Tag: pie

APPLE PIE QUICK BREAD – Butter with a Side of Bread by Gordon Ramsay

Apple Pie Quick Bread is made with a cake mix, apple pie filling and then topped with a simple maple glaze. This easy quick bread recipe tastes just like apple pie!

Apple Pie Quick Bread is absolutely delicious -so moist and full of flavor! And the best part is how easy it is to make! Only takes a few minutes, one bowl and a wooden spoon to mix it all together. After the bread is baked, make sure to drizzle the glaze on top.

The glaze is made with powdered sugar, butter and maple syrup. Why have I never made a glaze with maple syrup before? It’s absolutely incredible and the flavor pairs so well with the apple flavor in the bread.

Ingredients in Apple Pie Quick Bread

Yellow cake mix – any brand will do. No need to make up the cake mix according to box directions – just dump the cake mix straight into the batter.

Eggs

Sour cream (or plain greek yogurt) – This adds the most amazing consistency to the bread.

Apple pie filling – You will need one can (20 oz) for the recipe. Dump it out onto a plate before adding to the batter and use a knife to cut the apples into smaller pieces.

Applesauce – I usually use unsweetened applesauce, but any variety will work. Am I the only one who has uses baby food applesauce in recipes when I realize I don’t have any other kinds on hand?!

Cinnamon & nutmeg – The recipe calls for 1 teaspoon of each, but you can add a little bit more if you prefer either or both flavors to be a little stronger.

Glaze:

Powdered sugar – If you don’t have any on hand you can make your own! Just put regular granulated sugar in the blender and blend until it looks like powdered sugar and then add to the glaze – it works great!

Butter – Make sure to melt the butter before adding to the syrup.

Maple syrup – I prefer to use real maple syrup, but you can use any type of pancake syrup instead!

How to make Apple Pie Bread

Preheat the oven to 350°.

Mix all the ingredients together in a large bowl until well combined. With quick bread recipes, you don’t want to over mix, so just use a wooden spoon or spatula instead of an electric mixer.

Pour the batter into a well-greased loaf pan (9″X5″) and bake for about 60-70 minutes, until a toothpick inserted in the center comes out clean. If the bread is starting to brown a little too much on the top/sides before the center is done, you can cover with foil until the bread is completely baked and the foil will prevent the top from getting too dark.

Leave the bread in the pan for at least 20-30 minutes before removing the bread. The longer you can cool the bread in the pan, the better because the bread is so moist that if it’s not cool enough, it may be a little tricky to keep it all in one piece!

Once the bread is cooled, you can make the glaze. In a small bowl, use a fork to whisk together the butter, powdered sugar and maple syrup until smooth. If the syrup is too thick, add a tablespoon or two of milk to thin it out a little bit.

If you prefer to make muffins instead of bread, pour the batter into 12 muffin cups and bake for about 20-25 minutes at 400°.

Apple Pie Quick Bread

Apple Pie Quick Bread is made with a cake mix, apple pie filling and then topped with a simple maple glaze. This easy quick bread recipe tastes just like apple pie!

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Course: Quick Bread

Cuisine: American

Keyword: Apple Pie Quick Bread

Prep Time: 5 minutes

Cook Time: 1 hour

Servings: 1 loaf

Ingredients

1 box yellow cake mix
3 eggs
1/2 cup sour cream or plain greek yogurt
1 can 20 oz apple pie filling, cut into small pieces
1/4 cup applesauce
1 tsp cinnamon
1 tsp nutmeg

Glaze:

1 cup powdered sugar
1 Tbsp butter melted
4 Tbsp maple syrup

Instructions

Preheat the oven to 350°.
Mix all the ingredients together in a large bowl until well combined. With quick bread recipes, you don’t want to over mix, so just use a wooden spoon or spatula instead of an electric mixer.
Pour the batter into a well-greased loaf pan (9″X5″) and bake for about 60-70 minutes, until a toothpick inserted in the center comes out clean. If the bread is starting to brown a little too much on the top/sides before the center is done, you can cover with foil until the bread is completely baked and the foil will prevent the top from getting too dark.
Leave the bread in the pan for at least 20-30 minutes before removing the bread. The longer you can cool the bread in the pan, the better because the bread is so moist that if it’s not cool enough, it may be a little tricky to keep it all in one piece!
Once the bread is cooled, you can make the glaze. In a small bowl, use a fork to whisk together the butter, powdered sugar and maple syrup until smooth. If the syrup is too thick, add a tablespoon or two of milk to thin it out a little bit.
If you prefer to make muffins instead of bread, pour the batter into 12 muffin cups and bake for about 30 minutes.

AVOID SUNKEN BREAD

The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!

