salted

KetoDiet Blog

unsalted butter (57 g/ 2 oz)

granulated

Allulose

(100 g/ 3.5 oz)

whipping cream (120 ml/ 4 fl oz)

sea salt for salted caramel

Here's what you need: large granny smith apples, lemon juice, all-purpose flour, granulated sugar, ground cinnamon, ground nutmeg, premade pie crusts, large egg, heavy cream, light brown sugar, honey, unsalted butter, sea salt

Salted Caramel Apple Pie Recipe by Tasty

granny smith apples, peeled and thinly sliced

lemon juice

all-purpose flour

sugar

cinnamon

nutmeg

premade pie crusts,

egg,

heavy cream

brown sugar

honey

unsalted butter

sea salt,

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In a large bowl, combine the apple slices, lemon juice, flour, sugar, cinnamon, and nutmeg. Toss until the apples are well coated.

Lay 1 of the pie crusts in a 9-inch (23-cm) pie dish. Add the apple slices to the bottom of the crust. Place the other pie crust over the apple slices.

Trim any extra dough from the edges. Press the rounded edge of spoon facedown around the edge, making shallow indentations to crimp the crusts together.

Cut 4 slits in the top of the pie for ventilation, then brush with the beaten egg.

Bake the pie for 50-60 minutes, or until the crust is golden brown and no grey-ish or undercooked pastry remains. Let cool completely.

In a medium saucepan, combine the heavy cream, brown sugar, and honey. Cook over medium heat until the sugar is dissolved, about 2 minutes.

Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the caramel reaches a thick consistency.

Let the caramel sauce cool for 5 minutes, then pour over the pie. Sprinkle with flaky sea salt.

https://vid.tasty.co/output/112985/landscape_480/1540315299

The addition of Moro Olive Oil to this churros recipe is seriously next level.

Olive oil churros salted chocolate sauce recipe

(180 milliliters) pure (thin) cream

dark (70%) chocolate, chopped

milliliters

vanilla bean, split, seeds scraped

(375 grams) plain flour

(110 grams) caster sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981838431001&=domain=del

5348771529001-5981838431001

Roasted Salted Almonds - Way more cost effective and definitely tastier. Easiest recipe ever!

Roasted Salted Almonds

almonds

unsalted butter (melted)

salt

preheat

toss

In a bowl, toss the almonds and melted butter to coat.

spread

Spread the almonds on a baking sheet and sprinkle with the salt. (start with 1/2 teaspoon)

bake

Bake 5 minutes, stir the almonds and bake another 5-10 minutes.

watch

Watch closely, almonds will burn quickly.

drain

Remove from the oven to paper towels to cool and drain, if desired.

cool

A surprising topping for desserts - makes them that little bit extra special. Also delicious dipped in chocolate

Salted almond brittle

almond

golden caster sugar

butter

Lightly butter a lipped baking tray and spread the almonds over it in a thin, even layer. Put the sugar, butter, salt and 4 tbsp water into a smooth-bottomed frying pan and heat gently, stirring, until the sugar dissolves. Increase the heat and boil for about 5 mins, or until it starts to turn light golden brown. Stir every now and again as some patches will start to caramelise faster than others. Carefully tip the caramel over the nuts and leave to cool completely.

Once cold, shatter the caramel. An easy way to get clean sharp pieces is to put the point of a sharp knife vertically onto the caramel and bash the handle with a rolling pin, like a hammer and chisel. Serve on top of the Chocolate amaretti puddings. Keep for up to 2 days in an airtight container, interleaved with non-stick paper, in a cool, dry place (not the fridge).

These salted caramel bars are the perfect treat for anytime of the year.

Salted Caramel Treats

caramels (about 50)

sweetened condensed milk

marshmallows

vanilla extract

sea salt flakes

c. toasted rice cereal (like Rice Krispies)

The crust on these is just like a crunchy peanut butter cookie, and it’s a great way to use up any leftover spreads (you could even use Nutella instead of jam, if that’s what you have open), says delicious. Food Director, Phoebe Wood.

