Apple Recipes Please?
Marilyn Sue McClintock
4 years ago
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Comments (22)
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RECIPE: Food processor apple cake/kuchen recipe
Comments (6)Here is the recipe: Apple Kuchen Preheat oven to 350 degrees. Streusel Topping: In a food processor with knife blade combine: 1/2 cup flour 1/3 cup sugar 3 Tblsp. Butter, chilled, cut in 3 pieces 1/4 teaspoon Cinnamon or nutmeg (I use cinnamon) Process until crumbly, about 20 seconds. Put in a large mixing bowl. Slice 2 medium apples, cored, peeled and quartered. Add to topping and stir to coat apple slices. Cake: 1 1/2 cups flour 3/4 cup sugar 1/4 cup butter, chilled, cut into 3 pieces 1/2 cup milk 2 eggs 2 teaspoons baking powder 1 teaspoon salt ( I usually use 1/2 teaspoon) 1 teaspoon vanilla With knife blade in food processor, process flour, sugar and butter until butter is cut into flour and sugar, about 15 seconds. Add remaining cake ingredients, process 5 seconds. Turn off processor, scrape down sides of bowl and process another 5 seconds. Spoon batter into a greased 9 X 9 pan ( I use a glass 8 X 8 baking dish). Neatly arrange streusel mixture on top. Bake until came is set and apples are tender, 40-45 minutes. I don't wash the food processor after making the topping, I just mix the cake ingredients in the processor after making the topping. Let me know how it comes out if any of you make it. Enjoy!...See MoreRECIPE: looking for apple squares recipe
Comments (3)Good morning fran66_ont, sounds like it might just be the one! I don't remember the corn flakes in it but then it has been a long time. Won't know for sure til I try it. I'll even try it with rhubarb. Thanks so much! Marg...See MoreBaked Apple Recipes Needed..............
Comments (5)This is my favorite recipe (from Irene Chalmers). I've also used "light" butter successfully. Farmhouse Baked Apples Recipe By :Irene Chalmers Serving Size : 6 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium Granny Smith, McIntosh or Rome apples 1/2 cup walnuts -- chopped 1/2 cup raisins 1/3 cup real maple syrup 1/4 tsp ground nutmeg 3 Tablespoons butter 1/2 cup gingersnap crumbs (8 small cookies) Preheat oven to 350. Peel the top half of each apple and remove the core. Stand apples in a baking dish. In a bowl toss together the walnuts, raisins, maple syrup, nutmeg, and melted butter. Fill the empty apple-core space with this mixture. Brush the peeled part of the apples with the liquid remaining in the bowl and press the cookie crumbs onto the surfaces. Gently pour 1/2 inch of hot water into the bottom of the baking dish. Cover dish with aluminum foil and bake in a preheated 350 oven for 40-50 minutes, or until the apples have softened. You can test doneness with the sharp point of a knife. Apples should be tender but retain their shape. Serve hot or at room temperature. Carol...See Moreapple crisp recipe needed
Comments (7)This is a very good recipe for Pear Crisp from Cooks'. I don't know any reason why you couldn't use fragrant apples instead of the pears: Pear Crisp 9/2007 The test kitchen prefers a crisp made with Bartlett pears, but Bosc pears can also be used. The pears should be ripe but firm, which means the flesh at the base of the stem should give slightly when gently pressed with a finger. Bartlett pears will turn from green to greenish-yellow when ripe. Although almost any unsalted nut may be used in the topping, we prefer almonds or pecans. Serve the crisp with lightly sweetened whipped cream or vanilla ice cream. Serves 6 3/4 cup coarsely chopped nuts (3 ounces), see note above 1/2 cup unbleached all-purpose flour (2 1/2 ounces) 1/4 cup packed light brown sugar (1 3/4 ounces) 4 tablespoons granulated sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg Table salt 5 tablespoons unsalted butter , melted and cooled 1 teaspoon cornstarch 2 teaspoons fresh lemon juice from 1 lemon 3 pounds ripe but firm pears (6-7 medium), see note above 1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Process nuts, flour, brown sugar, 2 tablespoons granulated sugar, cinnamon, nutmeg, and 1/8 teaspoon salt in food processor until nuts are finely chopped, about nine 1-second pulses. Drizzle butter over flour mixture and pulse until mixture resembles crumbly wet sand, about five 1-second pulses, pausing halfway through to scrape down sides and bottom of workbowl. Set aside while preparing fruit. 2. Whisk remaining 2 tablespoons granulated sugar, cornstarch, lemon juice, and pinch of salt together in large bowl. Peel pears, then halve and core each (see illustrations below). Cut each half into 4 wedges and then cut in half crosswise (pieces should be about 1 1/2 inches). Gently toss pears with sugar mixture and transfer to 8-inch-square baking dish. 3. Sprinkle topping evenly over fruit, breaking up any large chunks. Bake until fruit is bubbling around edges and topping is deep golden brown, 27 to 32 minutes. Cool on wire rack until warm, at least 15 minutes, and serve....See Morelindac92
4 years agosleevendog (5a NY 6aNYC NL CA)
4 years agoMarilyn Sue McClintock thanked sleevendog (5a NY 6aNYC NL CA)functionthenlook
4 years agolast modified: 4 years agoMarilyn Sue McClintock thanked functionthenlookraee_gw zone 5b-6a Ohio
4 years agolast modified: 4 years agoMarilyn Sue McClintock thanked raee_gw zone 5b-6a Ohio
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