Butter / Egg Usage – September 2016

8 September 2016 – Rice Krispie Treats – 3 Tbs – regular plain old rice krispie treats that I love.

9 September 2016 – Brickle Bits of Snicks – 8 Tbs / 2 large eggs – for Chad.

dd_156222 September 2016 – Rice Krispie Treats with brown butter, vanilla, and sea salt – 4 Tbs

23 September 2016 – Apple Cake – 2 large eggs

Sad, sad month of baking/cooking. Sigh. Still damn hot outside. That is our life, but I will be wearing shorts a lot longer than most of you. Just saying.

Butter Usage – by month (November 2015)

D&D_0971

Carrot Cake Cookies

It is always great when I start a butter usage post with using butter the first day of the month. It’s the little things in life that make me happy.

1 November – 8 Tbs – Chocolate Chip Blondies
6 November – 4 Tbs – Star Crunch
7 November – 8 Tbs – Toffee Snickerdoodles
11 November – 8 Tbs – Bolzano Apple Cake
12 November – 8 Tbs – Butterscotch Thins – totally, ugh, disaster
13 November – 16 Tbs – Carrot Cake Cookies
13 November – 8 Tbs – Carrot Cake Cookie Cream Cheese Frosting
13 November – 16 Tbs – Pecan Tassies
14 November – 8 Tbs – Cheddar Pecan Crisps
19 November – 16 Tbs – Chocolate Chip Pretzel Bars
And now Thanksgiving ….
25 November – 13 1/3 Tbs – Sunday Sweet Potatoes
25 November – 12 Tbs – Sweet Potato Biscuits
25 November – 6 Tbs – cornbread
25 November – 6 Tbs – cornbread
26 November – 5 Tbs – Cornbread Dressing
26 November – 3 Tbs – Corn Pudding
26 November – 14 Tbs – Upside-Down Butterscotch Apple Sour Cream Cake

159.3 Tbs = 19.91 sticks = 4.98 pounds

As it should be. November is a high butter month. Let’s see how December goes. Hoping for good numbers. Even better than this.

Apple Butterscotch Sour Cream Upside Down Cake

D&D_1000

Apple Sour Cream Butterscotch Upside Down Cake

I made this cake on a whim (from Bon Appetit – March 2006) the first time. I mean – longest recipe name, um, ever. But all the component parts sounded really good together. The methodology was different than anything I had ever made and that made it all the more appealing.  Then the Boy went crazy for it – understandable. It was/is slightly amazing. And it has stood the test of time. Let us see how that works – it works like this: 19 March 2006, 22 April 2006, 22 April 2007, 26 April 2008, 24 April 2010, 19 April 2013. 26 November 2015 – all of these at the Boys request. Are we seeing an April – birthday – theme. Yes, yes we are. But it totally makes sense for Thanksgiving – fall & apples.

1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup superfine sugar or regular sugar – does not seem to make a difference, and I have done both.
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1/2 cup sour cream, room temperature
1/2 Granny Smith apple, peeled, cored, finely chopped

6 tablespoons (3/4 stick) unsalted butter
1/3 cup packed brown sugar
1/3 cup butterscotch morsels
2 Granny Smith apples, peeled, halved, cored, cut into 1/4-inch-thick slices and the other half of the one that went into the batter

Preheat oven to 375°F. Sift flour, baking powder, and salt over a piece of waxed paper. Using mixer, beat butter in large bowl until smooth. Gradually add sugar and beat until well blended. Add eggs, one at a time, and vanilla; beat until blended. Mix in flour mixture, then sour cream. Stir in chopped apple. Set aside while preparing the upside down part of apples and butterscotch.

Melt butter in 10-inch-diameter nonstick ovenproof skillet* over medium heat. Add apples and sauté to soften just a bit. Then add brown sugar and butterscotch morsels; stir until melted and smooth and mixture is bubbling. Cook until apples are golden, u (there will be a lot of liquid in skillet). Remove skillet from heat and let cool 3 minutes. Using tongs, arrange apple slices in skillet in concentric circles or other pattern – if you are really that person – never bothered myself.
Carefully spoon cake batter in dollops on the apples in skillet. Using offset spatula, spread batter evenly to edges of skillet (batter will seem to float on top of apples and pan juices). Bake until cake is golden brown and toothpick inserted into center comes out clean, about 30 minutes. Cool in skillet 10 minutes. Run plastic knife around edges of cake to loosen. Place large platter over the skillet. Using oven mitts or pot holders, hold platter and skillet firmly together and invert. Use the courage of your convictions. Serve cake warm. Or at room temperature – it works just as well that way.D&D_1008

*If your nonstick skillet does not have an ovenproof handle, wrapping the handle in two layers of heavy-duty foil. I always do this and it works – and my skillet is only 9.5″ but I kept it just for this recipe. Would not want to disappoint the Boy.

Apple Cake “Tatin”

It is the time of year that I start thinking about apples (and pears). I have a great apple cake recipe that I make for The Boy – D&D_IMG_0779-EditSour Cream Butterscotch Apple Upside-Down Cake. It’s dreamy. No really, not kidding, even though the name is long and I never seem to put all the words in the same order. Sometimes I make it for Thanksgiving, sometimes in the spring for his birthday. Apples are great anytime, but they, to my mind, really are fall fruits.

I like this idea because it plays on the classic tart Tatin which, by definition, is “A famous French upside-down apple tart made by covering the bottom of a shallow baking dish with butter and sugar, then apples and finally a pastry crust.”*

I’ll admit to some trepidation about this recipe, but it was really only the part that involved a candy thermometer. Even though I have a good bit of candy making (sugar work) experience, sugar can go south so fast, but my Thermopen and careful watching saved the day. Thank you Ina Garten!

6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
1 1/4 Granny Smith apples, peeled and sliced into 12 pieces or more as you see pictured – yep, that’s just me.
1 3/4 cups granulated sugar, divided
2 large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Confectioners’ sugar

Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down. Okay, there are two cut sides – um, yep there are.

Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don’t stir. Pour evenly over the apple slices.

Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.

Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 D&D_IMG_0782-Editminutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners’ sugar.
* Food Lover’s Companion, p.620.

I’m sorry, but this cake is only slightly amazing.
I dub you – breakfast apple cake!
And this will make an appearance at the Thanksgiving table – a high honor indeed. Plus the MotH liked it too which is nothing short of amazing. It is not too sweet and the apples baked up to perfection.D&D_IMG_0793-Edit

9 October 2015