Recipes Please:- I have 10 Pound of Cooking Apples?!
Off my Mates Tree!.
ThanksWww@FoodAQ@Com
ThanksWww@FoodAQ@Com
Answers:
Spicy Apple Crisp
4 cups peeled and sliced apples -- - (cooking type)
1 tablespoon lemon juice
1/3 cup sifted all-purpose flour
1 cup Quaker oats -- uncooked
(quick or old-fashioned)
1/2 cup brown sugar -- firmly packed
1/2 teaspoon salt
1 teaspoon cinnamon
1/3 cup butter or margarine -- melted
Place apples in a shallow dish!. Sprinkle with lemon juice!. Combine flour, oats, sugar, salt, cinnamon and butter, mixing until crumbly!. Sprinkle crumb mixture over apples!. Bake in preheated moderate oven (375F!.) about 30 minutes or until apples are tender!. Serve warm or cold with cream or ice cream!.
SPICY PEACH CRISP: Use 4 cups peeled and sliced fresh peaches in place of the apples in above recipe!. If peaches are tart, sweeten slightly!. Prepare and bake as directed above!.
Baked Apples With Oatmeal Streusel
Ingredients:
4 Granny Smith apples, cored
1/4 cup raisins,
1/2 cup rolled oats,
1/4 cup unsalted butter, softened
1/2 teaspoon ground cinnamon,
1/8 teaspoon ground nutmeg,
1 cup apple cider,
1 lemon, juiced
Directions:
Preheat oven to 375 degrees F!. Remove peel from top half of
the apples!.
Mix together the oats, raisins, butter, cinnamon and nutmeg in
a small bowl!. Pack the oat mixture into the apples!. Place apples
in an ovenproof casserole with a tight-fitting lid!.
Add cider and lemon juice to the casserole!. Cover and bake until
apples are soft, about 20 minutes!. Uncover, and bake until oat
mixture is crispy, 5 to 10 minutes!.
Divide apples among soup bowls!. Spoon the thickened cider from
casserole around the apples!.
Cinnamon Apple Brunch Bake
Wake up the family with the wonderful aroma of Cinnamon-Apple Brunch Bake!. The flavor is equally as scrumptious!.
Prep: 10 min - Cook: 40 min
3 tablespoons butter
1/2 cup light brown sugar
1 can (21 ounces) apple pie filling
2 teaspoons McCormick? Ground Cinnamon
1 1/2 teaspoons McCormick? Pure Vanilla Extract
1 can (12 ounces) refrigerated biscuits
1/2 cup chopped nuts
1!. In saucepan, melt butter, stir in brown sugar, apple pie filling, cinnamon and vanilla!. Spread half of apple mixture in 2-quart shallow baking dish!.
2!. Separate biscuits; cut each into quarters!. Arrange pieces, points up, over mixture!. Spoon remaining mixture over biscuits; sprinkle with nuts!.
3!. Bake at 350°F for 35-40 minutes!. Let stand 5 minutes!. Serve warm!.
Makes 8 servings
Nutritional Info Per one serving: About 310 Calories, Fat 11g, Protein 4g, Carbohydrate 49g, Cholesterol 12mg, Sodium 448mg
This recipe created by McCormick, Inc!.
Cracker Barrel Old Country Store Fried Apples
6 large tart green Granny Smith apples
1 teaspoon lemon juice
1/4 cup bacon drippings
1/4 cup brown sugar
1/8 teaspoon salt
1 teaspoon ground cinnamon
Dash of ground nutmeg
In a large skillet, melt bacon drippings!. Pour apples evenly into the skillet!. Sprinkle with lemon juice, brown sugar and salt!. Cover and cook over low heat for 15 minutes, until apples are tender and juicy!. Sprinkle with cinnamon and nutmeg
Buttery Cinnamon Skillet Apples
4 medium unpeeled cooking apples,
cored and cut in half
1/3 cup butter
1/2 to 3/4 cup granulated sugar
2 tablespoons cornstarch
1 1/2 cups water
1/4 to 1/2 teaspoon cinnamon
in a skillet, melt butter over medium heat!. Stir in sugar and cornstarch, mixing well!. Add remaining ingredients and cover and cook over medium heat, spooning sauce over apples, until fork tender and sauce is thickened, about 12 to 15 minutes!.
Makes 4 servings
Apple Dumplings With Vanilla Sauce
1 can refrigerated biscuits
5 apples, cored and halved
1 cup sugar
1 cup water
1/2 cup butter, melted
2 tsp!. vanilla extract
1/2 tsp!. ground cinnamon
Heat oven to 350!. Butter a 7X11 baking pan!. Separate biscuit dough
into 8 pieces!. Flatten each pieces of dough into a circle!. Wrape
one biscuits around each apple half and place, seam side down, in
pan!. In small bowl, combine sugar, water, melted butter and
vanilla!. Pour mixture over dumplings in pan!. Sprinkle cinnamon on
top!. Bake 35-40 minutes, until golden!. Serve hot
APPLES WITH CARAMEL SAUCE
Yield: 4 Servings
1/2 c Sugar
3/4 c Heavy cream
2 tb Frozen apple juice
-concentrate, undiluted
1 ts Vanilla
4 Tart apples, peeled, cored
-and sliced
1 tb Unsalted butter
1!. In 2-quart heavy saucepan melt sugar over low heat, watching
carefully so it doesn't burn!.
