Apple season! Any favorite apple recipes? (1,135 views)
applecrisp1
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Post by applecrisp1 on Sept 21, 2016 19:23:59 GMT -5
Well it is fall that means apple season. Feel free to post any favorites/T&T or recipes that you saved but haven't tried -- from sweet to savory, desserts to side etc. I have so many apple recipes, but here are three. The first is KAFs Applesauce Oatmeal Bread (from all the recipes that I've gotten from the CLBB, this is one of the recipes that I've made the most!). Some assorted notes that I had .... it does call for applesauce (I think I've always used packaged unsweetened applesauce), omit allspice/nutmeg since I never have, sometimes a combo of white/br sugar, often would use all white flour if that is what I had etc etc. The version of the recipe I had on my computer said bake for 40-50, but the version of KAF says 55-60 which makes more sense, since I always had to bake for a bit more. www.kingarthurflour.com/recipes/applesauce-oatmeal-bread-recipeA CL salad, Classic Apple and Blue Cheese Salad -- I wouldn't say an all time favorite, just a good salad and love the combo of apples, walnuts and blue cheese. 2 tablespoons fresh lemon juice 2 teaspoons sugar 1 1/2 teaspoons extra virgin olive oil 2 teaspoons Dijon mustard 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 6 cups torn Bibb lettuce leaves (about 2 heads) 1 cup chopped Granny Smith apple 2 tablespoons crumbled blue cheese 2 tablespoons chopped green onions 1 tablespoon chopped toasted walnuts Combine first 6 ingredients in a large bowl, stirring with a whisk. Add lettuce and remaining ingredients, tossing gently to coat. Yield: 6 servings (serving size: about 3/4 cup) NUTRITION PER SERVING CALORIES 54(48% from fat); FAT 2.9g (sat 0.6g,mono 1.2g,poly 0.8g); PROTEIN 1.7g; CHOLESTEROL 1.8mg; CALCIUM 35mg; SODIUM 176mg; FIBER 1.3g; IRON 0.3mg; CARBOHYDRATE 6.5g Cooking Light, JANUARY 2003 And an old favorite, Cinnamon-Apple Cake The cream cheese in the batter give this cake lots of moisture. Because it's so tender, use a serrated knife for cutting. 1 3/4 cups sugar, divided 3/4 cup (6 ounces) block-style fat-free cream cheese, softened 1/2 cup butter or stick margarine, softened 1 teaspoon vanilla extract 2 large eggs 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2 teaspoons ground cinnamon 3 cups chopped peeled Rome apple (about 2 large) Cooking spray Preheat oven to 350°. Beat 1 1/2 cups sugar, cream cheese, butter, and vanilla at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition; set aside. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking powder, and salt. Add flour mixture to creamed mixture, and beat at low speed until blended. Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons of the cinnamon mixture and apple in a bowl; stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture. Bake at 350° for 1 hour and 15 minutes or until cake pulls away from the sides of pan. Cool cake completely on a wire rack, and cut using a serrated knife. Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the baking time by 5 minutes. Yield: 12 servings NUTRITION PER SERVING CALORIES 281(28% from fat); FAT 8.7g (sat 1.8g,mono 3.7g,poly 2.6g); PROTEIN 4.8g; CHOLESTEROL 39mg; CALCIUM 89mg; SODIUM 234mg; FIBER 1.2g; IRON 1.1mg; CARBOHYDRATE 46.3g Cooking Light, JANUARY 2000
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JasmineRose
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Post by JasmineRose on Sept 21, 2016 19:54:04 GMT -5
Thank you for the link to the KAF recipe. I've just printed it and I'll make it soon. It sounds delicious!
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RQuam
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Post by RQuam on Sept 21, 2016 22:40:27 GMT -5
The first is KAFs Applesauce Oatmeal Bread (from all the recipes that I've gotten from the CLBB, this is one of the recipes that I've made the most!). Applecrisp, that recipe sounds good but does it really need 1 cup of sugar? That's about 1Tbsp per slice. Richard
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cafelatte
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Post by cafelatte on Sept 22, 2016 8:22:45 GMT -5
One of my favorite cakes is this one. * Exported from MasterCook *
Apple Crumb Cake
Recipe By : Serving Size : 16 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUMB TOPPING 3/4 cup all-purpose flour 1/3 cup graham cracker crumbs (or 2 whole graham crackers -- ground in a food processor) 1/4 cup packed light-brown sugar 5 Tbsp plus 1 tsp (1/3 cup) stick butter -- softened CAKE 1 1/2 sticks butter -- (3/4 cup) softened 1 1/4 cups packed light-brown sugar 2 tsp vanilla extract 1 1/2 tsp cinnamon 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 3 large eggs 2 1/4 cups all-purpose flour 1 1/2 cups reduced-fat sour cream -- at room temperature 3 large Golden Delicious apples -- peeled, halved, cored and very thinly sliced (about 4 cups) Garnish: confectioners' sugar
1. Heat oven to 350°F. Line a 13 x 9 x 2-in. baking pan with nonstick foil, letting foil extend 2 in. above ends of pan.
2. Topping: Mix flour, cracker crumbs and sugar in a medium bowl. Add butter and rub in with fingertips until large crumbs form.
3. Cake: In a large bowl with mixer on low speed, beat butter, sugar, vanilla, cinnamon, baking powder, baking soda and salt 3 minutes or until creamy. Beat in eggs 1 at a time until blended. With mixer on low speed, add flour alternately with sour cream, beginning and ending with flour and beating just until smooth.
4. Spoon 1/2 into prepared pan; spread evenly. Cover with 1/2 the apples, the remaining batter, then remaining apples. Crumble topping over apples.
5. Bake 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Holding foil ends, lift cake from pan to rack to cool. Dust with confectioners' sugar. Cut in squares with a serrated knife and serve warm, or cool before cutting.
Per serving: 456 cal, 6 g pro, 60 g car, 2 g fiber, 22 g fat (13 g sat fat), 109 mg chol, 466 mg sodium
Woman's Day - Oct. 3/06 issue. NOTES : Serves 12 Active: 25 min/ Total: 1 hr 10 min
Planning Tip: Wrap airtight in pan and store at room temperature up to 3 days, or remove from pan, wrap and freeze up to 2 months.
And this one also that was talked about on the old CLBB.
* Exported from MasterCook *
Buttery Apple Loaf Cake
Recipe By : Serving Size : 8 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Streusel 1 cup all-purpose flour 1/2 cup packed light-brown sugar 1 stick butter -- (1/2 cup) melted 2 tsp ground cinnamon Cake 2 cups all-purpose flour 3/4 cup granulated sugar 2 tsp baking powder 1/2 tsp salt 2 large eggs 1 stick butter -- (1/2 cup) melted 1/2 cup 1% lowfat milk 2 medium Granny Smith apples -- peeled, halved, cored and cut in 1/2-in. dice
1. Heat oven to 350°F. Coat a 9 x 5 x 3-in. loaf pan with nonstick spray. 2. Streusel: Stir ingredients in a medium bowl with a fork until crumbly. Set aside. 3. Cake: Stir flour, sugar, baking powder and salt in a large bowl until blended. 4. Beat eggs in a medium bowl with a fork just to blend. Stir in butter and milk to combine. Add to flour mixture and fold with a rubber spatula just until dry ingredients are moistened. Spoon half the batter into prepared pan; spread to cover bottom. Sprinkle with 1/2 the apples and 1/2 the streusel. Spoon on remaining batter, spreading to cover. Sprinkle with 1/2 the streusel, the remaining apples and then the remaining streusel. 5. Bake 1 hour 10 minutes to 1 hour 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Run a knife around sides; invert cake onto rack. Turn streusel side up and let cool completely.
Serves 8 Active: 25 min/Total: 1 3/4 hr
Planning Tip: Can be made up to 1 day ahead. Store, covered, at room temperature.
Tip: Melting the butter for the streusel makes a crunchier topping.
Per serving: 545 cal, 7 g pro, 74 g car, 2 g fiber, 25 g fat (15 g sat fat), 116 mg chol, 531 mg sod
Woman's Day 2004
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applecrisp1
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Post by applecrisp1 on Sept 22, 2016 8:39:23 GMT -5
Jasmine Rose -- It is one of my favorites. If you try it, hope you like it.
rquam -- I did check my notes, and I do cut back on the sugar (I usually do on quick breads and similar type recipes, since I think those "sturdier" type recipes are ok to tweak and cut back on the sweetener a bit. or for some I sub some applesauce for the oil -- that kind of thing). I've never noticed a prob I didn't mention since my notes were super vague, it just said that I cut back but didn't give specifics. I just usually eye it and think, hey that should be ok. How's that for precision.
And I only buy unsweetened applesauce so I use that, don't recall if it specified that.n Oh and key for me --- I try to bake and bring it to work or friends. So I can't eat the whole thing myself.
CaffeLatte -- Thanks for the recipes! They look great. Do you use the foil for the crumb cake? I don't have that but I do have parchment. I'm assuming pretty interchangeable. Ok, crumb cake is a favorite --- I need to copy the recipe and forget about it, before graham crackers end up in my shopping cart.
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cafelatte
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Post by cafelatte on Sept 22, 2016 8:50:16 GMT -5
CaffeLatte -- Thanks for the recipes! They look great. Do you use the foil for the crumb cake? I don't have that but I do have parchment. I'm assuming pretty interchangeable. Ok, crumb cake is a favorite --- I need to copy the recipe and forget about it, before graham crackers end up in my shopping cart. I do if I want to take the cake out of the pan. I always keep a box of foil release on hand for such things since you don't have to grease it. Parchment will work, but the foil molds to the pan better than parchment in this case. However, if you want to serve the cake in the pan, you can just grease the pan.
