• preparation

Season the shrimp with salt and pepper, dredge them in flour, dip them in egg and coat them with a mixture of the breadcrumbs and shredded coconut.
Heat the oil in a large pan over medium-high heat and cook the shrimp until golden brown, about 2-3 minutes, before setting aside on paper towels to drain.

• preparation

Soak the salted cod fish in cold water for 12 hours.
Cook in simmering water for 5 to 6 minutes. Let cool and clean, debone and flake the fish.

In a mixing bowl , mix the flour and water to from a paste.
add the fish, scallions, Scotch Bonnet chile, garlic, onion and seasoning.
add the egg yolks and vinegar
just before cooking, add baking soda and beaten egg whites.
Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees in a heavy cast-iron pot or deep fryer. Drop the acras into it by the teaspoonful. Fry until they are light brown, turning once. When done, remove with a slotted spoon and drain on paper towels.
Serve the accras as soon as they are ready with lemon wedges and curried mayonnaise sauce.

• preparation

1. Coat two 9­inch round (and at least 2½­inches deep) pie pans (OR a 9 by 13­ inch baking dish) with butter
or nonstick cooking spray.
2. In a medium bowl, mix melted butter, sugar, and brown sugar. Divide butter mixture between prepared
pans and tilt so that it evenly coats the bottom of each pan.
Arrange pecan halves in an attractive pattern
at the bottom of your pans. Cover and refrigerate pans until you're ready to assemble baked French toast.
3. Place bread and apple pieces in a large bowl. In a medium bowl, whisk together eggs, milk, syrup, vanilla,
and cinnamon. Pour egg mixture over bread mixture and stir until all bread and apples are coated.
4. Preheat oven to 350°F. Pour the bread and apple mixture over the pecan praline layer. Bake for 45 to 55
minutes or until golden and puffed. If you used pie pans, allow to rest for 5 minutes before turning out onto
serving platters.

• preparation

In large skillet, simmer asparagus in salted boiling water for 6 minutes or just until tender.
Drain on towels; transfer to platter.
Whisk oil, lime rind and juice, honey, salt and pepper; stir in mint and chives.
Drizzle over asparagus; garnish with red pepper.

From Canada Living Test Kitchen

• preparation

Buy the oysters. When buying oysters, look for a tag with the harvest date and use them within a week of that date. Also, make sure the oysters are fresh and alive; the shells should be tightly closed or should close when tapped.
An hour before shucking, scrub the oysters with a stiff brush under cold running water to remove any grit. Set them aside to relax muscles in shell. They will open with more ease.

Shuck the oysters. Hold the oyster, curved-side down, in a towel on a cutting board. Insert an oyster knife between the shells at the narrow pointed end. (Use a real oyster knife-there is no substitute!) Press down firmly on the oyster to prevent slipping and twist the knife to pry the shells apart. Use the knife for leverage; do not use force. Cut the muscle that connects the oyster to the top shell with the knife, being careful not to pierce the meat. Remove the top shell. Slide your knife under the oyster to loosen it, keeping the meat and liquid in the shell. Use your knife to carefully scrape away any shards of shell.

Make the aioli. Blend the garlic, egg yolks, lemon juice and a pinch of salt in a food processor. Slowly drizzle in the olive oil with the motor running and process until thick. Use a rubber spatula to transfer the aioli to a bowl, then cover and refrigerate.

Prepare the ragout. Cook the bacon in a skillet over medium heat, stirring, until crisp. Add the shallots and mushrooms and cook 5 minutes, stirring. Add the garlic, cook 3 minutes, then add the butter and thyme. Season with salt and pepper.

Assemble the oysters. Preheat the broiler. Place the oysters, in their shells, in individual baking dishes or one large dish. (Put a crumpled sheet of foil underneath them to keep them steady, if necessary.) Top each with a spoonful of mushroom ragout.

Finish the dish. Top each oyster with a dollop of aeoli. Broil until the aeoli is golden, about 2 minutes, and serve immediately.

• preparation

Preheat oven to 375 degrees.
Cream butter, sugar, molasses then add bananas.
Add all dry ingredients with egg and buttermilk. Whisk until batter is smooth. Pour batter in greased muffin tins.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

• preparation

1. Preheat oven to 350°F. Mix the bananas, yogurt, eggs, oil, and vanilla together in the bowl of a stand mixer until combined. Add the sugar and continue to mix until combined.
2. Whisk the flours, flaxseed, baking soda, cinnamon, and salt together in a medium bowl. Add the dry ingredients to the wet ingredients in the mixer and beat until just combined (do not over-mix). Stir the nuts into the batter.
3. Pour the batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake in the oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool for 10 minutes in the pan on a wire rack. Remove the bread and cool completely on wire rack.

