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recipe_x_preptime.id | recipe.id | recipe.ts | recipe.title | recipe.description | recipe.direction | recipe.container | recipe.note | preptime.id | preptime.ts | preptime.key | preptime.value |
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201 | 112 | 2017-10-30 23:23:22 | Apple Dessert Enchiladas | Similar to hot apple pie, this apple enchilada is sure to be a hit. It is a delicious way to end any of your Mexican style meals. | Put apple pie filling in tortilla and roll like an enchilada. Note: It is easier if you heat the tortilla for about 10 seconds in the microwave before rolling. Place in the baking dish with the open flap side down. Combine sugar, water and butter in a small sauce pan; bring to a boil. Pour over tortillas. Let stand for one hour. Sprinkle with cinnamon and sugar. Bake at for 45 minutes in an oven preheated to 350° F. Let stand for about 5 minutes before serving. Serve on their own or with a scoop of ice cream. Note: You may not need the whole 1/4 cup of cinnamon & sugar mixture. Use to your own taste. |
9 x 13 baking dish | It is easier if you heat the tortilla for about 10 seconds in the microwave before rolling. Place in the baking dish with the open flap side down. Combine sugar, water and butter in a small sauce pan; bring to a boil. Pour over tortillas. Let stand for on | 3 | 2017-10-30 23:07:42 | PREP | 30 mins |
202 | 112 | 2017-10-30 23:23:22 | Apple Dessert Enchiladas | Similar to hot apple pie, this apple enchilada is sure to be a hit. It is a delicious way to end any of your Mexican style meals. | Put apple pie filling in tortilla and roll like an enchilada. Note: It is easier if you heat the tortilla for about 10 seconds in the microwave before rolling. Place in the baking dish with the open flap side down. Combine sugar, water and butter in a small sauce pan; bring to a boil. Pour over tortillas. Let stand for one hour. Sprinkle with cinnamon and sugar. Bake at for 45 minutes in an oven preheated to 350° F. Let stand for about 5 minutes before serving. Serve on their own or with a scoop of ice cream. Note: You may not need the whole 1/4 cup of cinnamon & sugar mixture. Use to your own taste. |
9 x 13 baking dish | It is easier if you heat the tortilla for about 10 seconds in the microwave before rolling. Place in the baking dish with the open flap side down. Combine sugar, water and butter in a small sauce pan; bring to a boil. Pour over tortillas. Let stand for on | 29 | 2017-10-30 23:16:54 | COOK | 45 mins |
203 | 113 | 2017-10-30 23:23:29 | Apple Enchilada | Among dessert recipes, this one takes its place as one of the most inventive. With a few simple ingredients, you can quickly prepare these tasty fruit-filled enchiladas that pair so well with a scoop of vanilla ice cream. | Preheat oven to 350° F. Warm tortillas in the microwave for approximately 20 seconds. This makes them easier to fold without cracking. Spoon fruit evenly onto the center of the tortillas. Sprinkle with cinnamon. Roll tortillas part way, tuck in ends, and finish rolling. Place, seam side down, in baking dish. Bring butter, sugars, and water to a boil. Reduce heat to a simmer and stir constantly for 3 minutes. Pour sauce over the tortillas and sprinkle with extra cinnamon. Bake for 20 minutes. Note: Any type of pie filling can be used for this recipe. |
8x8 baking dish - coated with nonstick cooking spray | Any type of pie filling can be used for this recipe. | 8 | 2017-10-30 23:07:55 | PREP | 15 mins |
204 | 113 | 2017-10-30 23:23:29 | Apple Enchilada | Among dessert recipes, this one takes its place as one of the most inventive. With a few simple ingredients, you can quickly prepare these tasty fruit-filled enchiladas that pair so well with a scoop of vanilla ice cream. | Preheat oven to 350° F. Warm tortillas in the microwave for approximately 20 seconds. This makes them easier to fold without cracking. Spoon fruit evenly onto the center of the tortillas. Sprinkle with cinnamon. Roll tortillas part way, tuck in ends, and finish rolling. Place, seam side down, in baking dish. Bring butter, sugars, and water to a boil. Reduce heat to a simmer and stir constantly for 3 minutes. Pour sauce over the tortillas and sprinkle with extra cinnamon. Bake for 20 minutes. Note: Any type of pie filling can be used for this recipe. |
8x8 baking dish - coated with nonstick cooking spray | Any type of pie filling can be used for this recipe. | 9 | 2017-10-30 23:07:55 | COOK | 20 mins |
205 | 113 | 2017-10-30 23:23:29 | Apple Enchilada | Among dessert recipes, this one takes its place as one of the most inventive. With a few simple ingredients, you can quickly prepare these tasty fruit-filled enchiladas that pair so well with a scoop of vanilla ice cream. | Preheat oven to 350° F. Warm tortillas in the microwave for approximately 20 seconds. This makes them easier to fold without cracking. Spoon fruit evenly onto the center of the tortillas. Sprinkle with cinnamon. Roll tortillas part way, tuck in ends, and finish rolling. Place, seam side down, in baking dish. Bring butter, sugars, and water to a boil. Reduce heat to a simmer and stir constantly for 3 minutes. Pour sauce over the tortillas and sprinkle with extra cinnamon. Bake for 20 minutes. Note: Any type of pie filling can be used for this recipe. |
8x8 baking dish - coated with nonstick cooking spray | Any type of pie filling can be used for this recipe. | 10 | 2017-10-30 23:07:55 | READY IN | 35 mins |
206 | 115 | 2017-10-30 23:23:38 | Apple Griddle Pancakes | A delicious and nutritious Autumn breakfast. These heavy pancakes have finely diced apples in them and a touch of cinnamon to warm them right up. Perfect with some warm maple syrup drizzled over the top. | In a large bowl, mix together melted butter, applesauce, eggs, milk, vanilla and apple. Add in flour, baking powder, cinnamon, sugar and nutmeg; stir until just combined.Preheat a griddle or frying pan over medium heat. Scoop onto the hot surface and let cook for a couple of minutes on each side, flipping half way through. Best if served warm, topped with butter and maple syrup. | 8 | 2017-10-30 23:07:55 | PREP | 15 mins | ||
207 | 115 | 2017-10-30 23:23:38 | Apple Griddle Pancakes | A delicious and nutritious Autumn breakfast. These heavy pancakes have finely diced apples in them and a touch of cinnamon to warm them right up. Perfect with some warm maple syrup drizzled over the top. | In a large bowl, mix together melted butter, applesauce, eggs, milk, vanilla and apple. Add in flour, baking powder, cinnamon, sugar and nutmeg; stir until just combined.Preheat a griddle or frying pan over medium heat. Scoop onto the hot surface and let cook for a couple of minutes on each side, flipping half way through. Best if served warm, topped with butter and maple syrup. | 43 | 2017-10-30 23:17:40 | COOK | 15 mins | ||
208 | 115 | 2017-10-30 23:23:38 | Apple Griddle Pancakes | A delicious and nutritious Autumn breakfast. These heavy pancakes have finely diced apples in them and a touch of cinnamon to warm them right up. Perfect with some warm maple syrup drizzled over the top. | In a large bowl, mix together melted butter, applesauce, eggs, milk, vanilla and apple. Add in flour, baking powder, cinnamon, sugar and nutmeg; stir until just combined.Preheat a griddle or frying pan over medium heat. Scoop onto the hot surface and let cook for a couple of minutes on each side, flipping half way through. Best if served warm, topped with butter and maple syrup. | 44 | 2017-10-30 23:17:40 | READY IN | 30 mins | ||
210 | 116 | 2017-10-30 23:23:46 | Apple Jalapeño Chutney | Delicious, full-flavored accompaniment for pork or chicken. | Heat oil in a large non-reactive skillet over medium heat. Add onion and bay leaf, reduce heat to medium low. Cook, stirring often, until softened - approximately 10 minutes. Stir in apples, cook 3-5 minutes. Stir often while cooking. Add brown sugar, jelly, vinegar, lemon juice, apple juice, orange peel and jalapeños. Bring mixture to a low boil, then simmer on medium low heat. Stir until apples are tender and liquid is reduced by 1/3. Approximately 5-10 minutes. Remove from heat. Let cool in bowl. Serve at room temperature or chilled. |
large, non-reactive skillet | 9 | 2017-10-30 23:07:55 | COOK | 20 mins | |
209 | 116 | 2017-10-30 23:23:46 | Apple Jalapeño Chutney | Delicious, full-flavored accompaniment for pork or chicken. | Heat oil in a large non-reactive skillet over medium heat. Add onion and bay leaf, reduce heat to medium low. Cook, stirring often, until softened - approximately 10 minutes. Stir in apples, cook 3-5 minutes. Stir often while cooking. Add brown sugar, jelly, vinegar, lemon juice, apple juice, orange peel and jalapeños. Bring mixture to a low boil, then simmer on medium low heat. Stir until apples are tender and liquid is reduced by 1/3. Approximately 5-10 minutes. Remove from heat. Let cool in bowl. Serve at room temperature or chilled. |
large, non-reactive skillet | 36 | 2017-10-30 23:17:18 | PREP | 20 mins | |
211 | 116 | 2017-10-30 23:23:46 | Apple Jalapeño Chutney | Delicious, full-flavored accompaniment for pork or chicken. | Heat oil in a large non-reactive skillet over medium heat. Add onion and bay leaf, reduce heat to medium low. Cook, stirring often, until softened - approximately 10 minutes. Stir in apples, cook 3-5 minutes. Stir often while cooking. Add brown sugar, jelly, vinegar, lemon juice, apple juice, orange peel and jalapeños. Bring mixture to a low boil, then simmer on medium low heat. Stir until apples are tender and liquid is reduced by 1/3. Approximately 5-10 minutes. Remove from heat. Let cool in bowl. Serve at room temperature or chilled. |
large, non-reactive skillet | 138 | 2017-10-30 23:21:21 | READY IN | 40 mins | |
212 | 117 | 2017-10-30 23:23:53 | Apple Orchard Punch | This appealing beverage recipe, garnished with apple slices, is a tangy thirst quencher featuring two flavors that complement each other so perfectly—apple and cranberry. | In large punch bowl or pitcher, combine apple juice, cranberry concentrate and orange juice. Stir to combine. Slowly add ginger ale or champagne. Thinly slice apple vertically to create whole apple slices. Float on top of punch. | large pitcher or punch bowl | 19 | 2017-10-30 23:16:30 | PREP | 10 mins | |
213 | 117 | 2017-10-30 23:23:53 | Apple Orchard Punch | This appealing beverage recipe, garnished with apple slices, is a tangy thirst quencher featuring two flavors that complement each other so perfectly—apple and cranberry. | In large punch bowl or pitcher, combine apple juice, cranberry concentrate and orange juice. Stir to combine. Slowly add ginger ale or champagne. Thinly slice apple vertically to create whole apple slices. Float on top of punch. | large pitcher or punch bowl | 44 | 2017-10-30 23:17:40 | READY IN | 30 mins | |
215 | 119 | 2017-10-30 23:24:01 | Apple Pandowdy with Maple Syrup | A sweet maple flavored apple dessert that has a pastry topping that is baked until crisp, which adds a crunchy texture to the dessert. | Preheat the oven to 350°F. Generously butter the bottom and sides of a 9" x 13" baking dish. Mix the pie crust topping before peeling and slicing apples. PIE CRUST TOPPING: In a large bowl, mix the flour and salt together. Using a pastry blender, cut in the chilled shortening and butter. Work the mixture only until it forms coarse crumbs that resemble tiny split peas. Sprinkle the flour and fat mixture with 3 tbsp. of ice water and gently mix together using a fork. If the dough seems dry, add more ice water, one tablespoon at a time. Only add enough water to make the dough hold together. Gather the dough and form a ball but be careful that you do not overwork the dough. Place the dough in a bowl, cover with plastic, and store in the refrigerator until needed. APPLE FILLING: Peel and slice the apples and then spread them evenly on the bottom of the butter baking dish. Pour the maple syrup over the apples to cover evenly. In a bowl, combine the brown sugar, cinnamon, nutmeg, ginger, and salt. Stir to mix well and then sprinkle this mixture over the apples. FILLING & TOPPING: Remove the dough from the refrigerator and flatten it into a 4 to 6 inch disc. Place the flattened dough between two pieces of wax paper and roll out evenly to 1/4" thickness. Cut the dough into 1 inch strips and place over the apples in the baking dish. Do not worry about having even length strips of dough to place over the apples. Just fill in the length with the shorter pieces. Brush the dough with the melted butter and then place the baking dish in the preheated oven. Bake for 45 minutes. Remove from the oven gently stir or push the crust into the apple mixture. Place the pandowdy back in the oven and continue to bake for an additional 20 minutes or until the apples are tender and the crust is nicely browned. When the pandowdy is done, remove it from the oven and allow it to cool slightly before serving. Serve while still warm. Spoon out onto a plate and serve with a scoop of ice cream or whipped cream. |
9 | 11 | 2017-10-30 23:08:00 | COOK | 1 hr | |
