Tag Archives: food

Apple Walnut Sticky Buns


Ingredients

Dough:
1/4 -ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour

Filling:
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional

Glaze:
½ cup butter
1/2 cup packed brown sugar
1 Granny Smith apple chopped                                                                                                 
½ cup chopped walnuts

Directions
Heat oven to 350 degrees F.


In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
While the dough is rising. Place chopped apples in a sauce pan over medium heat. Add apples, butter, and cinnamon. Cook until sugar is dissolved and apples are soft. Add chopped walnuts. Stir well and place in a 9×13 baking dish.

Once dough is doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut with a serrated knife into 12 to 15 slices. Place into pan cut side down.
Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Remove from oven and immediately flip onto a serving dish. Allow to cool a few minutes and serve while still warm.

Raw Key Lime Pie

Crust:
½ Cup shredded unsweetened coconut
1 cup date honey
1 cup walnuts
  Filling:
1 cup raw cashews, soaked for 4-6 hours (or overnight), then drained
 3/4 cup full fat coconut milk, well shaken
1/4 cup coconut oil, melted
 3-4 large limes or 6-7 key limes (1 Tbsp zest, 1/2 cup juice)
  1/2 cup date honey (depending on preferred sweetness)
Crust Instructions
1    1.    Combine coconut and walnuts to a blender or food processor and pulse until well mixed.
2    2.    Place mixture in bowl and add date honey.
3    3.    Press mixture evenly into a pie pan and place in freezer


Filling Instructions

1.  Add all filling ingredients to a blender and blend on high (or liquefy) until creamy and         smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more agave for added sweetness.
2. Pour over frozen pie crust
3. Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving. Will keep covered in the freezer for up to 2 weeks.


Yummy Dessert!

I LOVE to cook. I had some peaches that were on their way to being bad and decided to make a dessert out of them. I call this Caramelized Peach Puff Pastry. 

Ingredients 
2 large peaches
Frozen ready made puff pastry
1 cup sugar
1/2 cup of coconut milk
Caramel sauce:
  • Cover the bottom of a hard bottom pot with an even layer of sugar and let it sit over medium heat. (Watch the pot refined sugar takes about 8 minutes to 15 start to brown, raw sugar takes between 5 and 10 minutes.) At this time warm the coconut milk. 
  • Once the edges start to darken stir until you the sugar is liquefied. 
  • Add the coconut milk to the sugar and stir, but the stove top on low. (If the sugar turns into a big hard ball keep stirring trust me it will go back to liquid form…eventually)

The Pastry:

  • Cover you pan with parchment paper I used a bread loaf pan. 
  • Place peaches on the pan
  • Cover with caramel
  • Top with COLD puff pastry

I had left over peaches after the first layer so I placed more preaches (no caramel) then another cold sheet of puff pastry. It cooked at 400 degrees for 20 min and it was amazing!
I didn’t serve it right away and it had quite a bit of juice from the peaches so as it sat and soaked up the juice it tasted like a dumpling from peach cobbler. Another thing that contributed to the dumpling like texture was me letting the pastry get to warm before cooking. If you worry about this just pop the pastry back in the freezer for 5 to 10 minutes it should be thawed but cold. 
Please share any alterations you make if you try this recipe at home. As I perfect it I will update it here. 
Ciao!