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Apple Pancakes with Maple Apple Sauce
Servings: 4
Ingredients:
Pancakes:
1 + cups all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
3 Tbsp. granulated sugar
1/4 tsp. nutmeg
1/3 tsp. baking soda
1 egg
3 Tbsp. butter, melted
1/4 tsp. vanilla
1 cup milk
1 cup apples, grated
Maple-Apple Sauce:
2 large apples, peeled, cored, and diced
2 tsp. butter
1/4 cup maple syrup
1/8 cup dark corn syrup
Dash of salt
Method:
1) For pancakes, combine flour, baking powder, salt, sugar, and nutmeg in mixing bowl. In a separate bowl, mix baking soda, egg, butter, vanilla, and milk. Combine both mixtures stirring only until blended. Fold in grated apple. Bake on hot, lightly greased griddle. When batter is full of holes, turn to brown on other side. Turn pancakes only once while cooking.
2) For sauce, melt butter in a nonstick skillet over medium-high heat. Add apples and sautT until just brown, about 2 to 3 minutes. Add maple and corn syrup to apples and stir gently. Let cook another
2 to 3 minutes or until mixture thickens. Serve with Apple Pancakes.
3) Pancake prep and cook time: 15 minutes
4) Sauce prep and cook time: 10 minutes
5) Recipe courtesy of US Apple Association
Apple Cheddar Pizza with Toasted Pecans
Servings: 8
Ingredients:
1 (12 oz. can) refrigerated, ready-made pizza dough
Vegetable oil cooking spray
3 large apples, thinly sliced
1 cup apple juice
1 Tbsp. cornstarch
1/2 tsp. ground cinnamon
2 Tbsp. honey
1/4 cup chopped toasted pecans
1 cup grated white cheddar cheese
Method:
1) Pre-heat oven to 425 degrees. Lightly coat 14-inch pizza pan with cooking spray. Press dough into pizza pan. Cook apples in apple juice until tender. Drain off juice and reserve. Place apple slices on dough. Dissolve cornstarch in apple juice, cinnamon, and honey. Cook over medium heat until clear. Spread sauce over apples. Sprinkle pecans on top. Top with cheese. Bake in a 425 degree oven for 15-20 minutes.
2) Prep and cook time: 40 minutes
3) Recipe courtesy of US Apple Association
Apple Walnut Crostada
Servings: 8
Prep and cook time: 1 hour 15 minutes
Source: U.S. Apple Association
Ingredients:
1 refrigerated/ready-made piecrust
Cooking spray
6 or 7 baking apples, peeled, cored, and sliced
1/2 cup brown sugar
1/3 cup chopped walnuts
1/4 cup all-purpose flour
Dash of vanilla extract
2 Tbsp. butter, cut into pieces
Method:
1) Preheat oven to 350 degrees. Coat a baking sheet with cooking spray and set aside.
Place apples, sugar, walnuts, flour and vanilla extract in a large mixing bowl and toss well.
2) Transfer piecrust to baking sheet. Spoon apple mixture into center of piecrust and fold up sides of pastry to capture apples and juices. Dot with butter. Bake for 45 to 50 minutes or until crust is
golden brown.
Caramel Apples and Pears
Servings: 12
Author's note: The petite Lady apples and Seckel pears are just
right for making kid-sized caramel treats. They're easy to eat,
too! If children are helping, they can carefully dip the apples
and pears in the caramel and granola. An adult should supervise
the fun as hot caramel can burn. I use natural licorice sticks
(found in natural foods stores) because they look eerie and
they're edible too. If you can't find licorice sticks, substitute
cinnamon sticks or bamboo skewers.
12 natural licorice sticks, cinnamon sticks, or bamboo
skewers, each 6 inches long
6 Lady apples, stems removed
6 Seckel pears, stems removed
2 cups granola
1 cup sugar
1/2 cup dark corn syrup
2 teaspoons pure vanilla extract
3 tablespoons water
4 tablespoons (1/2 stick) unsalted butter
1 cup heavy cream
Insert a licorice stick, cinnamon stick or bamboo skewer into the stem end of each apple and pear. Spread the granola on a baking sheet; reserve. Have ready one or more cooling racks or a large sheet of parchment paper for cooling the caramel fruits.
In a saucepan over low heat, combine the sugar, corn syrup, vanilla extract and water. Cook, stirring, until the sugar melts. Add the butter and cream, raise the heat to medium-high, and bring to a boil. Cook, stirring occasionally, until the caramel registers 240 F on a candy thermometer, about 10 minutes. Remove from the heat and let cool for two minutes.
One at a time, dip the apples and pears in the caramel, twirling and swirling them to coat completely. Dip the tops in the granola to coat them, then transfer to the cooling rack or parchment paper to cool. As the apples and pears cool, the caramel will set. Store the caramel apples and pears, wrapped in cellophane if desired, in a cool, dry place until ready to serve or up to two days.
Apple Almond Tart
Servings: 8
Cook Time: 30 minutes
Prep Time: 15 minutes
1 sheet frozen pie crust
1/2 cup almond paste (5 ounces)
1 large egg
1/4 cup all-purpose flour
1/4 cup sugar
5 cups apples, thinly sliced
2 tablespoons apricot preserves, heated
Preheat oven to 425 F. Coat a baking sheet with non-stick spray.
Press dough out on to rectangle on baking sheet. Prick dough
all over with fork tines to prevent bubbling. Bake until it begins
to brown, about 10 minutes; remove from oven. Meanwhile,
in food processor, combine almond paste, egg and sugar.
Process until smooth, fold in 2 cups apples. Spread mixture over
dough. Layer top with remaining sliced apples. Brush with apricot
preserves; broil on high until apples begin to wilt,
about 1 minute. Cut into squares and serve.
Apple-Cranberry Stuffed Pork Chops with Sautéed Apples
Servings: 4
2 medium-sized tart apples
1 cup finely chopped fresh spinach or 1 package (10 ounces) frozen
chopped spinach, thawed and squeezed dry
1/3 cup dried cranberries, chopped
4 tablespoons apple juice, divided
4 boneless pork loin chops, 1-inch thick (about 5 ounces each)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
2 tablespoons butter
Peel and chop one apple; leaving peel on second apple, thinly slice.
To prepare stuffing: In small bowl, mix chopped apple, spinach, cranberries and 1 tablespoon of the apple juice; toss to combine.
With very sharp knife, cut crosswise into each chop to form
a pocket, taking care not to cut through. Stuff each chop with
about 1/4 cup of the stuffing. Season chops with salt and pepper.
In very large skillet, heat olive oil over medium high heat.
Add pork chops; cook until well browned, about 7 minutes per side. Remove to platter; cover to keep warm. In skillet, heat butter over medium-high heat. Add sliced apples and remaining 3 tablespoons apple juice; cook until apples begin to soften, about 5 minutes.
Serve with chops.
Apple-Pear Salad
Fruits, veggies and cheese burst with flavor when tossed with a light and natural vinaigrette.
Prep Time:25 min
Start to Finish:25 min
Makes:8 servings
1 large red apple, cut into fourths, then cut crosswise into thin slices
1 large pear, cut into fourths, then cut crosswise into thin slices
1 medium stalk celery, cut diagonally into thin slices (1/2 cup)
4 oz Havarti cheese, cut into julienne strips
3 tablespoons olive or vegetable oil
2 tablespoons frozen apple juice concentrate, thawed
3 tablespoons coarsely chopped honey-roasted peanuts
1. In medium salad bowl, mix apple, pear, celery and cheese.
2. In small bowl, thoroughly mix oil and juice concentrate. Pour over apple mixture; toss to coat. Sprinkle with peanuts.
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