Grandmas Apple Charlottes Recipes

Steps:

• Preheat the oven to 400 degrees F. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the apples, lemon zest, lemon juice, sugar, cinnamon, nutmeg and vanilla. Cover and cook until the apples break down and the mixture becomes stiff, about 50 minutes. Remove from the heat and let cool while you put together the bread.
• Arrange 4 of the bread slices in a square shape on a flat surface. Place the Charlotte mold upside down on the bread and trace the opening with a sharp edge. (Alternatively, use a 2-quart ovenproof casserole dish.) Cut the bread following the traced line and brush both sides with the softened butter. Fit the bread into the bottom of the mold. Cut 11 of the bread slices in half lengthwise. They should be about the same height as the mold. Spread the halved slices with the softened butter and place them against the inside of the mold, overlapping like a fan. Fill the mold with the apple mixture. Cut the remaining 7 slices of bread into triangles, brush with the softened butter and fan the pieces over the top, pressing to fit into the top of the mold.
• Bake until golden brown, about 30 minutes. Allow the pan to cool 15 minutes. Run a knife around the inside of the mold to loosen it before unmolding. Serve warm with whipped cream or ice cream.

Steps:

• Make the filling: Melt the butter in a large heavy skillet over medium heat. Add the apples in an even layer, then the vanilla bean, lemon zest, lemon juice, and sugar. Cover and cook, stirring occasionally, until the apples are completely soft, 25 to 30 minutes. Remove the cover, increase the heat if necessary for the apples to be bubbling vigorously, and continue cooking, stirring frequently, until any liquid has evaporated and the thickened apple mixture moves around as a mass when you stir it, about 15 minutes. It may caramelize in spots, but watch it so it doesn't get too dark.
• Preheat oven to 400 degrees F. Place a round of buttered parchment paper in the bottom of a 1-quart charlotte mold or ovenproof bowl with a flat bottom.
• Prepare the crust: Cut about 4 slices of the bread in half to form triangles, and then cut those triangles in half. Brush 1 side of each triangle lightly with butter, and arrange them in the base of the prepared mold, buttered-side down, so they completely cover the bottom. If there are any spaces, fill them in with pieces of bread that are cut to fit.
• Cut the remaining bread slices into 14 to 16 (1-inch) wide strips, and trim them so they are just long enough to reach the top of the mold. Lightly brush each with clarified butter, and arrange them, buttered-side out, upright along the sides of the mold to completely line it, overlapping them slightly. Set aside the extra bread strips.
• Remove the vanilla bean from the apples and discard it. Spoon the apple mixture into the mold. The apples may mound above the edge of the mold; they will sink during cooking. Completely cover the apple filling with any remaining pieces of bread, cut to fit, buttered-side out.
• Place the charlotte mold on a baking sheet, and bake it on the center rack of the oven for 15 minutes. Then reduce the heat to 350 degrees F, and continue baking until the bread on the top and sides is deep golden, about 35 minutes. If the top is getting too dark, cover it loosely with aluminum foil.
• Transfer the charlotte mold to a wire rack and let it cool for 15 minutes. Then, place a serving plate over the top of the mold and carefully flip it over. The charlotte will slide right out. Because of its pudding-like consistency, use 2 large spoons to cut the charlotte. Serve it warm or at room temperature, with the custard sauce alongside.
• Combine the milk and the vanilla bean, if using, in a medium-sized heavy saucepan over medium-high heat. Scald the milk by heating it just until little bubbles form around the edge of the pan. Remove the pan from the heat, cover, and set aside to infuse for 15 minutes.
• Meanwhile, whisk the egg yolks and the sugar together in a medium bowl until pale yellow and thick.
• Strain the hot milk into a bowl, and discard the vanilla bean. Whisk the milk into the egg yolk mixture, add the vanilla extract, if using, and return it to the saucepan. Cook, stirring constantly, over medium-low heat until the custard has thickened enough to coat the back of a spoon, 8 to 10 minutes. Be careful not to let the custard curdle.
• Immediately transfer the custard to a bowl, to stop the cooking of the custard. Let it cool to room temperature, and then serve or cover and refrigerate. The custard will thicken in the refrigerator, and it will keep for 1 day.
• Yield: 2 cups

