Tag Archives: Milk

The Apple Cake That Thinks it’s a Pie

18 Oct

Sometimes even the health conscious crave a sugary treat. The recipe below is not very sugary and it has a lot of healthful ingredients in it. It’s great for breakfast or dessert with a cup of coffee or tea or even a glass of milk. I would not say it is an easy recipe for a novice baker but if you take your time and read the directions carefully, you may find yourself rewarded with a very delectable cake. Frankly, I have trouble calling this a cake because you slice it like a pie if you bake it in a pie pan. However, the crust is not really like a pie crust. It is like a cake! Whether you call it cake or pie, it’s delicious!

 

The interesting thing about this recipe is that you can put the dough in a cake pan OR a pie pan! I opted for the pie pan. The dough is a “basic” dough that you could also use to make doughnuts or crullers. I won’t be recommending those because you have to fry the dough and that would not be good for your health!

 

What IS good for your health is the milk, eggs, cinnamon, and apples that go into the cake. Butter also goes into this recipe and I’m not one to say butter is bad for your health. You need some fat in your diet! As for the amount of sugar, most cakes call for at least one cup of sugar. There is only ½ cup of sugar in this recipe. You can even feel good about serving your kids a slice.

 

I know your kids will love it but this is a cake fit for company. This is an invite your in-laws for dinner cake. It’s an invite your boss for dinner cake. It’s fancy. If you want to impress someone, this is the cake to do it. It would pass inspection by Julia Child herself. Just so you know!

 

NOTE: The recipe makes enough dough for two cakes. So, only use half of the recipe for the cake, OK?  I missed that point when I made the dough so I ended up freezing the half of the dough that I didn’t use. I’ll be making the cake again with that dough and although my recipe doesn’t say anything about freezing this dough, I think it will be all right.

 

Ingredients for Dough:

 

1/2 cup scalded milk

1/4 cup soft butter

1/4 cup sugar

1/2 teaspoon salt

1 egg beaten briefly

1/2 teaspoon vanilla

1 package dry yeast dissolved in 1/4 cup warm water (about 110 degrees)

3 cups sifted all-purpose flour

 

Additional ingredients are listed in the directions below.

 

In a bowl, mix the scalded milk, butter, sugar, and salt. When dissolved, add the beaten egg and vanilla. When ingredients are lukewarm, add the dissolved yeast. Then add the flour a little at a time and form a soft dough. Turn out dough onto counter and knead for several minutes with a little extra flour until it does not stick to hands . Place in a well greased bowl and brush the top with melted butter. Cover and let rise until doubled, about an hour. Then, turn the dough out again and knead again one minute. Again, place in a greased bowl and brush top with melted butter and allow to rise until doubled.

Dough rising in my microwave

Basic dough rising

 

Decide if you want to use a 9-inch pie pan or square cake pan and then grease it well. Divide the dough in half, take one half and stretch it to fit the pan bringing it up the sides about 1 inch. Reserve the other half for another pie or save it for another day in the freezer.

Slice apples uniformly for best appearance

Slice apples uniformly for best appearance

 

Pare and core about 3 medium-sized apples. Slice them very thin. Arrange as shown in the photo or in a circular pattern. Take special pains to do this because the better you do it, the prettier your finished cake will be. Sprinkle with 1/4 cup sugar mixed with 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg. See photo.

Cinnamon-sugar mixture on apple pie

Cinnamon-sugar mixture on apple pie

 

Combine 2 tablespoons melted butter, 1 tablespoon milk, and 1 slightly beaten egg yolk. Make sure the melted butter is not too hot. You don’t want to scramble the egg yolk! Pour over the apple slices. Let it cake stand about 15 minutes before placing in the oven.

Butter egg yolk mix on cake/pie

Butter egg yolk mix on cake/pie

 

Bake at 350 degrees 45 – 60 minutes or until crust is brown and apples are soft.

