Desserts

Apple Butter Pound Cake with Caramel Frosting Active: 20 mins Bake: 1 hr 20 mins Cool: 2 hrs 5 mins Total: 3 hrs 45 mins Servings: 12 Apple Butter Pound Cake with Caramel Frosting Ingredients: 1 cup Slow-Cooker Apple Butter ¼ cup finely chopped, toasted pecans Vegetable shortening 1 ½ cups butter, softened 1 (8-oz.) pkg. cream cheese, softened 3 cups granulated sugar 6 large eggs 3 cups all-purpose flour, plus more for pan 3 teaspoons vanilla extract, divided ½ cup packed light brown sugar ¼ cup butter 3 tablespoons whole milk 1 cup powdered sugar ½ cup dried apple chips (optional) Directions: Step 1 Stir together Slow-Cooker Apple Butter and pecans in a small bowl; set aside. Grease (with vegetable shortening) and flour a 14-cup Bundt pan; set aside. Step 2 Preheat oven to 325°F. Beat softened butter and cream cheese in bowl of a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy, about 2 minutes. Gradually add granulated sugar, beating on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating just until blended after each addition. Step 3 Reduce speed to low, and gradually add flour to butter mixture, beating just until blended after each addition, stopping to scrape down bowl as needed. Stir in 2 teaspoons of the vanilla. Step 4 Stir ¼ cup batter into apple butter mixture. Pour half of the remaining batter into prepared Bundt pan. Using a small offset spatula or knife, make about a ¾-inch-wide x ¾-inch-deep t

Ingredients: 1/8 cup packed light brown sugar 1/4 teaspoon apple pie spice for sprinkling on top of crescent rolls 3 tablespoons unsalted butter, melted 1/3 cup chopped pecans 1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices 1 (8 ounce) tube Pillsbury Original crescent rolls 1 4oz jar Apple Pie Jam INSTRUCTIONS: Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Melt butter and toss apple slices in butter, set aside. Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute Apple Pie Jam onto each triangle, then top with brown sugar. Sprinkle each triangle evenly with the chopped pecans. Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple. Brush each crescent roll with remaining butter. Sprinkle lightly with apple pie spice. Bake for 10 to 12 minutes, or until golden brown. Cool for 5 minutes before serving.

Ingredients 1 cup canola oil 1/2 cup plain greek yogurt 3 large eggs 2 cups granulated sugar 1 tablespoon vanilla extract 1 1/2 cups buttermilk 3 3/4 cups all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 3/4 cup high quality strawberry jam 2 cups fresh strawberries, sliced honey, for drizzling Chamomile Cream 2 cups heavy cream 6 chamomile tea bags 8 ounces cream cheese 1/4 cup powdered sugar Instructions 1. Preheat oven to 350 degrees F. Grease three 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray. 2. In the bowl of a stand mixer (or use a hand-held mixer) beat together the canola oil, yogurt, eggs, sugar, vanilla, and buttermilk. Add the flour, baking soda, baking powder, and salt and mix until just combined. Gently swirl in the strawberry jam, leaving large streaks and not fully incorporating the jam. 3. Pour the batter among the 3 cake pans and bake 28-30 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling. 4. To make the chamomile cream. Add 1 cup cream to a small saucepan and bring to a simmer, but do not boil, simmer 1 minute and remove from the heat. Add the tea bags, cover and steep for 5-10 minutes. Remove the tea bag and place the cream in the fridge to chill completely. Next, beat the c

Ingredients 2 cups all-purpose flour (264g) 1 ½ cups old-fashioned oats (147g) ½ cup granulated sugar (108g) ¼ cup light brown sugar, packed (53g) ½ teaspoon baking powder ½ teaspoon salt 18 tablespoons unsalted butter, melted and cooled slightly (250g) (9-ounces) 1 teaspoon vanilla extract 10-12 ounces assorted jams, room temperature vegetable cooking spray Instructions Preheat oven to 350F. Lightly spray a regular size 12-well muffin pan with vegetable cooking spray. Set aside. In the bowl of a food processor, pulse the flour, oats, sugars, baking powder and salt until blended. Add the butter and vanilla. Pulse until the mixture becomes a crumbly dough. Scrape down the sides of the bowl if needed to help it combine. Some of it will seem dry - that's okay. Transfer the cookie dough to a large bowl and stir to combine. The dry crumbs in the bottom will be used for the streusel so no worries if it all won’t stick together. Scoop out a level, slightly packed small cookie scoop full of dough (1 tablespoon) and drop into one of the muffin tin wells. Using your fingers lightly press the dough into the bottom of the pan making sure it is level. Repeat until the pan is full. Dollop one full teaspoon of jam into the center of the cookie base in the muffin tin. Using a small spoon scatter crumbled dough around the outside edges of the cookie surrounding the jam. Press very lightly if needed to hold it together. Bake for 15 to 18 minutes, rotating the pan halfway through baking, until

Ingredients 3 large eggs 1/2 + 1/8 cup white sugar 1 cup flour 1 cup Strawberry Rose Jam icing sugar for decoration (optional) diced fresh strawberries for decoration (optional) Instructions Preheat the oven to 350F. Line a quarter sheet pan (9x13-inches) with parchment paper. In a big bowl, add the eggs and the white sugar and whip with a mixer for about 5 minutes or until the eggs are tripled in volume and are a light pale color. Add the flour and carefully fold it into the eggs trying not to deflate the eggs too much. Mix just until the flour disappears. Spread the batter onto the prepared sheet pan. Bake for 20-22 minutes or until the cake is risen and springy to the touch. Once baked, cover with a clean kitchen towel and immediately roll with the towel still on the cake. The towel will roll inside the cake. Roll from the short side. Let the cake roll cool for about 10 minutes. Unroll the cake, remove the towel. Spread the Strawberry Rose Jam over the cake and roll it again. Dust with some icing sugar and decorate with fresh diced strawberries.

