Archive for the 'Recipes' Category
- 2 tablespoons unsalted butter
- 3 stalks celery, with leaves
- sliced 2 large yellow onions, peeled, trimmed and coarsely chopped
- 2 sweet apples, peeled, cored and cubed
- 1 pound celery root, peeled, trimmed and cubed
- 1 bay leaf
- 1 sprig thyme
- 6 cups chicken or vegetable broth
- Salt and freshly ground pepper to taste
- Heavy cream or sour cream, for serving (optional)
- Melt the butter in a large Dutch oven or soup pot over low heat.
- Toss in the sliced celery, onions and apples, season with salt and pepper and cook, stirring often, for about 5 minutes, or until the vegetables are soft.
- Add the cubed celery root and turn it around in the butter.
- Toss the herbs into the pot, add the broth and bring to the boil.
- Lower the heat and cook at a gentle simmer for about 30 minutes, or until the celery root is soft enough to mash with the back of a spoon.
- If you can, pull out the bay leaf and what’s left of the thyme.
- Working in small batches in a blender (first choice) or food processor, puree the soup until it’s smooth. (If you’re using a processor or an immersion blender,
you might not get a super-smooth soup. If you’d like, you can run the pureed soup through a strainer, but it’s really not necessary.)
- Taste for salt and pepper
- This needs to be served very hot (especially on a snowy day) and, while it really doesn’t need an embellishment, like just about everything else in the world,
it’s better with cream, so either stir some into the pot or put a spoonful in the center of each bowl and let everyone swirl it into the soup.
Recipe courtesy Recipes Wiki.
This refreshing and zesty salsa couldn’t be easier to make and is perfect for welcoming the warm days of summer ahead.
2 cups pitted, peeled, and chopped mango
3/4 cup chopped red bell pepper
2/3 cup chopped green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons extra virgin olive oil
Mix all ingredients in small bowl. Season with sea salt and freshly ground pepper. (Can be made up to 6 hours ahead. Cover and chill.) Garnish with sprigs of cilantro. Makes approximately 3 cups of salsa.
Click here to place your order for fresh Mangoes!No comments
To go along with the celebration of American Heart Month, we decided to create a healthy, yet tasty dish. Our main dish was roasted salmon with a shallot grapefruit sauce, and we decided to kick it up a notch and include a side order of watercress salad with grapefruit, olives, and fried sage.
According to the American Heart Association, fish should be eaten twice a week as part of a healthy diet. Loaded with Omega-3 fatty acids, vitamins, minerals, and protein, salmon has been shown to benefit everything from cholesterol to brain function. Combine this with the healthy citrus power of grapefruit, throw in a little ginger and honey, and you have a delicious and healthy meal everyone will enjoy.
For those that find the flavor of grapefruit a little overpowering, I would recommend cutting the segments into smaller pieces, maybe one inch or smaller. The sauce is delectable but deceivingly rich, a little goes a long way. And while the directions don’t state this, wrapping the salmon in foil to bake will help it from drying out and give you a few extra minutes to finish cooking your sauce.
If you have trouble finding watercress you can substitute with arugula. For those of you on the east coast or in the south you can find watercress at most grocery stores and markets. We are not as lucky in the Northwest. This salad is a wonderful blend of ingredients and a nice twist on a tradition dinner or garden salad. One word of warning however is that fresh sage (especially fried) is very strong; set it to the side and let your diners add to taste.
Roasted Salmon with Shallot Grapefruit Sauce Ingredients
- 4 skinless salmon fillets, 5 to 6 ounces each
- 1/4 teaspoon salt, plus more for seasoning
- 2 ruby red grapefruits
- 2 teaspoons olive oil
- 1 tablespoon minced shallot
- 1 teaspoon freshly grated ginger
- 2 1/2 teaspoons honey
- Pinch cayenne pepper
- 2 teaspoons lemon juice
- 2 tablespoons thinly sliced basil leaves
1. Preheat the oven to 350 degrees F.
2. Season the salmon with 1/4 teaspoon salt, place in a baking dish and roast until cooked through, about 18 minutes.
3. While the salmon is cooking prepare the sauce. Cut 1 of the grapefruits into sections by cutting off the top and bottom of the fruit, then standing it on 1 end, cut down the skin to remove the pith and peel. Then, with a paring knife, remove each segment of fruit from its casing and cut the segments in half. Set the segment pieces aside. Juice the other grapefruit and set the juice aside.