• preparation

In a medium bowl, whisk together the flour, sugar, baking powder and salt.
In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners' sugar if desired.

• preparation

Preheat oven to 400 degrees.
Mix together the bran cereal, oil and raisins. Pour on the boiling water and let stand while preparing remaining ingredients.
Combine the flour, sugar, soda and salt. Lightly beat the eggs and mix with the buttermilk.
Add to cereal mixture and mix well. Add flour mixture and mix only until combined.
Pour batter in greased muffin tins.
Let stand at least 15 minutes before baking. Do not stir. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from cups while hot.
* You can replace the 2 cups buttermilk with 2 teaspoons vinegar or lemon juice and milk.

• preparation

Preheat oven to 350 degrees.
Place oil, onion, chopped garlic, cumin cayenne pepper in a dutch.
Cook over low heat while stirring for 5 minutes. Add the remaining ingredients. Simmer for 10 minutes. Remove from heat. Set aside.
Line a roasting pan with foil. Season pork loin with salt and pepper. Place in the roasting pan.
Spoon 1 cup of the barbecue sauce over pork. Place in oven.
Baste with additional sauce every 20 minutes until roast is done and all sauce is used, about 1 1/2 hours or until the center of roast has reached a temperature of 155 degrees.
Let roast rest 15 to 20 minutes, loosely covered with aluminum foil. Place pan juices in a bowl and set aside for 5 minutes.
Skim off any fat that rises on top.
Stir in any natural juices that are released from pork roast. Heat sauce and serve alongside pork.
Remove any fat. Slice the roast. Serve with the sauce.

• preparation

Tenderize the conch to 1/8-inch thickness, using a meat mallet.
Place the conch in a pot of water. The water should just cover the conch. Boil for 20-30 minutes.
In a large pot, add the oil and allow to heat up for a minute.
Add the flour and stir to make a roux. Let the roux simmer for about 5 minutes. Don't let the roux burn!
Add the tomatoes, onions, thyme, pepper sauce/red pepper flakes, salt and pepper. Stir and let simmer for a minute or two.
Add the potatoes, tomato paste. Stir and let simmer for about 15 minutes.
Meanwhile, take the conch out of the water and cut it into small chunks.
Add the water, conch and the juice of 1 lime to the large pot.
Cover the pot and simmer until the potatoes are done, about 30 minutes.
Taste and add more salt and pepper if necessary.

• preparation

1. Coat two 9­inch round (and at least 2½­inches deep) pie pans (OR a 9 by 13­ inch baking dish) with butter
or nonstick cooking spray.
2. In a medium bowl, mix melted butter, sugar, and brown sugar. Divide butter mixture between prepared
pans and tilt so that it evenly coats the bottom of each pan.
Arrange pecan halves in an attractive pattern
at the bottom of your pans. Cover and refrigerate pans until you're ready to assemble baked French toast.
3. Place bread and apple pieces in a large bowl. In a medium bowl, whisk together eggs, milk, syrup, vanilla,
and cinnamon. Pour egg mixture over bread mixture and stir until all bread and apples are coated.
4. Preheat oven to 350°F. Pour the bread and apple mixture over the pecan praline layer. Bake for 45 to 55
minutes or until golden and puffed. If you used pie pans, allow to rest for 5 minutes before turning out onto
serving platters.

• preparation

In large skillet, simmer asparagus in salted boiling water for 6 minutes or just until tender.
Drain on towels; transfer to platter.
Whisk oil, lime rind and juice, honey, salt and pepper; stir in mint and chives.
Drizzle over asparagus; garnish with red pepper.

From Canada Living Test Kitchen

• preparation

Buy the oysters. When buying oysters, look for a tag with the harvest date and use them within a week of that date. Also, make sure the oysters are fresh and alive; the shells should be tightly closed or should close when tapped.
An hour before shucking, scrub the oysters with a stiff brush under cold running water to remove any grit. Set them aside to relax muscles in shell. They will open with more ease.

Shuck the oysters. Hold the oyster, curved-side down, in a towel on a cutting board. Insert an oyster knife between the shells at the narrow pointed end. (Use a real oyster knife-there is no substitute!) Press down firmly on the oyster to prevent slipping and twist the knife to pry the shells apart. Use the knife for leverage; do not use force. Cut the muscle that connects the oyster to the top shell with the knife, being careful not to pierce the meat. Remove the top shell. Slide your knife under the oyster to loosen it, keeping the meat and liquid in the shell. Use your knife to carefully scrape away any shards of shell.