Steps:

• In a bowl, add brown sugar, cinnamon, nutmeg and mace. Mix together. Reserve 1 cup of mixture to be used for topping.
• In a separate bowl, mix together apples and lemon zest.
• Cover the bottom of Dutch oven pan with bread crumbs and bits of butter. Layer bottom with some sliced apples and brown sugar with a few pats of butter on top. Repeat with another layer until the pan is filled.
• For the top layer, combine reserved cup of bread crumbs, melted butter and 1 cup reserved mixture. Sprinkle on top and top with more butter. Bake for 30 minutes until the golden brown.

Steps:

• Preheat oven to 180°C (350°F). Brush six 1-cup capacity ovenproof dishes with melted butter. Place apple in pan with brown sugar, cinnamon and enough water to cover. Cook until tender; drain and cool.
• Using a biscuit cutter, cut 12 rounds from bread slices to fit top and base of each dish. Cut remaining slices into fingers 2cm (3/4 inch) wide; trim to fit height of each dish. Dip six rounds in melted butter and place in base of dishes. Dip each finger of bread into melted butter and press around sides of dish vertically, overlapping a little.
• Fill each bread-lined dish with the cooked apple;top with last rounds of butter dipped bread. Place on baking tray; bake 20 minutes. Turn onto plates and serve warm with jam sauce and ice cream and/or cream.
• To make Jam Sauce: Place sauce ingredients in small pan; bring to boil and simmer for 15 minutes. Strain and serve hot.

Steps:

• Pre-heat oven to 375°F.
• Put the apples, cinnamon, lemon zest and juice and sugar in a saucepan.
• Cover and simmer gently until pulpy, stirring occasionally.
• Beat thoroughly with a wooden spoon, then cook, uncovered, over a high heat, stirring continuously, until any excess liquid has evaporated and the purée is very thick.
• Brush the butter all over the slices of bread.
• Line the base and sides of a greased 6 inch deep cake tin (such as a Christmas cake tin or substitute a coffee can or vegetables tin, as long as it does not have ridges) with the slices of bread, making sure that they overlap.
• Spoon in the apple purée and cover with more over-lapping slices of bread.
• Bake for about 30 minutes, until the top is golden brown.
• Serve at once, turned out and accompanied with real custard or fresh cream or clotted cream to pour over it.

Steps:

• Preheat oven to 400F.
• Separately, cream crisco and sugar; sift together dry ingredients; beat egg, milk and vanilla.
• Mix all 3 parts together well.
• Flour cutting board and roll dough out thinly.
• Cut out small circles for the tops and large circles for the base.
• Place large circles in muffin tins.
• Add 1 tbs of apple sauce to each tin.
• Add tops, seal with fingers or fork.
• Score the tops with knife or fork.
• Bake for 12 minutes.
• While cooling, sprinkle with icing sugar.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13-inch baking dish.
• Combine apples, sugar, cinnamon, and nutmeg for filling in a bowl; transfer to the prepared baking dish.
• Combine brown sugar, flour, oats, butter, and cinnamon for topping in a large bowl. Sprinkle on top of filling.
• Bake in the preheated oven until golden and bubbly, about 1 hour.