2!. In 2-cup glass measuring cup microwave heavy cream 30 seconds to 1
minute, or until it reaches about 140-160'F!.
3!. When sugar has liquified and turned an amber color, slowly stir in
warm cream with a wooden spoon!. Stir vigorously to avoid lumps!. Stir
liquified sugar as it begins to turn amber color!.
4!. Stir in apple juice concentrate and vanilla!. Cook over moderate
heat until thoroughly blended!. Strain out any lumps that might remain!.
5!. Meanwhile, in heavy non-stick skillet saute apples in butter 2
minutes, or until heated through but still crisp!.
, spoon
apples into serving dishes and top with warm caramel sauce!.
APPLE CRUMB CAKE
2 c!. flour
1 tsp!. baking powder
1 stick butter
1/2 tsp!. salt
1 c!. sugar
1 egg
3/4 c!. milk
1 tsp!. vanilla
Sift and measure flour, salt and baking powder!. Cream butter, add sugar and egg!. Add vanilla, mix well!. Add all dry ingredients alternating with milk, ending with flour!. Spread in greased 11 x 16 inch pan!. Top with sliced apple or any fruit!. Top with crumb mixture!. Bake for 45 minutes to 1 hour at 350 degrees!.
CRUMB MIXTURE:
2 c!. flour
2 sticks butter
1 c!. sugar
1 tsp!. cinnamon
Cream butter, sugar and cinnamon!. Slowly add flour!. Mix well!. Crumble on cake!. Dust with powdered sugar after baking and cooled!.
Ozark Apple Cake
1 1/2 cups sugar
3/4 cup vegetable oil
2 eggs
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 3/4 cups flour
3 cups raw, chopped apples
1/2 cup chopped nuts (optional)
Mix together first 3 ingredients!. Add next 4!. Mix in raw apples (I
didn't
even peel them) and nuts!. Pour into greased 9x13 inch pan!. Bake at
325
degrees for 55 minutes!. Test for doneness!. Frozen apples may be used
if
thawed first!. Not necessary to get your electric mixer dirty -- may
be
mixed easily by hand!.
Caramel Apple Upside Down Cake
3/4 c Brown sugar; packed
2 ts Cinnamon
1/2 Unsalted butter; softened
5 lg Apples; peeled, cored, sliced
1 c Flour
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
2/3 c Sugar
1 lg Egg
1/3 c Buttermilk
2 ts Vanilla
Grease Springform pan!. Wrap with foil on outside!. Spread brown sugar evenly
on bottom of pan!. Press evenly!. Sprinkle 1 tsp cinnamon on brown sugar!. Cut
2 tbsp butter into bits and scatter over sugar!. Arrange apples (halves) in
pan overlapping!. Sift flour, baking powder, soda, salt and 1 tsp cinnamon!.
Set aside!. Cream sugar and 1/2 cup butter!. Add egg, beat until fluffy!. Add
buttermilk and vanilla!. Mix well (might appear curdled)!. Add sifted
ingredients, mix until smooth!. Spread over apples carefully!. Place pan on
baking sheet!. Bake at 350F for 1 hour!. Let cake cool for 5 minutes!. Remove
ring and invert onto serving plate!. Leave bottom of pan on for 10 more
minutes!. Lift bottom off and let cool for 1 hour before serving!. Can be made
1 day ahead!. Keep at room temp!. Reheat at 200F!. Serve with cool whip and
sprinkle with cinnomon
Apple Doughnut Balls
Oil for deep frying
2 cups flour
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup half-and-half
1/3 cup frozen apple juice concentrate, thawed
1 egg, slightly beaten
1/3 cup sugar
1/2 teaspoon cinnamon
In deep fryer or heavy 3-quart saucepan, heat 3 to 4 inches oil to 375
degrees!. Lightly spoon flour into measuring cup; level off!. In large
bowl, combine flour, 1/4 cup sugar, baking powder, salt, 1/2 teaspoon
cinnamon and nutmeg; blend well!. Add half-and-half, apple juice
concentrate and egg; stir with fork until thoroughly mixed!. Drop by
teaspoonfuls into hot oil, 5 or 6 at a time!. Fry doughnut balls 1 to
1-1/2 minutes on each side or until golden brown!. Drain on paper
towels!. In small bowl or plastic bag, combine 1/3 cup sugar and 1/2
teaspoon cinnamon; roll warm doughnuts in mixture!. 30 to 35 doughnut
balls!.
Apple Fritters
APPLES
2 apples (tart and firm) -- peeled, cored and sliced into 1/4" rings
1/2 tablespoon applejack or brandy
2 to 3 teaspoons lemon juice (depending on tartness of apples)
BATTER
1 egg
1 tablespoon granulated sugar
1/2 teaspoon grated lemon zest
1/2 tablespoon applejack or brandy
1/4 cup buttermilk -- room temperature
1/2 tablespoon butter -- melted and cooled
1/2 cup white flour
1/4 teaspoon baking soda
1/4 teaspoon salt
Oil -- for frying
Powdered sugar -- for dusting
In a large bowl, toss apples with applejack or brandy and lemon juice!. Let
stand 1 hour at room temperature!.