DID YOUR BREAD SINK IN THE MIDDLE?

Here’s how to help your quick bread not sink in the middle after it’s baked. This happens to me occasionally too! Often it’s because I’ve over mixed the batter. Quick bread (referring to a bread recipe that doesn’t use yeast) does not like to be stirred too much, so try to just barely mix all the ingredients together. Another culprit could be overfilling the pan. The bread pan should be only about half full each time. The recipe below makes 1 large loaf of bread, and your pan may be a bit over half full. If you’d rather, you can divide it into 2 bread pans and they just won’t be quite as thick. Or pour the batter into 3-4 mini pans – the bread cooks faster that way too!

HOW TO MAKE THE BEST QUICK BREADS

There are a couple of tips that will help you to get the perfect pineapple quick bread every time!

Make sure to use the right bread pans! The recipe for this quick bread is written for a regular sized bread pan which is 9.5″X5″. You can use two smaller pans if you’d like, just adjust the cooking time to about 40-45 minutes.
If you use non-stick pans, you won’t want to use any cooking spray, but if you are not using non-stick pans, make sure to use a baking spray like this one or line the pans with parchment paper so your bread doesn’t get stuck to the pan! There is nothing worse than making a beautiful loaf of bread and having the whole thing fall apart when you try to get it neatly out of the pan!
Make sure to test the middle of the bread at the end of the cooking time – I like to use one of these for that! If your bread is still gooey in the middle, bake for a few more minutes. If the edges and the top are starting to look too brown and the middle isn’t done yet, go ahead and put some foil over the bread for the last few minutes of baking until the bread is done in the center. This will prevent the outside from burning, but still allow the middle to cook all the way through.

CAN YOU TURN A QUICK BREAD INTO MUFFINS?

Quick bread recipes generally convert to muffins very easily. Turn the heat up to 400° and then bake for about 20-25 minutes. This recipe will make about 12 large muffins.

Apple Pie Quick Bread is made with a cake mix, apple pie filling and then topped with a simple maple glaze. This easy quick bread recipe tastes just like apple pie!

Gluten Free Goddess Recipes: Irish Cottage Pie by Gordon Ramsay

Gluten free cottage pie and shepherds pie recipe with mashed potato topping

Old School Comfort

Here’s a classic recipe I conjured up a few years ago, living in the wilds of Northern New Mexico. I had been craving comfort food- to be specific- a rustic shepherd’s pie. Because mashed potatoes. (And who doesn’t occasionally crave a smashed spud crust, right?).

So here is my recipe from the GFG Archives- with a true-blue love story to boot.

Karina
xox

It’s been a warm and breezy week here by the Chama River north of Santa Fe. The promise of Spring is tugging at our sluggish winter bodies, cracking and stiff and a tad thicker than one would care to admit. We are itchy to walk- just as the junipers are shedding pollen in curtains of dirty yellow. We walked and sneezed and rubbed gritty eyes. The coyotes are laughing on the rim of the mesa. I listen and note they are closer than usual, emboldened by our wintery hibernation. The land belongs to them now. We’re simply tourists. As it should be, I murmur.

Meeting your soul mate (did I just write the words soul mate?) after mid-life will humble you. An autumn meeting of kindred spirits inspires a sharp thirst for more time. More juice. Looking ahead- down the road of your life- can be alarming. It’s shorter and rutted and slightly curving downhill, not so far and away anymore. Carpe diem as the wise ones say.

And though (in theory) we should all embrace each day as if it might, indeed, be our last, this effort gains a deeper poignancy at 54. My knuckles are so bumpy with arthritis now I can no longer wear my wedding ring. I twisted it off with pain and dish soap. I didn’t want to have it sawed off. Just the thought of the saw buzz made me shiver with separation anxiety.

When I was lying on the gurney outside the operating room, awaiting hip surgery- after ten hours in the ER playing our Movie Game with said soul mate (to play the game you start with A and take turns naming a movie title until you run out of A’s; then you move on to the B’s) the pony-tailed anesthesiologist told me to remove my wedding ring.

I can’t, I said. It won’t come off, don’t worry.

It’s hospital policy, she explained. To remove jewelry before surgery.

You’ll need a saw, I said. She smiled. I’ll get some surgical tape- we’ll tape it, she whispered.

I tilted my face toward my husband. He stood there, stoic and brave, betrayed by a gleam of wetness obscuring his usual clear and steady blue gaze. We both knew the risks of breaking a hip, and undergoing emergency hip surgery. The odds aren’t kind. But my age was in my favor. I was twenty years younger than the average woman who falls and breaks a hip. You’re a spring chicken, the surgeon had said.

I love you, I told my husband. Tell the boys I love them. I felt the nurse tape my wedding ring. Ready? she asked.

