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Friday, December 6, 2019
Connecting Our Communities

Apple season make it a prime time for baking

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THIS WEEK

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At Never Enough Thyme we spend time creating many tasty lunches, dinners where celebrations are remembered. Donna and I have been inspired by the fall produce and marvelled at the fact that we could have Ontario strawberries at the same time that apples and pears are coming in. Our breakfast trays are brimming with pumpkin muffins, pear cream cheese Danish and vegan apple sauce coffee cakes.

We receive many requests for wheat-free and vegan baking in conjunction with our breakfast catering. This trend has allowed us to experiment and try new recipes that let the ingredients shine. Our dessert buffet for Amanda’s wedding at Lions Hall will include one of my personal favourites, caramel apple spice cake. Although simple in presentation the depth of flavour is enjoyable no matter the weather outside.

So this weekend enjoy one of our region’s beautiful orchards, sip some cider and savour the smells of baking that make your kitchen a great place to be. The smell of cinnamon and vanilla will soon be wafting out of homes everywhere.

 

Caramel Apple Spice Cake

  •  2 red prince or honey crisp apples
  • 1/4 cup caramel sauce
  • 6 tbsp butter
  • 1 cup sugar
  • 2 eggs
  • 1-1/4 cups flour
  • 1.5 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp ground clove
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 cup caramel sauce
  • 1/2 cup sour cream

 

In bowl cream together butter and sugar, beat in eggs one at a time. In another bowl combine all the dry ingredients; Place with the creamed mix and add caramel sauce. Combine together without over mixing add the sour cream;

Prepare 9” spring form pan by buttering the sides and place circles of parchment paper on the bottom. Cut apples into eighths, arrange around the pan in a circle, drizzle with caramel sauce and top with batter;

Bake in 350 F preheated oven until wooden skewer comes out clean, about 45 minutes;

Let cool for about 10 minutes and flip out of pan onto plate to serve.

 

Vegan Apple Sauce Raisin Muffins

  •  1-1/2 cups apple sauce
  • 3/4 cup brown sugar
  • 6 tbsp vegetable oil
  • 1-1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp salt
  • 1 cup rolled oats
  • 3/4 cup raisins or dried cranberries

 

Whisk apple sauce, brown sugar and oil together;

Stir together dry ingredients. Add to the apple sauce mix and combine in oats and raisins;

Spoon into paper muffin cups and bake at 350 F for approximately 15 minutes or until a wooden pick comes out clean.

 

 

 

 

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