Showing posts with label #SundaySupper. Show all posts
Showing posts with label #SundaySupper. Show all posts

Sunday, December 23, 2012

Chicken liver paté: #SundaySupper is home for the holidays


Every family has its own holiday traditions. For example, my husband and I have had a fake banana on our Christmas tree since we first started living together more than 20 years ago. It's a little cracked now, but it still goes up on the tree every year. Another tradition we have is to buy one new ornament per family member per year. As time has passed, we have collected lots of fun things, which we love to unpack every year and exclaim, "Oh yeah, I remember that one! And this is one of my favorites. And so is this!" The tree gets more and more crowded every year, and that's just how I like it.


Of course, many of those traditions revolve around special foods. As a child, one of the holiday foods I looked forward more to anything else was my mother's chicken liver paté. It is still one of the best things I have ever tasted, even though it's hideous to look at. The first time I saw my mother making the stuff, I said it looked yucky. She told me, "Sometimes the best-tasting food is the ugliest. Try it before you make any judgments." So, with great trepidation, I did. And loved it.


Unfortunately, this post is not about her recipe, which is a secret process and recipe she invented and guards as though it could topple regimes. I have made attempts to duplicate it, trying several recipes that require baking in the oven in a pan of water (which is how my mother's recipe is made), but, although good, they just aren't worth the effort. In the last few years, I have turned instead to this much simpler recipe, which was adapted from a recipe in Allt om Mat, a Swedish food magazine. It's delicious, easily doubled (or even tripled), and easy to freeze. I always make a huge batch of the stuff and freeze about half. It never lasts long enough. It's especially good served with some sweet gherkins, but simply slathered on bread or crackers works just fine. Some of the butter may separate out during cooling, but you can mix it right back in to the paté. (Note that you will need a food processor or blender to make this.)


Ingredients

  • 1 lb frozen chicken livers, partially defrosted
  • 5 slices smoked bacon, diced
  • 1 stick butter (4 oz)
  • 1 onion, diced
  • 1 tsp salt
  • 1/2 Tbsp dried parsley
  • 1/2 Tbsp dried thyme
  • 1-2 Tbsp brandy (optional)

Directions

  1. Melt the butter in a deep pan or a large pot over medium-low heat. 
  2. Add the diced bacon and onions and let the onions soften in the butter for about 10 minutes. (Keep the heat low to medium. You don't want the onions or the bacon to brown.)
  3. Roughly cut the partially defrosted chicken livers into pieces that are about an inch in size. Add the livers to the onions, butter, and bacon in the pan. Add salt, herbs, and brandy (if using). 
  4. Bring the mixture to a slow simmer and then let it simmer for 30 minutes. Stir occasionally. 
  5. Let the mixture cool for about 10 minutes. Then blend it until very smooth in a food processor or blender. (Let the machine run for a good, long time so that the mix is evenly smooth.)
  6. Taste the paté for seasoning. Add salt if needed while the mix is still hot and liquid.  
  7. Pour the mixture into containers to chill. It will set up on cooling. Spread the paté on bread or crackers and enjoy. 
This week, #SundaySupper is sharing all kinds of special family treats for the holidays. Check out all the goodies and don't forget to participate in the chat on Twitter by following the hashtag #SundaySupper at 7 p.m. Eastern time on Sunday, 12/23/12. Also feel free to share your favorite holiday recipe on the #SundaySupper Pinterest board. 


Breakfast



Appetizers & Snacks


Sides



Main Dishes



Desserts



Drinks



The posts are more than recipes. They are also wonderful stories of holidays and traditions. Please take the time to visit and read each heartwarming one.

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Sunday, December 2, 2012

Pork and beans with Alton Brown's pickled pork for #SundaySupper


I hadn't intended to participate in this week's Sunday Supper, which is all about favorite chef-inspired dishes. I was busy, overwhelmed, and trying to keep up with the regular day to day. I just couldn't think of a chef's recipe that I would want to do. The research seemed daunting. And then I got the reminder email about posting #SundaySupper recipe titles to the group. And I smacked myself on the forehead. Just that morning, I had started pickling some pork, using Alton Brown's recipe. Uh, oh yeah, duh. Silly me. Serendipity strikes again.


I haven't cooked that many celebrity chef recipes even though you could call me a cooking show addict. I especially enjoy the shows where they pit chefs head to head: Top Chef, Iron Chef, Next Iron Chef, Chopped, The Next Food Network Star. Love 'em. My husband and I try to come up with ideas for the mystery basket. Ideas that we have never tried, unfortunately.

