~Apple Dessert's~

Subject: ~~~Apple Dessert's~~~ Mon Nov 10, 2008 5:50 pm

ButterScotch Apples

6 large tart apples, peeled, cored and sliced

Brown Sugar

1-1/2 tsp cinnamon

1/4 tsp nutmeg

Flour

1/4 cup orange juice

1/4 cup butter or margarine

Heap apples in greased 8 inch 2 inch deep round baking dish

Mix 1/2 cup packed brown sugar, the spices and 2 tbsp flour

Sprinkle on apples and pour orange juice over top

Blend 1/2 cup packed brown sugar, the butter and 1/3 cup flour with fork until crumbly

Spread on apples

Cover with foil and bake in hot oven (425F) 20 minutes

Remove foil and bake about 15 minutes longer

Makes 6 servings

Subject: Re: ~~~Apple Dessert's~~~ Mon Nov 10, 2008 5:50 pm

Luscious Apple Dumpling Twist

Dumpling Dough

5 cups all purpose flour

6 tbsp sugar

1/4 tsp salt

4 sticks (1 pound) cold unsalted butte, cut into small pieces

4 large egg yolks

1/2 cup cold water

Pulse flour, sugar and salt in a food processor to combine

Add butter, and process until mixture resembles coarse meal, about 10 seconds

Lightly beat egg yolks with water in a small bowl

With machine running, add yolk mixture to the flour mixture, and process until dough just holds together (no longer than 20 seconds) Divide dough into 2 disks, wrap in plastic and refrigerate for 2 hours ( or up to 2 days)

Be sure to refrigerate any dough you’re not actively working with.

Dumplings

5 tbsp sugar

3/4 tsp ground cinnamon

1/2 cup raspberry jam

1/2 cup coarsely chopped toasted walnuts

1/4 cup packed light brown sugar

1 tbsp fresh lemon juice

6 small Granny Smith or Golden Delicious Apples

1 large egg

1 tbsp water

Whipped cream for serving

All purpose flour, for dusting

Divide both disks of Dumpling Dough into 3 portions

On a lightly floured surface, roll each disk into a 1/8 inch thick round

Combine sugar and cinnamon

Sprinkle 1 tsp of the mixture over each dough round

Combine 2 tbsp cinnamon-sugar mixture, the jam, walnuts, brown sugar, and lemon juice in a small bowl.

Peel and core apples, creating a cavity about 1 inch wide

Place each apple in center of the dough round

Spoon 1-1/2 tbsps jam mixture into each apple

Starting on one side, press dough against apple

Repeat, allowing dough to fall into pleats as you work your way around the apple

Gather the dough at the top and trim any excess, leaving just enough to pinch closed

Place apples on a parchment-lined baking sheet

Refrigerate until firm 45 minutes to one hour

Preheat oven to 350

Lightly beat egg with water

Brush apples with egg wash

Sprinkle with cinnamon-sugar mixture to taste

Bake until golden brown, 45 to 55 minutes

Serve warm or at room temperature, with whipped cream

Subject: Re: ~~~Apple Dessert's~~~ Mon Nov 10, 2008 5:51 pm

Golden Apple Strudel

1 recipe Strudel Dough (below)

Apple Filling

6 cups thinly sliced pared apples (about 2 lb)

1/2 cup granulated sugar

2 tsp grated lemon peel

1 cup pkg dry bread crumbs

1/2 cup finely chopped blanched almonds

1/2 tsp nutmeg

1/4 cup butter or margarine, melted

1-1/2 tbsp butter or margarine, melted

Confectioner’s sugar

Make Strudel Dough as recipe directs

Meanwhile, make Apple filling

In medium bowl, combine apples, granulated sugar, lemon peel bread crumbs, almonds, nutmeg, and 1/4 cup butter, toss lightly to combine

Preheat oven to 375F

Grease a large cookie sheet

Spoon filling crosswise over one end of dough

Make a strip about 8 inches wide

From filling side, roll up dough loosely, jelly roll fashion, using cloth to roll it along

Roll strudel onto prepared cookie sheet, turn seam side down

Bend strudel into horseshoe shape; tuck in ends, to seal

Brush entire surface with 1 tbsp melted butter

Bake 40 minutes, or until golden brown, brushing occasionally with rest of butter

