juices and become very tender and caramelized. Now add the remaining 1/4 cup of sugar and toss quickly to cover the apples and let the sauce thicken. (approximately 2-3 minutes)
Remove from the heat, gently stir in the lemon juice, vanilla and salt. Set aside and cool to room temperature.
Preheat oven to 425 degrees and line a large cookie sheet with parchment paper.
Roll out the pastry on a clean lightly floured surface to about 24 inches. Using a very sharp knife cut the dough into 8 equal squares. Brush the edges of the pastry with some of the egg mixture, saving the rest.
Add 2 very generous tsp. of the apples in the center of each square and fold the dough in half, and be sure to crimp the edges with a fork. Now brush the tops with the remaining egg and transfer to the baking sheet.
In a small bowl mix together the 3 tbsp. sugar and cinnamon. Cut 2 small slits in the top of each square and sprinkle the cinnamon sugar mix over all.
Bake until golden in colour and crispy. This should take about 20-25 minutes. Remove from the oven and let cool down a bit before serving. Add a dollop of whipping cream to each one or, if you prefer, vanilla ice cream (Chapman’s of course).
Eat on the day you bake them so you can see just how great they really are.
The Absolute Best Buttermilk Pancakes #3
I couldn’t help myself. These are so light and only work out with fresh buttermilk, so now you really have a choice as I also have two other buttermilk pancake recipes. Here we go!
- 1 cup flour
- 1 tbsp, sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- pinch of salt
- 1 cup full fat buttermilk
- 1/2 cup milk (you may feel it takes a 2-3 tbsp. more)
- 1 egg
- 2 tbsp. melted butter plus 3/4 tsp. melted butter
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, beat the egg, buttermilk, milk and melted butter. Keep them separate until ready to cook.
Heat a lightly oiled frypan over a medium high heat. Drop a bead of water on the pan and if it sizzles, it is ready.
Pour the wet mixture into the dry mixture and, with a wooden spoon. stir until it is blended together.
Pour 1/2 cup of batter per pancake. Brown on both sides and serve hot with butter, syrup or fresh fruit and whipped cream. Your choice.
This recipe will make 10-12 pancakes.
White Cheddar Cheese Sauce-THE Best
Last night we had cauliflower and Don made the best sauce to accompany it. Oh, my! I kid you not. We all but licked the bowl (okay, when they weren’t looking, I did).
- 1 1/2 tbsp. butter
- 1 1/2 tbsp. flour
- 3/4 cup milk
- pinch of cayenne pepper
- 1 cup Balderson’s white cheddar cheese, grated
- 1/3 tsp. grated nutmeg
In a saucepan on medium heat, melt the butter then whisk in the flour until dissolved and smooth.
Slowly whisk in the milk. Lower the heat and simmer for a couple of minutes to thicken. Stir in the nutmeg and cayenne pepper to incorporate.
Now stir in the cheese until melted and completely smooth.
Add to this the cooked cauliflower that has been broken into florets. YUP! It is that good.