One food show that was particularly important to us was Alton Brown's Good Eats. It taught us so much about the precise methods of cooking just about anything you could think of and make it good. The show also covered food history, culture, and science. For geeks like us, it was irresistible. And it was funny. AB was such a goof on that show, so much so that we were surprised to learn about his extraordinary skill and professionalism as a producer (which we discovered on The Next Food Network Star). (And I also enjoy his natty Southern gentleman style.)

However, more important than the specific lessons in cooking various items of food or the history and science was the insight that to cook really well requires precision, knowledge of the ingredients, knowledge of the techniques. This may seem obvious, but it isn't. In some ways it was a revelation: To get superior results, you have to understand how different kinds of pans heat food differently, that some foods need to be cooked at low temperatures for a long time and some need high heat for just a few seconds, and so much more. Understanding the differences and learning to apply patience or be careful about timing really does make a difference. It was exciting because there was room for growth. It's still exciting because the only way to go is toward continual improvement if you are willing to learn.

Another key to learning as a cook is to take risks and experiment, to try things that don't sound good or to try new methods. This dish is a perfect example. The first time I heard of pickled pork, I had doubts. It didn't sound good to me at all. Sounded kind of scary actually, like those giant jars of pickled eggs you see sometimes. Thankfully, my husband went ahead and tried it about a year ago (I am in no way to be commended for my kitchen courage in this story, but the mad scientist definitely is); cooked long and slow with some beans, tomatoes, onions, and herbs, the pork transformed into a rich, filling dish perfect to take the edge of a cold night's chill. You won't believe the rich smell that rises when you remove the lid from your Dutch oven.

This dish is not difficult or labor-intensive to make but it takes a lot of time. The initial pickling of the pork takes three days, then the dish itself needs to simmer 2 to 2 1/2 hours. But it's worth it. You will divide the pickled pork in half and freeze the unused half for another day. The pork and beans, served over white rice, last a few days (unless of course, you go back for seconds and thirds, as we did last night).

For the pickled pork recipe, head over to the Food Network's website for Alton Brown's recipe. I followed this nearly exactly (skipped the celery seed; didn't have it, didn't want it). For the rest of the recipe, read on:

Ingredients

  • 1/2 batch of Alton Brown's pickled pork, drained (drain and freeze the other half for another use)
  • 2 1/2 - 3 cups cooked beans (1/2 lb dried beans, cooked); I used cranberry beans, you can use pintos, white navy beans, cannelini beans.
  • 1 28 oz. can diced tomatoes, briefly chopped in a food processor
  • 1 large onion, chopped
  • 2 Tbsps olive oil
  • 1/4 cup maple syrup
  • 1 1/2 Tbsp salt (or more to taste, but add near the end of the cook time to avoid oversalting)
  • 1/4 tsp black peppercorns
  • 1 Tbsp dried thyme
  • 1 Tbsp whole-grain mustard 

Directions

  1. If you use dried beans, Pick-A-Pepper just turned me on to a great, no-soak method of cooking beans that cuts cooking time to 2 hours (at most) and leaves you with soft, creamy beans. I went ahead and cooked a whole pound at once and froze the second half in leftover cooking liquid.
  2. Preheat the oven to 300 degrees Fahrenheit. 
  3. Heat the olive oil over medium-high heat in a Dutch oven until it shimmers. Add the chopped onions, cook until they are soft and just starting to brown a bit. 
  4. Add the rest of the ingredients. Stir them together gently until evenly distributed. Cover the Dutch oven and place it in the oven. 
  5. Leave it in the oven for 2 hours. Taste to test the seasoning (careful, it will be very hot). Add salt to taste. Remove from the oven. 
  6. Let it cool while you cook some white rice to serve it over. Then eat it and love it. And try to avoid going back for seconds. I dare you. 
Please check out all the other great chef-inspired dishes on offer from #SundaySupper. Lots of tasty dishes and inspiration are on offer:

Starters or Snacks:

The Main Dish:

Amazing Sides:

Sweet Endings:

Wine Pairings: 

Please join the Sunday Supper group via Twitter for #SundaySupper throughout the day on December 2, 2012. In the evening, Sunday Supper members will meet at 7 PM EST for the weekly #SundaySupper live chat. All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat. Also check out and pin to the #SundaySupper Pinterest board, which has more than 1,600 pins with all kinds of tasty dishes. 
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Sunday, November 11, 2012

Pancake mix with apple cider syrup and candied walnuts: A gift from the kitchen for #SundaySupper


A friend mentioned that Thanksgiving is less than two weeks away (at least here in the United States). I was shocked. And perturbed. Really perturbed. Not panicked. No, not yet, but I won't deny that I am a little annoyed that the holidays crept up on me like that. Again. Every year, I think, "Next year will be different. I will be organized, on top of things, efficient, effective, and stress-free." Ha! Yeah right.

