Apple Tarts Two Ways

Apple Tarts-3

You will sometimes hear me say I live a sitcom life.

Weird things happen to me all the time.  I have either the best luck or the worst luck.  I don’t do things the easy way.

Take two weeks ago. Setting: The Toronto International Film Festival, my favorite time of fall (minus cask days in October).  It’s where a friend and I spend copious amounts of time standing in line, people watching to our heart’s content. “Wow is she really wearing that?” ” Is that someone famous?” “Man, I may have had too much to drink at lunch.” It’s one of those things that you only have one or two friends that truly “get” the experience. “You stand in line for how long?” Yes we stand in line a lot. But we also get to hopefully see a cinematic masterpiece and a bunch of celebrities.

This year the stars (the ones in the sky not on the red carpet) didn’t seem to align for us. One movie we both loathed to attend (sorry Lance) and were lucky we had another friend switch with us. The first and second movie my go-to TIFF buddy couldn’t attend so I was scrambling to find a replacement (again someone who kind of understood the whole line thingy) and it rained! A lot!

So I found a replacement, met her in line (yes 1 1/2 hours early) and clung to my umbrella hoping I wouldn’t need it.  And then my sitcom life began.

I got stung by something. I think it was a wasp.  There was no stinger so google and I decided it was not a bee.

Here’s the thing. I have never, ever been stung before.  By anything. I had no idea how I’d react.  It hurt like hell being that it was the fleshy bit of the palm of hand but I silently waited to see what else I would experience. Silently because I wasn’t going to make a scene and there was no way I was missing my movie (TIFF goers understand this). Lucky no dying in line happened and only mild swelling occured…..

Until the next day where my hand was twice the size it should be and itchy as hell. Being the healthcare worker that I am I thought a lot of gruesome things and even drew a line around the swollen, red part to keep an “eye” on it. The next day? Even worse which sent me to the doctor on call. The verdict? My hand had a full blown infection and I needed antibiotic. Seriously?!

I can’t just get stung. I get stung and an infection. I’m so dramatic. Cue the audience laugh track.

I am cured as of today thank you for asking.  So let’s celebrate with these awesome tarts.  It’s surprisingly drama free.

Apple Tarts-2

Apple Tarts Two Ways

You can use any shape tart pan that you have.

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  • Two pastry shells, rolled into a long rectangle
  • 8-10 apples, peeled, cored and sliced
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 tbsp cinnamon
  • 1 tbsp nutmeg
  • Streusel Topping
  • 1/2 cup flour
  • 1/2 tsp cinnamon
  • 3 tbsp cold butter, cubed
  • 1/4 cup brown sugar
  • Glaze Topping
  • 1/4 cup butter, melted
  • 1/2 cup milk
  • 1 cup brown sugar
  • pinch salt
  • 2 1/2 cups powdered sugar


  1. Preheat oven to 350 degrees F. Grease two long rectangular tart pans.
  2. Place your pastry into each pan and press down to form the shape of your pan.
  3. In a large bowl mix together the apples, white and brown sugars, cinnamon and nutmeg.
  4. Spread the apple mixture evenly between the two pans.
  5. To make the streusel topping, combine all the ingredients into one bowl. Using a pastry cutter cut the butter until everything is mixed and resembles coarse crumbs. Spread evenly over on of the pans.
  6. Place both tarts; streusel topped and the plain apple one into your oven and bake until golden 45-60 minutes. Remove from heat and let cool slightly.
  7. To make the glaze, combine the butter, milk, brown sugar and salt in a medium mixing bowl. Mixing lightly add the confectioners sugar 1/2 cup at a time until you get a glaze consistency you prefer. Pour glaze over second apple tart once it is cooled.


SweeTango Apples

SweeTango Apples

As both a horticulturist and a cook I love when I am introduced to a product that intrigues both sides of my personality. It’s even better when it’s something my whole family can enjoy. So when a basket of SweeTango apples arrived on my doorstep with an amazing back story and an even better taste, I enthusiastically agreed that this was one fruit I could wholeheartedly get behind.

Like all discoveries, invention comes with it’s multitude of failures before happening upon a soaring success.  For the SweeTango it all started back in 2000 when some brilliant minds at the University of Minnesota decided they wanted to see what happens when you naturally bred a Honeycrisp apple with a Zestar! variety.  What resulted was a crisp, sweet flavor and a gorgeous pink hued peel freckled in white.  When they introduced the variety in 2009, quality was guaranteed thanks to growers outside of Minnesota being required to belong to the Next Big Thing (NBT) cooperative. NBT regulates growing sites, production procedures as well as making sure these apples thrive in the perfect climate systems.

