Category Archives: apples

Apple Cinnamon Bread

A belated Happy New Year from One Recipe Two Kitchens.  Life has been busy and we’re finally able to post a new recipe for you to enjoy.

Chef Karen:  I saw this recipe listed on Facebook.  It looked good so I knew we had to try it.  This recipe is a very easy bread to make.  They actually call it a white cake which I could concur it is.  My only issue is that the recipe says it takes 30-40 minutes to bake.  Add 20 minutes to that.  I even had my oven at 355 degrees and it took longer than they suggested.  I’m sure this will be a hit no matter where you eat it; even if it’s in your own kitchen.  Enjoy 🙂



Chef Jonathan: This is such a nice quick bread to make on a cold Saturday when you just want to spend some time in the kitchen…..The apple and the cinnamon really go well together, and I love the inner layer of apple/cinnamon in the centre of the loaf. I agree that it took much longer to bake in the oven, I believe I had it in for 1 hour, 5 minutes, increasing the temperature twice, once to 360, then to 375. All in all, a great, easy quick bread to make, and very enjoyable by all!




Guest at the Doorstep Apple-Berry Charlotte

*This week Chef Karen is going solo……

What is a Charlotte?  I had to look this one up.  I had heard it used in “food-lands” before but didn’t really care…. until now.  Easily defined, it’s a cake that can be served hot or cold.  The one distinction between Charlotte and other cake is that you use a batter for the mold and fill it with fruit.

That being said, I found this Charlotte very easy to make.  The hardest part was peeling and cutting the apples (which I HATE doing!) so if you like the chore, you’ll find this VERY easy. I used frozen blueberries I had in my freezer from pickings I did last summer and the local grocery store had blackberries on sale… YAY!  This is a great time-of-the-year for apples, too.  It says to use a cast-iron pan. I don’t have one so I used one of my fry pans that I can put into the oven.  I’m pretty sure you could also use a baking dish. Just make sure you check for it being done according to how big your dish is.   I took this for a snack and it got rave reviews.  I’m sure you’ll get the same reviews.  I highly recommend this recipe.

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Salted Caramel Apple Hand Pies

Chef Karen: Two of my most favorite words together right now are: salted and caramel. I just can’t resist them. So, when I found this recipe I couldn’t refrain from convincing Chef Jonathan it was one we had to do! Another reason I found these interesting was the size. Individual servings seem to be “in” right now and I find them cute 🙂

The recipe is very straight forward. I, of course, took the easy way out and bought my pie crust. Ok, ok… I can hear you REAL pastry chefs giving me a sigh and a head shake but I have an aversion to making pie crust and I’m not that good at it. Pillsbury obviously knows that there are many chefs out in the cooking world like me or else they wouldn’t be marketing their ready-made crusts.

You can follow the recipe below but here are a few tips from me: I used a 3″ mug as a cutter and was able to make 8 pies from my two crusts. I even had enough left over to make an apple turnover for my husband. 🙂 Your caramel WILL leak through. I’m not sure how to keep it from doing that. Make sure you use parchment paper as to eliminate a lot of mess. For the salt part, I used a Fleur de Sel. It was way too much. This quite disappointed me; as I’ve already stated, I LOVE those two flavours together. I’d use less next time.

Chef Jonathan: In honour of American Thanksgiving just around the corner, we thought this would be a great recipe. I like this recipe very much, and highly recommend it. I made my own pâté brisee, but found the sour cream a bit strong, cream would be nicer next time. I used a 2 1/2 cutter, so I was able to get about 12 pies from the pastry. I actually like the smaller size, but I would call it more of a scone than pie. My caramel also escaped, even with the use of the egg wash. All in all, a good recipe with a few minor adjustments.

This week’s recipe: