Apple Fritter Rings With Caramel Sauce

 

You won't be able to resist a serving of these Apple Fritter Rings with Caramel Sauce and the whole family will love them! This is such a popular and delicious treat. You absolutely need to make them!

Ingredients:

• PREP: 20 minutes
• COOK: 5 MINUTES
• YIELD: 6 to 8 servings

• 1 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon
• 2 Tablespoons sugar
• 1/4 teaspoon salt
• 1 large egg
• 1 1/4 cups buttermilk
• 4 large apples, such as Fuji or Gala
• Vegetable oil, for frying
• Homemade or store-bought caramel sauce, for serving

Directions:

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In a medium bowl, whisk together the flour, baking powder, nutmeg, cinnamon, sugar and salt. In a separate large bowl, whisk together the egg and buttermilk and then whisk the egg mixture into the flour mixture just until combined.
Slice the apples into 1/4-inch-thick rounds. Using the cookie cutters, cut each apple slice into rings, discarding the center core.
Add 3 inches of oil to a large heavy-bottomed pot set over medium heat. Line a sheet tray with paper towels.
When the oil reaches 350°F on your deep-fry thermometer, begin by dipping each apple slice in the batter, shaking off any excess then carefully lowering it into the oil. Add several apple slices to the oil but do not overcrowd the pot. Flip the apple slices occasionally so that they brown on all sides then using tongs, transfer them onto the paper towel-lined baking sheet. Repeat the battering and frying process with the remaining apple rings.
Serve the apple rings immediately with caramel sauce for dipping.
Kelly’s Notes:
You can coat the fried apple rings in cinnamon and sugar rather than serve them with caramel sauce.
It's important to shake off as much excess batter as possible to ensure the apple rings fry quickly.
The moisture in the apples results in the apple rings having a soft, pancake-like texture rather than a crunch.

For a tutorial of this recipe go to the website listed below. Also check out many other delicious recipes of hers while you are there.

Source:  justataste.com

Apple Bread

This moist bread is a fresh alternative to banana bread and is perfect for breakfast.

Ingredients:

• ¹/₂ cup butter, softened
• ¹/₂ cup sugar
• 2 large eggs
• 2 cups flour
• 1 teaspoon baking soda
• ¹/₂ teaspoon sea salt
• 1 teaspoon ground cinnamon
• ¹/₄ teaspoon nutmeg
• ¹/₂ teaspoon ground cloves
• 2 apples, peeled, cored and shredded

Directions:

• STEP 1
  Preheat oven to 350°F. Grease an 8"x4" pan.
• STEP 2
  In a bowl, mix the butter and sugar until smooth and creamy. Add egg and mix together.
• STEP 3
  In a separate bowl, add flour, baking soda, salt, cinnamon, nutmeg and cloves. Add to the sugar mixture. Fold in the apples; pour into pan.
• STEP 4
  Bake 45 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, then remove from pan.

Source: kroger.com

Apple-Pecan Carrot Cake

Top a showstopping crown of Mascarpone Frosting with swirls of Apple Cider Caramel Sauce and a scattering of salty-sweet Spiced Pecans (minus the ground red pepper). Caramel sauce, rather than frosting, sandwiches together the moist cake layers.

Yield:

Makes 10 servings

Total time: 3 Hours, 30 Minutes

Ingredients:

2 1/3 cups finely chopped lightly toasted pecans, divided

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons apple pie spice

1/2 teaspoon table salt

3 large eggs, lightly beaten

2 cups sugar

3/4 cup vegetable oil

3/4 cup buttermilk

2 teaspoons vanilla extract

2 cups peeled and grated Granny Smith apples

1 1/2 cups grated carrots

2/3 cup plus 2 Tbsp. Apple Cider Caramel Sauce

Mascarpone Frosting
Directions:

1. Preheat oven to 350°. Sprinkle 1 1/3 cups toasted pecans into 2 well-buttered shiny 9-inch round cake pans; shake to coat bottom and sides of pans.
2. Stir together flour and next 3 ingredients.
3. Stir together eggs and next 4 ingredients in a large bowl until blended. Add flour mixture, stirring just until blended. Fold in apples, carrots, and remaining 1 cup pecans. Pour batter into prepared pans.
4. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).
5. Place 1 cake layer, pecan side down, on a serving plate. Spread top of cake layer with 2/3 cup Apple Cider Caramel Sauce; top with remaining cake layer, pecan side down. Spread Mascarpone Frosting over top of cake. Drizzle 2 Tbsp. Apple Cider Caramel Sauce over frosting, and swirl sauce into frosting. Serve immediately.

