I Sugges this Recipes

Showing posts with label apple. Show all posts

Tuesday, May 13, 2014

Spicy Chicken and Apple Cake

Harissa-spiced chicken with bulghar wheat from BBC Easy Cook Magazine

with tomatoes roasted in olive oil

We all enjoyed it, not too spicy, I havent cooked bulghar wheat like this before, I usually just soak it and then have it in a Tabbouleh type salad. I would definitely use it again, it doesnt go as soggy as couscous.

Rachel Allens Dutch Apple Cake from BAKE

2 eggs
175g (6oz) caster sugar plus 15g (1/2 oz) extra for sprinkling
1/2 tsp vanilla extract
75g (3oz) butter
75ml (2 1/2 fl oz) milk
125g (4 1/2oz) plain flour
1/2 tsp ground cinnamon
2 1/4 tsp baking powder
2 small or 1 large cooking apples
75ml (2 1/2 fl oz) double cream, to serve

20cm x 20 cm (8 x 8 in) square cake tin

1. Preheat the oven to 200C (400F), Gas mark 6. Line the sides and base of the cake tin with parchment paper.
2. Using an electric whisk, whisk the eggs, 175g (6oz) caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern (this will take about 5 minutes).
3. Melt the butter in a saucepan with themilk, then pour onto the eggs, whisking all the time. Sift in the flour, cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared tin and smooth the surface.
4. Peel and core the apples and cut into thin slices, then arrange them over the batter. They will sink to the bottom(this is meant to happen). Sprinkle with the remianing sugar and bake in the oven for 10 minutes. Reduce the oven temperature to 180C, 350F, Gas mark 4 and bake for a further 20-25 minutes or until well risen and golden brown.
5. Allow to cool in the tin , cut into squares and serve warm.

It is delicious, I served it with greek yogurt, rather than cream and the apples didnt all sink into the batter, some stayed on top and were nicely caramelised with the sugar.

Wednesday, April 9, 2014

French Apple Tart

Its another one from the Barefoot Contessa cookbook! And a darn good one too. Last night my sis Heidi and her roommate Brianna stopped by for dinner on their way home from Idaho. Theyd been visiting our sister Amy for the 3-day weekend. So I made these teriyaki meatballs for dinner, which were really tasty, and then Id been really wanting to try this dessert out from my new cookbook, and it did not disappoint! The crust was super flaky and delicious and the fresh tartness of the apples was so tasty. Its hard to go wrong with her recipes, because she gives very detailed specific instructions. Try it out! (Oh, and I forgot to take a picture of the whole thing after it came out of the oven and before we devoured it, so you just get one piece).

(picture above is before its cooked)

French Apple Tart
For the pastry*:
2 cups all-purpose flour
1/2 tsp. kosher salt
1 T. sugar
12 T. (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water

For the apples:
4 Granny Smith apples
1/2 cup sugar
4 T. (1/2 stick) cold unsalted butter, small-diced
1/2 c. apricot jelly or warm sieved apricot jam
2 T. Calvados, rum, or water (I used water)
For the pastry, place the flour, salt, and sugar in the bowls of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10-12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat the oven to 400 degrees. Line a sheet with parchment paper.

Roll the dough slightly larger than 10x14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with the full 1/2 cup sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Dont worry! The apple juices will burn in the pan but the tart will be fine! When the tarts done, heat the apricot jelly together with the Calvados (or water) and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesnt stick to the paper. Allow to cool and serve warm or at room temperature.

Right before I put it in the oven (not as beautiful as hers, but close):

*She also says if you need to do it faster, you can use frozen puff pastry (defrosted), but youll want to eat in an hour or two after it comes out of the oven. I made the crust and it was AWESOME!

Tuesday, April 1, 2014

SANDRA’S NO FUSS APPLE CRANBERRY CRISP and CANDIED PECAN TOPPING

I had apples on-hand and a

yellow cake mix in the pantry

so I threw together this quick dessert

in a matter of minutes.