216 | 119 | 2017-10-30 23:24:01 | Apple Pandowdy with Maple Syrup | A sweet maple flavored apple dessert that has a pastry topping that is baked until crisp, which adds a crunchy texture to the dessert. | Preheat the oven to 350°F. Generously butter the bottom and sides of a 9" x 13" baking dish. Mix the pie crust topping before peeling and slicing apples. PIE CRUST TOPPING: In a large bowl, mix the flour and salt together. Using a pastry blender, cut in the chilled shortening and butter. Work the mixture only until it forms coarse crumbs that resemble tiny split peas. Sprinkle the flour and fat mixture with 3 tbsp. of ice water and gently mix together using a fork. If the dough seems dry, add more ice water, one tablespoon at a time. Only add enough water to make the dough hold together. Gather the dough and form a ball but be careful that you do not overwork the dough. Place the dough in a bowl, cover with plastic, and store in the refrigerator until needed. APPLE FILLING: Peel and slice the apples and then spread them evenly on the bottom of the butter baking dish. Pour the maple syrup over the apples to cover evenly. In a bowl, combine the brown sugar, cinnamon, nutmeg, ginger, and salt. Stir to mix well and then sprinkle this mixture over the apples. FILLING & TOPPING: Remove the dough from the refrigerator and flatten it into a 4 to 6 inch disc. Place the flattened dough between two pieces of wax paper and roll out evenly to 1/4" thickness. Cut the dough into 1 inch strips and place over the apples in the baking dish. Do not worry about having even length strips of dough to place over the apples. Just fill in the length with the shorter pieces. Brush the dough with the melted butter and then place the baking dish in the preheated oven. Bake for 45 minutes. Remove from the oven gently stir or push the crust into the apple mixture. Place the pandowdy back in the oven and continue to bake for an additional 20 minutes or until the apples are tender and the crust is nicely browned. When the pandowdy is done, remove it from the oven and allow it to cool slightly before serving. Serve while still warm. Spoon out onto a plate and serve with a scoop of ice cream or whipped cream. |
9 | 55 | 2017-10-30 23:18:11 | READY IN | 2 hrs | |
214 | 119 | 2017-10-30 23:24:01 | Apple Pandowdy with Maple Syrup | A sweet maple flavored apple dessert that has a pastry topping that is baked until crisp, which adds a crunchy texture to the dessert. | Preheat the oven to 350°F. Generously butter the bottom and sides of a 9" x 13" baking dish. Mix the pie crust topping before peeling and slicing apples. PIE CRUST TOPPING: In a large bowl, mix the flour and salt together. Using a pastry blender, cut in the chilled shortening and butter. Work the mixture only until it forms coarse crumbs that resemble tiny split peas. Sprinkle the flour and fat mixture with 3 tbsp. of ice water and gently mix together using a fork. If the dough seems dry, add more ice water, one tablespoon at a time. Only add enough water to make the dough hold together. Gather the dough and form a ball but be careful that you do not overwork the dough. Place the dough in a bowl, cover with plastic, and store in the refrigerator until needed. APPLE FILLING: Peel and slice the apples and then spread them evenly on the bottom of the butter baking dish. Pour the maple syrup over the apples to cover evenly. In a bowl, combine the brown sugar, cinnamon, nutmeg, ginger, and salt. Stir to mix well and then sprinkle this mixture over the apples. FILLING & TOPPING: Remove the dough from the refrigerator and flatten it into a 4 to 6 inch disc. Place the flattened dough between two pieces of wax paper and roll out evenly to 1/4" thickness. Cut the dough into 1 inch strips and place over the apples in the baking dish. Do not worry about having even length strips of dough to place over the apples. Just fill in the length with the shorter pieces. Brush the dough with the melted butter and then place the baking dish in the preheated oven. Bake for 45 minutes. Remove from the oven gently stir or push the crust into the apple mixture. Place the pandowdy back in the oven and continue to bake for an additional 20 minutes or until the apples are tender and the crust is nicely browned. When the pandowdy is done, remove it from the oven and allow it to cool slightly before serving. Serve while still warm. Spoon out onto a plate and serve with a scoop of ice cream or whipped cream. |
9 | 105 | 2017-10-30 23:20:11 | PREP | 1.5 hrs | |
218 | 120 | 2017-10-30 23:24:09 | Apple Pear Crisp | Fall’s favorite fruits unite to make this comfort dessert extra special. Using Super Spice cinnamon in both the fruit mixture and the topping gives the dish a rich, deep flavor. | 1. Preheat oven to 350°F. Toss apple and pear slices with lemon juice and vanilla in large bowl. Mix cornstarch and 2 teaspoons cinnamon in small bowl. Sprinkle over fruit; toss to coat well. Spoon into 11x7-inch baking dish sprayed with no stick cooking spray. 2. For the Topping, mix brown sugar, flour, oats and 1 teaspoon cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until coarse crumbs form. Sprinkle evenly over fruit. 3. Bake 40 to 45 minutes or until fruit is tender and topping is golden brown.Apple Crisp or Pear Crisp: Prepare as directed. Use all apples or all pears. Spiced Apple Pear Crisp: Prepare as directed. Use 1 teaspoon McCormick® Apple Pie Spice in place of the cinnamon in the fruit filling and 1/2 teaspoon Apple Pie Spice in place of the cinnamon in the topping. |
29 | 2017-10-30 23:16:54 | COOK | 45 mins | ||
217 | 120 | 2017-10-30 23:24:09 | Apple Pear Crisp | Fall’s favorite fruits unite to make this comfort dessert extra special. Using Super Spice cinnamon in both the fruit mixture and the topping gives the dish a rich, deep flavor. | 1. Preheat oven to 350°F. Toss apple and pear slices with lemon juice and vanilla in large bowl. Mix cornstarch and 2 teaspoons cinnamon in small bowl. Sprinkle over fruit; toss to coat well. Spoon into 11x7-inch baking dish sprayed with no stick cooking spray. 2. For the Topping, mix brown sugar, flour, oats and 1 teaspoon cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until coarse crumbs form. Sprinkle evenly over fruit. 3. Bake 40 to 45 minutes or until fruit is tender and topping is golden brown.Apple Crisp or Pear Crisp: Prepare as directed. Use all apples or all pears. Spiced Apple Pear Crisp: Prepare as directed. Use 1 teaspoon McCormick® Apple Pie Spice in place of the cinnamon in the fruit filling and 1/2 teaspoon Apple Pie Spice in place of the cinnamon in the topping. |
36 | 2017-10-30 23:17:18 | PREP | 20 mins | ||
219 | 121 | 2017-10-30 23:24:13 | Apple Pecan Bread | A heavy moist quick bread made with apples and pecans. For an extra special finish to this bread, a brown sugar and butter glaze is poured over this bread after it comes out of the oven. The glaze adds a sweet touch to this already scrumptious bread. | BREAD: Preheat oven to 350 degrees F. Grease the bottom and sides of the loaf pan. Prepare apples, cover and set aside. Combine 1 cup of brown sugar with the sour cream, eggs, and vanilla in large mixing bowl; beat on low speed until well blended. Add the flour, baking powder, baking soda, and salt; beat on low until all ingredients are mixed evenly. Add the apples and half of the pecans to the dough; fold in until evenly distributed. Pour the dough into the grease loaf pan; pat down evenly. Sprinkle the top with the remaining pecans; press the pecans slightly into the top of the dough. Place in the preheated oven and bake for 50 to 60 minutes or until a toothpick poked in the center comes out clean. Remove from the oven and allow to cool for 20 minutes before removing from the loaf pan. Place on a wire rack to finish cooling. DRIZZLING SAUCE: Combine the brown sugar and butter in a small saucepan. Over medium heat, bring the mixture to a boil. Once it is boiling, turn the heat to low and let the sauce simmer for about one minute until it thickens; stir constantly. Remove from the heat and drizzle over the top of the bread. The bread does not have to be cooled before drizzling the sauce over it. Drizzle all of the sauce evenly over the top of the loaf. Some sauce will drizzle down the sides but try not to let much drizzle off onto the counter. If it does, try spooning it up and drizzle it back over the bread. Once all the sauce has been drizzled on the bread, allow it to cool completely before slicing. |
Stoneware loaf pan or regular loaf pan | 219 | 2017-10-30 23:24:13 | PREP | 60 mins | |
220 | 121 | 2017-10-30 23:24:13 | Apple Pecan Bread | A heavy moist quick bread made with apples and pecans. For an extra special finish to this bread, a brown sugar and butter glaze is poured over this bread after it comes out of the oven. The glaze adds a sweet touch to this already scrumptious bread. | BREAD: Preheat oven to 350 degrees F. Grease the bottom and sides of the loaf pan. Prepare apples, cover and set aside. Combine 1 cup of brown sugar with the sour cream, eggs, and vanilla in large mixing bowl; beat on low speed until well blended. Add the flour, baking powder, baking soda, and salt; beat on low until all ingredients are mixed evenly. Add the apples and half of the pecans to the dough; fold in until evenly distributed. Pour the dough into the grease loaf pan; pat down evenly. Sprinkle the top with the remaining pecans; press the pecans slightly into the top of the dough. Place in the preheated oven and bake for 50 to 60 minutes or until a toothpick poked in the center comes out clean. Remove from the oven and allow to cool for 20 minutes before removing from the loaf pan. Place on a wire rack to finish cooling. DRIZZLING SAUCE: Combine the brown sugar and butter in a small saucepan. Over medium heat, bring the mixture to a boil. Once it is boiling, turn the heat to low and let the sauce simmer for about one minute until it thickens; stir constantly. Remove from the heat and drizzle over the top of the bread. The bread does not have to be cooled before drizzling the sauce over it. Drizzle all of the sauce evenly over the top of the loaf. Some sauce will drizzle down the sides but try not to let much drizzle off onto the counter. If it does, try spooning it up and drizzle it back over the bread. Once all the sauce has been drizzled on the bread, allow it to cool completely before slicing. |
Stoneware loaf pan or regular loaf pan | 220 | 2017-10-30 23:24:13 | COOK | 55 mins | |
221 | 122 | 2017-10-30 23:24:18 | Apple Pie | The basic ingredients of this All-American classic make it an easily prepared and delicious year-round favorite apple recipe. Select the perfect apple for your apple recipes with our apple selection guide. Learn how to prepare and cook apples in All About Apples. | Preheat oven to 425°F. Peel, core, and slice apples into 1/2" to 3/4" thick slices and place in a large bowl. Mix sugar, cinnamon, nutmeg, and cornstarch together and sprinkle over the apples. Place 1 crust in bottom of pie tin so that it overlaps the edges of pie tin. Pour sliced apples mixture on crust. Dot apple mixture with butter (see TIP). Cover apples with remaining crust. Crimp the top crust to the bottom crust. Cut approximately 6 slits in top crust. To prevent the crimped crust from overbrowning, cover crimped edges with aluminum foil. Place pie pan on baking sheet and place in oven. Bake 50-60 minutes or until crust is golden in color and apples are soft. Serve warm or cold with your favorite topping. TIP: An easy way to dot with butter is to grate cold butter on a cheese grater and sprinkle grated butter over pie filling. |
8 | 2017-10-30 23:07:55 | PREP | 15 mins | ||
222 | 122 | 2017-10-30 23:24:18 | Apple Pie | The basic ingredients of this All-American classic make it an easily prepared and delicious year-round favorite apple recipe. Select the perfect apple for your apple recipes with our apple selection guide. Learn how to prepare and cook apples in All About Apples. | Preheat oven to 425°F. Peel, core, and slice apples into 1/2" to 3/4" thick slices and place in a large bowl. Mix sugar, cinnamon, nutmeg, and cornstarch together and sprinkle over the apples. Place 1 crust in bottom of pie tin so that it overlaps the edges of pie tin. Pour sliced apples mixture on crust. Dot apple mixture with butter (see TIP). Cover apples with remaining crust. Crimp the top crust to the bottom crust. Cut approximately 6 slits in top crust. To prevent the crimped crust from overbrowning, cover crimped edges with aluminum foil. Place pie pan on baking sheet and place in oven. Bake 50-60 minutes or until crust is golden in color and apples are soft. Serve warm or cold with your favorite topping. TIP: An easy way to dot with butter is to grate cold butter on a cheese grater and sprinkle grated butter over pie filling. |
11 | 2017-10-30 23:08:00 | COOK | 1 hr | ||
223 | 122 | 2017-10-30 23:24:18 | Apple Pie | The basic ingredients of this All-American classic make it an easily prepared and delicious year-round favorite apple recipe. Select the perfect apple for your apple recipes with our apple selection guide. Learn how to prepare and cook apples in All About Apples. | Preheat oven to 425°F. Peel, core, and slice apples into 1/2" to 3/4" thick slices and place in a large bowl. Mix sugar, cinnamon, nutmeg, and cornstarch together and sprinkle over the apples. Place 1 crust in bottom of pie tin so that it overlaps the edges of pie tin. Pour sliced apples mixture on crust. Dot apple mixture with butter (see TIP). Cover apples with remaining crust. Crimp the top crust to the bottom crust. Cut approximately 6 slits in top crust. To prevent the crimped crust from overbrowning, cover crimped edges with aluminum foil. Place pie pan on baking sheet and place in oven. Bake 50-60 minutes or until crust is golden in color and apples are soft. Serve warm or cold with your favorite topping. TIP: An easy way to dot with butter is to grate cold butter on a cheese grater and sprinkle grated butter over pie filling. |
39 | 2017-10-30 23:17:25 | READY IN | 1.5 hrs | ||
225 | 123 | 2017-10-30 23:24:24 | Apple Pie ala Mode | The classic dessert served warm from the oven and topped with a scoop of vanilla ice cream. Be sure to use a good baking apple so that the apples will hold their shape after they are baked. See our Apple Cooking guide for other interesting ways to cook apples. | Preheat oven to 425º F. Peel, core, and slice apples in 1/2" to 3/4" thick slices and place in a large bowl. Mix cinnamon, sugar, cornstarch, and nutmeg together and sprinkle over the apples. Place 1 crust in bottom of pie tin, overlapping the edges of pie tin. Pour sliced apples mixture on crust. Dot apple mixture with butter. Cover apples with remaining crust. Crimp the top crust to the bottom crust. Cut approximately 6 slits in top crust. To prevent crimped crust from over browning, cover crimped edges with aluminum foil. Place pie pan on cookie sheet and place in oven. Bake 50-60 minutes or until crust is golden in color and apples are soft. Serve warm or cold with your favorite topping. Note: To dot with butter, cut butter into small pieces and sprinkle over pie filling. |