SweeTango Apples

Currently SweeTango apples can only be grown at a small number of family owned and operated orchards in Nova Scotia, Quebec and five US states. This attention to detail is evident in a taste quite unlike any other apple I have tried.  Both the Honeycrisp and Zestar! variety are known as large cell apples; basically meaning they are full of juice.  Combined they have created an apple so incredibly crisp and juicy with insides lightly golden and tasting like it’s been sweetened with honey.  The name SweeTango draws together both sweet and tangy connotations and while I’m not sure I initially picked up on a tanginess it may have a lot to do with getting lost in all the amazing sweetness.

SweeTango Apples

After trying the first apple and sharing it with my family I had great intentions of creating some outstanding recipes that would showcase this fruit fully.  However it was so well received by my fruit avoiding spouse that everything in my basket disappeared before I could even pull out one baking dish and my dreams of a decadent apple bread pudding shattered.

With it’s natural sweetness SweeTango apples are a wonderful substitution in any of your favorite apple recipes while allowing you to reduce the amount of sugar added. On it’s own they  pair perfectly with mild cheeses, nuts, fruity wines as well as being a mellow counter flavor of spicier and bitter ingredients.

As well rounded as this apple can be its harvest time is early and short lived.  It generally takes only  5 weeks for their stock to sell out with the first apples arriving in store at the end of September and lasting until early November.

SweeTango Apples

To be sure you don’t miss out (and I can still make that bread pudding) SweeTango has launched an interactive campaign called the SweeTango Sweet Spot.  Consumers can share any location they have found their SweeTango apples which will be added to the interactive map and they are encouraged to share the location on Facebook, Twitter or Instagram using #SpotSweeTango or they can text 99000.  Not only are you helping others find their local retailers so they can try these amazing apples they are also being entered into the SweeTango Sweet Spot Sweepstakes where a seasons supply of the fruit, a trip to SweeTango Orchard as well as other fantastic prizes are up for grabs. Just click the photo below.

SweeTango Apples

Whatever you do make sure you try a SweeTango apple; the flavor will dazzle your taste buds.  And here’s a chance for you to win some SweeTango for yourself.  Enter the contest below.

a Rafflecopter giveaway

*This is a sponsored post in which I was compensated for reviewing these apples.  All the above opinions, which I have lots of, are entirely my own.

Apple Bread Pudding with Dark Brown Sugar Sauce-And A Virtual Baby Shower!


Yay! Another one of my foodie girls is having a baby!  (Secretly I really love making these banners.)

So Christina over at Strawberries for Supper is being blessed with another adorable little man in the home and we couldn’t be happier.  We don’t really need any excuse to have a virtual party but when it’s for one from our tight knit little group we may go a little overboard.

Apple Bread Pudding

I met Christina just over a year ago after I was told to check out her blog from another foodie friend.  Funny thing was the current blog post was about growing up in a little Simcoe County town of Barrie.  Hey I grew up in Barrie. I quickly reached out to her on Twitter mentioning I was from the same town.  We discovered we went to the same high school. Our virtual conversation went like this.

Christina: Now the real question. High school grad year? I’m class of 1997 (I did OAC)
Me:I think it was 95 so long ago. I’m 37.
Christina: You might know my sister then. M**** ******
Me: Totally! This is so crazy.
Christina: I just texted her. She remembers you too. 🙂

Basically I went to school for several years with her sister and they actually lived around the corner from me.

What a small world.  What sucks though is discovering it now.  What fun times we could have had if I had only know her better ( We are two years apart with me being the older and wiser one and her being the younger and prettier lol) But since we can’t turn back time I can only relish in the fact that I know her now and having her as someone I can call a close friend totally rocks!

So please help me and my fellow foodie friends celebrate this amazing momma bear by wishing her well and enjoy the many delicious treats we made especially for her!

Check out what these fab ladies made:

Robyn at Planet Byn with her Chocolate Chip Cookie Dough Caramel Squares.

Jenny at The Brunette Baker with her Apple Custard Tart.

Meg at Sweet Twist of Blogging with her Peanut Butter and Jelly Tarts.

Louisa at Living Lou with her Baklava.

Brittany at My Daily Randomness with her Grilled Peach Pavlovas.

