Popular in French Canadian regions of Canada. In this indulgent cake, apples are caramelized before being baked in buttery batter. It has an update with salted caramel sauce that lets guests indulge even further. The caramel sauce takes about 12 mins to make. Times shown below are for the cake.
"Every woman in Ireland knows her mother’s Apple Pie Recipe; this recipe is passed down through generation after generation and in some families it is so secret they would not dare tell anyone outside the family.
There is nothing nicer than walking into a traditional Irish kitchen and smelling the wonderful aroma of freshly baking Apple Pie except that is a slice of freshly baked Apple Pie straight out of the oven topped with home made custard or cream." Recipe from Sorcha Dhonnchaidh who was born and raised in Ireland. Graduated from university Sorcha spends her spare time traveling Ireland and learning local traditions. She is well known for her story telling and loves to share old folklore tales with anyone who will listen.
Posted with my dear pancake loving friend Baby Kato in mind. This is an easy recipe for two that can be enjoyed at any time of the day or evening. Special equipment: a well-seasoned 10- to 11-inch heavy cast-iron skillet or other ovenproof skillet
England's Cheshire Pie, a hearty combination of boneless pork loin and cider-moistened apples in a short-crust pastry dough, is the inspiration for this sausage and apple pastry. Serve this warm, with fruit salad, at breakfast or brunch. Or heat some up for Sunday night supper, where it goes wonderfully well with a plain green salad. This isn't a savory meat pie but has sweetness from the apples and cider.
A wonderful ice (sorbet) for any time of the year. Cooling in the summer and gorgeous cranberry red for the winter holidays. You can't forget Valentines day either. Time is prep only, does not include chilling or freezing.
I got this from Yelton Manor B&B & The Manor Guest House. I don't know why they ask you to just wipe the endive but I believe that, in todays market situation, I'd go ahead and wash it just before serving.
The orange-flavored liqueur, spicy Italian sausage, apples, and pecans make this dressing distinctive from all others. It is very easy to prepare and goes with any dish. This recipe makes enough to stuff one 18 to 20 pound bird. If you prefer, this dressing can be made with thyme instead of sage. Time is for making the stuffing only, it doesn't include the the time in the bird or oven baking as that varies so much.