Remove to wire rack cool

Sprinkle with confectioner’s sugar

Serve warm or cold, cut into slices

Makes 12 servings

Strudel Dough

5 tbsp salad oil

2-2/3 cups sifted all purpose flour

1/4 tsp salt

1 egg slightly beaten

1/2 cup butter or margarine melted

In 1 cup measure, combine 3/4 cup warm water with 2 tbsp salad oil

Sift flour with salt onto wooden board

Make well in center of flour mixture

Add egg to part of mixture, mixing well with hand

Gradually add oil mixture, mixing until all flour has been moistened

Dough will be sticky and smooth

With hand, vigorously stretch dough up from board, and then slap it down

Repeat 100 times, or until dough is no longer sticky (touch lightly with clean finger, to test)

Scrape up dough from board with metal spatula, shape into a ball

Brush surface with 1 tbsp salad oil

Rinse large bowl with hot water, dry

Invert over dough, let dough rest 30 minutes

Meanwhile, prepare desired filling

Spread clean cloth or sheet on kitchen table or card table

Sprinkle entire surface generously with flour, rub evenly into cloth

Place dough in center of table Starting from center, roll out dough to a 24 inch square, occasionally lifting dough to prevent its sticking to cloth

Brush entire surface of dough with 2 tbsp salad oil

Place backs of hands (remove any rings) under dough

Stretch dough gently, from center to outer edge, until it is as thin as tissue paper

Trim uneven edges with scissors, to form a 40 by 30 inch rectangle

Let stand 5 minutes to dry out

Brush entire surface with melted butter

Then fill, roll and bake as directed.

Subject: Re: ~~~Apple Dessert's~~~ Mon Nov 10, 2008 5:51 pm

Apple Pandowdy

4-1/2 cups thinly sliced, pared, cored tart apples (about 1-1/2 lbs)

1/2 cup light molasses

3 tbsp butter or margarine

2 cups pkg biscuit mix

3 tbsp sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

3/4 cup milk

Preheat oven to 375F

Lightly grease an 8x8x2 inch baking dish

In medium saucepan, combine apple slices, molasses, butter, and 1/4 cup water bring to boiling, over medium heat, stirring occasionally

Turn into prepared baking dish

Meanwhile, combine biscuit mix, sugar, cinnamon, and nutmeg in small bowl, mix well

Add milk all at once, stirring just until dry ingredients are moistened

Drop by heaping tablespoonfuls, onto hot apple mixture, bake 20 minutes, or until topping is golden and firm to the touch

Serve warm with light cream, if desired

Makes 6 to 8 servings

Subject: Re: ~~~Apple Dessert's~~~ Mon Nov 10, 2008 5:52 pm

Apple Dumplings

Pastry for double pie crust

2 cups water

3/4 cup granulated sugar

2 tbsp butter

1/4 tsp nutmeg

Boil all above ingredients for 1 minute and pour over apples

Peal and core apples dip in lemon juice

Place on cut pastry

Stuff with brown sugar and butter Mixture

Seal apples in Pastry and place in baking dish

Bake 1 hour at 325F

Subject: Re: ~~~Apple Dessert's~~~ Mon Nov 10, 2008 5:52 pm

Cinnamon Apple Dumplings

1 cup all purpose flour

1/4 tsp salt

1/3 cup shortening

3 tbsp ice water

2 medium tart apples

3 tbsp sugar

1/2 tsp ground cinnamon

Half and half cream

Sauce

1/3 cup sugar

2 tbsp red hot candies or 1/4 tsp ground cinnamon

1/2 tsp cornstarch

2/3 cup water

1 tbsp butter

Additional half and half cream, optional

In a medium bowl, combine flour and salt

Cut in shortening until mixture resembles coarse crumbs

With a fork, stir in water until dough forms a ball

Roll out on a floured surface to a 14x7 inch rectangle, cut pastry in half

Peel and core apples, place one on each square of pastry

Combine sugar and cinnamon, spoon into apples

Moisten edges of pastry and gather around apples, pinch and seal

Place dumplings in an ungreased 9x5 inch loaf pan or a shallow pan 1-1/2 quart baking dish

Brush with cream

In small saucepan, combine the first 5 sauce ingredients

Bring to a boil over medium low heat, stirring frequently boil for 3 minutes

Pour between dumplings

Bake 400 for 35 to 45 minutes or until pastry is golden brown and apples are tender

Serve warm with cream if desired

Yield 2 servings

Subject: Re: ~~~Apple Dessert's~~~ Mon Nov 10, 2008 5:52 pm

Mock Apple Strudel

2 cups sifted enriched flour

3 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons shortening

2/3 to 3/4 cup milk

3 cups chopped apple

1/2 cup sugar

1 teaspoon cinnamon

Confectioner's sugar

Vanilla

Chopped nuts

Measure and sift flour, baking powder, salt and sugar.