Make the aioli. Blend the garlic, egg yolks, lemon juice and a pinch of salt in a food processor. Slowly drizzle in the olive oil with the motor running and process until thick. Use a rubber spatula to transfer the aioli to a bowl, then cover and refrigerate.

Prepare the ragout. Cook the bacon in a skillet over medium heat, stirring, until crisp. Add the shallots and mushrooms and cook 5 minutes, stirring. Add the garlic, cook 3 minutes, then add the butter and thyme. Season with salt and pepper.

Assemble the oysters. Preheat the broiler. Place the oysters, in their shells, in individual baking dishes or one large dish. (Put a crumpled sheet of foil underneath them to keep them steady, if necessary.) Top each with a spoonful of mushroom ragout.

Finish the dish. Top each oyster with a dollop of aeoli. Broil until the aeoli is golden, about 2 minutes, and serve immediately.

• preparation

Preheat oven to 375 degrees.
Cream butter, sugar, molasses then add bananas.
Add all dry ingredients with egg and buttermilk. Whisk until batter is smooth. Pour batter in greased muffin tins.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

• preparation

1. Preheat oven to 350°F. Mix the bananas, yogurt, eggs, oil, and vanilla together in the bowl of a stand mixer until combined. Add the sugar and continue to mix until combined.
2. Whisk the flours, flaxseed, baking soda, cinnamon, and salt together in a medium bowl. Add the dry ingredients to the wet ingredients in the mixer and beat until just combined (do not over-mix). Stir the nuts into the batter.
3. Pour the batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake in the oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool for 10 minutes in the pan on a wire rack. Remove the bread and cool completely on wire rack.

• preparation

In a medium bowl, whisk together the flour, sugar, baking powder and salt.
In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners' sugar if desired.

• preparation

Preheat oven to 400 degrees.
Mix together the bran cereal, oil and raisins. Pour on the boiling water and let stand while preparing remaining ingredients.
Combine the flour, sugar, soda and salt. Lightly beat the eggs and mix with the buttermilk.
Add to cereal mixture and mix well. Add flour mixture and mix only until combined.
Pour batter in greased muffin tins.
Let stand at least 15 minutes before baking. Do not stir. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from cups while hot.
* You can replace the 2 cups buttermilk with 2 teaspoons vinegar or lemon juice and milk.

• preparation

Preheat oven to 275 degrees; set a rack on a baking sheet and place in oven. Preheat waffle iron according to manufacturers instructions.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl whisk together buttermilk, butter, and eggs. Add flour mixture to buttermilk mixture and stir just until batter is combined; fold blueberries into batter.
Lightly coat waffle iron with cooking spray. Pour 1 cup batter (this may vary depending on size of waffle iron) in the center of iron, spreading evenly with a spatula. Close iron; cook until waffles are golden brown and crisp, 7 to 8 minutes.
Remove from iron and transfer to rack in oven; repeat with remaining batter. Serve with blueberries, creme fraiche, and a sprinkle of confectioners' sugar.

• preparation

Preheat the oven at 350 F and brush the cut sides of each squash using olive oil; season with salt and pepper.
Place cut sides of squash down on two baking sheets. Roast 25 minutes or until tender.
Melt butter and olive oil in a skillet. Add celery with leeks, salt and pepper, cooking on medium heat for about eight minutes, stirring now and then.
Add apples and thyme, cooking on medium high about five minutes, or until until the apples begin to soften.
Scrape the mixture into a bowl. Work in bread, parsley, stock, chestnuts, and cream, tossing to mix well; salt and pepper.
Turn the squash so cut sides face up. Fill the cavities with stuffing and bake 20 minutes, or until tender and golden brown.

• preparation

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the oil, garlic, salt, and pepper. Add the cauliflower slabs and toss to coat.
3. Arrange the cauliflower on the prepared baking sheet. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and roasted. Set aside to cool but keep the oven on.
4. Meanwhile, in a small bowl, soak the raisins in wine or water for 10 minutes. Drain.
5. In a small pan over medium-high heat, toast the pistachios, dry or with a little oil. Let cool on a paper towel, then chop coarsely.
6.Arrange the cauliflower in a baking dish. Sprinkle with pistachios and raisins and top with the cheese.
7. Bake until the cheese melts, 7 to 10 minutes.
8. Top with chopped parsley and serve immediately.

• preparation

In a frying pan cook celery and onion in butter until tender; remove from heat. Stir in giblets, poultry seasoning or sage, pepper and salt.