Oh well. Time to start thinking and planning and making it all happen. But I've grown sick and heartweary of stuff. I've hit the mall a few times recently and found myself overwhelmed (and a little depressed) by the choices, the glitter, the tack, the endless push for a more wonderful holiday than anyone else or ever before. Every year, I find myself in a spiral of anxiety in which I seek the perfect holidays, beautifully and completely decorated, with an abundance of perfect gifts. And every year, I wind myself up more and more and spend more, far more, than we should, ending up with a lot of stuff and a lot of regret. I am ready to get off that ride. It's making me a little sick.

One way to make the holidays more meaningful is to make gifts. Homemade gifts may not be as pristine and glittering and cool as storebought gifts, they may be a bit clunky and lumpy, but they feel good to make. Of all the gifts we can make and give, gifts from the kitchen are often most appreciated. The receiver can enjoy them immediately, and they leave little to no clutter. (Speaking of clutter, here's a lovely poem on that topic from Saideh Pakravan, a member of my freelance networking group.)

One of my favorite gifts to give is a special breakfast, in this case homemade pancake mix with apple cider syrup and candied walnuts. None of the components is hard to make (although the apple cider syrup does take a lot of time); the most difficult task will be figuring out a nice way to present them. Here are the ingredients you will need, the instructions, and the instructions you will write down so the recipient can make the pancakes.



Ingredients

FOR THE PANCAKE MIX*

  • 2 cups white whole wheat flour (you can substitute with all-purpose flour if you like)
  • 1 cup oat flour
  • 1 cup corn meal
  • 2 Tbsps granulated sugar
  • 2 tsps baking powder
  • 1 tsp coarse salt

FOR THE APPLE CIDER SYRUP

  • 1 gallon fresh apple cider (preferably from the farmers market; I am a big fan of Beechwood Orchards' cider because they use a blend of apples, which means the cider isn't too sweet)

FOR THE CANDIED WALNUTS

  • 2 cups walnuts, coarsely chopped
  • 1/2 cup maple syrup
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon


Instructions

FOR THE PANCAKE MIX

Part 1: Combine the ingredients in a lidded box. Close the lid and shake the box vigorously. (By the way, you can double, triple, or quadruple this recipe and keep it stashed in your freezer for your own pancake breakfasts.)

Part 2: Write these preparation instructions down for the recipient of your gift:

  1. For 3-4 servings, combine 1 cup pancake mix with 1 1/2 cups milk and 1 egg. 
  2. Pour about 1/4 cup of batter on a hot, buttered griddle and cook each side until golden brown. 
  3. Serve with apple cider syrup and candied walnuts. 

FOR THE APPLE CIDER SYRUP**

  1. Pour 2 and 1/2 cups apple cider into a large stockpot. Measure the depth of the liquid with a spoon or something similar. 
  2. Add the rest of the apple cider to the pot. Bring it to a boil and then reduce the temperature to a slow simmer. Let it simmer and reduce for 5-7 hours. 
  3. In the last hour, start checking on it more frequently, because it's quicker to overreduce when it gets closer to the end. When you've reached the depth you measured, the syrup is done. Let it cool and pour it into jars. It will keep indefinitely in the refrigerator. 

FOR THE CANDIED WALNUTS

  1. Line a baking sheet with parchment paper or a silpat (I could use some of those for Christmas, hint, hint).
  2. Lightly chop the walnuts, if they aren't chopped already. 
  3. Combine the maple syrup, salt, and cinnamon in a thick-bottomed pot and bring to a boil. Stir frequently so that the syrup doesn't burn. Let it thicken a bit (about 5-10 minutes). 
  4. Add the chopped walnuts to the syrup mixture. Stir until the nuts are completely coated and heated through. 
  5. Spread the nuts out on the baking sheet and break them apart if needed. Let them cool. Don't worry if they don't harden completely, or are a little sticky; they will still make a terrific pancake topping. (These would be a great topping for almost any dessert, actually.)