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applecrisp1
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Post by applecrisp1 on Sept 22, 2016 8:55:38 GMT -5
CaffeLatte -- Thanks for the recipes! They look great. Do you use the foil for the crumb cake? I don't have that but I do have parchment. I'm assuming pretty interchangeable. Ok, crumb cake is a favorite --- I need to copy the recipe and forget about it, before graham crackers end up in my shopping cart. I do if I want to take the cake out of the pan. I always keep a box of foil release on hand for such things since you don't have to grease it. Parchment will work, but the foil molds to the pan better than parchment in this case. However, if you want to serve the cake in the pan, you can just grease the pan. good point about the foil -- thanks for the tips.
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Post by mrswaz on Sept 22, 2016 9:41:05 GMT -5
This is going on the menu soon! It was originally from Real Simple, but I found it on myrecipes. I blogged about it here, but what I remember most about it was that I wished the leeks had been sliced so that you could actually eat them. In big long pieces they were not great to eat. I plan to make this with some brown rice on the side and then scoop the leek and apple mixture over the rice. I made a version of it last year using dried rosemary and it was not the same at all. The fresh rosemary is key, and being a rosemary fan, I think I would use 6 generous sized sprigs instead of small ones. Baked Chicken with Leeks and Apples8 small chicken thighs and drumsticks (about 2 1/2 pounds) 4 small crisp apples (such as Empire or Braeburn), quartered 2 leeks, halved crosswise and lengthwise 6 small sprigs fresh rosemary 2 tablespoons olive oil Kosher salt and black pepper Heat oven to 400° F. On a large rimmed baking sheet (or in a large roasting pan), toss the chicken, apples, leeks, rosemary, oil, 1 teaspoon salt, and 3/4 teaspoon pepper. Turn the chicken skin-side up. Roast until the chicken is cooked through and the apples and leeks are tender, 40 to 45 minutes.
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Post by Deleted on Sept 22, 2016 11:13:46 GMT -5
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Post by wallycat on Sept 22, 2016 13:30:59 GMT -5
This was my favorite dessert-type apple recipe: The Apple Lady's Apple Cake (Gateau aux Pommes de la Reine des Pommes)Recipe courtesy of THE PARIS COOKBOOK (HarperCollins, 2001) by Patricia Wells Yield: 8 servings Ingredients 1/2 cup all-purpose flour 1/3 cup sugar 1 tablespoon baking powder 1/8 teaspoon fine sea salt 1/2 teaspoon pure vanilla extract 2 large eggs, lightly beaten 2 tablespoons vegetable oil 1/3 cup whole milk 4 baking apples (about 2 lbs. total), cored, peeled, and cut into wedges The Topping: 1/3 cup sugar 1 large egg, lightly beaten 3 tablespoons unsalted butter, melted Add Checked Items To Grocery List Directions Preheat the oven to 400 degrees F. Butter a 9-inch springform pan and set it aside. In a large bowl, combine the flour, sugar, baking powder, and sea salt, and stir to blend. Add the vanilla extract, eggs, oil, and milk, and stir until well blended. Add the apples and stir to thoroughly coat them with the batter. Spoon the mixture into the prepared cake pan. Place the pan in the center of the oven and bake until fairly firm and golden, about 25 minutes. Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg, and melted butter, and stir to blend. Set it aside. Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes. Transfer the cake pan to a rack and allow to cool for 10 minutes. Then run a knife around the sides of the pan, and release and remove the springform side, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges. Recipe courtesy of THE PARIS COOKBOOK (HarperCollins, 2001) by Patricia Wells Read more at: www.foodnetwork.com/recipes/the-apple-ladys-apple-cake-gateau-aux-pommes-de-la-reine-des-pommes-recipe.print.html?oc=linkback
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Gail
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Post by Gail on Sept 22, 2016 17:52:19 GMT -5
I'm throwing one in to the hopper, although, to be honest I didn't actually follow the recipe. I knew that I wanted to make a rustic tart with a nut-and-crumb topping and that I thought it should have raisins in it. And since I don't have the best instinct for quantities of ingredients, I used the following to get my proportion, though in my case I wanted a smaller tart using only a couple of pieces of fruit. I've done this with apples, and with apples and pears and different spices (I don't think I did a crumb topping that time.) I've done this for picnics or for a dinner when I felt like baking something, but didn't want to go whole hog or have a lot of leftovers.
