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Caramel Apple Bread Pudding

Caramel Apple Bread Pudding

Caramel apple bread pudding is simple to make. If you do not like cranberries try other dried fruits, although a slightly tart fruit would pair best with the apples and avoid an overly sweet pudding. Then again, it’s up to you. This can become one of those special, only you make it, family desserts.

Ingredients

1 Tbsp. butter
3 – 4 small apples – once cut and cored should end up with 3 cups
25 Caramel candies
1 can (12 oz.) evaporated milk
1 can (14 oz.) sweetened condensed milk
4 eggs
1 tsp. vanilla
1/2 tsp. ground cinnamon
3/4 lb. white bread, cut into 1-inch cubes (about 8 cups)
1/2 cup dried cranberries, raisins will work as well
1 cup of whipped cream

Directions

Preheat your oven to 350° F.

Place a large skillet over medium heat and melt the butter, just make sure you do not burn the butter. Peel, core and chop 3 of the apples. You should have 3 cups of apples when you are done. If need be you can add another apple to the recipe. Place the apples in the skillet and cook in the melted butter for about 5 minutes or until crisp-tender, stirring frequently. Once done, remove the skillet from the heat.

Place caramels in microwaveable bowl. Add 2 Tbsp. evaporated milk to the caramels and set aside for a bit later.

Pour remaining evaporated milk into a second large bowl. Add sweetened condensed milk, eggs, vanilla and cinnamon and whisk until blended. Add the 8 cups of cubed bread and stir together until the liquid is absorbed by the bread. Now, stir in the sautéed apples and cranberries. Pour into buttered 2-quart baking dish. Place the 2-quart dish inside a larger dish and then fill the larger dish about 1/3 full of water (a water bath).

Bake 1 hour 10 min. on or until a knife inserted in center of pudding comes out clean.

Microwave caramels in the microwaveable bowl on high for about 1 minute or until completely melted, stirring every 30 sec. Drizzle over pudding. Serve topped with whipped cream and a side scoop of ice cream.

 

For more apple recipes here at Traderscreek – apple recipes

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Apple Crisp Homemade and Tasty

apple crispApple Crisp

If you have apple pie lovers in your family, apple crisp is a fast and great treat but be warned it doen’t last. Eat it while it’s still warm.

Ingredients

4 – 5 medium tart cooking apples roughly 4 cups
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking or old-fashioned oats – go with organic
1/3 cup butter, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg

Directions

Preheat your oven to 375ºF. Grease the bottom and sides of 8-inch square pan with shortening.

Peel, core and slice the apples then spread them around the bottom of the pan. In a bowl, stir the brown sugar, flour, oats, butter, cinnamon and nutmeg until well mixed. It should take on an almost “crumble” consistency. Once done, pour the mixture over the apples.

Place the pan in the oven and bake for about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork.

This is a fantastic match with vanilla ice cream and a spoonful of whip cream. Apple crisp is a dessert that needs to be eaten and not stashed in the refrigerator.

To mix up the recipe try adding some honey and reducing the sugar

For more apple recipes here at Traderscreek – apple recipes

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Applesauce Homemade and Healthy

Applesauce

We make this applesauce recipe every autumn and it never fails. It’s easy, and homemade applesauce is much better than store bought. Be careful, the type of apple you use will determine how much sugar you need. It is a good idea to add the sugar in stages, tasting as you go.

Ingredients

3 – 4 lbs of apples
3 – 4 Tablespoons lemon juice – it’s a taste thing
1 – 3 teaspoons of cinnamon – go easy here add 1 teaspoon at a time
1/4 cup of dark brown sugar – wait until cooking before adding
1/4 cup of white sugar – use only if you want sweeter – usually it is not needed
1/2 cup of water
1/2 teaspoon of salt

Directions

Peel and core the apples. Please in a large pot with lemon, cinnamon (try 1 teaspoon at a time and adjust to your taste), salt and 1/2 cup water.

Bring the mixture to a boil over medium heat and then lower the temperature and cover the pot. Maintain a low simmer for 20-30 minutes or until the apples are completely tender and cooked through.

Give a taste and adjust cinnamon and add brown sugar if you want (we rarely add any sugar but it is a personal preference). If you find the applesauce is too sweet try adding 1 tablespoon of lemon juice.

Use a potato masher or immersion blender to mash the cooked apples in the pot. You do not need to make it baby food smooth, we like ours a bit chunky. Your applesauce is now done.