And please enjoy this.

Yields 8-10

Apple Bread Pudding with Dark Brown Sugar Sauce
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  • 1 loaf soft white bread, cubed
  • 6 eggs
  • 1 cup whipping cream
  • 2 cups milk
  • 1/2 tbsp cinnamon
  • 1/2 tbsp nutmeg
  • 1/2 cup brown sugar
  • 1 tbsp vanilla
  • 5 apples, peeled and diced
  • 3 tbsp butter
  • 1/4 cup brown sugar
  • For the Sauce
  • 2 cups butter
  • 1 packed cup dark brown sugar
  • 2/3 cup whipping cream
  • 1 tbsp vanilla


  1. Preheat oven to 350 degrees F. Prepare one 13" x 9" baking dish or two oval casserole by greasing with melted butter.
  2. Place bread in a large bowl.
  3. In another large bowl whisk together the eggs, cream, milk, cinnamon, nutmeg, 1/2 cup brown sugar and vanilla.
  4. Pour over bread and gently toss to coat. Place soaked bread into prepared pans.
  5. In a skillet over medium heat saute the apples, butter and 1/4 cup brown sugar. Stir occasionally until starting to caramelize and apples are still fork tender.
  6. Spread apples over top of bread and place in oven.
  7. Bake 40-45 minutes or until set. A toothpick inserted in the center should come out clean and dry. LEt cool before slicing
  8. To Make the Brown Sugar Sauce
  9. In a saucepan melt together the butter and brown sugar.
  10. Whisk in the whipping cream and vanilla and continue stirring until just beginning to thicken 2-3 minutes.

Apple Butter

The Canadian Food Experience Project: The Canadian Harvest in Ontario


2012 was a horrible year for Ontario apple growers.

Fluctuating temperatures in Feb and March brought out early blooms on already fragile branches  resulting in tremendous frost damage once mother nature returned to normal in April. The final result? Over 80% of apple crops were destroyed.  With that loss employees hired less apple pickers and grocery store offerings were meager at best.Any food lover can attest to the horrible quality of one our most versitile fruits.

But like most Canadian industry farmers held strong and firmly believed they would bounce back this season.  And true to mother natures fickle fancy expectations were satisfied 100 times over.  2013 has turned out to be one the apple industry best years with lots of rain to produce large fruit and better than average yields.  Some farmers are scrambling to find enough workers to keep up with this years production.

I had the priviledge back in August to visit Martin’s Fruit Farm with fellow bloggers Jenny, Robyn, Meg, Rhonda, Brittany, Charmian, Isabelle and organizer Christina. Orchard owner Steve Martin personally gave us a tour of his acreage and apple production plant and we were able to see first hand how well the trees have bounced back, branches drooping from the weight of all it’s fruit.

And with all this bountiful harvest apple recipes have been exploding across the internet.When I found myself with 4 baskets of Fuji, Honey Crisp, Spartan and MacIntosh apples I knew I needed a recipe that used up tons of apples but would be really easy to make.That’s where this apple butter comes in.

One of the greatest things about this recipe is that it’s simple, tailored to your sweet tooth and rarely tastes the same each time you make it.  That’s because you can use any combination on apples.  I mixed tart and sweet.  All you have to do is core them.  Leave the peel. It’s good for you.

Apple Butter from The Tasty Gardener

You add the amount of sugar you want to use.  You don’t even need to add sugar. You can just add the spices like cinnamon, cloves and nutmeg.

Apple Butter from The Tasty Gardener

You can cook this two different ways.  You can place all the apples, sugar, spices and 1/2 cup cider vinegar in your slow cooker and forget about  it for 4-6 hours or you can throw it all into a pot and cook it down on the stove 45-60 minutes.  The slow cooker method results in a darker mellower flavour.

Apple Butter from The Tasty Gardener

After the apples are cooked and soft, whirl them through the blender until super smooth and viola apple butter.

Apple Butter from The Tasty Gardener

Perfect as a glaze on ham, spread on a piece of toast or in the case of a friend of mine eaten with a spoon.

Apple Butter from The Tasty Gardener

Any way this is a great treat using an amazing Ontario product.

Apple Butter
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  • 6 1/2 lbs apple, cored, cut in wedges
  • 1/2 cup cider vinegar
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 heaping tbsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg


  1. Combine all ingredients in a slow cooker on high for 4-6 hours or on the stovetop over med-high heat for 45-60 minutes.
  2. Carefully scoop apples into blender in batches and puree until smooth.
  3. The apple butter can be used once it has been cooled or you can follow proper canning procedures to preserve it for the future.


