Preparation time 10 minutes.
Cooking time 45 minutes.
Serves 4
This is a variation on baked apples, which are also delicious cold, with dollops of creme fraiche. It takes only ten minutes to prepare and can then be baked when required. If your apples are large, they may take up to an hour to cook through. If eaten hot, serve hot with custard or pouring cream.
INGREDIENTS:
4 cooking apples
20g or 3/4oz butter
20g or3/4oz brown sugar
1/2 teaspoon ground cinnamon
85g or 3oz pecans, roughly chopped
85g or 8oz dates, roughly chopped
grated zest and juice of 1/2 lemon
2 balls stem ginger, finely chopped
Preheat the oven to 180 degrees celcius/350 degrees fahrenheit/ gas mark 4.
Wash the apples and remove the core with an apple corer. With a sharp knife cut a ring just through the apple skin about two- thirds of the way up each apple.
Put the apples into an ovenproof dish.
Melt the butter in a saucepan, add the sugar, cinnamon, pecans, dates, lemon zest and juice and stem ginger. Mix well and use it to stuff the centres of the apples. Any extra can be spooned over the top.
Pour 1cm/1/2 inch of water into the dish over the apples.
Bake for about 45 minutes or until the apples are soft right through when tested with a skewer.
4 c Cabbage; thinly sliced
1 Green apple; peeled cored -diced
1/4 c Onion; diced
2 tb Lemon juice;
1 Chicken-flavor bouillon cube
1/8 ts Allspice;
1 ds Pepper
3/4 c Water;
2 pk Sweet 'N Low
Combine all ingredients except water and Sweet 'N Low in large
saucepan. Add water. Cover and simmer 20 minutes, or until cabbage
is tender. Stir in Sweet 'N Low.
Serves: 4 person(s)
Preparation Time: 30 mins
Cooking Time: 1 hrs 0 mins
A spicy version of the traditional baked apple.
Suggestions:
Allow extra time for cooling and refrigeration.
Ingredients:
4 Rome Beauty apples
1/4 cup crumbled gingersnaps (2-4 cookies)
2 Tbsp golden raisins
1 Tbsp dried currants
1 Tbsp light brown sugar
1 tsp minced crystallized ginger
1/2 tsp ground cinnamon
1/8 tsp ground cardamon
4 Tbsp wildflower or clover honey
1 cup apple cider
Preheat oven to 375 F.
Peel apples, removing skin from only the top half of each. Remove the cores from each. Using a scooper or peeler, remove enough flesh from center of each to make an inch-wide cavity that reaches almost to bottom. Place the hollowed-out apples in an ovenproof dish just large enough to hold them without touching.
In small bowl, combine gingersnaps, raisins, currants, sugar, ginger, cinnamon, and cardamom. Spoon the mixture into the cavity of each apple. Drizzle a tablespoon of honey over each so it coats the exposed flesh as it drips down. Add cider to the pan.
Bake the apples uncovered in a preheated oven until they are soft when pierced with knife but not collapsing, about 50 to 60 minutes. After the first 30 minutes, add more cider if the pan looks dry.
Cool the apples to warm temperature and place each in an individual bowl or dish. Spoon some liquid from pan over each apple and serve. Or if prefer to serve later, cool, cover and store them in a refrigerator until ready to serve, up to 3 or 4 days. Bring chilled apples back to room temperature before serving.
1-2/3 c flour White of 1 large egg
3/4 c sugar 1 T vanilla
2 tsp. ground cinnamon
1-3/4 c peeled, shredded apple
1-1/2 tsp. baking powder
1/4 c vegetable oil
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c applesauce
1 large egg
Heat oven to 350 degree. Line 14 regular size muffin cups with paper or foil liners. In a medium bowl, stir flour, sugar, cinnamon, baking powder, baking soda & salt till well mixed. Whisk in
applesauce, oil, egg, egg white & vanilla till blended. Stir in apple. Spoon batter into lined cups.
Bake 25-30 min or till a wooden toothpick inserted in centers come out clean. Cool in pan on wire rack 5 min before removing to rack to cool completely. Before serving, sprinkle with cinnamon-sugar.
2 cups cider
1 tablespoon Dijon mustard
2 cups heavy cream
1/2 cup milk
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon white pepper
Chicken:
6 chicken breasts, boneless
3/4 cup flour
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1/2 cup olive oil
2 apples
Preparation:
In a 2-quart saucepan, reduce the cider to 1/2 cup. Whisk in mustard, cream and milk and reduce to about 2 cups over medium-high heat, or until the sauce thickens. Add the seasoning, set aside to cool and pour into a wide mouth jar.
Add cider cream sauce to pan and heat while scraping up any little browned bits from the pan bottom. Return chicken to warm sauce for one minute, then top with apple rings. Heat for one minute and serve. Can be held in slack oven or very low heat for about 10 to 15 minutes.
We love baked apples in our family, and are always on the lookout for interesting fillings.
