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Archive for the ‘Apples’ Category

Serves 6

  • 2 bananas
  • 2 cups fresh pineapple chunks or 1 (20 oz) can pineapple chunks, drained
  • 1 (10 oz) can mandarin oranges, drained
  • 2 cups chopped Granny Smith apples (about 2 medium apples)
  • 1 cup sliced strawberries
  • 1/2 cup thawed frozen limeade concentrate
  • 1/2 cup honey
  • 1/4 cup vegetable oil
  • 1 tsp poppy seeds or papaya seeds
  1. Slice bananas.  Combine pineapple, mandarin oranges, apples, bananas and strawberries in a large bowl; mix gently.  Tightly cover; refrigerate. 
  2. Combine limeade, honey and oil in a small bowl; whisk until well blended. 
  3. Stir poppy seeds into limeade mixture.  Pour over fruit salad. 
  4. Gently mix fruit salad.  Spoon into individual dessert glasses.  Serve immediately. 
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Serves 8

Filling

  • 5 medium cooking apples, cored, peeled and sliced
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons butter or margarine
     

Topping

  • 1 cup All-Purpose Flour
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup All Vegetable Shortening
  • 1 egg, slightly beaten
  • 1/4 cup milk
  • 1/2 teaspoon vanilla
  1. Heat oven to 400ºF. Spray an 8×8 baking dish with Cooking Spray.
  2. Filling: Place apples in a large mixing bowl. Combine sugar, flour, cinnamon and nutmeg in small mixing bowl. Pour sugar mixture over apples; toss and stir to combine. Pour apples into prepared pan; dot with butter.
  3. Topping: Food processor method: In a food processor, combine flour, sugar, baking powder and salt. Pulse in All-Vegetable Shortening until coarse crumbs form. In a small bowl, mix egg, milk and vanilla; add to flour mixture and pulse to combine. Drop biscuit mixture in 8 mounds on top of fruit.  Or combine flour, sugar, baking powder and salt in a medium mixing bowl; cut in shortening until coarse crumbs form.
  4. Combine egg, milk and vanilla in a small bowl; add to flour mixture. Stir just until moistened. Drop biscuit mixture in 8 mounds on top of fruit.
  5. Bake at 400ºF for 30 minutes, or until golden brown. Let stand 10 minutes before serving. Serve warm with cream or ice cream, if desired.

Apple-Cranberry Variation: Add 1 cup fresh cranberries and 1/2 cup additional sugar to the filling mixture. Proceed as directed.

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Serves 12

  • 1 prepared refrigerated pie-crust (from a 15 oz package)

Crumb

  • 3/4 cup packed light-brown sugar
  • 1 1/2 cup all-purpose flour
  • 3/4 tsp ground cinnamon
  • 1/4 tsp salt
  • pinch ground cloves
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces and chilled

Pie Filling

  • 6 Golden Delicious apples (about 2 3/4 lb), peeled, cored and cut into 1/2 inch slices
  • 3/4 cup packaged light-brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • pinch ground cloves
  • 1 tbsp confectioners’ sugar
  1. Arrange a rack in the lowest slot of your oven.  Heat oven to 375°F.  Fit pie-crust into a 9″ pie-plate and decoratively crimp edge.  Refrigerate until you are ready to add filling. 
  2. Crumb: Combine flour, brown sugar, cinnamon, salt and cloves in bowl.  Rub in butter with fingertips until crumbly. 
  3. Filling: In a large bowl, toss together apples, brown sugar, flour, cinnamon and cloves. 
  4. Spoon filling into pie shell, mounding slightly in the center.  Top filling with crumb topping.  Place on small foil-lined baking sheet. 
  5. Bake at 375°F for 30 minutes.  reduce temperature to 350°F; bake 30 minutes more,  until fruit is tender.  Loosely tent pie with aluminum foil during last 20 minutes.  Let cool for at least  1 1/2 hours.  (Can be made a day ahead.  Cover pie and store at room temperature.)  Dust with confectioners’ sugar before serving. 

