DESSERTS

Brown Soda Bread
Oatmeal Raisin Cinnamon Swirl Bread
Chocolate Stout and Bourbon Pie
Gluten Free Blueberry Muffins
Pecan Pie Bars
Colorado Sweet Corn Cupcakes with Brown Butter Honey Frosting
Cider Glazed Apple Mini Muffins
Chewy Zucchini Brownies
Sopaipillas
Oxford Farms Savory Carrot Bread Pudding
Pink Grapefruit Granita
Strawberry–Rhubarb Crisp
Coconut Lime Sorbet
Luscious Lemon Bars
Coconut & Pineapple Coffee Cake
Pumpkin Maple Nut Loaf
Chocolate-Peanut Butter Pinwheel
Walnut and Almond Cake with Cassis Cream
Apricot and Cherry Crisp with Almond Topping
Sundried Cherry Scones
Caramel Apple Crisp
Chocolate Soufflé
Brandied Pumpkin Pie
Double Chocolate Cookies
Flourless Chocolate Cake
Red Berry Gratin
Ginger Plum Cobbler
Apple Walnut Bread Pudding
Panna Cotta

Brown Soda Bread

Makes 1 loaf

Ingredients

Method

1. Preheat oven to 400 degrees.
2. Stir the dry ingredients together in a large bowl with a wooden spoon or a whisk. Stir in buttermilk to form a soft dough.
3. Spray a loaf pan with canola oil spray and roll mixture into pan. Smooth dough out to sides. Sprinkle the top liberally with sesame seeds.
4. Bake for 50 minutes – 1 hour at 400; the top will rise in the center and it will pull away from the sides of the pan when done.

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Oatmeal Raisin Cinnamon Swirl Bread

Yields 1 sandwich loaf

Ingredients

Method

1. In a large mixing bowl, combine the boiling water and oats. Stir to mix and set aside to cool to room temperature.
2. Place the 4 oz of warm water in a small bowl and add the yeast. Let proof.
3. In the mixing bowl of a heavy-duty mixer, add the flour, brown sugar and salt and with a paddle, stir to combine.
4. Cut the butter into small pieces. Add to the flour along with the oatmeal and yeast mixture. Mix until a dough forms (about 1 minute) and then switch to a dough hook. Knead about 5 minutes until dough is smooth and elastic.
5. Remove dough from bowl and knead in raisins by hand. They can also be added in step 9 if you prefer.
6. Place the dough in a lightly oiled container, cover with plastic wrap and let proof until doubled in bulk.
7. Turn dough out onto lightly floured counter. Do an initial shaping (2 letter folds). Cover and let rest for 10-15 minutes.
8. During this time, combine the cinnamon, sugar and melted butter to make a smooth paste.
9. Roll out dough into a rectangle with long side facing you. Spread the paste lightly onto rectangle of dough. Roll up as you would a jelly roll or as demonstrated in class. (Raisins can also be added at this point.)
10. Place bread, seam side down, in buttered bread pan buttered and cover with plastic wrap. Let dough rise for about an hour or at least until it tops the side of the pan. A light poke should almost disappear.
11. During the second proofing, preheat oven to 375°.
12. When loaf is proofed, place in oven and lower heat to 350°. Bake for 25–40 minutes. The internal temperature of the dough should be 203°.
13. Remove from oven, remove bread from pan and cool on a rack.

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Chocolate Stout and Bourbon Pie

Makes 1, 10" pie

Ingredients

Method

1. Stir together brown sugar, flour and cornmeal.
2. Beat eggs with sugar until thick and light in color.
3. Add vanilla, stout, and bourbon to the brown sugar mixture, stirring to eliminate any lumps. Fold the beaten egg mixture in along with chocolate chips.
4. Pour into pie crust and back at 350 degrees for about 45 minutes until the center is set.
5. Cool just until warm and serve with a dollop of whipped cream.