Two of the most unique things about Canada is our landscape and weather.  While beautiful and rugged it can be an angry little troll when it feels the need to remind us who is the boss.  But with true Canadian personality it’s not long before it apologizes profusely giving back more then it took in the first place.


The Canadian Food Experience Project began June 7 2013. As we (participants) share our collective stories across the vastness of our Canadian landscape through our regional food experiences, we hope to bring global clarity to our Canadian culinary identity through the cadence of our concerted Canadian voice. Please join us.   I hope you enjoy my experiences and stories with Canadian food and hope you get a chance to check out the other bloggers involved. Please leave a comment below about your own experience based on the monthly theme.

Apple Upside-Down Cake

Pineapple is not the only fruit that does well “upside-down”. Pear, plums, peaches and as you will discover in the following recipe, apples all make fabulous cakes.

Serves 1/12

Apple Upside-Down Cake
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  • 3 large granny smith apples, sliced
  • 2/3 cup brown sugar, packed
  • 1 tsp cinnamon
  • 4 tbsp butter, melted
  • 1 1/2 cups all-purpose flour, sifted
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg, beaten
  • 1/2 cup butter, melted
  • 1/2 cup milk
  • 1 tsp almond extract
  • 1 tsp cinnamon


  1. Preheat oven to 375 degrees. Grease a 9" round baking pan.
  2. In a large bowl, pour the 4tbsp of melted butter over the apple slices.
  3. Add the brown sugar and cinnamon. Pour into the bottom of your prepared pan.
  4. In a medium bowl combine the flour, baking powder, salt, and cinnamon. In another bowl mix together the egg, milk, melted butter and almond extract.
  5. Mix the wet ingredients into the flour mixture.
  6. Spread the batter evenly over the sliced apples.
  7. Bake for 20-25 minutes or until cake tester comes out clean with inserted into centre of cake.
  8. Allow to cool for 30 minutes before inverted onto a serving plate.
Recipe Type: Dessert

Preheat oven to 375 degrees and grease a 9″ round cake pan.

Start by peeling, coring and slicing your apples into a large bowl.

Drizzle with 4 tbsp melted butter and toss gently.

Add the brown sugar and cinnamon and make sure everything is well combined.

In a separate bowl combine the flour, baking powder, salt and cinnamon.

In another bowl beat together the egg, milk, butter and almond extract.

Combine the wet ingredients with the flour mixture.

Spread the apples over the bottom of your prepared pan.

Spread the batter over top of the apple slices.

Bake for 20-25 minutes or until tester comes out clean when inserted in center of the cake.

Wait at least 30 minute for the cake to cool before inverted it onto your serving plate.  The best way to do this is place a plate upside down over the top of the pan and carefully flipping the cake.  You may need to tap the sides to help loosen it up.

Types of Apples

It’s Harvest Time!!!

There are hundreds of varieties of apples out there.  Some are great for baking, some are perfect for eating right off the tree.  Each year growers continue to produce newer, better, more versatile fruit. A nutritional powerhouse, apple contain no fat or cholesterol, are high in vitamin C and if eaten with the peel a great source of fibre.  And given it’s convenient portability they make a perfect, healthy snack.

Here are just a few varieties that are currently available in your local fruit market.


Cortland apples have a slightly sweet and slightly tart flavour and are perfect when cooking with apples.  They are available September to November.


Empire apples have a sweet and sour taste and are great for making desserts, cider or eaten raw.  They are available throughout the year and freeze really well.


This apple from New Zealand has both a sweet and a tart flavour making it great all on it’s own as a snack or paired with strong cheeses on a tasting platter.  It is available September-November.


Originating from Japan the Fuji apple has a crisp and sweet flavour.  Perfect as an after dinner snack this variety also does well in salads, desserts and sauces.  It is available August-October.


This apple is extremely sweet making it great on it’s own or baked in desserts.  Very little sugar is needed when used to make applesauce.  The Gala is available September-May.


Named for it’s golden yellow colour and sweet flavour this fruit is perfect anyway it’s used.  Great raw, in salads, desserts and sauces it’s also readily available year round.


Available year round this super tart apple is perfect for pies and other desserts.


Another apple with a sweet yet mild tarty flavour, Honeycrisp apples are perfect eaten raw, chopped up in salads, used for baking and in other hot dishes.  They are available September to January.