Steps:

• Melt 4 tablespoons butter in a large saucepan over medium-low heat. Add apples, lemon juice, vanilla bean and scrapings, sugar, and brandy or Calvados, if desired. Cook until apples break down and become a chunky applesauce, about 20 minutes. Continue cooking over low heat until mixture is stiff enough to hold its shape when you press a spoon into it, 10 to 15 minutes longer. Remove and discard vanilla bean. Let sauce cool, and refrigerate until cold.
• Heat oven to 400 degrees. Trim crusts from bread, and discard. Place 4 slices of bread together in a square, and place a 7-inch charlotte mold on top. Trace shape of mold onto bread with knife tip, and cut bread to fit in bottom of mold. Butter both sides, and fit into mold.
• Reserve at least 4 slices of bread for the top; cut remaining slices in half lengthwise. They should be about the same height as the mold. Butter rectangles on both sides, and fit them against walls of mold, overlapping like shingles. Fill with apple mixture. Cut reserved bread to fit top of mold; butter, and fit into place. Chill 15 minutes.
• Bake until bread is golden brown, 30 to 40 minutes. Let cool in pan for at least 30 minutes. Unmold, and serve warm, with whipped cream, if desired.

Steps:

• Preheat oven to 375 degrees. Butter a 1 1/2 quart charlotte mold, and line with parchment paper. In a small bowl, combine raisins and rum. Set aside.
• Place apples in a large bowl; drizzle with lemon juice. Sprinkle with sugar, and toss to combine. In a large skillet, heat 1 tablespoon butter. Add apples, and cook, stirring, until soft and golden brown, about 10 minutes. Stir in orange zest, apricot jam, honey, and rum-raisins mixture. Set aside.
• In a large skillet, heat 2 1/2 tablespoons butter. Add half of the brioche. Cook until golden brown, about 1 minute per side. Repeat with remaining butter and brioche.
• Line buttered charlotte mold with brioche, trimming as necessary to fit. The sides and bottom of the mold should be completely covered.
• Fill mold with apple mixture. Top with remaining brioche, and cover with parchment paper and aluminum foil.
• Transfer to a roasting pan. Add enough hot water to come halfway up the sides of the charlotte mold. Bake for 40 minutes. Remove from oven, and let stand for 15 minutes before inverting onto a serving plate. Serve with sabayon.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 6.5-inch springform pan with nonstick cooking spray and line with parchment paper. Spray parchment paper with nonstick cooking spray.
• Toss apples with lime juice and set aside. Mix flour, cinnamon, ginger, and salt in a bowl and set aside.
• Combine eggs with brown sugar, white sugar, and vanilla extract in a second bowl and beat with an electric mixer until creamy. Add dry ingredients and mix until just combined. Pour about 1/3 of the batter into the prepared pan. Add apples and top with remaining batter.
• Bake in the preheated oven until a toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer to a wire rack and cool for 15 minutes.
• Run a knife around the springform pan, release springform, and flip apple Charlotte onto a plate. Immediately flip the cake onto a serving platter.

Steps:

• In a large bowl, combine apple slices, bread crumbs and raisins or cranberries.
• In another bowl, beat eggs, egg yolks and sugar. Add cream and continue to beat until well blended.
• Pour egg mixture over bread mixture, stir and let stand for at least 10 minutes, until liquid has been absorbed and raisins are plump. Spoon 1/3 of the mixture into a well-greased 9x9 pan or mould. Press down to fill any spaces. Sprinkle 1 teaspoons cinnamon evenly over top.
• Add half of the remaining bread mixture. Sprinkle with another teaspoons of cinnamon. Add remaininig bread mixture and cinnamon, and press down firmly so that everything fits tightly.
• Bake in a 350F oven for 1 hour. Remove form, oven and let stand for 20 minutes before serving.
• Cut into 3-inch squares and serve, topped with a spoonful or two of melted jam. Sprinkle with walnuts. Whipped cream is also optional.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x5 inch bread pan with 1 tablespoon butter. Press bread slices onto the bottom and sides of pan, making sure there are no gaps.
• In a large bowl, combine apples, sugar, cinnamon, lemon juice and 2 tablespoons cubed butter. Place apple mixture in bread lined pan. Cover top with bread slices, and coat with nonstick cooking spray. Cover with aluminum foil.
• Bake in preheated oven for 35 to 40 minutes. Allow to cool for 15 minutes in pan, then invert onto serving dish.