To dot with butter, cut butter into small pieces and sprinkle over pie filling. | 11 | 2017-10-30 23:08:00 | COOK | 1 hr | |
224 | 123 | 2017-10-30 23:24:24 | Apple Pie ala Mode | The classic dessert served warm from the oven and topped with a scoop of vanilla ice cream. Be sure to use a good baking apple so that the apples will hold their shape after they are baked. See our Apple Cooking guide for other interesting ways to cook apples. | Preheat oven to 425º F. Peel, core, and slice apples in 1/2" to 3/4" thick slices and place in a large bowl. Mix cinnamon, sugar, cornstarch, and nutmeg together and sprinkle over the apples. Place 1 crust in bottom of pie tin, overlapping the edges of pie tin. Pour sliced apples mixture on crust. Dot apple mixture with butter. Cover apples with remaining crust. Crimp the top crust to the bottom crust. Cut approximately 6 slits in top crust. To prevent crimped crust from over browning, cover crimped edges with aluminum foil. Place pie pan on cookie sheet and place in oven. Bake 50-60 minutes or until crust is golden in color and apples are soft. Serve warm or cold with your favorite topping. Note: To dot with butter, cut butter into small pieces and sprinkle over pie filling. |
To dot with butter, cut butter into small pieces and sprinkle over pie filling. | 35 | 2017-10-30 23:17:12 | PREP | 45 mins | |
226 | 123 | 2017-10-30 23:24:24 | Apple Pie ala Mode | The classic dessert served warm from the oven and topped with a scoop of vanilla ice cream. Be sure to use a good baking apple so that the apples will hold their shape after they are baked. See our Apple Cooking guide for other interesting ways to cook apples. | Preheat oven to 425º F. Peel, core, and slice apples in 1/2" to 3/4" thick slices and place in a large bowl. Mix cinnamon, sugar, cornstarch, and nutmeg together and sprinkle over the apples. Place 1 crust in bottom of pie tin, overlapping the edges of pie tin. Pour sliced apples mixture on crust. Dot apple mixture with butter. Cover apples with remaining crust. Crimp the top crust to the bottom crust. Cut approximately 6 slits in top crust. To prevent crimped crust from over browning, cover crimped edges with aluminum foil. Place pie pan on cookie sheet and place in oven. Bake 50-60 minutes or until crust is golden in color and apples are soft. Serve warm or cold with your favorite topping. Note: To dot with butter, cut butter into small pieces and sprinkle over pie filling. |
To dot with butter, cut butter into small pieces and sprinkle over pie filling. | 146 | 2017-10-30 23:21:35 | READY IN | 1.75 hrs | |
227 | 124 | 2017-10-30 23:24:32 | Apple Pie Bars | An apple pie-like dessert, baked until golden brown, and topped with a glaze of sugar and lemon. This Apple Pie Bar recipe is a delicious treat for a picnic, or any gathering of friends and family. If you like apple pie you are sure to enjoy this apple bar recipe. | CRUST: Preheat oven to 350 degrees F. In a large bowl, combine flour, sugar, salt, and baking soda. Cut-in 1 cup vegetable shortening. Separate the eggs. Place egg yolks in a one cup measuring cup and add milk to the egg yolks until milk and egg yolks equal 2/3 cups. Blend the egg mixture into flour mixture until it reaches a dough consistency. Divide the dough in half. Roll out 1/2 of the dough to fit the bottom of the jelly roll pan. The crust will be very thin. FILLING: Cover crust with crushed corn flakes. Cover corn flakes with prepared apple slices. In separate bowl, combine sugar and cinnamon. Sprinkle evenly over apple slices. Roll out the remaining dough and cover the apple mixture with it. The dough will be very thin. Beat remaining egg whites until they appear semi-stiff. Brush the crust with the egg whites. Bake for 35 to 40 minutes. Remove from oven. GLAZE: In a small bowl, combine powdered sugar and lemon juice for glaze. Blend until smooth. Adjust consistency (add lemon juice if too dry; add powdered sugar if too runny). Drizzle glaze over the top of the warm bars. Bars can be served warm or cold, and they freeze well, too. |
jelly roll pan | 3 | 2017-10-30 23:07:42 | PREP | 30 mins | |
228 | 124 | 2017-10-30 23:24:32 | Apple Pie Bars | An apple pie-like dessert, baked until golden brown, and topped with a glaze of sugar and lemon. This Apple Pie Bar recipe is a delicious treat for a picnic, or any gathering of friends and family. If you like apple pie you are sure to enjoy this apple bar recipe. | CRUST: Preheat oven to 350 degrees F. In a large bowl, combine flour, sugar, salt, and baking soda. Cut-in 1 cup vegetable shortening. Separate the eggs. Place egg yolks in a one cup measuring cup and add milk to the egg yolks until milk and egg yolks equal 2/3 cups. Blend the egg mixture into flour mixture until it reaches a dough consistency. Divide the dough in half. Roll out 1/2 of the dough to fit the bottom of the jelly roll pan. The crust will be very thin. FILLING: Cover crust with crushed corn flakes. Cover corn flakes with prepared apple slices. In separate bowl, combine sugar and cinnamon. Sprinkle evenly over apple slices. Roll out the remaining dough and cover the apple mixture with it. The dough will be very thin. Beat remaining egg whites until they appear semi-stiff. Brush the crust with the egg whites. Bake for 35 to 40 minutes. Remove from oven. GLAZE: In a small bowl, combine powdered sugar and lemon juice for glaze. Blend until smooth. Adjust consistency (add lemon juice if too dry; add powdered sugar if too runny). Drizzle glaze over the top of the warm bars. Bars can be served warm or cold, and they freeze well, too. |
jelly roll pan | 29 | 2017-10-30 23:16:54 | COOK | 45 mins | |
229 | 125 | 2017-10-30 23:24:38 | Apple Raisin Bread Pudding | Bread pudding is truly a comfort food dessert, especially this recipe with apples, raisins and walnuts. | 1. Preheat oven to 350°F. Mix eggs, milk, sugar, butter, allspice, vanilla and cinnamon in large bowl until well blended. 2. Stir in bread cubes, apple, raisins and walnuts. Spread evenly in greased 11x7-inch baking dish. 3. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Serve warm. | 8 | 2017-10-30 23:07:55 | PREP | 15 mins | ||
230 | 125 | 2017-10-30 23:24:38 | Apple Raisin Bread Pudding | Bread pudding is truly a comfort food dessert, especially this recipe with apples, raisins and walnuts. | 1. Preheat oven to 350°F. Mix eggs, milk, sugar, butter, allspice, vanilla and cinnamon in large bowl until well blended. 2. Stir in bread cubes, apple, raisins and walnuts. Spread evenly in greased 11x7-inch baking dish. 3. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Serve warm. | 29 | 2017-10-30 23:16:54 | COOK | 45 mins | ||
231 | 126 | 2017-10-30 23:24:45 | Apple Roasted Red Pears with Cream Cheese Filling | Wonderful way to enjoy fresh pears for a light fall dessert. | Preheat oven to 400° F.In a small mixing bowl stir together apple juice, cinnamon, brown sugar and melted butter. Heat in microwave just to dissolve the sugar.Cut pears in half, lengthwise; core. Keep stem in tact for a pretty presentation. Place cut-side up, in baking dish. Pour apple juice mixture over all. Bake in oven for 50-60 minutes until pears are tender.Meanwhile, mix together cream cheese, goat cheese and honey.Remove pears from oven, let cool slightly.Place dollop of cheese mixture in center of each pear. Top with drizzle of honey and sprinkle with pinenuts.Serve warm or at room temperature.May serve with apple sauce on the side. |
square baking dish with 2" sides, small mixing bowl | 8 | 2017-10-30 23:07:55 | PREP | 15 mins | |
232 | 126 | 2017-10-30 23:24:45 | Apple Roasted Red Pears with Cream Cheese Filling | Wonderful way to enjoy fresh pears for a light fall dessert. | Preheat oven to 400° F.In a small mixing bowl stir together apple juice, cinnamon, brown sugar and melted butter. Heat in microwave just to dissolve the sugar.Cut pears in half, lengthwise; core. Keep stem in tact for a pretty presentation. Place cut-side up, in baking dish. Pour apple juice mixture over all. Bake in oven for 50-60 minutes until pears are tender.Meanwhile, mix together cream cheese, goat cheese and honey.Remove pears from oven, let cool slightly.Place dollop of cheese mixture in center of each pear. Top with drizzle of honey and sprinkle with pinenuts.Serve warm or at room temperature.May serve with apple sauce on the side. |
square baking dish with 2" sides, small mixing bowl | 11 | 2017-10-30 23:08:00 | COOK | 1 hr | |
233 | 126 | 2017-10-30 23:24:45 | Apple Roasted Red Pears with Cream Cheese Filling | Wonderful way to enjoy fresh pears for a light fall dessert. | Preheat oven to 400° F.In a small mixing bowl stir together apple juice, cinnamon, brown sugar and melted butter. Heat in microwave just to dissolve the sugar.Cut pears in half, lengthwise; core. Keep stem in tact for a pretty presentation. Place cut-side up, in baking dish. Pour apple juice mixture over all. Bake in oven for 50-60 minutes until pears are tender.Meanwhile, mix together cream cheese, goat cheese and honey.Remove pears from oven, let cool slightly.Place dollop of cheese mixture in center of each pear. Top with drizzle of honey and sprinkle with pinenuts.Serve warm or at room temperature.May serve with apple sauce on the side. |
square baking dish with 2" sides, small mixing bowl | 47 | 2017-10-30 23:17:47 | READY IN | 1.25 hrs | |
235 | 128 | 2017-10-30 23:24:52 | Apple Spice Bundt Cake | Made with shredded apples, this spiced bundt cake has a moist, dense texture and is loaded with flavor. This bundt cake recipe is a delicious way to enjoy the fall harvest of apples. | CAKE: Butter the inside of a 9-inch bundt pan; flour lightly. Preheat the oven to 350 degrees. Combine the flour, baking soda, cinnamon, cloves, nutmeg, and salt in a bowl and whisk together. In a large mixing bowl, cream the butter, granulated sugar and brown sugar together. With the mixer on low, begin adding the eggs one at a time; beat until all eggs are mixed in. Add the vanilla and beat just until combined. Mix in half the buttermilk and half the flour mixture with the mixer on low. Add the remaining buttermilk and flour mixture and beat on low just until flour is mixed in. Stir in the shredded apples. The cake batter will be very thick. Spread the batter evenly in the prepared bundt pan. The pan will be very full so you may want to place it on a cookie sheet to catch any overflow of batter that may occur during baking. Bake for 1 hour. Check for doneness by poking middle with a toothpick. The toothpick will come out clean when the cake is done. Place the cake on a rack to cool for 10 minutes before removing from the pan. Turn cake out carefully onto a wire rack to cool completely. GLAZE: Whisk the butter and powdered sugar together until smooth. Whisk in the maple syrup until well blended; set aside at room temperature until ready to use. Drizzle over the cake when it has completely cooled. Sprinkle chopped nuts over glaze before it sets up. Note: This cake is very heavy and dense. For a less dense cake you could try adding only 3 shredded apples rather than 4 if you prefer. |
This cake is very heavy and dense. For a less dense cake you could try adding only 3 shredded apples rather than 4 if you prefer. | 7 | 2017-10-30 23:07:45 | COOK | 1 min | |
236 | 128 | 2017-10-30 23:24:52 | Apple Spice Bundt Cake | Made with shredded apples, this spiced bundt cake has a moist, dense texture and is loaded with flavor. This bundt cake recipe is a delicious way to enjoy the fall harvest of apples. | CAKE: Butter the inside of a 9-inch bundt pan; flour lightly. Preheat the oven to 350 degrees. Combine the flour, baking soda, cinnamon, cloves, nutmeg, and salt in a bowl and whisk together. In a large mixing bowl, cream the butter, granulated sugar and brown sugar together. With the mixer on low, begin adding the eggs one at a time; beat until all eggs are mixed in. Add the vanilla and beat just until combined. Mix in half the buttermilk and half the flour mixture with the mixer on low. Add the remaining buttermilk and flour mixture and beat on low just until flour is mixed in. Stir in the shredded apples. The cake batter will be very thick. Spread the batter evenly in the prepared bundt pan. The pan will be very full so you may want to place it on a cookie sheet to catch any overflow of batter that may occur during baking. Bake for 1 hour. Check for doneness by poking middle with a toothpick. The toothpick will come out clean when the cake is done. Place the cake on a rack to cool for 10 minutes before removing from the pan. Turn cake out carefully onto a wire rack to cool completely. GLAZE: Whisk the butter and powdered sugar together until smooth. Whisk in the maple syrup until well blended; set aside at room temperature until ready to use. Drizzle over the cake when it has completely cooled. Sprinkle chopped nuts over glaze before it sets up. Note: This cake is very heavy and dense. For a less dense cake you could try adding only 3 shredded apples rather than 4 if you prefer. |
This cake is very heavy and dense. For a less dense cake you could try adding only 3 shredded apples rather than 4 if you prefer. | 55 | 2017-10-30 23:18:11 | READY IN | 2 hrs | |
