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Apple Pie Bars by Ina Garten

Apple Pie Bars
Yields 12
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For the Crust
  1. 1 pound (4 sticks) unsalted butter, at room temperature
  2. ¾ cup granulated sugar
  3. ½ cup light brown sugar, lightly packed
  4. 2 teaspoons pure vanilla extract
  5. 4 cups all-purpose flour
  6. 1½ teaspoons kosher salt
  7. ½ cup chopped walnuts
  8. 1 teaspoon ground cinnamon
For the Apple Filling
  1. 1½ pounds Granny Smith apples, peeled, quartered, cored, and sliced ⅛ inch thick (3 large)
  2. 1½ pounds Golden Delicious apples, peeled, quartered, cored, and sliced ⅛ inch thick (3 large)
  3. 2 tablespoons freshly squeezed lemon juice
  4. ¼ cup granulated sugar
  5. 1 teaspoon ground cinnamon
  6. ⅛ teaspoon ground nutmeg
  7. 4 tablespoons (½ stick) unsalted butter
Instructions
  1. Preheat the oven to 375 degrees.
  2. For the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9 × 13-inch baking pan and press it lightly with floured hands on the bottom and ½ inch up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool.
  3. Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon, and mix on low speed to combine. Set aside.
  4. Reduce the oven to 350 degrees.
  5. For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon, and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a ½-inch border.
  6. Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars.
Adapted from Courtesy of Cooking For Jeffrey
Adapted from Courtesy of Cooking For Jeffrey
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Danielle Noce’s Brazilian Carrot Cake (Bolo de Cenoura)

Danielle Noce’s Brazilian Carrot Cake (Bolo de Cenoura)
Serves 12
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For the carrot cake
  1. 2 cups (270g) 1/2-inch (1.3cm) carrot slices (from about 3 medium carrots, scrubbed but not peeled)
  2. 3/4 cup + 1 tablespoon (200ml) neutral oil, like grapeseed
  3. 3 large eggs
  4. 1 3/4 cups (360g) sugar
  5. 1 3/4 cups + 2 tablespoons (240g) all-purpose flour
  6. 1 1/2 teaspoons baking powder
  7. 1 teaspoon fine sea salt
For the ganache glaze
  1. 6 ounces (170g) bittersweet chocolate, roughly chopped (1 cup)
  2. 1 teaspoon honey
  3. 7 tablespoons (100g) unsalted butter, in 1/2-inch (1.3cm) slices
Instructions
  1. Heat the oven to 425°F (220°C) with a rack in the center. Butter a 10-inch (25cm) Bundt pan and dust with flour or fine, dry breadcrumbs, tapping out the excess.
  2. To make the carrot cake: Pile the carrots, oil, eggs, and sugar in the blender. Blend until completely smooth. Pour the carroty mixture into a large bowl and sift the flour and baking powder over the top. Add the salt and fold in the dry ingredients with a spatula until no traces of flour remain.
  3. Pour the batter into the prepared pan and bake for 5 minutes. Lower the oven temperature to 400°F (200°C) and continue baking for 30 minutes more, rotating the pan midway through baking, until a toothpick stuck in the middle comes out clean or with just crumbs clinging. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack set over a rimmed baking sheet to finish cooling.
  4. To make the glaze, once the cake is fully cooled, set up a double boiler (or a metal bowl set over a saucepan with an inch/2.5cm or so of simmering water). Add the chocolate, butter, and honey to the bowl and stir occasionally with a rubber spatula, until the glaze is well-melted and smooth. (Alternately, do this in 30-second bursts in the microwave, stirring between bursts till smooth.)
  5. Spoon the glaze over the cake and leave it to set a bit before slicing and serving. Store leftovers airtight at room temperature. If you don’t have a domed container and you don’t want to disturb the glaze, poke a few toothpicks in the top of the cake and drape plastic wrap over the top, tucking the edges beneath the cake.
Notes
  1. In our version, we added the zest of one orange to the cake batter.
Adapted from Food52 Genius Recipes
Adapted from Food52 Genius Recipes
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Apple Tart

