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Stuffed Cinnamon Apple Salad
Pare and core apples.
Cook candies and sugar in water until dissolved; add whole apples and cook slowly until transparent but not soft.
Chill.
Combine remaining ingredients; stuff apples with this mixture and serve on lettuce.
Sprinkle with cinnamon if desired.
Streusel - Topped Apple C
Pan: 18 by 26-inch sheet pan temperature: 450 fahrenheit oven:.
Prepare 3/4 recipe pie crust recipe no.
I00100.
Divide dough into 2 pieces; use 2 pieces for each sheet pan.
Place dough on lightly floured board; sprinkle lightly with flour; flatten gently.
Roll 2 pieces dough into rectangular sheets about 1/8 inch thick and large enough to fit each pan.
Press douth into bottom and sides of each pan.
Reserve remaining pieces for use in step 6.
Pour 14 pounds 1/2 gal filling into each pan.
Prepare 1 recipe streusel topping, recipe no.
D04900.
Spread one- half topping over filling in each pan.
Cut 6 to 8 small slits 1/2 inch in tops of each cobbler.
Bake 35 to 40 minutes or until lightly browned.
Cool; cut 6 by 9.
Note: for dollar-topped cobbler, cut top crust into 100 rounds using no.
2 1/2 size biscuit cutter.
Top filling in each sheet pan with rounds of dough in 5 rows of 10 each.
In step 10, bake at 425f.
Recipe number: i01004.
Serving size: 1 square.
From the
Streusel Apple Pie
Scrape seeds from vanilla bean into a large bowl; discard bean.
Add 1/4 cup brown sugar and next 2 ingredients to bowl; stir well.
Add apple slices; toss well to coat.
Set aside.
Combine 1/4 cup flour and ice water, stirring with a wire whisk until well blended; set aside.
Combine remaining 3/4 cup flour, 1 teaspoon sugar, and salt in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.
Add ice water mixture; toss with a fork until dry ingredients are mositened.
Gently press into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.
Roll pastry, still covered, into an 11-inch circle.
Freeze for at least 10 minutes.
Remove bottom sheet of plastic wrap from pastry; fit pastry into a 9-inch pieplate coated with cooking spray, and remove top sheet of plastic wrap.
Flute edges decoratively.
Spoon apple mixture into pastry shell.
Cover with aluminum foil, and bake at 350 degrees for 45 minutes or until apple mixture is crisp-tender.
Combine 1/2 cup brown sugar and next 3 ingredients; cut in margarine until mixture is crumbly.
Uncover pie, and sprinkle streusel over apple mixture.
Bake, uncovered, an additional 25 minutes.
Yield: 8 servings serving size: 1 wedge.
Strawberry Apple Shake
Blend cottage cheese until smooth in a blender.
Add the apple juice concentrate and process for 5 more sceonds.
Add the strawberries and vanilla and process until the strawberries are pureed.
Add the milk and process until well blended.
Strawberry Apple Frost
Combine all ingredients except reserved berries in blender container; process until frothy.
Divide into 2 stemmed glasses; garnish each serving with a strawberry.
Strawberry And Apple Jam
Wash, hull & half the strawberries.
Peel, core & quarter the apples.
Ten cut quarters into thin slices.
Put all the ingredients, except the sugar, into a large pot.
Cover & bring to a boil.
Simmer until the fruit is tender.
Add warmed sugar & stir till it has dissolved.
Increase heat, stirring frequently & cook till setting point is reached.
Remove from heat & let stand for 5 minutes.
Pour into warm sterile jars & seal.
Letts, “jams, pickles & chutneys”.
Stilton And Apple Cheesecake With Fresh Tomato And Mint Chu
Preheat the oven to 190c/gas 5.
Take the cream crackers and the pine kernels and put them into a food processor.
Whiz them to a fine crumb.
Grate the cheese.
Put both into a mixing bowl and pour over the melted butter.
Mix and then evenly distribute over the bottom of the cake tin.
Press down firmly.
Pop into the oven for 10 minutes and this will set the base.
Put into a fridge and chill.
Now, mash up the stilton and season with some black pepper.
Mix in the single cream.
Peel the apples and then grate into a bowl and squeeze over the lemon juice.
Give it a stir and then add to the stilton mixture.
Taste and adjust the seasoning if necessary.
Put the stilton over the crumbs and then back into the fridge.
Now chop the tomatoes and the mint and then mix together with the vinegar and sugar.
Taste and again adjust to your own taste.
Season.
Once the cheese has chilled for about 15 minutes, garnish.
Pick off the mint leaves and overlap around the edge of the cake.
Now do the same, going the other way around on the inside of the other leaves.
With your fingertips and just before serving, lightly oil the leaves to give a shine to them.
