Caramel Pear Penuche Cupcakes

This is my second year entering the Ice Cream Cupcake Contest presented by Scoopalicious and the Cupcake Project. Although I originally planned to build my cupcake around scrumptious kiwi sorbet I created, my mind went in another direction once I created pear cupcakes, resulting in these cupcakes.

Caramel Pear Penuche Cupcakes

My quest for the perfect pear cupcake began after my friend came back from Italy talking about the wonderful pears served there. I love fresh pears and thought the sweetness of them would compliment a cupcake. These cupcakes are moist, rich with sweet tones and not overly dense.

1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. baking powder2 1/4 cups all-purpose flour
1/2 cup brown sugar
1/4 cup salted butter, softened1/2 cup applesauce
1/4 cup honey
3 eggs1 cup pear puree (baby food works well)
Preheat oven to 350ºF. In small mixing bowl, combine baking soda, salt, baking powder and flour. Mix thoroughly and set aside.

In large mixing bowl, beat sugar and butter together. Beat in applesauce, honey and eggs until smooth. Add pear puree, and mix well. Gradually add flour mixture, stirring until evenly mixed.

Fill cupcake liners or greased cupcake pans nearly full. Bake 15 to 20 minutes until tops spring back when touched lightly and toothpick inserted into center comes out clean. Cool on wire rack 5 minutes, and then remove from pans. Cool completely. Eat one while still warm as part of your quality control process. Makes 18 cupcakes (although you'll end up with 17 after the quality control check).

I recently began making my own ice cream and sorbet, so this was a perfect excuse to try the Salted Caramel Ice Cream recipe I had been contemplating. This is a deliciously rich ice cream that highlights the brown sugar, honey and pear in the cupcakes.
Once cupcakes are completely cool, remove tops of cupcakes with sharp knife. Be careful to keep tops intact.Spoon one to two tablespoons of slightly softened ice cream onto each cupcake. Then press the cupcake top back on the cupcake to seal in the ice cream. I tried cutting cupcakes in half completely and removing portions of the tops. I'm still not sure which I like best, so I'll continue to experiment. I found it helpful to put the cupcakes in the freezer at this point to let the ice cream freeze solid before I attempted to frost the cupcakes.

The frosting I used is a plain variation of a cinnamon penuche. Don't mistake the word plain for bland. This is a rich flavorful frosting.

1/2 cup butter
1 cup brown sugar, packed1/4 cup milk
1 1/2 cups powdered sugar, sifted

In saucepan, melt butter. Add brown sugar, and bring to a boil. Lower to medium heat and boil 2 minutes, stirring constantly. Add milk and cinnamon, and bring to a boil again, stirring constantly. Cool to lukewarm. Gradually add powdered sugar. Beat until thick enough to spread. If it is too thick, add a little hot water to soften it.

Spread frosting on top of each cupcake, sealing in ice cream if possible. Top each cupcake with 3 to 5 sea salt crystals. Enjoy!

Salted Caramel Ice Cream

This recipe came from Cooking Light and will be featured in an upcoming cream cream cupcake. This is a delicious ice cream, my best yet. It's definitely a richly flavored ice cream.

Salted Caramel Ice Cream
3 1/2 cups reduced-fat milk3 large egg yolks
1/4 cups packed brown sugar
1/4 cup heavy cream
1 Tbsp. butter
1/2 tsp. sea salt
1/2 tsp. flake salt

Place milk in medium saucepan over medium-high heat. Heat until tiny bubbles appear around the edges of the pan, but do not bring to a boil. Place egg yolks in large bowl, and stir with a whisk. Gradually add half the milk to the egg yolks, stirring constantly to temper the eggs. Return yolk mixture to pan.

Combine sugar, cream and butter in large saucepan over medium heat. Bring to a boil, stirring until sugar melts. Cook 3 minutes without stirring. Remove from heat, and add sea salt.

Cool completely, stirring occasionally. Make ice cream according to manufacturer's directions. To serve, sprinkle with flake salt. Serves 10.

Cranberry-Banana-Walnut Quick Bread

This is a delicious combination of flavors and texture. There is a pronounced tartness from the cranberries blended into the sweetness from the banana and the crunch from the walnuts.

