Caramel Apples

Ingredients:

• 6 wooden sticks
• 6 small-medium sweet apples, such as Braeburn, Golden Delicious or Gala
• ¼ cups plain unsweetened soy half-and-half creamer
• ½ cup plain unsweetened soy yogurt, divided
• 1 cup organic granulated sugar
• ¼ cup organic dark corn syrup
• 1 T. dairy-free soy margarine 

Directions:

1. Fill a shallow basin or dish with ice water and set aside. Line a baking sheet with parchment and set aside. Remove the stems of the apples, and insert the sticks into the tops of the apples. (Alternatively, you can choose to leave the stems on, tie string to the stems, and lower them into caramel.)

2. In a small saucepan over medium-high heat, combine the dairy-free half-and-half, the soy yogurt, sugar and corn syrup, stirring well to dissolve the sugar. Using a candy thermometer, cook the mixture for about 10 minutes without stirring, or until the caramel reaches 245 F. Stir in the soy margarine, mixing until completely melted and incorporated.

3. Remove the pan from the heat and place directly in the ice water. Working quickly, dip each of the apples into the caramel, using a spoon or knife to help coat all of the sides. Transfer the apples to the prepared baking sheet and place in the refrigerator for 20-30 minutes or until set.

http://dairyfreecooking.about.com/od/confectionscandies/r/caramelapple.htm

Apple Cider Float

Ingredients:

1 cup apple cider
1/2 cup ginger ale
1-2 scoops vanilla ice cream, or any seasonal flavor such as cinnamon or apple pie
ground cinnamon and nutmeg for sprinkling
1-2 tablespoons jarred caramel sauce

Directions:

1. Pour apple cider and ginger ale into a glass. 
2. Add vanilla ice cream. 
3. Sprinkle on nutmeg and cinnamon to taste and drizzle caramel sauce on top. Serve immediately with a straw and a spoon.

http://www.holidayspage.net/apple-cider-float/

Apple Coffee Cake*

INGREDIENTS:

Streusel Topping:

2/3

cup Original Bisquick® mix

2/3

cup packed brown sugar

1

teaspoon ground cinnamon

1/2

teaspoon ground nutmeg (optional)

1/4

cup cold butter or margarine (Earth Balanced)

Coffee Cake:

2

cups Original Bisquick® mix

2/3

cup milk or water

3

tablespoons granulated sugar

1

egg

2

medium cooking apples, peeled and thinly sliced (2 cups) 

 (Cortland, Northern Spy, Rome Beauty, Winesap, Golden Delicious or Granny Smith)

2

tablespoons chopped nuts (optional)

Glaze:

1/2

cup powdered sugar

2

to 3 teaspoons milk (rice milk)

Directions:

1. Heat oven to 400°F. Spray 9-inch square pan with cooking spray. In small bowl, mix 2/3 cup Bisquick mix, brown sugar, cinnamon and nutmeg. Cut in butter, using pastry blender (or fork), until crumbly; set aside.
2. In medium bowl, stir together 2 cups Bisquick mix, 2/3 cup milk, the granulated sugar and egg; beat vigorously 30 seconds with spoon. Spread half of batter in pan. Arrange apple slices on batter; sprinkle with half of streusel topping. Spread with remaining batter; sprinkle with remaining topping. Sprinkle with nuts.
3. Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 20 minutes. In small bowl, stir glaze ingredients until smooth enough to drizzle. Drizzle glaze over warm coffee cake.

To Pre-Make:

Cut up apples and rinse in lemon water to keep from browning. Make Step one. Put both in fridge so there is less to do in the morning.

http://www.bettycrocker.com/recipes/apple-coffee-cake/63265d92-bd10-4d8b-aa11-507291aa5e5a

Harvest Dumplings

Ingredients:

1. 4 medium to small apples
2. ½ cup chopped SNICKERS® Bars (or try caramel and/or chocolate)
3. 1 package refrigerated pie dough (or Homemade)
4. 1 egg
5. 1 tablespoon water

Directions:

1. Hollow out the core of the apples and fill with SNICKERS® Bars.

1. 2. Unfold the pie dough. Cut two 4-inch circles from each round of pie dough. Lay the circle flat on the counter; make five 2-inch slits towards the center of the circle.
2. 3. Lay the dough over the apple, shingling the slits for ease in covering the apple. Tuck edges of dough underneath apple.
3. 4. Beat the egg and water together and brush the pie dough with egg & water mixture.
4. 5. Gather up the dough scraps and re-roll them flat. Roll dough into a sausage shape and cut into 1½-inch pieces. Put one piece on top of each apple for a stem. Refrigerate while the oven is preheating to 350°F.
5. 6. Bake for approximately 20 minutes.

