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Posts Tagged ‘apples’

Apple Fritter Cake

3 cups all-purpose flour, sifted
1/4 cup sugar
2 tablespoons ground cinnamon
3 teaspoons baking powder
1 teaspoon salt
2 medium apples, peeled and chopped (about 2 cups)
1 bottle (12 ounces) beer or unsweetened apple juice, room temperature
1/4 cup butter, melted

ICING:
2 cups confectioners’ sugar
3 to 5 tablespoons 2% milk
1/2 teaspoon vanilla extract

Directions
Preheat oven to 350°. Line an 8-in. square baking pan with parchment paper, letting ends extend up sides.

Whisk together the first five ingredients. Add apples and beer; mix just until blended (do not overmix; batter will be thick). Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes.

Lifting with parchment paper, immediately remove cake from pan. Brush all sides with melted butter. Cool. Meanwhile, combine all icing ingredients. Spread or drizzle over cooled cake. Yield: 12 servings.

Recipe found here: Apple Fritter Cake

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Apple Pan Betty

Ingredients
1 medium apple, peeled and cubed
3 tablespoons butter
1 cup bread cubes
3 tablespoons sugar
1/4 teaspoon ground cinnamon

Directions
In a small skillet, saute apple in butter for 2-3 minutes or until tender. Add bread cubes. Sprinkle with sugar and cinnamon; toss to coat. Saute until bread is warmed. Yield: 2 servings.

Recipe found here: Apple Pan Betty

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Skillet Pork Chops with Apples & Onion

Ingredients
4 boneless pork loin chops (6 ounces each)
3 medium apples, cut into wedges
1 large onion, cut into thin wedges
1/4 cup water
1/3 cup balsamic vinaigrette
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
Place a large nonstick skillet over medium heat; brown pork chops on both sides, about 4 minutes. Remove from pan.

In same skillet, combine apples, onion and water. Place pork chops over apple mixture; drizzle chops with vinaigrette. Sprinkle with salt and pepper. Reduce heat; simmer, covered, 3-5 minutes or until a thermometer inserted in chops reads 145°. Yield: 4 servings.

Recipe found here: Skillet Pork Chops with Apples & Onion

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Cinnamon-Pecan Apple Dumplings

Ingredients
1 tube (8 ounces) refrigerated crescent rolls
4 small Granny Smith apples, peeled and halved
1 teaspoon sugar
1 teaspoon ground cinnamon

Orange Sauce:
3/4 cup orange juice
1/2 cup sugar
1/2 cup butter, cubed
2 tablespoons chopped pecans, toasted

Directions
Unroll crescent dough and separate into eight triangles. Wrap one triangle around each apple half. Place on a greased 15-in. x 10-in. x 1-in. baking pan, flat side down.

Combine sugar and cinnamon; sprinkle over dumplings. Bake at 350° for 23-28 minutes or until golden brown and apples are tender.

For sauce, in a small saucepan, combine orange juice and sugar; bring to a boil, stirring occasionally. Cook for 10-12 minutes or until liquid is reduced to about 1/2 cup, stirring frequently. Remove from the heat; gradually stir in butter just until blended. Serve warm with warm dumplings; sprinkle with pecans. Yield: 8 servings (1 cup sauce).

Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Recipe found here: Cinnamon-Pecan Apple Dumplings

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Macaroon Apple Cobbler

4 cups thinly sliced peeled tart apples
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup sweetened shredded coconut
1/4 cup chopped pecans

TOPPING:
1/2 cup butter, softened
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking powder

Directions
Place the apples in an ungreased 9-in. pie plate. Combine sugar and cinnamon; sprinkle over apples. Top with coconut and pecans; set aside.

To make topping, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; gradually add to the creamed mixture until blended.

Drop small spoonfuls over apples. Bake at 350° for 25-35 minutes or until top is golden brown and fruit is tender. Serve warm. Yield: 8 servings.

Recipe found here: Macaroon Apple Cobbler

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apple-nut-cake-with-rum-sauce

Apple Nut Cake with Rum Sauce

Ingredients
4 cups chopped peeled apples
2 cups sugar
2 eggs
1/2 cup canola oil
1 teaspoon almond extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup chopped pecans

SAUCE:
1/2 cup butter, cubed
1 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 cup water
2 teaspoons vanilla extract
1/2 teaspoon rum extract

Directions
In a large bowl, combine the apples and sugar. Let stand for 30 minutes.

Preheat oven to 350°. In a small bowl, whisk the eggs, oil and almond extract. Add to apple mixture and toss to coat. Combine the flour, baking powder, salt and cinnamon; stir into apple mixture just until moistened. Stir in pecans.

Transfer to a greased 11-in. x 7-in. baking dish. Bake 35-40 minutes or until a toothpick inserted near the center comes out clean.

For sauce, in a small saucepan, melt butter. Stir in the sugar, flour and salt until smooth. Gradually add water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in extracts. Serve with warm cake. Yield: 9 servings (2 cups sauce).

Recipe found here: Apple Nut Cake with Rum Sauce

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apple-cinnamon-shortcakes

Apple-Cinnamon Shortcakes

Ingredients
2 cups all-purpose flour
2 tablespoons plus 2 teaspoons sugar, divided
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup heavy whipping cream
1/2 cup plus 4 teaspoons melted butter, divided

FILLING:
1/4 cup butter, cubed
4 large tart apples, peeled and sliced
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Directions
In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, cinnamon and salt. In a small bowl, combine cream and 1/2 cup butter; stir into dry ingredients just until moistened.

Drop dough by 1/4 cupfuls 2 in. apart onto a greased baking sheet. Brush with remaining butter; sprinkle with remaining sugar. Bake at 375° for 18-20 minutes or until golden brown. Cool slightly.

For filling, in a large skillet, melt butter. Add apples; saute until tender. Stir in the brown sugar, cinnamon and nutmeg. Gently split warm shortcakes in half horizontally. Top bottom halves with apple mixture; replace tops. Serve immediately. Yield: 8 servings.

Recipe found here: Apple-Cinnamon Shortcakes

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