In a large mixing bowl place dry bread and corn bread cubes; add the onion mixture. Drizzle with enough broth or water to moisten, tossing lightly to mix.
Transfer to a 2-quart casserole. Cover and bake in a 325 degree F oven for 40 minutes or until heated through.
Or, use to stuff a 10- to 12-pound turkey; see directions for Classic Roast Turkey.)

*Note: To cook giblets: Rinse giblets and neck. Refrigerate liver until needed. In a medium saucepan place the remaining giblets and neck. Add enough lightly salted water to cover. Bring to boiling. Reduce heat, cover and simmer for 1 hour. Add liver and simmer 20 to 30 minutes or until tender. Remove giblets and finely chop. Discard neck. Strain broth. Chill giblets and broth until needed.

• preparation

Peel and cut the onions into 1/4-inch thick slices; separate into rings. In shallow bowl, stir together milk or buttermilk and ½ teaspoon of the salt; add onion rings and soak for 30 minutes, stirring occasionally.
In a bag, combine flour, remaining salt and pepper. Add onion rings in batches and shake to coat.
In deep-fryer or large saucepan, heat 2 inches oil to 375 degrees. Deep-fry rings, in batches without crowding for about 3 minutes or until golden brown.
Drain and keep warm on paper towel-lined baking dish in 250 degree oven

• preparation

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

• preparation

Preheat oven to 325 degrees.
In a large mixing bowl, blend flour, 1 cup sugar, baking powder and salt. Add oil, egg yolks, water, orange juice, rind, and vanilla. Mix until smooth.
Beat egg whites with cream of tartar. Gradually add sugar, and beat to form soft peaks. Fold egg whites into batter.
Pour into a 10-inch ungreased tube pan. Bake for about 1 hour. Test with a cake tester. Invert until cold. Loosen cake with knife. Unmold. Cover with orange fluff icing.

ORANGE FLUFF ICING

Place all ingredients in a mixing bowl.
Beat with a whisk over adouble boiler until peaks start to form.
Remove from heat, beat for 2 to 3 more minutes or icing is at a spreadable consistency.
Cover chiffon cake.

• preparation

In a saucepan combine wine, orange juice and honey. Split the vanilla bean in half, lengthwise, and scrape the seeds into the pan using the tip of the knife. Add the pod and bring to the boil. Reduce heat and simmer, uncovered, until the liquid is reduced to about one cup (about 15 minutes). Remove from the heat and add the raisins. Set aside to cool then remove vanilla pod. Cut off the orange peel with a knife. Separate the segments free from all membranes. Repeat with remaining citrus, removing seeds. Add all fruit to the cooled liquid. Spoon into glasses.

• preparation

Preheat oven to 350 degrees F.

Sift half of the sugar with the salt and the cake flour, setting the remaining sugar aside.

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar.
After 2 minutes, slowly add the sifted reserved sugar, beating continuously at medium speed.
Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into a 10-inch (4L) ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).

Cool upside down on cooling rack for at least an hour before removing from pan.

• preparation

Remove the inside of angel cake leaving one inch thick sides and bottom to form a trench. Fill with ice cream. Freeze until ready to use.
For meringue: In an electric beater, whisk egg whites with cream of tartar until meringue is firm. Add sugar and vanilla.
Beat for 2 more minutes. Cover cake entirely with meringue using a pastry bag fitted with a decorative tube. Bake at 450 degrees for 1 to 2 minutes to brown. Decorate with whole berries and serve.

• preparation

Preheat oven to 350 degrees.
Lightly butter 9-inch-square baking dish.
Cut each bread slice into 4 squares with crusts trimmed.
Arrange half of bread squares in single layer in prepared dish.
Melt 2 teaspoons butter in large nonstick skillet over medium heat.
Add apples; sauté 5 minutes.
Sprinkle with 2 tablespoons sugar; sauté until apples are golden, about 5 minutes.
Arrange apples atop bread in dish. Sprinkle with currants.
Top with remaining bread slices in single layer.
Bring milk to simmer in small saucepan.
Whisk eggs and remaining 6 tablespoons sugar in medium mixing bowl to blend.
Gradually whisk in hot milk, then vanilla and cinnamon.
Pour over bread and apple mixture.
Place pie dish in roasting pan.
Add enough hot water to roasting pan to come halfway up sides of pie dish.
Bake bread pudding until top is golden and custard is set, about 40 minutes.
Remove from water. Serve warm or at room temperature.

Butterscotch Sauce

In saucepan, bring sugar, syrup and butter to boil; stirring; boil for 3 minutes. Stir in cream and bring back to boil. Remove from heat; add vanilla. Cool to room temperature.