234 | 128 | 2017-10-30 23:24:52 | Apple Spice Bundt Cake | Made with shredded apples, this spiced bundt cake has a moist, dense texture and is loaded with flavor. This bundt cake recipe is a delicious way to enjoy the fall harvest of apples. | CAKE: Butter the inside of a 9-inch bundt pan; flour lightly. Preheat the oven to 350 degrees. Combine the flour, baking soda, cinnamon, cloves, nutmeg, and salt in a bowl and whisk together. In a large mixing bowl, cream the butter, granulated sugar and brown sugar together. With the mixer on low, begin adding the eggs one at a time; beat until all eggs are mixed in. Add the vanilla and beat just until combined. Mix in half the buttermilk and half the flour mixture with the mixer on low. Add the remaining buttermilk and flour mixture and beat on low just until flour is mixed in. Stir in the shredded apples. The cake batter will be very thick. Spread the batter evenly in the prepared bundt pan. The pan will be very full so you may want to place it on a cookie sheet to catch any overflow of batter that may occur during baking. Bake for 1 hour. Check for doneness by poking middle with a toothpick. The toothpick will come out clean when the cake is done. Place the cake on a rack to cool for 10 minutes before removing from the pan. Turn cake out carefully onto a wire rack to cool completely. GLAZE: Whisk the butter and powdered sugar together until smooth. Whisk in the maple syrup until well blended; set aside at room temperature until ready to use. Drizzle over the cake when it has completely cooled. Sprinkle chopped nuts over glaze before it sets up. Note: This cake is very heavy and dense. For a less dense cake you could try adding only 3 shredded apples rather than 4 if you prefer. |
This cake is very heavy and dense. For a less dense cake you could try adding only 3 shredded apples rather than 4 if you prefer. | 150 | 2017-10-30 23:21:47 | PREP | 1 hr | |
237 | 129 | 2017-10-30 23:24:59 | Apple Strawberry Slush | For kids, this slush is as cool as it gets! | Peel and chop the apples. Then, hull the strawberries, reserving two strawberries to use as a garnish. Cut strawberries in half and sprinkle with sugar and stir. Set strawberries aside. Push prepared apples through a juicer or blend in a food processor or blender. Repeat the same process with the strawberries. Combine apples and strawberries and mix in the vanilla syrup. Fill two tall glasses 1/2 to 3/4 full with crushed ice. Pour in prepared juice and garnish with the strawberries. |
Juicer | 8 | 2017-10-30 23:07:55 | PREP | 15 mins | |
239 | 130 | 2017-10-30 23:25:04 | Apple Strudel Bars | Yummy apple bars that hold their shape and are easy to serve. Select the perfect apple in All About Apples to use for bars, pies, crisps, and sauces. You will love how the cinnamon and nutmeg complement the flavor of the apples in these Apple Strudel Bars. | CRUST: Preheat oven to 375°F. Lightly spray jelly roll pan with a vegetable spray or oil. Cream butter (margarine), cream cheese and brown sugar together in a medium sized bowl. Beat in egg and almond extract (or vanilla). Stir in flour and salt until blended. With your fingers, press dough into the bottom of the pan in an even layer. FILLING: To make the filling, blend flour, sugar, and spices in a small bowl and toss in peeled, sliced apples. Put the apple mixture on top of the crust. TOPPING: For the topping, stir the flour, brown sugar, and spices in a small bowl. Cut in the butter (margarine) until the mixture forms coarse crumbs. Sprinkle the crumbs over the sliced apples. Place the pan in the preheated oven and bake for about 40 minutes or until the apples are tender and the topping has browned. Cool in the pan. These can be made a day ahead, covered well, and stored in a cool place. Cut just before serving to the size that best fits the crowd. Great served with some ice cream. |
Jelly roll pan (10 X 15") | 29 | 2017-10-30 23:16:54 | COOK | 45 mins | |
238 | 130 | 2017-10-30 23:25:04 | Apple Strudel Bars | Yummy apple bars that hold their shape and are easy to serve. Select the perfect apple in All About Apples to use for bars, pies, crisps, and sauces. You will love how the cinnamon and nutmeg complement the flavor of the apples in these Apple Strudel Bars. | CRUST: Preheat oven to 375°F. Lightly spray jelly roll pan with a vegetable spray or oil. Cream butter (margarine), cream cheese and brown sugar together in a medium sized bowl. Beat in egg and almond extract (or vanilla). Stir in flour and salt until blended. With your fingers, press dough into the bottom of the pan in an even layer. FILLING: To make the filling, blend flour, sugar, and spices in a small bowl and toss in peeled, sliced apples. Put the apple mixture on top of the crust. TOPPING: For the topping, stir the flour, brown sugar, and spices in a small bowl. Cut in the butter (margarine) until the mixture forms coarse crumbs. Sprinkle the crumbs over the sliced apples. Place the pan in the preheated oven and bake for about 40 minutes or until the apples are tender and the topping has browned. Cool in the pan. These can be made a day ahead, covered well, and stored in a cool place. Cut just before serving to the size that best fits the crowd. Great served with some ice cream. |
Jelly roll pan (10 X 15") | 35 | 2017-10-30 23:17:12 | PREP | 45 mins | |
240 | 131 | 2017-10-30 23:25:11 | Apple Stuffed Turkey | The apple and vegetable stuffing provides mild flavor and extra moisture that makes this turkey moist and delicious. It is a great way to prepare your turkey for Thanksgiving or anytime of the year. | This process is the same for any turkey no matter what size. Preheat oven to 325°. Clean and wash turkey thoroughly, removing neck, giblet / liver packages from cavities. Rinse the turkey inside and out; drain and pat dry. Rub the inside with salt and pepper Chop vegetables and apple; stuff in largest cavity of the turkey. Tie legs together at the ends if they were not sealed together when purchased. This will help hold the stuffing in place. Stuff tabs of butter under the skin on the breast of the turkey. Place 4 or 5 tabs on each side of the breast. Rub outside of bird generously with salt and pepper. Place turkey breast side up in the roasting pan, preferably on a roasting rack. Put in the preheated oven. Bake 20 minutes per pound of turkey. Test for doneness. The breasts should be 170° and the thigh should be 180°. If you don't have a thermometer, poke the breast and thigh area with a fork. If the juices run clear, it is done. Remove from oven - carve and serve. Note: This turkey can also be cooked in an oven-safe cooking bag. This will reduce the cooking time significantly. The turkey is roasted at 350° for approximately 12 minutes per pound of turkey. Follow the preparation steps shown above and see the package directions for using the oven bag. You will be surprised how quickly your turkey will cook. |
Roasting pan | This turkey can also be cooked in an oven-safe cooking bag. This will reduce the cooking time significantly. The turkey is roasted at 350° for approximately 12 minutes per pound of turkey. Follow the preparation steps shown above and see the package direc | 35 | 2017-10-30 23:17:12 | PREP | 45 mins |
241 | 131 | 2017-10-30 23:25:11 | Apple Stuffed Turkey | The apple and vegetable stuffing provides mild flavor and extra moisture that makes this turkey moist and delicious. It is a great way to prepare your turkey for Thanksgiving or anytime of the year. | This process is the same for any turkey no matter what size. Preheat oven to 325°. Clean and wash turkey thoroughly, removing neck, giblet / liver packages from cavities. Rinse the turkey inside and out; drain and pat dry. Rub the inside with salt and pepper Chop vegetables and apple; stuff in largest cavity of the turkey. Tie legs together at the ends if they were not sealed together when purchased. This will help hold the stuffing in place. Stuff tabs of butter under the skin on the breast of the turkey. Place 4 or 5 tabs on each side of the breast. Rub outside of bird generously with salt and pepper. Place turkey breast side up in the roasting pan, preferably on a roasting rack. Put in the preheated oven. Bake 20 minutes per pound of turkey. Test for doneness. The breasts should be 170° and the thigh should be 180°. If you don't have a thermometer, poke the breast and thigh area with a fork. If the juices run clear, it is done. Remove from oven - carve and serve. Note: This turkey can also be cooked in an oven-safe cooking bag. This will reduce the cooking time significantly. The turkey is roasted at 350° for approximately 12 minutes per pound of turkey. Follow the preparation steps shown above and see the package directions for using the oven bag. You will be surprised how quickly your turkey will cook. |
Roasting pan | This turkey can also be cooked in an oven-safe cooking bag. This will reduce the cooking time significantly. The turkey is roasted at 350° for approximately 12 minutes per pound of turkey. Follow the preparation steps shown above and see the package direc | 241 | 2017-10-30 23:25:11 | COOK | 5 hrs |
243 | 132 | 2017-10-30 23:25:14 | Apple Upside Down Cake | Apples and raisins are perfect complements in this fantastic cake smothered in caramel and topped with a spicy raisin and rum sauce. | CARAMEL: Preheat oven to 300°. In an oven proof skillet, simmer the sugar, water, lemon juice and salt over medium heat. Cook and whisk until the mixture is golden, 6-8 mintues. Remove from heat, stir in cream, butter, rum and vanilla. Allow to cool slightly. Place quartered apples into the caramel and set aside. CAKE: Melt one stick of butter in a saucepan over medium heat. Cook until the butter starts to brown, approximately 5 minutes. Set aside to cool. Whisk together the sugar, grated apple, browned butter, eggs and zest in a medium bowl. Add flour, salt, baking powder, spices and whisk just until blended. Place the skillet with the apples on a baking sheet to help catch any drippings when baked. Spread the batter over the apples. Place all in the oven and bake for 45-50 minutes or until golden brown. Allow the cake to cool for 10 minutes and then invert the cake out onto a platter. RAISIN SAUCE: Simmer apple juice, raisins, sugar, spices, lemon juice and salt in a saucepan over medium heat for 10 minutes. Combine the rum and cornstarch in a dish, then whisk it into the simmering sauce. Cook until thickened, approximately 2-3 minutes. Remove from heat and add butter. Stir until melted. Serve over warm cake. |
10 inch oven proof skillet, saucepan, medium bowl | 29 | 2017-10-30 23:16:54 | COOK | 45 mins | |
242 | 132 | 2017-10-30 23:25:14 | Apple Upside Down Cake | Apples and raisins are perfect complements in this fantastic cake smothered in caramel and topped with a spicy raisin and rum sauce. | CARAMEL: Preheat oven to 300°. In an oven proof skillet, simmer the sugar, water, lemon juice and salt over medium heat. Cook and whisk until the mixture is golden, 6-8 mintues. Remove from heat, stir in cream, butter, rum and vanilla. Allow to cool slightly. Place quartered apples into the caramel and set aside. CAKE: Melt one stick of butter in a saucepan over medium heat. Cook until the butter starts to brown, approximately 5 minutes. Set aside to cool. Whisk together the sugar, grated apple, browned butter, eggs and zest in a medium bowl. Add flour, salt, baking powder, spices and whisk just until blended. Place the skillet with the apples on a baking sheet to help catch any drippings when baked. Spread the batter over the apples. Place all in the oven and bake for 45-50 minutes or until golden brown. Allow the cake to cool for 10 minutes and then invert the cake out onto a platter. RAISIN SAUCE: Simmer apple juice, raisins, sugar, spices, lemon juice and salt in a saucepan over medium heat for 10 minutes. Combine the rum and cornstarch in a dish, then whisk it into the simmering sauce. Cook until thickened, approximately 2-3 minutes. Remove from heat and add butter. Stir until melted. Serve over warm cake. |
10 inch oven proof skillet, saucepan, medium bowl | 36 | 2017-10-30 23:17:18 | PREP | 20 mins | |
244 | 132 | 2017-10-30 23:25:14 | Apple Upside Down Cake | Apples and raisins are perfect complements in this fantastic cake smothered in caramel and topped with a spicy raisin and rum sauce. | CARAMEL: Preheat oven to 300°. In an oven proof skillet, simmer the sugar, water, lemon juice and salt over medium heat. Cook and whisk until the mixture is golden, 6-8 mintues. Remove from heat, stir in cream, butter, rum and vanilla. Allow to cool slightly. Place quartered apples into the caramel and set aside. CAKE: Melt one stick of butter in a saucepan over medium heat. Cook until the butter starts to brown, approximately 5 minutes. Set aside to cool. Whisk together the sugar, grated apple, browned butter, eggs and zest in a medium bowl. Add flour, salt, baking powder, spices and whisk just until blended. Place the skillet with the apples on a baking sheet to help catch any drippings when baked. Spread the batter over the apples. Place all in the oven and bake for 45-50 minutes or until golden brown. Allow the cake to cool for 10 minutes and then invert the cake out onto a platter. RAISIN SAUCE: Simmer apple juice, raisins, sugar, spices, lemon juice and salt in a saucepan over medium heat for 10 minutes. Combine the rum and cornstarch in a dish, then whisk it into the simmering sauce. Cook until thickened, approximately 2-3 minutes. Remove from heat and add butter. Stir until melted. Serve over warm cake. |
10 inch oven proof skillet, saucepan, medium bowl | 47 | 2017-10-30 23:17:47 | READY IN | 1.25 hrs | |
245 | 133 | 2017-10-30 23:25:20 | Apple Walnut Casserole | This dessert casserole has the homey flavors of apple pie but is quicker and easier. Use any kind of apple or a mixture. | Preheat oven to 350. Put sliced apples in casserole dish. Mix 3/4 cup water, brown sugar, butter, cinnamon and salt in a saucepan and heat (medium heat) until butter melts. Mix cornstarch with 1/4 cup water and stir until smooth. Stir this gradually into the sugar mixture and bring to a boil. Remove from heat and pour over the apples. Stir in walnuts, cover and bake until apples are soft, about 45 minutes. Time may vary, depending on variety of apples used. Serve warm, room temperature or cold. Delicious topped with a scoop of vanilla ice cream. |
2 or 2 1/2 quart casserole dish with a lid. | 8 | 2017-10-30 23:07:55 | PREP | 15 mins | |
