That’s a good thing!
a special feature from Leslie Zinberg & Kay Ziplow, founders grandparentslink.com
Did you know that treating yourself is a good thing? Well, we know this to be true. We are all about a little indulgence here and there, so, we test lots of recipes for our readers, and when we hit a jackpot, we gotta share what we got. Plus, what a bonus- it’s apple season, and the ingredients for two of the recipes will be even fresher. Enjoy!
Here’s three recipes we think are worthy of such attention…
2 cups sugar
2 cups brown sugar
2.5 cups cupper
4.5 cups all purpose flour
1.5 teaspoon baking soda
1 tablespoon salt
3 cups chocolate chips
1 cup heath bar pieces
¾ cup pecans
1. Preheat oven to 350 degrees.
2. Cream butter and sugar together until light and fluffy.
3. Add eggs one at a time until incorporated.
4. Mix all dry ingredients together, add and mix until just incorporated.
5. Mix together chocolate chips, pecans and heath bar pieces and add all at once.
6. Mix until evenly distributed in dough.
7. Divide dough into 2.oz pieces and place on greased baking sheet.
8. Bake for 5-7 minutes, depending on desired crunchiness
*Recipe courtesy of: The Ritz Carlton Ft. Lauderdale
Sour Cherry- Apple Pie
(two notes here we need to share: the first time we used a pre-made crust just because we didn’t have enough time to make it from scratch, and the second time we used the recipe for the crust – both turned out amazing!!)
For the Crust
2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
2 1/2 sticks cold unsalted butter, cut into ¼-inch cubes
1/4-cup ice water
For the Filling
2 1/2 pounds Gala apples peeled and sliced 1/2 inch thick
3/4 cup granulated sugar
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
2 cups drained jarred sour cherries (such as Morello), plus 1/4 cup juice
1 tablespoon cornstarch
1 large egg, lightly beaten
Coarse sugar, for topping
To make the crust:
1. Whisk the flour, granulated sugar and salt in a large bowl.
2. Toss the butter cubes in the flour mixture, then press the cubes between your fingertips until you have large, thin flour-coated flakes.
3. Mix the ice water and vodka together, then drizzle into the flour mixture; stir with a fork until evenly moistened and clumps start forming.
4. Gather the dough together into a ball, then press and fold a few times until fully combined.
5. Divide the dough between 2 pieces of plastic wrap; flatten into disks and wrap tightly.
6. Refrigerate until firm, at least 1 hour or overnight.
Meanwhile, make the filling:
1. Toss the apples, granulated sugar, lemon juice and salt in a large bowl.
2. Melt the butter in a large skillet over medium-high heat.
3. Stir in the apple mixture and bring to a simmer.
4. Cover and cook, stirring occasionally, until the apples are tender, release their juices and begin to shrink, about 12 minutes.
5. Stir together the cherry juice and cornstarch in a small bowl, then stir into the skillet along with the cherries and return to a simmer.
6. Cook, uncovered, until thick and glossy, 1 to 2 minutes.
7. Transfer the filling to a bowl and refrigerate until completely cool, at least 1 hour or up to 1 day.
8. Roll out 1 disk of dough on a lightly floured surface into a 14-inch round.
9. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Brush off any excess flour and refrigerate.
10. Roll out the other disk of dough into a 13-inch round. Transfer the dough to a parchment-lined baking sheet and refrigerate along with the crust until very firm, at least 1 hour.
11. Scrape the filling evenly into the chilled piecrust.
12. Cut 10 strips of varying widths from the round of dough (on the parchment) with a fluted pastry cutter.
13. Lay 5 strips of dough across the pie, leaving space between each.
14. Lay 5 more strips across the pie in the opposite direction, weaving them through to make a lattice.
15. Trim the strips, leaving a 1-inch overhang, then fold the overhanging dough (strips and bottom crust) under itself and crimp with your fingers.
16. Refrigerate the pie to firm up the pastry again, 1 hour.
17. Place a foil-lined baking sheet on the middle oven rack; preheat to 375˚.
18. Brush the pie crust (lattice and edge) with the beaten egg and sprinkle with coarse sugar.
19. Bake the pie on the hot baking sheet until the crust is golden and the filling is bubbling, about 1 1/2 hours.
20. Transfer the pie to a rack to cool completely
French Apple Cake
(our personal note: this is a winner- a real winner! We made this several times without the rum and it was absolutely perfect!)
Cooking spray or butter, for coating the pan
(1 stick) unsalted butter
3 medium apples, such as Jonagold, Pink Lady, Honeycrisp or Fuji, or a mix
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine salt
2 large eggs, at room temperature
3/4 cup packed light brown sugar
1/4 cup spiced rum
1 teaspoon pure vanilla extract
Powdered sugar, for serving
1. Arrange a rack in the middle of the and heat oven to 350ºF. Meanwhile, coat an 8-inch round cake pan with cooking spray or butter, then line the bottom with a round of parchment paper. Melt 1 stick (8 tablespoons) unsalted butter. Peel, core, and dice 3 apples.
2. Whisk 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon fine salt together in a medium bowl.
3. Whisk 2 eggs in a large bowl until fluffy. Add the melted butter, 3/4 cup packed light brown sugar, 1/4 cup spiced rum, and 1 teaspoon vanilla, and whisk to combine. Add the flour mixture and stir with a wooden spoon or rubber spatula until just combined. Add the apples and fold until just combined.
4. Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool for 15 minutes before carefully removing from pan (loosen the sides by running a thin knife around the edge if needed first). Dust with powdered sugar and serve.
*Recipe courtesy of https://www.thekitchn.com/french-apple-cake-22943649