• preparation

Preheat oven to 350 degrees.
In a mixing bowl, combine grated sharp cheddar cheese,
brown sugar, nutmeg, soft butter and flour.
Peel, core and slice large tart apples. Arrange in a buttered pie dish.
Pour cider over apples. Crumble flour mixture over.
Bake for 40 minutes or until apples are soft.

• preparation

Preheat oven to 375 degrees.
Butter a 13-by-9-by-2 inch baking dish or a 3-quart baking dish, 2-inch deep. In a bowl, combine the oats, brown sugar, flour, 1/2 teaspoon cinnamon, 1/2 teaspoon cardamon, and salt.
Add butter and mix all ingredients until crumbly. Mix in the almonds. In a large bowl, combine apples, cranberries and granulated sugar. Mix in 1 tablespoon flour and remaining cinnamon and cardamon. Mix well. Transfer to the prepared dish.
Spread the oat mixture evenly over fruit. Bake until the topping is golden brown and the apples are tender, about 50 minutes.
Serve warm or at room temperature with ice cream.

• preparation

Preheat oven to 350 degrees.
Butter a 10-inch springform pan.
Topping:
Mix together brown sugar, pecans, flour and cinnamon; blend in butter.
Cake:
Mix together apples, raisins, 1 tablespoon sugar and cinnamon. Beat together brown sugar, sugar and oil. Add eggs, one at a time, beating well after each. Beat in orange rind and vanilla. Mix together flour, baking powder and soda. Mix together sour cream and orange juice. Add flour mixture and sour cream mixture alternately to egg mixture, mixing just until blended. Stir in half of apple mixture.
Spread batter into pan.
Top with remaining apple mixture and sprinkle with Topping. Bake for 45 to 50 minutes or until tester inserted in centre comes out clean. Let cool on wire rack. Cake can be frozen.

• preparation

Sauce:
Combine Cranberries, sugar, water and kirsch in heavy medium saucepan.
Bring to boil, stirring until sugar dissolves.
Reduce heat and cook until most berries burst, about 10 minutes.
Cool slightly. Transfer to processor and purée.
Strudel:
Combine raisins and kirsch in small bowl. Let stand 1 hour.
Preheat oven to 375 degrees.
Combine apples, 1/2 cup crumbs, sugar and raisin mixture in bowl.
Brush large baking sheet with some of melted butter.
Place 1 phyllo sheet on work surface with 1 long side parallel to edge of work surface.
Sprinkle 1 teaspoon of cookie crumbs over.
Top with second phyllo.
Brush with butter, sprinkle with 1 teaspoon of crumbs.
Repeat with remaining phyllo sheets, melted butter and gingersnap crumbs.
Spoon apple mixture in 3-inch wide log along 1 long side of phyllo,
leaving 2-inch border at long and short edges.
Fold bottom long side over filling, then fold in short sides and roll up jelly roll style.
Transfer strudel to baking sheet, seam side down. Brush top with butter.
Bake strudel 15 minutes. Brush with remaining butter.
Bake until golden, about 30 minutes more.
Cool on baking sheet. Lightly sift powdered sugar over.
Cut into portions. Arrange on serving plates.
Spoon sauce around strudel.

• preparation

Preheat the oven to 375 degrees .
In a small saucepan, stir 3/4 cup of the brown sugar and
the half-and-half over medium heat until the sugar dissolves.
Remove from the heat and add the butter and the vanilla.
Stir until the butter melts. Set the butterscotch mixture aside to cool completely.
In a medium bowl, toss the apples with the lemon juice.
Add the remaining 1/4 cup brown sugar, the cornstarch, lemon zest,
and the orange zest (if using), cinnamon, allspice and nutmeg.
On a lightly floured work surface, roll out the larger disk of dough into a
13-inch round about 1/8 inch thick. Fold the dough in half.
Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan.
Sprinkle the bottom of the dough with the flour.
Fill the pie pan with the apple mixture.
Pour the cooled butterscotch mixture over the apples.
On a lightly floured work surface, roll out the remaining pie dough into
a 10- to 11-inch round about 1/8 inch thick.
Fold the dough in half, and gently unfold over the apples to cover the filling.
Using scissors or a sharp knife, trim the edges of the 2 pie crusts to a 1-inch overhang.
Pinching the 2 crusts together, fold the dough under itself so the edge of
the fold is flush with the edge of the pie pan.
Flute the crust around the edges of the pan.
Cut a few slits in the top crust so the steam can escape.
Bake until golden brown and the juices are bubbling (look into the slits to check), about 45 minutes.
Cool completely on a wire cake rack.