Brown Betty / Apple Brown Betty

Brown betty is one of those 'apple' based desserts dating back to colonial times in America. Apple betty was originally created to use up the stale bread and it is a rustic bread pudding. Sweetened and spiced apple slices were arranged in layers with bread crumbs or stale bread, mixed with butter and then baked. The recipe probably used brown sugar / molasses as processed, refined sugar at that time was an expensive commodity. The recipes uses white bread though I have substituted it with wheat one here. Berries or pears can be substituted for apples in the recipe. Apple betty is usually served warm with lemon sauce, whipped cream or ice cream.

The dish was first mentioned in print in 1864 in the Yale Literary Magazine, with 'brown' in lower case thus making 'Betty' the proper name. It is widely believed that it was perhaps alluding to the race of the cook rather than the browning of buttered breadcrumbs during baking. A recipe from 1877 used apple sauce and cracker crumbs to prepare apple betty. There is one more version from 'Better Homes and Gardens' published in 1970s. Whatever the method used, apple betty is quite an easy one to prepare.

Apple betty is said to be one of Reagans' favorite dessert in White house. Not surprising considering how good this betty tastes. I halved the recipe since I was expecting to serve only two and regretted it as soon as I tasted it. Everyone loved it, fresh out of the oven served with vanilla ice cream.

Source: Here
Ingredients:
4 cups Granny Smith or any baking apples * (I used honeycrisp.)
4 cups white sandwich bread slices (I used brown.)
3/4 cup brown sugar, packed (divided)
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/2 tsp. nutmeg
3 tbsp. butter + extra for greasing the pan

Directions:
* Preheat the oven to 375 deg F. Grease a 7x11 inch baking dish with butter. 
* Peel, core and slice the apples thinly.
* Slice breads into dices or tear into small pieces.

* Sprinkle 1/4 cup brown sugar in the prepared pan and arrange half of the apple slices evenly. 

* Add half of the bread crumbs. 

* Then sprinkle cinnamon, ginger and nutmeg.

* Repeat the layers of sugar, apple, bread crumbs and spices again.
* Slice the butter and lay them over the bread crumbs. Sprinkle the remaining 1/4 cup brown sugar.

* Cover the baking dish with aluminium foil and bake until done, about 30 - 40 minutes.
* Remove the foil carefully during the last few minutes of baking to brown the top. 

* Increase the sugar level by 1/4 cup if using Granny Smith apples.

This cake goes to Bakeathon and Blogging Marathon #95 under the theme 'Bookmarked recipes' events.


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Eggless Applesauce - Oatmeal Bread

This applesauce based bread is one delicious, moist and flavor filled one that can be served as a breakfast or brunch item or even as a dessert if you ask me. Even after cutting the sugar by half from the original recipe, this quick bread tastes really awesome and is filled with the goodness of oats, wheat, apple, dry fruits and nuts. I got to clear one more bookmarked recipe from KAF with this bread and it was rich and yummy even after making substitutions and omissions to suit my preferences. 

Ingredients:
2 flax eggs*
1 cup unbleached all purpose flour
1/2 cup whole white wheat flour
1/2 tsp. salt 
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. ground cinnamon*
1/2 tsp. allspice
1/2 cup sugar*
1/2 cup vegetable oil
1.5 tsp. vanilla or boiled cider
1/2 cup rolled oats
1 cup unsweetened apple sauce* 
1/2 cup chopped walnuts*

* The changes I made:
I substituted eggs with flax eggs. 
The original recipe used a cup of sugar. I used half of it and it was still perfectly on the sweet side.
I substituted all purpose flour for wheat flour.
The original recipe has 1.5 tsp. ground cinnamon and 1/4 tsp. nutmeg as well which I left out.
I used homemade applesauce that was prepared with about 3 apples and increased it's quantity from 3/4 to 1 cup.
I added  sweetened dried cranberries and raisins along with walnuts.


Directions:
* Preheat the oven to 350 deg F. Lightly grease a 9 by 5 inch loaf pan. (The specified loaf pan is bigger for this bread and the loaf filled about 2/3rd of the pan.)
* Combine 2 tbsp. flaxmeal and 6 tbsp. warm water in a mixing bowl and keep it aside for about five minutes. Then add sugar, oil and vanilla to the flax eggs and mix well.
* Combine flours, salt, baking soda, baking powder. cinnamon, all spice, and nutmeg (if using) in another bowl. 
* Add the dry ingredients to the wet ingredients. Mix in the rolled oats, applesauce and walnuts. 
* Pour the mixture into the prepared pan and bake it until a toothpick inserted at the center comes out clean, about 55 to 60 minutes.
* Remove the bread from the oven and let cool.
* The bread can be stored well wrapped at room temperature for few days or can be frozen for later use.