4. In a medium skillet, heat the oil over a medium heat. Add the shallot and saute until softened, about 2 minutes. Add the ginger, grapefruit juice, honey, and cayenne pepper and bring to simmer. Cook until sauce is reduced by about half about, 10 minutes. Add lemon juice and season with salt, to taste. Right before serving, toss the grapefruit pieces and basil into the sauce. Put the salmon onto a serving dish. Spoon sauce over the salmon and serve.
Watercress Salad with Grapefruit, Olives, and Fried Sage Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/4 cup fresh sage leaves
- 1 grapefruit, peel and pith cut off
- 2 teaspoons white-wine vinegar
- 2 teaspoons garlic cloves, crushed with the flat side of a large knife
- 1/8 teaspoon coarse salt
- 1/8 teaspoon freshly ground pepper
- 1 bunch watercress (4 ounces), tough stems discarded
- 1/4 cup brine-cured green olives, pitted
1. Heat 1 teaspoon oil in a small nonstick skillet over medium-high heat until hot but not smoking. Add sage, and turn with a wooden spoon to coat in oil. Cook until crisp but not brown, about 30 seconds. Immediately transfer with a slotted spoon to paper towels to drain.
2. Set a fine sieve over a bowl. Working over sieve to catch juices in bowl, cut grapefruit segments from membranes, letting them fall into sieve. Squeeze remaining juice from membranes through sieve into bowl. Coarsely chop or break grapefruit segments into 1-inch pieces.
3. Stir together 3 tablespoons grapefruit juice, the vinegar, garlic, salt, and pepper. Whisking constantly, add the remaining 2 teaspoons of oil in a slow, steady stream and then whisk until emulsified.
4. Just before serving, remove garlic from vinaigrette. Toss watercress with grapefruit, olives, and vinaigrette. Garnish with sage leaves.
As the day winds to a close, guests preparing to leave, the Packers and Bears game in its final quarter, the kids playing with their new favorite toys (if they are still awake), the Christmas Feast has reached its final course. After the outstanding, if somewhat overwhelming, turkey and stuffing combination, it’s time for something a little more austere yet elegant. No pies, cakes, or other heavy baked goods, just a beautifully caramelized pear complimented by old fashioned vanilla bean ice cream.
While it may sound simple, making your own caramel and hazelnut butter can be a challenge and you have to watch the consistency and temperature on both. You also want to make sure that you chose ripe pears since they will not soften much when cooked for only 15 minutes. If everything goes well however, you will have an amazing dessert; the perfect end to a perfect day.
3 firm, ripe Bosc pears
1 cup sugar
½ cup water
1 vanilla bean, split and scraped
¼ teaspoon cream of tartar or squeeze or fresh lemon juice
2 tablespoons unsalted butter
¾ cup hazelnuts, lightly toasted and skinned
2 tablespoons olive oil
2 tablespoons granulated sugar
½ teaspoon salt
Peel and halve the pears, leaving the stem intact on one of the halves. Set aside.
To make the caramel, place the sugar, water, and vanilla bean seeds in a nonreactive, shallow, wide, heavy-bottomed saucepan with a lid. Add the cream of tartar or lemon juice and stir together until the sugar is completely moistened. Heat the mixture over medium heat, covered, until the sugar has completely dissolved and the syrup begins to bubble. Remove the lid, increase the heat slightly and allow the syrup to boil undisturbed until it turns golden in color. Add the butter and swirl until combined and color is uniform.
Carefully place the pear halves in the caramel, cut side down. Cook over medium heat, occasionally basting the pears with caramel, until the sauce begins to attach itself to the pears and give them color, about 15 minutes. Carefully transfer the pear halves to a small sheet tray lined with foil or parchment paper and drizzle with the remaining caramel sauce. Cool at room temperature.
While the pears are cooling, make the hazelnut butter. Preheat the oven to 350 degrees and spread the hazelnuts on a small pan. Toast the nuts until they are lightly golden and aromatic, about 8 minutes. Cool completely, set aside ¼ cup and transfer the remaining ½ cup hazelnuts to a blender or food processor. Add the olive oil, sugar, and salt and blend briefly on low speed. Gradually increase the speed until a smooth paste forms, adding water a tablespoon at a time to achieve the right consistency, slightly looser than peanut butter. (The hazelnut butter should coat the back of a spoon.)