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Gluten Free Blueberry Muffins

Ingredients

Method

1. Preheat the oven to 375°F.
2. Combine all the dry ingredients together. Set aside.
3. Cream the butter and sugar together, until just creamed. If you leave the stand mixer running as they are creaming, these muffins will not rise. Simply cream them until combined. Add the eggs, one at a time, mixing after each egg.
4. Add one half of the dry ingredients, mixing well. Add one-third of the yogurt and combine until well mixed. Add one-half of the remaining dry ingredients to the mixture, and combine. Continue this, alternating the yogurt and dry ingredients, until you have mixed both of them in, completely.
5. Add blueberries.
6. Oil or line a muffin tins, then sprinkle a little cornstarch or white rice flour on the bottom of each cup (if not lining with muffins cups.) Fill each space for muffin two-thirds full. Sprinkle the raw sugar over the top and set them in the oven.
7. Bake the muffins for about 35 minutes, or until the tops have browned and are no longer sticky to the touch.

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Pecan Pie Bars

Ingredients

Crust

Filling

Method

Crust

1. Preheat oven to 350°F.
2. Line a half-sheet (jelly roll) pan with non-stick foil.
3. Cream butter and sugar in a mixer 1-2 minutes, scraping several times.
4. Add the flour and salt to the butter/sugar mixture and mix until just combined.
5. Pat dough into the lined pan, pressing some dough up the sides of the pan.
6. Freeze dough 20 minutes then bake for 15-17 minutes until golden.

Filling

1. Scatter toasted pecans over the baked crust.
2. Mix together in a bowl, eggs, brown sugar, corn syrup, vanilla and salt.
3. Pour mixture over the pecans and bake at 350°F for 25-28 minutes.
4. Cool before cutting.

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Colorado Sweet Corn Cupcakes with Brown Butter Honey Frosting

Makes 30 mini cupcakes

Ingredients

The cupcakes

The frosting

Method

To make the frosting

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Cider Glazed Apple Mini Muffins

Makes a dozen

Ingredients:

For muffins

For cider glaze

Method

Make muffins

Preheat oven to 400°F. and grease twelve 1/8-cup mini-muffin cups (about 1 ¾ inches across top and ¾ inch deep).

Lightly toast walnuts and chop fine. Core and peel apple and cut into 1/4-inch dice. Into a bowl sift together flour, baking powder, cinnamon, and salt. In a saucepan melt butter and stir in brown sugar. Remove pan from heat. Whisk cider and egg into butter mixture until smooth and add to flour mixture, stirring until combined well. Stir in walnuts and apple. Divide batter among muffin cups and bake 15 minutes, or until golden.

Make glaze while muffins are baking

In a 2-quart saucepan boil cider 15 minutes, or until reduced to about ½ cup, and pour through a sieve lined with 4 layers of cheesecloth to remove sediment. Return cider to cleaned pan and add sugar. Simmer mixture, stirring, until syrupy, about 5 minutes. While muffins are still warm, with a wooden pick make several holes in top of each muffin. Brush warm glaze over muffins several times until absorbed.

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Chewy Zucchini Brownies

Ingredients:

Method

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10 x 15 inch jellyroll pan.
2. In a large mixing bowl, sift together flour, salt, soda, cocoa, and sugar. Combine eggs, zucchini, oil, and vanilla; blend into dry ingredients. Stir in walnuts.
3. Bake for 20 minutes in preheated oven. Cool in the pan, and then cut into bars.

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Sopaipillas

Makes about 12-14

Ingredients:

Method

1. Combine flour, salt, baking powder and sugar in a bowl and whisk until mixed.
2. Add oil and water/milk to dry mixture and stir, or knead until it just comes together – do not overwork.
3. Heat oil in a deep pot to 375 degrees.
4. Roll out half of the dough and cut into 3-4 inch squares or triangles. Drop only as many pieces of dough as needed to make a single layer in the pot – do not over-crowd. Fry, turning as necessary, until golden brown on both sides (about 1 minute). Drain on paper towels and serve warm.
5. Roll out and fry remaining dough.

