Apple and spice and everything: 5 fall recipes from Sift magazine.

What’s more rewarding this time of year than baking with fresh, fragrant apples? If you happen to live in apple country, which we do, the trees by the road are laden these days with cascades of red and green orbs, just waiting to be collected and brought to their full potential in the kitchen. Sift is happy to present these apple and spice recipes to inspire your baking.apple and spice recipes via@kingarthurflourapple and spice recipes via@kingarthurflour

The seductive wafting scent of cinnamon in the air, interlaced with the aroma of warm, fresh-picked apples baking creates an immediate feeling of comfort. Of course there will be pie, but apples and spice also belong in bread, with cheese toasted on top, or in tender sweet rolls.

 

Tuck a

Cider Doughnut

into your lunch pail…apple and spice recipes via@kingarthurflour

…or reach for a moist slice of

Steamed Harvest Bread

at the supper table. It’s a low-fat way to put this end of season’s garden goodness to use.

apple and spice recipes via@kingarthurflour

Make Sunday morning special with some

Butterscotch Apple Sweet Rollsapple and spice recipes via@kingarthurflour

…or make yourself a banquet with a slice of

Roasted Apple Bread,

toasted with some excellent Vermont cheddar cheese.apple and spice recipes via@kingarthurflour

Roasting the apples before putting them in the bread dough does amazing things for their depth of flavor. apple and spice recipes via@kingarthurflour

Don’t be fooled into thinking that apples are a humble ingredient. With a little artful shaping, you can have this gorgeous

Cinnamon Apple Twist

bread on your table.

apple and spice recipes via@kingarthurflour

These are just some of the mouthwatering ways to let apples and spice sing their unique duet, and you’ll find them all in the fall edition of Sift.

You can find our new publication at bookstores, grocery stores, and most everywhere magazines are sold. Fill your basket of baking ideas with fresh apples and spice, and make the most of this wonderful season.

Susan Reid
About

Chef Susan Reid grew up in New Jersey, graduated from Bates College and the Culinary Institute of America, and is presently the Food Editor of Sift magazine. She does demos, appearances, and answers food (and baking) questions from all quarters.

comments

  1. Amy

    Please help! I tried the cinnamon apple twist recipe. I didn’t have any instant clear jel so I used 3 TBS (weighed 24 grams) flour as suggested in the recipe. The only other change I made was that I diced the apple very small rather than grating it. (I used one large granny smith, weighed 9 oz prior to peeling and dicing). I set aside the filling per recipe instructions while rolling out the dough. The filling was slightly watery when I spread it out on the rolled dough. It got worse– while the shaped and filled twists were rising liquid leaked out of them. When I uncovered them to bake them, they were sitting in a pool of liquid on wet parchment paper. Prior to baking them, I had to mop up the liquid with paper towels and switch them to another baking sheet with new, dry parchment paper.. The final product was beautiful but (not surprisingly) soggy. What did I do wrong– was it dicing the apple instead of grating? Should I have drained the filling prior to spreading it on the dough? I’d like to give it another shot since so many others rated the recipe so highly.

    Reply
    1. The Baker's Hotline

      Hello Amy, please give the Baker’s Hotline a call and we will be happy to help you with this baking problem. Jon@KAF 855 371 2253

  2. Lorraine Fina Stevenski

    Susan: The new issue of Sift is both beautiful and appetizing. The best recipes! Susan….what are your favorite apples this time of year to bake with? I mean an apple that is flavorful, will hold up in breads, muffins, cakes and pies without giving off too much juice. My favorite is Honeycrisp but right now they are hard to find here in Florida. I tried to convince my local Farmer’s Market to find apples that are NOW in season in all parts of our country instead of apples that are imported. Lorraine

    Reply
    1. Susan Reid, post author

      Hi, Lorraine! You caught me just as I was finishing canning up some applesauce with some super-fresh Courtlands that came to me from a non-cooking friend’s tree. Gingergolds from around here are very nice. On the road I often look for Braeburns or Galas. I know there are some local varieties particular to the South (Sherri Castle just wrote a nice piece about an orchard near Asheville, NC in Eating Well this month). Might want to take a peek there… Thanks for the good words about Sift! Always a pleasure to hear from you. Susan

    2. Marti

      Last year I discovered Empire apples at Dickie Brothers Orchard in Nelson County, VA. They were wonderful fried, great in pies, and spectacular for applesauce; in other words, very versatile. They seemed to keep quite awhile too. You should be able to find them about this time of year.

  3. Tiara

    I made the Cider donuts without the glaze, just tossed them in cinnamon-sugar both in mini-muffin and donut hole forms. Brought them to work and everyone raved about it. A nice way to bring fall in!

    Reply

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