Cranberry-Banana-Walnut Quick Bread
1 cup walnuts
1 cup white flour
1 cup minus 1 Tbsp. wheat flour
1 tsp. baking soda
1 tsp. salt
4 Tbsp. butter, softened
1 cup sugar
4 Tbsp. applesauce
2 large eggs
1 very ripe large banana
1 1/2 Tbsp. sour cream
1 tsp. vanilla
2 cups cranberries (fresh or frozen) cut in half

Preheat oven to 350ºF. Toast walnuts for 7 minutes, and then let cool. Combine flours, baking soda and salt together. In separate bowl, beat sugar and butter together for 1 to 2 minutes. Add applesauce, and beat 1 to 2 more minutes. Add eggs, banana, sour cream and vanilla. Beat until smooth. Gradually add flour mixture, beating to incorporate. Beat in cranberries and walnuts for approximately 30 seconds, until well distributed.

Spoon into 9 x 5 bread pan coated with cooking spray. Bake 55 to 65 minutes or until loaf bounces back when pressed lightly. Tent loaf with aluminum foil after 30 minutes to prevent overbrowning. Cool 10 minutes in pan on wire rack, and then remove bread from pan. Cool completely on wire rack.

French Bread

While cleaning out the freezer, I discovered some pate fermentee (pre-ferment). Determined to clean out my freezer, I used it all to make French Bread. As soon as I tasted this bread, I realized my stupidity in not reserving some of the dough for future bread.

This is a wonderfully crusty bread with rich flavor in the crumb.

French Bread
3 1/2 cups flour
3 1/2 cups bread flour
1 tsp. brown sugar
1 1/4 tsp. yeast
1 2/3 cups room temperature water
2 1/2 tsp. salt
4 cups pre-fermented dough (pate fermentee)

In electric mixer bowl, combine flours, sugar, yeast and water. Use the dough hook on low speed for 4 minutes, until a rough dough forms. Cover, and rest dough 20 minutes.

Cut pate fermentee into smaller pieces. Add salt and pate fermentee one piece at a time on low speed. Mix for 4 to 6 minutes, until dough is soft, pliable and tacky but not sticky. Mix in extra flour or water to achieve this consistency.

Place dough in large greased bowl. Cover with plastic wrap, and let rise for 30 minutes, until just beginning to swell. Turn dough onto lightly floured surface, and knead by hand a few seconds.

Cut off 1 lb. of dough for future pate fermentee. (Do this regardless of how full your freezer is!) Put in plastic bag, and freeze.

Shape remaining dough into ball, and place back in bowl. Cover with plastic wrap, and let rise 90 minutes until doubled.

Divide dough into two loaves, and shape into baguettes. Place baguettes inside large greased plastic bags. Let rise 15 minutes, and then retard overnight in the refrigerator.

Remove dough from refrigerator, and let stand at room temperature at least one hour to take off chill. If not fully risen, let rise until fully risen, another 1 to 2 hours. Preheat oven to 475ºF. Place cake pan on bottom rack.

Remove dough from plastic 15 minutes prior to baking to allow surface to dry slightly. Just before baking, score bread with horizontal slashes. Place 1 cup hot water into cake pan, and place bread loaves onto rack in middle of oven. Spritz oven and bread with water bottle.

After 2 minutes, spritz oven and bread again. Repeat in 1 minute. Then, lower oven to 450ºF. Wait 10 minutes, and check the bread. Rotate to bake evenly. When bread has rich, golden color (about 25 minutes), turn off oven. Leave bread in oven an additional 5 to 10 minutes until it seems on edge of overbrowning.

Remove bread to cooling rack. Cool bread completely, usually 60 to 90 minutes. Bread is best eaten within 2 hours.

Daktyla (Greek Village Bread)

Although I forgot the glaze and sesame seed topping and then managed to burn the end of this bread, my husband still devoured a whole section. He loved the crustiness of this bread.

Daktyla (Greek Village Bread)
1 1/4 cups water
2 tsp. yeast
2 1/2 cups flour
1/2 cup wheat flour
1/2 cup cornmeal
1 tsp. salt
1 Tbsp. olive oil
1 Tbsp. honey
1 Tbsp. milk
milk to glaze
sesame seeds to decorate

Dissolve yeast in 1/2 cup water for 5 minutes. Meanwhile, combine flours, cornmeal and salt together in large bowl. Make a well in the center, and pour in dissolved yeast. Pull in enough flour to form a soft paste. Cover, and let stand 20 minutes.