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Oxford Farms Savory Carrot Bread Pudding

Yields 19 x 13 Baking Dish

Ingredients:

Method

1. Toss the diced carrots in a little olive oil, season with salt and pepper, and roast for 10–15 minutes. Meanwhile sauté the leeks in the butter until they turn translucent. Take off the heat and add the thyme leaves and stir into the leeks. Toss both cooked vegetables with the cubed bread.
2. Beat the eggs until uniform in color. Add the milk, cream, salt, pepper and Tabasco. Add the bread cube mixture to this custard and toss until evenly coated. Place into the baking dish, cover with buttered foil and refrigerate overnight to allow the custard to soak the bread.
3. Bake at 350 ° F for 35 minutes. While this is baking, combine the goat cheese with the cream, salt and pepper and mix until evenly blended. Spread evenly over the bread pudding, return to the oven and bake another 10–15 minutes.

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Pink Grapefruit Granita

Serves 6–8

Ingredients:

Method

1. Bring water and sugar to a boil. Reduce to a simmer, cook 3 minutes.
2. Cool completely.
3. Combine syrup, juice and zest. Pour into a chilled 13" x 9" pan and freeze for 30 minutes, until ice crystals begin to form around the edges. Stir crystals into center of pan. Return to the freezer.
4. Repeat until liquid is frozen, about 2 ½ hours.

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Strawberry–Rhubarb Crisp

Serves 6–8

Ingredients:

Filling

Topping

Method

1. Preheat oven to 400 degrees.
2. Mix rhubarb, strawberries, sugar, lemon and cornstarch in a bowl.
3. Toss to coat all ingredients.
4. Butter an 8x8 baking pan or an 8 or 9 inch pie plate and spoon in mixture.
5. Except for the butter, mix all ingredients in a large bowl.
6. Add butter, a bit at a time, and incorporate using your fingertips until mixture resembles coarse meal.
7. Crumble topping over fruit and place baking pan/pie plate on a cookie sheet. Bake until fruit is tender and topping is crisp, 45–60 minutes.
8. Serve with a scoop of ice cream.

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Coconut Lime Sorbet

Makes about 1 pint

Ingredients

15-oz can cream of coconut
¾ cup water
½ cup fresh lime juice

Method

1. In a bowl whisk together ingredients. Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden.

Luscious Lemon Bars

Makes 16 – 2 inch squares

Ingredients

1 cup all-purpose flour, sifted
¼ cup confectioners’ sugar
½ cup butter, melted
1 cup sugar
½ tsp. baking powder
2 eggs, slightly beaten
2 Tbs. lemon juice
2 tsp. grated lemon zest
2 Tbs. all-purpose flour
½ cup flaked coconut (optional)
Confectioners' sugar for topping

Method

1. Preheat oven to 350 degrees.
2. Sift together the flour and confectioners’ sugar. Add the butter and combine well. Press the mixture into an 8”x 8” inch greased baking pan (pushing the crust up the sides) and bake 20 minutes.
3. While the crust is baking, combine the sugar, baking powder, eggs, lemon juice, flour, lemon peel and coconut if using. Pour this mixture over the warm baked crust and bake for 25 minutes.
4. When cool, sprinkle with additional confectioners’ sugar and cut into 2 inch squares.