For the batter, whisk egg, sugar, and lemon zest in a small mixing bowl
until it lightens in color and forms a ribbon when trailed from beaters!.
Beat in applejack or brandy and then buttermilk and butter!.
Sift flour with baking soda and salt!. Fold into buttermilk mixture until
smooth!. If batter is too thick, add 1 to 2 more teaspoons buttermilk!.
Heat about 2 inches of oil in a deep fryer to about 375oF!.
Drain apple slices and pat dry!. Dip slices, 1 or 2 at a time, into batter to
coat completely!. Let excess batter drip back into the bowl!. Lower apple
slices, 1 or 2 at a time, into the hot oil and fry until bottom of each
slice is deep golden brown and coating is puffed, 2 to 3 minutes!. Carefully
turn slices and fry until evenly golden brown, 2 to 3 minutes each!.
Drain on paper towels and serve, dusted with sugaWww@FoodAQ@Com
4 cups peeled and sliced apples -- - (cooking type)
1 tablespoon lemon juice
1/3 cup sifted all-purpose flour
1 cup Quaker oats -- uncooked
(quick or old-fashioned)
1/2 cup brown sugar -- firmly packed
1/2 teaspoon salt
1 teaspoon cinnamon
1/3 cup butter or margarine -- melted
Place apples in a shallow dish!. Sprinkle with lemon juice!. Combine flour, oats, sugar, salt, cinnamon and butter, mixing until crumbly!. Sprinkle crumb mixture over apples!. Bake in preheated moderate oven (375F!.) about 30 minutes or until apples are tender!. Serve warm or cold with cream or ice cream!.
SPICY PEACH CRISP: Use 4 cups peeled and sliced fresh peaches in place of the apples in above recipe!. If peaches are tart, sweeten slightly!. Prepare and bake as directed above!.
Baked Apples With Oatmeal Streusel
Ingredients:
4 Granny Smith apples, cored
1/4 cup raisins,
1/2 cup rolled oats,
1/4 cup unsalted butter, softened
1/2 teaspoon ground cinnamon,
1/8 teaspoon ground nutmeg,
1 cup apple cider,
1 lemon, juiced
Directions:
Preheat oven to 375 degrees F!. Remove peel from top half of
the apples!.
Mix together the oats, raisins, butter, cinnamon and nutmeg in
a small bowl!. Pack the oat mixture into the apples!. Place apples
in an ovenproof casserole with a tight-fitting lid!.
Add cider and lemon juice to the casserole!. Cover and bake until
apples are soft, about 20 minutes!. Uncover, and bake until oat
mixture is crispy, 5 to 10 minutes!.
Divide apples among soup bowls!. Spoon the thickened cider from
casserole around the apples!.
Cinnamon Apple Brunch Bake
Wake up the family with the wonderful aroma of Cinnamon-Apple Brunch Bake!. The flavor is equally as scrumptious!.
Prep: 10 min - Cook: 40 min
3 tablespoons butter
1/2 cup light brown sugar
1 can (21 ounces) apple pie filling
2 teaspoons McCormick? Ground Cinnamon
1 1/2 teaspoons McCormick? Pure Vanilla Extract
1 can (12 ounces) refrigerated biscuits
1/2 cup chopped nuts
1!. In saucepan, melt butter, stir in brown sugar, apple pie filling, cinnamon and vanilla!. Spread half of apple mixture in 2-quart shallow baking dish!.
2!. Separate biscuits; cut each into quarters!. Arrange pieces, points up, over mixture!. Spoon remaining mixture over biscuits; sprinkle with nuts!.
3!. Bake at 350°F for 35-40 minutes!. Let stand 5 minutes!. Serve warm!.
Makes 8 servings
Nutritional Info Per one serving: About 310 Calories, Fat 11g, Protein 4g, Carbohydrate 49g, Cholesterol 12mg, Sodium 448mg
This recipe created by McCormick, Inc!.
Cracker Barrel Old Country Store Fried Apples
6 large tart green Granny Smith apples
1 teaspoon lemon juice
1/4 cup bacon drippings
1/4 cup brown sugar
1/8 teaspoon salt
1 teaspoon ground cinnamon
Dash of ground nutmeg
In a large skillet, melt bacon drippings!. Pour apples evenly into the skillet!. Sprinkle with lemon juice, brown sugar and salt!. Cover and cook over low heat for 15 minutes, until apples are tender and juicy!. Sprinkle with cinnamon and nutmeg
Buttery Cinnamon Skillet Apples
4 medium unpeeled cooking apples,
cored and cut in half
1/3 cup butter
1/2 to 3/4 cup granulated sugar
2 tablespoons cornstarch
1 1/2 cups water
1/4 to 1/2 teaspoon cinnamon
in a skillet, melt butter over medium heat!. Stir in sugar and cornstarch, mixing well!. Add remaining ingredients and cover and cook over medium heat, spooning sauce over apples, until fork tender and sauce is thickened, about 12 to 15 minutes!.