Source:  southernliving.com/recipes

Apple Stack Cake

Use six disposable 8-inch aluminum cake pans to create the layers of this stunning cake. Prepare the filling up to three days before assembling the cake.

Ingredients:

Filling:
 

3 pounds tart apples (such as Granny Smith), peeled and cut into 1/2-inch wedges

3 pounds crisp apples (such as Braeburn or Honeycrisp), peeled and chopped

1 cup firmly packed light brown sugar

1/2 lemon, sliced 

 

Cake:

 

Vegetable cooking spray

6 (8-inch) round disposable aluminum foil cake pans

Parchment paper

1 cup butter, softened

2 cups sugar

5 large eggs, separated

1 1/2 teaspoons apple pie spice

3 cups all-purpose flour, divided

1 cup buttermilk

1 teaspoon baking soda

1 cup chopped toasted pecans

1 cup apple butter

Apple Cider Glaze

Directions:

1. Prepare Filling: Bring first 4 ingredients to a light boil in a Dutch oven over medium-high heat. Reduce heat to medium-low, and simmer, stirring often, 25 to 30 minutes or until apples are tender and juices thicken. Discard lemon slices. Cool completely (about 2 hours). Cover and chill until ready to use.
2. Prepare Cake: Lightly grease disposable cake pans with cooking spray; line bottoms of pans with parchment paper, and lightly grease parchment paper.
3. Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition.
4. Stir together apple pie spice and 2 3/4 cups flour in a medium bowl; stir together buttermilk and baking soda in a small bowl. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
5. Stir together pecans and remaining 1/4 cup flour. Fold pecan mixture and apple butter into batter.
6. Beat egg whites at high speed with an electric mixer until stiff peaks form. Stir about one-third of egg whites into batter; fold in remaining egg whites.
7. Divide cake batter among prepared pans, spreading with an offset spatula.
8. Bake at 350° for 7 minutes; rotate pans from top rack to bottom rack. Bake 7 to 9 more minutes or until a wooden pick inserted in center comes out clean.
9. Remove cake layers from oven, and brush each with 2 to 3 Tbsp. warm Apple Cider Glaze. (Reserve remaining glaze.) Cool cake layers in pans on wire racks 10 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 30 minutes).
10. Assemble Cake: Place 1 layer, glaze-side up, on serving platter. Top with 1 1/2 cups filling. Repeat with remaining layers and filling. Top last layer with any remaining filling, and drizzle cake with desired amount of reserved Apple Cider Glaze.

Source:  southernliving.com/recipes

Salted Caramel Apple Hand Pies

What a delicious combination these hand pies are.  If you love apple and salted caramel then this is the recipe for you.  These will go  down a treat every time so whip them up today!

Ingredients:

• For the dough:
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• 1/2 cup cold sour cream
• For the filling:
• 2 cups small diced (peeled) Granny Smith apples (See Kelly's Notes)
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon cinnamon
• 1/4 cup sugar
• 2 teaspoons all-purpose flour
• 8 store-bought soft caramels, roughly chopped
• Large flake sea salt (See Kelly's Notes)
• Egg wash (1 egg lightly whisked with 1 Tablespoon water)
• Crystal sanding sugar (optional) 

Directions:

1. Make the dough:
2. Whisk together the flour, salt and baking powder in a large bowl.
3. Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.
4. Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.
5. Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8x10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
6. Rotate the dough 90º and roll it out again into an 8x10-inch rectangle. Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.
7. Make the filling:
8. In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.
9. Assemble the pies:
10. Preheat the oven to 425ºF.
11. Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14x14-inch square. (See Kelly's Notes.)
12. Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. (You should have approximately 20 3-inch circles.)
13. Place six of the dough circles on a Silpat or parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling. Top the apple filling with a portion of the chopped caramels and a pinch of sea salt. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.
14. Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie. Sprinkle the pies with crystal sanding sugar (optional).
15. Bake the pies for about 15 minutes, or until they're golden brown.
16. Remove the pies from the oven and allow them to rest for 10 minutes before serving. Repeat the filling and baking process with the remaining dough circles.
17. Kelly's Notes:
18. The cubed apples should be no larger than the size of corn kernels to ensure they become tender during the quick 15-minute bake time.
19. Large flake sea salt is available in most supermarkets. My preferred brand is Maldon Salt.
20. If the dough is too firm to work with after refrigerating, allow it to sit at room temperature for 10 minutes before cutting out the circular shapes.
21. If the sour cream in the dough makes it too sticky at any point in the rolling out process, just simply sprinkle a pinch of flour atop the wet areas and continue rolling.