Apple Tart
Yields 6
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Ingredients
  1. 1 sheet (7.5 oz) ready-to-bake puff pastry
  2. 4-5 tart green apples, such as Granny Smith
  3. 1 lemon for juice
  4. 1 teaspoon ground cinnamon
  5. 4-5 ounces apricot jam for glaze
Instructions
  1. Peel apples, core and thinly slice each apple into half-moon pieces. Pre-heat the oven to 400F (190C) degrees.
  2. Flour the cutting board and roll out the pastry dough, then drape the dough in a pie pan. Trim any dough that hangs over the pan’s edge. Carefully arrange the apples in a circular pattern in the pastry shell. Sprinkle the lemon juice over the apples.
  3. Place tart on a cookie sheet, then put in pre-heated oven on center rack. Bake for about 30 minutes. Check after 15 minutes to make sure that the edges of the pastry do not burn. If they brown too fast, place pieces of aluminum foil over the dough’s edges to protect them from burning. Sprinkle with cinnamon and allow to cool for about 10 minutes.
  4. Spread apricot jam or preserves over the tart to glaze. To make the jam easier to spread, warm the apricot jam in a pan of hot water. Serve warm.
Notes
  1. Puff pastry sheets can be found in the frozen food section of your local supermarket, and are commonly packaged two to a box. For this recipe, you’ll only need 1 of the sheets. Remove a sheet from the freezer to let thaw 20 minutes or so before rolling out the dough.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp
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Ingredients
  1. 1 pound fresh rhubarb, chopped
  2. 1 pound fresh strawberries, chopped
  3. 1/2 cup packed brown sugar
  4. 1 teaspoon vanilla extract
  5. 1 teaspoon lemon juice
  6. 1 cup quick cooking oats
  7. 1/2 cup butter, softened
  8. 1/4 teaspoon salt
  9. 1/4 cup slivered almonds
  10. Freshly whipped cream or ice cream to top
Instructions
  1. Heat oven to 350 degrees. Grease 13" x 9" baking dish with butter.
  2. In a large bowl, mix rhubarb, strawberries, brown sugar, vanilla and lemon juice. Pour mixture into baking dish.
  3. In a medium bowl, stir together oats, butter and salt with fork until crumbly. Using hands, crumble topping evenly over fruit mixture, pressing slightly.
  4. Bake 40 minutes, until topping is golden brown and fruit is bubbly. Add slivered almonds and bake another 5 minutes.
  5. To serve, scoop warm crisp into bowls; top with whipped cream or ice cream.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Simple Crepes

Simple Crepes
Yields 9
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Ingredients
  1. 1 cup flour
  2. 1 tablespoon sugar (only for sweet crepes)
  3. ¼ teaspoon salt
  4. 1 ½ cups whole milk
  5. 4 large eggs
  6. 3 tablespoons butter, melted, and more for brushing
Instructions
  1. In a blender, combine flour, sugar, salt, milk, eggs, and 3 tablespoons of melted butter.
  2. Puree until mixture is smooth and bubbles form on top (30 seconds). Let batter sit at room temperature at least 15 minutes (or refrigerate up to 1 day, whisk before using).
  3. Heat a 12” crepe pan over med. heat. Brush with some melted butter. Add 1/3 cup batter and swirl to completely cover the bottom of the pan. Cook until the underside of the crepe is golden brown, 2-3 minutes.
  4. Loosen the edge of crepe with a silicone spatula, then, with your fingers, quickly flip the crepe. Cook 1 minute more. Slide out of pan and repeat with remaining batter.
Notes
  1. Makes about 9 crepes
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Yogurt Pound Cake

Yogurt Pound Cake
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Ingredients
  1. 1 cup butter
  2. 2 cups sugar
  3. 3 eggs
  4. 2 1/2 cups flour
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon baking soda
  7. 1 teaspoon vanilla
  8. 8 oz lowfat vanilla yogurt
Instructions
  1. Beat together butter & sugar until well mixed. Add eggs, one at a time, beating thoroughly after each addition. In separate bowl, combine dry ingredients. Stir vanilla into yogurt. Alternately add dry ingredients and yogurt to butter mixture, beginning and ending with dry ingredients and beating well after each addition.
  2. Pour into well greased and floured Bundt or Tube pan and bake at 325 degrees for about 60 minutes or until tester comes out clean.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

White Chocolate Bread Pudding

White Chocolate Bread Pudding
Serves 6
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Ingredients
  1. 1 tablespoon butter
  2. 8-9 oz. croissants (can substitute other rich bread such as brioche or challah)
  3. 2 cups half and half
  4. 1/2 cup plus 2 tablespoons sugar, divided
  5. Pinch of salt
  6. 9 oz. white chocolate, finely chopped, divided
  7. 4 egg yolks
  8. 1 egg
  9. 2 teaspoons vanilla bean paste, divided
  10. 1/2 cup heavy cream
Instructions
  1. Preheat oven to 350 degrees. Prepare an 8x8-inch glass baking dish (or comparable) with butter.
  2. Cut bread in 1-inch pieces and spread in even layer on rimmed baking sheet. Bake until lightly toasted and no longer soft, about 10 minutes. Set aside to cool.
  3. In small saucepan combine half and half, 1/2 cup sugar and pinch of salt. Simmer over medium heat until sugar is dissolved taking care to not scorch milk. Remove from heat and immediately add 7 ounces of white chocolate, whisking until melted. Let cool slightly.
  4. In large bowl whisk egg yolks and egg until uniform. Slowly drizzle in warm milk mixture and continue whisking to temper liquid while incorporating with the eggs. Add 1 teaspoon of vanilla bean paste and whisk to combine. Toss toasted bread into custard and let soak at room temperature until custard is well absorbed, about 30 minutes.
  5. Transfer bread and any remaining custard from bowl to buttered pan. Bake in preheated oven until puffed and set, about 20-25 minutes. Let cool slightly before cutting and serving.
  6. To make accompanying sauce bring 1/2 cup heavy cream and remaining 2 tablespoons of sugar to simmer in small saucepan. Remove from heat and whisk in remaining 2 ounces of white chocolate and remaining 1 teaspoon of vanilla bean paste.
  7. Portion bread pudding in individual serving dishes and drizzle white chocolate sauce on top.
Adapted from Yvonne Ruperti
Adapted from Yvonne Ruperti
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Dark Chocolate Fondue