To serve, lightly crush the reserved hazelnuts with the back of a sauté pan being certain to leave them coarse. Drain excess caramel from pear halves, coat them with hazelnut butter and roll in the crushed nuts. Serve warm or at room temperature with vanilla ice cream or lightly whipped cream.
Makes 6 servings.
Recipe courtesy of usapears.org1 comment
Main and Side Dishes: Roasted Turkey Rubbed with Jalapeno, Fresh Sage and Orange Butter and Bread Stuffing with Pears, Bacon, and Caramelized Onions
This is the moment everyone has been waiting for all day. After the exuberant and frenzied unwrapping of presents, after the trips outside to play in the snow, after the unique and tasty starter dishes, it has come down to this; the main course, the pièce de résistance. While we like to mix things up, push fruit to its culinary boundaries and share our recipe stories, we also have a strong sense of tradition. For many Americans, no Christmas dinner is complete without turkey, and we kind of feel the same way. But while we may have chosen a traditional dish, we of course are going to mix things up and feature fruit in every aspect of this Christmas Feast.
We begin with the turkey. Basted with fresh pressed orange juice, butter, orange zest, jalapenos and sage leaves, this tropical inspired dish will become an instant classic. Basting takes work, but the result is culinary perfection; meat that falls off the bone, flavored throughout by the perfectly spiced orange jalapeno rub. While you want to make sure to remove the jalapeno seeds, the turkey is not overly spicy instead absorbing all of the rich jalapeno flavor. The sage balances the powerful flavors of the orange and jalapeno and provides that classic smell and taste. The recipe called for the turkey to be roasted at 450 degrees before reducing the heat to 375. We found this a little too hot unless you prefer your bird’s skin to be dark and crispy. Setting the oven to 350 and cooking for twice as long makes for a more balanced dish and really allows the flavors to permeate the meat.
Orange juice is all fine and good, but what about some real fresh fruit thrown into the mix? While apple stuffing recipes are common, pear stuffing is a little more unique. We chose Green D’Anjou Pears as they hold up well when cooked without having the gritty texture of Bosc Pears. This recipe was another one from our friends at USA Pears and is one of the best tasting stuffing recipes you will ever try. Call us nostalgic, but we like to stuff the turkey instead of cooking the stuffing separate. This allows both dishes to flavor each other, and the jalapeno orange essence of the turkey definitely enhanced this already outstanding dish. The amount of liquid was a little too much, especially if you stuff the bird. We actually added some left over crostini to absorb and balance the four cups of chicken broth. Regardless of how you cook it, the stuffing is the perfect counterpoint to the turkey, and you may find yourself without any leftovers the next day.
To complement and complete the meal we chose a bottle of Sheffield Harvest Crush Cider. This non-alcoholic apple and wine grape cider is produced by a local northwest company and a favorite at The Fruit Company. Check out all of our brand new cider gifts featuring this cider on our cider and fruit gifts page at thefruitcompany.com.
Roasted Turkey Rubbed with Roasted Jalapeno, Fresh Sage and Orange Butter
2 cups fresh orange juice (we used fresh pressed Navel Oranges)
2 sticks unsalted butter, at room temperature
Zest of 1 orange, finely grated
3 jalapenos, roasted peeled, seeded
¼ cup fresh sage leaves
Salt and freshly ground black pepper
1 fresh turkey (16 pounds)
Put orange juice in a small nonreactive saucepan and bring to a boil over high heat. Cook until reduced about 1/4 cup. Let cool to room temperature.
Put the butter, cool orange syrup, zest, jalapeno and sage in a food processor and process until smooth, season with salt and pepper. Scrape into a bowl. Can be made 1 day in advance and stored, covered in the refrigerator. Bring to room temperature before using.
Preheat oven to 450 degrees F. Remove neck and gizzard from the turkey and discard. Rinse the bird thoroughly with cold water and pat dry. Rub the entire surface with 1/2 of the butter. Season the skin and the cavity liberally with salt and pepper. Truss the turkey and place on rack in a large roasting pan.
