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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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Bistro Breakfast Panini

Ingredients
6 bacon strips
1 teaspoon butter
4 eggs, beaten
4 slices sourdough bread (3/4 inch thick)
1/8 teaspoon salt
1/8 teaspoon pepper
3 ounces Brie cheese, thinly sliced
8 thin slices apple
1/2 cup fresh baby spinach
2 tablespoons butter, softened

Directions
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.

Meanwhile, heat butter in a large skillet over medium heat. Add eggs; cook and stir until set.

Place eggs on two slices of bread; sprinkle with salt and pepper. Layer with cheese, apple, bacon, spinach and remaining bread. Butter outsides of sandwiches.

Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted. Yield: 2 servings.

Recipe found here: Bistro Breakfast Panini

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Apple Sour Cream Bundt Cake
Apple Sour Cream Bundt Cake

Ingredients

1/2 cup nuts, finely chopped

1 teaspoon cinnamon

1/2 cup brown sugar

3 medium apples, peeled and sliced thinly

1/2 cup butter or margarine, softened

1 cup sugar

1 cup sour cream

2 eggs

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla

1/4 teaspoon salt

Directions

COMBINE nuts, cinnamon and brown sugar.

BEAT sugar and butter or margarine until fluffy. Add sour cream, eggs, flour, baking powder, baking soda, vanilla and salt and beat well.

SPREAD half the batter in a greased and floured Bundt cake pan.

SPRINKLE with a third of the sugar and cinnamon mixture.

LAYER apples on top of mixture.

SPRINKLE another third of the sugar and cinnamon mixture on top of apples.

SPREAD remaining batter evenly on top of apples and sugar mixture.

SPRINKLE with remaining sugar mixture.

BAKE at 350 degrees for 45 minutes, or until pick comes out clean when inserted in middle.

COOL for 10 to 15 minutes.

LOOSEN edges with knife.

PLACE cake plate on top of pan, and carefully invert, turning the cake onto the pan.

This recipe found here: Apple Sour Cream Bundt Cake

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fruit salad

Fruit Salad

Ingredients

1 navel orange, 1 small grapefruit, or 2 clementines
1 cup fresh berries
1 banana
1 piece seasonal fruit (apple, pear or grapes)
2 tablespoons honey
1/2 vanilla bean, optional

Directions

1. Trim off all the peel and pith from the oranges or grapefruit. Halve or quarter them top to bottom, and slice crosswise into thin pieces. (With clementines, simply peel and pull into segments.) Halve or quarter strawberries if large. Peel and slice the bananas. Prepare the seasonal fruit as needed. Toss all the fruit in large bowl.

2. Stir the honey and vanilla bean , if using, in a small bowl and microwave on low until just warmed and syrupy, about 1 minute. Toss with fruit and let cool. Transfer to an air-tight container and pack with spoon.

Recipe found here: Fruit Salad

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