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.

Beyond Detoxification

Ingredients:

3 apples
1 plum
1 handful of spinach
1 slice (2,5cm) of beet
1 slice (2,5cm) of cucumber
1 slice (3 cm) of yam
parsley (only a small amount because it is strong. Leave it out if you have kidney problems or are pregnant)
1/2 avocado
ice

Directions:

Place an apple in the juice extractor, then the spinach and parsley. Add the cucumber, beet, plum, yam and other apples. Mix all the avocado and ice in blender. Beat until creamy.

Apple Cake with Skin

Ingredients:

2 cups all purpose flour
2 cups sugar
3 ovos
1 tbsp ground cinnamon
1 pinch of salt
3 apples
1 cup vegetable oil
1 tbsp baking powder

Directions:

Preheat oven to 350 degrees. Grease a 9×13 inches pan. Peel, core and chop apples into chunks. Reserve the peel.
Stir together flour, sugar, baking powder and salt in a large mixing bowl. In a blender, whisk together oil, eggs and the apple peel. With a spoon mix wet ingredients into the dry ones. Add the apples. Scrape down the bowl to ensure all ingredients are incorporated.
Pour the batter into prepared pan. Bake for about 40 to 50 minutes, or until a tester comes out clean. Then powder with sugar and grounded cinnamon.

Apple Muffins

Ingredients:
6 muffins

75g self-raising flour
50g all-purpose flour
1/2 tsp baking powder
2/3 tsp ground cinnamon
1/3 tsp ground nutmeg
4 tbsp sugar
50g melted unsalted butter
1 tbsp honey
1 small egg
55ml milk
1 small apple, cored, peeled, chopped

1/4 tsp ground cinnamon to sprinkle
1/2 tsp sugar para to sprinkle

Directions:

Preheat oven to 180°C. Prepare your ingredients. You will need 6 medium muffin pans. Silicone muffin pans are wonderful to use as they don’t need greasing. Alternatively, line the pans with paper muffin cases.
Sift the flour, baking powder, cinnamon and nutmeg together into a large bowl. The baking powder acts as a raising agent and will help give the muffins a light texture. Stir in the sugar, apples until well combined.
Whisk together the butter, honey, eggs and milk until well combined. Blending the wet ingredients before adding them to the flour mixture makes it easier to evenly combine the two.
Add the milk mixture and the apples to the flour mixture and stir with a large metal spoon until just combined. It is important that the ingredients are only just combined. If the mixture is over-mixed, the cooked muffins will have a tough texture. Spoon the mixture evenly into the muffin pans and sprinkle the sugar and cinnamon misture. Bake the muffins in preheated oven for 20 to 25 minutes or until golden and cooked through. To test if they are cooked, insert a skewer into the centre of one – if it comes out clean, it is ready. Serve warm or at room temperature.