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Coconut & Pineapple Coffee Cake

Makes one 9" cake

Ingredients

For the Coffee Cake:

2 cups AP flour
½ cup sugar
¾ tsp. salt
2 tsp. baking powder
1 tsp. ground ginger
1 large egg, beaten
1 cup milk
¼ cup oil
1 tsp. vanilla extract
1 small can pineapple chucks
½ cup macadamia nuts, chopped (optional)
¼ cup shredded coconut

For the Streusel Topping:

½ cup packed brown sugar
½ cup oats
2 Tbs. butter, cold
1 tsp. cinnamon
½ tsp. nutmeg

Method

1. Heat oven to 375 degrees.
2. Grease the bottom and sides of a 9-inch deep-dish pie pan.
3. Combine the flour, sugar, salt, baking powder, and ginger with a whisk. Set aside.
4. In another bowl beat together the egg, milk, oil and vanilla.
5. Mix the egg/milk mixture into the flour mixture, about 20 strokes with a large wooden spoon. Pour the batter into the pan; it will still have some lumps.
6. Sprinkle the surface with the pineapple chunks, coconut and nuts if using.
7. Combine the Streusel Topping ingredients together with fingers until the mixture resembles breadcrumbs.
8. Sprinkle the batter with the streusel topping. Bake for about 20-25 minutes. Cool somewhat before serving.

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Pumpkin Maple Nut Loaf

Ingredients

1 1/3 cup sifted cake flour
½ tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. cloves
½ tsp. salt
1 cup coarsely chopped lightly toasted walnuts
2 eggs
¾ cup pure maple syrup
2/3 cup canola or safflower oil
1 cup unsweetened pumpkin puree

Method

1. Preheat oven to 350 degrees. Grease a 9” x 4” loaf pan or a standard size bundt pan. Double the recipe if using a bundt pan.
2. Mix together dry ingredients in a bowl, including nuts. Beat together the wet ingredients and mix into the dry ingredients until just blended. Do Not overwork the batter, it will reduce tenderness.
3. Bake for 45-60 minutes, or until toothpick inserted into the thickest part of the loaf comes out clean. Cool on a rack for 10 minutes in the pan and then unmold and cool completely. Wrap in aluminum or plastic and refrigerate overnight before serving. Keeps up to 5 days in refrigerator and up to 3 months in the freezer well wrapped.

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Chocolate-Peanut Butter Pinwheel

Makes about 8 dozen

Ingredients

For filling:
6 oz semisweet chocolate chips
½ cup chunky peanut butter
For dough
2 sticks unsalted butter, softened
¾ cup sugar
1 large egg
1 teaspoon vanilla
2¼ cups sifted all-purpose flour (sift before measuring)
½ teaspoon baking powder
¼ teaspoon salt

Make filling:
Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water, stirring occasionally, and remove from heat. Stir in peanut butter.

Make dough:
Beat together butter and sugar with an electric mixer until light and fluffy, then beat in egg and vanilla. Sift flour, baking powder, and salt into egg mixture and beat until combined well. Assemble rolls: Halve dough and roll out each half between sheets of wax paper into a roughly 12- by 8-inch rectangle. Remove top sheets of wax paper (if they stick too much, chill dough briefly to firm up slightly) and divide chocolate filling between rectangles, spreading it in an even layer. Tightly roll up each rectangle jelly-roll fashion, beginning with a long side and using wax paper as an aid, to form a 12-inch log. Wrap rolls in wax paper and then foil. Chill rolls until firm, at least 2 hours.

Preheat oven to 350°F.

Working with 1 roll at a time (keep remaining roll chilled), cut rolls crosswise into 1/8-inch-thick slices and arrange slices 1 inch apart on ungreased baking sheets. Bake in batches in middle of oven until pale golden and set, 8 to 12 minutes. Transfer warm cookies to racks to cool.

