Apple Caramel Nut Roll-Ups
1/2 cup chopped pecans
3 large Jonathan apples
1 tablespoon butter or margarine
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
6 thin flour tortillas (8-inch)
3/4 cup caramel sauce
- Preheat oven to 300°F. Spread pecans in shallow baking pan. Bake 20 to 30 minutes or until lightly browned; set aside.
- Place tortillas in plastic bag (do not seal). Microwave at HIGH 30 to 45 seconds or until heated through; set aside. Place caramel sauce in microwavable container. Microwave at HIGH 30 to 45 seconds or until hot.
- Lay tortillas flat on work surface. Spoon 1/6 of apples down center of each tortilla. Top with 1 tablespoon nuts and 1 tablespoon sauce. Fold one side tortilla over filling; roll up. Place on large serving platter or individual plates. Drizzle each roll-up with about 1 tablespoon sauce. Top with whipped cream and 1 teaspoon nuts.
3 tablespoons vegetable oil
6 firm, tart apples (Gala, McIntosh or Granny Smith), peeled, quartered, seeded, and cut into thick wedges
1/4 cup firmly packed brown sugar
1 tablespoon grated lemon zest
For the custard:
3/4 cup granulated sugar
2 tablespoons granulated sugar
3 large eggs, at room temperature
1/2 cup vegetable oil
1 cup all-purpose flour
1 tablespoon vanilla extract
2 cups regular or soy milk
3 tablespoons brandy (optional)
Raspberry, strawberry or caramel sauce (optional)
- Preheat the oven to 350 degrees. Oil a 9-by-13-inch baking dish.
- Prepare the apples: Heat the 3 tablespoons oil in a heavy skillet over medium-high heat. Add the apples and cook, stirring, for 2 to 3 minutes; do not let them get mushy. Stir in the brown sugar and lemon zest. Cook until the apples are caramelized, about 2 to 3 more minutes. (The brown sugar and juices should be thick and syrupy.)
- Spread the apple mixture over the bottom of the prepared baking dish and set aside.
- Make the custard: Process the 3/4 cup sugar and the eggs in a food processor until light and lemon-colored. Add the oil and process until just combined. Add the flour; pulse (repeatedly turn the machine on and off) just until combined. Add the vanilla, milk or soy milk, and, if using, brandy. Pulse just until combined. Pour the custard over the apples.
- Bake until the top is lightly browned and the custard is barely set, about 25 minutes. Turn the oven to broil, sprinkle remaining 2 tablespoons sugar evenly over the top of the flan, and broil for a few seconds until lightly browned (watch carefully; it burns easily).
- Serve warm or at room temperature with a simple raspberry, strawberry or caramel sauce, if desired. Also good with whipped cream.
Apple Almond Dream
2/3 cup sugar
1 1/2 teaspoon vanilla sugar
1 1/2 tablespoon flour
1 teaspoon baking powder
20 almonds, chopped
- Heat the oven to 400F and grease a dish with a capacity of 4 - 6 cups.
- Core the apples and peel them if the skin is thick. Cut in pieces or grate coarsely. Beat together eggs and sugar. Mix and stir in vanilla sugar, flour and baking powder. Also stir in the apples and chopped almonds. Pour the batter in the dish and bake in the oven for 25 - 30 minutes or until the surface is really nicely colored and the edges begin to loosen from the sides of the dish. Let cool.
- Serve well chilled with whipped cream.
Fried Apple Rings
1 cup buttermilk baking mix
1/2 cup milk
2 medium apples, pared and cored
- Combine the baking mix, egg and milk; mix on medium speed until smooth.
- Slice apples crosswise into 1/8" rings. Dip rings in batter. Bake on hot greased griddle until golden brown, turning once. May be served with syrup, preserves or sprinkled with powdered sugar.
Apple Fritters With Applejack Custard Sauce
2 teaspoons granulated sugar
1/2 cup half and half
1/2 cup flour
1/2 teaspoon baking powder
1 dash salt
2 apples, peeled and cut into 8 wedges each
Applejack Custard Sauce:
1 1/2 tablespoon granulated sugar
1/2 cup half and half
1 tablespoon applejack
- In bowl, beat together egg, granulated sugar and half and half.
- In second bowl, stir together flour, baking powder and salt. Stir into egg batter. Dip apple wedges into batter to coat.
- In deep-sided pan, heat 2 inches of oil to 370 degrees. Add half the apple wedges at a time, being careful to not crowd them. Fry on first side 2 to 3 minutes. Turn over and fry second side 1 to 2 minutes. Remove with slotted spoon. Place on platter lined with paper towels to drain. Place 2 to 3 tablespoons powdered sugar in sieve and dust fritters.
- Meanwhile, prepare custard sauce. Arrange fritters on 2 dessert plates and drizzle with sauce. Serve warm.
- Applejack Custard Sauce: In bowl, beat together egg and granulated sugar. Heat half and half to a simmer in small pan. Pour 1/4 cup of the half and half over egg mixture; beat well. Pour egg mixture back into pan. Cook over very low heat, stirring constantly, until mixture thickens to consistency of pancake batter, 3 to 4 minutes. Remove from heat. Stir in applejack.
Page 3 of 5«StartPrev12345NextEnd»
Zetrocity Digital Solutions