Apples, Apples, Apples….

I love apples and that’s why I’m feeling very fortunate to have a very good friend who knows how much I love fresh apples.. I was given this sweet gift of a whole case, yes I said whole case of apples and what a wonderful gift!  I’m dreaming of apple pie, apple crumble, fried apples and of course caramel apples. These are just a few apple favorites I will be busy making this week so it’s safe to say it will be a week of all things apples.



Beautiful Apples From My Good Friend Robert G. Thanks a bunch.


Apple Tart with Fresh Made Frozen Vanilla Custard Cream


  • 1 package frozen puff pastry thawed as package directs
  • 2 apples of your choice I used golden delicious
  • flour for dusting the counter top
  • sugar in the raw for sprinkling on top
  • 1 egg white for glazing

Remove your puff pastry from the packaging while it is still thawed and place on a flour dusted counter top, place the other sheet in a plastic zip bag for later use.  Let thaw for about 20 minutes and unfold one sheet of the pastry dough careful so you don’t tear the folds.  Dust the dough lightly with flour and roll out to make about a 16 x 16 inch square. Slice the dough into 6 squares like a tic tac toe board.  Place the dough squares on a baking sheet lined with parchment or silpat liner spacing about 1 to 2 inches apart. Place the baking sheet in the freezer while you slice the apples.

Peel and slice the apples thinly when the apples are ready remove the dough from the freezer.  Brush the squares with egg white (wash) place apples slices in the center of each dough square.  Sprinkle sugar over the tops of the apple pastries bake for 20 minutes they will be golden on top and puffed edges.

Let cool and serve topped with frozen custard or ice cream.  Whipped cream work as a great topping as well.

Frozen Custard Cream


2 cups whole milk
2 cup heavy cream
4 large egg yolks
1/2 cup sugar
a dash of sea salt

Place the whole milk and the heavy cream into a medium saucepan over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat do not let the milk come to a boil.  In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture by adding 1 cup of the milk to  the eggs and sugar. Gradually adding the remaining milk while whisking.  Pour in the  mixture back into the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon it will reaches 170 to 175 degrees F. Pour the mixture into a container cover and allow to sit at room temperature for 30 minutes. Stir in the bean paste or vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or overnight.  You want the custard to be very cold so it will freeze properly. Pour into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes. Serve as is for softer frozen custard or freeze for another 3 to 4 hours to allow the custard to (ripen) harden.  After the custard has ripened remove from freezer and let sit 5 minutes or so on the counter to soften a little before scooping.



Sweet Golden Apples


DSC_0078 (2)
Apple Pie Spiced Apple Butter

Apple Butter

5 pounds assorted apples, peeled and chopped
1 1/2 cups apple cider, juice or water
1/2 cup packed light brown sugar or 1 cup if you have a sweet tooth or are using water
1/2 teaspoon salt
1 tablespoon fresh lemon juice
1 tablespoons Apple Pie Spices
1/2 cup boiled apple cider optional
1/2 cup Kentucky Bourbon Makers Mark or Jim Beam (optional) Add 1/2 cup juice or water in place of if not using)
In a large pot or dutch oven pan  over medium heat combine the apples, apple cider, boiled apple cider, brown sugar and 1/2 teaspoon salt in a large  pot or Dutch oven over medium heat. Bring to a simmer,  cover and cook until the apples are soft, about 20 minutes.Remove from the heat and stir in the bourbon, lemon juice, cinnamon and cloves. Puree the mixture in a blender in batches until smooth (or use an immersion blender).  Return the mixture to the pot and cook, uncovered, stirring every 30 minutes, until thickened and deep amber,  this takes about 30 minutes to an hour (the timing will depend on the kind of apples you use). Remove from the heat and let cool completely, then transfer to an airtight container and refrigerate up to 5 days. Or while still warm fill using clean canning jars as directed in the blue ball canning book. Try it on: Pancakes, waffles, oatmeal, PB&A, Biscuits, Cornbread, Waffles, Potato Pancakes and Pork Chops

Caramel Apples


  • 1 bag Kraft caramel bits or bag of caramel squares
  • 2 Tablespoons of water
  • 5 to 6 apples depending on size
  • cashews, chocolate covered cashews,  peanuts, chocolate chip, peanut butter chips or heath bar crunch
  • bowl or sink of water and 2 Tablespoons white vinegar

Heat a few inches of  water in double broiler or a medium bowl over a simmering pot of water. Wash the apples in a sink bowl or a clean sink.  You need just enough water to cover the tops.  Add 2 Tablespoons of white vinegar this will help remove the wax and make sure the caramel will stick properly.

Melt caramel bits with 2 tablespoons of water in a bowl of a double broiler. Over simmering water it takes about 10 minutes for the caramel to become very smooth and liquid. Stir the caramel to make sure the bits are melted and none are still solid.  After you have washed the apples and place a popsicle stick or chop stick into each one. At this point be sure they are completely dry then your ready to dip.  Dip each apple into the caramel and spoon caramel over the apple until completely covered.   Hold the apple over the pan and let the excess drip off shaking a little to help it along. carefully scrap the excess caramel off the bottom of the apple the dip it in to melted chocolate or roll it into the chips, nuts or candy of choice.  Place the finished apple and place on the parchment covered baking sheet and dip the rest until all caramel and apples.  Refrigerate for at least and hour to set the caramel.  Remove 10 before serving and eat whole or slice for easy eating.


Hope your enjoy these apple treats as much as we have.



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