Apple And Raisin Sauce Recipes

Steps:

• In a saucepan combine all the ingredients and bring to a simmer.
• Cook until mixture thickens and coats the back of a spoon; approximately 10 minutes and there you have it!

Steps:

• Melt butter in a skillet over low heat. Add apples, and increase the heat to medium-high. Cook for 5 minutes, stirring occasionally. Stir in the white wine, brown sugar, cinnamon, vanilla, and golden raisins. Cook over medium heat until the liquid has reduced and is thick.

Steps:

• 1. Add cubed apples to medium sauce pan. Stir in water, brown sugar, raisins, jam, cinnamon, maple syrup or jam and salt.
• 2. Place sauce pan over medium heat and cook until tender about ten minutes.
• 3. Season pork chops and put in a skillet with hot olive oil and add the Worcestershire sauce.
• 4. Cook for 6-7 minutes per side. Do not over cook, only until just done in middle of the chop or the meat will be dry and tough.
• 5. When chops are browned and almost done, add the apple mixture to the skillet and simmer for two minutes.
• 6. Place the pork chops onto platte3r, top with the raisin mixture and drizzle any sauce left in the pan over the top of the chops!

Steps:

• For the compote: Melt the butter in a large saucepan over medium heat. Add the apples, cinnamon stick, star anise, and brown sugar. Cook until the apples are softened, about 4 minutes, then add the cider. Bring the mixture to a boil and reduce to a simmer (BTB, RTS), then continue cooking until the liquid has reduced by half.
• Add the maple syrup and raisins. Simmer for another 3 to 4 minutes or until slightly thickened. Remove from the heat and serve spooned over the pancakes, dusted with powdered sugar if desired. Try not to eat too many.
• For the pancakes: Preheat the oven to 200 degrees F.
• In a medium bowl, combine the pumpkin, ricotta, milk, vanilla, and egg yolks. In a large bowl, combine the flour, granulated sugar, baking powder, cinnamon, and a pinch of salt. Make a hole in the center of the flour mixture and add the pumpkin mixture and mix gently to combine.
• In a medium bowl, combine the egg whites with a pinch of salt. Using an electric mixer or whisk, beat the egg whites until they hold stiff peaks and look very fluffy, like snowdrifts.
• Using a rubber spatula, add a small scoop of the egg whites and mix it into the batter to lighten the mixture. Once combined, scoop a third of the egg whites into the pumpkin batter and fold to gently combine. Repeat this process two more times until all the whites have been added. Do this gently but quickly--the idea is to not squish the air out of the egg whites. This is the secret to keeping the pancakes fluffy!
• Place a griddle over medium-high heat. When the pan is hot, drop a pat or two of butter onto the griddle. Once melted, schmear the butter around and wipe up any excess with a paper towel.
• Using a medium ice cream scoop or a small ladle, pour the batter onto the buttered griddle to create 3-inch pancakes. Let the pancakes cook until bubbles appear on the surface, burst, and then stay open--this will take about 5 minutes. Flip the pancakes and cook the second side until golden brown. Place the cooked pancakes on a sheet tray and place in a warm oven. Re-butter the griddle and repeat until all the batter is gone or everyone is full. Hold the finished pancakes in the warm oven.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together the shortening, brown sugar, applesauce and egg until smooth, Combine the flour, baking soda, salt, cinnamon and cloves; stir into the applesauce mixture. Drop dough by rounded teaspoons onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Place apples in microwave dish.
• Add water and raisins and cover.
• Microwave on high for 10 minutes.
• Let stand 10 minutes.
• Remove apple skins and mash apples with a fork.
• Stir in sugar and cinnamon.

Steps:

• Heat a large pot of water for pasta. Season water with salt and cook pasta to al dente.
• Add apples to a medium pot and stir in cider, sugar, raisins, cinnamon and a pinch of salt. Place pot over medium-high heat and cook until tender, about 12 minutes.
• Season chops with salt and pepper. Heat 2 tablespoons extra-virgin olive oil in a skillet over medium-high heat. Add chops and cook 6 to 7 minutes on each side.
• While chops cook, heat 2 tablespoons butter in a sauce pot over medium heat. Whisk in flour and cook a minute then whisk in milk and season with salt and pepper. Grate cheese and stir into sauce and season with nutmeg, to taste, and a dash of hot sauce. Reduce heat to low.
• Add broccoli to pasta last 2 minutes of cook time. Drain and return to pasta pot. Add cheese sauce and stir to coat.
• Add mustard and syrup to chops and glaze, 1 minute.
• Serve pork with apple sauce, macaroni and cheddar with broccoli along side.

Steps:

• In a blender, grind instant oatmeal into a fine powder. Set aside.
• In a large mixing bowl, whisk together eggs, milk, rum extract, salt, and brown sugar. Fold in raisin bread, raisins, pie filling, almonds and oatmeal powder until bread cubes are moist. Set aside for 1 hour.
• Spray slow cooker with cooking spray and add the bread mixture. Cook on high setting for 2 hours or until a knife inserted in center comes out clean.
• To make the sauce, combine all ingredients in a bowl. Whisk together until thickened. Top bread pudding with a dollop of sauce.

Steps:

• In medium skillet, cook apple over medium low heat in butter until tender; stir in brown sugar, raisins, cinnamon and cloves.
• In small bowl, combine remaining ingredients; blend well then stir into apple mixture, stirring constantly.
• Serve warm alongside poultry or over ice cream.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
• Melt coconut butter in a small bowl. Beat egg into the butter and pour into the flour mixture. Mix in applesauce and vanilla extract. Fold in raisins and walnuts and mix into a doughy batter.
• Scoop batter into the muffin liners using an ice cream scoop.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Let muffins cool for about 5 minutes.

Steps:

• Cream shortening and sugar together. Add eggs and mix thoroughly.
• Stir in applesauce and coffee.
• In separate bowl, mix remaining ingredients together. Add to applesauce mixture and blend thoroughly. Chill at least 2 hours.
• Heat oven to 400 degrees F. Lightly grease cookie sheet. Drop rounded tablespoonfuls of dough onto cookie sheet about 2 inches apart.
• Bake 9 to 12 minutes. Cool on wire racks.