Cut in shortening

Add milk to make soft dough

Turn out on floured board and knead gently.

Roll out 1.4 inch thick

Brush with melted butter or margarine

Cover with chopped apple

Sprinkle with sugar and cinnamon over apple

Roll jelly roll fashion and form into semicircle on a greased baking sheet

Bake in hot oven 425F 20to 25 minutes

While warm, frost with white frosting made by beating confectioner’s sugar with a little hot water until smooth and flavor with vanilla

Sprinkle chopped nuts over frosting

Makes 12 1 inch slices

Subject: Re: ~~~Apple Dessert's~~~ Mon Nov 10, 2008 6:45 pm

Apple Butter

4 lbs Granny Smith Apples, peeled, cored, and quartered

1 cup apple cider

1/4 cup packed dark brown sugar

1 tbsp fresh lemon juice

1/4 tsp salt

Dash of ground cloves

2 (3-inch) cinnamon sticks

1 Star Anise

Combine apples and cider in a large stockpot, bring to a boil

Reduce heat, and simmer, partially covered 30 minutes or until apples are tender

Place apple mixture in a good processor, pulse 6 times or until chunky, More if you want a smoother butter.

Return to pan

Stir in sugar and remaining ingredients

Cook over low heat 1 hour or until thick, stirring occasionally

Discard cinnamon and star anise

Cover and chill

Yield 4 cups

Store in an airtight container in refrigerator for up to 1 month

Subject: Re: ~~~Apple Dessert's~~~ Mon Nov 10, 2008 6:45 pm

Caramel Spice Apple Butter

9-10 Rome apples

9-10 Granny Smith Apples

1 cup water

4 cups sugar

1 teaspoon cinnamon

1/2 teaspoon cloves

1/4 teaspoon ginger

2 tablespoons lemon juice

Prepare home canning jars and lids according to manufactures instructions.

Wash apples and cut into pieces, combine with water in a large covered saucepan.

Cook until soft, about 30 minutes

Press through a food mill.

Measure 12 cups apple pulp and return to saucepan

Heat 2 cups sugar in a 3 quart saucepan.

Stirring until sugar melts and turns a rich golden brown

Carefully pour into apple pulp

Sugar will crackle and harden

Add remaining 2 cups of sugar and spices

Cook, uncovered, about one hour or until apple butter thickens, stirring occasionally to prevent sticking

Stir in lemon juice

Ladle into hot jars. Leaving 1.4 inch head space

Process 10 minutes in a boiling water bath canner

Yield four 12 ounce jars

Boiling Water Bath

A boiling water bath canner may be purchased and is frequently sold under the name of cold pack canner

It can be made at home using any large kettle or pail that is deep enough to permit water to cover jars at least one inch over the top, with extra space for boiling

The canner must have a rack to hold the jars at least one half inch above the bottom of the canner

The rack may be made of wooden strips, wire or other perforated material, but must be put together in a manner that will allow water to circulate.

The canner should have a cover to keep the water at a good rolling boil all during processing.

Subject: Re: ~~~Apple Dessert's~~~ Mon Nov 10, 2008 6:46 pm

Apple bread

Apple bread
3 cups flour
1 t. soda
2 cups sugar
1 one half cup oil
3 eggs
2 t. vanilla
1 cup nuts

Combine flour, soda. Set aside. Combine sugar, oil, eggs, and vanilla and mix well. Add flour mixture to sugar mixture and blend well. Fold in apples and nuts. Pour into 2 small greased and floured loaf pans.
Bake 350 for 1 hour

Subject: Re: ~~~Apple Dessert's~~~ Mon Nov 10, 2008 6:46 pm

Steamed Apple Pudding (Pa. Dutch)

1-1/2 cups sifted all purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1/4 cup soft butter or margarine

1 cup sugar

2 eggs, well beaten

4 pared medium apples, shredded (2-1/3 cups)