Roast the turkey for 30 minutes, then turn the temperature down to 375 degrees and continue roasting for 1 1/2 hours or until the internal temperature reaches 165 degrees F, brushing with the remaining butter every 15 minutes. Remove the turkey from the oven and let rest for 20 minutes before carving.
Makes 6 servings.
Recipe courtesy of foodnetwork.com
Bread Stuffing with Pears, Bacon, and Caramelized Onions
1 tablespoon unsalted butter, softened
10 cups unseasoned dry bread cubes
8 ounces bacon, cut into 1-inch pieces
1 ¼ pounds frozen pearl onion, thawed and blotted dry
1 tablespoon golden brown sugar
3 large ribs celery, chopped
2/3 cup minced fresh parsley
1 ½ tablespoons fresh thyme leaves
1 ½ tablespoons minced fresh sage
1 ½ teaspoons salt
Freshly ground pepper
3 large eggs, lightly beaten
4 cups canned low-sodium chicken broth
Preheat the oven to 350 degrees. Coat a deep 9-by-13-inch baking pan with the butter. Place the bread cubes in a very large mixing bowl. In a 10-inch saute pan, cook the bacon over medium heat until crisp. Using a slotted spoon drain the bacon and add to the bread in the bowl. Remove all but 2 tablespoons of the bacon fat from the pan, reserving the extra. Add the onions to the pan and saute over medium-high heat, stirring frequently, until soft and lightly browned, about 3 minutes. Sprinkle the sugar over the onions and saute, stirring constantly, until the onions turn golden and the edges caramelize, about 3 to 5 minutes. Add to the bread in the bowl.
Return the pan to medium heat, add 2 tablespoons of the reserved bacon fat and swirl to coat the pan. Add the pears and celery and saute, stirring frequently, until softened, about 4 to 5 minutes. Add the parsley, thyme, sage, salt, and a few grinds of pepper, and saute 1 minute longer. Add this mixture to the bread cubes, and stir to combine. Add the beaten eggs and stock to the bowl, and mix well. Place the stuffing in the prepared pan and bake, uncovered, until the top is lightly browned and crusty, about 1 hour.
Makes 12 servings.
Recipe courtesy of usapears.orgNo comments
As you announce the next course, you receive a few sighs or raised eyebrows at the news of a salad. After all, this is Christmas, the day when butter, sugar, and cream make every dish better and the activities don’t end until everyone is passed out in a food coma with sugar plums dancing in their head. But fear not, this potato salad is anything but ordinary with spicy mustard, onions, garlic, and crisp tart Granny Smith Apples. The original recipe didn’t even call for fresh apples, but it was such a unique recipe that we had to try it. We believe every dish is better with fresh fruit and this was no exception. The balance of sweet, crunchy, creamy, and spicy will have your head spinning; a veritable Christmas culinary potpourri. Making the dish is very straight forward, probably the easiest out of all the recipes in the Christmas Feast , especially since you can make this salad hours or even a day in advance and store it in the fridge.
3 pounds red potatoes, scrubbed well and cubed
2 tart apples (we used fresh Granny Smith)
¾ cup mayonnaise
½ Creole mustard
2 tablespoons apple cider vinegar
1 teaspoon sugar
Salt and freshly ground black pepper
1 small Vidalia onion, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
Place the cubed potatoes in a large pot of cold salted water. Bring to a boil. Cook potatoes until they are fork tender. Drain in a colander and let cool.
In a small bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, salt and pepper.
Once cool, add potatoes to a large bowl. Add chopped onions, celery, and garlic. Pour the dressing over the potatoes and mix well. Season with salt and pepper, if needed.
Makes 6 servings.
Recipe courtesy of foodnetwork.comNo comments
As many cooks know, having too many sous chefs or people just browsing the kitchen can get more than a little distracting, especially on Christmas Day. To give you time to clean up after the Christmas morning tornado and the oh so delicious starter dishes, you send the restless crowd outside to keep them occupied while you baste the turkey. Before long, snowballs are flying, angels dot the yard, and little cheeks begin to turn bright red. Exhausted, cold, the activities are once again drawn indoors where piping hot Pumpkin Soup with Chili Cran-Apple Relish awaits.
