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Posts Tagged ‘apples’

Mini Apple Turnovers

Mini Apple Turnovers

Ingredients
1 package (8 ounces) cream cheese, softened
3/4 cup butter, softened
1 egg, separated
3 tablespoons cold water, divided
2 cups all-purpose flour
7 cups thinly sliced peeled tart apples
3/4 cup sugar
1-1/2 teaspoons ground cinnamon
Additional sugar, optional
Vanilla ice cream

Directions
In a large bowl, beat cream cheese and butter until smooth. Refrigerate the egg white. Beat egg yolk and 2 tablespoons water into cream cheese mixture. Gradually add flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour.

Meanwhile, in a large skillet, combine the apples, sugar and cinnamon. Cover and cook over low heat for 8-10 minutes or until apples are tender. Remove from the heat.

Turn the pastry onto a lightly floured surface. Roll to 1/8-in. thickness; cut into 4-in. circles. Top each circle with apple mixture. Brush edges of pastry with water; fold pastry over filling and seal edges well.

In a small bowl, whisk egg white and remaining water; brush over pastry. Sprinkle with additional sugar if desired.

Place on greased baking sheets. Bake at 375° for 18-22 minutes or until golden brown. Remove to wire racks to cool. Serve with ice cream. Yield: 2 dozen.

Recipe found here: Mini Apple Turnovers

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Apple Fritters

Apple Fritters

Ingredients
2 tablespoons oil
1 egg, beaten
1/2 cup milk
2 teaspoons sugar
1 teaspoon ground cinnamon
1 cup sour cream
1 cup self-rising flour
3 apples peeled, cored and sliced horizontally, about 1/4-inch thick
Powdered sugar, optional

Directions
Heat 2 tablespoons oil to 375 degrees F.

Combine in a bowl the beaten egg, milk, sugar, cinnamon and sour cream. Mix well and add flour.

Dip apples in batter and carefully place in oil. Cook for 1 to 2 minutes. Turn and cook 1 to 2 minutes more. Remove fritters and drain. Maybe sprinkled with powdered sugar, if desired. Serve warm.

Recipe found here: Apple Fritters

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Apple Cinnamon Loaf

Apple Cinnamon Loaf

Ingredients:
1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped

Directions
Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

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Caramel Apple Trifle

Caramel Apple Trifle

Ingredients
3 tablespoons butter
4 cups chopped peeled tart Apples (about 5 medium)
1 cup chopped walnuts
1/2 cup packed brown sugar
1 teaspoon apple pie spice, divided
1 package (8 ounces) cream cheese, softened
1 jar (12-1/4 ounces) Marzetti’s® Caramel Dip, divided
1 carton (12 ounces) frozen whipped topping, thawed, divided
2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cut into 1-inch cubes
Additional apple pie spice, optional

Instructions
In a large skillet, melt butter over medium heat. Stir in the apples, walnuts, brown sugar and 1/2 teaspoon apple pie spice. Cook and stir for 8-10 minutes or until apples are tender.

In a large bowl, beat cream cheese until smooth. Beat in 1/2 cup caramel topping and remaining apple pie spice. Fold in 2 cups whipped topping.

In a 3-1/2-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, cream cheese mixture and apple mixture. Repeat layers twice. Garnish with remaining whipped topping and drizzle with remaining caramel topping. Sprinkle with additional apple pie spice if desired. Cover and refrigerate for at least 1 hour before serving. Yield: 14 servings.

Recipe found here: Caramel Apple Trifle

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Apple Caramel Cheesecake Bars

Apple Caramel Cheesecake Bars

Ingredients
2 cups all-purpose flour
1/2 cup packed brown sugar
3/4 cup cold butter, cubed
2 packages (8 ounces each) cream cheese, softened
1/2 cup plus 2 tablespoons sugar, divided
1 teaspoon vanilla extract
2 Eggland’s Best Eggs, lightly beaten
3 medium tart apples, peeled and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

STREUSEL:
3/4 cup all-purpose flour
3/4 cup packed brown sugar
1/2 cup quick-cooking oats
1/3 cup cold butter
1/3 cup hot caramel ice cream topping

Directions
Preheat oven to 350°. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Press into a well-greased 13×9-in. baking pan. Bake 15-18 minutes or until lightly browned.

Meanwhile, in a large bowl, beat cream cheese, 1/2 cup sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread over crust.