This week's Sunday Supper is all about gifts from the kitchen. Almost 50 gift ideas are on offer from breads to sweets to soups, so please go ahead and check these out for more ideas for homemade holiday gifts. Also, don't forget to join in the Sunday Supper Twitter chat by following the hashtag #SundaySupper at 7 p.m. EST.


Breads and Breakfast



Condiments and Ingredients



Soup and Snacks



Sweets



Drinks


Don't forget to share your own recipes for Gifts from the Kitchen on our #SundaySupper Pinterest board.


 * The pancake mix recipe is slightly adapted from The Harvest Eating Cookbook by Keith Snow. Do not forget to check out his Harvest Eating website for lots of seasonal eating ideas and recipes. 
** For more ideas for what to use apple cider syrup with and a recipe for boiled cider baked beans, check out the Washington Post recipe. 

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Sunday, October 7, 2012

Butternut squash and tomato soup: Celebrating all things orange for #SundaySupper


I've left the windows open for a few weeks now. I wanted to be done with the air conditioning (although a few days of lingering heat did cause me to doubt my decision). But tonight chill air creeps in through the window, curls up around the house, and goes to sleep like the fog in T.S. Eliot's poem "The Lovesong of J. Alfred Prufrock." The mornings and evenings are getting darker, and a quiet, interior life is starting to settle in, a life of reading, dreaming, knitting, sewing, and, of course, cooking.


Fall is my favorite time of year, for many reasons. The trees dress in their brightest finery, their last party of the season, the world dances with liquid light and reflected color, and streams and rivers run dark with leaf tea. And when the rains come, the chilly air carries the smells of fire and dry leaves, and the urge to bake with rich spices or slowly braise a stew takes hold. And of course, this is the season for soups: warm, satisfying soups that take advantage of a harvest of winter squashes, root vegetables, and the last of the summer vegetables.

This butternut squash and tomato soup is one of my favorite fall soups, which I've adapted slightly from Crescent Dragonwagon's Dairy Hollow House Soup and Bread Cookbook, the first cookbook I ever fell completely heads over heels in love with. Warm and filling, the soup is sweetened with some maple syrup. Serve it with a piece of crusty bread for dipping and perhaps with a glass of cider for a simple fall meal. Or it could be a perfect starter later in the season for Thanksgiving.


Ingredients

  • 2 large butternut squashes (alternatively, you can use 4 cups of canned pumpkin instead, just make sure it's good quality)
  • 3-4 Tbsps olive oil or butter
  • 1 large onion, finely chopped
  • 4 cups homemade chicken stock (or for a vegetarian soup, use a well-flavored vegetable stock)
  • 1 28-oz can of whole or diced tomatoes
  • 2-3 Tbsps maple syrup plus extra for drizzling
  • salt and pepper

Instructions

FOR BUTTERNUT SQUASH PUREE
  1. Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Wash the butternut squashes and split them in half lengthwise. Scoop out the seeds and discard (or you can clean them off and roast them like you'd roast pumpkin seeds). 
  3. Drizzle the cut sides with a little maple syrup and place the halves cut side down on the parchment paper.
  4. Bake the halves in the oven for 50 minutes to an hour. Poke them with a fork to make sure they are soft and cooked through. 
  5. Let them cool enough to handle and to reabsorb some of the liquid that will leak out.
  6. Scoop out the flesh and mash it with a big spoon. (Note: If you double the number of butternut squashes, you can make a lot of extra puree to freeze for other uses. You can use butternut squash puree as a replacement in just about any recipe that calls for pumpkin.) 
FOR THE SOUP
  1. In a large soup pot, heat the oil over medium heat. Add the onions and cook slowly until they are soft and shiny, about 10 minutes. Try to avoid browning the onions. (Take your time with this step.)
  2. Add the stock to the onions, bring it to a boil, lower it to a simmer, and then let it simmer for about 15 minutes. 
  3. Add the tomatoes and their juices, 4 cups of butternut squash puree, and 2 tablespoons maple syrup to the stock. Let the mix heat up again. Then use a hand blender to puree the whole mixture until it's very smooth. (Alternatively, you can use a blender, but you will have to do that in batches.) Add salt and pepper to taste. Drizzle a little more maple syrup on top to serve.  