It goes to Bakeathon  and Blogging Marathon events.


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Apple - Badam Mix Drink

I was on a blogging break, for those who have been wondering to which hole I disappeared into for the past few months. A break that spanned over two seasons without intentionally meaning to. A break when I didn't glance at my blog, touch my camera or peek into my email folder even once. 

Now getting back into business, here is a quick and flavorful drink using only three ingredients - apple, milk and badam mix powder. The latter one sold by the south Indian brand MTR is an instant mix of ground almonds, sugar, milk solids and cardamom. A small quantity of this instant mix is usually blended with milk and served either cold or hot. This almond milk aka 'baadami haalu' is a popular beverage sold in restaurants across Bangalore. 

For today's drink, I blended 1/2 peeled apple, 1 cup milk and 2 tbsp. almond instant mix powder. This can be served cold as a milkshake or the mixture can be boiled on low heat and served warm. It tastes delicious either way.

This post goes to Blogging marathon #85 under the theme "Recipes using three ingredients". Check out the page to read what other marathoners are cooking.
 

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Apple, Banana & Cashew Custard

 

After the breakfast puddings I posted these past two days, I thought of going with a quick and lovely dessert option for today which happens to be an easy preparation. Though it falls under the dessert category, I wouldn't mind if a bowl of yummy fruit custard is served at breakfast. Indians need no introduction to the eggless custard which is served with mixed fruit. It used to be one of the popular dessert options during kids' based birthday parties and I hope it is still so. I usually go with an array of fruits when making this custard but I noticed this version in a family party using the basic fruits found lying in anyone's kitchen.
 
Indians usually go with the readily available commercial brand custard powders while preparing fruit custards at home. It is nothing but vanilla flavored corn starch with yellow food coloring added. The preparation of custard is simple and basically, the custard powder is whisked into a small amount of milk to an uniform consistency and added along with sugar to boiling milk and cooked until it thickens. 2 tbsp. of corn starch + 1 tsp. vanilla extract + yellow food coloring can be substituted for the amount of vanilla flavored custard powder used in the recipe.    

Ingredients: (Yield 2 servings)
2 cups milk
2 tbsp. vanilla flavored custard powder 
3 tbsp. sugar
1 big sized banana
1 apple
A handful of cashews
 
Method:  
* Pour milk into a preferably a non stick pan or a sturdy sauce pan and heat it on medium flame. When the milk starts to get warm, transfer about 1/4 cup of milk to a small bowl. Continue to heat the milk in the pan, stirring frequently until it starts to boil. When it starts to boil, turn down the heat setting to low.
* Meanwhile, add vanilla flavored custard powder to the saved milk in the bowl and whisk well. Add this and the sugar to the boiling milk in the pan and whisk well. Stir frequently and continue to cook until the mixture thickens and the raw smell of the custard powder leaves.
* Let the custard come to room temperature and then place it in the refrigerator to chill.
* Chop banana and apple to fine bits. Chop cashew nuts into small pieces as well. Add them to the chilled custard.
* Serve immediately or within a day.

This goes to Blogging marathon #74, under the theme 'Are you Pudding me'. Check out the page to read what other marathoners are cooking.

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Apple Kheer

For today's 'fruit' based recipe, here is a very yummy dessert based on apple and it involves a simple preparation. I am sure that anyone with a sweet tooth would enjoy this treat, irrespective of their age. Any variety of apple works here as long as it is a sweet one. I have just used milk here and reduced it in quantity to get a thicker consistency but for a quicker and more decadent version, a small quantity of condensed milk or cashew paste can be added. It would make a great treat for gatherings as it can be prepared a day in advance or it can be a part of festive meal for a quick 'sweet' option.

Ingredients: (yield 2 servings)

1 small sized apple (1/2 cup grated)
1 to 2 tbsp. ghee 
1 & 1/2 cups full fat milk 
2 to 2.5 tbsp. sugar
1/8 tsp. ground cardamom
1 tbsp. slivered almonds to garnish

Method:
* Peel and grate the apple.
* Heat ghee in a pan, preferably a non stick one and fry the apple on low flame until it softens, about 6 to 7 minutes. Transfer the cooked apple to a bowl and keep it aside.
* To the same pan, add the milk and bring it to a boil. Lower the flame and continue to heat it until the quantity reduces to about 2/3rds (about a cup), stirring intermittently.
* Add sugar and cardamom to the milk and stir until the sugar dissolves. Turn off the stove and stir in the cooked apple. 
* Either serve the kheer warm or let the mixture cool and chill it before serving. 
* Garnish with almonds or other nuts/ dry fruits of your choice.
 
