BANANA APPLE BUNDT CAKE

 

Portions: 16

 

Time: 1hour 45 minutes

 

INGREDIENTS

2 and ½ cups all-purpose flour (392 gr./14 oz.)

1 tsp. baking powder

1 tsp. baking soda

3 peeled and cored Granny smith or Fuji apples, cut in small pieces

1/3 c. raisins

2/3 c. chopped walnuts

5 oz. /10 Tbsp. unsalted melted butter

1 c. granulated sugar

1/8 tsp. salt

½ tsp. cinnamon powder

1/8 tsp. ground nutmeg

1/8 tsp. ground cloves

3 ripe bananas puree

3 whole eggs

1/3 c. milk

1 orange mandarin zest

¼ c. walnut liquor

In a large bowl sift the flour, baking powder and baking soda.

Add and mix in the apples, raisin, and walnuts.

In another bowl beat together melted butter, sugar, salt, cinnamon powder, ground nutmeg, ground cloves, bananas puree, eggs, milk, orange mandarin zest and liquor.

Stir the batter into the flour mix.

Preheat the oven at 350° F./178° C. (I used convection oven)

Spray a bundt pan with nonstick vegetable oil.

Place the batter inside the baking pan and smooth the top with a spatula.

Bake the bundt cake for around 70 minutes. Inserting a toothpick, it should come out dry with no dough in it.

Sprinkle the top with confectioner’s sugar.

APPLE KUCHEN

JON MICHELENA

 

APPLE KUCHEN

PORTIONS: 12

 

INGREDIENTS OR THE KUCHEN SHELL

18 ounces all-purpose flour

1/3 cup+ 1 tablespoon confectioners’ sugar (3.5 oz.)

3/4 cup unsalted butter. (6.4 oz.)

1/4 cup + 1 tablespoon vegetable shortening. (2.5 oz.)

150 milliliters very cold water

1/4 teaspoon salt

 

FILLING INGREDIENTS

1 can condensed milk

2 cups plain yogurt

2 beaten eggs

1 cup chopped walnuts

2 tablespoons raisins. (Your choice)

6 peeled apples

 

DOUGH

In a large bowl mix flour, confectioners’ sugar, and salt.

Add butter, shortening and cut it into the flour. The batter should be like peas size crumbs.

Add enough water just to be able to make a ball with it. Do not knead the dough. Flaten it, wrap it in plastic film and place in refrigerator for about 1/2 hour.

 Sprinkle some flour on table top. Place the dough over the flour, sprinkle top of the dough with more flour and with a rolling pin extend it according to the size of your baking pan. The baking pan is 12 ½ inches diameter. I will extend the dough to 14” diameter’

With the rolling pin cut off the dough excess from the baking pan sides.

Use a fork to puncture the dough. Place something heavy, like a metal disk from the top of your stove, on the center of the dough.

Preheat the oven at 360°F

Bake it for about 12 minutes or until is just beginning to brown. Let it cool off.

FILLING

Cut the apples in 1/4 pieces, and remove the core. Cut the halves in thin wedges.

In a bowl whisk the condensed milk, yogurt and beaten eggs.

Spread the walnuts and raisins over the kuchen shell.

Pour a bit of the custard liquid on top.

Arrange the sliced apples on the kuchen shell.

Pour the custard liquid on top of the apples. But do not overfill it.

Bake the kuchen at same temperature for about 50 minutes. The custard should not stick to the fingers when touching the surface. You can finish broiling the top of the kuchen for a minute to brown it a little bit.

BLUEBERRY TART

JON MICHELENA

 

BLUEBERRY TART

#blueberrytart

This tart is very simple and delicious.

PORTIONS: 12

 

INGREDIENTS FOR TART CRUST

500 gr / 17.5 oz all-purpose flour

1/2 tsp salt

100 gr / 3.5 oz white granulated sugar

180 gr / 6.4 oz unsalted butter

70 gr / 2.5 oz shortening (Crisco)

140 ml very cold water

12.5” pan tart with removable bottom

 

TART FILLING

1kg and 84 gr / 64 oz blueberries

2 tbsp brandy

3/4 cup all-purpose flour

1/4 cup brown sugar

1/4 cup white granulated sugar

2 tsp lemon zest. Optional

1/2 tsp cinnamon powder. Optional

 

GLACE

1/4 cup granulated sugar

1/4 cup water

 

TART CRUST PREPARATION

Mix the flour with the salt and sugar.

