Tag Archives: cinnamon

Maple Glazed Apple Strudel – Vermont

Sniff around outside in the Green Mountain state from early late March to late April, and you’ll suddenly be struck with a craving for pancakes. That delicious smell is from sugarmakers who are

Maple Glazed Apple Strudel - Vermont

processing and boiling the sap of sugar maples to make Vermont’s most famous product, maple syrup. We’ve talked before here and here about how maple is the official state flavor (pretty cool to have one of those, right?).

This apple strudel recipe calls for maple syrup both in the filling and also in the glaze on top. Using puff pastry for the dough makes it super easy, too. If you don’t like pecans leave them out or add a ¼ cup of raisins to the filling if you are so inclined.

Check out the Maple Open House Weekend, March 25-26, 2017, when sugarhouses across the state of Vermont give tours, demos and samples.

Maple Glazed Apple Strudel

  • Servings: 4-6
  • Difficulty: moderate
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Ingredients

 For Strudel:

  • 1 sheet frozen puff pastry, thawed
  • 2 large tart apples
  • 1 tablespoon lemon juice
  • 1/3 cup sugar
  • 3 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/3 cup breadcrumbs
  • 1/2 cup chopped pecans
  • 1 tablespoon butter, melted

For Glaze:

  • 1/2 cup confectioners sugar
  • 2 tablespoon maple syrup
  • 1/4 tablespoon vanilla extract
  • 1/4 cup chopped pecans

Instructions

On a lightly floured surface, unfold puff pastry and roll out with a rolling pin until it is 12 by 12 inches. Peel the apples, core them, then slice thinly. Sprinkle with lemon juice so they do not brown. In a medium mixing bowl, add sugar, maple syrup, cinnamon, nutmeg, breadcrumbs and ½ cup of pecans. Mix well. Add apples and stir until they are well coated. Place apple mixture on one half of the puff pastry. Fold over the other half and pinch the edges closed. Gently lift onto a parchment lined baking sheet and turn seam side down. Cut 3 vents in top of puff pastry to allow steam to escape. Brush top and sides with melted butter. Bake at 375 degrees for 20-25 minutes or until golden brown.

To make the glaze, in a small bowl, combine confectioners sugar, maple syrup and vanilla extract (if glaze is too stiff, add a teaspoon of milk at a time to reach desired consistency). When strudel is cooled, add maple glaze, then sprinkle with ¼ cup chopped pecans.

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Pumpkin Pie Bars – New Hampshire

Pumpkin became the state fruit of New Hampshire in 2006. The New Hampshire Pumpkin Festival, first held in Keene, New Hampshire, and now in Laconia, set a world record in 2013 with over

Pumpkin Pie Bars - New Hampshire

30,000 lit jack-o-lanterns. The lit pumpkins are housed on a huge scaffolding tower and honestly, it’s a sight to behold.

Because Thanksgiving is coming and because we can’t get enough of all things pumpkin we decided to bring you these pumpkin pie bars. They give you all the sumptuous goodness of pumpkin pie without the hassle of rolling out pie dough. Bake these and stash them in your freezer for the next time you are craving pumpkin pie.

The Portsmouth Harbour Trail is a walking tour that passes by 70 significant historical spots including 10 national historical landmarks and 10 buildings listed on the National Register of Historical Buildings.

Pumpkin Pie Bars

  • Servings: 24 bars
  • Difficulty: moderate
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Ingredients

For crust:

  • 1/2 cup old fashioned oats
  • 1 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, softened to room temperature

For filling:

  • 15 oz. can pumpkin filling
  • 12 oz. can evaporated milk
  • 2 eggs
  • 3/4 cup sugar
  • 1 ¼ teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

For topping:

  • 1/2 cup brown sugar
  • 1/2 cup pecans, chopped

Instructions

To make crust: In the bowl of the electric mixer, combine oats, flour, brown sugar and butter. Mix on low with the paddle attachment until just combined. The mixture will look crumbly. Press into the bottom of a 9 X 13 pan. Bake for 15 minutes at 350 degrees.

To make filling: While crust is baking, combine pumpkin filling, evaporated milk, eggs, sugar, spices and salt. Mix on low until smooth. When crust is done, pour mixture over it and then return pan to oven for 20 minutes.

To make topping: While filling bakes, combine brown sugar and chopped pecans in a small bowl. When filling has baked approximately 20 minutes, remove from oven. Sprinkle topping over the filling which will be wiggly and not yet set. Return pan to oven for an additional 20 minutes or until top is golden brown.

Dems and GOP Vote for Hartford Election Cake – Connecticut

We’re reprising our Hartford Election Cake because no matter if you vote Democrat or Republican, this cake is a huge electoral win. This very old recipe dates back to colonial times, when the cake was

Hartford Election Cake

made to feed hungry militia during training days. After the Revolutionary War, Election Day was almost like a holiday. Historians are not sure if this cake was baked in celebration of the right to vote, or just to feed weary travelers who traveled long distances to get to polling places.