 

You can use apples, peaches, apricots, or plums for this recipe. I think you could also use nectarines or pears. I used Jonamac apples. Jonathan or Winesap would also be good. I used Quick Rise yeast. I bake everything now in my convection toaster oven so I have to adjust the temperature and the time. My cake was browned at 40 minutes but the center was still a little loose. I turned down the oven to 325 degrees. Then at 50 minutes I turned the oven off and left the door ajar. If you know your apples are going to be very juicy, you can sprinkle 3 tablespoons of plain bread crumbs on the stretched out dough before you lay in the apple slices. I didn’t because I like a juicy pie.

My baked apple cake/pie

My baked apple cake/pie

 

This cake tastes best warm. I stored it in the refrigerator covered. When I wanted a slice, I put the slice in the microwave for 20 seconds. It was like it just came out of the oven. You could serve it with whipped cream or a scoop of ice cream but I wouldn’t. It would detract from the delicate flavor of the cake.

 

The down side of making this cake is that you have to let it rise 2 times. I’ve made other apple pies that were a lot quicker to make but not as delectable as this cake and not as good for you. Good things come to those who wait!

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New Food Friday – Almond Milk

15 Mar Milk Mustache-flickr

In my search to find lactose free foods that are high in calcium, I found almond milk. This particular brand (Silk), has 45% DV calcium with no lactose. I am very pleased to say that it is also delicious and is therefore the pick for this New Food Friday!

I love almonds, who doesn’t? So it’s no surprise that I love almond milk too.

sxc.hu sateda Almond Heart

Almond Heart sxc.hu sateda

Almond milk tastes like chocolate milk without the chocolate. But before you lactose intolerant folks run out and buy some, you should know that there are differences in the various brands of this type of milk in the event you want to cook with it. Aye, there’s the rub. There’s always a catch, isn’t there?

First, what about freezing it? Since an opened container of almond milk should be used before 7-10 days, I wondered if I could freeze some in the event I couldn’t drink it all in that time span.

According to the Silk website, the product changes in texture when thawed although you may still use it for frozen dessert recipes.

As it turned out, I had no problem drinking one cup daily for breakfast and finishing the container before the 10 days was up. The almond flavor goes great while eating a banana. I’m not a cold cereal eater in the wintertime, but I bet almond milk would be great in a bowl of cereal with sliced bananas!

So, can you heat it? Yes, you can with the Silk brand of almond milk.  I can’t wait to make hot chocolate with it. By the way, the recipes on their website are decadent! See http://silk.com/recipes 

If you can heat it, then you can bake with it so I made a batch of carrot/walnut/raisin muffins with one cup of almond milk.  

Carrot.Walnut.Raisin Muffin

Carrot/Walnut/Raisin Muffin made with Almond Milk

They came out great!

Many people make their own almond milk. It’s not that difficult. Here is one example.

Almonds and almond milk are very good sources of Vitamin E. Vitamin E helps with less cognitive decline as you age.  Some say almonds keep you thinking clearly and boost brain power. So, the benefits of almonds and almond milk go further than adding calcium to your diet and helping folks with lactose intolerance.

One cup of Almond milk also contains 25% DV of vitamin D. Vitamin D as you know, is the sunshine vitamin. We don’t get as much sunshine in the winter as we do in the summer when we’re outdoors more. It isn’t easy to get the vitamin D we need everyday so almond milk can help you reach those dietary needs too.

Here is the nutritional information.

Almond Milk Nutrition Facts

Almond Milk Nutrition Facts

 

This is an almond grove.

sxc.hu pv Almond Trees

Almond Trees sxc.hu pv

 

This is an almond branch with almonds.

sxc.hu pv Closeup of Unhusked Almonds

Closeup of Unhusked Almonds sxc.hu pv

 

This is your brain on almonds and almond milk.

sxc.hu plrang This is Your Brain

This is Your Brain on Almond Milk   sxc.hu plrang

The milk mustache in the Featured column is by Vengel Crimson – flickr

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New Food Friday – Lactose Free Dairy Products

1 Mar sxc.hu wendyrmelg Yogurt Parfait

As each day goes by, we all become more and more lactose intolerant. Yes, that is the sad news folks. Gone are the days when we could drink bottle after bottle of milk with no aftereffects.

sxc.hu Cylonka Baby drinking Milk

Baby drinking Milk sxc.hu/Cylonka

Lactose intolerance increases with age. The good news is that New Food Friday will be covering a few of the most common dairy foods that you CAN eat that won’t cause intestinal distress.

These foods are:

Milk

Ice cream

Yogurt

Cheese

I’m not talking about dairy substitutes. For example, I bought a new Silk product that was a soy-based yogurt. Ick, is all I can say. I tried two varieties. Both were very watery. The second one I couldn’t even finish it was so bad. 

I’m talking about dairy products that include the lactose enzyme which enables you to eat it without any digestive distress.

sxc.hu iamiam Dairy Farm

Dairy Farm sxc.hu/iamiam

Ice Cream

The first dairy product is Breyers Lactose Free Vanilla Ice Cream. This is sinfully good. I think it tastes even better than their regular vanilla ice cream.

sxc.hu LotusHead Ice Cream Sundae

Ice Cream Sundae sxc.hu LotusHead

Although I am not a big ice cream eater, I found it very difficult to not go for a second helping. Those of us who watch our weight should not allow this ice cream in the house because it is too tempting and too good for our own good! So, sadly, I can’t recommend it if you are lactose intolerant! You would have to have a will of iron to just eat 1/2 cup and who among us has that?

sxc.hu lekyu Dairy Farm wCows

Dairy Farm with Cows sxc.hu/lekyu

Yogurt

The next lactose free product is Yoplait Lactose Free Yogurt. Yoplait’s Lactose Free Yogurt comes in four flavors. My two favorites are the Peach and the Vanilla. The Strawberry and the Cherry are also very good. Each are 170 calories per 6 oz container so they are not low calorie. They also contain 20% calcium per container including Vitamin D. While I am not a big fan of yogurt, I can easily make an exception for Yoplait’s Lactose Free. It is delicious and I can recommend it heartily! I feel satisfied after one container and am not tempted to get a second one. That is the good news.

The bad news is that my local Meijer discontinued carrying it! Yoplait has a store locator on their website so you might find their products using the locator.

Then again, you might not. It is still showing that my local Meijer stocks the lactose free yogurt. It also shows that my local Wal-Mart stocks the lactose free Yoplait. Well, I went to the Wal-Mart near me and they didn’t have it either. So much for the Yoplait store locator. I hope you have better luck than me! (And by the way, I’ve contacted Yoplait about all this.)

But the good news is that  I recently learned that Chobani Greek yogurt is 95% lactose free! 

The bad news is that Greek yogurt is more expensive than Yoplait Lactose Free Yogurt.

Not all Greek yogurt is equal. For example, I bought Meijer Greek yogurt and it only contained 15% calcium per container.  Strangely enough, on many websites touting Yoplait Lactose Free Yogurt, the nutritional value for calcium shows 50% not 20%! I don’t know where they are getting their information but the containers I bought all showed 20%.

Stoneyfield also makes a lactose free yogurt but the manager at the Wal-Mart I went to said they discontinued it.

It doesn’t make any sense to me that these lactose-free products are being discontinued when companies must know that as people age they become more lactose intolerant! Since baby boomers are coming of age where, once they realize they have become lactose intolerant, they will be demanding  more lactose-free products.

Symptoms for lactose intolerance can be mild to severe depending on how much lactase your body is still making: bloating, abdominal cramps, stomach pains, diarrhea  nausea, and vomiting. 

It’s the lactase enzyme in your small intestine that breaks down the lactose (without me getting too technical on you). When you’re a baby, your body produces a lot of lactase which enables you to drink milk, your primary source of nutrition.

I found a Stonyfield Greek Plain Yogurt that contains 30% calcium. I will probably be buying that again.

Cheese

Many of the harder cheeses like cheddar or Swiss are more easy to digest. You may be able to tolerate them.

sxc.hu VictorBR Cheeses

Cheeses sxc.hu/VictorBR

The only way to know is to try them. Generally, the harder the cheese and the longer it ages, the less lactose it contains. Check the label too. It might show the lactase enzyme in the ingredients.

Milk

While I haven’t tried this product myself, you can buy milk called Lactaid. Lactaid milk comes from cows not treated with artificial growth hormones, according to the Lactaid website. It contains the same nutrients as regular milk and is lactose free. If you still suffer from lactose intolerance because you haven’t tried any of the lactose free dairy products that I recommended, don’t blame me! But there’s no sense in crying over spilled milk.

sxc.hu laswift Spilled Milk

Spilled Milk       sxc.hu laswift

The next time you go to the supermarket, pick up a few lactose-free products and let me know how you liked them.

UPDATE: Good news! Bryers now has a chocolate lactose-free ice cream! I have learned that Greek yogurts (the thicker yogurts) contain less lactose so you may be able to tolerate them. And the variety of Greek yogurts is going through the roof! Every brand seems to make a Greek yogurt now and the flavors are divine! My favorite is Lime. It tastes like a cheesecake to me. Try them!

Calcium, Vitamin D and Panne Cotta: All Important to Good Health

9 Aug

Vitamin D the Sunshine Vitamin

Ever since we were young, our moms told us to drink our milk. So we drank it. As we got older, we learned that we needed even more calcium, up to 1200 mg of calcium for those of us over 50. But nature plays a cruel trick on us because as we age, we become more lactose intolerant making it difficult to accomplish the goal of 1200 mg of calcium a day. It isn’t fair!

Fortunately, there are other ways to get that calcium beside drinking milk.

Plus, we also need to be concerned about our body absorbing the calcium. Certain medications and foods make our bodies expel calcium. How do we know what foods help our bodies to absorb calcium? And, what about Vitamin D? How do we get this essential vitamin? I answer these questions and more in this article link.

Did you hear what Marcella said? Why no! Tell me, what did she say?

Panne Cotta – a delicious way to get more calcium

Here is an Italian recipe called Panne Cotta. It means “cooked cream.” I got the recipe from one of my favorite cookbooks, “Great Taste – Low Fat Italian Cooking.” Their version is a lowfat version so they don’t use cream. They called their recipe, “Latte Cotta” which means “cooked milk.”  Sprinkled on the top of the dessert is crushed amaretti cookies. I did one better. Why use sweet cookies that contain sugar and are added useless calories? Instead I crushed walnuts as a topping which contains omega-3, an important necessary nutrient and tastes delicious in this dessert.

Then, on top of the nuts I thinly sliced bananas, which are high in potassium – good for your heart. I substituted milk too with powdered milk. Yes, powdered milk. It’s just as good if not better than regular bottled milk. Why is it better? It’s better because you can add an extra tablespoon of the powered milk and not notice the difference. This is one trick to help you get more calcium.

But nutrition aside, this is a dessert to die for! I wasn’t expecting it to taste so good. It’s excellent if I do say so myself and I’m pretty critical of my own cooking. It’s good enough for company. It looks like pudding but has the consistency of a gelatin (Jello) dessert. When you pile the thinly sliced bananas on top, they look like whipped cream topping as you can see from the photo. I highly recommend this dessert.

CHOCOLATE PANNE COTTA

Ingredients

1 envelope unflavored gelatin

2 ¼ cups low-fat (1%) milk (or, use my suggestion: powdered milk. Follow instructions on the box.)

¼ cup unsweetened cocoa powder

¾ teaspoon cinnamon

¼ cup boiling water

½ cup firmly packed dark brown sugar (I used light brown)

1/8 teaspoon salt

¾ teaspoon vanilla extract

chopped walnuts for sprinkling

bananas for slicing

In a small bowl, sprinkle the gelatin over ¼ cup of the milk and let stand until softened, about 3 minutes. In another small bowl, combine the cocoa powder and cinnamon. Gradually add the boiling water to the cocoa mixture, whisking until smooth and no lumps remain. Set aside.

In a medium saucepan, combine the remaining 2 cups milk, the brown sugar, and salt. Whisk in the cocoa mixture until well combined. Bring to a boil over medium heat. Reduce the heat to a simmer, whisk in the gelatin mixture, and remove from the heat. Stir in the vanilla.

Divide the mixture among four 6-ounce dessert dishes. (I used large wine glasses.) Chill until set, about 2 hours. Sprinkle with chopped walnuts. Slice bananas on top when ready to serve.

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