December's Challenge Apple Strudel

Apple filling recipe for Paula Dean, Pastry Puff Directions from puffpastry.com

 Have the Cake challenge for December is Apple Strudel.  I could not wait to finally tackle a strudel recipe.  I have always been too intimidated by strudel for some reason.  That is why I am so glad I joined this baking group, it gets me out of my comfort zone.  I had a pastry puff in the freezer so I follow their directions for the pastry puff but follow Paula Deen for the apple filling.  Once again I didn't follow the directions.  I wasn't able to print out the recipe so I went off memory and I think it was GREAT.  So, I will make my recipe in the future. 

Apple Strudel:

Ingredients
1 egg 
17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 tbsp. water
1Fuji apple
2 Granny Smith apples, peeled, cored, halved, and sliced
1/2 lemon, juiced
1 tablespoon lemon zest, finely chopped
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 cup brown sugar, packed
1/2 cup vanilla wafers
1/4 cup chopped pecans

Glaze: Optional

2 cups confectioners' sugar

3 1/2 tablespoons milk

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.  Combine the raisins, apples, flour, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, and pecans, in a 3 qt pan.  Cook on low for 15 minutes, stir occasionally.

1. Remove pastry puff from the box, unfold the pastry sheet on the work surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
2. Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.
3. Drizzle Caramel Ice cream sauce if desired. 

For the Glaze:

Mix ingredients thoroughly.
*Cook's Note: If too thick add a little bit of milk. If too thin add a little bit of confectioners' sugar.

Dark Chocolate Merlot Cupcakes

They are really delicious and most people haven't had a cupcake like this one.  I found the recipe on flickr (Fields of Cake).   I shouldn't call them Chocolate Merlot because I use Port, it is sweeter.   So, if you need a amazing dessert, try this.  I have made these cupcakes a few times and what I have decided is they need to have a blackberry on top, I even push one into the cupcake. 

INGREDIENTS
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 cups white sugar 1/2 cup dark brown sugar
2 teaspoons baking soda 1 teaspoon baking powder
1/2 teaspoon salt 2 eggs 1/2 cup cooled, strong coffee
1/2 cup Merlot (I use port)
1 cup buttermilk
1/2 cup vegetable oil

DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugars, baking soda, baking powder and salt. In separate bowl, whisk together eggs, coffee, wine, buttermilk and oil. Make a well in the center of the flour mixture and pour wet ingredients into the center.

 Blackberry Merlot Ganache
16 ounces good quality 65-70% dark chocolate (in 1/4 inch pieces or smaller)
1/2 cup heavy cream
1/4 cup merlot (I use port)
1/4 cup seedless blackberry preserves
2 Tbsp. unsalted butter, softened

Directions
Set chocolate in a heat proof bowl and set aside. In small sauce pan heat cream to just about to boil (little bubbles coming up but not to a boil yet) Pour immediately over the chocolate and shake the bowl to help the chocolate settle. Allow to rest for a few minutes. Meanwhile, heat the wine and blackberry preserves together till almost too hot to touch (I just used my microwave for about 45 seconds) Pour into the chocolate mixture and whisk until very smooth. Add butter and whisk until completely blended.

Merlot Buttercream
2 cups firm but room temperature blackberry merlot ganache
1 stick unsalted butter (softened)
1 stick salted butter (softened)
1/3 cup dutch cocoa, sifted
1/2 cup heavy cream
1/2 cup (or more to suit your tastes) powdered sugar

Directions
Beat the ganache and butter on  medium until smooth and silky. Reduce speed to low slowly add the cocoa, beat until smooth (about 2-4 minutes then add cream, a little at a time. When fully incorporated bring speed up to high and beat for 5-7 minutes. Reduce speed back down to low and add powdered sugar by Tbsp., tasting along the way. When it is sweet to your taste, beat again at high speed for a good 5 minutes to really break down any graininess that you might get from the powdered sugar. Reduce speed to low until you get rid of air bubbles.