For this election season, we were delighted to discover that Old World Levain Bakery in Asheville, NC created a Make American Cake Again! project with election cake as its centerpiece, to raise awareness about our culinary heritage. If you make this cake, be sure to use #electioncake and #MakeAmericaCakeAgain on social media.

Full of nuts, raisins and spices, including cinnamon, cloves and nutmeg (very appropriate for the Nutmeg State) this cake rises twice for a total of two and a half hours. We can’t think of a better dessert to serve as you watch the returns roll in.

Nathan Hale is Connecticut’s state hero. He was an American soldier and spy for the Continental Army. He was captured by the Brits and before he was hung he stated “I only regret that I have but one life to lose for my country.” Check out the Nathan Hale Homestead in Coventry, built in 1776, with Hale-family furnishings and period antiques.

Hartford Election Cake

  • Servings: 8-10
  • Difficulty: moderate
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Adapted from Rare Bits: Unusual Origins of Popular Recipes, by Patricia Bunning Stevens, www.ohioswallow.com, used with permission.

Ingredients

For the cake:

  • 2 packages active dry yeast
  • 1½ cup warm water (105 to 115 degrees)
  • 1/2 cup lukewarm milk (scalded, then cooled)
  • 3¼ cups all-purpose flour (divided in two parts: 1½ cups, then 1¾ cups)
  • 1 teaspoon salt
  • 1½ teaspoons cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup chopped raisins (soaked overnight in brandy or bourbon, optional)
  • 1/2 cup chopped pecans
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup sugar
  • 3 eggs

For the glaze:

  • 1 cup confectioners sugar
  • 1/4 teaspoon vanilla
  • 3 tablespoons milk

Instructions

Dissolve yeast in water. Stir in milk. Add 1½ cups flour gradually, until mixture is smooth. Cover and let rise in warm place until very light and bubbly, 30 to 45 minutes.

Mix together 1¾ cups flour, salt and spices and set aside. Chop raisins, mix with nuts and set aside. Cream butter with sugar until light and fluffy. Add eggs one at a time, beating after each addition. By hand, blend in yeast mixture. Gradually add dry ingredients, beating until smooth after each addition Add raisin-pecan mixture and mix well.

Grease and flour a 9-inch tube pan or large Bundt pan. Pour mixture into prepared pan. Cover and let rise in a warm place until dough almost reaches the top, 1½ to 2 hours. When ready to bake, preheat oven to 350 degrees. Bake cake until golden brown, 40 to 50 minutes. Cool 10 minutes in pan, then loosen cake from edges with a knife. Turn out onto a cake rack and cool completely.

For glaze: In a mixing bowl, whisk confectioners sugar, vanilla and milk until desired spreading consistency. Glaze should cover top of cake and drizzle down the sides.

 

Persimmon Muffins with Sugared Pecan Topping – Indiana

If you’ve never had a persimmon you’ve been missing out. Their flavor is often described as a cross between a guava, an apricot and an avocado. Southeastern Indiana has an abundance of wild

Persimmon Muffins with Sugared Pecan Topping - Indiana

persimmon trees and if you are lucky enough to live nearby, the delicate fruit will be showing up in farmers markets and farm stands in the next few weeks. Nutritionally, persimmons are a great source of dietary fiber, as well as vitamin A and vitamin C. We did a little experimenting and used our family zucchini bread recipe but replaced the zucck with persimmons. It worked beautifully and the pecan topping lends a bit of crunchy sweetness.

Mitchell, Indiana, hosts a Persimmon Festival each year with arts and crafts, a persimmon pudding contest, entertainment and the crowning of Persimmon Festival Queen.

Persimmon Muffins with Sugared Pecan Topping

  • Servings: 12 muffins
  • Difficulty: easy
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Ingredients

For Topping:

  • 3 tablespoons butter, melted
  • 3 tablespoons flour
  • 1/4 cup turbinado sugar
  • 1/2 cup pecans
  • 1/4 teaspoon cinnamon

For Muffins:

  • 1 ¾ cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 2 -3 very ripe persimmons
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla

 Instructions

To make topping, in a small mixing bowl combine melted butter, flour, sugar, pecans and cinnamon. Set aside.

In a medium mixing bowl, combine dry ingredients (flour, salt, baking powder, cinnamon and ground ginger). Whisk a bit until fully mixed. Set aside.

Remove stems from the persimmons then slice into eighths. Remove any seeds. Working in 2 batches, place persimmon sections in the bowl of a Foley food mill. Process until 1 cup of pulp is extracted and only the skin remains.

To the pulp add sugar, eggs, vegetable oil and vanilla. Stir until fully incorporated. Add dry ingredients and stir just until batter is mixed, being careful not to overmix.