Its absolutely terrific...

Servings: (10 to 12)

Prep: 15 Mins.

Bake: 40 Mins.

INGREDIENTS

Bottom Filling:

5 red apples, peeled, cored and thinly sliced

½ cup whole frozen cranberries

1 tablespoon cold unsalted butter, cut into 9 pieces

1 teaspoon vanilla extract

1 teaspoon lemon juice

Crisp:

1 (18.25 oz. pkg.) super moist yellow cake mix

¼ cup dark brown sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/2 cup unsalted butter, melted

Topping:

¼ cup brown sugar

¼ cup chopped candied pecans (Always in my freezer)

Optional:

--French vanilla ice cream

METHOD

Preheat oven to 350 degrees. Spray a 9x13 baking dish. Place apples and cranberries in bottom of dish, dot with 1 tablespoon of cold butter pieces, and drizzle with vanilla extract and lemon juice.

In a large bowl, combine cake mix, brown sugar, cinnamon, nutmeg, melted butter, and mix with a fork until crumbly, about the size of peas.

Sprinkle mixture evenly over apples.

Mix topping ingredients in a small bowl.

Sprinkle topping ingredients evenly on top.

Bake, uncovered, for 40 minutes. Let stand 10 minutes.

Serve warm and topped with French vanilla ice cream. ~ Enjoy!

Thursday, March 27, 2014

Kohlrabi Fennel Apple Salad

Heres a nice quick salad, with tangy flavours and a good crunchy texture. Next time I make it, Ill cut things finer than I did this time, I think. They should be a little coarser than if you had grated them, but not by too much.

This has been a difficult year in the garden in many ways as it has been so cool and damp, but the fennel is loving it, and I have the best Ive ever grown. Ill need to think of more ways to use it. Two little kohlrabies are preferable to one larger one, as they will likely be more tender, but you make salad with the kohlrabies that you have, not the ones you wish you had. I did have two little ones, as the kohlrabies are not loving it - all the brassicas have been so disease and bug-ridden this year - but I dont know that they were notably tender. Still, they were okay, once they were peeled and trimmed.

4 to 6 servings
20 minutes prep time

2 medium-small kohlrabies
OR 1 large kohlrabi
1 medium bulb fennel
1 large apple
the juice of 1 large lime
1 teaspoon honey
1 teaspoon Dijon mustard
2 tablespoons sunflower seed OR olive oil
salt

Peel the kohlrabies and cut them into fine julienne. Trim the tough stems and base from the fennel, and slice it very finely. Peel the apple if you like, although if you have a red one the colour will add a nice touch - I suggest you leave it on. At any rate, cut it in quarters, core it, and cut it in fine julienne to match the rest of the vegetables. Toss them all with the lime juice.

Mix the honey, mustard and oil in small bowl until well amalgamated, then toss it with the salad. Season it with a little salt to taste.

Last year at this time I made Beans with Peppers & Shiitakes. Couldnt make that this year! Between anthracnose (yes, its as orrible as it sounds) and cold, the beans are over.

Tuesday, February 25, 2014

SANDRA’S MARVELOUS HONEY APPLE BANANA MUFFINS

Warm, moist and delicious muffins

packed full of nutritious ingredients

guaranteed to start your day off with a smile...

Yields: 18 Cupcake-Sized Muffins

Prep: 15 Mins.

Bake: 16 to 18 Mins.

INGREDIENTS

1/2 cup unsalted butter, at room temperature

1/2 cup banana/strawberry Greek yogurt

2 eggs, at room temperature

1 teaspoon vanilla extract

1 cup mashed ripe bananas (I used 3 small)

3/4 cup honey

1 cup quick-cooking oats

½ cup whole-wheat flour

1 cup unbleached bread flour

1 teaspoon double-acting baking powder

1 teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground cardamom

¼ teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon fine-grain sea salt

1 red delicious apple, washed, cored, (unpeeled) and finely chopped

½ tablespoon turbinado sugar (sugar in the raw)

METHOD

Preheat oven to 350 degrees.