Dough recipe adapted from King Arthur Flour. 

Source: justataste.com

Apple Slab Pie

Pillsbury® pie crusts topped with a layer of spiced apple slices and drizzled with a sweet glaze — a perfect baked dessert for a crowd.

Ingredients:

1        box Pillsbury™ refrigerated pie crusts, softened as directed on box

1        cup granulated sugar

3        tablespoons all-purpose flour

1        teaspoon ground cinnamon

1/4     teaspoon ground nutmeg

1/4     teaspoon salt

1 1/2  tablespoons lemon juice

9        cups thinly sliced, peeled apples (9 medium)

1        cup powdered sugar

2        tablespoons milk

Directions:

• 1 Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra crust under, even with edges of pan.
• 2 In small bowl, mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Add apples, stirring to coat. Spoon apple mixture into crust-lined pan.
• 3 Bake 33 to 38 minutes or until crust is golden brown and filling is bubbly. Cool in pan on cooling rack 45 minutes.
• 4 In small bowl, mix powdered sugar and milk until well blended. Drizzle over pie. Let stand until glaze is set, about 30 minutes.

Source: bettycrocker.com

Thousand Layered Apple Cake

Ingredients:

Preparation time: 1- 1.5 hours

Cooking time: 1.5 hours

• 2.5 kgs golden delicious apples
• Juice of 1 lemon
• 500g sugar
• 1 tablespoon ground ginger or cinnamon (optional)

1x 23cm springform cake tin

1 deep sided baking tray

Directions:

Step 1 - Peel and core the apples and then slice them as thinly as possible with a mandolin. You'll do your sanity good if you buy bigger ones as I used smaller apples and ended up peeling, coring and mandolining about 16 apples. Place in a large bowl of cold water with the lemon juice.

Step 2 - Preheat the oven to 180C/350F. Now this is the bit that took me an hour. Place the apples in a single layer and then sprinkle 1-2 tablespoons of sugar over each layer. Make sure to drain the apple slices from the lemon water but don't dry them until they are bone dry, a sieve will do. When a quarter of the apples are laid out, press the top of the cake gently down with your hands to squeeze the layers together.

Step 3 - Place the cake tin on a deep sided baking tray and place in preheated oven for 30 minutes (this cake will bake for 1.5 hours in total). After 30 minutes, some of the syrup will have seeped out from the springform. Gently release the springform ever so slightly to release the syrup from within the tin and clip shut again.

Step 4 - Bake for another 30 minutes and remove from oven. With an oven mitt in one hand and a large spoon in another carefully tip the baking tray to one side slightly and spoon up the syrup and place it on top of the cake.  Bake for another 20 minutes. Then turn up the temperature to 200c/400F and bake for 10 minutes to brown the top.

Step 5 - Remove the cake from the oven and if the syrup is still pale, place in a small saucepan over medium heat and reduce until thickened and golden. Or if it's thick and golden pour the syrup over the cake. Let the cake rest for 10 minutes and then unclip the spring form collar and place it on a serving plate on the spring form base. Serve with vanilla ice cream or cream. Collapse, exhausted from the effort, and watch television immediately.

Source: notquitenigella.com

Caramel Apple Crisp Bites

Fall is here.  The air is crisp and cool.  The leaves are changing colors. BUT, best of all it is apple picking season!!

Ingredients:

• 2 cup graham cracker crumbs (I used store bought in a can.  I find these to work the best)
• 12 tablespoons butter, melted
• 1/2 cup powdered sugar
• 4 cups peeled, cored and chopped apples (we used golden delicious)
• 1/3 cup sugar
• 1/4 cup brown sugar
• 2 1/4 tablespoons flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Caramel topping (store bought!)

