Tag Archives: brunch

Autumn’s Best Cooked Apples

Yummy Cooked Apples!

When Abby shared some of her favorite things of fall, I knew it was time for me to put a pot of apples on the stove.  Apples are plentiful this time of year in the United States.  Not only are they available at farmers markets but even the grocery stores are selling from new crops.

Cooked apples compliment a breakfast casserole, work perfectly as a brunch side dish,  or easily stand alone in a healthy and delicious “I need a snack” moment.


My sous chef dish-washing mom will happily clean-up a kitchen full of pots, pans, and bowls when there are apples simmering on the stove-top!

Truly, any type apples work in this recipe. With over 2,500 varieties in the U.S. alone, here is a short list of common choices.

Comparing Apples to Apples

This information came from All Recipes.com site.

Braeburn

Braeburns have a sweet-tart flavor, with a texture that remains firm when it’s baked. An all-purpose apple, it works well in pies and tarts where you don’t want the filling to be overly juicy.  For cooked apples, Braeburn works well but add a little extra water to begin.

Best Apples for Baking and Cooking | Braeburn Apples

Photo by Meredith

Cortland

Cortlands are juicy and slightly tart, with bright red skin and snowy white flesh. They are a terrific baking apple: Use in pies, cobblers, and crisps. When sliced, Cortlands are excellent for salads and cheese plates, as the flesh doesn’t brown and discolor quickly.  Cortland works well for cooked apples because they stay pretty and white while cooking.

Best Apples for Baking and Cooking | Cortland Apple

Photo by Meredith

Empire

Empires are a cross between McIntosh and Red Delicious apples. Firm-textured and sweet-tart, the Empire is a fine all-purpose apple good for juice, sauce, pies, baking, salads, eating fresh, and drying.  I haven’t tried an Empire apple but will be looking for these next trip to the market.

Best Apples for Baking and Cooking | Empire Apple

Photo by Meredith

Fuji

Firm, crisp, and juicy, Fuji apples are among the most popular apples for eating fresh, but they’re also great for baking, as they hold their shape when they cook. We love Fuji apples and use them in cooked apples and soon I will share a fabulous apple pie recipe made by my Sous Chef Dish-washing mom!

Best Apples for Baking and Cooking | Fuji Apples

Photo by Meredith

Gala

A crisp, sweet apple with a mild flavor, Galas have yellow-orange skin with red striping. They’re best for salads, eating out-of-hand, applesauce, and pressing into cider.  Gala are a perfect apple to use in cooking apples. Really sweet!

Best Apples for Baking and Cooking | Gala Apple

Photo by Meredith

Golden Delicious

The Golden Delicious is sweet, with a rich, mellow flavor. It is one of the best all-around cooking apples, as it maintains its shape after baking. I don’t use Golden Delicious much because they always seem too soft and I don’t want them mushy.  Maybe if they are super fresh they will cook well.

Best Apples for Baking and Cooking | Golden Delicious Apples

Photo by Meredith

Granny Smith

One of the most popular tart apples, Granny Smiths are crisp and quite sour. They’re a good all-purpose cooking apple, and their flavor is enhanced when paired with sweeter, spicier apples in pies and crisps.  When using Granny Smith for this cooked apple recipe you will need to add a little extra water to begin.

Best Apples for Baking and Cooking | Granny Smith Apples

Photo by Meredith

Honeycrisp

Developed in Minnesota and introduced fairly recently, Honeycrisps are fantastic eating apples. As the name indicates, they are crisp and juicy, with a honey-sweet and tart flavor. Honeycrisps are also good for baking and applesauce.  I adore Honeycrisp apples and highly recommend for cooked apples!

Best Apples for Baking and Cooking | Honeycrisp Apple

Photo by Meredith

Jonagold

A blend of Jonathan and Golden Delicious apples, Jonagolds have a tangy-sweet flavor. With a yellow-green base and a blush stripe, is excellent both for eating fresh and for cooking.

Best Apples for Baking and Cooking | Jonagold Apples

Photo by Meredith

Jonathan

Jonathans are quite tart, with a rich, slightly spicy apple flavor. They hold their shape well when baked. They are also good in salads and for applesauce.   Jonathan’s are a good apple to mix with a sweeter apple for rich cooked apples or chunky applesauce.