9 granny smith apples
1/2 cup applesauce
1/4 cup dark raisins
1/4 cup chopped dried apricots
1/3 cup chopped cashews
1/2 cup sugar
1 tablespoon lemon juice
1/2 teaspoon cinnamon
4 teaspoons butter
1 cup white wine (approximately)
Yield: 8 servings
1 hour 35 minutes total (approx.) … 20 mins prep
Preheat the oven to 375 degrees F
Partially peel 8 apples, leaving the bottom half intact
Remove the core (I use a melon baller)
Cut a thin slice off the bottom of the apple if necessary to make them stand upright. Place the apples in a baking dish
Peel the 9th apple, cut it into 1/2 inch dice
Combine the apple dice with the applesauce, raisins, apricots, cashews, 1/3 cup sugar, lemon juice and 1/4 teaspoon cinnamon
Toss to combine
Combine the remaining sugar and cinnamon in a small bowl
Fill the apples with the stuffing
Place 1/2 teaspoon of butter on top of each apple
Sprinkle each apple with some of the cinnamon/sugar mixture
Add white wine to the baking dish to the depth of 1/2 inch
Bake for 1 hour or until tender, basting the apples occasionally with the pan juices. Add water (or more wine) if neccesary
Perfect for breakfast or with an afternoon cup of tea, this quick bread is a snap to make. The applesauce helps keep the bread moist, and the cinnamon, cloves, and raisins enhance its natural sweetness and great apple flavor.
Number of Servings: 18
Ingredients
egg, slightly beaten, or 1/4 cup egg substitute - 1 ea
unsweetened applesauce - 1 cup
canola oil - 1/2 cup
sugar - 1/2 cup
raisins - 1/2 cup
walnuts, chopped - 1/2 cup
all-purpose flour 1 3/4 cup
baking powder - 2 tsp
salt - 1/2 tsp
cinnamon - 1 1/2 tsp
ground cloves - 1/2 tsp
Preheat the oven to 350 degrees F. Prepare a 9- x 5-inch loaf pan with nonstick pan spray.
In a large bowl, combine the egg, applesauce, oil, sugar, raisins, and walnuts; mix well.
Sift the flour, baking powder, salt, cinnamon, and cloves in a medium bowl and add to the applesauce mixture; mix well.
Pour the batter into the prepared pan. Bake for 1 hour. Cool 10 minutes on a wire rack before removing from the pan. When cooled, cut into 18 slices.
Apples with a hard candy coating, just like you can get at fairs.
Makes 15 candied apples (15 servings).
15 apples
2 cups white sugar
1 cup light corn syrup
1-1/2 cups water
8 drops red food coloring
Lightly grease cookie sheets. Insert craft sticks into whole, stemmed
apples. In a medium saucepan over medium-high heat, combine sugar,
corn syrup and water. Heat to 300 to 310 degrees F or until a small amount of syrup dropped into cold water forms hard, brittle threads.
Remove from heat and stir in food coloring. Holding apple by its stick, dip in syrup and remove and turn to coat evenly. Place on prepared sheets to harden.
Peel apples, core, cut into 1/2-inch dice and set aside.
Melt butter in medium skillet over medium-high heat. Add apples, sprinkle with sugar andsaute until tender, about 6 minutes. Stir in raisins. Add liqueur and cook until liquid reduces to glaze, about 1 minute. Divide between 2 dessert dishes. Garnish with almonds and whipped cream.
Serve immediately.
Combine the flours, sugar, baking soda, and spices, and stir to mix
well. Add the remaining ingredients, and stir to mix well.
Coat a 9x13 pan with nonstick cooking spray. Spread the batter evenly
in the pan, and bake at 325 degrees for 40 minutes, or just until a
wooden toothpick inserted in the center of the cake comes out clean.
Cool the cake for at least 20 minutes. Cut into squares and serve
warm or at room temperature with a light whipped topping if desired.
6 cups chopped peeled Granny Smith apple (about 2 lbs.)
1/2 cup packed brown sugar
1/4 cup apple juice
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. salt
Combine all ingredients in a large, heavy saucepan. Cover and cook over medium-low heat 45 minutes or until apple is tender, stirring occasionally. Let stand five minutes.
6 cups chopped peeled Granny Smith apple (about 2 lbs.)
1/2 cup packed brown sugar
1/4 cup apple juice
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. salt
Combine all ingredients in a large, heavy saucepan. Cover and cook over medium-low heat 45 minutes or until apple is tender, stirring occasionally. Let stand five minutes.
This treat is as simple as it is unusual and delicious.
Ingredients:
2 baking apples
1/4 teaspoon cinnamon
2 tablespoons dried cherries, raisins, or apricots
2 tablespoons walnuts, chopped
1/2 cup diet black cherry soda
Preheat the oven to 375°F.
Using an apple corer or sharp knife, remove the apple cores from the stem ends without cutting the apples all the way through the outer end. Place the apples cored side up in a 9" X 9" baking dish.
Sprinkle the apples inside and outside with the cinnamon. Spoon the cherries or raisins and the walnuts into the apples. Drizzle a little soda into each apple. Pour the remaining soda into the baking dish.
Bake for 20 minutes, or until the apples are tender.
6 medium apples
3 Tbsp lemon juice, approximately
2 cups water
1/2 cup sugar
1/2 cup dry white wine
Rind of 1/2 lemon
1 (3-inch long) cinnamon stick
1/3 cup currant jelly
Peel apples, halve them and core them. Rub them immediately with lemon juice to prevent discoloration. Dop them into 1 cup of the water.
Combine remaining water with the sugar, wine and 1 Tbsp of lemon juice. Add the apple halves, cover and simmer until fruit is tender but still firm. Remove fruit, place it in a glass bowl, cover and let stand until cool.
Add the lemon rind and cinnamon stick to the cooking liquid. Simmer until sauce begins to thicken. Strain it over the apples and chill. Just before serving, dot with currant jelly.
