Ingredients:

1/4 cup almond flour (food-processed almonds)
2 tbsp flour
6 tbsp sugar, divided
1 tsp cinnamon
1/4 tsp ground nutmeg
Single crust pie dough (pre-made pie crust)
3 apples peeled and sliced thin
Milk or cream, for brushing
Caramel sauce, for drizzling (optional)

Instructions:

1) In a small bowl, mix 1/4 cup almond flour, 2 tbsp flour, 4 tablespoons granulated sugar, 1 tsp cinnamon and 1/4 tsp ground nutmeg. Set aside.

2) On a lightly floured surface, roll out pie dough in 14-inch circle.

3) Move dough to pan covered with parchment paper, and spread the flour mixture out evenly over the pie dough, leaving a 2-inch border around the outside.

4) Place the sliced apples over the filling, arranging them in overlapping patterns. Fold up the pie dough over the filling, pleating the dough every two or so inches.

5) Brush the top of the pie dough with milk and sprinkle the remaining 2 tbsp of sugar over the dough and apples.

6) Refrigerate for 20-30 minutes to firm and preheat oven to 400 degrees.

7) Bake at 400 degrees for 40 to 50 minutes, or until the crust is golden and the apples have visibly softened. Serve with a topping of whipped cream or side of vanilla ice cream, with a drizzling of warm caramel.

Ingredients

Topping:
3 tbsp butter, softened
1/2 cup brown sugar, packed
4 tsp apricot jam
6 Italian plums, sliced (or any fruit that you choose)

Cake:
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
2/3 cup sugar
2 large eggs
3/4 cup whole milk
1 tsp vanilla

Topping Instructions:

1) Grease and flour an 8-inch round cake pan. Line the bottom with parchment paper; set aside.

2) In a small saucepan, melt 3 tbsp butter and 1/2 cup sugar together.

3) Stir in 4 tsp jam until combined and simmer the mixture for 3 minutes, until the sugar is completely dissolved.

4) Pour the mixture into the prepared cake pan, and allow to cool completely.

5) Once the sugar mixture is cooled, arrange the sliced plums across the bottom of the pan; set aside while you prepare the cake batter.

Cake Instructions:

1) Preheat oven to 350 degrees.

2) In a medium bowl, mix 1 1/2 cups flour, 1 tsp baking powder, and 1/4 tsp salt.

3) In stand mixer, cream 1/2 cup butter and 2/3 cup sugar—about 3 minutes.

4) Add 2 eggs, one at a time.

5) Add 1 tsp vanilla.

6) Add the flour mixture in 1/3 at a time, alternating with 2 additions of milk. Do not overmix.

7) Pour the cake batter over the prepared fruit.

8) Bake at 350 degrees for 35 to 40 minutes.

9) Allow to cool in the pan, on a wire cooling rack, for 30 minutes. Turn onto a serving plate or cake plate and serve warm.

Makes 1 cup
Prep time: 3 hours

Ingredients

1 quart whole milk
1 1/2 cups sugar
1 vanilla bean, split and seeds scraped (substitute 1 tsp vanilla extract)
1/2 teaspoon baking soda

Instructions

1) Combine 1 quart whole milk, 1 1/2 cups sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat.
2) Bring to a simmer, stirring occasionally, until the sugar has dissolved.
3) Once the sugar has dissolved, add the baking soda and stir to combine.
4) Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours.
5) Strain the mixture through a fine mesh strainer.
6) Store in the refrigerator in a sealed container for up to a month.

Ingredients

1 cup butter, softened
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1 cup whole wheat flour
1 1/4 cups white flour
1 tsp baking soda
1 tsp salt
1 1/2 cups chocolate chips
1/2 cup pecans, chopped
1 tbsp Malden Sea Salt

Instructions

1) In medium bowl, mix 1 cup whole wheat flour, 1 1/4 cups white flour, 1 tsp baking soda, & 1 tsp salt.
2) In stand mixer, cream 1 cup butter, 3/4 cup white sugar & 3/4 cup brown sugar in stand mixer.
3) Add in 2 eggs, one at at time. Add 1 tsp vanilla.
4) Add flour mixture to butter/egg mixture, 1/3rd at a time.
5) Fold in 1 1/2 cups chocolate chips & 1/2 cup pecans
6) Chill for 1-2 hours or overnight.
7) Roll into 1-inch balls and sprinkle a pinch of malden sea salt onto each cookie.
8) Bake at 375 degrees for 10 min.

Luann’s

Makes 12 muffins

Ingredients
5 tbsp butter, softened
1 cup sugar
1 egg
1 1/2 cups flour
1/4 tsp salt
2 1/4 tsp baking powder
1 tbsp + 1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup whole milk
1 cup apples, peeled and diced

Instructions

1) Preheat oven to 350 degrees
2) In medium bowl, mix & sift 1 1/2 cups flour, 1/4 tsp salt, 2 1/4 tsp baking powder, 1 tsp cinnamon, and 1/4 tsp nutmeg.
3) In stand mixer, cream 5 tbsp butter & 1/2 cup white sugar. Add 1 egg.
4) Add flour mixture to butter/sugar mixture, 1/3rd at a time alternating with 1/2 cup whole milk.
5) Fold in 1 cup apples.
6) Place batter in greased muffin tin (each half full).
7) Bake at 350 degrees for 20 min.
8) When still warm, roll muffins in remaining 1/2 cup sugar and 1 tbsp cinnamon.

Ingredients

1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup flour
3 tbsp cocoa powder
1/4 tsp salt
1/2 cup walnuts

Instructions

1) Preheat oven to 350 degrees
2) Cream 1/2 cup butter and 1 cup sugar in stand mixer.
3) Add in 2 eggs, one at at time. Add 1 tsp vanilla.
4) In separate bowl, mix 1/2 cup flour, 3 tbsp cocoa powder, & 1/4 tsp salt.
5) Add flour mixture to butter/sugar mixture, 1/3rd mixture at a time.
6) Fold in 1/2 cup walnuts.
7) Bake at 350 degrees for 30 min.

Ingredients

1 egg
2/3 cup sugar
1 tsp vanilla
1 cup heavy cream
2 cups half & half

Instructions

1) Beat 1 egg, 2/3 cup sugar, & 1 tsp vanilla
2) Add 1 cup heavy cream & 2 cups half & half. Beat for 3 min
3) Add to ice cream maker and work until frozen.