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Walnut and Almond Cake with Cassis Cream

Serves 10 to 12

Ingredients

1½ cups sugar
6 large egg yolks
1 whole large egg
¼ teaspoon salt
1 cup walnuts, finely ground
1 cup almonds, finely ground
¾ cup all-purpose flour
1 teaspoon vanilla extract, or
¼ teaspoon almond extract
6 large egg whites
Pinch salt

Cassis cream
1½ cups heavy cream
About 1/3 cup crème de cassis

Method

1. Preheat the oven to 325 degrees.
2. Beat the sugar, egg yolks, whole egg, and salt in a large bowl until thick and pale.
3. Grind the nuts separately in a food processor or a spice grinder, to a medium or fine consistency. Combine the nuts and flour, then add to the egg mixture. Stir in the vanilla.
4. Beat the egg whites with a pinch of salt. Stir one-quarter of the whites into the batter, then fold in the remaining whites.
5. Butter and flour a 10-inch springform pan and pour in the batter. Bake for about 1 hour or until lightly browned.
6. Cool the cake in the pan on a wire rack. Place the rack on top of the cake pan and flip to remove.
7. Whip the cream and mix in the cassis. Spread the topping over the cooled cake; place on a serving dish and refrigerate until ready to serve.

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Apricot and Cherry Crisp with Almond Topping

Serves 4 – 6

Topping Ingredients

6 Tbs. Butter, cut into ½ inch chunks
¼ cup brown sugar, packed
2/3 cup flour
½ cup almonds, chopped
¼ tsp. salt
½ tsp. nutmeg, grated

Filling Ingredients

2½ lbs. ripe apricots
1 lb. cherries, sour or sweet, pitted
2 Tbs. sugar
1½ Tbs. minute tapioca
1/8 tsp. almond extract

Method

1. Preheat oven to 375 degrees. Lightly butter a 2½ qt. baking dish.
2. Make the topping by working the butter into the rest of the topping ingredients so that each piece is coated and you have a coarse, crumbly mixture. This can be done using your fingers or the paddle attachment of a mixer.
3. Pit the apricots and cut into quarters. Pit the cherries and slice them in two or leave whole. Toss both fruits with sugar, tapioca and almond extract. Lay the fruit in the prepared dish and cover with topping.
4. Bake until the top is browned and juices have thickened around the edges. Serve.

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Sundried Cherry Scones

Ingredients

4 oz butter, cold and cubed
3 cups flour
¾ oz baking powder
¾ tsp. salt
½ cup dried cherries
¼ cup water
1 ea. orange, zested
½ cup sugar
1¾ cups heavy cream

Method

1. Place butter and 1 cup of flour in a food processor and process very briefly to a coarse cornmeal consistency. Meanwhile combine cherries and water cover with plastic wrap and microwave for 1 minute. Set aside to cool.
2. Place in a mixing bowl. Add remaining flour and all ingredients except the cream.
3. Mix to combine.
4. Add cream and mix to combine, turn out onto lightly floured work surface.
5. Roll out to ¾" thick, cut into desired shapes.
6. Place on sheet pan with parchment, refrigerate 30 minutes.
7. Bake at 375 degrees until golden brown.

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Caramel Apple Crisp

Fruit Layer
8 cups Granny Smith apples, peel cored and sliced
2 tsp. ground cinnamon

Caramel Sauce
7/8 cup sugar
3 oz. butter
1 cup heavy cream

Streusel Topping
5/8 cup brown sugar
½ cup flour
7/8 cup oats
½ tsp. salt
3 oz. cold butter, cubed

Method

Sauce

1. Combine sugar and butter in a small saucepan and cook over medium high heat stirring constantly until a nice caramel color is reached. Carefully. But quickly, whisk in cream. Note this will steam up and sputter, take care not to burn yourself.
2. Place back on the stove on medium heat if you have lumps. The lumps will cook out.

Fruit

1. Toss fruit with cinnamon and sauce place in a 1½ qt. baking dish.

Streusel

1. Combine all ingredients for streusel and place in a mixer; mix with a paddle on medium speed until crumbly.
2. Sprinkle desired amount over the fruit and bake in a preheated 375-degree oven until brown and bubbly.

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Chocolate Soufflé

This heartwarming dessert is the perfect finale to a cozy, winter meal.