Directions:

• Preheat oven to 350 degrees
• Grease pan with non-stick butter spray
• Melt butter
• In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon (slowly add the butter and evenly distribute – PLEASE SEE UPDATE/NOTE BELOW)
• Evenly distribute mixture to the 24 mini muffin cups. Press along the bottom and sides to make a “cup”
• Bake for 5 minutes and let cool completely
• Chop the apples into little pieces – I used a mini food processor.  Don’t puree, just finely chop
• Mix apples, sugar, brown sugar, flour, cinnamon and nutmeg in a bowl
• Bake in a baking dish for 15 minutes on 375 degrees, until apples are slightly softened
• Scoop a teaspoon or so of the apple mix and place on top of the graham cracker crust cups (while still in the muffin pan)
• Sprinkle any extra graham cracker on top of the apples (I had some left over!)
• Bake for 5 minutes on 350
• Let cool completely
• Use a knife to loosen from pan and they should pop right out
• Drizzle with caramel topping

Update/Note:

 Some people have found the crust recipe to work perfect, while some others found the 12 tablespoons of butter was way to much and the butter started to pool – you may want to start by using 1/2 C butter (1 stick vs. 1 1/2 sticks, or 12 T) Melt the butter and add slowly to the crumbs, a little bit at a time, making sure it’s not too wet. You can always add more or save the leftover butter for later. You want a soft dough that sticks together slightly when you try to form a ball, not a wet dough.

Click Here to see the tutorial.

Source:  princesspinkygirl.com

Easy Apple Crisp

Ingredients:

2 cans Apple Pie filling

1-2 teaspoons ground cinnamon

1 cup all-purpose flour

1 cup sugar

1 stick (1/2 cup) cold butter, cubed

1/2 cup chopped pecans

 

Directions:

Preheat oven to 400F degrees.

 

Pour both cans of apple pie filling into an 8x8 baking dish.

 

Sprinkle ground cinnamon on top of apple filling.

In a medium bowl, combine flour, sugar and cubed butter. Using a fork or pastry cutter, mix all ingredients until combined well. Making sure to "cut" the butter into the mixture. 

Honestly, sometimes this is just easiest to use your hands. Get in there and smoosh the butter together with the flour/sugar mixture until it is crumbly.

It should look like little butter pebbles when it's ready.
 

Stir in pecans.

 

Spread the topping mixture over the apple pie filling.

Put in the middle rack of the oven and bake for about 25-30 minutes. It should be light golden brown and bubbly.

 

Spoon onto plates or into bowls and top with vanilla ice cream or whipped cream or caramel or all three! I won't judge. I like it best when it's warm! 

 

Source: The Country Cook

Bloomin’ Baked Apples

Ingredients:

• 2 Honeycrisp apples (or other crisp apples)
• 2 tbsp butter
• 3 tbsp brown sugar, packed
• 1 tbsp flour
• 1 tsp cinnamon
• 4 caramels
• Optional toppings: vanilla ice cream, caramel sauce and cinnamon

Directions:

1. Preheat the oven to 375 degrees.
2. To get the blooming apple look, you need to cut the apples. Slice off the top ¼ to ⅓ of the apples. Scoop out the core. I don’t have an apple corer so I used my metal ½ teaspoon measuring spoon. Then, use a thin knife to make two, deep circular cuts around the center of the apple. Next, turn the apple over and make narrow cuts all the way around the apple. Flip it back over and you can see all of the cuts.
3. Place the apples in an oven safe dish and put two caramels into the center of each apple.
4. Heat butter and brown sugar in the microwave for 30 second, stir and continue heating for an additional 30 seconds. Remove from the microwave and stir in flour and cinnamon. Divide the mixture over the top of the two sliced apples.
5. Bake at 375 for 25-30 minutes. (Check apples after 25 minutes and continue cooking until tender. Some apples can take 45 min to 1 hour to soften.)
6. Remove from the oven and use a large spoon to move the apples into bowls.
7. Top with a scoop of ice cream, drizzle with caramel and sprinkle with cinnamon. The ice cream will cause the caramel in the center to harden so eat quickly or put the ice cream scoop on the side.

Click Here for tutorial.