Makes 4 servings
Apple Dumplings With Vanilla Sauce
1 can refrigerated biscuits
5 apples, cored and halved
1 cup sugar
1 cup water
1/2 cup butter, melted
2 tsp!. vanilla extract
1/2 tsp!. ground cinnamon
Heat oven to 350!. Butter a 7X11 baking pan!. Separate biscuit dough
into 8 pieces!. Flatten each pieces of dough into a circle!. Wrape
one biscuits around each apple half and place, seam side down, in
pan!. In small bowl, combine sugar, water, melted butter and
vanilla!. Pour mixture over dumplings in pan!. Sprinkle cinnamon on
top!. Bake 35-40 minutes, until golden!. Serve hot
APPLES WITH CARAMEL SAUCE
Yield: 4 Servings
1/2 c Sugar
3/4 c Heavy cream
2 tb Frozen apple juice
-concentrate, undiluted
1 ts Vanilla
4 Tart apples, peeled, cored
-and sliced
1 tb Unsalted butter
1!. In 2-quart heavy saucepan melt sugar over low heat, watching
carefully so it doesn't burn!.
2!. In 2-cup glass measuring cup microwave heavy cream 30 seconds to 1
minute, or until it reaches about 140-160'F!.
3!. When sugar has liquified and turned an amber color, slowly stir in
warm cream with a wooden spoon!. Stir vigorously to avoid lumps!. Stir
liquified sugar as it begins to turn amber color!.
4!. Stir in apple juice concentrate and vanilla!. Cook over moderate
heat until thoroughly blended!. Strain out any lumps that might remain!.
5!. Meanwhile, in heavy non-stick skillet saute apples in butter 2
minutes, or until heated through but still crisp!.
, spoon
apples into serving dishes and top with warm caramel sauce!.
APPLE CRUMB CAKE
2 c!. flour
1 tsp!. baking powder
1 stick butter
1/2 tsp!. salt
1 c!. sugar
1 egg
3/4 c!. milk
1 tsp!. vanilla
Sift and measure flour, salt and baking powder!. Cream butter, add sugar and egg!. Add vanilla, mix well!. Add all dry ingredients alternating with milk, ending with flour!. Spread in greased 11 x 16 inch pan!. Top with sliced apple or any fruit!. Top with crumb mixture!. Bake for 45 minutes to 1 hour at 350 degrees!.
CRUMB MIXTURE:
2 c!. flour
2 sticks butter
1 c!. sugar
1 tsp!. cinnamon
Cream butter, sugar and cinnamon!. Slowly add flour!. Mix well!. Crumble on cake!. Dust with powdered sugar after baking and cooled!.
Ozark Apple Cake
1 1/2 cups sugar
3/4 cup vegetable oil
2 eggs
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 3/4 cups flour
3 cups raw, chopped apples
1/2 cup chopped nuts (optional)
Mix together first 3 ingredients!. Add next 4!. Mix in raw apples (I
didn't
even peel them) and nuts!. Pour into greased 9x13 inch pan!. Bake at
325
degrees for 55 minutes!. Test for doneness!. Frozen apples may be used
if
thawed first!. Not necessary to get your electric mixer dirty -- may
be
mixed easily by hand!.
Caramel Apple Upside Down Cake
3/4 c Brown sugar; packed
2 ts Cinnamon
1/2 Unsalted butter; softened
5 lg Apples; peeled, cored, sliced
1 c Flour
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
2/3 c Sugar
1 lg Egg
1/3 c Buttermilk
2 ts Vanilla
Grease Springform pan!. Wrap with foil on outside!. Spread brown sugar evenly
on bottom of pan!. Press evenly!. Sprinkle 1 tsp cinnamon on brown sugar!. Cut
2 tbsp butter into bits and scatter over sugar!. Arrange apples (halves) in
pan overlapping!. Sift flour, baking powder, soda, salt and 1 tsp cinnamon!.
Set aside!. Cream sugar and 1/2 cup butter!. Add egg, beat until fluffy!. Add
buttermilk and vanilla!. Mix well (might appear curdled)!. Add sifted
ingredients, mix until smooth!. Spread over apples carefully!. Place pan on
baking sheet!. Bake at 350F for 1 hour!. Let cake cool for 5 minutes!. Remove
ring and invert onto serving plate!. Leave bottom of pan on for 10 more
minutes!. Lift bottom off and let cool for 1 hour before serving!. Can be made
1 day ahead!. Keep at room temp!. Reheat at 200F!. Serve with cool whip and
sprinkle with cinnomon
Apple Doughnut Balls
Oil for deep frying
2 cups flour
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup half-and-half
1/3 cup frozen apple juice concentrate, thawed
1 egg, slightly beaten
1/3 cup sugar
1/2 teaspoon cinnamon
In deep fryer or heavy 3-quart saucepan, heat 3 to 4 inches oil to 375
degrees!. Lightly spoon flour into measuring cup; level off!. In large
bowl, combine flour, 1/4 cup sugar, baking powder, salt, 1/2 teaspoon
cinnamon and nutmeg; blend well!. Add half-and-half, apple juice
concentrate and egg; stir with fork until thoroughly mixed!. Drop by
teaspoonfuls into hot oil, 5 or 6 at a time!. Fry doughnut balls 1 to
1-1/2 minutes on each side or until golden brown!. Drain on paper
towels!. In small bowl or plastic bag, combine 1/3 cup sugar and 1/2
teaspoon cinnamon; roll warm doughnuts in mixture!. 30 to 35 doughnut
balls!.