This is just one of many recipes celebrating fall and one of the most prominent colors of fall, orange (also my favorite color), in this week's All Things Orange Sunday Supper event. Here are all the wonderful recipes and don't forget to join in the Twitter chat using the hashtag #SundaySupper at 7 p.m. Eastern (U.S.) time.

Sunrise (Breakfast and Brunch)



High Noon (Soups, Salads, and Sandwiches)


Sunset (Dinner and Main Dishes)


By the Bonfire (Sweets, Snacks, and Sips)


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Sunday, September 23, 2012

Apple gingersnap cookies: Welcome to the #SundaySupper Autumn Apple Party


Fall. My favorite time of year. Rustling leaves. Rich colors. Sunlight that breaks in at an angle. Time to turn slowly inward, to the home, to the hearth, to reading books and poetry.


And of course fall serves up some of my favorite foods: rich stews, soups, roasts, made from and with squashes, pumpkins, root vegetables, brussels sprouts, and of course apples.

Summer apples start to appear in farmers markets in mid-summer, but they don't really start to show in large quantities in the markets with their great variety until mid to late August and then there's a flood of them and apple cider for weeks. So many different varieties, names, colors, textures. So much fun to try different varieties and find new favorites.

Apples are not native to the Americas--they originated around the area of Iran--but they have taken hold well here both agriculturally and culturally. One interesting fact about apples is that they are not true breeding. In other words, you could plant the seeds of an apple you love, and not one of the trees that came from that apple would produce apples like it. Most of the apples produced would, in fact, probably be inedible.

Sadly the vast variety of apples that used to exist is declining, in part because there are very few commercially grown varieties of apples. I hate to see the many varieties of apples and their wonderful names disappearing. So I say, get thee to a farmers market and try some new varieties of apples. Or find a farm where you can spend a day picking apples. Then come home and read Robert Frost's poem, "After Apple Picking" and enjoy the satisfaction of a day in the orchard.

This week's Sunday Supper is all about apples. I wanted to try making a cookie that I imagined a few months ago at the height of summer when I absolutely did not wish to bake: Apple gingersnap cookies. Apple and ginger are fantastic flavors together, and this cookie is no exception.


The cookie dough is easy to make, but you need to plan ahead. The dough should chill for at least 12 hours to let the flavors meld. I used boiled apple cider syrup in this recipe, which I discovered last fall, but you can use maple syrup, molasses, or even honey if you prefer, although doing so will change the flavor and the texture of the cookie a bit. For this cookie, I give the ingredients in milliliters and grams because I started with a gingersnap cookie from my favorite Swedish cookbook, Bonniers Stora Kokbok, and modified the recipe from there. Just about every measuring cup will give you the option of using milliliters, just be aware of the difference.


Ingredients    

  • 100 ml water
  • 400 ml sugar
  • 300 grams unsalted butter
  • 100 ml apple cider syrup
  • 1 Tbsp ground cloves
  • 1 Tbsp ground dried ginger
  • 1 Tbsp ground cinnamon
  • 250 ml coarsely grated apple (from about 1 peeled, cored apple)
  • 1,200 ml flour (plus more for flouring the board)
  • 2 tsps baking soda

Directions

  1. Mix half of the flour (600 ml) with the baking soda and set aside.
  2. Heat water, sugar, butter, apple cider syrup, and spices in a pan on medium heat on the stove until the butter melts and the sugar dissolves. Then add the grated apples.
  3. In a large bowl, combine the butter-sugar-spice-apple mixture with the flour-baking soda mixture. Then mix in the rest of the flour in bunches. (It's helpful to use a sturdy silicone spatula for this job.) If the dough starts to get too heavy to stir, feel free to get your hands in there and knead like you would a bread dough. (Your hands will smell amazing afterward, by the way.)
  4. When the flour has been completely incorporated into the dough, sprinkle some flour on top, cover the bowl with plastic, and refrigerate the dough for 12 hours. 
  5. On the day you plan to bake the cookies, pre-heat your oven to 425 degrees (F). Line three cookie sheets with parchment paper (or use silicone mats if you have them). 
  6. Liberally flour a baking board and roll out slightly less than a quarter of the dough very thinly. Using cookie cutters, cut out shapes and fill one baking sheet.
  7. Working on one baking sheet at a time, bake the cookies for 7 minutes. (Feel free to try to vary the time a few minutes up or down to get the consistency you want.)
  8. Let the cookies cool for a few minutes on the sheet, then transfer them to a cooling rack and re-use the baking sheet for another batch. You will probably end making about 100 cookies, depending on the size of the cookie cutters you are using.
Sunday Supper wouldn't be complete without all the wonderful contributions from the rest of the group. This week's batch of apple goodness is particularly wonderful. Check all these out! 