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Makes 12 servings

  •  1 pkg (12 oz) all-butter loaf or pound cake, quartered
  • 6 tbsp unsalted butter, melted
  • 1/2 cup sliced almonds
  • 1 1/2 tsp pumpkin pie spice
  • 5 Rome apples (about 2 lbs), peeled, cored and thinly sliced
  • 2 pkg (4.4 oz each) fresh blueberries, rinsed
  • 1/2 cup packaged light-brown sugar
  • 2 tbsp cold unsalted butter, cut up
  • vanilla ice cream or whipped cream, for serving
  1. Heat oven to 350°F.  Coat a 2 quart deep baking dish with nonstick cooking spray.  Set aside. 
  2. Place half of the pound cake in a food processor.  Pulse until no large pieces remain.  Add second half of the pound cake and pulse until crumbs are formed.  Transfer to a large bowl.  Stir in melted butter, almonds and 1 tsp of the pumpkin pie spice until blended. 
  3. In a second large bowl, combine apple slices, blueberries, brown sugar and remaining 1/2 tsp pumpkin pie spice.  Toss to combine. 
  4. Sprinkle 1/2 cup of the crumb mixture into bottom of prepared dish, coating evenly.  Top with half of the apple mixture and half of the remaining crumb mixture.  Repeat, ending with crumb mixture.  Dot top of mixture with cold butter pieces and cover dish with foil. 
  5. Bake at 350°F for 30 minutes.  Remove from oven; cool at least 15 minutes before serving with ice cream or whipped cream on side, if desired. 

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Serves 12

  • 1/3 cup granulated sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1 cup evaporated milk
  • 1/3 cup water
  • 1 egg yolk, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups water
  • 1 cup chopped dried apricots
  • 1 cup chopped dried apples
  • 3/4 cup chopped chopped nuts
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 12 (8-inch) soft taco-size tortillas, warmed
  • 1 cup vegetable oil
  1. Combine sugar, cornstarch and cinnamon in medium, heavy-duty saucepan; gradually stir in evaporated milk, water and egg yolk. Bring to a boil over medium heat, stirring constantly, until mixture is slightly thickened. Remove from heat; stir in vanilla extract. Cover; keep warm.
  2. Combine water, apricots, apples, nuts, sugar and cinnamon in medium saucepan. Bring to a boil. Reduce heat to medium; cover. Cook, stirring occasionally, for 10 to 15 minutes or until excess moisture is absorbed. Cool for 15 minutes.
  3. Place ¼ cup filling in center of each tortilla. Fold into burritos; secure ends with wooden picks. Add vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes. Place 2 or 3 chimichangas at a time in oil; fry, turning frequently with tongs, for 1 to 2 minutes or until golden brown. Place on paper towels to soak. Remove wooden picks. Serve with Cinnamon Custard Sauce.

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Makes 6 servings

  • 1/4 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 2 medium Granny Smith apples, peeled, cored, and coarsely chopped (about 1 1/2 cups)
  • 2 tbsp fresh lemon juice
  • 4 sheets (17×12 inches each) frozen phyllo pastry, thawed
  • 1 tbsp unsalted butter, melted
  1. Preheat oven to 375°F.  Spray a baking sheet with vegetable cooking spray. 
  2. In a medium bowl, combine sugar, flour, cinnamon, and nutmeg.  Add apples; toss to coat.  Sprinkle with lemon juice.
  3. Unfold phyllo pastry sheets and lay flat.  Layer sheets, one on top of the other, spraying each remaining sheet with vegetable cooking spray.  Using kitchen scissors, cut pastry into six 6 inch squares.
  4. Place 1/4 cup apple mixture in center of each square.  Brush edges of squares with water.  Fold each square diagonally in half to form a triangle.  Pinch edges to seal. 
  5. Place turnover on prepared baking sheet.  Press edges firmly to seal.  Brush turnovers with melted butter.
  6. Bake until golden brown, about 20-25 minutes.  Place baking sheet on wire rack and cool slightly.  Transfer turnovers to rack and cool completely.

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Makes 10 servings

  • 1 small apple, chopped
  • 1/2 cup packed light brown sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 (10 count) can biscuits
  • 1/3 cup butter or margarine, melted
  1. Preheat oven to 375°F.  Grease an 8-inch square baking dish.  Layer apple over bottom of prepared dish.
  2. Combine brown sugar, cinnamon and nutmeg in a shallow bowl; mix well.
  3. Separate biscuits.  Coat biscuits on all sides in brown sugar mixture.
  4. Arrange biscuits over apple in baking dish.  Sprinkle any remaining brown sugar over biscuits.  Drizzle with butter.  Bake until buns are golden, about 25 minutes.  Serve buns apple-side up. 

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