Joeys Apple Spread Recipes

Steps:

• Preheat oven to 425'F.
• Put the currants in the orange juice and let them soak for about 15 minutes. Set aside.
• Grind your almonds. Set aside,.
• Thaw the puff pastry for 40 minutes.
• Heat the vegan margarine in a large saute pan.
• Add the prepared apples to the pan and cook until the apples start to turn golden.
• Drain the currants but save the orange juice. Take 4 tablespoons of the orange juice and add to the apples in the saute pan. Add the honey, Xylitol and soaked currants.
• Continue stirring the apple mixture over medium heat until the Xylitol and honey dissolve and apples are just tender.
• Transfer the mixture to a large bowl and leave to cool completely.
• Once the puff pastry has thawed, lay the sheets out on a counter (all of them) and gently roll with a rolling pin to seal the edges. The kind I use are square and have 2 seams down the middle. They can break, so its good to flatten them a little.
• Sprinkle 1/4 of the ground almonds on one half of each of the pastries.
• Drain the liquid out of the apple mixture.
• Divide the apple mixture on 1/2 of each of the 4 puff pastries. Sprinkle each with 1/4 teaspoons of ground cinnamon and 1 tablespoon of the soft brown sugar.
• Dip a pastry brush into the beaten egg and seal the edges around the apple mixture. Fold the top over and seal firmly, you don't want the apple to seep out.
• Using a pair of scissors, cut slits down the pastry to allow the steam to escape. Brush the top of the strudel with the egg wash.
• You can serve this warm with your favourite ice cream, or serve at room temperature with whipped cream. Or sprinkle with powdered sugar.
• Bon Appetit!

Steps:

• Preheat your oven to 375'F and put your oven rack in the middle position.
• In a medium bowl combine the rum, lemon extract, sugar, salt and cinnamon. Mix together and set aside.
• Prepare your apples. I washed them, then used my food processor to slice them. I didn't peel my apples but did core them.
• I then put the apples into a large bowl and added the rum mixture and mixed well. Let this sit for a few minutes.
• You should see some moisture come out of the fruit. Save this and make a sauce out if it if you wish. I'm going to add a little arrowroot to it and heat it up and pour over the strudel when I serve it.
• Roll out your thawed puff pastry sheet to a 15x12 inch rectangle.
• Using a slotted spoon, place 1/2 the apple mixture onto the pastry leaving about 2" along the edges bare.
• Place 1 tablespoon of the cold vegan margarine cut into small pieces evenly on the top of the apple mixture and roll it up. Fold the edges at each end.
• Brush the whole strudel with the melted vegan margarine. Using a pair of scissors cut 3 slits evenly in the top and sprinkle with a little more cinnamon and sugar if you wish. I keep a mixture of this on hand for these types of recipes.
• Bake on a parchment lined baking sheet for 40 minutes, rotating the pan 1/2 way through the baking process until the pastry is puffed and brown.
• I had 1/2 cup of the rum mixture left. I mixed 2 teaspoons of arrowroot powder into the rum and gently hearted it until it boiled for a few minutes until thickened.
• I put this over the strudel and wow, was that delicious.
• Bon Appetit!

Steps:

• In a large mixing bowl, combine flour, sugars, cinnamon, baking soda, nutmeg and salt. In a separate bowl, combine melted butter, oil, eggs and extract. Stir wet ingredients into dry ingredients until just combined. Fold in apples and pecans. Pour batter into a greased and floured Bundt pan and bake in a 325 F oven for 1 hour, or until a toothpick inserted in the centre comes out clean. Cool in pan for approximately 15 minutes, unfold and cool on rack. To make caramel sauce, melt butter and sugar over medium heat stirring for about 5 minutes until the sugar is dissolved. Add the cream, stirring as you bring to a boil. Simmer until the mixture is slightly reduced and thickened, about 10 minutes. Slice cake and serve with warm caramel sauce and a scoop of vanilla ice cream.

Steps:

• In a large mixing bowl, combine flour, sugars, cinnamon, baking soda, nutmeg, and salt. In a separate bowl, combine melted butter, oil, eggs, and extract. Stir wet ingredients into dry ingredients until just combined. Fold in apples and pecans. Spoon batter into a greased and floured bundt pan and bake in a 325F oven for 1 hour or until a toothpick inserted in the centre comes out clean. Cool in pan for approximately 15 minutes, unmold and cool on rack. To make caramel sauce, melt butter and sugar over medium heat stirring for about 5 minutes until the sugar is dissolved. Add the cream, stirring as you bring to a boil. Simmer until the mixture is slightly reduced and thickened, about 10 minutes. Slice cake and serve with warm caramel sauce and vanilla ice cream.

Steps:

• In a large stock pot, boil apples in about 6 cups of water. Boil on medium high without the lid for 20 minutes. Stir frequently to prevent apples from sticking to the bottom of the pot.
• When the water level starts to boil down and the apples have just enough water to even out, add the sugar and cinnamon. Stir and boil for another 20 minutes.
• The apples should darken and caramelize in texture. Using a potato masher, mash in the apples to preferred consistency.
• Turn off the burner and allow the apples to cool for a while. Once they have cooled, you can store them in air tight containers and use it as a topping for ice cream, cakes, on toast, or even with fresh yogurt. They will stay fresh for about a week in the refrigerator or can be stored longer in the freezer.