Add batter into lined muffin tins, filling about three quarters full. Distribute pecan topping equally over all muffins. Bake at 350 degrees for about 20 minutes or a toothpick inserted comes out clean.

Five-Way Any Day: Cincinnati Chili – Ohio

If you are a Buckeye, then you know Skyline Chili, the ubiquitous Cincinnati chain that began in 1949. Legend has it that the business got its name from the city view of the chili parlor’s original Glenway Avenue location. What makes Cincy chili unique is its distinctive

Cincinnati Chili

spices including cinnamon, allspice and cocoa powder, reminiscent of the Greek dish moussaka, not surprising given that the chain was founded by Nicholas Lambrinides, a Greek immigrant. Just as unique is that the chili is almost always served on a bed of spaghetti and fans know just how to order: either 3-way (chili with spaghetti and cheese); 4-way (chili with spaghetti and cheese and either onions or beans) or 5-way (chili with spaghetti, cheese, onions and beans). We’re a fan of the 5-way ourselves, but the beauty of Cincy Chili is that is entirely customizable. Put out bowls of cheese, onion and beans and let everyone help themselves.

If Queen City is your destination, don’t miss Findlay Market. On the National Register of Historic Places, the state’s oldest continuously operated market offers meat, fish, poultry, produce, cheese, and lots of dining options. In the summer months the market hosts a biergarten with live entertainment.

Cincinnati Chili

  • Servings: 8-10
  • Difficulty: easy
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Recipe courtesy of Jessica Hudacek Ried

Ingredients

  • 4 tablespoons olive oil, divided
  • 3 cups onion, chopped
  • 6 cloves garlic, finely diced
  • 3 pounds lamb, ground beef or ground turkey
  • 2 tablespoons cocoa powder
  • 1 ½ teaspoon allspice
  • 1 ½ teaspoon cinnamon
  • 1 ½ teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • 4 2/3 cup beef broth
  • 1/3 cup tomato paste
  • 3 tablespoons apple cider vinegar
  • 1 ½ tablespoon chili powder
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • Salt to taste
  • Pepper to taste
  • 2 15 oz. cans kidney beans, drained
  • Spaghetti
  • Chopped onion
  • Cheddar cheese

Instructions

Heat 2 tablespoons of the olive oil in a large soup pot over medium heat. Add onions and sauté until soft. Add meat, cooking until no longer pink. Add cocoa, allspice, cinnamon, cayenne pepper, and cumin. Stir in broth and then tomato paste, vinegar, chili powder, brown sugar, and Worcestershire sauce. Bring to boil, then reduce heat to medium-low. Simmer uncovered until thickened, about 1 hour. Season with salt and pepper. Heat beans separately, tossed with 2 tablespoons oil and seasoned with salt and pepper.

To serve, ladle chili over spaghetti. Top with beans, cheese, and onions or any combination thereof.

Spicy is Nicy: Kicked Up Peanut Brittle – Georgia

 America has had a love affair with the peanut for nearly 250 years but you can thank WWII and its accompanying meat shortage for making peanut butter a household staple.

Kicked Up Peanut Brittle

Georgia is the country’s top producer of peanuts. Along with peaches, which we talked about here, and pecans, peanuts make up the three Big Ps in the Peachtree State. At 1.7 million tons in 2012, Georgia produced half the peanuts in the country. George Washington Carver is considered the father of the peanut. This brilliant botanist discovered over 300 uses for the little legume. And don’t forget about Jimmy Carter, the country’s 39th president. He hailed from Plains, Ga. and took over his family’s peanut farm before embarking on a political career.

If you like peanut brittle as much as we do, you’ll love this super easy and quick microwave recipe. The addition of baking soda makes the candy more chewy than crunchy. We used cayenne and cinnamon to add some pizazz, just leave them out if you don’t like it spicy.

The Atlanta Food & Wine Festival, May 28-31, 2015, features the best of the South’s food and drink and highlights the agricultural products of the region.

Kicked Up Peanut Brittle

  • Servings: 8-10
  • Difficulty: easy
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 Ingredients

  • 1 ½ cups dry roasted peanuts
  • 3/4 teaspoon cayenne pepper
  • 1 teaspoon cinnamon
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1 teaspoon coconut oil or butter
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons baking soda

Instructions

Prepare a large baking sheet with parchment paper. In a small bowl, toss the peanuts with the cayenne pepper and cinnamon until the peanuts are coated. Set aside.   In a microwave safe bowl, add sugar and corn syrup. Microwave on high for approx. 3 minutes. Add nut mixture and microwave 3-4 minutes longer or until the mixture turns a light copper color. Add coconut oil or butter and vanilla and stir. Add baking powder, taking care as the candy will foam up. Stir to incorporate. Spread out onto baking sheet and spread as thin as possible with a spatula sprayed with cooking spray. Let cool. Break into bite sized pieces.