Apple Fritters
APPLES
2 apples (tart and firm) -- peeled, cored and sliced into 1/4" rings
1/2 tablespoon applejack or brandy
2 to 3 teaspoons lemon juice (depending on tartness of apples)
BATTER
1 egg
1 tablespoon granulated sugar
1/2 teaspoon grated lemon zest
1/2 tablespoon applejack or brandy
1/4 cup buttermilk -- room temperature
1/2 tablespoon butter -- melted and cooled
1/2 cup white flour
1/4 teaspoon baking soda
1/4 teaspoon salt
Oil -- for frying
Powdered sugar -- for dusting
In a large bowl, toss apples with applejack or brandy and lemon juice!. Let
stand 1 hour at room temperature!.
For the batter, whisk egg, sugar, and lemon zest in a small mixing bowl
until it lightens in color and forms a ribbon when trailed from beaters!.
Beat in applejack or brandy and then buttermilk and butter!.
Sift flour with baking soda and salt!. Fold into buttermilk mixture until
smooth!. If batter is too thick, add 1 to 2 more teaspoons buttermilk!.
Heat about 2 inches of oil in a deep fryer to about 375oF!.
Drain apple slices and pat dry!. Dip slices, 1 or 2 at a time, into batter to
coat completely!. Let excess batter drip back into the bowl!. Lower apple
slices, 1 or 2 at a time, into the hot oil and fry until bottom of each
slice is deep golden brown and coating is puffed, 2 to 3 minutes!. Carefully
turn slices and fry until evenly golden brown, 2 to 3 minutes each!.
Drain on paper towels and serve, dusted with sugaWww@FoodAQ@Com
When asked to bring pies to a beach party, Kathie Cooper of Palo Alto, California, responded in heroic style!. She decided that trekking through the sand with just one big pie would be easier than juggling several smaller ones!. Searching through her baking supplies, she spotted the perfect container: a deep-dish pizza pan!. It held 10 pounds of apples, ample to satisfy an anticipated two dozen well-honed appetites, and the scale was dramatic!.
Peeling this amount of apples does take time, but Cooper put to use an old-fashioned gadget that you can still buy in hardware and cookware stores: an apple peeler!. Her model peels, cores, and slices in one ongoing operation!. If you have to hand-peel the fruit, you can certainly speed up slicing with a food processor!.
Cooper makes a double-crust pie, but our taste panel was equally satisfied with the top crust -- only pie, which is faster and easier to manage with the soft dough!. An extra-long rolling pin is helpful but not necessary!. A 44- by 17-inch roasting pan can be substituted for the big pizza pan!.
Apple Pie for a Crowd
Cooking time: 2 to 2 1/2 hours Prep time: About 3 hours Notes: Deep, wide pizza or cake pans are found in cookware or cake-decorating supply stores!. Make 2 batches of pastry for a double-crust pie!. You can make the pie a day ahead and reheat, if you like!. Makes: 24 servings
1/4 cup lemon juice
10 pounds Granny Smith apples
About 3 1/2 cups granulated sugar
About 4 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 1/2 tablespoons powdered sugar
1 1/2 cups (3/4 lb!.) cold butter or
margarine
2 tablespoons solid shortening
5 to 7 tablespoons ice water
1 large egg yolk beaten with 2
teaspoons waterWww@FoodAQ@Com
Peeling this amount of apples does take time, but Cooper put to use an old-fashioned gadget that you can still buy in hardware and cookware stores: an apple peeler!. Her model peels, cores, and slices in one ongoing operation!. If you have to hand-peel the fruit, you can certainly speed up slicing with a food processor!.
Cooper makes a double-crust pie, but our taste panel was equally satisfied with the top crust -- only pie, which is faster and easier to manage with the soft dough!. An extra-long rolling pin is helpful but not necessary!. A 44- by 17-inch roasting pan can be substituted for the big pizza pan!.
Apple Pie for a Crowd
Cooking time: 2 to 2 1/2 hours Prep time: About 3 hours Notes: Deep, wide pizza or cake pans are found in cookware or cake-decorating supply stores!. Make 2 batches of pastry for a double-crust pie!. You can make the pie a day ahead and reheat, if you like!. Makes: 24 servings
1/4 cup lemon juice
10 pounds Granny Smith apples
About 3 1/2 cups granulated sugar
About 4 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 1/2 tablespoons powdered sugar
1 1/2 cups (3/4 lb!.) cold butter or
margarine
2 tablespoons solid shortening
5 to 7 tablespoons ice water
1 large egg yolk beaten with 2
teaspoons waterWww@FoodAQ@Com
Applesauce Recipe
Preparation time: 45 minutes!.
Ingredients
3 to 4 lbs of peeled, cored, and quartered apples!. We use granny smith, fuji, or gravenstein apples, or a combination of all three!. (Make sure you use a good cooking apple!.)