Another apple perfect for baking desserts the Jazz apple is available September-December and has a tangy, sweet flavour.


This apple is super juicy and it’s sweet and tangy flavour is perfect for pie.  You may need to add a thickener because of its juiciness.  McIntosh are available September to December.


Also know as a Crispin apple, Mutsu’s are available from October into February are make excellent cider and applesauce.  With it’s sweet and spicy flavour it also makes a great snack raw.


Available August-October the Paula red can be used in baking, sauces or eaten raw and has a slightly tart flavour.


Having a sweet yet tart flavour makes this apple a great all-purpose fruit to be eaten on it’s own or used in salads and desserts.  It is only available September and October.


This sweet apple is a favorite to be eaten raw as a snack.  In fact 30% of apple consumers choose this variety over any other.  Available throughout the year it is also great in desserts and jam.


Crispy and sweet Spartans are perfect raw or used in baked goods.  It is available October  to December.

The History of the Candy Apple

In 1908, William W. Kolb, a Newark candy maker, experimented by dipping apples in liquid red cinnamon candy and putting them on display at Christmas.  Their popularity took off and soon you could find the confections in candy shops all across the country.

Candy apples are whole apples covered in hard candy with a stick in the middle to make them easier to eat.  Nowadays candy shops offer apples decorated in anything from caramel, to sprinkles to chopped up chocolate bar pieces.

Apple Brown Betty

Serves per serving without ice cream

Apple Brown Betty

There are so many different ways to make apple desserts like pie, dumplings and crumble but this recipe is probably the easiest of them all.

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  • 4 cups thinly sliced apples
  • 3/4 cup all-purpose flour
  • 1 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 pinch salt
  • 1/2 cup butter
  • vanilla ice cream


  1. Preheat oven to 375 degrees F. Lightly grease a 9 inch pie plate.
  2. Mound sliced apples in the pie plate.
  3. In a medium bowl, mix the flour, sugar, cinnamon, nutmeg, and salt. Cut in butter until the mixture resembles coarse crumbs.
  4. Scatter over the apples.
  5. Bake for 45 minutes. Serve warm with scoop of vanilla ice cream.
Recipe Type: Dessert

Preheat oven to 375 degrees F. Lightly grease a 9 inch pie plate.

Apple Betty (2)

Slice 4 cups of apples.  I recommend having 8 apples around.  Depending on their size and how many times you eat a slice it may take that many to get 4 cups.

Apple Betty (3)

Place in bottom of pie plate.  Nothing fancy.

Apple Betty (4)

In a medium bowl, mix the flour, sugar, cinnamon, nutmeg, and salt.

Apple Betty (5)

Cut in butter until the mixture resembles coarse crumbs.  It’s easier if you A) have butter at room temperature, B) cut it into cubes first and c) have one of these handy dandy pastry blenders.

Apple Betty (7)

Apple Betty (8)

Scatter mixture over the apples.  Nothing pretty about that but wait till you taste it.

Apple Betty (11)

Bake for 45 minutes. It’ll be nice and golden brown.

Apple Betty (13)

Scoop some vanilla ice cream in a bowl.  You can’t have apple anything without vanilla ice cream

Apple Betty (15)

I like the really good vanilla with the black specks.  They are from the vanilla bean.

Apple Betty (14)

Now scoop some of the hot apples into the bowl.

 Apple Betty (16)




Hot Mulled Cider

Serves 1/8

Hot Mulled Cider
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  • 1/2 cup brown sugar
  • 1 tsp whole allspice
  • 1 tsp whole cloves
  • 1/4 tsp salt
  • dash of ground nutmeg
  • 3" cinnamon stick
  • 2 qts. apple juice


  1. In crock pot add sugar, allspice, cloves, salt, nutmeg, cinnamon stick and apple juice.
  2. Cook on low for 4 hours to steep the cider well.
Recipe Type: Drinks

Apple Dumplings

Serves per dumpling

Apple Dumplings

You can make extra of these great desserts and freeze them right before the baking stage to pull out on a later date.