Add oil, honey, milk and half the remaining water. Mix together well, stirring in reserved water as needed to make a firm, moist dough. Knead dough until smooth and shiny. Cover and let rise until doubled, about 1 1/2 hours. Punch down, and then let rest 10 minutes.

Divide dough into six equal pieces. Shape each piece into an oblong, arrange them in a row just touching, on greased cookie sheet. Cover and let rise one hour.

Preheat oven to 425ºF. Brush with milk and sprinkle with sesame seeds. Bake 45 minutes until loaf sounds hollow. Cool on wire rack.

Cinnamon Bubble Loaf

This was a recipe tried when my family visited. It was good, but not spectacular. The bread was a bit dry, so I'd suggest adding some plain yogurt or sour cream to moisten the crumb.

Cinnamon Bubble Loaf
2 Tbsp. sugar
1 1/2 tsp. cinnamon
3 1/2 cups Bisquick
1/2 cup milk
1/3 cup granulated sugar
3 Tbsp. butter, softened
1 tsp. vanilla
1 egg
2 Tbsp. butter, melted

Preheat oven to 375ºF. Grease bottom and sides of 9 x 5 loaf pan. In small dish, combine 2 Tbsp. sugar and cinnamon. In medium bowl, combine Bisquick, milk, 1/3 cup sugar, 3 Tbsp. butter, vanilla and egg (and additional yogurt or sour cream) until soft dough forms. Shape dough into 1-inch balls. Roll each ball in melted butter and then cinnamon/sugar mixture. Place randomly in greased pan. Sprinkle any remaining cinnamon/sugar on top.

Bake 25 to 30 minutes, until golden brown. Let stand 10 minutes in pan. Glaze with powder sugar glaze if desired. Remove loaf from pan. Serve warm.

Beer Carmalized Onions

We grilled on our outdoor fire pit for the first time this afternoon, and I had a moment of inspiration as I was boiling the brats in beer. Once I put the brats on the fire pit, I skimmed the foam off the beer and left a thin layer of beer in the bottom of the pot, enough to cover my onion slices. I then cooked on low heat (about 3) while the brats cooked. The end result was a beer reduction that caramelized the onions ... amazing.

Sour Cream Pancakes

These were a nice variation from our usual chocolate chip pancakes. The sour cream provides a unique texture and a wonderful flavor that compliments maple syrup well. Unfortunately, my husband did not care for these nearly as much as I did ... too bad for him that I make the pancakes, not him! ;-)

Sour Cream Pancakes
3 1/2 Tbsp. flour
1/2 Tbsp. sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup sour cream
1 egg
1/2 tsp. vanilla extract

Heat griddle to medium-low heat. Stir dry ingredients together. Gently add sour cream, stirring enough to mix. Whisk together egg and vanilla. Add to batter, stirring in gently. Scoop 1/4 cupfuls of batter onto hot, greased griddle. Good as you normally would for pancakes, although these require a little more caution while flipping. Serves 2.

Cranberry Oatmeal Nut Loaf

This is a delicious breakfast bread that is even better toasted and warm.

Cranberry Oatmeal Nut Bread
1 1/3 cups water
2 tsp. yeast
2 tsp. lemon juice
1 1/2 Tbsp. butter, softened
3 Tbsp. sugar
1/2 cup nonfat dry milk
1 1/2 tsp. salt
1 1/2 Tbsp. orange zest
1/2 cup quick oats
1/2 cup wheat flour
3 cups bread flour
2/3 cup dried sweetened cranberries
2/3 cup chopped toasted walnuts

Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast. Let stand 5 minutes. Add lemon zest, butter, sugar, dry milk, salt, orange zest, oats and whole wheat flour. Beat well. Cover and let stand 15 minutes.

Slowly add bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Knead in cranberries and walnuts. Cover and let rise one hour.

Punch down dough, and divide into 2 loaves. Shape each into round loaves, and place on greased baking sheets. Cover and let rise until doubled, about 60 minutes. Preheat oven to 375ºF. Bake 35 to 45 minutes until loaves are golden. Cool on wire rack.

Swedish Beer Rye Bread

This is a very pretty bread, with a unique shape. It tastes good and works well for holiday or special occasions.

