Tag Archives: apple

Make Ahead Breads For Easter

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Easter is a special time of year bringing joy to so many people around the world and Easter breads are distinctive.  Breads are of particular interest during this holiday with many nations having their own bread associated with this holy day.  I have collected these breads, sweet and savory from previous blogs that should fit right in.  There are breads for breakfast, brunch and dinner and there is time to make any of them.

All of them can be made ahead and frozen to ease the time crunch for Easter Day.

Cream Biscuits with Strawberry Balsamic JamCream Biscuits with Strawberry Balsamic Jam for Five Make Ahead Breads for Easter are a quick to make treat that fits right into any part of the day.  With only four ingredients, this is the easiest, most tender biscuit you are likely to encounter.  The Strawberry Balsamic Jam is a fast, refrigerator version that serves as the perfect foil for the biscuit.

Southern by region, beloved by the country, these biscuits and the jam can be made ahead.  The biscuits can be frozen and reheated by placing on a tray and heating in a 350°F oven for about 15 to 20 minutes.  The jam can be stored in the refrigerator and brought to room temperature before serving. Continue reading

Fall Muffins – Apple, Pumpkin and Cranberry

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Mixed BasketWhile muffins are good all year long, I think of them particularly in the fall.  Temperatures start dropping, sweaters and jackets come out, massive amounts of colored leaves drift down in a lazy dance and it’s a good time to turn the oven on and bake a batch of muffins.  These easiest of baked goods are so simple to put together there is a term in baking called the muffin method.  Essentially all the dry and wet ingredients are mixed together separately.  They are then combined and that’s it.  Drop them into the cups, bake and enjoy.

What flavors are more indicative of fall than apples, pumpkin and cranberries?

As an added bonus, all these freeze well – if they stick around long enough.  They also have a good shelf life as they can be held at room temperature for a couple of days.  The size of the muffins can be increased if you want the large “Texas muffins”. Just fill the cups to the same height and bake a bit longer.  A tester should come out clean when inserted in the middle of a couple of muffins.  Be sure to test the ones on the inside of the muffin pan as they will be the slowest to finish.  As a generality, you will get about 1/3 less muffins.

So turn that oven on, get a couple of bowls and start mixing.  Bake one or bake them all.  Bake them large or bake them small.   A small investment in time will yield a big reward in enjoyment. Continue reading

Apple Crisp Cheesecake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished WholeApple Crisp Cheesecake says fall to me.  And it did to many of my customers too.  At the first hint of cool air, the orders would start coming in.  I particularly like this cheesecake because it doesn’t need a water bath as so many of ours did.  I just taught this at the Kitchen Conservatory and my class loved it.

Although looking at the recipes, it seems to have a lot of parts, they are all so easy and the reward so great, there is really no reason to make this.  It is perfect for Thanksgiving.  It can be frozen and thawed for several days in the refrigerator, or for a day at room temperature with no harm.

I do recommend a cheesecake pan with its solid side and removable bottom over a springform pan.  I found the sides of the springform pan can become warped or smashed and the spring can become lose resulting in a pan that is not completely sealed.   They also have a tendency to be shorter than the 9×3 inch pans we used for many other things than cheesecakes. Continue reading