A Sweet Treat for Fall

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Hi Y’all!

If you’ve been following me on social media, you may have seen my posts regarding an opportunity I had to create a recipe featuring Envy Apples. This recipe was featured at a tasting at the Publix at Lake Miriam Square in Lakeland, Florida. The tasting was a huge success and, as promised, I am sharing the recipe with you below.

Oh! On September 28, 2019, Publix Aprons Cooking Schools are offering an Envy Apple Demo Dinner. If you’d like to join me at the Lakeland location, or at your local Publix Aprons Cooking School, you can save $10 by using the code ENVY928.

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A Gullah Girl’s Apple Pie Tiramisu

Candied Pecans
1 Cup Pecan Halves
¼ Cup Brown Sugar
2 Tablespoons of Butter
1 Teaspoon Cinnamon
½ Teaspoon Rum Extract
Over medium heat in a skillet, add butter, brown sugar and cinnamon. Stir constantly until butter is melted and brown sugar is dissolved. Be careful not to burn mixture. Add Rum Extract. Add pecan and stir until thoroughly coated—about 2-3 minutes. Transfer pecan onto a tray lined with parchment paper. Cool. If you make the pecan ahead of time, store cooled pecans in an airtight container.

Apple Filling
4 Medium Apples: Peeled, Cored and Diced (I prefer to use a red apple, but if you
like the tartness of a granny smith or other variety, please feel free to substitute)
1 Tablespoon of Lemon Juice
¾ Cup of packed Brown Sugar
1 Teaspoon Cinnamon
¼ Teaspoon of Nutmeg
2 Tablespoons of Corn Starch
½ Teaspoon Salt
3/4 Cup Water

In a bowl, toss apples in lemon juice and set aside.

In a Medium bowl combine brown sugar, cinnamon, nutmeg, corn starch, and salt until
thoroughly mixed. Add apples to this mixture and coat completely.

In a medium saucepan, add ½ cup water (it should cover the bottom of the pan). Keep the
remaining ¼ cup of water on reserve in the even your apple mixtures becomes too thick.
Add apple mixture to the pan. Heat over medium heat until mixture begins to bubble. Reduce heat to a simmer. Stir occasionally. If mixture thickens too quickly, add the reserve water sparingly. The sauce should be thick, but not sticky and not runny. Cook about 15 minutes until apples are soft, but not mushy. Cooking time will depend on the thickness of your diced apples. Cool to room temperature.

Cream Cheese Filling
8 oz Cream Cheese, Softened
1 Cup of Confectioner’s Sugar
1 Teaspoon of Cinnamon
½ Cup Heavy Whipping Cream
8 oz Whipped Topping
½ Teaspoon of Rum Extract

In a bowl, using an electric mixer, mix cream cheese until smooth and light. Add in sugar
and cinnamon and mix until it is well blended. Add in whipping cream and rum extract and mix until well blended. Lastly, add in Whipped Topping. Mix until smooth. Divide into halves.

Assembly:
1 Pack of Pepperidge Farm Chessmen or your favorite shortbread cookies
Layer the bottom of an 8” x 8” glass dish with a layer of the shortbread cookies. Pour half of the cream cheese mixture on top of the layer of cookies. Let chill in the refrigerator for 15 minutes. Add apple filling on top of the first layer of the cream cheese filling. Add the
second half of the cream cheese mixture to the top of the apple pie filling.

For the Garnish: Coarsely chop the 1 cup of pecans and remaining shortbread cookies
(need about ½ Cup) You could do this in a food processor, but be careful not to over
process. Sprinkle the pecan/cookie mixture on top of the dish. Refrigerate 1 hour before
serving.

Kicking off Fall with Envy Apples

It’s Fall Y’all! Well, not really—but I am over this Florida heat! When they said it was a “Hot Girl Summer” the record heat and humidity levels were not what I had in mind. Since Pumpkin Spice Lattes have started to pop up here and there I am fast-forwarding to fall!

Nothing says fall like a sweet, crisp and juicy apple. Apples are front and center as our children return to school—whether if it’s a healthy lunch snack or a gift for the teacher. If you are nostalgic, you remember the premiere activity for fall festivals and carnivals was bobbing for apples. And let us not forget the smells of a freshly baked apple cobbler straight from grandma’s kitchen.

OK…so by now you’re saying, Chandra, what’s up with all of this apple talk. Well, if you follow me on social media, you may recall that I share that I had to come up with a recipe using apples. I asked if I should make a savory or sweet recipe, and the overwhelming response was for a sweet recipe. EnvyTM Apples is hosting a sampling event at the Lakeland Publix store on Saturday, September 7, 2019, and my recipe will be featured at the event. The Publix Aprons Chef will be preparing my “A Gullah Girl’s Apple Pie Tiramisu” (I’ll be sharing the recipe in a later post) for your sampling pleasure and you can take home a recipe card to try it out yourself. It is DELICIOUS!

Though I am very excited for this opportunity, the star of the show is the EnvyTM Apple. EnvyTM apples are sweet and crunchy apple and is a cross between a Braeburn and Royal Gala variety of apple. This non-GMO (yay!) apple are grown naturally in Washington State and New Zealand. Naturally high in citric acid, these apples are slow to brown, so you don’t have to worry about browning apples ruining your charcuterie boards! EnvyTM apples can be found nationwide at major grocery stores including Publix, Whole Food, IGA and Wegmans. To find a EnvyTM retailer, visit envyapple.com.