Peanut butter and jam muffins

(260 grams) self-raising flour, sifted

(165 grams) caster sugar

sour cream,

eggs

(185 milliliters) sunflower oil

(95 grams) crunchy peanut butter

strawberry jam

(35 grams) salted peanuts, roughly chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981872972001&=domain=del

5348771529001-5981872972001

Slow-roasted lamb shoulder

kgs Lamb shoulder, alpine merino (oyster blade cut) (Main)

Onions,

Lemons,

Capers,

80 g Anchovies, (Ortiz brand), drained and chopped

Rosemary

Dry white wine

Tbsp Redcurrant jelly

Tbsp Olive oil, light flavoured

kg Agria potato

Salt and black pepper

Tbsp Butter

Preheat the oven to 150C. Place the lamb shoulder in a solid roasting pan. Combine the chopped onion, lemon wedges, anchovies, capers and rosemary leaves in a small bowl, mixing together well. Spread the mixture over the lamb.

Brown the meat on the stove top before tipping the wine into the dish. Cover with tin foil, sealing the edges of the pan so the meat remains moist, and place in the preheated oven. Roast for 2½ hours, basting once after the first hour. (You can add parboiled potatoes to the pan after the first hour if you wish, or roast them separately – see the following recipe for crunchy golden potatoes.)

Once roasted, the lamb will have shrunk from the bone and will be very tender.

Remove it from the pan and place it on an oven-proof serving dish. Cover lightly with foil and return to the oven while you make the gravy.

Place the roasting pan with the juice and flavouring residue on the stove top. Add the redcurrant jelly, stirring well as the liquid bubbles, and reduce. Add another cup of wine if needed.

Season to taste, although the anchovies should provide plenty of salty flavours.

To serve, carve into neat chunks or slices and spoon over a little gravy. Accompany with Mother's carrots, seasonal steamed green vegetables and crunchy roast potatoes.

Pre-heat the oven to 180C. Peel the potatoes and cut into large even chunks. Place in a large saucepan of salted water and bring to a boil. Simmer for about 10-12 minutes and drain well.

Score the potatoes on each side with a fork.

Heat the oil and butter in a roasting pan on the stove top until the butter has just melted. Remove from the heat and toss in the potatoes.

Carefully turn them in the oil and melted butter so all sides of each piece are coated. Generously sprinkle with salt and freshly ground black pepper. Roast in the oven for 1½ hours, checking occasionally and turning if necessary.

When the potatoes are golden and crunchy, serve at once.

Dates, coconut and tahini combine to create a salty and sweet snack or dessert that is gentle on your calorie counter. A gluten-free treat, it's the maple syrup that brings some sweetness.

Salted caramel sesame cacao bites

medjool dates, pitted, chopped

(1/4 cup) hulled tahini

16.80 gm coconut oil

0.60 gm sea salt

(1/3 cup) sesame seeds, toasted

Sea salt, extra, to sprinkle

(1/3 cup) raw cacao powder

(1/3 cup) solidified coconut oil

maple syrup

How to make Salted Double Chocolate Cookies.

Salted Double Chocolate Cookies

almond flour

baking soda

cocoa powder, unsweetened

¾ cup butter, unsalted, softened

Splenda® Stevia Granulated Sweetener

vanilla

egg egg yolk

evaporated milk

semi-sweet chips

Preheat oven to 325°F. In a small bowl, combine flours, baking soda and cocoa. Set aside

In a mixing bowl, whisk butter, Splenda Stevia Granulated Sweetener, brown sugar, vanilla, egg plus yolk and evaporated milk until thoroughly mixed. Slowly add flour mixture and mix until combined scraping bowl halfway through.

Stir in chocolate chips and using a cookie scoop, drop onto parchment or silicone baking mat lined cookie tray.

Bake for 10 minutes, remove from oven, sprinkle kosher salt on top and return to oven for 3-4 more minutes.

Salted Dark Chocolate Pretzel Bark

(12-ounce) packages candy melts (I used Wilton brand)

coarse kosher sea salt

Use a large piece of wax paper and a 9x13-inch pan to trace the outline of the pan onto the wax paper, then flip the wax paper over so that the side with the writing is on the bottom. (We&#039;re just using this as a guide for how large to spread the chocolate - we&#039;re not actually using the pan.)

