Carla Halls Beignets With Apple And Pumpkin With Caramel Dippin Food

DEVILISHLY HOT PIMENTO CHEESE DIP

Steps:

• First, prepare the bread boule by slicing off the top 2 inches and hollowing out the center, leaving the walls of the boule about an inch thick. Cut the top and insides of the bread into bite-sized cubes and set aside.
• In a large saucepan, melt the butter over medium heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute.
• Whisk in the mustard, paprika, cayenne and salt; cook for an additional 2 minutes. Sprinkle the flour over the onion/garlic mixture and stir to combine; cook about 2 minutes more. Gradually whisk in the milk and gently simmer for 2 minutes. Add the cream cheese and stir until it melts. Then add the Cheddar cheese. Once all the cheeses are melted, stir in the roasted peppers and hot green chiles. Season with black pepper to taste and additional salt, if necessary.
• Preheat the broiler on high.
• Scoop the pimento cheese mixture into the hollowed-out bread boule and place on a baking sheet. Broil until the top begins to bubble and lightly brown, a couple of minutes. Place the filled boule on a platter and serve immediately with the bread cubes.

10-MINUTE GINGER CAKE "BAKED" APPLES

Steps:

• Using a spoon, remove enough of the interior of each apple so that the walls are about 1/2-inch thick all around, including the bottom, and there's enough of a well for the cake batter. Place the apples in a microwave-safe dish. Microwave the apples until just warm, 20 to 40 seconds, then remove and set aside.
• Whisk together the flour, brown sugar, ginger, cinnamon, baking powder, milk, vegetable oil, and maple syrup in a medium bowl until just combined. Spoon or pour the batter inside the apples, leaving about 1 inch of space at the top of each. Microwave the apples in the same microwave-safe dish until the batter rises and sets, about 2 minutes 20 seconds. Dust the top edges of the apples with a little fleur-de-sel and let cool slightly, then serve with Apple Cider Caramel Sauce and vanilla ice cream.
• Mix the sugar and lemon juice in a deep nonstick saucepan, place over medium heat and cover. Have a pastry brush and a small bowl of water nearby to brush the sides of the pot of any granules of sugar.
• When the sugar starts to brown, swirl the pan to ensure even browning until the sugar is amber in color, 5 to 6 minutes. Pour in the apple cider -- step back, because there will be sputtering.
• Add the butter. Swirl the pan to melt the butter, then add the heavy cream, cinnamon and ginger. Remove from the heat. The caramel will continue to thicken off the heat. Stir before serving. Makes 1 1/2 cups. Can be refrigerated for up to 2 weeks. Reheat gently on the stove top or in the microwave.

CARLA HALL'S BEIGNETS WITH APPLE AND PUMPKIN WITH CARAMEL DIPPIN

Steps:

• Prepare spiced pumpkin mix: Place shredded pumpkin in a towel, roll tightly and wring out to extract as much liquid as possible from the pumpkin. In bowl, Stir in apple, cinnamon, nutmeg, ginger,, 1/4 teaspoon salt and lemon zest.
• Prepare pate a choux batter: Combine flour, salt, baking powder. Set aside.
• In a medium pot combine water, milk & butter. Melt butter and bring mixture to a light boil/simmer. Add flour mixture from above all at once and stir quickly to combine. Stir until smooth. Cook until mixture is dry and doesn't stick to your fingers when pinched. Remove from heat and let cool.
• Add eggs in one at a time and mix until smooth. Stir in spiced pumpkin mixture from above.
• Heat canola oil in deep pot to 350-5 degrees or use deep fryer (fill it 2/3 of the way up with canola oil). Using a small scoop or two spoons, scoop batter into fryer in small batches. Dough should rise to top of oil. Flip/turn in oil to brown on all sides. With spider/slotted spoon, remove beignets from pot. Drain on balled up paper towel. Continue to cook beignets. Sprinkle with cinnamon powdered sugar mixture. Serve immediately!
• Prepare salted caramel dipping sauce: Heat sugar on moderately high heat in a heavy-bottomed 3-quart saucepan. As soon as the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring.
• As soon as the sugar crystals have melted (and the sugar is dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted, then remove from heat.
• Slowly add the sour cream/salt and continue to whisk to incorporate. Whisk until the caramel is smooth. Let cool in pan for a couple of minutes before pouring it into a mason jar. Let cool to room temperature. Store in fridge for up to 2 weeks. Warm before serving.