Applesauce freezes well and will last at least six months in a freezer. You can use freezer bags instead of jars or plastic containers. If you do freeze it, make sure to allow enough headroom for expansion.

For more apple recipes here at Traderscreek – apple recipes

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Apple Butter Slow Cook Recipe

Apple Butter

This apple butter recipe is an excellent way to use up all those extra apples that you bought at your local orchard or picked from your own trees. The apple butter is dark and delicious. Just be careful with the sugar. The sweetness depends a lot the the type of apple you use. A good idea is to just add 1/2 the sugar and then add the remainder depending on taste.

Ingredients

5 pounds apples – use a variety of sweet and tart apples
2 cups white sugar
3 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Directions

Peel and coarsely chop the apples and then place them in a food processor. Process to remove the lumps and then place the apples in a slow cooker. In a medium bowl, mix  1/2 the sugar and then all the cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well. If you want, you can add a 1/2 cup of apple cider to just get the process started.

Cover and cook on high 1 hour.

Reduce heat to low and cook 10 to 12 hours, stir occasionally to avoid any scorching and taste test for sweetness. Add more sugar as needed. Cook until the mixture is thickened and dark brown.

Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.

Spoon the mixture into sterile containers, cover and refrigerate or freeze. This will keep if frozen for at least several months.

For more apple recipes here at Traderscreek – apple recipes

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Green Tomato Salsa Recipe

Green Tomato Salsa

Every year our garden is left with at least 10 lbs of green tomatoes. we pick all the tomatoes hoping they will turn red. After about a week any tomatoes that do not show signs of turning need to be handled differently. Green tomato salsa fixes the problem. Green tomato salsa is tasty and can, after being canned, be stored for up to 1 year.

Ingredients

5 lbs green tomatoes, diced
6 yellow onions, diced – should measure to 4 cups
3 jalapenos, diced. Keep seeds separate – should measure to 1/2 cup
4 large red bell peppers, chopped – 2 cups
6 garlic cloves, minced
1 cup fresh cilantro, chopped
1 cup lime juice
1⁄2 cup vinegar
1 tablespoon salt
1⁄2 tablespoon cumin
1 tablespoon dried oregano leaves
2 teaspoons pepper
1⁄4 teaspoon cayenne
2 teaspoons sugar

Directions

Combine all ingredients into a large stainless steel pot (do not use aluminum), mixing well. Bring to a boil, reduce heat to simmer, and cook for 20 – 30 minutes, stirring occasionally. Taste the tomato salsa, if you want it hotter, add some of the jalapeno seeds and cook a bit longer – taste again and adjust to your liking.

To continue canning, bring salsa to a boil.

Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.

Process (boil) jars for 15 minutes.

Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.

This recipe makes about 8 pints. For those that do not like canning, you can ladle the salsa into freezer bags and store that way. Make no mistake, you will use up your salsa fast!!

Read more tomato recipes on Traderscreek’s tomato recipes

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Blueberry Strata Recipe

Blueberry Strata

Make this blueberry strata for brunch it will be a hit with all parties! The only thing I want to specify is to use fresh blueberries if you can get a hold of them.

Ingredients

1 1/2 loaves of white bread
2 pints of blueberries
12 eggs scrambled
1 quart of heavy cream
1 cup of sugar
1 tbs of vanilla
2 tsp sugar

Directions

Making blueberry strata is close to a bread pudding and is rather simple.

First, preheat your oven to 350° F.

Next, cut the bread in pieces and place in a standard sized baking pan, roughly 9″ x 13X.

In a large bowl, place all ingredients, other than the 2 tsp of sugar, and toss. Once all is fully mixed pour over the bread.

Place in the preheated oven and bake until firm to touch. You can, and should, do the toothpick test. Before taking the strata out, push a toothpick into the middle. If it comes out clean and the strata is firm, it is done.

Take out of the oven. Sprinkle the 2 tsp of sugar on the top. You can serve warm or cold.

If you want to kick it up a bit, you can add a blueberry syrup.

Ingredients

1 1/2 cups white sugar
3 tbs cornstarch
1 1/2 cups water
1 1/2 cups fresh blueberries
1 1/2 tbs of butter

Directions

Combine sugar, cornstarch, and water in a saucepan. Bring mixture to a boil over high heat; cook for 5 minutes. Pour in the 1 1/2 cups blueberries; continue cooking for 10 minutes. Remove from heat, and stir in butter. Serve warm over slices of the strata.
For more blueberry recipes: https://traderscreek.com/category/recipes/orchard-recipes/blueberry-recipes/