RUSTIC APPLE WALNUT TART
1 egg 1 tablespoon milk 1/4 cup plus 2 tablespoons granulated sugar 1 teaspoon ground cinnamon 4-5 medium apples, peeled and sliced thinly (any variety or combination thereof is fine) 1 teaspoon lemon juice 3/4 cup raisins (I used golden) 1/3 cup light brown sugar, packed 2 tablespoons all-purpose flour 1/8 teaspoon ground nutmeg Pinch ground cloves Prepared pie crust
Crumb topping: 1/2 cup walnuts, chopped; 1/4 cup all-purpose flour; 1/4 cup packed light brown sugar; 3 tablespoons butter, in small pieces
Preheat oven to 350º F and line a large cookie sheet with foil (Gail note: I used parchment.) Mix ingredients for crumb topping until well-blended and crumbling and set aside. In a large bowl, toss apples with lemon juice, 1/4 cup granulated sugar, brown sugar, flour, raisins and spices and stir until fruit is well-coated. Roll out dough to 12-14 inches and about 1/8 inch thick (does not have to be round.) Transfer crust to cookie sheet. Add apple filling to center of crust, leaving about 1 1/2 - 2 inch border for turning up. Ford crust around apple filling. Beat together egg and milk and brush onto crust. Combine 2 tablespoons sugar and 1/8 teaspoon cinnamon and sprinkle over crust. Refrigerate tart 5 to 10 minutes. Before baking tart, sprinkle with crumb topping. Bake at 350º F about 50 minutes or until apples are tender and crust is golden brown.
(From HoosierHomemade.com)
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Gail
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Post by Gail on Sept 22, 2016 17:57:20 GMT -5
This was my favorite dessert-type apple recipe: The Apple Lady's Apple Cake (Gateau aux Pommes de la Reine des Pommes) Recipe courtesy of THE PARIS COOKBOOK (HarperCollins, 2001) by Patricia Wells... Glad to hear good feedback on this. Have been very pleased with everything I've tried from this book so far, but haven't attempted any desserts.
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cafelatte
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Post by cafelatte on Sept 23, 2016 8:09:41 GMT -5
This was my favorite dessert-type apple recipe: The Apple Lady's Apple Cake (Gateau aux Pommes de la Reine des Pommes) Recipe courtesy of THE PARIS COOKBOOK (HarperCollins, 2001) by Patricia Wells Yield: 8 servings Ingredients 1/2 cup all-purpose flour 1/3 cup sugar 1 tablespoon baking powder 1/8 teaspoon fine sea salt 1/2 teaspoon pure vanilla extract 2 large eggs, lightly beaten 2 tablespoons vegetable oil 1/3 cup whole milk 4 baking apples (about 2 lbs. total), cored, peeled, and cut into wedges The Topping: 1/3 cup sugar 1 large egg, lightly beaten 3 tablespoons unsalted butter, melted Add Checked Items To Grocery List Directions Preheat the oven to 400 degrees F. Butter a 9-inch springform pan and set it aside. In a large bowl, combine the flour, sugar, baking powder, and sea salt, and stir to blend. Add the vanilla extract, eggs, oil, and milk, and stir until well blended. Add the apples and stir to thoroughly coat them with the batter. Spoon the mixture into the prepared cake pan. Place the pan in the center of the oven and bake until fairly firm and golden, about 25 minutes. Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg, and melted butter, and stir to blend. Set it aside. Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes. Transfer the cake pan to a rack and allow to cool for 10 minutes. Then run a knife around the sides of the pan, and release and remove the springform side, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges. Recipe courtesy of THE PARIS COOKBOOK (HarperCollins, 2001) by Patricia Wells Read more at: www.foodnetwork.com/recipes/the-apple-ladys-apple-cake-gateau-aux-pommes-de-la-reine-des-pommes-recipe.print.html?oc=linkbackThis one looks great, especially since it doesn't use a mixer (I'm lazy at times to drag it out). Will have to try it soon.