Place 18 liners among two cupcake tins,

and fill water ¼ way up in empty cups of second tin

to ensure even baking.

Also, set aside a wire rack.

In a large mixing bowl, cream butter and yogurt using a hand mixer.

Add eggs, vanilla extract, bananas, and honey, then beat to incorporate.

Add one cup of oats on top of wet ingredients.

Place a sieve over bowl, and sift remaining

dry ingredients over mixture.

Using a wooden spoon, combine all ingredients just until moistened.

Add the apples, and fold to incorporate.

Fill paper-lined muffin cups three-quarters full using an ice cream scoop.

Sprinkle top of each muffin with a pinch of turbinado sugar.

Bake for 16 to 18 minutes until muffins test done;

turning half way through baking for even browning.

Cool in pan for 10 minutes,

and then remove to wire rack to finish cooling.

Enjoy!

~~~~~~~~~~~

Tip: If you prefer the larger muffin-sized version, spray muffin cups with cooking spray before filling and increase baking time accordingly.

Thursday, February 20, 2014

SANDRA’S LUSCIOUS STRAWBERRY PEAR APPLE ORANGE SMOOTHIES

These organic light and fruity
smoothies are perfect for those
sunny spring mornings...

Servings: (2)

Prep: 5 Mins.

INGREDIENTS

Smoothies:

½ cup ice

½ cup strawberry Greek yogurt

1 tablespoon wheat germ

¼ teaspoon cinnamon

1 teaspoon vanilla extract

2 teaspoons honey

1 orange, peeled, sectioned, and cut into chunks

1 unpeeled pear, cored and cut into chunks

1 unpeeled apple, cored and cut into chunks

4 large strawberries, hulled and cut into chunks

Garnish:

1 strawberry, hulled and cut in half lengthwise

METHOD

Place all ingredients in ordered listed into the blender; puree until smooth. Pour into two serving glasses with straws, and garnish with halved strawberry slices.

Tuesday, January 28, 2014

Apple Snickers treat

Snickers Salad.

Come here to get recipe. We tried this and loved it.

Monday, January 27, 2014

Best Apple Pie recipe company Apple Pie recipe

If you need a classic Apple Pie recipe, this is it. Its easy and fun, homemade Apple Pie and this recipe is a favorite.

3/4 Cup white sugar

2 Tablespoons of flour

1 / 8 Teaspoon salt

1 Teaspoon ground cinnamon

1 / 4 Teaspoon ground nutmeg

6 tart apples, peeled, cored and sliced

2 Tablespoons butter

2 Tablespoons whiskey or vanilla extract

(9 Inch) unbaked pie crusts

Directions

Oven to 450 degrees.

Prepare pie crust and put 9 inch bottom layer of the Earths crust pie pan.

In a small bowl, mix flour, sugar, salt, cinnamon and Muskatnuss.Place type cut apples into a large bowl and the sugar mixture bestreuen.Werfen mixture, completely covered with you until apples are apples in the pie crust spoon.

Dot the apples with butter or margarine and sprinkle the Whiskey/vanilla to the Spitze.Setzen geschlossen.Machen top layer pie crust and crimp vent multiple slots in upper crust.

Bake you for 10 Minuten.niedrigere oven temperature to 350 degrees and bake for another 40 minutes.

= > homemade Apple Pie recipe: classic American Apple Pie

Americans love their Apple Pie, and this is a great recipe for each Gelegenheit.Es is served well, Diner style - warm with a bullet vanilla ice cream.

1/3 Cup of brown sugar packed

1/3 Cup white sugar

1 Tablespoon all-purpose flour

1 Teaspoon lemon juice

1 / 3 Teaspoon ground cinnamon

7 1/2 Cups apples, peeled, cored and sliced

1 Cup raisins

(9 Inch) unbaked pie crusts

1 Egg

Directions

Oven to 425 degrees.

Spray a pie pan of deep dish with cooking spray.

Combine in a bowl of white sugar, brown sugar, flour, lemon, cinnamon. Mix well. Add the apples and raisins.Stir until well coated.