Yup. Carpe diem, I answered.

***

Shepherd's/Cottage Pie - Gluten-free Comfort Food

Karina’s Irish Cottage Pie | Shepherd’s Pie Recipe

Recipe posted March 2009.

Traditional comfort food for those of you still shoveling snow- or battling juniper pollen. Well, traditional with a few tweaks. We used organic grass fed buffalo. And no dairy at all- no butter or milk. You can use the more traditional ground beef in this recipe, if you prefer. It would be tasty with ground turkey, too. Or even keep it vegan with kidney beans or tofu. It’s all good. Spring is almost here. Really. It is.

Ingredients:

For the topping:

6 small to medium red potatoes, peeled and diced

Sea salt and ground pepper, to taste

A drizzle of extra virgin olive oil, to taste

For the filling:

1 pound organic grass fed ground meat or free-range ground turkey

2 large leeks, cleaned, sliced

4 cloves of garlic, chopped

3 medium carrots, trimmed, sliced

1 cup baby peas- frozen, thawed, is fine

1 14-oz can Muir Glen fire roasted tomatoes, with juice

1/2 cup red wine

2 tablespoons balsamic vinegar

1 teaspoon raw sugar

1 teaspoon dried thyme

2 teaspoons dried basil

1 teaspoon dried rosemary

1 tablespoon chopped fresh parsley

1/2 teaspoon cinnamon

Sea salt and ground pepper, to taste

Instructions:

Preheat the oven to 350ºF.

Place the potatoes in a pot of fresh salted water and bring to a boil. Cook until under fork tender.

Saute the ground meat or turkey in a large hot skillet till lightly browned; pour off the fat if there is any; return the skillet to the stove. Add a dash of olive oil. Toss in the leeks and garlic; stir and cook until the leeks are soft.

Add in the carrots; stir and cook for a couple of minutes till tender-crisp. Add in the baby peas and tomatoes. Stir in the red wine, balsamic vinegar, sugar, herbs and cinnamon. Season to taste with sea salt and pepper. Remove from heat.

Back to the potatoes:

Drain the potatoes. Season with sea salt, ground pepper. Drizzle with a little extra virgin olive oil and stir to soften the edges a bit.

Layer the filling in a casserole or baking dish.

Top with the potatoes.

Bake in the center of a preheated oven until bubbling and hot- about 25 to 30 minutes.

Serves 4.

Recipe Source: glutenfreegoddess.blogspot.com

Gluten-Free Shepherd’s Pie Two Ways (one vegan) by Gordon Ramsay

Gluten free shepherds pie two ways - one with chicken and one with tofu and veggies and dairy-free cheese topped mashed potatoes

Gluten-Free Shepherd’s Pie Two Ways (one vegan)

Day 18 for us- sheltering in place, socially distancing, yours truly quarantined in the bedroom for an added safety zone week post symptoms of a nasty weird virus to be named later.

A cold rain is rolling through, interrupting a whisper of mist with sudden bursts of stinging wet drops. The skies are wooly gray, gloomy and low. It’s the kind of day that calls for comfort in the form of food. Something baked in a crock. Something piping hot and old fashioned. Something with mashed potatoes…

A savory pie, I said out loud, standing at the window watching blackbirds argue under the ornamental olive trees, listening to the staccato of rain drumming the rooftop.

Don’t tease me, said my husband from his safe corner study, looking up, I imagine, from his latest screenplay effort.

I wouldn’t joke about a thing like pie, I assured him. Seriously. I’m thinking a shepherd’s pie, I said. More to myself than him. But not the usual shepherd’s pie. No lamb. No beef. No onion.

No peas, I murmured.

Please, he said. No peas. (His hearing is excellent.)

You know, that could get you into trouble, I yell. Your pea prejudice. The foodie police will be at our door before you know it. Demanding equal time for peas. And I’m already in enough trouble with their ilk.

Their ilk? he asked.

Yes, I said solemnly. My shepherd’s pie is going to have tofu. And in some circles, that could bring out the pitchforks.

Seriously, he echoed. Hey. Honey?

I cocked one ear toward his side of the house.

No offense, but. Can I have a chicken pie? Nothing against bean curd, but.

Yeah, I know, I assured him. I know tofu doesn’t float your boat.

I may have a legume issue, he stated.

I love you anyway, I yelled.

For better or for worse.

Legumes or no legumes.

***

Stay safe- stay home.

xox
Karina

This delicious dairy-free pie can be made with organic tofu or free range chicken

Gluten-Free Shepherd’s Pie Recipe Two Ways

This a light and healthy version of shepherd’s pie made without dairy, lamb, or beef. I made two versions- one vegan (for moi) using organic non-GMO firm tofu, and one with Mary’s organic free range chicken, for Steve. The gravy is golden and creamy and reminded me of the pot pies I used to love in childhood.