These pancakes go to 
1. Blogging marathon #69.
2. 'Kids' Delight' event hosted by Varada this edition, with a theme of 'Fruit based Recipes'. 

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Oven Baked, Eggless Apple Pancake

Here is a breakfast idea, to savor on a lazy weekend without actually hovering around the stove. This apple pancake, redolent with cinnamon flavor is baked in an oven instead of using a stove. I tweaked the recipe to suit my preferences and my daughter was totally sold on these pancakes.

Recipe idea: Betty Crocker 
Ingredients: (Serves 2 or 3)
1/4 cup warm milk
1 tbsp. apple cider vinegar
2 tbsp. butter / margarine (Even a tbsp. would work.)
1/2 cup milk at room temperature
1/2 tsp. vanilla extract
3/4 cup all purpose flour
1/2 tsp. baking powder
1/8 tsp. salt
1 small apple, thinly sliced
1&1/2 tsp. cinnamon sugar
Maple syrup to serve (optional)

Method:
* Combine apple cider vinegar and 1/4 cup warm milk in a small bowl and leave it aside for about 5 minutes.
* Preheat the oven to 400 degree F.
* While the oven is heating, melt the butter in a 9 inch glass pie plate, placing it in the oven. Or melt the butter in a microwave.
* Whisk milk & vinegar mixture, the remaining 1/2 cup milk, and vanilla in a mixing bowl. Add flour, baking powder, salt and cinnamon sugar and whisk until a lump free batter is formed. Pour the mixture into the butter pan. Arrange the apple slices evenly on the batter.
* Place the batter pan in the preheated oven and bake until the edges are deep golden brown. The original recipe mentions to bake for about 20 minutes though I had to bake longer. Besides I was caught up in something else and forgot to remove it on time. No harm was done but only the whole pancake turned golden brown through out and the color of the apple peel was not noticeable anymore.

This goes to Blogging marathon #60 under the theme 'Bookmarked Recipes'. Check the link to see what other marathoners are cooking.



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7th Blog Anniversary & Apple Turnovers

During my initial days of blogging, my brother-in-law once jokingly had asked whether I would stop blogging when I run out of recipes. It would be a wacky reason to stop blogging about food, for anyone. Cooking happens to be a continuous learning process. Considering the choices one has with Indian regional / global cuisines and the twists/variations one can lend to dishes, recipes can never be exhaustive. However, I wasn't sure about the amount of enthusiasm I would have had towards blogging after a certain period of time. It is though now proven that this blogging bug is here to stay longer. :) 

Veggie Platter - an integral part of my virtual world turned 7 this week. It is a milestone literally considering the fact that my interest in any given area (except reading) diminishes as time progresses. My love towards my virtual cooking journal had been on an increasing curve since I started. Also friends known / unknown in this virtual world kept / keep me going with their support and appreciation for my blog. Thank you all.

And coming to today's recipe - a final dessert for this week's blogging marathon. Apple turnovers. It is my take over the traditional pastry version. I had used pizza dough for a quick dessert and it tastes like a short cut apple pie.

Ingredients: (Yield 8)
1 pound fresh pizza dough (Check notes)
4 apples (I used golden delicious apples since I prefer sweet ones.)
2 tbsp. apricot preserves
2 tbsp. softened butter
2 tbsp. sugar
1/2 tsp cinnamon
Method:
* Combine sugar and cinnamon in a small bowl.
* Peel, core and dice apples. Combine them with apricot preserves in another bowl and mix well. Keep it aside.
* Preheat the oven to 425 deg F.
* Divide the dough into 8 portions. Spread each portion into a square of about 4 & 1/2 inches.

* Divide the apple mixture among the dough squares.

* Fold over a corner of each square and seal the edges properly to form a triangle. Wet the edges with moist fingers if needed and take care to seal the edges properly. Otherwise they will open up during baking and it would be a mess. The gooey syrup will burn and it is not a pretty sight.

* I highly recommend covering the baking sheet with aluminium foil to avoid any messy accidents. Place the turnovers over the foil lined baking tray or a greased baking pan.
* Brush tops with butter. Sprinkle sugar-cinnamon mixture over them.