1/2 cup dark raisins

Light Cream

Grease well a 1-1/2 quart, heat proof bowl

Into small bowl, sift flour with baking soda, salt, and spices, set aside

In large bowl, with wooden spoon, beat butter, sugar, and eggs until mixture is smooth and light

Stir in apples and raisins

Stir flour mixture into the fruit mixture, mixing well, turn into greased bowl

Cover surface of pudding with double thickness of waxed paper

Cover top of bowl completely with foil, tie edge securely with twine

Place bowl on trivet in large kettle

Pour boiling water around bowl to come halfway up side

Cover kettle, bring to boiling

Reduce heat, boil gently 2 hours

Remove bowl to wire rack, let stand 5 minutes

With spatula, gently loosen edge of pudding from side of bowl

Invert on serving dish

Serve warm, with cream

Makes 6 to 8 servings

Subject: Re: ~~~Apple Dessert's~~~ Mon Nov 10, 2008 6:47 pm

Baked Apple Pudding

1/2 cup water

1/2 cup sugar

1/2 cup butter

1 egg

1/2 cup milk

3/4 cup flour

1 teaspoon baking powder

Pinch salt

Butter baking dish and put in 3 sliced and peeled apples

Cover with the water

Cream butter and sugar; add beaten egg, salt, milk, flour and baking powder

Pour over apples and bake 30 minutes or until apples are tender

Serve warm with cream

Recipe from Chicago Evening American Cookbook 1932

Subject: Re: ~~~Apple Dessert's~~~ Mon Nov 10, 2008 6:47 pm

Applesauce-Mallow Pie
Make the Day Before

2 cups canned applesauce

1/2 lb (about 32) large marshmallows, diced

2 tsp grated orange rind

1 tsp grated lemon rind

1 tbsp lemon juice

1/2 cup chopped walnuts

1 cup diced pitted dates

Baked 9 inch pie shell

1 cup heavy cream

Heat applesauce,

Add remaining ingredients, except last 2

Mix well and let stand at room temperature, stirring occasionally, until marshmallows are partially dissolved and softened

Pour into shell and chill overnight

Just before serving whip cream and spread on pie

Subject: Re: ~~~Apple Dessert's~~~ Mon Nov 10, 2008 6:47 pm

Apple Pie in A Paper Sack

2 1/2 pounds Golden Delicious or other baking apples, peeled, cored and cubed

3/4 Cup sugar

2 tablespoons all purpose flour

1 teaspoon cinnamon

1 unbaked (9 inch) deep dish pie shell

2 tablespoons lemon juice

1/2 cup sugar

1/2 cup all purpose flour

1/2 cup (1 stick) butter, softened

Combine the apples, 3/4 cup sugar, 2 tablespoons flour and the cinnamon in a large bowl.

Toss to mix

Spoon into Pie shell.

Sprinkle with the lemon juice.

Mix 1/2 cup sugar and 1/2 flour in a bowl.

Cut in the butter with a pastry blender or fork until crumbly.

Sprinkle over the apples

Place the pie in a large heavy non-recycled brown paper bag

Fold the end over and secure with paper clips

Place on a baking sheet.

Bake at 425 degrees for 1 hour

Remove from the oven and cut open the bag with scissors.

Remove the pie to a wire rack and let cool

Serves 8

Subject: Re: ~~~Apple Dessert's~~~ Mon Nov 10, 2008 6:48 pm

Hot Buttered Rum Apple Cobbler

1 cup all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup margarine or butter, softened

1/2 cup milk

20-oz can apple pie filling

1/3 cup raisins

1/4 cup sugar

6-oz can frozen apple juice concentrate, thawed, reserving 1/4 cup for topping

1/2 cup water

Topping

1 tablespoon sugar

1 teaspoon cornstarch

1 tablespoon margarine or butter

1/2 to 1 1/2 teaspoons rum extract

Whipped Topping if desired.

Heat oven to 375F grease 12 x 8 inch (2 quart) baking dish or 11 x 7 inch pan.

Lightly spoon flour into measuring cup; level off.

In small bowl, combine flour, 1/2 cup sugar, baking powder, salt, 1/4 cup margarine and milk at low speed until moistened. Beat 1 minute at high speed. Spread in greased pan.

