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Apple and Fennel Pandowdy

Ingredients: 5 large Apples 1 1/2 Cup(s) Fennel bulb 2 Tablespoon(s) Lemon juice 1/2 Cup(s) Honey 1/2 Cup(s) Apple cider 1 1/2 Tablespoon(s) Sambuca (anise liqueur) 1/4 Teaspoon(s) Nutmeg 1/2 Teaspoon(s) Ground allspice 1/4 Teaspoon(s) Salt 2 Teaspoon(s) Sugar 12 Hazelnuts 1 3/4 Cup(s) Flour 2 Ounce(s) Cold shortening 3 Ounce(s) Cold unsalted butter 4 Tablespoon(s) Ice water Directions: Peel and core apples and cut into 1/2-inch slices. Dice fennel. Toast and peel hazelnuts. Cut butter into 1/2-inch pieces. Combine apples, fennel, lemon juice, honey, cider, sambuca, nutmeg, allspice and salt in a bowl, toss gently to combine. Cover and set aside. Topping: Combine sugar, nuts, flour and salt in a processor. Pulse until nuts are finely ground. Add shortening and butter and pulse until mixture resembles coarse meal. Add water, 1 tablespoon at a time, pulsing briefly after each addition. Continue adding water until mixture holds together when pinched between your fingers. Do not overmix or the dough will be tough. Pat into a disc, wrap in plastic wrap, and refrigerate at least 30 minutes. Preheat oven to 375 degrees. Spoon the apple mixture into a 9 x 13-inch glass baking dish. Roll out the dough on a lightly floured surface to a 9 x 13-inch rectangle, gently lay the dough over the fruit, tucking in the edges. Bake for 30 minutes. Remove from the oven and, using a spoon or spatula, break crust into 3- or 4-inch irregular squares. Press pieces into the apples, "dowdying" the appearance of the dish. Return to oven and bake for 20 minutes, until well browned. Let cool 15 minutes before serving.
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Add the onions, escallions, green pepper, (Some hot chili, or Jalapenpo, or Jamaican Scotch Bonnet Peppers too, if you are adventurous-), celery, apples, pecans, garlic, turkey g giblets, and all the spices and sea Apple brioche pizza To make crust: In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat butter, milk, and water until very warm (120 to 130øF). Butter does not need to melt. Gradually stir into dry ingredients. Stir in eggs and remaining flour Caramel apple bread pudding Melt caramels with water in a covered double boiler or in a saucepan over low heat. Stir occasionally until sauce is smooth. Place bread cubes in greased 12x8 inch baking dish. Top with apple slices. Combine eggs, milk, sugar, vanilla, salt and ci Pete's delightful delicious apple pie bread OKAY GUYS HERE IT IS: After much hard work from our DEAREST friend PETE Mix the flour dough enhancer and cinnamon before adding to bread pan. You may want to do first knead and then reset and start again for extra kneading. PETE YOU HAD BET Apple buttermilk loaves Combine flour, baking powder, soda and salt. Set aside. Cream butter and sugars, beat in eggs one at a time and vanilla. Stir in buttermilk alternately with flour mixture. Fold in apples, nuts and orange peel. Pour into two 8 1/2 x 4 1/2 x 2 5/8 inch grea Apple and plum kugle Mix the ingredients and form a soft dough. (if you use a Food Procesor, mix the dry ingredients first, and then slowly add the liquids). Finish the dough kneadding it with your hands for a few minutes. Extend the dough with the rolling pin in a bi Apple butter barbecued chicken Place chicken in a greased 8 inch square baking dish. Combine remaining ingredients, pour over chicken. Bake, uncovered, at 375 F. for 25 minutes or until meat juices run clear. Yield: 4 servings. Diabetic Exchanges: (per breast half prepared without sa Acorn squash and apple bake Cut squash in half lengthwise, remove seeds. Cut into 1/2" slices and peel squash. Arrange in a sprayed 12 x 8" baking dish and top with apples. Combine remaining ingredients in a sm bowl, spoon over apple slices. Cover tightly with f