Soups, Salads, Starters, and Breads

Cinnamon Apple Chips- Shockingly Delicious
Apple Celery Salad- In the Kitchen with Audrey and Maurene
Mini Apple Pumpkin Pancakes – The Daily Dish Recipes
Overnight Apple Cinnamon French Toast- In the Kitchen with KP
Curried Apple and Leek Soup-Soni’s Food for Thought
Endive Spears Topped With Apple, Blue Cheese and Hazelnut Salad- The Hand That Rocks the Ladle
Homemade Apple Jam – My Trials in the Kitchen
Caramel Apple Butter Cheesecake Dip- Chocolate Moosey
Caramel Apple Bread – famfriendsfood
Apple Pie Bread Baker Street
Apple, Bacon & Brie Popovers- I Run for Wine
Apple and Almond Brie Puff Pastry- Family Foodie
Apple, Leek and Gruyere Tarts- There and Back Again

Main Meals

Slow Cooker Honey Apple Pork Loin- The Meltaways
Apple-Glazed Meatballs- The Messy Baker
Apples & Buttons (Ham, Apples and Dumplings)- Cindy’s Recipes and Writings
Skillet Pork with Sweet Spiced Apples- Mama Mommy Mom
Chicken Apple Meatloaf with Tarragon Tomato Sauce – Diabetic Foodie
Baked Tilapia Apple Crisp- Daddy Knows Less
Pork Tenderloin with Calvados Cream Sauce Sustainable Dad
#SundaySupper Pulled Pork Sandwich With Pickled Red Onions Kwistin’s Favorites

Sides

Harvest Rice- Webicurean
Wild Rice with Apples, Dried Cranberries, and Walnuts – Ruffles and Truffles
Apple Topped Sweet Potato Mash- Momma’s Meals
Warm Spice Pecan Raisin Apple Chutney- Sue’s Nutrition Buzz

Desserts

Double Apple Pot Pie- What Smells So Good?
Apple Walnut Coffee Cake- The Girl in the Little Red Kitchen
Apple Streusel Cobbler- Big Bear’s Wife
Apple & Moroccan Cinnamon Gooey Sticky Buns- Crispy Bits & Burnt Ends
Spiced Caramel Apple Pie-Chelsea’s Culinary Indulgence
Apple Pear Kuchen for #SundaySupper (Apfel Birnen Kuchen)- Galactosemia in PDX
Apple Strudel - Magnolia Days
Old Fashioned Apple Crisp with Caramel Sauce-Noshing with the Nolands
Apple Cheesecake- Vintage Kitchen
Caramel Apple Crumble Bars- Hezzi D’s Books and Cooks
Apple Cake with Cream Cheese Frosting- From Fast Food to Fresh Food
Cinnamon Apple Dessert Chimichangas- Juanita’s Cocina
Nutella Apple Quesadilla- Dinners, Dishes, and Desserts
Apple Crisp Ice Cream- Cravings of a Lunatic
Bavarian Apple Torte- The Lovely Pantry
Streusel Apple Crumb Pie + Pie Freezer Kits- Meal Planning Magic
French Apple Cobbler with Cinnamon-Maple Whipped Cream Weekend Gourmet
Chunky Apple-Apricot Bread Pudding- Comfy Cuisine
Apple Butter Spice Cake – Home Cooking Memories
Apple Pie and Custard- Happy Baking Days
#GlutenFree Deep Dish Carmel Apple Pie- Cooking Underwriter
Apple Brownies That Skinny Chick Can Bake
Country Apple Dumplings- Mom’s Test Kitchen
Apple-Gingersnap Cookies- Tora’s Real Food
Apple and Cranberry Turnovers- Flour on my Face
Applesauce Chocolate Chip Bundt Cake with Caramel Glaze- Hip Foodie Mom
Caramel Frosted Apple Cookies- No One Likes Crumbley Cookies
Apple and Pecans Cake- Basic N Delicious
Apple Pull Apart Monkey Bread- Gotta Get Baked

Beverages

Spiced Apple Ale Small Wallet Big Appetite
Apple Chia Tea- Pippi’s in the Kitchen Again

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite apple recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!
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