246 | 133 | 2017-10-30 23:25:20 | Apple Walnut Casserole | This dessert casserole has the homey flavors of apple pie but is quicker and easier. Use any kind of apple or a mixture. | Preheat oven to 350. Put sliced apples in casserole dish. Mix 3/4 cup water, brown sugar, butter, cinnamon and salt in a saucepan and heat (medium heat) until butter melts. Mix cornstarch with 1/4 cup water and stir until smooth. Stir this gradually into the sugar mixture and bring to a boil. Remove from heat and pour over the apples. Stir in walnuts, cover and bake until apples are soft, about 45 minutes. Time may vary, depending on variety of apples used. Serve warm, room temperature or cold. Delicious topped with a scoop of vanilla ice cream. |
2 or 2 1/2 quart casserole dish with a lid. | 29 | 2017-10-30 23:16:54 | COOK | 45 mins | |
247 | 133 | 2017-10-30 23:25:20 | Apple Walnut Casserole | This dessert casserole has the homey flavors of apple pie but is quicker and easier. Use any kind of apple or a mixture. | Preheat oven to 350. Put sliced apples in casserole dish. Mix 3/4 cup water, brown sugar, butter, cinnamon and salt in a saucepan and heat (medium heat) until butter melts. Mix cornstarch with 1/4 cup water and stir until smooth. Stir this gradually into the sugar mixture and bring to a boil. Remove from heat and pour over the apples. Stir in walnuts, cover and bake until apples are soft, about 45 minutes. Time may vary, depending on variety of apples used. Serve warm, room temperature or cold. Delicious topped with a scoop of vanilla ice cream. |
2 or 2 1/2 quart casserole dish with a lid. | 64 | 2017-10-30 23:18:36 | READY IN | 1 hr | |
249 | 134 | 2017-10-30 23:25:27 | Apple Walnut Pie | Everyone will love this single crusted apple pie topped with a crunchy streusel-like topping. The apple filling is first cooked on the stove; and then placed in the crust and covered with the walnut and pecan topping. This pie is then baked until bubbling hot. | Preheat oven to 350° F. Prepare a 9 inch pie crust and bake approximately 12-15 minutes. The crust needs to be just short of done. Place apples in a large skillet and sprinkle with lemon juice. Set aside. Combine lemon zest, nutmeg, cinnamon and sugar in a small bowl. Sprinkle over apples. Bring apples to a boil over medium heat. Allow to bubble gently. Cook uncovered 10-12 minutes, stirring occasionally, the liquid should be reduced to half. Reduce heat to low. When apples stop bubbling, stir in cornstarch mixture. Continue to cook and stir for approximately 2 minutes. The juices should have started to thicken. In a small bowl, combine the flour, sugar and walnuts. Add butter and toss with a fork until crumbly. Spoon apple filling into the pie crust, mounding them in the center. Crumble the walnut topping over the apples, do not pack the apples down. Bake 30-40 minutes or just until the filling bubbles over and the topping is crisp. Cool several hours before cutting. Slice and top with whipped cream if desired. |
9 inch pie plate | 38 | 2017-10-30 23:17:25 | COOK | 1.5 hrs | |
248 | 134 | 2017-10-30 23:25:27 | Apple Walnut Pie | Everyone will love this single crusted apple pie topped with a crunchy streusel-like topping. The apple filling is first cooked on the stove; and then placed in the crust and covered with the walnut and pecan topping. This pie is then baked until bubbling hot. | Preheat oven to 350° F. Prepare a 9 inch pie crust and bake approximately 12-15 minutes. The crust needs to be just short of done. Place apples in a large skillet and sprinkle with lemon juice. Set aside. Combine lemon zest, nutmeg, cinnamon and sugar in a small bowl. Sprinkle over apples. Bring apples to a boil over medium heat. Allow to bubble gently. Cook uncovered 10-12 minutes, stirring occasionally, the liquid should be reduced to half. Reduce heat to low. When apples stop bubbling, stir in cornstarch mixture. Continue to cook and stir for approximately 2 minutes. The juices should have started to thicken. In a small bowl, combine the flour, sugar and walnuts. Add butter and toss with a fork until crumbly. Spoon apple filling into the pie crust, mounding them in the center. Crumble the walnut topping over the apples, do not pack the apples down. Bake 30-40 minutes or just until the filling bubbles over and the topping is crisp. Cool several hours before cutting. Slice and top with whipped cream if desired. |
9 inch pie plate | 150 | 2017-10-30 23:21:47 | PREP | 1 hr | |
250 | 134 | 2017-10-30 23:25:27 | Apple Walnut Pie | Everyone will love this single crusted apple pie topped with a crunchy streusel-like topping. The apple filling is first cooked on the stove; and then placed in the crust and covered with the walnut and pecan topping. This pie is then baked until bubbling hot. | Preheat oven to 350° F. Prepare a 9 inch pie crust and bake approximately 12-15 minutes. The crust needs to be just short of done. Place apples in a large skillet and sprinkle with lemon juice. Set aside. Combine lemon zest, nutmeg, cinnamon and sugar in a small bowl. Sprinkle over apples. Bring apples to a boil over medium heat. Allow to bubble gently. Cook uncovered 10-12 minutes, stirring occasionally, the liquid should be reduced to half. Reduce heat to low. When apples stop bubbling, stir in cornstarch mixture. Continue to cook and stir for approximately 2 minutes. The juices should have started to thicken. In a small bowl, combine the flour, sugar and walnuts. Add butter and toss with a fork until crumbly. Spoon apple filling into the pie crust, mounding them in the center. Crumble the walnut topping over the apples, do not pack the apples down. Bake 30-40 minutes or just until the filling bubbles over and the topping is crisp. Cool several hours before cutting. Slice and top with whipped cream if desired. |
9 inch pie plate | 250 | 2017-10-30 23:25:27 | READY IN | 2.5 hrs | |
251 | 135 | 2017-10-30 23:25:31 | Apple Cranberry and Pineapple Crisp | The delicate sweetness of pineapple is a perfect complement to the tartness of the apple and the refreshing flavor of the cranberries in this terrific variation of a classic dessert. | TOPPING: Whisk flour, sugar, cinnamon and nutmeg in a medium bowl. Add butter pats and mix in with the flour using a fork until the mixture is crumbly. Add oats and pecans, stir all to combine. FILLING: Combine the sugar, flour, cinnamon, nutmeg and allspice together in a large bowl. Add the apples, cranberries and pineapple. Stir to evenly coat all fruit. Let stand for approximatley 30 minutes for the juices to form, stir occasionally. Preheat the oven to 375° F. Spread filling in the baking dish and sprinkle evenly with the topping. Bake until the filling is bubbling around edges and the topping is brown and crips, approximately 45 minutes. Allow to cool slightly. Serve warm or at room temperature with cream or vanilla ice cream. |
11x7 baking dish or large round tart baking dish, medium bowl, large bowl | 3 | 2017-10-30 23:07:42 | PREP | 30 mins | |
252 | 135 | 2017-10-30 23:25:31 | Apple Cranberry and Pineapple Crisp | The delicate sweetness of pineapple is a perfect complement to the tartness of the apple and the refreshing flavor of the cranberries in this terrific variation of a classic dessert. | TOPPING: Whisk flour, sugar, cinnamon and nutmeg in a medium bowl. Add butter pats and mix in with the flour using a fork until the mixture is crumbly. Add oats and pecans, stir all to combine. FILLING: Combine the sugar, flour, cinnamon, nutmeg and allspice together in a large bowl. Add the apples, cranberries and pineapple. Stir to evenly coat all fruit. Let stand for approximatley 30 minutes for the juices to form, stir occasionally. Preheat the oven to 375° F. Spread filling in the baking dish and sprinkle evenly with the topping. Bake until the filling is bubbling around edges and the topping is brown and crips, approximately 45 minutes. Allow to cool slightly. Serve warm or at room temperature with cream or vanilla ice cream. |
11x7 baking dish or large round tart baking dish, medium bowl, large bowl | 29 | 2017-10-30 23:16:54 | COOK | 45 mins | |
253 | 135 | 2017-10-30 23:25:31 | Apple Cranberry and Pineapple Crisp | The delicate sweetness of pineapple is a perfect complement to the tartness of the apple and the refreshing flavor of the cranberries in this terrific variation of a classic dessert. | TOPPING: Whisk flour, sugar, cinnamon and nutmeg in a medium bowl. Add butter pats and mix in with the flour using a fork until the mixture is crumbly. Add oats and pecans, stir all to combine. FILLING: Combine the sugar, flour, cinnamon, nutmeg and allspice together in a large bowl. Add the apples, cranberries and pineapple. Stir to evenly coat all fruit. Let stand for approximatley 30 minutes for the juices to form, stir occasionally. Preheat the oven to 375° F. Spread filling in the baking dish and sprinkle evenly with the topping. Bake until the filling is bubbling around edges and the topping is brown and crips, approximately 45 minutes. Allow to cool slightly. Serve warm or at room temperature with cream or vanilla ice cream. |
11x7 baking dish or large round tart baking dish, medium bowl, large bowl | 39 | 2017-10-30 23:17:25 | READY IN | 1.5 hrs | |
255 | 136 | 2017-10-30 23:25:35 | Apple Fennel and Celery Slaw | Fennels slight licorice flavor adds a nice touch to this tangy slaw with apples. | Whisk together cider vinegar, molasses, Dijon mustard, salt and pepper.Slowly whisk in oil, whisking constantly to combine.Rinse fennel, trim stalks to within 1 inch of bulb. Discard hard outside stalks. Remove tough core from bottom of the bulb. Starting at one side, cut the bulb vertically into thin shreds.Add fennel, apple and celery into large bowl, pour dressing over the top and mix to combine. Cover and chill up to 4 hours. Toss well just before serving. |
small and large mixing bowl | 34 | 2017-10-30 23:17:05 | READY IN | 20 mins | |
254 | 136 | 2017-10-30 23:25:35 | Apple Fennel and Celery Slaw | Fennels slight licorice flavor adds a nice touch to this tangy slaw with apples. | Whisk together cider vinegar, molasses, Dijon mustard, salt and pepper.Slowly whisk in oil, whisking constantly to combine.Rinse fennel, trim stalks to within 1 inch of bulb. Discard hard outside stalks. Remove tough core from bottom of the bulb. Starting at one side, cut the bulb vertically into thin shreds.Add fennel, apple and celery into large bowl, pour dressing over the top and mix to combine. Cover and chill up to 4 hours. Toss well just before serving. |
small and large mixing bowl | 36 | 2017-10-30 23:17:18 | PREP | 20 mins | |
256 | 137 | 2017-10-30 23:25:40 | Apple Pineapple and Grape Salad | The tangy and sweet flavors of the three fruits blend well with the poppy seed dressing to make this salad a refreshing addition for any season. | Prepare dressing by combining reserved pineapple juice, butter, sugar, and lemon juice in a small saucepan. Heat contents to boiling. Using a small bowl, combine cornstarch with water to make a smooth paste. Add the paste to the boiled mixture in the saucepan and cook until all ingredients are thick and smooth. Stir in poppyseeds, mayonnaise and yogurt into dressing ingredients, blending well. If desired, 1 cup of mayonnaise can be used instead of 1/2 cup of mayonnaise and 1/2 cup of yogurt. Place in refrigerator and chill until contents become firm and set up. This dressing can be made well ahead of salad and kept until ready to add to fruit. Prepare salad ingredients by chopping apples into small pieces. Slice grapes in half and then combine apples, pineapple chunks, grapes, and poppy seeds in large glass bowl. Add chilled dressing to fruit ingredients and stir in well. Place in refrigerator to chill until ready to serve. To keep crispy, add toasted almonds or pecans just prior to serving salad, stirring in well and placing some on top as garnish. |
3 | 2017-10-30 23:07:42 | PREP | 30 mins | ||
258 | 137 | 2017-10-30 23:25:40 | Apple Pineapple and Grape Salad | The tangy and sweet flavors of the three fruits blend well with the poppy seed dressing to make this salad a refreshing addition for any season. | Prepare dressing by combining reserved pineapple juice, butter, sugar, and lemon juice in a small saucepan. Heat contents to boiling. Using a small bowl, combine cornstarch with water to make a smooth paste. Add the paste to the boiled mixture in the saucepan and cook until all ingredients are thick and smooth. Stir in poppyseeds, mayonnaise and yogurt into dressing ingredients, blending well. If desired, 1 cup of mayonnaise can be used instead of 1/2 cup of mayonnaise and 1/2 cup of yogurt. Place in refrigerator and chill until contents become firm and set up. This dressing can be made well ahead of salad and kept until ready to add to fruit. Prepare salad ingredients by chopping apples into small pieces. Slice grapes in half and then combine apples, pineapple chunks, grapes, and poppy seeds in large glass bowl. Add chilled dressing to fruit ingredients and stir in well. Place in refrigerator to chill until ready to serve. To keep crispy, add toasted almonds or pecans just prior to serving salad, stirring in well and placing some on top as garnish. |
14 | 2017-10-30 23:08:08 | READY IN | 45 mins | ||
257 | 137 | 2017-10-30 23:25:40 | Apple Pineapple and Grape Salad | The tangy and sweet flavors of the three fruits blend well with the poppy seed dressing to make this salad a refreshing addition for any season. | Prepare dressing by combining reserved pineapple juice, butter, sugar, and lemon juice in a small saucepan. Heat contents to boiling. Using a small bowl, combine cornstarch with water to make a smooth paste. Add the paste to the boiled mixture in the saucepan and cook until all ingredients are thick and smooth. Stir in poppyseeds, mayonnaise and yogurt into dressing ingredients, blending well. If desired, 1 cup of mayonnaise can be used instead of 1/2 cup of mayonnaise and 1/2 cup of yogurt. Place in refrigerator and chill until contents become firm and set up. This dressing can be made well ahead of salad and kept until ready to add to fruit. Prepare salad ingredients by chopping apples into small pieces. Slice grapes in half and then combine apples, pineapple chunks, grapes, and poppy seeds in large glass bowl. Add chilled dressing to fruit ingredients and stir in well. Place in refrigerator to chill until ready to serve. To keep crispy, add toasted almonds or pecans just prior to serving salad, stirring in well and placing some on top as garnish. |