Crust: 1 prepared 9” deep dish pie shell, baked and ready to fill (or use your favorite homemade pie crust recipe) Filling: 5 cups fresh blueberries, divided 4oz jar Blueberry Lavender Jam 1 cup cold water 3 Tablespoons cornstarch 3/4 cup sugar Pinch of salt Squeeze of fresh lemon juice (1 – 2 teaspoons) 1 Tablespoon unsalted butter In a medium saucepan combine water, cornstarch, sugar, jam, salt, lemon juice and 1 cup of blueberries. Stir until cornstarch dissolves. Cook over medium heat, stirring occasionally, until mixture starts to come to a boil. Lower heat and continue to stir, mashing blueberries with a wooden spoon. Cook until mixture has thickened and turned a dark glossy purple. Remove from heat and stir in butter. Set aside to cool for 10-15 minutes. When mixture is cool enough to the touch, carefully stir in remaining 4 cups of blueberries. Pour filling into prepared pie crust. Chill for several hours or overnight until filling has set. Dollop with whipped cream on top to serve.

Ingredients 2 cups nonfat plain Greek yogurt 1/2 cup Peach Lavender jam 1 tablespoon honey 1/2 cup finely diced fresh peaches Instructions In a medium bowl, whisk together the yogurt, jam, and honey. Stir in the diced peaches. Pour mixture into popsicle molds. Freeze for 1 hour, place sticks in the molds, and continue to freeze for at least 5 hours. To remove pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

Ingredients: Frozen Pie crust 1-3/4 cups apple butter 1 cup heavy cream 3 large eggs ½ cup packed brown sugar 1 teaspoon ground cinnamon ½ teaspoon fresh grated nutmeg 1/4 teaspoon salt Pinch ground cloves To Make Apple Butter Filling: Add all ingredients to a large bowl and whisk together until fully combined. Carefully pour the filling into the baked pie shell and smooth it over. To Bake: Bake the pie on the middle rack for 45-55 minutes, or until the pie reaches a temperature of 170º-180ºF and the outer edges have started to puff up but the center is still slightly wobbly. Remove from the oven and let cool at room temperature before placing in the refrigerator for at least 4 hours to finish firming up. Best served with whipped cream. Link: https://everydaypie.com/apple-butter-pie/print/1588/

Ingredients: 1 Large Lime 165ml Canned Coconut Milk 50g Desiccated Coconut 250g Unsalted Butter (softened) 295g Tate and Lyle Fairtrade Golden Caster Sugar 3 Large Eggs (at room temperature, beaten) 275g Plain Flour 2 Rounded tsp Baking Powder Mango Passionfruit Jam Whipped cream for topping You will also need 2 x 20cm (8”) round cake tins, greased and lined with parchment Instructions: Make-ahead: You can prepare the lime zest, wrap in cling film and chill, and make cake the day before stored in a lidded container. Make the icing a few hours ahead and keep covered with cling film placed directly on the surface. Using a zester remove long fine strips of zest from the lime, place in a small pan of boiling water and blanch for 1 minute. Drain in a small sieve under running cold water and pat dry with kitchen paper. Wrap in cling film and set aside for the decoration. Heat the coconut milk in a small pan until it just comes to the boil. Remove, add the desiccated coconut, squeeze the lime and also add. Leave to soak and allow the coconut to soften for 1 hour. Preheat the oven to 350°F. In a mixer beat the butter and Tate & Lyle Golden Caster Sugar for about 5 minutes until light and fluffy. Add the eggs little by little, scraping down the sides once or twice, for about 5 minutes, until smooth and creamy. Sift the flour and baking powder together, then fold one-third into the creamed mixture along with one-third of the coconut milk mixture. Repeat until both are used up and you

Would be a perfect appitizer for brunch party, Sunday morning breakfast, or sweet treat for dessert! Ingredients: 2 Frozen puff pastry sheets 1 egg + 1 large egg yolk 8oz cream cheese, softened 1/3c. sugar 1tsp. lemon juice 1tsp. vanilla + 1/2tsp. 2/3c. fresh or frozen blueberries (unthawed) 1c. Black + Blue Jam 1/3c. sliced almonds (optional) 2tbsp. whole milk + 1tbsp. 1/2c. powdered sugar Instructions: -Thaw puff pastry sheets to room temp. on counter 1hr before baking, or set in fridge to thaw overnight. -blend cream cheese, egg yolk, sugar, lemon juice, & vanilla until well incorporated, cover and refridgerate until ready to use -working 1 pastry sheet at a time, unfold on flat, floured surface and cut top two corners off of the short edge at an angle: /||||||||\ ; then cut two small triangles off the opposite short end, making a wide "M"-shape: |__/\___/\__| -Spread down center strip of pastry 1/2 the softened cream cheese mixture, 1/2c. Black + Blue Jam, 1/3 c. blueberries. With sharp knife or pizza cutter, cut 8-10 slanted strips along both sides of exposed pastry dough, then fold, alternating sides, each strip over the center filling to resemble a twist or braid. Repeat with second pastry sheet & rest of filling. - Place on greased baking sheet with parchment paper or slipmat. -Whisk one egg with 2tbsp. milk, and brush egg wash over braided filled pastries. If using amonds, sprinkle over the egg wash. -Place assembled braids in refrigerator to help hold their