Ingredients:

For the mashed potato topping:

3 cups peeled, diced gold potatoes
Sea salt
Plain soy, nut, or light coconut milk, as needed

For the filling:

1 tablespoon olive oil
1-2 cloves garlic, chopped
1 cup sliced carrots
1 cup zucchini, sliced into half-moons
1 cup chopped broccoli florets
1 14-oz can artichoke hearts, drained, quartered
1 cup cubed organic non-GMO firm sprouted tofu, or diced cooked chicken
2 teaspoons Italian style herbs (blend of oregano, thyme, marjoram, basil, parsley)
1 teaspoon rubbed sage
1 teaspoon rosemary, minced
Sea salt and ground pepper, to taste

For the gravy:

2 tablespoons olive oil
2 tablespoons rice flour
1/2 cup warm broth (light vegetable or chicken broth)
1 cup non-dairy milk, warmed
2 tablespoons vegan butter (I used Earth Balance)
1 teaspoon mild GF curry powder
Sea salt and ground pepper, to taste

Instructions:

For the potato topping- boil the potatoes in a pot until fork tender, about 25 minutes. Drain well. Mash with a potato masher; add a splash of non-dairy milk and season with sea salt, to taste. Stir till smooth and creamy, adding a little more ‘milk’ until the potatoes are fluffy and smooth. Set aside.

Preheat the oven to 350ºF. Grease four single serving 10-oz ramekins with vegan buttery spread (such as Earth Balance). Set aside.

First, make the mashed potatoes. I used “Buttercream” gold potatoes- so full of flavor.

Heat the olive oil in a large skillet over medium heat and stir in the garlic. Add the carrots, zucchini, and broccoli. Stir and cook lightly until fork tender, roughly ten minutes. If you prefer your veggies crisper, cook only until tender-crisp.

Add in the artichoke hearts, tofu or diced cooked chicken, and herbs, season with sea salt and ground pepper; set aside.

Make your gravy. Heat the olive oil in a pot over medium-low heat; stir in the rice flour to make a paste. Stir and cook for half a minute. Slowly add in the warm broth, and non-dairy milk; keep stirring. Add the vegan butter, curry powder, and sea salt. When it begins to thicken remove from heat and taste test. It should taste mild and creamy. The herbs in the veggies will add rosemary-sage flavor.

Pour the gravy over the filling mixture and gently mix until the veggies are coated with gravy.

Spoon the filling into the ramekins. Top with a big spoonful of mashed potatoes.

Sprinkle with non-dairy/vegan shredded cheese, if you like.

Place the ramekins on a baking sheet (to catch any bubbling-over drips) and bake in the center of a hot oven for 30 to 35 minutes. I tented my ramekins with foil for the first half of baking time to keep the mashed potatoes moist. Then I removed the foil and let the the topping brown a bit.

Cook time: 30 min

Yield: 4 servings

Recipe Source: glutenfreegoddess.blogspot.com

Gluten free comfort food means a shepherds pie in yummy dairy free gravy topped with buttercream mashed potatoes

GFG Notes:

We used plain organic soy milk (non-GMO) as our non-dairy milk of choice. We love its creamy richness. Though a neutral tasting coconut, or nut milk would also work.

And for those of you asking about using moo-derived milk, butter, and real cheese, sure. Dairy will work in this recipe. Of course.

For those of you into the vegan nutritional yeast thang, you could season the gravy with a spoonful of nutritional yeast; add just enough to give the sauce some depth.

If you need a vegan pie without soy, add drained canned chick peas for the protein.

Chef Gordon Ramsay Recipes

Tag: pie

APPLE PIE QUICK BREAD – Butter with a Side of Bread by Gordon Ramsay

Ingredients in Apple Pie Quick Bread

How to make Apple Pie Bread

Apple Pie Quick Bread

Ingredients

Glaze:

Instructions

AVOID SUNKEN BREAD

DID YOUR BREAD SINK IN THE MIDDLE?

HOW TO MAKE THE BEST QUICK BREADS

CAN YOU TURN A QUICK BREAD INTO MUFFINS?

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Gluten Free Goddess Recipes: Irish Cottage Pie by Gordon Ramsay

Old School Comfort

Karina’s Irish Cottage Pie | Shepherd’s Pie Recipe

Gluten-Free Shepherd’s Pie Two Ways (one vegan) by Gordon Ramsay

Gluten-Free Shepherd’s Pie Two Ways (one vegan)

Gluten-Free Shepherd’s Pie Recipe Two Ways