Swedish Beer Rye Bread
1 1/3 cups dark beer
2 tsp. yeast
3 Tbsp. brown sugar
1 tsp. aniseed
1 tsp. orange zest
2 tsp. salt
3 Tbsp. butter
1 cup light rye flour
3 cups bread flour
2 Tbsp. gluten
1 Tbsp. molasses
1 Tbsp. water

Heat beer until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast and sugar. Let stand 5 minutes. Add aniseed, orange zest, salt, butter and rye flour. Beat well. Cover and let stand 15 minutes.

Slowly add bread flour and gluten. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.

Punch down dough, and remove a 1-cup piece of dough. Lightly grease 9-inch round cake pan. Shape a round loaf with large section of dough, and place seam side down into cake pan. Divide reserved dough into two equal pieces. Shape each part into a 10-inch long rope. At the end of both ropes, cut a 4-inch vertical slit, leaving the middle 2 inches of each rope uncut. Place ropes in cross on top of loaf, and roll the slit ends into curlicues.

Cover and let rise until doubled, about 60 minutes. Preheat oven to 375ºF. Mix molasses and water. Bake 15 minutes, and then brush with half the molasses mixture. Bake 15 to 20 minutes longer, until wooden skewer comes out clean and dry. Brush with remaining molasses mixture. Cool on wire rack.

Cinnamon Butterfly Rolls

These are an excellent treat for breakfast. When my parents were visiting the other month, I woke up early enough to make these rolls. The cardamom really accents the flavors. They are definitely a treat, though, with all the butter.

Cinnamon Butterfly Rolls
3 large eggs plus milk equal to 1 1/3 cups
2 1/2 tsp. yeast
2 tsp. vanilla
1 1/2 tsp. salt
1/4 cup sugar
1 stick butter
3/4 tsp. nutmeg
1 tsp. cinnamon
1 tsp. cardamom
1 1/2 cups wheat flour
2 1/2 cups bread flour
6 Tbsp. butter, softened
1 1/2 cups sugar
4 tsp. cinnamon
1 cup chopped toasted filberts

Warm eggs under hot tap water. Heat milk until warm, between 105ºF and 115ºF. Pour milk and eggs into warmed mixing bowl, and add yeast. Let stand 5 minutes. Add vanilla, salt, sugar, 1 stick butter, nutmeg, cinnamon, cardamom, wheat flour and half the bread flour. Beat well. Cover and let stand 15 minutes.

Slowly add remaining bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.

Make filling by combining remaining butter, sugar, cinnamon and filberts (last four ingredients).

Turn dough onto lightly floured surface. Punch down, and roll into a rectangle 20 inches long. Spread rectangle with filling. Starting at the long edge, roll up the dough jelly roll style. Cut dough into 16 equal pieces. Place rolls standing up with cut sides to left and right. Use thumbs to press the center of each roll, so the edges pop outward. Place rolls on lightly greased baking sheet. Cover and let rise until puffy, about 45 minutes. Preheat oven to 400ºF. Brush with egg wash and sprinkle with pearl sugar just prior to baking if desired. Bake 10 to 12 minutes until loaves are golden. Serve warm.

Tomato-Basil Semolina Baguettes

These are good baguettes, although not my favorite tomato baguettes. It makes the house smell wonderful all the time you're baking, though.

Tomato-Basil Semolina Baguettes
1 1/3 cups water
2 tsp. yeast
2 tsp. lemon juice
1 Tbsp. sugar
2 tsp. extra-virgin olive oil
2 tsp. dried basil
2 tsp. minced garlic
2 tsp. salt
3/4 cup wheat flour
3/4 cup semolina flour
2 1/2 cups bread flour
1/4 cup julienne-cut sun-dried tomatoes

Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast, lemon juice and sugar. Let stand 5 minutes. Add oil, basil, garlic, salt, wheat flour and semolina flour. Beat well. Cover and let stand 15 minutes.

Slowly add bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Knead in tomatoes. Cover and let rise one hour.

Punch down dough, and divide into 2 loaves. Shape each baguette. Cover and let rise until doubled, about 45 minutes. Preheat oven to 375ºF. Slash the top of the loaves just prior to baking. Bake 25 to 30 minutes until loaves are golden. Cool on wire rack.