Unlike the Pear and Goat Cheese Crostini, the Pumpkin Soup looks simple, but is a complex blend of flavors that culminate in a rich creamy soup that neither you nor your guests will be able to put down. The soup, with a dash of nutmeg and hot sauce, warms your mouth without being too spicy; the perfect tonic for the frozen artic explorers. Because the soup is blended, the sweet crunchy relish adds texture and balance to the creamy liquid. We used fresh Fuji Apples for the relish; possibly a touch too sweet for this recipe, but the flavor was still outstanding. There is no denying however that this soup will become an instant favorite, and once again you have temporarily fended off the hungry patrons.
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 fresh bay leaf
2 ribs celery with greens, finely chopped
1 medium yellow onion, finely chopped
Salt and pepper
3 tablespoons all-purpose flour
2 teaspoons poultry seasoning or 2 teaspoons ground thyme
2 teaspoons hot sauce, or to taste
6 cups chicken stock
1 (28-ounce) can cooked pumpkin puree
2 cups heavy cream
½ teaspoon freshly grated nutmeg
1 crisp apple (we used fresh Fuji Apples)
¼ red onion, finely chopped
2 tablespoons lemon juice
½ cup dried sweetened cranberries, chopped
1 teaspoon chili powder
2 teaspoons honey
½ teaspoon ground cinnamon
Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.
While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.
Makes 8 servings.
Recipe courtesy of foodnetwork.comNo comments
Everyone has their own memories and traditions for Christmas morning. For our family it begins by waking up to the aroma of freshly baked coffee cake topped with strawberries. Outside, the frost, or sometimes snow, glistens in the dawn’s first light as we gather around the fireplace and open stockings. The morning is a bustling mix of stretching, yawning, and wide eyed wonderment that is only finished when every stocking has been opened and every gift unwrapped. As noon arrives, the attention once again turns to food, and the smell of the upcoming Christmas feast fills the house. To stave off the voracious, albeit still joyous crowd you present the starters; Balsamic-Glazed Pear and Goat Cheese Crostini and Hot Spiced Apple-Pear Cider.
The crostini are deceptively simple combining only a few ingredients to create a truly magical dish. The mix of the sweet balsamic glaze with the crunchy toasted baguette and rich salty goat cheese is the perfect balance of flavor and texture. And then there are the pears. We used our famous Webster Comice Pears, the sweetest and juiciest of the pear varieties, which made these appetizers simply melt in your mouth.
The Hot Spiced Apple-Pear Cider was the perfect complement to the rich yet delicate crostini. While the cider is flavored with cinnamon sticks, whole cloves, black peppercorns and allspice berries, the taste does not linger, instead refreshing and cleansing your palate in between bites of pear and goat cheese. As we had an abundance of fresh fruit, we decided to modify the cider recipe slightly and use fresh pressed juice as opposed to bottled cider. We again reached for the Comice Pears because of their natural sweetness and abundant juice, paired with slightly tart but very flavorful Honeycrisp Apples. The fresh pressed juice required a little more straining and filtering but the result was superb. As someone reaches for the last crostini, mug still in hand, you know the guests stomachs have been appeased … for now.
Balsamic-Glazed Pear and Goat Cheese Crostini
3 tablespoons balsamic vinegar
1 tablespoon butter
1 teaspoon honey
24 baguette rounds, toasted
½ cup spreadable goat cheese
½ cup slivered almonds, toasted*
Ground black pepper, if desired
Slice pears stem-side-up into 12 quarter-inch width vertical planks. Cut large slices in half lengthwise for a total of 48 slices.
Heat vinegar, butter, and honey in large frying pan over medium heat for 2 to 3 minutes, stirring constantly, until reduced by half, about 2 tablespoons. Add pear slices and continue cooking for 1 minute, turning once.
Place 2 pear slices on each baguette round and top with 1 teaspoon goat cheese. Sprinkle almonds over cheese and garnish with fresh pepper, if desired.
*To toast almonds, place in heavy frying pan and toast over medium heat, stirring constantly, for 1 to 2 minutes or until tan with toasted aroma.
Makes 24 servings.
Recipe courtesy of usapears.org
Hot Spiced Apple-Pear Cider
4 cups apple cider (we used fresh pressed Honeycrisp Apples)
4 cups pear juice or nectar (we used fresh pressed Comice Pears)
4 teaspoons dark brown sugar
2 (2 ½ inch) cinnamon sticks
4 whole cloves
4 black peppercorns
4 allspice berries
Place all the ingredients in a saucepan and simmer over medium heat for 5 minutes. Let steep, off the heat, for at least 20 minutes. Reheat, and then strain and serve.
