Grilled Gruyere and Apple Sandwich

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On a cold rainy day grilled cheese and a nice ale make for the perfect pick me up. I added some thinly sliced apple for a nice sweetness.

Ingredients:
4 oz gruyere
1 apple thinly sliced
4 slices of buttermilk bread
Dijon mustard
Butter

Spread mustard on bread. Top with apple slices and cheese. Butter outside of the bread and cook for 6 minutes per side over medium heat.

Serves 2.

Pear coffee cake

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This is from Food & Wine recipe by the great Dominique Cren. I swapped out full fat ingredients for low fat and replaced 1/2 the butter in the cake with apple sauce – still tastes yummy with only a little of the guilt. I used round pans instead of loaf pans. I froze the second cake for a future dessert emergency.

For the Crunch:
1 ½ c brown sugar
1 TSP cinnamon
¼ TSP nutmeg
½ TSP salt
1 TBSP flour
2 TBSP butter

For the Coffee Cake:
4 Pears, cored and sliced into 1/2 inch
2 oz. unsalted butter
2 oz applesauce
1/2 sugar
2 eggs
1 c sour cream
¼ c milk
1 t. vanilla extract
1 ½ C. flour
1 ½ t. baking powder
½ t. baking soda
1 t. salt

To Make the Topping:
Work all ingredients together with a food processor, set aside.

For the cake:
Preheat the oven to 325 degrees convection (350 regular).

Cream the butter and sugar together with a spatula or in a mixer with paddle attachment. Add the eggs and combine to mix thoroughly. Add the sour cream, milk and vanilla extract and mix into butter and egg mixture thoroughly.
Add dry ingredients just to combine.

Spray the inside of two 8 inch round pans with vegetable oil or rub lightly with butter.

Sprinkle half of the topping mixture divided between pans. Divide the pear slices lined down each loaf pan on top of the Crunch layer. Divide Coffee Cake batter over the pears in each pan. Finally, divide the rest of the Crunch over the batter in each pan. Bake for 30 minutes until cake is set and golden.

Cool completely, this takes awhile, be patient. Then invert cake upside when cool, slice and serve.

Serves 16 – 20.

Pear coffee cake

20121117-131548.jpg

This is from Food & Wine recipe by the great Dominique Cren. I swapped out full fat ingredients for low fat and replaced 1/2 the butter in the cake with apple sauce – still tastes yummy with only a little of the guilt. I used round pans instead of loaf pans. I froze the second cake for a future dessert emergency.

For the Crunch:
1 ½ c brown sugar
1 TSP cinnamon
¼ TSP nutmeg
½ TSP salt
1 TBSP flour
2 TBSP butter

For the Coffee Cake:
4 Pears, cored and sliced into 1/2 inch
2 oz. unsalted butter
2 oz applesauce
1/2 sugar
2 eggs
1 c sour cream
¼ c milk
1 t. vanilla extract
1 ½ C. flour
1 ½ t. baking powder
½ t. baking soda
1 t. salt

To Make the Topping:
Work all ingredients together with a food processor, set aside.

For the cake:
Preheat the oven to 325 degrees convection (350 regular).

Cream the butter and sugar together with a spatula or in a mixer with paddle attachment. Add the eggs and combine to mix thoroughly. Add the sour cream, milk and vanilla extract and mix into butter and egg mixture thoroughly.
Add dry ingredients just to combine.

Spray the inside of two 8 inch round pans with vegetable oil or rub lightly with butter.

Sprinkle half of the topping mixture divided between pans. Divide the pear slices lined down each loaf pan on top of the Crunch layer. Divide Coffee Cake batter over the pears in each pan. Finally, divide the rest of the Crunch over the batter in each pan. Bake for 30 minutes until cake is set and golden.

Cool completely, this takes awhile, be patient. Then invert cake upside when cool, slice and serve.

Serves 16 – 20.