APPLE-A-DAY CASSEROLE
This sweet-tart casserole is a fun change of pace from traditional vegetable side dishes. It's super-quick to prepare if you use a food processor to slice the apples and carrots. The unique combination complements chicken, fish and pork. -Elizabeth Erwin, Syracuse, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Combine apples and carrots; place in a greased shallow 2-qt. baking dish. Drizzle with orange juice. Cover and bake at 350° for 40-45 minutes or until carrots are crisp-tender. , In a bowl, combine the flour, sugar and nutmeg; cut in butter until crumbly. Sprinkle over apple mixture. Bake, uncovered, 10-15 minutes longer or until the carrots are tender.
Nutrition Facts : Calories 150 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 45mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 3g fiber), Protein 1g protein.
"AN APPLE A DAY"
Think of this dinner party- friendly dessert as the love child of a financier (a springy nut-flour cake) and an apple cobbler. For a twist, you can also make it with pears or a combination of both.
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Melt butter in a large heavy skillet over medium heat. Add apples, brown sugar, and ginger. Scrape in seeds from vanilla bean (reserve bean for another use). Cook, stirring often, until apples are just tender, about 5 minutes. Add jam, brandy, and lemon juice. Stir until liquid is reduced by half, about 3 minutes. Divide filling among ramekins. DO AHEAD: Filling can be made 4 hours ahead. Let stand at room temperature.
- Pulse almonds, flour, and powdered sugar in a food processor until almonds are finely ground. Whisk sugar and ginger in a large bowl. Using an electric mixer, add egg whites one at a time to sugar mixture, beating to blend between additions. With mixer running, gradually beat in hot melted butter. Fold in almond mixture (topping will be thin). DO AHEAD: Topping can be made 1 hour ahead. Let stand at room temperature.
- Preheat oven to 350°F. Pour topping over filling in ramekins, dividing equally. Place ramekins on a rimmed baking sheet.
- Bake until topping is puffed and tops of cakes are golden brown, 25-30 minutes. Let cool for at least 15 minutes. Serve warm, topped with a small scoop of ice cream.
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- Melt butter in a large heavy skillet over medium heat. Add apples, brown sugar, and ginger. Scrape in seeds from vanilla bean (reserve bean for another use). Cook, stirring often, until apples are just tender, about 5 minutes. Add jam, brandy, and lemon juice. Stir until liquid is reduced by half, about 3 minutes. Divide filling among ramekins. DO AHEAD Filling can be made 4 hours ahead. Let stand at room temperature.
- Pulse almonds, flour, and powdered sugar in a food processor until almonds are finely ground. Whisk sugar and ginger in a large bowl. Using an electric mixer, add egg whites one at a time to sugar mixture, beating to blend between additions. With mixer running, gradually beat in hot melted butter. Fold in almond mixture (topping will be thin). DO AHEAD Topping can be made 1 hour ahead. Let stand at room temperature.
- Preheat oven to 350°. Pour topping over filling in ramekins, dividing equally. Place ramekins on a rimmed baking sheet.
- Bake until topping is puffed and tops of cakes are golden brown, 25-30 minutes. Let cool for at least 15 minutes. Serve warm, topped with a small scoop of ice cream.
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