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Seronsong
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Post by Seronsong on Sept 23, 2016 9:51:15 GMT -5
This is my favorite apple cake. Make it several times in the Fall. Love Fall. MARIE HELENE'S APPLE CAKEyield: SERVES 10-12 cook time: 50-60 MINUTES INGREDIENTS: 3/4 cup all-purpose flour 3/4 teaspoon baking powder Pinch of salt 4 large apples (use 4 different kinds-I used Honeycrisp, Gala, Fuji, and Granny Smith) 2 large eggs 3/4 cup sugar 3 tablespoons dark rum 1/2 teaspoon pure vanilla extract 8 tablespoons unsalted butter, melted and cooled DIRECTIONS: 1. Preheat the oven to 350 degrees F and center a rack in the oven. Butter an 8 inch springform pan. Line a baking sheet with a silicone baking mat or parchment paper and put the springform pan on it. Set aside. 2. Whisk the flour, baking powder, and salt together in a small bowl. 3. Peel the apples, cut them in half, and remove the cores. Cut the apples into 1 to 2 inch chunks. 4. In a medium bowl, beat the eggs with a whisk until foamy. Pour in the sugar and whisk until smooth. Whisk in the rum and vanilla. Whisk in half of the flour mixture, when it's incorporated, add half of the melted butter, followed by the remaining flour mixture and butter. Mix in between additions so you have a smooth, thick batter. 5. Fold in the apples with a rubber spatula. Pour batter into prepared pan. Spread with spatula so the batter is somewhat even. 6. Slide the pan in the oven and bake 50-60 minutes, or until the top of the cake is golden brown and a knife inserted in the center comes out clean. Transfer to a cooling rack and cool for five minutes. 7. Run a knife around the edges of the cake and remove from the pan. Cool cake until slightly warm or at room temperature. If you want to remove the cake from the pan, wait until the cake is completely cooled. Slide a long spatula between the cake and pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving platter. *Note-you can serve the cake with vanilla ice cream or whipped cream. Dorie suggests not covering the cake because it is so moist. Just press a piece of plastic wrap against the cut surfaces of the cake. Tip
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applecrisp1
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Post by applecrisp1 on Sept 24, 2016 18:59:25 GMT -5
Thanks so much for all the great ideas. Lots of great recipe ideas added to my try file. I pulled out the tube pan and made this apple cake from smittenkitchen. My neighbor brought me a bunch of apples from apple picking, and what a great way to use some! Here's a link to the recipe. smittenkitchen.com/2008/09/moms-apple-cake/ And a very good thing I shared the cake, it was good!!! But I did have a slice! And a picture from her site (I read her policy on posting pics so....). It looks soooo good, it needs a visual.
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Post by swedishcook on Oct 5, 2016 18:13:22 GMT -5
KAFs Applesauce Oatmeal Bread (from all the recipes that I've gotten from the CLBB, this is one of the recipes that I've made the most!). Some assorted notes that I had .... it does call for applesauce (I think I've always used packaged unsweetened applesauce), omit allspice/nutmeg since I never have, sometimes a combo of white/br sugar, often would use all white flour if that is what I had etc etc. The version of the recipe I had on my computer said bake for 40-50, but the version of KAF says 55-60 which makes more sense, since I always had to bake for a bit more. www.kingarthurflour.com/recipes/applesauce-oatmeal-bread-recipeapplecrisp, I have a question. The recipe says "Remove the bread from the oven, and cool completely." Does that mean let bread cool in the baking pan? I have only done that for brownies and cheese cake. Thanks in advance for any help
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Post by swedishcook on Oct 5, 2016 18:39:03 GMT -5
Has anyone tried smitten kitchen's Sunken Apple Cake? I almost fell off my chair when I saw the picture September 22 last year. Now I have a name for my German grandmother's type of apple cake. Her recipe doesn't include honey but that might just be grandma's own version. It works best with Rome apples but they turn brown quickly. That's why I always prep the apples in two steps. Many who see the cake ask me if it's a pie Apple Cake3-4 Rome apples 3/4 cup all purpose flour 1 t baking powder 1/2 cup butter, softened 6 T sugar 2 eggs, lightly beaten 1. Preheat oven to 400°. Grease a 9-inch springform cake pan. 2. Peel apples, cut into quarters and core. Mix flour and baking powder in a small bowl; set aside. 3. In a medium bowl beat butter and sugar until white and creamy. Add eggs while beating well. Don't be alarmed if the mixture curdles! Beat in flour mixture. Spread batter into prepared pan. 4. Place apple quarters, rounded side up, on a wooden spoon. Make lengthwise cuts without cutting all the way through. (Same technique as when preparing Hasselback Potatoes - although they are sliced across.) Gently push apple pieces into batter without pushing all the way to the bottom. 5. Bake at 400° for 30-35 minutes until cake is done and apples are soft.
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emptynestmom
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Post by emptynestmom on Oct 6, 2016 8:52:53 GMT -5
Here are a few that I have and have actually tried...like them all... Sweet Potato & Apple Salad with Chipotle Lime Dressing
Yield: Serves 6 Serving Size: About 3/4 cup www.cookincanuck.com The salad:
•2 pounds sweet potatoes, peeled and cut into 3/4-inch dice •1 large apple, such as Fuji, Gala, or Granny Smith, cut into 1/2-inch chunks •1/2 medium red bell pepper, chopped •1/2 green pepper, chopped •1 celery stalk, chopped •1/4 red onion, chopped •2 tablespoons chopped fresh cilantro
The dressing:
•2 chipotle chilies en adobo •1/4 cup lime juice •1 tablespoon honey or molasses •2 tablespoons tomato catsup •1 clove garlic, peeled •1/4 cup extra virgin olive oil
Instructions: Found at www.cookincanuck.com/2013/09/sweet-potato-apple-salad-recipe-chipotle-lime-dressing/
POTATO AND APPLE GALETTE WITH SAGE
5 tablespoons warm melted butter 1 6- to 7-ounce Golden Delicious apple, peeled, halved, cored, cut into 1/8-inch-thick slices 3 teaspoons minced fresh sage 3 6- to 7-ounce russet potatoes, peeled, cut into 1/8-inch-thick rounds Fresh sage sprigs
Place rack at lowest position; preheat oven to 450°F. Brush 9-inch-diameter cake pan with 1 1/2-inch-high sides with 1/2 tablespoon butter. Line bottom of pan with parchment; brush parchment with 1/2 tablespoon butter. Place apple slices, 1 tablespoon butter and 1 teaspoon minced sage in small bowl. Sprinkle with salt and pepper; toss to coat. Place potatoes, remaining 3 tablespoons butter and 2 teaspoons minced sage in medium bowl. Sprinkle with salt and pepper; toss to coat.