Pile the toasted kernels in the middle.
To serve, cut like a cake and place a little chutney on the side.
This is quite a rich dish and only a little portion is needed, but it is delicious! it also goes well as a savoury, replacing the pudding and cheese at the end of a meal.
Steamed Apple-Date Pudding
Heavily grease deep 2 1/2-quart heat-safe bowl.
Cut foil 1 inch large than top of bowl to use as cover.
Grease 1 side of foil well; set aside.
2.
In blender at medium speed or in food processor with knife blade attached, blend dates and apple juice until smooth; set aside.
4.
In large bowl, with mixer at low speed, beat sugar and butter or margarine just until blended.
Increase speed to high; beat until light and fluffy.
Add eggs, next 5 ingredients, and date mixture; beat at low speed until blended.
Increase speed to medium; beat 1 minute, occasionally scraping bowl with rubber spatula.
With rubber spatula, gently fold in chopped apple and walnuts.
Spoon pudding mixture into prepared bowl.
Cover bowl with foil, greased side down, tying tightly with string.
4.
Set bowl on rack in 8-12 quart saucepan.
Pour in water to come halfway up side of bowl, nut touching foil.
Over high heat, heat to boiling.
Reduce heat to low; cover and simmer 2 1/2 to 3 hours, until skewer inserted through foil into center of pudding comes out clean.
5.
About 30 minutes before pudding is done, prepare custard sauce.
6.
When pudding is done, cool in bowl on wire rack 10 minutes; loosen pudding with metal spatula and invert into warm platter.
Garnish pudding with red and green candied cherries.
Serve pudding warm with warm sauce.
*** custard sauce *** 1.
In heavy 2-quart saucepan over low heat, or in double boiler over hot, not boiling, water, with wire whisk, beat egg yolks, sugar, and salt.
Gradually stir in milk and cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 25 minutes.
Stir in vanilla extract.
2.
Serve sauce warm or cold over apple pie, fruitcake, cut-up fruit, or ice cream.
Steamed Apple Raisin Pudding
Hard sauce fresh cranberry sauce.
Mix and sift flour, baking soda, salt and spices.
Combine shortening, sugar, and eggs; beat until smooth and light.
Stir in apples and raisins.
Add flour mixture; mix well.
Spoon into well-greased 1-1/2 quart pudding mold, filling 2/3 cup full.
Cover tightly.
Set on rack in large kettle.
Add enough boiling water to reach halfway up the mold.
Cover kettle; bring to boil.
Reduce heat.
Boil gently for 2 hours.
Remove mold to cake rack; let stand 5 minutes.
Loosen edges; invert on serving dish.
Serve with hard sauce and fresh cranberry sauce.
Squash And Apple Bake
Cut each squash in half.
Remove seeds and fibers; pare squash.
Cut into 1/2″ slices.
Stir remaining ingredients together, except apple slices.
Arrange squash in an ungreased 11-1/2×7-1/2×1-1/2-inch baking dish.
Top with apple slices.
Sprinkle sugar mixture over top.
Cover with foil.
Bake in a 350 degree oven for 50 to 60 minutes, or until squash is tender.
Squash Acorn Halves W Apple Beef Filling
Heat the oven to 400 degrees fahrenheit cut each of the squash in half and remove the seeds and fibers.
Place the squash, cut sides down, in an ungreased baking pan.
Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes.
While the squash is baking, cook and stir the meat in a large skillet until it is brown.
Drain off the excess fat.
Remove the skillet from the heat and stir in the salt as well as the cinnamon, the coarsely chopped tart apples and the raisins.
When the squash is cooked, turn them so that the cut side is up and remove them to a platter.
Drain off any remaining liquid in the pan and dry.
Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around.
Season the shells with salt to taste.
Mash the pulp and mix in the meat mixture.
Return to the shells, piling them full and sprinkle with 1 tablespoons of brown sugar on each.
Drizzle with the melted butter.
Bake uncovered until the apple is tender, about 20 to 30 minutes.
Serve hot.
Note: you can substitute a combination of 1/2 pounds lean ground beef and 1/2 pounds of bulk pork sausage for the 1 pounds of lean ground beef.
Squash Apple Walnut Bisque
In a kettle, cook the onion and garlic in margarine until soft, stirring occasionally.
Add the cubed squash, apples, walnuts, cider, salt, pepper, allspice, cinnamon, cloves and enough stock to cover.
Bring the mixture to a boil and simmer, partially covered, 1 hour or until squash is tender.
If using canned, frozen or already cooked and pureed squash, add to other ingredients, bring to a boil and simmer for 10 minutes - start with a small amount of stock and add more if needed.
Garnish and serve.
In batches, puree the bisque in a blender or food processor until very smooth.