4 strips of lemon peel - use a vegetable peeler to strip 4 lengths
Juice of one lemon
3 inches of cinnamon stick
1/4 cup of dark brown sugar
up to 1/2 cup of white sugar
1 cup of water
1/2 teaspoon of salt
Method
1 Put all ingredients into a large pot!. Cover!. Bring to boil!. Lower heat and simmer for 20-30 minutes!.
2 Remove from heat!. Remove cinnamon sticks and lemon peels!. Mash with potato masher!.
Ready to serve, either hot or refrigerated!. Delicious with vanilla ice cream or vanilla yogurt!.
Freezes easily, lasts up to one year in a cold freezer!.
http://www!.elise!.com/recipes/archives/00!.!.!.Www@FoodAQ@Com
Preparation time: 45 minutes!.
Ingredients
3 to 4 lbs of peeled, cored, and quartered apples!. We use granny smith, fuji, or gravenstein apples, or a combination of all three!. (Make sure you use a good cooking apple!.)
4 strips of lemon peel - use a vegetable peeler to strip 4 lengths
Juice of one lemon
3 inches of cinnamon stick
1/4 cup of dark brown sugar
up to 1/2 cup of white sugar
1 cup of water
1/2 teaspoon of salt
Method
1 Put all ingredients into a large pot!. Cover!. Bring to boil!. Lower heat and simmer for 20-30 minutes!.
2 Remove from heat!. Remove cinnamon sticks and lemon peels!. Mash with potato masher!.
Ready to serve, either hot or refrigerated!. Delicious with vanilla ice cream or vanilla yogurt!.
Freezes easily, lasts up to one year in a cold freezer!.
http://www!.elise!.com/recipes/archives/00!.!.!.Www@FoodAQ@Com
Apple Cranberry Crisp
3 cups chopped tart apples
2 cups raw cranberries
1 cup granulated sugar
1/2 cup brown sugar
1 cup quick oats
1/2 cup chopped pecans or walnuts
1 stick of butter or margarine, cut in small pieces(4 ounces)
Preparation:
Spread applies & cranberries in bottom of a buttered 2-quart casserole dish!. Spread sugars, oats and nuts over apples and cranberries!.Top evenly with butter pieces!. Bake for 55 to 65 minutes at 325°!.
Pecan-Stuffed Pork Chops
pork chops, 1-inch thick or more
1/4 cup fresh bread crumbs
1/4 cup finely chopped onion
1/4 cup minced apple
1/4 cup chopped pecans
1 small garlic clove, minced
2 tablespoons minced fresh parsley
dash black pepper
dash cayenne
1/4 teaspoon ground mustard
dash ground cumin
1 tablespoon vegetable oil
1/4 cup chicken broth
1/4 cup dry white wine
1 small bay leaf
Preparation:
Trim pork chops of excess fat; make a pocket in each by cutting horizontally through to the bone!.
Combine bread crumbs, onion, apple, pecans, garlic, parsley, cayenne, pepper, mustard, cumin and oil; mix well!. Divide the mixture and fill each pocket with as much stuffing as possible!.
Place chops in a greased baking dish!. Pour the broth and wine over them and add the bay leaf!. Add leftover stuffing if there is any!. Cover and bake at 350° for about 1 hour or until tender, basting occasionally with pan juices!. Serve with juices, over rice or with potatoes!.
Serves 2!.
Apple Cinnamon Rolls
1 teaspoon ground cinnamon
1/2 cup granulated sugar
1 tube (8 ounces) crescent rolls
2 large apples, peeled, cored and cut into 8 wedges each
2 tablespoons melted butter
1/4 cup water
Preparation:
Preheat oven to 400°!. Combine cinnamon and sugar; set aside!. Unroll crescent roll dough; separate into 8 triangles!. Cut each triangle in half lengthwise to make 16 triangular strips!. Place an apple wedge on the wide end of each strip; roll up!. Arrange the rolls in a 9x13-inch baking pan!. Drizzle with the melted butter then sprinkle with cinnamon-sugar mixture!. Pour water into pan, but not over the rolls!. Bake for 30 to 35 minutes, or until golden brown and apple wedges are tender!.Www@FoodAQ@Com
3 cups chopped tart apples
2 cups raw cranberries
1 cup granulated sugar
1/2 cup brown sugar
1 cup quick oats
1/2 cup chopped pecans or walnuts
1 stick of butter or margarine, cut in small pieces(4 ounces)
Preparation:
Spread applies & cranberries in bottom of a buttered 2-quart casserole dish!. Spread sugars, oats and nuts over apples and cranberries!.Top evenly with butter pieces!. Bake for 55 to 65 minutes at 325°!.
Pecan-Stuffed Pork Chops
pork chops, 1-inch thick or more
1/4 cup fresh bread crumbs
1/4 cup finely chopped onion
1/4 cup minced apple
1/4 cup chopped pecans
1 small garlic clove, minced
2 tablespoons minced fresh parsley
dash black pepper
dash cayenne
1/4 teaspoon ground mustard
dash ground cumin
1 tablespoon vegetable oil
1/4 cup chicken broth
1/4 cup dry white wine
1 small bay leaf
Preparation:
Trim pork chops of excess fat; make a pocket in each by cutting horizontally through to the bone!.