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  • 2 to 2 1/2 cup flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup butter
  • 1/2 cup milk
  • 4 to 6 Granny Smith or other cooking apples, cored, peeled, and sliced
  • sugar, approximately 1/2 cup, for sprinkling apples
  • Cinnamon
  • Nutmeg
  • Butter, cut in small pieces
  • 2 cups sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 cups hot water
  • 1/4 cup margarine melted
  • Heavy cream or ice cream, optional


  1. Combine flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add milk, stirring to make soft dough.
  2. Roll dough into a 1/8" thick rectangle on a lightly floured surface then cut into 5-inch squares.
  3. Place 3 or 4 pieces of apple on each square. Sprinkle each with 2 teaspoons sugar and a sprinkling cinnamon and nutmeg then dot with butter.
  4. Moisten edges of each dumpling with water; bring corners to centre, pinching edges to seal.
  5. Place dumplings 1 inch apart in a lightly greased shallow baking dish.
  6. To make syrup, combine 2 cups sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 2 cups hot water and 1/4 cup butter or margarine; stir to dissolve sugar. Pour syrup over dumplings.
  7. Bake at 375° for 35 to 45 minutes, or until golden brown.
Recipe Type: Dessert


Preheat oven to 375 degrees F.
In bowl combine flour, baking powder and salt.

Apple dumplings (2)

Cut in butter until mixture resembles coarse crumbs. I like to cube the butter then use a pastry blender to make this task a bit easier.

Apple dumplings (3)

Apple dumplings (4)

Apple dumplings (5)

Gradually add milk mixing well.

Apple dumplings (6)

Apple dumplings (7)

Turn dough onto lightly floured surface. To make the dough easier to work with split it in half.  Roll out into 1/8″ thick rectangle.

Apple dumplings (9)

Cut into 5″ squares.

Apple dumplings (10)

Peel, core and slice apples.

Apple dumplings (8)

Place 3-4 slices of apple on each square.

Apple dumplings (11)

Sprinkle with 2 tsp sugar,

Apple dumplings (12)

Then a pinch of cinnamon,  a pinch of nutmeg, and dot of butter.

Apple dumplings (13)

Moisten edge of dough with water.

Apple dumplings (14)

Bring corners to centre.

Apple dumplings (16)

Apple dumplings (17)

Pinch edges together to seal.

Apple dumplings (15)

Place dumplings 1″ apart in greased baking dish.

To make syrup, melt margarine.

Apple dumplings (18)

Add sugar, cinnamon, nutmeg, and hot water. Stir to dissolve.

Apple dumplings

Apple Dumplings (3)_01

Pour over dumplings. Since I am only making 2 dumplings I will only use 1/6 of the syrup. You can change the amounts accordingly to your serving sizes. The full serving is for 12 dumplings.

Apple Dumplings (4)_01

Bake in oven for 35-45 minutes until golden brown.

Apple Dumplings_01

Serve with heavy cream or ice cream.


Apple Caramel Cheesecake

Serves per slice

Apple Caramel Cheesecake
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  • 1 3/4 cup graham cracker crumbs
  • 1/4 cup melted butter
  • 2 cup soft caramels
  • 1/2 cup whipping cream
  • 16 oz. light cream cheese, softened
  • 1/2 cup sugar
  • 1 1/2 tsp vanilla
  • 1/2 cup light sour cream
  • 2 eggs, beaten
  • 2 Granny Smith apples, peeled, cored, diced


  1. Preheat oven to 350 degrees F.
  2. Stir together the graham cracker crumbs and butter until it forms a coarse crumb. Press into the bottom of a 9" spring form pan.
  3. Bake in oven for 10 minutes. Remove from oven and let cool.
  4. Reduce oven to 325 degrees F.
  5. In a bowl over a pot with simmering water melt the caramels into the whipping cream. Stir until smooth. Reserve 1 cup for the filling and refrigerate the remainder.
  6. In a large bowl beat the cream cheese until smooth. Add the sugar and beat until combined.
  7. Add the vanilla and sour cream and beat well.
  8. Add the eggs one at a time and beat until smooth.
  9. Fold in the caramel sauce then the apples.
  10. Pour the mixture into the pie crust and bake for 15 minutes.
  11. Reduce the temperature to 275 degrees F and continue to bake 70-90 minutes longer or until set in centre.
  12. Let cool then place in the refrigerator until ready to eat. Serve it with the caramel sauce.
Recipe Type: Dessert


Begin by preparing your springform pan by lining the bottom with parchment paper.  Trust me…it helps. Preheat your oven to 350 degrees F.

Add the graham cracker crumbs to your melted butter.

Mix it together to form a sticky crumb.

Press the crumbs into the bottom of your pan.  A drinking glass it a really great way to press it evenly and firmly.