Spoon apple mixture into the pie crust.Place the second layer of the Earths crust at the top of filling. Seal the edges.

Beat the egg and glaze top of the pie crust with egg mix easily.Sprinkle a little sugar on top.

Bake 35 to 40 minutes, until golden brown.Cool on wire rack for 30 minutes before serving.

= > Dutch Apple Pie recipe: easy Dutch Apple Pie recipe

This homemade apple pie is sweet flavoured topping crumble rounded, that is oh so good.

1 (9-Inch) unbaked pie crust

Pie filling

2 1/2 Cups apples, peeled, cored and sliced

1/2 Cup sugar

3/4 Cup flour

1 / 2 Tsp Apple Pie spice

1 Oz unsalted butter, melted

1 Tablespoon lemon juice

Streusel topping

1 1/3 Tablespoons dry milk

2/3 Cup flour

1 / 2 Tsp Apple Pie spice

1 / 4 Pound brown sugar, packed easily

2 Tablespoons heavy butter

Directions

Preheat oven to 375 degrees.

Combine seasoning in a small bowl sugar, flour and Apple Pie. add dry mix apples to apples and toss to coat well.Add the melted butter and lemon juice;stir well.Spoon apple mixture in pie shell.

Combine so streusel topping dry milk, flour, Apple Pie spice and brown sugar in a bowl.Hard cut butter into mixture with a fork; mix until well mixed.Sprinkle topping over tortencreme until fully covered.

Bake 10 minutes.Reduce oven temperature to 300 degrees and additional 25 minutes backen.Servieren with ice cream or cheese.

= > fried pie-recipe: fried apple pie recipe

Forget these versions of fast food is the real Sache.Diese mini cakes are great to grab lunch.

2 Cups all-purpose flour

1/2 Cup shortening

1 Teaspoon salt

1/2 Cup cold water

2 Apples, peeled, cored and diced

1/3 Cup white sugar

1 / 2 Teaspoon ground cinnamon

1 Cup vegetable oil

Directions

Combine in a saucepan apples, sugar and zimt.Kochen you you apples, soft with weak Hitze.Kochen until you and zart.Maische with a fork to a thick to make applesauce.

In a bowl Sift flour and salt, sift zusammen.Schnitt in reducing. Add water and mix with a fork Einstechen.Erstellen you a ball dough and roll out to 1/8-inch thick on a floured Brett.Mit a cookie cutter, 4 round pieces cut out.

In the middle of each dough round, spoon 1 heaping tablespoon Apple Mischung.Befeuchten you the edges with cold water and Falten.Presse edges closed with a fork piercing.

In a large skillet cake of a few at a time for 2 to 3 minutes on each side heat heat oil on medium Hitze.Fry until they sprinkle goldbraun.Gosse cake on Papierhandtücher.Mit confectioners sugar.

= > Apple Pie recipe fill: fill anytime Apple Pie recipe

Here is to use basic Apple Pie if you need to make a delicious homemade dessert fill.

18 Cups cut apples into thin slices

3 Tablespoons lemon juice

4 1/2 Cups white sugar

1 Cup cornstarch

2 Teaspoons ground cinnamon

1 Teaspoon salt

1 / 4 Teaspoon ground nutmeg

10 Cups water

Directions

Throw apples with lemon juice in a large bowl and set aside make. you pour water in a
Dutch oven at medium Hitze.Kombinieren you sugar, corn starch, cinnamon, salt and nutmeg. Add water, stir well and cook bring you cook 2 minutes, stirring constantly.

Add reduce in the apples and returning the Kochen.Hitze pot, cover and Zino for 30 minutes simmer tender until the apples are (6 to 8 minutes).

Ladle placing in five freezer container 1/2 inch area at the top to verlassen.Cool at
Room temperature for 1 to 1 1/2 hours.

Seal containers and einfrieren.Pie fill can be stored in the freezer for up to 12 months.

Mmmm...where to find that yummy recipe?

Milkshakes, smoothies, Brownies, chili, casseroles and much more!

[http://www.best-free-cooking-recipes.com]

Sunday, January 19, 2014

Salad Night Chicken Apple Walnut with Maple Dijon Vinaigrette