Best Apples for Baking and Cooking | Jonathan Apples

Photo by Meredith

I haven’t even scratched the surface of apple choices and you can find a few more here.  Mainly I want you to realize you can use whatever you have on hand.

Even though some apples are better suited for certain kinds of recipes than others, you don’t have to limit yourself to using just one kind of apple when you’re cooking or baking. Many cooks like to use a mixture of apples to get more complex flavors and textures.

If you’re buying apples during autumn’s apple season at farmers’ markets and specialty grocers, you have a better chance of finding regional and heirloom varieties. Be sure to ask the grower how they work in recipes!

I often cook these apples while making the rest of the breakfast.  A few minutes peeling and chunky apples and they can simmer until you are ready to put on the table.

One thing I know for sure — as soon as my Chief apple-loving husband and Sous Chef Dish-washing mom see this blog post they will be asking “when? soon? today?”  I can count on it.

Happy Cooking!
~Catherine


Autumn's Best Cooked Apples
 
Prep time
Cook time
Total time
 
Uses for cooked apples can be as varied as types of apples available! Learning how to cook up a pot of apples will make this a go-to recipe when in a only-del replaceWithoutSep" id="193" data-gr-id="193">hurry, when planning a special breakfast or brunch, or just to cook up for the kids when they get home from school!
Author:
Recipe type: Breakfast, Side Dish, Snack!
Serves: 4
Ingredients
  • 6 apples - your choice of variety - you can also mix and match for awesome flavors
  • water
  • 2 Tablespoons to ¼ cup brown sugar*
  • 2 Teaspoons vanilla extract
  • 1 teaspoon apple pie spice or cinnamon
Instructions
  1. Peel apples and cut in 1" chunks. Place in 2-3 quart saucepan.
  2. Cover bottom of a saucepan with ½" to 1" of water. If the apples are not a juicy variety, you may add more water as they cook.
  3. Sprinkle with spice.
  4. Cook over medium bringing to a boil and then turn down to simmer. Add sugar. Cook at least 10 to 15 minutes until apples are starting to release juice. Stir often. Stirring a bit briskly will mush the apples some and provide more of an "applesauce".
  5. Add more water if there is not enough juice released to cook the apples.
  6. Check taste for sweetness - sugar to taste. Add vanilla extract.
  7. Remove from stove, cool slightly, Enjoy!
Notes
* Apples can be sprinkled with Jack Daniels Whiskey or favorite bourbon before serving for an added kick of conversation!
* Spice can be varied to taste.
* Honey may be used in place of brown sugar.

Summer’s Bounty Quiche

summer bounty quiche

From a recent visit to our friends in Sewanee we came away with armloads of fresh out-of-their-garden produce!

Pepers cucs onions farmers market


We don’t have a garden this year and the summer’s bounty was such a lovely gift!  I did the usual cucumber and onion salad,  a luscious southern squash casserole, and then a super vegetable stir fry.  But, if you have been with me on My Daily Bread for very long you will know I love to make Quiche.  Quiche meets a ton of quick meal criteria:  easy, can use of leftovers from the refrigerator, almost always have the basics of milk and cheese on hand and then the best part — the family oohs and aahs over a tasty, lovely Quiche.

summer's bounty quiche

This is a crustless Quiche, which was necessary because my sous-chef dish-washing mom had just made an awesome peach pie and we sometimes have to draw the line and go crustless!  🙂

I filled this Quiche with fresh veggies, chopped ham, a couple different cheeses I had on hand!  Quiche is synonymous with create!
Use your favorite ingredients and you won’t be disappointed.

I have found there are just two basics for me:
4 large eggs
1 1/2 cups whole milk
(and  1/2 cup cream is optional
if I have it on hand.)

Then the add-ons make your Quiche really pop!

Cheese – mix and match your favorite up to 1 1/2 cups – I almost always use some combination that includes pepper jack!

Vegetables – saute’ onions, garlic, zucchini, yellow squash, green peppers, broccoli straws, carrots and more!