http://www.holidayspage.net/harvest-dumplings/

Caramel Apple Dip

INGREDIENTS:

• 16 individually-wrapped caramels unwrapped
• 1/4 cup water
• 8 oz. cream cheese softened
• 1/2 cup brown sugar
• 1 tsp. vanilla

INSTRUCTIONS:

1. In a medium saucepan over medium-low heat, melt caramels with water, stirring frequently. Remove from heat and set aside.
2. In a medium bowl, cream together cream cheese, sugar and vanilla.
3. Lastly, fold in caramel mixture into the cream cheese mixture.
4. Serve immediately with apple slices.

http://www.chef-in-training.com/2013/08/caramel-apple-dip/

APPLE PIE BAKED IN APPLE

Ingredients:

• 5-6 Granny Smith apples (make sure they can stand on their own)
• 1 tbsp. cinnamon
• 1/4 cup sugar
• 1 tbsp. brown sugar
• pie crust (homemade or pre-made)

Directions:

1) Preheat oven to 375F.

2) Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon or melon baller very carefully, as to not puncture the peel.

If you’re a skilled interior apple excavator, salvage as much as you can so you can use it for Step 2. I, on the other hand, am not skilled so I just had to throw my interior apples away and chop up additional apples for filling.

3) Remove skin from remaining apple(s) and slice very thinly. These apple pieces will give you the additional filling needed to fill the four apples you are baking.

Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon make adjustments as desired. Same goes for the sugar.

Scoop sliced apples into hollow apples.

4) Roll out pie crust and slice into 1/4 inch strips. You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie.

Cover the top of the apple in a lattice pattern with pie crust strips.

5) Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan.

Cover with foil and bake for 20-25 minutes.

Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.

Makes 4 baked apple pies (in the apple).

Apple Cake

Ingredients:

• 3 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup vegetable oil
• 3 eggs
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 4 apples - peeled, cored and chopped

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Spray a 9x13-inch baking pan with cooking spray.
3. Combine flour, sugar, vegetable oil, eggs, salt, baking soda, vanilla extract, and cinnamon in a large bowl; mix well.
4. Stir in the chopped apples until just combined.
5. Pour batter into the prepared baking pan.
6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

http://allrecipes.com/Recipe/Adams-Apple-Cake/Detail.aspx?ms=1&prop25=118381702&prop26=DailyDish&prop27=2013-07-27&prop28=Feature_2&prop29=Detail&me=1

Apple Bacon Stuffed Sweet Potatoes

NEEDS WORK

Ingredients:

4 large sweet potatoes, mostly fat and round
3 slices bacon, chopped
2 honey crisp apples, diced
3 tablespoons freshly chopped sage
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cinnamon
4 ounces goat cheese

Directions:

1. Preheat oven to 350 degrees F. Poke holes in sweet potato with a fork, then wrap each tightly in aluminum foil. Bake for 45-60 minutes, or until potatoes and tender to the touch. Unwrap foil and cut a slit down the middle of each sweet potato. Let sit until cool enough to handle.
2. While potatoes are baking, heat a large skillet over medium heat. Add bacon and cook until crispy and fat is rendered, then remove with a slotted spoon and place on a paper towel to drain. Add apples to the skillet with nutmeg and sage, tossing to coat, then cook until soft and somewhat caramelized. Toss bacon back into the skillet and set aside until ready to stuff.
3. Once sweet potatoes are somewhat cool, cut a slit down the middle and gently remove the flesh with a spoon, trying to keep the potato intact. Add the sweet potato flesh to a large bowl, then mash with 3 ounces of goat cheese, cinnamon, nutmeg, salt and pepper. Taste and adjust seasonings if desired, then scoop flash back into the potato skins. At this point you can re-warm the potatoes (if you let them cool completely) in the oven, then top with remaining goat cheese. Spoon the apple bacon mixture evenly on top and serve!

http://www.howsweeteats.com/2012/10/apple-bacon-stuffed-sweet-potatoes/

Apple Turnovers

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold butter, divided
• 1/4 cup ice water

FILLING:

• 1/3 cup sugar
• 2 teaspoons cornstarch
• 1/8 teaspoon ground cinnamon
• 2 medium tart apples, peeled and thinly sliced
• 1 teaspoon lemon juice
• 2 tablespoons beaten egg
• 1-1/2 teaspoons water

GLAZE:

