Caramel Apple Bread Pudding

Ingredients:

Apple sauce:
3 large apples, peeled and cut into thick slices
1/4 cup butter
1 tsp cinnamon
1/4 cup light brown sugar
5 cups bread cubes
1/2 tsp freshly grated nutmeg

Cream:
1 cup whipping cream
1 cup milk
2 eggs
2 egg yolks
2/3 cup sugar
1 tbsp vanilla extract
Pinch salt

Caramel Sauce:
2 cups sugar
2/3 cup butter cut in small cubes
4 tbsp water
1 cup whipping cream

Directions:

In a medium skillet melt the butter and then add the cinnamon and the sugar. Cook until the sugar dissolves and the mixture is bubbly. Add the apples and sauté until the apples are just fork tender but not mushy. Remove the apples from the sauce. At this point, depending on the juice content of your apples, you may have to continue to boil the sauce to reduce it to a slightly thickened consistency, then toss in the apples again.

Grease an 8×8 inch baking dish well. Toss in 1/2 the bread cubes in an even layer. Sprinkle the bread cubes with half the sautéed apples and the nutmeg. Repeat the layer with the remaining bread cubes and apples.

Whisk together all the ingredients for the cream andour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked. Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the center. Let the bread pudding stand for about 20 minutes before serving. Serve with Caramel Sauce.

Caramel sauce:

Begin by mixing the sugar and water in a large saucepan. Boil the sugar and water over medium heat until the mixture begins to turn a light amber color. It is very easy to burn this mixture which can happen very quickly once the proper color is achieved, so have your butter and cream at the ready, as timing is crucial for this recipe.

When the color is right, quickly add the butter and stir quickly until the butter is melted. Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce is uniformly smooth. Cool completely. Store in an airtight plastic container or in a mason jar. This sauce is fantastic with almost any apple dessert or for great caramel sundaes.

Key Lime Pie with Meringue Topping

Ingredients:

Graham Cracker Crust:
200g graham cracker crumbs
100g unsalted butter

Flour Dought:
250g all-purpose flour (2 cups)
175g unsalted butter, room temperature
2 tbsp sugar
1 pinch of salt
2 tbsp water
1 tbsp lemon juice

Filling:
1 can sweetened condensed milk
1 can (14-ounce) heavy cream
1/2 cup lemon juice

Merengue:
3 egg white
6 tbsp sugar
1 lemon zest

Directions:

Preheat the oven to 350 degrees F.

Graham Cracker Crust:
In a bowl combine graham cracker crumbs with butter and 1 tablespoon heavy cream. Mix until graham cracker crumbs are moist. Press mixture into a 9 inch pie dish with removable bottom. Bake for about 20 minutes, or until lightly browned.

Flour Dough:
Mix all ingredients and refrigerate for 30 minutes. Roll out the dough onto a surface dusted with flour. Line the bottom and sides of 9 inch pie dish with removable bottom. Bake for about 20 minutes, or until lightly browned.

Filling:
Just mix in a bowl the lemon juice with condensed milk. After mixing for five minutes, add the cream, mix and it is ready. Cover the base with this cream and meringue.

Meringue:
In a mixer, beat the egg whites with a pinch of salt or cream of tartar, add sugar gradually and continue beating until meringue is firm. Cover pie with meringue and return pie to the preheated oven for about 10 minutes to brown the meringue. Let cool in refrigerator before serving.
erature, pour the lime filling over the pie crust. Bake for 15-17 minutes. Remove from oven and cool on a cooling rack. When cool, chill the pie in the refrigerator. The filling will set up as it cools. Chill for at least one hour before serving.

Ham and Cheese Tart

Ingredients:

Crust:
2 cups all-purpose flour
6 tbsp butter, cold and in pieces
1 egg yolk
1/3 tsp salt
4 tbsp cold water

Filling:
200g cup natural yogurt
300g heavy cream
4 eggs
3 tbsp parmesan cheede, grated
200g ham, chopped
200g mozzarella cheese, chopped
1/2 tsp salt
1/3 tsp oregano
1/4 cup olives, pitted

Directions:

Crust:
Preheat oven 350°F. Blend flour and salt in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add the water and egg yolk. Process just until moist clumps form. Gather dough into ball; flatten into disk. Roll out the dough and cover the bottom and sides a greased 8,7 inch round pan.

Filling:
In a mixing bowl, using a hand-held mixer or a whisk, combine eggs, heavy cream, yogurt, salt and parmesan cheese together until mixed well. With a spoon, add the ham, mozzarella cheese, olives and oregano. Pour the filling over the crust. Bake for 45 minutes, or until is golden brown.