INGREDIENTS -  Apples (118 views) Notify me whenever anyone posts in this discussion.Subscribe
From: Margie (ILovePhotos) Posted by hostSep-14 10:37 AM 
To: All  (1 of 13) 
French Apple Cake
3/4 cup all-purpose flour
3/4 teaspoon baking powder
Pinch of salt
4 large apples (it’s suggested you use 4 different kinds)
2 large eggs
3/4 cup sugar
3 tablespoons dark rum
1/2 teaspoon pure vanilla extract
8 tablespoons unsalted butter, melted and cooled
Preheat the oven to 350 degrees F and center a rack in the oven. Butter an 8 inch springform pan (I lined mine with parchment paper). Line a baking sheet with a silicone baking mat or parchment paper and put the springform pan on it. Set aside.
Whisk the flour, baking powder, and salt together in a small bowl.
Peel the apples, cut them in half, and remove the cores. Cut the apples into 1 to 2 inch chunks.
In a medium bowl, beat the eggs with a whisk until foamy.
Pour in the sugar and whisk until smooth. Whisk in the rum and vanilla.
Whisk in half of the flour mixture, when it’s incorporated, add half of the melted butter, followed by the remaining flour mixture and butter.
Mix in between additions so you have a smooth, thick batter.
Fold in the apples with a rubber spatula. Pour batter into prepared pan. Spread with spatula so the batter is somewhat even.
Slide the pan in the oven and bake 50-60 minutes, or until the top of the cake is golden brown and a knife inserted in the center comes out clean.
Transfer to a cooling rack and cool for five minutes.



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From: Margie (ILovePhotos) Posted by hostSep-14 11:19 AM 
To: All  (2 of 13) 
 681.2 in reply to 681.1 
3 handfuls fresh spinach leaves
1 1/2 cups water
2 apples cord and quartered
2 cups blueberries
2 packets stevia (optional)
2 TBS ground flaxseeds
1 scoop protein powder (optional)
Place the spinach and water into the blender and blend until mixture is a juice-like consistency. Stop the blender and add the apples, blueberries, stevia, flaxseeds and protein powder. Blend until creamy




From: Margie (ILovePhotos) Posted by hostSep-14 12:36 PM 
To: All  (3 of 13) 
 681.3 in reply to 681.2 
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1 cup frozen strawberries
1 apple cored & peeled
1 cup seedless Black or Red Grapes
1/2 cup of milk
1/2 cup strawberry vanilla, banana, or plain yogurt
2 teaspoons honey
Combine all the ingredients in a blender.
Process for 1-2 minutes or until smooth.
Enjoy cold!




From: Margie (ILovePhotos) Posted by hostSep-14 12:39 PM 
To: All  (4 of 13) 
 681.4 in reply to 681.2 
Amish Apple Fritter
Amish Apple Fritter
3 cups all-purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 easpoonsalt
3/4 easpoonApple Pie Spice
2 large eggs
1 cup milk
1 teaspoon vanilla
2 Tablespoons butter softened
1 1/2 cups peeled chopped apples
Oil for frying and Confectioners' sugar.
Pour oil into a deep skillet or Dutch oven to a depth of about 3 inches. Heat to 375 degrees. Sift flour, sugar, salt, baking powder and Apple Pie Spice into a large mixing bowl.
Place eggs in a separate bowl and beat them lightly. Stir in milk and vanilla. Make a well in the center of the dry ingredients and pour in the milk mixture. Add butter and beat with a mixer on low speed to moisten, about 1/2 minute. Scrape down sides of bowl and increase speed to medium for 2 minutes longer.
Fold in apples. Using a 1/4 cup size measuring cup, drop into hot oil. Be careful not to splash the oil on yourself. If your pot is not very large at the top, you may be able to cook only one at a time. As the fritters cook, they will rise to the top. When browned on the first side, carefully turn them over with a spatula to brown the second side. Drain on paper towels and sprinkle immediately, and generously, with confectioner sugar or glaze I prefer glaze.
To make glaze confectioners' sugar and milk or water whisk together and glaze while warm.




From: Margie (ILovePhotos) Posted by hostSep-14 12:42 PM 
To: All  (5 of 13) 
 681.5 in reply to 681.2 
Sautéed Apple, Onion, and Fennel
Hints of natural sweetness from apples and fennel makes this veggie side perfect to go with any of your favorite recipes.??
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4
1 tablespoon olive oil
1 pound fennel, trimmed and thinly sliced
1 onion, halved and thinly sliced
½ teaspoon fennel seeds
¼ teaspoon salt
? teaspoon black pepper
1 apple, cored and sliced with peel
freshly ground black pepper and fennel fronds
Heat oil in a large skillet over medium-high heat. Add fennel, onion, and fennel seeds. Season with salt and pepper.
Cook, stirring occasionally, until fennel is just tender and beginning to brown, 8 to 10 minutes. Stir in apple and cook until tender, about 5 minutes. Top with additional black pepper and, if desired, fennel fronds.