Return to a clean pot and add brown sugar and, if needed, more salt and pepper.
If desired, add cheese and stir until smooth.
To thin to desired consistency, where ripples disappear, add cream or more cider.
To serve, reheat until piping hot, but do not boil.
Serve garnished with dollops of whipped cream and/or a dash of allspice and more chopped walnuts.
Note: to precook squash without peeling, cut in half, remove pulp and bake, cut side down, in a baking dish with enough water to cover the bottom until tender, about 45 minutes at 375 degrees.
Check occasionally to see if more water is needed.
Then scrap pulp off the skin.
Spinach-Apple Toss
Wash & dry spinach leaves; tear into bite-size pieces.
Combine spinach, toss lightly.
Mrs e.
Donna roberts.
From the
Spinach Salad With Smoked Trout And Tart Apple
Into a large bowl cut apple into 1-inch wedges and core.
Cut wedges crosswise into 1/4-inch-thick slices.
In a large bowl whisk together oil, lemon juice, and mustard and add apple, tossing to coat.
Add remaining ingredients, tossing to combine, and season with salt and pepper.
Serve with store bought rosemary or herb focaccia.
Spinach Apple Salad
Oil, salt and sugar; mix well.
Add apple, onion and raisins; toss lightly to coat.
Cover and let stand for 10 minutes Just before serving, combine spinach and romaine in a large salad bowl; add dressing and toss.
Spinach And Apple Salad W Bacon Dressing
Place spinach in large bowl.
Cook bacon in large skillet over medium high heat until crisp.
Remove to paper toweling to drain.
Discard all but 3 tablespoons drippings from skillet.
Add oil to drippings in skillet and heat.
Add onion; cook until tender, about 3 minutes.
Stir in vinegar, mustard, sugar, salt and pepper.
Bring to boiling.
Remove from heat.
Add apple to spinach.
Pour hot dressing over spinach and apple; toss well to coat.
Crumble bacon and sprinkle over salad.
Serve immediately.
Spicy Cran-Apple Oat Bars
Heat oven to 350 degrees.
Line a 13″x9″ baking pan with foil, letting foil extend 2″ from both ends.
Spray with cooking spray.
With mixer on low speed combine brown sugar, white sugar, margarine, soda, cinnamon, ginger and salt until just blended.
On med.
Speed, beat in applesauce, egg, eg whites and vanilla.
Stir in flour until blended, then oatmeal and cranberries until well mixed.
Spread evenly in pan.
Bake 30-35 minutes Or until lightly browned around edges.
And just set in the center.
Cool completely in pan on a wire rack.
Lift pan by foil ends and cut into bars.
Spicy Apple-Filled Squash
Heat oven to 350 fahrenheit grease a small baking dish.
Halve squash and remove seeds; bake 35 minutes.
Keep oven on.
Cut squash halves in two; turn cut sides up.
In small bowl, combine apples, butter, brown sugar, cinnamon, nutmeg and cloves and mix well.
Top squash pieces with apple mixture.
Cover and bake 30 minutes or until apples are tender.
Serve.
Microwave version halve and seed squash.
Arrange, cut side up on thick paper towel on microwave floor.
Microwave on high 6 to 7 minutes, rotating squash halfway through cooking time.
Remove from microwave and place in microwave-safe dish; cut halves in two.
In small bowl, combine apples, butter, sugar and spices as above.
Top squash pieces with apple mixture, cover with vented plastic wrap and microwave on high 4 to 5 minutes or until squash and.
Spicy Apple Sour Cream Cake
Heat oven to 350.
Mix flour, sugar & pie spice in an ungreased 8″ baking dish.
Mix with fork.
Add butter & stir until mixture resembles coarse crumbs.
Set aside about 1/2 cup.
To mixture in pan, add baking powder, soda, salt & lemon peel.
Stir to mix well.
Add sour cream & eggs & stir until thoroughly blended.
Using rubber spatula, scrape any ingredients clinging to sides, bottom & corners of pan into batter.
Arrange apple slices in rows on batter.
Sprinkle reserved crumb mixture on top; add walnuts.
Bake 55-60 minutes.
Spicy Apple Slices
Core and slice the apples.
Place apples in a medium bowl and pour the lemon juice over them.
Toss and set aside.
In a flat pan, combine sugar, candies and water.
Bring to a boil over medium-high heat.
Stir until the sugar and candies dissolve.
Add the apple slices, a few at a time.
Cook until tender, about 3 to 5 minutes, depending on the thickness of the slices, then remove from the syrup.
Continue this process until you have poached all the apples.
Cover and refrigerate the apples until serving time, and discard the syrup or refrigerate for other uses.
Serve the apples as a garnish or filling for low-fat cho- colate desserts.