* Bake for 15 - 20 minutes or until golden brown. Serve warm.
If at all they open up and the juice starts spilling out, shift them to a cleaner side on the tray. Otherwise the juice starts to burn and stick to turnovers. Or replace a new foil sheet and place the turnovers on them.

Note:
I used this pizza dough and added 2 tbsp. of canola oil while kneading the dough. I had prepared the dough the previous evening and refrigerated it overnight. Next day morning I left it in a warm place to come to room temperature and then used it.

This is going to be a part of BM #35 under the theme of "Desserts". Check what other marathoners are cooking here.

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Mini Apple Crostatas

I found this recipe on Pillsbury site and truly as the saying goes this recipe is as easy as a pie. :) It hardly takes around five minutes to put together these crostatas besides the baking time. And you will have a delightful dessert to please everyone. Even my daughter who hates sweet stuff tried it and said it was yummy.

Ingredients: (Yield 6 crostatas)
Pillsbury or any other brand 9 inch refrigerated pie crust (one from 15 oz box)
2 small baking apples - peeled, cored and thinly sliced
2 Tbsp sugar
1/4 tsp cinnamon powder
Vanilla ice cream for serving

Method:
1. Soften the crust as directed on the box. Unroll the crust and roll out slightly. Cut into four 5 inch rounds. Collect the scraps, roll again and cut into 5 inch rounds again. (Totally I got 6 rounds.)Place the rounds on a greased baking sheet.
2. Heat oven to 425 deg F.
3. Mix sugar and cinnamon in a bowl and toss apple slices into it. Divide evenly the apple mixture onto center of each round. Fold 1/2 inch of the crust over filling, pinching all around slightly so that crust lays flat on apples.
4. Bake for 18 - 20 minutes until crust is golden brown
5. Serve warm with icecream if desired.

Check what the other marathoners are cooking during BM#17.

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Eggless Apple Muffins

I have tried this muffin recipe from King Arthur flour website a couple of times before. However I was contemplating whether to go with them during BM#14 as my version don't look like the typical sort of muffins. I don't know whether because of my choice of egg substitutes or for some other reason, the muffin tops don't raise as much as the other muffins I bake. The taste and texture of the muffin however is very perfect and so, here is the recipe. Maybe next time I will try baking it as a loaf.

Ingredients: (Yield about 8-10 medium sized muffins)

1/2 cup whole wheat flour

1/2 cup all purpose flour

1/8 tsp salt

3/4 tsp baking powder

3/4 tsp baking soda

1/4 cup butter

1/2 cup + 2 Tbsp sugar

3/4 cup yogurt

1 apple - peeled, cored and grated

1/4 cup walnut / pecan pieces

Method:

* Preheat the oven to 375 deg F / 200 deg C. Grease the muffin tray or line with paper cups.

* Combine the flours, baking powder, baking soda, salt and walnuts in a mixing bowl.

* Beat butter and sugar until fluffy in another bowl. Add the yogurt and mix well. Stir in the dry ingredients and fold in the apple.

* Divide the batter evenly among the prepared muffin cups, filling up to 3/4th of each cup

* Bake for about 25 - 30 minutes or until a toothpick inserted at the center comes out clean.

Check out the page to see what other marathoners are cooking during this BM#14.

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Eggless & Delicious ~ Carrot - Apple Muffins

Another edition of blogging marathon starts from today and by now, my regular readers must have become familiar with the exercise attached to it. BM is for 2 weeks every month and the participants have the choice to take part in the 1st and / or second weeks sticking to a particular theme per week. My theme for the first round of BM#12 is "Something Sweet" and obviously the readers get to see some yummy stuff here all weeklong.

I have been noticing this muffin recipe for years now whenever I buy gold medal brand flour. The recipe comes printed on the flour pack under the name "glorious morning muffins". The yummy and healthy combination of carrots, apple, nuts and dry fruits had piqued my interest well enough that I tried them last week at last. Thanks to Gayathri's tips about egg substitutes during last marathon, I could convert these egg based muffins to eggless ones. They turned out truly delicious and actually were not dense as muffins would be. The texture was somewhere between a muffin and cupcake and so I really enjoyed them. We thought they were subtly sweet the evening I made them but by the next day, they were perfect for us.

The sweet stuff never counts as breakfast at my home and these could pass as yummy cupcakes actually. I am therefore sending them to Raven's CEDD (cook.eat.delicious.desserts) event, that I am guesthosting this month.

This also goes to Vardhini's Bake Fest, hosted by Pradnya this month.

