I tried this recipe from Half Baked Harvests Super Simple cookbook. You can purchase it HERE. These fritters are so delicious! Who doesn’t love a homemade donut? They are a bit finicky because the apple filling tends to fall out when frying but still so worth the effort! I highly recommend purchasing this book as there are so many delicious recipes!
Time: 1 hour prep + 30 min cook time = 1.5 hours
Servings: 12 – 14 fritters
Calories/Fritter: ~ 400 – 463
The recipe below is different but I’m sure it is just as delicious and would be worth a shot!
All ingredients except for the apple butter I could easily find at my local grocery store. I tried making my own apple butter by boiling down applesauce. All-in-all the fritter was still delicious whether I did it right or not.
You might turn your nose up at the sound of the toppings on this pizza… and at first I thought it was a little strange, but I’m telling you it works! This pizza is sooooo good! It is now one of my all-time favourite pizza’s to make. The sweet and savoury toppings mix so well together! This pizza is uniquely divine!
Time: 1 hour prep & 25 minutes cook = 1 hour 25 min. total
Yield: 8 slices
1 tbsp extra-virgin olive oil, plus more for greasing
2 shallots, thinly slice (1)
1/2 pound pizza dough (I used 1 pound)
2 tbsp apple butter (2)
1 Honeycrisp apple, thinly sliced (I used Gala)
1 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese (I used Balderson)
1/2 small butternut squash, shaved into ribbons using a vegetable peeler (3)
8 fresh sage leaves
3 ounces thinly sliced prosciutto, torn
salt and freshly ground pepper
crushed red pepper flakes
2 ounces blue cheese, crumbled (optional) (4)
honey, for drizzling (5)
fresh thyme leaves, for serving (5)
Preheat the oven to 450F. Grease a baking sheet.
Heat the 1 tbsp. of olive oil in a medium skillet over high heat. When the oil shimmers, add the shallots and cook until fragrant, 2 to 3 minutes. Remove the skillet from the heat.
On a lightly floured work surface, roll out the dough to a 1/4 – inch thickness. Carefully transfer the dough to the prepared baking sheet. Spread the apple butter over the dough, leaving a 1-inch border. Add the sautéed shallots and the apple slices. Layer on the mozzarella and cheddar, then top with the butternut squash, sage, and prosciutto. Season the pizza with a pinch each of salt, pepper, and red pepper flakes and sprinkle the blue cheese (if using) on top.
Bake until the crust is golden and the cheese has melted, 10 to 15 minutes (took me 25 but depends on your oven). Drizzle with honey and sprinkle with thyme to finish. Slice and serve.
(1) I can never find just 1 shallot in the grocery store, only a bag of them. So I usd half an onion.
(2) I found apple butter hard to find so I tried simmering down apple sauce to make my own. I’m not convinced it really worked so I’m sure apple sauce would work in this instance.
(3) I don’t have a good peeler for shaving into ribbons so I just used a cheese grater and grated the squash.
(4) I didn’t have blue cheese on hand and I don’t really like it. However, I had feta and it was a fantastic addition.
(5) I never added these toppings to the pizza and it was still delicious!
LEVEL OF DIFFICULTY – MODERATE
1 hour prep
Ingredients & availability
13 – 16 ingredients
All ingredients are normal except I wasn’t able to find apple butter
This salad is delightful! Hands down one of my top 5 favourite salads I consistently make. It is a great salad to make for guests or for bringing to a potluck. It is filled with so much flavour! You’ll definitely want to add this salad to your recipe repertoire.
Time: 15 min.
Yield: 16 servings
2 packages (6 ounces each) fresh baby spinach
1 medium apple, chopped
1 cup (4 ounces) crumbled feta cheese
1 cup glazed pecans*
1/2 cup chopped red onion
1/3 cup dried cranberries
5 bacon strips, cooked and crumbled**
2 tbsps cider vinegar
1 tbsp sugar
1/2 tsp Dijon mustard
1/8 tsp pepper
1/4 cup canola oil
* I had glazed pecans on hand. If you end up making them this will add time to the recipe. I don’t like making them on the stovetop because I find they stick together too much. I like making them in the oven. Just mix together 1 egg white with a bit of water and toss 1 lb pecan halves in it. Then mix 1 cup sugar, 1 tsp cinnamon, & 1 tsp salt. Toss over pecans and spread onto a baking sheet. Bake at 350F for 30 min or until evenly browned.
** Normally I use Hormel Real Bacon Bits in salads. It is a bit costly but it definitely saves on time! You can buy it at Walmart or most grocery stores.