Melt the chocolate according to the package directions being cautious not to scorch it. Pour it onto the middle of the outline on the wax paper and use a spatula (I prefer an offset spatula) to spread it to roughly the size on the paper that you traced. It should end up being about a 1/4" thick - but don't stress too much over that.

Work briskly as some of this chocolate sets very quickly - especially on granite counter tops - and sprinkle the broken pretzels, salt, and toffee bits evenly on top and press very gently to get them to stick into the chocolate. Allow the chocolate to set completely and then cut into pieces. Store in an airtight container.

Adapted from Sister Pie, a cookbook from the eponymous bakery in Detroit, this salted maple pie, to me, is everything I want in a dessert: a sweet and salty custard in a flaky, buttery crust. Heaven. It is perfect for Thanksgiving, but I think it's nice for fall in general.
Pie dough recipe adapted from David Lebovitz. To make a double recipe (which I recommend if you are baking for the holidays, follow this recipe.)
I love my Emile Henry pie plate — it makes the best crust.

Sister Pie's Salted Maple Pie

(160 g) all-purpose flour

table salt

(114 g) cold, cubed butter, salted or unsalted

C. + 1 T. (71 g) ice water

3⁄4 cup packed light brown sugar

cornmeal

Heaping 1⁄4 teaspoon kosher salt

Flaky sea salt

confectioner’s sugar

In the bowl of a food processor, pulse the flour, sugar, and salt together. Cut the butter into small pieces, then add to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. Lay a clean tea towel on a work surface. Dump the crumbly dough mixture into the center of the towel. Grab the four corners of the towel together and twist to create a beggar&#8217;s purse, pressing the dough into a round. Use your hands to pack and flatten the round. If time permits, chill the dough for 30-60 minutes before proceeding. 

On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer it to a 9-inch pie plate or pan. Trim dough that hangs over by a lot — leave at least an inch over hanging; you may not need to trim everywhere. Tuck the overhanging edges under, between the rim of the pie plate and the dough, and crimp the edge of the dough. If time permits, chill the dough in the fridge until firm, about 30 minutes.

Make the pie dough:

Heat your oven to 425ºF. If you have a Baking Steel or pizza stone, place it on a rack in the lower third of your oven. On a lightly floured work surface, roll out one of the chilled rounds of pie dough, flipping the round over every few strokes, until you have a circle roughly 15 inches in diameter — the thickness should be about that of a Ritz cracker — learned this visual tip from King Arthur Flour. 

Transfer the round to a pie plate. Trim any excessive overhanging pie dough — there should be roughly 1/2 inch of dough overhanging the edge. Save the scraps in an airtight container in the fridge. Tuck the overhanging dough behind itself; then use your fingers to crimp the edge into a fluted pattern — video guidance here. Lay a sheet of parchment across the pie plate and pour pie weights or dried beans into the center until they reach the top of the pie crust. Use your hands to press the weights down and fit them into the edges of the fluted crust.

Transfer the filled pie crust to a parchment-lined sheet pan and transfer to the oven for 15-20 minutes or until the edges are just beginning to color — do rely on the visual cues here. It sometimes takes my crusts a little longer to take on that light color at the edges.

Remove the pan from the oven and carefully remove the pie weights or dried beans (which you can use again and again — let them cool completely; then transfer to a storage bag). Return the pan to the oven for another 2 to 3 minutes — it should take on only the slightest bit of more color all around. 

Make the filling

In a medium bowl, combine the melted butter and maple syrup. Whisk in the brown sugar, cornmeal, and kosher salt.

Crack the eggs and yolk into another medium bowl. Add the cream and vanilla and whisk until combined.

Slowly pour the egg mixture into the maple mixture and whisk just until combined.

Place the pie plate on a parchment-lined baking sheet. Pour the filling into the pie shell.