Tropical Fruits Wheat Bread

This is a good bread, although the combination of flavors might sound odd.

Tropical Fruits Wheat Bread
1 1/3 cups water
2 tsp. yeast
1 1/2 tsp. salt
2 Tbsp. sugar
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1/2 cup nonfat dry milk
1 1/3 cups wheat flour
2 2/3 cups bread flour
3/4 cup chopped dried papaya, mango and/or pineapple
3/4 cup slivered/sliced almonds

Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast. Let stand 5 minutes. Add butter, salt, sugar, cinnamon, nutmeg, dry milk, wheat flour and half the bread flour. Beat well. Cover and let stand 15 minutes.

Slowly add remaining bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Gently knead in dried fruit and almonds. Cover and let rise one hour.

Punch down dough, and divide into 2 to 3 loaves. Shape into round loaves and place on lightly greased baking sheets. Cover and let rise until doubled, about 45 minutes. Preheat oven to 375ºF. Bake 35 to 45 minutes until loaves are golden. Cool on wire rack.

Toasted Grains and Honey Pecan Bread

This is a nice bread with a lot of texture. It's not an overly sweet bread, but it's good toasted for breakfast or used for sandwiches.

Rustic Grains Mixture
1 cup rolled wheat flakes
1 cup rolled rye flakes
3/4 cup unroasted sunflower seeds
1/4 cup sesame seeds
3 Tbsp. whole millet
2 Tbsp. poppy seeds
1 Tbsp. whole flax seeds

Combine all the ingredients and store in an airtight container. To toast, preheat the oven to 350ºF. Spread the mix in an ungreased, shallow baking pan. Bake 10 minutes until toasted, stirring once.

Toasted Grains and Honey Pecan Bread
1 1/3 cups water
2 tsp. rapid-rising or active dry yeast
2 Tbsp. honey
2 Tbsp. butter
2 tsp. salt
1/2 cup toasted rustic grains (see above)
4 cups bread flour
1 1/2 cups chopped pecans, toasted
1 egg beaten with 1 Tbsp. water

Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast. Let stand 5 minutes.

Add honey, butter, salt, rustic grains and half the bread flour. Beat well. Cover, and let stand 15 minutes.

Slowly add remaining bread flour, and beat until a smooth dough forms. Knead the dough until soft and springy but soft to the touch. Gently knead in pecans. Remove the dough hook, cover the bowl and let rise until doubled, about 1 hour.

Lightly grease a 9-inch round cake pan. Turn dough onto lightly greased or floured surface, and punch dough down. Shape into round loaf. Place the loaf, seam side down, into cake pan. Cover and let rise until doubled, about 45 minutes to 60 minutes.

Preheat oven to 375ºF. Glaze with egg wash. Bake 35 to 40 minutes, until golden. Remove from cake pan, and cool on wire rack.

Raisin Pumpernickel

This is a good bread, although I'm not overly particular about pumpernickel bread. It's not an overly sweet bread, especially with the caraway seeds.

Raisin Pumpernickel
1 1/3 cups water
2 tsp. rapid-rising or active dry yeast
2 Tbsp. molasses
2 Tbsp. butter, melted
2 tsp. salt
1 Tbsp. caraway seeds
3/4 cup rye flour
3/4 cup wheat flour
2 1/2 cups bread flour
3 Tbsp. gluten
2 cups raisins

Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast, molasses and butter. Let stand 5 minutes.

Add salt, caraway seeds, rye flour, and wheat flour. Beat well. Cover, and let stand 15 minutes.

Slowly add bread flour and gluten, and beat until a smooth dough forms. Knead the dough until soft and springy but soft to the touch. Gently knead in raisins. Remove the dough hook, cover the bowl and let rise until doubled, about 1 hour.

Lightly grease a baking sheet. Turn dough onto lightly greased or floured surface, and punch dough down. Shape into round loaves. Place the loaves, seam side down, on baking sheet. Cover and let rise until doubled, about 60 minutes.

Preheat oven to 350ºF. Bake 35 to 45 minutes, until golden. Remove from cake pan, and cool on wire rack.

Breakfast Bread with Dried Fruit, Almonds & Oatmeal

This is a good bread, nice texture with the fruit, nuts and chewiness of oatmeal.

