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  #21  
Old 10-02-2007, 03:04 PM
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Default Maple-Baked Apple Chicken

This one could go in the weeknight dinner thread too!

Ingredients

4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup sliced onions
2 red cooking apples, sliced
1/2 cup maple-flavored or pancake syrup
1/3 cup Zesty Italian Dressing

Directions

PREHEAT oven to 350°F. Spray large ovenproof nonstick skillet with cooking spray. Heat on medium-high heat. Add chicken; cook 3 min. on each side or until lightly browned on both sides. Remove from heat.

PLACE onions on top of chicken; surround with apple slices. Mix syrup and dressing; pour over chicken.

BAKE 20 to 25 min. or until chicken is cooked through (165ºF). Spoon syrup mixture in skillet over chicken just before serving.
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  #22  
Old 10-04-2007, 04:13 PM
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Default How 'bout them apples?

Baking with Apples

Pick the perfect apple for your pie.

The best baking apples have a good sweet-tart balance and their flesh won’t break down as they cook. Mix tart apples with firm baking apples for a dessert that’s complex in flavor and pleasing in texture.

After years of eating apples bred for storability, size, and disease resistance, consumers have been able to enjoy varieties cultivated for flavor once more: Braeburn, Honeycrisp, Fuji, and Gala. Some very old apple varieties have terrific flavor but are hard to grow commercially. Look for regional and heirloom varieties at farmers’ markets and specialty grocers. Ask the grower which apples are best for baking.

Commonly available apples:

Cortland
Cortlands are juicy and slightly tart, with bright red skin and snowy white flesh. They are a terrific baking apple: use in pies, cobblers and crisps. When sliced, Cortlands are a welcome addition to fruit and cheese plates, as the flesh doesn’t brown and discolor quickly.

Empire
Empires are a cross between McIntosh and Red Delicious apples. Firm-textured and slightly tart, the Empire is a fine all-purpose apple good for sauce, pies, baking, salads, fresh eating and freezing.

Fuji
The Fuji was developed in Japan by crossing Red Delicious apples and Ralls Janet, an antique apple cultivated by Thomas Jefferson in 1793. Its spicy, crisp sweetness makes it excellent for out-of-hand eating or for applesauce. The color varies from yellow-green with red highlights to solid red. Fuji apples are not the best choice for baking.

Mutsu (Crispin)
This large, yellow-green fruit is very juicy and super crisp. It has a sweet, refreshing flavor and is great for fresh eating, salads, freezing, sauce and baking.

Gala
A crisp, sweet apple with a mild flavor, Galas have yellow-orange skin with red striping. They’re best for salads, eating out-of-hand, and applesauce.

Golden Delicious
The Golden Delicious is sweet, with a rich, mellow flavor. It is one of the best all-around cooking apples, as it maintains its shape after baking.

Granny Smith
One of the most popular tart apples, Granny Smiths are crisp and quite sour. They’re a good all-purpose cooking apple, and their flavor is enhanced when paired with sweeter, spicier apples in pies and crisps.

Honeycrisp
Developed in Minnesota and introduced fairly recently, Honeycrisps are fantastic eating apples. As the name indicates, they are crisp and juicy, with a honey-sweet and tart flavor. Honeycrisps are also good for baking and sauce.

Ida Red
A very old variety, Ida Reds have a tangy flavor and a flesh that is sometimes tinted a rosy pink. It makes beautiful applesauce: cook the apples with the skins on and strain the sauce to get the best pink color. Ida Reds keep their shape during baking and are also excellent in salads and for freezing.

Jonathan
Jonathans are quite tart, with a rich, slightly spicy apple flavor. They hold their shape well when baked. They are also good in salads and for applesauce.

Jonagold
A blend of Jonathan and Golden Delicious apples, Jonagolds have a tangy-sweet flavor. With a yellow-green base and a blush stripe, is excellent both for eating fresh and for cooking.

Lady
Tiny, doll-like lady apples are sweet-flavored and are a beautiful decorative apple.

Macoun
Sweet and aromatic, Macouns are excellent for snacking, in salads and for sauce. With bright red skin and juicy white flesh, they make an attractive apple on a cheese plate.

McIntosh
A classic bright red apple with green undertones, juicy, crisp McIntoshes tend to break down when cooked. They are delicious eaten out of hand or in sauce, and are best paired with Golden Delicious or other apples in pies and other baked goods.

Red Delicious
Bred to be an eating apple, Red Delicious are unsuitable for baking. They are mild-flavored, sweet and juicy, with a deep ruby skin and a classic heart shape.