43 | 2017-10-30 23:17:40 | COOK | 15 mins | ||
260 | 138 | 2017-10-30 23:25:49 | Applesauce Cake with Penuche Frosting | Life could not be better while enjoying this moist apple cinnamon cake with its' irresistible brown sugar frosting. | CAKE: Place the shortening, brown sugar, white sugar, applesauce and soda water in a mixer and mix until well blended. Then add the flour, cinnamon and allspice. Mix well to combine. Pour into a 9x13 baking pan that has been sprayed with non stick cooking spray. Bake in a preheated 350° F. oven for 20-23 minutes or until the cake starts to pull away from the pan and a toothpick inserted into the middle comes out clean. Remove from oven and allow to cool completely on a wire rack. FROSTING: Melt the butter in a saucepan over medium heat. Add the brown sugar and milk and boil over low heat for two minutes. Stir continuously. Remove from the heat and allow the mixture to cool to luke warm. Then mix in the powdered sugar until it is thick enough to spread. When the cake is cool, spread frosting over the entire cake and allow it to cool completely and set. |
mixer, saucepan, 9x13 baking pan | 9 | 2017-10-30 23:07:55 | COOK | 20 mins | |
261 | 138 | 2017-10-30 23:25:49 | Applesauce Cake with Penuche Frosting | Life could not be better while enjoying this moist apple cinnamon cake with its' irresistible brown sugar frosting. | CAKE: Place the shortening, brown sugar, white sugar, applesauce and soda water in a mixer and mix until well blended. Then add the flour, cinnamon and allspice. Mix well to combine. Pour into a 9x13 baking pan that has been sprayed with non stick cooking spray. Bake in a preheated 350° F. oven for 20-23 minutes or until the cake starts to pull away from the pan and a toothpick inserted into the middle comes out clean. Remove from oven and allow to cool completely on a wire rack. FROSTING: Melt the butter in a saucepan over medium heat. Add the brown sugar and milk and boil over low heat for two minutes. Stir continuously. Remove from the heat and allow the mixture to cool to luke warm. Then mix in the powdered sugar until it is thick enough to spread. When the cake is cool, spread frosting over the entire cake and allow it to cool completely and set. |
mixer, saucepan, 9x13 baking pan | 14 | 2017-10-30 23:08:08 | READY IN | 45 mins | |
259 | 138 | 2017-10-30 23:25:49 | Applesauce Cake with Penuche Frosting | Life could not be better while enjoying this moist apple cinnamon cake with its' irresistible brown sugar frosting. | CAKE: Place the shortening, brown sugar, white sugar, applesauce and soda water in a mixer and mix until well blended. Then add the flour, cinnamon and allspice. Mix well to combine. Pour into a 9x13 baking pan that has been sprayed with non stick cooking spray. Bake in a preheated 350° F. oven for 20-23 minutes or until the cake starts to pull away from the pan and a toothpick inserted into the middle comes out clean. Remove from oven and allow to cool completely on a wire rack. FROSTING: Melt the butter in a saucepan over medium heat. Add the brown sugar and milk and boil over low heat for two minutes. Stir continuously. Remove from the heat and allow the mixture to cool to luke warm. Then mix in the powdered sugar until it is thick enough to spread. When the cake is cool, spread frosting over the entire cake and allow it to cool completely and set. |
mixer, saucepan, 9x13 baking pan | 56 | 2017-10-30 23:18:18 | PREP | 25 mins | |
262 | 139 | 2017-10-30 23:25:57 | Applesauce Coffee Cake | A super moist Bundt cake that you will love sharing with family and friends over a warm cup of coffee. An added bonus to this cake is that it is made on the lighter side using applesauce rather than oil. | Grease inside of Bundt pan. Preheat oven to 350 degrees F. Mix the sugar and cinnamon together. Sprinkle 1 tablespoon of the cinnamon and sugar mixture in the greased pan. Set the remainder aside. Blend together the cake mix, applesauce, and eggs; beat for 2 minutes. Pour half the batter into the greased and sugared Bundt pan. Sprinkle the remaining cinnamon and sugar mixture over the batter in the pan. Pour in the rest of the batter. Bake in preheated oven for 30 to 35 minutes. Remove from the oven and allow to cool for 10 to 15 minutes and then remove from the pan by turning out onto a cake plate. Allow to cool completely. GLAZE: Mix the powdered sugar, milk, and extract together until smooth. Adjust amount of powdered sugar or milk to get desired consistency. Drizzle over the cooled cake. |
Bundt cake pan | 8 | 2017-10-30 23:07:55 | PREP | 15 mins | |
263 | 139 | 2017-10-30 23:25:57 | Applesauce Coffee Cake | A super moist Bundt cake that you will love sharing with family and friends over a warm cup of coffee. An added bonus to this cake is that it is made on the lighter side using applesauce rather than oil. | Grease inside of Bundt pan. Preheat oven to 350 degrees F. Mix the sugar and cinnamon together. Sprinkle 1 tablespoon of the cinnamon and sugar mixture in the greased pan. Set the remainder aside. Blend together the cake mix, applesauce, and eggs; beat for 2 minutes. Pour half the batter into the greased and sugared Bundt pan. Sprinkle the remaining cinnamon and sugar mixture over the batter in the pan. Pour in the rest of the batter. Bake in preheated oven for 30 to 35 minutes. Remove from the oven and allow to cool for 10 to 15 minutes and then remove from the pan by turning out onto a cake plate. Allow to cool completely. GLAZE: Mix the powdered sugar, milk, and extract together until smooth. Adjust amount of powdered sugar or milk to get desired consistency. Drizzle over the cooled cake. |
Bundt cake pan | 13 | 2017-10-30 23:08:08 | COOK | 30 mins | |
264 | 139 | 2017-10-30 23:25:57 | Applesauce Coffee Cake | A super moist Bundt cake that you will love sharing with family and friends over a warm cup of coffee. An added bonus to this cake is that it is made on the lighter side using applesauce rather than oil. | Grease inside of Bundt pan. Preheat oven to 350 degrees F. Mix the sugar and cinnamon together. Sprinkle 1 tablespoon of the cinnamon and sugar mixture in the greased pan. Set the remainder aside. Blend together the cake mix, applesauce, and eggs; beat for 2 minutes. Pour half the batter into the greased and sugared Bundt pan. Sprinkle the remaining cinnamon and sugar mixture over the batter in the pan. Pour in the rest of the batter. Bake in preheated oven for 30 to 35 minutes. Remove from the oven and allow to cool for 10 to 15 minutes and then remove from the pan by turning out onto a cake plate. Allow to cool completely. GLAZE: Mix the powdered sugar, milk, and extract together until smooth. Adjust amount of powdered sugar or milk to get desired consistency. Drizzle over the cooled cake. |
Bundt cake pan | 14 | 2017-10-30 23:08:08 | READY IN | 45 mins | |
266 | 140 | 2017-10-30 23:26:06 | Applesauce Oatmeal Cookies | Cream shortening and sugars together; beat in eggs. Add applesauce and raisins.Sift dry ingredients. Add dry ingredients to creamed mixture; beat until well blended.Stir in oats, chocolate chips, and walnuts; mix well.Drop by teaspoon onto ungreased cookie sheet.Bake at 375 for 10-12 minutes; place on wire racks to cool. Store in a sealed container to preserve freshness. | 17 | 2017-10-30 23:16:22 | COOK | 10 mins | |||
265 | 140 | 2017-10-30 23:26:06 | Applesauce Oatmeal Cookies | Cream shortening and sugars together; beat in eggs. Add applesauce and raisins.Sift dry ingredients. Add dry ingredients to creamed mixture; beat until well blended.Stir in oats, chocolate chips, and walnuts; mix well.Drop by teaspoon onto ungreased cookie sheet.Bake at 375 for 10-12 minutes; place on wire racks to cool. Store in a sealed container to preserve freshness. | 19 | 2017-10-30 23:16:30 | PREP | 10 mins | |||
267 | 140 | 2017-10-30 23:26:06 | Applesauce Oatmeal Cookies | Cream shortening and sugars together; beat in eggs. Add applesauce and raisins.Sift dry ingredients. Add dry ingredients to creamed mixture; beat until well blended.Stir in oats, chocolate chips, and walnuts; mix well.Drop by teaspoon onto ungreased cookie sheet.Bake at 375 for 10-12 minutes; place on wire racks to cool. Store in a sealed container to preserve freshness. | 64 | 2017-10-30 23:18:36 | READY IN | 1 hr | |||
268 | 141 | 2017-10-30 23:26:13 | Applesauce Oatmeal Cookies with Raisins | Soft and cake-like oatmeal cookies that are the perfect snack. Not too sweet either. | Mix and sift flour, baking soda, salt and spices. Add remaining ingredients. Beat until smooth, about 2 minutes. Drop by tablespoons on greased cookie sheets. Bake at 350° for 12-15 minutes. | 8 | 2017-10-30 23:07:55 | PREP | 15 mins | ||
270 | 141 | 2017-10-30 23:26:13 | Applesauce Oatmeal Cookies with Raisins | Soft and cake-like oatmeal cookies that are the perfect snack. Not too sweet either. | Mix and sift flour, baking soda, salt and spices. Add remaining ingredients. Beat until smooth, about 2 minutes. Drop by tablespoons on greased cookie sheets. Bake at 350° for 12-15 minutes. | 64 | 2017-10-30 23:18:36 | READY IN | 1 hr | ||
269 | 141 | 2017-10-30 23:26:13 | Applesauce Oatmeal Cookies with Raisins | Soft and cake-like oatmeal cookies that are the perfect snack. Not too sweet either. | Mix and sift flour, baking soda, salt and spices. Add remaining ingredients. Beat until smooth, about 2 minutes. Drop by tablespoons on greased cookie sheets. Bake at 350° for 12-15 minutes. | 269 | 2017-10-30 23:26:13 | COOK | 12 mins | ||
271 | 142 | 2017-10-30 23:26:21 | Applewood Grilled Shrimp Plum Salad with Cinnamon Honey Dressing | Layer flavors onto grilled shrimp with Grill Mates® Applewood Rub and plum preserves. Perfect for outdoor entertaining, this salad features grilled plum slices, raspberries and applewood bacon in addition to the grilled shrimp. | 1. For the Cinnamon-Honey Dressing, mix lemon juice, honey, sea salt and roasted cinnamon in small bowl. Slowly whisk in oil. Set aside. 2. Mix plum preserves and water in small bowl. Set aside. Mix Applewood Rub and lemon peel. Thread shrimp onto skewers. Brush with oil. Coat with Rub mixture.3. Grill shrimp skewers over medium heat 4 to 5 minutes per side or just until shrimp turn pink, brushing occasionally with plum preserves mixture. Grill plums 1 to 2 minutes or until grill marks appear, turning frequently and brushing with 2 tablespoons of the Dressing.4. To serve, divide salad greens among 6 plates. Top each with shrimp, plums, raspberries and bacon. Serve with remaining Cinnamon-Honey Dressing. |
36 | 2017-10-30 23:17:18 | PREP | 20 mins | ||
272 | 142 | 2017-10-30 23:26:21 | Applewood Grilled Shrimp Plum Salad with Cinnamon Honey Dressing | Layer flavors onto grilled shrimp with Grill Mates® Applewood Rub and plum preserves. Perfect for outdoor entertaining, this salad features grilled plum slices, raspberries and applewood bacon in addition to the grilled shrimp. | 1. For the Cinnamon-Honey Dressing, mix lemon juice, honey, sea salt and roasted cinnamon in small bowl. Slowly whisk in oil. Set aside. 2. Mix plum preserves and water in small bowl. Set aside. Mix Applewood Rub and lemon peel. Thread shrimp onto skewers. Brush with oil. Coat with Rub mixture.3. Grill shrimp skewers over medium heat 4 to 5 minutes per side or just until shrimp turn pink, brushing occasionally with plum preserves mixture. Grill plums 1 to 2 minutes or until grill marks appear, turning frequently and brushing with 2 tablespoons of the Dressing.4. To serve, divide salad greens among 6 plates. Top each with shrimp, plums, raspberries and bacon. Serve with remaining Cinnamon-Honey Dressing. |
43 | 2017-10-30 23:17:40 | COOK | 15 mins | ||
273 | 143 | 2017-10-30 23:26:24 | Apricot Almond Bread | Not too sweet, just right for brunch, tea time or a little dessert. | Preheat oven to 350° F.Grease loaf pan.Sift together dry ingredients in large bowl.In small bowl, stir melted butter, honey, sugar (if using) into apricots. Beat egg, add to apricots along with abstracts. Add wet ingredients into flour along with water and apricot juice. Stir in orange rind and almonds; mix to combine.Pour into prepared pan and bake about 1 1/2 hours or until toothpick inserted in center comes out clean.Let cool 10 minutes in pan, then slip out of pan and let bread cool on wire rack for 15 minutes before slicing. |
medium bowl, large bowl, bread baking loaf pan | 36 | 2017-10-30 23:17:18 | PREP | 20 mins | |
274 | 143 | 2017-10-30 23:26:24 | Apricot Almond Bread | Not too sweet, just right for brunch, tea time or a little dessert. | Preheat oven to 350° F.Grease loaf pan.Sift together dry ingredients in large bowl.In small bowl, stir melted butter, honey, sugar (if using) into apricots. Beat egg, add to apricots along with abstracts. Add wet ingredients into flour along with water and apricot juice. Stir in orange rind and almonds; mix to combine.Pour into prepared pan and bake about 1 1/2 hours or until toothpick inserted in center comes out clean.Let cool 10 minutes in pan, then slip out of pan and let bread cool on wire rack for 15 minutes before slicing. |
medium bowl, large bowl, bread baking loaf pan | 38 | 2017-10-30 23:17:25 | COOK | 1.5 hrs | |
275 | 143 | 2017-10-30 23:26:24 | Apricot Almond Bread | Not too sweet, just right for brunch, tea time or a little dessert. | Preheat oven to 350° F.Grease loaf pan.Sift together dry ingredients in large bowl.In small bowl, stir melted butter, honey, sugar (if using) into apricots. Beat egg, add to apricots along with abstracts. Add wet ingredients into flour along with water and apricot juice. Stir in orange rind and almonds; mix to combine.Pour into prepared pan and bake about 1 1/2 hours or until toothpick inserted in center comes out clean.Let cool 10 minutes in pan, then slip out of pan and let bread cool on wire rack for 15 minutes before slicing. |
medium bowl, large bowl, bread baking loaf pan | 55 | 2017-10-30 23:18:11 | READY IN | 2 hrs | |