Arrange 1 layer of neatest potato slices in concentric circles in prepared pan, overlapping potatoes in outermost circle (this will become top of galette). Top with second layer of potatoes. Top with apple slices. Cover with remaining potatoes. Pour over any butter from bowls used to toss potatoes and apple. Bake galette until potatoes are tender when tested with tip of sharp knife and top is beginning to brown, about 1 hour. Remove galette from oven. Turn out onto 9- or 10-inch tart pan bottom; peel off parchment. (Can be made 1 hour ahead. Let stand at room temperature.) Preheat broiler. Broil galette until top is golden and crisp, about 2 minutes. Transfer galette to platter. Garnish with sage sprigs. Cut into wedges; serve.
Serves 6. Bon Appétit November 1998
Massaged Kale Salad (not sure of the source)
FOR THE SALAD:
•5 cups Kale (looks like a lot but the size will decrease significantly when dressing is added) •½ cups Walnuts (I have used pecans and almonds, liked the walnuts the best though) •¼ cups Dried Cranberries (I have also used dried cherries in place of cranberries) •1 Apple, Chopped •Salt And Pepper, to taste
FOR THE DRESSING:
•¼ cups Olive Oil (I have used a Lime Flavored Olive Oil instead of EVOO) •2 Tablespoons Balsamic Vinegar •1 Lime, Juiced (I have used about 3-4 T from bottled Lime Juice when I didn’t have fresh limes) •1 clove Garlic •3 Tablespoons Honey
Preparation Instructions
For the dressing: Combine the olive oil, vinegar, juice from the lime, garlic and the honey. Set aside while you prepare the salad.
For the salad: Put chopped kale in a large bowl and pour the vinaigrette over the beautiful leaves. Massage the vinaigrette into the kale for about 5 minutes. The size of the kale will decrease and you will feel the kale becoming more tender.
After the massage stir in the nuts, cranberries and chopped apple. Add a bit of salt and pepper to taste..goat or feta cheese might be good if you feel you need a little more substance.
All-in-one Holiday Bundt Cake (One of my favorite cakes) Servings: 12 slices
Ingredients: 2 cups all-purpose flour 2 tsps. baking powder 1/2 tsp. baking soda 2 tsps. ground cinnamon 1/4 tsp. freshly grated nutmeg Pinch of salt 1 1/2 tsps. grated fresh ginger (or 1 tsp. ground ginger) 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature 1 cup sugar 1/2 cup packed light brown sugar 2 large eggs, at room temperature 1 tsp. pure vanilla extract 1 1/4 cups canned unsweetened pumpkin puree 1 large apple, peeled, cored and finely chopped 1 cup cranberries, halved or coarsely chopped 1 cup pecans, coarsely chopped Confectioners' sugar, for dusting, or maple syrup icing (see note)
1. Center a rack in the oven and preheat the oven to 350 degrees. Butter a 9- to 10-inch (12-cup) Bundt pan. (If you have a silicone Bundt pan, there is no need to butter it.) Don't place the pan on a baking sheet -- you want the oven's heat to circulate freely through the Bundt's inner tube. 2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt and ground ginger, if you're using it (not the grated ginger). 3. Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat together butter and sugars at medium speed until light and fluffy. Add eggs 1 at a time, and beat for 1 minute after each addition. Beat in the vanilla. Reduce mixer speed to low and add pumpkin, chopped apple and grated ginger, if you're using it. Do not be concerned if the mixture looks curdled. Still on low speed, add the flour mixture, stirring only until incorporated. With a rubber spatula, stir in the cranberries and pecans. Scrape batter into Bundt pan and smooth top with a rubber spatula. 4. Bake 60 to 70 minutes, or until a thin knife inserted into the center of the cake comes out clean. Transfer to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack. Just before bringing the cake to the table, dust with confectioners' sugar. Alternatively, drizzle with maple syrup icing.