Last night was salad night. As you know, I do not eat many vegetables on a regular basis, so every so often I feel like I should supplement my diet with a dinner salad. It is important, when making salad, to consider the textures and flavors of the ingredients. You will want to have a serving of protein (meat, chicken or beans) and a good ratio of vegetables, fruit and nuts as well so that each mouthful is chock full of different textures and tastes, which will make the salad interesting. If it sounds like the components would compliment each other and taste good on a dinner plate, then they should work well in the salad. I chose to include some of the prominent flavors and ingredients associated with colder months including a roasted boneless skinless chicken breast, honey crisp apple, homemade croutons, toasted walnuts and maple syrup and Dijon vinaigrette, heres how I did it.

I simply seasoned a boneless skinless chicken breast with salt, pepper and olive oil and roasted it in the oven at 375 degrees for about 40 minutes. You can certainly use a bone in piece of chicken or take the help from the grocery store and include their rotisserie chicken. While the chicken roasted, I had plenty of time to prepare and assemble the rest of the ingredients. I started by making the vinaigrette. Making vinaigrette at home is one of the best suggestions I can give you. It is so easy to do, it gives you control of the ingredients and it is so much more delicious than any salad dressing out of a bottle. Start by grating a small garlic clove into a bowl, add about 2 tablespoons of Sherry vinegar (you can also use balsamic, red wine, champagne or whatever vinegar you like), 1 teaspoon of Dijon mustard, 1 teaspoon of maple syrup (not the maple flavored pancake type, but the real thing), pinch of salt and pepper and about 3-4 tablespoons of extra virgin olive oil. Wisk the ingredients together until they thicken or emulsify. Set aside to allow the flavors to develop.

The next step was to make the croutons. I had just purchased a loaf of crusty, dense, French bread which I sliced and cut into cubes. I drizzle just a bit (about a teaspoon) of the vinaigrette over the bread cubes and toasted them in the same oven in which the chicken was roasting for about 10-15 minutes. Remove from oven and allow to cool.

Even if you purchase nuts which have already been toasted, nothing can improve the flavor and texture of a nut more than waking them up with some heat from the oven or a dry skillet. I already had the oven fired up, so I added about 1/4 cup of walnuts to a sheet pan and heated them for about 5-10 minutes. Be careful, though, and do not let them burn. Remove from oven and allow them to cool.

Ok, the rest of the process simply involves washing and chopping. I prepared 1/4 of a head of red romaine lettuce by chopping, rinsing and running it through the salad spinner until very dry. Nothing will ruin a salad faster than wet lettuce which will make everything else soggy and limp. I placed the lettuce in a large mixing bowl and topped it with thinly sliced honey crisp apple, sweet white onion, English cucumber and extra sharp Vermont cheddar cheese. When the walnuts and croutons had cooled, I added them to the bowl as well.

After the 40 minutes or so that the chicken spent roasting in the oven, I removed it and allowed it to cool for about 10-15 minutes. Once cooled, I added the chicken to the mixing bowl with the other salad bits and pieces. To dress, sparingly drizzle vinaigrette over salad and toss thoroughly to coat. Add vinaigrette a little bit at a time and toss after each addition until it is properly dressed. Serve on chilled dinner plates. Delicious and nutritious!