In large pot, cook apples, apple cider, brown sugar, vanilla extract, cinnamon, cloves and salt over medium heat until apples are very soft – about 1 hour.
Blend the mixture until smooth using a hand blender or by adding it in batches to regular blender.
Put puree back into pot and cook, uncovered, until thick and smooth and creamy – about an hour. Stir occasionally. It’ll also be a deep mahogany brown color.
Stir in lemon juice, transfer mixture to jars, and refrigerate.
These are a delicious and handy snack, and you don’t even have to turn on the stove! When you buy apples at The Patch, we give 10 cents for every pound purchased to help local schools’ garden programs. grow!
Ingredients
1 apple, peeled and diced
1 cup rolled oats
½ cup peanut or almond butter
½ cup whole pitted medjool dates (not chopped)
1 tsp cinnamon
1 Tbsp chia seeds
¼ cup dried cranberries or cherries
Directions
Add everything except dried cranberries/cherries to a food processor and process until well-combined, stopping as needed to use a spatula to clean the sides and get everything near the blade.
Once well-combined, put in a bowl and stir in dried cranberries/cherries. Divide into 12 equal parts and roll into balls. Refrigerate for at least one hour. These taste best chilled and right out of the fridge!
Easy to make, and you can enjoy it for breakfast, lunch or dinner. When you buy apples at The Patch, we give 10 cents for every pound purchased to help local schools’ garden programs. grow!
Ingredients
Filling:
10 cups apples peeled, cored, cut into ¾ inch pieces
1 cup granulated sugar
1 Tbsp all-purpose flour
1 tsp cinnamon
¼ tsp ground nutmeg
1 tsp lemon juice
3 Tbsp water
Topping:
1 cup all-purpose flour
1 cup packed brown sugar
1 cup rolled oats
½ tsp cinnamon
½ cup finely chopped walnuts
¼ tsp salt
10 Tbsp unsalted butter, melted
Cooking spray
Optional toppings: ice cream, yogurt, sour cream Taste for seasoning.
Directions
Preheat oven to 350°. Coat 9” x 13” baking pan with cooking spray.
Make filling: Place apples, sugar, flour, cinnamon, nutmeg, lemon juice and water in a large bowl. Toss to coat. Pour apple mixture into prepared pan in even layer.
Make topping: In medium bowl, combine flour, brown sugar, oats, cinnamon, walnuts and salt. Pour in melted butter and stir everything with a fork to combine evenly. Sprinkle topping evenly over apple mixture.
Bake: Place pan in oven and bake 35-40 minutes until topping is deep golden brown and fruit is bubbling. Cool 10 minutes. Serve by itself, or topped with ice cream, yogurt, or sour cream.
This is a wonderful treat to enjoy on a holiday morning.
Ingredients
Dough
2 ¾ cups all-purpose flour, divided
1 ½ tsp. instant yeast
¼ cup cool water
4 large eggs
3 Tbsp. sugar
¾ tsp. salt
16 Tbsp. unsalted butter, at room temperature
Bacon Cinnamon butter
8 Tbsp. unsalted butter, room temperature
4 oz. thick-cut bacon, cooked crispy and roughly chopped
1 tsp. cinnamon
½ cup light brown sugar
Place all ingredients in a food processor fitted with the blade attachment and pulse until smooth.
EGG WASH
Mix these two ingredients together well:
1 large egg
1 Tbsp. water
Directions
Place yeast, water, eggs, and half the flour into the bowl of a mixer. Beat at medium speed until smooth. Cover and let sit for 45 minutes.
Add the remaining flour, sugar and salt. Beat for 8 to 10 minutes until the dough cleans the sides of the bowl and becomes shiny and elastic.
With mixer running, add in the butter, 2 Tbsp. at a time, letting it absorb before adding the next chunk. Repeat until all is added.
Cover dough and let rise for 1 hour. Turn the dough out onto a lightly floured surface and gently fold it over several times. Place dough in a greased bowl, cover, and refrigerate for a minimum of 4 hours and up to 16 hours. The dough will firm up considerably. When ready to make your rolls, remove from fridge and let dough come to room temperature. Roll dough into an 18″ x 8″ rectangle on a lightly floured surface.
Spread the Bacon Cinnamon Butter filling onto the rolled-out dough. Starting with a long edge, roll dough into a log. With the seam underneath, cut the log into 12 slices, 1 ½” each.
Lightly grease a 9″ x 13″ pan. Space rolls in the pan. Cover pan and let rolls rise for 45 to 60 minutes, until they’re crowding one another and are quite puffy.
While rolls are rising, preheat oven to 350°. Uncover rolls, brush with egg wash, and bake for 22 to 25 minutes until they feel set and are golden-browned.
Remove rolls from oven, and turn them out of the pan onto a rack. Serve rolls warm. Store completely cool rolls for a couple of days at room temperature, or freeze for up to 1 month.
Scotch eggs are a super impressive dish that will wow and delight your guests, and are surprisingly not that difficult to make. You’ll also love these for easy-to-grab breakfasts on the go.
Ingredients
6 boiled eggs
1 lb ground pork, beef or lamb, or a combination
½ tsp. dried thyme
½ tsp. dried sage
1 tsp. onion flakes to garnish (optional)
1 Tbsp. olive oil
Salt and pepper to taste
Directions
Place eggs in a pot, cover with 1 inch salted water. Bring to a boil over high heat; as soon as it is boiling, cover pot and remove from heat. Allow to sit for 4 minutes in the hot water, then carefully transfer to a bowl of ice water. Allow to cool, about 5 minutes. Carefully peel the eggs.
Mix the ground meat with the dried herbs and salt and pepper.
Flatten a small handful of the meat mixture in an oval shaped patty the size of your hand. Place a boiled egg on top and start to mold the meat around the eggs. Add more meat if required to ensure the boiled egg is completely covered. Press firmly to help the meat adhere to the egg.
Place on a lined baking tray and brush Scotch egg with oil and sprinkle onion flakes.
Bake at 350º for 20 minutes, or until browned on all sides. Turn Scotch eggs halfway through baking to ensure even cooking.
