Archive for the ‘Apple’ Category

Apple-Pear Crumble Pie

apple-pear_crumble_pie
Recipe & picture courtesy of Kraft Foods

Prep Time: 40 min
Total Time: 1 hr 15 min
Makes: 10 servings

  • 3/4 cup crushed NILLA Wafers (about 24 wafers)
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  • 2 large baking apples, peeled, sliced
  • 1 large fresh pear, peeled, sliced
  • 1/3 cup granulated sugar
  • 1/4 cup flour
  • 1/2 tsp. ground cinnamon
  • 1-1/4 cups thawed COOL WHIP Whipped Topping
  1. Preheat oven to 375ºF. Mix wafer crumbs, brown sugar and butter until well blended; set aside.
  2. Place pie crust in greased 9-inch pie plate. Spread cream cheese carefully onto bottom of crust; sprinkle with half of the crumb mixture. Set aside. Combine fruit in large bowl. Add granulated sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in pie crust; sprinkle with remaining crumb mixture.
  3. Bake 35 min. or until fruit is tender and crust is lightly browned, covering loosely with foil after 25 min. if necessary to prevent crust from overbrowning. Cool on wire rack. Serve topped with the whipped topping. Store any leftover pie in refrigerator.

**Personal Review: No Review Yet**

Apple-Oat Muffins

apple-oat-muffins1
Recipe & picture courtesy of Good Housekeeping

Yield 12 muffins
Prep Time 15 minutes
Cook Time 23 minutes

  • 2 cup(s) old-fashioned or quick-cooking oats
  • 1 1/4 cup(s) all-purpose flour
  • 1/2 cup(s) packed brown sugar
  • 2 teaspoon(s) baking powder
  • 3/4 teaspoon(s) baking soda
  • 3/4 teaspoon(s) salt
  • 1/2 teaspoon(s) ground cinnamon
  • 1 cup(s) buttermilk
  • 2 tablespoon(s) vegetable oil
  • 1 large egg, lightly beaten
  • 1 cup(s) (1 to 2 medium) shredded Golden Delicious or Granny Smith apples
  • 1/2 cup(s) walnuts, chopped
  1. Preheat oven to 400 degrees F. Grease 12 standard muffin-pan cups. In large bowl, combine oats, flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
  2. In medium bowl, with fork, beat buttermilk, oil, and egg until well blended; stir in shredded apples. Add apple mixture to flour mixture, and stir just until flour mixture is moistened (batter will be very thick and lumpy). Stir in chopped walnuts.
  3. Spoon batter into prepared muffin-pan cups. Bake 23 to 25 minutes or until muffins begin to brown and toothpick inserted in center of muffins comes out clean. Immediately remove muffins from pan. Serve warm, or cool on wire rack to serve later.

**Personal Review: No Review Yet**

Apple Dumplings


Recipe & picture courtesy of Rachael Ray

FOUR SERVINGS
Prep Time: 15 min
Bake Time: 30 min

  • Flour, for dusting
  • One 8-ounce can crescent rolls
  • 1 granny smith apple-peeled, cored and cut into 8 wedges
  • 1 stick (4 ounces) butter
  • 3/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 3/4 cup Mountain Dew
  1. Preheat the oven to 350°. On a surface dusted with flour, unfold the rolls. Place an apple wedge on the wide edge of each piece of dough and roll up; place the dumplings in an 8-inch square baking dish.
  2. In a saucepan, melt the butter with the sugar and cinnamon over medium heat; stir in the Mountain Dew. Pour the mixture on the dumplings. Cover with foil and bake for 15 minutes; remove the foil and bake 15 minutes longer.

**Personal Review: No Review Yet**

Caramel Apple Cobbler


Recipe & picture courtesy of Rachael Ray

SIX SERVINGS
Prep Time: 15 min
Bake Time: 1 hr (plus cooling)

  • 8 apples-peeled, cored and cut into 1/2-inch-thick wedges
  • 1/2 cup heavy cream
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 1/4 cup brandy
  • 1 1/2 sticks (6 ounces) plus 2 tablespoons unsalted butter, chilled
  • 1 tablespoon pure vanilla extract
  • 3/4 teaspoon salt
  • 1 1/2 cups flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped pecans, toasted
  • 2 cups whipped cream, for serving
  1. Preheat the oven to 375°. Grease a 9-by-13-inch baking dish; add the apples. In a saucepan, bring the heavy cream, 1/2 cup brown sugar, 1/2 cup granulated sugar, the brandy, 2 tablespoons butter, the vanilla and 1/2 teaspoon salt to a boil, whisking. Lower the heat to medium and cook until thickened, about 5 minutes; pour over the apples.
  2. In a food processor, combine the flour, remaining 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/4 teaspoon salt and the cinnamon. Cut the remaining 1 1/2 sticks butter into 1/2-inch pieces; add to the flour mixture and pulse until coarse crumbs form; stir in the nuts.
  3. Scatter the topping over the apples and bake until golden, 1 hour. Let cool for 10 minutes. Serve with the whipped cream.