CARLA HALL'S PUMPKIN BEIGNETS WITH CARAMEL DIPPING SAUCE

Steps:

• Place shredded pumpkin in a towel and roll tightly, wringing out to extract as much liquid as possible. In a bowl, combine pumpkin, apple, brown sugar, 1 tsp cinnamon, nutmeg, ginger, ¼ tsp salt, and lemon or lime zest. Set aside. Combine flour, ¼ tsp salt, and baking powder. Set aside. In a medium saucepan, combine water, milk, and butter. Melt butter and bring mixture to a simmer. Add flour mixture and stir until smooth. Cook until mixture doesn't stick to fingers when pinched. Let cool. Add eggs one at a time and mix until smooth. Stir in spiced pumpkin mixture. (Batter may be made up to 24 hours ahead. Mixture will be loose.) Heat oil in a deep pot to 350°F or use a deep fryer (fill two-thirds full with oil). Using a small scoop or 2 spoons, scoop batter into fryer in small batches. Dough should rise to top of oil. Flip or turn in oil to brown on all sides. With a slotted spoon, remove beignets from pot. Drain on paper towels. Sprinkle with remaining 1 tsp cinnamon mixed with confectioners' sugar. Serve alone or with sauce. For Caramel Dipping Sauce Heat sugar on medium-high in a heavy-bottomed 3-quart saucepan. As soon as sugar begins to melt, stir vigorously with a whisk or wooden spoon. When sugar comes to a boil, stop stirring. After sugar crystals have melted (and sugar is dark amber in color), immediately add butter to pan. Whisk until butter has melted, then remove from heat. Slowly add sour cream and salt and continue whisking until incorporated. Whisk until caramel is smooth. Let cool in pan for a couple of minutes before pouring into a mason jar. Let cool to room temperature. Store in fridge for up to 2 weeks. Warm before serving. Kitchen Counter Per Serving: 410 calories, 40g carbs, 4g protein, 27g fat, 115mg cholesterol, 810mg sodium, 1g fiber

PUMPKIN-APPLE CARAMEL HOTDISH

Steps:

• Preheat the oven to 350˚ F. Butter a 9-inch square (or other 2 1/2-quart) baking dish.
• Make the pumpkin cake layer: In a large bowl, whisk together the flour, baking soda and salt. Add the pumpkin puree, heavy cream, vegetable oil, both sugars, eggs, vanilla and pumpkin pie spice, then whisk to combine. Spread the batter evenly in the baking dish.
• Make the apple layer: In the same bowl, toss the apples, brown sugar, cinnamon and salt. Scatter the apples evenly over the pumpkin batter.
• Make the topping: Using the same bowl again, combine the melted butter, flour, brown sugar, oats and salt until small clumps form. Spread the topping evenly over the apples.
• Place the baking dish on a baking sheet to insulate the bottom while it bakes and to catch any drips. Bake until the cake is slightly domed and the edges are set and gently bubbling and a toothpick comes out with moist crumbs but is not wet, 60 to 75 minutes. Serve hot or at room temperature.

PUMPKIN BEIGNETS WITH CARAMEL DIPPING SAUCE

Steps:

• Beignets 1. Place shredded pumpkin in a towel and roll tightly, wringing out to extract as much liquid as possible. Combine pumpkin, apple, brown sugar, 1 tsp cinnamon, nutmeg, ginger, 1/4 tsp salt and zest. Set aside. 2. Combine flour, 1/4 tsp salt and baking powder. Set aside. Combine water, milk and butter in a medium saucepan. Melt butter and bring mixture to a simmer. Add flour mixture and stir until smooth. Cook until mixture doesn't stick to fingers when pinched. Let cool. 3. Add eggs, 1 at a time, and mix until smooth. Stir in pumpkin mixture. (Batter may be made 1 day ahead. Mixture will be loose.) 4. Heat oil in a deep pot to 350ºF or use a deep fryer (fill 2/3 with oil.) Using a small scoop or 2 spoons, scoop batter into fryer in small batches. Dough should rise to top of oil. Flip or turn in oil to brown on all sides. Remove beignets with a slotted spoon. Drain on paper towels. Sprinkle with remaining 1 tsp cinnamon mixed with powdered sugar. Serve alone or with sauce. Caramel Dipping Sauce 1.Heat sugar on medium-high in a heavy-bottomed 3-quart saucepan. As soon as sugar begins to melt stir vigorously with a wisk or wooden spoon. Stop stirring when sugar comes to a boil. 2. After sugar crystals have melted (and sugar is dark amber in color). immediately add butter to pan. Whisk until butter has melted, then remove from heat. 3. Slowly add sour cream and salt and continue whisking until incorporated. Whisk until caramel is smooth. Let cool in pan for a couple of minutes before pouring into a mason jar. Let cool to room temperature. Store in fridge for up to two weeks. Warm before serving.