Note: For maple syrup icing: Sift 6 tablespoons confectioners' sugar into a bowl. Stir in 2 tablespoons maple syrup. Add more maple syrup, little by little, until you have an icing that runs nicely off the tip of the spoon. You might need another 1/2 tablespoon syrup to get the right consistency. Put the cooled cake on a sheet of wax paper and drizzle icing from the tip of a spoon over the cake. (Sprinkle top with chopped pecans, if desired.) Let the icing set for a few minutes before serving.
--Recipe from "Baking: From My Home to Yours" by Dorie Greenspan
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applecrisp1
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Post by applecrisp1 on Oct 6, 2016 14:53:56 GMT -5
KAFs Applesauce Oatmeal Bread (from all the recipes that I've gotten from the CLBB, this is one of the recipes that I've made the most!). Some assorted notes that I had .... it does call for applesauce (I think I've always used packaged unsweetened applesauce), omit allspice/nutmeg since I never have, sometimes a combo of white/br sugar, often would use all white flour if that is what I had etc etc. The version of the recipe I had on my computer said bake for 40-50, but the version of KAF says 55-60 which makes more sense, since I always had to bake for a bit more. www.kingarthurflour.com/recipes/applesauce-oatmeal-bread-recipeapplecrisp, I have a question. The recipe says "Remove the bread from the oven, and cool completely." Does that mean let bread cool in the baking pan? I have only done that for brownies and cheese cake. Thanks in advance for any help swedishcook -- sorry I just saw your post. Hmm, I don't remember what I've done, I bet I followed the recipe and let it cool right in the pan (and I might take a knife and go around the sides). I know I didn't take it out from the loaf pan right from the oven -- so I bet I let it cool (whether that means it was full cool, maybe not). And I don't remember any instance of ..... oh no, 1/2 the cake is stuck in the pan.
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cafelatte
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Post by cafelatte on Oct 7, 2016 7:23:49 GMT -5
I saw this the other day on twitter. OMG - looks delicious. I haven't bought pie filling in years, but I just might have to. * Exported from MasterCook * Baked Caramel Apple Cheesecake DipRecipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages cream cheese -- (8 oz.) room temperature 1/2 c. granulated sugar 1/2 c. sour cream 1 tsp. vanilla extract 1 can Lucky Leaf Caramel Apple Pie Filling For topping: 1/2 c. flour 3 T. butter -- melted 1/4 c. brown sugar Preheat oven to 350 degrees. In a medium mixing bowl, combine cream cheese, granulated sugar, sour cream, and vanilla extract. Beat at medium speed until smooth and creamy. Spread mixture evenly into the bottom of a 10 inch pie plate. Top with Lucky Leaf Caramel Apple Pie Filling. In a separate small bowl, combine flour, melted butter, and brown sugar to create streusel topping. Sprinkle topping over pie filling. Bake at 350 degrees 25 minutes. S(Internet Address): "http://www.lemontreedwelling.com/2016/09/baked-caramel-apple-cheesecake-dip.html" - - - - - - - - - - - - - - - - - - - NOTES : This Baked Caramel Apple Cheesecake Dip is ooey, gooey, and perfect for fall! Enjoy it with graham crackers, vanilla wafers, or any of your favorite dippers. Sure to be a new family favorite! Author: Cathy Trochelman Serves: 12
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Post by Deleted on Oct 7, 2016 12:50:52 GMT -5
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leahamm
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Post by leahamm on Oct 7, 2016 17:02:15 GMT -5
Caramel Apple Pie ~ 5-6 red unpeeled apples (my choice Jonathan) 1/2 cup sugar 1/2 cup brown sugar 6 tablespoons butter 1/4 teaspoon cinnamon 1/4 cup water 2 9" pie crusts, homemade or purchased Slice the unpeeled apples into the bottom crust. Cut the second crust into 8 lattice strips with a pizza cutter. Lattice the pie, fold over the edges and crimp. Bring the brown sugar, butter, cinnamon and water to a rolling boil Spoon over the pie, covering all of the top crust. Bake 425 degrees, 15 minutes. Reduce heat to 350 degrees, bake 30-40 minutes. Cool completely before cutting. (Be sure to cool completely! There is no starch to bind the apples, the caramel-apple syrup in the filling will not set while warm.) Source: foodwishes.blogspot.com/2008/10/my-favorite-apple-pie-recipe-getting.html - With demonstration video.
