Apple Strudel

1/4 cup bourbon or apple juice
1/2 cup golden raisins
2-3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
1/2 lemon, juiced
1 T. lemon zest, finely chopped
1 t. ground cinnamon, plus more for sprinkling
1/2 cup brown sugar, packed
1/2 cup crushed shortbread cookies
1/4 cup chopped pecans
2 T. butter, cut into pieces
5 (or more if desired) sheets phyllo dough from 1 pound pkg of frozen dough
melted butter for brushing phyllo sheets
1 T. sugar
Confectioners’ sugar
Caramel sauce (jar)

Glaze:
2 cups confectioners’ sugar
3 1/2 T. milk
(Mix together thoroughly)

For the strudel:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high 45 seconds. Let sit for 15 minutes.
Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.
Remove the phyllo dough from the box, unfold and cover with a damp towel. Place 1 sheet phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered so it does not dry out.

Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.

Bake for 30 minutes until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners’ sugar. Serve with warm caramel sauce.

I’ve also made a Cherry Cheese Strudel with cherry pie filling and a mixture of cream cheese, eggs and sugar. Spread the cream cheese mixture generously on 1/3 of phyllo stack (same as instructions for apple)
and then place several spoonfuls of cherry pie filling over the top. The phyllo will have to be folded up and over the filling and a few extra sheets buttered and placed over the top and tucked in underneath to seal in the filling.

Cornbread

1 1/2 cups flour

1 cup yellow cornmeal

2 t. baking powder

1/4 t. baking soda

3/4 t. table salt

1/4 c. packed light brown sugar

3/4 cup frozen corn kernels, thawed

1 cup buttermilk

2 lg. eggs

8 T. butter, melted and cooled slightly

Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch pan w/nonstick spray. Whisk flour, cornmeal, salt, baking powder and baking soda in medium bowl until combined; set aside.

In food processor, process brown sugar, thawed corn kernels and buttermilk, until combined, about five seconds. Add eggs and process until well combined; about five seconds longer.

Using rubber spatula, make well in center of dry ingredients, pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared dish; smooth surface with spatula. Bake until deep golden brown and toothpick comes out with moist crumbs, 25-30 minutes.

Pumpkin Bread

3 cups sugar
4 eggs
1 cup oil
1 1 pound can pumpkin
3 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons salt
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
2/3 cup water
1 cup nuts
1 cup raisins

Combine sugar, oil and eggs; add pumpkin. Sift dry ingredients together. Add to pumpkin mixture. Add water, mix and bake at 350 degrees for 50-60 minutes in 2 large greased loaf pans or 3 small pans, or different sized cans (for round bread). For a nice finishing touch, as soon as it’s out of the oven, brush a little butter over the top and sprinkle with granulated sugar.

I have made this recipe substituting 1/2 cup applesauce for 1/2 c. of the oil and cutting the sugar back to 1 1/2 cups. Obviously, it isn’t as sweet when the sugar is cut in half, but it is still very good! When I reduce the sugar and sub applesauce, I cut flour back to 3 1/4 c.

“Helton House Bed and Breakfast”
Yield:

“2 Large Loaves”


Waffles

2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 cups milk
4 eggs — separated
1 cup butter — melted

start heating waffle iron

sift together flour, baking powder, and salt
combine milk and egg yolks
beat egg whites until stiff
add milk egg yolk mixture to dry ingredients
beat just enough to moisten dry ingredients
stir in slightly cooled butter
fold in egg whites leaving little fluffs showing in the batter
pour batter from pitcher onto middle of waffle iron

From The New Basics cookbook – yummy!
The New Basics Cookbook