Cut the butter and shortening into the flour leaving small lumps in it.

Add to the dough just enough water to bring it together and make a ball with it. Do not add all the water if you do not have too. Flatten the dough making a disk, wrap in plastic film and place it inside refrigerator for 1 hour.

Sprinkle the table with flour. Place the dough disk on it, sprinkle some more flour on dough top and with a rolling pin extend the dough according to the tart pan size. Mine is 12.5” diameter. Sprinkle some flour on the dough and roll the dough on the rolling pin and place it on top of the tart. Press the dough to the pan sides and cut the edges with the rolling pin. Save the dough left over.

Prick bottom of the dough with a fork. Place some weight in the center to prevent risen during baking time.

Preheat the oven at 375°F / 190°C.

Bake the tart shell for 15 minutes and let it cool completely.

 

FILLING

In a bowl combine the blueberries with the brandy.

In another bowl mix flour, and sugar. Add half the flour mixture to the blueberries and combine. The other half spread it at the tart shell bottom.

Spread the blueberries in the tart shell.

Using a small cookie cutter, cut some circles using the left-over dough and place on top of the blueberries.

Bake the tart for about 60 to 70 minutes until berries are breaking down. Let it cool.

In a small sauce pan bring the water and sugar to a boil and let it reduce to make a syrup. Use it to glace all around the tart.

APPLE ROLL

BANANA WALNUT BREAD

BANANA WALNUT BREAD

 

PREP.: 30 M.   BAKING: 60 M.

 

SERVINGS: 12

 

INGREDIENTS

2 cups.  all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon powder

1/ 4 tsp. nutmeg

1/2 cup. chopped walnuts

3 ripe bananas, puree

1/2 cup. granulated white sugar

1/2 cup. granulated brown sugar

2 large beaten eggs

1/4 cup. plain yogurt

1/2 cup. salted butter

2 tbsp. rum

1 tsp. hazelnut extract

2 tsp. confectioned sugar

 

PREPARATION

In a large bowl, mix the flour, baking soda, baking powder, cinnamon powder, nutmeg and nuts.

In another bowl puree the bananas, mix and beat with white sugar, brown sugar, beaten eggs, yogurt, melted butter, rum and hazelnut extract.

Preheat oven to 176° C. / 350° F.

At the bowl containing the bananas puree mix in the flour ingredients.

Grease with butter a baking pan and put in the banana dough.

Place the baking pan in the oven and cook for about 70 minutes or until you introduce a toothpick and it comes out clean without dough stuck to it.

Remove from the baking pan while still warm and let it cool off completely.

Dust the top with confectioned sugar. Cut it in slices.

SOPAIPILLAS PASADAS. (English version)

 

SOPAIPILLAS PASADAS

#sopaipillas

Sopaipillas pasadas is classic Chilean pastry made with pumpkin puree or calabaza, usually made for rainy days. These pastries are deep fried and soaked in syrup made with raw sugar cane, orange, clove and cinnamon.

PORTIONS: 24 SOPAIPILLAS

 

INGREDIENTS FOR THE DOUGH

750 gr. / 27 oz. all-purpose flour

500 gr. / 18 oz. butternut squash

¼ c. liquid where the butternut squash was cooked

80 gr. / 3 oz. vegetable shortening. I use Crisco

½ tsp. baking powder

1 tsp. salt

Oil for frying

Round dough cutter about 3½” – 4” wide

Pin roll

SALSA DE CHANCACA

SYRUP FOR THE SOPAIPILLAS

300 gr. / 11 oz. brown sugar. Try to get Panela

1 cup water

1 orange  juice

1 orange skin peel

4 whole cloves

1 cinnamon stick

 

PREPARATION

After getting the juice from the orange, cut the orange skin in wedges and with the help of a sharp knife take off the white part. Leave just the skin.

Place all the ingredients for the syrup in a pot and at moderate heat dissolve the sugar and keep cooking for a few minutes.

While the syrup is cooking, work on the dough.

Cook the butternut squash in a bit of water; save the liquid.