From: Margie (ILovePhotos) Posted by hostSep-14 12:43 PM 
To: All  (6 of 13) 
 681.6 in reply to 681.2 
12 oz milk chocolate chips
1 green apple diced
35 caramels unwrapped
2 cups pretzels
Pour the chocolate chips into a glass bowl. Microwave them in 30 second intervals, stirring in between each interval until the chocolate is completely melted and smooth.
Line a cookie sheet or jelly roll pan with wax paper and use a spatula to spread the melted chocolate into the shape of a rectangle on top of the wax paper. The dimensions of the rectangle will end up being about 8"X12" - you don't want to spread the chocolate too thin, but if it's too thick, it won't harden as well either.
Sprinkle the crushed pretzels evenly on top of the chocolate.
Dice the green apple and use a paper towel to dab the apple pieces to absorb any extra moisture.
Unwrap the caramels and place in a microwave-safe bowl. I like to add 2 tablespoons of water to help thin out the caramel just a little bit. Microwave the caramels for one minute and then stir the mixture. Continue to microwave the caramels in 30 second intervals, stirring in between each interval until completely melted and smooth.
Add the diced apples to the caramel and mix until well combined. Spread the caramel/apple mixture on top of the pretzel layer. This layer is a little bit tricky to spread because it is so thick. This process is much easier if you spoon the mixture all over the pretzel layer so that each spoonful doesn't have to be spread very far.
Refrigerate for at least an hour before cutting into pieces. Refrigerate until ready to serve. You will want to serve and eat the bark within about 24 hours or the pretzels start to get soggy.




From: Margie (ILovePhotos) Posted by hostSep-14 12:44 PM 
To: All  (7 of 13) 
 681.7 in reply to 681.2 
Apple Fritter Pancakes
Apple fritter pancakes make a wonderful breakfast topped with some warmed maple syrup and served with some breakfast meats. You can use any type of apple for this recipe—I used Honeycrisp (Fuji works great, too), but the sweeter the better. If you are using a tart apple, add another tablespoon of sugar.
Prep Time: 10 mins
Cook Time: 6 mins
Total Time: 16 mins
1 large egg
1 tablespoon white sugar
? teaspoon ground cinnamon, or to taste
1 pinch ground ginger
1 pinch nutmeg
¼ teaspoon kosher salt
? teaspoon pure vanilla extract
1 cup shredded apple
1 teaspoon lemon juice
½ cup all-purpose flour, or as needed
¼ teaspoon baking powder
? teaspoon baking soda
2 tablespoons melted butter
Gather the ingredients.
Combine egg, sugar, cinnamon, ginger, nutmeg, kosher salt, and vanilla extract in a bowl. Whisk until well combined and lightly foamy. Add shredded apple and lemon juice and fold in with a spatula until well combined. Add flour, baking powder, and baking soda. Mix until flour disappears and batter is thick
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From: Margie (ILovePhotos) Posted by hostSep-14 12:46 PM 
To: All  (8 of 13) 
 681.8 in reply to 681.2 
Stewed Apples
Stewed apples go great with pork chops, vanilla ice cream or on its own. Super easy & yummy. Freeze well !
4 cups peeled, cored and sliced apples
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon cinnamon, optional
1 cup water
Place the above ingredients in a large Dutch oven or pan & stir. Bring to a boil.
Reduce heat to a low simmer & cook for 30-45 minutes till apples are tender. Add more water if necessary.
Apple stew goes great with waffles, pancakes, vanilla ice cream or Brie. Keeps in the fridge in an air tight container for a week or freeze.
Serve immediately with vanilla ice cream or pork chops or eat alone! There is no wrong way!




From: Margie (ILovePhotos) Posted by hostSep-14 12:49 PM 
To: All  (9 of 13) 
 681.9 in reply to 681.2 
Apple-Cranberry Crostada
While a good pie crust ought to be a part of every cook's repertoire, sometimes there just isn't the time. But why leave the baking to the grocery stores or bakery when puff pastry is a simple, high-quality stand-in for the original? In this Crostada, the sheet dough is baked free-form with ingredients piled on top. Couldn't be easier!
6 to 8 - servings
3 tablespoons butter
2 pounds Granny Smith apples (or other firm, crisp apples), peeled, quartered, cored and sliced 1/4-inch thick
1 pound Macintosh apples (or other soft-textured apples that fall apart when cooked), peeled, quartered, cored, and sliced 1/4-inch thick
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From: Margie (ILovePhotos) Posted by hostSep-14 12:50 PM 
To: All  (10 of 13) 
 681.10 in reply to 681.2 
Apple Pie by Grandma Ople - Don't Lose This
1 recipe pastry for a 9 inch double crust pie
½ cup unsalted butter
3 tablespoons all-purpose flour
¼ cup water
½ cup white sugar
½ cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.




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