Source: thegunnysack.com

Applesauce Cake

Ingredients:

Cake:

2 cups all-purpose flour
2 cups sugar
1 1/2 cups applesauce
1/2 cup Butter, softened
2 Eggs
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
3/4 cup golden raisins or raisins
1/2 cup chopped pecans

Frosting:

1/3 cup Butter
3 cups powdered sugar
1 1/2 teaspoons vanilla
2 to 3 tablespoons milk
1/4 cup chopped pecans optional

Directions:

Combine all cake ingredients except raisins and pecans in bowl. Beat at low speed, scraping bowl often, until ingredients are moistened. Beat at high speed, scraping bowl often, until smooth. Stir in raisins and 1/2 cup pecans. Pour into a greased 9×13 baking pan. Bake at 350 for 35-40 minutes.
Frosting
Melt 1/3 cup butter in a saucepan over medium heat. Continue cooking, stirring constantly and watching closely, 4-6 minutes or until butter just starts to turn golden. Remove from heat. Cool completely. Combine browned butter, confectioners sugar and 1 1/2 teaspoons vanilla in bowl. Beat at medium speed, gradually adding milk beat until frosting is smooth and spreadable. Frost cooled cake. Sprinkle with 1/4 cup pecans if you like.

Source: howtoinstructions.us

Candy Apple Pie

 Crust:

1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
1/3 cup butter, melted
3/4 cup caramel ice cream topping
1 cup chopped pecans

Apple Filling:

5 Granny Smith apples (peeled, cored, sliced very thin)
5 tablespoons butter
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon

Cream Cheese Topping:

8 oz. cream cheese
1 teaspoon vanilla
1 egg
1 tablespoon lemon juice
1/4 cup sugar

Topping:

3/4 cup heavy cream, whipped
2 tablespoons sugar
1/2 cup caramel ice cream topping
1/4 cup chopped pecans

Directions:

1. Preheat oven to 375 degrees F.
2. In a medium bowl, combine the crumbs, sugar, cinnamon and melted butter. Mix well and press into a 10-inch pie plate and up the sides. Bake for 6 to 8 minutes until golden in color. Remove pie shell from oven and cool completely. Pour caramel into pie shell and sprinkle with 1 cup of chopped pecans. Refrigerate pie shell while making apple filling.
3. In a large (12-inch) skillet over medium heat, melt butter and add brown sugar, salt and cinnamon. Stir with a wooden spoon. Add apples and stir. Cook over medium to medium-high heat for 15 to 20 minutes until apples are softened and tender. Let cool for 10 minutes and pour into pie shell. Reduce oven to 350 degrees F.
4. In a medium bowl, using a hand-held mixer on low speed, combine cream cheese and sugar for about 1 minute until smooth. Add egg, lemon juice and vanilla and beat for 1 minute or until fully blended. Pour over apple filling in pie shell. Bake for 30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours. Let stand outside the refrigerator for 30 minutes.
5. Top with whipped cream, caramel and pecans, and swirl with a knife. Slice and serve.

Source:  thekitchn.com

Bisquick-Battered Fruit Rings

Got the brunch blues? Add a dash of cinnamon to your Bisquick and make battered fruit rings! Apple is our favorite!

I usually make pancakes on the weekends, when we have more time to eat breakfast as a family. My son loves to eat pancakes drenched in syrup, especially if I make some crispy bacon to go along with them. Now I thought I had tried just about every way to make pancakes until a good friend told me about pancake battered fruit rings. She was telling me about how much her kids loved them and how loved serving healthier fruit filled pancakes. I couldn’t wait to try them out for myself.I was so excited to try them out in my own kitchen. My friend had told me she had tried pineapples and apples, and that they were both delicious. My head was spinning with countless other fruit options, but for today I just choose apples, pears and canned pineapple (you can also choose fresh).
I started by cutting and coring the fruit, making slices (skin on or of) that were 1/2 inch thick.

Then I dip the fruit in Bisquick pancake batter, made according to package directions.

Make sure to coat the fruit well.

And after your fruit rings are coated well on each side let the excess batter drip off.

Then fry until deep golden brown over medium heat in a hot skillet.

Serve your pancakes as an assorted fruit tower as shown or separately.

My family loved all three fruits I made, but we all agreed the apple was the best. When I make these next time, I’ll just make apple rings and add a little cinnamon to the Bisquick batter.

Prep Time: 25 minutes

Total Time: 25 minutes

Servings: 4

Ingredients:

• 12 apple, pear and/or pineapple rings (fresh or canned)*
• 1 cup Original Bisquick® mix
• 1 egg
• 1/2 cup milk

Directions:

• 1 Heat 10- to 12-inch skillet over medium heat.
• 2 In large bowl, beat Bisquick mix, egg and milk with whisk until well blended.
• 3 Dip fruit rings one at a time into batter; place in hot skillet.
• 4 Cook until deep golden brown on each side (like pancakes). Serve fruit rings with warm maple-flavored syrup.

Source: Bisquick.com

Upside-Down Apple Tart

Slow-cooked sweetened apples combine with a shortbread base for an irresistible buttery tart. For a special adult treat, serve with a scoop of vanilla-bean ice cream drizzled with premium bourbon and sprinkled with fresh coffee grounds.

Ingredients:

• 1 cup cold butter, cut up
• 2 cups all-purpose flour
• Pinch of salt
• 1 3/4 cups sugar, divided
• 1/2 cup ice-cold water
• 1 (3-lb.) package small Granny Smith apples, peeled and quartered
• 1/2 cup butter, cut up

Directions: 

1. Freeze 1 cup cut-up butter 30 minutes. Pulse cold butter, flour, salt, and 1/4 cup sugar in a food processor 7 to 8 times or until mixture resembles coarse meal. Add 1/2 cup ice-cold water, 1 Tbsp. at a time, and pulse just until mixture comes together and a dough forms. Turn dough out onto a piece of plastic wrap, and shape into a disk. Wrap in plastic wrap, and chill 2 to 24 hours.

2. Gently stir together apples, 1/2 cup butter, and remaining 1 1/2 cups sugar in a large bowl. Place apple mixture in a 10-inch cast-iron skillet. (Skillet will be very full.) Cook over medium-low heat 1 hour to 1 hour and 15 minutes or until liquid is reduced, thickened, and turns golden, stirring only once every 15 minutes. (Depending on your stovetop, you might need to lower the temperature if mixture begins to scorch on the bottom.)

3. Preheat oven to 425°. Unwrap dough, and turn out onto a lightly floured surface. Roll dough to a 12-inch circle; place over warm apple mixture, tucking edges into sides of skillet.

4. Bake at 425° for 25 minutes or until crust is golden brown and flaky. Let cool 10 minutes. Run a knife around edge of skillet; invert tart onto a cutting board or serving plate.

Source: Maiya Keck, Southern Living
NOVEMBER 2010

Taffy Apple Dessert

Ingredients:

1 (20-ounce) can crushed pineapple
2 cups miniature marshmallows
1/2 cup granulated sugar
1 tablespoon all-purpose flour
4 1/2 teaspoons white vinegar
1 egg, lightly beaten
2 Granny Smith apples, diced
1 1/2 cups peanuts (I use chopped cashews)
1 (8-ounce) tub Cool Whip (I use 8 oz heavy cream, whipped)

Directions:

1. Drain the juice from the can of pineapples into a small saucepan; set aside.

2. In a medium bowl, stir together the remaining crushed pineapple and the miniature marshmallows. Cover and refrigerate overnight.

3. In the small saucepan with the pineapple juice, add the sugar, flour, vinegar and egg, and whisk together. Place the pan over medium heat and cooking, stirring constantly with a rubber spatula, until the mixture thickens and reaches 170 degrees F on an instant-read thermometer. Strain the mixture through a fine-mesh sieve into a large bowl. Let cool to room temperature, then cover and refrigerate overnight.

4. The next day, add the pineapple and marshmallow mixture to the custard, then stir in the chopped apples and peanuts. With a rubber spatula, fold in the Cool Whip until completely combined. Serve immediately or cover and refrigerate until serving. Leftovers can be kept in the refrigerator, covered, for up to 3 days.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Source: Brown Eyed Baker

Chicken Salad with Grapes, Cashews, Apples and Fresh Dill

Ingredients:

2 boneless skinless chicken breasts, boiled, diced
1 cup seedless red grapes, each cut in half
1 cup salted cashews
1 small Gala apple, finely diced
1/4 cup finely chopped red onion
1 celery stalk, sliced or chopped
1/4 cup finely chopped green onions
1/2 to 1 cup mayonnaise
Juice of 1 lime (1 to 2 tablespoons)
1 teaspoon chopped fresh dill
Salt and pepper to taste  
1/4 cup of Poppy Seeds, sprinkle over top before serving, optional

Directions:

In large bowl, stir together all ingredients until well mixed, adding salt and pepper to taste. Serve immediately, or store in a tightly covered container for up to 24 hours in the refrigerator.

This recipe is quite versatile! For a slightly different flavor, swap out the grapes, cashews and lime juice for cucumbers, sliced almonds and lemon juice. This recipe can be served immediately, or stored in a tightly covered container for up to 24 hours in the refrigerator.