With the help of a fork, puree the cooked butternut squash.

In a small pot, put in ¼ cup butternut squash liquid and vegetable shortening. Heat up just enough to melt the shortening.

Place the flour, salt, baking powder on the preparation table and mix in the butternut squash puree making dough. Add the liquid with the shortening a bit at the time just when you need it. Knead the dough until it is smooth, it should not stick to your hand or the preparation table and should not be too dry. If it is too dry, add a bit more liquid, if it sticks to the table, add a bit of flour. Make a ball with the dough and let it rest 10 minutes.

Sprinkle with flour the preparation table and extend the dough with a pin roll. It should have a 1/8”- 3/16” thickness. Cut circles with the dough cutter. Pinch the dough with a fork and place them in a sheet pan. Do the same thing again with the pieces of the dough left over.

Heat the oil in a deep pot or a large frying pan at about a 350° temperature and fry the sopaipillas on both sides until golden brown.

Soak the sopaipillas in the syrup and serve. This is one of the most  popular ways to serve the sopaipillas in Chile for tea time.

In Chile they sprinkle some power sugar on it or eat it with pebre, marmalade, manjar and inclusive with mustard o ketchup..

Sopaipillas with tuna salad sopaipillas with pebre.

GRILLED PINEAPPLE WITH ROASTED SHREDDED COCONUT

GRILLED PINEAPPLE WITH ROASTED SHREDDED COCONUT

PORTIONS: 6

INGREDIENTS

1 peeled pineapple.

¼ cup coconut. Roast it in the oven

METHOD

With a cookie cutter remove the center of the pineapple.

Heat up well the grill and mark both sides of the pineapple

Serve it with sprinkle roasted coconut on top.

OATMEAL AND COCONUT COOKIES

PORTIONS: 36

INGREDIENTS

1 cup (2 sticks) butter at room temperature.

1 cup granulated sugar.

1 cup brown sugar.

½ tsp. salt if you use sweet butter.

2 eggs.

2 tsp. vanilla extract.

1 tsp. baking soda.

¾ tsp. baking powder.

2 cups all-purpose flour.

2½ cups shredded coconut.

2¼ cups all fashioned oatmeal.

DIRECTIONS

Preheat the oven at 375° F - 190° C

In a bowl mix flour, baking soda, baking powder (salt if needed) and oatmeal.

In a mixing bowl beat butter, granulated sugar and brown sugar until creamy.

Add and beat in the mix the eggs and vanilla extract.

Incorporate the flour mix and beat it in.

Add and mix the shredded coconut.

Drop the dough with a tablespoon on greased cooking sheet pans.

Bake for about 10 minutes until the edges of the cookies are lightly browned.

Do not overcook cookies, because they will become hard.

The dough can be rolled in parchment paper and freeze for next time.

You can use half of the dough and freeze the rest.

CHOCOLATE AND PEANUT BUTTER COOKIES.

CHOCOLATE AND PEANUT BUTTER COOKIES.

PORTIONS: 46

INGREDIENTS

1 cup (2 sticks) butter at room temperature.

1 cup granulated sugar.

1 cup brown sugar.

3 tbsp. Cocoa power

1 cup peanut butter

½ tsp. salt if you use sweet butter.

2 eggs.

2 tsp. vanilla extract.

1½ tsp. baking soda.

¾ tsp. baking powder.

2¾ cups all-purpose flour.

½ cup unsalted peanuts for decoration.

DIRECTIONS

Preheat the oven at 375° F - 190° C

In a bowl mix flour, baking soda, baking powder , salt if needed.

In a mixing bowl beat butter, granulated sugar and brown sugar until creamy.

Mix in the cocoa powder.

Add and mix the peanut butter.

Add and beat in the mix the eggs and vanilla extract.

Incorporate the flour mix and beat it in.

Roll the dough in parchment paper, about 2 inches in diameter and cut it in 2” pieces. Place the slices of dough in a greased sheet pan. With a fork mark some lines for decoration.

Place a few peanuts on top of the cookies dough. Bake for about 10 - 12 minutes.

Do not overcook cookies, because they will become hard.

The dough can be rolled in parchment paper and freeze for next time.

You can use half of the dough and freeze the rest.