Add in crispy bacon, chopped ham,  or shredded chicken … about 1 cup is usually enough.

Yum – no crust needed.  Just pour into the pan, slice some fresh tomatoes on top and pop in the oven!

Have a bountiful and blessed week,
~Catherine

Psalm 65:11
Psalm 65:11

Summer's Bounty Quiche
 
Prep time
Cook time
Total time
 
This versatile quiche is so pretty and equally delicious!
Author:
Recipe type: Breakfast, Brunch, Light Supper
Serves: 6 to 8 servings
Ingredients
  • 4 large eggs
  • 1½ cups whole milk
  • ½ cup cream* optional
  • 1½ cup shredded cheese: i.e. cheddar, pepper jack, Colby, asiago,
  • 1½ cup chopped vegetables, mix it up: i.e.saute' onions, garlic, zucchini, yellow squash, green peppers, broccoli straws, carrots
  • Optional: 1 cup chopped ham, crispy fried bacon, or cooked shredded chicken
  • Salt and pepper to taste, ¼ tsp cayenne pepper optional.
  • Garnish with slices of fresh tomato
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a medium size bowl, whisk eggs until well blended. Add in milk (and cream) and continue to whisk until all is blended.
  3. Saute' chopped vegetables in 1 tablespoon of butter or oil just until translucent (3 to 5 minutes).
  4. Add vegetables to egg/milk mixture. Stir in meat (optional). Add shredded cheeses.
  5. Salt and pepper to taste.
  6. Pour mixture into 9" or 10" pie plate, lightly sprayed with cooking oil.
  7. Thinly slice a fresh tomato and garnish.
  8. Bake at 375 degrees F. for 25 to 30 minutes until quiche is lightly browned and cooked all through.
  9. Let set for 5 minutes before serving.

 

 

Baked Blueberry Cream French Toast

Blueberry French Toast upclose

I have been MIA from my blog for almost a month!  Yikes!  I am so sorry.  But the good part for me is that this summer we have spent time with almost all of our children, grandchildren, and one great-grandson!  We have only missed seeing one granddaughter (miss you Abbey) and one darling little great-granddaughter, who we will see this fall.  This has been quite exciting for us because our kids and grandchildren live in Alabama, Colorado, Utah, and Nevada, and California.  Can you see how hard it is to see all of them each year?

This summer has been full of family and fun!  My blog has taken a backseat to all that excitement, but on the flip side – I have a stack of awesome new recipes to share! 🙂


I am starting with this one because hands down it is one of the best overnight french toast recipes I have ever made.  I adapted it from a recipe I found on Taste of Home.  I changed the bread, adjusted the cream cheese added some vanilla and voilà – here you have it!

Bread for french toast

One loaf of soft Italian or French bread works perfectly.

blueberry french toast panful

Fresh berries are in season in the USA and plentiful from our berry bushes, so I used fresh, but frozen will work also.
But wait there’s more! Click to continue reading

Sticky Biscuits

Sticky Biscuits
Sticky Biscuits

Here is the problem … these pictures don’t do these sticky biscuits justice. I have tried on several occasions to take just the right picture to make you want to pluck the biscuit right off the page and gobble it up. Well, let me back up ….

Beersheba Vesper Point Cross

Last spring I was at a Community Bible Study leadership retreat at a beautiful conference center in middle Tennessee called Beersheba Springs Assembly.   Besides the stunning site of serene beauty and peace, the kitchen staff is really friendly and prepares delicious  and nutritious meals for the guests.

SAMSUNG CAMERA PICTURES
Sticky Biscuits layering

As I approached the breakfast bar one morning my eye caught a huge tray that looked like cinnamon rolls or some kind of gooey delight.  As I soon discovered Sticky Biscuits are a morning staple at Beersheba and the cook was more than willing to give me the recipe. In fact, when I approached the kitchen window to ask about the gooey, sweet, yummy biscuits, the cook smiled, moved to a drawer where she extracted the recipe and handed it to me.  She keeps multiple copies on hand because I wasn’t the first or the last to ask for the recipe! But wait there’s more! Click to continue reading

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