Bake in your oven for 10 minutes.  Remove it to cool and reduce oven temperature to 325 degrees F.

In a bowl set over a pot of boiling water add the caramels to the whipping cream.  Stir until caramels are completely melted. 

Remove the caramel from the heat and divide it, leaving 1 cup for the filling.

Dice your apples.

In a bowl combine the cream cream and sugar, beating until smooth.

Add the vanilla.

Then beat in your egg.

Stir in the caramel sauce.

Carefully fold in the apples.

Pour the batter into your graham crust pan.

Bake in the oven for 15 minutes then reduce the temperature to 275 degrees F and bake for 70-90 minutes.  Allow to completely cool before serving.

To serve drizzle the caramel sauce over the individual slices.

I unfortunately don’t have a photo of the finished product.  It turned out so great that it got attacked by the guests of the party I took it to even before I had a chance to photograph it.  But that’s the chance you take when cooking great food.

Apple Streusel Muffins

Serves per muffin

Apple Streusel Muffins
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  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 1/4 tsp vanilla
  • 1 1/2 cups chopped apples
  • 1/3 cup packed brown sugar
  • 1 tbsp all-purpose flour
  • 1/8 tsp ground cinnamon
  • 1 tbsp butter


  1. Preheat oven to 375 degrees F. Grease a 12 cup muffin pan.
  2. In a medium bowl mix together the flour, baking powder, baking soda and salt.
  3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla.
  4. Stir in the apples and then gradually blend in the flour mixture.
  5. Spoon the mixture into the prepared muffin pan.
  6. In a small bowl mix brown sugar, flour and cinnamon.
  7. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
  8. Bake 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.


Preheat your oven a prepared your muffin pan.

In one bowl combine your flour, baking powder, baking soda and salt. Set aside

In a separate bowl add your butter, eggs and sugar.

Beat this mixture until smooth and creamy.

Mix in your vanilla.

Pour in the flour mixture.

Mix these two together until combined.

Peel and dice your apples.  Gently fold the apples into the batter.

Spoon this mixture into the muffins cups, filling till about 2/3 high.

In another bowl combine the brown sugar, flour and cinnamon.

Add your butter.

Cut the butter into the sugar mixture until it resembles coarse crumbs.

Sprinkle this mixture over the top of your muffins.

Bake in your preheated oven for about 20 minutes or until set.

These can be enjoyed either warm out of the oven or the next day for breakfast.  You may also find your tempted next time you make them to double your topping mixture for more yummy goodness.


Apple Bars

Serves per bar

Apple Bars
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  • Milk
  • 1 egg yolk (reserve the white)
  • 2 1/2 cups all purpose flour
  • 1 tsp salt
  • 1 cup butter, cubed
  • 8 cups tart apples, sliced
  • 1 cup + 2 tbsp sugar, divided
  • 2 1/2 tsp cinnamon, divided
  • 1/4 tsp nutmeg
  • 1 egg white
  • 1 cup powder sugar
  • 1 to 2 tbsp water
  • 1/2 tsp vanilla


  1. Add the egg to a measuring cup and pour in enough milk to make 2/3 cup.
  2. In a medium bowl combine the flour and salt.
  3. Cut in the butter until it resembles coarse crumbs.
  4. Stir in the milk until the dough forms a ball. Divide in half.
  5. On a lightly floured surface roll out the first half of dough into a 15 x 10 inch rectangle. Place in the bottom of a baking pan.
  6. Roll out the second ball of dough to the same size.1. Preheat the oven to 350 degrees F.
  7. Layer the apples over the dough in the pan.
  8. In a bowl combine 1 cup of the sugar, the nutmeg and 1 1/2 tsp of the cinnamon. Sprinkle this over the apples.
  9. Place the second piece of dough over the apples.
  10. Beat the egg white well and then brush the surface of the dough.
  11. Combine the remaining 2 tbsp sugar with the 1 tsp cinnamon and sprinkle over the brushed dough.
  12. Bake in the oven for 45-60 minutes until lightly browned.1. Combine all the ingredients and drizzle over the cooked bars. Cut into squares.
Recipe Type: Dessert


Preheat the oven to 350 degrees F.

Separate your egg white and egg yolk.

Let’s start by making the dough.  Add the egg yolk to a measuring cup and then add just enough milk to make 2/3 cup of liquid.  Beat together well.

In  a medium bowl combine the flour and salt. Add the cubes of butter.

