Tag Archives: applesauce

Apple Pecan Galette

10 Feb
Apple Pecan Galette

Apple Pecan Galette

We have never celebrated Valentine’s Day in our house, aside from a few gifts to our daughter when she was younger. But for those millions of others that do, perhaps this rustic yet eye-appealing galette will touch someone’s heart for Valentine’s dessert! I’ve been on a bit of an apple kick lately, seeing as apples seem to be one of the few decent items I can pick up in the produce aisle in the middle of winter. (We haven’t really had winter here this year, but that’s another story.)

Since I’m also the least likely person to ever attempt my own pastry-making, I of course cheated and used a store-bought pie crust, which I balled up and rolled out into the rustic crust for the galette. For those of you more skilled in this department, feel free to make your favorite pie crust for this. Oh! And there is a surprise touch of brandy added to the applesauce base. Even better, there is no added sugar. Scrumptious!

Apple Pecan Galette

1 pie crust, thawed if frozen
1 cup sweetened applesauce
Lemon juice from lemon wedge (1/8 wedge)
Lemon zest from lemon wedge
1/2 teaspoon cinnamon, divided
2 teaspoons brandy
2 Gala or Honeycrisp apples
2 tablespoons honey
1/2 teaspoon vanilla
Heaping 1/4 cup chopped pecans
1 small beaten egg for egg wash

On parchment paper, roll out the pie crust in an oblong shape to the largest possible even thickness. Use a little flour if necessary. Place on baking sheet and chill while you make the filling.

Rustic Galette Crust

Rustic Galette Crust

In a small saucepan, add the applesauce, lemon juice and zest, 1/4 teaspoon of the cinnamon, and brandy. Stir and bring to a simmer, the continue to simmer for about 20 minutes, stirring occasionally, until it’s reduced quite a bit.

Applesauce Brandy Filling

Applesauce Brandy Filling

Meanwhile, preheat the oven to 400 degrees and prepare the rest of the filling. Core the apples, then slice thin. No need to peel! In a bowl, combine the the apple slices, honey, vanilla, and the other 1/4 teaspoon of cinnamon. Stir until evenly coated.

Applesauce Pecan Layer

Applesauce Pecan Layer

Spread the applesauce mixture over the pie crust, leaving about an inch border. Sprinkle the chopped pecans over it. Starting from the middle, fan the apple slices in concentric circles.

Apple Layer

Apple Layer

Fold the edges of the crust over, then brush the egg wash over the exposed pie crust.

Galette Ready to Bake

Galette Ready to Bake

Bake for 30 minutes until apples are tender and crust is golden brown. Serve immediately, or at room temperature. I enjoyed it immensely with vanilla ice cream!

Apple Pecan Galette

Apple Pecan Galette

Download and Print this Yummy Recipe!

Download and Print this Yummy Recipe!

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Susan’s Health Bomb Muffins

26 Feb
Health Bomb Muffins

Health Bomb Muffins

No friends, I did not abandon you! I had it in my mind to make a friend’s recipe for some healthy muffins, and decided I would wait to write my next blog until I did. My friend has made these many times and adapted the original recipe over the years. I have used her adapted recipe for this. I was able to buy the ingredients and the amount I needed for a very good price by going to the bulk section of one of our grocery stores here.

Muffin Batter

Batter up!

I actually found this a lot easier to make than expected. I had my daughter help me shred the carrots for it since we have two vegetable peelers, and I also used applesauce per Susan’s directions instead of peeling and chopping a bunch of apples. These muffins are absolutely delicious!!! And, they have flaxseed meal and oat bran in them, which are cited to have many health benefits over using standard bleached white flour. Of course, the addition of fruits and vegetables helps! Now both my daughter and husband can have a healthy breakfast in the coming week or two instead of complaining about the boring oatmeal and Cheerios that are typically available here.

Susan’s Health Bomb Muffins

1  1/2  cups whole wheat flour
3/4 cup flaxseed meal
3/4 cup oat bran
1 cup brown sugar
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/2 cups finely shredded carrots
1 cup unsweetened applesauce
3/4 cup golden raisins
1 cup chopped walnuts (I used Texas pecans, from my mom of course)
1 cup milk
2 beaten eggs
1 teaspoon vanilla

Mix the  flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt, and cinnamon in a large bowl.  Stir in the carrots, applesauce, raisins, and nuts.

Combine the milk, beaten eggs, and vanilla in another smaller bowl.  Pour the liquid ingredients into the dry ingredients. Stir until all ingredients are moistened.  Do not overmix.

Let the batter rest a few minutes before putting in oven. Fill the muffin tins a little more than 3/4 full. Bake at 350 degrees for 25 minutes. I ended up with 18 muffins.  These are really, really good!

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