Apple and Walnut Pie recipe is from Tava, eastern european baking and desserts from Romania and Beyond. One of the most famous pies of Romania. Interesting dough. Very little butter is used. Clotted cream(I used whipped cream with come yogort) and instead of crème fraiche sour cream. Then there’s flour and a bit of sugar. The dough is rolled out to fit a 9x9, a sprinkle of walnut at the bottom and 600grms of grated apples that are mixed with a bit of sugar and lemon juice. This is squeezed well and goes on top of the apples. Then top layer of dough. I brushed the top with whip cream and sprinkled coarse sugar. The crust is nice and flaky, a nice crunch from the walnuts and its not too sweet. I used golden delicious apples that were freshly picked. 
Parchment
So nice!! These have long been on my to-bake list!
A bit of a production, but IMHO worth it.
I planned to make pumpkin-beer bread today (this recipe from Slate, of all places: https://slate.com/culture/2012/09/pumpkin-beer-bread-with-pumpkin-and-pumpkin-ale-you-cant-lose.html), but found out when I went to assemble my ingredients that I did not have the can of pumpkin I thought I had in the pantry. And I was too lazy to go to the store.
So, I punted and made Kavring, a Swedish rye quick bread I’ve been thinking about since @Stef_bakes and @MunchkinRedux posted about it a few months ago. In the process, I found out I’m also out of molasses (clearly I need a better system for keeping track of what is and is not in my pantry), so I used dark Karo syrup. Finished loaf looks beautiful - now I am impatiently waiting for it to cool so I can try it!
Yes, I keep making changes to get more organized too.
I hope it works, not a lot of time left …
I’ve made that bread a few times now - love it. So good with smoked salmon (especially toasted). As written, the recipe makes a massive loaf. In the future, I’ll be making a 1/2 recipe for the two of us, but in the past, I’ve ended up turning what we can’t finish into rusks. I’ve enjoyed those quite a bit.
Yes, it’s just two of us as well - I’m hoping the bread freezes well because we’ll never get through the whole thing in one go! I am going to have to make do with cream cheese for my initial taste (again, too lazy to go to the store), but I’ll grab some lox when I’m out later this week.
ETA: Actually, maybe we will get through it in one go - this stuff is seriously delicious! Really complex flavor and juuuuuuuuuuuuuuuuuust sweet enough. I might try adding chopped walnuts next time.
a member of the team is getting married! We are having a tea for her tomorrow, and she has mentioned liking a cake that I made for a team meeting last year. It’s the simple sesame cake from Snacking bakes ( I make the variation with chocolate chips).
I probably should have doubled it, but just cut a lot of pieces!
Apple Cake - Dorie Greenspan, Marie-Helene’s Apple Cake - last Friday afternoon for my sister’s weekend visit. The 3 of us polished off the cake by Sunday noon. This is a wonderful cake. The rum adds just enough “interesting” flavoring, not overwhelming. While I used 4 types of apples, I think another time I’ll try for more contrast in types; the varieties I chose this time (Pink Lady, Macintosh, Honeycrisp, Ginger Gold) all baked to very similar texture and flavor. When I’ve made this before, with more contrasting types of apples, each bite of cake had wider variations in taste and mouth-feel.
Love that cake.
Pear galette.
Serious Eats pie dough for the crust. I used a little crust dust on the bottom, and topped the galette with a few bits of butter and a sprinkle of pear brandy. No added sugar outside of the crust dust, as I felt the pears – Orcas variety from our garden - were sweet enough. It was perfect for our tastes.
ISO a good recipe:
Mom is attending a soup party, and gave me a cheddar-and-apple biscuit recipe from Real Simple magazine to make for her to bring. I don’t like to make recipes for an event that I haven’t either tested myself, or are from a random source. This is both.
If you have made such a thing before, I’d love to hear about it. I’m not married to the idea of it having apple in it - in fact that seems like a bad idea generally.
Here are two from KAB:
These cheddar and scallion scones are basically a typical butter-and-cream scone ot biscuit (no egg) patted out and cut. You could make them round or square rather than triangles.
This one is an all-cream biscuit. While I haven’t used this recipe, using the note for subbing for SR flour gives you exactly the ingredient amounts I typically do (I sometimes need a little more cream, and I’ve never used cheese powder).
Both are great served warm, if that’s doable.
You’ve made the first one, though?
I won’t be able to serve these warm, unfortch.
Yes, I’ve made both (as I said, the second is the same as my usual savory cream biscuit/scone recipe if you use the flour/salt/BP measurements in the note at the bottom). The mustard is a good addition. I’d worry adding fresh apple would introduce unwanted moisture, so I’d use unsweetened dried, or none.
that’s exactly my worry with apples in a biscuit. just seems like a recipe for wet.
Maybe not at all what you are looking for, but I thought I’d throw this out because I’ve made it many times, it comes together quickly, it’s delicious, and you can slant to whatever flavor profile you want. It’s from Honey & Co. The Cookbook by Itamar Srulovich and Sarit Packer. I found the recipe online.
My patted-out rectangle is about 5.5" x 7.5". It calls for both feta and cheddar; you could use all cheddar or a different cheese. For different flavors instead of nigella, the cookbook suggests substituting 1/2 tsp of smoked paprika and a pinch of chili flakes, or 1/2 tsp of fresh ground black pepper and leaves of 2 thyme springs.
Every time I make it, I have a moment when I doubt it will all come together, but it does every time, beautifully.
I think the dough would work with many other substitutes for the nigella and/or spring onion. And I think very finely chopped dried apple would work as well without much additional moisture… And though said to be best eaten the same day, the few times I had leftovers, they were fine a few days later. Serve at room temperature.
These look lovely!
I might give it a try, I thought I’d substitute the feta but I think I have some left from making gozleme.
Roasted garlic and rosemary no knead round. First I roasted16 peeled whole cloves in olive oil for 25-30 mins or until soft. Save the oil for bread dipping and add the cooled whole cloves to the raw dough. Once it rises then bakes the soft garlic built into the crusty bread dipped in the oil mix - so drippy good.
I added homemade basil salt, ground black pepper, dried tomato and a tiny bit of balsamic to the garlic oil.