Winesap
The Winesap is very firm and aromatic, with a spicy bite. A sweet-flavored apple, Winesaps are good in sauces and for baking.
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  #23  
Old 10-10-2007, 03:51 PM
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Default Harvest Apple-Pumpkin Bread

Ingredients:

3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 can (15 oz.) 100% Pure Pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup apple juice or water
1 large baking apple, peeled, cored and diced


Directions:

PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans. (I saw some awesome little ceramic mini-loaf pans at Michaels for $1 each!! I think this bread would make a wonderful little gift in one of those pans.)

COMBINE flour, cinnamon, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and apple juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in apples. Spoon batter into prepared loaf pans.

BAKE for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

FOR THREE 8 X 4-INCH LOAF PANS:
PREPARE as above. Bake for 60 to 65 minutes.

FOR FIVE OR SIX 5 X 3-INCH MINI-LOAF PANS:
PREPARE as above. Bake for 55 to 60 minutes.
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  #24  
Old 10-10-2007, 06:24 PM
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Apple Dip

--------------------------------------------------------------------------------
I posted this one about this same time last year. Every time I serve this someone asks for the recipe.

Seems like a good time of year for this recipe.

Kathy


Apple Dip

1/2 bag toffee chips
1-8 oz. cream cheese, softened
1/2 cup sugar
1/2 cup brown sugar
1 tsp. vanilla flavoring
1 large can pineapple juice
Granny Smith apples (as many as you want)

Slice apples in large container or pitcher. Pour pineapple juice over apples (gives apples good flavor and keeps them from turning brown). Refrigerate. Mix other ingredients leave toffee chips last. Stir well. Make sure all sugars are stirred throughout. Add toffee chips and stir well. Can be eaten at room temperature or refrigerate.
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  #25  
Old 10-10-2007, 06:26 PM
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MagiePerdu

I can't believe how may apple recipes you posted!!!! I'll never get through them this apple season. Thanks for taking the time to do that.

Kathy
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  #26  
Old 10-11-2007, 02:42 AM
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Default

Thanks to everyone for their recipes. I went to an apple festival this past weekend and was wondering what to do with all the apples we bought...welp now I know!!! Thanks again and I can't wait to try this apple dip YUMMMMY

Sheila
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  #27  
Old 09-04-2008, 10:23 AM
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Default

Chipotle Apple Pecan Cake

This is a yummy, but very adult, apple cake!

Makes: 16 servings; Prep: 40 minutes; Bake: 1-1/4 hours


Ingredients

3 cups all-purpose flour
2 tsp. ground cinnamon
1- 1/2 tsp. ground nutmeg
1 tsp. baking soda
1 tsp. ground chipotle pepper
3/4 tsp. ground ginger
1/2 tsp. ground white pepper
1/4 tsp. salt
1/8 tsp. ground cloves
1- 1/2 cups cooking oil
1- 3/4 cups sugar
3 eggs
1 Tablespoon vanilla
3 large (1-1/4 lb.) sweet-tart apples peeled, cored, and diced (3 cups)
1 cup chopped pecans, toasted
Spicy Caramel Glaze (see below)

Directions

Preheat oven to 325 degrees F. Lightly coat 10-inch fluted tube pan with cooking spray; lightly sprinkle with flour. Set aside. In a bowl combine the 3 cups flour, cinnamon, nutmeg, baking soda, chipotle, ginger, white pepper, salt, and cloves; set aside.

In a mixing bowl beat oil and sugar with electric mixer on medium speed until combined. Add eggs, one at a time; beat well after each addition. Beat in vanilla and as much flour mixture as you can. Stir in remaining flour mixture, apples, and pecans. Spoon batter into pan.

Bake 1-1/4 hours, until wooden toothpick inserted near center comes out clean. Meanwhile, prepare Spicy Caramel Glaze. Cool cake in pan 10 minutes; invert on rack. Place rack over baking sheet. Drizzle warm cake with Spicy Caramel Glaze, respooning glaze that drips on baking sheet over cake. Cool completely before serving. Makes 16 servings.

Spicy Caramel Glaze: In a saucepan combine 1/2 cup packed brown sugar, 1/4 cup butter, 1/4 cup whipping cream, and 1/2 tsp. ground chipotle pepper. Bring to boiling, stirring occasionally. Boil gently 2 minutes. Remove from heat. Stir in 1 tsp. vanilla Let stand 1-1/4 hours until slightly thickened. Drizzle over warm cake.
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  #28  
Old 09-08-2008, 02:50 PM
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Default Apple Strudel

The recipe is a bit time consuming, but ohhhhhhhh so worth it!

