Ham and Havarti Pizza with Onions and Apples

Tags

apples, cheese, Dinner, ham, havarti, Italian, onions, pizza, quick

These little pizzas are a snap to throw together one a busy work night. Buy the flatbreads so you don’t have to make crust. Even your kids can make these. And the salty/sweet combo is amazing.

Ham and Havarti Pizza with Onions and Apples

• 3 oz thinly sliced deli ham
• 1/3 cup Havarti cheese, shredded
• 1/4 cup thinly sliced onions
• 1/2 tart apple, thinly sliced
• 1/2 tsp fresh thyme
• Salt and pepper to taste
• 1/2 tsp olive oil
• 2 flatbreads

Preheat your oven to 400 degrees. Place the two flatbreads on a pizza stone. In a small bowl, add the onions, thyme, salt, pepper, and olive oil. Toss to combine. Spoon evenly over flatbreads. Take the thin apple slices and lay evenly over the onions. Roll the ham into a cigar and slice thinly. Sprinkle ham over apples. Top with the cheese. Bake until cheese is melty and slightly browning. Serves 1 or 2 with a large side salad.

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Fried Apples

Tags

apples, breakfast, fried, gluten free, side dish, Southern

Fried apples are a wonderful, traditional Southern dish. They are almost like pie filling, only better. Best made with a stronger flavored, tart apple, this dish can be made with even old wilty apples.

Fried Apples

• 5 apples, peeled, cored and sliced
• 3 tbsp butter or margarine
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

In a skillet, melt the butter. Add in apples, brown sugar, and spices. Stir and combine well. Cook on medium heat until apples are softened but not mushy. Serve as a side dish or with breakfast.

Cinnamon Apple Cake

Tags

apples, cake, cinnamon, dessert, fall

As I said in my last post, I spent last week on vacation. Of course that meant some produce was left behind and is wilted. Five apples are included in that roster. I hate to throw away perfectly good apples whose only flaw is that they are not crisp enough to enjoy raw. Hence today’s recipe choice- Cinnamon Apple Cake.

While baking, this cake fills the house full of a delicious smell that just makes you want to spend time in the kitchen. The combo of cinnamon and apples reminds me a falling leaves, coffee, and Halloween. I have to say that Fall is not my favorite season; I do not like to be cold ever! This cake is one of the highlights of Fall. Not only is this a great cake, it is just healthy enough you might be able to justify eating it for breakfast.  This is a great way to use up older apples… You should try it!

Cinnamon Apple Cake

Cake:

• 5 apple – peeled, cored and sliced
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 4 teaspoons ground cinnamon
• 4 teaspoons baking powder
• 4 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts

Topping:

• 6 teaspoons white sugar
• 2 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C) lightly grease and flour a 9×13 inch pan. Sift together flour, salt, cinnamon and baking powder. Set aside. In a large bowl, beat eggs and sugar for 15 minutes on high speed with an electric mixer. Add oil and blend in. Add four mixture and mix well. Add vanilla. Fold in apples and nuts. Pour batter into 9×13 inch pan. In a small bowl, mix the topping sugar with the cinnamon. Sprinkle over cake. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes or until a toothpick inserted into center of cake comes out clean.

Apple Crisp

Tags

apples, dessert, fall

Today I went with my beautiful friend Heather to Evans Orchard in Georgetown.

There is something about fall that makes me want to pick apples and make pies. The way to the orchard is a gorgeous drive through the horse country that Kentucky is known for.

Stone walls and beautiful thoroughbreds lined the roads. While we ate BLTs from the Sweet Apple Cafe, the breeze blew gently and we were able to catch up on all the conversations we have missed since we last saw each other. There is something extra wonderful about catching up with friends while enjoying a beautiful day.

The orchard shop has crafts, homemade fudge, apples, pears, peaches, and garden produce available for purchase. For the children, there are lots of things to do, including a petting zoo and a pumpkin patch. I got fresh peaches, asian pears, and Jonathan apples.

Below: A fresh peach!

Below: One of the Jonathan apples I bought today and used in the recipe.

Today’s recipe is one I have had for a while. I like it because it is simple and compliments, not overwhelms, the apples. Tart apples are better than sweet ones. Previously I have used Granny Smith apples. Today I used the Jonathans I got at the orchard.

Apple Crisp

• 2 apples – cored and sliced thinly
• 1/2 dash ground cinnamon
• 1/2 dash ground nutmeg
• 1/2 cup walnuts
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 2 tablespoons butter, diced
• 1/2 pinch salt

Preheat oven to 350 degrees F (175 degrees C). Place apples in a pie pan and dust with cinnamon and nutmeg. Cover with foil and bake for 20 minutes. In a food processor chop nuts with a few short pulses. Pour in sugar and flour and process to combine. Add butter and salt and process until mixture resembles coarse meal. Sprinkle topping over apples.

Bake in preheated oven for 30 minutes, or until golden brown. This makes a pie plate full. Using 4 apples would make a 9×13 inch pan.