Yields 12 Servings

Ingredients

1 cup and 2 Tbs. unsalted butter
12 oz. semi-sweet chocolate
2¼ cup sugar
5¼ Tbs. cornstarch
6 ea. eggs
6 ea. yolks

Method

1. In a saucepan over low heat, melt the butter and chocolate together. Set aside.
2. In a mixing bowl, combine the sugar and cornstarch. In a separate bowl, whisk the eggs and yolks together. Add the melted butter-chocolate mixture to the sugar mixture and combine thoroughly with a wire whisk. Stir in the eggs and whisk just until smooth. Place in the refrigerator overnight.
3. Preheat the oven to 400 degrees.
4. Grease 12 small ramekins with butter (or use 6 smaller molds). Scoop the mixture into the ramekins so that they are each two-thirds full.
5. Bake on the top oven rack for 20 minutes. Serve immediately.

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Brandied Pumpkin Pie

Ingredients

2 cups canned solid-pack pumpkin (or equivalent fresh roasted and mashed pie pumpkins)
2/3 cup firmly packed light brown sugar
2 large eggs
1-1/3 cups evaporated milk
½ teaspoon salt
2 teaspoons cinnamon
½ teaspoon ginger
½ teaspoon cloves
¼ teaspoon freshly ground nutmeg
¼ cup Cognac or other fine brandy
One 9" unbaked pie crust

Method

1. Preheat oven to 425° F.
2. In a large mixing bowl, whisk together pumpkin, evaporated milk, sugar, salt, eggs, spices, and brandy until well blended. Pour into pie shell.
3. Bake at 425° F for 15 minutes. Reduce heat to 350° F and continue to bake for 45 minutes or until the filling is firm and an inserted knife or skewer comes out clean.

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Double Chocolate Cookies

Yield: 20

Ingredients

½ cup vegetable oil
4 ounces unsweetened chocolate, melted
2 cups sugar
4 eggs
2 tsp vanilla
1 2/3 cups cake flour
½ cup cocoa
½ tsp salt
2 tsp baking powder
¾ cup chocolate chips
1 cup powdered sugar

Method

1. Preheat oven to 350 degrees.
2. Mix the oil, chocolate and granulated sugar. Blend in eggs and vanilla.
3. Sift the flour, cocoa, salt and baking powder into the oil mixture. Chill.
4. Shape into balls and roll in powdered sugar.
5. Bake 10 – 12 minutes. Do not over bake.

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Flourless Chocolate Cake

Serves 8 – 10

Ingredients

1 pound semi-sweet chocolate, chopped

8 tablespoons (1 stick) unsalted butter, cut into tablespoons, room temp.

4 large eggs, separated

4 tablespoons sugar

1 tablespoon cornstarch

2 teaspoons vanilla

Method

1. Preheat oven to 350º F. Butter a spring form pan and sprinkle with sugar.
2. Melt chocolate in a stainless steel bowl over barely simmering water.  Be careful not to burn the chocolate. Remove from heat and whisk in the butter a tablespoon at a time.  Let the mixture cool slightly.
3. Beat egg yolks with 2 tbsp. of the sugar in a mixer at high speed until thick and very light in color (about 5 minutes).  Stir in cornstarch and vanilla.
4. Gently fold the egg yolk/sugar mixture into the chocolate mixture.  Beat the egg whites, adding the remaining 2 tbsp. of sugar as the whites stiffen to soft peaks.  Fold egg whites in gently after lightening the chocolate mixture with about 1/3 of the egg whites, as shown.
5. Spoon batter into prepared pan.  Bake 30-35 minutes, or until the cake is firm on top and the center is still a bit soft. Set on a wire rack and cool to room temp. Run a knife around the inside edge of the pan and remove the sides. The cake will sink a bit in the center.