Combine bread crumbs, onion, apple, pecans, garlic, parsley, cayenne, pepper, mustard, cumin and oil; mix well!. Divide the mixture and fill each pocket with as much stuffing as possible!.
Place chops in a greased baking dish!. Pour the broth and wine over them and add the bay leaf!. Add leftover stuffing if there is any!. Cover and bake at 350° for about 1 hour or until tender, basting occasionally with pan juices!. Serve with juices, over rice or with potatoes!.
Serves 2!.
Apple Cinnamon Rolls
1 teaspoon ground cinnamon
1/2 cup granulated sugar
1 tube (8 ounces) crescent rolls
2 large apples, peeled, cored and cut into 8 wedges each
2 tablespoons melted butter
1/4 cup water
Preparation:
Preheat oven to 400°!. Combine cinnamon and sugar; set aside!. Unroll crescent roll dough; separate into 8 triangles!. Cut each triangle in half lengthwise to make 16 triangular strips!. Place an apple wedge on the wide end of each strip; roll up!. Arrange the rolls in a 9x13-inch baking pan!. Drizzle with the melted butter then sprinkle with cinnamon-sugar mixture!. Pour water into pan, but not over the rolls!. Bake for 30 to 35 minutes, or until golden brown and apple wedges are tender!.Www@FoodAQ@Com
Allrecipes!.com has some great recipes!. One of my favorites is Apple Bundt Cake:
INGREDIENTS
* 2 cups apples - peeled, cored and diced
* 1 tablespoon white sugar
* 1 teaspoon ground cinnamon
* 3 cups all-purpose flour
* 3 teaspoons baking powder
* 1/2 teaspoon salt
* 2 cups white sugar
* 1 cup vegetable oil
* 1/4 cup orange juice
* 2 1/2 teaspoons vanilla extract
* 4 eggs
* 1 cup chopped walnuts
* 1/4 cup confectioners' sugar for dusting
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DIRECTIONS
1!. Preheat oven to 350 degrees F (175 degrees C)!. Grease and flour a 10 inch Bundt or tube pan!. In a medium bowl, combine the diced apples, 1 tablespoon white sugar and 1 teaspoon cinnamon; set aside!. Sift together the flour, baking powder and salt; set aside!.
2!. In a large bowl, combine 2 cups white sugar, oil, orange juice, vanilla and eggs!. Beat at high speed until smooth!. Stir in flour mixture!. Fold in chopped walnuts!.
3!. Pour 1/3 of the batter into prepared pan!. Sprinkle with 1/2 of the apple mixture!. Alternate layers of batter and filling, ending with batter!.
4!. Bake in preheated oven for 55 to 60 minutes, or until the top springs back when lightly touched!. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely!. Sprinkle with confectioners' sugar!.Www@FoodAQ@Com
INGREDIENTS
* 2 cups apples - peeled, cored and diced
* 1 tablespoon white sugar
* 1 teaspoon ground cinnamon
* 3 cups all-purpose flour
* 3 teaspoons baking powder
* 1/2 teaspoon salt
* 2 cups white sugar
* 1 cup vegetable oil
* 1/4 cup orange juice
* 2 1/2 teaspoons vanilla extract
* 4 eggs
* 1 cup chopped walnuts
* 1/4 cup confectioners' sugar for dusting
number of stars
READ REVIEWS (208)
* Review/Rate This Recipe
* Save To Recipe Box
* Add to Shopping List
* Add a Personal Note
* Post a Recipe Photo
* Post a Favorite Food List
* Create a Menu
DIRECTIONS
1!. Preheat oven to 350 degrees F (175 degrees C)!. Grease and flour a 10 inch Bundt or tube pan!. In a medium bowl, combine the diced apples, 1 tablespoon white sugar and 1 teaspoon cinnamon; set aside!. Sift together the flour, baking powder and salt; set aside!.
2!. In a large bowl, combine 2 cups white sugar, oil, orange juice, vanilla and eggs!. Beat at high speed until smooth!. Stir in flour mixture!. Fold in chopped walnuts!.
3!. Pour 1/3 of the batter into prepared pan!. Sprinkle with 1/2 of the apple mixture!. Alternate layers of batter and filling, ending with batter!.
4!. Bake in preheated oven for 55 to 60 minutes, or until the top springs back when lightly touched!. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely!. Sprinkle with confectioners' sugar!.Www@FoodAQ@Com
make some applesauce!. You can freeze it and use for baked goods later!. Homemade applesauce also makes a great gift for just about anybody or any family!.
