BCC Dessert Recipes

Summer Apple Recipes

We use apples grown by our Horticulture Department to make our signature apple butter. We grow a large variety of apples including Cortland, Honeycrisp, Jonagold, Golden Delicious, Gala, and of course Granny Smith. Throughout the season the apples used in our apple butter will change depending on which apples are being harvested at the time.

To make BCC apple butter, our Pastry department cooks over 70 pounds of apples with apple cider, brown sugar, and spices for about eight hours to make 16 gallons of apple butter!

Apple Butter Cake Recipe

(Makes three 10” Layers of Cake) 3 ½ Cups - Flour 3 1/3 Cups - Sugar 1 Tablespoon - Baking Soda 1 1/3 Cups - Butter (Softened) 1 Cup - Buttermilk 3 Cups - Apple Butter 4 - Eggs ½ Cup - Finely Chopped Apples

You can use any apple butter to make this cake, and if you like nuts I recommend replacing the chopped apples with chopped walnuts.

Apple Butter Recipe (Makes 1/2 Gallon)

15 Cups - Apples 3 Cups - Apple Cider ½ Cup - Dark Brown Sugar 1 Tablespoon - Cinnamon 1 Teaspoon - Allspice ½ Teaspoon - Cloves ½ Teaspoon - Salt

Directions

1. Cook all ingredients in a large pot on low for 6-8 hours. 2. Use an immersion blender to blend any chunks of apples at the end. 3. Refrigerate and enjoy!

Directions

1. Spray pans with cooking oil and place parchment paper in the bottom. 2. Add all ingredients to a stand mixer. 3. Mix on medium speed until everything is incorporated and becomes a lighter color (About 5 minutes). 4. Divide batter evenly among pans. 5. Bake at 325 degrees for about 25 minutes or until browned and the sides pull away from the pan. 6. Let cool and ice with your favorite cream cheese buttercream or caramel buttercream!

Summer Fruit Cobbler

Ingredients

Filling

8 cups of fruit of your choice 1 1/4 cup of granulated sugar 1 tablespoon of lemon juice 1 tablespoon cornstarch 1/4 cup of water

Directions

Topping

1 cup of flour 1/4 cup of sugar 1 teaspoon of baking powder 1/2 teaspoon of baking soda a pinch of salt 6 tablespoons of butter cut into chunks 2/3 cup of buttermilk Zest from one orange

To make filling:

1. Mix fruit, sugar, and lemon juice in a pot, and bring to boil. 2. In a small bowl mix cornstarch and water. Pour into hot fruit mixture, and return to boil; cooking until the mixture is not cloudy.

To make topping:

1. In a mixer bowl add flour, salt, baking powder, baking soda, and butter chunks. 2. Mix with the paddle attachment until the butter chunks are about the size of peas. 3. Add sugar, buttermilk, and orange zest. 4. Mix until it just comes together and the dry ingredients are incorporated. 5. In a baking dish (can be one large or individual cups) add filling and top with spoonfuls of topping. 6. Bake at 350˚F for 30 minutes for large dish, 10 minutes for smaller dishes or until topping of golden brown.