An Apple a Day

Now that fall is here, and apples are in season, are you eating your apple a day? Well, there are a few ways you can do that, and one of them is this delicious caramel apple cake. The day I saw the recipe in a magazine, I decided I would make it, first chance I got. My husband's birthday is in October, so when I was planning his birthday dinner, I asked if he would like to try it. He was game.

 I made the recipe almost exactly the way it said to, but I didn't have a three-inch cake pan (and I was a bit short on time) so I turned them into muffins instead of a whole cake. I wouldn't make their caramel sauce (much too tedious and its not that good...) I would make this one instead. The addition of orange juice to the batter is great, and the use of baking powder and baking soda makes these muffins puff up very nicely.

The jist of the dessert goes like this: lay some apple pieces in the bottom of each muffin cup, pour in cake batter. While its baking, make the sauce. Pop out muffins, pour sauce on. This is my condensed version. Their version takes 2 1/2 hours, mine, about 30 minutes.

You decide.


Caramel Apple Muffins

1 Recipe Caramel Sauce

For the batter

3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
12 cup sour cream
1/2 cup fresh orange juice
1 tablespoon vanilla extract
1 stick unsalted butter
1 1/2 cups sugar
3 large eggs
4 large apples, peeled, cored and cut into chunks

Preheat the oven to 400. Grease muffin pan.
Combine all cake batter ingredients, except for the apples, in the bowl of a stand mixer and beat on medium high for about 5 minutes, occasionally scraping down the sides. Add apples and fold in.
Divide batter between muffin pans. Bake for 15-25 minutes. Test for doneness.
Meanwhile, prepare caramel sauce.
Allow muffins to cool for 5 minutes. Turn out onto plates or serving platter. Top each muffin with a ladle full of caramel sauce.

Green Enchiladas

Quite often, at a potluck at church, you can find a dish or two of green enchiladas.
I generally avoid green-sauced things, mostly because I discovered as a teenager they didn't like me. My mom always made red enchiladas, a favorite dish around our house that consisted corn tortillas filled with shredded, canned chicken and processed cheese. If we were lucky there were black olives on top and sour cream....mmm just thinking about it makes me miss mom's enchiladas. But that's not why we are here today.
I tried some enchiladas a few years back at a church potluck that blew my socks off. Now, I really, really like Mexican food (by now you have probably figured out that I really, really like any food), but I have a bone to pick with the Senoritas that make enchiladas. Many times the meat is bland. And I know why. They boil it, add the teeniest bit of salt and pepper and throw it in a tortilla and rely on the sauce on the top to deliver the flavor. I advocate highly seasoned food. I want every bite to be filled with flavor and make me so desirous of my next bite I don't chew my food properly. That is how these enchiladas were. After I stuffed my face with them, I hurried back to the line to see if there were any more. No luck. Others must have discovered this well-kept secret. After asking around a bit, I discovered who made them. One of the senior Spanish ladies, probably the sweetest person I know. After drowning her in flattery for about five full minutes, I asked her if she would share her recipe. It was sooooo easy I couldn't believe it! I made them that week, and my husband was pretty much in shock. I shared them with my family, next, and they have become quite a hit around here. I actually was planning on making them tomorrow or the next day when someone asked me for the recipe. Now, there are two ways you can go about making this, and I highly recommend making extra sauce and freezing it for the next time you make enchiladas. This lady who makes them also said you can freeze the whole pan and just pop it into the oven. They never last that long around here.... You can use fresh tomatillos when they are in season and just puree them in a blender or food processor, or you can just buy the can.

So here it is.

For the Sauce
2 cans green enchilada sauce (the large ones)
or
2-3 lbs. tomatillos, peeled, washed and pureed
2 cloves of garlic, minced
1/4 of a medium onion, finely chopped
4 teaspoons chicken bouillon
2 teaspoons cumin


For the Chicken
2 or 3 fresh or frozen chicken breasts, boiled until cooked and shredded
salt and pepper to taste
Enchilada Sauce

For the Tortillas
1/2 lb jack cheese
24 medium size corn tortillas
Enchilada Sauce
1/4 cup vegetable oil

Prepare the sauce. Combine all listed sauce ingredients in a pan and bring to a boil. Adjust seasoning as necessary. In the meantime, boil and shred the chicken, and add about each of salt and pepper, and 1/4 cup of the enchilada sauce. Set aside.
Preheat oven to 350.
To make the enchiladas, heat vegetable oil in a deep saucepan over medium heat. Dunk tortillas in the enchilada sauce, then fry them for a few seconds on each side. Place in a prepared baking dish. Add chicken and roll up the tortilla. Repeat until the ingredients are gone.
Add more sauce to the edges of the rolled shells, and sprinkle jack cheese on top. Place in oven and bake for about 10 minutes, or until cheese has melted.
Top with sour cream if desired, and serve!

It's That Time of Year...

Since fall is approaching, I decided it's about time I began making scones again. I am not talking about that piece of cardboard that hides under a thin layer of icing trying to pass itself off as a scone, commonly found at Starbucks coffee shops.
These scones are amazing. Extremely tender with a wide variety of spices and dried fruits you can add in to create any scone you choose. I love to make them as a fall treat. If you leave out the special additions and skip the sugar these are quick and delicious biscuits that are wonderful paired with spicy sausage gravy for breakfast, or as a southern side with dinner.
The variations are amazing. Lemon-poppy seed and dried cranberry-orange are some of my favorites. The sky's the limit when it comes to these breakfast treats. You could substitute 1/4 cup of the flour for cocoa powder and drizzle them with ganache. Make apple cinnamon, sour cherry and orange, lemon-blueberry, dried apricots with toasted hazelnuts or toffee chip (mmmm!). A few simple ingredients and you have a delicious partner for coffee on a lovely fall day.
One scone that is a particular favorite of mine is the gingerbread scone. There is a delicious topping you can use made from apples, but I don't ever usually bother with it. I just drizzle the top with powdered sugar icing, or make a cream cheese frosting (see below). They are also divine when slathered with butter. They cook for 14-17  minutes in the oven and they come together in a snap in the food processor-how easy can it get?

Also, here is a little tip: If you don't have buttermilk (I highly recommend keeping a quart or half gallon of the cheap stuff in your fridge for amazing baked goods and presoaking chicken and onion rings before frying) but if you don't, microwave 1 cup milk for about 30 seconds until it is lukewarm. Stir in 1 Tbsp lemon juice or white wine vinegar. Works like a charm.

Basic Scones
2 cups unbleached all-purpose flour
1/4 cup sugar, plus 1 tbsp for sprinkling
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick cold  butter, cut into 1/2-inch cubes
3/4 cup cold buttermilk
1 egg, lightly beaten (optional)

Preheat oven to 425F and position and oven rack in the center. Line the baking sheet with parchment paper or a thin silicone mat. Place the flour 1/4 cup sugar, baking soda and salt in the bowl of the food processor and process for 10 seconds to blend well. Add the cold butter pieces and pulse 5 times at 1-second intervals, or until the butter is cut into medium pieces. Add your extras now.
 Pour in the buttermilk and pulse another 20 times, or until the dough holds together in large, thick clumps. Use a spatula to scrape the dough out onto a lightly floured work surface. Gently squeeze or knead the clumps together until they form a cohesive dough.
If the dough seems sticky, lightly dust your work surface with flour. Pat the dough in a circle about 1 inch thick and roughly 7 inches in diameter. Use a knife or pizza cutter to cut the dough into 8 equal wedges and transfer to a prepared baking sheet, spacing them about 2 inches apart.
If you would like too, brush the tops with beaten egg and sprinkle with sugar. If you make a drizzle this step is definitely not necessary. Bake for 14-17 minutes, until firm to the touch and golden brown. Transfer to a rack and let cool for 5 minutes. Serve warm or at room temperature.

Extras
1/2 cup dried sour cherries and finely grated zest of one orange
1/2 cup dried cranberries and finely grated zest of one orange
1/2 blueberries and finely grated zest of one lemon
1 teaspoon poppy seeds and finely grated zest of one lemon
1/2 cup chopped dried apricots and 1/4 cup chopped toasted hazelnuts
1/2 cup dried cranberries and 1 tsp finely grated ginger

For gingerbread scones: substitute sugar for 1/3 cup firmly packed light brown sugar. Add 2 1/2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, and 1/2 teaspoon ground cloves to the flour mixture. decrease buttermilk to 1/2 cup plus 2 tbsp, and add 2 tablespoons light unsulfered molasses.

Cream Cheese Drizzle
Blend:
4 oz cream cheese
2 tbsp butter
1 1/2 cups powdered sugar
2 tsp vanilla
1/4 cup of milk, plus more as needed to achieve desired consistency