Just cut apples in half, place in a pot, and just slightly cover with water!. Add spices if you'd like and a little salt to bring the sweetness out!. Keep on med high heat until the apples are cooked and then put in a processor to sauce them up!. Quick, cheap, easy and delicious!Www@FoodAQ@Com
Just cut apples in half, place in a pot, and just slightly cover with water!. Add spices if you'd like and a little salt to bring the sweetness out!. Keep on med high heat until the apples are cooked and then put in a processor to sauce them up!. Quick, cheap, easy and delicious!Www@FoodAQ@Com
apple fritters are awesome, and they're easy to make!.Www@FoodAQ@Com
Apple Pie
Crust
2 1/2 cups all-purpose flour
4 tsp!. sugar
1/4 tsp!. salt
14 Tbsp!. (1 stick & 6 Tbsp!.) cold butter, cubed
1 large egg, lightly beaten with 2 Tbsp!. cold water
Filling
2 Tbsp!. freshly squeezed lemon juice
3 lbs baking apples
2/3 cup sugar, plus more for sprinkling on top
1/4 cup unsalted butter
1/4 tsp!. cinnamon
1/2 tsp!. nutmeg
1 large egg, lightly beaten
The Crust
Make the dough by hand!. In a medium bowl, whisk together the flour, sugar, and salt!. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter!. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding!.) Add the egg and stir the dough together with a fork or by hand in the bowl!. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture!.
Make the dough in a food processor!. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined!. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times!. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine!. (If the dough is very dry add up to a tablespoon more of cold water!.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand!.
Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour!.
The Filling
Put the lemon juice in a medium bowl!. Peel, halve, and core the apples!. Cut each half into 4 wedges!. Toss the apple with the lemon juice!. Add the sugar and toss to combine evenly!.
In a large skillet, melt the butter over medium-high heat!. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes!. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes!.
Strain the apples in a colander over a medium bowl to catch all the juice!. Shake the colander to get as much liquid as possible!. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes!.
In a medium bowl, toss the apples with the reduced juice and spices!. Set aside to cool completely!. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months!.)
Cut the dough in half!. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide!. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes!.
Place a rack in the lower third of the oven and preheat the oven to 375? F!.
Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan!. Put the apple filling in the pan and mound it slightly in the center!. Brush the top edges of the dough with the egg!. Place the second disc of dough over the top!. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal!. Flute the edge as desired!. Brush the surface of the dough with egg and then sprinkle with sugar!. Pierce the top of the dough in several places to allow steam to escape while baking!. Refrigerate for at least 15 minutes!.
Bake the pie on a baking sheet until the crust is golden, about 50 minutes!.
--------------------------------------!.!.!.
Cinnamon Apple Muffins
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 cup milk
1/3 cup butter, melted
1 egg, slightly beaten
1 cup finely chopped apple
Heat oven to 375°F!. Combine, flour, sugar, baking powder and cinnamon in medium bowl!. Add all remaining ingredients!. Stir just until flour is moistened!.
Spoon batter into greased 12-cup muffin pan!. Bake for 18 to 23 minutes or until lightly browned!. Let stand 5 minutes; remove from pan!.Www@FoodAQ@Com
Crust
2 1/2 cups all-purpose flour
4 tsp!. sugar
1/4 tsp!. salt
14 Tbsp!. (1 stick & 6 Tbsp!.) cold butter, cubed
1 large egg, lightly beaten with 2 Tbsp!. cold water
Filling
2 Tbsp!. freshly squeezed lemon juice
3 lbs baking apples
2/3 cup sugar, plus more for sprinkling on top
1/4 cup unsalted butter
1/4 tsp!. cinnamon
1/2 tsp!. nutmeg
1 large egg, lightly beaten
The Crust
Make the dough by hand!. In a medium bowl, whisk together the flour, sugar, and salt!. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter!. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding!.) Add the egg and stir the dough together with a fork or by hand in the bowl!. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture!.
Make the dough in a food processor!. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined!. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times!. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine!. (If the dough is very dry add up to a tablespoon more of cold water!.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand!.
Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour!.
The Filling
Put the lemon juice in a medium bowl!. Peel, halve, and core the apples!. Cut each half into 4 wedges!. Toss the apple with the lemon juice!. Add the sugar and toss to combine evenly!.
In a large skillet, melt the butter over medium-high heat!. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes!. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes!.
Strain the apples in a colander over a medium bowl to catch all the juice!. Shake the colander to get as much liquid as possible!. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes!.
In a medium bowl, toss the apples with the reduced juice and spices!. Set aside to cool completely!. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months!.)
Cut the dough in half!. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide!. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes!.
Place a rack in the lower third of the oven and preheat the oven to 375? F!.
Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan!. Put the apple filling in the pan and mound it slightly in the center!. Brush the top edges of the dough with the egg!. Place the second disc of dough over the top!. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal!. Flute the edge as desired!. Brush the surface of the dough with egg and then sprinkle with sugar!. Pierce the top of the dough in several places to allow steam to escape while baking!. Refrigerate for at least 15 minutes!.
Bake the pie on a baking sheet until the crust is golden, about 50 minutes!.
--------------------------------------!.!.!.
Cinnamon Apple Muffins
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 cup milk
1/3 cup butter, melted
1 egg, slightly beaten
1 cup finely chopped apple
Heat oven to 375°F!. Combine, flour, sugar, baking powder and cinnamon in medium bowl!. Add all remaining ingredients!. Stir just until flour is moistened!.
Spoon batter into greased 12-cup muffin pan!. Bake for 18 to 23 minutes or until lightly browned!. Let stand 5 minutes; remove from pan!.Www@FoodAQ@Com