In a small bowl, toss apples with cinnamon, nutmeg and remaining sugar; spoon over cream cheese layer. In another bowl, mix flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over apple layer.

Bake 25-30 minutes or until filling is set. Drizzle with caramel topping; cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into bars. Yield: 3 dozen.

Recipe found here: http://www.tasteofhome.com/recipes/apple-caramel-cheesecake-bars?Login=joinlogin

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Caramel Apple Muffins

Caramel Apple Muffins

Ingredients
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
2-1/2 teaspoons ground Tone’s® Ground Cinnamon
1/2 teaspoon salt
1 egg
1 cup 2% milk
1/4 cup butter, melted
2 teaspoons vanilla extract
1/2 cup chopped peeled tart apple
12 caramels, chopped

TOPPING:
1/2 cup packed brown sugar
1/4 cup quick-cooking oats
3 tablespoons butter, melted
1 teaspoon ground Tone’s® Ground Cinnamon

Directions
In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and caramels.

Fill paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter.

Bake at 350° for 20-25 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 14 muffins.

Recipe found here: Caramel Apple Muffins

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Country Apple Dumplings

Country Apple Dumplings

Ingredients
2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew ™

Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.

Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.

Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Original recipe makes 16 dumplings

Recipe found here: Country Apple Dumplings

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Prairie Apple Crunch

Prairie Apple Crunch

Ingredients
6 large tart apples, peeled and sliced
1/2 cup sugar
1/2 teaspoon ground Tone’s® Ground Cinnamon
1/2 teaspoon ground nutmeg
Dash salt
1 cup packed brown sugar
1 cup all-purpose flour
1/2 cup butter, melted
Whipped cream, optional

Directions
Place apples in a greased 11-in. x 7-in. baking dish. Sprinkle with the sugar, cinnamon, nutmeg and salt. Combine brown sugar, flour and butter; sprinkle over apple mixture.

Bake at 350° for 40-45 minutes or until apples are tender. Serve warm or at room temperature with cream if desired.

Yield: 10-12 servings.

Recipe found here: Prairie Apple Crunch

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Apple-Glazed Pork Chops

Apple-Glazed Pork Chops

Ingredients
4 bone-in center-cut pork loin chops (3/4 inch thick and 7 ounces each)
2 tablespoons canola oil
1 cup apple cider or apple juice
2 tablespoons brown sugar, divided
1 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1 tablespoon cornstarch
1 tablespoon cold water
2 large tart apples, sliced
1/2 cup sliced onion
2 tablespoons butter

Directions
In a large skillet, brown pork chops in oil. Add the cider, 1 tablespoon brown sugar, salt, rosemary and thyme. Cover and cook for 7-8 minutes or until a meat thermometer reads 160°:. Combine the cornstarch and water until smooth; add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Meanwhile, in small skillet, cook the apples, onion, butter and remaining brown sugar over medium heat for 3-4 minutes or until apples are softened. Serve with pork chops. Yield: 4 servings.

Recipe found here: Apple-Glazed Pork Chops

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easy apple strudel

Easy Apple Strudel

Ingredients
1/3 cup raisins
2 tablespoons water
1/4 teaspoon almond extract
3 cups coarsely chopped peeled apples
1/3 cup plus 2 teaspoons sugar, divided
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
8 sheets phyllo dough (14 inches x 9 inches)
2 tablespoons butter, melted
2 tablespoons canola oil

Directions
In a microwave-save bowl, combine the raisins, water and almond extract. Microwave, uncovered, on high for 1-1/2 minutes, let stand for 5 minutes. Drain. Add the apples, 1/3 cup sugar, flour and cinnamon; toss to coat. Set aside.

Place 1 sheet of phyllo dough on a work surface. Combine butter and oil; set aside 2 teaspoons. Lightly brush some of the remaining butter mixture over phyllo dough. Keep remaining phyllo dough covered with plastic wrap and a damp towel to avoid drying out. Layer with 7 more sheets of phyllo, brushing each layer with some of the butter mixture. Spread apple mixture over phyllo to within 2 in. of one long side. Fold the short edges over filling. Roll up jelly-roll style, starting from the long side where the apple filling is 2 in. from edge.

Place seam side down on a baking sheet coated with cooking spray. With a sharp knife, cut diagonal slits into top of strudel. Brush with reserved butter mixture. Sprinkle with remaining sugar. Bake at 350° for 35-40 minutes or until golden. Yield: 4 servings.

Recipe found here: Easy Apple Strudel

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