Ingredients: (Make 12)
1 cup flour (1/2 the quantity can be substituted with whole wheat flour.)
1/2 cup brown sugar
1.5 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1/3 cup yogurt
6 Tbsp butter
2 - 3 Tbsp milk (adjust as needed)
1 big carrot, grated (about 3/4 cup)
1/2 cup peeled, shredded apple
1/4 cup raisins
1/4 cup coconut
1/4 cup sliced walnuts / almonds

Method:
* Heat oven to 350 deg F /175 deg C. Place paper baking cups in the muffin tray or grease them.
* Combine butter, milk, yogurt and vanilla in a mixing bowl and just whisk to blend the ingredients. Add flour, sugar, baking soda and salt. Stir just until dry ingredients are moistened. Stir in carrot, apple, coconut, raisin and 2 Tbsp of nuts.
* Divide the batter equally among the muffin cups, filling each about 3/4 full. Sprinkle the remaining nuts over the batter.
* Place the muffin tray in the preheated oven and bake for 20 - 25 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes and remove from the pan.

Check out here to know what my fellow marathoners have come up with during this marathon.

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Fruit Salad with Mango Sauce

This is a simple yet delightful fruit salad, which can be put together with ease. An excellent alternative to custard fruit salad, in fact a better one for mango lovers.

Ingredients:
1 cup chopped mixed fruit (Any ripe fruit will work. I added apple, banana, kiwi, mango, peaches and pear.)
1/2 cup mango puree (I used kesar mango pulp but homemade puree can be used.)

Method:
Add the chopped fruits to a bowl and pour the mango sauce / puree.
Cover and chill for a couple of hours. Serve.

This is going to be my Day 6 entry for blogging marathon #9. Check what other marathoners are cooking today.

This also goes to Srivalli's "Soups and Salads" Mela.

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Eggless Apple Cake

I got this recipe more than a decade ago probably from a web source if I remember properly. It yields a perfectly textured, delicious eggless cake that leaves you craving for more. This recipe is a keeper, for sure.



Ingredients:
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
A pinch of salt
1 cup sugar
1/2 cup butter
3 Tbsp condensed milk
2 peeled and grated apples
2 Tbsp raisins
A pinch of food color (optional)
(I also added about 3 Tbsp of milk since the cake batter was dry.)

Method:
Preheat the oven at 350 deg F. Grease the baking pan. Choose a pan such that the batter fills only half of the pan.
Sieve together flour, baking powder and baking soda twice and keep aside. Beat butter and sugar together.
Combine all the ingredients and pour into the baking dish.
Bake it for about 40 - 45 minutes or until a tooth pick inserted in the center comes out clean. (It took me 50 minutes.)
Cool and serve.

This is going to be my fourth day entry of blogging marathon #9. Check what other marathoners are cooking today.

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Custard Fruit Salad

A bowl of colorful fruits is definitely an eye candy and of course beneficial when consumed. :) An addition of creamy, sweet custard takes it to a whole new level. Fruits and custard together form a delectable combo, I would love to say.

Custard fruit salad / fruit custard is a simple and easy option when looking for hasslefree, quick desserts or when you are bored to eat plain old fruits. Custard can be made in a jiffy; it can be made ahead and refrigerated for a couple of days.

Ingredients: (6 servings)
2 cups milk
2 cups fruits (chopped into cubes)*
2.5 - 3 Tbsp Vanilla flavored custard powder
Sugar to taste
* I used apple, banana, pear, strawberries, nectarine and jackfruit. Any combination of fresh fruit would work but try to use a colorful mixture for the fruit custard to look appealing. 

Method:
* To a bowl, add 1/2 cup of milk (that is at room temperature). Or if the milk is cold, just warm it in the microwave. Add custard powder to it and mix well so that it blends well with out any lumps. Don't try to add custard powder to cold milk. It just doesn't blend.
* Meanwhile, bring the rest of the milk to a boil. Add the custard - milk mixture and sugar to it. Lower the heat and go on stirring since the mixture starts to get thickened. Keep stirring till a creamy consistency is attained and the raw smell disappears.
The custard further thickens after refrigeration and hence stop cooking a little before the desired consistency is reached. And no need to panic if it thickens. Just add extra milk to it.
* Let cool the custard. Add the prepared fruit and chill the mixture before serving.
* Add a scoop of ice cream or whipped cream for a pleasant surprise while serving.

This cool salad is going to be my 5th day entry of blogging marathon - 9th edition. I am also sending this to "Soups & Salads Mela" by Srivalli.

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