277 | 144 | 2017-10-30 23:26:32 | Apricot and Golden Raisin Chicken | This colorful dish provides you with a nice crisp autumn supper. | Preheat the oven to 350° F. Place the chicken a baking dish, skin side up if using chicken with the skin on. Season the chicken with salt and pepper. Sprinkle ginger over the chicken. Spread marmalade on top. Bake, uncovered, for 30 minutes. Remove from the oven and pour the apple juice and orange juice in the dish; sprinkle chicken with apricots and raisins. Bake another 30 minutes, uncovered, basting frequently. Note: The pan sauce makes a wonderful fruit sauce to serve warm with the chicken. |
9 | The pan sauce makes a wonderful fruit sauce to serve warm with the chicken. | 11 | 2017-10-30 23:08:00 | COOK | 1 hr |
276 | 144 | 2017-10-30 23:26:32 | Apricot and Golden Raisin Chicken | This colorful dish provides you with a nice crisp autumn supper. | Preheat the oven to 350° F. Place the chicken a baking dish, skin side up if using chicken with the skin on. Season the chicken with salt and pepper. Sprinkle ginger over the chicken. Spread marmalade on top. Bake, uncovered, for 30 minutes. Remove from the oven and pour the apple juice and orange juice in the dish; sprinkle chicken with apricots and raisins. Bake another 30 minutes, uncovered, basting frequently. Note: The pan sauce makes a wonderful fruit sauce to serve warm with the chicken. |
9 | The pan sauce makes a wonderful fruit sauce to serve warm with the chicken. | 19 | 2017-10-30 23:16:30 | PREP | 10 mins |
278 | 145 | 2017-10-30 23:26:36 | Apricot Brandy Ham Glaze | Basting your holiday ham with this sweet and sour ham glaze will give it a boost of flavor. Reserve some of the glaze for serving with the ham. Learn how to prepare and bake a ham with advice from our ham cooking guide. | Purée preserves in a blender. In a sauce pan, whisk orange juice, apricot preserves, brown sugar, and corn starch until well combined. Cook over medium low heat until slightly thickened, stirring frequently. Add mustard and brandy; whisk. Continue cooking over low heat 1 to 2 additional minutes. Remove from heat. Spread glaze on ham during the last 30 minutes of baking. Reapply during the last 15 minutes, if desired. Serve extra glaze along side of ham. |
small sauce pan | 1 | 2017-10-30 23:07:30 | PREP | 5 mins COOK10 mins | |
279 | 145 | 2017-10-30 23:26:36 | Apricot Brandy Ham Glaze | Basting your holiday ham with this sweet and sour ham glaze will give it a boost of flavor. Reserve some of the glaze for serving with the ham. Learn how to prepare and bake a ham with advice from our ham cooking guide. | Purée preserves in a blender. In a sauce pan, whisk orange juice, apricot preserves, brown sugar, and corn starch until well combined. Cook over medium low heat until slightly thickened, stirring frequently. Add mustard and brandy; whisk. Continue cooking over low heat 1 to 2 additional minutes. Remove from heat. Spread glaze on ham during the last 30 minutes of baking. Reapply during the last 15 minutes, if desired. Serve extra glaze along side of ham. |
small sauce pan | 2 | 2017-10-30 23:07:30 | READY IN | 15 mins | |
280 | 146 | 2017-10-30 23:26:42 | Apricot Brown Sugar Ham | A sticky sweet glaze covers this juicy ham. The other great thing about this recipe is the ham is already sliced in perfectly sliced pieces for you. | Preheat oven to 275 degrees F. Place the ham, cut side down, onto a sheet of aluminum foil Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet. Roast for 2 hours in preheated oven. Apply the remaining glaze 20 minutes before the ham is done.NOTE: If your ham is a different size figure 12 minutes per pound. |
16 | 2017-10-30 23:16:22 | PREP | 5 mins | ||
282 | 146 | 2017-10-30 23:26:42 | Apricot Brown Sugar Ham | A sticky sweet glaze covers this juicy ham. The other great thing about this recipe is the ham is already sliced in perfectly sliced pieces for you. | Preheat oven to 275 degrees F. Place the ham, cut side down, onto a sheet of aluminum foil Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet. Roast for 2 hours in preheated oven. Apply the remaining glaze 20 minutes before the ham is done.NOTE: If your ham is a different size figure 12 minutes per pound. |
55 | 2017-10-30 23:18:11 | READY IN | 2 hrs | ||
281 | 146 | 2017-10-30 23:26:42 | Apricot Brown Sugar Ham | A sticky sweet glaze covers this juicy ham. The other great thing about this recipe is the ham is already sliced in perfectly sliced pieces for you. | Preheat oven to 275 degrees F. Place the ham, cut side down, onto a sheet of aluminum foil Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet. Roast for 2 hours in preheated oven. Apply the remaining glaze 20 minutes before the ham is done.NOTE: If your ham is a different size figure 12 minutes per pound. |
281 | 2017-10-30 23:26:42 | COOK | 2 hrs | ||
283 | 147 | 2017-10-30 23:26:50 | Apricot Chicken | Satisfying chicken dish with an intense fruit flavor and a touch spiciness. | CHICKEN: Heat large skillet over medium heat, heat the butter and oil. Season the chicken with salt and pepper and add to the skillet. Cook until browned on all sides, approximately 4 minutes each side depending on how thick, or until no longer pink in the middle. Transfer to a dish to keep warm in the oven while making sauce. SAUCE: In the same skillet, add the onion and cook until tender, approximately 5 minutes. Add garlic and cook one more minute. Add nectar, chicken stock, jam and dried apricots. Bring to a boil and cook down until reduced by half, approximately 10 mintues. Add chipotle and stir to combine. Reduce the heat and add butter. Return the chicken to the skillet with the juices. Turn chicken pieces to coat with sauce and cook until done. Serve the chicken on a bed of basmati rice and wild rice. Spoon the sauce over the top. |
large skillet and serving platter | 3 | 2017-10-30 23:07:42 | PREP | 30 mins | |
284 | 147 | 2017-10-30 23:26:50 | Apricot Chicken | Satisfying chicken dish with an intense fruit flavor and a touch spiciness. | CHICKEN: Heat large skillet over medium heat, heat the butter and oil. Season the chicken with salt and pepper and add to the skillet. Cook until browned on all sides, approximately 4 minutes each side depending on how thick, or until no longer pink in the middle. Transfer to a dish to keep warm in the oven while making sauce. SAUCE: In the same skillet, add the onion and cook until tender, approximately 5 minutes. Add garlic and cook one more minute. Add nectar, chicken stock, jam and dried apricots. Bring to a boil and cook down until reduced by half, approximately 10 mintues. Add chipotle and stir to combine. Reduce the heat and add butter. Return the chicken to the skillet with the juices. Turn chicken pieces to coat with sauce and cook until done. Serve the chicken on a bed of basmati rice and wild rice. Spoon the sauce over the top. |
large skillet and serving platter | 9 | 2017-10-30 23:07:55 | COOK | 20 mins | |
285 | 147 | 2017-10-30 23:26:50 | Apricot Chicken | Satisfying chicken dish with an intense fruit flavor and a touch spiciness. | CHICKEN: Heat large skillet over medium heat, heat the butter and oil. Season the chicken with salt and pepper and add to the skillet. Cook until browned on all sides, approximately 4 minutes each side depending on how thick, or until no longer pink in the middle. Transfer to a dish to keep warm in the oven while making sauce. SAUCE: In the same skillet, add the onion and cook until tender, approximately 5 minutes. Add garlic and cook one more minute. Add nectar, chicken stock, jam and dried apricots. Bring to a boil and cook down until reduced by half, approximately 10 mintues. Add chipotle and stir to combine. Reduce the heat and add butter. Return the chicken to the skillet with the juices. Turn chicken pieces to coat with sauce and cook until done. Serve the chicken on a bed of basmati rice and wild rice. Spoon the sauce over the top. |
large skillet and serving platter | 285 | 2017-10-30 23:26:50 | READY IN | 50 mins | |
288 | 149 | 2017-10-30 23:26:56 | Apricot Orange Ham Glaze | A fruit-flavored glaze that is perfect when cooking ham. The flavor of this apricot ham glaze also blends nicely with chicken. Use this thick, sweet ham glaze at the end of the ham cooking time and reserve some for serving. | Puree apricots in a blender. In a sauce pan, combine puréed apricots, brown sugar, mustard, 2 tablespoons of orange or lemon juice, and 1/4 cup of reserved apricot juice. Cook mixture over medium low heat, stirring frequently, for 7 to 8 minutes. Spread glaze on ham during the last 30 minutes of baking. Apply again during the last 15 minutes if desired. Serve extra glaze as a sauce for the meat when it is served. *Orange juice can be substituted |
2 | 2017-10-30 23:07:30 | READY IN | 15 mins | ||
286 | 149 | 2017-10-30 23:26:56 | Apricot Orange Ham Glaze | A fruit-flavored glaze that is perfect when cooking ham. The flavor of this apricot ham glaze also blends nicely with chicken. Use this thick, sweet ham glaze at the end of the ham cooking time and reserve some for serving. | Puree apricots in a blender. In a sauce pan, combine puréed apricots, brown sugar, mustard, 2 tablespoons of orange or lemon juice, and 1/4 cup of reserved apricot juice. Cook mixture over medium low heat, stirring frequently, for 7 to 8 minutes. Spread glaze on ham during the last 30 minutes of baking. Apply again during the last 15 minutes if desired. Serve extra glaze as a sauce for the meat when it is served. *Orange juice can be substituted |
16 | 2017-10-30 23:16:22 | PREP | 5 mins | ||
287 | 149 | 2017-10-30 23:26:56 | Apricot Orange Ham Glaze | A fruit-flavored glaze that is perfect when cooking ham. The flavor of this apricot ham glaze also blends nicely with chicken. Use this thick, sweet ham glaze at the end of the ham cooking time and reserve some for serving. | Puree apricots in a blender. In a sauce pan, combine puréed apricots, brown sugar, mustard, 2 tablespoons of orange or lemon juice, and 1/4 cup of reserved apricot juice. Cook mixture over medium low heat, stirring frequently, for 7 to 8 minutes. Spread glaze on ham during the last 30 minutes of baking. Apply again during the last 15 minutes if desired. Serve extra glaze as a sauce for the meat when it is served. *Orange juice can be substituted |
17 | 2017-10-30 23:16:22 | COOK | 10 mins | ||
290 | 150 | 2017-10-30 23:27:03 | Apricot Pie | This delicious pie is an anytime favorite. | PIE CRUST: In a large bowl, mix the flour and salt together. Cut butter into 1/4 inch slices. Using a pastry blender, cut the chilled shortening and butter into the flour and salt mixture until it forms coarse crumbs. The crumbs should resemble tiny split peas. Sprinkle the flour and fat mixture with 4 tbsp. of ice water. Gently mix, using a fork. If the crust seems dry, add more water, one tablespoon at a time. Only add enough water to make the dough hold together when a small piece is pinched between the fingers. Mix dough gently and quickly. Gather dough to form a ball, but do not overwork it. Cut the dough in two to form two balls, one slightly larger than the other. Place the smaller ball of dough, which will be used as the top crust, in the refrigerator. Flatten the larger ball of dough into a 4 to 6 inch disk and place on a cool floured surface. Starting in the center, roll the crust outward. After every couple of rolls, rotate the rolling angle about 45° until you have rolled all around the crust. Always start rolling from the middle. Check crust frequently to see if it is sticking to the surface. If it begins to stick, dust lightly with flour. Do not use any more flour than necessary. Roll crust until it is approximately 1/8 inch thick and 2 inches larger in diameter than an inverted pie plate. Transfer the crust by partially rolling the crust around the rolling pin and gently lifting the crust on the pie plate. Be careful to center over the plate without stretching the dough. Once it is properly placed, unroll the crust from the rolling pin. Gently press the crust against the bottom and side of the pie plate. Trim the edges to about 1/2 inch, fold the overhang under so the crust is flush with the edge of the pie plate and flute the edges. Place in the refrigerator while rolling out the top crust. Prepare the filling for the pie before rolling out the top crust so that the filling is ready when the top crust is done. Roll out the smaller ball of dough in the same manner as the larger ball. Roll this dough out to approximately 1/8 inch thick and 10 inches in diameter. Remove the bottom crust from the refrigerator and place filling in the crust. Moisten the edge of the crust with water and then center the top crust over the filled bottom crust. Transfer the top crust in the same manner as the bottom crust. Trim the overhang so that it is just slightly larger than the bottom crust. Fold the top overhang slightly over the bottom and then turn both under so they are flush with the edge of the pie plate. Flute edges as desired. Make slits in the top crust or poke several times with a fork to allow steam to escape when baking. Bake according to the recipe used for filling. The crust should be golden brown when done. FILLING:Add the pie filling after the bottom crust has been placed in the pie plate. Spread out evenly and then sprinkle the sugar over the top of the filling. The sugar can be eliminated, if preferred. Place the top crust on the pie and finish as directed. After cutting slits in top crust for venting, brush the crust with egg white. Place in an oven preheated to 375°F and bake for 45 minutes or until crust is golden brown. |
9-inch Pie Plate | 29 | 2017-10-30 23:16:54 | COOK | 45 mins | |