Breakfast Bread with Dried Fruit, Almonds & Oatmeal
1 1/3 cups water
2 tsp. rapid-rising or active dry yeast
3/4 cup rolled oats
3 Tbsp. butter
3 Tbsp. sugar
2 tsp. salt
31/2 cups bread flour
1/2 cup dried fruit bits
1/3 cup slivered almonds
1 egg beaten with 1 Tbsp. water
Cinnamon sugar

Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast. Let stand 5 minutes.

Add butter, sugar, salt and half the bread flour. Beat well. Cover, and let stand 15 minutes.

Slowly add remaining bread flour, and beat until a smooth dough forms. Knead the dough until soft and springy but soft to the touch. Gently knead in fruit bits and almonds. Remove the dough hook, cover the bowl and let rise until doubled, about 1 hour.

Lightly grease an 8- or 9-inch round cake pan. Turn dough onto lightly greased or floured surface, and punch dough down. Shape into round loaf. Place the loaf, seam side down, into cake pan. Cover and let rise until doubled, about 45 to 60 minutes.

Preheat oven to 375ºF. Glaze with egg wash and sprinkle with cinnamon sugar. Bake 35 to 45 minutes, until golden. Remove from cake pan, and cool on wire rack.

Country Currant Rye Bread

This is a good bread, although I personally don't taste much difference between currants and raisins.

Country Currant Rye Bread
1 1/3 cups water
2 tsp. rapid-rising or active dry yeast
2 tsp. salt
3 Tbsp. butter
2 cups dark rye flour
2 cups bread flour
2 Tbsp. gluten

Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast. Let stand 5 minutes.

Add salt, butter and rye flour. Beat well. Cover, and let stand 15 minutes.

Slowly add bread flour and gluten, and beat until a smooth dough forms. Knead the dough until soft and springy but soft to the touch. Remove the dough hook, cover the bowl and let rise until doubled, about 1 hour.

Lightly grease a cookie sheet or line with parchment paper. Turn dough onto lightly greased or floured surface, and punch dough down. Shape into two to three round loaves. Place the loaves, seam side down, on baking sheets. Cover and let rise until doubled, about 45 minutes.

Preheat oven to 350ºF. Bake 30 to 35 minutes, until golden. Remove from baking sheet, and cool on wire rack.

Apple Cinnamon Bread

This bread has good flavor. Unfortunately, I didn't bake it long enough, so it has a really sticky consistency. The leftovers went into the freezer to be used for bread puddings.

Apple Cinnamon Bread
1 1/3 cups water
2 tsp. rapid-rising or active dry yeast
1 1/2 tsp. salt
1 tsp. cinnamon
3 Tbsp. sugar
3/4 cup barley flour
3/4 cup wheat flour
2 1/2 cups bread flour
1/2 cup chopped, dried apple

Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast. Let stand 5 minutes.

Add salt, cinnamon, sugar, barley flour, wheat flour and half the bread flour. Beat well. Cover, and let stand 15 minutes.

Slowly add remaining bread flour, and beat until a smooth dough forms. Knead the dough until soft and springy but soft to the touch. Gently knead in apples. Remove the dough hook, cover the bowl and let rise until doubled, about 1 hour.

Lightly grease an 8- or 9-inch round cake pan. Turn dough onto lightly greased or floured surface, and punch dough down. Shape into round loaves. Place the loaves, seam side down, into cake pan. Cover and let rise until doubled, about 45 minutes.

Preheat oven to 375ºF. Bake 30 to 35 minutes, until golden. Remove from cake pan, and cool on wire rack.

Crab-Stuffed Filet Mignon

This is an easy way to dress up a steak, and it's done with ingredients I usually have on hand.

Crab-Stuffed Filet Mignon
1/2 cup lump crabmeat, drained
2 Tbsp. Parmesan cheese
1 Tbsp. chopped green onion
1 tsp. butter, melted
1/4 tsp. salt
1/8 tsp. pepper

In small bowl, combine crab, cheese, onion and butter. Sprinkle steaks with salt and pepper. Cut a horizontal slit into each of two steaks within 1/2 inch of the opposite side, forming a pocket. Fill with 1/2 cup crab mixture. Secure with kitchen string or toothpicks if necessary.

Broil 4 inches from heat for 7 to 9 minutes on each side or grill until cooked to your preference. Let stand 5 minutes before serving. Serves 2.