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Red Berry Gratin

Serves 8

Ingredients

2 cups ripe strawberries, cleaned, stemmed, and cut in quarters

2 cups raspberries

2 tablespoons Framboise or Grand Marnier

½ cup heavy cream

3 large egg yolks, whisked

½ cup sieved powdered sugar

1 teaspoon vanilla

2 teaspoons finely minced orange zest

Fresh mint leaves for garnish

Method

1. Preheat the broiler.  Mix the berries and liqueur and place in a 9-inch gratin dish.  Whip the cream until thick.  Whisk in the egg yolks, powdered sugar and vanilla, and spoon evenly over the berries.
2. Broil close to the top for 3-4 minutes, or until the top is lightly browned.  Serve immediately, garnished with orange zest and mint.

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Ginger Plum Cobbler

Serves 6

Ingredients

2-1/2 pounds red or purple plums,  pitted and halved  (may use pears or peaches cut in quarters)

3 tablespoons sugar

Ginger Topping

1 cup all-purpose flour

¼ teaspoon baking soda

1 tablespoon ground ginger

7 tablespoons softened unsalted butter cut in pieces

1/3 cup light brown sugar mixed with 1/3 cup white sugar

1 tablespoon chopped crystallized ginger (optional)

Sour cream or crème fraîche for serving

Method

1. Preheat the oven to 375º.  Place the plums, cut-sides up, in a baking or gratin dish and sprinkle with the 3 tablespoons sugar.
2. Prepare the topping: Combine the flour, baking soda and ginger in a large bowl.  With a pastry blender, a food processor or an electric mixer, work the butter into the flour mixture until mealy. 
3. Add the mixed sugars and crystallized ginger, if using, and combine will.  Pat the topping evenly over the plums and bake for 30 minutes.  Serve warm, with a dollop of sour cream or crème fraîche. MAKE AHEAD: up to 4 hours; leave in a cool place.  Reheat in a to 375º oven for 10 minutes.

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Apple Walnut Bread Pudding

Serves 6

Ingredients

3 Golden Delicious apples

1 cup walnuts, roughly chopped

½ cup sultanas

¼ cup Calvados                

6 large eggs

2 cups whole milk

1 teaspoon cinnamon

1 vanilla bean

2 oz. unsalted butter

2 oz. sugar

1 tablespoon lemon juice

2 day old baguettes

Method

1. Peel apples and place acidulated water (4 qt. water and 1 tablespoon lemon juice), then cut into a large dice and leave in water.
2. Combine the sultanas and calvados and let macerate for 15 minutes.
3. In a sauté pan over medium high heat melt the butter, sugar and a vanilla bean split in ½ lengthwise. Add the strained apples and sauté until the apples start to caramelize. Add the sultanas and flame. Remove mix from pan and let cool.
4. Scrape vanilla bean and add seeds to the cooked apple mix.
5. Cut day old baguettes in ½ in. slices and set aside.
6. Make custard by combining eggs, milk and cinnamon.
7. In a small roasting pan place a layer of baguette slices. Pour some of the custard over the bread slices (just enough for the bread to absorb). Then top with some of the cooked apple mix. Repeat until there is no more bread or apple mixture left.
8. Bake in a 350º F oven for approximately 1 hour until the custard is firm.
9. Serve immediately.

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Panna Cotta

Serves 4 to 6

Ingredients

1 ½ cups heavy cream

1 cup whole milk

½ cup sugar

1 vanilla bean

1 envelope unflavored gelatin

Method

1. Pour 3 tablespoons water into a small bowl.  Sprinkle the envelope of unflavored gelatin into the bowl and let stand for 5 minutes to soften.
2. In a saucepan combine heavy cream, whole milk, sugar and vanilla bean.  Stirring, bring to a boil over medium high heat.  Remove from heat and extract vanilla bean.
3. Add gelatin and stir for one minute.
4. Lightly oil 4-6 small ramekins or custard cups.  Pour mixture into prepared cups and refrigerate until firmly set.  At least 3 hours.

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