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charley
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Post by charley on Oct 7, 2016 18:26:06 GMT -5
Torta Di Mele Al Burro (Buttery Apple Cake) Source: Savoring Italy by Michele Scicolone 1/2 cup plus 1 tablespoon unsalted butter
3 Apples (Golden Delicious) peeled, cored, and cut into slices 1/4 inch thick
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 whole eggs, plus 1 egg yolk
1 teaspoon vanilla extract
1 cup granulated sugar
1/2 teaspoon grated lemon zest
confectioners sugar Preheat oven to 375 degrees. Generously butter a 9-inch round cake pan. In a large frying pan over low heat, melt the butter. Pour 6 tablespoons of it into a small bowl or cup and set aside. Add the apple slices to the butter remaining in the frying pan and cook, stirring occasionally, until the apples are tender, about 10 minutes. Remove from the heat. In a small bowl stir together the flour, baking powder, and salt. In a large bowl beat the whole eggs and egg yolk until blended. Add the 6 tablespoons melted butter, the vanilla, the granulated sugar, and the lemon zest. Stir in the flour mixture and the apples. Spoon into the prepared pan, smoothing the top. Bake until the cake is browned, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan for 5 minutes. Invert the cake onto a plate and lift off the pan, then invert the cake again onto the rack and let cool completely. Just before serving place confectioners sugar in a small sieve and dust the top of the cake.
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sallyt
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Post by sallyt on Oct 7, 2016 18:48:12 GMT -5
The first is KAFs Applesauce Oatmeal Bread (from all the recipes that I've gotten from the CLBB, this is one of the recipes that I've made the most!). Some assorted notes that I had .... it does call for applesauce (I think I've always used packaged unsweetened applesauce), omit allspice/nutmeg since I never have, sometimes a combo of white/br sugar, often would use all white flour if that is what I had etc etc. The version of the recipe I had on my computer said bake for 40-50, but the version of KAF says 55-60 which makes more sense, since I always had to bake for a bit more. www.kingarthurflour.com/recipes/applesauce-oatmeal-bread-recipeapplecrisp, I LOVE this applesauce bread! Perfect for snacking. I made some minor modifications - used 1/4 cup oil (instead of 1/2 cup), 1 cup of applesauce to make up the difference (instead of 3/4 cup), and 3/4 cup of sugar instead of 1 cup. DELICIOUS and my daughter loved it. Baked for 45 minutes. THANK YOU!
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applecrisp1
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Post by applecrisp1 on Oct 8, 2016 13:08:45 GMT -5
The first is KAFs Applesauce Oatmeal Bread (from all the recipes that I've gotten from the CLBB, this is one of the recipes that I've made the most!). Some assorted notes that I had .... it does call for applesauce (I think I've always used packaged unsweetened applesauce), omit allspice/nutmeg since I never have, sometimes a combo of white/br sugar, often would use all white flour if that is what I had etc etc. The version of the recipe I had on my computer said bake for 40-50, but the version of KAF says 55-60 which makes more sense, since I always had to bake for a bit more. www.kingarthurflour.com/recipes/applesauce-oatmeal-bread-recipeapplecrisp, I LOVE this applesauce bread! Perfect for snacking. I made some minor modifications - used 1/4 cup oil (instead of 1/2 cup), 1 cup of applesauce to make up the difference (instead of 3/4 cup), and 3/4 cup of sugar instead of 1 cup. DELICIOUS and my daughter loved it. Baked for 45 minutes. THANK YOU! Sallyt, I'm so glad that you and your daughter liked it! And, thanks for mentioning your changes. I sometimes cut back on the sugar and oil but never really wrote down specifics. My notes had something real specific like "I cut back on the sugar"...so your comments will be super helpful when I make the recipe. I'm never really sure how far I can change a recipe when it is a baked good. Did you use a combination of white, and white whole wheat flour? I think I'm going to bake a loaf and freeze the slices. I've frozen it before and it works fine.
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cfrosty
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Post by cfrosty on Oct 9, 2016 18:56:22 GMT -5
I have no idea where I got the following recipe. I've had it for years and it was before I got Mastercook so there is no source. Hope it's okay to post it.
Apple Spice Cake
1 Spice cake mix or yellow 3 eggs 1 can Apple Pie filling
2 T. sugar 2 T. cinnamon
Mix all ingredients together until the apples are broken up. Pour half the batter into a greased pan. **I use a Bundt pan** Sprinkle with sugar/cinnamon mixture. If needed, use more to cover entire surface. Pour remaining batter over top.
Bake according to directions on the cake mix box.
I let it cool for 15 min. then turn onto a plate. I have sprinkled with powdered sugar or a powdered sugar glaze (with a bit of cloves).
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applecrisp1
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Post by applecrisp1 on Oct 10, 2016 11:32:14 GMT -5
I've definitely been adding to my collection of apple recipes, thanks! I saw this on Laura in the Kitchen/youtube for caramel apple pie taquitos. I haven't made it but I thought I would post, perhaps someone might be interested. What can I say it had the words caramel and apple in the title, I just had to click on the video. She used her homemade salted caramel in the recipe. www.laurainthekitchen.com/recipes/apple-pie-taquitos/?fp=1
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