Makes 8 servings.
Recipe courtesy of pauladeen.comNo comments
Everyone likes fruit; some people love it. And then there are people like us, people who live fruit. It’s in our cereal in the morning, our conversations during the day, and our dreams at night. We’ve long given up using months and seasons to track the time. We just go by what’s in season: its apple harvest, its pear season, its blueberry picking time.
And during the holidays, when apples and pears are at their most divine, we can’t help ourselves. We up our intake, eating our fair share and then some. We find new ways to enjoy fruit: dried, candied, chocolate covered, as decoration (more on that next week) and our latest obsession, for dinner. And if you know anything about us, it’s that we’re not talking about a fruit salad or a regrettable jello concoction. We’re talking dinner, main course, the pièce de résistance.
Last year, we created a Thanksgiving feast centered around a different variety of fruit and posted it on the blog. We figured best case scenario, people use some of the recipes and start cooking with fruit more. Worst case scenario? Two Thanksgivings. It was win, win from the beginning.
The menu was as follows:
Pomegranate Glazed Turkey
Pear, Apple, and Cranberry Pie
To say that it was delicious would be wrong. It was all sorts of delicious. And in the end, that gigantic meal in all it’s glory produced not a single leftover. I’m getting teary eyed just thinking about it…
All of which is to say that we’re doing it again. This year, we’ll be cooking up a Christmas feast with five savory courses and one dessert, all incorporating fruit in a big way. We’ll be posting the pictures and our play-by-play in the upcoming newsletter, but we wanted to go ahead and post the recipes here a little early so that they have time to marinate. Let the mouthwatering commence!No comments
It has been awhile since we have posted a dessert recipe to the blog and newsletter, and with October being National Apple Month, we decided to go with a slight twist on a familiar flavor. There is nothing more well-known than good old fashioned Apple Pie, and our Apple Pizza hits all the same notes. While a little more portable, the Apple Pizza is filled with luscious tart Granny Smith Apples, brown sugar, cinnamon and other recognizable flavors.
We’ve mentioned in several recent posts that we try all the recipes we put on the blog, and this month was no exception. In fact we wanted to share some of the images of our employees chowing down on this delicious dessert. This isn’t just a job for us; we genuinely have a passion for fruit, and exploring all the ways fruit can be used is a real treat. It also helps us serve our customers better providing valuable insight into which fruit will make the perfect gift for any occasion.
Making the Apple Pizza is straight forward, although a little time consuming. You could skip on the homemade pizza dough, but that would cut out some of the authentic flavor. If you keep everything organized you should be fine. The ingredients are easy to find and the directions are very straightforward. Just be sure you choose a tart apple like a Granny Smith so that the flavors and textures stay balanced. Bake until golden brown and enjoy!
- 2-1/3 to 3 cups all-purpose flour
- 3 tablespoons sugar
- 1 package (1/4 ounce) active dry yeast
- 1/2 teaspoon salt
- 1/2 cup water
- 1/4 cup milk
- 1/4 cup butter, cubed
- 4 cups sliced peeled tart apples
- 2 tablespoons butter
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 4 ounces cream cheese, softened
- 1/4 cup packed brown sugar
- 2 tablespoons caramel ice cream topping
- 2/3 cup all-purpose flour
- 1/3 cup sugar
- 1/4 cup cold butter, cubed
1. In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat for 2 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; cover and let rest for 15 minutes.
2. Meanwhile, in a large skillet, cook and stir apples in butter over medium heat for 2 minutes. Combine the sugar, flour and cinnamon; stir into skillet. Cook 3 minutes longer. Reduce heat to low; cook, uncovered, for 4-6 minutes or until apples are tender, stirring frequently.
3. In a small bowl, combine the cheese topping ingredients. For streusel, in a small bowl, combine flour and sugar; cut in butter until crumbly.
4. Pat dough onto a greased 14-in. pizza pan, building up edges slightly. Spread with cheese topping, then apple topping. Sprinkle with streusel. Bake at 375° for 20-25 minutes or until crust is golden brown. Serve warm or cold. Yield: 10-12 servings.
Recipe courtesy of tasteofhome.comNo comments