INGREDIENTS:

1/4 cup bourbon or apple juice
1/2 cup golden raisins
2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
1/2 lemon, juiced
1 tablespoon lemon zest, finely chopped
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 cup brown sugar, packed
1/2 cup crushed shortbread cookies
1/4 cup chopped pecans
2 tablespoons butter, cut into pieces
5 sheets phyllo dough from 1 pound package of frozen dough
2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
1 tablespoon granulated sugar
Confectioners' sugar
Caramel sauce, purchased

Glaze:
2 cups confectioners' sugar
3 1/2 tablespoons milk

For the Strudel:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.

Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.

Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.

Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.

Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners' sugar. Pass warm caramel sauce, to drizzle over the strudel.


For the Glaze:

Mix ingredients thoroughly.
*Note: If too thick add a little bit of milk. If too thin add a little bit of confectioners' sugar.
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  #29  
Old 09-16-2008, 08:06 AM
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Default Caramel Apple Pie

Ingredients

1/3 cup butter, melted
1 tsp. ground cinnamon
4 lb. cooking apples, such as Fuji or Granny Smith, cored and cut into 1/4-inch thick slices (about 12 cups)
1 recipe Oat Pastry for Caramel Apple Pie, OR one 15-oz. pkg. rolled refrigerated unbaked pie crust (2 crusts)
1/2 cup packed brown sugar
2 Tbsp. all-purpose flour
1/2 tsp. salt
1 egg, lightly beaten
1 Tbsp. water
1 12-oz. jar caramel ice cream topping (about 1 cup)

Directions

Preheat oven to 475F. In very large bowl combine butter and cinnamon; add apples and toss gently to coat. Spread apples evenly in a parchment paper- or foil-lined, large roasting pan or two 15x10x1-inch baking pans. Roast (one pan at a time if using baking pans) 4 to 5 inches from heat for 7 to 10 minutes or until apples start to brown on edges, turning once halfway through. Cool apples in pan(s). Reduce heat to 375F.

Prepare Oat Pastry* or let refrigerated pastry stand at room temperature according to package directions. Line 9-inch pie plate with half of pastry as directed.

In very large bowl stir together brown sugar, flour, and salt. Add apple slices and any juices; stir to coat. Transfer to pastry-lined pie plate. Trim top crust to edge of pie plate. Fold top pastry edge under bottom pastry; crimp edge. Brush top with mixture of beaten egg and water. Cover edge of pie with foil to prevent overbrowning.

Place on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie. Bake 30 minutes; remove foil from pie. Bake for 35 to 40 minutes more or until top is golden and filling is bubbly. Remove to a wire rack. While warm, drizzle with some of the caramel topping. Cool completely. Serve with remaining topping. Makes 8 servings.

*Oat Pastry: In medium bowl, stir together 2 cupss flour, 1/2 cup quick cooking oats, and 1 teaspoon salt. Using pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon water over part of mixture; gently toss with fork.

Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all dough is moistened. (You will need 8 to 10 Tbsp. total water.)

Divide in half; form each half into a ball.

On lightly floured surface, flatten 1 dough ball. Roll from center to edge into 12-inch circle.

To transfer pastry, wrap around rolling pin; unroll into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry even with rim of pie plate. Fill pie plate with filling.

On lightly floured surface roll remaining dough into 14-inch circle; cut slits for stream to escape. Place on top of fruit filling; trim to 1/2 inch beyond edge of pie plate. Fold top crust under bottom crust; crimp edge. Makes pastry for 2-crust pie.
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  #30  
Old 09-16-2008, 08:08 AM
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Default Crunchy Caramel Apple Pie

Ingredients

1 recipe Pastry for Single-Crust Pie (see below)
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
1/2 cup butter
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
6 cups thinly sliced, peeled cooking apples
1/2 cup chopped pecans
1/4 cup caramel ice-cream topping

Directions

Prepare Pastry for Single-Crust Pie. On a lightly floured surface, roll out dough to a 12-inch circle. Transfer pastry to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim; crimp edge as desired.

For Crumb Topping, stir together brown sugar, 1/2 cup all-purpose flour, and the oats. Using a pastry blender, cut in butter until the topping mixture resembles coarse crumbs. Set aside.

In a large mixing bowl stir together the granulated sugar, 3 tablespoons flour, the cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Sprinkle Crumb Topping over apple mixture.

To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Remove from oven; sprinkle pie with pecans, then drizzle with caramel topping. Cool on a wire rack. Makes 8 servings.

Pastry for Single-Crust Pie: In a bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Using 4 to 5 tablespoons cold water total, sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.
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