Cut it into the flour until the dough resembles coarse crumbs.

Stir in the milk and form two balls of dough. Set aside.

Roll out one of the balls of dough into a 15 x 10 inch rectangle.  Place it carefully on the bottom of a baking dish.

Cut, peel and slice 8 cups of apples.

Layer the apple slices evenly on the dough.

In a bowl combine 1 cup sugar, nutmeg and 1 1/2 tsp of cinnamon.  Sprinkle this evenly over the apples.

Roll out the second ball of dough to the same size and place it over the apples.  Seal the edges.

Beat the egg white till frothy.

Brush the egg white over the top of the dough.

In a small bowl combine the remaining 1 tbsp sugar and 1 tsp of cinnamon and sprinkle it on top.

Bake in the oven for 45-60 minutes.

Mix together the powder sugar, water and vanilla.

Drizzle it over top of the apple bars.

Let it cool then cut into squares.


Apple and Raisin Salad

Serves 1/4

Apple and Raisin Salad

I like to use a mixture of apples from gala to granny smith. Leaving the peel not only creates a healthier salad it is makes a pretty presentation.

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  • 2 apples, diced with peel still on
  • 1/2 cup diced celery
  • 1/4 cup raisins
  • 1/4 cup cranberries
  • 1 tbsp lemon juice
  • 1 tbsp mayonnaise
  • 2 tbsp walnuts, chopped


  1. Combine all the ingredients and chill in the refrigerator for several hours before serving.
Recipe Type: Soups, Salads and Sandwiches


Dice your apples.

Add the lemon juice and toss.

This helps them from going brown.

Chop up your celery.

Measure out the raisins,


And nuts.

Combine them all with your apples.

Doesn’t it look so colorful.

Add your mayonnaise.

Mix everythingtogether well and allow to chill before serving. This is a nice refreshing side dish to take to parties and barbecues.



Apple Pie

Serves per slice

Apple Pie
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  • 2 pie crusts
  • 7 cups apples, peeled, cored and sliced 1/4”thick (Granny Smith or Royal Gala work great)
  • 1/2 cup sugar
  • 1 tbsp lemon juice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of salt
  • 2 tbsp cold unsalted butter
  • 1 egg yolk
  • 2 tbsp water


  1. Preheat the oven to 375 degrees F.
  2. Line a 9-inch pie plate with one of the pie crusts trimming away the excess and crimping the edges.
  3. Toss the apples with the sugar, lemon juice, nutmeg and salt.
  4. Spread the apples in the pie shell and dab the top with pieces of cold butter.
  5. Cut the remaining pie crust into strips and use them to make a lattice pattern on top of the pie. Seal the edges and brush pastry with egg wash.
  6. Bake for 1 hour and 15 minutes in preheated oven. To help stop the edges from burning place the pie plate on a baking sheet and place the whole thing in the oven. This will keep the direct heat from the cooking the edges too fast.
Recipe Type: Dessert


Preheat the oven to 375 degrees.

If you are making your own pastry line one 9″ pie plate with the pie shell making sure to trim away the excess and crimp the edges. If you are using a store bought shell following the preparation instruction on the packaging before  adding any filling.

Peel, core and slice 7 cups worth of apples.

Toss with the lemon juice and add the sugar.  The lemon juice help the apples from premature browning and the sugar….well we know what thats for.

Add the nutmeg, cinnamon and salt.  The quantities for the nutmeg and cinnamon can easily be adjusted depending on your tastes.  As long as a total of 3/4 tsp of spice is used.

Toss everything together well so that all the apples are evenly coated.  Try to resist munching on a few slices. You know you want to.

Pour the apples into the pie shell and make sure none of them overlap the edges.

Drop some daps of cold butter on top of the apples.

Cover the pie with your second shell.

Trim away the excess. Using a fork and a bit of water seal and crimp the edges of the two shells together.  Vent the filling by cutting slits in the top.

In a small bowl whisk together the egg yolk and water.

Brush the egg wash over the entire pie.  This will help give it a great golden colour. If you have extra dough feel free to cut out little shapes and place on the top of the crust.  Just remember to go back and brush those pieces with the egg wash as well.


Bake for 1 hour and 15 minutes un your preheated oven.  I like to place the pie on a cookie sheet to bake.  This helps keeps the direct heat off the edges that may cause them to burn while the rest of the pie bakes.

Let the pie cool at least 20 minutes before slicing and serving.