Spoon fruit pie filling over batter; sprinkle with raisins and 1/4 cup sugar. In small bowl, combine apple juice concentrate and water; pour over sugar

Bake at 375F for 40 to 50 minutes or until golden brown and toothpick inserted in cake portion comes out clean. (If cobbler becomes too brown, cover with foil last 10 minutes of baking). In small saucepan, combine 1 tablespoon sugar, cornstarch, reserved 1/4 cup apple juice concentrate and 1 tablespoon margarine

Cook over medium heat until thickened, stirring constantly.

Remove from heat; stir in rum extract.

Pour and spread evenly over hot cobbler.

Serve warm with whipped topping

8 servings

Subject: Re: ~~~Apple Dessert's~~~ Mon Nov 10, 2008 6:50 pm

Cinnamon Candy-Glazed Baked Apples

1 cup sugar

1/4 cup cinnamon candies

1 cup water

4 large baking apples

2 teaspoons lemon juice

1 teaspoon butter

Preheat oven to 375 degrees

Lightly grease small baking dish

In small saucepan, combine sugar and cinnamon candies with water

Boil, stirring until sugar dissolves,

Reduce heat, simmer uncovered 2 minutes.

Remove from heat

Pare top 1/3 of apples.

Core apples, leaving bottom intact

Brush apples with lemon juice arrange in baking dish

Dot centers with butter

Brush generously with sugar and cinnamon glaze

Bake, uncovered, 1 hour, brushing frequently with rest of glaze

Serve warm or cold

Serves 4

Subject: Re: ~~~Apple Dessert's~~~ Mon Nov 10, 2008 6:50 pm

Caramel Taffy Apples

1 cup granulated sugar

1 (14oz) can condensed milk (not evaporated)

Apples

1-1/2 cups white corn syrup

1 tsp vanilla

Put ingredients into a heavy saucepan and cook slowly,

Stirring gently, until the mixture forms a hard ball

(The caramel coating over the apple will be of the same consistency as the tested ball)

Cook slowly and when of the proper consistency dip clean, whole apples, using a skewer for dipping

Remove to buttered platters or heavy waxed paper to cool

Vanilla should be added when the mixture is removed from the fire.

Subject: Re: ~~~Apple Dessert's~~~ Mon Nov 10, 2008 6:51 pm

Gingerbread & Applesauce Ice-Cream Cones

12 flat-bottom ice cream cones

1 pkg (14oz) gingerbread mix

1-1/2 pints soft vanilla ice cream

1 cup applesauce

Preheat oven to 350F

Arrange ice cream cones on large cookie sheet

Make gingerbread mix as package label directs, using amount of water specified

Fill each cone with 3 level tbsp gingerbread batters

Bake 25 minutes, or until cake tester inserted in center comes out clean

Then remove cones to wire rack let cool

Meanwhile, in large bowl, combine ice cream with applesauce, mix well

Turn into ice cube tray

Freeze until firm about 1 hour

To serve

Top each gingerbread cone with scoop of applesauce ice cream

Makes 12

Subject: Re: ~~~Apple Dessert's~~~ Mon Nov 10, 2008 6:51 pm

Spiced Apples

1 lb red cheeked lady apples, with stems

1 cup each white vinegar and water

2 cups sugar

1 tsp each whole allspice and cloves and one 3 inch cinnamon stick, tied in cheesecloth

2 tbsp, grenadine (optional)

Wash apples, pierce by running a sharp skewer or ice pick through each to prevent apple bursting, set aside

In 3 quart saucepan bring to boil remaining ingredients

Reduce heat, simmer 5 minutes

Add apples; simmer 10 minutes or until crisp tender

Test with a pick

Transfer apples, hot syrup and spice bag to bowl

Cover

Chill at least 1 week before serving

Will keep refrigerated up to 3 weeks

For longer storage

Cover chill at least 12 hours

Pack apples in 2 hot sterilized wide mouth pint jars.

Discard spice bag, bring syrup to rolling boil

Pour over apples, leaving ¼ inch head space

Remove air bubbles, clean edges of jars, seal

Process in boiling water bath 10 minutes

Remove to rack or folded towel to cool

Store in cool dry place

Note apples may split and shrivel slightly during processing

They will absorb liquid and smooth out on standing

Makes 2 pints

» ~~~Pear Desserts~~~
» ~~Banana Desserts~~
» ~~Marshmallow Desserts~~
» Apple Dolls
» Apple Topiary

~~~Apple Dessert's~~~

~Apple Dessert's~