Ranger Cookies

This weekend I took my boys to see our dear friend Sue.  She hasn't seen them in awhile and they are growing so fast that I thought I better make it a point to visit her before they are driving.  Well~we shared a lot of funny stories, a beverage and Ranger Cookies.   I asked Sue for the recipe and she said she just followed an Oatmeal Raisin Cookie recipe and added: dried cranberries, dried apricots, chocolate chips,  and shredded coconut.  I looked in my faithful Better Homes cookbook to find an Oatmeal Cookie recipe and found a recipe called Ranger Cookies.  I made them today and they are GREAT!  I never would have tried this recipe before because I am not a fan of dried fruit and coconut in Oatmeal cookies doesn't sound that good .  I was wrong this cookie is really delicious and I will definitely put it in my TO GO TO binder.  Thanks Sue!

Ingredients

1/2 cup butter

1/2 cup granulated sugar

1/2cup packed brown sugar

1/2 teaspoonbaking powder

1/4 teaspoonbaking soda

1 egg

1 teaspoon vanilla

1 1/4 cups all-purpose flour

1 cup rolled oats

1 cup coconut                                           

1/3 cup snipped dried apricots

1/3 cup dried cranberries

1/3 cup raisins

1/3 chopped walnuts

1 cup chocolate chips

Directions

1. In a medium mixing bowl beat butter with an electric mixer for 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda; beat until combined. Beat in the egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in cereal or oats, coconut, and dates or raisins.

2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.

3. Bake in a 375 degree F oven about 8 minutes or until edges are golden brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool. Makes about 12 big cookies

Barbecue Baked Beans

recipe from "This Gal Cooks"     

I saw this recipe on This Gal Cooks blog, a few days  ago and couldn't wait to try it. 

These are now a Nelsen Family Favorite...I can't wait to bring them to the next barbecue. 

If you are taking them to a barbecue, you will need to triple the recipe. I probably will only use 16 oz. of bacon.  

 

Ingredients

 8oz of bacon 

1 16oz can of pinto beans, drained and rinsed

1 15.8oz can of northern beans, drained and rinsed

1 large onion, chopped

1/2 C brown sugar

2 1/2 tbsp molasses

1/2 C ketchup

3/4 tsp ground mustard

1/4 tsp cayenne pepper

1 tsp liquid smoke

2 tsp apple cider vinegar

2 tsp garlic powder

1 tbsp Worcestershire sauce

1/2 tsp salt
***Note I didn't have molasses so I used agave nectar. 

Directions

• Cook the bacon in a large pan, then remove the bacon from the pan and set aside, leaving the bacon grease in the pan.
• Cook the onion in the pan of bacon grease and cook until tender.
• In a mixing bowl, combine the: molasses, cayenne pepper, ketchup, ground mustard, sugar, salt, liquid smoke. Mix in with the onion and bacon grease. Add the beans and mix well.
• Pour the beans into a baking dish and place the cooked bacon on top. Bake on 350 for 30 minutes.
  

Tomato Soup Cupcakes

Look who came to dinner and stayed for dessert.

 I usually put Cream Cheese frosting on the cupcakes but I love Brown Sugar Swiss Meringue so I decided to give it a try.  I love it!!
I found this recipe on-line years ago when a friend of mine told me that his grandma made his favorite Tomato Soup cake and she had passed away.  I got on line immediately to find a recipe and made him some cupcakes.  It turns out that this is now my husbands favorite.

Cake Ingredients
1 package Duncan Hines Spice Cake
3 eggs
1/3 oil
1 1/3 water
1 cup tomato soup

1. Prep: Preheat oven to 350°F. Grease and flour pan.
2. Mix: Empty dry mix into large bowl. Beat eggs, water and oil into dry mix until moistened (about 2 minutes). Pour batter into prepared pan or cupcake papers. 
3. Bake: Bake in center of oven at 350°F until cake is firm in center. Follow cooking times provided on the box. Cool 10-15 minutes.

Brown Sugar Swiss Meringue Buttercream
Ingredients makes 2 cups
2 large egg whites

1/2 cups packed dark-brown sugar

1 1/2 sticks (3/4 cups) unsalted butter, room temperature

click here if you want the recipe for 5 cups.

Directions

1. Put egg whites, sugar, and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes.
2. Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes. Buttercream can be refrigerated airtight for up to 3 days; bring to room temperature, and beat before using.