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Cranberry Apple Salad
1 envelope unflavored gelatin
1/4 cup cold water
1/4 cup lemon juice
2 tablespoons sugar
1/8 tsp. salt
1 cup ginger ale
1/3 cup crushed pineapple
1/3 cup apple, cut in thin slivers
1/2 cup jellied cranberry sauce, cubed
Place gelatin in cold water; allow to stand for 2 minutes. Dissolve by
placing over hot water Add the lemon juice, sugar, salt and ginger ale.
Allow to cool until it begins to thicken; fold in pineapple, apple and
cranberry cubes. Pour into a mold. Place in refrigerator until firm. Serves
4-6.
Caramel Apple Crumb Pie
Crust:
9-inch Single Crust
2 tbsp fine, dry bread crumbs
Filling:
7 cups sliced, peeled (1/2-inch/11 cm slices)
Granny Smith apples (about 3 lbs/or 6 large apples)
1/2 tsp cinnamon
2 tbsp water
3 tbsp all-purpose flour
1 cup plus 3 tbsp firmly-packed brown sugar
1/2 cup whipping cream
2 tbsp Golden Crisco Shortening
1 tsp vanilla
1/4 tsp almond extract
Topping:
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup fine, dry bread crumbs
1/2 tsp cinnamon
5 tbsp Golden Crisco Shortening
Glaze:
1/4 cup reserved brown sugar syrup
1/4 cup icing sugar
For crust, prepare Single Crust.
Sprinkle pie crust with 2 tablespoons bread crumbs.
Do not bake. Heat oven to 425?F (220?C).
For filling, place apples in large skillet. Sprinkle with cinnamon and
water.
Cover.
Steam on medium heat 7 minutes or until tender, stirring 2 or 3 times.
Spoon apples and any liquid into large bowl. Sprinkle with 3 tablespoons
flour. Toss gently.
Combine brown sugar, whipping cream and 2 tablespoons
Golden Crisco Shortening in small saucepan.
Cook and stir on medium heat until mixture comes to a boil. Boil 3 minutes.
Remove from heat. Stir in vanilla and almond extract. Reserve 1/4 cup
brown sugar syrup for glaze. Add remaining syrup to apples.
Toss to coat. Cool.
For topping, combine 1/2 cup flour, granulated sugar,
1/2 cup bread crumbs and 1/2 teaspoon cinnamon in medium bowl.
Cut in 5 tablespoons Shortening until crumbly.
Spoon apple mixture into unbaked pie crust.
Sprinkle with topping.
Bake at 425?F for 15 minutes. Reduce oven temperature to 375?F. Bake
40 minutes or until filling in center is bubbly and crust is golden brown.
Cover edge with foil, if necessary, to prevent over browning.
Remove from oven. Cool slightly.
For glaze, reheat reserved 1/4 cup brown sugar syrup. Add icing sugar.
Beat well. Drizzle over pie. Serve warm. Refrigerate leftover pie.
Makes: One 9-inch pie
Apple Kuchen
Ingredients:
Dough:
1 1/2 cups flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/3 cup soft shortening
1/2 cup milk
1 unbeaten egg
1 tsp. vanilla extract
Apple topping:
4 medium apples
2 tablespoons soft butter
1/2 cup brown sugar
1 tsp. cinnamon
2 tablespoons flour
Place all of the dough ingredients in a large bowl and beat until well
blended. (low speed for about a minute-then 2 minutes on medium). Turn
dough into a 9x13 baking pan. Peel and core the apples, then slice into
1/4 inch slivers. Sprinkle the dough with these. Combine the other topping
ingredients until you have a crumb mixture. Sprinkle over the apples and
bake in a 375 degree oven for 35-45 minutes until golden brown. Serve
with whipped cream or ice cream if desired.
Apple Recepies are collected from newspapers, magazines, and friends
over the years.
Apple Recepies
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