**Personal Review: No Review Yet**

Apple Slump


Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 20 min
Cook Time: 30 min

  • 2 tablespoons unsalted butter, plus 3 tablespoons chopped and chilled
  • 2 1/4 pounds gala apples, peeled and cut into eighths
  • 1/2 cup plus 2 tablespoons sugar
  • Juice of 1 lemon
  • 1/2 teaspoon ground cinnamon
  • 1 cup plus 1 tablespoon flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup whole milk
  1. In a small Dutch oven, melt the 2 tablespoons butter over medium heat. Add the apples, then stir in 1/2 cup sugar, the lemon juice and cinnamon. Cover and simmer until the apples are nearly tender, about 8 minutes. Stir in 1 tablespoon flour and remove from the heat.
  2. In a medium bowl, combine the remaining 1 cup flour, 2 tablespoons sugar, the baking powder, baking soda and salt. Add the 3 tablespoons chilled butter, working it in with your fingertips until crumbly. Add the milk and stir to combine.
  3. Return the Dutch oven to medium-low heat and spoon the batter onto the hot fruit to almost cover the surface. Cover and simmer until the batter is cooked through, about 20 minutes.

**Personal Review: No Review Yet**

Jerk Pork Cheeseburgers with Green Apple Slaw


Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 35 min
Cook Time: 20 min

  • 2 granny smith apples, peeled, grated and patted dry
  • Grated peel of 1 lemon plus 1 1/2 tablespoons juice
  • 1/2 cup mayonnaise
  • 1/3 cup chopped chives
  • 3 tablespoons pure maple syrup
  • 2 tablespoons Jamaican jerk seasoning, such as McCormick
  • 1 1/2 pounds ground pork
  • 8 slices applewood smoked bacon
  • 4 ounces smoked cheddar cheese, thinly sliced
  • 4 kaiser rolls, split and toasted
  1. In a medium bowl, toss the apples with the lemon peel and juice. Add the mayonnaise, chives, 1 1/2 tablespoons maple syrup and 1/2 tablespoon jerk seasoning; stir to combine; refrigerate.
  2. In a large bowl, whisk together the remaining 1 1/2 tablespoons maple syrup and 1 1/2 tablespoons jerk seasoning. Add the ground pork and combine. Shape into four 1-inch-thick patties, pressing your thumb in the center of each to prevent it from bulging.
  3. In a large nonstick skillet, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain, reserving the skillet with the drippings. Cover the bacon with foil to keep warm. Heat the bacon drippings over mediumhigh heat until sizzling. Add the pork patties and cook for 4 minutes; flip, lower the heat to medium and cook for 3 minutes more. Lower the heat to low and top each patty with a quarter of the cheese; cover the skillet and cook until the cheese is melted and the patties are cooked through, about 2 minutes more.
  4. Place a pork patty on each toasted roll bottom; top with 2 bacon slices, a quarter of the apple slaw and a roll top.

**Personal Review: No Review Yet**

Provolone and Ham Melt


Recipe & picture courtesy of Better Homes & Gardens

Makes: 4 servings
Prep: 15 minutes
Cook: 8 minutes

  • 8 slices thick-cut multigrain, whole wheat, poppy seed, white, or pumpernickel bread
  • Margarine or butter, softened
  • 4 teaspoons mayonnaise or salad dressing
  • 4 ounces provolone and/or cheddar cheese, thinly sliced
  • 1/2 of a 7-ounce jar roasted red sweet peppers, well drained
  • 1/2 of a small pear or apple, thinly sliced, or 2 canned pineapple rings, well drained and patted dry
  • 4 ounces thinly sliced cooked ham or prosciutto
  • 2 tablespoons mango chutney
  • Fresh fruit, such as sliced pears and apples, pineapple wedges, or grapes (optional)
  1. Spread one side of each bread slice with margarine or butter. Place four bread slices, buttered sides down, on griddle. Spread mayonnaise on the four slices on the griddle. Top with provolone cheese. Top two of the bread slices with red sweet peppers and two with slices of fruit. Top all four with ham or prosciutto.
  2. Cut up large pieces of chutney; spread the unbuttered sides of four remaining bread slices with chutney. Place over bread slices on griddle, buttered sides up.
  3. Cook sandwiches over medium heat about 4 minutes each side or until bread is toasted and cheese is melted, turning once halfway through cooking. Serve with additional fruit slices, if desired. Makes 4 servings.

**Personal Review: No Review Yet**