• 1/4 cup confectioners' sugar
• 1 teaspoon water

Directions:

1. In a small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. Gradually add water, tossing with a fork until a ball forms. On a lightly floured surface, roll dough into a 12-in. x 6-in. rectangle.
2. Cut remaining butter into thin slices. Starting at a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 in. of edges. Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 6-in. x 4-in. rectangle. Roll dough into a 12-in. x 6-in. rectangle.
3. Repeat steps of butter layering and dough folding, ending with a 6-in. x 4-in. rectangle. Wrap in plastic wrap; refrigerate for 15 minutes. Roll dough into a 12-in. x 6-in. rectangle. Fold in half lengthwise and then width-wise. Wrap in plastic wrap; refrigerate for 1 hour.
4. Meanwhile, in a small saucepan, combine the sugar, cornstarch and cinnamon. Add apples and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 5-10 minutes or until apples are tender, stirring often. Remove from the heat.
5. In a small bowl, combine egg and water. Roll dough into a 12-in. square; cut into four squares. Brush with half of the egg mixture. Spoon about 1/4 cup filling on half of each square; fold dough over filling. Press edges with a fork to seal. Place on an ungreased baking sheet. Brush with remaining egg mixture. With a sharp knife, cut three small slits in the top of each turnover.
6. Bake at 450° for 17-22 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; drizzle over turnovers. Serve warm. 

http://www.tasteofhome.com/Recipes/Apple-Turnovers

Yield: 4 servings.

Nutritional Facts1 turnover equals 456 calories, 24 g fat (14 g saturated fat), 94 mg cholesterol, 537 mg sodium, 58 g carbohydrate, 2 g fiber, 5 g protein.

Apple Pie Recipe*

Ingredients:

Pastry for 2 crusts (Never Fail Two Flaky Pie Crust)

8 cups sliced, peeled assorted baking apples - about 3 lbs.  (Granny Smith, Cortland, Jonathan, HoneyCrisp)

2 Tablespoons lemon juice

3/4 cup white sugar

1/4 cup brown sugar

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (optional)

2 Tablespoons butter 

Directions:

1. In a large bowl, toss the pealed and sliced apples with lemon juice.

2. In a side bowel combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat.

3. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter. Apples should be overflowing as it will reduce in the oven.

4. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand and put on egg wash (one egg yolk and 1Tablespoon milk).

5. Bake at 425 degrees F for 15 minutes.

6. Reduce heat to 350 degrees F and bake 40-45 minutes more or until crust is golden and filling is bubbly.

7. Let the pie cool (an hour is usually good) so the juices thicken

  

Apple Pie Caramel Apples

Ingredients:

1 bag Kraft caramels
4-5 large, tart apples (You can use red apples too but I like the contrast of the tart apple with the caramel)
1 bag white chocolate chips or white chocolate candy melts
cinnamon sugar

Directions:

1. Wash, scrub, and dry apples. This is important or your caramel won't stick because of the coating stores put on apples.
2. In a medium saucepan, melt caramel according to package directions. 
3. Put a Popsicle stick in the apple. Dip in melted caramel making sure to fully coat it.
4. Place on parchment or wax paper that has been sprayed with cooking spray.
5. Cool in the fridge until caramel is set up. If you want a thick caramel layer, add another layer of caramel here and let it set up again.
6. Melt chocolate chips in the microwave in 30 second intervals. You can add a little shortening if the mixture is too thick. 
7. Coat the apple with the chocolate.
8. Let it set up a little bit before sprinkling it with the cinnamon sugar mixture. 
9. Cool completely in the fridge.
10. Cut into slices and serve.
...Or wrap them in cellophane and give them to your friends. 

Apple Pie Bites

Serves 8

1 (Tart) Apple Sliced

3 Heaping Tbsp. Brown Sugar

2 Tbsp. Cinnamon ( I used a homemade Cinni-Sugar Mix)

1 Tbsp. Melted Butter

1 Pkg. Of Immaculate Baking Co. Crescent Rolls

 

Preheat Oven to 350˚

1. Roll out the dough on a greased cookie sheet, brush with butter and sprinkle Brown Sugar and Cinnamon in individual pieces of dough. 

 

2. Roll up an apple slice in the dough forming a crescent, brush with melted butter and top with cinnamon.  Repeat for others.

3. Bake for 12-15 Mins at 350˚.

 

4. Remove from Oven, filling will be hot! Serve alone or with a dollop of Vanilla Ice Cream.

 

 

http://bettercookies.wordpress.com/2012/08/06/guest-blogger-monday-bite-size-apple-pies/