Transfer the baking sheet with the pie on it to the oven and bake for 45 minutes to 1 hour, until the edges are puffed and the center jiggles only slightly when shaken. It will continue to set as it cools.

Remove the baking sheet from the oven and transfer the pie to a wire rack to cool for 4 to 6 hours. Once fully cooled and at room temperature, sprinkle generously with flaky sea salt, slice, and serve.

To make the whipped cream

, beat the heavy cream with a wire whip or in an electric mixer until soft peaks begin to form. Sprinkle in a small handful of sugar and a pinch of sea salt and beat until peaks begin to get firmer. Taste. Add more sugar and salt to taste. Beat until peaks begin to hold their shape or until they reach a texture you like — I like billowy, not-quite-stiff peaks. Store in fridge until ready to serve.

Store leftover pie, well wrapped in plastic wrap or under a pie dome, at room temperature for up to 3 days.

Parbake the dough (Optional):

I made this pie for Thanksgiving and it was a HIT!  My family raved and fought over the last piece.  Have you ever adapted a pie recipe to mini pies?  I think it would be so nice to gift mini Salted Maple pies for Christmas.  Any ideas on how to execute would be lovely.  Thank you for yet another delicious recipe!

Made this for Christmas--it was amazing! Not too too sweet and really good flavor. A new hit! Also the crust was dead easy and delicious. Thank you!

Thank you Ali, I love your recipes!  I want to make this pie but I'm nervous about the "fine" yellow cornmeal.  Is mine fine enough?  I don't know.  What cornmeal do you use?

I LOVE this cookbook! And I'm a collector - which includes yours too! Thanks for putting this out there will have to try this pie- also if you haven't tried the granola in her book I highly recommend! Love the addition of buckwheat groats. I do reduce the amount of maple syrup and add extra nuts - but otherwise with the lovely fennel seeds it's amazing. 

In the oven now and it looks and smells heavenly. Went off script and added about a cup of chopped walnuts :)

Thank you so much for sharing this recipe. I made your Apple Galette, and decided to make this Salted Maple Pie with the leftover dough. 
As it was a list minute decision I didn't have cornmeal on hand, so I used spelt flour instead. The pie turned out wonderfully. I'll be making it again for Christmas instead of the usual buttermilk  pie.

https://www.youtube.com/watch?v=0Snyo3urkwQ

This is the pie dough recipe I use for every tart, pie, galette I make. In this recipe and video, I show how to make the pie dough as well as how to parbake and blind bake it. Parbaking is a step that ensures the bottom crust of your pie will not be soggy.

Find the full recipe here: https://alexandracooks.com/2021/11/07/how-to-parbake-and-blind-bake-pie-crust-foolproof-flaky-pie-dough/

Foolproof Flaky Pie Dough + How to Parbake Pie Dough

This Salted Soft Butter Toffee is a delicious treat that&#039;s the perfect combination of sweet and salt, with a hint of licorice from the anise. It tastes like butter toffee, but it has the texture of caramels.

Top 13 salted recipes from across the web

The most viewed salted recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

KetoDiet Blog

Salted Caramel Apple Pie Recipe by ...

Olive oil churros salted chocolate ...

Roasted Salted Almonds

Salted almond brittle

Salted Caramel Treats

Peanut butter and jam muffins

Slow-roasted lamb shoulder

Salted caramel sesame cacao bites

Salted Double Chocolate Cookies

Salted Dark Chocolate Pretzel Bark

Sister Pie's Salted Maple Pie

📋 Salted Soft Butter Toffee Recipe

Top 13 salted recipes from across the web

The most viewed salted recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

KetoDiet Blog

Salted Caramel Apple Pie Recipe by ...

Olive oil churros salted chocolate ...

Roasted Salted Almonds

Salted almond brittle

Salted Caramel Treats

Peanut butter and jam muffins

Slow-roasted lamb shoulder

Salted caramel sesame cacao bites

Salted Double Chocolate Cookies

Salted Dark Chocolate Pretzel Bark

Sister Pie's Salted Maple Pie

📋 Salted Soft Butter Toffee Recipe

The most viewed salted recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine