Joeys Apple Spread Recipes

JOEY'S POWER-GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F. Mix all ingredients and press into an oiled 9 by 13 pan. Bake for 20 minutes and cool. Cut into bars and enjoy!

JOEY'S APPLE CAKE RECIPE

Steps:

• In a large mixing bowl, combine flour, sugars, cinnamon, baking soda, nutmeg, and salt. In a separate bowl, combine melted butter, oil, eggs, and extract. Stir wet ingredients into dry ingredients until just combined. Fold in apples and pecans. Spoon batter into a greased and floured bundt pan and bake in a 325F oven for 1 hour or until a toothpick inserted in the centre comes out clean. Cool in pan for approximately 15 minutes, unmold and cool on rack. To make caramel sauce, melt butter and sugar over medium heat stirring for about 5 minutes until the sugar is dissolved. Add the cream, stirring as you bring to a boil. Simmer until the mixture is slightly reduced and thickened, about 10 minutes. Slice cake and serve with warm caramel sauce and vanilla ice cream.

JOEY'S BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Butter each slice of bread on both sides. Tear buttered bread into little pieces, and put into a very large mixing bowl.
• Beat eggs with vanilla, and then pour over bread. Stir in half-and-half and sugar. Pour into a 9x13 inch baking dish. Sprinkle the cinnamon and nutmeg over the top.
• Bake uncovered in the preheated oven for 55 to 60 minutes. Remove from oven, and cool. Serve hot or cold.

CHEF JOEY'S VEGAN APPLE STRUDEL

Steps:

• Preheat your oven to 375'F and put your oven rack in the middle position.
• In a medium bowl combine the rum, lemon extract, sugar, salt and cinnamon. Mix together and set aside.
• Prepare your apples. I washed them, then used my food processor to slice them. I didn't peel my apples but did core them.
• I then put the apples into a large bowl and added the rum mixture and mixed well. Let this sit for a few minutes.
• You should see some moisture come out of the fruit. Save this and make a sauce out if it if you wish. I'm going to add a little arrowroot to it and heat it up and pour over the strudel when I serve it.
• Roll out your thawed puff pastry sheet to a 15x12 inch rectangle.
• Using a slotted spoon, place 1/2 the apple mixture onto the pastry leaving about 2" along the edges bare.
• Place 1 tablespoon of the cold vegan margarine cut into small pieces evenly on the top of the apple mixture and roll it up. Fold the edges at each end.
• Brush the whole strudel with the melted vegan margarine. Using a pair of scissors cut 3 slits evenly in the top and sprinkle with a little more cinnamon and sugar if you wish. I keep a mixture of this on hand for these types of recipes.
• Bake on a parchment lined baking sheet for 40 minutes, rotating the pan 1/2 way through the baking process until the pastry is puffed and brown.
• I had 1/2 cup of the rum mixture left. I mixed 2 teaspoons of arrowroot powder into the rum and gently hearted it until it boiled for a few minutes until thickened.
• I put this over the strudel and wow, was that delicious.
• Bon Appetit!

JOEY'S BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Butter each slice of bread on both sides. Tear buttered bread into little pieces, and put into a very large mixing bowl.
• Beat eggs with vanilla, and then pour over bread. Stir in half-and-half and sugar. Pour into a 9x13 inch baking dish. Sprinkle the cinnamon and nutmeg over the top.
• Bake uncovered in the preheated oven for 55 to 60 minutes. Remove from oven, and cool. Serve hot or cold.

JOEY'S APPLE SPREAD

Steps:

• Mix all ingredients.
• Refrigerate about 30 minutes to blend flavours.
• Spread on toast, graham crackers, etc.