291 | 150 | 2017-10-30 23:27:03 | Apricot Pie | This delicious pie is an anytime favorite. | PIE CRUST: In a large bowl, mix the flour and salt together. Cut butter into 1/4 inch slices. Using a pastry blender, cut the chilled shortening and butter into the flour and salt mixture until it forms coarse crumbs. The crumbs should resemble tiny split peas. Sprinkle the flour and fat mixture with 4 tbsp. of ice water. Gently mix, using a fork. If the crust seems dry, add more water, one tablespoon at a time. Only add enough water to make the dough hold together when a small piece is pinched between the fingers. Mix dough gently and quickly. Gather dough to form a ball, but do not overwork it. Cut the dough in two to form two balls, one slightly larger than the other. Place the smaller ball of dough, which will be used as the top crust, in the refrigerator. Flatten the larger ball of dough into a 4 to 6 inch disk and place on a cool floured surface. Starting in the center, roll the crust outward. After every couple of rolls, rotate the rolling angle about 45° until you have rolled all around the crust. Always start rolling from the middle. Check crust frequently to see if it is sticking to the surface. If it begins to stick, dust lightly with flour. Do not use any more flour than necessary. Roll crust until it is approximately 1/8 inch thick and 2 inches larger in diameter than an inverted pie plate. Transfer the crust by partially rolling the crust around the rolling pin and gently lifting the crust on the pie plate. Be careful to center over the plate without stretching the dough. Once it is properly placed, unroll the crust from the rolling pin. Gently press the crust against the bottom and side of the pie plate. Trim the edges to about 1/2 inch, fold the overhang under so the crust is flush with the edge of the pie plate and flute the edges. Place in the refrigerator while rolling out the top crust. Prepare the filling for the pie before rolling out the top crust so that the filling is ready when the top crust is done. Roll out the smaller ball of dough in the same manner as the larger ball. Roll this dough out to approximately 1/8 inch thick and 10 inches in diameter. Remove the bottom crust from the refrigerator and place filling in the crust. Moisten the edge of the crust with water and then center the top crust over the filled bottom crust. Transfer the top crust in the same manner as the bottom crust. Trim the overhang so that it is just slightly larger than the bottom crust. Fold the top overhang slightly over the bottom and then turn both under so they are flush with the edge of the pie plate. Flute edges as desired. Make slits in the top crust or poke several times with a fork to allow steam to escape when baking. Bake according to the recipe used for filling. The crust should be golden brown when done. FILLING:Add the pie filling after the bottom crust has been placed in the pie plate. Spread out evenly and then sprinkle the sugar over the top of the filling. The sugar can be eliminated, if preferred. Place the top crust on the pie and finish as directed. After cutting slits in top crust for venting, brush the crust with egg white. Place in an oven preheated to 375°F and bake for 45 minutes or until crust is golden brown. |
9-inch Pie Plate | 64 | 2017-10-30 23:18:36 | READY IN | 1 hr | |
289 | 150 | 2017-10-30 23:27:03 | Apricot Pie | This delicious pie is an anytime favorite. | PIE CRUST: In a large bowl, mix the flour and salt together. Cut butter into 1/4 inch slices. Using a pastry blender, cut the chilled shortening and butter into the flour and salt mixture until it forms coarse crumbs. The crumbs should resemble tiny split peas. Sprinkle the flour and fat mixture with 4 tbsp. of ice water. Gently mix, using a fork. If the crust seems dry, add more water, one tablespoon at a time. Only add enough water to make the dough hold together when a small piece is pinched between the fingers. Mix dough gently and quickly. Gather dough to form a ball, but do not overwork it. Cut the dough in two to form two balls, one slightly larger than the other. Place the smaller ball of dough, which will be used as the top crust, in the refrigerator. Flatten the larger ball of dough into a 4 to 6 inch disk and place on a cool floured surface. Starting in the center, roll the crust outward. After every couple of rolls, rotate the rolling angle about 45° until you have rolled all around the crust. Always start rolling from the middle. Check crust frequently to see if it is sticking to the surface. If it begins to stick, dust lightly with flour. Do not use any more flour than necessary. Roll crust until it is approximately 1/8 inch thick and 2 inches larger in diameter than an inverted pie plate. Transfer the crust by partially rolling the crust around the rolling pin and gently lifting the crust on the pie plate. Be careful to center over the plate without stretching the dough. Once it is properly placed, unroll the crust from the rolling pin. Gently press the crust against the bottom and side of the pie plate. Trim the edges to about 1/2 inch, fold the overhang under so the crust is flush with the edge of the pie plate and flute the edges. Place in the refrigerator while rolling out the top crust. Prepare the filling for the pie before rolling out the top crust so that the filling is ready when the top crust is done. Roll out the smaller ball of dough in the same manner as the larger ball. Roll this dough out to approximately 1/8 inch thick and 10 inches in diameter. Remove the bottom crust from the refrigerator and place filling in the crust. Moisten the edge of the crust with water and then center the top crust over the filled bottom crust. Transfer the top crust in the same manner as the bottom crust. Trim the overhang so that it is just slightly larger than the bottom crust. Fold the top overhang slightly over the bottom and then turn both under so they are flush with the edge of the pie plate. Flute edges as desired. Make slits in the top crust or poke several times with a fork to allow steam to escape when baking. Bake according to the recipe used for filling. The crust should be golden brown when done. FILLING:Add the pie filling after the bottom crust has been placed in the pie plate. Spread out evenly and then sprinkle the sugar over the top of the filling. The sugar can be eliminated, if preferred. Place the top crust on the pie and finish as directed. After cutting slits in top crust for venting, brush the crust with egg white. Place in an oven preheated to 375°F and bake for 45 minutes or until crust is golden brown. |
9-inch Pie Plate | 150 | 2017-10-30 23:21:47 | PREP | 1 hr | |
292 | 151 | 2017-10-30 23:27:12 | Arroz con Pollo | Authentic chicken and rice gets its rich color from saffron -- use sparingly because a little goes a long way. | 1. Mix salt, paprika and pepper. Coat chicken evenly with seasoning mixture. 2. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 minutes per side or until golden. Remove chicken from skillet. Pour off all but 1 tablespoon fat from skillet. Add bell pepper and onion; cook and stir about 5 minutes or until tender. 3. Stir in rice and garlic; cook and stir about 1 minute. Stir in broth and saffron. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 20 minutes or until chicken is cooked through and rice is tender. Remove from heat. Stir in peas; cover. Let stand 5 minutes before serving. Garnish with olives, if desired. |
19 | 2017-10-30 23:16:30 | PREP | 10 mins | ||
293 | 151 | 2017-10-30 23:27:12 | Arroz con Pollo | Authentic chicken and rice gets its rich color from saffron -- use sparingly because a little goes a long way. | 1. Mix salt, paprika and pepper. Coat chicken evenly with seasoning mixture. 2. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 minutes per side or until golden. Remove chicken from skillet. Pour off all but 1 tablespoon fat from skillet. Add bell pepper and onion; cook and stir about 5 minutes or until tender. 3. Stir in rice and garlic; cook and stir about 1 minute. Stir in broth and saffron. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 20 minutes or until chicken is cooked through and rice is tender. Remove from heat. Stir in peas; cover. Let stand 5 minutes before serving. Garnish with olives, if desired. |
118 | 2017-10-30 23:20:36 | COOK | 35 mins | ||
294 | 152 | 2017-10-30 23:27:16 | Artichoke Tomato Casserole | Delicious way to use the bounty of sweet ripe tomatoes available in the fall. This casserole recipe will make the perfect side dish for any meal this autumn. | Sauté onions in butter in medium skillet over medium heat untill transparent; approximately 10 minutes. Stir in seasonings and bread cubes. Heat for 2-3 minutes, remove from heat.Spray non-stick cooking spray in casserole baking dish. Layer artichokes, then tomatoes, then bread cubes. Repeat layers once more, ending with the bread cubes.Bake at 350°F for 45 minutes. | 1 quart casserole dish, medium skillet | 9 | 2017-10-30 23:07:55 | COOK | 20 mins | |
295 | 152 | 2017-10-30 23:27:16 | Artichoke Tomato Casserole | Delicious way to use the bounty of sweet ripe tomatoes available in the fall. This casserole recipe will make the perfect side dish for any meal this autumn. | Sauté onions in butter in medium skillet over medium heat untill transparent; approximately 10 minutes. Stir in seasonings and bread cubes. Heat for 2-3 minutes, remove from heat.Spray non-stick cooking spray in casserole baking dish. Layer artichokes, then tomatoes, then bread cubes. Repeat layers once more, ending with the bread cubes.Bake at 350°F for 45 minutes. | 1 quart casserole dish, medium skillet | 64 | 2017-10-30 23:18:36 | READY IN | 1 hr | |
297 | 153 | 2017-10-30 23:27:22 | Artichokes with Butter and Garlic Mayonnaise | Artichokes and dipping sauce make a simple appetizer for your summer gathering. | Prepare artichokes by removing the stem and cutting off the top 1/3 - 1/4 of the artichoke Using a kitchen shears or sturdy scissors, snip the top pointed tips off the remaining leaves. Have a large bowl of cool water with 1/4 cup of lemon juice ready to put the prepared artichokes in so that they won't brown before cooking. Prepare the remaining artichokes. Fill a pot 1/2 full of water, add sliced lemons, garlic, salt and pepper. Bring to a boil. Place artichokes in boiling water, cover, and allow to boil for approximately 20-25 minutes. The artichokes will be done when a fork is easily inserted into the center. Remove the choke (center of artichoke) before serving. While the artichokes are cooking, prepare the sauces. 1) Simply melt butter in the microwave for the butter sauce. 2) For the garlic mayonnaise sauce, mix mayonnaise, lemon juice, garlic and salt and pepper together. Refrigerate until ready to serve. |
13 | 2017-10-30 23:08:08 | COOK | 30 mins | ||
296 | 153 | 2017-10-30 23:27:22 | Artichokes with Butter and Garlic Mayonnaise | Artichokes and dipping sauce make a simple appetizer for your summer gathering. | Prepare artichokes by removing the stem and cutting off the top 1/3 - 1/4 of the artichoke Using a kitchen shears or sturdy scissors, snip the top pointed tips off the remaining leaves. Have a large bowl of cool water with 1/4 cup of lemon juice ready to put the prepared artichokes in so that they won't brown before cooking. Prepare the remaining artichokes. Fill a pot 1/2 full of water, add sliced lemons, garlic, salt and pepper. Bring to a boil. Place artichokes in boiling water, cover, and allow to boil for approximately 20-25 minutes. The artichokes will be done when a fork is easily inserted into the center. Remove the choke (center of artichoke) before serving. While the artichokes are cooking, prepare the sauces. 1) Simply melt butter in the microwave for the butter sauce. 2) For the garlic mayonnaise sauce, mix mayonnaise, lemon juice, garlic and salt and pepper together. Refrigerate until ready to serve. |
19 | 2017-10-30 23:16:30 | PREP | 10 mins | ||
298 | 155 | 2017-10-30 23:27:34 | Asian Beef Pinwheels | Terrific hors d'oeuvre with an Asian flair. | Mix mayonnaise, terriyaki sauce and lemon juice together in a small bowl. Spread mixture evenly over one side of an 8 inch tortilla. Evenly cover tortilla with 3-4 slices of deli roast beef. Sprinkle slivered or chopped red pepper over beef. On half of the tortilla, sprinkle shredded carrots. Starting on one side, roll the tortilla as tightly as possible. Wrap in plastic wrap and refrigerate for at least 2 hours. When ready to serve, slice the tortillas into 6-8 pinwheels each. |
8 | 2017-10-30 23:07:55 | PREP | 15 mins | ||
299 | 155 | 2017-10-30 23:27:34 | Asian Beef Pinwheels | Terrific hors d'oeuvre with an Asian flair. | Mix mayonnaise, terriyaki sauce and lemon juice together in a small bowl. Spread mixture evenly over one side of an 8 inch tortilla. Evenly cover tortilla with 3-4 slices of deli roast beef. Sprinkle slivered or chopped red pepper over beef. On half of the tortilla, sprinkle shredded carrots. Starting on one side, roll the tortilla as tightly as possible. Wrap in plastic wrap and refrigerate for at least 2 hours. When ready to serve, slice the tortillas into 6-8 pinwheels each. |
55 | 2017-10-30 23:18:11 | READY IN | 2 hrs | ||
300 | 156 | 2017-10-30 23:27:38 | Asian Chicken and Vegetables in Gingered Broth | You would never guess this Asian-inspired dish of succulent chicken and colorful vegetables in a ginger-spiked broth is baked in aluminum foil packets in the oven. | 1. Preheat oven to 425°F. Mix honey, soy sauce, orange juice and ginger in small bowl. Place vegetables in large bowl. Add 1/2 of the honey mixture; toss to coat well. 2. Place 1 cup of the vegetable mixture on each sheet of foil. Top each with 1 chicken breast half. Spoon 1 tablespoon of the remaining honey mixture over each chicken breast half. Sprinkle with sesame seed. Bring up foil sides; double fold top and ends to tightly seal packet. Place foil packets on large baking sheet. 3. Bake 15 to 20 minutes or until chicken is cooked through and vegetables are tender. Place each packet in shallow soup bowl. Carefully cut a slit in the top of each packet. Slide chicken and vegetables into the bowl. To Toast Sesame Seed: Heat small skillet on medium heat. Add sesame seed; cook and stir 2 minutes or until golden brown and fragrant. Immediately pour out of hot pan to avoid over-toasting. |
8 | 2017-10-30 23:07:55 | PREP | 15 mins | ||
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