Dark Chocolate Fondue
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Ingredients
  1. 2 cups heavy cream
  2. 1 tablespoon vanilla
  3. ½ teaspoon Kosher salt
  4. 1 cup (8 oz.) bittersweet chocolate chips
  5. ¾ cup (6 oz.) semisweet chocolate chips
  6. 1 tablespoon Grand Marnier, cherry liqueur, or brandy
Instructions
  1. In a med. saucepan, combine the cream, vanilla, and salt. Heat over med. heat until the mixture barely simmers. Remove from heat and stir in the chocolates and the liqueur. Stir until completely smooth. Serve in fondue pot.
  2. Serve with: fruit, pound cake, angel food cake, cookies…
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Beignets

Beignets
Yields 24
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Ingredients
  1. 1 cup warm water, 110 degrees
  2. 3 tablespoons granulated sugar, divided
  3. 1 tablespoon instant or rapid-rise yeast
  4. 15 ounces all-purpose flour, plus more for rolling
  5. 3/4 teaspoon of salt
  6. 2 eggs
  7. 2 tablespoons of canola oil
  8. Canola oil, for frying
  9. Confectioners’ sugar for finishing
Instructions
  1. Combine warm water, 1 tablespoon granulated sugar and yeast in large bowl. Let sit, about 5 minutes, until foamy. In separate bowl, combine flour, 2 remaining tablespoons sugar and salt. Whisk eggs and 2 tablespoons canola oil into foamed yeast water. Add flour mixture to liquid and vigorously stir with rubber spatula until all flour is incorporated. Cover with plastic wrap and place in refrigerator to rise until doubled in size, about 1 hour.
  2. Place a wire rack in a rimmed baking sheet. Dust a separate rimmed baking sheet with flour. Add enough canola oil to heavy-bottomed Dutch oven to measure 1 1/2-inches deep. Heat oil to 350 degrees over medium high heat. While oil is heating (after dough has doubled in size), finish preparing beignets. Heavily dust clean work surface with additional flour. Place half of dough on floured work surface and gently coat in flour using a bench scraper to turn dough and to keep from sticking to surface. Pat dough in to rectangle with well-floured hands. Roll dough to 1/4-inch thickness, about 12x9 inches. Using a pizza wheel, cut into twelve 3-inch squares. Place squares on floured baking sheet.
  3. Fry beignets, about 4-6 at a time depending on size of pot, until golden brown, about 3 minutes total, flipping halfway through frying. Use slotted spoon to transfer beignets to wire rack on rimmed backing sheet. Repeat with remaining beignets, being sure to maintain oil at 325-350 degrees during frying. Generously dust finished beignets with confectioners’ sugar and serve immediately.
Adapted from Cooks Illustrated
Adapted from Cooks Illustrated
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Ginger Pound Cake with Cranberry Sauce

Ginger Pound Cake with Cranberry Sauce
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Pound Cake
  1. ¾ cup milk
  2. 2.7 ounces crystallized ginger, finely minced
  3. 2 cup butter softened
  4. 3 cup sugar
  5. 6 large eggs
  6. 4 cups flour
  7. 1 teaspoon vanilla
Cranberry Sauce
  1. 2 tablespoons butter, separated
  2. 1 cup chopped peeled apple
  3. Pinch of nutmeg
  4. 1 cup cranberries
  5. 1 cup apple cider
  6. ½ cups sugar
For the Pound Cake
  1. Heat oven to 325 degrees. Spray a Bundt pan or tube pan with floured cooking spray.
  2. Heat milk with minced ginger in a saucepan until heated but not boiling. Remove from heat and set aside for 10-15 minutes.
  3. Beat butter until creamy then gradually add sugar, beating 5-7 minutes. Add the eggs 1 at a time, beating after each addition.
  4. Add the flour to the butter mixture alternately with the milk mixture, beginning and ending with the flour. Beat at low speed until blended. Stir in vanilla. Pour batter into the prepared Bundt pan.
  5. Bake for 1 hour and 25 minutes or until a tester comes out clean. You may have to bake for up to 15 minutes more. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely.
For the Cranberry Dessert Sauce
  1. In a saucepan, melt 1 tablespoon of butter. Add apple and nutmeg and cook until apple begins to soften, about 3 min. Add the cranberries, cider and sugar; bring to a boil. Reduce heat; simmer until apple is tender and sauce is thick, 10-15 minutes. Remove from heat; stir in remaining butter. Puree in a blender until smooth. If too thick to pour, stir in up to ½ cup more apple cider. Store, covered, in the refrigerator for up to a week or the freezer up to 3 months.
Notes
  1. Can make pound cake ahead and freeze.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/